Maybe you would like to read a few recipes from the eBook before you decide so that you can try it before I buy it. Please enjoy these free Chinese Food recipes.

Authentic Chinese Fried Rice

2 oz Chinese Barbecued Pork
1/4 lb Fresh or Frozen Peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts

Heat wok or a dry skillet, when pan starts smoking, spread peanut oil into pan. Add rice, pork and peas and stir-fry for about 2 minutes. Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes. Serves 4.

Butterfly Shrimp with Snowpeas

1/4 lb Fresh or Frozen Medium- Sized Shrimp
2 Green Onions
3 tbsp Peanut Oil
1/3 lb Fresh Snowpeas
1/2 c Chicken Stock
8 lg Fresh or Canned Water Chestnuts
2 tsp Soy Sauce
1 tsp Dry sherry
1/2 c Unpeeled Straw Mushrooms
1/2 tsp Salt
2 tsp Fresh Ginger, slivered
1 pinch Sugar
1 lg Clove Garlic, minced
Cornstarch Paste

Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat.

Cut green onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy Sauce, sherry, salt & Sugar. Stir-frying: Swirl peanut oil into very Hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add Garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green.

Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. Note: snowpeas should be slightly undercooked when served.

Sweet Almond Pudding with Dates

1/3 c Sweet Rice flour
1/4 c Granulated Sugar
2 tbsp + 2 tsp Almond Powder
1/4 c Sliced Pitted Red Dates
1/2 c Cold water
3 tbsp Cold milk, if needed
3 c Cold milk

In small bowl, mix Rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place.You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated.

Pudding should be finished just before serving. Just before serving, reheat pudding, stirring constantly. When Hot, add Sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted Ice Cream. Pour into individual bowls & serve Hot.