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Light Chinese Dishes

by Kathryn Hawkins

About this title: Reports of the high fat content of Chinese food has prompted a revision of many Chinese recipes. This volume focuses on stir-frying and steaming as a way of keeping fat content low and focusing on the natural goodness of the ingredients. Includes over 100 recipes such as Spinach, Monkfish, and Cilantro Soup, Sesame Shrimp and Snow Pea Salad, Turkey and Bamboo Curry, Grilled Lime Fish Skewers, Mango Beef with Cashews, Stir-fry Pork with Scallions and Walnuts, Chili Roast Capsicum, and Mandarin Sorbet.

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