Chinese Kosher Cooking

When Betty Goldberg began to explore the wonders of Chinese cuisine, she discovered that with a bit of experimentation authentic Chinese recipes could be turned into splendid kosher dishes. The outstanding recipes in this volume are the delectable results of her efforts. Chinese Kosher Cooking consists of three classes of recipes. First, there are the great classic dishes that are so loved by the Chinese people. These include the famed and exotic Peking Duck, White-cut Chicken, Eight-treasure Pudding, as well as Egg Rolls, Wonton Soup, and a host of other familiar preparations. All of these ranging from the hot and spicy to the pleasantly mild, from the pungent to the sweet can be prepared in a strictly kosher kitchen exactly as they are in China. A second category consists of recipes in which kosher meat or fish is substituted for the nonkosher ingredients traditionally used by Chinese cooks. For example, the traditional Shrimp in Lobster Sauce is converted into a kosher dish by substituting sole or flounder for the shrimp, and mushrooms for the pork ordinarily found in the sauce. And meat-and-noodle (lo mien) or meat-and-rice (fan) dishes are made kosher by substituting appropriate cuts of beef, lamb, or veal for the nonkosher cuts normally used. Finally, Chinese Kosher Cooking presents dishes created by Betty Goldberg using Chinese methods of cooking or ingredients particularly associated with Chinese cooking. For example, Red-cooked Beef Stew With Vegetables is a recipe she created based on the classic method known as red-cooking (cooking in soy sauce). Stir-fried Lamb and Vegetables, which looks and tastes like a Cantonese preparation, was actually developed by Mrs. Goldberg in her Connecticut kitchen, using the stir-frying technique for which the Chinese are renowned. In addition to the hundreds of actual recipes, Chinese Kosher Cooking includes an invaluable introductory section that describes in detail how to select and where to buy Chinese ingredients, how to plan a Chinese dinner, what special equipment is required, and how to become adept at specific Chinese cooking and serving techniques.