Egg-coated glutinous rice cakes
Coat glutinous rice cakes in egg and pan-fry gently until soft inside and golden outside.
Pan-fry
Pan-fry: Browse recipes from this reviewed collection. Explore 22 recipes, including Egg-coated glutinous rice cakes, Pan-fried dumplings, Flaky Chinese flatbread. Compare ingredients, estimated time and complete illustrated methods.
Pan-fried dumplings
Steam frozen dumplings through, then crisp their bases; check that the package supports pan-frying.
Flaky Chinese flatbread
Make layered flatbreads with a partly hot-water dough, then fill with cooked egg, lettuce, ham and cheese.
Cola chicken wings
Marinate wings in soy sauce, brown them, then simmer in cola and reduce the glaze.
Scallion pan-fried tofu
This three-portion version uses 900 g drained firm tofu, thinly pan-fried then tossed with green pepper and scallion; seasoning is not calibrated to three blocks of arbitrary size.
Soy-braised winter melon
Brown winter melon, simmer until tender and lightly thicken the sauce; this version uses conventional oyster sauce.
Blistered green peppers
Blister peppers in one layer and coat with a sweet-tangy sauce, keeping the garlic from scorching.
Chive and egg pockets
Cook the egg and shrimp filling first, then wrap in thin dough and pan-fry until golden and hot through.
Sesame shaobing
Layer a spiced flour-oil paste into dough, coat with white sesame and griddle until cooked.
Pan-cooked flatbread
Rest a partly hot-water dough, layer in a flour-oil paste and griddle thin flatbreads.
Oat and egg pancakes
Let oats absorb milk, mix with eggs and cook thin pancakes over low heat.
Chinese savory pork pancakes
Thin batter pancakes with cooked minced pork mixed through, rather than an enclosed dough filling; egg is optional.
Pepper-salt corn
Drain corn well, coat lightly with starch and pan-fry before adding pepper-salt and sesame.
Scallion-braised chicken legs
Sear diced chicken leg, briefly braise it with Chinese leek and finish with scallion.
Kung pao chicken
Use toasted peanuts with marinated chicken and a lightly thickened scallion-scented sweet-sour sauce.
Red-braised pork belly
Render large pork-belly pieces and braise slowly, adding cooked quail eggs and tofu skin if desired.
Chicken with shiitake mushrooms
Stir-fry and simmer chicken-leg pieces with rehydrated shiitake, following the source’s pan-cooked method.
Oil-braised prawns
Sear then simmer whole prawns and finish with a light sweet-salty glaze, checking flesh rather than shell color.
Red-braised fish
Dry and sear a whole fish, then gently braise and verify its thickest center temperature.
Corn and pork rib soup
Blanch and brown ribs, simmer first with corn and later carrot, keeping enough broth throughout.
Pork rib, yam and corn soup
Simmer ribs with Chinese yam, corn and carrot, dividing ginger and scallion between blanching and finishing.
Cucumber and century egg soup
Lightly fry century egg and garlic, add water and finish with thin cucumber slices.
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