Chinese Tea Eggs

These spiced and savory eggs are simple to make and delicious on their own. It is best to make it the night before, so you can let the eggs soak in the tea overnight in the refrigerator.


  • 6 large eggs
  • 1/4 cup soy sauce (I used light soy sauce, but use dark soy sauce if you would like a more defined pattern)
  • 2 cups of water (approximate)
  • 2 star anise
  • 1 cinnamon stick
  • Peel of 1/4 of an orange
  • 1/2 teaspoon black peppercorn
  • 1 tablespoon sliced ginseng
  • 1 tablespoon coconut palm sugar
  • 3 tablespoons black tea leaves (about 3 grams)


  1. In a small saucepan, boil the eggs for about 5 minutes.
  2. Drain the eggs and let them sit in a bowl of cold water until the eggs are cool enough to handle.
  3. Using the back of a small spoon, tap all around each egg, until the eggshell is cracked through, but still intact. If small pieces of the eggshell come off, that is fine, but try to keep the eggshell all in one piece around the egg.
  4. Put the eggs back into the saucepan. Add the soy sauce into the saucepan. Add in just enough water to cover the eggs (I used about 2 cups of water for my saucepan). Add in all the ingredients.
  5. Bring the liquid to a boil, then reduce the heat and simmer, covered for 30 minutes.
  6. Allow the saucepan to cool, then transfer it to a refrigerator to sit for at least 6 hours, but preferably overnight.

Shanghai Spring Rolls with Sweet Chili Sauce

Shanghai Spring Rolls with Sweet Chili Sauce

Make the filling ahead of time to meet your party preparation timeline. Serve with homemade chili sauce over a bed of fresh lettuce.


  • 1/2 pound unpeeled fresh shrimp
  • 2 large eggs, lightly beaten
  • 1/2 pound ground pork
  • 1 (8-ounce) can water chestnuts, drained and minced
  • 1 (8-ounce) can bamboo shoots, drained and minced
  • 3 garlic cloves, minced
  • 2 green onions, diced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (12-ounce) package spring roll wrappers
  • Vegetable oil
  • Sweet Chili Sauce
  • Lettuce leaves (optional)


  1. Peel shrimp, and devein, if desired; finely chop.
  2. Stir together shrimp, 1 egg, pork, and next 8 ingredients.
  3. Spoon 1 tablespoon mixture in center of each spring roll wrapper.
  4. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling.
  5. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.
  6. Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°F.
  7. Fry spring rolls, a few at a time, 6 minutes or until golden.
  8. Drain on paper towels.
  9. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

Sweet Chili Sauce


  • 1 (7-ounce) bottle hot chili sauce with garlic
  • 1/2 cup water
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons chili paste


  1. Stir together all ingredients until blended.
  2. Chill until ready to serve.

Chicken, Cashew & Snow Pea Stir

Chicken, Cashew Nut & Snow Pea Stir


  • 4 large chicken thighs, diced
  • 1 Tablespoon (about 2-3 cloves) garlic, finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon Chinese Rice Wine or Mirin
  • 1 Tablespoon corn starch
  • 2 Tablespoons vegetable oil
  • 300 g snowpeas, ends trimmed
  • 1 large zucchini, cut into 1cm slices then quartered
  • 2 Tablespoons Oyster Sauce
  • 150 g cashews
  • 1 teaspoon sesame oil
  • 2 Tablespoons vegetable oil


  1. Place chicken in a bowl, add garlic, sugar, dark and light soy sauce and rice wine and mix well. Allow to marinate for 30 minutes.
  2. Mix cornflour and 2 tablespoons of water in a small bowl.
  3. Add vegetable oil to wok, when smoking hot, add chicken, cook for about 7 minutes, remove and set aside in a bowl.
  4. Add snowpeas, zucchini and a tablespoon of water, stir fry for a few minutes until slightly softened and snow peas are a brilliant green. Add cashews, return chicken to the pan and add oyster sauce and sesame oil and ¼ cup of water, toss to combine.
  5. Add cornflour slurry, toss till sauce has thickened and stir fry is glossy. Serve immediately with steamed rice or in a Chinese Potato Birds Nest Basket.

Chinese Potato Birds Nest

Chinese Potato Birds Nest}


  • 2-3 medium-sized potatoes, peeled
  • 2 Tablespoons corn starch
  • 1 teaspoon sea salt
  • 2 Liters Vegetable Oil, for deep frying

You Will Need

  • Wok
  • 2x Metal Strainers, one slightly smaller than the other
  • Mandoline (optional but preferable)
  • Paper Towel


  1. Slice potatoes extremely thin, about 2mm thick and then shred into fine straws about 2mm thick, alternatively using a mandoline with a julienne attachment.
  2. Place potato into a large bowl or sieve, add cold water and rinse potatoes well until the water runs clear to remove excess starch. This will help the potatoes to become crispy.
  3. Drain potatoes well and squeeze out excess water then use paper towel to remove any moisture.
  4. Pour vegetable oil into a wok and heat on high, allow temperature to reach around 170°C or if you add a wooden chopstick the oil will start to bubble in about 5 seconds.
  5. Add flour to the potatoes and toss well to combine.
  6. Dip larger strainer into the oil, place over saucepan then add potato evenly around the sides and base of the strainer to create a birds nest, about 1cm thick.
  7. Dip the smaller strainer in oil and place on top.
  8. When oil is ready, add strainers and fry until potatoes are golden and crispy, this might take between 5-10 minutes. When basket is nearly ready to remove from oil, gently remove the top strainer, or whatever strainer comes off easily, use a tip of a knife if any potato is stuck in the strainer, just be gentle so the nest doesn’t break.
  9. Remove nest and place on paper towel, remove other strainer, allow to cool slightly. Nest is now ready to use to serve your favourite saucy stir fry in.

Cook’s Note

  • Use a wok with a flat surface if possible as it is safer when deep frying.
  • A mandolin is a great investment in the kitchen, it saves so much time and you can use it to quickly slice up so many different vegetables like carrots, cucumber and onion.

Shrimp with Miso-Ginger Sauce

sShrimp with Miso-Ginger Sauce
This simple dinner of Shrimp with Miso-Ginger Sauce comes together in a flash.


  • 8 ounces uncooked soba (buckwheat noodles)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons white miso (soybean paste)
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey, divided
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 ounces large shrimp, peeled and deveined
  • Cooking spray
  • 4 green onions
  • 2 teaspoons dark sesame oil
  • 1 teaspoon fresh lime juice
  • 1 teaspoon sesame seeds


  1. Cook noodles according to package directions; drain. Rinse with cold water; drain.
  2. Combine parsley, miso, 2 tablespoons water, vinegar, and 1/2 teaspoon honey in a small bowl, stirring with a whisk until smooth.
  3. Combine remaining 1/2 teaspoon honey, ginger, garlic, salt, pepper, and shrimp in a medium bowl; toss to coat.
  4. Heat a grill pan over high heat. Coat pan with cooking spray.
  5. Add shrimp to pan; cook 2 minutes on each side or until done.
  6. Remove shrimp from pan.
  7. Add onions to pan; cook 1 minute on each side or until well marked.
  8. Coarsely chop onions.
  9. Combine noodles, onions, oil, and juice in a medium bowl; toss to coat.
  10. Sprinkle noodle mixture with sesame seeds.
  11. Top noodle mixture with shrimp.
  12. Drizzle miso mixture over shrimp.
  13. Serve with Cucumber and Shaved Carrot Salad

Asian Noodle Soup with Shrimp

Asian Noodle Soup with Shrimp
This easy Asian noodle soup is perfect for sore throats or cold nights.


  • 1 tablespoon sesame oil
  • 4 baby bok choy chopped (separate white and green pieces)
  • 1 large carrot peeled and sliced very thin
  • 2 cloves garlic minced or crushed
  • 1 tablespoon fresh ginger minced
  • 4 cups vegetable or chicken broth
  • 2 cups water
  • 2 tablespoons gluten-free soy sauce or substitute regular soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 4 ounces pad thai rice noodles (1/2 package)
  • 1 pound small raw shrimp peeled (51-60/pound)
  • 1 bunch green onions sliced


  1. Heat sesame oil in a large stockpot over medium-high heat. Add white pieces of bok choy and carrots, saute for 5 minutes.
  2. Add garlic and ginger, and saute one minute longer.
  3. Add broth, water, soy sauce, and fish sauce. Bring to a boil.
  4. Add uncooked noodles, and cook 2 minutes, separating noodles as they cook.
  5. Stir in shrimp, green onions, and green pieces of bok choy. Cook 2-3 minutes longer.
  6. Turn off heat, stir in rice vinegar, and serve immediately.

Cook’s Notes

If you prefer chicken instead of shrimp, add boneless, skinless chicken breasts with the broth. Simmer until chicken is heated through, remove to shred meat, and return to pot with noodles.

Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls


  • 2 cups vegetable oil
  • 5 ounces drained crab meat
  • 6 ounces cream cheese, at room temperature
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • dash of lemon juice
  • 12 egg roll wrappers


  1. In large mixing bowl, beat together cream cheese, garlic, onion, Worcestershire sauce, salt and lemon juice until thoroughly combined.
  2. Stir in crab until mixed completely through.
  3. Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
  4. Fry egg rolls in 2 cups of hot oil on medium-high heat for approximately 2-3 minutes per egg roll.
  5. Drain and serve with your favorite dipping sauce.