Remember these retro recipes from The Weekly’s ‘Chinese Cooking Class’ cookbook?
From a gorgeous collectors’ edition, these favourites will taste just as good today as when they were first printed.
Choose from ginger beef, lemon chicken and a gorgeous array of spring rolls and soups for an easy, delicious and winning mid-week dinner the entire family will adore.
Chinese custard tarts
Chinese custard tarts. These silky egg tarts are consumed all year round in China, and are a familiar addition to any Dim Sum dessert trolley. And for good reason, they’re delicious!
Chinese vegetables
Because cooking time is so short, these Chinese vegetables are crisp, colourful, and full of flavour.
Ginger beef
This light, flavourful ginger beef stir fry from a vintage edition of The Australian Women’s Weekly cookbooks will make a wonderful family meal.
Straight from The Australian Women’s Weekly cookbook archives, try this deliciously tasty beef with black bean sauce recipe for an easy midweek meal.
Lemon chicken
Lemon chicken With subtle Oriental flavouring, try this delicious lemon chicken recipe for a light and flavourful family dinner.
A delicious Chinese spring roll recipe, straight from The Australian Women’s Weekly cookbook archives.
Sweet and sour pork
Sweet and sour pork is undoubtedly one of the most colourful of all Chinese dishes; try this delicious version from The Australian Women’s Weekly vintage cookbooks.
Chicken and corn soup
Chicken and corn soup A light and clear traditional Chinese soup, your dinner guests will love this delicious chicken and corn soup, straight from The Australian Women’s Weekly vintage cookbooks.
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