Kei Lum

Stir-Fried Shanghai Noodles
Rating: Unrated
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This classic recipe is ideal to serve for Chinese New Year. "Noodles, because of their length and stringiness, signify longevity,” says cookbook author Kei Lum Chan.Adapted from CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan (Phaidon, September 2016).Slideshow: More Stir-Fry Recipes 
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"The Chinese love to play on the sound of the words, and the sound of the word 'oyster' is similar to the term 'good business,'” says cookbook author Kei Lum Chan. "So an oyster dish is popular to start Chinese New Year with."This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.Slideshow: More Lettuce Wrap Recipes
Deep-Fried Wontons
Rating: Unrated
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These deep-fried wontons couldn’t be more simple and classic, but they offer a huge flavor upgrade over takeout. Slideshow: More Asian Recipes  This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan. 
Deep-Fried Shrimp Balls
Rating: Unrated
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These crispy Chinese shrimp balls make a fantastic party snack. They get a sweet kick from a Chaozhou tangerine sauce.This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
Deep-Fried Tofu Balls
Rating: Unrated
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These crispy tofu balls are are served with a fiery condiment that couldn't be simpler: salt mixed with ground Sichuan peppercorns.This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
Egg Rolls
Rating: Unrated
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This classic pork egg rolls fry up crisp and golden.This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
These garlicky steamed scallops come together in less than 30 minutes, making for a quick and easy appetizer.This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
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These garlicky steamed scallops come together in less than 30 minutes, making for a quick and easy appetizer.This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.