Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Chinese Recipe : Coin Purse Egg

This is a Western Chinese recipe


  • 6-8 tbsps oil
  • 6 eggs
  • 3 scallions, cut into 1 inch pieces
  • 4 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and quartered
  • 1 cup canned bamboo shoots, cut into ¼ inch thick slices
  • 1 cup water
  • 2 tbsps soy sauce
  • 1 tbsp dry sherry
  • 2 tsps cornstarch, dissolved in 2 tbsps water


  1. Heat 1 tbsp of the oil in a pan. Break an egg into it and fry until the edges are set. Turn over carefully and fry the other side until the egg is completely set. Transfer to a serving plate and keep hot. Fry the remaining eggs in the same way, adding more oil to the pan as necessary.
  2. Heat 2 tbsps oil in a pan. Add the scallions and stir fry until fragrant.
  3. Add the mushrooms and bamboo shoots and stir fry for a few seconds.
  4. Stir in the water, soy sauce and sherry and bring to the boil.
  5. Add the cornstarch mixture and simmer, until thickened. Spoon the sauce over the eggs and serve hot.

Chinese Egg Recipes

Chinese Egg Foo Yung, Chinese Steam Egg recipe , Stuff Omelet with Minced Beef, Scallop Fu Yung recipe , Eggs with Sweet Sour Sauce, Crab Omelet, Egg Puffs in Hot Sauce recipe , Steamed Eggs with Salt Eggs, Pickled Eggs and Quail Eggs recipe , Mushu Pork Omelet recipe



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2020 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.