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 midweek dinners the entire family will adore.
01
Spring rolls
A delicious Chinese spring roll recipe, straight from The Australian Women’s Weekly Chinese Cooking Class book.
03
Lemon chicken
With subtle flavouring, try this delicious lemon chicken recipe for a light and flavourful family dinner.
04
Chinese vegetables
Because cooking time is so short, these Chinese vegetables are crisp, colourful, and full of flavour.
06
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!
07
Ginger beef
This light, flavourful stir fry from the vintage edition of The Australian Women’s Weekly Chinese Cooking Class book is tossed in a fragrant Asian sauce and can be ready in no time at all.
08
Beef and black bean sauce
Crunchy, fresh and delicious, this beef and black bean sauce recipe makes for a quick and easy midweek meal.
09
Chicken and almonds
A classic Chinese stir-fry, chicken with almonds is flavoured with soy and spiked with sherry, straight from the pages of the Women’s Weekly Chinese Cooking Class book.
12
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 Chinese Cooking Class book.
