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	<title>Vino &#187; chinese</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Seared Pepper-Salt Tofu</title>
		<link>http://www.eatatvino.com/2010/09/19/seared-pepper-salt-tofu/</link>
		<comments>http://www.eatatvino.com/2010/09/19/seared-pepper-salt-tofu/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 04:04:16 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=874</guid>
		<description><![CDATA[Another recipe from Alford and Duguid (Hot Sour Salty and Sweet).  We just had a little bit of tofu left over the other day and needed to do something with it.  This turned out to be the perfect thing, and it was so good that we will definitely do it again, just with more tofu. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Two Pepper-Salt Spice Dip</title>
		<link>http://www.eatatvino.com/2010/09/19/two-pepper-salt-spice-dip/</link>
		<comments>http://www.eatatvino.com/2010/09/19/two-pepper-salt-spice-dip/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 03:51:45 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[spice]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=872</guid>
		<description><![CDATA[Another recipe from Jeffrey Alford and Naomi Duguid.  This one is from Hot Sour Salty and Sweet.  It&#8217;s a simply chinese spice dip that I used for a seared tofu recipe (posting soon). Ingredients: 1 teaspoon dried Thai (or Kashmiri) red chili, crushed 1 teaspoon dry roasted Sichuan peppercorn 2 tablespoons salt Method: Add all [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/09/19/two-pepper-salt-spice-dip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dai Grilled Chicken</title>
		<link>http://www.eatatvino.com/2010/09/19/dai-grilled-chicken/</link>
		<comments>http://www.eatatvino.com/2010/09/19/dai-grilled-chicken/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 03:40:45 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[chicken]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=866</guid>
		<description><![CDATA[This recipe comes from one of our favorite series of cookbooks.  They are written by a couple names Jeffrey Alford and Naomi Duguid.  They do a lot of travel and food writing mostly (at least so far) throughout Asia.  This particular recipe comes from their book Beyond the Great Wall, which focuses on the less [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Some thoughts on Chinese stir-fry sauce</title>
		<link>http://www.eatatvino.com/2010/05/10/some-thoughts-on-chinese-stir-fry-sauce/</link>
		<comments>http://www.eatatvino.com/2010/05/10/some-thoughts-on-chinese-stir-fry-sauce/#comments</comments>
		<pubDate>Tue, 11 May 2010 05:27:33 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[dark soy sauce]]></category>
		<category><![CDATA[stir fry sauce]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=567</guid>
		<description><![CDATA[There&#8217;s a specific taste of a particular sauce used at Chinese restaurants.  You know the standard &#8220;brown&#8221; sauce?  Some may not like this flavor, but at times it just hits the spot.  I&#8217;ve been toying with getting this right, and I think I&#8217;m quite close (no, MSG isn&#8217;t the secret&#8230; maybe).  I&#8217;m just going to [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Plum Sauce</title>
		<link>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/</link>
		<comments>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 01:20:32 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=274</guid>
		<description><![CDATA[Source:Self-created Prep Time:1-10 Minutes Servings:2 I also added back the water in which the plums were boiling to add volume. If you want, you can add half a teaspoon of cornstarch to thicken it. The sauce goes very well with sauteed tofu, vegetables, diced and sauteed/browned chicken breast pieces or simply something to put on [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chinese (Vegetarian) Oyster Sauce Stir-fry</title>
		<link>http://www.eatatvino.com/2007/11/18/chinese-vegetarian-oyster-sauce-stir-fry/</link>
		<comments>http://www.eatatvino.com/2007/11/18/chinese-vegetarian-oyster-sauce-stir-fry/#comments</comments>
		<pubDate>Mon, 19 Nov 2007 06:36:37 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=104</guid>
		<description><![CDATA[Chinese Entree Source:Adit&#8217;s Laboratory Prep Time:10-30 Minutes Servings:2 There are a lot of ingredients here, but most are easy and will be in your kitchen. The vegetarian oyster sauce is the only thing that might require some searching. Most Asian grocery stores will carry it. Obviously, once can substitute any vegetables you like. In fact, [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2007/11/18/chinese-vegetarian-oyster-sauce-stir-fry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sesame Tofu in Orange Sauce</title>
		<link>http://www.eatatvino.com/2007/04/07/sesame-tofu-in-orange-sauce/</link>
		<comments>http://www.eatatvino.com/2007/04/07/sesame-tofu-in-orange-sauce/#comments</comments>
		<pubDate>Sat, 07 Apr 2007 23:20:02 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=262</guid>
		<description><![CDATA[Chinese EntreeSource:Prep Time:10-30 MinutesServings:3 (To use less oil, just shallow fry, takes longer, tofu may not be desired form i.e. soft inside, crunchy outside) You can substitute tofu for chicken breast pieces too! Ingredients: 1 oranges (navel) 1 lemon 2 tablespoon soy sauce 1 tablespoon vinegar (white) 2-3 clove garlic 2-3 sprig scallion chopped 1-2 [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2007/04/07/sesame-tofu-in-orange-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ginger, Garlic, Scallion Stir Fry Sauce</title>
		<link>http://www.eatatvino.com/2007/03/30/ginger-garlic-scallion-stir-fry-sauce/</link>
		<comments>http://www.eatatvino.com/2007/03/30/ginger-garlic-scallion-stir-fry-sauce/#comments</comments>
		<pubDate>Sat, 31 Mar 2007 02:40:29 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=176</guid>
		<description><![CDATA[Chinese Sauce/SpiceSource:Ming TsaiPrep Time:10-30 MinutesServings:4 To be truly authentic, use Chinese shaoxing wine instead of dry sherry. The sauce tastes great with tofu and red pepper, or some Chinese eggplant. I haven&#8217;t tried it with meat, but that should work well too. Ingredients: 1/2 cup garlic minced 1/2 cup ginger minced 1 cup scallion chopped [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2007/03/30/ginger-garlic-scallion-stir-fry-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bean Curd with Mushrooms</title>
		<link>http://www.eatatvino.com/2006/08/31/bean-curd-with-mushrooms/</link>
		<comments>http://www.eatatvino.com/2006/08/31/bean-curd-with-mushrooms/#comments</comments>
		<pubDate>Thu, 31 Aug 2006 21:28:56 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[stir-fry]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=147</guid>
		<description><![CDATA[Chinese EntreeSource:Prep Time:10-30 MinutesServings:4 We just tried this recently, with some of Adit&#8217;s fried rice. Turned out great! More importantly, it was easy to make Ingredients: 3 tablespoon vegetable stock 1 tablespoon dry sherry 1/2 teaspoon sugar 1 teaspoon sesame oil 2 tablespoon soy sauce 1 1/2 teaspoon chile garlic paste 1/2 pound tofu, firm [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2006/08/31/bean-curd-with-mushrooms/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mapo Tofu</title>
		<link>http://www.eatatvino.com/2006/08/31/mapo-tofu/</link>
		<comments>http://www.eatatvino.com/2006/08/31/mapo-tofu/#comments</comments>
		<pubDate>Thu, 31 Aug 2006 20:22:13 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[stir-fry]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=144</guid>
		<description><![CDATA[Chinese EntreeSource:Prep Time:10-30 MinutesServings:4 This is a vegetarian version of the dish. If you want to add meat in addition to tofu, saute 1/2 pound of ground beef or pork seperately and add it when putting in the tofu. Ingredients: 2 tablespoon soy sauce 1 tablespoon hoisin sauce 1 teaspoon brown sugar 3 tablespoon canola [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2006/08/31/mapo-tofu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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