Modern Chinese tasting menu

Sacramento chef Billy Ngo shares inventive dishes destined to win over dinner guests

Brussels Sprouts and Shiitake Lo Mein

Photo by Annabelle Breakey; written by Amy Machnak

Brussels Sprouts and Shiitake Lo Mein

For a more surprising lo mein, use brussels sprouts instead of the typical bok choy or cabbage.

Recipe: Brussels Sprouts and Shiitake Lo Mein

Shanghai Buck Cocktail

Photo by Annabelle Breakey; written by Amy Machnak

Shanghai Buck Cocktail

This cocktail makes for an instant hit. Skip the rum, and you’ve got a good virgin option.

Recipe: Shanghai Buck Cocktail

New York Steak with Clamshell Mushrooms

Photo by Annabelle Breakey; written by Amy Machnak

New York Steak with Clamshell Mushrooms

Long, slender clamshell mushrooms have a great creamy texture, but if you can’t find them, use small cremini or chanterelles.

Recipe: New York Steak with Clamshell Mushrooms

Chinese Long Beans with XO Sauce

Photo by Annabelle Breakey; written by Amy Machnak

Chinese Long Beans with XO Sauce

Cut the long beans for easy serving, or keep them whole to symbolize longevity.

Recipe: Chinese Long Beans with XO Sauce

Billy’s Vegan Egg Rolls

Photo by Annabelle Breakey; written by Amy Machnak

Billy’s Vegan Egg Rolls

Billy deep-fries these, but at home it’s easier to brush them with oil and bake them until they’re crisp.

Recipe: Billy’s Vegan Egg Rolls

Chili Shrimp

Photo by Annabelle Breakey; written by Amy Machnak

Chili Shrimp

Here, instead of deep-frying the shrimp, we’ve added puffed rice (less fat, but still crunchy). Need to feed more people? You can stretch this dish by adding any Asian-style slaw.

Recipe: Chili Shrimp

Printed from:
http://www.sunset.com/food-wine/entertaining/chinese-food-party-00418000078373/