Delicious Oriental Recipes to serve with 
Tsingtao Beer

New! Shrimp Steamed in Beer 1 cup Tsingtao Beer ½ cup soy sauce 1 tablespoon sugar 1 tablespoon chopped fresh ginger 1 tablespoon finely chopped garlic 4 whole star anise cloves 1 pound large raw shrimp, deveined in shell Combine beer, soy sauce, sugar, ginger, garlic and star anise in saucepan. Swirl pan to dissolve sugar. Add shrimp and stir to mix. Bring mixture to boil over medium heat, stirring occasionally. Cover pan and remove from heat; let steep 2 minutes. Serve warm shrimp in bowls with enough cooking liquid to moisten. Peel shrimp to eat and serve with cold Tsingtao Beer. Makes 4 servings.

Walnut Fried Rice 1 1/2 teaspoons vegetable oil, divided 2 eggs, beaten 1/2 cup chopped walnuts 3/4 pound boneless,skinless chicken breast cut into strips 1/2 teaspoon ground white pepper 1 cup thinly sliced fresh mushrooms 1/2 cup thinly sliced carrots 1/2 cup thinly sliced green onions 1 1/2 teaspoons grated fresh ginger 3 cups cooked brown rice, chilled 2 tablespoons soy sauce Heat 1/2 tablespoon oil over medium heat in large skillet or wok until hot. Add eggs and cook, without stirring, until set. Invert skillet over baking sheet to remove cooked eggs; cut into strips. Set aside. Heat remaining 1 tablespoon oil in skillet over medium-high heat until hot. Add walnuts; stir-fry until lightly browned. Sprinkle chicken strips with pepper. Add chicken, mushrooms,carrots and onions and stir about 3 to 4 minutes or until carrots are tender. Stir in rice and reserved egg strips; sprinkle with soy sauce. Toss lightly; heat thoroughly. Serve immediately with cold Tsingtao Beer. Makes 4 servings.

Sesame Pork Rice Salad 3 cups cooked rice 1 1/2 cups slivered cooked pork* 1/4 pound fresh snow peas, trimmed and cut into julienne strips 1 medium cucumber, peeled, seeded and cut into julienne strips 1 medium red pepper, cut into julienne strips 1/2 cup sliced green onions 2 tablespoons sesame seeds, toasted (optional) 1/4 cup chicken broth 3 tablespoons soy sauce 1 tablespoon vinegar 1 tablespoon peanut oil 1 teaspoon sesame oil Combine rice, pork, snow peas, cucumber, pepper, onions and sesame seeds in large bowl. Combine broth, vinegar, soy sauce and oils in small jar with lid. Pour over rice mixture; toss lightly. Serve at room temperature or slightly chilled. Enjoy with a cold bottle of Tsingtao Beer. Makes 6 servings. * Substitute 1-1/2 cups slivered cooked chicken for pork if desired.