http://answers.yahoo.com/question/index;…Why is this person asking for recipes to cook cats or dogs (from Chinese)?
I live in Asia - and people here don't just eat cats and dogs like the western world wuld like to believe - it's very rare, in fact.
They're probably bored kids with no parental supervision.
idk but thats nasty.Why is this person asking for recipes to cook cats or dogs (from Chinese)?
He thinks he is being funny. But it makes him sound like an idiot
Well, some people in Eastern Asian countries do have it as a meal, it seems normal for them, so I guess it's up to them to eat it or not.Why is this person asking for recipes to cook cats or dogs (from Chinese)?
He's just trying to get people riled up. Ignore him, maybe he'll go away.
If I had answered his question I would have reported him because of the qusetion that he asked. Things like that don't need to be on Yahoo answers.
I am Chinese and I think its awful to eat dogs and cats but I did her dog organs can help with some really bad diseases.
Sunday, February 26, 2012
I love Chinese food i need some healthy cheap recipes please?
the only 2 i know is
vegetable chow mein
and fried rice not so healthyI love Chinese food i need some healthy cheap recipes please?
http://www.eatingwell.com/recipes/collec鈥?/a>I love Chinese food i need some healthy cheap recipes please?
Well fried rice isn't necessarily unhealthy. It depends on what you put in it. If you make it yourself (like I do) then it's pretty healthy. Try using brown rice. I put scrambled eggs, diced onion, green onion, smoked salmon (or whatever meat I have on hand- sometimes no meat), peas, etc. Basically whatever you want.
vegetable chow mein
and fried rice not so healthyI love Chinese food i need some healthy cheap recipes please?
http://www.eatingwell.com/recipes/collec鈥?/a>I love Chinese food i need some healthy cheap recipes please?
Well fried rice isn't necessarily unhealthy. It depends on what you put in it. If you make it yourself (like I do) then it's pretty healthy. Try using brown rice. I put scrambled eggs, diced onion, green onion, smoked salmon (or whatever meat I have on hand- sometimes no meat), peas, etc. Basically whatever you want.
Whats the recipe for the chinese style crispy starters?
I am just in love with those crispy veggies and crispy baby corns that we get in the restaurant as chinese starters, and have tried many times to prepare it the same way, but the coating never becomes crispy the way we get in the restaurant. Could anyone provide me with a good recipe for the batter for these crispy starters and how i should fry them???Whats the recipe for the chinese style crispy starters?
I'm guessing you're talking about tempura. Try using panko, which are Japanese break crumbs. You'll see the difference right away - they are really crispy to begin with and have a different texture than normal bread crumbs.
Progresso actually makes Panko breadcrumbs, so hopefully you can get them at a normal market (or an Asian grocery store). There's some recipes online to make them yourself, too.
Here's some more info -
http://www.chow.com/stories/11223
http://www.ehow.com/how_2292755_make-pan鈥?/a>Whats the recipe for the chinese style crispy starters?
Just dusted in cornstarch and then stir fried in peanut oil in a REALLY HOT wok!!!mcdonalds careers
I'm guessing you're talking about tempura. Try using panko, which are Japanese break crumbs. You'll see the difference right away - they are really crispy to begin with and have a different texture than normal bread crumbs.
Progresso actually makes Panko breadcrumbs, so hopefully you can get them at a normal market (or an Asian grocery store). There's some recipes online to make them yourself, too.
Here's some more info -
http://www.chow.com/stories/11223
http://www.ehow.com/how_2292755_make-pan鈥?/a>Whats the recipe for the chinese style crispy starters?
Just dusted in cornstarch and then stir fried in peanut oil in a REALLY HOT wok!!!
Looking for Chinese bun recipe?
These buns are usually filled with barbecue pork and sold in Chinese bakeries. The bread is very soft and quite moist. Does anyone have the recipe?Looking for Chinese bun recipe?
Makes 16 buns
Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.Looking for Chinese bun recipe?
you take a Chinese and slap them on a bunLooking for Chinese bun recipe?
HELLO....these buns are called Cha Siu Bao. I tried to find a recipe but I had a hard time. I know thats what they are called because I come from a Chinese family. We spent alot of time in Chicagos chinatown. And I dont think my grandfather knows the recipe. I will keep trying to look for ya. If i find it I will give it to ya!! Good luck!!
Ok I found it....go to exclusiverecipes.com and click on the Baked Barbequed Pork Buns recipe. Its alot of work to make them. Tell me when they are done...Im coming over...friend : )
Makes 16 buns
Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.Looking for Chinese bun recipe?
you take a Chinese and slap them on a bunLooking for Chinese bun recipe?
HELLO....these buns are called Cha Siu Bao. I tried to find a recipe but I had a hard time. I know thats what they are called because I come from a Chinese family. We spent alot of time in Chicagos chinatown. And I dont think my grandfather knows the recipe. I will keep trying to look for ya. If i find it I will give it to ya!! Good luck!!
Ok I found it....go to exclusiverecipes.com and click on the Baked Barbequed Pork Buns recipe. Its alot of work to make them. Tell me when they are done...Im coming over...friend : )
Where to find recipes for herbal tea to treat ulcerative colitis?
Hi,
I'm looking for Chinese medicinal tea recipes to treat ulcerative colitis. I need some combination of herbs/plants/leaves that will quell the dampness in my spleen (a Chinese medicine term). Any help will be greatly appreciated.Where to find recipes for herbal tea to treat ulcerative colitis?
Hello, my Friend
The best tea to treat ulcerated colitis is ginseng tea. it's very good my aunt took it for a few months and get well. you can find in different presentations: tea bags, pills or natural.
they all have the same results.Where to find recipes for herbal tea to treat ulcerative colitis?
Chinese Herbal Medicine can be very complex. And while you may have "dampness of the Spleen" now, that could shift, and taking the same herbs would then be ineffective (By the way, U.C. is usually Damp-Heat in the Large Intestine).
Your best option is not to self-prescribe, but see someone with training in Chinese Herbal Medicine.
Good Luck.Where to find recipes for herbal tea to treat ulcerative colitis?
http://www.herbalhealer.com/essiac.html
Essiac is generally used to treat cancer, but its good for other ailments as well. I had a ton of digestive and stomach problems and this stuff pretty much took care of it.
Ingredients are burdock root, slippery elm, turkey rhubarb, and sheep sorrel.
It tastes and smells pretty good too. :)
I'm looking for Chinese medicinal tea recipes to treat ulcerative colitis. I need some combination of herbs/plants/leaves that will quell the dampness in my spleen (a Chinese medicine term). Any help will be greatly appreciated.Where to find recipes for herbal tea to treat ulcerative colitis?
Hello, my Friend
The best tea to treat ulcerated colitis is ginseng tea. it's very good my aunt took it for a few months and get well. you can find in different presentations: tea bags, pills or natural.
they all have the same results.Where to find recipes for herbal tea to treat ulcerative colitis?
Chinese Herbal Medicine can be very complex. And while you may have "dampness of the Spleen" now, that could shift, and taking the same herbs would then be ineffective (By the way, U.C. is usually Damp-Heat in the Large Intestine).
Your best option is not to self-prescribe, but see someone with training in Chinese Herbal Medicine.
Good Luck.Where to find recipes for herbal tea to treat ulcerative colitis?
http://www.herbalhealer.com/essiac.html
Essiac is generally used to treat cancer, but its good for other ailments as well. I had a ton of digestive and stomach problems and this stuff pretty much took care of it.
Ingredients are burdock root, slippery elm, turkey rhubarb, and sheep sorrel.
It tastes and smells pretty good too. :)
Recipes of Chinese coconut milk drink?
Hello everyone. Basically years ago my Dad brought a can of sweet coconut drink from China. I would love to find its recipe or the name of the product, if it can't be made at home.
It was milky and creamy, so I guess it wasn't made from coconut water. Wikipedia article has this recipe: "Coconut milk made from water, then mixed with fresh or evaporated milk in a 1:1 ratio and a spoon of Condensed Milk or sugar for each cup", but I want to check if someone can perhaps suggest better recipes they had tried themselves. Thank you!Recipes of Chinese coconut milk drink?
Growing up my Mom would make this tropical drink when coconuts were on sale...
She used real coconut milk, shred the coconut meat add a can of Evaporated milk and honey
blend it in a blender over ice...
Sometimes she add pineapple tidbits to it also...
It was milky and creamy, so I guess it wasn't made from coconut water. Wikipedia article has this recipe: "Coconut milk made from water, then mixed with fresh or evaporated milk in a 1:1 ratio and a spoon of Condensed Milk or sugar for each cup", but I want to check if someone can perhaps suggest better recipes they had tried themselves. Thank you!Recipes of Chinese coconut milk drink?
Growing up my Mom would make this tropical drink when coconuts were on sale...
She used real coconut milk, shred the coconut meat add a can of Evaporated milk and honey
blend it in a blender over ice...
Sometimes she add pineapple tidbits to it also...
Pork belly stew- Chinese recipe?
My partner is coming home late tonight and has been working very late the last few months and has lost a lot of weight. He is Chinese, and loves pork belly roasted, but I would love to try some kind of Chinese style stew recipe. I thought it would be a nice dinner for him, especially as it could help him regain weight. (Our diets are pretty healthy normally, but his stress and lack of routine has caused his weightloss!) Any ideas guys? Much appreciated! Mel from London xPork belly stew- Chinese recipe?
Here's a recipe he might like for Pork Belly Stew:
http://www.clovegarden.com/recipes/ssm_p鈥?/a>Pork belly stew- Chinese recipe?
Streaky pork with mandarin sauce recipe
500 g (1 lb) lean belly of pork rashers, rind, bones and excess fat removed, and cut in half across
1 tablespoon vegetable oil
1 large onion, sliced
300 g (11 oz) can mandarin orange segments, drained with juice reserved
about 150 ml (1/4 pint) chicken stock
1/4 teaspoon ground ginger
1 tablespoon lemon juice or vinegar
1 green pepper, deseeded and chopped
salt and freshly ground black pepper
1 tablespoon cornflour
2 tablespoons water
1. Heat the oil in a large frying-pan. Add the pork and fry over moderate heat for 5 minutes turning, until brown on both sides.
2. Add the onion to the pan and fry for a further 5 minutes until the onion is soft. Pour off excess fat from the pan.
3. Make up the reserved fruit juice to 300 ml (1/2 pint) with the chicken stock and pour into the pan. Add the ginger, lemon juice and green pepper and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer for 30-40 minutes until the pork is cooked (the juices run clear when the meat is pierced with a skewer).
4. Remove from the heat. Blend the cornflour with the water, then stir in a little of the liquid from the pan. Pour back into the pan and bring to the boil, stirring constantly, then simmer for 3 minutes until the liquid is thick and has a smooth consistency. Add the mandarin orange segments and stir carefully to coat in sauce.
5. Turn into a warmed serving dish and serve at once.
Here's a recipe he might like for Pork Belly Stew:
http://www.clovegarden.com/recipes/ssm_p鈥?/a>Pork belly stew- Chinese recipe?
Streaky pork with mandarin sauce recipe
500 g (1 lb) lean belly of pork rashers, rind, bones and excess fat removed, and cut in half across
1 tablespoon vegetable oil
1 large onion, sliced
300 g (11 oz) can mandarin orange segments, drained with juice reserved
about 150 ml (1/4 pint) chicken stock
1/4 teaspoon ground ginger
1 tablespoon lemon juice or vinegar
1 green pepper, deseeded and chopped
salt and freshly ground black pepper
1 tablespoon cornflour
2 tablespoons water
1. Heat the oil in a large frying-pan. Add the pork and fry over moderate heat for 5 minutes turning, until brown on both sides.
2. Add the onion to the pan and fry for a further 5 minutes until the onion is soft. Pour off excess fat from the pan.
3. Make up the reserved fruit juice to 300 ml (1/2 pint) with the chicken stock and pour into the pan. Add the ginger, lemon juice and green pepper and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer for 30-40 minutes until the pork is cooked (the juices run clear when the meat is pierced with a skewer).
4. Remove from the heat. Blend the cornflour with the water, then stir in a little of the liquid from the pan. Pour back into the pan and bring to the boil, stirring constantly, then simmer for 3 minutes until the liquid is thick and has a smooth consistency. Add the mandarin orange segments and stir carefully to coat in sauce.
5. Turn into a warmed serving dish and serve at once.
How do I make carry out style chinese food?
I am a pretty good cook but most cookbook recipes I try for chinese food just dont cut it compared to the real thing. Any good books or sites to make chinese food so good you will never eat carry out again?How do I make carry out style chinese food?
I stir fry all the ingredients I am wanting to use (chicken, broccoli, etc) in a little olive oil. When they are finished, I remove them from the pan and add a premixed combination of soy sauce, chicken broth and 2 tablespoons corn starch. I heat it with a wisk until it's bubbly, then return my veggies and chicken to the pan and stir to coat.
Serve it over hot jasmine rice and top with those friend noodles from the blue jar.
If you want free online recipes or in this case, take out chinese style, check out http://www.thechinesecookbook.com
http://www.cdkitchen.com/recipes/recs/52鈥?/a>
Recipe for Panda Paradise Orange Chicken, it is great.
go to www.recipezaar.com there's plenty of stuff.
I make bourbon chicken (from the website 300+ 5 star ratings) to die for.
They have kung pao chicken that's amazing and anything else you can think of.How do I make carry out style chinese food?
I found some seasoning packets at the grocery store. They aren't as good as in the restaurants, but pretty darn close! Remember, food always tastes better when someone else makes it for you... Or, it could be the take-out boxes add to the flavor?
Yuk. Puke in a pot.
Why bother cooking when you can just carry it out?dickey s bbq
I stir fry all the ingredients I am wanting to use (chicken, broccoli, etc) in a little olive oil. When they are finished, I remove them from the pan and add a premixed combination of soy sauce, chicken broth and 2 tablespoons corn starch. I heat it with a wisk until it's bubbly, then return my veggies and chicken to the pan and stir to coat.
Serve it over hot jasmine rice and top with those friend noodles from the blue jar.
If you want free online recipes or in this case, take out chinese style, check out http://www.thechinesecookbook.com
Report Abuse
How do I make carry out style chinese food?http://www.cdkitchen.com/recipes/recs/52鈥?/a>
Recipe for Panda Paradise Orange Chicken, it is great.
go to www.recipezaar.com there's plenty of stuff.
I make bourbon chicken (from the website 300+ 5 star ratings) to die for.
They have kung pao chicken that's amazing and anything else you can think of.How do I make carry out style chinese food?
I found some seasoning packets at the grocery store. They aren't as good as in the restaurants, but pretty darn close! Remember, food always tastes better when someone else makes it for you... Or, it could be the take-out boxes add to the flavor?
Yuk. Puke in a pot.
Why bother cooking when you can just carry it out?
Chinese food recipes. typically rice, meat and veg?
for my GCSE in food i need to prepare some rice, meat and veg dishes that follow a healthy diet. I'm looking for things that are easy to prepare, the less time the better. since this is just a school thing i wont need every incy wincy bit of ingrediant, again just the simple ones. a brief preparation guide or reference would be handy :)
btw im trying to research stuff myself, im not just asking this question for all my research to be given to me, its just if i can't find anything myself.Chinese food recipes. typically rice, meat and veg?
I will teach you a Chinese recipe that has steamed rice, meat and vegetables and is very easy to make.
Black Bean beef with Rice
http://www.jphpk.gov.my/English/venison/鈥?/a>
You need:
1.200 grams of Beef (chopped in thin strips)
2.Black bean sauce http://importfood.com/media/salk0801.jpg
Please see image from link
3.Garlic
4.Vegetable oil (e.g. peanut oil, sunflower oil)
Chinese cabbage 5 pieces (chopped in thin strips) or one big green capsicum
Method:
1. Put some oil on the wok, for health purposes don't put too much just enough to cook the cook without burning it would do.
2. Wait for the oil to heat up
3. Place garlic (2 garlics pressed) in the oil and fry it for one minute then place stripped Chinese cabbage in and stir fry the two together until the Chinese cabbage is done. It should be cooked in 2 minutes.
4. Take them out and place them on a plate.
5. Add a bit more oil, as the wok is already hot place the stripped meat immediately in the wok and stir fry until the red meat turns brown.
6. Put back the Chinese cabbage and the garlic in the wok and toss and turn them with the cooked meat for 30 seconds
7. Add 2 teaspoons of black bean sauce, and stir them together, add half a cup of water in there if you like your food with juice in them and stir well.
8. Take your food out of the wok and place them on a plate.
Steamed rice
1. Soak rice in water first for at least an hour and remove the water.
2. Cook one cup of rice with one cup of water in the rice cooker
below is an image of rice cooker
http://www.global-b2b-network.com/direct鈥?/a>
*I lived in boarding school during high school and I discovered white people boil their rice, please note rice with Chinese food must be steamed not boiled! Unless it is a congee, exception!
Depends on what you mean by "chinese food" - real chinese food from china or chinese food you get in the USA and the UK? I'd use tofu easy to cook and it's healthy.
Typical food in China are mainly like boiled meats served with sauces. Steamed veg such as bak choi, fish with pickled turnipy things/ black beans.Chinese food recipes. typically rice, meat and veg?
Chop onions and celery and saute in oil. Add a couple of cups of cooked rice. Stir fry. Add some cooked chicken. Add soya sauce to taste. There you have it, chicken fried rice.
search Vietnamese recipes. most of them are quick to prepare and very healthyChinese food recipes. typically rice, meat and veg?
Boil rice.
Stir fry meats.
Veggies are often steamed, stir fried or added into soups.
btw im trying to research stuff myself, im not just asking this question for all my research to be given to me, its just if i can't find anything myself.Chinese food recipes. typically rice, meat and veg?
I will teach you a Chinese recipe that has steamed rice, meat and vegetables and is very easy to make.
Black Bean beef with Rice
http://www.jphpk.gov.my/English/venison/鈥?/a>
You need:
1.200 grams of Beef (chopped in thin strips)
2.Black bean sauce http://importfood.com/media/salk0801.jpg
Please see image from link
3.Garlic
4.Vegetable oil (e.g. peanut oil, sunflower oil)
Chinese cabbage 5 pieces (chopped in thin strips) or one big green capsicum
Method:
1. Put some oil on the wok, for health purposes don't put too much just enough to cook the cook without burning it would do.
2. Wait for the oil to heat up
3. Place garlic (2 garlics pressed) in the oil and fry it for one minute then place stripped Chinese cabbage in and stir fry the two together until the Chinese cabbage is done. It should be cooked in 2 minutes.
4. Take them out and place them on a plate.
5. Add a bit more oil, as the wok is already hot place the stripped meat immediately in the wok and stir fry until the red meat turns brown.
6. Put back the Chinese cabbage and the garlic in the wok and toss and turn them with the cooked meat for 30 seconds
7. Add 2 teaspoons of black bean sauce, and stir them together, add half a cup of water in there if you like your food with juice in them and stir well.
8. Take your food out of the wok and place them on a plate.
Steamed rice
1. Soak rice in water first for at least an hour and remove the water.
2. Cook one cup of rice with one cup of water in the rice cooker
below is an image of rice cooker
http://www.global-b2b-network.com/direct鈥?/a>
*I lived in boarding school during high school and I discovered white people boil their rice, please note rice with Chinese food must be steamed not boiled! Unless it is a congee, exception!
Depends on what you mean by "chinese food" - real chinese food from china or chinese food you get in the USA and the UK? I'd use tofu easy to cook and it's healthy.
Typical food in China are mainly like boiled meats served with sauces. Steamed veg such as bak choi, fish with pickled turnipy things/ black beans.Chinese food recipes. typically rice, meat and veg?
Chop onions and celery and saute in oil. Add a couple of cups of cooked rice. Stir fry. Add some cooked chicken. Add soya sauce to taste. There you have it, chicken fried rice.
search Vietnamese recipes. most of them are quick to prepare and very healthyChinese food recipes. typically rice, meat and veg?
Boil rice.
Stir fry meats.
Veggies are often steamed, stir fried or added into soups.
Does anyone have a recipe for Chinese sauteed green beans?
The ones you can get at the Chinese buffet. My daughter loves them but I cant figure out what they saute the green beans in.Does anyone have a recipe for Chinese sauteed green beans?
I put mine in a roaster (uncovered) on the BBQ wih soya sauce and szechuan sauce (about a half and half mix). I generously pepper with fresh ground pepper and BBQ until hot and crisp. That is close to what they serve at our chinese restaurants. Hope that helps!!
Chinese Sauteed Green Beans
Yields: 4 servings
1 tablespoon less-sodium soy sauce
1 tablespoon honey
1 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
12 ounce green beans, trimmed
Kosher salt
1 tablespoon minced garlic
Combine the soy sauce, honey, and 1 tablespoon water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.Does anyone have a recipe for Chinese sauteed green beans?
Title: Chinese-style sauteed Green Beans
Dish: Side-dishes
Dish Type: Vegetables
Cooking Method: Skillet %26amp; Wok
Diet: Vegetarian
Difficulty: 2 / 10
Servings: 1-2
Prep Time: 3 mintues
Cook Time: 15 minutes
Ingredients
?1 Tblsp. - honey
?1 Tblsp. - olive oil
?1 Tblsp. - unsalted butter
?1 Tblsp. - low-sodium soy sauce
?heavy pinch - salt
?1 Tblsp. - crushed garlic
?1 Tblsp. - water
Directions
Break ends off of fresh green beans. Combine honey, soy sauce and water in a small bowl and set near the stove. Heat a straight-sided skillet on medium-high. Put butter and olive oil in the pan. When butter is melted, add green beans and salt. Toss to coat (tongs are easiest). Sautee' the green beans for about 7-8 minutes until they are brown and soft. Add the garlic and stir constantly for about 30-45 seconds. I use a rubber spatula. Add the soy/honey/water mixture. You will have to use a rubber spatula to get the honey out of the dish. Stir constantly for about a minute until sauce reduces slightly. Put in a dish and make sure to scrape all of the delicious garlicy sauce out of the pan with the spatula! ENJOY!!! I like to eat these with rice.
Chinese Restaurant-Style Sautéed Green Beans
1 Tbs. less-sodium soy sauce
1 Tbs. honey
1 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
12 oz. green beans, trimmed
Kosher salt
1 Tbs. minced garlic
Combine the soy sauce, honey,
and 1 Tbs. water in a small dish and set near the stove.
Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan,
heat the butter with the olive oil over medium-high heat.
When the butter is melted, add the green beans
and 1/2 tsp. salt and toss with tongs to coat well.
Cook, turning the beans occasionally,
until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic,
and cook, stirring constantly with a heatproof rubber spatula,
until the garlic is softened and fragrant, 15 to 20 seconds.
Carefully add the soy mixture
(you’ll need to scrape the honey into the pan).
Cook, stirring, until the liquid reduces
to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish,
scraping the pan with the spatula to get all of the garlicky sauce.
Let sit for a few minutes and then serve warm.Does anyone have a recipe for Chinese sauteed green beans?
Basically soy sauce, fish or oyster sauce, vinegar, and sometimes cornstarch. Most recipes have some kind of pepper, ginger, carrots, etc. also.
4 recipes: http://allrecipes.com/Search/Recipes.asp…
It is probably oyster and soy sauce.
My restaurant(the one I eat at) also adds a very small amount of black bean sauce.
There are many variations.but a lot use oyster sauce.
Here is one:
http://allrecipes.com/Recipe/Chinese-Buf…
This is the closest I could find
http://www.foodnetwork.com/recipes/guy-f…
JIAN BING GUO ZI
煎饼果子
WAITING FOR IT IS COOL
DO NOT EAT IT HOT
I put mine in a roaster (uncovered) on the BBQ wih soya sauce and szechuan sauce (about a half and half mix). I generously pepper with fresh ground pepper and BBQ until hot and crisp. That is close to what they serve at our chinese restaurants. Hope that helps!!
Chinese Sauteed Green Beans
Yields: 4 servings
1 tablespoon less-sodium soy sauce
1 tablespoon honey
1 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
12 ounce green beans, trimmed
Kosher salt
1 tablespoon minced garlic
Combine the soy sauce, honey, and 1 tablespoon water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.Does anyone have a recipe for Chinese sauteed green beans?
Title: Chinese-style sauteed Green Beans
Dish: Side-dishes
Dish Type: Vegetables
Cooking Method: Skillet %26amp; Wok
Diet: Vegetarian
Difficulty: 2 / 10
Servings: 1-2
Prep Time: 3 mintues
Cook Time: 15 minutes
Ingredients
?1 Tblsp. - honey
?1 Tblsp. - olive oil
?1 Tblsp. - unsalted butter
?1 Tblsp. - low-sodium soy sauce
?heavy pinch - salt
?1 Tblsp. - crushed garlic
?1 Tblsp. - water
Directions
Break ends off of fresh green beans. Combine honey, soy sauce and water in a small bowl and set near the stove. Heat a straight-sided skillet on medium-high. Put butter and olive oil in the pan. When butter is melted, add green beans and salt. Toss to coat (tongs are easiest). Sautee' the green beans for about 7-8 minutes until they are brown and soft. Add the garlic and stir constantly for about 30-45 seconds. I use a rubber spatula. Add the soy/honey/water mixture. You will have to use a rubber spatula to get the honey out of the dish. Stir constantly for about a minute until sauce reduces slightly. Put in a dish and make sure to scrape all of the delicious garlicy sauce out of the pan with the spatula! ENJOY!!! I like to eat these with rice.
Chinese Restaurant-Style Sautéed Green Beans
1 Tbs. less-sodium soy sauce
1 Tbs. honey
1 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
12 oz. green beans, trimmed
Kosher salt
1 Tbs. minced garlic
Combine the soy sauce, honey,
and 1 Tbs. water in a small dish and set near the stove.
Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan,
heat the butter with the olive oil over medium-high heat.
When the butter is melted, add the green beans
and 1/2 tsp. salt and toss with tongs to coat well.
Cook, turning the beans occasionally,
until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic,
and cook, stirring constantly with a heatproof rubber spatula,
until the garlic is softened and fragrant, 15 to 20 seconds.
Carefully add the soy mixture
(you’ll need to scrape the honey into the pan).
Cook, stirring, until the liquid reduces
to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish,
scraping the pan with the spatula to get all of the garlicky sauce.
Let sit for a few minutes and then serve warm.Does anyone have a recipe for Chinese sauteed green beans?
Basically soy sauce, fish or oyster sauce, vinegar, and sometimes cornstarch. Most recipes have some kind of pepper, ginger, carrots, etc. also.
4 recipes: http://allrecipes.com/Search/Recipes.asp…
It is probably oyster and soy sauce.
My restaurant(the one I eat at) also adds a very small amount of black bean sauce.
There are many variations.but a lot use oyster sauce.
Here is one:
http://allrecipes.com/Recipe/Chinese-Buf…
This is the closest I could find
http://www.foodnetwork.com/recipes/guy-f…
JIAN BING GUO ZI
煎饼果子
WAITING FOR IT IS COOL
DO NOT EAT IT HOT
Did the Chinese make a pact amongst themselves to never give out the real recipe for Fried Rice?
Seriously, it makes me wonder. I've tried a lot of "fried rice" recipes from cookbooks, tv, youtube, magazines. Nothing comes close to the fried rice I'm served at fast food/authentic Chinese Restaurants. I mean, you have the key ingredients: rice, egg, vegetables, chicken/shrimp/pork, spring/green onions, but there's always something missing. It never tastes the same as the ones they serve in restaurants. Is it a Chinese secret? =PDid the Chinese make a pact amongst themselves to never give out the real recipe for Fried Rice?
Probably because chinese people are generally better at cooking chinese food because they cook it all the time. Did the Chinese make a pact amongst themselves to never give out the real recipe for Fried Rice?
You know, this is really true.
Probably because chinese people are generally better at cooking chinese food because they cook it all the time. Did the Chinese make a pact amongst themselves to never give out the real recipe for Fried Rice?
You know, this is really true.
What Are Some Medieval Chinese Recipies?
I'm doing this report for school I have to: Create a medieval Chinese cook book. I need 10 recipes that the Chinese Ate during 1644 BC to 221 BC . I have to explain the dish ( ingredients And How To Make It) And explain the significance to the Chinese culture . I Been Having a LOT Of Trouble With the "explaining the significance to the Chinese culture" Part please help! Thanks.What Are Some Medieval Chinese Recipies?
Marinade Chicken With Honey-basil Sauce
An early domestication of chickens in Southeast Asia is probable, since the word for domestic chicken (*manuk) is part of the reconstructed Proto-Austronesian language (see Austronesian languages). Chickens, together with dogs and pigs, were the domestic animals of the Lapita culture, the first Neolithic culture of Oceania.
Ingredients
--------------------------------------鈥?br>
鈥?1bunch fresh onion, chopped shopping list
鈥?6-8 cloves garlic, finely minced shopping list
鈥?1 cup fresh basil
shopping list
鈥?1 Tablespoon black papper shopping list
鈥?1 tbspoon red pepper shopping list
鈥?juice of 1 lemon shopping list
鈥?陆 cup extravirgin olive oil shopping list
鈥?4 tbspoon honey shopping list
鈥?shopping list
鈥?4 chicken breast cutted strip shopping list
鈥?salt and freshly ground black pepper shopping list
How to make it
--------------------------------------鈥?br>
Place the fresh basil ,black pepper honey ,garlic, red pepper ,olive oil and lemon juice in a food processor or blender and pulse to liquify.
Put the chicken breasts in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to make a charcoal fire.. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with fresh tomatoes ,french fries ,fresh onion and ,white wine ..What Are Some Medieval Chinese Recipies?
I always understood that fish and rice were the main staples, primarily because of accessibility and therefore, costs. Significance: rice was/is main crop, easily produced, easily accessible, affordable, good diet regime. Fish was easily acquired along waterways, fresh catch daily, inexpensive basic.
They primarily did not eat as much protein as western culture, i.e. our single portion/serving of steak would/will feed a family of four (or more) in China.
Try Google Chinese diets, medieval China. HTH
Marinade Chicken With Honey-basil Sauce
An early domestication of chickens in Southeast Asia is probable, since the word for domestic chicken (*manuk) is part of the reconstructed Proto-Austronesian language (see Austronesian languages). Chickens, together with dogs and pigs, were the domestic animals of the Lapita culture, the first Neolithic culture of Oceania.
Ingredients
--------------------------------------鈥?br>
鈥?1bunch fresh onion, chopped shopping list
鈥?6-8 cloves garlic, finely minced shopping list
鈥?1 cup fresh basil
shopping list
鈥?1 Tablespoon black papper shopping list
鈥?1 tbspoon red pepper shopping list
鈥?juice of 1 lemon shopping list
鈥?陆 cup extravirgin olive oil shopping list
鈥?4 tbspoon honey shopping list
鈥?shopping list
鈥?4 chicken breast cutted strip shopping list
鈥?salt and freshly ground black pepper shopping list
How to make it
--------------------------------------鈥?br>
Place the fresh basil ,black pepper honey ,garlic, red pepper ,olive oil and lemon juice in a food processor or blender and pulse to liquify.
Put the chicken breasts in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to make a charcoal fire.. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with fresh tomatoes ,french fries ,fresh onion and ,white wine ..What Are Some Medieval Chinese Recipies?
I always understood that fish and rice were the main staples, primarily because of accessibility and therefore, costs. Significance: rice was/is main crop, easily produced, easily accessible, affordable, good diet regime. Fish was easily acquired along waterways, fresh catch daily, inexpensive basic.
They primarily did not eat as much protein as western culture, i.e. our single portion/serving of steak would/will feed a family of four (or more) in China.
Try Google Chinese diets, medieval China. HTH
Anyone know of a good chinese food recipe??
My husband and I are sick of always having the same thing for dinner we want to try different things any ideas??Anyone know of a good chinese food recipe??
oh i know a really good one. It has reader rating 5 out of 5 stars and a lot of good feedback.
INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes. In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes. Heat the oil for deep--frying to 375 degrees Fahrenheit. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon). Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown.
Remove and drain on paper towels. (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again). To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.
rotisserie chihuahuaAnyone know of a good chinese food recipe??
I like fried rice with vegetables and lemon chicken.
Fried rice - cook regular white rice. I refrigerate it a day.
I fry it in sesame seed oil, I put in a small box of mixed frozen veges (carrots, peas, etc.), and a little soy sauce. It you want, stir in a scrambled egg and have a full dish there.
Lemon chicken - there are some mixes out there. I found that if I fried it as usual (chunks or strips, or boneless breasts), and if you heat up a jar of lemon curd (that is in the jam/jelly aisle), to drizzle on top or use as a dip is easy and good; another way is to mix 1/2 cup sugar with 2 tablespoons of corn starch, add 1 cup water and 1/4 cup lemon juice, add some lemon zest and tablespoon butter after it thickens - another good lemon sauce.
Enjoy.
Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
鈥?1 teaspoon cornstarch
鈥?1 Tablespoon water
鈥?1 egg white, beaten
鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes
鈥?3 Tablespoons soy sauce
鈥?1 Tablespoon bourbon
鈥?1/2 teaspoon sugar
鈥?4 Tablespoons oil
鈥?3 whole scallions, cut into 2-inch slivers
鈥?2 slices fresh ginger, minced
鈥?1 medium garlic clove, minced
鈥?3/4 cup coarsely chopped walnuts
鈥?Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.Anyone know of a good chinese food recipe??
Mabo tofu! Just grab some pre-mixed sauce by House Brand that is titled Chinese Mabo Tofu Sauce. It is the best of the best ever!
Beef Lo Mein
3/4 pound flank steak
Marinade:
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
4 tablespoons beef broth
1 teaspoon granulated sugar
Other:
8 ounces fresh egg noodles or Italian spaghetti
1 teaspoon sesame oil
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 clove garlic, chopped
4 tablespoons oil for stir-frying, or as needed
PREPARATION:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar
Set aside.
Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.
Drain the noodles and toss with the sesame oil.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.
Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.
Any strifry is good, fried rice is a good meal also. A few things you will need and not sure if u can find without going to the asian store on the corner. Fish sauce and Oyster sauce. Many recipes out there online, GL and enjoy the great world of Asian cooking, Simple meals with a Bang of Taste
Buy a Chinese book recipe.christian bookstore
oh i know a really good one. It has reader rating 5 out of 5 stars and a lot of good feedback.
INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes. In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes. Heat the oil for deep--frying to 375 degrees Fahrenheit. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon). Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown.
Remove and drain on paper towels. (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again). To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.
rotisserie chihuahuaAnyone know of a good chinese food recipe??
I like fried rice with vegetables and lemon chicken.
Fried rice - cook regular white rice. I refrigerate it a day.
I fry it in sesame seed oil, I put in a small box of mixed frozen veges (carrots, peas, etc.), and a little soy sauce. It you want, stir in a scrambled egg and have a full dish there.
Lemon chicken - there are some mixes out there. I found that if I fried it as usual (chunks or strips, or boneless breasts), and if you heat up a jar of lemon curd (that is in the jam/jelly aisle), to drizzle on top or use as a dip is easy and good; another way is to mix 1/2 cup sugar with 2 tablespoons of corn starch, add 1 cup water and 1/4 cup lemon juice, add some lemon zest and tablespoon butter after it thickens - another good lemon sauce.
Enjoy.
Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
鈥?1 teaspoon cornstarch
鈥?1 Tablespoon water
鈥?1 egg white, beaten
鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes
鈥?3 Tablespoons soy sauce
鈥?1 Tablespoon bourbon
鈥?1/2 teaspoon sugar
鈥?4 Tablespoons oil
鈥?3 whole scallions, cut into 2-inch slivers
鈥?2 slices fresh ginger, minced
鈥?1 medium garlic clove, minced
鈥?3/4 cup coarsely chopped walnuts
鈥?Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.Anyone know of a good chinese food recipe??
Mabo tofu! Just grab some pre-mixed sauce by House Brand that is titled Chinese Mabo Tofu Sauce. It is the best of the best ever!
Beef Lo Mein
3/4 pound flank steak
Marinade:
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
4 tablespoons beef broth
1 teaspoon granulated sugar
Other:
8 ounces fresh egg noodles or Italian spaghetti
1 teaspoon sesame oil
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 clove garlic, chopped
4 tablespoons oil for stir-frying, or as needed
PREPARATION:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar
Set aside.
Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.
Drain the noodles and toss with the sesame oil.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.
Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.
Any strifry is good, fried rice is a good meal also. A few things you will need and not sure if u can find without going to the asian store on the corner. Fish sauce and Oyster sauce. Many recipes out there online, GL and enjoy the great world of Asian cooking, Simple meals with a Bang of Taste
Buy a Chinese book recipe.
I need a Chinese Recipe!?
I need a chinese recipe that's in chinese and english translations would be great!
also pictures!
Thanks you so much and 10 points!I need a Chinese Recipe!?
Im actually making this one for dinner tonight -- its a family favorite in my home... hope you like it.
Hot and Sour Soup
25 tiger lily buds
4 c. tree ears (Chinese dried mushrooms)
3 fresh bean curds
1 tsp. salt
4 c. canned chicken broth plus 2 c. water
1 tbsp. soy sauce
1/4 tsp. black pepper
2 tbsp. cornstarch (mix with 1/4 c. water)
2 tbsp. white vinegar
1 egg, beaten
1 tsp. sesame oil
2 tsp. minced scallion
1/4 c. bamboo shoots (opt.)
8 fresh mushrooms, sliced (opt.)
Soak the tiger lily buds and tree ears separately in hot water until soft. Cut tiger lily buds in half and break tree ears into strips. Slice bean curd 1/4 inch thick, then into 2 inch long strips. Sprinkle 1/4 teaspoon salt on curd and set aside. Add salt and soy sauce into chicken broth and bring to a boil.
When broth is boiling, add tiger lily and tree ears. Dry bean curd strips with a paper towel then add to the soup. Add bamboo shoots and sliced fresh mushrooms. Add pepper to make soup hot. Add vinegar to make soup sour. Bring slowly to a boil. Thicken soup with cornstarch mixture. When thick, remove from heat then pour beaten egg, stirring constantly. Stir in sesame oil and garnish with scallion.
looks like this: http://i.ehow.com/images/GlobalPhoto/Art鈥?/a>I need a Chinese Recipe!?
Learn to use internet searches.I need a Chinese Recipe!?
I looked and looked for what you wanted but couldn't find anything. Sorry. After all that searching, I wanted to at least send you something.
http://www.cyber-kitchen.com/index/html/鈥?/a>
also pictures!
Thanks you so much and 10 points!I need a Chinese Recipe!?
Im actually making this one for dinner tonight -- its a family favorite in my home... hope you like it.
Hot and Sour Soup
25 tiger lily buds
4 c. tree ears (Chinese dried mushrooms)
3 fresh bean curds
1 tsp. salt
4 c. canned chicken broth plus 2 c. water
1 tbsp. soy sauce
1/4 tsp. black pepper
2 tbsp. cornstarch (mix with 1/4 c. water)
2 tbsp. white vinegar
1 egg, beaten
1 tsp. sesame oil
2 tsp. minced scallion
1/4 c. bamboo shoots (opt.)
8 fresh mushrooms, sliced (opt.)
Soak the tiger lily buds and tree ears separately in hot water until soft. Cut tiger lily buds in half and break tree ears into strips. Slice bean curd 1/4 inch thick, then into 2 inch long strips. Sprinkle 1/4 teaspoon salt on curd and set aside. Add salt and soy sauce into chicken broth and bring to a boil.
When broth is boiling, add tiger lily and tree ears. Dry bean curd strips with a paper towel then add to the soup. Add bamboo shoots and sliced fresh mushrooms. Add pepper to make soup hot. Add vinegar to make soup sour. Bring slowly to a boil. Thicken soup with cornstarch mixture. When thick, remove from heat then pour beaten egg, stirring constantly. Stir in sesame oil and garnish with scallion.
looks like this: http://i.ehow.com/images/GlobalPhoto/Art鈥?/a>I need a Chinese Recipe!?
Learn to use internet searches.I need a Chinese Recipe!?
I looked and looked for what you wanted but couldn't find anything. Sorry. After all that searching, I wanted to at least send you something.
http://www.cyber-kitchen.com/index/html/鈥?/a>
Chinese food recipes ?
where can i find locally singapore recipe ?Chinese food recipes ?
http://asiarecipe.com/china.html is a place to start. Have fun!Chinese food recipes ?
http://www.recipezaar.com/recipes/chines鈥?/a>
ahhmmm...maybe this is better...pls try!Chinese food recipes ?
www.allrecipes.com
um! i've been longing to hear that qustion here you go
http://chinesefood.about.com/od/chineserecipes/
http://asiarecipe.com/china.html is a place to start. Have fun!Chinese food recipes ?
http://www.recipezaar.com/recipes/chines鈥?/a>
ahhmmm...maybe this is better...pls try!Chinese food recipes ?
www.allrecipes.com
um! i've been longing to hear that qustion here you go
http://chinesefood.about.com/od/chineserecipes/
Recipe for Classic Chinese Chow Mein?
Hi There.
I was wondering if anyone had a recipe for classic chinese chow mein. You know, the kind they serve in restaurants etc. I've always wanted to try to make Chow Mein from my own home but have never known what kind/brand of noodles they use, what they put in the Chow Mein, or even where to buy the noodles.
Thanks to everyone who answers!Recipe for Classic Chinese Chow Mein?
Here's a recipe for chicken chow mein.
CHICKEN CHOW MEIN
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. cabbage, sliced
3 c. celery, thinly sliced
1 (1 lb.) can bean sprouts, drained
1 (4 oz.) can water chestnuts
2 tsp. sugar
2 c. chicken broth
2 1/2 tsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. chicken, cooked %26amp; sliced
Rice or chow mein noodles
Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce; add vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles. Serves 4.
Ingredients for Chow Mein include the following.
Bean Sprouts
Celery cut on an angle
Water chestnuts sliced
Mushrooms
Seasoning:
White pepper
Soy sauce
MSG if wanted
Thickening agent Cornstarch mixed with equal amts of water. This is used at the end of the cooking add into the wok and stir into the thicken. Serve over the crunch noodles. You can find these in most oriental Isles of the Grocery store in a plastic bag.Recipe for Classic Chinese Chow Mein?
Never made it before but here are some recipes sites that I found for you.
http://www.cooks.com/rec/doc/0,1639,1561鈥?/a>
http://allrecipes.com/Recipe/Shrimp-Chin鈥?/a>
http://allrecipes.com/Recipe/Chow-Mein-C鈥?/a>
http://allrecipes.com/Recipe/Chicken-Cho鈥?/a>
Vegetarian Chow Mein
1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil for stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts
Garnish:
Fresh coriander sprigs
1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
2. String the celery and slice diagonally. Shred the bamboo shoots.
3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.
4. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
5. Garnish with fresh coriander sprigs.Recipe for Classic Chinese Chow Mein?
Chicken Chow Mein
* 1 pound mung bean sprouts
* 2 boneless, skinless chicken breasts, 7 to 8 ounces each
* Marinade:
* 1 tablespoon oyster sauce
* 1 teaspoon soy sauce
* Salt and pepper, to taste
* 1 small piece (less than 1 teaspoon) cornstarch
* Sauce:
* 1/4 cup water or low-sodium chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* Salt and pepper, to taste
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Other:
* 1/2 pound dry wonton noodles
* 2 medium ribs celery
* 1 pound bok choy or broccoli
* 1/2 pound fresh mushrooms
* 1 red bell pepper
* 1/2 red onion
* 1 green onion (scallion, spring onion)
* Vegetable oil for frying and stir-frying, as needed
* 1/4 cup toasted sesame seeds
PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.
Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.
Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.
Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
Chow Mein
This is what you will need
3 garlic cloves - peeled and minced
3 small onions - peeled and cut into large slices
1 1/2 lbs. chicken breast or thigh meat - cut into thin slices
3 tbsp. cornstarches
colanders
2 ribs celery - rinsed and sliced thinly crosswise
3/4 lb. button mushrooms - stemmed and thinly sliced
3 tbsp. peanut oil
measuring spoons
woks
stockpots
cutting boards
skillets
3 tbsp. soy sauces
measuring cups
2 tbsp. freshly chopped cilantro
2 1/2 c. chicken broths
chef's knives
3/4 lb. bean sprouts
2 tbsp. toasted white sesame seeds
1 lb. Chinese egg noodles
2 small cans bamboo shoots - drained
Cook the noodles according to package directions and drain. Toss with a small amount of peanut oil to prevent sticking.
Heat a wok or skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is golden but not brown.
Add the chicken and stir continuously until there is no more pink visible. Add the bamboo shoots, mushrooms and celery and cook for 3 minutes.
Add 2 c. of the broth to the pan and allow to boil. Cover, reduce the heat to medium and cook for 7 minutes
Add the onion and cook for another 2 minutes. Add the bean sprouts and stir until most of the liquid has evaporated.
Mix the cornstarch together with the remaining broth and soy sauce; stir into the pan. Stir until the sauce thickens, then add the noodles.
Toss to heat through and taste for seasoning. Add more soy sauce if preferred.
Serve in a large bowl garnished with the sesame seeds and cilantro
I was wondering if anyone had a recipe for classic chinese chow mein. You know, the kind they serve in restaurants etc. I've always wanted to try to make Chow Mein from my own home but have never known what kind/brand of noodles they use, what they put in the Chow Mein, or even where to buy the noodles.
Thanks to everyone who answers!Recipe for Classic Chinese Chow Mein?
Here's a recipe for chicken chow mein.
CHICKEN CHOW MEIN
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. cabbage, sliced
3 c. celery, thinly sliced
1 (1 lb.) can bean sprouts, drained
1 (4 oz.) can water chestnuts
2 tsp. sugar
2 c. chicken broth
2 1/2 tsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. chicken, cooked %26amp; sliced
Rice or chow mein noodles
Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce; add vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles. Serves 4.
Ingredients for Chow Mein include the following.
Bean Sprouts
Celery cut on an angle
Water chestnuts sliced
Mushrooms
Seasoning:
White pepper
Soy sauce
MSG if wanted
Thickening agent Cornstarch mixed with equal amts of water. This is used at the end of the cooking add into the wok and stir into the thicken. Serve over the crunch noodles. You can find these in most oriental Isles of the Grocery store in a plastic bag.Recipe for Classic Chinese Chow Mein?
Never made it before but here are some recipes sites that I found for you.
http://www.cooks.com/rec/doc/0,1639,1561鈥?/a>
http://allrecipes.com/Recipe/Shrimp-Chin鈥?/a>
http://allrecipes.com/Recipe/Chow-Mein-C鈥?/a>
http://allrecipes.com/Recipe/Chicken-Cho鈥?/a>
Vegetarian Chow Mein
1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil for stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts
Garnish:
Fresh coriander sprigs
1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
2. String the celery and slice diagonally. Shred the bamboo shoots.
3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.
4. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
5. Garnish with fresh coriander sprigs.Recipe for Classic Chinese Chow Mein?
Chicken Chow Mein
* 1 pound mung bean sprouts
* 2 boneless, skinless chicken breasts, 7 to 8 ounces each
* Marinade:
* 1 tablespoon oyster sauce
* 1 teaspoon soy sauce
* Salt and pepper, to taste
* 1 small piece (less than 1 teaspoon) cornstarch
* Sauce:
* 1/4 cup water or low-sodium chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* Salt and pepper, to taste
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Other:
* 1/2 pound dry wonton noodles
* 2 medium ribs celery
* 1 pound bok choy or broccoli
* 1/2 pound fresh mushrooms
* 1 red bell pepper
* 1/2 red onion
* 1 green onion (scallion, spring onion)
* Vegetable oil for frying and stir-frying, as needed
* 1/4 cup toasted sesame seeds
PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.
Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.
Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.
Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
Chow Mein
This is what you will need
3 garlic cloves - peeled and minced
3 small onions - peeled and cut into large slices
1 1/2 lbs. chicken breast or thigh meat - cut into thin slices
3 tbsp. cornstarches
colanders
2 ribs celery - rinsed and sliced thinly crosswise
3/4 lb. button mushrooms - stemmed and thinly sliced
3 tbsp. peanut oil
measuring spoons
woks
stockpots
cutting boards
skillets
3 tbsp. soy sauces
measuring cups
2 tbsp. freshly chopped cilantro
2 1/2 c. chicken broths
chef's knives
3/4 lb. bean sprouts
2 tbsp. toasted white sesame seeds
1 lb. Chinese egg noodles
2 small cans bamboo shoots - drained
Cook the noodles according to package directions and drain. Toss with a small amount of peanut oil to prevent sticking.
Heat a wok or skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is golden but not brown.
Add the chicken and stir continuously until there is no more pink visible. Add the bamboo shoots, mushrooms and celery and cook for 3 minutes.
Add 2 c. of the broth to the pan and allow to boil. Cover, reduce the heat to medium and cook for 7 minutes
Add the onion and cook for another 2 minutes. Add the bean sprouts and stir until most of the liquid has evaporated.
Mix the cornstarch together with the remaining broth and soy sauce; stir into the pan. Stir until the sauce thickens, then add the noodles.
Toss to heat through and taste for seasoning. Add more soy sauce if preferred.
Serve in a large bowl garnished with the sesame seeds and cilantro
Chinese Noodles Recipe?
Does anyone have a good recipe for chinese noodles? I want it to taste very very good.Chinese Noodles Recipe?
If you are using Chow Mein noodles, mix them in with melted butterscoth morsels and peanuts. Then spoon into bite-size clusters onto wax paper. Let harden and you have a delicious treat!
For Ramen noodles, saute uncooked noodles in butter with chopped walnuts and dried herbs. Then toast in the oven and sprinle over a salad--- so incredibly good!
Happy cooking!
If you are using Chow Mein noodles, mix them in with melted butterscoth morsels and peanuts. Then spoon into bite-size clusters onto wax paper. Let harden and you have a delicious treat!
For Ramen noodles, saute uncooked noodles in butter with chopped walnuts and dried herbs. Then toast in the oven and sprinle over a salad--- so incredibly good!
Happy cooking!
I NeEd HeLp WiTh ChInEsE CoCoNuT ShRiMp ReCiPe Or PuRcHaSe?
I ABSOLUTELY LOVE THE CHINESE COCONUT SHRIMP WITH PASTE AND WE ARE HAVING SEAFOOD FOR CHRISTMAS THIS YEAR AND I AM LOOKING FOR A RECIPE OR WEBISTE TO MAKE OR BUY THE COCONUT PASTE. PLEASE HELP ME!I NeEd HeLp WiTh ChInEsE CoCoNuT ShRiMp ReCiPe Or PuRcHaSe?
This is an appetizer that will drive your taste buds wild. Your family and friends will love this excellent before meal treat.
Ingredients:
1 lb. Medium-Size Fresh Shrimp
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Dry Mustard
1 Egg
2 Tbsp Cream
3/4 cup Flaked Coconut
1/3 cup Bread Crumbs
3 cups Vegetable Oil
Chinese Mustard Sauce:
1/3 cup Dry Mustard
1 Tbsp Honey
2 Tsps Vinegar
1/4 cup Cold Water
Directions:
Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper.
Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook.
Pour oil into medium-size saucepan to 2-inch depth. Heat to 350掳F on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to
drain. Keep warm in a slow oven (200掳F) until all shrimp are
cooked.
Serve with Chinese Mustard Sauce (see below) and duck sauce.
Chinese Mustard Sauce:
Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.dominoes online
This is an appetizer that will drive your taste buds wild. Your family and friends will love this excellent before meal treat.
Ingredients:
1 lb. Medium-Size Fresh Shrimp
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Dry Mustard
1 Egg
2 Tbsp Cream
3/4 cup Flaked Coconut
1/3 cup Bread Crumbs
3 cups Vegetable Oil
Chinese Mustard Sauce:
1/3 cup Dry Mustard
1 Tbsp Honey
2 Tsps Vinegar
1/4 cup Cold Water
Directions:
Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper.
Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook.
Pour oil into medium-size saucepan to 2-inch depth. Heat to 350掳F on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to
drain. Keep warm in a slow oven (200掳F) until all shrimp are
cooked.
Serve with Chinese Mustard Sauce (see below) and duck sauce.
Chinese Mustard Sauce:
Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.
Chinese Pink Sauce Recipe?
Searching for the Chinese Pink (or) Shrimp Sauce recipe they serve here in Oregon. You dip Mar Far chicken or deep fried prawns in it. I love it on fried rice. I have seen a few recipes online but they just don't seem right.
I have came close mixing sweet and sour sauce and hot mustard together but something else is missing. Do you know what it is? ThanksChinese Pink Sauce Recipe?
Well, I'm Chinese and I've never heard of it...I think pink sauce is Americanized Chinese food...
Well, I searched "'pink sauce' Mar Far" on Google, and there's plenty of recipes, such as http://www.kitchenlink.com/mf/3/4372
I think the reason that you can't find quite the right recipe is because maybe you have a sort of regional pink sauce. If it is regional, ask whoever makes it how to make it. If not, go to the store and buy ten million packets :)
I'm a lover of duck sauce, myself.Chinese Pink Sauce Recipe?
this is very much an oregon thing and only in the chinese-american restaurants.
2 1/4 cups salad oil, 3/4 cup apple cider/rice/white vinegar, 1 cup ketchup, 1 1/2 teaspoons dry hot mustard, 1/2 teaspoon salt, Pasteurized egg product to equal one large egg, 1 cup sugar
We just call this "Chin Sauce", since we got the recipe from Chins in Roseburg. The recipe from Lunalti is the one I use as well.
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Shrimp with Lobster Sauce - Allrecipes
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I have came close mixing sweet and sour sauce and hot mustard together but something else is missing. Do you know what it is? ThanksChinese Pink Sauce Recipe?
Well, I'm Chinese and I've never heard of it...I think pink sauce is Americanized Chinese food...
Well, I searched "'pink sauce' Mar Far" on Google, and there's plenty of recipes, such as http://www.kitchenlink.com/mf/3/4372
I think the reason that you can't find quite the right recipe is because maybe you have a sort of regional pink sauce. If it is regional, ask whoever makes it how to make it. If not, go to the store and buy ten million packets :)
I'm a lover of duck sauce, myself.Chinese Pink Sauce Recipe?
this is very much an oregon thing and only in the chinese-american restaurants.
2 1/4 cups salad oil, 3/4 cup apple cider/rice/white vinegar, 1 cup ketchup, 1 1/2 teaspoons dry hot mustard, 1/2 teaspoon salt, Pasteurized egg product to equal one large egg, 1 cup sugar
Report Abuse
Chinese Pink Sauce Recipe?We just call this "Chin Sauce", since we got the recipe from Chins in Roseburg. The recipe from Lunalti is the one I use as well.
Report Abuse
SPONSOR RESULTS
Chinese Sauce Recipe
www.KraftFoods.com - Find Chinese Recipes from Kraft Kitchens. Explore Food Ideas %26amp; Tips.
Recipe for Sauce
toolbar.alot.com/Recipes - Make The Perfect Sauce! Thousands of Recipes with Free Recipe Toolbar.
WEB RESULTSNoodles With Meat Sauce Recipe - Northern Chinese Recipes
... Meat Sauce Recipe - Northern Chinese Recipes. Chinese Cuisine ... Stir-fry until it loses its pink color and is nearly cooked through. Remove from the wok. ...chinesefood.about.com/od/noodles/r/no鈥?- 28k - Cached
Japanese Pink Sauce Recipe | Recipezaar
See other Japanese Pink Sauce Recipes. Low Protein Savory Sauces. Japanese Savory Sauces ... Menus using this recipe: DIY Chinese Buffet. I love to throw ...www.recipezaar.com/19861 - 37k - Cached
Shrimp With Chili Sauce Recipe - Chinese Shrimp Recipes - a Recipe for ...
... Recipes%26gt; Shrimp With Chili Sauce Recipe - Chinese Shrimp Recipes - a Recipe for ... Get it smoking hot and stir the shrimp until it is pink and done. ...chinesefood.about.com/od/shrimprecipe鈥?- 29k - Cached
chinese pink dipping sauce - AsiaRecipe.com Discussion
AsiaRecipe.com Discussion %26gt; Food %26gt; Food recipes. chinese pink dipping sauce. Options ... does anyone have the recipe for the sweet pink sauce they give you at the ...asiarecipe.com/cgi/forum/index.php?sh鈥?- 33k - Cached
Shrimp with Lobster Sauce - Allrecipes
More Recipes Like This. Shrimp in Lobster Sauce. Crystal Shrimp with ... is chinese and owned a chinese restaurant and this is a certifiable great recipe! ...allrecipes.com/Recipe/Shrimp-with-Lob鈥?- 57k - Cached
Chinese Food Recipes - Free Chinese Recipe for Shrimp in Lobster Sauce
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Stir-Fried Shrimp With Lobster Sauce Recipe - Chinese Seafood Recipes ...
... Lobster Sauce Recipe - Chinese Seafood from the epicurean.com user contributed recipes exchange ... outside turns 60% opaque and pink, about 20 seconds. ...recipes.epicurean.com/recipe/3730/sti鈥?- 16k - Cached
shrimp withlobster sauce recipe | chinese recipes | recipes from China
chinese recipes online from all over China, including our shrimp withlobster sauce recipe. ... Cover and cook until shrimp are pink, about 2 minutes. ...www.razzledazzlerecipes.com/chinese-r鈥?- 6k - Cached
Recipes: Chinese: Shrimp in Chinese Lobster Sauce recipe
Chinese: Shrimp in Chinese Lobster Sauce recipe. Recipe from RecipeLand.com. Find thousands of recipes ... the morsels are no longer pink, about 3 minutes. ...www.recipeland.com/recipe/5220 - 16k - Cached
Chinese Pork Radicchio Wraps with Hot-Sweet Dipping Sauce Recipe - Pork ...
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Looking for the Aussie Chinese Restaurant Curry Beef recipe?
I'm from a small country town and use to the Outback Aussie Chinese. I have become fond of the green/yellow Curry with Beef and I am looking to find a recipe for the paste and use that will come close to that.
I'm told that curry isn't Chinese, but more Thai, but most Chinese Restaurants have it.Looking for the Aussie Chinese Restaurant Curry Beef recipe?
Curry just means a blend of seasonings, its not unique to a single culture. If it was a green curry, probably it was Thai. There are also red curries that occur in lots of Asian cultures, along with yellow curries. If you're looking for a good green curry, check the website below out. Its an awesome Thai recipe site, and you can order what you need to cook it too.
I'm told that curry isn't Chinese, but more Thai, but most Chinese Restaurants have it.Looking for the Aussie Chinese Restaurant Curry Beef recipe?
Curry just means a blend of seasonings, its not unique to a single culture. If it was a green curry, probably it was Thai. There are also red curries that occur in lots of Asian cultures, along with yellow curries. If you're looking for a good green curry, check the website below out. Its an awesome Thai recipe site, and you can order what you need to cook it too.
How to cook chinese eggplant?
what web site shows many recipes to cook chinese eggplant?How to cook chinese eggplant?
CHINESE EGGPLANT
2 med. eggplants
4 scallions
2 tbsp. soya sauce
White or black pepper to taste
1 tsp. sesame oil
This is an Easy One.Lol.
Slice washed eggplant into strips. Saute with scallions in 1 tablespoon canola oil. Add soya sauce, pepper, sesame oil and simmer until the eggplant is tender. May be served over rice.
Serves 4.How to cook chinese eggplant?
CHINESE EGGPLANT
2 med. eggplants
4 scallions
2 tbsp. soya sauce
White or black pepper to taste
1 tsp. sesame oil
Slice washed eggplant into strips. Saute with scallions in 1 tablespoon canola oil. Add soya sauce, pepper, sesame oil and simmer until the eggplant is tender. May be served over rice.
Serves 4.
CHINESE EGGPLANT
4 med. long eggplants
4 cloves garlic, crushed
1 thumb-size piece ginger root
2 stalks green onions
3 tbsp. low sodium soy sauce
1/4 tsp. crushed red chili pepper (optional)
Cut eggplant into 1/4 x 1 inch pieces. Cook in a small amount of boiling water until almost done, 5 to 8 minutes. Drain.
EGGPLANT PRESERVE (BEIT-IN-JAAN)
2 1/2 lb. sm. eggplant (Chinese or Italian variety)
2 c. water (to boil eggplant)
2 c. water
4 c. sugar
2 tbsp. lemon juice
2 tbsp. cloves, tied in sm. piece of cheesecloth
Wash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain.
Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup.
Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well.
Teriyaki Eggplant
Serves 6
6 medium Chinese eggplants (about 1-1/2 pounds)
12 scallions, trimmed and cut into 1-1/2-inch lengths
2 tablespoons sesame oil
About 16 to 20 ten-inch bamboo skewers, soaked in water for 1 hour
Teriyaki Sauce:
6 tablespoons soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
1-1/2 tablespoons minced fresh ginger
* Trim the stem ends off the eggplants, halve or quarter lengthwise, depending on thickness, and slice into 2-inch chunks. Thread 2 eggplant pieces and 3 scallion pieces alternately onto each skewer, starting and ending with scallions. Arrange the skewered vegetables on a cookie sheet and brush with the sesame oil.
* Prepare a medium-low fire for grilling, and place the grill 3 to 4 inches from the heat. Arrange the skewered eggplants and scallions on the grill and cook, turning frequently, until well browned. Arrange on a serving platter.
* Meanwhile, combine the Teriyaki Sauce ingredients in a saucepan and heat until boiling. Stir to dissolve the sugar and transfer to a serving bowl.
* Drizzle a little sauce over the skewers, and serve the rest on the side for dipping.
Saucy Chinese Eggplant
Serves 6
2 pounds eggplant, rinsed, trimmed, and cut lengthwise into 陆-inch-thick slices
1 teaspoon salt
1-1/2 tablespoons plus 1 teaspoon sesame oil
Sauce:
1-1/2 cups Chinese Chicken Broth (broth flavored with ginger, scallions and rice wine)
3 tablespoons soy sauce
1-1/2 tablespoons rice wine or sake
1 tablespoon sugar
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
Minced Seasonings:
2 tablespoons minced scallions
1-1/2 tablespoons minced fresh ginger
1-1/2 tablespoons minced garlic
1-1/2 teaspoons hot chili paste
2 tablespoons minced scallion greens
* Arrange the eggplant slices on a cookie sheet lined with paper towels and sprinkle on both sides with the salt. Let sit for 1 hour.
* Preheat the broiler. Brush off the salt from the eggplant, and brush lightly with 1-1/2 tablespoons of the sesame oil on both sides. Place the eggplant about 3 inches from the heat source and broil for about 8 to 10 minutes, or until golden. Turn over and broil for 8 to 10 minutes longer, or until golden on both sides. Let cool slightly, then cut into finger-size pieces about 3 inches long and 1 inch wide.
* Combine the Sauce ingredients and blend well.
* Heat a large flameproof casserole, add the remaining 1 teaspoon oil, and heat until hot. Add the Minced Seasonings and stir-fry for about 15 seconds, until fragrant.
* Add the sauce mixture and heat until boiling. Add the eggplant fingers, cover, and cook over medium heat for about 10 minutes, or until tender.
* Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the minced scallions.
Chinese Eggplant Stir-Fry
Ingredients
1 medium eggplant (to equal 5 cups)
salt and pepper, to taste
2 tablespoons sesame oil
1/2 cup dry-roasted peanuts
1 (14-ounce) can chop suey vegetables (drained)
3 tablespoons diced pimientos (undrained)
1/2 cup hoisin sauce
2 teaspoons chili bean sauce
1 tablespoon creamy peanut butter
Steps
1. Wash eggplant and cut ends off. Quarter lengthwise and cut into half-inch pieces. (Discard any dark green areas.) Season with salt and pepper.
2. Preheat wok on high for 2-3 minutes.
3. Place oil, peanuts and eggplant in wok. (Pan should sizzle.) Stir, cover and saut茅 4 minutes, stirring frequently.
4. Add vegetables and pimientos to eggplant and saut茅 2 minutes, stirring frequently.
5. Place in 2-cup measuring cup: hoisin sauce, chili bean sauce and peanut butter. Stir together and add to eggplant. Saut茅 2 minutes. Serve.
Return to Top
Ingredients:
1 teaspoon dried shrimp
2 tablespoons sherry
6 small Chinese mushrooms
2 fresh green hot peppers
1 green bell pepper or sweet red pepper
2 cloves garlic
***SEASONING SAUCE:***
1 1/2 teaspoon hot sauce
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 tablespoon tomato sauce
1 tablespoon tomato paste
2 tablespoons sherry (in which the dried shrimp was soaking)
****
1 medium eggplant (1-1 1/4 lb.)
****
2 teaspoons salt
3 tablespoons oil or chicken fat
1/2 cup stock (combine chicken and mushroom)
Turn this recipe into a puzzle! [click]
Directions:
PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp.
COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold.
TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days.
SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.
TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process.
When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.
CHINESE EGGPLANT
2 med. eggplants
4 scallions
2 tbsp. soya sauce
White or black pepper to taste
1 tsp. sesame oil
This is an Easy One.Lol.
Slice washed eggplant into strips. Saute with scallions in 1 tablespoon canola oil. Add soya sauce, pepper, sesame oil and simmer until the eggplant is tender. May be served over rice.
Serves 4.How to cook chinese eggplant?
CHINESE EGGPLANT
2 med. eggplants
4 scallions
2 tbsp. soya sauce
White or black pepper to taste
1 tsp. sesame oil
Slice washed eggplant into strips. Saute with scallions in 1 tablespoon canola oil. Add soya sauce, pepper, sesame oil and simmer until the eggplant is tender. May be served over rice.
Serves 4.
CHINESE EGGPLANT
4 med. long eggplants
4 cloves garlic, crushed
1 thumb-size piece ginger root
2 stalks green onions
3 tbsp. low sodium soy sauce
1/4 tsp. crushed red chili pepper (optional)
Cut eggplant into 1/4 x 1 inch pieces. Cook in a small amount of boiling water until almost done, 5 to 8 minutes. Drain.
EGGPLANT PRESERVE (BEIT-IN-JAAN)
2 1/2 lb. sm. eggplant (Chinese or Italian variety)
2 c. water (to boil eggplant)
2 c. water
4 c. sugar
2 tbsp. lemon juice
2 tbsp. cloves, tied in sm. piece of cheesecloth
Wash and cut the stems of the eggplant. Cook in boiling water about 6-7 minutes. Do not over boil. Remove from heat, remove eggplant from water and let drain.
Prepare syrup by combining the rest of the ingredients and boil until of syrup consistency, about 15-20 minutes. Add eggplants gently to the syrup and let them stand overnight in syrup.
Remove eggplants from syrup (next day) and boil syrup alone for about 10-15 minutes longer for a thicker consistency. Pack eggplant into jars and cover with syrup. Let cool and seal well.
Teriyaki Eggplant
Serves 6
6 medium Chinese eggplants (about 1-1/2 pounds)
12 scallions, trimmed and cut into 1-1/2-inch lengths
2 tablespoons sesame oil
About 16 to 20 ten-inch bamboo skewers, soaked in water for 1 hour
Teriyaki Sauce:
6 tablespoons soy sauce
1/4 cup rice wine or sake
2 tablespoons sugar
1-1/2 tablespoons minced fresh ginger
* Trim the stem ends off the eggplants, halve or quarter lengthwise, depending on thickness, and slice into 2-inch chunks. Thread 2 eggplant pieces and 3 scallion pieces alternately onto each skewer, starting and ending with scallions. Arrange the skewered vegetables on a cookie sheet and brush with the sesame oil.
* Prepare a medium-low fire for grilling, and place the grill 3 to 4 inches from the heat. Arrange the skewered eggplants and scallions on the grill and cook, turning frequently, until well browned. Arrange on a serving platter.
* Meanwhile, combine the Teriyaki Sauce ingredients in a saucepan and heat until boiling. Stir to dissolve the sugar and transfer to a serving bowl.
* Drizzle a little sauce over the skewers, and serve the rest on the side for dipping.
Saucy Chinese Eggplant
Serves 6
2 pounds eggplant, rinsed, trimmed, and cut lengthwise into 陆-inch-thick slices
1 teaspoon salt
1-1/2 tablespoons plus 1 teaspoon sesame oil
Sauce:
1-1/2 cups Chinese Chicken Broth (broth flavored with ginger, scallions and rice wine)
3 tablespoons soy sauce
1-1/2 tablespoons rice wine or sake
1 tablespoon sugar
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
Minced Seasonings:
2 tablespoons minced scallions
1-1/2 tablespoons minced fresh ginger
1-1/2 tablespoons minced garlic
1-1/2 teaspoons hot chili paste
2 tablespoons minced scallion greens
* Arrange the eggplant slices on a cookie sheet lined with paper towels and sprinkle on both sides with the salt. Let sit for 1 hour.
* Preheat the broiler. Brush off the salt from the eggplant, and brush lightly with 1-1/2 tablespoons of the sesame oil on both sides. Place the eggplant about 3 inches from the heat source and broil for about 8 to 10 minutes, or until golden. Turn over and broil for 8 to 10 minutes longer, or until golden on both sides. Let cool slightly, then cut into finger-size pieces about 3 inches long and 1 inch wide.
* Combine the Sauce ingredients and blend well.
* Heat a large flameproof casserole, add the remaining 1 teaspoon oil, and heat until hot. Add the Minced Seasonings and stir-fry for about 15 seconds, until fragrant.
* Add the sauce mixture and heat until boiling. Add the eggplant fingers, cover, and cook over medium heat for about 10 minutes, or until tender.
* Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the minced scallions.
Chinese Eggplant Stir-Fry
Ingredients
1 medium eggplant (to equal 5 cups)
salt and pepper, to taste
2 tablespoons sesame oil
1/2 cup dry-roasted peanuts
1 (14-ounce) can chop suey vegetables (drained)
3 tablespoons diced pimientos (undrained)
1/2 cup hoisin sauce
2 teaspoons chili bean sauce
1 tablespoon creamy peanut butter
Steps
1. Wash eggplant and cut ends off. Quarter lengthwise and cut into half-inch pieces. (Discard any dark green areas.) Season with salt and pepper.
2. Preheat wok on high for 2-3 minutes.
3. Place oil, peanuts and eggplant in wok. (Pan should sizzle.) Stir, cover and saut茅 4 minutes, stirring frequently.
4. Add vegetables and pimientos to eggplant and saut茅 2 minutes, stirring frequently.
5. Place in 2-cup measuring cup: hoisin sauce, chili bean sauce and peanut butter. Stir together and add to eggplant. Saut茅 2 minutes. Serve.
Return to Top
Ingredients:
1 teaspoon dried shrimp
2 tablespoons sherry
6 small Chinese mushrooms
2 fresh green hot peppers
1 green bell pepper or sweet red pepper
2 cloves garlic
***SEASONING SAUCE:***
1 1/2 teaspoon hot sauce
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
1 tablespoon red wine vinegar
1 teaspoon sugar
1 tablespoon tomato sauce
1 tablespoon tomato paste
2 tablespoons sherry (in which the dried shrimp was soaking)
****
1 medium eggplant (1-1 1/4 lb.)
****
2 teaspoons salt
3 tablespoons oil or chicken fat
1/2 cup stock (combine chicken and mushroom)
Turn this recipe into a puzzle! [click]
Directions:
PREPARATION: Rinse the dried shrimp. Soak for 1 hour in 2 tablespoons sherry. Rinse mushroom, cover with warm water, and soak for 30-60 minutes or until soft. Cut off stems and leave whole. Save stock. Triangle-cut peppers. Mince garlic. Prepare seasoning sauce: blend together the hot sauce, soy sauces, vinegar, sugar, 1 tablespoons sherry in which dried shrimp was soaked. Trim off ends of eggplant and discard. Cut the eggplant into eighths lengthwise. Cut the slices into 1 1/2 to 2 inch cubes. Sprinkle with 2 teaspoons salt and place on cookie sheet, with paper towels and chopping block in top. Let stand for 30 minutes. Rinse, drain, and dry eggplant slices well. Mince dried shrimp.
COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add 3 tablespoons of oil, and heat for 20 seconds or until oil is very hot but not smoking. Add eggplant cubes; stir and press lightly to aid browning. Cook over a medium flame until lightly browned, about 5 minutes. Add drained and minced shrimp and continue to stir-fry for 30 seconds. Add garlic. Add mushrooms and peppers. Stir-fry until tender, about 1-2 minutes. Add 1/2 cup stock. Cook, stirring about 5 second. Add seasoning sauce. Cook over medium flame, stir-frying about 3-5 minutes, or until juices have thickened. Empty contents of wok into a serving dish. Serve hot, warm or cold.
TIMING: This recipe can be kept warm if necessary, uncovered, in a preheated 225* oven for 5-7 minutes. Eggplant in Garlic Sauce makes an excellent appetizer served cold or hot. It will keep, if refrigerated, for 5 days.
SUBSTITUTIONS: If dried shrimp is not available, omit and follow recipe as indicated. For the eggplant you can substitute zucchini. Roll-oblique-cut zucchini and cook for only 1 minute instead of 5 in the first step.
TIPS: During the last minute of cooking, add 3/4 cup cooked and cooled white rice to the mixture. The bland rice absorbs some of the spicy sauce, which results in quite a pleasing combination. To make the recipe spicier or less spicy, increase or decrease the hot sauce or the hot peppers accordingly. The purpose of salting the eggplant (or the zucchini) is to remove any bitter taste and to draw out excess moisture; the weighing down further aids the dehydration and minimized the amount of oil that is needed in the sauteing process.
When doubling this recipe, use a high flame throughout the entire cooking process. Increase fat to 5 tablespoons and stock to 3/4 cup. This recipe goes very well with various roasted or barbecued cuts of meat, such as roast leg of lamb.
Does anyone have a great recipe for Chinese-style spare ribs?
My kids love the spareribs at our favorite Chinese restaurant.
At home, we usually just grill our ribs and do it Tex-Mex or Southern style. I'd like to do something different and try an Asian variation.Does anyone have a great recipe for Chinese-style spare ribs?
These are really good!
* 3 tablespoons hoisin sauce
* 1 tablespoon ketchup
* 1 tablespoon honey
* 1 tablespoon soy sauce
* 1 tablespoon sake
* 1 teaspoon rice vinegar
* 1 teaspoon lemon juice
* 1 teaspoon grated fresh ginger
* 1/2 teaspoon grated fresh garlic
* 1/4 teaspoon Chinese five-spice powder
* 1 pound pork spareribs
1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
3. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.Does anyone have a great recipe for Chinese-style spare ribs?
Hi, my family is Chinese but live in Thai. Now I'm in USA. My favorite recipe for ribs is not so Chinese. It's just something that I usually do with ribs because it is my favorite menu as well. Here's how...
- I always marinate the ribs for at least 3-4 hours before cook.
- Marinate with crushed celery roots (Asian celery), salt, black peppers, fish sauce, soy sauce, oyster sauce, a little bit of crushed garlic (optional) and brown sugar.
- Try not to put the ribs in the refrigerator, just cover the container with the lid and leave it outside.
- Cook it how you like it!
For me, I usually cook it in a pan on the stove. Here's how...
- Put the pan on medium heat on the stove.
- Put olive oil (or other vegetable oil) in the pan, wait until it gets hot.
- Put the ribs and all the ingredients that got mixed from the marinating in the pan.
- Wait until on side is almost done, then turn over (splash some water into the pan : water helps with the absorption)
- Do the same with the other side.
- Turn it over again on both side until it is done
- Serve while hot.
Hope you enjoy this recipe!Does anyone have a great recipe for Chinese-style spare ribs?
soy sauce
brown sauce
ketchup
Chinese 5 spice
1 teaspoon brown sugar
fine chopped onion
a Little oil
Marinate rib
cover with foil and cook very slowly for approx 1 hour. Remove foil and cook high for 5 or 10 Min's to glaze.
Yum Yum
Chinese Style Spare Ribs Recipe
Servings: 12
1/2 c Butter or Margarine 1 ea Med. Clove Garlic *
1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree
1/2 c Brown Sugar 1/4 c Imported Soy Sauce ***
1/4 c White Vinegar 1/4 c Chili Sauce
5 lb Spareribs ****
* Garlic Clove should be finely chopped.
** You can use the following soup mixes in this recipe: Onion, Onion-
Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes.
*** For best Taste use the Imported Soy sauce. Domestic can be used but
will not taste as good.
**** Country style spareribs can be used, but baby back ribs are the best.
----------------------------------------鈥?br>
Preheat oven to 375 degrees F.
In large saucepan, melt butter and cook garlic with onion recipe soup mix
over medium heat until garlic is golden. Stir in tomato puree, sugar, soy
sauce, vinegar and chili sauce. Bring to a boil, then simmer, stirring
occasionally, 15 minutes.
Meanwhile, in large aluminum foil-lined baking pan or broiler rack, arrange
spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously
with sauce, then continue baking, meaty side up, brushing occasionally with
remaining sauce, 50 minutes, or until spareribs are done.
Makes about 12 Appetizer or 7 main dish servings
At home, we usually just grill our ribs and do it Tex-Mex or Southern style. I'd like to do something different and try an Asian variation.Does anyone have a great recipe for Chinese-style spare ribs?
These are really good!
* 3 tablespoons hoisin sauce
* 1 tablespoon ketchup
* 1 tablespoon honey
* 1 tablespoon soy sauce
* 1 tablespoon sake
* 1 teaspoon rice vinegar
* 1 teaspoon lemon juice
* 1 teaspoon grated fresh ginger
* 1/2 teaspoon grated fresh garlic
* 1/4 teaspoon Chinese five-spice powder
* 1 pound pork spareribs
1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
3. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.Does anyone have a great recipe for Chinese-style spare ribs?
Hi, my family is Chinese but live in Thai. Now I'm in USA. My favorite recipe for ribs is not so Chinese. It's just something that I usually do with ribs because it is my favorite menu as well. Here's how...
- I always marinate the ribs for at least 3-4 hours before cook.
- Marinate with crushed celery roots (Asian celery), salt, black peppers, fish sauce, soy sauce, oyster sauce, a little bit of crushed garlic (optional) and brown sugar.
- Try not to put the ribs in the refrigerator, just cover the container with the lid and leave it outside.
- Cook it how you like it!
For me, I usually cook it in a pan on the stove. Here's how...
- Put the pan on medium heat on the stove.
- Put olive oil (or other vegetable oil) in the pan, wait until it gets hot.
- Put the ribs and all the ingredients that got mixed from the marinating in the pan.
- Wait until on side is almost done, then turn over (splash some water into the pan : water helps with the absorption)
- Do the same with the other side.
- Turn it over again on both side until it is done
- Serve while hot.
Hope you enjoy this recipe!Does anyone have a great recipe for Chinese-style spare ribs?
soy sauce
brown sauce
ketchup
Chinese 5 spice
1 teaspoon brown sugar
fine chopped onion
a Little oil
Marinate rib
cover with foil and cook very slowly for approx 1 hour. Remove foil and cook high for 5 or 10 Min's to glaze.
Yum Yum
Chinese Style Spare Ribs Recipe
Servings: 12
1/2 c Butter or Margarine 1 ea Med. Clove Garlic *
1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree
1/2 c Brown Sugar 1/4 c Imported Soy Sauce ***
1/4 c White Vinegar 1/4 c Chili Sauce
5 lb Spareribs ****
* Garlic Clove should be finely chopped.
** You can use the following soup mixes in this recipe: Onion, Onion-
Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes.
*** For best Taste use the Imported Soy sauce. Domestic can be used but
will not taste as good.
**** Country style spareribs can be used, but baby back ribs are the best.
----------------------------------------鈥?br>
Preheat oven to 375 degrees F.
In large saucepan, melt butter and cook garlic with onion recipe soup mix
over medium heat until garlic is golden. Stir in tomato puree, sugar, soy
sauce, vinegar and chili sauce. Bring to a boil, then simmer, stirring
occasionally, 15 minutes.
Meanwhile, in large aluminum foil-lined baking pan or broiler rack, arrange
spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously
with sauce, then continue baking, meaty side up, brushing occasionally with
remaining sauce, 50 minutes, or until spareribs are done.
Makes about 12 Appetizer or 7 main dish servings
What is a recipe for Beef and Broccoli that tastes as close to Chinese take-out as possible?
preferably without oyster sauce or sherry, because I don't have those on hand. please give me recipes you have tried and think taste very close to the Chinese take-out beef and broccoli. should I marinate the beef first? thanks!What is a recipe for Beef and Broccoli that tastes as close to Chinese take-out as possible?
There are a few ways in replacement of oyster sauce or sherry.
1) sprinkle some chicken essence
2) stir fry with ready made chicken stock
3) just add salt and sugar
Always marinate and tenderize the beef.What is a recipe for Beef and Broccoli that tastes as close to Chinese take-out as possible?
i fell on this one day for the kids
yes marinate,,, i use Whorchester and garlic in one cup of beef(i use coffee cups):
i use fresh ginger and teriaki
also i use pork and marinate in Durkee's Frank's Red Hot, any cayenne hot sauce will do,,,, all in seperate cups
start making the rice,,,i like 1/4 white wine, 1/4 chicken and or beef broth/stock, one 1/2 water...a dose of butter and salt
get the broccoli, chopped or flowered as you wish in the steamer
whip out the Wok or your fav cast iron,, olive oil and onions,,,saute
add the meats salt and P and braise,, remove all from pan, every drop of beauty:)
i use a seperate pan to fry the egg but it can be done in the Wok,,, Salt and Peppered, i like pepper melody for this,,,in the grinder you can buy at Wally World
put the fire to the Broc for 6 minutes,,,7 if its big pieces
add the rice to the Wok, dump the tasty goodness and meat on top and mix with a fork(never use a spoon on rice:),,, add the steamed Broc and viola!!restaurants in chicago
There are a few ways in replacement of oyster sauce or sherry.
1) sprinkle some chicken essence
2) stir fry with ready made chicken stock
3) just add salt and sugar
Always marinate and tenderize the beef.What is a recipe for Beef and Broccoli that tastes as close to Chinese take-out as possible?
i fell on this one day for the kids
yes marinate,,, i use Whorchester and garlic in one cup of beef(i use coffee cups):
i use fresh ginger and teriaki
also i use pork and marinate in Durkee's Frank's Red Hot, any cayenne hot sauce will do,,,, all in seperate cups
start making the rice,,,i like 1/4 white wine, 1/4 chicken and or beef broth/stock, one 1/2 water...a dose of butter and salt
get the broccoli, chopped or flowered as you wish in the steamer
whip out the Wok or your fav cast iron,, olive oil and onions,,,saute
add the meats salt and P and braise,, remove all from pan, every drop of beauty:)
i use a seperate pan to fry the egg but it can be done in the Wok,,, Salt and Peppered, i like pepper melody for this,,,in the grinder you can buy at Wally World
put the fire to the Broc for 6 minutes,,,7 if its big pieces
add the rice to the Wok, dump the tasty goodness and meat on top and mix with a fork(never use a spoon on rice:),,, add the steamed Broc and viola!!
Does anyone have a shrimp & broccoli recipe? The chinese way.?
I'm pregnant and my baby's been craving shrimp and broccoli. I've searched all over the internet and I can't find a recipe. Of course I know it has shrimp and broccoli in it but outside of that I have no other ingredient concept of what goes into chinese food. I'm looking for that chinese take out style of the recipe. Something I would get from my local chinese place. Any links or outright recipes would greatly be appreciated.Does anyone have a shrimp %26amp; broccoli recipe? The chinese way.?
http://www.epicurious.com/gourmet/menus/鈥?/a>
The above site has the recipe we like to use.
The site below has tons more...smiling.
http://search.yahoo.com/search?search=ch鈥?/a>
Cook Shrimp and broccoli for 10 MINUTE than put 15 pounds of rice in a tiny containerDoes anyone have a shrimp %26amp; broccoli recipe? The chinese way.?
i dunno that's chinese receipt alest is not cantonese recipe, 99% broccoli deal with beef in chinese cooking.
No, but I have a Korean Cookbook-"101 Ways To Wok Your Dog"Does anyone have a shrimp %26amp; broccoli recipe? The chinese way.?
SHRIMP %26amp; BROCCOLI STIR - FRY
12 oz. frozen shrimp, thawed
1 tbsp. cornstarch
1 tsp. chopped tarragon
1 tsp. chicken flavored bouillon
1/2 c. water
3 tbsp. white wine
1 tsp. lemon juice
1 tbsp. salad oil
1/2 lb. sliced broccoli
1/2 c. sliced green onions
Wash shrimp, pat dry and devein if needed. In small bowl, combine cornstarch, tarragon, bouillon, water, wine and lemon juice. In large skillet or wok, heat oil over high heat. Add the shrimp. Stir fry for 4 minutes or until pink. Remove shrimp. Add broccoli and red bell peppers. Stir fry for 4 minutes. Add onions and cornstarch mixture. Cook until thickened, stirring constantly. Add shrimp and heat through.
I got these from allrecipes.com but made a few changes...
Chinese-Style Broccoli Salad
Ingredients: 2 heads fresh broccoli, 1/2 cup cooked shrimp, 2 tablespoons vegetable oil, 1 T salt, 2 T light soy sauce, 2 T distilled white vinegar, 2 T seasame oil, 1/4 teaspoon salt, 1 T white sugar
Directions: (1) Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise. (2) Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl. (3) In a small bowl combine shrimp, soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!
Stir-Fry Broccoli With Orange Sauce (serves 2)
Ingredients: 1 t seasame oil, 1 t canola oil, 1.5 c broccoli florets (bite size), 1 c (more or less) cooked shrimp, .5 c sliced or chopped water chestnuts (drained), .5 c orange juice, 1 T cornstarch, 1 T light soy sauce.
Directions: (1) Add oils to a small skillet on mediumhigh heat. Add broccoli and water chestnuts; stir fry 2 minutes, then add shrimp. Cook for 1 minute. (2) In a small bowl, combine remaining ingredients. Add to broccoli; lower heat and cook until sauce is thickened, 2 minutes.
Broccoli %26amp; Rice Stir-Fry (serves 8)
Ingredients: *you can modify to include any veggies you choose* 1.5 c uncooked long-grain rice, 1 T vegetable oil, 1 (16 oz) package frozen broccoli florets (thawed), .75 c cooked shrimp, 3 green onions (diced), 2 eggs (beaten), 2 T soy sauce, .5 t salt, 1/4 t ground black pepper.
Directions: (1) In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes. (2)Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add green onions and shrimp. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper
Shrimp Broccoli (serves 6)
Ingredients: 12 oz shrimp (shelled), 1 T oyster sauce, 2 T soy sauce, 3 T vegetable oil, 2 cloves chopped garlic, 1 large onion (cut into rings), 1/2 cup water, 1 t ground black pepper, 1 t white sugar, 1/2 medium head bok choy (chopped), 1 small head broccoli (chopped), 1 T cornstarch (mixed with equal parts water)
Directions: (1) In a large bowl, combine shrimp, oyster sauce and soy sauce. Set aside for 15 minutes. (2) Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add shrimp and marinade, then stir-fry until light golden brown. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.
Title: Broccoli Shrimp Lasagna
Categories: Pasta, Shellfish, Casserole, Main dish
Yield: 8 Servings
6 ea Uncooked lasagne noodles
3 T Margarine or butter
1/4 c Flour
1/4 c Sliced green onions
1/4 t Salt
1/4 t Dry mustard
1/4 t Dried thyme leaves
1/8 t Ground red pepper (cayenne)
2 1/2 c Milk
4 oz Shredded monterey jack
- cheese, (1 cup)
1 lb Pkg frozen broccoli, cooked
- and drained
10 oz Shredded cheddar(2 1/2 cups)
1 lb Shelled deveined cooked
- medium shrimp
1. Cook lasagna noodles to desired doneness as directed on package;
drain. Rinse with hot water.
2. Meanwhile, melt margarine in medium saucepan over medium heat.
Stir in flour, onions, salt, dry mustard, thyme and ground red
pepper. Gradually add milk, stirring constantly. Cook and stir until
mixture is bubbly and thickened. Remove from heat. Add Monterey jack
cheese; stir until melted.
3. Heat oven to 350 degrees. In ungreased 13x9-inch (3-quart) baking
dish, layer 1/2 cup sauce, 3 noodles, all of the broccoli, 1/2 cup of
the Cheddar cheese and 1 cup sauce. Top with remaining noodles, all
of the shrimp, 1 cup of the Cheddar cheese, the remaining sauce and
the remaining cheese.
4. Bake at 350 degrees for 30 minutes or until hot and bubbly. Let
stand 10 minutes before serving.
Nutrition Information Per Serving:
420 Calories, 23 g Fat, 600 mg Sodium
http://www.epicurious.com/gourmet/menus/鈥?/a>
The above site has the recipe we like to use.
The site below has tons more...smiling.
http://search.yahoo.com/search?search=ch鈥?/a>
Cook Shrimp and broccoli for 10 MINUTE than put 15 pounds of rice in a tiny containerDoes anyone have a shrimp %26amp; broccoli recipe? The chinese way.?
i dunno that's chinese receipt alest is not cantonese recipe, 99% broccoli deal with beef in chinese cooking.
No, but I have a Korean Cookbook-"101 Ways To Wok Your Dog"Does anyone have a shrimp %26amp; broccoli recipe? The chinese way.?
SHRIMP %26amp; BROCCOLI STIR - FRY
12 oz. frozen shrimp, thawed
1 tbsp. cornstarch
1 tsp. chopped tarragon
1 tsp. chicken flavored bouillon
1/2 c. water
3 tbsp. white wine
1 tsp. lemon juice
1 tbsp. salad oil
1/2 lb. sliced broccoli
1/2 c. sliced green onions
Wash shrimp, pat dry and devein if needed. In small bowl, combine cornstarch, tarragon, bouillon, water, wine and lemon juice. In large skillet or wok, heat oil over high heat. Add the shrimp. Stir fry for 4 minutes or until pink. Remove shrimp. Add broccoli and red bell peppers. Stir fry for 4 minutes. Add onions and cornstarch mixture. Cook until thickened, stirring constantly. Add shrimp and heat through.
I got these from allrecipes.com but made a few changes...
Chinese-Style Broccoli Salad
Ingredients: 2 heads fresh broccoli, 1/2 cup cooked shrimp, 2 tablespoons vegetable oil, 1 T salt, 2 T light soy sauce, 2 T distilled white vinegar, 2 T seasame oil, 1/4 teaspoon salt, 1 T white sugar
Directions: (1) Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise. (2) Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl. (3) In a small bowl combine shrimp, soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!
Stir-Fry Broccoli With Orange Sauce (serves 2)
Ingredients: 1 t seasame oil, 1 t canola oil, 1.5 c broccoli florets (bite size), 1 c (more or less) cooked shrimp, .5 c sliced or chopped water chestnuts (drained), .5 c orange juice, 1 T cornstarch, 1 T light soy sauce.
Directions: (1) Add oils to a small skillet on mediumhigh heat. Add broccoli and water chestnuts; stir fry 2 minutes, then add shrimp. Cook for 1 minute. (2) In a small bowl, combine remaining ingredients. Add to broccoli; lower heat and cook until sauce is thickened, 2 minutes.
Broccoli %26amp; Rice Stir-Fry (serves 8)
Ingredients: *you can modify to include any veggies you choose* 1.5 c uncooked long-grain rice, 1 T vegetable oil, 1 (16 oz) package frozen broccoli florets (thawed), .75 c cooked shrimp, 3 green onions (diced), 2 eggs (beaten), 2 T soy sauce, .5 t salt, 1/4 t ground black pepper.
Directions: (1) In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes. (2)Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add green onions and shrimp. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper
Shrimp Broccoli (serves 6)
Ingredients: 12 oz shrimp (shelled), 1 T oyster sauce, 2 T soy sauce, 3 T vegetable oil, 2 cloves chopped garlic, 1 large onion (cut into rings), 1/2 cup water, 1 t ground black pepper, 1 t white sugar, 1/2 medium head bok choy (chopped), 1 small head broccoli (chopped), 1 T cornstarch (mixed with equal parts water)
Directions: (1) In a large bowl, combine shrimp, oyster sauce and soy sauce. Set aside for 15 minutes. (2) Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add shrimp and marinade, then stir-fry until light golden brown. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.
Title: Broccoli Shrimp Lasagna
Categories: Pasta, Shellfish, Casserole, Main dish
Yield: 8 Servings
6 ea Uncooked lasagne noodles
3 T Margarine or butter
1/4 c Flour
1/4 c Sliced green onions
1/4 t Salt
1/4 t Dry mustard
1/4 t Dried thyme leaves
1/8 t Ground red pepper (cayenne)
2 1/2 c Milk
4 oz Shredded monterey jack
- cheese, (1 cup)
1 lb Pkg frozen broccoli, cooked
- and drained
10 oz Shredded cheddar(2 1/2 cups)
1 lb Shelled deveined cooked
- medium shrimp
1. Cook lasagna noodles to desired doneness as directed on package;
drain. Rinse with hot water.
2. Meanwhile, melt margarine in medium saucepan over medium heat.
Stir in flour, onions, salt, dry mustard, thyme and ground red
pepper. Gradually add milk, stirring constantly. Cook and stir until
mixture is bubbly and thickened. Remove from heat. Add Monterey jack
cheese; stir until melted.
3. Heat oven to 350 degrees. In ungreased 13x9-inch (3-quart) baking
dish, layer 1/2 cup sauce, 3 noodles, all of the broccoli, 1/2 cup of
the Cheddar cheese and 1 cup sauce. Top with remaining noodles, all
of the shrimp, 1 cup of the Cheddar cheese, the remaining sauce and
the remaining cheese.
4. Bake at 350 degrees for 30 minutes or until hot and bubbly. Let
stand 10 minutes before serving.
Nutrition Information Per Serving:
420 Calories, 23 g Fat, 600 mg Sodium
Asian, Chinese, and mexican recipes?
Looking for some recipes .. want to try something new. I live in a small town and don't have much restaurant options. thanks!Asian, Chinese, and mexican recipes?
I love cooking easy Japanese food at home. One of my favourite recipes at the moment is Japanese Tonkatsu (deep fried pork cutlet). See recipe here http://japan-australia.blogspot.com/2011鈥?/a>
More Japanese Recipes here http://japan-australia.blogspot.com/sear鈥?/a>
Quick %26amp; Easy Meals For One Or Two In HD - Mexican Recipes Chilli Con Carne
http://www.youtube.com/watch?v=b-s4G429x鈥?/a>
Mexican Stuffed Peppers
http://www.cooks.com/rec/doc/0,1626,1411鈥?/a>
Easy Mexican recipe - Tropical Salsa - Part 1
http://www.youtube.com/watch?v=ljrSTKBek鈥?/a>
Mexican Beef and Rice Dinner
http://www.cooks.com/rec/doc/0,1742,1491鈥?/a>
Chinese Food Recipes
http://www.cooks.com/rec/search?q=Chines鈥?/a>
Chinese Food Recipes
http://www.youtube.com/results?search_qu鈥?/a>
Asian Food Recipes
http://www.cooks.com/rec/search?q=Asian
Asian Food Recipes
http://www.youtube.com/results?search_qu鈥?/a>Asian, Chinese, and mexican recipes?
Alright. Easy Chinese dish: Pepper Steak with Onions.
The best beef would be skirt steak which used to be cheap. Any steak will do. Meat is cut thin on the bias with the meat semi-frozen. Fry in oil a tablespoon each of fresh garlic and fresh giner minced and salt and brown the meat. Remove the meat and put in the pepper and onion sliced up into pieces. Add the meat back and tablespoon each of soy sauce and blackstrap molasses. This is the essential ingredient. Thicken with cornstarch. Serve over rice.
The great thing about this dish is it tastes exactly as it does in a Chinese restaurant.
Quick %26amp; Easy Meals For One Or Two In HD - Mexican Recipes Chilli Con Carne
http://www.youtube.com/watch?v=b-s4G429x鈥?/a>
Mexican Stuffed Peppers
http://www.cooks.com/rec/doc/0,1626,1411鈥?/a>
Easy Mexican recipe - Tropical Salsa - Part 1
http://www.youtube.com/watch?v=ljrSTKBek鈥?/a>
Mexican Beef and Rice Dinner
http://www.cooks.com/rec/doc/0,1742,1491鈥?/a>
Chinese Food Recipes
http://www.cooks.com/rec/search?q=Chines鈥?/a>
Chinese Food Recipes
http://www.youtube.com/results?search_qu鈥?/a>
Asian Food Recipes
http://www.cooks.com/rec/search?q=Asian
Asian Food Recipes
http://www.youtube.com/results?search_qu鈥?/a>Asian, Chinese, and mexican recipes?
Beef Staked
Beef Meat
Soy Sauce
Red Onion
Cloves of Garlic
Black Pepper
Red Bell Pepper
Cooking oil
Lemon juice
Marinate Beef First with soy sauce and black pepper with lemon juice.
Saute the garlic,onion,and marinated Beef.
Wait til the Beef is tender.
Then add red bell pepper.
Then your done.
Here are a bunch of authentic recipes for mexican food. They are sure to impress anyone - http://www.gourmet-living.com/category.h鈥?/a>
Allrecipies.com
I love cooking easy Japanese food at home. One of my favourite recipes at the moment is Japanese Tonkatsu (deep fried pork cutlet). See recipe here http://japan-australia.blogspot.com/2011鈥?/a>
More Japanese Recipes here http://japan-australia.blogspot.com/sear鈥?/a>
Quick %26amp; Easy Meals For One Or Two In HD - Mexican Recipes Chilli Con Carne
http://www.youtube.com/watch?v=b-s4G429x鈥?/a>
Mexican Stuffed Peppers
http://www.cooks.com/rec/doc/0,1626,1411鈥?/a>
Easy Mexican recipe - Tropical Salsa - Part 1
http://www.youtube.com/watch?v=ljrSTKBek鈥?/a>
Mexican Beef and Rice Dinner
http://www.cooks.com/rec/doc/0,1742,1491鈥?/a>
Chinese Food Recipes
http://www.cooks.com/rec/search?q=Chines鈥?/a>
Chinese Food Recipes
http://www.youtube.com/results?search_qu鈥?/a>
Asian Food Recipes
http://www.cooks.com/rec/search?q=Asian
Asian Food Recipes
http://www.youtube.com/results?search_qu鈥?/a>Asian, Chinese, and mexican recipes?
Alright. Easy Chinese dish: Pepper Steak with Onions.
The best beef would be skirt steak which used to be cheap. Any steak will do. Meat is cut thin on the bias with the meat semi-frozen. Fry in oil a tablespoon each of fresh garlic and fresh giner minced and salt and brown the meat. Remove the meat and put in the pepper and onion sliced up into pieces. Add the meat back and tablespoon each of soy sauce and blackstrap molasses. This is the essential ingredient. Thicken with cornstarch. Serve over rice.
The great thing about this dish is it tastes exactly as it does in a Chinese restaurant.
Quick %26amp; Easy Meals For One Or Two In HD - Mexican Recipes Chilli Con Carne
http://www.youtube.com/watch?v=b-s4G429x鈥?/a>
Mexican Stuffed Peppers
http://www.cooks.com/rec/doc/0,1626,1411鈥?/a>
Easy Mexican recipe - Tropical Salsa - Part 1
http://www.youtube.com/watch?v=ljrSTKBek鈥?/a>
Mexican Beef and Rice Dinner
http://www.cooks.com/rec/doc/0,1742,1491鈥?/a>
Chinese Food Recipes
http://www.cooks.com/rec/search?q=Chines鈥?/a>
Chinese Food Recipes
http://www.youtube.com/results?search_qu鈥?/a>
Asian Food Recipes
http://www.cooks.com/rec/search?q=Asian
Asian Food Recipes
http://www.youtube.com/results?search_qu鈥?/a>Asian, Chinese, and mexican recipes?
Beef Staked
Beef Meat
Soy Sauce
Red Onion
Cloves of Garlic
Black Pepper
Red Bell Pepper
Cooking oil
Lemon juice
Marinate Beef First with soy sauce and black pepper with lemon juice.
Saute the garlic,onion,and marinated Beef.
Wait til the Beef is tender.
Then add red bell pepper.
Then your done.
Here are a bunch of authentic recipes for mexican food. They are sure to impress anyone - http://www.gourmet-living.com/category.h鈥?/a>
Allrecipies.com
Can you give me the recipe for - (1)CHINESE CRISPY SPINACH and (2) CHINESE BURNT GARLIC?
Hi, I am looking for the recipes for Chinese Crispy Spinach and also for Chinese Burnt garlic. The burnt garlic is the one that is sprinkled over soup etc. thanks in advance!Can you give me the recipe for - (1)CHINESE CRISPY SPINACH and (2) CHINESE BURNT GARLIC?
CRISPY SPINACH:
Ingredients SHREAD SPINACH 500 GMS HOT OIL 1 LTS SUGAR 5 GMS WHITE PEPPER 2 GMS How to make CRISPY SPINACH REMOVE EXTRA MOISTURE FROM THE SPINACH
IN HOT OIL LEAVE THE SPINACH AND FRY TILL CRISP
REMOVE FROM OIL,SEASON, SPRINKE SUGAR SERVE HOT
BURNT GARLIC:
Serves 4.
For the crispy vegetables
3 cups vegetables (baby corn, capsicums, cabbage and cauliflower), cut into long strips
陆 cup cornflour
陆 cup plain flour (maida)
1 teaspoon ginger, grated
1 teaspoon garlic, grated
录 teaspoon Ajinomoto powder (optional)
1 teaspoon lemon juice
salt and pepper to taste
oil for deep frying
Other ingredients
2 tablespoons garlic, finely chopped
陆 cup spring onion whites, chopped
1 tablespoon oil
salt to taste
To serve
green onion and ginger dip
Schezuan sauceCan you give me the recipe for - (1)CHINESE CRISPY SPINACH and (2) CHINESE BURNT GARLIC?
you can get all the other recipies and answer at the following website :Can you give me the recipe for - (1)CHINESE CRISPY SPINACH and (2) CHINESE BURNT GARLIC?
Try cooks.com they have some Chinese recipes
CRISPY SPINACH:
Ingredients SHREAD SPINACH 500 GMS HOT OIL 1 LTS SUGAR 5 GMS WHITE PEPPER 2 GMS How to make CRISPY SPINACH REMOVE EXTRA MOISTURE FROM THE SPINACH
IN HOT OIL LEAVE THE SPINACH AND FRY TILL CRISP
REMOVE FROM OIL,SEASON, SPRINKE SUGAR SERVE HOT
BURNT GARLIC:
Serves 4.
For the crispy vegetables
3 cups vegetables (baby corn, capsicums, cabbage and cauliflower), cut into long strips
陆 cup cornflour
陆 cup plain flour (maida)
1 teaspoon ginger, grated
1 teaspoon garlic, grated
录 teaspoon Ajinomoto powder (optional)
1 teaspoon lemon juice
salt and pepper to taste
oil for deep frying
Other ingredients
2 tablespoons garlic, finely chopped
陆 cup spring onion whites, chopped
1 tablespoon oil
salt to taste
To serve
green onion and ginger dip
Schezuan sauceCan you give me the recipe for - (1)CHINESE CRISPY SPINACH and (2) CHINESE BURNT GARLIC?
you can get all the other recipies and answer at the following website :Can you give me the recipe for - (1)CHINESE CRISPY SPINACH and (2) CHINESE BURNT GARLIC?
Try cooks.com they have some Chinese recipes
Recipes from a chinese buffet (King Buffet: baby octopus, sweet coconut shrimp)?
I went to eat out at King Buffet last night and came back totally dissatisfied. Not because the food was horrible or the 30 dollar ticket for two, but because I didn't have enough room in my gut to eat everything I wanted to. Does anyone have a recipe for their baby lemon octopus, sweet coconut shrimp (also found at Chow Tyme; not the crunchy kind, but the Chinese variety with popcorn shrimp cooked in the sweet sauce), the freshwater clam (the long black ones you can get in most grocery stores) with almost like a white cheese sauce on the muscle, and the little black and white striped clams that I have no idea what it's called or what's in it but it's super good?
I apologize for the lack of information on the dish names, but maybe somebody knows what the hell I'm talking about ): My tummy would love you!Recipes from a chinese buffet (King Buffet: baby octopus, sweet coconut shrimp)?
Many chinese buffets have donuts that you go to have a variety of fried foods. One that I have seen over and over again, are these “donuts”. You can make these home anytime you like. Start with a can of refrigerated biscuit dough, and you will soon have some of these tasty treats. We have all enjoyed these simple to make donuts. Now you can make them at home.Recipes from a chinese buffet (King Buffet: baby octopus, sweet coconut shrimp)?
Only $15 a person? That's cheap. For that amount it doesn't pay to cook. Go back and get more.
I apologize for the lack of information on the dish names, but maybe somebody knows what the hell I'm talking about ): My tummy would love you!Recipes from a chinese buffet (King Buffet: baby octopus, sweet coconut shrimp)?
Many chinese buffets have donuts that you go to have a variety of fried foods. One that I have seen over and over again, are these “donuts”. You can make these home anytime you like. Start with a can of refrigerated biscuit dough, and you will soon have some of these tasty treats. We have all enjoyed these simple to make donuts. Now you can make them at home.Recipes from a chinese buffet (King Buffet: baby octopus, sweet coconut shrimp)?
Only $15 a person? That's cheap. For that amount it doesn't pay to cook. Go back and get more.
I'm making chinese chicken in about 20 mins.....any good recipes to share?
I'll be cutting up the chicken %26amp; sauteing , then will add bamboo shoots, baby corn shoots, %26amp; other veggies too.........then adding soy %26amp; duck sauce.....DOES ANYONE HAVE A GOOD SAUCE TO USE? Of course I'll serve over rice.......
thanks again!I'm making chinese chicken in about 20 mins.....any good recipes to share?
Truffleyaki Sauce:
1 cup soy sauce
1 medium orange, juiced
1/2 cup mirin
1/2 cup water
1/4 cup brown sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 tablespoon black truffle shavings
1/2 tablespoon truffle oil
3 ounces butter
Combine all ingredients except butter and blend well. Bring to a boil and whisk in butter.
Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
Yield: 1 cup
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups
Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
Yield: 1 cup
hope these help. enjoy.
kung poo chicken, like sweet n sour sauce with chilli and veggie bits, its well nice and easy.I'm making chinese chicken in about 20 mins.....any good recipes to share?
aye!
the thai wan restaurant!
01324 889365
lol
for the record its a fake phone number!
Chinese Chicken Balls With Sweet and Sour Sauce
SAUCE
2 (8 ounce) cans crushed pineapple
3 cups sugar
1 (14 ounce) can diced tomatoes, undrained
1 cup white vinegar
1 large onion, finely chopped
1 large green pepper, finely chopped
2 tablespoons soy sauce
1/2 teaspoon ginger powder
2 tablespoons cornstarch
CHICKEN BALL BATTER
2 cups flour
2 cups cornstarch
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon sugar
2 2/3 cups cold water
oil (for frying)
3 1/2 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)
seasoning salt (optional)
Drain pineapple, reserving the juice.
To make the Sauce: in a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for about 20 minutes.
In a bowl, combine/whisk the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.
Bring to a boil and simmer for about 2 minutes, or until thickened.
Remove from heat; set aside to cool.
To make the chicken balls: in a bowl combine flour, cornstarch, baking powder, baking soda, sugar and water until smooth.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
Remove to a paper towel.
Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.
Delicious!I'm making chinese chicken in about 20 mins.....any good recipes to share?
Chicken stir fry.
Cut chicken up into about 1 inch cubes and saute it with hoisin sauce (it's like a thick soy sauce, kinda sweet and tangy).
Then add some snow peas, bamboo shoots, baby corn, black cloud (it's a fungus, and adds a crisp taste), diced shitake mushrooms. It's best served with steamed rice.
Or try this (it's something i love to make and i love eating) you can make fried noodles with creamy sauce....it's basically the same way, but u stir fry all the meat and veggies together and add some powdered chicken broth and a dash of soy sauce cover it and let that set on low heat. Then heat up some oil and fry some egg noodles (but it's best if u kinda shape it into a circle before frying). Once it's fried and dripped off most of the oil, place it on a bowl and pour the cooked meat and veggies on the top of the fried noodles. (it's crunchy and goood).
You can also do it with seafood too.
try googleashton kutcher cheating
thanks again!I'm making chinese chicken in about 20 mins.....any good recipes to share?
Truffleyaki Sauce:
1 cup soy sauce
1 medium orange, juiced
1/2 cup mirin
1/2 cup water
1/4 cup brown sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 tablespoon black truffle shavings
1/2 tablespoon truffle oil
3 ounces butter
Combine all ingredients except butter and blend well. Bring to a boil and whisk in butter.
Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
Yield: 1 cup
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups
Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
Yield: 1 cup
hope these help. enjoy.
kung poo chicken, like sweet n sour sauce with chilli and veggie bits, its well nice and easy.I'm making chinese chicken in about 20 mins.....any good recipes to share?
aye!
the thai wan restaurant!
01324 889365
lol
for the record its a fake phone number!
Chinese Chicken Balls With Sweet and Sour Sauce
SAUCE
2 (8 ounce) cans crushed pineapple
3 cups sugar
1 (14 ounce) can diced tomatoes, undrained
1 cup white vinegar
1 large onion, finely chopped
1 large green pepper, finely chopped
2 tablespoons soy sauce
1/2 teaspoon ginger powder
2 tablespoons cornstarch
CHICKEN BALL BATTER
2 cups flour
2 cups cornstarch
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon sugar
2 2/3 cups cold water
oil (for frying)
3 1/2 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)
seasoning salt (optional)
Drain pineapple, reserving the juice.
To make the Sauce: in a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for about 20 minutes.
In a bowl, combine/whisk the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.
Bring to a boil and simmer for about 2 minutes, or until thickened.
Remove from heat; set aside to cool.
To make the chicken balls: in a bowl combine flour, cornstarch, baking powder, baking soda, sugar and water until smooth.
Heat oil in a deep-fryer or Dutch oven to 375 degrees.
Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).
Remove to a paper towel.
Sprinkle with seasoning salt immediately after frying if desired.
Serve immediately with sweet and sour sauce.
Delicious!I'm making chinese chicken in about 20 mins.....any good recipes to share?
Chicken stir fry.
Cut chicken up into about 1 inch cubes and saute it with hoisin sauce (it's like a thick soy sauce, kinda sweet and tangy).
Then add some snow peas, bamboo shoots, baby corn, black cloud (it's a fungus, and adds a crisp taste), diced shitake mushrooms. It's best served with steamed rice.
Or try this (it's something i love to make and i love eating) you can make fried noodles with creamy sauce....it's basically the same way, but u stir fry all the meat and veggies together and add some powdered chicken broth and a dash of soy sauce cover it and let that set on low heat. Then heat up some oil and fry some egg noodles (but it's best if u kinda shape it into a circle before frying). Once it's fried and dripped off most of the oil, place it on a bowl and pour the cooked meat and veggies on the top of the fried noodles. (it's crunchy and goood).
You can also do it with seafood too.
try google
How to make chinese egg noodles?
I was just wondering if someone had a recipe for homemade chinese egg noodles. I looked on google a bit, but i like using recipes that i actually know people have tried and like. So if you could just put the recipe as well as the instructions and some tips (if you have them) that would be great! Thankyou!!How to make chinese egg noodles?
Ingredients
* 1 large egg
* 2 teaspoons vegetable oil
* 1 1/2 cups flour plus some extra flour for kneading and rolling
* 1 teaspoon kosher salt
* 1/4 cup water
* 1/3 cup corn starch for dusting on the dough
Instructions
1. In a small bowl, combine the egg and the oil. Beat lightly and put aside. Put the flour and salt in a large mixing bowl and stir with a fork. Pile the flour into a mound and make a well in the center that looks like
the mouth of a volcano. Pour the egg and oil into the well. Now add the water and stir with a fork until a lumpy dough starts to form. Use your hands to press the dough together.
2. Sprinkle your work surface with flour and place your dough on top of it. With the heel of your hand, push the dough down and away from you. Now fold the dough in half, pat it down and push and fold again. (If the dough feels very stiff, sprinkle it with a teaspoon of water. ) Continue to push, fold and pat for 5 minutes. Divide the dough into 3 equal pieces. Roll them into balls, cover with plastic wrap and leave to rest for 1/2 hour.
3. Dust your work surface lightly with flour and place one ball of dough on top it. With the palm of your hand, press down on the dough, flattening it into a disc 5 inches across. Rub some flour on your rolling pin , and lay it across the middle of the disc. Push down and roll away from you. Now place the rolling pin across the middle of the dough and roll toward you. Your piece of dough should be long and narrow, like a
surf board. Rotate the dough (see illustration) and place the rolling pin across the middle. Push down, and roll away from you. Then push down and roll toward you. Continue to roll until you have a circle of dough 14 inches across. Carefully place it on a clean dish towel and leave it to dry while you roll the two remaining balls of dough. By the time you鈥檝e finished, you will be ready to cut the first one you rolled.
4. Sprinkle 1-2 teaspoons of cornstarch on the dough and gently spread it about with your fingers. Lift the bottom edge of the dough and bring it toward the center, creating one fold. Now pick up the top edge of the
dough and bring that toward the center too, creating a second fold. (It鈥檚 as if you were folding a letter.) With a pizza wheel or sharp knife, cut across the folded dough to make even strips about 1/4 inch wide. Unfold
the strips and leave them to dry on a dish towel for 15 minutes. If you don鈥檛 plan to cook the noodles right away, you can store them in a plastic bag in the refrigerator. bottom edge of the dough and bring it toward the center, creating one fold
Ingredients
* 1 large egg
* 2 teaspoons vegetable oil
* 1 1/2 cups flour plus some extra flour for kneading and rolling
* 1 teaspoon kosher salt
* 1/4 cup water
* 1/3 cup corn starch for dusting on the dough
Instructions
1. In a small bowl, combine the egg and the oil. Beat lightly and put aside. Put the flour and salt in a large mixing bowl and stir with a fork. Pile the flour into a mound and make a well in the center that looks like
the mouth of a volcano. Pour the egg and oil into the well. Now add the water and stir with a fork until a lumpy dough starts to form. Use your hands to press the dough together.
2. Sprinkle your work surface with flour and place your dough on top of it. With the heel of your hand, push the dough down and away from you. Now fold the dough in half, pat it down and push and fold again. (If the dough feels very stiff, sprinkle it with a teaspoon of water. ) Continue to push, fold and pat for 5 minutes. Divide the dough into 3 equal pieces. Roll them into balls, cover with plastic wrap and leave to rest for 1/2 hour.
3. Dust your work surface lightly with flour and place one ball of dough on top it. With the palm of your hand, press down on the dough, flattening it into a disc 5 inches across. Rub some flour on your rolling pin , and lay it across the middle of the disc. Push down and roll away from you. Now place the rolling pin across the middle of the dough and roll toward you. Your piece of dough should be long and narrow, like a
surf board. Rotate the dough (see illustration) and place the rolling pin across the middle. Push down, and roll away from you. Then push down and roll toward you. Continue to roll until you have a circle of dough 14 inches across. Carefully place it on a clean dish towel and leave it to dry while you roll the two remaining balls of dough. By the time you鈥檝e finished, you will be ready to cut the first one you rolled.
4. Sprinkle 1-2 teaspoons of cornstarch on the dough and gently spread it about with your fingers. Lift the bottom edge of the dough and bring it toward the center, creating one fold. Now pick up the top edge of the
dough and bring that toward the center too, creating a second fold. (It鈥檚 as if you were folding a letter.) With a pizza wheel or sharp knife, cut across the folded dough to make even strips about 1/4 inch wide. Unfold
the strips and leave them to dry on a dish towel for 15 minutes. If you don鈥檛 plan to cook the noodles right away, you can store them in a plastic bag in the refrigerator. bottom edge of the dough and bring it toward the center, creating one fold
What website should i go on to find recipes translated into chinese"?
my grandma needs recipesWhat website should i go on to find recipes translated into chinese"?
go to whatever recipe site you desire, and then translate it with google translate.
that should work very well for what you are trying to do.
-Joe
joe.00678[at]gmail.com
techtips.bitstreem.comWhat website should i go on to find recipes translated into chinese"?
This site isn't quite translated into Chinese. It's a Chinese site with Chinese recipes. :)
http://www.bettyskitchen.com.cn/
Hope it helps!
go to whatever recipe site you desire, and then translate it with google translate.
that should work very well for what you are trying to do.
-Joe
joe.00678[at]gmail.com
techtips.bitstreem.comWhat website should i go on to find recipes translated into chinese"?
This site isn't quite translated into Chinese. It's a Chinese site with Chinese recipes. :)
http://www.bettyskitchen.com.cn/
Hope it helps!
Chinese Dish? General TSO's Chicken Recipes?
I am really in the mood for some freakin' spice for lunch in the afternoon. Can you supply me with a recipe that is really GOOD? Thank you!Chinese Dish? General TSO's Chicken Recipes?
Ingredients:
Sauce:
1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Directions:
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens
Good Luck!Chinese Dish? General TSO's Chicken Recipes?
I found it here it is:
http://www.io.com/~sjohn/food3.htmChinese Dish? General TSO's Chicken Recipes?
Ingredients
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)
Cornstarch slurry
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time.
3. Drain on paper towels. Repeating until all chicken is fried.
4In a separate wok or large skillet add a small amount of oil and heat to 400 degrees.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly.
8. Serve over rice.
Voila!!!
Enjoy!!!
General Tso's Chicken
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Chinese Roots
Marinade:
2 pounds boneless, skinless chicken, thinly sliced
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
2 cloves garlic, smashed
2 slices fresh ginger, smashed
1 handful fresh cilantro leaves
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 large egg, lightly beaten
1/2 cup cornstarch, plus 2 tablespoons for slurry
1/2 cup water
1 teaspoon toasted sesame oil
4 dried red Thai chilies
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
3 thick strips orange zest
1/2 cup low-sodium soy sauce
1 1/2 cups chicken stock
2 tablespoons rice vinegar
1 tablespoon honey
Cilantro leaves, for garnish
Steamed white rice, for serving
Put the chicken into a bowl with the remaining marinade ingredients. Stir well to combine all the flavors, cover, and marinate in the refrigerator for 30 minutes.
Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.
Ingredients:
Sauce:
1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Directions:
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens
Good Luck!Chinese Dish? General TSO's Chicken Recipes?
I found it here it is:
http://www.io.com/~sjohn/food3.htmChinese Dish? General TSO's Chicken Recipes?
Ingredients
3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)
Cornstarch slurry
1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Directions
1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.
2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time.
3. Drain on paper towels. Repeating until all chicken is fried.
4In a separate wok or large skillet add a small amount of oil and heat to 400 degrees.
5. Add green onions and hot peppers and stir fry about 30 seconds.
6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
7. Add chicken to sauce in wok, and cook until all is hot and bubbly.
8. Serve over rice.
Voila!!!
Enjoy!!!
General Tso's Chicken
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Chinese Roots
Marinade:
2 pounds boneless, skinless chicken, thinly sliced
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
2 cloves garlic, smashed
2 slices fresh ginger, smashed
1 handful fresh cilantro leaves
Kosher salt and freshly ground black pepper
Peanut oil, for frying
1 large egg, lightly beaten
1/2 cup cornstarch, plus 2 tablespoons for slurry
1/2 cup water
1 teaspoon toasted sesame oil
4 dried red Thai chilies
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
3 thick strips orange zest
1/2 cup low-sodium soy sauce
1 1/2 cups chicken stock
2 tablespoons rice vinegar
1 tablespoon honey
Cilantro leaves, for garnish
Steamed white rice, for serving
Put the chicken into a bowl with the remaining marinade ingredients. Stir well to combine all the flavors, cover, and marinate in the refrigerator for 30 minutes.
Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.
I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Does anyone have a recipe for Halal Chinese Hot and Sour Chicken Soup?I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
* 4 Dried Chinese Mushrooms
* 16 ounces of Chinese Bean Curd (well drained)
* 1/2 cup of Bamboo Shoots (canned %26amp; drained)
* 4 cups of Chinese Chicken Stock
* 1 tsp. of Salt
* 1 tbsp. of Soy Sauce
* 1/4 tsp. of White Pepper
* 2 tbsp. of Rice Wine Vinegar
* 2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)
* 1 Egg (beaten)
* 2 tsp. of Sesame Seed Oil
* 1 Green Onion (sliced)
1) Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften.
2) Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside.
3) Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
4) Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes.
5) Add the white pepper, vinegar, and bean curd. Return soup to a boil.
6) Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove from heat.
7) Add the sesame oil and sprinkle soup with green onions to serve.I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Sorry--looked everywhere and was unable to find it, but I'm sending you my recipe. I hope you'll try it.
AUGUST MOON HOT AND SOUR SOUP
1-1/2 teaspoons cornstarch
1/2 cup water
1/2 gal. (8 cups) freshly made chicken stock
4 oz. (about 1 cup) bamboo shoots, julienne cut
4 oz. (about 1 cup) chopped water chestnuts
2 oz. fresh shiitake mushrooms (about 1 cup), cut or sliced thinly
1 tbsp. white pepper
1/4 c. vinegar
Salt, to taste
Hot red pepper, to taste
1 egg, lightly beaten
4 oz. tofu, cut into small cubes
1/2 tsp. sesame oil
Chop and measure all ingredients and beat the egg before beginning this recipe. Whisk together cornstarch and water; set aside. In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil. Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding. Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil. Serve immediately. Serves 8.
August Moon Chinese Bistro, Louisville, KentuckyI need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Chinese Hot-and-Sour Soup
Servings: Makes 6 to 8 first-course servings.
Ingredients:
5 oz boneless chicken, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
Preparation:
Toss chicken with dark soy sauce in a bowl until chicken is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add chicken and stir-fry until chicken just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
Hot %26amp; Sour Soup
Ingredients:
Base:
1 can chicken broth
Approx 1/4 cup cooked shredded chicken
Approx 1/4 cup sliced bean curd
Approx 1/4 cup sliced rehydrated wood ears
Approx 1/8 cup sliced bamboo shoots
Seasonings:
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
Approx 1/8 tsp ground black peppercorns
A few drops of sesame oil
Garnish:
1/2 beaten egg
2 tbsp minced green onions
Instructions:
Combine the base ingredients in a sauce pan and bring to a boil
over high heat. In a seperate bowl, combine the seasonings and mix
well. When the base comes to a boil, add the seasonings, and keep
over high heat for 2-5 minutes. Add the beaten egg slowly, and then
remove from heat. Place in bowls and garnish with minced green onions.
hope these help. enjoy.
INGREDIENTS
3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten
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DIRECTIONS
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
* 4 Dried Chinese Mushrooms
* 16 ounces of Chinese Bean Curd (well drained)
* 1/2 cup of Bamboo Shoots (canned %26amp; drained)
* 4 cups of Chinese Chicken Stock
* 1 tsp. of Salt
* 1 tbsp. of Soy Sauce
* 1/4 tsp. of White Pepper
* 2 tbsp. of Rice Wine Vinegar
* 2 tbsp. of Corn Starch (mixed with 3 tbsp. of water)
* 1 Egg (beaten)
* 2 tsp. of Sesame Seed Oil
* 1 Green Onion (sliced)
1) Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften.
2) Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside.
3) Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
4) Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes.
5) Add the white pepper, vinegar, and bean curd. Return soup to a boil.
6) Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove from heat.
7) Add the sesame oil and sprinkle soup with green onions to serve.I need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Sorry--looked everywhere and was unable to find it, but I'm sending you my recipe. I hope you'll try it.
AUGUST MOON HOT AND SOUR SOUP
1-1/2 teaspoons cornstarch
1/2 cup water
1/2 gal. (8 cups) freshly made chicken stock
4 oz. (about 1 cup) bamboo shoots, julienne cut
4 oz. (about 1 cup) chopped water chestnuts
2 oz. fresh shiitake mushrooms (about 1 cup), cut or sliced thinly
1 tbsp. white pepper
1/4 c. vinegar
Salt, to taste
Hot red pepper, to taste
1 egg, lightly beaten
4 oz. tofu, cut into small cubes
1/2 tsp. sesame oil
Chop and measure all ingredients and beat the egg before beginning this recipe. Whisk together cornstarch and water; set aside. In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil. Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding. Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil. Serve immediately. Serves 8.
August Moon Chinese Bistro, Louisville, KentuckyI need a recipe for HALAL Chinese Hot and Sour Chicken Soup?
Chinese Hot-and-Sour Soup
Servings: Makes 6 to 8 first-course servings.
Ingredients:
5 oz boneless chicken, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
Preparation:
Toss chicken with dark soy sauce in a bowl until chicken is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add chicken and stir-fry until chicken just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
Hot %26amp; Sour Soup
Ingredients:
Base:
1 can chicken broth
Approx 1/4 cup cooked shredded chicken
Approx 1/4 cup sliced bean curd
Approx 1/4 cup sliced rehydrated wood ears
Approx 1/8 cup sliced bamboo shoots
Seasonings:
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
Approx 1/8 tsp ground black peppercorns
A few drops of sesame oil
Garnish:
1/2 beaten egg
2 tbsp minced green onions
Instructions:
Combine the base ingredients in a sauce pan and bring to a boil
over high heat. In a seperate bowl, combine the seasonings and mix
well. When the base comes to a boil, add the seasonings, and keep
over high heat for 2-5 minutes. Add the beaten egg slowly, and then
remove from heat. Place in bowls and garnish with minced green onions.
hope these help. enjoy.
INGREDIENTS
3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten
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DIRECTIONS
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
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