Any great chinese food recipes?

I have always wante dto cook somwthing that was chinese! If anyone has any easy chinese food recipes please answer this question! thx!!!!!Any great chinese food recipes?
HOUSE SPECIAL LO MEIN



1/2 lb. Chinese egg noodles (dried, not fresh)

1 tsp. Oil

4 tbsp. Oil

2 oz. Button mushrooms, sliced

2 c. Chinese cabbage, shredded (or regular cabbage, blanched

2 Scallions, green and white part only

2 tbsp. Soy sauce

1 tsp. Salt

1/2 tsp. MSG or crushed chicken bouillon cubes

1/4 lb. Raw bean sprouts



Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water. Mix in a little oil to prevent sticking. Heat the 4 tbsp. oil in a skillet or wok to medium- high. Add the mushrooms and cabbage. Cook until cabbage is wilted. Add scallions, bean sprouts, soy, salt, and MSG. Stir. Push vegetables to the side. Stir-fry for 3 minutes. Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables and noodles. Cover wok and steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stirring constantly. Serve hot.



IF DESIRED, ADD ANY (OR ALL) OF THE MEATS BELOW:



--2 oz. Raw lean pork, cut into matchstick-sized pieces

--2 oz. Raw lean beef, cut into small cubes

--2 oz. Raw chicken, cut into small pieces

--2 oz. Raw shelled shrimp



1/2 tsp. Cornstarch (per meat)

1/2 tsp. Dry sherry (per meat)



In a shallow bowl, combine the (each) meat with 1/2 tsp. sherry and 1/2 tsp. cornstarch. Add the meat to the hot wok first, stirring for a few seconds. Then add the mushrooms and cabbage and continue following above recipe.



YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)



4 c. Hot cooked rice

1 c. Diced roast pork*

1 c. Diced cooked shrimp

1 c. Diced cooked chicken*

2 c. Fresh bean sprouts

2 Scallions, chopped, including green ends

1 c. Shredded lettuce

2 Eggs, slightly stirred

1/4 tsp. Ground pepper

1 tsp. M.S.G. (monosodiumglutamate)

1/4 c. Soy sauce

1/4 c. Vegetable oil



*For Shrimp Fried Rice, omit chicken and pork.



Mix together pepper, M.S.G. (monosodiumglutamate) and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve.



Substitutions and Variations: If the fresh bean sprouts can not be obtainable in your area you may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.



SHRIMP EGG ROLLS WITH SWEET AND SOUR SAUCE



4-1/2 tsp. cornstarch

1/2 c. sugar

1 c. pineapple juice

1/2 c. white vinegar

2 tbsp. ketchup

1 tsp. soy sauce

1 can (6 oz.) small shrimp, rinsed and drained or 1 c. frozen small cooked shrimp, chopped

1 c. canned bean sprouts, chopped

1 c. shredded cabbage

1 c. chopped onion

1/2 c. grated carrot

1 tbsp. vegetable oil

1/2 tsp. pepper

1/4 tsp. salt

12 egg roll wrappers

Additional oil for deep-fat frying



For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside. In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with one long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal. In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375 F. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Makes 1 dozen.
I guess Chinese just isn't my thing, because no matter how hard my husband and I try (and believe me, we have great recipes, food, etc.) we can't make it come out as good as our favorite Chinese restaurant. I hope you get good recipes and this works for you. We gave up and we order. They deliver, too!Any great chinese food recipes?
Oh my Gosh!! I fell in love with General Tso's Chicken. It's at a local Chinese rest. and I found a recipe online. It can be a little on the spicy side but is delicious. Try this link for some recipes:



http://www.cdkitchen.com/recipes/cat/462鈥?/a>
We made these in Foods class and they are easy and delicious. Enjoy!



CHICKEN BROCCOLI STIR FRY



2 whole skinless chicken breast

3 T soy sauce

1 T oil

4 C Broccoli Flowerettes

1/2 C Chicken Broth

Dash of Garlic Powder

1-2 T Pimento

6 Mushrooms

3 Carrots, sliced diagonally

6 oz bamboo shoots

1 T lemon juice

1 T cornstarch

1 T sesame seeds



Prepare Meat and vegetables ahead of cooking time. Cut the chicken breast into 1/4 in. strips about 2 in long. Marinade in mixture of soy sauce, veg oil, garlic powder and lemon juice. Marinade for several hours. Cut broccoli into small floweretes, about 4 cups. Peel carrots adn sliced thinly and diagonally. Wash and T slice mushrooms. Place each item in separate plastic bag.



Next day - Place 2 T oil in a hot wok or skillet and cook chicken until done about 4 minutes. Push chicken to side. Place broccoli into wok, and pour in chicken broth and cook 2 more minutes. Add the mushrooms and bamboo shoots, cook for 2 minutes, then tir in the other ingriedients and cook for 2 min. Serve with rice.Any great chinese food recipes?
YES!



Look for this cookbook, The Step-by-step chinese cookbook by Georges Spunt. very easy recipes to make, too many to list.



And one of my all time favorites from another book!



Not chinese but Korean, very delicious....



"BBQ Skirt Steak"



1 skirt steak

1 TBSP sesame seeds

1/2 cup minced scallions

1 tbsp minced garlic

1/2 tsp ground black pepper

1 1/2 tbsp sugar

1/4 cup soy sauce

1 tbsp dry sherry or white wine

1 tbsp sesame oil

1 tbsp veg oil (i use peanut)



1) cut steak into 3/8" thick pieces. place in a single layer in a shallow pan. set aside. toast the sesame seeds in a small skillet med-low heat, tossing until golden and aromatic, about 5 min. grind in a mortar and pestile or a spice grinder



2) combine ground seeds, scallions, garlic, pepper,. sugar, soy sauce, sherry/wine, and sesame oil in a small bowl and stir until the sugar has dissolved and everything is well mixed. pour over steak evenly, and marinate for min 1 hour, turning once



3) coat a ridged grill pan with the remaining oil or line a broiler pan with foil and heat. when very hot, add beef 9 at a time, in rows of three, direct from marinate, cook until seared and brown, about 1 1/2 minutes. turn and cook for 1 min more for rare, 1 1/2 minute more for medium rare. If using the broiler cook in 2 batches, allowing the same amount of time for each batch. Serve at once!
Try this site http://loisryan.geyi138.hop.clickbank.ne鈥?/a> There are over 500 recipes and they are low fat and low carb. I especially love the Pao Chicken