if you're in a hurry you should try some veggie stir fry with noodles and maybe some meat...you can puchase the noodles at wal mart...(asian section) just steam the veggies first and meat...then noodles and thow them in a pan or wok and cook 'em in soy sauce you can add some spice in it if you want you might also want to throw some chicken base/broth in it..it adds flavor...then you can make some rice (can also purchase at wal mart) and just make some steamed rice...or fried rice.....here's a simple real chinese recipie (i'm chinese) that i make all the time....i scramble some eggs...in a bowl...then add some veggies and maybe some pieces of pork or somethin' then i just cook them into little pancakes by fryin' them in a pan and then you can serve it with some soy sauce it's really good and all the veggies add flavor to your eggs...yum!
Fried rice
2 cups enriched white rice
* 4 cups water
* 2/3 cup chopped baby carrots
* 1/2 cup frozen green peas
* 2 tablespoons vegetable oil
* 2 eggs
* soy sauce to taste
* sesame oil, to taste (optional)
DIRECTIONS:
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.Anyone know any easy Chinese recipes that require few ingredients?
Just stir fry some chicken with some veg like thin strips of carrot, peppers etc. and add either a jar of sauce or just some Chinese seasoning from the spice range (e.g. Schwarz) Serve with boiled rice or noodles - hey presto!
chicken or beef and broccoli stir fry with a pre made sauce over rice is easyAnyone know any easy Chinese recipes that require few ingredients?
boiled rice
Try these.
STIR FRIED BEEF IN BLACK BEAN SAUCE
Serves 2
INGREDIENTS
250g of beef
? a bunch of spring onions
112g (? a 225g tin) of bamboo shoots
1 tablespoon of sunflower oil
120g sachet of black bean sauce
METHOD
Cut the beef into very thin strips. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then chop into 1cm (? inch) pieces. Open the tin of bamboo shoots and drain off the liquid.
Put the oil into a frying pan or wok on a medium heat. Add the beef. Fry for about 3 minutes until cooked. Stir frequently to stop it sticking. Add the spring onions. Continue to fry for another minute. Stir frequently to stop it sticking. Add the bamboo shoots and black bean sauce. Continue to fry for another minute. Stir frequently to stop it sticking.
ADDITIONS %26amp; ALTERNATIVES
Use pork instead of the beef. Add 112g (? a 225g tin) of water chestnuts. Add ? a sweet pepper, cut into slices (see below). Serve with boiled rice or noodles.
TIPS
HOW TO CUT A ROUND SWEET PEPPER INTO STRAIGHT SLICES
Cut the top and bottom off but don’t throw them away. Remove and discard the middle bit with the seeds. Make a cut down the pepper. Open it out. The round pepper is now a rectangular pepper. Cut into slices. Cut the stalk out of the top end and then chop it and the bottom end into tiny pieces. Add the chopped pepper to the dish.
STIR FRIED VEGETABLES
Serves 2
INGREDIENTS
112g (? a 225g tin) of bamboo shoots
112g (? a 225g tin) of water chestnuts
50g of mange tout peas
125g (? a 250g pack) of bean sprouts
? a bunch of spring onions
? a red sweet pepper
1 clove of garlic
1 tablespoon of sunflower oil
1 tablespoon of dark soy sauce*
METHOD
Open the tins of bamboo shoots and water chestnuts and drain off the liquid. Wash the mange tout peas. Wash and drain the bean sprouts. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then shred them. Wash the sweet pepper and cut it into slices (see below). Peel the garlic and chop it into tiny pieces.
Put the sunflower oil into a frying pan or wok on a medium heat. Add the garlic. Stir frequently to stop it sticking. Add the bamboo shoots, mange tout peas, spring onion, sweet pepper and water chestnuts. Stir thoroughly, so everything gets coated in the oil, for about 30 seconds. Add the bean sprouts and stir thoroughly for another 10 seconds. Add the soy sauce and stir thoroughly for another couple of minutes.
ADDITIONS %26amp; ALTERNATIVES
Add ? a teaspoon of five spice powder at the same time as the garlic. Add ? a tablespoon of dry sherry or rice wine at the same time as the soy sauce.
You can add almost any vegetable that you happen to have around and needs using up. Baby sweet corn, broccoli, cabbage leaves, carrots, cauliflower, lettuce leaves and mushrooms are particularly suitable. Cut the carrot into matchstick-sized strips, and everything else into 1cm (? inch) pieces. The leaves and mushrooms should be cooked for about 2 minutes, and everything else for about 3 minutes.
TIPS
This cooks very quickly, so the secret is to get all the ingredients prepared and measured out beforehand, and then put them on plates or in bowls in the order that they go into the pan or wok.
Serve as a side dish, or with boiled rice or noodles. Rice will take longer to cook than the stir fry, so put it on while you are preparing the ingredients.
* Dark soy sauce is mainly used for cooking, as its flavour develops with heating. Light soy sauce is mainly used for seasoning.
BOILED RICE
Per Person
INGREDIENTS
250ml of water
? of a teaspoon of salt
100g (125ml by volume) of rice*
METHOD
Check the cooking time on the packet.
Put the water, salt and rice into a saucepan on a medium heat. Bring to the boil. Stir once to stop it sticking to the bottom. Turn down the heat until it is just boiling (simmering). Put the lid on the pan. Cook until the water is absorbed. DO NOT STIR!
Take the pan off the heat and let it stand for a couple of minutes. Fluff it up with a fork to separate the grains and serve.
TIPS
The most important thing about cooking boiled rice is to use twice as much water (by volume) as rice.
* Basmati is the best all purpose rice. It cooks quickly, it is more fragrant (its name is Hindi for “fragrant”) than long grain and it also holds together during cooking. Brown rice tastes nicer and has more vitamins than white rice.
Like others before me said, fried rice is probably the fastest dish.
Otherwise, the quickest option would be to go to a dim sum place and order dishes for take out.
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