Are there any Chinese recipes you know?

I have homework to do, and I need to list 3 chinese foods and put the ingredients and how to cook it. The sites they only let us use REALLY sucks, and yahoo! answers is the only thing I can think of to get an answer. Please email me telling me a chinese recipe you know very well, or tell me the recipe on here. Answers GREATLY appreciated! Thankyou!Are there any Chinese recipes you know?
fry some beansprouts in oil
Sweet and Sour Chicken "Pan fried chicken cubes served with a sweet and sour sauce."



INGREDIENTS

1 (8 ounce) can pineapple chunks, drained

2 green bell pepper, cut into 1 inch pieces

1/4 cup cornstarch

1 3/4 cups water

3/4 cup white sugar

1/2 cup distilled white vinegar

2 drops orange food color

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 1/4 cups self-rising flour

2 tablespoons vegetable oil

2 tablespoons cornstarch

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1 egg

2 cups water

1 quart vegetable oil for frying

DIRECTIONS

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over topAre there any Chinese recipes you know?
If they allow you to get it from Yahoo!Answers, they wouldn't mind if you get it from: http://chinesefood.about.com/



Good luck with your homework.
crab rangoons

8 ounces cream cheese

8 ounces fresh crab meat or canned crab meat, drained and flaked

1 teaspoon red onion, chopped

1/2 teaspoon Lea %26amp; Perrins Worcestershire sauce

1/2 teaspoon light soy sauce

freshly ground black pepper, to taste

1 green onion, finely sliced

1 large clove garlic, smashed, peeled, and finely minced

1 package won ton wrappers

1 small bowl water

Oil for deep-frying, as needed

PREPARATION:

Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.



On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.



Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).



Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.



Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.



Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain.

This is the web i got the recipie fromAre there any Chinese recipes you know?
This recipe is from Siam Oriental Restaurant, which is the consensus choice

among my co-workers for the best General Tso's Chicken in Central Ohio:





Sauce:

1/2 cup cornstarch

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

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers





1) 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.



2) 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.



3) 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.



Although this is for beef lo mein, just substitute chicken or shrimp.

This is from the Chinese Village Cookbook by Rhoda Yee. It is great,

and kids love it!



1/2 lb egg noodles (I use the 12 oz package)

1/2 lb flank steak



1 tsp. cornstarch

1 tbsp light soy sauce

1 tsp. sherry



1 clove garlic, crushed



sauce mixture -

1 tbsp cornstarch

1 c. chicken stock

1 tbsp soy sauce

2 tbsp oyster sauce



1 tsp sesame oil

1 stalk green onion,diced

2 tbsp. oil



Par boil fresh egg noodles for 3 minutes. Rinse with cold water

and drain. Slice beef into 1/8-inch strips across the grain. Marinate

for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready.



Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown.

Discard. Add beef and salt stir until 3/4 done. Add sauce mixture

and stir until thickened. Add green onions and sesame oil. Mix

well and keep warm. Drop noodles into hot water. Stir for a

minute to heat. Drain well. Pour meat and sauce over noodles.



Ingredients

1 lb. tofu, cubed

1/2 lb. snow peas

1/3 c. teriyaki sauce

3 T. Szechuan spicy stir-fry sauce

2 tsp. cornstarch

1 onion, chopped

3 c. chopped bok choy

2-3 T. cooking oil

1 c. broccoli florets

1 red bell pepper

1 7-oz. can straw mushrooms

1 14-oz. can baby corn



Instructions

Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell

pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry

onion %26amp; bok choy in 1 T. oil for 2 minutes. Add broccoli %26amp; bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for

2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu;

cook until bubbly. Add all vegetables; heat through. Serve over hot rice.
stir fried cat in moo-shoo sauce



roasted dog with commie glaze
*_Fall River Chow Mein_*



1/4 cup dried shiitake mushrooms

1/2 cup boiling water

3 tablespoons vegetable oil

1 cup diced onions

1/2 teaspoon minced garlic

1/4 teaspoon celery salt

3 cups low-sodium beef broth or beef stock

3 tablespoons cornstarch

2 teaspoons gravy enhancer, optional, for color only (recommended: Kitchen Bouquet)

2 teaspoons soy sauce

2 teaspoons dark corn syrup

1 cup diagonally sliced celery, about 1/4-inch thick

2 cups shredded, cooked chicken

Salt and freshly ground black pepper

1 recipe Fall River Chow Mein Noodles, recipe follows





Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroom-soaking liquid.

Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.



In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.



In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the chicken and season with salt and pepper, to taste. Cook until chicken is heated through, about 2 minutes. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the chicken mixture. Ladle gravy over the chicken and noodles and toss to combine. Serve immediately.







Fall River Chow Mein Noodles:

2 cups vegetable oil

4 sheets egg roll wrappers, cut into thin strips (about 1/8 to 1/4-inch wide each)





Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with all River Chow Mein.

Yield: 4 servings

======================================鈥?br>
Wild Mushroom Spring Rolls with Chinese Mustard Dipping Sauce



2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1/2 tablespoon grated fresh ginger

2 scallions, sliced thin

1 pound mixed wild mushrooms (such as chanterelle, crimini, oyster, shiitake)

2 cups shredded Napa cabbage

1 carrot, grated

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

2 ounces bean thread noodles, blanched and chopped

1/2 cup bean sprouts

2 tablespoons chopped cilantro leaves

Kosher salt and freshly ground black pepper

1 package spring roll wrappers

1 egg, beaten

Vegetable oil, for frying

Mustard Dipping Sauce:

1/2 cup Dijon mustard

1/4 cup hot water

1/4 cup rice vinegar

1 teaspoon toasted sesame oil

1 tablespoon sugar





Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes. Stir in the hoisin and oyster sauces; toss to coat the mixture. Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool.

Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce.



For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.

======================================鈥?br>
Chinese Slow-Cooked Pork Shoulder



3 pounds trimmed pork shoulder

1 teaspoon Chinese five-spice powder

1 teaspoon kosher salt

3 cups chicken broth

1 cup dark soy sauce

1/4 cup packed dark brown sugar

2 tablespoons toasted sesame oil

1/2 teaspoon crushed red pepper

4 scallions, cut into 2-inch pieces

1 garlic head, halved

1 (2-inch) knob unpeeled fresh ginger, thinly sliced

8 dried shiitake mushrooms, optional

Hot cooked Chinese egg noodles, for serving



Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.