Do you know any easy, traditonal chinese recipes?

So, I have a Foods/Nutrition project, and I would like to boost my mark with some actual food. It has to be Chinese, not this American-Chinese stuff. It shouldn't be too hard to make, and the ingredients and other things should be available to most typical families.Do you know any easy, traditonal chinese recipes?
POT STICKERS



1 pkg Siu Mai wrappers (kind of like Dim Sum wrappers - it's made with rice not wheat flour)



FILLING



1 lb ground pork]

2 c shredded nappa cabbage

1/4 c chopped onions

1 T chopped ginger root

1 tsp soy sauce

1 tsp salt

2 tsp sesame oil

1 tsp wine (you can use water)

1/2 tsp sugar

2 T cornstarch



3 c oil for frying

3 c chicken soup stock



Combine filling ingredients. Place 2 tsp filling in the center of the wrapper. Wet the edge and seal to form a half-circle. Hold top edge and press down to flatten bottom. Heat a 12" skillet with a small amount of oil and fry pot stickers on medium high heat until brown on all sides. Pour 1/2 c soup stock, cover and cook until liquid is absorbed. Serve with soy sauce or vinegar dip or hot sesame oil.



SHRIMP BALLS



1/2 lb raw shrimp (shelled and deveined)

1/4 lb raw boneless fish fillet

1/2 egg white

2 T cornstarch

1/2 tsp salt

1/8 tsp grated fresh ginger root

1/8 tsp minced garlic

1/2 tsp sugar

1 T rice wine

2-3 c oil for deep frying



Finely mince shrimp and fish. Combine thoroughly with remaining ingredients. Shape into 1 1'2" balls. Wet fingers to keep meat from sticking. Deep-fry in 350 degree oil for 2 minutes. Remove and drain. Serve with soy sauce and hot mustard.



STEAMED BEEF MEATBALLS



1 lb ground beef

2 T finely chopped water chestnuts

2 T finely chopped onions

1 clove garlic, chopped

2 T chopped Chinese black mushrooms (you can use regular)

1/4 c chopped green onions

1/2 tsp salt

1 T soy sauce

1 T sesame oil

1/2 tsp white pepper

1/2 tsp sugar

1 T cornstarch

1 egg white



Combine all ingredients. Stir meat one way (meaning in one direction with your fist pushing it around to the right). Shape into 2" meatballs. Place in small plates and steam for 20 minutes. Serve with your favorite sauce or dip.



Those recipes are from my Dim Sum Appetizers and Light Meals cookbook by Judy Lew
what a fun project! okay, okay, this is my favorite chinese recipe. (im filipino) the chicken wings, Although found in a Vietnamese cookbook, this chicken wings recipe is actually a Chinese dish. Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

there you go!Do you know any easy, traditonal chinese recipes?
Asian Beef with Snow Peas (4 servings)

3 tablespoons soy sauce

2 tablespoons rice wine

1 tablespoon brown sugar

1/2 teaspoon cornstarch

1 tablespoon vegetable oil

1 tablespoon minced fresh ginger root

1 tablespoon minced garlic

1 lb. beef round steak, cut into thin strips

8 oz. snow peas



In small bowl, combine soy sauce, rice wine, brown sugar and cornstarch; set aside.

Heat oil in wok or skillet over medium-high heat. Stir-fry ginger and garlic for 30 seconds. Add steak; stir-fry 2 minutes or until evenly browned. Add snow peas and stir-fry 3 minutes. Add soy sauce mixture; bring to boil, stirring constantly. Lower heat and simmer until sauce is thick and smooth. Serve immediately.



http://eggfooyong.com

http://chinesefood.about.com

http://chinesefood-recipes.com
CHICKEN STIR FRY

3 whole chicken breasts, boned

1 onion, cut in chunks

1 green pepper, cut in chunks

1/3 c. stir fry sauce

1 tbsp. oil

1 lb. broccoli, cut in florets

1 red pepper, cut in chunks

1/2 lb. fresh mushrooms

1/4 tsp. crushed red pepper

Cut fresh chicken in 1-inch pieces. Cut broccoli in florets and peel skin from stalks and cut in strips. Heat oil, add chicken and stir for 1 minute. Add broccoli and onion and stir for 1 minute. Add 2 tablespoons water; cover and cook 2 minutes. Add peppers and mushrooms and stir for 2 minutes. Add stir-fry sauce and crushed red pepper. Cook, stirring until chicken and vegetables are covered with sauce.Do you know any easy, traditonal chinese recipes?
Here's a recipe for stir fried vegetables: http://www.foodista.com/recipe/FMMSRTRB/鈥?/a>
Fortune Cookies

Ingredients

1 egg white 1/8 teaspoon vanilla extract 1 pinch salt 1/4 cup unbleached all-purpose flour 1/4 cup white sugar

Directions

Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.

Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.

Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.



Chinese Chicken Wings



Ingredients

2 cups soy sauce 2 cups brown sugar 2 tablespoons garlic powder 5 pounds chicken wings, split and tips discarded

Directions

Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.

Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.

Preheat an oven to 350 degrees F (175 degrees C).

Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.

Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.



Pot Stickers Salad

Ingredients

1 tablespoon olive oil 6 frozen pot stickers 1 cup frozen shelled edamame (green soybeans) 1 cup water 4 cups chopped iceberg lettuce 2 tablespoons ginger-sesame salad dressing salt to taste

Directions

Heat the olive oil in a skillet over medium heat. Place the pot stickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Add the edamame and pour in the water. Cover, and bring to a simmer over medium-high heat. Cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes.

Scrape the pot stickers and edamame into a mixing bowl, and add the lettuce and salad dressing. Season to taste with salt, and toss to mix. Serve immediately.



Steamed Fish with Ginger

Ingredients

1 pound halibut fillet 1 teaspoon coarse sea salt or kosher salt 1 tablespoon minced fresh ginger 3 tablespoons thinly sliced green onion 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 tablespoon peanut oil 2 teaspoons toasted sesame oil 1/4 cup lightly packed fresh cilantro sprigs

Directions

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.

Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.

Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.

Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over - be careful. Garnish with cilantro sprigs and serve immediately.