Does anyone have any quick and easy chinese recipes?

I need something to cook for dinner, and we want chinese. Preferably something with chicken or ground beef.Does anyone have any quick and easy chinese recipes?
%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Stir-fired chili beef %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



500g shredded beef tenderloin

2 tablespoon cornstarch

1 cup of oil for frying

half carrot, shredded

1 tablespoon white sesame (roasted)

2 gloves of garlic, finely chopped

1/5 teaspoon hot bean paste

1/5 teaspoon sweet bean paste (hoisin sauce)

2 fresh chili (or a few dried ones) seeded, shredded

1 teaspoon soy sauce

1 tablespoon cooking wine

1/3 teaspoon Szechuan peppercorn powder

a few drops of sesame oil



Marinade (for the beef)

1 teaspoon of soy sauce

1 teaspoon of ginger powder

a pinch of salt

1 tablespoon of cooking wine

1/2 teaspoon of sugar

1 teaspoon of cornstarch

1/3 teaspoon of cooking oil



1) Marinate shredded beef for about 20 minutes then drain the beef and sift the cornstarch to coat the beef (this helps to seal the juice when deep frying the beef and keeps it crispy)

2) Mix soy sauce, hot bean paste, sweet bean paste (hoisin sauce)

and Szechuan peppercorn powder in a bowl, set aside

3) Heat the wok then add cooking oil over medium heat (test the temp. by putting the chopstick in the oil, when you see bubble sticking on the stick, that means the oil is hot enough), deep-fry the beef for 2 minutes (or just half cooked), drain well and set aside

4) Heat wok over high heat, add 2 tablespoons of cooking oil, stir-fry garlic and chili quickly till fragrant, add shredded carrot, stir-fry for a minute, add cooking wine and continue to stir fry until tender.

5) Add beef and the hot paste, soy sauce mixture into the wok, stir fried quickly till beef is fully cooked, turn off heat, try the taste.

6) Sprinkle sesame oil to make the food shiny, serve on plate then add garnish with sesame seed.

7) Serve hot with steamed rice



P.S. You may add some celery or onion in this recipe (but don't over cook the vegetables)
I'm not sure Chinese food and ground beef should be used in the same sentence. Your best best is to dice up some boneless/skinless chicken breast, start cooking in a Wok or skillet, when the pink is disappearing add in your veggies and then put on some stir fry sauce, of which there are tons to choose from in the store. Serve over rice.



Here is a recipe for SWEET AND SOUR CHICKEN

INGREDIENTS:

1 pound boneless, skinless chicken breasts

Marinade:

2 tsp Chinese rice wine or dry sherry

1 tsp cornstarch

1 garlic clove

1 cucumber

1/2 red bell pepper

3/4 cup baby carrots

Sauce:

4 1/2 TB rice vinegar

1 1/2 TB black rice vinegar

3/4 cup water

3 TB tomato paste

4 1/2 TB brown sugar

3/8 tsp chile sauce, or to taste

1 1/2 tsp cornstarch mixed with 6 teaspoons water

Other:

Batter:

1 - 2 eggs, lightly beaten

3 TB potato starch (cornstarch can be substituted)

3 1/4 cups oil for deep-frying and stir-frying

PREPARATION:

Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.



While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots.

Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly.



In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.



To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.



To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.



Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish.



Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.Does anyone have any quick and easy chinese recipes?
this is as about s quick and easy as one can get while still fooling everyone into thinking you made it from scratch. you'll need some chicken breast (the rottiserie chicken the store has will work in a pinch) cut up into thin strips and some stir fry veges. Most grocery stores have in the freezer section all sorts of vegetables to chose from. i prefer something with broccoli or bell peppers. if the chicken is already cooked before hand then toss it with the vegetables into a wok or saute pan and add some soy sauce, some sesame oil and some minced garlic to the pan with the heat on high. give it a quick toss and forget about it for a minute or two. if youd like you can do some rice to go with (2 parts to 1 part water to par boiled rice, low simmer wit a touch of oil). if you really wanted to make it look like you slaved all day over the stove mince some green onions and mix into the rice or the veges or toss over everythig as a garnish.
this one's pretty good:



Bacon rashers (about 2 per person) sliced in to 2 cm length.

Chicken breast - cubed

Bunch spring onions (about 4 or 5) - diced

Soya sauce - about 1/4 cup

diced ginger - about half a tablespoon

3 or 4 cloves garlic

dash of whiskey(!) - not necessary, but adds flavour

Flat mushrooms - depending on size, about 4 per person

Broccolini or broccolli or beans or other veg you prefer

Oil for cooking

one deseeded chili - diced finely

Peanuts - to garnish (chopped)



Quickly fry the spring onions, garlic, ginger and chilli until fragrant and remove from pan.



Put on higher heat and cook chicken until browned, and add bacon.



When meat is cooked, add mushrooms %26amp; other vege and the precooked garlic/spring onions/chili/ginger mixture.



Add soya sauce and dash of whisky.



Serve on top of noodles and garnish with peanuts.



This is REALLY good and is very quick - the preparation takes longer than the cooking.Does anyone have any quick and easy chinese recipes?
Here are some rlly easy to follow recipe links



http://www.grouprecipes.com/s/easy-chine鈥?/a>

has nice pictures



http://chinesefood.about.com/library/blc鈥?/a> %26lt;--persoanlly i love the kung pao chicken!

http://allrecipes.com/Recipes/World-Cuis鈥?/a>

http://chinese-recipe-food.com/easy-chin鈥?/a>