Want good authentic chinese food recipes?

i'm looking for good, authentic chinese food recipes, but ones with NO seafood in them. would prefer those that are quick and easy to prepare. thanks to all who answer.Want good authentic chinese food recipes?
You can go to the condiment section in a grocery store, even non asian ones, look for the Lee Kum Kee brand. They have at least a few dozen kinds of premade sauce to suit whatever sauce you are craving for. kung pao, sweet and sour, chinese bbq, hoisin, black bean paste, curry, sour plum, etc. You just cook the veggies or the meat of your choice, and add the sauce, enjoy!Want good authentic chinese food recipes?
When I'm low on food and money I make these Chinese food. Taiwanese fried Rice, Cantonese BBQ Pork and Spicy Soybeans.



Taiwanese fried rice



3 eggs

1 T minced garlic



1 1/2 T soy sauce

1/8 t salt; pepper

1t sesame oil

2 c cook rice



Beat eggs and set aside. Heat oil and stir fry garlic until fragrant add eggs and stir fry over high heat until crispy and color turns dark brown and the rest in order mix well and serve.



Cantonese BBQ Pork (Char-Shiu)



1lb shoulder pork

3T honey or sugar

1 1/2 T ea cooking wine, soy sauce, sweet bean paste

1 t salt



cut meat into 1 1/2 wide strips and add all ingredients and marinate for at least 1 hour ( over night is best).

preheat oven to 400f put meat on a roasting pan and cook on middle rack for 40 mins remove and brush on honey and let cool. cut to thin slices and serve as side dish.



Spicy soybean



2/3 lb frozen soy bean

1/2 red chili pepper, cut into pieces

2T ea minced garlic, sesame oil

1/2t salt, pepper as desired



blanch soybean in boiling water or cook in microwave at high for 2 mins mix ingredients and serve. (chili bean paste can be use instead of red chili pepper.



enjoy!Want good authentic chinese food recipes?
Easiest would be stir fry. Just throw in a bit of crushed garlic, some veg and whatever meat you want into a wok. Flavour with soy sauce to taste. Eat with rice or by itself.
This is a traditional Cantonese recipe, nowadays, you hardly can find it on the menu of most modern Chinese restaurants in Hong Kong. I like it very much when I was a kid, you can replace the chicken with boneless porkchop (I actually like the porkchop version more).



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Paper-wrapped Fried Chicken %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



500 g chicken thighs, cut into 12 slices

12 Chinese pea pods

2 stalks of fresh corriandor leaves, finely chopped (optional)

4 tablespoons of shredded green onions

2 tablespoon of ginger root

12 5-6 inches square sheets of cellophane paper or baking paper

oil for frying or you can bake the wraps



Marinade

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1tablespoon egg white (beaten)

1/2 teaspoon sea salt

1/2 teaspoon sugar

1 tablespoon cooking wine / sherry

1 teaspoon cornstarch

1 teaspoon garlic powder

1 teaspoon sesame oil

a dash of white or black pepper



1) Mix marinade ingredient in a bowl, stir well, marinate chicken slices for at least 15 minutes, set aside



2) Place a slice of chicken on a sheet of cellophane paper, place 1 Chinese pea pod, a portion of shredded green onion and shredded ginger root on top of the chicken. Wrap to form a rectangulalr packet. (Seal with stapler, I'm lazy - or a toothpick) Repeat until all packets are formed.



3) Heat oil over medium heat; test the oil with bamboo chopstick, when you see the bubble sticking on the chopstick, it means the oil is hot enough, deep fry the paper-wrapped chicken over medium heat for 3 minutes or till golden, the oil temp. should not be higher than 180 degree C.



4) When the packets rise to the surface, use a slotted spoon to press them to the bottom of the fryer/ wok to release any oil that is inside the packets. Remove the packets to a tray for a while, let the oil dip for a moment.



5) Then serve on serving plate. (while unwrapping the paper and smelling the aroma of the food, I feel heavenly good!)



You may replace shredded shitake mushroom (boiled) or red chili instead of Chinese green pea pods.



Baking is more healthy, just pre-heat oven 180 degree C before you prepare the meat, bake for around 30 minutes.



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;Lotus leaves wrapped Sticky Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; serves 2



2 dried lotus leaves (you may find them in Chinese Grocery store)

150 g sticky rice, soak in water for overnight

100g chicken thighs, cut into bite-size

3 dried mushroom (shitake mushroom) soak in water till soft

1 teaspoon of dried shrimps, soak in water

2 dried scallops, soak in water overnight, then shredded

a few dried lotus seeds (optional), soak in water overnight

2 tablespoon of peanut oil

1 gloves of garlic, crushed

a dash of cooking wine



Marinade for chicken meat

1 tablespoon of oyster sauce

1 tablespoon of light soy sauce

1/4 teaspoon of salt

1 tablespoon of cooking wine

1/2 teaspoon of cornstarch

1/2 teaspoon of sugar



1) Season the sticky rice with a pinch of salt and 1 tablespoon of peanut oil (or cooking oil)

2) Marinate the chicken for about 20 minutes

3) Prepare the bamboo steamer over hot water in wok (or you may place a dish in a steel steamer over high heat)

4) Heat another wok over high heat, when you see the stream coming up, reduce heat to medium, add 1 tablespoon peanut oil, stir-fried garlic till fragrant, then remove garlic from wok.

5) Stir fry dried shrimps, dried scallops and sliced mushroom, lotus seeds in wok quickly, sprinkle cooking wine in wok, stir-fry for a few seconds, then pour chicken meat in the wok (all together with the marinade sauce) and stir-fry the chicken till halfly cooked, set aside

6) Clean the dried lotus leaves with wet towel, make the 2 to be soft a bit, then cut one of them in round shape (about 8 inches in diameter). Brush some oil on the leaves.

7) put a layer of sticky rice in the middle of lotus leaves (2 layers to prevent leaking), spoon all the chicken meat on top of the sticky rice, then put another layer of sticky rice on top

8) fold the edges of the leaves to the middle, turn it upside down, put it on a plate and then put it in the steamer and steam over boiling water for about 45 minutes to 1 hour.

9) Serve when hot



Below is an authentic Peking recipe 鍏杈ｉ啲



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Eight Treasure Stir-fried Pork %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1" square)

200g edamame (fresh green soy bean), boiled, remove shells

1/4 carrot, diced, slightly boiled (60% cooked)

4 fresh button mushrooms, stemed, cut into quarters

6 genko, boiled, (60% cooked)

1/4 small onion, diced

1 piece of pressed bean curd, diced (optional)

3 tablespoons Roasted peanuts

400 g pork tenderloin, diced

2 tablespoon of peanut oil

1 tablespoon of cooking wine or sherry



Marinade for the pork

1 tablespoon light soy sauce

1 tablespoon wine

1/2 teaspoon sugar

a tiny bit a sea salt

1/2 teaspoon cornstarch

a few drops of sesame oil



Seasoning

1 tablespoon of sweet bean paste (鐢滈旱閱級or hoi sin sauce

1/2 tablespoon of hot bean paste (璞嗙摚閱級optional

1 teaspoon of sugar

1 teaspoon of light soy sauce

1 teaspoon of rice wine



Sauce thickener (mix in a small bowl)

1 teaspoon of cornstarch

1 tablespoon of water



1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.



2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,

add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.



3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.



4) Transfer to serving plate and serve. (you may replace pork to chicken or hard tofu cubes/baby corns or other vegetables to make it as a vegetarian dish)



Below is a website with photos of the dishes which is written by a person from Hong Kong, all recipes are very authentic but you have to excuse his Chingish!



http://www.nicemeal.com/special.html