Family friendly Chinese food recipes?

i am trying to change it up a little bit and make something diefferent for my family... any ideas?Family friendly Chinese food recipes?
i love chinese food! these are delicious and family friendly :)



Asian Beef with Snow Peas



INGREDIENTS:

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 pound beef round steak, cut

into thin strips

8 ounces snow peas



DIRECTIONS:

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

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





Awesome Egg Rolls



INGREDIENTS:

6 cups cabbage, shredded

1 carrot, shredded

1/2 cup fresh bean sprouts

1 celery stalk, diced

2 tablespoons chopped onion

(optional)

1 (4 ounce) can shrimp,

drained 2 tablespoons soy sauce

1/8 teaspoon garlic powder

black pepper to taste

1 egg, beaten

cornstarch

20 egg roll wrappers

vegetable oil for frying



DIRECTIONS:

1. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

2. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.

3. Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.

4. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.

5. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels





Perfect Sesame Chicken



INGREDIENTS:

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons low-sodium soy

sauce

1 tablespoon dry sherry

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

1 pound skinless, boneless

chicken breast meat - cubed



1 cup chicken broth 1 cup white sugar

2 tablespoons distilled white

vinegar

2 tablespoons dark soy sauce

2 tablespoons sesame oil

1 teaspoon chile paste

1 clove garlic, minced

1/4 cup cornstarch

1/2 cup water



1 quart olive oil for frying

2 tablespoons toasted sesame

seeds



DIRECTIONS:

1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.





Chicken %26amp; Broccoli



INGREDIENTS:

12 ounces boneless, skinless

chicken breast halves, cut into

bite-sized pieces

1 tablespoon oyster sauce

2 tablespoons dark soy sauce

3 tablespoons vegetable oil

2 cloves garlic, chopped

1 large onion, cut into rings 1/2 cup water

1 teaspoon ground black

pepper

1 teaspoon white sugar

1/2 medium head bok choy,

chopped

1 small head broccoli, chopped

1 tablespoon cornstarch, mixed

with equal parts water



DIRECTIONS:

1. In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.

2. Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.





Chicken Stir-Fry



INGREDIENTS:

4 (4 ounce) boneless skinless

chicken breast halves

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons cooking oil,

divided 2 cups broccoli florets

1 cup sliced celery (1/2 inch

pieces)

1 cup thinly sliced carrots

1 small onion, cut into wedges

1 cup water

1 teaspoon chicken bouillon

granules



DIRECTIONS:

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Family friendly Chinese food recipes?
http://allrecipes.com/Recipe/Chinese-Chi鈥?/a>

http://allrecipes.com/Recipe/Sweet-and-S鈥?/a>

http://allrecipes.com/Recipe/Awesome-Egg鈥?/a>



Hope that helpsFamily friendly Chinese food recipes?
Fried rice.
stir fry whatever veggies you have with some cut up meat



Onions,celery,slices of raw potato,cabbage,~chinese or regular, broccoli~whatever you have on hand



brown the meat,add the veggies and steam until tender,add corn starch,soy sauce etc:

you can brown the meat and veggies in a water instead of oil to cut back on fats

serve with rice