How do you make some delicious chinese food?

How do you make delicious chinese food? Give some recipes and HOW to do the procedure!

How do you make some delicious chinese food?
Szechwan Shrimp --







INGREDIENTS

4 tablespoons water

2 tablespoons ketchup

1 tablespoon soy sauce

2 teaspoons cornstarch

1 teaspoon honey

1/2 teaspoon crushed red pepper

1/4 teaspoon ground ginger

1 tablespoon vegetable oil

1/4 cup sliced green onions

4 cloves garlic, minced

12 ounces cooked shrimp, tails removed







DIRECTIONS

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.





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Kung Pao Chicken --







INGREDIENTS

1 pound skinless, boneless chicken breast halves - cut into chunks

2 tablespoons white wine

2 tablespoons soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1 ounce hot chile paste

1 teaspoon distilled white vinegar

2 teaspoons brown sugar

4 green onions, chopped

1 tablespoon chopped garlic

1 (8 ounce) can water chestnuts

4 ounces chopped peanuts







DIRECTIONS

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.





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Sweet and Sour Chicken --







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 top.





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Asian Chicken Salad --







INGREDIENTS

2 tablespoons brown sugar

2 teaspoons soy sauce

1 tablespoon sesame oil (optional)

1/4 cup vegetable oil

3 tablespoons rice vinegar

1 (8 ounce) package dried rice noodles

1 head iceberg lettuce - rinsed, dried, and chopped

4 boneless chicken breast halves, cooked and shredded

3 green onions, chopped

1 tablespoon sesame seeds, toasted







DIRECTIONS

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately. How do you make some delicious chinese food?
STIR-FRIED RICE WITH PORK



1/2 cup green onion, sliced

1/2 cup celery, diagonally sliced

2 cups pork roast, diced

1 tablespoon fresh garlic, finely minced

2 tablespoons oil

3 cups cooked rice, cold

1 cup water chestnuts, canned, sliced

1/8 teaspoon pepper

1/4 teaspoon salt (or hot salt)

1 egg, slightly beaten

pinch of hot pepper flakes or cayenne, to taste

2-3 tablespoons soy sauce



Saut茅 onions, celery, and pork in oil until vegetables are tender crisp.

Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce.



Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.





Variations:



#1 Add cooked cocktail shrimp during last 5 minutes of cooking.

#2 Stir in 1 small can or 1 cup fresh bean sprouts during last 10 minutes of cooking.

#3 Add 1 1/2 cups snow peas or sugar snap peas; saut茅 with green onions.

#4 1/8 cup finely minced fresh ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.

Makes 6 servings.





BEEF AND BROCCOLI



3/4 lb. boneless beef sirloin steak

1 tbsp. vegetable oil

1 clove garlic, minced

1 med. onion, cut into wedges

1 can cream of broccoli soup

1/4 c. water

1 tbsp. soy sauce

2 c. broccoli flowerets

Hot cooked noodles



Slice beef across the grain into very thin strips. In skillet over medium-high heat in hot oil, cook beef and garlic until beef is browned. Add onion and cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low, cover and simmer for 5 minutes or until vegetables are tender. Serve over noodles.

Makes 4 servings. Recipe may be doubled.





PORK CHOW MEIN



1 1/2 lb. pork

1 tbsp. oil

3 c. thin bias, sliced celery

1 c. onion slices

1 c. sliced fresh mushrooms

2 tbsp. oil

2 1/2 tbsp. cornstarch

1/4 c. water

1 can condensed beef broth

1/4 c. soy sauce

1/2 lb. bean sprouts (rinsed %26amp; drained)

5 oz. can water chestnuts (drained %26amp; sliced)

Rice or chow mein noodles



In large skillet, cook pork in oil until done, about 10 minutes. Remove from skillet. Cook celery, onion and mushrooms in oil until crisp-tender, 2-3 minutes, stirring often.

Blend cornstarch and water. Add beef broth and soy sauce. Stir into vegetables. Add meat, bean sprouts and water chestnuts. Heat and stir until thickened. Serve over rice or hot chow mein noodles. Yield: Serves 4 or 5.



How do you make some delicious chinese food?
http://www.asianfood-recipes.com/Chinese鈥?/a>



http://www.chinesefood-recipes.com/




This works nicely with chicken or shrimp, too.



Sweet and Sour Pork



For pork:

1 pound lean pork, cut into thin strips or cubes

2 Tbsp. ground ginger (or fresh)

录 cup soy sauce

1/2 cup a/p flour

录 cup corn starch

4 cups oil



For sauce:

2 Tbsp. soy sauce

1/2 cup rice vinegar

1/2 cup sugar

1/2 red and 1/2 green bellpepper, sliced thinly

1 small onion, cut into strips

1 small can pineapple tidbits or chunks, drained (reserve juice)

录 cup corn starch



Combine pork with ginger and soy sauce for 15 to 20 minutes. Drain off excess soy sauce. Mix the flour and 录 cup corn starch together then toss with the pork. Be sure every piece of pork is coated by the flour mixture. Place oil in frying pan and heat to med-high. Fry the pork in batches; fry until a crust forms and is golden brown. Remove meat and drain



Meanwhile, in saucepan, place sugar, vinegar, and soy sauce. Bring to a boil and stir until sugar dissolves. Add onions, bellpeppers, and pineapple chunks. Mix 录 cup cornstarch w/ pineapple juice, add to sauce and stir well. Bring to a boil for 1 minute until sauce thickens, remove from heat. Serve pork chunks over steamed rice topped with sweet %26amp; sour sauce.

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CHINESE CHICKEN WITH ALMONDS



1 lb. boneless, skinless chicken meat

2 Tbsp oil

1 tsp. toasted sesame oil, optional

1 tsp salt

2 Tbsp soy sauce

2 sticks celery, thinly slices

2 oz fresh mushrooms, thinly sliced

4 oz frozen peas

1 cup chicken stock

2 tsp cornstarch

3 oz split, toasted almonds



Cut the meat into paper thin slices and salt. Heat the oils, add chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.



Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.



Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.



Add the almonds and serve over steamed rice.

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P.F. CHANG'S Soothing Chicken Lettuce Wraps

(recipe for ONE below, multiply as needed)



8 dried shiitake mushrooms

1 tsp cornstarch

2 tsp dry sherry

2 tsp water

salt and pepper to taste

1陆 pounds boneless, skinless chicken

5 Tbsp oil

1 Tbsp. fresh minced ginger

2 cloves garlic, minced

2 green onions, minced

2 small dried chilies, (optional)

1 (8 oz) can bamboo shoots, minced

1 (8 oz) can water chestnuts, minced

1 pkg cellophane Chinese rice noodles, prepared according to package



Cooking Sauce

1 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp dry sherry

2 tbsp oyster sauce

2 tbsp water

1 tsp. sesame oil

1 tsp. sugar

2 tsp. cornstarch



Bibb or other soft leaf lettuce



Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.



Mix all ingredients for cooking sauce in bowl, and set aside.



In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.



Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.



Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.



Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.



Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

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Benihana Fried Rice

Makes 4 servings



2 tsp chopped onion

2 tsp chopped carrots

2 tsp chopped green onion

2 cups cold steamed rice

1 tsp. salt (optional)

9 Tbsp. butter

4 eggs

2 tsp oil

4 oz diced cooked chicken

1 tsp sesame seeds

1 tsp.pepper

4 tsp. soy sauce



Scramble eggs and chop after cooking. Saut茅 chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken. Add sesame seed and salt and pepper, stirring well. Add butter and soy sauce into the mixture, stirring well until done.



--Benihana website