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please send me some of these recipesWant chinese recipes and african american recipes?
Here's some Chinese recipes...



BEEF %26amp; BROCCOLI STIR FRY

1 tbsp. cornstarch

2 tbsp. soy sauce

1 lb. beef stir fry

5 tbsp. oil

1/4 c. onion, chopped

1 clove garlic, minced

1/4 tsp. red pepper, crushed, dried

1/2 c. sliced mushrooms

1/2 c. carrot strips

2 c. broccoli flowerets

1/2 c. beef broth

In bowl stir first 2 ingredients. Add beef to coat. Cover and refrigerate 4 hours or overnight. Drain, reserve marinade.

In large skillet or wok, heat 2 tablespoons oil over medium high heat. Add onion, garlic and red pepper. Stir fry 2 minutes. Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove to bowl. Add 2 tablespoons oil. Add carrots and broccoli. Stir fry 2 minutes or until tender crisp. Remove to bowl. Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. Add broth and reserved marinade. Stir constantly bring to boil over medium heat and boil 1 minute. Add vegetables. Cook 2-3 minutes until heated. Serve over rice. Serves 4-6.



Orange Chicken



4 boneless, skinless chicken breast halves, cut into 1-inch cubes

Marinade:

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon cornstarch

Sauce:

1/3 cup orange juice*

2 tablespoons dark soy sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

1/4 teaspoon chile paste

1 clove garlic, minced

1 slice ginger, minced

Oil for stir-frying, as needed

PREPARATION:

Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.



While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.



Heat the wok and add oil.



When oil is ready, add the garlic and ginger and stir-fry until aromatic.



Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.



Combine the sauce and the chicken. Stir-fry for another minute and serve hot.



*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.



Cream Cheese Wontons



6 oz. cream cheese

2 green onions, chopped

1/2 tsp. soy sauce, lite

1/4 tsp. garlic powder

1/3 c. seafood shreds (imitation crab meat)

Pkg. won ton wrappers, sm. squares

Blend together ingredients. Drop approximately 1 teaspoonful on each of the small size wrappers. Fold in corners and seal with egg white. Fry in hot oil until crispy and brown. Serve with Sweet %26amp; Sour Sauce.
Chinese here to give you some Real Chinese recipes, enjoy!!!



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Stir-fried Salty and Crispy Prawns %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



600g tiger prawns, with shell

3 gloves garlic (finely chopped)

2 small Thai red chilli (seeded, finely chopped)

green onion (finely chopped)

1/2 cup cooking oil

1/2 egg white (slightly beat)

1 tablespoon of cooking wine

1/2 tablespoon cornstarch

1/2 teaspoon salt

a dash of five-spive powder

a dish of black pepper



1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), Devein and mix with egg white, cornstarch for about 15 minutes, set aside.

2) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes or until the shell is crispy, remain and drain.

3) Remove oil from the wok, reheat the wok then add 1 tablespoon oil, stir fry garlic %26amp; chili till fragrant, add salt, five-spice powder and black pepper to the wok, return prawns in wok and stir quickly for 1 minute or till mix well, sprinkle green onion.

4) Transfer to a serving plate, serve immediately



%26lt;%26lt;%26lt;%26lt;%26lt; Sauteed assorted vegetables %26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



1 1/2 oz bean curd stick (fu dzu)

20 fried gluten balls (mien jin pau)

3 stalks bok choy or choy sum

4 -5 dried black mushrooms (soaked into water for 1 hour)

6 button mushrooms

6 slices of cook carrots (cut into butterfly or flower shape)

6 baby corn

2 stalks celery (cut into 2 inches in length)

1 slice of fresh ginger (crushed)

cooking oil

sesame oil

1/4 teaspoon of salt

1 tablespoon of cooking wine / sherry



Soy Sauce Mixture (Brown Sauce)

3 tablespoon of Soy Sauce

1 tablespoon of cooking wine / sherry

1 teaspoon of rice vinegar

1 teaspoon of sugar

1 cup of water



Corn starch mixture

1 teaspoon of corn starch

1 tablespoon of water



1) Break the bean curd stick into several pieces, soak into water till expand / soft, cut the black mushroom in half

2) Heat a pot with 3 cup of water, boil the bean curd stick with the black mushroom for 10 mins. Remove and drain, set aside

3) Cook the gluten balls in boiling water to remnove the oil, rinse with running tap water, set aside

4) Cut bak choy or choy sum into pieces (about 3 inches in length), blanch in boiling water with the baby corn for 1 min (half cooked), drain and set aside

5) Heat a chinese wok with strong heat, add cooking oil and the ginger into the wok, make a fragrance, disolve the salt in the cooking oil, put the bean curd stick / gluten balls / black mushroom / button mushroom / carrot into the wok, stir fry quickly for 1 minute, add cooking wine to make a fame.

6) Add the soy sauce mixture into the wok, bring to boil, cover the wok and turn heat to low, cook for 5 minutes, add the bok choy / celery / baby corn into the wok and stir fry for 30 seconds or till cooked

7) Add the corn starch mixture into the wok to thicken the sauce, turn off the heat and add a few drops of sesame oil to make the mixture shiney

8) Serve with steamed rice



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Egg %26amp; Ham Fried Rice %26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 2



100 g ham or sauages (cubes)

4 eggs beat with some salt

1 slice of ginger root (crushed)

300 g steamed Jasmine rice (the best would be the left over from last night)

green onions (finely chopped)

4 tablespoon peanut oil / cooking oil

salt



1) Heat the oil in the frying pan or Chinese wok real hot (burn the wok to real hot - you can see the steam, then add the cold oil in the wok), add the ginger to make a fragrance, take the ginger out before it got burned

2) pour the egg mixture into the pan / wok , stir fry quickly for a few seconds, add the rice into the pan and stir fry quickly till the rice covered by the egg (turned to yellowish and jumping in your pan)

3) Add the ham into the pan to stir fry for a minute or till all ingredients are hot enough.

4) add some table salt to taste, lower the heat, add the green onion into the pan and mix well.

5) serve immediately



We sometime put shrimps into our fried rice, but we need to fry the shrimps to make it halfly cooked then mix the shrimps with the ham and fry with the rice. (Marinate the shrimps with salt + sugar + cooking wine + white pepper + a bit of corn starch for about 15 mins then stir fry the shrimps in hot oil for 1 minute, drain and set aside, clean the wok for frying the egg and rice)Want chinese recipes and african american recipes?
search from the website or take course .
what kind of African American recipes are you looking for? I think you should google "chitterlings", "gumbo", "neckbones", "hoppin' john", "red eye gravy", "red velvet cake", "turnip greens", "johnny cakes" "chow-chow" --those are recipes I know...but I'm sure that's not all the recipes that comprise African American cuisine.Want chinese recipes and african american recipes?
allrecipes.com might have some

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