Anyone have any quick Chinese food recipes?

I'm having a themed dinner party with 8 people, and I need 2 more dishes to make. Any suggestions? I'm already making Sweet and Sour chicken with noodles/fruit/veggies on ChowMein noodles, chicken fried rice, and lo mein noodles in a soy sauce.

Anything without pork would be fabulous :) Thanks tons!Anyone have any quick Chinese food recipes?
Try lychee salad.



Take three cans of lychee and drain them, but reserve about half a cup of the liquid. Slice 3-4 mangoes into bite size pieces. Cut up about 2 onces of crystalized ginger into little bits. Take 4 onces of ginger and use a garlic press and squeeze the juice into the liquid and blend in three teaspoons of hony. Then toss everything together. (add more fruit if you want.)
How about a spicy seafood dish? quick and easy!



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Stir Fried Prawns with Chili Sauce %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



600g tiger prawns, with shell

3 gloves garlic (chopped finely)

2 small Thai red chilli (seeded, finely chopped) - optional

1 cup cooking oil (for deep frying)

1/2 egg white (slightly beat)

1 tablespoon of cooking wine

1/2 tablespoon cornstarch

1/4 teaspoon ground white pepper

a few drops of sesame oil

1 tablespoon of chopped green onions (garnish)



Chili Sauce

3 tablespoons of ketchup

1 teaspoon of chili paste (depends on how hot you want)

1/2 teaspoon of salt

1 tablespoon of sugar (adjust it if you like sweeter)

1 teaspoon of soy sauce

2 teaspoons of cornstarch

2 tablespoon of water



1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), open shell of prawns' back with knife, devein, dry with kitchen towel. Marinate prawns with egg white, white pepper and cornstarch for about 20 minutes, set aside.

2) Mix chili sauce ingredients into a bowl, adjust taste, set aside

3) 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, remove and drain well. (the frying time depends on how big the prawns are, make sure they are just halfly cooked)

3) Remove oil from the wok, reheat the wok then add 2 tablespoon oil, stir fry garlic %26amp; chili till fragrant, add salt, return prawns in wok and add cooking wine, stir quickly for 1 minute, add chili sauce mixture (stir well before you pour), stir fry till sauce is thicken.

4) Sprinkle sesame oil, transfer to a serving plate, sprinkle green onion, serve immediately.



Below is a very typical Cantonese Vegetarian recipe, a little bit complicated but it's really worth to give it a try.



%26lt;%26lt;%26lt;%26lt;%26lt; Luo Han Shang Su 缇呮饥涓婄礌%26gt;%26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



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

20 fried gluten balls (mien jin pau)

50g broccoli, boiled (halfly cooked) with a pinch of salt

4 -5 dried black mushrooms (soaked into water till soft)

6 button mushrooms, stemed

6 slices of cookedcarrots (cut into butterfly or flower shape)

6 baby corn

2 stalks celery (cut into 2 inches in length)

1 slice of fresh ginger (crushed)

2 tablespoons of peanut oil or cooking oil

a few drops sesame oil

1/4 teaspoon of salt

1 tablespoon of cooking wine / sherry



Soy Sauce Mixture (Brown Sauce)

3 tablespoon of light Soy Sauce

1 tablespoon of cooking wine / sherry

1 teaspoon of rice vinegar

1 teaspoon of sugar

1 cup of water



Corn starch mixture

2 teaspoons 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, stemed



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 remove the oil, rinse with running tap water, set aside



4) Cut broccooli into bite size, blanch in boiling water with baby corn with a pinch of salt for 1 min (half cooked), drain and set aside



5) Heat a chinese wok with strong heat, add peanut oil, season the wok with oil, reduce heat to medium, add ginger and fry till it is fragrant, disolve 1/4 teaspoon salt in the cooking oil, turn heat back tot strong, add 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 (if you are scared, you don't need to really make the 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 broccoli / 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



P.S. Luo Han = Buddha, Sheung Soo = assorted vegetables in Cantonese, you may also add bean sprouts or snow peas or boiled cauliflower into this recipe



You can find bean curd stick %26amp; gluten balls in the gocery store in China Town, if not, you can replace them with deep fried tofu (you better deep fried it yourself so that you can control the quality of the oil, store-bought ones are not trustworthy)Anyone have any quick Chinese food recipes?
KILLER sweet and sour sauce:



in a pan, mix together in equal amounts:



-ketchup

-water

-sugar

-vinegar



When the mixture comes to a boil, add a teaspoon of cornstarch dilluted in a tablespoon of water to thicken. You can also add crushed hot chili peppers or slivered green onion for something different.



Goes GREAT with fish, chicken, prawns... and fried egg rolls or wonton.
chicken stir fry with veges and chicken cooked in a wok with alittle oil and then when tender and chicken is cooked through put over white or brown or wild rice and soy sauce on top or sesame sauceAnyone have any quick Chinese food recipes?
Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)



Need advice on how to keep egg rolls from coming out too dry or too soggy? Follow these simple tips for Turning Out the Perfect Egg Roll.

INGREDIENTS:

1 package egg roll wrappers (4 1/2" by 5 1/2")

Filling:

1 pound fresh chicken (or barbecued chicken)

1 medium onion (sliced)

2 stalks celery, cut diagonally

1/2 pound fresh mushrooms, sliced

6 water chestnuts (fresh if possible), sliced

1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise

2 green onions, diced

1 pound fresh bean sprouts

Pork Seasoning:

1 teaspoon soy sauce

1 teaspoon oyster sauce

salt and pepper to taste

a bit (less than 1 teaspoon) cornstarch

Gravy:

4 tablespoons water

1 tablespoon cornstarch

1/2 teaspoon soy sauce

2 teaspoons oyster sauce

salt, pepper, accent (if desired) to taste

2 tablespoons cornstarch mixed with 2 teaspoons cold water*

2 tablespoons oil for stir-frying

2 to 4 cups oil for deep-frying

PREPARATION:

Mix seasoning ingredients together. Cut the chicken into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.



While the chicken is marinating, prepare the vegetables, and the gravy mixture.



Heat the wok over medium-high to high heat.





Chinese Egg Roll

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Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry.



Taste and add salt and sugar if desired. Remove from the wok. Add the chicken to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.



Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.



Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.



To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.



Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
Bourbon Chicken:



1-2 TB Olive Oil

1 crushed garlic clove

1/2 tsp. red pepper flakes

1/2 tsp. ground ginger

1/4 cup Apple Juice

2 TB Ketchup

2 TB Apple Cider Vinegar

1/2 cup soy sauce

1/2 packed brown sugar

1/2 cup water

2 TB flour



1 lb. chopped white or dark meat chicken, tossed in flour



Brown garlic in olive oil. Add remaining ingrediants and bring to a boil.



Meanwhile, brown chicken in a seperate skillet and add to sauce mixture.



Simmer 20 minutes. Serve over rice with your favorite chinese veggies!



-----------Best-Ever Chinese Chicken Salad:



All the great flavor of the original, now packed with garden-fresh ingredients. Prep and Cook Time: 45 minutes. Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.



1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces

2 navel oranges (see notes)

About 1 1/2 cups vegetable oil

4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)

6 cups finely shredded cabbage

2 cups cubed cooked chicken

Spicy soy-ginger dressing (recipe follows)

1 large avocado, cubed

4 green onions (including green tops), sliced diagonally

2 tablespoons toasted sesame seeds



1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.



2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.



3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350掳, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.



4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.



Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.



Yield: Makes 6 to 8 servings



----------------Easy Chinese Stir-Fry



1 tsp. oil

1 lb. boneless pork loin, cut into thin strips

3 cups sliced carrots

1/3 cup KRAFT Balsamic Vinaigrette Dressing

2 Tbsp. hoisin sauce

2 green onions, thinly sliced



HEAT oil in large skillet on medium-high heat. Add meat and carrots; cook 5 min.

STIR in dressing and hoisin sauce. Cook 7 min. or until carrots are crisp-tender.

ADD green onions; cook 1 min. Serve immediately.



----------------Stir-Fried Noodles with Cabbage



1 package (8 ounces) dried Chinese noodles

2 teaspoons sesame oil

1/4 cup dry sherry or chicken broth

2 tablespoons oyster sauce

1 teaspoon sugar

1/8 teaspoon pepper

1 tablespoon vegetable oil

1 garlic clove, crushed

1 tablespoon finely chopped gingerroot

1 cup sliced shiitake mushrooms

4 cups thinly sliced Chinese (napa) cabbage

2 medium carrots, shredded (1 1/2 cups)



1. Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.



2. Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.



3. Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.



-----------------Easy Vegetable Chow Mein



1 cup vegetable or chicken broth

2 tablespoons cornstarch

2 tablespoons oyster sauce

1/4 teaspoon red pepper sauce

2 tablespoons vegetable oil

2 garlic cloves, finely chopped

1 bag (1 pound) frozen snap peas, carrots, onions and mushrooms

2 1/2 cups coleslaw mix

4 cups chow mein noodles



1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.



2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.



3. Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.
This is what I usually make... it's like an easy omelette and everybody seems to love it.



3-4 eggs depending on the frying pan

1 clove of garlic, diced

1/2 onion, diced

1 stalk green onion

1/4 tomato, cut anyway you would like

1/4-1/2 lb of ground pork

very thin rice vermicelli (looks like cellophane noodles)

salt to taste

black pepper to taste



Soak the rice noodles in boiling water for about 15 minutes.



Heat the oil in the frying pan. Brown the ground pork.Toss in the onions and let them cook for a minute. Throw in the garlic, let that cook for a minute. While all of this is going on, beat the eggs in a bowl. Cut the rice noodles to pieces and toss it into the bowl with the eggs. Add the green onions to the egg mixture with salt and pepper.



Next, add the egg mixture to the ground pork. Cook until the egg is firm enough so that you can flip the omelette. I find that I have to watch this step. A lot of times, I will cut the omelette in quarters to let the excess egg mixture get onto the frying pan.



Flip the omelette, cook for a minute or so... then viola! A simple easy asian dish... my mom use to make it all the time for us.



If you're looking for pork to eat with rice here's a marinade that I tend to use:



1 tbsp of olive oil

2 tbsp of soy sauce

1 tsp of garlic powder

1 tsp of black pepper

1/2 tsp of ginger

Water if the marinade is too salty.



Stir the marinade so that all is dissolved. Place the pork in a bag and add the marinade.



I tend to throw the stir fried pork onto long green beans. You can stir fry the green beans, add salt, pepper, 1/8 cup of water at the end to get some juices on it. Do not cook the green beans too long... it gets tart if it's overcooked.



Place the green beans on a plate, put the stir fried pork on the beans... sprinkle some sesame seed.. and you are good to go.



Hope this helps!
There are some good chinese, thai recipes on this link. i like chicken and cashew nut stir-fry and beef thai stir- fry from them.

Good lick. X D
how bout stir fry broccoli or asparagus with oyster sauce, garlic and (with or without) prawns or scallops. u've already got 2 chicken dishes so make 1 dish with seafood.
pepper steak



thinly slice strips of steak- marinate in soy sauce- fry

sautee oinions, green and red peppers with the meat

serve over white rice
Barbecued spare ribs !!!



1 kg pork spare ribs

1 tablespoon honey

1 tablespoon oil

1/4 teaspoon five spice powder

1 tablespoon hoisin sauce

2 tablespoon light soy sauce

1/4 dry sherry

2 cloves of garlic



method =

place ribs in baking dish. Combine remaining ingredients, our over pork, bake moderately hot oven 20 mins , reduce to moderate .Bake further 20 minutes or until tender, basting several times during cooking .

OR

Pork In Fresh Plum Sauce =

1kg pork fillet

2 medium onions

2 tablespoons cornflour

1/2 teaspoon five spice powder

2 tablespoons oil

4 sticks celery , sliced

Bottle of plum sauce



method=

Cut onions into eights . Slice pork into thin strips * get ya butcher to do it for free hint hint * , toss combined cornflour and five spice powder. heat oil in wok, add pork mixture , stirfry over high heat until well browned . Add onions and celerly stirfry for a few minutes and then stir in plum sauce , heat misture through quickly and serve .
beef with brocolli.



stir fry beef, add add oyster sauce, when almost cooked add brocolli, done in 5 minutes