I don't know what exactly you are looking for, but this one is good.
Chicken and Broccoli Stir-fry Recipe
This is a very good chicken and broccoli dish. I think beef or even tofu could work as well.
Recipe By: Inspired by Food Network
Serving Size: 4
-= Ingredients =-
Marinate ; the chicken while you prepare the rest of the ing
1 pound chicken breast ; (about 2 breasts), cubed
3 scallions, whites only ; thinly sliced on an angle
2 cloves garlic ; minced
1 -inch piece peeled fresh ginger ; minced
1 tablespoon soy sauce
1 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About ; 1/3 cup chicken broth
3 tablespoons vegetable oil
4 cups Broccoli ; medium florets
1/4 cup Carrot ; shredded
3/4 to 1 teaspoon red chili flakes ; optional
1 tablespoon hoisin sauce
1/4 cup Cashews
3 Green onion ; sliced (or tops reserved from maranade)
-= Instructions =-
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes or in the refrigerator for up to 6 hours. Mix the remaining cornstarch with 1/3 cup chicken broth.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli and the carrots, and stir-fry and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper add the. Stir-fry until the broccoli is bright green but still crisp, about 1 minute. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add the cashews and remaining green onions. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds if desired; serve with rice.
Are you want something like chicken fried rice?
I assume you already know how to cook your rice, so
I'll use the following recipes:
Using any kind of meat of your choice sliced it about size of a bite that be good
use vegetable oil
1 bowl of rice (cooked)
1 egg
1 spoon of soy sauce
1 spoon of sugar or 1 and 1/2
3/4 of spoon of oyster sauce
give it a try and hope you like it
* I usually fried egg first about half way done then add meat
good luck :DAsian and Chinese Recipes...?
Marinated Beef Satays with Sweet Chile Dipping Sauce
Yield: 4 servings
1/2 pound flank steak, sliced against the grain
1/4 cup canola oil
2 teaspoons sesame oil
1/4 cup thin soy sauce
1/4 cup Shaoxing wine or red wine
1 tablespoons minced garlic
1/4 cup chopped scallions
1/4 tablespoon coarsely ground black pepper
2 tablespoons brown sugar
12 wooden skewers soaked in water
2 cups soaked mung bean or rice vermicelli
1 bunch Thai basil leaves
12 red lettuce leaves
Sweet Chile Dipping Sauce, recipe follows
Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, black pepper, and sugar. Let stand at least 4 hours refrigerated.
On a hot oiled grill, cook satays until medium rare.
On a large plate, arrange red lettuce, noodles, and basil. Wrap beef, noodles, and basil with the lettuce, in amounts desired. Dip into the Sweet Chile Dipping Sauce.
Suggested drink: Singha Beer
Sweet Chile Dipping Sauce:
1 tablespoon canola oil
1 red bell pepper, minced
2 shallots, minced
1 tablespoon minced ginger
3 Thai bird chiles, minced
1 tablespoon minced lemongrass
1 lime, juiced
2 tablespoons honey
1 teaspoon salt
In a hot saute pan, coat with oil and cook pepper, shallots, ginger, chiles, and lemongrass until soft. Deglaze with juice. Add honey and salt and check for seasoning. Serve at room temperature.
Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce
Yield: 4 servings
4 (6-ounce) fillets of salmon, skin off
4 large napa cabbage leaves, blanched
8 large black mushrooms, de-stemmed and rehydrated
1/2 cup szechwan peppercorn salt (1 part szechwan pepper to 4 parts kosher salt)
Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest.
PEPPER, GINGER AND SCALLION SAUCE
Canola oil
1/4 cup finely diced ginger
3/4 cup finely diced red bell peppers
3/4 cup chopped green scallions
2 cups chicken stock or fish stock if available
Juice of 1/2 lemon
Juice of 1 orange
2 tablespoons butter
Salt and white pepper to taste
Zest of 1 orange
In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately.
Whole Crispy Brook Trout with Mango-Pineapple Sauce Spicy Chinese Long Beans
Yield: 4 servings
4 brook trout
2 cups rice flour
1 tablespoon ground cumin
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground fennel
Salt to taste
1 thinly sliced yellow onion
Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions. On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with crispy onions.
MANGO PINEAPPLE SAUCE
1 tablespoon minced lemon grass
3 sliced shallots
1/8 cup fish sauce
1 diced small pineapple
2 peeled and diced mangoes
Juice of 1 lime
Salt and black pepper to taste
Canola oil to cook
In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime juice. Check for seasoning.
SPICY CHINESE LONG BEANS
3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper to taste
Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.
hope these help. good luck and enjoy.
Li Jinxian's braised lamb meatballs
1oz onion, chopped
1oz ginger, coarsly chopped
2 pinches Asian 5-spice powder
salt to taste
2lb lamb minced or ground
1 egg
6 c water
2oz cilantro
2 pinches chicken bouillon powder
.5 t white powder
seasame oil and vinegar to taste
work onion, ginger, spice powder, and salt into lamb. add egg and knead until thoroughly mixed.
boil water. form lamb mixture into 1" balls then place in boiling water. keep them spaced so that they do not stick to gether. return water to simmer and cook for 15 minutes.
add cilantro, bouilon, white pepper, sesame oil, and vinegar. mxi and serve.
enjoy! :)Asian and Chinese Recipes...?
hey you can go to this site which contain just those recipes:
http://www.mycookery.com/blog
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