Easy chinese recipes??

I am preparing a meal for a woman from China who just had a baby. I am looking for some easy recipes to fix for her. Any ideas?

I am already making some spam mushubi for her, and would like some other meat dish to go along with it. Thank youEasy chinese recipes??
BAG OF RAMON NOODLES, BOIL,DRAIN WATER WHEN DONE,ADD THE RAMON NOODLE SEASONING,LITTLE BIT OF CAYENNE, LITTLE BIT OF SOY SAUCE,SUGAR, MIX ALL TOGETHER, ADD ALLREADY COOKED SHRIMP IF YOU WANT,,,,,, IT TAKES 5 MIN. AND IT'S REALLY GOOD,,,
Something's amiss - you ask for a meat dish but chose a ramen recipe as the Best Answer ??

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Easy chinese recipes??
go to the grocery store and by little egg rolls and or order chinese take out she'll never know the difference?
teriyaki chicken but thats Japanese, just buy some sauce add meat and stir-fryEasy chinese recipes??
Good night.

Order from a Chinese person that knows.

Find out what part of China she is from....it makes a big difference. You cannot just make something familiar to her. Maybe she will want something common to your area?
Beef and Broccoli with Garlic Sauce



Categories: Chinese, Beef

Yield: 6 servings



1 lb Beef steak

1 tb Vegetable oil

1/2 ts Salt

1 ds White pepper

1 1/2 lb Broccoli

1 ts Cornstarch

1 ts Sesame oil

1/4 c Chicken broth

2 tb Vegetable oil

1 tb Vegetable oil

1 tb Finely chopped garlic

1 ts Finely chopped ginger root

2 tb Brown bean sauce

1 c Sliced canned bamboo shoots



Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut

strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable

oil, the

salt and white pepper in a glass or plastic bowl. Cover and

refrigerate 30

minutes. Pare outer layer from broccoli stems. Cut broccoli

lengthwise into

1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place

broccoli in boiling water; heat to boiling. Cover and cook 2 minutes;

drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame

oil

and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs

vegetable

oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or

until

beef is brown. Remove beef from skillet. Heat skillet until very hot.

Add 1

tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger

root

and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1

minute.

Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir

15

seconds or until thickened.
If she's breastfeeding, I'd avoid spices, msg, even garlic. A lot of babies can't tolerate it no matter how good it tastes to Mom!
Honey Roasted Chicken



1 roasting chicken, 3 to 3 1/2 pounds

Marinade;

2 scallions (spring onions, green onions)

1 cup dark soy sauce

2 tablespoons crushed rock sugar, if available, or 2 tablespoons granulated sugar

1 teaspoon five-spice powder

2 - 3 slices ginger

PREPARATION:

Clean the chicken and pat dry with paper towels. Chop the scallions into thirds, lightly smashing the white sections.



For the marinade, combine the dark soy sauce, rock sugar or brown sugar, five-spice powder, ginger and the chopped scallions.



Place the chicken in a large bag and add half the marinade. Reserve the remaining half of the marinade to baste the chicken during cooking. Marinate the chicken in the refrigerator for at least 4 hours (preferably all night) turning the bag occasionally so that all the chicken is coated in the marinade.



Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius, gas mark 8). Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius, gas mark 5). Roast the chicken, basting frequently with the reserved marinade, for another hour or until it is cooked. (To check for doneness, pierce the chicken in the thickest part of the thigh. The juices should run clear. If using a meat thermometer, the temperature should read 170 degrees Fahrenheit (76 degrees Celsius) in the thickest part of the thigh.



Let the roasted chicken sit for 15 minutes before serving.
I am not a pro when it comes to cooking, but I found this link:

http://chinesefood.about.com/od/chinesec鈥?/a>
You need confinement food recipes:



Try the 'Sesame Oil Chicken' recipe at http://thestar.com.my/kuali/recipes/27be鈥?/a>

(note that 'kuali' means the chinese wok - a deep, round-bottom frying pan).
Panda Express Orange Chicken



2 lbs boneless chicken pieces, skinned

1 egg

1 1/2 tsp salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbsp cornstarch

1/4 cup flour

1 Tbsp minced ginger root

1 tsp minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbsp rice wine

1/4 cup water

1/2 to 1 tsp sesame oil



ORANGE SAUCE FOR STIR FRY:

2 tsp Minced zest and

1/4 cup Juice from

1 large Orange

1/2 tsp Sugar

2 Tbsp Chicken stock

1 Tbsp Light soy sauce



Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour

together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,

a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

(Do not overcook or chicken will be tough.) Remove chicken from oil with

slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 Tbsp oil. Add ginger

and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles

and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce

and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 Tbsp cornstarch until smooth.

Add to chicken and heat until sauce is thick. Stir in 1 tsp sesame oil.



Serve at once.

Makes 6 servings.

chuckie cheese