I am in need of simple recipes for a Chinese Valentine's day dinner.?

I already have the idea of serving chinese food in thise cute take out boxes I found with little hearts and I have white chocolate covered V-day fortune cookies. So now I need to have quick and easy recipes for Chinese foods. I was thinking at least three different recipes, one beef, one chicken and one pork. Also, I would like to make two fried items like egg rolls and/or crab angles. Any other suggestions, ideas, and recipes will be great. The guests will not all be couples and the meal should be easy as it is a week day. Oh, and lastly wine and drink suggestions would be very welcomed.

Thank you!I am in need of simple recipes for a Chinese Valentine's day dinner.?
Kung Pao Chicken

1 lb boneless skinless chicken breasts, cut into 1 inch pieces

1 tablespoon cornstarch

2 teaspoons light sesame oil or vegetable oil

3 tablespoons green onions, chopped with tops

2 garlic cloves, minced

1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)

1/2 teaspoon powdered ginger (can use fresh grated if preferred)

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

4 cups cooked rice, hot

--Combine chicken and cornstarch in small bowl. Toss to coat. Heat oil in large non-stick skillet or wok on medium heat. Add chicken. Stir fry 5- 7 minutes or until no longer pink in center. Remove from heat. Add onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds. Remove from heat. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until chicken is well coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.



Chicken Lettuce Wraps

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushrooms

3 tablespoons chopped onions

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard

2 teaspoons water

1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

--Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".



Crispy Ginger Beef

1 lb flank steaks or sirloin steaks, sliced into narrow strips

3/4 cup cornstarch

1/2 cup water

2 eggs

1 large carrot, julienned

3 green onions, chopped

1/4 cup fresh ginger, minced

5 cloves garlic, minced

canola oil

3 tablespoons soy sauce

4 tablespoons rice vinegar

1 tablespoon sesame oil

1/2 cup sugar

3 teaspoons crushed red pepper flakes, to taste

--Place cornstarch in a large bowl. Add water gradually while whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat. Pour 1 inch of oil into wok, heat until boiling hot, but not smoking. Add a quarter of the beef to the oil. Separate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside. Repeat until all the beef is cooked. Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order. Stir fry briefly over high heat. Combine last 5 ingredients and add to vegetable mixture. Bring to a boil and then add beef. Heat through and serve immediately.



Easy Beef Egg Rolls

1 lb ground beef

1 package shredded cabbage (angel hair if you can find it)

1 package shredded carrots

salt and pepper

garlic powder

1-2 package egg roll wraps

1 egg

canola oil (for frying)

Grey Poupon Dijon Mustard

--Fry the ground beef with the salt and pepper and garlic powder until the meat is completely browned. Make sure to add a lot of the salt and pepper and garlic powder. This needs to have a strong flavor because you'll be frying it with other ingredients. Don't put so much in that you can't eat it, but you want to really taste it. Once you are done getting the flavor right, get a LARGE bowl and put the shredded cabbage and carrots in it and then add the ground beef on top. Mix together completely and let sit for about 15 minutes. I do that so the mixture will soften and I can roll them more easily. Check the mixture after it sits to make sure the flavor is still there and really stands out. If not, add more of the salt and pepper and garlic powder. Heat up your oil for frying in a deep fryer. Follow the manufacturer's instructions for how much oil to add, but always make sure you don't fill it to the top so you don't get hurt. I usually only fill about half of the fryer. Crack an egg into a small bowl to make a wash for sealing the egg roll wraps. Take a wrap and put about 1-2 teaspoons of the meat mixture onto the wrap. Wrap the roll as shown on the package, remembering to seal with the egg wash. I try to wrap my rolls tightly, but I don't always do that so well. Once you are done wrapping, place the egg rolls carefully into the oil about 2-3 at a time. Cook them until they are blond in color. Don't let them get too dark. Take them out and let drain on paper towels.



Chop Suey

5-6 pork steaks

1 yellow onion

3 stalks celery

8-10 fresh white mushrooms (or 2 small cans of stems and pieces)

1 tablespoon vegetable oil

2 tablespoons butter

2 cans bean sprouts, undrained

4 tablespoons molasses

1/3 cup soy sauce

1 can Swanson chicken broth

1/2 teaspoon white pepper

1/2 cup water

2 tablespoons cornstarch

--If you have a pressure cooker, it does wonders in tenderizing the pork. Cut pork into 1/2 inch cubes. Slice celery thin on diagonal. Slice onion into long slivers. Slice mushrooms into small hunks. Open cans of broth and bean sprouts. Mix corn starch into water. Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble. Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown. Stir and add onion, celery, then mushrooms. Sprinkle in white pepper. Let cook over medium heat, stirring often, until celery and onion slivers are tender. Add chicken broth, soy sauce and bean sprouts. Now add the molasses, and stir. Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor. Cover pot and simmer for at least an hour. If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes. Let cool on its own, then remove cover and let simmer slowly for about 20 minutes. When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot. Bring up heat just to the boil while stirring. Lower heat and let "cook" for about 15 minutes. Serve over long grain rice if desired.



Enjoy your Valentine's Day!
wweI am in need of simple recipes for a Chinese Valentine's day dinner.?
shrimp fried rice mushu pork and some more rice ha ha ha!
Chinese don't celebrate USA holidays. they have their own holidays totally diff from ours.I am in need of simple recipes for a Chinese Valentine's day dinner.?
I think I saw what you're looking for in this free recipe ebook.
Appetizer, Soup, Entrees, Desert and drink



SPICY SOYBEAN



2/3lb frozen soybean

1/2 red chilli pepper thnly sliced

2T minced garlic, sesame oil

1/2 t salt and pepper as desired

1 star anise



directions

blanch soybean in boiling water or cook in microwave on high at 2mins

cook star anise until fragrant add soybean and all ingrid. cook 2-4 mins and drain and serve.



CREAMY CORN SOUP



2c canned cream style sweet corn

2c canned chicken broth

2 c water

1/2 c total(opt) groung pork or chicken, mushrooms,corn kernels

3T cornstarch

3T water

2 eggs-slightly beaten

1/2t sesame oil



directions

bring canned corn, canned chicken broth and 2 c water to boil add meat and veg. , mix cornstarch and 3T water and and to soup stir until thicken and then slowly add the eggs like egg drop soup. serve in bowl with sesame oil and chopped green onions pepper and salt to taste.



PINEAPPLE SHRIMP FRIED RICE



1/3 lb shelled shrimp

1/2T minced garlic, chilli pepper

1/2 c total (opt) green peas diced canto nese bbq pork or ham

1 1/2 T fish sauce

1/8t pepper

2 c cooked rice

1/2 frsh or canned pineapple diced

1/4 c chopped green onion



directions

rinse shrimp and drain. heat 1 T oil stirfry shrimp until color changes. remove.

heat 2 T oil stir fry garlic, chilli pepper add meat and veg. add fish sauce and pepper stir fry briefly and rice add pineapple once rice is seperated and return the shrimp mix well and serve.



BBQ Pork



1lb pork shoulder

3T honey or sugar or maltose

1 1/2 T each cooking wine, soy sauce, sweet bean paste

1t salt



directions

cut pork into 1 12 wide strips marinate for several hours or overnight

preheat oven to 400F put meat on a raosting pan cook in the middle of the rack for 40 minutes brush on extra honey if you like and let cool serve as slide dishes and may be put in with other entrees



taro tapioca with cocnut milk



1/2 c tapioca balls

1 1/2c taro root diced

4c water

1/2 c sugar

1/2c coconut milk



direction

boil taro root and water in medium heat and simmer for 10 minutes add sugar, continue to cook until sugar melts and cocnut milk.



in another pot boil 3c water add tapioca balls and boil. reduce heat and simmer in medium heat for 4 minutes let it simmer until balls are translucent and the center is a little white. drain and add to the taro liquid let the balls transparent and remove from heat. this maybe serve hot or cold.



drinks

red wine- goes well with red meat

tea- with chinese food and washes down the grease from the food.

milk tea or boba drinks