What are some good Chinese recipes????????

PORK FRIED RICE



2-3 c. cooked rice

1/2 c. diced boneless pork, fried

2 cloves garlic, minced

1 onion, chopped

2 sm. eggs

butter

1 tbsp. chopped scallions

1 tbsp. bean sprouts



1. Melt butter and saute onions and garlic.

2. Move onions and garlic to one side and scramble eggs on the other side. When eggs are done, mix together with onions and garlic.



3. Add boiled rice and fried pork. Mix well.



4. Add scallions and bean sprouts and serve. Serves 4-6.





What are some good Chinese recipes????????
http://www.nikibone.com/recipe/chinese.h鈥?/a>
Egg drop soup or won-ton soup.



Egg drop-Easy as chicken stock thickened with cornstarch, after it is thick add 1 beaten egg and stir then serve



Buy frozen won-tons and cook in a chicken stock add some chopped scallion.



Stir frys are just that some meat (or not) chopped or sliced and some veggies, cook the veggies a few minutes, remove, reheat the pan and cook the meat, add the veggies, and make a sauce with wine, soy sauce, stock or water and cornstarch.



Sweet and sour, batter chicken or pork cubes and deep fry, the use the cubes in a stir fry and add a sauce of soy, water, vinegar, sugar and garlic, bring to a boil and thicken with cornstarch.



Read a few cookbooks or look on line for other ideas.What are some good Chinese recipes????????
fried chicken
LOTS %26amp; LOTS %26amp; LOTS OF NOODLES!! my friend spent a year there and they had noodles every night. except when they went out then they all kinds of stuff. What are some good Chinese recipes????????
Choose Your Own Stir Fry



2 tbsp. vegetable oil, divided

3/4 lb. meat or alternate (choose one or more)

1 medium onion, chopped

1 clove garlic, minced

1 tsp. grated fresh ginger root

4 cups vegetable possibilities (choose at least three)

1/2 cup chicken, beef or vegetable broth

2 tbsp. soy sauce

2 tsp. cornstarch

1/2 cup extra bonus ingredient (choose one), optional



Meat or alternate:

Boneless, skinless chicken, cut into strips

Boneless beef stir-fry strips (flank steak, sirloin, top round)

Boneless pork, cut into strips

Raw peeled shrimp

Firm tofu, cut into cubes



Vegetable possibilities:

Green or red peppers, cut into strips

Carrots, thinly sliced

Broccoli, broken into florets (stems sliced)

Zucchini, sliced

Mushrooms, sliced

Cabbage (regular or Chinese), sliced

Bean sprouts, rinsed

Celery, sliced

Snow peas, cut in half



Extra bonus ingredients:

Peanuts, coarsely chopped

Cashews, whole

Sesame seeds, toasted (don't use more than 1 tbsp.)

Crispy Chinese noodles



****Serve over rice or noodles *****



Cooking Instructions



Before you start cooking, arrange all your ingredients in bowls or on plates so that they're ready to use. Once you begin cooking, it will all go very quickly; you won't have time to chop or cut anything.



In a very large skillet or wok, heat 1 tbsp. (15 mL) of the vegetable oil over high heat. Add your meat choice and stir-fry for 3 or 4 minutes until just cooked through. The amount of time will depend a little on what you're cooking. Remove to a bowl (but don't use the bowl in which you had the raw meat unless you've washed it first).

Add remaining 1 tbsp. (15 mL) oil to the pan. Throw in onion, garlic and ginger and cook, stirring, for about 1 minute. Now begin to add the vegetable possibilities to the pan, beginning with the ones that take the longest to cook (carrots, broccoli stems, etc.) and ending with the ones that cook most quickly (bean sprouts, snow peas). Cook, stirring and tossing for about 2 minutes, then pour in the broth, cover the pan with a lid and let everything steam for 2 or 3 minutes.



In a small bowl, stir together soy sauce and cornstarch.

When the vegetables are tender but still quite crisp, return the meat (or whatever) to the pan, stir and add the soy sauce mixture. Continue to stir-fry for 1 or 2 minutes or until the sauce is thickened and glossy. Transfer to a serving bowl and sprinkle the top with the extra bonus ingredient, if you're using one.

Serve immediately with hot cooked rice or noodles.



Cashew Chicken

chicken

2 tb oil

mushrooms

gren pepper

water chestunuts

Cashews



In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the mushrooms, green pepper, onions and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.

Add sauce (see below) to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 4-6 servings.



Cashew Chicken Sauce

2 1/2 C chicken stock

2 T. oyster sauce

1 T soy sauce

1 T sugar

1 T white pepper

2 T cornstarch



Add together. Set aside.