What is your favorite chinese recipe and how do you make it?

I couldn't decide b/t these 2, so I posted both!



Chinese Imperial Shrimp



1 pound jumbo shrimp, peeled and deveined (can use chicken)

1 medium carrot, cut into strips

1 small onion, cut into strips

1 can bamboo shoots, drained

1 Tbsp. ginger, minced

1 Tbsp. garlic, minced

2 tsp. sugar

1/4 cup ketchup

1/3 cup vinegar

1/3 cup water

1 tsp cornstarch

1 Tbsp. dried red chili pepper, chopped into small pieces

1 Tbsp. oil

salt to taste



In a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch. In wok, add oil, ginger and garlic. Stir fry in high heat. Add shrimp, stir fry until shrimp is cooked. Add onion and carrot stir fry until onion is cooked. Add bamboo shoot, stir fry for one minute. Add salt to taste Add sauce mixture and chili pepper, stir fry for one to two minutes. Serve hot with steamed rice.

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P.F. CHANG'S Soothing Chicken Lettuce Wraps

(recipe for ONE below, multiply as needed)



8 dried shiitake mushrooms

1 tsp cornstarch

2 tsp dry sherry

2 tsp water

salt and pepper to taste

1陆 pounds boneless, skinless chicken

5 Tbsp oil

1 Tbsp. fresh minced ginger

2 cloves garlic, minced

2 green onions, minced

2 small dried chilies, (optional)

1 (8 oz) can bamboo shoots, minced

1 (8 oz) can water chestnuts, minced

1 pkg cellophane Chinese rice noodles, prepared according to package



Cooking Sauce

1 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp dry sherry

2 tbsp oyster sauce

2 tbsp water

1 tsp. sesame oil

1 tsp. sugar

2 tsp. cornstarch



Bibb or other soft leaf lettuce



Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.



Mix all ingredients for cooking sauce in bowl, and set aside.



In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.



Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.



Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.



Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.



Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.What is your favorite chinese recipe and how do you make it?
Firecracker Shrimp



2 tbsp canola oil

8 oz 36-40 shrimp

7 baby carrots, halved lengthwise

陆 cup water chestnut slices

20 to 24 snow peas

1 large scallion, white part, 录" sliced

1 large garlic clove, chopped finely

2 tbsp sherry

1 tbsp sambal chili paste

录 tspn ground white pepper

2 tspn ground bean sauce

cilantro, for garnish

cornstarch slurry (1 tspn cornstarch blended with 1 oz water)

for sauce :

2 tbsp soy sauce

2 tspn granulated sugar

2 oz water

2 tspn white vinegar

Preparation %26amp; Cooking Instructions

Assemble sauce ingredients and put aside.

Heat a large saut茅 pan, cast iron skillet, or electric wok until smoking.

Add oil and baby carrots, saut茅 until the color of carrots brightens.

Add shrimp and stir fry until about half way cooked.

Add water chestnuts, snow peas and garlic. Saut泄 briefly.

Add scallions. Add chili paste, ground white pepper, ground bean sauce, when you smell the nuttiness of the ground bean sauce, reduce heat and add sherry.

Introduce sauce mixture, let boil briefly.

Add cornstarch slurry and stir until thickened (approximately 30 seconds).

Serve with steamed rice on platter or in large bowl, garnish with cilantro.
Tandoori Spicy Chicken





Ingredients

1 x 1kg spring chicken, whole

2 tbsp lemon juice

1 tbsp ginger garlic paste

1 tsp Salt

1 tsp red chilli powder

oil and melted Butter, to baste



For the marinade

250g thick Yogurt

1 tsp garam masala

100ml vegetable oil

1/2 tsp ground cinnamon

1/2 tsp red chilli powder

1 tsp Salt

1 pinch red food colouring



To serve

1 1/2 tsp lime juice

1 tsp chaat masala



For the salad

50g fresh coconut slivers

1 bunch coriander sprigs

1 red onion, sliced

100g beetroot leaves

1 head Frisee lettuce



For the dressing

1 tsp cumin seeds

2 limes, juice only

2 tbsp Olive oil

pinch red chilli powder

pinch Salt

pinch Sugar

pinch chopped fresh Ginger



Method

1. Joint the chicken into 4 pieces (2 legs and 2 breasts with wing bones attached). Make 2-4 deep incisions in each piece, without cutting right through the flesh, then place in a shallow dish.



2. Mix the lemon juice with the ginger garlic paste, salt and chilli powder . Spread all over the chicken and set aside to marinate for 2 hours. Meanwhile mix together the ingredients for the spiced yogurt marinade.



3. Drain the chicken, coat with the spiced yogurt mixture and set aside to marinate for another 2 hours.



4. Preheat the oven to 200C/gas 6.



5. Put the chicken on a rack in a roasting tray and roast for 12-15 minutes, then take out of the oven and baste with the butter and oil mixture.



6. Return the chicken to the oven and cook for another 5 minutes or until it is cooked. Remove leave to rest for 5 minutes.



7. For the salad and dressing, mix all the salad ingredients together in a bowl.



8. Toast the cumin seeds in a dry pan on the hob for 1 minute until crackling and leave to cool slightly before crushing in the pestle and mortar. Place the seeds in a mixing bowl and stir in the rest of the dressing ingredients. Mix together and toss into the salad.



9. Serve the chicken sprinkled with lime juice and chaat masala, accompanied by the salad.What is your favorite chinese recipe and how do you make it?
Mine is hot and sour soup with tofu. It's from epicurious.com. Only I don't use the dried mushrooms and I make my own chicken stock. The noodles I use are just from a package of ramen noodles. The vinegar slurry is what makes it so nice and thick just like a restaurant. And I put a couple dashes of sesame oil and hot fire oil in it.



I guarantee it will cure any cold! Check it out.
Stir fry. Simply choose what you want to stir fry, e.g. vegetable, beef, pork, chicken, etc. Place a little oil in a wok and heat. Add your ingredients, spices such as soy sauce, pepper, msg, etc. If you wan't a little thicker sauce add a couple of tablespoons of cornstarch.What is your favorite chinese recipe and how do you make it?
smashed garlic vegetables



Cooking Oil

2 cloves garlic peeled

1 carrot chopped

1 onion diced

fresh brocolli florests from 1 broccoli

1 celery diced

1/4 cup of white wine

2 tablespoons soy sauce



Directions

1. Heat oil in wok until the oil is hot

2. Add onion cook until transparet

3. Add carrots and celery cook until tender and then add broccoli and cook for 3 minutes.

4.remove from heat add wine and cook until the wine is cooked

5.return to heat and add soy.

6. Smash the garlic with an big knife and chop the garlic into chunks and add into the vegetable mixture and cook until everything is heated and coated and serve with steamed rice.
oooh the Chinese Fried Rice...

it's so easy... I use the Kikkoman (sp?) fried rice packet (others will work too, but I like that brand) and I add to it :



4-6 slices of Bacon (cut up into very small pieces)

Chunks of Onion (just 1/2 of a small or med one)

Chunks of Green Bell Pepper

2 or 3 Green onions

Chunks of Pineapple (I prefer this on the side, but still warmed up in the pan)



When I add this stuff, my gosh it tastes like the real thing!!!
STIR-FRIED RICE WITH PORK



1/2 cup green onion, sliced

1/2 cup celery, diagonally sliced

2 cups pork roast, diced

1 tablespoon fresh garlic, finely minced

2 tablespoons oil

3 cups cooked rice, cold

1 cup water chestnuts, canned, sliced

1/8 teaspoon pepper

1/4 teaspoon salt (or hot salt)

1 egg, slightly beaten

pinch of hot pepper flakes or cayenne, to taste

2-3 tablespoons soy sauce



Saut茅 onions, celery, and pork in oil until vegetables are tender crisp.

Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce.



Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.





Variations:



#1 Add cooked cocktail shrimp during last 5 minutes of cooking.

#2 Stir in 1 small can or 1 cup fresh bean sprouts during last 10 minutes of cooking.

#3 Add 1 1/2 cups snow peas or sugar snap peas; saut茅 with green onions.

#4 1/8 cup finely minced fresh ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.

Makes 6 servings.



STIR-FRIED BEEF AND BROCCOLI



BEEF:



2 tsp. soy sauce

1/4 tsp. sugar

1/4 tsp. salt

3/4 lb. boneless sirloin, cut across the grain into 1/4 inch thick slices



SAUCE:



1 tbsp. cornstarch

1 tbsp. soy sauce

1 tbsp. med. dry sherry or scotch

1/4 c. chicken or beef broth or water

1 tsp. sugar

2 tsp. Oriental sesame oil



STIR-FRY:



3 tbsp. vegetable oil

1 tbsp. minced peeled fresh ginger root

1 tbsp. minced garlic

1 (4 inch) fresh red chili, seeded and minced (wear rubber gloves)

1/2 tsp. dried hot red pepper flakes

1 lb. broccoli, cut into flowerets and stems peeled and cut into 1/2 inch thick sticks

Cooked rice as an accompaniment



Prepare the beef: In a small bowl, stir together the soy sauce, sugar, salt, add the beef and let it marinate for 20 minutes.

Make the sauce while the beef is marinating. In a small bowl, dissolve the cornstarch in the soy sauce and stir in the sherry. Add broth or water, sugar and Oriental sesame oil.



Put 3 tablespoons oil in stir fry pan or wok, add ginger root, garlic, fresh red chili, and broccoli. Finally add beef and cook until meat is ready. Serve with rice.
Hong Kong Style Egg Tarts

Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!"



INGREDIENTS

1 cup confectioners' sugar

3 cups all-purpose flour

1 cup butter

1 egg, beaten

1 dash vannila extract



2/3 cup white sugar

1 1/2 cups water

9 eggs, beaten

1 dash vanilla extract

1 cup canned evaporated milk

DIRECTIONS

In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.

Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.

Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.