http://answers.yahoo.com/question/index;…Why is this person asking for recipes to cook cats or dogs (from Chinese)?
I live in Asia - and people here don't just eat cats and dogs like the western world wuld like to believe - it's very rare, in fact.
They're probably bored kids with no parental supervision.
idk but thats nasty.Why is this person asking for recipes to cook cats or dogs (from Chinese)?
He thinks he is being funny. But it makes him sound like an idiot
Well, some people in Eastern Asian countries do have it as a meal, it seems normal for them, so I guess it's up to them to eat it or not.Why is this person asking for recipes to cook cats or dogs (from Chinese)?
He's just trying to get people riled up. Ignore him, maybe he'll go away.
If I had answered his question I would have reported him because of the qusetion that he asked. Things like that don't need to be on Yahoo answers.
I am Chinese and I think its awful to eat dogs and cats but I did her dog organs can help with some really bad diseases.
Sunday, February 26, 2012
I love Chinese food i need some healthy cheap recipes please?
the only 2 i know is
vegetable chow mein
and fried rice not so healthyI love Chinese food i need some healthy cheap recipes please?
http://www.eatingwell.com/recipes/collec鈥?/a>I love Chinese food i need some healthy cheap recipes please?
Well fried rice isn't necessarily unhealthy. It depends on what you put in it. If you make it yourself (like I do) then it's pretty healthy. Try using brown rice. I put scrambled eggs, diced onion, green onion, smoked salmon (or whatever meat I have on hand- sometimes no meat), peas, etc. Basically whatever you want.
vegetable chow mein
and fried rice not so healthyI love Chinese food i need some healthy cheap recipes please?
http://www.eatingwell.com/recipes/collec鈥?/a>I love Chinese food i need some healthy cheap recipes please?
Well fried rice isn't necessarily unhealthy. It depends on what you put in it. If you make it yourself (like I do) then it's pretty healthy. Try using brown rice. I put scrambled eggs, diced onion, green onion, smoked salmon (or whatever meat I have on hand- sometimes no meat), peas, etc. Basically whatever you want.
Whats the recipe for the chinese style crispy starters?
I am just in love with those crispy veggies and crispy baby corns that we get in the restaurant as chinese starters, and have tried many times to prepare it the same way, but the coating never becomes crispy the way we get in the restaurant. Could anyone provide me with a good recipe for the batter for these crispy starters and how i should fry them???Whats the recipe for the chinese style crispy starters?
I'm guessing you're talking about tempura. Try using panko, which are Japanese break crumbs. You'll see the difference right away - they are really crispy to begin with and have a different texture than normal bread crumbs.
Progresso actually makes Panko breadcrumbs, so hopefully you can get them at a normal market (or an Asian grocery store). There's some recipes online to make them yourself, too.
Here's some more info -
http://www.chow.com/stories/11223
http://www.ehow.com/how_2292755_make-pan鈥?/a>Whats the recipe for the chinese style crispy starters?
Just dusted in cornstarch and then stir fried in peanut oil in a REALLY HOT wok!!!mcdonalds careers
I'm guessing you're talking about tempura. Try using panko, which are Japanese break crumbs. You'll see the difference right away - they are really crispy to begin with and have a different texture than normal bread crumbs.
Progresso actually makes Panko breadcrumbs, so hopefully you can get them at a normal market (or an Asian grocery store). There's some recipes online to make them yourself, too.
Here's some more info -
http://www.chow.com/stories/11223
http://www.ehow.com/how_2292755_make-pan鈥?/a>Whats the recipe for the chinese style crispy starters?
Just dusted in cornstarch and then stir fried in peanut oil in a REALLY HOT wok!!!
Looking for Chinese bun recipe?
These buns are usually filled with barbecue pork and sold in Chinese bakeries. The bread is very soft and quite moist. Does anyone have the recipe?Looking for Chinese bun recipe?
Makes 16 buns
Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.Looking for Chinese bun recipe?
you take a Chinese and slap them on a bunLooking for Chinese bun recipe?
HELLO....these buns are called Cha Siu Bao. I tried to find a recipe but I had a hard time. I know thats what they are called because I come from a Chinese family. We spent alot of time in Chicagos chinatown. And I dont think my grandfather knows the recipe. I will keep trying to look for ya. If i find it I will give it to ya!! Good luck!!
Ok I found it....go to exclusiverecipes.com and click on the Baked Barbequed Pork Buns recipe. Its alot of work to make them. Tell me when they are done...Im coming over...friend : )
Makes 16 buns
Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.Looking for Chinese bun recipe?
you take a Chinese and slap them on a bunLooking for Chinese bun recipe?
HELLO....these buns are called Cha Siu Bao. I tried to find a recipe but I had a hard time. I know thats what they are called because I come from a Chinese family. We spent alot of time in Chicagos chinatown. And I dont think my grandfather knows the recipe. I will keep trying to look for ya. If i find it I will give it to ya!! Good luck!!
Ok I found it....go to exclusiverecipes.com and click on the Baked Barbequed Pork Buns recipe. Its alot of work to make them. Tell me when they are done...Im coming over...friend : )
Where to find recipes for herbal tea to treat ulcerative colitis?
Hi,
I'm looking for Chinese medicinal tea recipes to treat ulcerative colitis. I need some combination of herbs/plants/leaves that will quell the dampness in my spleen (a Chinese medicine term). Any help will be greatly appreciated.Where to find recipes for herbal tea to treat ulcerative colitis?
Hello, my Friend
The best tea to treat ulcerated colitis is ginseng tea. it's very good my aunt took it for a few months and get well. you can find in different presentations: tea bags, pills or natural.
they all have the same results.Where to find recipes for herbal tea to treat ulcerative colitis?
Chinese Herbal Medicine can be very complex. And while you may have "dampness of the Spleen" now, that could shift, and taking the same herbs would then be ineffective (By the way, U.C. is usually Damp-Heat in the Large Intestine).
Your best option is not to self-prescribe, but see someone with training in Chinese Herbal Medicine.
Good Luck.Where to find recipes for herbal tea to treat ulcerative colitis?
http://www.herbalhealer.com/essiac.html
Essiac is generally used to treat cancer, but its good for other ailments as well. I had a ton of digestive and stomach problems and this stuff pretty much took care of it.
Ingredients are burdock root, slippery elm, turkey rhubarb, and sheep sorrel.
It tastes and smells pretty good too. :)
I'm looking for Chinese medicinal tea recipes to treat ulcerative colitis. I need some combination of herbs/plants/leaves that will quell the dampness in my spleen (a Chinese medicine term). Any help will be greatly appreciated.Where to find recipes for herbal tea to treat ulcerative colitis?
Hello, my Friend
The best tea to treat ulcerated colitis is ginseng tea. it's very good my aunt took it for a few months and get well. you can find in different presentations: tea bags, pills or natural.
they all have the same results.Where to find recipes for herbal tea to treat ulcerative colitis?
Chinese Herbal Medicine can be very complex. And while you may have "dampness of the Spleen" now, that could shift, and taking the same herbs would then be ineffective (By the way, U.C. is usually Damp-Heat in the Large Intestine).
Your best option is not to self-prescribe, but see someone with training in Chinese Herbal Medicine.
Good Luck.Where to find recipes for herbal tea to treat ulcerative colitis?
http://www.herbalhealer.com/essiac.html
Essiac is generally used to treat cancer, but its good for other ailments as well. I had a ton of digestive and stomach problems and this stuff pretty much took care of it.
Ingredients are burdock root, slippery elm, turkey rhubarb, and sheep sorrel.
It tastes and smells pretty good too. :)
Recipes of Chinese coconut milk drink?
Hello everyone. Basically years ago my Dad brought a can of sweet coconut drink from China. I would love to find its recipe or the name of the product, if it can't be made at home.
It was milky and creamy, so I guess it wasn't made from coconut water. Wikipedia article has this recipe: "Coconut milk made from water, then mixed with fresh or evaporated milk in a 1:1 ratio and a spoon of Condensed Milk or sugar for each cup", but I want to check if someone can perhaps suggest better recipes they had tried themselves. Thank you!Recipes of Chinese coconut milk drink?
Growing up my Mom would make this tropical drink when coconuts were on sale...
She used real coconut milk, shred the coconut meat add a can of Evaporated milk and honey
blend it in a blender over ice...
Sometimes she add pineapple tidbits to it also...
It was milky and creamy, so I guess it wasn't made from coconut water. Wikipedia article has this recipe: "Coconut milk made from water, then mixed with fresh or evaporated milk in a 1:1 ratio and a spoon of Condensed Milk or sugar for each cup", but I want to check if someone can perhaps suggest better recipes they had tried themselves. Thank you!Recipes of Chinese coconut milk drink?
Growing up my Mom would make this tropical drink when coconuts were on sale...
She used real coconut milk, shred the coconut meat add a can of Evaporated milk and honey
blend it in a blender over ice...
Sometimes she add pineapple tidbits to it also...
Pork belly stew- Chinese recipe?
My partner is coming home late tonight and has been working very late the last few months and has lost a lot of weight. He is Chinese, and loves pork belly roasted, but I would love to try some kind of Chinese style stew recipe. I thought it would be a nice dinner for him, especially as it could help him regain weight. (Our diets are pretty healthy normally, but his stress and lack of routine has caused his weightloss!) Any ideas guys? Much appreciated! Mel from London xPork belly stew- Chinese recipe?
Here's a recipe he might like for Pork Belly Stew:
http://www.clovegarden.com/recipes/ssm_p鈥?/a>Pork belly stew- Chinese recipe?
Streaky pork with mandarin sauce recipe
500 g (1 lb) lean belly of pork rashers, rind, bones and excess fat removed, and cut in half across
1 tablespoon vegetable oil
1 large onion, sliced
300 g (11 oz) can mandarin orange segments, drained with juice reserved
about 150 ml (1/4 pint) chicken stock
1/4 teaspoon ground ginger
1 tablespoon lemon juice or vinegar
1 green pepper, deseeded and chopped
salt and freshly ground black pepper
1 tablespoon cornflour
2 tablespoons water
1. Heat the oil in a large frying-pan. Add the pork and fry over moderate heat for 5 minutes turning, until brown on both sides.
2. Add the onion to the pan and fry for a further 5 minutes until the onion is soft. Pour off excess fat from the pan.
3. Make up the reserved fruit juice to 300 ml (1/2 pint) with the chicken stock and pour into the pan. Add the ginger, lemon juice and green pepper and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer for 30-40 minutes until the pork is cooked (the juices run clear when the meat is pierced with a skewer).
4. Remove from the heat. Blend the cornflour with the water, then stir in a little of the liquid from the pan. Pour back into the pan and bring to the boil, stirring constantly, then simmer for 3 minutes until the liquid is thick and has a smooth consistency. Add the mandarin orange segments and stir carefully to coat in sauce.
5. Turn into a warmed serving dish and serve at once.
Here's a recipe he might like for Pork Belly Stew:
http://www.clovegarden.com/recipes/ssm_p鈥?/a>Pork belly stew- Chinese recipe?
Streaky pork with mandarin sauce recipe
500 g (1 lb) lean belly of pork rashers, rind, bones and excess fat removed, and cut in half across
1 tablespoon vegetable oil
1 large onion, sliced
300 g (11 oz) can mandarin orange segments, drained with juice reserved
about 150 ml (1/4 pint) chicken stock
1/4 teaspoon ground ginger
1 tablespoon lemon juice or vinegar
1 green pepper, deseeded and chopped
salt and freshly ground black pepper
1 tablespoon cornflour
2 tablespoons water
1. Heat the oil in a large frying-pan. Add the pork and fry over moderate heat for 5 minutes turning, until brown on both sides.
2. Add the onion to the pan and fry for a further 5 minutes until the onion is soft. Pour off excess fat from the pan.
3. Make up the reserved fruit juice to 300 ml (1/2 pint) with the chicken stock and pour into the pan. Add the ginger, lemon juice and green pepper and season to taste with salt and pepper. Bring to the boil, then lower the heat, cover, and simmer for 30-40 minutes until the pork is cooked (the juices run clear when the meat is pierced with a skewer).
4. Remove from the heat. Blend the cornflour with the water, then stir in a little of the liquid from the pan. Pour back into the pan and bring to the boil, stirring constantly, then simmer for 3 minutes until the liquid is thick and has a smooth consistency. Add the mandarin orange segments and stir carefully to coat in sauce.
5. Turn into a warmed serving dish and serve at once.
How do I make carry out style chinese food?
I am a pretty good cook but most cookbook recipes I try for chinese food just dont cut it compared to the real thing. Any good books or sites to make chinese food so good you will never eat carry out again?How do I make carry out style chinese food?
I stir fry all the ingredients I am wanting to use (chicken, broccoli, etc) in a little olive oil. When they are finished, I remove them from the pan and add a premixed combination of soy sauce, chicken broth and 2 tablespoons corn starch. I heat it with a wisk until it's bubbly, then return my veggies and chicken to the pan and stir to coat.
Serve it over hot jasmine rice and top with those friend noodles from the blue jar.
If you want free online recipes or in this case, take out chinese style, check out http://www.thechinesecookbook.com
http://www.cdkitchen.com/recipes/recs/52鈥?/a>
Recipe for Panda Paradise Orange Chicken, it is great.
go to www.recipezaar.com there's plenty of stuff.
I make bourbon chicken (from the website 300+ 5 star ratings) to die for.
They have kung pao chicken that's amazing and anything else you can think of.How do I make carry out style chinese food?
I found some seasoning packets at the grocery store. They aren't as good as in the restaurants, but pretty darn close! Remember, food always tastes better when someone else makes it for you... Or, it could be the take-out boxes add to the flavor?
Yuk. Puke in a pot.
Why bother cooking when you can just carry it out?dickey s bbq
I stir fry all the ingredients I am wanting to use (chicken, broccoli, etc) in a little olive oil. When they are finished, I remove them from the pan and add a premixed combination of soy sauce, chicken broth and 2 tablespoons corn starch. I heat it with a wisk until it's bubbly, then return my veggies and chicken to the pan and stir to coat.
Serve it over hot jasmine rice and top with those friend noodles from the blue jar.
If you want free online recipes or in this case, take out chinese style, check out http://www.thechinesecookbook.com
Report Abuse
How do I make carry out style chinese food?http://www.cdkitchen.com/recipes/recs/52鈥?/a>
Recipe for Panda Paradise Orange Chicken, it is great.
go to www.recipezaar.com there's plenty of stuff.
I make bourbon chicken (from the website 300+ 5 star ratings) to die for.
They have kung pao chicken that's amazing and anything else you can think of.How do I make carry out style chinese food?
I found some seasoning packets at the grocery store. They aren't as good as in the restaurants, but pretty darn close! Remember, food always tastes better when someone else makes it for you... Or, it could be the take-out boxes add to the flavor?
Yuk. Puke in a pot.
Why bother cooking when you can just carry it out?
Chinese food recipes. typically rice, meat and veg?
for my GCSE in food i need to prepare some rice, meat and veg dishes that follow a healthy diet. I'm looking for things that are easy to prepare, the less time the better. since this is just a school thing i wont need every incy wincy bit of ingrediant, again just the simple ones. a brief preparation guide or reference would be handy :)
btw im trying to research stuff myself, im not just asking this question for all my research to be given to me, its just if i can't find anything myself.Chinese food recipes. typically rice, meat and veg?
I will teach you a Chinese recipe that has steamed rice, meat and vegetables and is very easy to make.
Black Bean beef with Rice
http://www.jphpk.gov.my/English/venison/鈥?/a>
You need:
1.200 grams of Beef (chopped in thin strips)
2.Black bean sauce http://importfood.com/media/salk0801.jpg
Please see image from link
3.Garlic
4.Vegetable oil (e.g. peanut oil, sunflower oil)
Chinese cabbage 5 pieces (chopped in thin strips) or one big green capsicum
Method:
1. Put some oil on the wok, for health purposes don't put too much just enough to cook the cook without burning it would do.
2. Wait for the oil to heat up
3. Place garlic (2 garlics pressed) in the oil and fry it for one minute then place stripped Chinese cabbage in and stir fry the two together until the Chinese cabbage is done. It should be cooked in 2 minutes.
4. Take them out and place them on a plate.
5. Add a bit more oil, as the wok is already hot place the stripped meat immediately in the wok and stir fry until the red meat turns brown.
6. Put back the Chinese cabbage and the garlic in the wok and toss and turn them with the cooked meat for 30 seconds
7. Add 2 teaspoons of black bean sauce, and stir them together, add half a cup of water in there if you like your food with juice in them and stir well.
8. Take your food out of the wok and place them on a plate.
Steamed rice
1. Soak rice in water first for at least an hour and remove the water.
2. Cook one cup of rice with one cup of water in the rice cooker
below is an image of rice cooker
http://www.global-b2b-network.com/direct鈥?/a>
*I lived in boarding school during high school and I discovered white people boil their rice, please note rice with Chinese food must be steamed not boiled! Unless it is a congee, exception!
Depends on what you mean by "chinese food" - real chinese food from china or chinese food you get in the USA and the UK? I'd use tofu easy to cook and it's healthy.
Typical food in China are mainly like boiled meats served with sauces. Steamed veg such as bak choi, fish with pickled turnipy things/ black beans.Chinese food recipes. typically rice, meat and veg?
Chop onions and celery and saute in oil. Add a couple of cups of cooked rice. Stir fry. Add some cooked chicken. Add soya sauce to taste. There you have it, chicken fried rice.
search Vietnamese recipes. most of them are quick to prepare and very healthyChinese food recipes. typically rice, meat and veg?
Boil rice.
Stir fry meats.
Veggies are often steamed, stir fried or added into soups.
btw im trying to research stuff myself, im not just asking this question for all my research to be given to me, its just if i can't find anything myself.Chinese food recipes. typically rice, meat and veg?
I will teach you a Chinese recipe that has steamed rice, meat and vegetables and is very easy to make.
Black Bean beef with Rice
http://www.jphpk.gov.my/English/venison/鈥?/a>
You need:
1.200 grams of Beef (chopped in thin strips)
2.Black bean sauce http://importfood.com/media/salk0801.jpg
Please see image from link
3.Garlic
4.Vegetable oil (e.g. peanut oil, sunflower oil)
Chinese cabbage 5 pieces (chopped in thin strips) or one big green capsicum
Method:
1. Put some oil on the wok, for health purposes don't put too much just enough to cook the cook without burning it would do.
2. Wait for the oil to heat up
3. Place garlic (2 garlics pressed) in the oil and fry it for one minute then place stripped Chinese cabbage in and stir fry the two together until the Chinese cabbage is done. It should be cooked in 2 minutes.
4. Take them out and place them on a plate.
5. Add a bit more oil, as the wok is already hot place the stripped meat immediately in the wok and stir fry until the red meat turns brown.
6. Put back the Chinese cabbage and the garlic in the wok and toss and turn them with the cooked meat for 30 seconds
7. Add 2 teaspoons of black bean sauce, and stir them together, add half a cup of water in there if you like your food with juice in them and stir well.
8. Take your food out of the wok and place them on a plate.
Steamed rice
1. Soak rice in water first for at least an hour and remove the water.
2. Cook one cup of rice with one cup of water in the rice cooker
below is an image of rice cooker
http://www.global-b2b-network.com/direct鈥?/a>
*I lived in boarding school during high school and I discovered white people boil their rice, please note rice with Chinese food must be steamed not boiled! Unless it is a congee, exception!
Depends on what you mean by "chinese food" - real chinese food from china or chinese food you get in the USA and the UK? I'd use tofu easy to cook and it's healthy.
Typical food in China are mainly like boiled meats served with sauces. Steamed veg such as bak choi, fish with pickled turnipy things/ black beans.Chinese food recipes. typically rice, meat and veg?
Chop onions and celery and saute in oil. Add a couple of cups of cooked rice. Stir fry. Add some cooked chicken. Add soya sauce to taste. There you have it, chicken fried rice.
search Vietnamese recipes. most of them are quick to prepare and very healthyChinese food recipes. typically rice, meat and veg?
Boil rice.
Stir fry meats.
Veggies are often steamed, stir fried or added into soups.
Does anyone have a recipe for Chinese sauteed green beans?
The ones you can get at the Chinese buffet. My daughter loves them but I cant figure out what they saute the green beans in.Does anyone have a recipe for Chinese sauteed green beans?
I put mine in a roaster (uncovered) on the BBQ wih soya sauce and szechuan sauce (about a half and half mix). I generously pepper with fresh ground pepper and BBQ until hot and crisp. That is close to what they serve at our chinese restaurants. Hope that helps!!
Chinese Sauteed Green Beans
Yields: 4 servings
1 tablespoon less-sodium soy sauce
1 tablespoon honey
1 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
12 ounce green beans, trimmed
Kosher salt
1 tablespoon minced garlic
Combine the soy sauce, honey, and 1 tablespoon water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.Does anyone have a recipe for Chinese sauteed green beans?
Title: Chinese-style sauteed Green Beans
Dish: Side-dishes
Dish Type: Vegetables
Cooking Method: Skillet %26amp; Wok
Diet: Vegetarian
Difficulty: 2 / 10
Servings: 1-2
Prep Time: 3 mintues
Cook Time: 15 minutes
Ingredients
?1 Tblsp. - honey
?1 Tblsp. - olive oil
?1 Tblsp. - unsalted butter
?1 Tblsp. - low-sodium soy sauce
?heavy pinch - salt
?1 Tblsp. - crushed garlic
?1 Tblsp. - water
Directions
Break ends off of fresh green beans. Combine honey, soy sauce and water in a small bowl and set near the stove. Heat a straight-sided skillet on medium-high. Put butter and olive oil in the pan. When butter is melted, add green beans and salt. Toss to coat (tongs are easiest). Sautee' the green beans for about 7-8 minutes until they are brown and soft. Add the garlic and stir constantly for about 30-45 seconds. I use a rubber spatula. Add the soy/honey/water mixture. You will have to use a rubber spatula to get the honey out of the dish. Stir constantly for about a minute until sauce reduces slightly. Put in a dish and make sure to scrape all of the delicious garlicy sauce out of the pan with the spatula! ENJOY!!! I like to eat these with rice.
Chinese Restaurant-Style Sautéed Green Beans
1 Tbs. less-sodium soy sauce
1 Tbs. honey
1 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
12 oz. green beans, trimmed
Kosher salt
1 Tbs. minced garlic
Combine the soy sauce, honey,
and 1 Tbs. water in a small dish and set near the stove.
Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan,
heat the butter with the olive oil over medium-high heat.
When the butter is melted, add the green beans
and 1/2 tsp. salt and toss with tongs to coat well.
Cook, turning the beans occasionally,
until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic,
and cook, stirring constantly with a heatproof rubber spatula,
until the garlic is softened and fragrant, 15 to 20 seconds.
Carefully add the soy mixture
(you’ll need to scrape the honey into the pan).
Cook, stirring, until the liquid reduces
to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish,
scraping the pan with the spatula to get all of the garlicky sauce.
Let sit for a few minutes and then serve warm.Does anyone have a recipe for Chinese sauteed green beans?
Basically soy sauce, fish or oyster sauce, vinegar, and sometimes cornstarch. Most recipes have some kind of pepper, ginger, carrots, etc. also.
4 recipes: http://allrecipes.com/Search/Recipes.asp…
It is probably oyster and soy sauce.
My restaurant(the one I eat at) also adds a very small amount of black bean sauce.
There are many variations.but a lot use oyster sauce.
Here is one:
http://allrecipes.com/Recipe/Chinese-Buf…
This is the closest I could find
http://www.foodnetwork.com/recipes/guy-f…
JIAN BING GUO ZI
煎饼果子
WAITING FOR IT IS COOL
DO NOT EAT IT HOT
I put mine in a roaster (uncovered) on the BBQ wih soya sauce and szechuan sauce (about a half and half mix). I generously pepper with fresh ground pepper and BBQ until hot and crisp. That is close to what they serve at our chinese restaurants. Hope that helps!!
Chinese Sauteed Green Beans
Yields: 4 servings
1 tablespoon less-sodium soy sauce
1 tablespoon honey
1 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
12 ounce green beans, trimmed
Kosher salt
1 tablespoon minced garlic
Combine the soy sauce, honey, and 1 tablespoon water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan, heat the butter with the olive oil over medium-high heat. When the butter is melted, add the green beans and 1/2 tsp. salt and toss with tongs to coat well. Cook, turning the beans occasionally, until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic, and cook, stirring constantly with a heatproof rubber spatula, until the garlic is softened and fragrant, 15 to 20 seconds. Carefully add the soy mixture (you’ll need to scrape the honey into the pan). Cook, stirring, until the liquid reduces to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish, scraping the pan with the spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.Does anyone have a recipe for Chinese sauteed green beans?
Title: Chinese-style sauteed Green Beans
Dish: Side-dishes
Dish Type: Vegetables
Cooking Method: Skillet %26amp; Wok
Diet: Vegetarian
Difficulty: 2 / 10
Servings: 1-2
Prep Time: 3 mintues
Cook Time: 15 minutes
Ingredients
?1 Tblsp. - honey
?1 Tblsp. - olive oil
?1 Tblsp. - unsalted butter
?1 Tblsp. - low-sodium soy sauce
?heavy pinch - salt
?1 Tblsp. - crushed garlic
?1 Tblsp. - water
Directions
Break ends off of fresh green beans. Combine honey, soy sauce and water in a small bowl and set near the stove. Heat a straight-sided skillet on medium-high. Put butter and olive oil in the pan. When butter is melted, add green beans and salt. Toss to coat (tongs are easiest). Sautee' the green beans for about 7-8 minutes until they are brown and soft. Add the garlic and stir constantly for about 30-45 seconds. I use a rubber spatula. Add the soy/honey/water mixture. You will have to use a rubber spatula to get the honey out of the dish. Stir constantly for about a minute until sauce reduces slightly. Put in a dish and make sure to scrape all of the delicious garlicy sauce out of the pan with the spatula! ENJOY!!! I like to eat these with rice.
Chinese Restaurant-Style Sautéed Green Beans
1 Tbs. less-sodium soy sauce
1 Tbs. honey
1 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil
12 oz. green beans, trimmed
Kosher salt
1 Tbs. minced garlic
Combine the soy sauce, honey,
and 1 Tbs. water in a small dish and set near the stove.
Set a shallow serving dish near the stove, too.
In a 10-inch straight-sided sauté pan,
heat the butter with the olive oil over medium-high heat.
When the butter is melted, add the green beans
and 1/2 tsp. salt and toss with tongs to coat well.
Cook, turning the beans occasionally,
until most are well browned, shrunken, and tender, 7 to 8 minutes. (The butter in the pan will have turned dark brown.)
Reduce the heat to low, add the garlic,
and cook, stirring constantly with a heatproof rubber spatula,
until the garlic is softened and fragrant, 15 to 20 seconds.
Carefully add the soy mixture
(you’ll need to scrape the honey into the pan).
Cook, stirring, until the liquid reduces
to a glazey consistency that coats the beans, 30 to 45 seconds.
Immediately transfer the beans to the serving dish,
scraping the pan with the spatula to get all of the garlicky sauce.
Let sit for a few minutes and then serve warm.Does anyone have a recipe for Chinese sauteed green beans?
Basically soy sauce, fish or oyster sauce, vinegar, and sometimes cornstarch. Most recipes have some kind of pepper, ginger, carrots, etc. also.
4 recipes: http://allrecipes.com/Search/Recipes.asp…
It is probably oyster and soy sauce.
My restaurant(the one I eat at) also adds a very small amount of black bean sauce.
There are many variations.but a lot use oyster sauce.
Here is one:
http://allrecipes.com/Recipe/Chinese-Buf…
This is the closest I could find
http://www.foodnetwork.com/recipes/guy-f…
JIAN BING GUO ZI
煎饼果子
WAITING FOR IT IS COOL
DO NOT EAT IT HOT
Did the Chinese make a pact amongst themselves to never give out the real recipe for Fried Rice?
Seriously, it makes me wonder. I've tried a lot of "fried rice" recipes from cookbooks, tv, youtube, magazines. Nothing comes close to the fried rice I'm served at fast food/authentic Chinese Restaurants. I mean, you have the key ingredients: rice, egg, vegetables, chicken/shrimp/pork, spring/green onions, but there's always something missing. It never tastes the same as the ones they serve in restaurants. Is it a Chinese secret? =PDid the Chinese make a pact amongst themselves to never give out the real recipe for Fried Rice?
Probably because chinese people are generally better at cooking chinese food because they cook it all the time. Did the Chinese make a pact amongst themselves to never give out the real recipe for Fried Rice?
You know, this is really true.
Probably because chinese people are generally better at cooking chinese food because they cook it all the time. Did the Chinese make a pact amongst themselves to never give out the real recipe for Fried Rice?
You know, this is really true.
What Are Some Medieval Chinese Recipies?
I'm doing this report for school I have to: Create a medieval Chinese cook book. I need 10 recipes that the Chinese Ate during 1644 BC to 221 BC . I have to explain the dish ( ingredients And How To Make It) And explain the significance to the Chinese culture . I Been Having a LOT Of Trouble With the "explaining the significance to the Chinese culture" Part please help! Thanks.What Are Some Medieval Chinese Recipies?
Marinade Chicken With Honey-basil Sauce
An early domestication of chickens in Southeast Asia is probable, since the word for domestic chicken (*manuk) is part of the reconstructed Proto-Austronesian language (see Austronesian languages). Chickens, together with dogs and pigs, were the domestic animals of the Lapita culture, the first Neolithic culture of Oceania.
Ingredients
--------------------------------------鈥?br>
鈥?1bunch fresh onion, chopped shopping list
鈥?6-8 cloves garlic, finely minced shopping list
鈥?1 cup fresh basil
shopping list
鈥?1 Tablespoon black papper shopping list
鈥?1 tbspoon red pepper shopping list
鈥?juice of 1 lemon shopping list
鈥?陆 cup extravirgin olive oil shopping list
鈥?4 tbspoon honey shopping list
鈥?shopping list
鈥?4 chicken breast cutted strip shopping list
鈥?salt and freshly ground black pepper shopping list
How to make it
--------------------------------------鈥?br>
Place the fresh basil ,black pepper honey ,garlic, red pepper ,olive oil and lemon juice in a food processor or blender and pulse to liquify.
Put the chicken breasts in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to make a charcoal fire.. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with fresh tomatoes ,french fries ,fresh onion and ,white wine ..What Are Some Medieval Chinese Recipies?
I always understood that fish and rice were the main staples, primarily because of accessibility and therefore, costs. Significance: rice was/is main crop, easily produced, easily accessible, affordable, good diet regime. Fish was easily acquired along waterways, fresh catch daily, inexpensive basic.
They primarily did not eat as much protein as western culture, i.e. our single portion/serving of steak would/will feed a family of four (or more) in China.
Try Google Chinese diets, medieval China. HTH
Marinade Chicken With Honey-basil Sauce
An early domestication of chickens in Southeast Asia is probable, since the word for domestic chicken (*manuk) is part of the reconstructed Proto-Austronesian language (see Austronesian languages). Chickens, together with dogs and pigs, were the domestic animals of the Lapita culture, the first Neolithic culture of Oceania.
Ingredients
--------------------------------------鈥?br>
鈥?1bunch fresh onion, chopped shopping list
鈥?6-8 cloves garlic, finely minced shopping list
鈥?1 cup fresh basil
shopping list
鈥?1 Tablespoon black papper shopping list
鈥?1 tbspoon red pepper shopping list
鈥?juice of 1 lemon shopping list
鈥?陆 cup extravirgin olive oil shopping list
鈥?4 tbspoon honey shopping list
鈥?shopping list
鈥?4 chicken breast cutted strip shopping list
鈥?salt and freshly ground black pepper shopping list
How to make it
--------------------------------------鈥?br>
Place the fresh basil ,black pepper honey ,garlic, red pepper ,olive oil and lemon juice in a food processor or blender and pulse to liquify.
Put the chicken breasts in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to make a charcoal fire.. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 6 minutes each side. Serve hot with fresh tomatoes ,french fries ,fresh onion and ,white wine ..What Are Some Medieval Chinese Recipies?
I always understood that fish and rice were the main staples, primarily because of accessibility and therefore, costs. Significance: rice was/is main crop, easily produced, easily accessible, affordable, good diet regime. Fish was easily acquired along waterways, fresh catch daily, inexpensive basic.
They primarily did not eat as much protein as western culture, i.e. our single portion/serving of steak would/will feed a family of four (or more) in China.
Try Google Chinese diets, medieval China. HTH
Anyone know of a good chinese food recipe??
My husband and I are sick of always having the same thing for dinner we want to try different things any ideas??Anyone know of a good chinese food recipe??
oh i know a really good one. It has reader rating 5 out of 5 stars and a lot of good feedback.
INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes. In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes. Heat the oil for deep--frying to 375 degrees Fahrenheit. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon). Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown.
Remove and drain on paper towels. (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again). To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.
rotisserie chihuahuaAnyone know of a good chinese food recipe??
I like fried rice with vegetables and lemon chicken.
Fried rice - cook regular white rice. I refrigerate it a day.
I fry it in sesame seed oil, I put in a small box of mixed frozen veges (carrots, peas, etc.), and a little soy sauce. It you want, stir in a scrambled egg and have a full dish there.
Lemon chicken - there are some mixes out there. I found that if I fried it as usual (chunks or strips, or boneless breasts), and if you heat up a jar of lemon curd (that is in the jam/jelly aisle), to drizzle on top or use as a dip is easy and good; another way is to mix 1/2 cup sugar with 2 tablespoons of corn starch, add 1 cup water and 1/4 cup lemon juice, add some lemon zest and tablespoon butter after it thickens - another good lemon sauce.
Enjoy.
Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
鈥?1 teaspoon cornstarch
鈥?1 Tablespoon water
鈥?1 egg white, beaten
鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes
鈥?3 Tablespoons soy sauce
鈥?1 Tablespoon bourbon
鈥?1/2 teaspoon sugar
鈥?4 Tablespoons oil
鈥?3 whole scallions, cut into 2-inch slivers
鈥?2 slices fresh ginger, minced
鈥?1 medium garlic clove, minced
鈥?3/4 cup coarsely chopped walnuts
鈥?Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.Anyone know of a good chinese food recipe??
Mabo tofu! Just grab some pre-mixed sauce by House Brand that is titled Chinese Mabo Tofu Sauce. It is the best of the best ever!
Beef Lo Mein
3/4 pound flank steak
Marinade:
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
4 tablespoons beef broth
1 teaspoon granulated sugar
Other:
8 ounces fresh egg noodles or Italian spaghetti
1 teaspoon sesame oil
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 clove garlic, chopped
4 tablespoons oil for stir-frying, or as needed
PREPARATION:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar
Set aside.
Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.
Drain the noodles and toss with the sesame oil.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.
Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.
Any strifry is good, fried rice is a good meal also. A few things you will need and not sure if u can find without going to the asian store on the corner. Fish sauce and Oyster sauce. Many recipes out there online, GL and enjoy the great world of Asian cooking, Simple meals with a Bang of Taste
Buy a Chinese book recipe.christian bookstore
oh i know a really good one. It has reader rating 5 out of 5 stars and a lot of good feedback.
INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes. In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes. Heat the oil for deep--frying to 375 degrees Fahrenheit. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon). Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown.
Remove and drain on paper towels. (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again). To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.
rotisserie chihuahuaAnyone know of a good chinese food recipe??
I like fried rice with vegetables and lemon chicken.
Fried rice - cook regular white rice. I refrigerate it a day.
I fry it in sesame seed oil, I put in a small box of mixed frozen veges (carrots, peas, etc.), and a little soy sauce. It you want, stir in a scrambled egg and have a full dish there.
Lemon chicken - there are some mixes out there. I found that if I fried it as usual (chunks or strips, or boneless breasts), and if you heat up a jar of lemon curd (that is in the jam/jelly aisle), to drizzle on top or use as a dip is easy and good; another way is to mix 1/2 cup sugar with 2 tablespoons of corn starch, add 1 cup water and 1/4 cup lemon juice, add some lemon zest and tablespoon butter after it thickens - another good lemon sauce.
Enjoy.
Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
鈥?1 teaspoon cornstarch
鈥?1 Tablespoon water
鈥?1 egg white, beaten
鈥?4 skinless, boneless chicken breasts, cut into one-inch cubes
鈥?3 Tablespoons soy sauce
鈥?1 Tablespoon bourbon
鈥?1/2 teaspoon sugar
鈥?4 Tablespoons oil
鈥?3 whole scallions, cut into 2-inch slivers
鈥?2 slices fresh ginger, minced
鈥?1 medium garlic clove, minced
鈥?3/4 cup coarsely chopped walnuts
鈥?Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.Anyone know of a good chinese food recipe??
Mabo tofu! Just grab some pre-mixed sauce by House Brand that is titled Chinese Mabo Tofu Sauce. It is the best of the best ever!
Beef Lo Mein
3/4 pound flank steak
Marinade:
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
4 tablespoons beef broth
1 teaspoon granulated sugar
Other:
8 ounces fresh egg noodles or Italian spaghetti
1 teaspoon sesame oil
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 clove garlic, chopped
4 tablespoons oil for stir-frying, or as needed
PREPARATION:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar
Set aside.
Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.
Drain the noodles and toss with the sesame oil.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.
Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.
Any strifry is good, fried rice is a good meal also. A few things you will need and not sure if u can find without going to the asian store on the corner. Fish sauce and Oyster sauce. Many recipes out there online, GL and enjoy the great world of Asian cooking, Simple meals with a Bang of Taste
Buy a Chinese book recipe.
I need a Chinese Recipe!?
I need a chinese recipe that's in chinese and english translations would be great!
also pictures!
Thanks you so much and 10 points!I need a Chinese Recipe!?
Im actually making this one for dinner tonight -- its a family favorite in my home... hope you like it.
Hot and Sour Soup
25 tiger lily buds
4 c. tree ears (Chinese dried mushrooms)
3 fresh bean curds
1 tsp. salt
4 c. canned chicken broth plus 2 c. water
1 tbsp. soy sauce
1/4 tsp. black pepper
2 tbsp. cornstarch (mix with 1/4 c. water)
2 tbsp. white vinegar
1 egg, beaten
1 tsp. sesame oil
2 tsp. minced scallion
1/4 c. bamboo shoots (opt.)
8 fresh mushrooms, sliced (opt.)
Soak the tiger lily buds and tree ears separately in hot water until soft. Cut tiger lily buds in half and break tree ears into strips. Slice bean curd 1/4 inch thick, then into 2 inch long strips. Sprinkle 1/4 teaspoon salt on curd and set aside. Add salt and soy sauce into chicken broth and bring to a boil.
When broth is boiling, add tiger lily and tree ears. Dry bean curd strips with a paper towel then add to the soup. Add bamboo shoots and sliced fresh mushrooms. Add pepper to make soup hot. Add vinegar to make soup sour. Bring slowly to a boil. Thicken soup with cornstarch mixture. When thick, remove from heat then pour beaten egg, stirring constantly. Stir in sesame oil and garnish with scallion.
looks like this: http://i.ehow.com/images/GlobalPhoto/Art鈥?/a>I need a Chinese Recipe!?
Learn to use internet searches.I need a Chinese Recipe!?
I looked and looked for what you wanted but couldn't find anything. Sorry. After all that searching, I wanted to at least send you something.
http://www.cyber-kitchen.com/index/html/鈥?/a>
also pictures!
Thanks you so much and 10 points!I need a Chinese Recipe!?
Im actually making this one for dinner tonight -- its a family favorite in my home... hope you like it.
Hot and Sour Soup
25 tiger lily buds
4 c. tree ears (Chinese dried mushrooms)
3 fresh bean curds
1 tsp. salt
4 c. canned chicken broth plus 2 c. water
1 tbsp. soy sauce
1/4 tsp. black pepper
2 tbsp. cornstarch (mix with 1/4 c. water)
2 tbsp. white vinegar
1 egg, beaten
1 tsp. sesame oil
2 tsp. minced scallion
1/4 c. bamboo shoots (opt.)
8 fresh mushrooms, sliced (opt.)
Soak the tiger lily buds and tree ears separately in hot water until soft. Cut tiger lily buds in half and break tree ears into strips. Slice bean curd 1/4 inch thick, then into 2 inch long strips. Sprinkle 1/4 teaspoon salt on curd and set aside. Add salt and soy sauce into chicken broth and bring to a boil.
When broth is boiling, add tiger lily and tree ears. Dry bean curd strips with a paper towel then add to the soup. Add bamboo shoots and sliced fresh mushrooms. Add pepper to make soup hot. Add vinegar to make soup sour. Bring slowly to a boil. Thicken soup with cornstarch mixture. When thick, remove from heat then pour beaten egg, stirring constantly. Stir in sesame oil and garnish with scallion.
looks like this: http://i.ehow.com/images/GlobalPhoto/Art鈥?/a>I need a Chinese Recipe!?
Learn to use internet searches.I need a Chinese Recipe!?
I looked and looked for what you wanted but couldn't find anything. Sorry. After all that searching, I wanted to at least send you something.
http://www.cyber-kitchen.com/index/html/鈥?/a>
Chinese food recipes ?
where can i find locally singapore recipe ?Chinese food recipes ?
http://asiarecipe.com/china.html is a place to start. Have fun!Chinese food recipes ?
http://www.recipezaar.com/recipes/chines鈥?/a>
ahhmmm...maybe this is better...pls try!Chinese food recipes ?
www.allrecipes.com
um! i've been longing to hear that qustion here you go
http://chinesefood.about.com/od/chineserecipes/
http://asiarecipe.com/china.html is a place to start. Have fun!Chinese food recipes ?
http://www.recipezaar.com/recipes/chines鈥?/a>
ahhmmm...maybe this is better...pls try!Chinese food recipes ?
www.allrecipes.com
um! i've been longing to hear that qustion here you go
http://chinesefood.about.com/od/chineserecipes/
Recipe for Classic Chinese Chow Mein?
Hi There.
I was wondering if anyone had a recipe for classic chinese chow mein. You know, the kind they serve in restaurants etc. I've always wanted to try to make Chow Mein from my own home but have never known what kind/brand of noodles they use, what they put in the Chow Mein, or even where to buy the noodles.
Thanks to everyone who answers!Recipe for Classic Chinese Chow Mein?
Here's a recipe for chicken chow mein.
CHICKEN CHOW MEIN
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. cabbage, sliced
3 c. celery, thinly sliced
1 (1 lb.) can bean sprouts, drained
1 (4 oz.) can water chestnuts
2 tsp. sugar
2 c. chicken broth
2 1/2 tsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. chicken, cooked %26amp; sliced
Rice or chow mein noodles
Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce; add vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles. Serves 4.
Ingredients for Chow Mein include the following.
Bean Sprouts
Celery cut on an angle
Water chestnuts sliced
Mushrooms
Seasoning:
White pepper
Soy sauce
MSG if wanted
Thickening agent Cornstarch mixed with equal amts of water. This is used at the end of the cooking add into the wok and stir into the thicken. Serve over the crunch noodles. You can find these in most oriental Isles of the Grocery store in a plastic bag.Recipe for Classic Chinese Chow Mein?
Never made it before but here are some recipes sites that I found for you.
http://www.cooks.com/rec/doc/0,1639,1561鈥?/a>
http://allrecipes.com/Recipe/Shrimp-Chin鈥?/a>
http://allrecipes.com/Recipe/Chow-Mein-C鈥?/a>
http://allrecipes.com/Recipe/Chicken-Cho鈥?/a>
Vegetarian Chow Mein
1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil for stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts
Garnish:
Fresh coriander sprigs
1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
2. String the celery and slice diagonally. Shred the bamboo shoots.
3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.
4. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
5. Garnish with fresh coriander sprigs.Recipe for Classic Chinese Chow Mein?
Chicken Chow Mein
* 1 pound mung bean sprouts
* 2 boneless, skinless chicken breasts, 7 to 8 ounces each
* Marinade:
* 1 tablespoon oyster sauce
* 1 teaspoon soy sauce
* Salt and pepper, to taste
* 1 small piece (less than 1 teaspoon) cornstarch
* Sauce:
* 1/4 cup water or low-sodium chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* Salt and pepper, to taste
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Other:
* 1/2 pound dry wonton noodles
* 2 medium ribs celery
* 1 pound bok choy or broccoli
* 1/2 pound fresh mushrooms
* 1 red bell pepper
* 1/2 red onion
* 1 green onion (scallion, spring onion)
* Vegetable oil for frying and stir-frying, as needed
* 1/4 cup toasted sesame seeds
PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.
Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.
Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.
Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
Chow Mein
This is what you will need
3 garlic cloves - peeled and minced
3 small onions - peeled and cut into large slices
1 1/2 lbs. chicken breast or thigh meat - cut into thin slices
3 tbsp. cornstarches
colanders
2 ribs celery - rinsed and sliced thinly crosswise
3/4 lb. button mushrooms - stemmed and thinly sliced
3 tbsp. peanut oil
measuring spoons
woks
stockpots
cutting boards
skillets
3 tbsp. soy sauces
measuring cups
2 tbsp. freshly chopped cilantro
2 1/2 c. chicken broths
chef's knives
3/4 lb. bean sprouts
2 tbsp. toasted white sesame seeds
1 lb. Chinese egg noodles
2 small cans bamboo shoots - drained
Cook the noodles according to package directions and drain. Toss with a small amount of peanut oil to prevent sticking.
Heat a wok or skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is golden but not brown.
Add the chicken and stir continuously until there is no more pink visible. Add the bamboo shoots, mushrooms and celery and cook for 3 minutes.
Add 2 c. of the broth to the pan and allow to boil. Cover, reduce the heat to medium and cook for 7 minutes
Add the onion and cook for another 2 minutes. Add the bean sprouts and stir until most of the liquid has evaporated.
Mix the cornstarch together with the remaining broth and soy sauce; stir into the pan. Stir until the sauce thickens, then add the noodles.
Toss to heat through and taste for seasoning. Add more soy sauce if preferred.
Serve in a large bowl garnished with the sesame seeds and cilantro
I was wondering if anyone had a recipe for classic chinese chow mein. You know, the kind they serve in restaurants etc. I've always wanted to try to make Chow Mein from my own home but have never known what kind/brand of noodles they use, what they put in the Chow Mein, or even where to buy the noodles.
Thanks to everyone who answers!Recipe for Classic Chinese Chow Mein?
Here's a recipe for chicken chow mein.
CHICKEN CHOW MEIN
1/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
2 c. cabbage, sliced
3 c. celery, thinly sliced
1 (1 lb.) can bean sprouts, drained
1 (4 oz.) can water chestnuts
2 tsp. sugar
2 c. chicken broth
2 1/2 tsp. cornstarch
1/4 c. water
1/4 c. soy sauce
2 c. chicken, cooked %26amp; sliced
Rice or chow mein noodles
Heat oil, salt and pepper in deep skillet. Add cabbage, celery, bean sprouts, water chestnuts and sugar. Stir in chicken broth; cook about 10 minutes. Mix cornstarch, water and soy sauce; add vegetable mixture. Stir until mixture thickens. Add meat and heat through. Serve over hot chow mein noodles. Serves 4.
Ingredients for Chow Mein include the following.
Bean Sprouts
Celery cut on an angle
Water chestnuts sliced
Mushrooms
Seasoning:
White pepper
Soy sauce
MSG if wanted
Thickening agent Cornstarch mixed with equal amts of water. This is used at the end of the cooking add into the wok and stir into the thicken. Serve over the crunch noodles. You can find these in most oriental Isles of the Grocery store in a plastic bag.Recipe for Classic Chinese Chow Mein?
Never made it before but here are some recipes sites that I found for you.
http://www.cooks.com/rec/doc/0,1639,1561鈥?/a>
http://allrecipes.com/Recipe/Shrimp-Chin鈥?/a>
http://allrecipes.com/Recipe/Chow-Mein-C鈥?/a>
http://allrecipes.com/Recipe/Chicken-Cho鈥?/a>
Vegetarian Chow Mein
1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil for stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts
Garnish:
Fresh coriander sprigs
1. If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
2. String the celery and slice diagonally. Shred the bamboo shoots.
3. Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.
4. Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
5. Garnish with fresh coriander sprigs.Recipe for Classic Chinese Chow Mein?
Chicken Chow Mein
* 1 pound mung bean sprouts
* 2 boneless, skinless chicken breasts, 7 to 8 ounces each
* Marinade:
* 1 tablespoon oyster sauce
* 1 teaspoon soy sauce
* Salt and pepper, to taste
* 1 small piece (less than 1 teaspoon) cornstarch
* Sauce:
* 1/4 cup water or low-sodium chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce
* Salt and pepper, to taste
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Other:
* 1/2 pound dry wonton noodles
* 2 medium ribs celery
* 1 pound bok choy or broccoli
* 1/2 pound fresh mushrooms
* 1 red bell pepper
* 1/2 red onion
* 1 green onion (scallion, spring onion)
* Vegetable oil for frying and stir-frying, as needed
* 1/4 cup toasted sesame seeds
PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.
Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.
Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and chut into chunks. Peel and chop the onion. Dice the green onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.
Give the sauce a quick restir. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.
Chow Mein
This is what you will need
3 garlic cloves - peeled and minced
3 small onions - peeled and cut into large slices
1 1/2 lbs. chicken breast or thigh meat - cut into thin slices
3 tbsp. cornstarches
colanders
2 ribs celery - rinsed and sliced thinly crosswise
3/4 lb. button mushrooms - stemmed and thinly sliced
3 tbsp. peanut oil
measuring spoons
woks
stockpots
cutting boards
skillets
3 tbsp. soy sauces
measuring cups
2 tbsp. freshly chopped cilantro
2 1/2 c. chicken broths
chef's knives
3/4 lb. bean sprouts
2 tbsp. toasted white sesame seeds
1 lb. Chinese egg noodles
2 small cans bamboo shoots - drained
Cook the noodles according to package directions and drain. Toss with a small amount of peanut oil to prevent sticking.
Heat a wok or skillet over medium-high heat. Add the oil and garlic and cook, stirring, until the garlic is golden but not brown.
Add the chicken and stir continuously until there is no more pink visible. Add the bamboo shoots, mushrooms and celery and cook for 3 minutes.
Add 2 c. of the broth to the pan and allow to boil. Cover, reduce the heat to medium and cook for 7 minutes
Add the onion and cook for another 2 minutes. Add the bean sprouts and stir until most of the liquid has evaporated.
Mix the cornstarch together with the remaining broth and soy sauce; stir into the pan. Stir until the sauce thickens, then add the noodles.
Toss to heat through and taste for seasoning. Add more soy sauce if preferred.
Serve in a large bowl garnished with the sesame seeds and cilantro
Chinese Noodles Recipe?
Does anyone have a good recipe for chinese noodles? I want it to taste very very good.Chinese Noodles Recipe?
If you are using Chow Mein noodles, mix them in with melted butterscoth morsels and peanuts. Then spoon into bite-size clusters onto wax paper. Let harden and you have a delicious treat!
For Ramen noodles, saute uncooked noodles in butter with chopped walnuts and dried herbs. Then toast in the oven and sprinle over a salad--- so incredibly good!
Happy cooking!
If you are using Chow Mein noodles, mix them in with melted butterscoth morsels and peanuts. Then spoon into bite-size clusters onto wax paper. Let harden and you have a delicious treat!
For Ramen noodles, saute uncooked noodles in butter with chopped walnuts and dried herbs. Then toast in the oven and sprinle over a salad--- so incredibly good!
Happy cooking!
I NeEd HeLp WiTh ChInEsE CoCoNuT ShRiMp ReCiPe Or PuRcHaSe?
I ABSOLUTELY LOVE THE CHINESE COCONUT SHRIMP WITH PASTE AND WE ARE HAVING SEAFOOD FOR CHRISTMAS THIS YEAR AND I AM LOOKING FOR A RECIPE OR WEBISTE TO MAKE OR BUY THE COCONUT PASTE. PLEASE HELP ME!I NeEd HeLp WiTh ChInEsE CoCoNuT ShRiMp ReCiPe Or PuRcHaSe?
This is an appetizer that will drive your taste buds wild. Your family and friends will love this excellent before meal treat.
Ingredients:
1 lb. Medium-Size Fresh Shrimp
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Dry Mustard
1 Egg
2 Tbsp Cream
3/4 cup Flaked Coconut
1/3 cup Bread Crumbs
3 cups Vegetable Oil
Chinese Mustard Sauce:
1/3 cup Dry Mustard
1 Tbsp Honey
2 Tsps Vinegar
1/4 cup Cold Water
Directions:
Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper.
Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook.
Pour oil into medium-size saucepan to 2-inch depth. Heat to 350掳F on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to
drain. Keep warm in a slow oven (200掳F) until all shrimp are
cooked.
Serve with Chinese Mustard Sauce (see below) and duck sauce.
Chinese Mustard Sauce:
Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.dominoes online
This is an appetizer that will drive your taste buds wild. Your family and friends will love this excellent before meal treat.
Ingredients:
1 lb. Medium-Size Fresh Shrimp
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Dry Mustard
1 Egg
2 Tbsp Cream
3/4 cup Flaked Coconut
1/3 cup Bread Crumbs
3 cups Vegetable Oil
Chinese Mustard Sauce:
1/3 cup Dry Mustard
1 Tbsp Honey
2 Tsps Vinegar
1/4 cup Cold Water
Directions:
Shell and devein shrimp, but leave tails intact. Combine flour, salt and dry mustard in one small bowl; beat egg and cream in second small bowl. Combine bread crumbs and coconut on a sheet of wax paper.
Dip shrimp in flour mixture, then in egg-cream mixture, and finally in flour-crumb mixture coating well. Refrigerate in a single layer until ready to cook.
Pour oil into medium-size saucepan to 2-inch depth. Heat to 350掳F on deep-fat thermometer. Fry shrimp a few at a time, in hot oil for about 2 minutes, turning once, until golden brown. Remove with a slotted spoon to paper toweling to
drain. Keep warm in a slow oven (200掳F) until all shrimp are
cooked.
Serve with Chinese Mustard Sauce (see below) and duck sauce.
Chinese Mustard Sauce:
Mix 1/3 cup dry mustard with 1 tablespoon honey, 2 teaspoons vinegar and 1/4 cup cold water until well blended; refrigerate. Makes about 1/3 cup.
Chinese Pink Sauce Recipe?
Searching for the Chinese Pink (or) Shrimp Sauce recipe they serve here in Oregon. You dip Mar Far chicken or deep fried prawns in it. I love it on fried rice. I have seen a few recipes online but they just don't seem right.
I have came close mixing sweet and sour sauce and hot mustard together but something else is missing. Do you know what it is? ThanksChinese Pink Sauce Recipe?
Well, I'm Chinese and I've never heard of it...I think pink sauce is Americanized Chinese food...
Well, I searched "'pink sauce' Mar Far" on Google, and there's plenty of recipes, such as http://www.kitchenlink.com/mf/3/4372
I think the reason that you can't find quite the right recipe is because maybe you have a sort of regional pink sauce. If it is regional, ask whoever makes it how to make it. If not, go to the store and buy ten million packets :)
I'm a lover of duck sauce, myself.Chinese Pink Sauce Recipe?
this is very much an oregon thing and only in the chinese-american restaurants.
2 1/4 cups salad oil, 3/4 cup apple cider/rice/white vinegar, 1 cup ketchup, 1 1/2 teaspoons dry hot mustard, 1/2 teaspoon salt, Pasteurized egg product to equal one large egg, 1 cup sugar
We just call this "Chin Sauce", since we got the recipe from Chins in Roseburg. The recipe from Lunalti is the one I use as well.
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Shrimp With Chili Sauce Recipe - Chinese Shrimp Recipes - a Recipe for ...
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Shrimp with Lobster Sauce - Allrecipes
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shrimp withlobster sauce recipe | chinese recipes | recipes from China
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I have came close mixing sweet and sour sauce and hot mustard together but something else is missing. Do you know what it is? ThanksChinese Pink Sauce Recipe?
Well, I'm Chinese and I've never heard of it...I think pink sauce is Americanized Chinese food...
Well, I searched "'pink sauce' Mar Far" on Google, and there's plenty of recipes, such as http://www.kitchenlink.com/mf/3/4372
I think the reason that you can't find quite the right recipe is because maybe you have a sort of regional pink sauce. If it is regional, ask whoever makes it how to make it. If not, go to the store and buy ten million packets :)
I'm a lover of duck sauce, myself.Chinese Pink Sauce Recipe?
this is very much an oregon thing and only in the chinese-american restaurants.
2 1/4 cups salad oil, 3/4 cup apple cider/rice/white vinegar, 1 cup ketchup, 1 1/2 teaspoons dry hot mustard, 1/2 teaspoon salt, Pasteurized egg product to equal one large egg, 1 cup sugar
Report Abuse
Chinese Pink Sauce Recipe?We just call this "Chin Sauce", since we got the recipe from Chins in Roseburg. The recipe from Lunalti is the one I use as well.
Report Abuse
SPONSOR RESULTS
Chinese Sauce Recipe
www.KraftFoods.com - Find Chinese Recipes from Kraft Kitchens. Explore Food Ideas %26amp; Tips.
Recipe for Sauce
toolbar.alot.com/Recipes - Make The Perfect Sauce! Thousands of Recipes with Free Recipe Toolbar.
WEB RESULTSNoodles With Meat Sauce Recipe - Northern Chinese Recipes
... Meat Sauce Recipe - Northern Chinese Recipes. Chinese Cuisine ... Stir-fry until it loses its pink color and is nearly cooked through. Remove from the wok. ...chinesefood.about.com/od/noodles/r/no鈥?- 28k - Cached
Japanese Pink Sauce Recipe | Recipezaar
See other Japanese Pink Sauce Recipes. Low Protein Savory Sauces. Japanese Savory Sauces ... Menus using this recipe: DIY Chinese Buffet. I love to throw ...www.recipezaar.com/19861 - 37k - Cached
Shrimp With Chili Sauce Recipe - Chinese Shrimp Recipes - a Recipe for ...
... Recipes%26gt; Shrimp With Chili Sauce Recipe - Chinese Shrimp Recipes - a Recipe for ... Get it smoking hot and stir the shrimp until it is pink and done. ...chinesefood.about.com/od/shrimprecipe鈥?- 29k - Cached
chinese pink dipping sauce - AsiaRecipe.com Discussion
AsiaRecipe.com Discussion %26gt; Food %26gt; Food recipes. chinese pink dipping sauce. Options ... does anyone have the recipe for the sweet pink sauce they give you at the ...asiarecipe.com/cgi/forum/index.php?sh鈥?- 33k - Cached
Shrimp with Lobster Sauce - Allrecipes
More Recipes Like This. Shrimp in Lobster Sauce. Crystal Shrimp with ... is chinese and owned a chinese restaurant and this is a certifiable great recipe! ...allrecipes.com/Recipe/Shrimp-with-Lob鈥?- 57k - Cached
Chinese Food Recipes - Free Chinese Recipe for Shrimp in Lobster Sauce
... Chinese food with these free Chinese recipes! Delicious easy-to-follow Chinese seafood recipes. Chinese recipe for ... morsels are no longer pink, about 3 mins. ...chinesefood-recipes.com/.../shrimp_in鈥?- 31k - Cached
Stir-Fried Shrimp With Lobster Sauce Recipe - Chinese Seafood Recipes ...
... Lobster Sauce Recipe - Chinese Seafood from the epicurean.com user contributed recipes exchange ... outside turns 60% opaque and pink, about 20 seconds. ...recipes.epicurean.com/recipe/3730/sti鈥?- 16k - Cached
shrimp withlobster sauce recipe | chinese recipes | recipes from China
chinese recipes online from all over China, including our shrimp withlobster sauce recipe. ... Cover and cook until shrimp are pink, about 2 minutes. ...www.razzledazzlerecipes.com/chinese-r鈥?- 6k - Cached
Recipes: Chinese: Shrimp in Chinese Lobster Sauce recipe
Chinese: Shrimp in Chinese Lobster Sauce recipe. Recipe from RecipeLand.com. Find thousands of recipes ... the morsels are no longer pink, about 3 minutes. ...www.recipeland.com/recipe/5220 - 16k - Cached
Chinese Pork Radicchio Wraps with Hot-Sweet Dipping Sauce Recipe - Pork ...
... the most popular recipes, best chicken and beef recipes, and every course from ... part reaches 150掳, about 30 minutes (meat should be slightly pink; cut to check) ...find.myrecipes.com/food/recipefinder.鈥?- 37k
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Looking for the Aussie Chinese Restaurant Curry Beef recipe?
I'm from a small country town and use to the Outback Aussie Chinese. I have become fond of the green/yellow Curry with Beef and I am looking to find a recipe for the paste and use that will come close to that.
I'm told that curry isn't Chinese, but more Thai, but most Chinese Restaurants have it.Looking for the Aussie Chinese Restaurant Curry Beef recipe?
Curry just means a blend of seasonings, its not unique to a single culture. If it was a green curry, probably it was Thai. There are also red curries that occur in lots of Asian cultures, along with yellow curries. If you're looking for a good green curry, check the website below out. Its an awesome Thai recipe site, and you can order what you need to cook it too.
I'm told that curry isn't Chinese, but more Thai, but most Chinese Restaurants have it.Looking for the Aussie Chinese Restaurant Curry Beef recipe?
Curry just means a blend of seasonings, its not unique to a single culture. If it was a green curry, probably it was Thai. There are also red curries that occur in lots of Asian cultures, along with yellow curries. If you're looking for a good green curry, check the website below out. Its an awesome Thai recipe site, and you can order what you need to cook it too.
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