Recipes Chinese
Kiwi-Orange Salsa
Combine.
(by user) Almond Chicken
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3"
long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger,
and garlic together. Place chicken in marinade, turning to coat. Marinate
at least one hour, turning chicken after half an hour.
(by user) BBQ PORK LO MEIN
1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside 2.
Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir
fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork,
Stir fry 2 min 4.
(by user) BLACK BEANS WITH BEAN CURD
Soak dried beans. Boil until tender. Drain & mash.
Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu
into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30
seconds. Add black beans, tofu & mashed red beans. Cook gently for 5
mi
(by user) CHICKEN AND SWEET PEPPER STIR-FRY
* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl;
stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or
large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, s
(by user) CHICKEN CURRY KABOBS ON RICE
Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours,
turning occasionally.
Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread
chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss
rice with tomato and green onions. Ser
(by user) Chicken Wings in Five Spice
Cut each wing into 3 logical pieces. Save the tips for soup and use only
the 2 meatier parts for this recipe. Prepare the marinade and marinate the
wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour.
Deep-fry at 360 F until golden brown, about 5 minutes.
(by user) Chicken-Shrimp Egg Rolls
Use eggroll skins of about 6-1/2 by 7 inches
1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3
minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use
low-sodium soy sauce if you wish.)
2. To make rolls, spread 1 tablespoon filling a
(by user) BEEF CHOW FUN
Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and
mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add
2 T of the peanut oil. Toss the noodles about in the oil until they are
very hot and begin to color just a bit on the edges. Remove t
(by user) TAG: peanut, noodles, ,
Chinese Eggs
Melt butter with soy sauce in a skillet. Add eggs and cook gently
for 5 minutes, basting and turning all the time until the eggs become dark
brown.
Slice eggs on serving plate. Drizzle with sesame oil and sprinkle
with chopped green onion.
(by user) Chinese Fried Rice
In a skillet, cook bacon until brown, but not overly crisp. Remove
bacon, pour off all but 4 tablespoons of fat. In fat, saute onions,
peppers, and celery until limp. Add cooked rice and saute the rice until
it browns. Add eggs, soy sauce, and shrimp, if desired. Saute for 5
(by user) TAG: saute, ,
CHICKEN CHOWED WITH BLACK BEANS
Cut the chicken and soak in the marinade for 15 minutes. Heat a wok and
add 2 T of the oil. Drain the marinade from the chicken and reserve.
Brown the chicken pieces well in the wok, then remove and set aside. Drain
the oil from the wok and discard. Heat the wok again and add t
(by user) TAG: chicken, marinade, ,
CHINESE MAPO TOFU
Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are
available at Asian markets and some supermarkets with large Asian
specialty sections.
Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red
Chili Sauce with Garlic and ground po
(by user) TAG: sauce, garlic, ,
Chinese Pepper Chicken
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce,
garlic, ginger root and cornstarch. Toss chicken in sauce to coat and
marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook
peppers and celery over high heat, stirring frequently until softened.
(by user) TAG: chicken, minutes, ,
Chinese Dry Marinade
Combine ingredients and use for marinade for spare ribs and pork.
(by user) Advertisements |
CHINESE PEPPER STEAK COCA-COLA
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or unt
(by user) Chinese Garlic Ginger Sauce
This is the sauce I use on broccoli chicken. If you want more of a ginger
and garlic taste I would add garlic and ginger in with the chicken (or
whatever meat you are using for the dish).
Wisk the above ingredients together and pour over stir fried chicken and
brocco
(by user) Chinese Sauce
The sauce that my Chinese friend showed me to make contained these
ingredients. You can play with the ingredients to get the taste and
consistency you want. Use more soysauce than vinegar. You can also put
in a bit of sesame oil if you like. Ming told me she never makes it the
(by user) CHINESE PEPPER STEAK - WITH COKE
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or unt
(by user) Chinese Pot Roast
eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry
Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1
hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or
until Beef is tender. Combine cornstarch and /4 cup Water. Re
(by user) Chow Mein with Shrimp and Pork
Drop noodles into boiling water and boil for five minutes. Rinse under
cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt
and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they
turn pink, about 1 minute. Remove.
Heat 2 T oil to 40
(by user) COOK UP AN ORIENTAL HOT POT
Oriental Hot Pot
Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large
tray or platter; use a bowl for spinach. Set out dunking sauces. Provide
Bamboo tongs, chopsticks or long-handled for
(by user) EIGHT JEWEL CHICKEN
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add
some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8
jewels (onions first, bok choy leaves last) Add sauce, let it begin to
bubble, thicken Serve,
(by user) Empress Chicken Wings
Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium h
(by user) FRIED CHICKEN SLICES WITH LEMON SAUCE
1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2
inch-long thin slices. Marinate with the salt, wine, soy sauce,
cornstarch, water, egg yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of
(by user) FRIED SPARE RIBS WITH HONEY
1. Cut the ribs between the bones into single pieces. Heat the sugar,
vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate
for at least one hour. 2. Heat the oil in a large wok. Add the ribs and
fry for 5 minutes or until golden brown. Turn off heat and all
(by user) Fried Won-Tons
In wok, combine ground beef and pork, carrots and onions. Cook over
medium heat. As meat begins to brown, add remaining vegetables, soy sauce,
and sugar. Continue cooking until vegetables are tender and liquid has
mostly evaporated. Combine cornstarch with rice, wine and 2 tab
(by user) Hoisin Chicken Stir Fry
1. Cut skinned and boneless chicken breasts into bite-sized pieces.
Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh
ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for
up to 1 hour, turning bag occasionally.
2. Cut both pep
(by user) HUNAN BLEND
Brown chicken, skin side down, in an ungreased non-stick skillet or
chicken fryer. Drain and discard chicken fat. Blot chicken with paper
towel, remove skin, and return to the pan, skin side up. Add remaining
ingredients except the low calorie sweetener. Cover and simmer, stirr
(by user) Microwave Char Siu
Slice pork into pieces about 2" x 6". Combine all the ingredients and
marinate overnight. Arrange five or six pieces of pork in a single layer,
fat side down on a microwave roasting rack in a flat glass baking dish.
Microwave on HIGH for 10 minutes; turn pork, fat side up, and
(by user) Fried Rice with Eggs
1 small can, sizes vary
** Add cooked chicken or beef instead of pork if preferred. Use up to 2
cups.
Heat the oil in skillet; add onions, green peppers and mushrooms.
Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy
sauce. Lower heat
(by user) KANG BOA CHICKEN
Deep fry peanuts until golden and crunchy.
Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and
white pepper to taste. Set aside to marinate for 30 minutes.
Add oil to wok and tilt pan to distribute. When temperature reaches 350,
add chicken
(by user) KUNG PAO
Cut green onions into 3/4" pieces.
Cut boned breast into small pieces. Mix cornstarch, soy, wine, and
slightly beaten egg white. Add remaining marinade ingredients and blend
well. Add chicken and marinate overnight in refrigerator.
Heat oil in wok. Add chicken
(by user) Sesame Chicken
Melt margarine with oil in baking pan. Allow to cool slightly but not
harden. In a paper bag, shake chicken in seasoned flour until coated. Then
roll pieces in oil in baking pan and arrange do that pieces do not touch.
Sprinkle with lemon juice and sesame seeds. Bake at 3
(by user) Sesame Chicken
Cut the chicken thighs in half across the bone.
Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make
a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut
oil at 375 until lightly browned. You can try substituting beef for the
chicke
(by user) Sesame chicken Thighs
Cut the chicken thighs in half across the bone.
Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make
a thick sauce for 1 Hr. Add the sesame seeds. Deep fry peices in peanut
oil at 375 until lightly browned. You can try substituting beef for the
chicke
(by user) SHRIMP SAUCE MIXED VEGETABLES AND SHREDDED CHICKEN
Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove
stems; slice caps in thin strips. Wash bell pepper; slice in half
lengthwise; slice in long, thin strips. Remove chicken meat from bone;
pick meat apart into shreds. Wash green onions; cut off roots and d
(by user) SICHUAN CASHEW CHICKEN
1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and
then in the cornstarch mixed with a pinch of salt. 2. heat some oil until
fairly hot and fry the diced chichen. drain. 3. slice the peppers in half
vertically. remove the seeds , stems and pith. cut into
(by user) Oriental Chicken Wings
Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.
(by user) Oriental Meatballs Crunch
Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper
and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2
tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles.
Fry in deep, hot fat until golden brown.
(by user)
Advertisements |