CHINESE RECIPES | Quick and Easy Chinese Noodle Soup By errenskitchen.com
A delicious soup with plenty of vibrant flavors that's made all in one pot. Once you try this recipe, you’ll never go back to the packaged soups again!
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 4 cups chicken stock 3 green onions finely sliced into rounds 1 tablespoon Oyster Sauce 1 tablespoon low sodium light Soy Sauce 1 tablespoon low sodium dark Soy Sauce 4 oz Dried Chinese noodles of your choice 4 leaves Bok Choy/pak choi sliced etc etc etc
Instructions:
In a large saucepan, heat the chicken stock and bring to a boil.
Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot
Slice the ginger and onions and roughly smash the garlic
Cut the pork belly into 2cm x 3cm chunks. (Don’t cut them up too thin else they will melt away into nothing!)
In a skillet or heavy bottomed pot, set the heat to medium and add in the pork belly to start browning it. (Be careful at this point. Pork belly splatters a lot! Use a lid as a shield to deflect some of that hot oil away from you :))
CHINESE RECIPES | Kung Pao Chicken By savorytooth.com
A low carb and keto friendly recipe for Kung Pao chicken with vegetables, peanuts, and a spicy sauce.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 1/2 pounds boneless skinless chicken breasts cut into 1/2-3/4 inch chunks 1 red bell pepper chopped 1 zucchini chopped 5 whole dried red chili peppers seeded and cut into small pieces 1 ounce chopped peanuts (about 1/4 cup) 2 tablespoons vegetable oil 3 tablespoons soy sauce 2 teaspoons corn starch 1/2 teaspoon black pepper etc
Instructions:
In a large bowl, combine all marinade ingredients, stirring until the corn starch is dissolved. Add chopped chicken and stir together until the marinade is mostly absorbed. Set aside for about 10 minutes.
In a small bowl, combine all sauce ingredients, stirring until well-mixed. Set aside.
Heat vegetable oil in a wide nonstick pan over medium-high heat for a few minutes until hot. Add dried chilis and briefly stir them with the oil, about 15 seconds.
CHINESE RECIPES | Chinese BBQ Pork By afamilyfeast.com
Skip the take-out and make this delicious dish at home!
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: ½ cup honey 3 tablespoons brown sugar ½ cup Hoisin sauce 2 teaspoons 5-spice powder 2 tablespoons red food color 4 teaspoons vegetable oil ¼ cup sherry or Sake ¼ cup tomato paste ¼ cup soy sauce 4 pound boneless pork butt, also called pork shoulder
Instructions:
In a medium sauce pan, mix the honey, brown sugar, Hoisin sauce, 5-spice powder, red food coloring, vegetable oil, sherry, tomato paste and soy sauce and heat to a simmer and cook three minutes then remove and cool completely.
While the marinade is cooling, remove any visible fat or gristle from the pork. There are two methods to cutting it up. Either cut along the natural lines and remove fat between each piece or simply cut in half the long way then each half in half again the long way so you have four log shaped pieces. I chose the first method so I could use the small pieces for some other Chinese dishes and the large pieces for this dish, but totally up to you.
Place the meat in a gallon zip lock bag with the cooled marinade and marinate at least one day and up to four days ahead. This isn’t like a brine where the length of time in the mixture usually would not surpass 12-24 hours, this is a marinade and the meat can stay refrigerated in the marinade for up to four days.
CHINESE RECIPES | Mongolian Beef By dinnerthendessert.com
Mongolian Beef that's easy to make in just 30 minutes, crispy, sweet and full of garlic and ginger flavors you love from your favorite Chinese restaurant.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pound flank steak 1/4 cup cornstarch 1/4 cup canola oil oil 2 teaspoons fresh ginger minced 1 tablespoon garlic minced 1/3 cup lite soy sauce low sodium 1/3 cup water 1/2 cup dark brown sugar 4 stalks scallions green parts only, cut into 2 inch pieces etc
Instructions:
Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and add it to a ziploc bag with the cornstarch.
Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit.
Add the canola oil to a large frying pan and heat on medium high heat.
CHINESE RECIPES | Chinese Sweet and Sour Sauce By chinasichuanfood.com
All-purpose Chinese sweet and sour sauce, for around 500g food or a small rice bowl of dipping sauce! How to use it, add your fried chicken, pork, fish, shrimp, tofu and whatever you want before or after adding water starch!
Prep time: Cook time: Total time:
Yield: 1 Servings
Ingredients: 2 middle size garlic cloves , minced 1 tsp. minced ginger 1 tsp. green onion white 2 tbsp. vegetable oil 4 tbsp. ketchup 8 tbsp. water , 1/2 cup of water 1/2 tbsp. rice vinegar 1 tbsp. sugar 1 tbsp. light soy sauce a small pinch of salt if needed
Instructions:
Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry for around 2 minutes or until aroma with low fire.
Then pour the basic sauce to the wok, bring all the content to a boiling. And add water starch in. Keep on stirring in the process.
CHINESE RECIPES | Chicken Parm Pizza By campbells.com
This quick and easy pizza combines two all time favorites in one fantastic recipe that’s all about flavor. Start by slathering on our delicious sauce that’s packed with farm fresh ingredients, top with cooked chicken and fresh mozzarella. A sprinkle of bread crumbs adds the crunch you love in Chicken Parmesan and a touch of basil adds freshness.
Step 1 : Heat the oven to 400°F. Spread 1/2 cup sauce on the crust to within 1/4 inch of the edge. Arrange the chicken over the sauce. Drizzle with the remaining sauce. Arrange the mozzarella cheese over the chicken.
Step 2 : Stir the panko, Parmesan cheese and olive oil in a small bowl. Sprinkle the panko mixture on the pizza.
Step 3 : Place the pizza directly on the oven rack and bake for 12 minutes or until the cheese is melted. Sprinkle with the basil.
CHINESE RECIPES | Kung Pao Shrimp Recipe By rasamalaysia.com
Kung Pao Shrimp recipe that is super easy to make at home, less than 30 minutes but much better and healthier than Kung Pao Shrimp takeout from restaurants.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 tablespoons oil 1- inch piece ginger peeled and thinly sliced 1/4 onion quartered 1/2 green bell pepper cut into pieces 10 mini dried red chilies use half of the quantity if your dried chilies are regular or longer size 12-15 big shrimp shelled, peeled and deveined 1/4 cup roasted peanuts 3 stalks scallions use the white parts only 2 tablespoons soy sauce etc
Instructions:
Mix the Kung Pao sauce ingredients and set aside.
Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.
When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.
CHINESE RECIPES | Keto Crab Ragoons By craftymorning.com
These keto cheese crab ragoons will satisfy your craving for the real ones at the restaurants with way less carbs! They were thought of by Deserae Morin!
Yield: 1 Servings
Ingredients: Cream cheese Crab meat real, not soy Garlic powder Green onions Mozzarella cheese etc etc etc etc etc
Instructions:
Mix together all the cream cheese, crab meat, garlic powder, and green onion. For the ragoon part, it's fried mozzarella cheese - brown both sides, dollop on some rangoon filling, fold while still warm. Enjoy!
CHINESE RECIPES | 30 Minute Ginger Beef By favfamilyrecipes.com
This General Tso's Chicken is full of incredible flavor. It is a delicious, lightly fried Chinese-style chicken that is crispy, sweet, and slightly spicy.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 lb. chicken breasts cut into 1 inch pieces 1-2 c. flour for dredging oil for frying 1/4 c. sugar 1/4 c. soy sauce 1/4 c. unsweetened pineapple juice 1/4 c. white vinegar 2 cloves garlic crushed 1 tsp. fresh ginger finely grated 1/4 tsp. cayenne pepper
Instructions:
Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil.
Sprinkle cayenne over the chicken and keep warm on low heat.
Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently.
CHINESE RECIPES | 30 Minute Ginger Beef By yummly.com
Tenderized cuts of beef, fried until crispy, and coated in a garlic and ginger sauce – 30 Minute Ginger Beef is an inexpensive dinner the whole family will love!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pound skirt steak (sliced thinly) 3 cloves garlic (minced) 2 teaspoons fresh ginger (grated) 2 cups carrots (julienned) 1/2 cup white onion (finely chopped) 1/2 cup soy sauce 1/4 cup white vinegar 2 tablespoons sesame oil 1/4 cup vegetable oil (plus more for frying) 1/2 teaspoon black pepper
Instructions:
Toss the skirt steak with the corn starch in a large bowl and set aside.
CHINESE RECIPES | Easy Sweet And Sour Chicken By tipbuzz.com
Sweet and Sour Chicken has the most delicious crispy chicken with chunks of onion, bell pepper and pineapple in a homemade sweet and sour sauce. Serve on top of rice for a quick weeknight dinner.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 large chicken thighs , boneless and skinless 1 teaspoon salt 1/2 cup cornstarch 1 1/2 cups flour 1 egg beaten 1 tablespoon oil 1 ¼ cups water 3-4 cups vegetable oil for frying depending on the size of your pan etc etc
Instructions:
Cut chicken into 1-inch cubes.
In a large bowl, mix together cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water. Whisk until smooth. The mixture will be thick like pancake batter.
Add the chicken cubes to the mixture and marinate for about 60 minutes in the refrigerator.
CHINESE RECIPES | Chinese Spring Rolls Recipe By steamykitchen.com
Authentic Chinese Spring Rolls Recipe from Steamy Kitchen.
Prep time: Cook time: Total time:
Yield: 50 Servings
Ingredients: 1 tablespoon soy sauce 1 teaspoon rice wine or white wine 1/4 teaspoon freshly ground black pepper 1 teaspoon cornstarch 1 pound ground chicken 2 tablespoons cooking oil divided 2 cloves garlic finely minced 1 teaspoon grated fresh ginger 1-2 stalks green onion chopped 1/2 head of small cabbage about 8 ounces, shredded
Instructions:
In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).
Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.
Wipe the wok clean and turn heat to medium. When just starting to get hot, swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics. Add in the carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken back into the wok, stir well. Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.
CHINESE RECIPES | Chicken Lo Mein Restaurant Style By veganerezepte.eu
Ich wollte schon so lange einen asiatischen Glasnudelsalat machen, aber irgendwie hat sich nie die Gelegenheit ergeben. An meinem Geburtstag im August haben eine.
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 250 grams of glass noodles 1 piece of lime 7 tablespoons of soy sauce if necessary gluten-free (eg Tamari) 3 teaspoons agave syrup * 1 teaspoon Sriracha sauce 1 tablespoon of sesame oil * 2 tablespoons sesame black 100 grams of peanuts 1 piece of carrots 2-3 pieces of spring onions
Instructions:
Put the glass noodles in a bowl and soak in hot water for about 15 minutes. Drain and drain well.
Roast the peanuts in a pan without fat. Then place in a bowl to the side. Now put the sesame in the same pan and roast briefly. Afterwards also store in a bowl.
Peel the carrot and cut into pins about 3 cm long. Wash the spring onions, remove the root and cut everything into fine rings.
CHINESE RECIPES | Chicken Lo Mein Restaurant Style By thewoksoflife.com
This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 8 oz. boneless skinless chicken thighs, cut into thin strips 2 teaspoons cornstarch 2 teaspoons water 2 teaspoons oil, plus more for cooking 1 clove garlic, minced 4 cups shredded cabbage 2 medium carrots, julienned 1 tablespoon shaoxing wine or dry sherry cooking wine 16 oz. fresh lo mein egg noodles etc
Instructions:
If using fresh lo mein noodles, be sure to follow the directions on the noodle package that you purchase. Basically boil your lo mein noodles in about 2 quarts of water until they are just cooked or al dente, dump them into a colander, give them a quick rinse in warm water and let drain thoroughly. If you’re lucky enough to find them, get the cooked lo mein noodles that are now readily available today from Asian grocery stores which don’t require boiling!! Some readers used uncooked lo mein noodles without pre-cooking them first and ruined their dish so don't make that mistake!
In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, return to the marinade bowl, and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying.
Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
CHINESE RECIPES | Ma Po Tofu Recipe – The REAL Deal By thewoksoflife.com
This ma po tofu is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional ma po tofu that you get in the restaurants.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: ½ cup oil, divided Small handful of fresh or dried red chili peppers (I used both!), thinly sliced for fresh and roughly chopped for dried 1½ tablespoons Sichuan peppercorns, crushed (half chunky, half powdery) (Update: some of our readers have noted that the Sichuan peppercorns can be very strong in this dish; that's how we like it, but if you want a milder flavor, cut back to 1 tablespoon or even less, depending on your personal preference!) 3 tablespoons ginger, finely minced 3 tablespoons garlic, finely minced ½ cup or 8 oz. ground pork 1-2 tablespoons spicy bean sauce (less if you don’t like it too salty and a little more if you’re planning on demolishing this dish with a big bowl of rice) Water or chicken broth 1 package silken tofu, cut into 1.5” cubes 1½ teaspoons Corn Starch
Instructions:
First, we make the chili oil. If you have bottled chili oil, you can skip this step. Heat your wok or a small saucepan on low. Add ¼ cup of the oil and throw in the peppers. Stir occasionally until the oil is bright red. Make sure that the peppers don’t brown! Once the oil is red (or reddish) remove from heat and set aside. You can do this in advance and let it sit on the counter. The longer it sits, the redder it’ll get.
Heat the remaining ¼ cup of oil in your wok over medium heat. Add your Sichuan pepper corns and stir occasionally. Let them fry very gently. You want to release the flavors without browning the peppercorns. Once the peppercorns have cooked for 2-3 minutes, add the ginger. Turn up the heat to medium high in order to lightly fry the ginger. Then add the garlic. Stir 2-3 times, then turn up the heat and add the ground pork. Break up the meat and fry it until it’s cooked through.
Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of water or chicken broth to the wok and stir. Let this simmer for a minute or so. While that's happening, ready your tofu and also put a ¼ cup of water in a small bowl with your corn starch and mix it with a fork—make sure all the clumps are broken up.
CHINESE RECIPES | Teriyaki Chicken and Vegetables By realhousemoms.com
The homemade sweet and savory teriyaki sauce makes this recipe special. It’s made with ingredients that you probably already have in your pantry, but the flavor is so much better than what you’d buy at the store, and there are no preservatives either! Best of all, the sauce only takes 5 minutes to make, and you can even make it up to a week in advance and store it in the fridge for later use.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: ¼ cup soy sauce ½ cup water 2 teaspoons minced garlic 1 teaspoons minced ginger 2 tablespoons of honey 1 tablespoon brown sugar 2 teaspoons toasted sesame oil 1 tablespoon + 1 teaspoon cornstarch etc etc
Instructions:
Place the soy sauce, water, garlic, ginger, honey, brown sugar and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the broccoli and red peppers and season with salt and pepper. Cook for 4-5 minutes or until the vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp & tender, remove them from the pan and set aside; cover to keep warm.
CHINESE RECIPES | Dragon Chicken Recipe – Restaurant Style By yummytummyaarthi.com
I tasted this in a restaurant called as lynns. It is to die for, tasted so heavenly. As i was enjoying it, i tried to identify some of the ingredients which they have added in it. And the next day i tried it. And to my surprise it turned out so yummy.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: Dark Soya Sauce – 2 tsp Red Chilli Paste – 1 tblspn (ground up dry red chilli) Egg – 1 All Purpose Flour / Maida – 1/2 cup Corn Flour / Corn Starch – 1/4 cup Ginger Garlic Paste – 1 tblspn Salt to taste Pepper – 1 tsp Ajinomoto / Msg – 1 tsp (optional) etc
Instructions:
Take chicken in a bowl and add all the marination ingredients. Mix well and let it marinate for 15 mins. Now heat some oil for deepfrying. When the oil is hot drop the chicken in oil and fry till golden. Drain and set aside.
Now heat oil in a frying pan. Add in dry red chilli and cashews and fry till the cashew turn golden brown.
Now add in onions and bell peppers and toss well in the oil.
