Recipezaar: Chinese,Main Dish recipes

Another Kung Pao Chicken (Gluten-Free)

Wed, 27 May 2009 22:43:22 -0400

Found it here: http://manggy.blogspot.com/2007/10/kung-pao-chicken.html and just so happened to have all of the necessary ingredients. I liked this kung pao chicken more than the other similar recipes that I have tried, so I thought I'd post it. Don't let the long list of ingredients scare you off, it really comes together quickly. -- posted by Andrew Mollmann

Crock Pot Asian Shredded Beef/Pork

Mon, 01 Jun 2009 00:40:32 -0400

From http://crockpot365.blogspot.com/2009/05/crockpot-asian-shredded-beef-recipe.html, modified from Cooking Light's 2007 list of annual recipes. -- posted by Ifni

Dragon Noodles

Thu, 04 Jun 2009 10:22:19 -0400

This is my absolute FAVORITE when I go to Shakespeare's Tavern in Atlanta. It is served chilled but it has a bite to it so it is the perfect cool, but warm dish. It is very light like a salad almost. I like to trade out the egg noodles for thin spaghetti noodles. -- posted by DarlingNikki56

Corny Egg Drop Soup

Tue, 09 Jun 2009 01:20:55 -0400

Classic egg drop soup with corn, ham and water chestnuts! -- posted by Brooke the Cook in WI

Chinese Chicken Burgers With Rainbow Sesame Slaw-Contest Winner!

Wed, 10 Jun 2009 15:47:41 -0400

This is Brigitte Nguyen's $50,000 Grand Prize recipe in the 2009 National Chicken Cooking Contest put on by the National Chicken Council. Geared to big appetites, it could easily be turned into eight burgers rather than six. Cook them on the grill or in a frying pan if you prefer. As a shortcut, you could substitute 2 cups of already-grated cabbage for the julienned vegetables in the slaw. Look for Sriracha chile sauce on the Asian aisle of the supermarket. Any type of Asian chile sauce may be substituted. -- posted by Sharon123

Ginger Scented Honey Hoisin Chicken Thighs With Sesame

Thu, 11 Jun 2009 12:03:48 -0400

A yummy chicken recipe, submitted by Ruth Kendrick, Ogden, UT, and a 2009 Finalist in the Chicken Cooking contest put on by the National Chicken Council. -- posted by Sharon123

Grilled General Tso's Chicken

Fri, 12 Jun 2009 01:58:32 -0400

Since I am calorie counting, I took one of my family's favorite recipes and modified it to bring down the calories. If you cannot find rice wine, you can substitute Sherry, Madeira or Marsala. -- posted by Cooks4_6

Crock-Pot Sweet & Sour Tofu

Thu, 18 Jun 2009 01:30:21 -0400

This is a favorite of mine. -- posted by iPlayFlonkerton

Grilled Ginger Shrimp

Mon, 22 Jun 2009 12:29:09 -0400

Serve with plum sauce or a spicy-hot dipping sauce. Adapted from "Quick and Easy Chinese" by Nancie McDermott. (Prep time includes 30 minutes marinating time) Dried chili flakes are my addition. -- posted by dianegrapegrower

Peanut Butter Banana Bread

Tue, 23 Jun 2009 01:50:04 -0400

this is a delicious, kid-friendly snack or dessert. fabulous straight out of the oven topped with some butter. makes nice sandwiches and it travels well too. enjoy! =) -- posted by everything zen

Li Hung's Chop Suey

Tue, 23 Jun 2009 11:33:00 -0400

It turns out that chop suey is not the American creation it was once thought to be. Li Hung was a statesman of the Imperial Ching dynasty and the one that discovered this dish in the Kuang Tung district of China and brought it to light. Serve with steamed rice. From an old newspaper clipping. -- posted by Molly53

Sichuan Braised Cod

Fri, 26 Jun 2009 12:27:34 -0400

Very simple, spicy, low cholesterol dish. Not authentically Sichuan, but close enough. -- posted by Gandalf The White

Stir-Fried Ginger Beef With Broccoli

Sun, 28 Jun 2009 13:25:59 -0400

Really delicious and a great way to get your veggies! -- posted by Irmgard

Spiced Kung Pao Chicken

Mon, 29 Jun 2009 01:00:07 -0400

Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook. -- posted by kellychris

Tung Po Pork

Tue, 30 Jun 2009 01:32:22 -0400

A recipe from Madame Wong's Long-Life Chinese Cookbook. May be prepared ahead of time or frozen. -- posted by kellychris

Mr. Wang's Mongolian Beef

Wed, 01 Jul 2009 11:51:43 -0400

One of my favorite Chinese restaurants in the Birmingham area is Mr. Wang's in Homewood. Our newspaper recently printed this recipe for their Mongolian Beef. -- posted by mailbelle

Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu)

Fri, 03 Jul 2009 02:54:00 -0400

If you love PF Chang's Mongolian Beef, you'll love this vegan version. I make it for veg and non-veg people, and everyone agrees it's fantastic. I use organic and fresh versions of all of the ingredients. It's just better that way! Also, I have a big family, so this recipe makes a lot of food. Make it like it is and save some for lunches (it keeps well), or just make half the recipe if you don't want leftovers. -- posted by Mountain Bike Mom

Pan-Seared 5-Spice Tilapia W/ Hot-Orange-Ginger Sauce

Tue, 07 Jul 2009 11:07:57 -0400

Spice rubs are the perfect way to jazz up mild-flavored fish and poultry. This rub - a blend of spices, herbs, salt, sugar and oil - transforms into a falvorful crust when cooked. Here we brushed the tilapia with a combination of Chinese Five-Spice Powder, salt, cayenne pepper, and oil. A purchased blend of Chinese Five-Spice Powder or one you have made is great - either one will work. CuisineAtHome.com: Issue 73 February 2009 edition. With the sauce - vary the amount of red pepper flakes to adjust the heat of the sauce to your liking. -- posted by Manami

Red Cooked Chicken

Thu, 09 Jul 2009 13:38:28 -0400

From LHJ, March 1991. Red cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown colour. -- posted by TempR

Ally's Quick and Easy Vegetarian Sweet and Sour Chicken

Thu, 09 Jul 2009 17:10:27 -0400

I made this for my 16 year old sister Ally, who only weighs 80 pounds and has decided to become a vegetarian. Thank god I'm resourceful when it comes to cooking. This is a quick and easy way to get her to eat something that she used to love in her pre-veggie days. This will probably taste better and be healthier if it was made from scratch but since I have yet to cook with tofu, this will have to do. I'll make an addendum when I experiment some more. Brands names are key to cooking this. -- posted by Chef Mallory

Shanghai-Ish Cold Noodles

Tue, 21 Jul 2009 12:51:57 -0400

This is what your local Chinese restaurant's "sesame noodles" wish they could be... and probably a lot closer to what they originally were. Other additions/substitutions might include 1/2 c of any of the following: a plain Japanese-style omelet (tamago), cut in thin strips; corn kernels, frozen and thawed or fresh (if fresh, blanch for 1 minute first); cucumber, seeded and julienned; bell pepper, julienned and blanched for 1 minute; cooked chicken; chopped shrimp; roast pork; shredded duck. Avoid rice noodles, which tend to get hard when cold, or udon, which are simply too thick. Adapted from a recipe by Michele Humes at SeriousEats. http://tinyurl.com/mjphac Prep time includes 30 minutes refrigeration. -- posted by DrGaellon

Oyster Sauce on Chinese Broccoli/Gai Lan

Wed, 22 Jul 2009 11:13:01 -0400

healthynfresh website -- posted by Chef #1331552

Hotpot Dipping Ingredients (Sichuan)

Sat, 25 Jul 2009 02:45:21 -0400

Bascially, use your imagination ... almost any vegetable, meat or even seafood, can be used as a dipping ingredient. The key strategy is that each piece should essentially be bite-sized and will cook in a matter of 1-2 minutes at most. Some ingredients (e.g., mushrooms) can be used whole, while others (e.g., chicken breast, pieces of beef) should be sliced paper thin. This list is only a small set of suggestions. The number of servings is clearly unlimited, but I had to fill in a number ... -- posted by Gandalf The White

Plain Hotpot Broth (Sichuan) -- Bai Tang Lu

Sat, 25 Jul 2009 02:48:21 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or multiple broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu

Sat, 25 Jul 2009 02:48:56 -0400

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!! -- posted by Gandalf The White

Ming Tsai's Chicken Chow Mein My Way

Tue, 28 Jul 2009 02:25:21 -0400

Found this on another web site and just tried it. I actually used 5 packets of chicken ramen noodles instead of the lo mein noodles and chicken broth. I prepared them as directed, then used a slotted pasta spoon to remove the noodles to a cold bowl, leaving the broth behind. I then put 2 ladles of the "ramen" broth in the pan instead of the broth. The sambal oelek is hot, so cut back on it if you want less heat. I did not add salt because the ramen broth already contains some. -- posted by Cooks4_6

Homemade Chinese Food(Chicken Fingers and Rice)

Sun, 02 Aug 2009 17:27:17 -0400

Delicious meal for the whole family. Crunchy and tasty chicken fingers to go with the great tasting rice. Give a try and you won't be disappointed. -- posted by 1028942

Barbecued Pork

Thu, 06 Aug 2009 11:54:06 -0400

Capture the flavour of the Chinese butcher's barbecued pork, but without the high fat and salt content. Letting the meat sit in the liquid after simmering helps very lean cuts of meat to retain their moisture. Cooking Time does not include 4 hours marinate. Stephen Wong Recipe. -- posted by daisygrl64

Singapore Stir-Fried Noodles

Thu, 06 Aug 2009 12:08:30 -0400

Obviously of Southeast Asian roots, this dish is now on the menus of many Chinese restaurants everywhere. Its a good illustration of Chinese cooking as a growing craft-expanding and changing, ever eager to incorporate other ethnic ifluences in its repertoire. The Barbecued Pork called for in the recipe use "Recipe #229870" and for the Thickened Stock use "Recipe #229869" -- posted by daisygrl64

Chicken and Broccoli Stir-Fry (With Variations)

Wed, 12 Aug 2009 14:27:36 -0400

The recipe might look wordy and long but it is quite easy to follow and puts together rather quickly. You can use turkey breast in this if you like, or even shrimp. Just be aware the shrimp cooks faster than poultry and pull it off the heat just as it begins to curl. Tightly curled shrimp are really kind of tough and stringy. -- posted by Sue L

Chicken Fried Rice

Wed, 12 Aug 2009 15:03:42 -0400

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste. -- posted by Sue L

Chinese Five Spice Lacquered Chicken

Thu, 13 Aug 2009 11:10:20 -0400

A wonderful recipe adapted from Food Network Kitchens cookbook. Chicken is universally cooked all over the globe. Try this Chinese version! -- posted by Sharon123

Pepper Steak

Mon, 17 Aug 2009 02:32:30 -0400

a really good version of an old chinese dish! enjoy -- posted by USN Chef CVN 70

Lemon Chicken

Tue, 18 Aug 2009 03:40:28 -0400

I've been going thru old cookbooks lately and found a Betty Crocker Chinese booklet from 1981. I love lemon chicken and this recipe sounds good and the photo looks like what I've ordered from restaurants. It also has directions on how to make this a day ahead. I've posted this the way the recipe was written, but I think I'll just try it with skinless, boneless, chicken breasts, lol. -- posted by lazyme

Lo Mein

Tue, 18 Aug 2009 03:41:05 -0400

From Betty Crocker Chinese, this sounds really good. The prep time includes marinating time. -- posted by lazyme

Stir-Fried Pork With Straw Mushrooms

Tue, 18 Aug 2009 03:41:33 -0400

From Betty Crocker Chinese, this looks good. Prep time includes marinating time and there are also reheating directions. -- posted by lazyme

Stir-Fried Pork With Sweet and Sour Sauce

Tue, 18 Aug 2009 03:42:18 -0400

From Betty Crocker Chinese, this sounds good. Prep time includes the marinating time. -- posted by lazyme

Stir-Fried Noodles and Beef

Tue, 18 Aug 2009 03:42:41 -0400

From Betty Crocker Chinese, this sounds good too. Prep time includes time to marinate. -- posted by lazyme

Chinese Eggs and Tomatoes

Fri, 21 Aug 2009 12:11:48 -0400

This classic Chinese dish is so simple, but full of flavor! It's one of my favorites, and I order it with nearly every meal in China. You can have this as a side dish, or even a main dish over rice. There are a few different ways to make this; but this way is my personal favorite. Don't be afraid to throw in some ground pork, cumin seeds, more or less eggs or tomatoes, etc. I will frequently drizzle sesame oil on top of the finished dish. -- posted by Mrs.R

Garlic Pepper Fried Rice W/ Beef or Chicken

Sun, 06 Sep 2009 20:05:01 -0400

This is my adaptation to Bobbie rice's Fried Rice recipe (http://www.recipezaar.com/Fried-Rice-8594). It's a good recipe, but it was missing two of my favorite flavors, garlic and red pepper. -- posted by ATM 67

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Dan Dan Mian - Sichuan Spicy Noodles

Mon, 14 Sep 2009 16:38:08 -0400

I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I'll only put in 1/2tsp. The recipe below reflects this. -- posted by Andrew Mollmann

Favorite Pork Fried Rice

Mon, 14 Sep 2009 17:49:46 -0400

Needed a recipe to use up my leftover Recipe #238438, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice. -- posted by KissKiss

Leftovers Chicken Fried Rice

Tue, 15 Sep 2009 15:40:22 -0400

This recipe uses leftover baked chicken breasts and rice with vegetables to create a whole new meal the next day. You can also replace the chicken with leftover ham and it works very nicely. -- posted by Rebecca Farlow

Chinese Garlic Flavor Eggplant

Wed, 16 Sep 2009 14:08:02 -0400

http://www.chinesefooddiy.com/Lowfat_Eggplant_Garlic_Sauce.htm -- posted by Ms. Carolina

Mongolian Pot Pies

Wed, 16 Sep 2009 17:47:21 -0400

This recipe came from the Pillsbury Annual cookbook for 2009. we eat steak once a week so it's easy to get bored of it, but this is a great, unique and easy way to serve steak -- posted by GingerlyJ

Beef Strips With Hot Chile

Mon, 21 Sep 2009 01:18:50 -0400

The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended. Recipe from www.fiery-foods.com . Start the rice before slicing the beef & dinner can be on to table in under 30 minutes (a good dinner). -- posted by Buster's friend

Chicken Chow Mein

Mon, 21 Sep 2009 10:56:49 -0400

One of the Brit's favorite Chinese takeaway dishes. Combining chicken, noddles, vegetables and Chinese flavorings. -- posted by English_Rose

Di San Qian

Tue, 29 Sep 2009 10:59:51 -0400

I'm finally able to cook this fabulous Beijing dish at home! If you worry about those calories, feel free to use less oil, although the potatoes should be covered by it... -- posted by Granddaughter 1

Chinese Short Ribs (Crock Pot)

Sun, 04 Oct 2009 01:45:03 -0400

Recipe from Allyou: "This savory recipe calls for short ribs, a low-cost cut of beef. Fresh ginger gives the dish a hint of spice; if you dont use the entire ginger root, pop the rest in the freezer. Cost per serving: $1.58" -- posted by FeelinYummy

Szechuan Lychee Smoked Duck.

Sun, 04 Oct 2009 01:53:25 -0400

Very good -- posted by eaten.

Pork Tenderloin Stir-Fry With Tangerines and Chili Sauce

Mon, 05 Oct 2009 17:15:16 -0400

I got this recipe out of a Bon Appetit magazine and made it with Mandarin Oranges in a can since Tangerines aren't in season.. I served it over Rice, and my family LOVED it.. Easy to make, didn't take long at all, and was very yummy... -- posted by Chef #876619

Cashew Chicken

Fri, 09 Oct 2009 17:05:05 -0400

When your craving take-out but don't have much cash, it's cheaper to make this dish at home, and very simple too! -- posted by GingerlyJ

Spicy-Sweet Shrimp & Flavorful Vegetables

Mon, 12 Oct 2009 16:53:24 -0400

Tender shrimp and colorful vegetables with a tangy-sweet taste, and just a hint of heat make for a fast and delicious dinner any night of the week. Serve over Asian noodles or steaming rice. -- posted by Feast Your Eyes!

Ww Vegetable Chow Mein

Mon, 12 Oct 2009 16:56:32 -0400

7 point -- posted by Chef #1298498

General Tso's Chicken

Mon, 12 Oct 2009 17:56:57 -0400

A flowing sauce with a delicate chicken just makes you mouth water. -- posted by Chef #1411770

Ww Szechwan Pork

Tue, 13 Oct 2009 15:13:44 -0400

7 points -- posted by Chef #1298498

Ww Shanghai Chicken and Noodles

Tue, 13 Oct 2009 15:18:23 -0400

8 points -- posted by Chef #1298498

Ginger Chicken

Thu, 15 Oct 2009 16:15:10 -0400

A good oriental chicken it is the first recipe ive ever made and my family loved so enjoy -- posted by Chef #1415576

Al & Tipper Gore's Chinese Chicken With Walnuts

Mon, 19 Oct 2009 12:12:05 -0400

Not sure where I got this recipe, but it's become a staple in our house. Serve over rice. -- posted by windhorse23

Ginger Garlic Pork With Sizzling Rice

Mon, 19 Oct 2009 13:11:58 -0400

Recipe by Guy Fieri - looked very interesting and we tried it and I have to thank FoodNetwork Channel for having someone like Guy Fieri! I love to watch his programs about the drive-ins etc & I also enjoy watching his antics in the kitchen!!! Show: Guy's Big Bite Episode: Perfect Pork fo' Sizzle (Food Network). Recipe doesn't include cooling times and neither does it have the correct category for jasmine rice - I didn't say it was long grain rice!!!! -- posted by Manami

Rice Porridge (Congee) With Century Egg and Pork (Or Chicken)

Mon, 19 Oct 2009 15:08:33 -0400

I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!) -- posted by mlao77

Spiced Pineapple Pork

Wed, 21 Oct 2009 12:41:39 -0400

The classic combination of pork and pineapple lives on in this irresistable sweet and sour one pan dish. Serve with rice and chinese greens. -- posted by English_Rose

Sweet and Sour Anything

Fri, 30 Oct 2009 17:14:13 -0400

I wanted to make sweet and sour something, started out with one recipe, ended up adapting another, and in the end, had a very good sweet and sour vegetable dish, with some chicken for good measure, although quite frankly, it was fine with just the vegetables. So in this recipe, I give you just the veggies, but feel free to add meat ( I cut two chicken breasts in thin slices and stir-fried them, then added veggies to that), I'm adding a note on how to prepare pork if you choose to use that. Also, use whichever vegetables you have, so many lend themselves to chinese cuisine. I should add that you will need to make the marinade even if you don't use meat, since you will use it in your sauce. Please play with the recipe, that's what I did! I've given cooking time allowing for meat, it will be less if you omit the meat. The original recipe comes from The Australian Womens Weekly "Chinese Cooking Class Cookbook" -- posted by Karen Elizabeth

Sarasota's Chinese Chicken Salad

Sun, 08 Nov 2009 08:57:52 -0500

The dressing is what makes this salad great in my opinion. A few special ingredients like sesame oil and sesame seeds make this a great salad for a weeknight dinner. Make the dressing ahead the day before and then it is just a matter of sauteing the chicken and putting the salad together. This is a absolute favorite of mine. I often serve this to friends for a easy but really great dinner. -- posted by SarasotaCook

Mu Shu Chicken (Or Pork)

Thu, 12 Nov 2009 00:21:32 -0500

One of our favorite Asian dishes, especially when served with homemade Chinese pancakes! The meat needs to marinate anywhere from 15 minutes to 8 hours ahead of time. I like to use my recipe for recipe #399018 along with this. -- posted by The Wallaces

Red-Cooked Pork Chops

Sun, 15 Nov 2009 18:57:07 -0500

"Red" refers to a Chinese style of cooking where the food is cooked with soy sauce (the chops will turn red). Meat must marinate 2-4 hours. The original recipe called for 2 Tbsp minced onion in the marinade as well, but I leave them out as I don't like onions. -- posted by The Wallaces

Pan Fried Stir-Fried Salmon

Fri, 20 Nov 2009 01:35:55 -0500

A nice juicy pan fried salmon that is a wee bit spicy. -- posted by Nicola Kwan

Shrimp Egg Rolls

Mon, 23 Nov 2009 16:07:12 -0500

These are so wonderful! They are my new favorite food. I told my mom I was craving egg rolls and this is what she came up with. And they are so much easier to make than most egg roll recipes plus they consist of normal ingredients so you don't have to break the bank. -- posted by TheFountain5

Honey Soy Chicken Wings W/ Bok Choy

Mon, 23 Nov 2009 16:17:08 -0500

Crispy, oven baked chicken wings with a delicious asian inspired marinade. Serves 3. -- posted by katzluva

Pf Chang's Coconut Curry Vegetables

Mon, 23 Nov 2009 18:10:56 -0500

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home! -- posted by Wish I Could Cook

Chinese Pineapple Chicken With Cashew Nuts, Ginger, Spring Onion

Mon, 23 Nov 2009 23:10:58 -0500

This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. -- posted by robd16

Soy Sauce Chicken

Sat, 28 Nov 2009 15:05:23 -0500

From the magazine Super Food Ideas. Cooking time doesn't include standing time. Note that you can use either Chinese rice wine (Shao hsing) OR dry sherry. I found the rice wine at an Asian grocer's. -- posted by JustJanS

Vincent and Mary Price Chinese Style Purple Plum Duck

Sat, 28 Nov 2009 15:22:37 -0500

From the vintage cookbook "Come into the Kitchen Cook Book" (1969) by Mary and Vincent Price comes an old Chinese style recipe that seems to have been popular amongst cooks of the 1960s. The chapter "Westward Empire" features recipes from 1820 to 1890, and includes Purple Plum Duck. -- posted by Julesong

Vegetarian Party Dumplings

Tue, 08 Dec 2009 11:02:37 -0500

This is a easy recipe created and altered by a number of people. We use it when making dumplings for a party as a party. -- posted by mithrilbalrog

Dynasty Chow Funn Noodles

Wed, 09 Dec 2009 17:27:13 -0500

Got this recipe off the back of a package of Dynasty Chow Funn Noodles pack and tweaked it according to what I had in stock (the original recipe called for pork, but I used chicken breast instead). It came out well and was a quick change of pace for a weekday family dinner. I purchased the noodles from Hows supermarket - but it can probably be found at most generic American supermarket chains. -- posted by Fluffkins

Beijing-Style Pork & Shrimp Jiaozi (Chinese Dumplings)

Tue, 22 Dec 2009 12:14:06 -0500

I got this recipe from my old land lord in Beijing. He was a "lao Beijing ren" (native Beijinger), so his recipes are very authentic. He decided that my roommate and I needed to learn all the Beijing dishes, and thus took it upon himself to teach us. My friends and I like to have dumpling parties, where we get together and wrap dumplings and talk, which makes it not as labor intensive. -- posted by Spicy Little Sister

Mushroom Tofu Jiaozi (Chinese Dumplings)

Tue, 22 Dec 2009 12:17:57 -0500

This one is really good, and just so happens to be vegan/vegetarian! -- posted by Spicy Little Sister

Hui-Style Lamb Jiaozi (Chinese Dumplings)

Tue, 22 Dec 2009 12:20:55 -0500

The Hui minority in China is Muslim, naturally they don't eat pork like the Han Chinese. Because of this they make all kinds of delicious foods with lamb. I ate these in Xi'an and in Beijing. They can be served Chinese style on a plate, or in a bowl of the broth they're boiled in, topped with cilantro and chopped green chilis. -- posted by Spicy Little Sister

Tricolor Pepper Steak

Sun, 27 Dec 2009 20:06:54 -0500

Ellie Krieger's dinner for four under $10.00. The Food Network chef offers up a healthy steak dish - "Healthy Appetite with Ellie Kirieger" airs Saturday's at 8:30 am on Food Network.;) -- posted by Manami

Zesty Chili and Garlic Jumbo Shrimp Stir Fry

Mon, 04 Jan 2010 14:06:32 -0500

This stir fry is full of flavor and can be served up in a matter of minutes. Make sure you buy raw shrimp beacuse cooked ones will becaome chewy when re-cooked in this dish. -- posted by English_Rose

Chinese Bourbon Tofu

Tue, 05 Jan 2010 11:43:45 -0500

Derived from LinMarie's "Bourbon Chicken" recipe, this tofu, fried, cooked in sauce and served over rice, won't disappoint; at the moment its my favorite tofu recipe. IMPORTANT: To prepare the tofu to soak up the marinade, it must be drained and then pressed (between two plates with a weighted object on top) for about 30 minutes, flipping and draining off the water halfway through. The more water you can get out of it, the more marinade it'll soak up and the tastier it'll be! -- posted by Alexander Mar

Honey and Sesame Beef Noodles

Wed, 06 Jan 2010 10:02:38 -0500

The combination of honey and sesame is great in this dish. you can also add a few chili flakes if you like a little heat. This recipe is also easily halved for one. -- posted by English_Rose

Spicy Orange Chicken

Tue, 12 Jan 2010 15:40:50 -0500

This is a recipe I came across in a cook book, and I wanted to share it as it's simple but delicious. I can never find chili oil or dried chili peppers, so I just use crushed red pepper flakes instead. -- posted by Cypress

Chicken With Chinese Eggplant

Tue, 12 Jan 2010 17:26:28 -0500

This is a combination of a number of different recipes along with my own personal preference changes. The sauce has a slight kick, so if you have people who are squeamish about spicy heat, you may want to cut down on the hot sauce. -- posted by gadgetman0404

Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce

Fri, 15 Jan 2010 07:33:00 -0500

Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010. -- posted by Manami

Hoisin Chicken

Sat, 16 Jan 2010 11:24:28 -0500

Based on a recipe from my Chinese Cooking Class Cookbook. I think this is a great recipe that I sometimes serve over steamed rice. Regarding the TECHNIQUE TO CUT CHICKEN CHINESE-STYLE, it is recommended to use either a cleaver or poultry shears or a sharp knife to make easy work of it. -- posted by mersaydees

Chinese Barbecued Pork (Char Siu) - Cook's Illustrated

Sat, 16 Jan 2010 15:31:40 -0500

Published in Cook's Illustrated, March-April 2007. Pay close attention to the meat when broiling -- you are looking for it to darken and caramelize, not blacken. Serve with rice and vegetables. Leftover pork can be used in fried rice. -- posted by swissms

Mongolian Beef

Sun, 17 Jan 2010 09:22:20 -0500

This is out of the 2004 edition of the KCTS chefs cookbook. It was sent in by the head chef and owner Charley Lee of the Golden House Chinese Cuisine Restaurant. In Mukilteo, Washington. -- posted by TeresaS

Szechuan Noodles and Pork

Mon, 18 Jan 2010 00:51:48 -0500

Spicy Chinese food in less time than it takes to order and pick up takeout. -- posted by Cluich

Sliced Fish With Chinese Broccoli on White Rice

Tue, 19 Jan 2010 17:16:15 -0500

One of my favorite Chinese dishes at a restaurant in New York Citys Chinatown, is their Sliced Fish and Chinese Broccoli over rice. You can also order this dish with American broccoli, tofu or string beans. It is not a very expensive fish dish and has tasty soy sauce flavorand just right for one person. In this simple-to-make recipe I have added some ginger and serving for two people. Here is my take on this wholesome fish dish. -- posted by Skipper/Sy

Hoisin Chicken Thighs With Winter Squash

Thu, 21 Jan 2010 13:13:33 -0500

An tasty and easy intercultural recipe courtesy of our local supermarket's (Hannaford) monthly cooking magazine. I think I might add a pinch of cayenne next time: a little hot would contrast nicely with the sweet of both the hoisin and the squash. -- posted by L'ecole

Steph's Asian / Southern Fusion Ribs.

Tue, 26 Jan 2010 12:11:49 -0500

Ribs ! That don't need hours to marinade ! -- posted by Dipps

Szechuan Pork With Bok Choy

Wed, 27 Jan 2010 12:19:20 -0500

Simple and stylish supper. Time does not include marinating. -- posted by English_Rose

Taiwanese Spaghetti

Thu, 28 Jan 2010 13:26:45 -0500

I recently started dabbling in Taiwanese cuisine and came across this recipe that is commonly made in Taiwan, comparable to the American spaghetti and meatballs made for children here in the States. It's considered a comfort food, served on either rice or Japanese somen noodles. It has a sweet taste to it so children like it, and you can make it with or without tofu. It is also traditionally served with sliced cucumber, but I have found that it doesn't make that much of a different to the food. It is usually made with ground pork, but I avoid pork so I have only had it using turkey. I imagine it probably tastes just as good with ground beef as well. I will post my somen noodle sauce recipe soon, too - it tastes much better than plain somen noodles. -- posted by Fluffkins

Healthy Sesame Chicken

Thu, 04 Feb 2010 16:15:21 -0500

Restaurant style sesame chicken with out the extra fat and calories. -- posted by Parvulus

Spicy Scallop and Snow Pea Stir-Fry

Thu, 04 Feb 2010 17:23:20 -0500

It's scallops season here in Maine! Our local supermarket chain (Hannaford's) included the following recipe in their monthly magazine. Outstanding! -- posted by L'ecole

Uyghur Polo (Pilaf)

Fri, 05 Feb 2010 08:53:02 -0500

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious. -- posted by mpevans

Skewered Beef With Cabbage and Water Chestnuts

Sat, 06 Feb 2010 13:26:32 -0500

For something special, try these steak skewers seasoned with Chinese spices. -- posted by English_Rose

Steamed Taiwanese Meatloaf

Mon, 08 Feb 2010 12:18:14 -0500

Got this recipe from my friend's mom, who makes it with pork. I haven't tried it with the pork, only turkey. Kids love this recipe - it goes well over rice. Best part is that it takes no time at all to make. On days when I don't have time, I simply mix everything together beforehand, cover it in saran wrap and throw the Corel bowl (which I can put directly into a steamer) into the fridge until 30 minutes before dinner time. To avoid using the chicken bouillon I have tried using chicken broth, but I really see no difference in taste. So I normally just make it using water and skipping the chicken bouillon altogether. -- posted by Fluffkins