Recipezaar: Cantonese,Main Dish recipes

Cantonese Stir-fried Lover's Shrimp

Sat, 04 May 2002 16:36:31 -0400

Shrimp with two different flavors, divided in half on a serving platter, makes a striking presentation and can be very romantic. -- posted by Sue L

Rice with beef and eggs

Sun, 07 Jul 2002 19:25:13 -0400

My mom likes to cook it and we love it. It's simple and easy. If you do not have much time to prepare a meal, this can be a choice. -- posted by Rita Wu

Steamed tofu with pork

Thu, 15 Aug 2002 18:47:02 -0400

A healthy Cantonese dish suitable for both young and old. It is easy to digest. Both tofu and pork are rich in protein that they are very nutritious. You can cook other Chinese dishes and serve with rice. Try it! -- posted by Rita Wu

Steamed Jelly Eggs

Mon, 19 Aug 2002 18:11:56 -0400

Common Cantonese dish well-known among all families. Its taste is fluffy and tender. This dish is simple and cheap. Both suitable for the old and kids. Try it -- You can add what you like inside the eggs such as meat, shrimps, mushrooms or anything else. -- posted by Rita Wu

Brooklyn Wiseguy-Cantonese Beef With Oyster Sauce

Mon, 26 Aug 2002 19:12:39 -0400

This is the story: A certain Chinese restaurant in Brooklyn was known to be frequented by "wiseguys". One wiseguy in particular (let's call him Joey) was very fond of the classic Beef with Oyster Sauce, although he often kidded the owner about the thin sliced "mystery meat" it was served with. "Don't youse guys ever feel like a nice steak?" was the usual question. Eager to please his patrons, the owner instructed the chef to prepare the dish in this manner, as a surprise for Joey. Realising a knife would be needed to cut the steak, a waiter was told to bring one to the table before serving, as knives aren't part of a usual place setting in Chinese restaurants. The waiter, new and somewhat intimidated by the wiseguys, nervously handed the knife directly to Joey. Joey eyeballed the knife, and looked up at the waiter. "Are youse expecting trouble tonight?" Preparing this dish is no trouble at all. -- posted by labouchet

Cantonese family stir fried vegetables

Mon, 02 Sep 2002 19:22:09 -0400

Chinese people do not eat raw vegetables. We cook them. You can add meat or mushrooms to the dish. This is very flexible. I would just like to introduce this to people worldwide. -- posted by Rita Wu

Chinese Chicken

Mon, 16 Sep 2002 18:01:27 -0400

Delicious marinated chicken. -- posted by MsKittyKat

Cantonese Duck

Sat, 21 Sep 2002 00:00:50 -0400

Posted in reply to a message board request for duck recipes. I don't know how authentic this recipe is, but its yummy just the same. -- posted by Dee514

Easy Pineapple Chicken

Thu, 10 Oct 2002 22:20:55 -0400

Has the kind of flavor both kids and adults love! Cooks really fast. -- posted by Sue L

Shrimp Lo Mein

Tue, 29 Oct 2002 22:22:01 -0500

The Chinese classic shrimp and noodle dish. Prep time includes time to chill the noodles. -- posted by Sue L

Crock Pot Cantonese Dinner

Mon, 11 Nov 2002 20:02:33 -0500

If you feel like a Chinese type dinner, this is a good one. -- posted by MizzNezz

Cantonese Casserole

Mon, 09 Dec 2002 21:35:26 -0500

Recipe came from a search, by request. -- posted by Gigi

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Leftover Roast Beef Spicy Salad

Wed, 08 Jan 2003 20:16:12 -0500

Had way too much of roast beef one time, and whipped this salad up to make up for the amount of meat I had consumed, and the lack of vegetables in a diet. It worked so well, I have started making extra roast beef, just so that I could have heaps of leftovers for this wonderful salad. -- posted by KitchenManiac

Cantonese Sweet and Sour Pork

Sun, 09 Feb 2003 20:01:40 -0500

Here's a nice dish to serve with rice-enjoy! -- posted by DiB's

Asian Shrimp and Lobster Sauce

Sat, 27 Mar 2004 19:59:52 -0500

Served over rice - yummy!! Cannot figure out why it's called "lobster" when there isn't any lobster in it?! Maybe it's served with lobster?! Doesn't matter because it is dee-lish. Better than takeout. -- posted by Chefiebig

Chilli Crusted Chicken Noodles

Sat, 03 Jul 2004 20:00:15 -0400

This NEVER goes wrong, is quick, easy and healthy. On the table in 15 minutes. Even my conservative and fussy 16 yr old brother in law loves it. Flavour is amazing! (am drooling just writing the recipe!) Just wanted to mention that the chilli powder used is Australian chilli powder (ie hot stuff) not the milder variety used in making US/Mexican chilies!! -- posted by currybunny

Barbecued Pork With Chow Fun

Thu, 29 Jul 2004 19:59:58 -0400

Chow Fun is a smooth, slippery rice noodle. This Cantonese dish can be served for breakfast, lunch or dinner. -- posted by littleturtle

Chow Dai Wey Choy

Fri, 24 Dec 2004 20:00:46 -0500

Elegant stir-fried vegetables, another wonderful Chinese recipe from Jim Lee's 1970s cookbook. "Cooking time" is actually time to soak mushrooms. The actual cooking time is included in "Preparation time" since it involves active stir-frying almost the whole time rather than passively letting it cook. May be served alone or over rice. -- posted by echo echo

Beef Chop Suey

Wed, 05 Jan 2005 19:59:57 -0500

Easy to make, and also very adaptable. Chop suey is the classic Chinese-American dish. This one's mainly a vegetable dish with beef added for extra flavor. -- posted by littleturtle

Chinese Braised Chicken and Chestnuts

Fri, 28 Jan 2005 20:01:07 -0500

From one of my Chinese cookbooks. It's in Chinese, so some measurements are a little general. It's pretty simple, and what can be better than chicken and ginger on a cold day? -- posted by Nolita_Food

Flavorful Beef Stir-Fry

Mon, 07 Feb 2005 19:58:48 -0500

Cooking time includes time to marinate beef. I combined the marinade from one recipe, the sauce from another, and the result is tender and tasty beef in this stir-fry. -- posted by librariangirl

Cantonese Roast Duck

Thu, 10 Mar 2005 19:59:49 -0500

Adapted from an old Craig Claiborne recipe I like very much. Cooking time is very approximate and may go longer than stated (the original recipe indicated only about 1 hour but I have not found it to be done in that time when using the size of duck indicated). Preparation time does not include letting duck dry overnight. -- posted by echo echo

Peking House Special Fried Rice

Thu, 07 Apr 2005 19:30:21 -0400

This comes from the Peking House restaurant in Green Bay, Wisconsin. Easily adaptable to what you have on hand, including any meat you like, or use tofu. The cook times are approximate since none were given. It cooks fast, though, if you are using all leftover rice, eggs, and meat, which this recipe assumes. If you have to cook the meat, scramble eggs, etc. then it will take longer. It's best to use leftover rice. -- posted by Vino Girl

Ma Po Tofu

Mon, 01 Aug 2005 17:50:26 -0400

Looks abit like mush by the end of it, but tasstes pretty good. Substitute equal amounts of pork, if wanted. -- posted by melting pot

Linda's Pearl City Garlic Prawns

Mon, 08 Aug 2005 22:42:35 -0400

Restaurant style garlic prawns. These Garlic prawns are a result of 2 yrs experimentation to get them tasting just as good, as my favorite Chinese restaurant that has closed down...so sad. -- posted by Chef #230369

Cantonese Pork Chops

Mon, 15 Aug 2005 21:21:57 -0400

The sauce from this is wonderful and can be doubled if desired, it can also be made ahead of time... this is a great recipe for pork chops. If you prefer a thicker sauce, mix 2 teaspoons cornstarch with 2 tablespoons cold water, then add to sauce. -- posted by KITTENCAL

Ma Po Tofu

Thu, 06 Oct 2005 17:01:59 -0400

Replication of a favourite dish at a local restaurant - Pork can be substituted the Turkey if you prefer. My partner, who is not a Tofu fan, loves this dish. -- posted by FleurR

Stir-Fried Chinese Vegetables

Tue, 06 Dec 2005 15:55:37 -0500

Prepare everything ahead of time. Found this recipe on Wolfgang Puck's web site and it is very good. It is pretty time consuming but so worth the effort! -- posted by Manami

Cantonese Fried Rice

Thu, 02 Mar 2006 16:18:57 -0500

This delicious fried rice is a nice change of pace for leftover meat and veggies. It's good made with your choice of ham, pork, or grilled chicken. I like to put the rice together early in the day then simply reheat it at suppertime. It's already-tasty flavor seems to only improve with time! -- posted by Deb's Recipes

Cantonese Chow Mein

Tue, 06 Jun 2006 11:24:16 -0400

A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice. -- posted by SpiceBunny

Sweet Sour Chicken

Tue, 20 Jun 2006 16:45:02 -0400

This is a good recipe to have on hand if you're stuck in a cabin in the Northwoods, craving sweet sour chicken, and there's not one Chinese take-out place within 50 miles. That's about the only time I make this since it's way too easy, when I'm home, to pick up the phone and order it from the place down the street! This is a Madame Wong recipe. -- posted by Hey Jude

Long Beans Stir-Fried With Silk Squash and Cloud Ear Mushrooms

Mon, 07 Aug 2006 21:17:06 -0400

A brilliant combination of authentically Cantonese tastes and textures. The beans are crisp and sweet, the squash is spongy and earthy and the mushrooms are light, yet elastic with a subtle flavor. Quickly stir-fried together they make a unique dish to serve as a main curse or alongside a meat dish. Serves 2 as a main dish or 4 as part of a multi-dish Chinese style dinner. Chinese long beans are just thinner and longer than regular green beans, so regular green beans are a perfectly acceptable substitute. Silk squash is also known as luffa, dishwater gourd, and Chinese okra. It's dark green and looks like a thin zucchini and has a sweet, but very mild taste, similar to cucumber. It's a bit hard to come by, but zucchini and cucumber are both okay substitutes. Cloud ears are also known as black fungus, tree ears, and jelly mushroom. It has a very, very mild flavor and is used in most dishes for its texture. They're easiest to find sold dried and packaged (looks like dried, black, wrinkled paper), and must be soaked in warm water before use. When soaked in water for about 10 minutes, it swells and resembles wavy seaweed or jelly. -- posted by littleturtle

Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce

Tue, 08 Aug 2006 21:53:14 -0400

Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner. -- posted by littleturtle

Spicy Stir Fried Chicken in Hoisin Sauce

Wed, 13 Sep 2006 20:18:11 -0400

A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-) -- posted by larry #2

Chicken & Cashew Nuts

Mon, 30 Oct 2006 18:18:22 -0500

Save yourself the trip to your local Chinese food restaurant, and make this authentic dish right at home with the freshest of ingredients! This recipe makes some extra sauce, so you have plenty for your rice ;) -- posted by Da Long

Chicken Stir Fry

Wed, 24 Jan 2007 12:35:44 -0500

I wanted stir fry that had low points. I am a weight watchers member. So was wanting to create something good to eat but healthy as well.I find stir frys are the best way to satisfy your taste buds. -- posted by abdulsater

Stir Fried Pork

Mon, 29 Jan 2007 21:14:25 -0500

Pork fillet stir fried with vegetables in a soy and sherry sauce. easy to cook, super taste. We often cook this when time is short and we are hungry, and, in a hurry. -- posted by Brian H

One-Pot Chicken With Noodles, Ginger, Sweet Onion and Lemon

Thu, 05 Apr 2007 21:50:08 -0400

Oriental dinner for two. -- posted by ElaineAnn

Steak Kew

Tue, 19 Jun 2007 20:41:51 -0400

This quick Cantonese dish comes from an old Playboy magazine. I think it's the hoisin sauce that makes it. -- posted by MariaLuisa

Ying Yang Fried Rice

Wed, 19 Sep 2007 21:35:12 -0400

The unique Ying Yang design is for presentation. Just before serving, combine both sides to mix shrimp and chicken in a pool of sweet tangy tomato sauce with creamy eggy goodness. Heaven on earth! -- posted by Chef #441346

Beef and Peppers (Stir Fry)

Tue, 30 Oct 2007 00:38:08 -0400

Beef was a scarce commodity in Taipei dishes when I was there. Therefore, it was used sparingly, and the flavor was intensified when served. This recipe comes close to capturing the remembered taste... -- posted by WokBurner

Oriental Chicken Soup

Mon, 26 Nov 2007 18:17:14 -0500

Yummy on a cold day! -- posted by The Happy Cook

Cantonese Sweet Scorched Lamb Chops

Tue, 11 Dec 2007 16:34:49 -0500

This recipe makes a nice looking little meal, from a book titled Take Three, but the Chinese broccoli and sesame oil can be omitted to have just the chops! Rather than the broccoli, Id probably have boy choy instead. Cooking time includes marinading time. -- posted by Luschka

Won Ton Noodles

Tue, 18 Dec 2007 02:09:03 -0500

The famous Malaysian won ton noodles. Great for breakfast lunch or dinner! -- posted by Malaysian`Chef

Spicy Chinese Sesame Garlic Chicken

Mon, 14 Jan 2008 22:57:29 -0500

This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. -- posted by Vito Fun

Chinese Steamed Chicken and Chinese Sausage

Fri, 18 Jan 2008 01:42:02 -0500

This is home-style Chinese cooking that is easy and tasty. Get the Chinese sausage (Larp Chong) from a Chinese grocery store. The sausage gives the flavor to the chicken therefore it's a must in this recipe. -- posted by MasakoHI

Chinese-Style Microwave Roast Chicken

Thu, 24 Jan 2008 20:51:22 -0500

Tasty and saucy chicken recipe that can be served over cut up blanched won bok (Chinese cabbage) or blanched cut up bok choy (Chinese white stemmed cabbage). -- posted by MasakoHI

Spicy Chinese Sesame Garlic Chicken Light

Fri, 01 Feb 2008 01:21:34 -0500

This is a delicious recipe that uses all Chinese ingridients, but is easily prepared with a conventional oven. My last recipe had way too much fat and salt, so I lightned it up. -- posted by Vito Fun

Stir-Fried Chicken With Bean Sprouts

Wed, 27 Feb 2008 00:34:15 -0500

A recipe I found in my collection of cuttings from magazines. I'm posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I've collected over the last year. A Shanghai preparation. Number of servings is just an estimate. -- posted by Galley Devil

Sweet and Sour Pork

Mon, 03 Mar 2008 19:50:01 -0500

The recipe is from New York's best Chinese Chef, Chun Lee. Its very authentic, easy to make, and tastes fantastic. -- posted by Suzin

Soy Sauce Chicken for the Birthday Girl

Mon, 14 Jul 2008 17:25:15 -0400

Unusual and festive! Traditionally in China this would be made with a whole chicken, but this rendition from Eileen Yin-Fei Lo is better for you! She remembers having the original version at birthday celebrations for her grandmother Ah Paw. She recommends serving it with stir-fried string beans. -- posted by ~Jen~

Chinese-Style Ribs With Guava Barbecue Sauce

Thu, 17 Jul 2008 01:16:28 -0400

This is one of Steve Raichlen's recipes from: Steve Raichlen's Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great! -- posted by Manami

Soft Tofu With Chilli & Spring Onion

Thu, 24 Jul 2008 02:47:48 -0400

I always know what to order when this dish is on the menu. I found a top recipe in a book named "The food of China" by Murdoch Books. I love it because it is healthy, low in carbs, sipmle to create and it is authentic. This recipe sets off the soft, cool smoothness of the tofu by adding a hot, highly spiced dressing. Great for lunch by itself or dinner served with rice and steamed greens. Wine Match: A German riesling ( Dr Loosen Dry Riesling is great) or a Spanish Tempranillo or Rioja. -- posted by Sommelier to boot

Crispy Duck Rolls With Pomegranate Dipping Sauce

Tue, 09 Dec 2008 23:00:18 -0500

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste. -- posted by Jess4Freedom

Royal Chicken

Fri, 09 Jan 2009 19:16:55 -0500

From Chinese Cuisine by Huang Su-Huei. Another delicious-looking dish! -- posted by Recipe Junkie

Chicken Wings With Oyster Sauce

Fri, 09 Jan 2009 19:17:08 -0500

From the book, Chinese Cuisine -- posted by Recipe Junkie

Cantonese Sweet and Sour Spam

Sun, 11 Jan 2009 12:46:50 -0500

Recipe is from a hole-in-the-wall restaurant on the island of Oahu and picked up during a family reunion. -- posted by Celticevergreen

Cantonese Pork

Wed, 14 Jan 2009 23:01:45 -0500

This is not Sweet and Sour Pork, but it is similar. It is made in the crock-pot and served over white rice. -- posted by Ice Cool Kitty

Pork Lo Mein

Tue, 10 Mar 2009 14:54:24 -0400

This recipe is a little time consumming, but if you prep ahead it will make up for time. This can be made with shrimp, chicken, or even beef. Its also a great way of using up left over veggies in the fridge. Go ahead and add what you like. Enjoy -- posted by daisygrl64

Mandarin Chicken

Mon, 16 Mar 2009 19:58:52 -0400

This is different from all the recipes I have come across that use mandarin oranges. No oranges here. Just a authentic Mandarin Chicken Dish. Hold back on the red chiles if you don't like heat. Serve with rice. -- posted by daisygrl64

Easy Chinese Soy-Braised Chicken

Fri, 08 May 2009 12:28:02 -0400

This is a quick Cantonese recipe for succulent, melt-off-the-bone tender chicken from Diana Kuan's excellent blog, "Appetite for China". The liquid should cover at 3/4 of the chicken; if you need more liquid maintain the 2 parts soy sauce to 3 parts water ratio. -- posted by blucoat

Oyster Sauce on Chinese Broccoli/Gai Lan

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

healthynfresh website -- posted by Chef #1331552

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

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

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

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