Recipezaar: Chinese recipes

Cha Guo

Mon, 22 Jun 2009 10:57:52 -0400

mochi dumplings with salty, meaty filling. something my grandma makes -- posted by tyk

Mexican Chicken Bake (Easy Chilaquiles)

Mon, 22 Jun 2009 12:08:01 -0400

I made this recipe for my in-laws and husband who are from Mexico. I was thinking it would be too "americanized" for their tastes, but they LOVED it. They told me that it tasted just like "chilaquiles", which is a dish that they make in a skillet and serve with eggs. Of course my versoin uses more practical ingredients, it's a true Mexican flavor. I serve it with a side of mexican rice, it's YUMMY! -- posted by chef_cmontes

Jin Qian Huan

Mon, 22 Jun 2009 12:13:07 -0400

those crispy chinese fried flower ring things. made it with my grandma. she lost her recipe and got this one from a neighbor. you need those things that look like branding pokers. i don't know what they're called. -- posted by tyk

Corn With Tomatoes and Edamame Beans

Mon, 22 Jun 2009 12:28:51 -0400

We especially like this tasty side dish from "Quick and Easy Chinese" by Nancie McDermott when served alongside spicy pork or shrimp dishes. As written, this is a fairly mile dish. We like spicy foods - "Optional" ingredients are my additions. -- posted by dianegrapegrower

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

Pennsylvania Pot Roast

Tue, 23 Jun 2009 01:45:38 -0400

.. -- posted by Chef #1298498

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

Sizzling Beef Fajitas

Tue, 23 Jun 2009 11:26:29 -0400

.. -- posted by Chef #1298498

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

Hot and Sour Soup (Betty Foo's Recipe, Hunan Restaurant)

Fri, 26 Jun 2009 12:26:48 -0400

This is the recipe as taught in the Main Line School Night class on Regional Chineses Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore PA. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they have as a specialty. This recipe is authentic to the region, both because Betty is from the region and based on review of Chinese regional cookbooks. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! -- posted by Gandalf The White

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

Baked Eggs, Peking Style

Sun, 28 Jun 2009 17:23:07 -0400

This is a Chinese egg dish from Madame Wong's "Long-Life Chinese Cookbook" from 1977. Cannot be prepared in advance or frozen. -- posted by kellychris

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

Mika's Asian Ramen

Tue, 14 Jul 2009 02:02:40 -0400

My family loves this recipe! My daughter says it tastes like the inside of an eggroll with noodles. Anyway....you get the idea. -- posted by Mika G.

Cold Chinese Noodles

Thu, 16 Jul 2009 14:12:21 -0400

Very good simple cold noodles. No peanuts used here. A delicious sesame flavored dish. I LOVE cold noodles and these really satisfy me. Use Shrimp in place of the chicken and ham! -- posted by AprincessMOM :O)

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

Shanghai Bok Choy Recipe

Wed, 22 Jul 2009 10:58:16 -0400

http://healthyfresh.co.nz/recipe_RP10000WIE.html -- posted by Chef #1331552

Chinese Gai Lan & Mushroom Omelette

Wed, 22 Jul 2009 10:58:54 -0400

http://healthyfresh.co.nz/recipe_RP10008MRB.html -- posted by Chef #1331552

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

Hotpot Dipping Sauces

Sat, 25 Jul 2009 02:55:15 -0400

Again, many sauces can be used as dipping sauces, whether traditional Sichuan, Hunan, or mixing in a Thai or Vietnamese dipping sauce. The list here is purely those considered traditional in Sichuan cuisine. The list is from Fuschia Dunlop's "The Land of Plenty". -- 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

Oyster Dipping Sauce

Fri, 31 Jul 2009 12:11:24 -0400

For a versatile dipping sauce that's a good match with beef, chicken or shrimp, try this easy one-step sauce. -- posted by English_Rose

Salt and Pepper Chicken

Sun, 02 Aug 2009 10:37:13 -0400

Crispy chicken wings, flavored with toasted salt and pepper, garlic, and hot peppers. The recipe calls for dried Sichuan peppercorns, but use whatever you have. -- posted by Ice Cool Kitty

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

Quick Thickened Stock

Thu, 06 Aug 2009 11:53:16 -0400

This one step method will turn a thin stock into a lightly thickened stock that works as a replacement for oil. Use it to "fry" noodles or cook vegetables. It will give food a light oily sheen and provide the moisture to facilitate cooking. This won't freeze, so make as much as you'll need for any recipe that calls for it. -- posted by daisygrl64

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

Peanut Butter Sesame Noodles

Thu, 13 Aug 2009 10:29:14 -0400

I highly recommend using a natural peanut butter for this recipe. You'll get a richer, more peanuty flavor without the extra sweetner. This is great for a dinner-for-two and you'll have leftovers for lunch the next day! -- posted by Nouf_H

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

Glazed Chinese Long Beans(Or Green Beans)

Mon, 17 Aug 2009 02:19:06 -0400

Delicious, bold flavors from Aaron McCargo on Big Daddy's House! If you can't find long beans, use regular green beans, and feel free to cut them into bite size pieces if you like. I changed it just a little. Enjoy! Try this with asparagus! Yum! -- 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

Chinese Pickled Cabbage

Mon, 17 Aug 2009 02:41:49 -0400

I found this in my 1000 Recipe Chinese Cookbook. I haven't tried it yet but it sounds very interesting and looks easy enough to try. Note: Time does not include overnight chilling. -- posted by CJAY

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

Shrine Wings & Sake Sangria

Tue, 01 Sep 2009 12:06:51 -0400

During a stay at the MGM Grand at Foxwood in Connecticut, Jenny McCarthy thought their Shrine Wings were so good, she snagged the recipe! Say goodbye to summer by treating yourself to the actress's favorite finger food and to drink, Sake Sangria! About $8.00 per person!!!! -- posted by Manami

Healthy Vegetarian Fried Rice

Tue, 01 Sep 2009 15:08:29 -0400

I found this gem of a recipe in my mom's old wooden recipe box years ago -- posted by GingerlyJ

General Pao's Chicken

Tue, 01 Sep 2009 15:08:52 -0400

This recipe was taken from the book "the most decadent diet ever" by Devin Alexander. It's as healthy as it is good. It's like a combination of General Tso's Chicken and Kung Pao beef but healthier -- posted by GingerlyJ

The Best Potstickers Ever

Fri, 04 Sep 2009 14:57:00 -0400

I took an International Culinary class in College and we learned a Potsticker similar to this one.. I changed it up according to my taste and I have never found one I like better -- posted by GingerlyJ

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

Spicy Broccoli Stir-Fry

Thu, 10 Sep 2009 15:05:18 -0400

I am your basic broccoli-hater, but I love this dish! I found it in a cookbook I no longer own and cannot remember the name of, so I don't know to whom the credit goes. Its fabulous as an oriental side dish. -- posted by Oh!Susannah

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

Chinese Egg Rolls

Mon, 21 Sep 2009 11:50:59 -0400

Nice chinese snack. Easy to make -- posted by butterbites

Collegetown Eggs

Mon, 21 Sep 2009 12:26:21 -0400

A Chinese version of scrambled eggs and ketchup. I was totally intrigued by this recipe because of the ingredients. I was not let down! So love this! I wish I could give credit where credit is due, but I am notorious for copying recipes and forgetting to write down where it came from. It says 2 servings, but to me, it's more like 1- just for me! -- posted by Ridgely

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

Dom's Chinese Chicken Salad Dressing

Tue, 29 Sep 2009 11:22:53 -0400

From Dom DeLuise. Cooking time does not include refrigeration time. -- posted by Chocolatl

Dom's Chinese Chicken Salad

Tue, 29 Sep 2009 14:19:02 -0400

From Dom DeLuise. You can use Dom's Chinese Chicken Salad Dressing, or whatever dressing you prefer. Amount of dressing is approximate; use more or less to your taste. -- posted by Chocolatl

Stewed Chinese Black Mushrooms.

Fri, 02 Oct 2009 17:16:49 -0400

A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so... -- posted by eaten.

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.

Roy Yamaguchi's Shui Mai

Mon, 05 Oct 2009 17:05:08 -0400

Need an appetizer recipe that is both delicious and easy to make? This shui mai recipe uses packaged won ton skins: and the stuffed shui mais are boiled. You can even have the pork butt ground for you while shopping for the won ton wrappers. One note, the mustard-soy vinaigrette should be made an hour in advance to allow the flavors to blend. Roy Yamaguchi made these for a special event and they really went over well. The recipe was published in the LA Times, reader request column. -- posted by lynnski / LA

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

Real Easy and Real Tasty Egg Drop Soup

Wed, 07 Oct 2009 11:52:41 -0400

Again, adopted this recipe after living in China. It's really great as a starter or even as a quick snack! Also, I like my egg drop soup gingery. Feel free to reduce amount of ginger if you're not a fan. -- posted by Rachel Pardoe

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

Ramen Delight

Wed, 14 Oct 2009 14:20:38 -0400

Take your 20cent ramen package lunch to a whole new level! You'll never scoff at that package again. -- posted by CabreraBunch

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

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Tea Smoked Eggs

Mon, 26 Oct 2009 15:18:12 -0400

From a culinary tutorial comic clipped from NOW magazine many years ago. I strongly advise putting the loose tea leaves into a cheesecloth bag to prevent a messy cleanup. These novel eggs can also be halved and devilled for a variation. -- posted by Cecily Parsley

Steamed Tofu With Egg

Wed, 28 Oct 2009 10:02:24 -0400

Simple dish to make - Found it from another website healthy chinese recipes and tried making it. -- posted by Chef #1428523

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

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

Orange Chicken

Sun, 15 Nov 2009 21:36:55 -0500

Great Recipe -- posted by Chef #1294298

Cheryl's Pork Fried Rice

Wed, 18 Nov 2009 14:02:48 -0500

I had a next-door neighbor who gave the original recipe to my mom. I modified it slightly by adding Ah-So sauce to the pork. It's delicious and fairly simple. I highly recommend preparing it a day in advance so that the hoisin sauce has enough time to mellow out. -- posted by Chrissy Sweettooth

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