Recipezaar: Chinese,Bok Choys recipes

BBQ Duck And Ramen Soup

Tue, 25 Feb 2003 20:04:24 -0500

Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food. -- posted by KitchenManiac

Chicken Noodle in Miso Soup

Tue, 18 Mar 2003 20:02:11 -0500

COMFORT FOOD. A nice change to the usual tasting chicken soups. Try this on a cold rainy/wintery day OR when you want a fast all in one meal. -- posted by KitchenManiac

Sesame-Crusted Salmon

Fri, 04 Apr 2003 20:18:06 -0500

Great presentation on a plate...something you expect from a fusion restaurant. From Donna Hay's Dining Cookbook. -- posted by KitchenManiac

Chinese Cabbage Salad

Mon, 14 Apr 2003 20:07:40 -0400

Asian style, yummy, healthy salad. I like to make it at the beginning of the week and have it for lunch all week. I got this recipe from a friend, Margaret Weldon, as a wedding shower present. Even my husband who doesn't like vegetables, enjoyed this. -- posted by Laura Leigh

Shanghai Noodles

Thu, 08 May 2003 20:00:25 -0400

Wonderful oriental side-dish. So quick and easy! I serve this with chicken or pork tenderloin marinated in Teriyaki sauce (recipe 44750). Or you can add meat to the dish for a one-dish meal. -- posted by papergoddess

Fat Free egg rolls

Wed, 06 Aug 2003 20:13:19 -0400

This was a surprise to me at how good the results were--egg rolls with no fat, no deep frying---WOW! They are fantastic, and fast and easy to make. Don't let the list of ingredients scare you, you can use more or less of one thing, or eliminate a vegetable, or replace one, with no problems. A really great recipe, very low calorie too! -- posted by Kasha

Baby Bok Choy with Oyster Sauce

Sat, 01 Nov 2003 20:00:39 -0500

We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley -- posted by Hey Jude

Pork Dumplings (gyoza)

Tue, 13 Jan 2004 19:59:42 -0500

Delicious little gyoza or pot stickers to munch on while watching the game or a good movie. -- posted by evelyn/athens

Baby Bok Choy With Mushrooms and Tofu

Wed, 21 Jan 2004 20:00:23 -0500

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty! -- posted by Sharon123

Roast Pork with Bok Choy

Fri, 30 Jan 2004 20:00:08 -0500

A good recipe for using up leftover roast pork. Omit the salt if you wish. If you want a thicker sauce, increase the amounts of cornstarch and water. Recipe from "Madame Wong's Long-Life Chinese Cookbook" my favorite Chinese cookbook! -- posted by Hey Jude

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

Pork and Vegetable Stir Fry

Sun, 03 Apr 2005 11:00:37 -0400

marinate the meat the night before, and have dinner on the table in minutes. from today's NY Times, this goes well over rice. -- posted by chia

Dan Dan Noodles With Pickled Mustard Greens

Tue, 06 Sep 2005 17:03:58 -0400

These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a mealespecially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from Susanna Foo. -- posted by NcMysteryShopper

Crunchy Stir Fried Sesame Greens

Sat, 08 Oct 2005 16:13:37 -0400

This is a nice accompaniment to steamed rice & fish & a good way to use any greens in your fridge. I used tamari in this recipe instead of regular soy sauce, which is good if you are not eating wheat. You can also use canola oil if you do not like using peanut oil. Please excuse the redness in the photo - that's just my camera/lighting/or me! -- posted by LilKiwiChicken

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

Gingered Vegetable Tofu Stir-Fry

Wed, 22 Mar 2006 14:12:44 -0500

Great vegetarian recipe--just like Chinese take out. -- posted by Skippy [BW]

Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)

Mon, 25 Sep 2006 16:58:39 -0400

Delicious vegetarian dish. Perfect as a vegetarian main course or as a side dish to accompany meat, especially chicken. Serves 4 as part of a Chinese-style meal or 2 as a main dish. -- posted by littleturtle

Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup

Mon, 22 Jan 2007 20:03:55 -0500

From Florence Lin's Chinese Cookbook -- posted by That is Dr House to you

Hot and Sour Salmon With Greens by Dr Andrew Weil

Fri, 16 Mar 2007 16:57:11 -0400

from his website. He writes, "Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion and bok choy. There's nothing more soothing than tender, cooked cabbage; it is often prescribed in China for relieving stomach pain." Serve with steamed rice. -- posted by Sarah Chana

15 Minute Tiger Prawns With Chinese Greens!

Fri, 08 Jun 2007 12:33:57 -0400

Super quick & super tasty. Another great recipe for when you've just come back from work and want to eat real food - fast! -- posted by Um Safia

Bok Choy

Wed, 04 Jul 2007 22:51:16 -0400

This is a DELICIOUS recipe for Bok Choy to be used as a vegetable side dish. It is VERY LOW IN CARBS & SUGARS, PERFECT FOR DIABETICS! -- posted by Alan Leonetti

Stir Fried Greens With Green Beans

Tue, 17 Jul 2007 13:45:27 -0400

A quick & tasty side dish, great as part of an Asian meal. I have used the large bok choy in the past, but have sliced the stem smaller. This will make the dish slightly bitter. The stems should still have some 'crunch'. Adapted from an Australian Women's Weekly recipe. -- posted by Mischka

Chinese Broccoli With Oyster Sauce

Wed, 24 Oct 2007 02:27:10 -0400

Super Food Ideas (Oct 2007). -- posted by Lee_tah

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

Meaty and Delicious Greens

Tue, 22 Jan 2008 02:21:07 -0500

Meaty and Delicious Greens -- posted by Spicy Little Sister

Garlicky Greens

Tue, 22 Jan 2008 02:21:26 -0500

Garlicky Greens -- posted by Spicy Little Sister

Quick Asian Chicken Salad

Mon, 28 Jul 2008 15:38:08 -0400

This is one of my favorite salads. It tastes so good you wouldn't even suspect it's low-fat. -- posted by SassyMom3

Steamed Chicken With Black Mushrooms and Bok Choy

Thu, 20 Nov 2008 19:51:13 -0500

Gourmet | September 2004 -- posted by dicentra

Baby Bok Choy Stir-Fry

Sun, 18 Jan 2009 01:11:23 -0500

Adapted from a recipe on About.com. Makes 2 generous servings. -- posted by cilantro grrl

Noble House Long Life Noodles

Mon, 26 Jan 2009 00:19:11 -0500

Any type of noodle - thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles - is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan. -- posted by Celticevergreen

Bamboo Shoots With Bean Curd

Tue, 10 Mar 2009 01:50:39 -0400

This is another easy side dish to have with your Chinese night dinners. Note: if using fresh Bamboo Shoots boil in water for 30 minutes. Also soak mushrooms in wram water for 20 minutes -- posted by daisygrl64

Mongolian Hot Pot

Thu, 12 Mar 2009 00:40:37 -0400

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz. -- posted by breezermom