Recipezaar: Chinese,Main Dish recipes

Steamed Fish

Sun, 26 Apr 2009 21:20:05 -0400

This is from the Diana Liu cookbook. I've made this several times and we love it. Hope you do too! -- posted by CJAY

Lobster Sauce Crab

Sun, 26 Apr 2009 21:44:27 -0400

This is from the Diana Liu cookbook. The black beans in this are asian salted black beans. They are also called fermented black beans. You can purchase these in most asian markets. I have made this and subbed the crab with 1 lb. shrimp (deveined and shelled) with great results. -- posted by CJAY

Sweet and Sour Fish

Sun, 26 Apr 2009 21:48:10 -0400

This is from the Diana Liu cokbook. This uses my favorite fish of all..halibut. It's very pretty on the plate and tastes wonderful. Chinese pickles can be purchased in most asian markets but can be omitted if you can't find them. -- posted by CJAY

Chicken, Cashews and Red Pepper Stir-Fry

Tue, 28 Apr 2009 01:28:24 -0400

This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;) -- posted by Manami

Beef With Broccoli

Tue, 28 Apr 2009 11:48:56 -0400

This is from the Diana Liu cookbook. It is an authentic Chinese recipe that is a little different than those already posted. -- posted by CJAY

Beef With Green Pepper

Tue, 28 Apr 2009 11:49:10 -0400

This is from the Diana Liu cookbook. This recipe is authentic Chinese. I've made this several times and my family likes it better than the restaurant type. -- posted by CJAY

Beef With Onions

Tue, 28 Apr 2009 11:49:17 -0400

This is from the Diana Liu cookbook. We love this one. -- posted by CJAY

Chinese Greens and Beef

Tue, 28 Apr 2009 11:49:26 -0400

This is from the Diana Liu cookbook. I'm posting the entire book here because it's literally falling apart from all the years of use. This one is good too! -- posted by CJAY

Curry Beef Stew

Tue, 28 Apr 2009 11:49:38 -0400

This is from the Diana Liu cookbook posted here for safe keepimg. This is one of the ones I haven't tried yet. -- posted by CJAY

Curried Beef With Onions

Tue, 28 Apr 2009 11:49:46 -0400

This is from the Diana Liu cookbook posted here for safe keeping. -- posted by CJAY

Ginger Beef

Tue, 28 Apr 2009 11:50:04 -0400

This is from the Diana Liu cookbook. This one's for the ginger lovers out there. -- posted by CJAY

Golden Sauce Beef

Tue, 28 Apr 2009 11:50:30 -0400

This is from the Diana Liu cookbook. I'm putting it here for safe keeping. -- posted by CJAY

Oyster Sauce Beef

Tue, 28 Apr 2009 11:57:30 -0400

This is from the Diana Liu cookbook. I'm putting the whole cookbook on here for safe keeping. -- posted by CJAY

Sweet and Sour Pork

Tue, 28 Apr 2009 11:58:06 -0400

I found this recipe in an old Mennonite cookbook I picked up at the library. My family loved it. The cornstarch breading makes it really crispy. -- posted by miss pat the cook

Lo Han Jai - Buddhist Vegetarian Stew

Wed, 29 Apr 2009 11:53:31 -0400

Lo Han Jai, also known as "Buddhist Vegetarian Stew," is traditionally served on the first day of the lunar Chinese New Year, to cleanse the body. Since ingredients for Lo Han Jai are not easily available in most food markets, this is a simplified version. Although the list of ingredients appear lengthy, once everything is gathered, the cooking is easy. This recipe comes from the Wok Wiz (San Francisco, CA) website and is copyrighted by Wok Wiz -- the URL is http://www.wokwiz.com/recipes/lo_han_jai.html -- posted by Gandalf The White

Spicy Beef in Lettuce Cups

Wed, 29 Apr 2009 16:39:22 -0400

Just about any large leaf lettuce can be used to create cups or folded packets for this spicy Szechuan-style dish of ground beef. The filling is also good on flour tortillas or pita pockets with shredded lettuce. It makes a great warm weather light dinner, perfect for sharing with friends! This recipe was printed in the food section of the December 17, 2008 Houston Chronicle and was adapted from "Quick and Easy Chinese". -- posted by Leslie in Texas

Barbara Tropp's Chinese Chicken Salad

Sat, 02 May 2009 02:52:19 -0400

This classic and delicious recipe is a great use for leftover chicken. Recipe was adapted from ''The China Moon Cookbook'' by Barbara Tropp and printed in the New York Times. Serves 4-6 main dish servings. -- posted by blucoat

Mu Shu Vegetables

Mon, 04 May 2009 14:35:06 -0400

A recipe from Cooking Class Great Tasting Vegetarian Meals. Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly. For the Peanut Sauce, you may use your favourite or recipe#369185 -- posted by Dreamer in Ontario

Roast Beef

Mon, 04 May 2009 14:41:29 -0400

This is the asian way to cook roast beef. It comes from the Diana Liu cookbook. -- posted by CJAY

Steamed Beef With Cream of Rice

Mon, 04 May 2009 14:41:37 -0400

This is from the Diana Liu cookbook. I haven't tried this yet but it sounds rather interesting. -- posted by CJAY

Tomato Beef

Mon, 04 May 2009 14:41:52 -0400

This is from the Diana Liu cookbook. We like this one. -- posted by CJAY

Sizzling Beef With Spring Onions & Black Bean Sauce

Mon, 04 May 2009 14:42:05 -0400

This works best with rice that has been prepared earlier, then completely chilled in the fridge. From Jamie Oliver's Ministry Of Food. -- posted by Sara 76

Spicy Broccoli With Beef

Mon, 04 May 2009 19:42:10 -0400

This recipe uses flank steak that has been marinated for 30 minutes, then stir fried with broccoli. It has a little spice from crushed red pepper flakes. It is then finished with a light soy sauce mixture. Serve with white rice for a complete and easy meal. -- posted by Ice Cool Kitty

Cashew Chicken

Mon, 04 May 2009 19:42:30 -0400

A spicy, marinated chicken stir fry. I use an ingredient called chili paste found in Asian markets but you could also use something called chili garlic sauce or a Siracha type sauce. Just taste the sauce before adding because they can vary wildly in heat and spice level; adjust to your taste. Serve over plain white rice if desired. -- posted by Ice Cool Kitty

Chinese Orange-Sesame Chicken

Fri, 08 May 2009 11:54:48 -0400

This Americanized Chinese recipe is a fusion of two classic dishes- orange chicken and sesame chicken. I found it on an excellent blog, " Appetite for China". This recipe makes extra sauce (perfect for rice!). -- posted by blucoat

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

Singapore Pork and Onion Stir-Fry (Chinese)

Fri, 08 May 2009 15:41:14 -0400

A recipe from my mum, tweaked by me. I love this marinade - you can use it for chicken, and bee hoon (rice vermicelli). For the bee hoon, just prepare the pork first, then add in chopped veggies (cabbage, carrots). After soaking your bee hoon in hot water for 10 minutes, throw the lot in and fry. Add more oyster sauce (till the noodles are a light brown) and you're good to go! ***If you find the marinade too salty, just decrease all the sauce amounts. Proportions: [light soya sauce = oyster sauce] and [dark soya sauce = 2 x light soya sauce] -- posted by psychera

Pork/Shrimp Egg Rolls

Sun, 10 May 2009 20:07:51 -0400

Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled "Pork/Shrimp", chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well. -- posted by Chef #1264121

Fortune Garden Orange Beef

Mon, 11 May 2009 17:41:33 -0400

This recipe comes from the R.S.V.P. section of a February 1982 issue of Bon Appetit. It was requested from the Fortune Garden restaurant in New York City.To make your own dried orange peel, remove peel from an orange, scraping off all white pith from inside.(I use a vegetable peeler to peel the orange) Cut peel into 1-inch squares and arrange on baking sheet. Let stand in warm dry place until peel is thoroughly dried, about 24 hours. Store in tightly covered container. -- posted by Leslie in Texas

Shrimp With Pine Nuts

Tue, 12 May 2009 00:27:30 -0400

This was printed in the R.S.V.P. section of a March 1982 Bon Appetit. The recipe was requested from the House of Hunan in Terre Haute,Indiana. -- posted by Leslie in Texas

Red Spicy Prawns

Wed, 13 May 2009 22:05:40 -0400

In this Szechwanese-style dish, garlic,ginger, hot chili and tomato are used to bring out the briny flavor and excellent texture of the prawns.Use 2 1/2 inch-long scampi or Caribbean prawns for a very impressive presentation. This doesn't neeed to be part of a multi-course Chinese dinner-try the prawns over a bed of spinach linguine that has been tossed with salt, cracked pepper and olive oil. From a May 1986 issue of Bon Appetit in a feature about "Chinese Seafood Entrees". -- posted by Leslie in Texas

Chinese Barbequed Salmon

Wed, 13 May 2009 22:06:07 -0400

Brown sugar and sesame oil lend superb flavor to this entree which is served on a bed of spinach. Serve with hot white rice. From a May 1986 issue of Bon Appetit in a section that featured "Chinese Seafood Entrees".Marinate time is not included in prep time. You may prefer to wilt the spinach slightly before adding the salmon. -- posted by Leslie in Texas

Stir-Fried Beef and Mushrooms

Sun, 17 May 2009 19:15:32 -0400

Easy to prepare Chinese Take-Out from home. Inspired by an "America's Test Kitchen" recipe. -- posted by Kit Redmond

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

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

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

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

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