Recipezaar: Hunan,Main Dish recipes

Quick Hunan Grilled Chicken

Mon, 13 May 2002 18:42:43 -0400

Easy peasy Chinese cooking, when you just don't have time, but really have the taste for it! All on the table in 20 minutes! :) -- posted by Sue L

Stir-Fried Shrimp in Garlic Sauce

Fri, 09 Aug 2002 00:27:10 -0400

This has a great garlic flavor and tastes delicious with or without the heaters! -- posted by Sue L

Avocado Mango Salsa

Tue, 03 Sep 2002 18:01:11 -0400

Great served with chicken or seafood as a side dish. -- posted by Bergy

Hot and Spicy Chairman's Chicken

Tue, 29 Oct 2002 22:23:46 -0500

For when you want to take a walk on the wild side. Adjust the heat to your own taste. -- posted by Sue L

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

Ants Creeping on the Trees (Vermicelli & Minced Pork or Beef

Sun, 25 Jul 2004 20:00:07 -0400

This is an incredibly easy, tasty and inexpensive dish. The name comes from the ground pork looking like ants mixed in with the vermicelli which looks like tree branches. -- posted by littleturtle

Hunan Lamb Chops

Tue, 17 Aug 2004 19:59:26 -0400

A different and delicious way to prepare lamb. This is from Bon Appetit and I was attracted to it because it uses lamb shoulder chops and you don't see too many recipes for those. I have prepared these indoors using a ridged grill pan with excellent results. -- posted by MsKittyKat

Hunan-style Chili Salmon

Sat, 30 Apr 2005 20:08:24 -0400

Shrimp may be substituted for salmon in this hot and spicy Chinese stir-fry. -- posted by Mercy

Spicy Screamin Szechuan Stir Fry

Fri, 10 Feb 2006 13:59:52 -0500

This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent. -- posted by BrotherAdso

Hunan Tea-Smoked Duck

Tue, 26 Jun 2007 21:22:41 -0400

This is time-consuming and difficult. NOT recommended for the beginner or novice cook!! "Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking." From Madame Wong's Long-life Chinese Cookbook. -- posted by Cynna

Authentic Black Bean Chicken

Fri, 19 Oct 2007 23:22:11 -0400

I'm in shock that there isn't a recipe for black bean chicken here using fermented black beans. These are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! -- posted by ~Jen~

Xiao Sun Zi Chao Rou Mo (Slender Bamboo Shoots With Ground Pork)

Fri, 19 Oct 2007 23:22:58 -0400

Healthy bamboo shoots pepped up with pork and spices; a creation of Chef Fuchsia Dunlop. -- posted by ~Jen~

Velveted Fish

Tue, 22 Jan 2008 23:53:33 -0500

This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook. -- posted by ~Jen~

Chairman Mao's Red-Braised Pork

Wed, 23 Jan 2008 01:24:19 -0500

From the Revolutionary Chinese Cookbook. Chairman Mao's nephew told the author that the people of Mao's home village, Shaoshan, recommend red-braised pork as a health food: "Men eat it to build their brains and ladies to make themselves more beautiful" and this is Mao Anping's recipe. The recipe below gets its lovely reddish gloss from caramelized sugar, but you can also substitute dark soy sauce. Traditional variations also can include stir-frying the finished pork recipe with water chestnuts, garlic cloves, mushrooms or fried tofu. -- posted by ~Jen~

General Tso's Chicken

Tue, 19 Feb 2008 03:14:48 -0500

This is Fuschia Dunlop's version of the popular General Tso's, different from the American versions as it is not really sweet. -- posted by Sue L

Orange Beef Ww

Mon, 18 Aug 2008 00:53:37 -0400

Entered for safe-keeping, from Weight Watchers Magazine September-October 2008. 3 "thingies" per serving. Original recipe called for 10-oz package of fresh sugar snap peas and baby carrots. Serve with "Quick Mushroom Barley Pilaf WW" for 2 "thingies" per serving. -- posted by KateL

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