Taste the world right in your kitchen with Chinese recipes
beef lo mein
1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound sirloin steak, cut into thin strips
2 tablespoons vegetable oil
1 1/2 cup small broccoli florets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut into thin strips
1/2 small yellow bell pepper, cut into thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon beef bouillon
1/2 pound spaghetti or linguini, cookedIn a medium bowl, combine first five ingredients. Add beef, cover, and marinate 1 to 24 hours in refrigerator.In wok or large, deep skillet, heat 2 tablespoons oil. Add beef mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers and mushrooms. Stir-fry until tender.In a small bowl, blend water, cornstarch, and bouillon. Stir into beef and cook until thickened. Add spaghetti toss until thoroughly mixed.Serve immediately.
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1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound sirloin steak, cut into thin strips
2 tablespoons vegetable oil
1 1/2 cup small broccoli florets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut into thin strips
1/2 small yellow bell pepper, cut into thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon beef bouillon
1/2 pound spaghetti or linguini, cookedIn a medium bowl, combine first five ingredients. Add beef, cover, and marinate 1 to 24 hours in refrigerator.In wok or large, deep skillet, heat 2 tablespoons oil. Add beef mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers and mushrooms. Stir-fry until tender.In a small bowl, blend water, cornstarch, and bouillon. Stir into beef and cook until thickened. Add spaghetti toss until thoroughly mixed.Serve immediately.
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almond chicken
1 1/2 pounds chicken breasts
1 teaspoon ginger
2 teaspoons honey
1 tablespoon cornstarch
3 tablespoons soy sauce
12 ounces Chinese pea pods
1/4 cup vegetable oil
1 cup natural whole almonds
3 to 4 tablespoons water
1/3 cup sherrySkin, bone and cut up chicken breasts into 1/2-inch cubes.In a bowl, mix ginger, honey and cornstarch and blend in water, soy sauce and sherry.Thaw pea pods if frozen. In a wok, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes. Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir-fry until hot and glazed.Serves 4.
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1 1/2 pounds chicken breasts
1 teaspoon ginger
2 teaspoons honey
1 tablespoon cornstarch
3 tablespoons soy sauce
12 ounces Chinese pea pods
1/4 cup vegetable oil
1 cup natural whole almonds
3 to 4 tablespoons water
1/3 cup sherrySkin, bone and cut up chicken breasts into 1/2-inch cubes.In a bowl, mix ginger, honey and cornstarch and blend in water, soy sauce and sherry.Thaw pea pods if frozen. In a wok, heat oil over medium heat. Add almonds, stirring and cooking for about 3 minutes. Add chicken and cook just until meat turns white. Pour in sherry mixture and cook until sauce thickens. Add pea pods and stir-fry until hot and glazed.Serves 4.
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beggar's chicken
1 (3 pound) broiler-fryer chicken
6 1/2 tablespoons soy sauce
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons dry sherry
1 teaspoon granulated sugar
1/4 teaspoon five-spice powder
1 (1-inch square) piece fresh ginger
root, pared and cut into thin slices
4 cups all-purpose flour
3 cups salt
1 1/2 cups waterRemove giblets from chicken and reserve for another use. Rinse chicken and pat dry with paper toweling. Place chicken on large piece of greased extra-wide, heavy duty aluminum foil. Rub or brush 2 1/2 tablespoons of the soy sauce completely over chicken. Rub or brush the oil completely over chicken. Pull skin at neck end under chicken and secure with small skewer. Tuck wing tips under thicken.Combine remaining 4 tablespoons soy sauce, the sherry, sugar, five-spice powder, onions and ginger. Pour mixture into cavity of chicken, holding tail end of chicken up slightly so liquid does not run out of cavity. Secure tail end of chicken with small skewers. Wrap foil around chicken, sealing securely.Combine flour and salt in bowl. Gradually mix in enough water to make a firm dough. Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken.Place foil-wrapped chicken onto center of dough. Fold dough over chicken, pressing edges and ends together to seal completely. Place chicken in well greased 13 x 9-inch baking pan. Bake chicken in preheated 450 degrees F oven 1 hour. Reduce heat to 300 degrees F. Bake 2 1/2 hours longer.Remove chicken from oven. Using mallet or hammer, break pastry. Remove chicken from pastry and place on serving plate. Carefully remove foil and skewers.Makes 4 servings.
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1 (3 pound) broiler-fryer chicken
6 1/2 tablespoons soy sauce
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons dry sherry
1 teaspoon granulated sugar
1/4 teaspoon five-spice powder
1 (1-inch square) piece fresh ginger
root, pared and cut into thin slices
4 cups all-purpose flour
3 cups salt
1 1/2 cups waterRemove giblets from chicken and reserve for another use. Rinse chicken and pat dry with paper toweling. Place chicken on large piece of greased extra-wide, heavy duty aluminum foil. Rub or brush 2 1/2 tablespoons of the soy sauce completely over chicken. Rub or brush the oil completely over chicken. Pull skin at neck end under chicken and secure with small skewer. Tuck wing tips under thicken.Combine remaining 4 tablespoons soy sauce, the sherry, sugar, five-spice powder, onions and ginger. Pour mixture into cavity of chicken, holding tail end of chicken up slightly so liquid does not run out of cavity. Secure tail end of chicken with small skewers. Wrap foil around chicken, sealing securely.Combine flour and salt in bowl. Gradually mix in enough water to make a firm dough. Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken.Place foil-wrapped chicken onto center of dough. Fold dough over chicken, pressing edges and ends together to seal completely. Place chicken in well greased 13 x 9-inch baking pan. Bake chicken in preheated 450 degrees F oven 1 hour. Reduce heat to 300 degrees F. Bake 2 1/2 hours longer.Remove chicken from oven. Using mallet or hammer, break pastry. Remove chicken from pastry and place on serving plate. Carefully remove foil and skewers.Makes 4 servings.
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bok choy with bean curd
1 pound bean curd (tofu)
4 medium stalks bok choy
4 scallions (with tops)
1/4 cup vegetable oil
1 (4 ounce) can button mushrooms, drained (reserve liquid)
3 tablespoons oyster sauce
1/2 teaspoon instant chicken bouillon
1 tablespoon cold water
1 tablespoon cornstarchCut bean curd into 3/4-inch cubes drain thoroughly. Cut bok choy (with leaves) into 1/4-inch slices. Cut scallions into 2-inch pieces. Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot. Cook bean curd, stirring carefully, 3 to 5 minutes. Remove bean curd. Add remaining oil and the bok choy to wok stir-fry over medium-high heat 2 minutes. Add mushrooms. Add enough water to reserved liquid to measure 1/2 cup. Stir liquid, the oyster sauce and bouillon into vegetables heat to boiling.Mix water and cornstarch stir into vegetable mixture. Cook and stir until thickened, about 1 minute. Stir in bean curd and scallions. Heat until hot.
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1 pound bean curd (tofu)
4 medium stalks bok choy
4 scallions (with tops)
1/4 cup vegetable oil
1 (4 ounce) can button mushrooms, drained (reserve liquid)
3 tablespoons oyster sauce
1/2 teaspoon instant chicken bouillon
1 tablespoon cold water
1 tablespoon cornstarchCut bean curd into 3/4-inch cubes drain thoroughly. Cut bok choy (with leaves) into 1/4-inch slices. Cut scallions into 2-inch pieces. Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot. Cook bean curd, stirring carefully, 3 to 5 minutes. Remove bean curd. Add remaining oil and the bok choy to wok stir-fry over medium-high heat 2 minutes. Add mushrooms. Add enough water to reserved liquid to measure 1/2 cup. Stir liquid, the oyster sauce and bouillon into vegetables heat to boiling.Mix water and cornstarch stir into vegetable mixture. Cook and stir until thickened, about 1 minute. Stir in bean curd and scallions. Heat until hot.
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basic chinese chicken stock
3 pounds chicken backs, necks, and trimmings
16 cups cold water
12 whole black peppercorns
2 whole celery stalks with leaves
2 thin slices fresh ginger
Salt, to tasteCombine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour. Skim the surface and strain the stock. Chill and remove the fat from the top.Makes about 4 quarts.
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3 pounds chicken backs, necks, and trimmings
16 cups cold water
12 whole black peppercorns
2 whole celery stalks with leaves
2 thin slices fresh ginger
Salt, to tasteCombine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour. Skim the surface and strain the stock. Chill and remove the fat from the top.Makes about 4 quarts.
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braised shrimp with vegetables
1 pound fresh, uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans whole button mushrooms
1 (8 ounce) can whole or sliced bamboo shoots
1 tablespoon vegetable oil
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon granulated sugar
1/2 teaspoon grated, pared fresh ginger root
1/8 teaspoon pepperRemove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms. Cut whole bamboo shoots into thin slices.Heat oil in wok over high heat. Stir fry shrimp in oil until tender, about 3 minutes. Add broccoli to shrimp. Stir fry 1 minute. Add mushrooms and bamboo shoots. Stir fry 1 minute longer.Combine remaining ingredients. Pour mixture over shrimp-vegetable mixture. Cook and stir until liquid boils. Cook and stir 1 minute longer.Makes 4 servings.
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1 pound fresh, uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans whole button mushrooms
1 (8 ounce) can whole or sliced bamboo shoots
1 tablespoon vegetable oil
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon granulated sugar
1/2 teaspoon grated, pared fresh ginger root
1/8 teaspoon pepperRemove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms. Cut whole bamboo shoots into thin slices.Heat oil in wok over high heat. Stir fry shrimp in oil until tender, about 3 minutes. Add broccoli to shrimp. Stir fry 1 minute. Add mushrooms and bamboo shoots. Stir fry 1 minute longer.Combine remaining ingredients. Pour mixture over shrimp-vegetable mixture. Cook and stir until liquid boils. Cook and stir 1 minute longer.Makes 4 servings.
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asian black bean sauce
Posted by WingsFan91 at recipegoldmine.com 8/27/2001,11:37 am2 tablespoons peanut oil
2 tablespoons fermented black beans, rinsed and drained
1 tablespoon garlic, minced
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 1/2 teaspoons cornstarchHeat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add remaining ingredients and stir-fry about 1 minute or until sauce thickens.
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Posted by WingsFan91 at recipegoldmine.com 8/27/2001,11:37 am2 tablespoons peanut oil
2 tablespoons fermented black beans, rinsed and drained
1 tablespoon garlic, minced
1/2 cup chicken broth
1 tablespoon soy sauce
2 tablespoons rice wine
1 teaspoon sugar
1 1/2 teaspoons cornstarchHeat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add remaining ingredients and stir-fry about 1 minute or until sauce thickens.
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broiled fish with many spices
2 tablespoons lemon juice
2 tablespoons dry mustard
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon garam masala (optional)
4 swordfish or halibut steaks, 1 inch thick (about 2 pounds)
2 tablespoons gheeMix all ingredients except fish and ghee. Spread mixture evenly on both sides of fish. Place fish in shallow glass or plastic dish cover and refrigerate at least 12 hours.Preheat oven to broil or 550 degrees F.Arrange fish on rack in broiler pan drizzle with ghee. Broil with tops about 4 inches from heat until light brown, about 7 minutes. Turn drizzle with ghee. Broil until fish flakes easily with fork, 5 to 7 minutes longer.Yields 4 servings.
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2 tablespoons lemon juice
2 tablespoons dry mustard
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon garam masala (optional)
4 swordfish or halibut steaks, 1 inch thick (about 2 pounds)
2 tablespoons gheeMix all ingredients except fish and ghee. Spread mixture evenly on both sides of fish. Place fish in shallow glass or plastic dish cover and refrigerate at least 12 hours.Preheat oven to broil or 550 degrees F.Arrange fish on rack in broiler pan drizzle with ghee. Broil with tops about 4 inches from heat until light brown, about 7 minutes. Turn drizzle with ghee. Broil until fish flakes easily with fork, 5 to 7 minutes longer.Yields 4 servings.
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black sesame rolls
Source: Classic Deem Sum by Henry Chan and Yukiko and Bob Haydock2/3 cup black sesame seeds
2 tablespoons corn oil
3 cups water
1 1/2 cups granulated sugar
1/2 cup water chestnut powder (see note)
1/2 cup cornstarchToast sesame seeds in a skillet over low heat until fragrant. Place in a blender or food processor and blend 5 minutes, occasionally scraping sides. Add oil and purée 5 minutes, or until mixture resembles soft peanut butter. Add 1 cup of water. Process until paste dissolves. Add remaining water, sugar, water chestnut powder and cornstarch. Process until blended. Pour batter into a large bowl.Fill the bottom of a steamer with water and bring to a boil. Place steamer basket on top. Lightly oil a heavy-duty cake or loaf pan that will fit into the steamer basket.Pour batter in a thin layer into the pan. Place pan in steamer and steam 4 minutes or until mixture is set. Remove and cool.Loosen sides with a spatula, then roll up lengthwise. Place seam-side down on a lightly oiled plate or pan. Repeat steaming process with remaining batter, stirring batter and oiling the pan each time.Slice rolls into 3-inch pieces and serve at room temperature. Rolls may be refrigerated, but steam to soften before serving.NOTE: Find water chestnut powder at Asian markets.
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Source: Classic Deem Sum by Henry Chan and Yukiko and Bob Haydock2/3 cup black sesame seeds
2 tablespoons corn oil
3 cups water
1 1/2 cups granulated sugar
1/2 cup water chestnut powder (see note)
1/2 cup cornstarchToast sesame seeds in a skillet over low heat until fragrant. Place in a blender or food processor and blend 5 minutes, occasionally scraping sides. Add oil and purée 5 minutes, or until mixture resembles soft peanut butter. Add 1 cup of water. Process until paste dissolves. Add remaining water, sugar, water chestnut powder and cornstarch. Process until blended. Pour batter into a large bowl.Fill the bottom of a steamer with water and bring to a boil. Place steamer basket on top. Lightly oil a heavy-duty cake or loaf pan that will fit into the steamer basket.Pour batter in a thin layer into the pan. Place pan in steamer and steam 4 minutes or until mixture is set. Remove and cool.Loosen sides with a spatula, then roll up lengthwise. Place seam-side down on a lightly oiled plate or pan. Repeat steaming process with remaining batter, stirring batter and oiling the pan each time.Slice rolls into 3-inch pieces and serve at room temperature. Rolls may be refrigerated, but steam to soften before serving.NOTE: Find water chestnut powder at Asian markets.
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almond float
This is sometimes served as a dessert in Chinese restaurants.2 tablespoons unflavored gelatine
1 1/4 cups water, divided
3/4 cup granulated sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halvesSoften gelatine in 1/4 cup of the water.In a saucepan, bring remaining 1 cup water to a boil. Add softened gelatine and stir until gelatine is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch-square pan and chill until firm.To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatine into diamond shapes. Carefully put into fruit mixture.Makes 8 servings.
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This is sometimes served as a dessert in Chinese restaurants.2 tablespoons unflavored gelatine
1 1/4 cups water, divided
3/4 cup granulated sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halvesSoften gelatine in 1/4 cup of the water.In a saucepan, bring remaining 1 cup water to a boil. Add softened gelatine and stir until gelatine is dissolved. Stir in sugar, milk and almond extract. Pour into an 8 inch-square pan and chill until firm.To serve, drain peaches, saving the liquid. Cut peaches into smaller pieces. Put back into liquid and add lychees and cherries. Cut almond gelatine into diamond shapes. Carefully put into fruit mixture.Makes 8 servings.
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