Taste the world right in your kitchen with Chinese recipes
chinese hot mustard sauce
Careful! The more you stir this the hotter it becomes. This is especially good with egg rolls or shrimp puffs.Place 4 teaspoons dry mustard in a small container. Add just enough water to make a medium paste, stirring constantly. Refrigerate for 1 hour before using.
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Careful! The more you stir this the hotter it becomes. This is especially good with egg rolls or shrimp puffs.Place 4 teaspoons dry mustard in a small container. Add just enough water to make a medium paste, stirring constantly. Refrigerate for 1 hour before using.
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chinese plum sauce
This enhances dishes such as barbecued ribs, roast pork, boiled shrimp, fried chicken livers and egg rolls.1 cup plum jelly, melted
1/2 cup sweet pickle relish
1 tablespoon wine vinegar
1 tablespoon granulated sugarCombine and mix until smooth.
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This enhances dishes such as barbecued ribs, roast pork, boiled shrimp, fried chicken livers and egg rolls.1 cup plum jelly, melted
1/2 cup sweet pickle relish
1 tablespoon wine vinegar
1 tablespoon granulated sugarCombine and mix until smooth.
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chinese-style okra
Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - Member posted 03-26-2001 09:53 PMI was at the Taiwanese vegetable market the other day looking for a green vegetable to go with my Chinese orange beef dish. As I was about to buy another type of vegetable, the vendor, who happens to be a very good cook, suggested that I buy okra. I told him that I make excellent fried okra and that is the ONLY way I eat it (have loved that stuff ever since I was a little boy). Well, folks, this vendor basically told me that I should try Chinese-style okra at which point I asked him how it is made. He responded by saying it is boiled. I told him that that method is totally gross (I still have vivid memories of the things my father used to compare boiled okra to.) However, he told me, the trick is to BOIL IT WHOLE without cutting it, then dip it in a simple, but delicious sauce This recipe is really good and my kids and wife loved it. You probably think Im pulling your leg, but Im not. Ill definitely make this again and Im sure you will like it if you are willing to try it.About 1 pound okra, or less - DO NOT SLICE!!!
1/3 cup Chinese soy paste
1/2 garlic clove, finely minced (I used garlic press
you can use 1 whole clove if you really like garlicA little like soy sauce, but lighter and more viscous should be available in most Oriental grocery stores.Mix sauce ingredients together about 1/2 hour before using. Please note that you will need to dilute sauce with a little water (1 to 2 tablespoon should do the trick).Boil okra until tender (for about 3 minutes). Cool briefly, dip in sauce (like you would using potato chips and chip dip) and eat. This is simple and really tasty.
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Posted by liz at recipegoldmine.com May 26, 2001Source: Cookin Dad - Member posted 03-26-2001 09:53 PMI was at the Taiwanese vegetable market the other day looking for a green vegetable to go with my Chinese orange beef dish. As I was about to buy another type of vegetable, the vendor, who happens to be a very good cook, suggested that I buy okra. I told him that I make excellent fried okra and that is the ONLY way I eat it (have loved that stuff ever since I was a little boy). Well, folks, this vendor basically told me that I should try Chinese-style okra at which point I asked him how it is made. He responded by saying it is boiled. I told him that that method is totally gross (I still have vivid memories of the things my father used to compare boiled okra to.) However, he told me, the trick is to BOIL IT WHOLE without cutting it, then dip it in a simple, but delicious sauce This recipe is really good and my kids and wife loved it. You probably think Im pulling your leg, but Im not. Ill definitely make this again and Im sure you will like it if you are willing to try it.About 1 pound okra, or less - DO NOT SLICE!!!
1/3 cup Chinese soy paste
1/2 garlic clove, finely minced (I used garlic press
you can use 1 whole clove if you really like garlicA little like soy sauce, but lighter and more viscous should be available in most Oriental grocery stores.Mix sauce ingredients together about 1/2 hour before using. Please note that you will need to dilute sauce with a little water (1 to 2 tablespoon should do the trick).Boil okra until tender (for about 3 minutes). Cool briefly, dip in sauce (like you would using potato chips and chip dip) and eat. This is simple and really tasty.
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coral-jade stir-fry
1/2 pound medium shrimp, peeled and deveined
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
1/2 teaspoon granulated sugar
1 clove garlic, minced
1 (16 ounce) can cling peach slices in juice or extra light syrup
1 teaspoon distilled white vinegar
2 tablespoons vegetable oil, divided
4 ounces fresh snow peas
1 onion, chunked
1 tablespoon slivered fresh ginger rootRinse shrimp and pat dry with paper towels.Combine 1 tablespoon each cornstarch and soy sauce with sugar and garlic stir in shrimp. Let stand 15 minutes.Meanwhile, drain peaches, reserving 1/4 cup juice. Add enough water to reserved juice to measure 1 cup. Stir in remaining cornstarch, soy sauce and vinegar set aside.Cut peaches in half crosswise.Heat 1 tablespoon oil in wok or large skillet over high heat. Add shrimp and stir-fry 1 minute remove.Heat remaining oil in same wok. Add snow peas, onion and ginger stir-fry 4 minutes. Stir in shrimp and soy mixture cook and stir until sauce boils and thickens. Stir in peaches and heat through.Serve immediately.Serves 4 to 6.
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1/2 pound medium shrimp, peeled and deveined
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
1/2 teaspoon granulated sugar
1 clove garlic, minced
1 (16 ounce) can cling peach slices in juice or extra light syrup
1 teaspoon distilled white vinegar
2 tablespoons vegetable oil, divided
4 ounces fresh snow peas
1 onion, chunked
1 tablespoon slivered fresh ginger rootRinse shrimp and pat dry with paper towels.Combine 1 tablespoon each cornstarch and soy sauce with sugar and garlic stir in shrimp. Let stand 15 minutes.Meanwhile, drain peaches, reserving 1/4 cup juice. Add enough water to reserved juice to measure 1 cup. Stir in remaining cornstarch, soy sauce and vinegar set aside.Cut peaches in half crosswise.Heat 1 tablespoon oil in wok or large skillet over high heat. Add shrimp and stir-fry 1 minute remove.Heat remaining oil in same wok. Add snow peas, onion and ginger stir-fry 4 minutes. Stir in shrimp and soy mixture cook and stir until sauce boils and thickens. Stir in peaches and heat through.Serve immediately.Serves 4 to 6.
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chicken lo mein
Posted by bettyboop50 at recipegoldmine.com May 15, 20011/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 cups)
6 ounces baby cut carrots cut lengthwise into
1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine,
cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon granulated sugar, optional
2 teaspoons water
1/3 cup chicken broth
1 tablespoon soy sauce
4 cloves garlic finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed, if desiredCut chicken breast halves lengthwise into 2-inch pieces cut pieces crosswise into 1/2-inch strips.Heat 2 quarts water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine. Heat to boiling. Boil 2 to 3 minutes or until linguine is just tender, drain.Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble. Add chicken, stir fry about 2 minutes or until chicken is white. Stir broth mixture in and stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.5 servings
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Posted by bettyboop50 at recipegoldmine.com May 15, 20011/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 cups)
6 ounces baby cut carrots cut lengthwise into
1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine,
cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon granulated sugar, optional
2 teaspoons water
1/3 cup chicken broth
1 tablespoon soy sauce
4 cloves garlic finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed, if desiredCut chicken breast halves lengthwise into 2-inch pieces cut pieces crosswise into 1/2-inch strips.Heat 2 quarts water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine. Heat to boiling. Boil 2 to 3 minutes or until linguine is just tender, drain.Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble. Add chicken, stir fry about 2 minutes or until chicken is white. Stir broth mixture in and stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.5 servings
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chinese vegetable stir-fry
Makes 4 to 6 servings.Sweet N Sour Sauce
3/4 cup pineapple juice
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 teaspoon light soy sauceStir-Fry Vegetables
4 teaspoons vegetable oil
1 cup broccoli florets
1 cup sliced carrot
1 cup cauliflower florets
1 cup sliced celery
1 cup chunked red bell pepper
1 cup sugar peas, stems removedCombine the ingredients for the Sweet N Sour sauce in a mixing bowl. Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2 minutes. Add Sweet N Sour sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.Nutritional Analysis Per Serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol
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Makes 4 to 6 servings.Sweet N Sour Sauce
3/4 cup pineapple juice
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 teaspoon light soy sauceStir-Fry Vegetables
4 teaspoons vegetable oil
1 cup broccoli florets
1 cup sliced carrot
1 cup cauliflower florets
1 cup sliced celery
1 cup chunked red bell pepper
1 cup sugar peas, stems removedCombine the ingredients for the Sweet N Sour sauce in a mixing bowl. Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2 minutes. Add Sweet N Sour sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.Nutritional Analysis Per Serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol
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cellophane noodles with vegetables
1 (3 3/4 ounce) package cellophane noodles
3 tablespoons water
1 tablespoon yellow bean paste
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon soy sauce
2 tablespoons vegetable oil
1 medium carrot, cut into 2 x 1/4-inch strips
1 clove garlic, minced
1 teaspoon finely chopped ginger root
1 medium zucchini, cut into 2 x 1/4-inch strips
1 scallion (with top), slicedCover noodles with hot water. Let stand 10 minutes drain. Cut into 2-inch lengths. Mix 3 tablespoons water, the bean paste, cornstarch, sugar and soy sauce reserve. Heat oil in wok or skillet until hot. Add carrot, garlic and ginger root. Stir fry 1 minute. Add zucchini stir fry 2 minutes. add noodles and bean paste mixture stir fry 45 seconds. Sprinkle with scallion.Yields 4 to 6 servings.
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1 (3 3/4 ounce) package cellophane noodles
3 tablespoons water
1 tablespoon yellow bean paste
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon soy sauce
2 tablespoons vegetable oil
1 medium carrot, cut into 2 x 1/4-inch strips
1 clove garlic, minced
1 teaspoon finely chopped ginger root
1 medium zucchini, cut into 2 x 1/4-inch strips
1 scallion (with top), slicedCover noodles with hot water. Let stand 10 minutes drain. Cut into 2-inch lengths. Mix 3 tablespoons water, the bean paste, cornstarch, sugar and soy sauce reserve. Heat oil in wok or skillet until hot. Add carrot, garlic and ginger root. Stir fry 1 minute. Add zucchini stir fry 2 minutes. add noodles and bean paste mixture stir fry 45 seconds. Sprinkle with scallion.Yields 4 to 6 servings.
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chinese fried buns
6 ounces sweet potatoes
10 ounces red bean paste
1 1/2 cups glutinous rice flour
1/3 cup all-purpose flour
2/3 cup sesame seeds
2 tablespoons granulated sugar
1/2 cup hot waterPeel the sweet potatoes and boil them till tender, then mash them.Sift the glutinous rice flour and flour together then blend together with the sugar and mashed sweet potato. Knead the mixture well and sprinkle in the hot water. Knead the dough into small balls and then roll each ball into a flat round shape. Spoon some red bean paste into each as stuffing and shape into balls around the filling. Brush the balls with cold water, then coat thoroughly with sesame seeds. Deep fry on a low heat until the balls are golden and swollen. Drain and serve.
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6 ounces sweet potatoes
10 ounces red bean paste
1 1/2 cups glutinous rice flour
1/3 cup all-purpose flour
2/3 cup sesame seeds
2 tablespoons granulated sugar
1/2 cup hot waterPeel the sweet potatoes and boil them till tender, then mash them.Sift the glutinous rice flour and flour together then blend together with the sugar and mashed sweet potato. Knead the mixture well and sprinkle in the hot water. Knead the dough into small balls and then roll each ball into a flat round shape. Spoon some red bean paste into each as stuffing and shape into balls around the filling. Brush the balls with cold water, then coat thoroughly with sesame seeds. Deep fry on a low heat until the balls are golden and swollen. Drain and serve.
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chicken chop suey
1 cup sliced onion
1 cup sliced mushrooms
3/4 cup bias-sliced celery
1/2 cup sliced water chestnuts
1/2 cup chopped green pepper
2 tablespoons vegetable oil
2 cups cooked chicken, in strips
1 (16 ounce) can bean sprouts, drained
3/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarchStir vegetables in hot oil in wok for 3 minutes. Add chicken, bean sprouts and broth. Cook until heated through. Combine soy sauce and cornstarch. Add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.Serve over hot rice.Serves 4 or 5.
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1 cup sliced onion
1 cup sliced mushrooms
3/4 cup bias-sliced celery
1/2 cup sliced water chestnuts
1/2 cup chopped green pepper
2 tablespoons vegetable oil
2 cups cooked chicken, in strips
1 (16 ounce) can bean sprouts, drained
3/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon cornstarchStir vegetables in hot oil in wok for 3 minutes. Add chicken, bean sprouts and broth. Cook until heated through. Combine soy sauce and cornstarch. Add to vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.Serve over hot rice.Serves 4 or 5.
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chicken lo mein
2 teaspoons instant chicken broth granules
2 cups boiling water
8 ounces boneless, skinned chicken breasts,
cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, peeled and smashed
1 teaspoon chopped fresh ginger
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and well drained
4 scallions, choppedDissolve broth granules in boiling water in small saucepan. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.Stir wine, soy and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan.Heat oil in same skillet over medium-high heat. Add garlic and ginger cook 30 seconds, stirring. Add cabbage, celery, peas and carrot cook, stirring, 1 to 2 minutes, until vegetables are crisp-tender. Add chicken and pasta toss 2 minutes, until heated through. Stir cornstarch mixture in saucepan add to skillet cook, stirring, 2 to 3 minutes, until slightly thickened. Top with onion.
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2 teaspoons instant chicken broth granules
2 cups boiling water
8 ounces boneless, skinned chicken breasts,
cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, peeled and smashed
1 teaspoon chopped fresh ginger
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and well drained
4 scallions, choppedDissolve broth granules in boiling water in small saucepan. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.Stir wine, soy and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan.Heat oil in same skillet over medium-high heat. Add garlic and ginger cook 30 seconds, stirring. Add cabbage, celery, peas and carrot cook, stirring, 1 to 2 minutes, until vegetables are crisp-tender. Add chicken and pasta toss 2 minutes, until heated through. Stir cornstarch mixture in saucepan add to skillet cook, stirring, 2 to 3 minutes, until slightly thickened. Top with onion.
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