Can anyone give me some good chinese food recipies?

Question

I really love Chinese food and I'd love to have a couple of home recipes that are natural and good.

Could you share your favorites with me?

Answer 1

my own recipe

  3 Dragon’s Sichuan Steak

This hot and spicy Asian inspired dish is really easy and it only takes 30 minutes to prepare.  Want it really spicy? Double up on Chili Sauce and Red Pepper Flakes.  This is a GREAT dish with cold sesame noodles.  

1 pound Flank or Skirt Steak

½ - 1 Medium Sweet Onion, sliced

2 Celery Stalks, chopped

2 Green Onions, chopped

5 Cloves Garlic, minced

2 tablespoons Canola Oil

½ tsp Crushed Red Pepper (optional)

Marinade:

2 tablespoon Corn Starch

2 tablespoon Soy Sauce

Sauce:

2 tablespoon Soy Sauce

1 tablespoon Sichuan Sauce

½ tsp Hot Chili Sauce

1 tablespoon Sake or Dry Sherry

1 tablespoon Hoisin Sauce

2 – 3 drops Sesame Oil

2 tablespoon Sugar

1. Partially freeze beef and slice thinly against the grain.  Toss with Corn Starch and Soy, and marinade for 15 to 30 minutes.

2. Thinly slice onion, dice celery and mince garlic.

3. Combine all ingredients for sauce.

4. Heat wok until almost smoking.

5. Add pepper flakes if desired and oil.

6. Cook beef ½ at a time until meat is medium, remove and set aside.

7. Add onion, celery to hot wok and stir-fry for 30 seconds, then add garlic and beef.  Toss together.

8. Add sauce and cook for 1 – 2 minutes.

9. Garnish with chopped green onion.

Answer 2

Makes 20 dumplings

Ingredients

40 large bamboo leaves (2 for each zongzi)

20 long strings (for binding leaves)

1 kg (2.2 Ib) uncooked glutinous rice

2 kg (4.4 Ib) fatty pork, sliced into 3 cm (1") cubes

10 salted duck's egg yolk, shelled, cut into halves

40 small dried shittake (black) mushrooms

20 dried chestnuts

10 stalks of scallions, cut up into 1 cm (1/2") lengths

500 g (18 oz) dried radish diced very finely

100 g (3.5 oz) very small dried shrimp

200 g (7 oz) raw peanuts (shelled, with skins)

1/2 cup soy sauce

1/2 cup rice wine

Vegetable oil

5 cloves of garlic, roughly crushed

1 teaspoon black pepper

1 1/2 teaspoons sugar

2 pieces star anise

Method

Preparing ingredients

Soak rice in water for three hours, drain.

Stew pork and chestnuts for 1 hour in soy sauce, rice wine, ground pepper, 1 teaspoon of sugar. and star anise. Set aside pork and chestnuts in bowl.

Boil peanuts until tender (30 minutes to 1 hour).

Soak mushrooms until soft. Clean and cut off stalks. Stir-fry with a little liquid from stew. Set aside in bowl.

Shell and halve duck eggs. Set aside in bowl.

Chop up dried radish finely and stir-fry with some 1/2 teaspoon sugar and garlic.

Stir-fry spring onions until fragrant.

Stir-fry shrimp very quickly.

In a large wok or bowl, add rice, then add spring onions, radish, shrimp, peanuts. Mix together well.

Wrapping zongzi

Rinse bamboo leaves in hot water to tenderise, before washing thoroughly in cold water.

Wet strings to make them more pliable.

Take 2 leaves and overlap them. About 2/3rds of way along the length of the leaves, place one hand underneath, make a cup shape with the leaves.

Add a small amount of rice mixture, then add 1 piece of pork to the centre of the rice. Add more rice on top, compressing slightly.

Now repeat this process, in turn adding 1 each: chestnut, mushroom, half a duck egg, followed by a layer of rice until you have a full rice ball in your hand.

Wrap leaves tightly around the ball of rice.

Dumplings should be pyramid shaped with sharp edges and pointed ends. It takes some practice to make nice looking ones.

Zongzi are tied up just like shoes laces with a double knot which makes them easy to open.

*Steam for 1 hour, unwrap and serve.

Notes

Eat zongzi plain or with a sauce of your choice. Wrapped tightly in plastic, zongzi freeze well. To reheat, thaw, and without removing the bamboo leaves, steam (best option), or microwave. Before micro-waving, poke a very small hole in the wrapping and pour in 1/4 of a teaspoon of water to help prevent the zongzi drying out. To test for doneness, plunge a sharp fork into the centre of the zongzi. If the pointy end of the fork is hot, so is your snack.

*People in southern Taiwan tend to boil the dumplings rather than steam them.



Char Siu - Honey Roasted Pork (Chinese Barbecued Pork)

Char Siu roasted pork is also called barbecued pork, partly because of its reddish brown and slightly charred look around the edges.

INGREDIENTS:

2 1/2 lb (1 kg) fillet of pork

2 tablespoons maltose or honey, dissolved with a little water

For the Marinade:

1 tablespoon soft brown sugar

1 tablespoon yellow bean sauce

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Hoisin sauce

1 tablespoon oyster sauce

2 tablespoons brandy, whisky or rum

1 teaspoon sesame oil

PREPARATION:

Cut the pork into strips about 1 (4 cm) thick and 7 - 8 inches (18 - 20cm) long, and marinate, covered, for at least 8 10 hours, turning occasionally.

To cook: preheat the oven to 220 degrees Celsius/450 Fahrenheit/Gas mark 7, and place a roasting or baking tin filled with about 1 pint (600 ml) boiling water at the bottom.

Take the pork strips out of the marinade, drain them well and reserve the marinade. Put the tip of an S-shaped hook through one end of each strip, then hang the strips on the top rack in the oven, making sure they dangle freely.

Roast for 10 15 minutes, then baste with the marinade, reduce the heat to 180 degrees Celsius/350 F/Gas 4, and cook for a further 8 10 minutes. Remove the meat from the oven, let it cool down for 2 3 minutes, then brush the strips with the maltose or honey syrup, and lightly brown them under a medium hot grill for 4 5 minutes, turning once or twice.

To serve: cut the meat across the grain into thin slices, and make a sauce by boiling the marinade and the water and drippings from the baking tin together for a few minutes, then strain into a gravy boat. Serve hot or cold.

Answer 3

I get a lot of my chinese recipes from cookeryclub.

But a basic Sweet and Sour sauce is

3 cups tomato sauce

1 cup sugar (any)

1 cup vinegar (any)

1 small tin pineapple chunks plus juice

1 tablespoon light soya sauce

* simple boil and reduce until you get the thickness you want.

Serve with deep fried pork or chicken balls (battered)

or

stir fryed chicken and vegetables

or

egg fried rice

Answer 4

You might think about purchasing the cookbook, "Stir-fry to Szechuan" by Weight Watchers International.  o;

There's 100 classic Chinese recipes there, and they're healthier than the ones from the restaurant as well.

Answer 5

Below is a very typical Cantonese Vegetarian recipe and it's really worth to give it a try.

<<<<< Luo Han Shang Su 羅漢上素>>>>>> Serves 4

1 1/2 oz bean curd stick (fu dzu)

20 fried gluten balls (mien jin pau)

50g broccoli, boiled (halfly cooked) with a pinch of salt

4 -5 dried black mushrooms (soaked into water till soft)

6 button mushrooms, stemed

6 slices of cookedcarrots (cut into butterfly or flower shape)

6 baby corn

2 stalks celery (cut into 2 inches in length)

1 slice of fresh ginger (crushed)

2 tablespoons of peanut oil or cooking oil

a few drops sesame oil

1/4 teaspoon of salt

1 tablespoon of cooking wine / sherry

Soy Sauce Mixture (Brown Sauce)

3 tablespoon of light Soy Sauce

1 tablespoon of cooking wine / sherry

1 teaspoon of rice vinegar

1 teaspoon of sugar

1 cup of water

Corn starch mixture

2 teaspoons of corn starch

1 tablespoon of water

1) Break the bean curd stick into several pieces, soak into water till expand / soft, cut the black mushroom in half, stemed

2) Heat a pot with 3 cup of water, boil the bean curd stick with the black mushroom for 10 mins. Remove and drain, set aside

3) Cook the gluten balls in boiling water to remove the oil, rinse with running tap water, set aside

4) Cut broccooli into bite size, blanch in boiling water with baby corn with a pinch of salt for 1 min (half cooked), drain and set aside

5) Heat a chinese wok with strong heat, add peanut oil, season the wok with oil, reduce heat to medium, add ginger and fry till it is fragrant, disolve 1/4 teaspoon salt in the cooking oil, turn heat back tot strong, add the bean curd stick / gluten balls / black mushroom / button mushroom / carrot into the wok, stir fry quickly for 1 minute, add cooking wine to make a fame (if you are scared, you don't need to really make the fame!).

6) Add the soy sauce mixture into the wok, bring to boil, cover the wok and turn heat to low, cook for 5 minutes, add the broccoli / celery / baby corn into the wok and stir fry for 30 seconds or till cooked

7) Add the corn starch mixture into the wok to thicken the sauce, turn off the heat and add a few drops of sesame oil to make the mixture shiney

8) Serve with steamed rice

P.S. Sheung Soo = assorted vegetables in Cantonese, you may also add bean sprouts or snow peas or boiled cauliflower into this recipe

You can find bean curd stick & gluten balls in the gocery store in China Town, if not, you can replace them with deep fried tofu (you better deep fried it yourself so that you can control the quality of the oil, store-bought ones are not trustworthy)

Enjoy!

Answer 6

General Tso's Chicken

2 pounds boneless, skinless chicken, thinly sliced

1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon peanut oil

2 cloves garlic, smashed

2 slices fresh ginger, smashed

1 handful fresh cilantro leaves

Kosher salt and freshly ground black pepper

Peanut oil, for frying

1 large egg, lightly beaten

1/2 cup cornstarch, plus 2 tablespoons for slurry

1/2 cup water

1 teaspoon toasted sesame oil

4 dried red Thai chilies

4 scallions, thinly sliced, plus more for garnish

2 cloves garlic, finely chopped

1 (1-inch) piece fresh ginger, peeled and finely chopped

3 thick strips orange zest

1/2 cup low-sodium soy sauce

1 1/2 cups chicken stock

2 tablespoons rice vinegar

1 tablespoon honey

Cilantro leaves, for garnish

Steamed white rice, for serving

Put the chicken into a bowl with the remaining marinade ingredients. Stir well to combine all the flavors, cover, and marinate in the refrigerator for 30 minutes.

Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.