Do you know any easy Chinese recipe?

Question

Do you know any easy Chinese recipe?

Answer 1

Shrimp Stirfry:

Peanut oil for stir frying

1 lb. precooked medium frozen shrimp (31-40 per lb.)

1-2 tbsp. minced garlic (comes in a jar at the store)

1 cup sliced celery

1 pkg. LaChoy frozen snow pea pods

1 cup sliced mushrooms

1 can baby corn, drained

1 can sliced water chestnuts, drained

Soy sauce to taste

Thaw shrimp and snow pea pods ahead of time, make sure shrimps are tailed and pea pods are well drained. Make sure all ingredients are cut up and ready to cook, stir frying moves fast! Heat up the oil in your wok till very hot, test with one shrimp to see if it's hot enough--should sizzle. Add garlic and saute for 1-2 minutes, then add rest of shrimp and cook at medium to high heat till warm through. Add celery and cook for a few minutes, and then snow pea pods. Add mushrooms and cook till soft, then add baby corn and water chestnuts. Stir constantly so everything is evenly cooked. Cook till all ingredients are hot through, adding a little soy for flavor. Don't overcook, your veggies should still be crisp. Serve over hot white rice. Serves 4-6.

Answer 2

Cantonese Soy Chicken

mix:

3tbs dark soy sauce

3 tbs light soy sauce

3 tbs water

1 tbs dry sherry

3tbs sugar (prefer cane sugar)

1 ts pepper

2 ts ginger (fresh, graded) or 4ts ginger powder.

heat the entire mixture, but do not boil. take off heat. marinate chicken legs in it for about 10-15 minutes.

bake the chicken in a large pand or dutch oven. goldenbrown at high heat. add half a litre of chicken stock. and the marinate. boil the chicken for 25-35 minutes (depending on the size of the chicken legs)

Answer 3

Simple & tasty - chicken stir fry with veg & egg fried rice:

1 chicken breast per person, slice into strips and marinate in :

one crushed garlic clove, half teaspoon ground (or one thumbsize grated fresh) ginger, two tablespoons kikkoman soy sauce, two tablespoons mirin - rice wine (from big supermarkets or Japanese/Chinese speciality stores), two finely chopped spring onions - leave to marinate as long as poss but no need for overnight e.g. 30 mins to 2 hours should be enough.

While marinating, prepare rice by boiling for 10 mins (or as per packet!), drain. Lightly beat two eggs (three or more for more 'eggy' mix), add splash of soy sauce & salt & pepper. In wok or big frying pan, add splash of peanut oil (or veg oil), until really hot then throw in rice - keep it moving or it may stick - when heated well through and starting to 'clump', pour in egg in one go. Leave for a few seconds and then separate & mix (if possible with chopsticks) to 'loosen' the egg as if making scrambled eggs, rather than letting it set like an omlette. Cook until egg starts to colour and put aside in a warm oven.

Take wok/frying pan just used, and wipe with kitchen roll, add another splash of oil and allow to heat up again. Add marniated chicken with it's marinade into wok and stir briskly until all chicken has turned white. Add fresh washed veg such as carrot, broccolli, etc starting with hard root veg, and add any other types you like - just remember to add the stuff that cooks quickest such as bean sprouts or other leafy veg at the end. Keep the food moving in the pan all the time and cook until the chicken has browned slightly and the carrots are cooked (the remaining veg will be cooked too, just use the chicken and carrots as a guide).

Serve with the rice, either like a curry e.g. chicken mix on top or in separate dishes, doesn't really matter.

Answer 4

There are some good Chinese stir fried noodle, fried rice and stir fried lobster recipes at http://www.prettyfastfood.blogspot.com

There are step by step pictures too.