I enjoy eating Chinese cuisine if it is authentic. When you are thinking about visiting a new Chinese restaurant, check to see if the customers are mostly Chinese or not. Chinese love both good Chinese food, but a good buy for their money, too!
Here are some easy Chinese recipes
Beans stir fry
Ingredients
2 tablespoons groundnut oil (peanut)
14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2-inch thick rectangles
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon black rice vinegar (recommended: Sinkiang) or balsamic vinegar
1 teaspoon dried chili flakes
Edamame Beans
1 tablespoon groundnut oil (peanut)
1 red chili, seeded and finely chopped
Water, as needed
3 ounces fresh or frozen edamame beans, thawed
1 teaspoon light soy sauce
1 teaspoon black rice vinegar (recommended: Sinkiang) or balsamic vinegar
Handful fresh cilantro leaves and stalks, finely chopped
Directions
To make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.
Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chili flakes. Transfer the bean curd to a serving plate and set aside.
To make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chili for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.
To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice!
another easy method of beans fry
Ingredients
1 tbsp soy sauce
2 garlic cloves (minced)
1 tsp toasted sesame seeds
1 tsp brown sugar 1 tsp peanut butter
34 lb green beans (fresh, trimmed)
4 12 tsp vegetable oil
1In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.
Chicken fried rice
Ingredients
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
Directions
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
EGGPLANT SZECHUAN STYLE Yield: 4 servings
6 Chinese eggplants (about 1
-1/2 pounds)
1 Tb Soy sauce
1 Tb Sugar
1/4 c Chicken stock
5 Tb Peanut or corn oil, or more
-if needed
2 ts Ginger, fresh; peeled &
-grated
1 Tb Garlic; minced
1/4 ts Dried red chili flakes
1/4 c Water chestnut; peeled &
-chopped (preferably fresh)
3 Scallion; trimmed & chopped
1 1/2 Tb Red wine vinegar
1 Tb Asian sesame oil
1 Tb Toasted sesame seeds, for
-garnish
Everyone loves this dish, even those who don't
particularly like egg plant. The flavor virtually
explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of
fresh water chestnuts.
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set
aside.
Heat 2 tablespoons of the oil in a wide, flat skillet.
When hot, add half of the eggplant. Saute, stirring
constantly until seared and wilted, about 5 minutes.
Remove to a plate. Cook remaining eggplant, adding
more oil if needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add
remaining 1 tablespoon oil, the ginger, garlic and
chili; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5
seconds. Increase heat to high, add reserved soy sauce
mixture and the eggplant. Toss quickly over high heat
until the sauce is reduced and absorbed into eggplant,
1 to 2 minutes. Fold in vinegar and sesame oil. Remove
to a serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.
CHICKEN LETTUCE WRAPS
Ingredients:
1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
Remaining Ingredients:
1 tablespoon sesame oil
1 slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 lb meat from chicken breasts or sliced white chicken meat
1 red pepper, seeded and diced
1 can water chestnuts, rinsed in warm running water and chopped
1 stalk celery, diced
1 teaspoon cornstarch mixed with 2 tablespoons water
Preparation:
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick re stir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.
Here are some easy Chinese recipes
Beans stir fry
Ingredients
2 tablespoons groundnut oil (peanut)
14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2-inch thick rectangles
3 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon black rice vinegar (recommended: Sinkiang) or balsamic vinegar
1 teaspoon dried chili flakes
Edamame Beans
1 tablespoon groundnut oil (peanut)
1 red chili, seeded and finely chopped
Water, as needed
3 ounces fresh or frozen edamame beans, thawed
1 teaspoon light soy sauce
1 teaspoon black rice vinegar (recommended: Sinkiang) or balsamic vinegar
Handful fresh cilantro leaves and stalks, finely chopped
Directions
To make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.
Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chili flakes. Transfer the bean curd to a serving plate and set aside.
To make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chili for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.
To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice!
another easy method of beans fry
Ingredients
1 tbsp soy sauce
2 garlic cloves (minced)
1 tsp toasted sesame seeds
1 tsp brown sugar 1 tsp peanut butter
34 lb green beans (fresh, trimmed)
4 12 tsp vegetable oil
1In a bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. In a large skillet, stir-fry the green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.
Chicken fried rice
Ingredients
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat
Directions
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
EGGPLANT SZECHUAN STYLE Yield: 4 servings
6 Chinese eggplants (about 1
-1/2 pounds)
1 Tb Soy sauce
1 Tb Sugar
1/4 c Chicken stock
5 Tb Peanut or corn oil, or more
-if needed
2 ts Ginger, fresh; peeled &
-grated
1 Tb Garlic; minced
1/4 ts Dried red chili flakes
1/4 c Water chestnut; peeled &
-chopped (preferably fresh)
3 Scallion; trimmed & chopped
1 1/2 Tb Red wine vinegar
1 Tb Asian sesame oil
1 Tb Toasted sesame seeds, for
-garnish
Everyone loves this dish, even those who don't
particularly like egg plant. The flavor virtually
explodes with a lively combination of sweet, spicy,
tart and savory followed by the refreshing crunch of
fresh water chestnuts.
Cut eggplant into 1/2-inch wide by 2-inch long strips.
Mix together soy sauce, sugar and chicken stock. Set
aside.
Heat 2 tablespoons of the oil in a wide, flat skillet.
When hot, add half of the eggplant. Saute, stirring
constantly until seared and wilted, about 5 minutes.
Remove to a plate. Cook remaining eggplant, adding
more oil if needed. Transfer to plate. Set aside.
Heat a wok or skillet over medium-high heat. Add
remaining 1 tablespoon oil, the ginger, garlic and
chili; cook gently but do not brown. Add water
chestnuts and half of the green onions; stir-fry for 5
seconds. Increase heat to high, add reserved soy sauce
mixture and the eggplant. Toss quickly over high heat
until the sauce is reduced and absorbed into eggplant,
1 to 2 minutes. Fold in vinegar and sesame oil. Remove
to a serving dish. Top with remaining green onions and
sesame seeds. Serve hot or cold.
CHICKEN LETTUCE WRAPS
Ingredients:
1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
Remaining Ingredients:
1 tablespoon sesame oil
1 slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 lb meat from chicken breasts or sliced white chicken meat
1 red pepper, seeded and diced
1 can water chestnuts, rinsed in warm running water and chopped
1 stalk celery, diced
1 teaspoon cornstarch mixed with 2 tablespoons water
Preparation:
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick re stir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.
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