Chinese Recepies

Chinese culinary arts have a long history. They are famous all over the world. Chinese recipes hand-picked from a variety of sources. Chinese recepies indexed by type of food, cooking technique and regional cuisine.

Stir Fried Beef Recipe

for 4 servings :

3/4 lb Round Steak
1/4 c Olive Oil
2 Cloves Garlic, pressed
1 Jalapeno, sliced
1 Red Bell Pepper, Sliced
2 Carrots, Julienned
1/2 Head Cauliflower, florets
1 Potato, julienned
1/2 lb Mushrooms, sliced Coriander Parsley
12 Flour Tortillas

Cut the steaks into 1/3 inch strips. Heat oil and garlic in wok or wide frying pan until aromatic. Add the beef strips. Saute until browned. Remove and keep warm. Add peppers, carrot, cauliflower and
potato. Saute until tender crisp (about 5 minutes). Add the mushrooms and return the meat to the pan. Cook 2 minutes longer or until the meat is heated through. Wrap the tortillas in foil and warm over medium heat in a separate frying pan until warmed through. Spoon stir fried meat and vegetables onto the tortillas, roll up and serve.

Kung Pao Beef Recipe

for 6 servings :

Beef:
1 1/2 pounds flank steak sliced diagonally into bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil divided
1/2 cup peanuts skinless, roasted
10 whole red chili peppers dried
2 green onions cut in 1/2" pieces
2 cloves garlic minced
1/2 cup waterchestnuts diced

Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine beef, salt, egg white, and cornstarch. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add two tablespoons oil to heated wok and stir fry beef till it loses its pink color. Remove to serving bowl. Add two more tablespoons oil to same wok. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red. Remove from wok and add to beef. Lower heat. If necessary, add more oil. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.) Return beef, peanuts and peppers to wok and stir fry a few seconds to combine. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened.

Chinese Spicy Chicken (Le Tze Gee)

1/2 Oil
2 Chicken breasts
1 tablespoon Sherry
1 tablespoon Light soy sauce
1 tablespoon Corn starch
1 can Bamboo shoots dice
2 tablespoon Hoison sauce
1/2 teaspoon Red pepper crushed
1 tablespoon Scallion chop
1 teaspoon Ginger; fresh grate

Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve.

Chinese Barbecue Sauce - 1

3/4 cup catsup
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon ground ginger
1 tablespoon liquid smoke
clove garlic minced

Combine all ingredients and heat until sugar is dissolved and bubbly.

Chinese Barbecue Sauce - 2

3/4 cup catsup
3 tablespoons soy sauce
1 tablespoon liquid smoke
1/2 cup brown sugar
1 tablespoon ground ginger
clove garlic minced

Combine all ingredients and heat until sugar is dissolved and bubbly.

Chinese Green Beans

Preparation Time: 4 minutes
Baking Time: 8 minutes
Serving Size: 1/2 cup
Serves: 6

1 16-oz. package frozen green beans
1 packet chicken broth granules
1 bunch scallion (6-7)
2 large cloves of garlic
1/2 tsp. ground ginger
1 tsp. Soy sauce, low sodium
1 tsp. SPLENDA? Granular
1 tbsp. creamy peanut butter
1/8 tsp. sesame oil

Nutrients Per Serving

Serving Size 4 oz (98 g)

Calories 50

Carbohydrates 8 g

Protein 2 g

Dietary Fiber 2 g

Total Fat 2 g

Saturated Fat 1 g

Cholesterol 0 mg

Sodium 190 mg

Your online source for Chinese recipes featuring recipes using beef, pork, ham, chicken, seafood, vegetables and more. Get a great selection of Chinese recipes. ...