Healthy homemade chinese food recipes?

❤lindsay❤dawn❤

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: ))

amy0716

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mirna_ayala0428

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Curvy_princess

BUMP BUMP BUMP!!!

audreygonzy

BUMP!

k2charmed4u

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cskalaj

Bump!

histora

I don't know if anyone here would be interested in a recipe for Congee (rice porridge), but I have one if they are... it is thick and creamy, slightly salty, very filling and flavorful, and infinitely adaptable.

BobsLittleBird

Here is a link for crab rangoons: http://www.weight-watchers-recipes.net/points-plus-baked-crab-rangoon.html. I actually just made these last night and you can skip the crab if you want cream cheese wontons.

When I try to go to the link it will only let me go to www.weight-watchers.com, not the recipes. If you have the recipe to copy and paste into here I would greatly appreciate it.

Aross83

bump!! thanks all!!

kwjmom

thanks for sharing everyone! bump!

DrG3n3

Don't mind me, just bumping my nose in here to keep ideas for later >.>

RoadsterMomma

bumping for later- thanks for the recipes everyone!

melville88

Hi! If you like sweet and sour- have you tried Teriyaki sauce? not Chinese but thought I would post anyway. 3tsp dark soy, 2 tsp mirin, 1 tsp sugar, ground ginger and 1 garlic clove. Mix together and use as a sauce for meats/chicken/fish or a stir-fry dressing- DELICIOUS! X (I posted a recipe for fat-free seared tuna teriyaki with asian greens and noodles as a separate topic under the recipes forum- melt in the mouth gorgeous!) x

TArnold2012

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emnk5308

I'm gonna look at this later too!! It is pretty scary the amount of food I can put away at a Chinese buffet.. it is my absolute FAVORITE FOOD...

Starrynights1107

BUMP! I love Chinese food. Need alternatives.

specialkyc

Bump!! I love chinese food too, just not the calories and sodium.

trudefaith

I make my own version of mu-shu:

1 lb pork or chicken sliced very thin
1 onion sliced
1/2 cabbage sliced
8 oz mushrooms sliced
1 carrot shredded
1 tsp fresh ginger grated
3 or 4 green onions sliced into 1 inch pieces
3 scrambles egg whites (you can use whole eggs or egg sub if you wish)

sauce:
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp hot sauce ( you can use less- I use siracha)


stir fry starting with chicken once that is cooked add veg in order listed cooking the onions and cabbage longest after veg is cooked to the way you like it add the sauce and stir through, if it needs more moisture add water or chicken broth I serve in flour tortillas or over rice

MZNIKKIBOO

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♥Amy♥

Bump for ideas...I make my own chicken "fried" rice, but will be looking through here for other ideas!

amara0118

Bump for ideas later

trudefaith

this almond chicken is as good as take out but only about 180 cal per serving (recipe makes 6)

in a small bowl stir together :
1 cup chicken broth
1 tbsp soy sauce (low sodium is fine)
1 tsp honey
1 1/2 tsp cornstarch

set aside

cut up and have ready:
1/2 cup slivered almonds

1 lb chicken cut into small cubes ( I dry with paper towels then toss my chicken in about 2 tbsp cornstarch just before cooking)
1 large carrot cut into small dice ( I slice carrot long wise into 4 quarters then slice those to make small dice)
3 stalks celery also cut into small dice (I cut celery in half long wise then slice)
8 mushrooms sliced
1 small can sliced water chestnuts drained
6 green onions cut into 1/2 inch pieces
1 tsp ginger (I grate mine but you can mince)

I use a wok but you can use a large frying pan
in about 1 tsp oil (canola or whatever) cook almonds till lightly brown remove to a small bowl
next add another 1 tsp oil and fry chicken when cooked remove from pan
add celery and carrots to pan and stir fry for about 2 minutes add mushrooms and water chestnuts and green onions and stir fry another minute then add ginger stir in almonds then sauce heat through

this is great when you are craving take out cause its just as good as any I've ever had trust me I am a chinese food junkie!!!

trudefaith

barbecued pork

( if you were to cut this up into 12 large pieces it would be 51 cal per serving- but I can cut this up MUCH thinner and make it go farther)
for the marinade:
1/4 cup soy sauce
2 tbsp dry red wine
1 tbsp packed brown sugar
1 tbsp honey
2 tsp red food color
1/2 tsp cinnamon
1 green onion sliced
1 clove garlic minced

1 pound total weight pork tenderloin trimmed of fat

mix up all the marinade stuff and pour over the pork -I use a large zip lock bag -stick in the fridge turning occasionally for at least 1 hour or overnight
pre-heat oven to 350 set a rack over a cookie sheet ( I line with foil ) remove pork from marinade ( don't throw away the marinade) place on rack and bake about 45 minutes- basting frequently with the reserved marinade pork is done when no longer pink in the middle

fragilegift

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reese66

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sc1572

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shutterbug282

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JKellyMA

thanks for sharing!!

Going4Lean

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