Healthy homemade chinese food recipes?

Racheyj76

YES YES YES! THIS post is just what I needed! Thanks Craving Chinese bad..

mirfan25

bump!

janet0513

Szechuan green beans (old weight watchers recipe)

2 servings (use low sodium soy sauce to reduce sodium)


Ingredients
3 Tbl soy sauce
1 Pound green beans
6 cloves garlic
1 Tbl sesame oil
1 tsp sugar
Directions
1. boil green beans for 4-5 minutes
2. add garlic to pan, then drained beans
3. add other ingredients and stir fry for appx 2 minutes til liquid is cooked down and beans are coated.

Add red pepper flakes for a spicier dish

Calories 165 Fat 7.1 Sat fat 1 Trans fat 0 Chol 0 Sodium 1368 Carb 23 fiber 8 sugar 5.7 protein 6.2 vit A 31% Calcium 10% Vit C 66% Iron 16 %

blytheandbonnie

Gotta check these recipes out. :drinker:

jenschnack

bump

janet0513

Veggie potstickers - makes 24

3 tablespoons vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
Transfer to a platter and serve with the dipping sauce.

Asian Dipping Sauce:
1/4 cup light soy sauce
2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
1/2 lemon, zested
Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.

Elf_Princess1210

Bump bump badump!!!! Yum!

everytree

Thanks everyone!

Mceastes

Great ideas - this is my weakness too. Thanks guys!!

ryall70

Bump.... love potstickers

Susan2BHealthier

bump

LessLikeHer

YES! Bumping. We love chinese and eat it a good bit.

Spice_4_Life

Bumpin this one for sure!!! Been craving chinese food for weeks.

Spice_4_Life

Veggie potstickers - makes 24

3 tablespoons vegetable oil
1 leek, cleaned and thinly sliced
1 clove garlic, pressed
1 head Napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1-inch piece fresh ginger, peeled and grated
1 medium carrot, grated on finest holes of a box grater
24 wonton wrappers

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
Transfer to a platter and serve with the dipping sauce.

Asian Dipping Sauce:
1/4 cup light soy sauce
2 tablespoons rice wine vinegar
1/2-inch piece fresh ginger, peeled and finely grated
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
1/2 lemon, zested
Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.

Definitely makin this one this weekend!!! I'm so hungry now!!! Gonna go eat my toast...

angelswank

bump

CarrieR3

Bump that is one of my weakness too

Linbo93

Not to be a bumper, but I am very interested in this thread but I'm at work, so "Bump!"

Valkyriewoman

For a fake general tso chicken, I grill up some chicken breast, blanch some broccoli and throw it in a frying pan with just a drop or two of sesame oil, scallions and a couple tablespoons of LeAnn Chin's Peking sauce. Yummy stuff!

cranberrycat

Thanks for all of the ideas, will check out some of these recipes later.

My contribution... Oriental Chicken Salad

2 cups romaine lettuce
3 oz cooked chicken, chopped into bite-sized pieces
cucumber, chopped
carrot, chopped or shredded
1/2 cup chopped apples
2 tsp rice vinegar
2 tsp sesame oil
honey
ginger (fresh or dried, just add to taste)

Build salad by placing lettuce on plate or large bowl. Top with the chicken, veggies and apple.
Mix rice vinegar and sesame oil, add honey and ginger and blend in well (I use a small covered rubbermaid container and shake vigorously). Pour dressing onto salad.

There are many variations to this salad:
-you can do beef instead of chicken,
-you can change out the veggies, sometimes I add pea pods
-you can change out the fruit, sometimes I do mandarin oranges, and I have even tried it with a fresh plum.
-If you want, you can add some sliced almonds, but my recommendation is to cut back on the sesame oil to adjust the fat, if you are watching your fat grams.

sparkdoc

bump