do you have any Chinese recipes?

RedM93

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specialemy

My version of a simple Egg Drop Soup:
- 1 can low sodium chicken broth
- 1 slice or two of fresh ginger (to flavor the broth)
- whisk 1 egg in a bowl
- allow broth to come to a boil then bring the heat down to medium or medium/low then slowly pour the whisked egg into the pot.

If you wish to add veggies (or other ingredients) you can do so once the broth comes to a boil and let those cook to your liking - then add the egg in at the end. Very simple, quite fast, delicious.

jdsgigi

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leannems

http://www.loveandoliveoil.com/2013/01/weeknight-lo-mein.html

We made this tonight, although we didn't use any of the two oils listed, and substituted tofu shirataki (spaghetti style) for the noodles.

It was great and very filling. I added some chicken breast to mine.

annepage

Here are a couple...

BAKED EGG ROLLS

1 14oz Dole Classic Coleslaw Mix (shredded cabbage and carrots)*
6 oz. boneless, skinless chicken breast, cooked and shredded
1 cup vegetable broth
1/4 cup reduced sodium soy sauce
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. Extra virgin olive oil
Egg roll wrappers

*I used julienne carrots, celery and sugar sap peas that I cut myself, but you can use the coleslaw mix…and I didn’t use the chicken cause I didn’t want meat in them.

Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray.

Heat oil in a large skillet over medium heat; add garlic and onion. Saute for about 2-3 minutes or until onions are translucent. Add coleslaw mix and cook, stirring frequently, for about 3-4 minutes. Do not let it brown, it will have a burnt taste. Add in veggie broth and chicken; reduce heat to low and let simmer until all liquid is gone. Stir in soy sauce. Remove from heat.

Place the egg roll wrapper so that it looks like a diamond. Add 1/4 cup cabbage mixture to each egg roll, placing it in the middle in between the East and West points leaving some space around the edge. Bring up the South corner and tuck end under filling. Bring the East and West sides towards the middle, they should be just about touching. Then bring the North corner down and wrap it around the egg roll. Place seam side on pan. It's not necessary to seal the edges since you are baking, but you can dip your finger in water and spread it over the seam if you wish. Repeat until you've used all the cabbage mixture (I got 17 out of it).

Spray egg rolls with cooking spray (this will help them brown up) Bake for about 15-18 minutes or until deep golden brown.

ALMOND CHICKEN


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

My oven baked egg rolls never end up crunchy even though I do spray them with oil. Any tips?

jtbaddison

Orange Chicken
(Serves 2)

1/2 cup rice, 1 cup prepared
8 oz skinless chicken breast cooked and cubed
1 Yellow onion chopped
1 green bell pepper chopped
4 cloves garlic chopped
1 tbsp fresh grated ginger
1/2 TBSP crushed red pepper or to taste
1 orange quartered
1 tbsp low sodium soy sauce
1 cup diced pineapple
2 TBSP chopped roasted cashews

Cook rice
Sautee onions and bell peppers in oil until onions translucent.
Add in garlic, ginger and red pepper, sautee for 1 minute
Squeeze orange juice into pan
Add soy sauce
Bring to boil and reduce to simmer, simmer for 5 minutes
Add chicken and pineapple, cook for a minute or 2
Serve over rice, top with cashews

Note: for a stronger orange flavor zest orange into dish. To save calories make "cauliflower rice" or brown rice, skip the nuts, etc

Calories 445 per serving
Picture attached

wendibartel

I have a baked Sweet and Sour chicken reciepe and Mongolian beef reciepe at home. I will post tonight. YUM!

LouiseH238

I love chinese food and used to eat it once or twice every week. My favourite was salt and pepper crispy chicken with chips. However now I love this and have it often. Because I just cook for myself I don't often buy fresh veggies as they go bad before I can eat them. I can buy 1kg bags of frozen broccoli and spinach for pennies and add them into every dish.

Chicken and broccoli stir-fry

1 skinless boneless chicken breast of desired size, sliced into thin strips and trimmed of all fat
6oz frozen broccoli
4oz frozen spinach
50g (uncooked weight) dried wholewheat noodles
1 inch piece of ginger
2 cloves garlic
2 spring onions
2tbsp soy sauce
1tbsp water
Cooking spray

Cook spinach, broccoli and noodles according to packet instructions and keep warm. Finely chop garlic and ginger. Coat a frying pan or wok with cooking spray and add the chicken strips. Stir fry on a high heat until the chicken is almost cooked through (should be two minutes or so depending on how thick you sliced the chicken.) Add the diced garlic and ginger to the pan, let sizzle for a few minutes then add the veggies and noodles. Pour over 2 tbsp soy sauce and 1tbsp water. Water will come out of the veggies to form a thin sauce. Heat through thoroughly and serve garnished with chopped spring onion.

I would far rather eat this than a takeaway, it's protein and veggie rich, low in fat and just as easy. You could replace the chicken with tofu or beef and add chiles if you like spice.

Nutrition info varies depending on the size of chicken breast you use, but for what I usually have (8oz raw weight) it works out to 480kcal, 53 carb, 4 fat, 59 protein.

daj150

Go to Wegmans.com and look up Sesame Chicken'less. TOTALLY AWESOME! Add some stir fry vegetables, water chestnuts, whatever...super awesome meal.

salgalbp

Love this thread! Thank you!

crowesnest16

Beef in Oyster sauce with veg

Slice beef thinly, and use frylite to fry off with ginger, garlic and chili
Add onions or other veg you want to add
Mix together some oyster sauce, soy sauce and a little water and then add to the beef - this is to personal taste
Serve with noodles or rice

Chicken Szechuan
Dice chicken and coat with egg, coat with cornflour and then dry off
Add chili, garlic and ginger to a wok and heat up
Add sliced carrots and peppers and then add the chick back to the wok
Mix 4tbsp vinegar, 4tbsp soy sauce and 8tsp of reduced sugar
Bring to a boil and then simmer so the mix goes sticky on the chicken
Serve with rice or choi sum/ bak choi

Bak Choi/Choi Sum
Throw in boiling water for a minute or two, add to a hot wok with ginger and chili - can add a tbsp of oyster sauce
Can be used to bulk out any of the above or just with a chicken fried rice

flutterbygrl1

when im lazy or busy , i just cook some rice in fat free chicken broth (i always keep some in the fridge precooked) and add frozen veggies and scramble in an egg and top with soy sauce. its better than it sounds. for something interesting i throw in some chicken and pineapple chunks and top with sweet and sour sauce.

poundis

There were a couple of posts last weekend for "41 calorie baked crab rangoon" as well as 236 calorie baked General Tso's chicken.

andersonjo0306

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littlemisstickles

Some awesome recipies here. I ended up cooking for friends who are also dieting and made king prawn singapore noodles, spring rolls, sesaeme seed chicken, tofu and cashew nut stirfry and chicken and brocolli in oyster sauce. An entire plate piled high was less than 600 calories. Can't have been too bad as everyting was devoured!

I'm definitely going to try some more of these recipies.

brookehe

(courtesy of: shrinkingkitchen.com) I haven't made this yet, just found it, but I would add red chile flakes and sliced carrots, onions and celery and if I had any some red/green/yellow bell peppers - but that's just me

BAKED ORANGE CHICKEN

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes
Yield: 6 servings
Gather

2 lbs boneless skinless chicken breasts
3/4 cup Light Catalina dressing
1/2 cup Orange marmalade
2 Tbs beef bouillon
2 Tbs dried onion flakes
1/2 tsp celery seed
Step by step

1.Cut raw chicken into bite-sized pieces.
2.Mix remaining ingredients in medium bowl.
3.Add chicken to sauce mixture and transfer to baking dish.
4.Bake for 30 min if using 9x13 dish or 40 min for 8x8 dish.
5.Serve over brown rice and with vegetable of your choice - we love steamed broccoli!
Nutrition

WW PP 9; Calories 367; Total Fat 11.4g; Saturated Fat 3.1g; Trans Fat 0.0g; Cholesterol 135mg; Sodium 228mg; Total Carbohydrates 20.7g; Sugars 17.8g; Protein 44.0g

sallydurkin

they all look amazing! I need to save for later.

rel12345

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Pams_Shadow

Bump! I've been craving Chinese for weeks.

dmaloof2013

This is a play on Orange Chicken, but it's Orange Beef:


Ingredients:
1/2 pound Stew beef
1 cup Frozen broccoli
1/2 cup chopped Portabella mushrooms
1/2 cup diced Onions
A pinch of Red pepper flake (or more, all to your liking)
A splash of Triple sec (or more orange juice, I did both)
1/2 tablespoon of Butter
Uncle Ben's White Rice (made as the box says to)

Marinade for the Beef (let it sit overnight)
2 tablespoons Soy sauce
1 tablespoon Red wine vinegar
1 teaspoon Vegetable oil
2 teaspoons Ground ginger
2 teaspoons Garlic powder
1/4 cup Orange juice

How to make:

1. Make marinade for beef and allow to sit over night in the fridge.
2. In a hot pan, put the butter and the onions and let sweat.
3. Add the beef and marinade and brown until about halfway cooked.
4. Add the mushrooms and let cook for about 2-3 minutes.
5. Add a splash of Triple Sec and/or Orange juice and let simmer some more.
6. Add in the frozen broccoli and red pepper flake.
7. While you are doing all of this, your rice should be cooking, that way it is done when the stir fry is done.
8. Put rice down first in a bowl and serve stir fry over rice.

Elo99

Bump! :drinker:

DouMc

bump for later!

brownmara

Great recipes! Thanks to all!

ryblueeyes

I've made this a few times. It would be easy to add your favorite veggies to it, too. Next time, I'm going to put it over shredded cabbage instead of rice.

http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

rluedtke

Some of these look really good. I'm craving Chinese and I'm doing some up this weekend.

Fried Rice is something I make pretty regularly.

~3 c. Rice (white or brown), cooked
1/2 medium red pepper minced
3 green onions sliced
1/2 c mushrooms minced
1 egg, Beaten
2 tbsp oyster sauce (golden dragon is the best)
1 tsp soy sauce
Optional - meat of your choice (a great way to use up leftover chicken breast, steak or pork chop), cubed

Fry pepper and mushroom in soy sauce until slightly tender. Add egg and cook. Add meat and stir fry until heated. Add rice and oyster sauce. Stir until everything is mixed and heated. Top with green onions.

NualaTW

Wonton Soup

1 box (32 oz) chicken broth (I use the 99% fat-free, reduced sodium)
2 carrots (thinly sliced)
3 green onions (thinly sliced)
2 baby bokchoy (thinly sliced)
16 Costco frozen chicken/cilantro wontons (Trader Joes has them too)
1 block of ramen noodles
1 tbsp rice vinegar
½ tbsp sesame oil (I use the spicy kind)
1 tbsp soy sauce

Bring chicken broth and carrots to a boil for about 5 minutes. Add frozen wontons, rice vinegar, sesame oil, soy sauce and boil for another 2 minutes. Lower heat to medium-high and add green onions, bok choy, and ramen noodles. Continue heating and stirring for about 2 more minutes until bok choy and noodles are softened.

Makes about 4 servings.
Cal. 215; Carbs 28; Fat 8g; Protein 8g; Fiber 3g

tererob

Sounds good!

IHAVEPMS247

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bluedevil005

Not really a recipe... but you can buy Panda Express' Kung Pao sauce. It only has 25 calories per 2 Tbsp sauce!!! You could do shrimp or chicken at home. Add whatever veggies you want, and some rice.

IzzyBooNZ1

bump ! making me hungry !