do you have any Chinese recipes?

VickiBu

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Sugalicious79

save

Dottyb1940

Bump and thanks everybody for posting recipes

Kathy9087

No calories count though!

Tme2change

Clean Kung Pao Chicken
1 cup long-grain brown rice
3 tbsp low-sodium soy sauce, divided
1 tsp aji-mirin (Japanese rice wine)
12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
1/2 cup low-sodium chicken broth
1/4 cup Chinese black vinegar or balsamic vinegar
4 1/4 tsp arrowroot (cornstarch) couldn’t find arrowroot
1 tsp organic evaporated cane juice (I used raw sugar)
1 tsp toasted sesame oil
1 tbsp peanut, safflower or sunflower oil ( I used grapeseed)
6 to 10 small dried red chiles (preferably Szechuan chiles), halved crosswise and seeded ( I used japones, that’s all I could find)
2 tsp whole Szechuan peppercorns (I used regular peppercorns)
1 large red bell pepper, cut into
3/4-inch dice
6 scallions, white and light green parts only, cut into 3/4-inch pieces
6 cloves garlic, thinly sliced
1 1-inch piece fresh ginger, peeled and thinly sliced
3 carrots cut on the bias
3 stalks of celery chopped
8 oz of button mushrooms
2 tbsp roasted unsalted peanuts
Prepare rice according to package directions.
Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and aji-mirin. Stir in chicken and set aside at room temperature.
In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.
When rice is about 10 minutes from being done, heat peanut oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, until fragrant, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve chicken mixture over rice, dividing evenly. I ate my portion over tofu noodles.

Leslie4834

bump

TiaFerrera

Soup Dumplings - steamed dumplings filled with broth. it's a easy non-authentic version but very very delicious. A little hard to explain so here is a link to my pinterest post about how to make them.
http://pinterest.com/pin/245938829623839818/
It's a little complicated at first but don't be intimidated, it doesn't take long at all once you figure out the basics
1 dumpling is 85.5 calories.

juliebmomof3

bumping for recipes! Chinese is my weekness

MyChocolateDiet

No but my Chinese friend does, but she just calls them "recipes".

Crash7676

Chinese recipes, must save!

obsidianwings

Don't know if these are technically chinese or not, but they are asian style.
I love these to with added chicken in:
http://simplyreem.com/soba-noodles-with-sweet-ginger-scallion-sauce/
http://basil-albi.blogspot.ca/2011/10/spring-rolls-with-spicy-peanut-sauce.html
I make these two in the pressure cooker, so super quick:
http://kitchenmeetsgirl.com/honey-sesame-crock-pot-chicken/
http://www.food.com/recipe/crock-pot-chicken-teriyaki-500510

These are also pretty nice:
http://www.ohsodelicioso.com/2012/07/beef.html
http://www.foodinaminute.co.nz/Recipes/Asian-Beef-Kebabs

Malaylah

bump for later

bakemma

bumping this to try some recipes.

laura6009

Bump,thank you x:flowerforyou:

Litababy5

bump!

kbeardmore22

bumping for ideas

ndwildbill

Kung pao bump for the recipes.

Amiskron

Bump

ksmithnh

This is one of my favorite recipes and only ~400 cal. I added a ton of extra veggies. If I have the calories I add brown rice or lo mein noodles, but its great on its own.

Chinese Beef with Broccoli - http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-beef-with-broccoli-recipe/index.html

DJ478

Bump

bobbinalong

for later...

TheRoadDog

豬肉咖哩叢林





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照片由的



一個易於化妝豬肉的菜，是熱的，韻味十足。

供應。

成分

磅豬肉
湯匙油
湯匙泰式綠咖哩醬
湯匙綠胡椒，
新鮮或鹽漬
個小整個鳥眼辣椒
湯匙krachai細條狀，
新鮮或鹽漬
杯椰奶
湯匙魚露
湯匙棕櫚糖
檸檬葉
鮮紫蘇葉

路線

切肉絲放入大骰子。燒熱油，低熱量炒咖哩醬，攪拌，直到它是又香又油灑在表面上。

加入豬肉，攪拌至塗上漿糊。加入青花椒，辣椒， krachai ，椰奶，魚露，椰糖和檸檬葉。

把憋著點，煮低熱量，直到豬肉鮮嫩，加入少許水，如果有必要不時。散射紫蘇葉過，配上米飯。

jr235

bump for later!

brandyjones1991

Bump!

tambam69

bump for recipes

samanthahix12

Skinny Chicken Fried Rice

Ingredients
4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked and chopped into bite sized pieces (I recommend using Slow Cooker Teriyaki Chicken!)
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil (other oils work, but I highly recommend using sesame)
1/4 cup lite soy sauce

Instructions
Prepare rice according to package instructions to yield 4 cups cooked rice...This was 2 bags of rice for me.
Heat sesame oil in a LARGE skillet on medium heat. Add onion, garlic, peas, and carrots and "fry" until the veggies are tender (onions will be close to clear)
Crack eggs into skillet and scramble, mixing throughout vegetables.
Add rice, chicken, and soy sauce to skillet. Mix REALLY well. This is why you want to use a BIG skillet.

Nutrition Info and Tips
Per Serving (approx. 2 cups per serving):
Calories: 385

jensiegel39

Omg this one was delish!

http://www.skinnykitchen.com/recipes/skinny-thai-chicken-and-peanut-noodles/

Thanks. Looks great. i wonder if I use chunky peanut butter, then I can get away without adding the nuts. There's always a few ingredients I don't have, but this looks good enough to go to the grocery store!

Thanks!

gmthisfeller

This is really Malaysian, but is very good! You might need to make a trip to an international market.

Spicy Beef Stew with Coconut

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

Chop the spice paste ingredients and then blend it in a food processor until fine.

Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

Add the beef and the pounded lemongrass and stir for 1 minute.

Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.

Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.

Add salt to taste. If not sweet enough, add more sugar to taste.

Serve immediately with steamed rice and save some for overnight.

Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

JustineMarie21

http://abc.go.com/shows/the-chew/recipes/general-tso-chicken-daphne-oz

nmoreland

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