Healthy homemade chinese food recipes?

Bump!! will come back to this to check out the recipe's later!

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I use this recipe a lot to make veggie fried rice: http://www.bbcgoodfood.com/recipes/1088653/spicy-vegetable-egg-fried-rice

I usually skip out on the eggs and when I log it it comes in around 275 calories

Goes nicely with a marinated chicken breast or one with chinese style spices rubbed onto it.

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thanks for all the recipes and info!!!

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Bump gotta try these

I make a quinoa fried rice that's pretty darn good.

http://happygoodtime.com/2012/12/10/take-out-fake-out-skinny-quinoa-fried-rice-with-veggies/

I also love this one from Iowa Girl Eats. It's a lighter honey sesame chicken. My husband LOVES it, and requested it again right after I made it.

http://iowagirleats.com/2012/10/22/take-out-fake-out-lighter-sesame-chicken/

This "asian glazed chicken" from skinny taste is delicious too:

http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

Got a General Tao recipe I really want to try, it's lighter than the original and was the best recipe for this magazine last year (Coup de Pouce), I translated it for your benefit :


Ingrédients
3 tablespoon (45 ml) rice vinegar
3 tablespoon (45 ml) sugar
3 tablespoon (45 ml) oyster sauce
1 tablespoon (15 ml) soya sauce
2 tablespoon (30 ml) ketchup
1/2 teaspoon (2 ml) pepper flakes (spicy) (optional)
1/4 t (60 ml) water
1 tablespoon + 2 à 3 tablespoon (45 à 60 ml) corn starch
1 à 1 1/2 lb (500 à 750 g) chicken breast, no bone, no skin, cut in pieces of 1 po (2,5 cm)
1 beaten egg
1/4 t (60 ml) tempura or flour
1/2 c. à thé (2 ml) baking powder
1/4 c. à thé (1 ml) salt
3 tablespoon (45 ml) vegetable oil
1 tablespoon (15 ml) sesame oil
1/3 t (80 ml) green onion chopped in pieces
1 tablespoon (15 ml) fresh ginger, chopped
1/2 tablespoon (7 ml) sesame seed, grilled

Préparation

1. In a small bowl, with a whisk, mix vinegar, sugar, oyster sauce, soy sauce, ketchup, pepper flakes, water and 1 tablespoon of the corn starch. Put aside. (can be kept in the fridge for 2 days)
2. Put the rest of the cornstarch in a bowl. Add chicken pieces and mix them to get the cornstarch all over the chicken. In another bowl with a whisk, mix the egg, the tempura (or flour), the baking powder and salt. Add the chicken piece and mix them well.
3. In a wok, heat the vegetable oil until smoking point. Add the chicken pieces, one by one, cook for about 7 to 10 minutes (or until golden). Put the chicken piece in a plate with paper towel.
4.Degrease the wok. Add sesame oil, heat medium-high. Add green onions, ginger and cook, stirring constantly for 3 minutes. Put the sauce (step 1) in the wok and stir for at least a minute or until it gets thicker. Add the chicken and mix well. Add the sesame seeds.

Nutritional value:
Calories: 415/portion;
Protéines: 44 g/portion;
Fat: 15 g (3 g sat.)/portion;
Cholestérol: 160 mg/portion;
Glucides: 25 g/portion;
Fibers: 1 g/portion;
Sodium: 955 mg/portion.

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