do you have any Chinese recipes?

I recently made an egg drop soup that wasn't too bad. It is:

2 eggs, beaten
1/3 cup of snow peas, cut in pieces
1/3 cup of water chestnuts
1 tbsp of light soy sauce
3 oz sliced mushrooms
3 cup chicken broth (low sodium)

Bring the broth to a boil, add the eggs slowly and whisk after each addition. Then add the veggies and cook until they're tender.

It makes 2 servings (with some leftovers) at 121 calories a serving, 12 protein, 5 fat, 6 carbs. Mine was quite high in sodium, but that's because I was not a smart shopper when I got the broth. I found out later that there was some out there with half the sodium of the Swansons kind I got.

I approve of this thread! Chinese food is my favorite, but it doesn't always fit my diet...

I like those dry noodles that you can get in a cardboard can. Those are tasty, you should eat those. My mom used to put them on the canned stir fry.

Kung Pao Tofu

Ingredients

1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, (see Shopping Tip), divided
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce, (see Shopping Tip)
1/2 teaspoon cornstarch
12 ounces broccoli crowns, (see Ingredient Note), trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil, (optional)
Preparation

Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl.
Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

Nutrition

Per serving: 200 calories; 11 g fat ( 2 g sat , 5 g mono ); 0 mg cholesterol; 16 g carbohydrates; 12 g protein; 5 g fiber



Sweet & Sour Chicken with Brown Rice
ngredients

2 cups instant brown rice
1/4 cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained

reparation

Prepare rice according to the package directions.
Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Tips & Notes

Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Nutrition

Per serving: 469 calories; 10 g fat ( 1 g sat , 4 g mono ); 68 mg cholesterol; 62 g carbohydrates; 34 g protein; 7 g fiber

For a quick noodle dish.... I will cook up some ramen. Drain the water.
Add some steamed veggies. Top it with a fried egg and some sriracha. So good!

Thread Bookmarked...Gawd i miss Chinese Food. Awesome Recipes. :drinker:

If you aren't picky, you can try Japanese food. I love this channel, Cooking with Dog:

http://www.youtube.com/user/cookingwithdog

THIS FRIED RICE RECIPE IS AMAZING!! It's my mom's special recipe, although its not even special at all. It's just basically calrose rice, peas, carrot bits, a little green onion, bacon bits and the special part is this sweet chinese sausage. The name for it is just chinese sausage. It is amazing. Stir fry with some olive oil all together and it is the most amazing dish in the entire world.

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

Stirfry? The description of this recipe is so in depth. :-P

Just made some last night. I had some milanesa (very thin steak) and sliced it up, put some teriyaki marinade on it. Meanwhile, steamed/stirfried some broccoli and cauliflower, then added meat and stirfried a few minutes more. Add some low sodium soy sauce and more marinade to your taste. You can use any vegetables you like or use chicken. I served over organic brown rice.

Any meat + any veggies + 1 tbsp of bottled teriyaki sauce (kikoman) or my latest favorite Kung Pao sauce from Panda express (sold at supermarkets) = stir fry.

Top it with an egg = easiest fastest dinner I make for myself after gym.

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) water
1/4 cup(s) low-sodium soy sauce

I made this when I was on weight watchers. I left out the ginger and peppers because I didn't have any. The whole family loved it!

Also if you are looking for a single serving convenience. Tei Pai Garlic Shrimp is really good and only 200 calories.

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

forgot to add the directions. oops! and its 5 pts ww

bumpy bump