do you have any Chinese recipes?

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Replies

  • VickiBu
    VickiBu Posts: 25 Member
    Bump
  • save
  • Dottyb1940
    Dottyb1940 Posts: 188 Member
    Bump and thanks everybody for posting recipes
  • No calories count though!
  • Tme2change
    Tme2change Posts: 185 Member
    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
    Leslie4834 Posts: 111 Member
    bump
  • 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
    juliebmomof3 Posts: 115 Member
    bumping for recipes! Chinese is my weekness
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    No but my Chinese friend does, but she just calls them "recipes".
  • Crash7676
    Crash7676 Posts: 41 Member
    Chinese recipes, must save!
  • bump for later
  • bakemma
    bakemma Posts: 161 Member
    bumping this to try some recipes.
  • laura6009
    laura6009 Posts: 24 Member
    Bump,thank you x:flowerforyou:
  • Litababy5
    Litababy5 Posts: 68 Member
    bump!
  • kbeardmore22
    kbeardmore22 Posts: 283 Member
    bumping for ideas
  • ndwildbill
    ndwildbill Posts: 74 Member
    Kung pao bump for the recipes.
  • Amiskron
    Amiskron Posts: 18 Member
    Bump
  • ksmithnh
    ksmithnh Posts: 68 Member
    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
    DJ478 Posts: 909 Member
    Bump
  • bobbinalong
    bobbinalong Posts: 151 Member
    for later...
  • TheRoadDog
    TheRoadDog Posts: 11,788 Member
    豬肉咖哩叢林





    更多分享









    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
    jr235 Posts: 201 Member
    bump for later!
  • brandyjones1991
    brandyjones1991 Posts: 34 Member
    Bump!
  • tambam69
    tambam69 Posts: 270 Member
    bump for recipes
  • 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
    jensiegel39 Posts: 163 Member

    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
    gmthisfeller Posts: 779 Member
    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.
  • nmoreland
    nmoreland Posts: 183 Member
    bump