do you have any Chinese recipes?

Bump

Bump and thanks everybody for posting recipes

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.

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.

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

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

bumping this to try some recipes.

bump!

Kung pao bump for the recipes.

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