Healthy homemade chinese food recipes?

Would love to find a Chinese Walnut chicken recipe?

I'd be interested in seeing some recipes too. I love chinese food but not all the calories, grease and sodium.

Me too!!!!! ^^^^^^^

one of my favorite recipes is for coconut shrimp.

21 count shrimp ( the larger ones that are devained and peeled) I pulled tails off.
1 pouch extra crispy shake n bake for chicken
1 cup shredded coconut
1/8 TSP each cayenne pepper and curry powder

thaw shrimp completely, set aside and in a seprate dish
beat 2 egg whites, mix dry ingredience in a dish or shake n bake bag
dump shrimp in the egg whites, then toss in the dry mixture... ( I used a dish and did one at a time to get more coating on each)
spray lightly with any oil you desire ( I omit this and they are very crispy and delish)
bake at 400 on cookie sheet w parchment paper for easy clean up 14 mins

I hope you all enjoy as much as I do, glad I found this recipe, you can make it your own and substitute any seasonings you like, I have tried it with mrs Dash garlic and herb.

I made these for an appitizer and several times for meals, with stirfry and rice... Very yummy!

BUMP!!!!!!!!!!!

I highly recommend the recipe database on eatingwell.com I love their site! Lots of healthy remakes!

So many good ideas!!

bump. I like all of these.

I LOVE this marinade recipe: http://allrecipes.com/recipe/baked-teriyaki-chicken/ I use small pieces of meat, then serve with heaps of broccoli and a little bit of rice, and it's delicious!

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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

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.

Makes 17, each serving is 1 each
Per Serving
Calories 88, Fat 1, Carbs 14, Fiber 1, Protein 5

Sweet and Sour Sauce

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

I love fried rice, but I know how bad it is so I've been eating Cauliflower fried "rice".

1 tbsp extra virgin olive oil
1 tbsp soy sauce (Reduced sodium)
1 large egg
1 cup cauliflower, grated
2 tsps garlic
1/4 cup chopped scallions
Directions1.Grate the cauliflower using either the largest holes on a hand grater or with the grating blade in food processor. The results should almost resemble the size of cooked white rice.
2.Heat oil to cover the bottom of a small skillet on medium-high.
3.Quickly stir-fry the white of the onions and the garlic. Watch closely so as not to burn.
4.Add the cauliflower; fry about 4-5 minutes, stirring constantly until it begins to color a bit. Don't overcook or it might get mushy.
5.Stir in the soy sauce. Push the cauliflower to one side of the pan; pour in the beaten egg.
6.Lightly scramble the egg briefly then mix into the cauliflower.
7.Add the green onion tops and toss.


I added veggies to it, as well as a shredded chicken breast and it was fantastic!

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