Making Chinese food at home?

Question

I'm interested in making a really Chinese dish. Can you offer a really standard or basic recipe for something good?

Answer 1

http://www.chinesefood-recipes.com/

Answer 2

Shrimp Stir-Fry with Chinese Cabbage, Carrots and Broccoli


1 teaspoon chopped garlic
1 tablespoon peanut oil
1 tablespoon chopped ginger
1 cup thinly sliced Chinese cabbage (bok choy)
1 cup thinly sliced carrots
1 cup broccoli florets cut into small pieces
1 pound shrimp peeled and deveined
freshly ground black pepper
1/4 cup low-sodium soy sauce

Cook:25 minutes (cooking time) Preparation
Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.
Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.
Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, then the shrimp, stirring quickly after each addition.
Season with pepper.
Add the soy sauce and cook until the shrimp are fully cooked and opaque, about 2 minutes.



Asian Pepper Steak
12 ounce flank steak, top round or sirloin tip, trimmed of fat
1 tablespoon soy sauce, reduced sodium
2 garlic clove, minced
2 teaspoon fresh gingerroot, minced
1 tablespoon bean sauce, or brown miso
1 tablespoon rice wine, or dry sherry
1 tablespoon hoisin sauce
1 tablespoon ketchup
1 teaspoon chili paste, with garlic
1 teaspoon cornstarch
3 teaspoon peanut oil
2 red bell pepper, large, cut into ½-inch strips
1 onion, large, cut into ½-inch strips

Cook:45 Min (cooking time) Preparation
Slice beef across the grain into 1/8-inch-thick slices. In a bowl, combine soy sauce, one-half of the garlic and one-half of the ginger. Add beef slices and toss to coat. Let stand for 10 minutes.
Meanwhile, in small bowl, stir together bean sauce (or miso), wine (or sherry), hoisin sauce, ketchup, chile paste and cornstarch.
In a wok or large nonstick skillet, heat one-third of the oil over high heat. Add beef and stir-fry just until browned, 2 to 3 minutes. Transfer to a plate.
Reduce heat to medium and add remaining oil to wok. Add remaining garlic and ginger and stir-fry until fragrant, about 30 seconds. Add peppers and onions; stir-fry until vegetables are crisp-tender, about 5 minutes. Add reserved sauce and cook, stirring, until simmering. Return beef and any accumulated juices to wok or skillet and cook until heated through, about 1 minute. Serve immediately.


Egg Rolls

Cooking spray
2 tablespoons cornstarch
1/2 cup (4 fl oz/120 ml) water
1 tablespoon grated fresh ginger
3 cups shredded napa (Chinese) or green cabbage
2 medium carrots, peeled and shredded
4 ounces (120 g) shiitake mushrooms, stemmed and cut into small dice (about 1 1/2 cups)
1 celery stalk, tough strings peeled, cut into small dice
2 tablespoons low-sodium tamari soy sauce
2 tablespoons sliced green onions
12 fat-free egg roll wrappers

Cook:30-60 minutes (cooking time) Preparation
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet once with cooking spray.
Dissolve 1 tablespoon of the cornstarch in 1/4 cup (2 fl oz/60 ml) water. Set aside.
Spray a wok or large sauté pan once with cooking spray and heat pan over low heat. Add ginger and cook, stirring, for 15 seconds.
Add cabbage, carrots, mushrooms and celery and cook for 5 to 7 minutes, until vegetables begin to wilt. Stir in cornstarch mixture and soy sauce. Cook for 1 minute, or until sauce thickens.
Remove pan from heat and stir in green onions.
Dissolve the remaining 1 tablespoon cornstarch in 1/4 cup (2 fl oz/60 ml) water. Place an egg roll wrapper on the work surface and spoon 1/12 of the mixture diagonally across the wrapper. Fold up like an envelope, brushing edges with cornstarch mixture to seal. Repeat with remaining wrappers and filling.
Place egg rolls on prepared baking sheet. Bake for 15 minutes, or until light brown.

Answer 3

http://www.epicurious.com
http://www.yancancook.com/ <<