does any body know a good chinesse recipe?

Question

i like spicy and a lot of veggies some ones coming over and i know they like spicy food and with veggies and they love chinnesse food help????

Answer 1

http://search.yahoo.com/search?p=chinese+recipe&sp=1&fr2=sp-top&search=chinesse+recipe&ei=UTF-8&fr=ks-ques&ei=UTF-8&SpellState=n-123209664_q-syieGA48oTF3Dy9agGxPTwABAA%40%40

Answer 2

Kang kong stir fry Recipe

kangkong (you can substitute spinach)
1 tablespoon sesame oil
1/2 onion
4 cloves garlic
1 piece ginger or galangal
1 chili pepper
2 tablespoons water
1 tablespoon soy sauce
sesame seeds
basil leaves, fresh

Answer 3

First find a stray cat, boil it till all the hair comes off and then cut the meat into chunks, after that boil some spaggetti and mix it with the cat meat, put on some tabasco sause and walla you got a chinesse meal.

Answer 4

Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.

Answer 5

Stir Fry Poodle Noodle. Its great with a little Soy Sauce.

Answer 6

well im asian so u can either coook vegetable fried rice with little hot sauce or just go on google or yahoo. p.s. about the fried rice add some meat into it. when you cook the rice make sure its cooked then put it in the pan, and start to put the vegetables and and add some meat and some hot sauce until its cook and ready to serve.

Answer 7

http://chinesefood.about.com/library/blrualpha.htm

Answer 8

Braised Chinese Cabbage


Ingredients

2 lb napa (or celery) cabbage
1 ts salt
8 chinese jyo mushrooms
1 tb dried shrimp
1/4 c sichuan preserved mustard
1 greens
1 tb peanut oil
1 c chicken stock
1/4 ts salt
1 tb sherry
1/2 ts sugar
1 ts thin soy sauce
1 cornstarch paste
1 tb rendered chicken fat

Instructions

Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm
water for 1 hour until soft. Mince shrimp. Remove hard stem from
mushrooms. Wash & thinly slice mustard green. Separate cabbage
leaves; blanch in salted boiling water for 30 seconds; drain; slice
into 2" sections. In a bowl, combine stock, salt, sherry, sugar & soy
sauce; reserve. Render chicken fat in small saucepan at medium heat;
discard pieces of fat; keep oil hot.

Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry
mushrooms, shrimp & mustard green for 15 seconds. Add cabbage;
stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat,
cover wok, & simmer for 10 minutes, reducing liquid by half; add more
stock if needed. Turn up heat; add enough cornstarch paste to make
light sauce. Swirl in hot chicken oil. Serve.

Note: Cabbage leaves should become transparent, but avoid
overcooking; they should be soft but not wilted.
4 Servings


Hot & Sour Chinese Soup

Ingredients

1 hot & sour chinese soup
3 c chicken broth
1 tb soy sauce, reduced-
1 sodium
4 chinese mushrooms,
1 dried, soaked for 15
1 minutes in boiling
1 water, stems removed
1 no. 219 yields 2 servings
1 cake soybean curd (tofu),
1 cut into 2-inch strips
1/4 wide
1/4 ts white pepper
2 tb lemon juice
2 tb cornstarch, mixed with
3 tb water, cold

Instructions

and caps cut into fine 1 egg, lightly beaten strips 2
tsps Oriental sesame oil, 1/2 cup bamboo shoots, cut in- or to 2-inch
strips, 1/4- 1/4 tsp hot chili oil inch wide scallions, finely 1/4
lb pork, raw, lean, cut chopped for garnish into
narrow strips Combine the broth, soy sauce, mushrooms, bamboo shoots
and pork in a large saucepan. Bring to a boil. Reduce the heat.
Simmer for about 3 minutes. Add the bean curd, pepper and lemon
juice. Bring to a boil. Add the cornstarch mixture (stir the mixture
again just before adding). Cook, stirring, until the soup thickens
slightly. Pour the egg in very slowly, stirring constantly. Remove
from the heat. Stir in the sesame oil or sprinkle with chili oil.
Garnish with scallions. Hot & Sour Soup No.
2588 Yields 6 Servings


VEGETABLE SESAME

Cut following items cube size:
1 cup of nappa
1 cup of bokchoy
1/2 cup of red pepper

1 cup of brocolli crowns
1/4 cup of sliced white mushrooms
1/4 cup of spanish onions
One handfull of beansprouts
3-4 gloves of minced garlic
2 tablespoon of minced ginger
2 tablespoon of sesame oil
3 tablespoon of corn oil
2 tablespoon of cashew
1 tablespoon Green onions
1 tablespoon Parsley
1/2 teaspoon of salt
3 pinches of white pepper



Lightly boil peppers, nappa, boychoy, brocolli crowns first. Drained, chilled and dried.

Add corn oil to hot pan, add garlic, ginger, followed by cooked vegetables.
Stirred a few minutes and end by adding onions and cashew.

With the heat off, add all remaing ingredients and mix.

Garnish with green onions and parsley on top.

Enjoy


MOO SHO TOFU AND VEGETABLES


1 Tbs. Water
1 Tbs. Soy Sauce
½ tsp. Corn starch
1 small squirt (about ½ tsp.) shri racha chili sauce or ¼ tsp. Sambal Olec (ground fresh chili paste)
4 Tbs. Hoisin Sauce, divided
3 dashes sesame oil
2 oz firm tofu, wrapped in paper towel and pressed between 2 plates
3 cups shredded cabbage
2 carrots, julienne
½ onion, julienne
2 green onion, julienne
2 clove garlic, minced
1 Tbs. Ginger, minced
2 eggs, beaten
Salt, pepper, soy sauce (to taste)
3 Tbs. Vegetable oil
4 flour tortilla





Steps:

Scramble eggs in bowl. Season with salt, pepper and a dash of soy sauce. Set aside.

Cut tofu into 1/2 inch thick strips and set aside.

In another bowl mix together the following ingredients; water, corn starch, shri racha (or sambal olec), 3 Tbs. Hoisin, soy sauce, and sesame oil. Set aside.

Combine garlic and ginger.

Heat large sauté or wok pan. Add 2 T. oil to veggie oil to pan. Wait until pan is hot then add tofu. Allow tofu to sit in pan 3 minutes, and then flip with tongs when brown. Salt and pepper tofu. When tofu is hot and brown on second side, remove from pan and place onto plate.

In hot pan, add 1-2Tbs. Wait until the oil is hot, then pour eggs in pan. Scramble in pan. Remove from pan and clean pan. Set aside.

Heat remaining 2 Tbs. Oil until almost smoking. Add garlic and ginger. When you begin to smell the ginger and garlic, add onion. Sauté 1 minute. Add cabbage. Sauté until wilted 3 min. Add carrots and sauté until warmed through. Add sauce, browned tofu, and eggs to pan. Toss all together. Cook for an additional 2 minutes until carrots are crisp tender. Add green onion and toss.

To serve:
Warm tortillas by sprinkling with water, wrapping with plastic wrap and microwaving on high for 45 sec.

To serve, lay tortillas on cutting board. Smear with remaining of Hoisin. Top with 1/2 cup cabbage mixture. Fold like burrito. Serve hot with chili sauce on side.