Who can you make chinese food at home?

Answer 1

Szechuan Beef Stir-Fry

Serves 4

Ingredients:

1 lb. beef flank steak
2 tbsp. soy sauce, low sodium
4 tsp. Oriental dark roasted sesame oil, divided
1 1/2 tsp. sugar
1 tsp. cornstarch
2 cloves garlic, crushed
1 tbsp. fresh ginger root, minced
1/4 tsp. red pepper pods, crushed
1 sm. red bell pepper, cut into 1-inch pieces
8 oz. frozen baby corn, defrosted
1/4 pound pea pods, julienned
Directions:

Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips.
Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds.
Add bell pepper and corn; stir-fry 30 seconds.
Remove vegetables. Stir-fry beef strips (half at a time) 2 to 3 minutes.
Return vegetables and beef to wok and heat through. Serve with hot cooked rice.

Answer 2

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 3

You (or anyone) can make Chinese food for anyone at home.

Answer 4

I have tried sooooo many recipes at home from friends, on line, etc. They are never the same as what I get when I go to the local "Happy Garden". lol I dont know what they do...its like its a big secret!

Answer 5

I MAKE LOTS OF CHINESE FOOD AT HOME.BUT THE 1 RECIPE I'M DYING TO HAVE IS P.F.CHANG'S CHINA BISTRO RECIPE FOR MONGOLIAN BEEF.YES I'VE TRIED COPYCAT BUT JUST ISN'T THE SAME.

Answer 6

With recipes and ingredients, I can make any kind. I've made lemon chicken, a few times.

Answer 7

I can. Been doing it for years.

If your after a recipe why not ask. I used to live in Singapore.

Answer 8

yes i can buy d ingredents and chinese cookbook and off u go

Answer 9

Me

Answer 10

black bean sauce can also help