Anyone know of a good chinese food recipe??

Question

My husband and I are sick of always having the same thing for dinner we want to try different things any ideas??

Answer 1

oh i know a really good one. It has reader rating 5 out of 5 stars and a lot of good feedback.
INGREDIENTS:
3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch
Sauce:
1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water
Batter:
1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed
Other:
1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed
PREPARATION:
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes. In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside. Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes. Heat the oil for deep--frying to 375 degrees Fahrenheit. For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon). Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown.
Remove and drain on paper towels. (If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again). To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork.

Answer 2

Beef Lo Mein
3/4 pound flank steak
Marinade:
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
4 tablespoons beef broth
1 teaspoon granulated sugar
Other:
8 ounces fresh egg noodles or Italian spaghetti
1 teaspoon sesame oil
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 clove garlic, chopped
4 tablespoons oil for stir-frying, or as needed
PREPARATION:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes.
While the beef is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, and sugar
Set aside.

Fill a large saucepan with enough lightly salted water to cover the noodles. Bring to a boil. Add the noodles and cook, uncovered, until they are al dente. Use chopsticks or a wooden spoon to separate the noodles while they are cooking.

Drain the noodles and toss with the sesame oil.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly, then stir-fry until it changes color and is almost cooked. Set aside.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic. Stir-fry until fragrant, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and cook for 1 more minute. Add the noodles and cook for about 2 more minutes.

Add the sauce to the wok. Return the beef to the pan. Mix everything together and serve hot.

Answer 3

Any strifry is good, fried rice is a good meal also. A few things you will need and not sure if u can find without going to the asian store on the corner. Fish sauce and Oyster sauce. Many recipes out there online, GL and enjoy the great world of Asian cooking, Simple meals with a Bang of Taste

Answer 4

I like fried rice with vegetables and lemon chicken.

Fried rice - cook regular white rice. I refrigerate it a day.
I fry it in sesame seed oil, I put in a small box of mixed frozen veges (carrots, peas, etc.), and a little soy sauce. It you want, stir in a scrambled egg and have a full dish there.

Lemon chicken - there are some mixes out there. I found that if I fried it as usual (chunks or strips, or boneless breasts), and if you heat up a jar of lemon curd (that is in the jam/jelly aisle), to drizzle on top or use as a dip is easy and good; another way is to mix 1/2 cup sugar with 2 tablespoons of corn starch, add 1 cup water and 1/4 cup lemon juice, add some lemon zest and tablespoon butter after it thickens - another good lemon sauce.

Enjoy.

Answer 5

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 6

Buy a Chinese book recipe.

Answer 7

Mabo tofu! Just grab some pre-mixed sauce by House Brand that is titled Chinese Mabo Tofu Sauce. It is the best of the best ever!

Answer 8

rotisserie chihuahua