Have any really great chinese recipes? Preferrably, with ingredients that are easy to find?

Question

I live in a rural area....so, sometimes, the more exotic spices and so forth are a little difficult to find. I'm on a budget too, so I can't afford recipes with a ton of ingredients, either....

Thank you for your answers!!! God bless!!!

Answer 1

I have a great recipe! I love it, my whole family does. I don't make it that often because it can be time consuming, but it's sooo good and no exotic spices or ingredients. I serve it with some fried rice and/or a store bought eggroll.

General Tso's Chicken

Ingredients:
***Sauce:***
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1 1/2 cup hot chicken broth

***Meat:***
3 pounds deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Directions:

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Answer 2

This is one of my families favorites.




CHINESE EGG ROLLS

1/4 lb. ground meat
1 chopped onion
3 c. shredded cabbage
1/2 c. shredded carrots
1 green onion, chopped
1 chicken bouillon cube
Dash of salt
12 egg roll wrappers
Oil for deep frying
Sweet & Sour Sauce

Brown ground beef; drain. Add onion and stir fry 3 minutes. Add next 4 ingredients and stir fry 5 minutes. Season to taste with salt and pepper. Spoon into egg roll wrappers. Roll diagonally, folding corners in. Deep fry in hot oil until golden brown. Serve hot with sweet and sour sauce.



SWEET AND SOUR SAUCE

2 tbsp. cornstarch
1/2 c. sugar
1/4 c. white vinegar
1/4 c. pineapple juice
2 tsp. soy sauce
1/4 c. water

Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, remove from heat. Serve immediately or store in refrigerator and serve cold.

Answer 3

Lemon Chicken
Use 1 chicken breast/person
Cut chicken in large bite size pieces. Dip in beaten egg (with a tsp of water/egg added), then dip in bread crumbs. Let stand 10 min. Sauté in olive oil on 6 or 7 heat until cooked and golden brown.
Sauce:
Mix 1/4 cup sugar, 1/2 tsp cornstarch, 1/2 cup water. Microwave until boiling, stirring twice. Add a pinch of salt and mace. Add 1 tbsp butter and juice of 1/2 lemon (about 2 tbsp). Stir. Cook 20-25 seconds. stir. Pour sauce over chicken. garnish with lemon slices.


I find this to be more Indonesian but it is a great recipe from the cookbook "Rose Reisman Brings Home Light Cooking":
SAUTEED RICE WITH ALMONDS, CURRY AND GINGER
1 tbsp veg oil
1 tsp crushed garlic
1 ½ cups thinly sliced bok choy or nappa cabbage
1 cup snow peas
½ cup chopped sweet red pepper
1/3 cup chopped carrot
1 tsp ginger
1tsp curry
¾ cup chicken stock
4 tsp soya sauce
1 egg
2 cups cooked rice
2 tbsp toasted chopped almonds
2 tbsp chopped green onion
In a large nonstick skillet, heat oil; sauté garlic, cabbage, peas, pepper and carrot for 3 minutes or until just tender, stirring constantly. Add ginger, curry, stock and soya sauce; cook for 1 minute.
Add egg and rice; cook for 1 minute or until egg is well incorporated. Place in serving dish and sprinkle with almonds and green onions.

Serves 4.

Per Serving:
248 calories
8 g protein
8 g fat
36 g carbohydrates
950 mg sodium
53 mg cholesterol
3 g fibre

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Simple Chinese Chicken Salad

10 min 10 min prep
Change to: servings US Metric
For the salad
1 head cabbage
1 head iceberg lettuce
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1/4 cup scallions, chopped
1/4 cup cilantro, minced
1/2 cup bean sprouts, rinsed and trimmed
2 chicken breasts, grilled or poached,then shredded
For the dressing
1/2 cup olive oil
1/2 teaspoon red pepper flakes
1 tablespoon no-sugar-added peanut butter
1/4 cup sesame oil
1 tablespoon sugar
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, minced (I used a Microplane Zester)
1 tablespoon fresh garlic, minced (I just smash mine with the broad edge of my chef's knife)
salt and pepper, to taste


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Stir-Fried Eggplant
A Simple Chinese-Style Recipe for Fresh Eggplant

2 Tbsp
(30 ml) sesame oil, or a mixture of sesame oil and clear vegetable oil, to taste
6 Szechuan peppers
1 large eggplant, cubed
2 cloves garlic, crushed or minced


1. In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggpant and the garlic.

2. Stir-fry over moderatly high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving.

Answer 6

Fried Rice Recipe

4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine

Break rice apart with wet hands. Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated. Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.

Almon Chinese Chicken

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
Sauce:
4 tablespoons cornstarch
3 tablespoons water
3 cups chicken broth, homemade or storebought (low-sodium is best)
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
# 3 tablespoons chicken bouillon granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
Remaining Ingredients:
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying, as needed

Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules.Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce