How do you make beef teriyaki, fried rice, chicken fingers?

Question

I want to surprise my husband with a home cooked Chinese food type dinner. Any suggestions? Does anyone have any recipes for beef teriyaki, fried rice, chicken fingers, crab rangoon?? Easy too?? Thank you!

Answer 1

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.
INGREDIENTS:

* 1 green onion
* 2 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

PREPARATION:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.

Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
***
CHICKEN FRIED RICE
Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.

Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

INGREDIENTS:

* 4 cups cold cooked rice
* 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
* 2 eggs (more if desired)
* 1/2 cup green peas
* 1 medium onion, diced
* 1 green onion, diced
* Seasonings (add according to taste):
* Light Soy Sauce
* Oyster sauce
* Salt
* Pepper
* Oil for stir-frying, as needed

PREPARATION:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil.

When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).
***
Shrimp Fried Rice

Shrimp fried rice is a great recipe for nights when you're looking for a quick way to use up leftovers. Feel free to experiment with using fresh mushrooms or other vegetables in place of the peas, and to double up on the ham if you don't have frozen shrimp.
INGREDIENTS:

* 4 ounces frozen uncooked shrimp, unshelled
* Marinade:
* 1 tablespoon oyster sauce, or to taste
* 1 tablespoon soy sauce, or to taste
* 1 teaspoon salt, or to taste
* Pepper to taste
* 1 teaspoon cornstarch mixed with 1 1/2 teaspoons water
* Other:
* 4 ounces cooked ham
* 1 medium onion
* 2 green onions
* 2 eggs (more if desired)
* 1/2 cup peas
* 4 cups cold cooked rice
* 4 to 5 tablespoons oil for stir-frying, or as needed

PREPARATION:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**
*You can also add a bit of oyster sauce if desired
**Alternately, you can mix the green onion and egg in with the other ingredients.

OR...TERIYAKI
marinate beef or chicken in soy sauce, you could add orange juice for oriental flavor
then grill
you can do this w/veggies too--broccoli, etc. for a simple side dish

Answer 2

The closest rice I have found in American Grocery Stores that is like Chinese is "Comet Rice". All they do is use Soy Sauce to flavor the rice. If you like Fried Rice cook the rice and let it cool. Saute some onions, celery, carrots, peas and any other vegetable you want in a saucepan with a little bit of oil. You can use a Chinese flavored oil if you like. Add shrimp, chicken, pork or beef and saute until done. Add the rice and mix. Make a whole in the middle and pour in a couple of whisked eggs. Scramble the eggs in and mix. Add soy sauce, duck sauce or what ever you're preference to finish it off and serve. I make it all the time and it turns out good. A lot cheaper than going out for it also.

Answer 3

TERIYAKI BEEF STIR FRY

1 lb. top round steak, cut into thin strips
2 bell peppers, cut into 3/4 inch cubes
6 green onions, cut into 2 inch pieces
1 tbsp. oil

SAUCE:

3 tbsp. teriyaki sauce
1 tbsp. oil
2 tsp. cornstarch

Marinate steak in sauce for 30 minutes.
Stir fry bell peppers and onions in 1 tablespoon oil for 3 minutes. Remove. Stir fry beef, one half at a time, for 2 to 3 minutes. Return all ingredients to wok (or large pan) and cook until hot. Serves 4.

Answer 4

I love Asian food. I have an authentic recipe for spring rolls, beef teriyaki, and fried rice. Just email me for it because it's rather long.

Answer 5

BEEF TERIYAKI STIR - FRY

1 1/2 lb. boneless sirloin steak
1/4 c. teriyaki sauce
1/4 c. water
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1/2 tsp. minced fresh garlic
1 tbsp. vegetable oil
1 1/2 c. diagonally sliced carrots
1 1/2 c. diagonally sliced celery
1 c. chopped onion
1 tbsp. vegetable oil
1 tbsp. cornstarch


Partially freeze steaks; slice diagonally across grain into 3 x 1/4 inch strips. Combine the next 5 ingredients in a large bowl. Add meat; cover and marinate in the refrigerator 4-6 hours, stirring occasionally.
Pour 1 tablespoon oil around the top of the preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add vegetables and stir-fry 4 minutes; remove from wok.

Pour 1 tablespoon oil around top of the wok. Remove steak from the marinade, reserving marinade; add steak to the wok. Stir-fry until browned. Combine cornstarch and reserved marinade, stirring well; stir mixture into beef. Cook, stirring constantly, until thickened. Combine vegetables and rice; place on serving dish. Yield: 6 servings.


FRIED RICE

4 cups boiled rice
3 tablespoons olive or peanut oil
1 tablespoon dry green (or other) onion
1/4 teaspoon garlic powder (or 2 cloves fresh)
2 tablespoons dried mushrooms
2 dried whole eggs, rehydrated
1 tablespoon soy sauce
shredded canned ham, pork or chopped shrimp (optional)

Sauté rice in oil for 5 minutes, stirring occasionally. Add green onions and mushrooms and meat, if using. Cook for several minutes. Combine rehydrated eggs with soy sauce and stir into pan. Cook until eggs set.


SPICY CHINESE CHICKEN IN PEANUT SAUCE

1 1/2 lbs. boneless chicken fingers
2 tbsp. oil
1 (10 3/4 oz.) can condensed cream of chicken soup
3 tbsp. chunky peanut butter
2/3 c. water
2 green onions, sliced
1 tsp. chili powder
1/8 tsp. red pepper flakes

Brown and cook chicken in oil over medium heat for 10 minutes. Drain. Remove meat. To skillet, add soup, peanut butter, water, green onions, chili powder, and red pepper. Over medium heat, cook until boiling. Reduce heat to low. Return chicken to skillet. Cover. Simmer 5 minutes or until chicken is cooked thoroughly.


CRAB RANGOON

1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying

Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.

Answer 6

In the superstore, fruits are usually selected far too soon. Some are rocks, many are bitter. Some of the fresh vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 7

*gives him a veggie*