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Easy Chinese Recipes

 

 



 Easy Chinese Recipes

 

Asparagus Salad - a Chinese Salad Recipe

Serves 4 to 6. Scroll to the bottom of the recipe directions for a nutritional breakdown.

INGREDIENTS:

  • 4 cups water
  • 1 pound asparagus, cut diagonally
  • 2 tablespoons light soy sauce
  • 2 tablespoons sesame seed oil
  • 1/4 teaspoon sugar
  • 1 clove garlic, chopped fine

PREPARATION:

Bring 4 cups water to boil in saucepan. Drop in asparagus. Boil 1 minute. Drain. Rinse with cold water.

Mix next four ingredients in bowl. Pour over the asparagus.

*Note: The dressing may be kept in covered jar in the refrigerator for about a week.
 

Nutritional Breakdown (based on 4 servings) Each serving contains: Calories 81, 4 g Carbohydrates, 2 g Protein, 7 g Total Fat (1 g Saturated Fat), 0 mg Cholesterol, 1 g Fibre, 311 mg Sodium, 167 mg Potassium. An excellent source of folacin (also called folic acid) and a good source of potassium.

Baked Hoisin Sauce Chicken Wings

INGREDIENTS:

  • 15 chicken wings
  • 1 tablespoon honey or syrup
  • 4 tablespoons hoisin sauce
  • 3 tablespoons warm water
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, finely minced
  • 1 scallion, finely minced
  • 1 slice fresh ginger, minced

PREPARATION:

Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes.Turn wings every two minutes to avoid burning.

To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

 

Chinese Broccoli With Oyster Sauce - Gai Lan

Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan). Blanching turns Chinese broccoli a beautiful jade green. Serves 3 to 4.

INGREDIENTS:

  • 10 ounces Chinese broccoli (gai lan)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 slice ginger (about 1/2-inch thick)
  • Sauce:
  • 3 tablespoons chicken broth or water
  • 2 tablespoons oyster sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon sugar

PREPARATION:

Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.

While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.
Pour the sauce over the broccoli. Serve immediately.
 


Hawaiian Beef Stew - Hawaiian Chinese Recipes

Serves 6 to 8   

INGREDIENTS:

  • 2 pounds stewing beef (the authors recommend chuck roast or short ribs)
  • 2 tablespoons vegetable oil
  • 3 large onions
  • 2 (8 ounce) cans tomato sauce (or 1 (6 ounce) can tomato paste)
  • 6 medium potatoes, cut to the size of small stones
  • 2 large carrots, cut to the size of bottle corks
  • 5 cloves garlic
  • 1 tablespoon plus 1 teaspoon salt
  • Thickener:
  • 4 tablespoons flour
  • pinch of sugar
  • 1 tablespoon soy sauce
  • 1 cup water

PREPARATION:

Finely mince the garlic and half of one of the onions.  Heat the cooking oil in a large pot.  Add the garlic and onions and brown.  Add the beef and salt and saut until beef is thoroughly browned.  Add tomato sauce and enough water to cover the beef.  Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs). 

Meanwhile, cut the remaining onions into wedges (six to an onion).  Add the potatoes to the pot and again bring to a boil.  Replace the lid and simmer another half hour.  Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.

Mix the thickener ingredients in a small bowl.  Make sure to get all the lumps out.

Bring the stew back up to a boil.  Add thickener, stirring constantly until well combined.  Simmer another 10 minutes.  Serve on plates over steaming hot white rice.

 

Pepper Steak

Serves 4. This recipe for pepper steak is meant to provide a lot of gravy to pour over the rice. If you're not big on gravy, substitute 1 or 2 sliced tomatoes for the stewed tomatoes, and add them to the pan with the soy sauce and broth mixture.
 

INGREDIENTS:

  • 1 1 /4 - 1/2 pounds sirloin steak
  • 1 cup sliced mushrooms
  • 2 bell peppers
  • 1 medium onion, chopped
  • 1 garlic clove, smashed, peeled and chopped in half
  • 1 14-ounce can baby corn
  • 1/4 cup soy sauce
  • 3/4 cup beef broth
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons water
  • 2 tablespoons oil or margarine for frying
  • 2 teaspoons sugar
  • 1 cup stewed tomatoes
  • Salt and pepper to taste

PREPARATION:

Partially freeze the steak for 15 minutes (this makes it easier to cut). Cut the steak into thin strips.
Wipe the mushrooms with a damp cloth and cut into slices to make 1 cup. Remove the stems and seeds from the bell peppers, and cut into thin strips. Peel and chop the onion and garlic clove. Drain the can of baby corn. Combine the soy sauce with the beef broth. Set aside.
Combine the cornstarch with the water. Set aside. In a large skillet or Dutch oven, heat 2 tablespoons oil or margarine on medium high heat. Brown the meat, turning over once. Turn the heat down to medium. Push the meat to the side and add the onion and garlic to the frying pan. Add the mushrooms and the baby corn. Cook for 5 minutes. Add the soy sauce and beef broth. Stir in the sugar. Bring to a boil, then reduce the heat, cover and simmer until the meat is tender (25 - 30 minutes). Add the peppers and stewed tomatoes. Cover and cook for another 5 - 10 minutes. Bring to a boil, and stir in the cornstarch and water mixture. Cook, stirring constantly, for 4 - 5 minutes, until the food is thick and bubbling. Taste and add salt and pepper if desired. Serve over cooked rice.
 


 

 

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