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Chicken Stir Fry

Chicken Stir Fry

Chicken Stir-Fry
 
This quick and easy chicken stir fry is loaded with vegetables. Try adding bean sprouts, bamboo shoots, snap peas, or any other favorite vegetables.
Ingredients
  • 2 cups white rice
  • 4 cups water
  • ⅔ cup soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • ¼ teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 1 tablespoon sesame oil
  • 1 green bell pepper, cut into matchsticks
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 head broccoli, broken into florets
  • 1 cup sliced carrots
  • 1 onion, cut into large chunks
  • 1 tablespoon sesame oil
Instructions
  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  2. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  4. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

 

Recipe Source: AllRecipes.com

Szechuan Beef

Szechuan Beef

Szechuan Beef
 
A spicy Chinese favorite, this recipe is easy to whip up any night of the week.
Ingredients
  • 1 lb. sirloin steak, cut into bite size strips
  • 1 tbsp. soy sauce
  • 2 tsp. cornstarch
  • ¼ tsp. crushed red pepper
  • 1 clove garlic, minced
  • 2 tbsp. vegetable oil
  • 3 c. fresh broccoli florets
  • 2 small onions, cut into wedges
  • 1 (8 oz.) can water chestnuts, drained
  • ¼ c. chicken broth
  • ½ c. peanuts
Instructions
  1. Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
  2. Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes.
  3. Stir in broccoli, onions and water chestnuts; cook 2 minutes.
  4. Pour in broth, and bring to a boil. Stir in peanuts, cook one minute more.
  5. Serve over rice.

 

Recipe Source: AllRecipes.com

The Best Easy Beef and Broccoli Stir-Fry

The Best Easy Beef and Broccoli Stir-Fry

The Best Easy Beef and Broccoli Stir-Fry
 
This stir-fry recipe makes a healthy meal any day of the week - it's quick and easy to make.
Ingredients
  • 3 tablespoons cornstarch, divided
  • ½ cup water, plus
  • 2 tablespoons water, divided
  • ½ teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • ⅓ cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice
Instructions
  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

 

Recipe Source:  Food.com

Photo Credit:  dprevite / CC

Pork Pot Stickers

Pork Pot Stickers

Pork Pot Stickers
 
This recipe is from Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
Ingredients
  • ½ lb. ground pork
  • ½ medium head cabbage, finely chopped
  • 1 green onion, finely chopped
  • 2 slices fresh ginger root, finely chopped
  • 2 water chestnuts, drained and finely chopped
  • 1 tsp. salt
  • ½ tsp. white sugar
  • 1 tsp. sesame oil
  • 1 package (14 ounce) wonton wrappers
  • 5 tbsp. vegetable oil
  • ¾ c. water
  • 1 tbsp. chili oil
  • 1 tbsp. soy sauce
  • 1 tsp. rice vinegar
Instructions
  1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly browned. Drain fat.
  2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator for 6 to 8 hours, or overnight.
  3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
  4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil, seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begin to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
  5. Dipping sauce: In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste. Serve sauce with potstickers.
  6. Makes 15 servings.

Recipe Source: AllRecipes.com

Pork Egg Rolls

Pork Egg Rolls

Pork Egg Rolls
 
This egg roll recipe is the real deal, passed down for several generations.
Ingredients
  • 4 tsp. vegetable oil
  • 3 eggs, beaten
  • 1 medium head cabbage, finely shredded
  • ½ carrot, julienned
  • 1 (8 oz.) can shredded bamboo shoots
  • 1 cup dried shredded wood ear mushroom, rehydrated
  • 1 pound Chinese barbequed or roasted pork, cut into matchsticks
  • 2 green onions, thinly sliced
  • 2½ tsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. sugar
  • ½ tsp. monosodium glutamate (MSG)
  • 1 (14 ounce) package egg roll wrappers
  • 1 egg white, beaten
  • 4 cups oil for frying, or as needed
Instructions
  1. Click here for cooking instructions.

 

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