chinese

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

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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