Mystique
21-12-08, 02:11 AM
Fried Rice - a Basic Recipe for Fried Rice
Serves 4 to 6
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.
Need a bit of help? Here are step by step photo instructions showing how to make basic fried rice.
Ingredients:
1 - 2 green onions, as desired
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.
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Baked Hoisin Sauce Chicken Wings
Prep Time: 20 minutes
Cook Time: 35 minutes
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 (green onion, spring onion), 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.
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Blanched Chinese Broccoli With Oyster Sauce - Gai Lan
Serves 3 to 4.
Prep Time: 5 minutes
Cook Time: 10 minutes
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.
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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.
Main Chinese Recipes File
Prep Time: 15 minutes
Cook Time: 1 hours, 00 minutes
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 light 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 a nd add salt and pepper if desired. Serve over cooked rice.
Alternatively, stir-fried steak with barbecue sauce and Worcestershire sauce
Nutritional Breakdown (based on 4 servings, using 1 1/4 pounds sirloin steak and low sodium beef broth):
Each serving contains: Calories 457, 22g Carbohydrates, 34 g Protein, 25 g Total Fat - 9 g Saturated Fat, 11 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 89 mg Cholesterol, 2 g Fibre, 851 mg Sodium, 830 mg Potassium, 67 mg Vitamin C. A good natural source of potassium and Vitamin C.
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Chinese Black Sea Bass
In this recipe marinated Black Sea Bass is served with a flavorful sauce with lemon juice, ginger, garlic and toasted sesame seeds. This is a good recipe for cooks who are new to Chinese cooking or just want a recipe for baked fish (instead of steaming or pan-frying, two more traditional Chinese cooking methods).
This healthy, nutritious main dish serves 2.
Prep Time: 1 hours, 10 minutes
Cook Time: 20 minutes
Ingredients:
2 whole black sea bass (about 1 pound each), cleaned
Marinade:
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil
Sauce:
2 tablespoons unsalted butter
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1/2 cup water
1/4 cup chopped scallions (green onions)
Preparation:
On each side of the fish, make three diagonal cuts 2 1/2 inches long and 1/2 inch deep.
Stir the marinade ingredients in a small bowl, and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade, uncovered, at room temperature, for 1 hour.
Preheat the oven to 400 degrees Fahrenheit.
Make the sauce: Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer, stirring. Cook until slightly thickened, 1 minute. Set aside and keep warm.
Arrange the fish in a baking pan, and bake until it flakes easily, about 15 minutes.
Stir any accumulated pan juices and the chopped scallions into the sauce. Spoon the sauce over the fish or serve alongside.
2 portions
Serves 4 to 6
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.
Need a bit of help? Here are step by step photo instructions showing how to make basic fried rice.
Ingredients:
1 - 2 green onions, as desired
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.
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Baked Hoisin Sauce Chicken Wings
Prep Time: 20 minutes
Cook Time: 35 minutes
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 (green onion, spring onion), 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.
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Blanched Chinese Broccoli With Oyster Sauce - Gai Lan
Serves 3 to 4.
Prep Time: 5 minutes
Cook Time: 10 minutes
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.
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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.
Main Chinese Recipes File
Prep Time: 15 minutes
Cook Time: 1 hours, 00 minutes
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 light 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 a nd add salt and pepper if desired. Serve over cooked rice.
Alternatively, stir-fried steak with barbecue sauce and Worcestershire sauce
Nutritional Breakdown (based on 4 servings, using 1 1/4 pounds sirloin steak and low sodium beef broth):
Each serving contains: Calories 457, 22g Carbohydrates, 34 g Protein, 25 g Total Fat - 9 g Saturated Fat, 11 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 89 mg Cholesterol, 2 g Fibre, 851 mg Sodium, 830 mg Potassium, 67 mg Vitamin C. A good natural source of potassium and Vitamin C.
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Chinese Black Sea Bass
In this recipe marinated Black Sea Bass is served with a flavorful sauce with lemon juice, ginger, garlic and toasted sesame seeds. This is a good recipe for cooks who are new to Chinese cooking or just want a recipe for baked fish (instead of steaming or pan-frying, two more traditional Chinese cooking methods).
This healthy, nutritious main dish serves 2.
Prep Time: 1 hours, 10 minutes
Cook Time: 20 minutes
Ingredients:
2 whole black sea bass (about 1 pound each), cleaned
Marinade:
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil
Sauce:
2 tablespoons unsalted butter
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1/2 cup water
1/4 cup chopped scallions (green onions)
Preparation:
On each side of the fish, make three diagonal cuts 2 1/2 inches long and 1/2 inch deep.
Stir the marinade ingredients in a small bowl, and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade, uncovered, at room temperature, for 1 hour.
Preheat the oven to 400 degrees Fahrenheit.
Make the sauce: Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer, stirring. Cook until slightly thickened, 1 minute. Set aside and keep warm.
Arrange the fish in a baking pan, and bake until it flakes easily, about 15 minutes.
Stir any accumulated pan juices and the chopped scallions into the sauce. Spoon the sauce over the fish or serve alongside.
2 portions