Hello,
My family likes Chinese food (teriyaki chicken, cashew chicken, kung po chicken, etc.) and I'd like to be able to make it at home. I sometimes use the La Choy sauces that come in a bottle, unfortunately they taste like they come out of a bottle!! Does anyone have good Chinese recipes they'd like to share?
Thanks, M.
Sweet and Sour pork
Orange Chicken
Lemon Chicken
Which one or all would you like?
Rachel Ray magazine had a recipe within the past 6 motnhs or so on Sweet and Sour chicken and ways to make it haelthy. My husband is a huge General Tso's fan and he really enjoyed it. It was supposedly a 30 minute meal but I have yet to have my kitchen fully prepped before I get home by the Rachel Ray fairies to make it an actual 30 minute meal hahaha!
Google Chinese Chicken with Broccoli and you'll get some recipes. You can also Google copycat P.F. Changs and see what you get.
Wild Woman - put up all three recipes, please!!!
This is my favorite recipe! We always double the sauce so that we will have plenty!
Steak w/Plum Ginger BBQ Sauce
Ingredients
• 1 beef top round steak, cut 3/4 inch thick (about 1 lb.)
• 1 Tbsp. vegetable oil
• 2 cups thinly sliced carrots
• 3 cups fresh pea pods, strings removed
• 1 clove garlic, minced
• salt and black pepper
• 3 cups hot cooked jasmine rice, prepared without butter or salt
• chopped fresh cilantro
Marinade
• 1/2 cup prepared plum sauce
• 2 Tbsp. minced fresh ginger
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. soy sauce
• 2 Tbsp. ketchup
• 1 Tbsp. minced garlic
• 1 Tbsp. brown sugar
• 1/4 tsp. ground red pepper
Instructions
Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. Remove; keep warm.
Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes.
Carve steak into thin slices. Season with salt and black pepper, as desired. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.
M.,
This is the orange chicken recipe we always use. I like it waaay better than orange chicken take-out! Usually will double the sauce recipe and put half in the freezer for next time because we make this quite often.
http://allrecipes.com/Recipe/Asian-Orange-Chicken/Detail....
Also it is quite easy to make peanut sauce. I don't use a recipe and just make it "to taste" because most of the time you can chuck what you have together and it tastes about the same. Peanut butter, soy sauce, sugar or brown sugar, rice wine vinegar (or any vinegar), red pepper flakes, ginger, sesame oil. Blend with an immersion blender or food processor. Tastes great on stir fried meat and veggies. Or you can make a wonderful Chinese chicken salad with peanut dressing (salad usually is shredded cabbage, shredded carrots, onion or green onion, celery, crushed up ramen noodles, can add peppers, basil, shredded chicken, etc if desired.
Teriyaki, is actually Japanese.
Kung Pao chicken and cashew chicken, is Chinese.
There are SOOOOOOOO many variations. I would just Google it.
Or get a Chinese cookbook from a bookstore or look at the reviews online.
My husband loves to cook Chinese! Two of our favorite recipes are from Ching-he Huang's show Easy Chinese on the cooking channel. Her yellow bean chicken with grilled long beans is out of this world, as are the spicy soy ribs with sweet and sour slaw. Just go to cookingchanneltv.com and see if she has anything that sounds good to you!
