Ok girls...I need some tried and true CHINESE recipes!

[Traci Reed]

I'm making my stepmom (americanized) Chinese food for her birthday tomorrow night, and I need some TESTED recipes that you like! I've made chinese a lot but sometimes it's hit or miss...specifically, chow mein, potstickers, orange or kung pow chicken...things of that nature!

And go! <3<3

[LJSDesigns]

Wish I could help, but when I want Chinese, I order take out. Good luck with your dinner!

[TeriBeary]

I've got a recipe but it's not really a recipe anymore cause I've made it so many times that I just wing it. I do have one for teriyaki chicken if you want. Not Chinese but good :)

[alabau]

Well - it's certainly not a meal unto itself, but we love these! (Of course I couldn't find my actual recipe, but this one is pretty darn close.. the downside is unless you do a lot of Chinese cooking some of these ingredients won't already be stocked in your kitchen.. but they stay good for a while and give you an excuse to make them again.. ;) )

PF Chang's Lettuce Wraps {Copy Cat}

MARINADE
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce

FILLING INGREDIENTS
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced - we normally don't use these
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions

COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left whole

Mix all ingredients for "cooking sauce" and set aside.

In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.

Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.

Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and water chestnuts, stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.

55 Min & 4-6 servings

[KateD]

I made this (http://pinterest.com/pin/200832464602807159/) fried rice last night and it was really yummy. My hubby gave it 5 stars (out of 5), which he's ever only given to one other recipe. I left out the bean sprouts and used long grain rice (because that's all I had) and used sesame oil to fry the meat and veggies. Otherwise, I followed the recipe.

[Stacey42]

We call it Chinese Chicken but I'm sure it has another name

2lbs chicken thighs cut up bite sized (do not use breasts they will be dry & tough)
I head of broccoli cut up into florets
1/3 c soy
1/3c sesame oil
1/3 c rice cooking wine (not vinegar)
2T sugar
2T corn starch
3T additional soy
1T grated ginger
2 cloves garlic grated

Mix the Ts of soy with the corn starch & add the chicken. Let sit at least 15 minutes, better 30-60 minutes
Heat sesame oil in pan on med-high. Add garlic & ginger and cook until sizzling. Carefully add chicken & brown in oil stirring gently. Once browned add soy & rice wine & sugar & stir. Cover & cook for 8 minutes. Add broccoli, stir in & cover but not tightly & cook for 5 more minutes, until broccoli is bright green.

Serve over rice

Nice additions are finely grated carrots (add when you cover the chicken) and a pound of raw, shelled shrimp (add when you add the broccoli & cook partially covered 5-7 minutes)

[dgreenshield]

I have several but it will take me some time to type them...if you still need some send me your email and I will scan the pages and send them that way.
Here is one:

Gee Kwan Dumplings make about 45
1/3 pound medium shrimp, shelled and deveined
Seasoning:
1 t minced ginger
¼ t fresh ground pepper
2 T each: cornstarch, soy souce, water, sesame oil
½ pound chicken breast, boneless, skinless cut into cubes
1 C blanched chopped Chinese cabbage (if using napa- slightly yellow is sweeter than green)
1 C 1 C chopped garlic chives
3 hard boiled eggs
1 package dumpling wrappers
1 egg white
4 T minced carrot
45 slices carrot cut diagonally
1 C chicken broth
Dipping Sauce:
½ T minced ginger
2 T soy sauce
4 T rice wine vinegar
1 t sesame oil
1 t chili garlic sauce
1. Add shrimp, seasoning ingredients, chicken and cabbage to a food processor using the metal blade and process for a few seconds. Remove to a bowl. Add garlic, chives and mix well.
2. Separate the yolks from the hard boiled eggs. Using a fork cut the yolks into pieces.
3. To assemble the dumplings: Have a bowl of water within easy reach. Put 1 T filling in center of a wrapper. Wet edges with water and close to form a half circle. Pleat the top edges and dip tops in egg whites. Dredge tops through chopped egg yolks or carrots. It will look like the comb of a rooster.
4. In a Chinese steamer, bring 3 quarts of water to a boil over high heat. Arrange carrot slices on steamer and place the dumplings on top. Brush dumplings with broth. Cover and steam 7-8 minutes.
5. Serve with dipping sauce.

[Paula]

Ok, I make chinese a lot and learned how to by a chinese lady.

Here's some:

Fried rice:
4 cups cooked rice (best if you chill it over night)
2/3 cups chopped baby carrots
1/2 cup frozen green peas
1 cup bean sprouts
3 green onions
2 T oil
2 eggs
soy sauce to taste
sesame oil to taste

Make the rice the previous day. Boil the carrots for 3-5 minutes then drop in the peas and drain. Heat wok (or skillet) on high. Pour in the oil, stir in the peas and carrots for 30 seconds then add the green onions and bean sprouts. Crack in the eggs and stir quickly to scramble. Add the rice and mix thoroughly. Shake in some soy sauce and add to your liking. Drizzle the rice with sesame oil and mix again. You can continue to add it until it tastes like you want it to.

Eggrolls:
4 t oil
3 eggs, beaten
1 head Napa cabbage
1/2 carrot, julienned
1 8 oz can bamboo shoots
1 lb ground pork
2 green onions, chopped
1 cup bean sprouts
2 1/2 T soy sauce
1 t salt
1 t sugar
20 egg roll wrappers
1 egg white

Heat 1 t oil and pour in the beaten eggs without stirring. Let cook, then flip like a pancake. Remove and set aside. Heat remaining oil and stir in cabbage, and carrot cooking two minutes. Add bamboo shoots, sprouts, green onions, sauce, salt, sugar, and cook for about six minutes or until cabbage is wilted. Stir in the egg and spread into a casserole dish and refrigerate for one hour. Take the wrappers and lay them on the counter like a diamond. Keep the ones that you aren't rolling covered with a damp towel. Place some filling on the wrapper just below the middle. Fold up the bottom corner, then the sides and then wet the top with the egg white to seal. Keep them covered with a damp cloth until you've rolled them all. Then place in hot oil (350 degrees) and fry for 5-7 minutes.

[Paula]

Here's mine for Orange Sesame Chicken:

4 cups vegetable oil for frying
1 egg
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch

2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil

2 teaspoons cornstarch
1/4 cup water

Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F.
Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.

In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.

Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

[scrapperjade]

I have a recipe that is really yummy! I can't remember where I got it, but we loved it!

Chicken Chow Mein

1 tbsp oil
1/2 cup sliced onion
4 stalks celery
1 cup chopped napa cabbage
1 bunch scallions/green onions, chopped
1 whole chicken breast
3 cups chicken broth
1 can bean sprouts
1 can water chestnuts

Sauce:
3 tbsp molasses
1/2 cup soy sauce
1 tbsp cornstarch
1 tbsp flour

Instructions:
1) Pour oil in preheated pan, add onions & celery; cook until tender. Stir in chopped cabbage & scallions, and cook 1 minute. Remove from heat & set aside.

2) In large saucepan under medium heat, simmer chicken in broth until cooked through. Remove chicken from broth & set on plate to cool. When cool, remove chicken from bone & chop into small pieces.

3) Add vegetables & chicken to broth; add sprouts & chestnuts.

4) Add sauce ingredients to small bowl & whisk till smoot. Add to chicken & vegetables. Cook, stirring constantly over medium/low heat until slightly thickened/

5) Serve over rice or serve plain w/ chow mein noodles.

[mummytothree]

We make this at least once a week!! We do use Chicken instead of Tofu...but really you can use whatever you want!! In the summer we eat it "as is" (meaning a cold meal) and in the winter we eat it "warm"...not really hot but warm so the veggies still stay crunchy!!!

http://familyfun.go.com/assets/cms/recipes/asian-noodle-salad-with-sesame-tofu-bitesecipe-photo-260x260-FF0811DINN_A30.jpg

Asian Noodle Salad with Sesame Tofu Bites (http://familyfun.go.com/recipes/asian-noodle-salad-sesame-tofu-bites-1019636/)

Hands-on Time: 1 hour
Total Time: 1 hour 20 minutes
Serves: 6


A combination of soy, ginger, and sesame, along with crispy fried tofu, give this tasty pasta salad its classic Asian flavors. For an even more authentic experience, replace the linguine with udon -- a thick Japanese noodle available at many grocery stores.

Ingredients

* FOR THE SALAD
* 1 (14-ounce) block extra-firm tofu, drained
* 12 ounces linguini noodles
* 2 medium carrots, peeled and sliced into thin, 2-inch sticks
* 1 cup sugar snap peas, trimmed and strings removed
* 3 scallions, chopped
* 1/2 cup fresh cilantro, finely chopped
* 3 tablespoons lite soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar

* 1/4 cup sesame seeds
* 1 tablespoon toasted sesame oil, 1 tablespoon canola oil
* FOR THE DRESSING
* 1/4 cup lite soy sauce
* 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil
* 1 teaspoon honey, 2 teaspoons peeled and minced fresh ginger
* 1 garlic clove, minced
* 1/2 teaspoon red pepper flakes

X

Instructions

1.

Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top faceup, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.
2.

In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, snap peas, scallions, and cilantro, and toss once more.
3.

In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat the sesame and canola oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 minute more. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.