Easy Chinese Food Recipes

Martin Yan Quick and Easy

Marinade

2 tbsp fresh lime juice
1 tbsp fish sauce
1 tsp grated ginger

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1 pound sea scallops
2 tbsp vegetable oil
1/4 cup Sweet Chile Sauce(I used the recipe for the sweet chili dipping sauce shown
below and it was delicious!)
2 tbsp chicken broth (or water)
1/4 cup chopped fresh cilantro

Combine all marinade ingredients in a bowl and mix well. Add the scallops and stir to coat evenly. Let stand 10 minutes, drain and pat dry. Don't marinate for longer than 10 minutes or the lime juice will start to "cook" the scallops.

Heat a nonstick frying pan over medium-high heat until hot. Add the oil, swirling to coat the pan. When the oil is hot add the scallops and panfry, turning once until golden brown, about 2 minutes on each side.

Meanwhile, in a small saucepan, combine the sweet chili sauce and broth. Bring to a simmer over medium-high heat and simmer until the sauce thickens slightly, about 2 minutes.

Transfer the scallops to a serving plate.
Drizzle with the chili sauce and garnishh with cilantro. Serve with steaned rice.

Makes 4 servings.

Adapted from Easy Noodles by Kimiko Barber

Sweet Chile Dipping Sauce

8 oz fresh chiles, seeded
4 garlic cloves, crushed
1 tsp salt
1/2 cup brown sugar
1/2 cup water

Put the chiles in a saucepan, add 1/2 cup water and cook until soft.
Blend with the remaining ingredients, then return to the saucepan and cook over low heat fro 10 - 15 minutes. Let cool, then store in an airtight container in the fridge. It will keep for 4 weeks.

Spicy Soy Vinaigrette Dip

1/2 cup soy sauce
1 tbsp Chile Dipping Sauce
Freshly squeezed juice of one lime or 1/2 lemon
2 tbsp rice vinegar

Mix all ingredients in a screw-top jar and shake well.
Keeps in the fridge for up to 1 week.

Over 500 Authentic and Healthy Chinese Recipes

In this 543-page Easy Chinese Food Recipes Cookbook, you'll find:

* 338 low carb recipes
* 289 low fat recipes
* 356 low calorie recipes
* 118 fruit, vegetable and vegetarian recipes
* 22 tofu (bean curd) recipes
* 10 rice, fried recipes
* 65 beef recipes
* 82 chicken recipes
* 69 pork recipes
* 65 seafood recipes
* 21 noodle recipes
* 23 soup and stew recipes
* 46 appetizer recipes
* 22 dessert recipes
* 13 lamb and veal recipes

Quick & Easy Meal for Your Family in 45 Minutes

All of my recipes are geared specifically toward those of you who are very busy with other important parts of your lives. No fancy ingredients or equipment required. I've simplified everything for you!

Never spend hours to prepare a dinner for your family any more, or a whole afternoon for your graduation party. Armed with this cookbook, you could easily fix a whole table of delicious dishes in less than 45 minutes.

Here are just a few of the recipes you can make for dinner tonight:

* Mapo Dofu

* Kung Pao Chicken

* Apples in Spun Syrup

Guess how long it takes for you to cook these 3 dishes? Less than 45 minutes!

If you are looking for a wide variety of Easy Chinese Food Recipes 500 Chinese Healthy Recipes Cookbook is the cookbook for you!

1/2 cup broccoli stems, peeled and chopped
1 cup mushrooms
1 cup shrimp

1 package ready made spring roll wrappers

Add broccoli stems, mushrooms and shrimp to food processor (or mince by hand).
Place 2 heaping tbsp of mix in each spring roll wrapper and roll and cook in oil according to directions on spring roll package.

An absolutely delicious recipe that can be used for dipping. Adapted from Martin Yan Quick and Easy

Zest of one lemon
1/2 cup mirin
1/2 cup fresh lemon juice
6 tbsp soy sauce
1/2 cup sugar
1 tbsp minced green onion

Combine all ingredients in a bowl and stir until sugar dissolves. It will keep in a covered container in the fridge for up to a month. Makes 1 1/2 cups.

Adapted From Martin Yan's Quick and Easy

Marinade

1 tbsp cornstarch
2 tsp soy sauce

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1 pound medium-sized raw shrimp

Sauce

1/3 c chicken broth
2 tbsp oyster sauce
1 1/2 tbsp honey
1/2 tsp sesame oil
1/2 tsp cornstarch
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1 tbsp vegetable oil
3 cloves garlic, minced
2 tsp ground green tea leaves
1 can bamboo shoots
1/3 c macadamia nuts(I used slivered almondsinstead)

Make the marinade by combining the cornstarch and soy sauce in a bowl and mix well. Add the shrimp and stir to coat evenly. Let stand 10 minutes.

Combine all the ingredients for the sauce and stir until the honey dissolves. Place a stir fry pan pan over high heat until hot. Add the oil, swirling to coat sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the shrimp and stir fry until pink, 1 1/2 to 2 minutes. Sprinkle the green tea over the shrimp and stir to coat evenly. Stir the sauce once, add to the pan, and bring to a boil. Add the bamboo shoots
Reduce the heat to medium-low and cook, stirring until the sauce thickens and the bamboo shoots have softened, 5 to 8 minutes.

Add the nuts, transfer to a plate, and serve.

Martin Yan's Top Ten Tips for Quick and Easy Asian Cooking

1. Be sharp: Have a sharp knife, a sharp mind, and a steady cutting board.
2. Get fresh: Use only the freshest ingredients.
3. Keep it hot: A hot pan is a good pan.
4. Be prepared: Plan and prep ahead.
5. Keep it uniform: Cut everything about the same size.
6. Marinate: For meat and seafood marinting is a must.
7. Think saucy: A good sauce is the base of any dish.
8. Be quick: Once you start, keep it moving.
9. Be bold: Experiment and try new flavors and techniques.
10. keep smiling: Relax. It's only dinner. have fun!

From: Martin Yan Quick and Easy- Martin Yan

12 oz/350 g pork fillet
1 tsp peanut oil
1 inch grated root ginger
1 tbsp chili powder
1 tsp Chinese 5-spice powder
1 tbsp rice wine vinegar
1 tbsp soy sauce
3/4 c chicken stock
1/2 c pineapple juice or tropical juice blend
4 tsp cornstarch
1 med red pepper
1 med orange (or yellow) pepper
1 bunch broccoli cut into florets

Cut pork into 1/2 inch slices. Brown pork on both sides in oil.
Mix ginger, chilli, five-spice, rice wine vinegar and soy sauce.
Mix stock with juice and add spice mixture. Pour over the pork.
Slowly bring to a boil and gradually add cornstarch.
Once the cornstarch is disolved add peppers and broccoli.
Cover and cook in a preheated oven at 325F/160C for 30 minutes.

Serve over noodles or rice.

2 c. cooked shredded chicken

1 red pepper sliced
3 carrots julienned
1 bunch diced asparagus
1/2 c sliced mushrooms
1/4 c slivered almonds
1/2 c chopped dried apricots

Sauce:
3 tbsp low-sodium soy sauce
3 tbsp oyster sauce
2 tbsp hoisin sauce
1 tsp sesame oil
2 tsp mirin (optional)

baked sesame seeds to garnish

Mix sauce in wok and add carrots, red pepper, asparagus and mushrooms. Let cook over medium-high heat until almost done (carrots should still have a little crunch), add almonds, dried apricots and chicken. Cook until chicken is heated through, 5 minutes approx.

Serve over noodles or rice and garnish with sesame seeds.

Chinese Sweet and Sour Pork

Serves 4

.
12 oz lean pork
1/4 tsp salt
1/2 tsp Szechuan peppercorns
1 tbsp rice wine or Sherry
4 oz can bamboo shoots
2 tbsp. oil
8 oz. can button mushrooms, drained
1/4 c. sliced bamboo shoots

Sauce:

1 tbsp vegetable or peanut oil
1 clove garlic
1 leek
1 small yellow pepper seeded and diced
1 tbsp low-sodium soy sauce
2 tbsp brown sugar
2-3 tbsp rice vinegar
1 tbsp tomato puree (not more or it will affect the flavour of your dish)
1/2 c vegetable stock or water

optional: for some heat add red chilli pepper seeded and thinly sliced

1- Cut the pork into small cubes and place in a dish. Add salt, pepper and rice wine or Sherry and let marinate 20-30 minutes.

2- Drain bamboo shoots and and cut into small cubes.

3- Heat oil in wok and brown pork, 3-4 minutes Add bamboo shoots and fry for about 1 minute. Remove and drain.

4- To make the sauce, heat oil in clean wok or frying pan and add garlic, leek, yellow pepper (you can add red chili pepper also if desired). Stir fry 30 - 40 seconds and add soy sauce, sugar, rice vinegar and stock or water. Bring to a boil and add pork and bamboo shoots. Mix well and cook until heated through.

5- Serve with rice or Chinese noodles.

The Best Easy Beef and Broccoli Stir-fry Recipe

I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

Time to make 25 min 15 min prep

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steaks, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

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.

Serves 4

By: Christine Steendahl

One of the ways to really please your loved ones during meal time is to give them something different. Not many families prepare sweet and sour recipes on a regular basis, but those that do are rewarded by happy family members. Sweet and sour recipes are surprisingly easy to prepare and very convenient. Here are some ideas to create a tasty sweet and sour treat.

It should be mentioned that sweet and sour recipes are very simple to prepare and cook. The main ingredient to a sweet and sour recipe is the sweet and sour sauce. While simple to prepare at home, most chefs opt to use pre made, high quality sweet and sour sauces. Your local grocer should have many options. If not, take a trip to your local Asian market, you will discover at least a half dozen or so tasty sauces and mixes.

Sweet and Sour Chicken
-6 to 8 medium size chicken breasts, cut them in cubes or thin strips
-1 onion
-2 cans of Chinese vegetables (usually includes baby corn, carrots, bamboo shoots, water chestnuts, etc). If you can't find a can that contains all items or are fond of a single item, buy each individual item separately
-16 ounces of sweet and sour sauce
-Olive oil or peanut oil

Use a wok, frying pan, or skillet and slowly pour some oil to cover the surface, heat on a medium flame and wait till hot. Add contents (except for sauce) to the wok and stir. Once cooked, you can either add the sauce to the contents in the skillet or add the sauce once plated. If you choose to add the sweet and sour sauce into the skillet, mix in the sauce for about one or two minutes to heat. Serve with rice or noodles. This recipe serves about 4 people.

Sweet and Sour Veggies with Almonds
For those that would like to enjoy a sweet and sour treat without the meat, this dish is extremely easy to create and low in cholesterol.
-2 cans of Chinese vegetables (usually includes baby corn, carrots, bamboo shoots, water chestnuts, etc). If you can't find a can that contains all items or are fond of a single item, buy each individual item separately
-4 ounces of almonds
-1 onion
-16 ounces of sweet and sour sauce
-Olive oil or peanut oil

Use a wok or hot skillet to create this dish. First place oil on a hot wok and then add in your ingredients. Once cooked, stir in sauce into the mix. Serve over a bed of rice or noodles.

Sweet and sour recipes are extremely easy to make and are quite tasty. Sometimes a sweet and sour taste is just the thing. While this recipe can be classified as predominantly Asian, it fits well with Americanized taste buds.

Author Resource -> Christine Steendahl, "The Menu Mom", http://www.themenumom.com , is known online for her popular menu planning services. For a copy of her delicious sweet and sour pork recipe log onto Dine Without Whine - A Family Friendly Weekly Menu Planner
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