The Ultimate Chinese Cookbook: The Best Chinese Recipes Book Ever (11 page)
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Authors: Thomas Kelley
Tasty Chicken Lo Mein
There are many popular Chinese style dishes out there, but none are as popular as lo mein. These tasty noodles are packed full of the authentic Chinese style flavor you are looking for. Now, with this dish you can enjoy these tasty noodles any time that you want.
Makes:
4 to 6 Servings
Total Prep Time:
25 Minutes
INGREDIENTS:
1 Pound of Egg Noodles, Chinese Style
2 Cups of Cabbage, Napa Style and Shredded
1 Cup of Mushrooms, Oyster Style and Chopped Finely
5 Green Onions, Green Parts Reserved and Sliced Finely
1 Pound of Chicken, Boneless, Skinless and Cut Into Cubes
1 Tbsp. of Sesame Oil
1 Piece of Ginger, 1 Inch in Length, Peeled and Grated
2 Tbsp. of Soy Sauce
2 Tbsp. of Sherry
1 tsp. of Cornstarch
½ tsp. of Red Pepper, Crush
½ tsp. of Salt
1 Tbsp. of Peanut Oil or Oil Of Your Choice
DIRECTIONS:
The first thing that you will want to do is cook your noodles. To do this take out a large sized saucepan and add some water into it, about halfway. Bring the water to a rolling boil and add in your noodles. Let the noodles cook in the water until they are firm. This should take about 5 minutes as the most. Once the noodles are done, drain them and rinse them with some cold water. Return your noodles back to the pot and toss them gently with some sesame oil. Set aside for later use.
Then using a large sized wok, place it over high heat and add enough of your preferred type of oil to the pain. Once the wok and the oil are hot enough add in your crushed red pepper and toss it around until it becomes fragrant.
Next add in your cubed chicken, cornstarch, sherry, dash of salt and soy sauce. Toss with your red peppers to combine and allow them to cook for at least 2 minutes.
Add in the rest of your ingredients and continue cooking for at least 4 to 6 minutes until the green veggies begin to wilt slightly. Remove from your pan.
Add in some more of your preferred oil to your wok and add your cooked noodles into it. Toss the noodles in the hot oil for at least 1 minute before adding your chicken mixture back into the pan. Toss our mixture until all of the ingredients are evenly mixed together. Remove from heat and serve with a garnish of green onions. Serve and enjoy!
Classic Sweet and Sour Chicken
I for one am a huge fan of this dish whenever I order Chinese takeout and I know other people are a huge fan of it too. Now with this recipe you can make this delicious Sweet and Sour Chicken dish right from the comfort of your own home. The best part is that it will taste as if you had just picked it up from your favorite take out place.
Image Credit: Flickr user Avlxyz, <
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Makes:
4 Servings
Total Prep Time:
40 Minutes
INGREDIENTS:
1, 8 Ounce Can of Pineapples, Chunks and Drained (Keep The Juice Reserved)
¼ Cup of Cornstarch
1 ¾ Cup of Water, Evenly Divided
¾ Cup of Sugar, White
½ Cup of White Vinegar, Distilled
2 Drop of Food Coloring, Orange
8 Chicken Breasts, Skinless, Boneless and Cut Into Cubes
2 ¼ Cups of Flour, Self-Rising
2 Tbsp. of Vegetable Oil
2 Tbsp. of Cornstarch
½ tsp. of Salt
¼ tsp. of White Pepper, Ground
1 Egg, Large In Size
1 ½ Cup of Water
1 Quart of Vegetable Oil, For Frying
2 Green Bell Peppers, Cut Into Small Pieces
DIRECTIONS:
Using a large sized saucepan, combine your water, vinegar, reserved pineapple juice, food coloring and sugar together. Mix until thoroughly mixed. Heat it up until it begins to boil and then turn off the heat.
Next combine your cornstarch and water together in a small sized bowl until the cornstarch dissolves completely. Add this mixture into your saucepan and stir constantly until the sauce is thick in consistency.
Then combine your flour, oil, 2 tablespoons of cornstarch, white pepper, egg and salt together until evenly mixed together. Follow up by adding an addition 1 ½ cup of water to help make the mixture thicker. Continue stirring to blend everything together.
Add in your chicken into the pan and stir to coat the chicken well in your mixture.
Next heat up a large sized wok and add in a generous amount of oil to it. Once the oil and the wok are hot enough, add in your chicken and allow to cook for at least 10 minutes or until the chicken is golden in color. Remove and place on a plate lined with paper towels to drain excess oil.
Once all of the chicken has been prepared, serve on a plate top with green peppers and pineapple chucks. Pour your sweet and sour sauce on top and serve immediately. Enjoy!
Classic Beef Chow Mein
This classic beef chow mein will taste as if you just picked it up from your favorite Chinese takeout store. This recipe is incredibly easy to put together and will certainly leave you craving for more. I promise that you won’t be able to get enough of it!
Image Credit: Flickr user PointnShoot, <
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Makes:
4 to 6 Servings
Total Prep Time:
50 Minutes
INGREDIENTS:
1 Pound of Steak, Flat Iron and Sliced
1 Egg, Large In Size and Beaten
½ Cup of Mushrooms, Oyster Variety and Chopped Finely
½ Cup of Bamboo Shoots, Thinly Sliced
1 Carrot, Medium in Size and Sliced
1 Cup of Bean Sprouts
5 Green Onions, Sliced and With Green Parts Reserved For Garnish
2 Tbsps. of Soy Sauce
1 Tbsp. of Sugar
2 Cups of Beef Stock
2 Tbsps. of Cornstarch
1 tsp. of Sesame Oil
2 Cups of Egg Noodles, Dry and Chinese Style
1 Tbsp. of Peanut Oil or Oil of Your Choice
DIRECTIONS:
The first thing that you will want to do is prepare your meat and your marinade together in a medium sized mixing bowl. Combine your soy sauce and white sugar together until the sugar is fully dissolved. Then toss in your meat and toss it to evenly coat it in you sauce. Cover your bowl with some plastic wrap and leave it in your fridge for at last 30 to 60 minutes to marinate completely.
While the meat is marinating, combine your cornstarch and your beef stock together in another medium to large sized mixing bowl. Whisk your mixture together until there is no more clumps.
Next use a large sized wok and add in some of your sesame oil, enough to coat it completely. Set it over medium to high heat. Once the wok and the oil is hot enough, add your marinated meat into the wok and cook for at least 5 minutes. If you have any more marinade in your bowl, add it to your bowl with your cornstarch mixture and mix until well blended.
Bring your mixture to your wok and bring it to a boil. Once it is boiling add in all of your veggies, making sure that you toss it gently to evenly mix it together. Cook for another 5 minutes.
After 5 minutes lower the heat to a simmer and cook your noodles in a separate pot. To do this bring some water to a boil in a medium sized pot and add your noodles. Let your noodles cook until they are tender and firm. This should take about 5 minutes. Then drain the noodles and rinse with some cold water.
Add your noodles to the wok and toss it gently to combine with your other ingredients.
Using a separate saucepan, add in your peanut oil and cook your beaten egg over medium heat. Make a very thin omelet in your saucepan and then cut it up into thin strips.
Place your cooked egg strips onto a plate and top with your prepared noodles. Last top with your met mixture and serve immediately. Enjoy!
Sweet and Sour Pork
This is yet another great tasting sweet and sour dish that you have got to try for yourself. The ingredients are evenly balanced, giving this dish the perfect balance between a sweet taste and a sour taste. I recommend serving this dish on top of a bed of rice to yield the tastiest results.
Makes:
5 Servings.
Total Prep Time:
40 Minutes
INGREDIENTS:
1 Pound of Pork, Butt and Cut Into Small Cubes
1 tsp. of Salt
¼ tsp. of Sugar, White
1 tsp. of Soy Sauce
1 Egg, White Only
2 Green Onions, Chopped Finely
1 Quart of Vegetable Oil, For Frying
½ Cup of Cornstarch
1 Tbsp. of Vegetable Oil
3 Celery Stalks, Chopped Finely
1 Green Bell Pepper, Medium In Size and Chopped
1 Onion, Medium In Size and Cut Into Small Wedges
Dash of Sugar For Taste
1 Cup of Water
¼ tsp. of Salt
¾ Cup of Sugar, White
1/3 Cup of Vinegar, Apple Cider Variety
¼ Cup of Ketchup
½ tsp. of Soy Sauce
1, 8 Ounce Can of Pineapple, Chunks and Undrained
2 Tbsp. of Cornstarch
¼ Cup of Water
