Can you tell me any recipes for quick and easy chinese food?

I need to make some chinese food to go with egg fried rice and sweet and sour sauce; any ideas??Can you tell me any recipes for quick and easy chinese food?
Ground Pork in Lettuce Cups (San Choy Bau)


6 iceberg lettuce cups


1 tablespoon oil


1 clove garlic, minced


1 pound ground pork


2 tablespoons oyster sauce


2 teaspoons fish sauce


1 tablespoon sweet chili sauce (optional)


green onions


fresh cilantro (coriander) leaves





Tear off 6 lettuce cups and soak in iced water. Next add oil and garlic to frypan andbrown the pork. Drain liquid. Reduce heat and add oyster sauce and fish sauce and cook for another 2 minutes, stirring to combine well. Toss in green onions and fresh cilantro.





Drain lettuce cups and spoon hot mixture onto cups. Serve immediately.





Chicken %26amp; Asparagus with Black Bean Sauce





2 tablespoons cornstarch


3 tablespoons soy sauce


1 tablespoon wine vinegar


1 teaspoon sesame oil


1/2 cup chicken stock


1 tablespoon oyster sauce


1 tablespoon black beans (fermented, salted)


1 onion, cut into wedges


1 teaspoon fresh ginger, minced


1 clove garlic, minced


2 chicken breasts (boneless, skinless) chopped


3 tablespoons cooking oil


1 pound fresh asparagus spears, cut into 1 inch pieces


2 tablespoons water

















In a large bowl, combine 1 1/2 tablespoons soy sauce, wine vinegar, and sesame oil. Add 1 tablespoon cornstarch and stir until well mixed. Add chicken and stir to coat well. Set aside.





In a small bowl, combine remaining soy sauce, chicken broth, and oyster sauce. Add remaining cornstarch and stir well. Rinse black beans well and chop finely, then add to sauce. Set aside.





Heat 2 tablespoons of the oil in wok or large frypan. Stir fry marinated chicken on high heat for 2-3 minutes until no longer pink inside (watch out for spitting). Remove and set aside.





Add remaining oil to pan. Add garlic, ginger, and onions and stir fry for 1 minute. Add asparagus (either fresh or canned)and stir fry for 1 minute. Then add water to pan and stir fry for 2-3 minutes until crisp yet tender.





Add chicken back to pan. Stir sauce mixture so that cornstarch is well mixed. Next pour sauce into pan and stir. Bring to a boil and stir constantly until sauce begins to thicken.





Serve with white rice.











Kung Pao Chicken





4 chicken breasts, cut into 1 inch pieces


4 teaspoons cornflour


4 teaspoons soy sauce


4 teaspoons vinegar (red wine, balsamic, or malt)


2 tablespoons oil


1/3 cup peanuts


2 green onions, chopped








Make two separate bowls of marinade by combining 2 teaspoons each of soy sauce, vinegar, and cornflour in each bowl. Set aside one bowl. Stir well and pour marinade from the other bowl over chicken. Marinate for 30 minutes to 1 hour.





Heat a wok or skillet to medium heat and add one tablespoon oil. Add peanuts and stir fry for about one minute until slightly toasted. Remove and set aside.





Increase heat to high, add one tablespoon oil, then add chicken and stir fry for 2 to 3 minutes until chicken is no longer pink.





Add green onions and stir fry for 1 minute, then add toasted peanuts and stir fry. (Optional: add a few dried chilies). Add 1/4 cup chicken broth to chicken mixture. Stir marinade and add. Stir fry until sauce gets thick and bubbly. Serve with steamed rice.





Sweet and Sour Pork





1/4 cup soy sauce


1 tablespoon vinegar


2 teaspoons sugar


1 egg yolk, lightly beaten


2 pounds boneless pork


3 cups oil


1 onion


8 green onions


1 red bellpepper


1 green bellpepper


6 mushrooms


1/4 cup vinegar


1 20 ounce can pineapple chunks, juice reserved


3 tablespoons tomato sauce


1 cup water


1/2 cup cornflour








Combine soy sauce, vinegar, sugar, and egg yolk in a bowl. Cut pork into 1 inch pieces. Add to marinade then cover and refrigerate for one hour. Remove from fridge and drain and reserve marinade. Toss pork in cornflour. Cook in oil in batches in a wok or skillet over high heat for about 5 minutes until no longer pink. Drain on paper towels.





Next stir fry vegetables for 2 to 3 minutes. In a bowl combine vinegar, pineapple juice, and tomato sauce. In a separate small bowl combine water and cornflour, stir, and add to pineapple mixture. Then pour mixture over vegetables and cook until sauce thickens. Add meat and pineapple chunks and stir fry for 1 to 2 minutes. Serve with boiled rice.




















Lemon Chicken





6 chicken breast, bone and skin removed


1/2 cup cornflour


1/2 teaspoon salt


1/4 teaspoon pepper


6 egg yolks, beaten lightly


1/2 cup water


4 tablespoons oil


6 green onions, sliced








Lemon Sauce:





6 tablespoons corn flour


3 cups chicken broth


1 cup lemon juice


6 tablespoons brown sugar, packed


6 tablespoons honey


2 teaspoons fresh ginger, minced








Cut chicken breasts in half, rinse, and pat dry with paper towel. Tenderize using a rolling pin to flatten chicken breasts out.





Mix together corn flour, salt and pepper in a bowl. Add egg yolks and water and stir. Dip chicken breasts into the batter. Fry in oil in wok or skillet two at a time. Remove from skillet and drain on paper towels.





Next cut chicken breast into strips. Arrange strips on a plate.





Combine ingredients for lemon sauce in a saucepan. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce boils and thickens. Pour over chicken. Decorate with sliced green onions. Serve with boiled rice.Can you tell me any recipes for quick and easy chinese food?
Pineapple Chicken With Sweet and Sour Sauce


INGREDIENTS:


4 cups oil for deep-frying, or as needed


6 chicken thighs, skin on


Marinade:


2 tablespoons oyster sauce


Salt and pepper, to taste


1 tablespoon cornstarch


Vegetables:


1/2 red bell pepper


1/2 green bell pepper


1 large carrot


1/2 cup pineapple chunks (reserve 3/4 cup juice from can)


Batter:


3/4 teaspoon baking powder


3/4 teaspoon baking soda


1 cup all-purpose flour


1/2 cup cornstarch


2 tablespoons vegetable oil


1 1/4 to 1 1/2 cups flat soda water, or as needed


1 teaspoon finely diced green onion


Sweet and Sour Sauce Ingredients:


3/4 cup pineapple juice (reserved juice from canned pineapple)


4 tablespoons vinegar (white or rice vinegar)


3 1/2 tablespoons brown sugar


1 tablespoon cornstarch mixed with 4 tablespoons water


PREPARATION:


Directions for making Pineapple Chicken:


Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.





Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last.


Marinate the chicken for 15 minutes.





While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.





To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.


Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).





To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired. Pour the sauce over the chicken. Serve hot.
vegetarian chow mein





Don't have fresh egg noodles on hand for this chow mein recipe? Try substituting an Italian pasta. For an added touch, try garnishing the chow mein with a few sprigs of fresh coriander leaves before serving.


Serves 3 to 4


INGREDIENTS:


1/2 pound fresh egg noodles


1 can bamboo shoots


1 can water chestnuts


1/2 red bell pepper


1 cup fresh snow peas


2 celery stalks


2 slices ginger


2 TB dark soy sauce


1 teaspoon sugar


1 TB Chinese rice vinegar


1 cup mung bean sprouts


2 tablespoons oil for stir-frying, or as needed


PREPARATION:


Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.


Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste).


Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger.


Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.


Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.


Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.
Go over to teachme.tv and look for some easy recipes videos ;)





http://en.teachme.tv/category/107/recipe鈥?/a>
I do stir-fried asian vegetables with crispy tofu nuggets. I'm not even vegetarian but I love it.





What you need is:





1 package of medium firm or firm tofu, drains and towel dried and cut into approx. 1'; cubes


1/2 cup corn starch


1 teaspoon granulated garlic


1 teaspoon powdered ginger


1/2 teaspoon sea salt


1/2 teaspoon of ground black pepper


1/4 teaspoon cayenne powder (optional)


Canola oil for frying





Mix the dry ingredients together in a plastic bag. Put the tofu in the bag and twist the opening closed leaving room in the bag to shake the tofu to coat.





Once all the pieces are coated fry them in canola oil that's about 350 F. If you don't have a thermometer you can tell if your oil is hot enough by putting the handle of a wooden spoon or chopstick into the oil and it bubbles briskly around the the wood.





Fry the tofu on all sides. It won't get very dark in colour but it will be very crispy. Remove the tofu from the oil and drain on paper towels.





Now the vegetables. I have no specific recipe for this because you just never know what's going to be available and fresh at the market on any given day.





My basic rule of thumb is a leafy green vegetable or cabbage or some kind, carrots, fresh garlic, onions (I use green onions), fresh chilies if you like it spicy, fresh ginger, fresh bean sprouts. It will really work with any kind of vegetable you like.





When stir frying you have to cut your vegetables so that they're all about the same size for even cooking, so if you decide to shred the cabbage, everything else needs to be shredded or julienned except for bean sprouts or snow peas. They'll be fine whole. Same if you leave them chunkier...everything should be about the same thickness.





If you want to have a bit of sauce with this dish, have a slurry of 1 tablespoon cornstarch and 1/2 cup cold or room temp vegetable stock mixed and ready to go.





Also you should use the largest pan you have because the vegetables need a lot of space to cook properly. This is why woks work so well and you can get one for about 10 bucks at most asian markets. (don't get the cheap non stick, they only last through a few uses before the coating starts to flake off).





You'll need to have all your vegetables prepped before cooking. Chinese cooking moves very fast and if you stop to cut something up in the middle of cooking, you dish will likely overcook.





Here goes...





Heat 2 tablespoons (tbs) of canola or peanut oil to 350 F and add in your harder vegetables (carrots, cabbage, broccoli, celery). Stir fry for about 2 minutes and add the softer vegetables (garlic, chilies, cabbage, etc).





Add 1 tbs soy sauce, 1 tbs fish sauce if you have it, if not, add another tbs of soy sauce and one teaspoon white sugar. Stir fry this in about a minute longer and add the slurry and stir until the sauce thickens.





Plate on a platter and top with chopped green onions, toasted sesame seeds and a good drizzle of toasted sesame oil. You can serve the tofu nuggets on top or on the side.
No problem run down to you local pet shop get nice sweet little kitty and a big dog add soya and curry fried rice this recipe you will know as it is in all chineses chop shops
i can give you the phone number for Top Wok on the high street
Go down to your nearest charity shop. The shelves there are simply groaning with all kinds of recipe books at bargain prices.
How about a sweet and sour chicken Casserole?





Just get a couple of chicken breasts and through them into a casserole pot. Throw in half a chopped onion and a tin of pineapples with the juice drained off. Season with salt and pepper. Bake for about forty minutes, add your sweet and sour sauce, bake for another five minutes (make sure your chicken is completely cooked though) Take out of the oven and serve over your rice.





Voila.





For a vegetarian option just bake the onion and pineapple. I can';t believe I wasted my time typing out that recipe and you like a gombean never told us it was vegetarian. You're on your own mate!
SPICY BEEF;





225g/8oz fillet steak


2 garlic cloves, crushed


1 tsp powdered star anise


1 tbsp dark soy sauce


spring onion tassels to garnish





SAUCE;





2 tbsp veg. oil


1 bunch spring onions, halved lengthways


1tbsp dark soy sauce


1 tbsp dry sherry


quarter tsp chilli sauce


150ml/ quarter pt /two thirds cup water


2 tsp cornflour


4 tsp water





1. Cut the steak into thin strips and place in a shallow dish.


2. Mix together the garlic, star anise and dark soy sauce in a bowl and pour over the steak strips, turning them to coat thoroughly. Cover and leave to marinate in the fridge for at least 1 hour.


3. To make the sauce, heat the oil in a preheated wok. Reduce the heat, add the halved spring onions and stir-fry for 1-2 minutes. Remove from the wok with a slotted spoon and set aside.


4. Add the beef to the wok, together with marinade and stir-fry for 3-4 minutes. Return the halved spring onions and add the soy sauce, sherry, chilli sauce and two thirds of the water.


5. Blend the cornflour with the remaining water and stir into the wok. Bring to the boil, stirring until the sauce thickens and clears.


6. Transfer to a warm serving dish, garnish with spring onion tassels and serve immediately.





Omit the chilli sauce for a milder dish.
Go to video jug and watch the videos.....Great ideas.
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