lol pick the phone up and order boneless pork spareribs pork fried rice and egg roll and fortune cookies lol kidding
how about stir fry strip chicken or beef and cook in pan till brown add some terriyaki or soy sauce and and broccoli or peppers like green or red or even green beans then boil some rice and put rice in a bowl add meat and veges and some more soy or terriyaki sauce on topAny quick and easy chinese recipes?
';Chinese-Fried Shrimp'; - 4 servings
1 pound fresh or frozen raw shrimp (21-30 in shells)
Vegetable oil
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
3 egg whites
1 1/2 cups shredded coconut
Peel shrimp, leaving tails intact. (If shrimp is frozen, do not thaw; peel under running cold water). Make a shallow cut lengthwise down back of each shrimp; wash out sand vein.
Heat oil (2-3';) in deep fryer or Dutch oven to 325*. Mix flour, salt, ginger and pepper. Beat egg whites just until foamy. Coat shrimp with flour mixture; dip into egg whites. Pat coconut onto shrimp, covering completely. Fry shrimp, turning once, until coconut is golden brown, about 2 minutes; drain. Serve with soy sauce, or sauce of choice.
';Chinese Pea Pods and Peppers'; - 8 servings
1 pound fresh Chinese pea pods
2 red peppers; cut into 1/4'; strips
1 medium onion; cut into 1/4'; slices and separated into rings
2 tablespoons vegetable oil
2 tablespoons margarine or butter
1/2 teaspoon celery salt
1/8 teaspoon freshly ground pepper
Wash pea pods; remove tips and strings.
Cook and stir red peppers and onion in oil and margarine in 12'; skillet over medium-high heat until peppers are crisp-tender; about 3 minutes. Stir in pea pods, celery salt and pepper; cook and stir until pea pods are hot, about 1 minute.Any quick and easy chinese recipes?
Yes, there are many at cooks.com. I use the receipes from there regularly.
a dash of 7 didget # to take out.
http://www.nicemeal.com
Food Network has alot of varieties of dishes you can imagine and they list them according to recipe, chef/show, difficulty and user ratings (which are very helpful I have found). I put in a search for Chinese and the link below is the first page of many that lists Chinese dishes. Just look at the 3rd column over and scroll down till you find a dish that says *easy* and there you go. Good luck!
P.S. I use this website all the time when I want to find a certain dish or if I just want to make something new and creative.
Chinese Chicken Noodle Salad
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. sugar
1 Tbsp. lite soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
1 cup hot water
4 cups coleslaw blend
2 cups shredded cooked chicken
3/4 cup PLANTERS Dry Roasted Peanuts
MIX dressing, sugar and soy sauce in medium bowl until well blended. Dissolve 1 seasoning packet (from ramen soup package) in water. Add to dressing mixture; mix well.
DISCARD remaining seasoning packet or reserve for another use. Break apart noodles into large bowl. Add coleslaw blend, chicken and peanuts; mix lightly.
ADD dressing mixture; toss to coat. Serve immediately for a crunchy salad. Or, cover and refrigerate at least 1 hour for a soft noodle salad.
OR
Easy Chinese Stir-Fry
1 tsp. oil
1 lb. boneless pork loin, cut into thin strips
3 cups sliced carrots
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced
HEAT oil in large skillet on medium-high heat. Add meat and carrots; cook 5 min.
STIR in dressing and hoisin sauce. Cook 7 min. or until carrots are crisp-tender.
ADD green onions; cook 1 min. Serve immediately.
OR
Stir-Fried Noodles with Cabbage
1 package (8 ounces) dried Chinese noodles
2 teaspoons sesame oil
1/4 cup dry sherry or chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 garlic clove, crushed
1 tablespoon finely chopped gingerroot
1 cup sliced shiitake mushrooms
4 cups thinly sliced Chinese (napa) cabbage
2 medium carrots, shredded (1 1/2 cups)
1. Cook and drain noodles as directed on package. Toss noodles and sesame oil. Mix sherry, oyster sauce, sugar and pepper.
2. Heat 12-inch skillet or work over high heat. Add vegetable oil; rotate skillet to coat side.
3. Add garlic and gingerroot; stir-fry 30 seconds. Add mushrooms, cabbage and carrots; stir-fry 1 to 2 minutes or until crisp-tender. Stir in sherry mixture. Toss noodles and vegetable mixture, using 2 forks.
OR
Easy Vegetable Chow Mein
1 cup vegetable or chicken broth
2 tablespoons cornstarch
2 tablespoons oyster sauce
1/4 teaspoon red pepper sauce
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 bag (1 pound) frozen snap peas, carrots, onions and mushrooms
2 1/2 cups coleslaw mix
4 cups chow mein noodles
1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
3. Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles.
OR
Easy Ramen Noodle Bowl
1 lb boneless beef sirloin, cut into thin strips
2 cups water
1 package (3 oz) Oriental-flavor ramen noodle soup mix
1 bag (1 lb) fresh stir-fry vegetables
1/4 cup stir-fry sauce
1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
2. In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
3. Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.
Best-Ever Chinese Chicken Salad:
All the great flavor of the original, now packed with garden-fresh ingredients. Prep and Cook Time: 45 minutes. Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350掳, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
Yield: Makes 6 to 8 servings
Cut boneless skinless chicken breasts into strips, sautee in chpped garlic, soy sauce, and sesame oil, if you have it.
When halfway done, toss in a bag of frozen stir-fry veggies (peppers, onions, snap peas, chestnuts, etc) and some broccoli.
Serve over rice, or break up a package or two of ramen noodles %26amp; toss in with a cup of water.
Not authentic Chinese, but delicious anyway.
Stir fried vegetables (broccoli, green beans, baby sweetcorn, mabge tout, mushrooms or whetever else is to hand) with shredded pre-cooked chicken, with a ready sauce.
Serve with thin egg noodles that only take 3 minutes to cook.
Egg-Drop Soup:
1 can chicken or vegetable broth
water
1 T corn starch
1 cube chicken or vegetable bullion cube
1 stalk celery, chopped
1 large egg
1 tsp milk
1 green onion, chopped
1 dash of sesame seeds
Empty broth into saucepan. Fill empty can with water and pour into broth. Add corn starch, celery, and bullion cube to broth. Stir and bring to boil.
Crack egg in a small bowl and add milk. Mix together with a fork. Pour egg in broth mixture and stir slightly. Remove from heat.
Stir in onion.
Garnish on top with sesame seeds
pee pee in coke
sunburns
