Chinese Recipes

There is much more to Chinese food than fried rice and noodles. The variety in the food is immense and so is the health content. Read on for some very interesting recipes…

Mixed Vegetable Soup

Here is a very interesting recipe for a very healthy mixed vegetable soup the Chinese way…

Ingredients

• Carrots – 2
• Large Tomatoes – 2
• White Cabbage – 4 ounce
• Small Turnip – 1
• Bamboo Shoots – 3 ounce
• Noodles – 3 ounce
• Scallions – 2
• Chinese Pickles – 3 ounce
• Pea Sprouts – 3 ounce
• Soy Sauce – 2 Tablespoon
• Water – 250 ml
• Salt – 3 Teaspoon
• MSG (Monosodium Glutamate – ½ Tablespoon
• Pepper – To taste

Preparation

• Peel and shred the carrots and turnip finely.
• Grate the bamboo shoots.
• Wash and shred the cabbage finely.
• Slice the tomatoes.
• Mix all the vegetables and add 1 teaspoon of salt. Fry the vegetables with a little oil for a few minutes.
• Add water and stir in the noodles. Simmer the entire content for 30 minutes.
• Slice the pickles and chop the scallions. Add these along with the pea sporouts in a pan and fry for a couple of minutes.
• Add the contents of the pan to the soup and simmer the entire content for ten minutes.
• Serve hot

Chinese Potato Salad

Ingredients

• Medium Sized Potatoes – 6
• Well Cooked Bacon – 4 Slices
• Bok Choy – ¾ Cup
• Diced Red Pepper – 1
• Chopped Green Onion – ½ Cup
• Celentro – ¼ Cup
• Mayonnaise – 1 Cup
• Sugar – 1 Teaspoon
• Soy Sauce – 1 Tablespoon
• Sesame Oil – 2 Teaspoon
• Hot Mustard Powder – ¼ Teaspoon
• Salt – To Taste

Preparation

• Peel and boil the potatoes until it is well cooked but firm.
• Cut the potatoes into cubes that are suitable for the salad.
• Mix the Mayonnaise, sugar, soy sauce, sesame oil, mustard powder and salt to make the sauce. Some of the ingredients here can be varied to suit your taste.
• Put in all the solid ingredients into a large bowl and add the sauce. Mix well and refrigerate for sometime.
• Serve chill!

Garlic Chicken

Ingredients

• Boneless, Skinless Chicken Breast Halves – 4 (about 1 Pound)
• Egg White – 1
• Green Onions – 4
• Minced Gingerroot – 1 Teaspoon
• Minced Garlic – 6 Cloves
• Vegetable Oil – 2 Tablespoons
• Soy Sauce – 2 Tablespoons
• Dry White Wine – 3 Tablespoons
• Crushed Chili Paste – 1 Teaspoon
• Cornstarch – 2 Tablespoons
• Rice Vinegar – 2 Teaspoons
• Sugar – 2 Teaspoons
• Hot Cooked Rice
• Sesame Oil – 1 Tablespoon

Preparation

• Place the chicken breasts in the freezer for 2 hours until they are very firm but not frozen solid. Slice them crosswise into thin shreds.
• In a small bowl, beat the egg white lightly. Add one tablespoon of cornstarch and wine each constantly stirring the mixture till the cornstarch dissolves completely. Add the chicken to the mixture and mix the pieces well to ensure that all the pieces are coated.
• To make the sauce, in a small bowl, add the chili paste, sugar, rice vinegar, soy sauce, one tablespoon of cornstarch and two tablespoons of wine. Add a little water (about 1 tablespoon) and mix the contents well.
• Slice the onions diagonally into very thin slices and mix in the gingerroot, garlic.
• Heat the wok or a pan and add oil. Stir fry the chicken till its pink color disappears. Remove the chicken with a slotted spoon.
• Now add the mixture of the onion, ginger and garlic to the pan and stir fry for a few minutes till you are able to smell the fragrance of the garlic and ginger. Take the mixture off the heat before the garlic turns brown in color.
• Return the chicken back to the pan and add the sauce (as prepared earlier). Cook the mixture, stirring it constantly until the mixture combines thoroughly, is hot and bubbly and the sauce thickens a little.
• Turn of the heat and splash in the sesame oil.
• Serve the chicken over rice. You should be able to make four servings.

I hope that you have an excellent time while preparing the recipes above and your family and you enjoy the food as much as I have enjoyed compiling the recipes for you. Happy eating!