20 Best Chinese Recipes Part 2
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Description
Welcome back to our second part of the 20 best Chinese recipes. In this article, we will introduce some more delicious and easy-to-make Chinese dishes that you can try at home. From spicy Szechuan dishes to savory Cantonese dishes, we have got you covered. These recipes are perfect for family dinners or gatherings with friends.Prep Time and Cook Time
The prep time and cook time for these dishes vary depending on the recipe. However, most of these recipes take between 20 to 60 minutes to prepare and cook.Ingredients and Equipment
The ingredients and equipment for each recipe are listed in the recipe itself. However, some common ingredients you will need include soy sauce, oyster sauce, rice vinegar, sesame oil, garlic, ginger, and green onions. Some equipment you will need include a wok, a steamer basket, and a cleaver.Method
The method for each recipe is listed in detail in the recipe itself. However, some general tips for cooking Chinese food include prepping all your ingredients beforehand, using high heat, and not overcooking your vegetables.Notes
Some recipes may require special ingredients that can only be found at an Asian grocery store. However, most of the ingredients can be found at your local grocery store. Also, feel free to adjust the spice level to your liking.Nutrition Info
The nutrition information for each recipe is listed in the recipe itself. However, keep in mind that the nutrition information may vary depending on the brand of ingredient you use.Recipes FAQ
Q: Can I substitute tofu for meat in these recipes?A: Yes, you can definitely use tofu as a meat substitute in these recipes. Q: Can I make these recipes ahead of time?
A: Some of these recipes can be made ahead of time and reheated. However, some dishes are best served fresh. Q: Can I freeze these dishes?
A: Some of these dishes can be frozen, but some may not freeze well. Check the recipe for specific freezing instructions.
Recipe Tips
- Make sure your wok is hot before adding your ingredients. - Use fresh ingredients for the best flavor. - Don't overcook your vegetables. - Adjust the spice level to your liking. - Prep all your ingredients beforehand.1. Kung Pao Chicken
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes - 1/2 cup roasted peanuts - 1 tablespoon cornstarch - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sugar - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1/2 teaspoon red pepper flakes - 1 red bell pepper, diced - 1 green bell pepper, diced - 4 green onions, sliced Equipment:
- Wok Method:
1. In a small bowl, whisk together cornstarch, soy sauce, rice vinegar, sugar, and sesame oil. 2. In a wok, heat vegetable oil over high heat. Add chicken and stir-fry for 3-4 minutes or until browned. 3. Add garlic and red pepper flakes to the wok and stir-fry for 30 seconds. 4. Add bell peppers and green onions to the wok and stir-fry for 2-3 minutes. 5. Pour the soy sauce mixture into the wok and stir-fry for 1-2 minutes or until the sauce has thickened. 6. Add roasted peanuts and stir-fry for another 30 seconds. 7. Serve hot with rice. Notes:
- You can adjust the spice level by adding more or less red pepper flakes. - Make sure your wok is hot before adding your ingredients. Nutrition Info:
- Calories: 327 - Fat: 16g - Carbohydrates: 12g - Protein: 33g
2. Ma Po Tofu
- 1 block firm tofu, cut into 1-inch cubes - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1/2 pound ground pork - 2 tablespoons doubanjiang (spicy bean paste) - 1 tablespoon soy sauce - 1 tablespoon rice vinegar - 1/2 cup chicken broth - 1 tablespoon cornstarch - 1/4 cup chopped green onions Equipment:
- Wok Method:
1. In a wok, heat vegetable oil over high heat. Add garlic and ginger and stir-fry for 30 seconds. 2. Add ground pork to the wok and stir-fry for 3-4 minutes or until browned. 3. Add doubanjiang, soy sauce, and rice vinegar to the wok and stir-fry for 1-2 minutes. 4. In a small bowl, whisk together chicken broth and cornstarch. Pour into the wok and stir-fry for 1-2 minutes or until the sauce has thickened. 5. Add tofu to the wok and stir-fry for 2-3 minutes. 6. Garnish with green onions and serve hot with rice. Notes:
- You can adjust the spice level by adding more or less doubanjiang. - Make sure your wok is hot before adding your ingredients. Nutrition Info:
- Calories: 303 - Fat: 21g - Carbohydrates: 9g - Protein: 19g
3. Hot and Sour Soup
- 4 cups chicken broth - 1/4 cup rice vinegar - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 1/4 cup water - 1/2 block firm tofu, cut into small cubes - 1/2 cup canned bamboo shoots, sliced - 1/2 cup canned water chestnuts, sliced - 1 egg, beaten - 1/4 cup chopped green onions - 1/4 teaspoon white pepper - 1/4 teaspoon black pepper Equipment:
- Pot Method:
1. In a pot, bring chicken broth, rice vinegar, soy sauce, and sesame oil to a boil. 2. In a small bowl, whisk together cornstarch and water. Pour into the pot and stir for 1-2 minutes or until the soup has thickened. 3. Add tofu, bamboo shoots, and water chestnuts to the pot and simmer for 5-6 minutes. 4. Slowly pour the beaten egg into the pot and stir for 1-2 minutes or until the egg has cooked. 5. Add green onions, white pepper, and black pepper to the pot and stir. 6. Serve hot. Notes:
- You can adjust the amount of white and black pepper to your liking. Nutrition Info:
- Calories: 82 - Fat: 4g - Carbohydrates: 7g - Protein: 6g
4. Moo Shu Pork
- 1/2 pound pork tenderloin, sliced into thin strips - 1 teaspoon soy sauce - 1 teaspoon cornstarch - 1 tablespoon vegetable oil - 1/2 onion, sliced - 1/2 cup canned bamboo shoots, sliced - 1/2 cup canned water chestnuts, sliced - 2 cups shredded cabbage - 4 eggs, scrambled - 4 flour tortillas - Hoisin sauce Equipment:
- Wok Method:
1. In a small bowl, mix together soy sauce and cornstarch. Add pork and mix well. 2. In a wok, heat vegetable oil over high heat. Add pork and stir-fry for 2-3 minutes or until browned. 3. Add onion, bamboo shoots, and water chestnuts to the wok and stir-fry for 2-3 minutes. 4. Add shredded cabbage to the wok and stir-fry for 2-3 minutes or until the cabbage has wilted. 5. Add scrambled eggs to the wok and stir-fry for 1-2 minutes. 6. Serve hot with flour tortillas and hoisin sauce. Notes:
- You can substitute chicken or beef for the pork. - Make sure your wok is hot before adding your ingredients. Nutrition Info:<
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