Chinese Food Recipes

Find great Chinese Recipes @ 123easyaspie.com.

Q: Chinese recipes?
I love Chinese food! I especially love sweet & sour chicken, chicken w/broccoli, beef w/broccoli, sesame chicken. I would love to have recipes for these. I want really good recipes that you have tried. What would be great is if you work in a restaurant and can give me the recipe.
I also love panda express mandarin chicken and orange chicken. Anybody got those recipes?

A: Check out these two sites:

http://www.AllRecipes.com/

http://www.FoodTv.com/

Both have TONS of recipes, many with reviews and difficulty ratings.

Q: chinese recipes??
I am looking for some rice based chinese recipes. some that you can add stuff to the top of a bowl of rice or to be mixed in (especially fruits or yogurts or whatever) I have heard of some before but im not sure what will taste good. no stir fry or fast food typed chinese.

A: Sweet & Sour Chicken W/Rice

* 1 pound boneless, skinless chicken breasts
* Marinade:
* 2 tsp Chinese rice wine or dry sherry
* 1 tsp cornstarch
* 1 garlic clove
* 1 cucumber
* 1/2 red bell pepper
* 3/4 cup baby carrots
* Sauce:
* 4 1/2 TB rice vinegar
* 1 1/2 TB black rice vinegar
* 3/4 cup water
* 3 TB tomato paste
* 4 1/2 TB brown sugar
* 3/8 tsp chile sauce, or to taste
* 1 1/2 tsp cornstarch mixed with 6 teaspoons water
* Other:
* Batter:
* 1 – 2 eggs, lightly beaten
* 3 TB potato starch (cornstarch can be substituted)
* 3 1/4 cups oil for deep-frying and stir-frying

Preparation:
Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.

While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly.

In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.

To deep-fry the chicken: Preheat 3 cups of oil to 350 – 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 – 4 minutes until the chicken turns golden brown. Drain on paper towels.

To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.

Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish.

Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.

**This recipe is designed to make extra sauce for mixing in with the rice. It can easily be adjusted either up or down depending on how much sauce you want – just be sure to keep the proportions constant. For 3/4 lb of chicken, reduce quantities by 1/3 – ie. use 3 TB rice vinegar, 1 TB black rice vinegar, 1/2 cup water, 2 TB tomato paste, etc.

OR

Pineapple Chicken with Rice

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.

OR

Chicken W/ Peaches & Rice

Ingredients:

* 1 pound boneless, skinless chicken breasts
* Marinade:
* 1 1/2 tablespoons light soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* Black pepper, to taste
* 3 teaspoons cornstarch, divided
* Sauce:
* 2 tablespoons liquid honey
* 4 teaspoons lemon juice
* 1/2 cup orange juice
* Other:
* 2 teaspoons water
* 2 large peaches, not overripe
* 3 tablespoons vegetable or peanut oil, divided
* 2 cloves garlic, peeled and chopped
* 1 tablespoon minced ginger
* 2 green onion (spring onions, scallions) cut into 1-inch pieces

Preparation:
1. Cut the chicken into thin strips, place in a container and add the marinade ingredients – light soy sauce, rice wine or dry sherry, black pepper, and 2 teaspoons cornstarch, adding the cornstarch last. Marinate the chicken in the refrigerator for 15 minutes.

2. To prepare the sauce: in a small bowl, stir the liquid honey and lemon juice into the orange juice. In a separate small bowl, make a cornstarch “slurry” by combining 1 teaspoon cornstarch with 2 teaspoons water.

3. Cut the peaches into thin slices.

4. Heat a wok over medium-high heat and add 2 tablespoons oil, tilting the wok so that it swirls down the sides of the pan. Add the garlic and stir-fry for 10 – 15 seconds. Add the chicken, laying it flat in the pan. Let brown for about 30 seconds, then stir-fry the chicken until it turns white and is about 80 percent cooked. Remove the chicken, cleaning out the pan if needed.

5. Heat 1 tablespoon oil in the wok. Add the ginger, green onion, and peaches. Stir-fry for a minute, then add the sauce. Bring to a boil and pour in the cornstarch slurry, stirring to thicken. When the sauce turns glossy and has thickened, return the chicken to the pan. Heat everything through and serve.

OR

Mango Chicken Stir/Fry

Ingredients:

* 3/4 lb (375 g) boneless, skinless chicken breast, sliced
* 1 1/2 teaspoons (7 mL) soy sauce
* 1/4 teaspoon (1 mL) salt
* pinch white pepper
* 1 teaspoon (5 mL) cornstarch
* 2 teaspoons (10 mL) cider vinegar
* 1 1/2 teaspoons (7 mL) ketchup
* 1 1/2 teaspoons (7 mL) sugar
* 2 tablespoons (25 mL) water
* 1 star anise
* 1 tablespoon (15 mL) canola oil
* 1/2 medium green bell pepper, sliced
* 1/2 medium red bell pepper, sliced
* 1 tablespoon (15 mL) grated ginger
* 1 teaspoon (5 mL) garlic
* 1 large shallot, chopped
* 2 large mangoes, peeled, pitted, thinly sliced
* 16 toasted pecan halves
* 2 sprigs cilantro

Preparation:
Combine chicken and marinade ingredients (1 1/2 teaspoons soy sauce, 1/4 teaspoon salt, pinch white pepper, and 1 teaspoon cornstarch) and marinate for 30 minutes.
Combine sauce ingredients (2 teaspoons cider vinegar, 1 1/2 teaspoons ketchup, 1 1/2 teaspoons sugar, 2 tablespoons water) and set aside.
Break off radial pieces of star anise and discard woody centre.
Gently press with knife to crack lightly.
In non-stick skillet or wok, heat oil and star anise over high heat. Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.
Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through.
Garnish with pecans and cilantro and serve.

Each serving (not including toasted pecan halves) includes: Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.
http://www.about.com/ chinese food

GOOD LUCK- HOpe these HELP!!!

Q: Where is the best place to find authentic Chinese recipes?
I am searching for recipes for Chinese food as good as what I eat in a restaurant. Who has the best recipe for fried rice?

A: Fried Rice

I’ve always thought of fried rice as the quintessential comfort food. Think of it – a bowl of steaming white rice, cooked to just the right consistency, filled with bits of meat and vegetable. What could be more perfect?

Of course, producing the above-mentioned dish is sometimes easier said than done. Ideally, fried rice should be light, fluffy, and easy to pick up with chopsticks. For another, there is a philosophical debate over which is better – fresh cooked rice or leftovers from last night’s meal. Personally, I prefer to use cold leftover rice, but I will cook a fresh pot if necessary.

The Chinese have been enjoying fried rice for centuries; that’s hardly surprising when you consider that rice has been cultivated since around 4,000 BC. Yangzhou rice, a colorful Shanghai dish, can be traced back to the Sui dynasty (589 – 618). Of course, there are regional variations – a northern dish is more likely to contain ham and vegetables such as leeks and green onions, while Cantonese fried rice often features shrimp or barbecued pork. But the beauty of fried rice is that it is very adaptable. Like chow Mein, it’s a great dish to make on those nights when you’re cleaning out the refrigerator and want to get rid of any leftover meat or vegetables.

Here is a basic recipe for fried rice that you can adapt depending on what vegetables you have on hand:

Fried Rice Recipe:
Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine

Directions:

Break rice apart with wet hands
Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated.
Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.

May be prepared in advance. May be frozen. Reheat before serving.
(This recipe is reprinted from Madame Wong’s Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
In the upper right-hand corner, in the linkbox under “More of this Feature” you’ll find several recipes that illustrate different ways of making fried rice. The first recipe – Fried rice with ham – uses thick soy sauce to give the rice a darker color. This is the way fried rice is often served in American restaurants and take-out establishments. The second recipe – Sun Ya Fried Rice – is a Cantonese dish made with shrimp, roast pork, and chicken. The third is an authentic recipe for Yangzhou or Yangchow fried rice.

Finally, here are a few basic tips for cooking rice:

Always use long grain rice – short grain rice is used only for desserts and snacks in Chinese cooking.
Rinse the rice in water to get rid of excess starch.
Use 1 cup rice to 1 1/2 cups water. For example, when cooking 2 cups of rice you would use 3 cups of water.
Bring the rice to a boil at medium heat (about 4 on the dial).
When boiling, turn the heat down to medium low (about 3) and tilt the lid on the pot. This allows the steam to escape.
Let the water evaporate. When you can see craters (holes) in the rice, put the lid on tight.
Turn the heat to low, and simmer for another 15 minutes.
Fluff up the rice, and serve.

Q: Where can I find really good authentic Chinese recipes online?
I’m looking for good (free!) recipes like you get from Chinese restaurants and take aways in particular crispy duck and egg fried rice and Singapore chow mein.

Thanks in advance!

A: http://www.chineserecipes.tv/

http://www.1chinesefoodrecipes.com/

http://www.eatingchina.com/recipes.html

Here is one for crispy duck:

http://recipes.lovetoknow.com/wiki/Chinese_Crispy_Duck_Recipe

and egg fried rice:

http://allrecipes.com/Recipe/Egg-Fried-Rice/Detail.aspx

and finally Singapore chow mein:

http://www.ifood.tv/network/singapore_chow_mein/Videos

Q: anyone know any good chinese recipes?
hey, i am going to a cultural celebration potluck, and i need a good, cheap and easy chinese recipe…any suggestions? any fave chinese recipes out there?

A: Chinese Style Pork Chops

Some good pork chops about 4 med size (I dont know how big are the pork chops over there, adjust to your own instinct Image Image ) You can use other parts of pork, as long they are soft and juicy
1 onion, Sliced
1/2tsp chopped garlic
100g cooked green peas (petis Pois)
4tbsp plain flour mix well with 1tbsp cornlour
bread crumbs
1 egg

Marinade
salt and pepper to taste
4-5 small drips of sesame oil

Sauce
1tbsp light soy sauce
1 1/2 tbsp worcestershire sauce
2tbsp tomato ketchup
1tsp sugar
some cornstarch solution for thickening the sauce.
1/2 cup water or chicken stock
(Remember to adjust your sauce to the taste before adding to the chops)

method:
1. Marinade the pork for about 10mins.
2. Now, coat the pork in mix flour, followed by eggs, then onto the breadbcrumbs. Deep fry till golden brown.
3. While deep frying, prepare the sauce. First, with about 1tbsp butter, saute the garlic and onions, followed by the peas. Add stock, bring to boil and add the sauce. Adjust to taste. Thicken it with cornstarch. When done, pour over the cooked pork. Serve with some fried potatoes.

Q: Where can I find some good chinese food recipes?
I would like to make a chinese dish for my husband and I on friday so I’m looking for chinese recipe dishes. I’ve never cooked made a chinese dish before so this could be FUN!! Are there any websites that have some good chinese recipe dishes?

A: www.allrecipes.com – they have members review the recipes and leave feedback so you can see what works and what doesn’t. I have found many a good recipe on there.

Q: What are some healthy chinese recipes?
I am a sucker for Chinese food. I could live off it, only problem is it’s the unhealthy kind- Chinese Take Out! I love Lo-mein, pork fried rice, General’s Chicken, and Steamed Dumpings to be exact. What are some healthy recipes to satisfy my craving?
Low fat is perfect. And low calorie. Sodium isn’t so bad because I never eat salt or sodium otherwise really. Plus I always use low-sodium soy sauce, etc.

A: *Fried Rice with Chicken, Ham and Shrimp

2 Bowls Cooked Rice (preferably not freshly cooked)
1 tsp Sesame Oil
Dash of Pepper
1/2 tsp Salt
2 Tbsp Light Soy Sauce
2 Eggs, beaten
1 tsp Minced Garlic
100g Frozen Petit Pois (Peas)
100g chopped Chicken, Ham, Shrimps or Crabsticks

Place rice, sesame oil, pepper and salt into a large clean plastic bag.
Mix thoroughly so the rice grains are seperated and the seasoning is distributed evenly.
Microwave the peas on HIGH heat for 2 minutes until cooked.
Heat a small amount of oil in a non-stick wok.
Fry the garlic until fragrant, add the meat and fry until cooked through. Set aside.
Pour beaten egg into the center of the wok and allow to half-set (do not stir).
Add rice, peas, meat and seasoning. Stir to mix.
Serve when rice is heated through.

*Low-Calorie Chinese Pepper Steak

http://www.recipezaar.com/212901

*Healthy Baked Chicken Chow Mein

http://chinesefood.about.com/od/chowmein/r/chickenchowmein.htm

*Chinese Pot Roast

http://www.recipezaar.com/136401

*Steamed Spareribs

1 lb. spareribs
1 tbsp. fermented black beans
1 clove garlic
4 slices fresh ginger root
6 tbsp. soy sauce
5 tbsp. boiled water
1 tsp. cornstarch
1/2 tsp. sugar

Cut spareribs in bite size and par-boil for 10 minutes; drain.
Rinse fermented black beans slightly in cold faucet water.
Chop ginger root finely. Mix all ingredients and stir into spareribs and steam in a deep platter for 1/2 hour.

*Pork Chop Suey

http://chinesefood.about.com/od/pork/r/porkchopsuey.htm

*Authentic Chinese Egg Rolls

http://allrecipes.com/Recipe/Authentic-Chinese-Egg-Rolls-from-a-Chinese-person/Detail.aspx

*Steamed Chicken with Mushrooms

2 pieces chicken leg meat
1 can mushroom
3 tbsp. sugar
1 tbsp. salt
2 tbsp. soy sauce
1 bowl cornstarch-water
some minced scallion and ginger slivers some oil

Chop chicken meat into squares. Mix well with scallions, gingers and other condiments and cornstarch-water. Add mushrooms and stir well with hand. Steam in a steamer for half an hour till cooked and take out.
Discard scallion and ginger slices and put the food in a dish and serve.

*Shrimp Lo Mein

4 tablespoons peanut oil
1/2 lb. shrimp, cleaned and shelled
2 slices ginger
1 scallion, minced
2 tablespoons cornstarch
1/2 teaspoon sugar
2 tablespoons soy sauce
1 large carrot, shredded
2 stalks of celery, shredded
1 1/2 cup bean sprouts
1/2 lb. lo mein noodles (or thin vermicelli or spaghetti)
1/2 teaspoon of salt

Cook the noodles according to the package directions, drain them and set aside.
In a large skillet or wok, heat oil over medium heat. Sauté shrimp with 1 tablespoon of soy sauce, just cooking them slightly.
Add carrots and celery. Add and sauté the other remaining ingredients: scallion, cornstarch, sugar, bean sprouts and remaining soy sauce.
Add the noodles and toss well to mix the ingredients. Serve hot.

*Shredded Pork in Brown Sauce

1 piece lean pork
1 large piece scallion
1 tbsp salt
3 tbsp soy sauce
1 bag sweet fermented flour paste
1 bowl cornstarch-water
1 cup oil
5 tbsp sugar

Cut pork and scallion into shreds and place them in a dish.
Mix shredded pork well with salt and soy sauce, and blend them with cornstarch-water.
Heat a wok, then pour oil in. Drop pork shreds in and stir-fry till cooked, then add sweet fermented flour paste, soy sauce and sugar. Stir-fry again till fragrant and changing color. Place them in a dish on the top of the shredded scallions and spread some shredded scallions on the shredded pork too. Mix well and serve.

*Chinese Flower Roll

http://chinesefood.about.com/od/dimsumbuns/r/flowerroll.htm

*Kowloon’s Chinese Chicken Wings

http://allrecipes.com/Recipe/Kowloons-Chinese-Chicken-Wings/Detail.aspx

*http://www.dcs.gla.ac.uk/~blairsa/current.html

*http://chinesefood.about.com/library/bldimsum.htm

*http://chinesefood.about.com/library/blrecipe.htm

*http://www.cookingcache.com/cat/chinese_recipes/default.aspx

ENJOY

Q: Are there any Chinese recipes you know?
I have homework to do, and I need to list 3 chinese foods and put the ingredients and how to cook it. The sites they only let us use REALLY sucks, and yahoo! answers is the only thing I can think of to get an answer. Please email me telling me a chinese recipe you know very well, or tell me the recipe on here. Answers GREATLY appreciated! Thankyou!
Thankyou, everyone! My homework is almost doen thanks to you all. I can’t choose a best answer, because it’s so hard, so i’ll give you all a free point!!

A: fry some beansprouts in oil

Q: What are some chinese recipes with prawns?
I was at a chinese maket and I got a frozen pack of prawns. Any chinese prawn recipes -Thankyou

A: oh lots…

- try a chinese stir fry…
combine onions (spring or red), chopped garlic, green bell peppers (cut into strips), grated carrots and saute them in olive oil in a shallow pan….season the shrimp in rice vinegar, soy sauce and a tad bit of honey….add to the pan and add salt n pepper to taste….and you’re done…

- you could include half cooked rice in the same mixture and fry for some more time till the rice cooks fully…for a prawn fried rice…

- mum makes these prawn balls, where she de-shells the prawns, rolls them in buttermilk and then dredged them in flour (mixed with cayenne, salt and pepper) and fries them. she serves them along with a hot sauce made from soy sauce, rice vinegar, brown sugar, garlic paste and green chili paste….

Q: Where shall i find chinese recipes with lots of pictures? please help me ?
I d like to know where should i find fun, tasty , easy chinese recipes including please help me
I d like to know where should i find fun, tasty , easy chinese recipes including please help me…ohh and thanks very much in advance

A:
http://www.chinesecookinga-z.com

maggi@ngel

Q: Does anyone know where to get recipes Chinese food?
I love Chinese food especially buffet food. Can anyone tell me where to get recipes of Sauteed string beans, sauteed mushroom, orange chicken and many other….

THank you

A: I bought the book “Chinese Home Cooking” by Helen Chen. It’s a great book and all the recipes are adapted for home preparation. You can find the book at Borders bookstore.

Q: Do you have any good Chinese food recipes that taste like restaurant quality?
I LOVE Chinese food and so does my husband!
Problem is neither of us ever cook it the right way and it
ends up tasting nasty!Can you help me with some better
recipes that have that authentic restaurant taste??

A: Here is a good Chicken Lo Mein recipe:

http://chinesefood.about.com/od/chickenlomein/r/withmushrooms.htm

Q: I am looking for any particular good Chinese based recipes for pregnant women. Any recommendation?
Particularly looking at the diet plan according the before pregnancy, during pregnancy and after pregnancy. This has to be Chinese type recipes based since I am a strong believer of Chinese herbs and cooking has better long term health effect than western style.

A: Well, my personal recommendation will be taking simmer based, soup based and steam based cuisines. Since all these ways of cooking has less oil, not direct heating, never use MSG, and contain most food nutrition that from the raw ingredients.
Agree with you also regarding usage of Chinese herb, but have to use it wisely since it is double sided blade, use it wisely & correctly you will get most benefit out of it; if use it wrongly it is VERY dangerous as it may harmful to your baby.
Here are some recipes resources here that is pretty helpful for you like before pregnancy, during pregnancy and after pregnancy:

http://www.all-in-one-recipes.com/healthy-diet-for-pregnant-recipes/healthy-diet-for-pregnant-recipes.php

Q: What is the best chinese cookbook recipes and how to basic ingredents to stock???
1. easy to follw simple fast recipes
2. how to stock a kitchen for chinese cooking
3. Chinese people only anwser please

A: Martin Yan of “Yan can cook” has wonderful cantonese recipes. My mom said many of the receipes he uses is just like my grandma’s, which she passed down to my mom which she taught me. He has his show on PBS and its very easy to learn his techniques. I’m sure if you google him, he’ll come up.

For chinese cooking the major ingredients my kitchen has are:
1) Soy Sauce. My mom uses the dark chinese one. I like the light ones like Kikoman.
2) Corn starch. Most recipes ask for corn starch. Not flour
3) Ginger root. Fresh one. If you keep it on your counter, it will shrivel up, but keep it. Use if for soups. Its still good dried, but not as flavorful or powerful.
4) Oyster Sauce
5) Chicken broth. Its best to use fresh chicken broth but who has the time to boil a pot of chicken? The chinese supermarkets usually sells 2 for $1, but when they’re on special I buy a case and leave them in the garage. You can’t have too much chicken broth!
6) Chinese 5 spice. Its a combination of spices, star anise, etc.
7) Sesame oil. A little goes a long long way so buy a small bottle.

Then there’s the other fresh ingredients like:
Cilantro
Green onions
Brown or red onions
Mushrooms
Chinese veggies like bok choy, choy sum, etc.
Garlic. Fresh is best but I even have the precrushed one in the jar.
These you have to go to the grocery store regulary.

Q: Does anyone have any good real Chinese recipes?
I’m talking about recipes of dishes from China, not the sort of sweet and sour cantonese stuff we get in the UK. I want to make MaPo tofu, Yuxiang qiezi, or anything from sichuan or hunan cuisine.

Can anyone help me out? Does anyone know what I’m talking about?

A: Ma Po Tofu
SERVES: 4
ingredients
MARINADE
1 tablespoon oyster-flavored sauce
1 teaspoon cornstarch
1/2 pound ground pork or beef
1 package (14 to 16 ounces) soft or regular tofu, drained
SAUCE
1/3 cup chicken broth
2 tablespoons soy sauce
1 1/2 teaspoons chili garlic sauce
1 teaspoon black bean garlic sauce
1 teaspoon cornstarch
1/2 teaspoon ground toasted Sichuan peppercorns
2 tablespoons cooking oil
2 tablespoons minced garlic
1 fresh red chile pepper, minced

directions
Combine marinade ingredients in a bowl. Add pork and mix well. Let stand for 10 minutes. Cut tofu into 1/2-inch cubes. Combine sauce ingredients in a bowl; set aside.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chile pepper, and cook, stirring, until fragrant, about 10 seconds. Add pork and stir-fry for 2 minutes. Add tofu and sauce. Cook, stirring gently, until tofu is heated through and sauce boils and thickens. Place in a serving bowl and garnish with green onions.
Recipe by Martin Yan

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