chinese

I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

The Best Easy Beef and Broccoli Stir-Fry

cornstarch, divided

water,

water, divided

garlic powder

vegetable oil, divided

broccoli florets

onion,

soy sauce

brown sugar

ginger

rice,

sesame seeds,

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.

Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.

Serve over rice and garnish with toasted sesame seeds (optional).

This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious, but I made a few minor changes: I used 2 minced garlic cloves in addition to garlic powder, minced fresh ginger rather than ground, and I added sesame oil.  I also let the beef (I used thin sirloin steaks) marinate for about 30 mins. before cooking.  This is so delicious - can't wait to try it next w/ chicken and/or shrimp.

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown.  This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.  Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Bourbon Chicken

lbs boneless chicken breasts,

olive oil

garlic clove, crushed

red pepper flakes

apple juice

ketchup

cider vinegar

water

Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Add chicken pieces and cook until lightly browned.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

I'd have loved to be able to read through the more than 2,000 reviews, but that is not possible! What does strike me is how people continually sub ingredients. In this recipe the ingredients are simple and won't kill you.:( All I had to buy extra was the apple juice. Also, I'm flabbergasted at the number of reviews!! This is a perfectly nice recipe, but 2,384 reviews??? Wow! I did not sub or change a thing. I did, however, mix all the sauce ingredients in a bowl while the chicken pieces were frying: saves time. 1 - 2 tablsp olive oil, LinMarie, is by far not enough to pan-fry 2lbs chicken pieces!! I added maybe 2 or 3 extra tablespoons while the chicken was frying. Next time I will not use ground ginger, but rather 1 - 2 tablespoons finely grated fresh ginger, which should be more flavoursome. The pepper flakes were fine (I think I used a full teaspoon). However ... the sauce needed thickening, and I did add cornflour mixed with a little water, right at the end. The sauce looked much more attractive once slightly thickened. I will make this again, because (let's face it) it's a lot of flavour with little effort. What I will change, is the breast meat. We don't as a rule like skinless breasts, and I think boneless thighs, skin on, or even bone-in thighs will be far more flavoursome. Sorry, I was not complaining, just explaining!!

These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

Crab Rangoon

crabmeat

cream cheese, room temp

garlic

Worcestershire sauce

salt

white pepper

wonton skins

Pick over the crab to remove pieces of shell.

Use only about 1/2 t of filling for each wonton.

(Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!

Deep fry at 350&#xBA; until golden brown and crispy.

for you crab rangoon lovers these are great. I never made them before and they are really easy to make. I used a little more cream cheese the second time I made them as a matter of personal taste. This is a keeper recipe.----thanks

This healthy cauliflower recipe has all the flavor and feel of takeout chicken fried rice without all the carbs! Best of all, it takes just 10 minutes of prep.

Chicken With Fried Cauliflower Rice

grapeseed oil

lb. boneless, skinless chicken breast, pounded to even thickness

eggs,

red peppers, finely chopped

carrots,

garlic,

scallions, finely chopped,

c. frozen peas, thawed

cauliflower "rice"

tbsp. low-sodium soy sauce

tsp. rice vinegar

Kosher salt and pepper

Xihongshi Chao Jidan (Chinese Stir-fried Tomato and Eggs)

eggs

salt and white pepper

vegetable oil

onion

tomatoes

garlic (peeled and minced, optional)

sugar

steamed rice (for serving)

In a medium bowl, beat the eggs with about 1/4 teaspoon salt and a pinch of white pepper.

In a large wok, heat oil over high heat. Once thoroughly heated, pour in the eggs and let sit for 30-60 seconds. Once a thin layer forms, lightly scramble the eggs. Once the eggs are just cooked with a couple of runny spots remaining, remove to a plate.

Add the white slices of the green onion and fry for 20-30 seconds, until fragrant. Gently add in the tomatoes and garlic (if using) and stir fry for a couple of minutes, until slightly softened. Sprinkle with sugar. Mix in eggs and stir fry until just heated through, being careful not to overcook eggs. Season with additional salt and white pepper if needed.

Serve immediately with rice and sprinkle with remaining green onion slices.

This recipe is easy to make and tastes great. Amounts can be adjusted to suit individual tastes to make it more or less sweet and spicy. Black bean paste can be used in placed of the peanut butter. Goes well with chicken, pork, beef, wild game and dim sum.

Homemade Hoisin Sauce

peanut butter

molasses honey

seasoned rice vinegar

garlic clove, finely minced

sesame seed oil

chinese hot sauce (more

black pepper

Combine all ingredients in a small mixing bowl.

Cooking gluten free often means making what you need from scratch to avoid contaminants. I used trusted ingredients from my pantry to put this recipe together and could rest easy knowing the dish I prepared was truly gluten free. The side benefit to making your own homemade condiments, etc, is avoiding preservatives or other undesirable ingredients such as MSG. I really appreciate this recipe. It was terrific! One thing I would suggest is mixing the peanut butter and honey together well first, then slowly incorporating the soy sauce, oil and remaining ingredients. I threw them all together as directed and found that it took lots of elbow grease with the whisk to get the peanut butter to incorporate with everything else. When I make this recipe, I double the ingredients and freeze the extra in ice cube trays, to always have some ready to go. Most trays hold 1 Tb in each compartment, making it super easy to measure out.

Make and share this Chinese Roast Pork Tenderloin recipe from Food.com.

Chinese Roast Pork Tenderloin

pork

water chicken stock

light brown sugar, packed

Chinese five spice powder

Kikkoman soy sauce

dry sherry

yellow miso (Yellow miso can be bought in the chinese section of the market)

red food coloring

Place the porkloin in a large ziploc freezer bag.

In a small bowl, stir together the rest of the ingredients until the sugar has dissolved.

Pour into the ziploc bag; remove as much air as possible and seal shut.

Refrigerate from 6 to 36 hours (I prefer the longer marinade time).

Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan.

Roast about 1 hour or until the internal meat temperature reaches 165 degrees.

Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.

To serve as a main course, cut the porkloin into 1/4&quot; slices.

To serve as a Chinese appetizer, cut into 1/4&quot; slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds.

Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.

This is incredible and perfect for fried rice. I used trimmed country ribs with the same cook time and have no complaints nor do I suggest changes.  Perfection! Thank you, thank you.&lt;br/&gt;&lt;br/&gt;Update: As I make my fried rice in 3 cup (cold rice) batches, I made my final batch reducing my normal seasonings and replaced with about 1/3 cup of the remaining marinade.  A pleasant alteration. Again, thank you &quot;Dancer.&quot;

CHINESE BROWN SAUCE recipe | Epicurious.com

Beef Broth

tsp of Soy Sauce

tbsp of Oyster Sauce

tbsp of Cornstarch

Sugar (Granulated)

Easy General Tso's Chicken recipe | Epicurious.com

green beans,

kosher salt, divided

black pepper, divided

cornstarch

chicken

honey

garlic clove, finely grated

rice vinegar

Sriracha

tomato paste

(or more) dried whole red chiles,

scallion, thinly sliced

rice (for serving)

Delicious and spicy green beans, just like your favorite Chinese restaurant. Be careful with the sesame oil, or it can overpower your beans. Prep time includes steaming the beans.

Chinese Green Beans

green beans

vegetable oil cooking spray peanut oil

gingerroot, peeled, minced

garlic clove,

sesame oil

Wash beans, trim ends and remove strings.

Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.

Drain and plunge into cold water, drain again.

Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.

Add gingerroot and garlic and saute 30 secs.

Combine 2 tablespoons water and remaining 5 ingredients.

Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

very good.  Simple, spicy, quick.  Thanks!

The family will love these tasty little pork mince parcels wrapped in lettuce leaves.

San choy bau recipe

peanut oil

garlic cloves, crushed

ginger,

lean pork mince

oyster sauce

shallots, thinly sliced

lime, juiced

beansprouts,

lettuce leaves

coriander leaves

peanuts,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=F2NmdvNzE6dHmLZocIPkDV846PZtNU4Z&=domain=taste

F2NmdvNzE6dHmLZocIPkDV846PZtNU4Z

Tender eggplant stir fry in a spicy garlic sauce. Ready in 15 minutes.

Eggplant with Garlic Sauce

red chilis, chopped

scallions, finely chopped on the bias

chinkiang vinegar

shaoxing wine

Whisk all the ingredients for the sauce into a bowl and set aside.

In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.

Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.

Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.

Turn the heat off and serve with white or brown rice.

Thank you for posting this! I had the ingredients at home but hadn't used them in this combination.  It was so easy and so tasty!  There will be no leftovers tonight!  Thanks so much!

This is one of my favorite recipes. I had to laugh when it said for those not big on eggplant use other vegetables. I say.... FOR THOSE NOT BIG ON EGGPLANT TRY THIS DELICIOUS RECIPE!!! YOU MAY CHANGE YOUR MIND!! My husband HATES eggplant but LOVES this recipe. If you use the mild eggplant and still hate it, you hate eggplant lol Thanks for writing it down to share.

This is amazing! Thanks so much for the recipe! 

We really enjoy this recipe and sometimes I add cubed tofu served with rice for a Meatless Monday dinner.
BONUS: Every time my husband and I have had this we’ve lost weight.

DELICIOUS! We love eggplant. Used 2 lg regular eggplants. Doubled recipe. Added 2 tubs marinated baked tofu cubes at the very end, marinated in soy sauce and sesame oil. Baked 375 degree oven for 45 min. Baked it bcuz  I didn't want tofu to fall apart once it gets stirred in eggplant. Used rice vinegar and balsamic vinegar for chinese vinegar. Omitted sugar(mainly bcuz I forgot) I also had to use up a yellow onion, sliced in half moons and sauteed with garlic mix.  Didn't use chili's chopped, roasted several dried chilis in dry fry pan first, until very dark. Did that so my daughters could pick it out if they were too hot. THANK YOU for the recipe! So very EASY.  Wish I could post the picture I took 

Amazing recipe, flavors, super simple.  Can’t wait to make it again. 

Love it. I personally am sensitive to the sesame oil taste, so this last time I made it I doubled the sauce recipe, but kept the sesame oil at 1 tsp. Also subbed chili flakes for the spice and added 1 more eggplant (just the right amount of sauce for me). Love this. Like to add bell peppers as well. Thank you for the great recipe! I've made it multiple times now.

This was great! I used a jalapeño because that’s what I had... added a bell pepper to please my husband who doesn’t love eggplant like I do... it tasted like what I remember from the last time I ordered it from a Chinese restaurant... yum!

Actually, i'm not a huge eggplant fan, but i tried your recipe and it was delicious! It tastes so deep, so good! Thanks so much for sharing.

We love the recipe! It taste so good. I’m on keto diet so I used monk fruit sugar In replace of regular white sugar. You can never tell the difference.  I will definitely make this as a our regular dish.  Thank you for sharing. 

I made this for lunch today and we both liked it a lot.    I made half a recipe except a full recipe of sauce. The only thing I did differently was that I had only a regular eggplant.   I am a major eggplant fan and this recipe is a keeper! Thanks!

So easy and so tasty!  Other recipes I looked at said to soak the eggplant in salt water, etc, so more steps and more time to prepare.  I wanted easy so went with this one and am so glad I did!

Terrific recipe! The eggplant was delicious and didn’t feel greasy. Flavors were wonderful. I substituted chicken broth for the wine because I can’t have alcohol. This was my first recipe from this website. I will be using it more from now on!

This was really good. Mine could have been better, but I gave it 5 because I was a little "loose" with the recipe. I want to try again, following more closely.

I also wanted to add that I had microwaved my eggplant first, to get it all soft (I only had Italian, not Japanese) and that worked quite well, texture-wise. 

I couldn't taste the sesame oil and next time will add more.

Looking forward to more recipes on this site, which I've just discovered!

I love this dish! Eggplants are one of my favorite vegetables!

This recipe is so good!  I love it!   Can you please tell me how to make it softer? Thank you very much

The sauce is a wonderful and I've used it for scrambled eggs and for sauteed chicken. I would say that if you can get shaoxing wine at an Asian grocery for the sauce, do so. It makes a huge difference in the flavor; for me it's closer to what I remember from Chinese restaurants.  I've tried sherries and other subs, but the shaoxing is the winner. Try to find it without salt, if possible. It's a bit more expensive, but worth it in flavor and quality.

Wonderful!   I couldn't find the vinegar,  the woman at the asian market recommend balsamic as a substitute .  I added mushrooms quarters to the eggplant.  This recipe is simple and delicious. !!!!!!!!

https://content.jwplatform.com/videos/rePmZn7c.mp4

Easy Chinese eggplant with garlic sauce stir fry recipe that's ready in 15 minutes from start to finish.

Chinese Eggplant with Garlic Sauce

Here's what you need: boneless, skinless chicken thighs, salt, white pepper, cornstarch, flour, egg, water, oil, oil, oil, chili flake, garlic, ginger, sugar, brown sugar, orange juice, white distilled vinegar, soy sauce, water, cornstarch, sesame oil

Original Orange Chicken By Panda Express  Recipe by Tasty

lb boneless, skinless chicken thighs

flour

oil,

¼ teaspoon chili flake

garlic, minced

½ teaspoon ginger, minced

orange juice

white distilled vinegar

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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The most viewed chinese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine