chinese take out

Here's what you need: tempeh, cornstarch, paprika, garlic, ginger, sesame oil, rice wine, soy sauce, oil, red pepper flakes, tomato paste, vegetable broth, rice vinegar, honey, sesame seed, cornstarch, water

General Tso’S Tempeh Recipe By Tasty

oz tempeh

cornstarch

paprika

ginger, grated, divided

sesame oil, divided

rice wine

soy sauce, divided

red pepper flakes

tomato paste

vegetable broth

rice vinegar

honey

sesame seed, optional,

water

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General Tso’s Tempeh Recipe by Tasty

Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.

Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.

Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.

In the same pan, add in oil and sesame oil on medium-high heat.

Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.

Add the tomato paste and vegetable broth, and stir until incorporated.

Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.

Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.

Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).

https://vid.tasty.co/output/53560/mp4_640x640/1506447034

Here's what you need: duck legs, boiling water, soft brown sugar, rice vinegar, spring onion, ginger, salt, five spice, soft brown sugar, chinese pancakes, hoisin sauce, spring onions, cucumber

Homemade Chinese-Style Crispy Duck In A Pancake Recipe by Tasty

duck legs

brown sugar

spring onion, chopped

½ cup ginger, finely diced

salt

five spice

chinese pancakes

hoisin sauce

spring onions, shredded

cucumber, thinly sliced

Lightly score into the skin of the duck legs.

In boiling hot water, add vinegar and sugar. Stir.

Submerge the duck legs in the glaze mix for 20 seconds.

Give the duck legs a good rub in the marinade.

On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.

Roast the duck legs for 30 minutes on 160°C (320°F).

Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.

Rest the duck legs for 10 minutes, then shred them with two forks.

Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.

https://vid.tasty.co/output/30378/mp4_640x640/1493403527

Honey walnut shrimp is a super popular Chinese takeout dish that can be bit pricey to order often. With our recipe, you can now easily make it at home in 20 minutes when you have the cravings or for special occasions at a lower cost! Enjoy this honey walnut shrimps with some shrimp fried rice or simple egg fried rice to complete the meal!

Honey Walnut Shrimp

shrimps

Shaoxing cooking wine ((optional))

cornstarch (or potato starch)

potato starch (packed)

oil (any neutral oil

Kewpie mayo (or regular mayo)

condensed milk

lemon juice ((optional))

walnut (halves

sugar

In a bowl, season shrimps with Shaoxing rice wine and salt. Mix until well combined.

Add the cornstarch and mix until the shrimps are evenly coated. Set aside to marinade while you prepare the other ingredients.

Marinade the shrimps:

In a medium size pan over medium heat, combine the granulated sugar and water. Bring to a simmer and let the sugar cook until it becomes an amber color. Stir occasionally if necessary.*Be very careful as the sugar will be super hot! Also, keep a close eye on the sugar once it becomes golden in color. It can go from amber to burnt in seconds.*

Once the sugar caramelized to an amber color, add the walnut and mix until all the nuts are well coated.

Immediately transfer the candied walnuts to a parchment paper and separate the nuts as best as possible. Set the candied walnuts aside and let them cool until needed.

Make the candied walnuts:

Into a large pan, combine the mayo, condensed milk, honey, and optionally, lemon juice. Mix until well combined. Set the sauce aside until needed.

Prepare the sauce:

In a mixing bowl, combine the potato starch, egg, and oil. Mix thoroughly until smooth and well combined.

Add the marinated shrimps and mix until all the shrimps are evenly coated with batter.

Batter the shrimps:

Heat 1 to 2 inches of oil in a wok or pan to 375°F. Also prepare a plate lined with paper towels.

Once the oil is hot, carefully place the shrimps into the oil, one at a time. Fry in batches if needed. Let the shrimps fry for about 3 to 5 minutes, until the shrimps are just cooked and looks golden. Remove the shrimps from the oil and let it drain on the prepared plate with paper towels.

When all of the shrimps are fried, heat the prepared sauce over medium heat until warm. Turn off the heat and add the shrimps along with the candied walnuts. Toss until everything is evenly coated.

Serve the honey walnut shrimps immediately and enjoy with some steamed broccoli and/or rice!

Make the honey walnut shrimps:

This Chinese chicken and broccoli stir fry tastes just like, if not better, than Chinese takeout! It&#039;s super easy to make and now you can make it at home in less than 30 minutes! This easy chicken stir fry recipe is great with some white rice or egg fried rice. If you prefer beef, you can try our beef and broccoli instead!

Chinese Chicken and Broccoli

chicken breast (cut into ¼ inch slices (about 2 chicken breast))

Shaoxing cooking wine

baking soda

soy sauce (light sodium)

sesame oil

broccoli

garlic (minced (about 4 cloves))

ginger (minced (about an 1½ inch knob))

In a mixing bowl, first combine the sliced chicken breast, water, shaoxing rice wine, salt and baking soda. Mix well until the chicken has absorbed most of the liquids.

Next add the cornstarch and mix until the chicken pieces are well coated. Finish the marinade by adding the oil. Mix until evenly combined. Set the chicken aside to marinate for about 10 to 15 minutes as you prepare the rest of the ingredients or let the chicken marinate overnight.

Marinate the chicken:

In a bowl or large measuring cup, combine all of the ingredients for the sauce (soy sauce, water, sugar, cornstarch, and sesame oil). Whisk well until no more clumps of cornstarch is visible. Set aside until needed.*If you prefer a thicker sauce, use 1 to 2 teaspoons extra cornstarch.*

Bring a pot of water to a boil and add the broccoli florets. Cook the broccoli for about 30 seconds to 3 minutes, depending on your preferred tenderness. The cook time will also depend on how big the broccoli florets are. Once cooked, drain the broccoli and set aside.*We usually boil our broccoli for about 1 minute because we like it more on the crisp side.*

In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through. Remove from the wok/pan and set aside.*The chicken doesn&#39;t need to have color, but if you prefer, you can sear the chicken until golden brown. Do make sure to separate the chicken so that it gets evenly cooked, and cook in small batches if necessary.*

Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the minced garlic and ginger and sauté until fragrant, about 15 to 30 seconds.

Give the prepared stir fry sauce a good stir and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom.

Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken and the broccoli florets. Toss until everything is well coated with sauce.

Serve with rice and enjoy while hot!

Make the chicken and broccoli:

This easy sesame chicken tastes just like, if not better than takeout! The chicken is crispy and the sauce is sweet with a slight tang. It&#39;s actually very easy to make and takes only 30 minutes! Now you can make one of the most popular Chinese takeout dishes right in your home kitchen.

Easy Sesame Chicken

chicken

Toasted sesame seed ((for garnish))

ketchup

white vinegar

soy sauce ((optional

green onion

Oil (as needed for cooking and frying)

Marinate the chicken thighs:In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.

Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Following, add the cornstarch and mix until evenly combined and no more dry cornstarch is visible. Finish by adding the oil and mixing until evenly combined.

Heat the oil:In a wok or tall pan, add about 2 to 3 inches of oil. Heat the oil until it reaches 375°F.

Prepare the sauce:While the oil is heating up, prepare the sesame chicken sauce. In a bowl or large measuring cup, combine the ketchup, water, sugar, vinegar, cornstarch, soy sauce, and dark soy sauce. Mix well and set aside. You can also make the sauce ahead of time.

Fry the chicken:When the oil is heated, maintain the heat around 375°F. With your hand or your gloved hand, gently place the marinated chicken pieces into the hot oil, one at a time until the there&#39;s an even layer. Don&#39;t overcrowd the pan and fry in batches if needed! Fry the chicken pieces for about 4 to 5 minutes, then remove the chicken out of the oil and let drain for about 2 to 3 minutes. While frying, occasionally stir the chicken pieces and try to break up any pieces that are stuck together.

Make sure the oil is back at 375°F and add the fried chicken pieces into the oil for a second fry. Let the chicken pieces fry for another 5 to 6 minutes, or until golden brown and crispy. Remove from the oil and let the fried chicken drain on paper towels or a rack.

Make the sauce:In a wok or large pan over medium heat, add a small amount of oil. Add the white parts of the sliced green onions and stir fry for 10 to 15 seconds or until fragrant.

Give the prepared sauce a mix and pour it into the wok. Increase the heat to medium high and let the sauce heat until hot and bubbles. Make sure to stir the sauce frequently, especially when the sauce is getting hot so the cornstarch can thicken the sauce evenly.

Toss the chicken and serve:Once the sauce has thickened and looks glossy, add the fried chicken pieces and stir and toss until the chicken is evenly and well coated.

Serve immediately with white rice or fried rice and garnish the sesame chicken with sesame seeds and the green part of the sliced green onion if you wish. Enjoy!

This Chinese eggplant with minced ‘pork’ recipe is a simple yet tasty one. The humble eggplant is elevated with a tasty sauce, numbing heat from Sichuan peppercorns, and added texture &amp; flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal.

Spicy Eggplant with Minced ‘Pork’

Chinese eggplants (, around 500 g (17.5 oz))

tbsp white vinegar

Chinese black vinegar

soy sauce

tbsp sugar

tbsp doubanjiang

tbsp corn starch

tbsp neutral oil (, divided)

ginger

garlic (minced)

vegan mince

red chiles (, I used bird’s eye chiles)

tbsp vegetarian oyster sauce (to season if needed (see notes))

pepper

tbsp chili oil

Cilantro onions

rice

Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.

Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

SOAK EGGPLANTS

Meanwhile, prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

PREPARE THE SAUCE

If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.

Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes.

If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.

Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.

Drain eggplant from the water. Pat dry with a kitchen towel.

Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.

Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.

Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.

Set aside the eggplant and cook the rest in batches (if needed).

Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce.

Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan. Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.

Leave eggplant to cook over medium high heat until tender and silky to your liking.

Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.

Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.

EGGPLANT WITH MINCED 'PORK'

https://www.youtube.com/watch?v=IF1ZOevHoFo

Eggplants cooked with a tasty sauce, numbing heat from sichuan peppercorns, and added texture & flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal. 🍚

Get the recipe 👉🏼 www.thefoodietakesflight.com/spicy-eggplant-and-minced-pork

Spicy Eggplant with Minced "Pork" (Easy Vegan Recipe) 🍆🍚

This copycat chicken lo mein is super easy to make and takes only 20 minutes. It tastes just like the ones from Chinese takeout, if not better! Pair this chicken lo mein with some chicken and broccoli or sesame chicken to complete the homemade takeout meal. If you&#39;re in the mood for seafood, try out shrimp lo mein instead!

Chicken Lo Mein

chicken breast (cut into thin strips (about 1 chicken breast))

salt salt

oil (any neutral oil)

oyster sauce

soy sauce (low sodium)

noodles egg noodles (usually 1 pouch))

onion

carrot

cabbage

rib celery (julienned)

garlic (minced (about 2 to 3 cloves))

oil (or as needed for cooking (any neutral oil))

To the chicken strips, add water, shaoxing rice wine, salt, and baking soda. Mix until well combined and the chicken has absorb all the liquid.

Add the cornstarch and mix until well combined. Finish by adding the oil and mix well. Set the chicken aside to marinate for 5 to 10 minutes while prepping the other ingredients.

Combine all of the ingredients for the sauce in a bowl and mix until the sugar has dissolved. Set aside until needed.

Prepare the lo mein sauce:

Bring a pot of water to a boil, then reduce the heat to a high simmer.

Add all of the marinated chicken to the simmering water and immediately stir and start separating the chicken strips. Let the chicken cook about 30 seconds to 1 minute or until just cooked through. Use a strainer to remove the chicken and set aside.*Usually, once the water returns to a boil, the chicken will be cooked. But the cook time will depend on how thick the chicken is cut.*

Into the same pot of water, add the lo mein noodles and cook according to the package instructions.*Depending on the brand, the cook time can very. The one we used takes about 3 to 5 minutes to cook.*

Towards the final 30 seconds of when the lo mein noodles are done cooking, add the vegetables (napa cabbage, onion, carrots, celery, and the white parts of the green onions). When the noodles are done cooking, drain everything and set aside.

In a wok or large sauté pan over medium high heat, add about 2 tablespoons of oil. Once the oil is hot, add the garlic and stir fry until the garlic is fragrant, about 15 to 30 seconds.

Add the drained lo mein noodles with vegetables and the cooked chicken strips to the wok and stir fry briefly until well combined. Then, drizzle the shaoxing rice wine around the wok and stir fry until fragrant and the rice wine is cooked off.

Pour the sauce over the chicken lo mein and toss until well combined and the noodles are evenly coated.

Finish the lo mein by adding the green parts of the green onions and drizzling in the sesame oil. Stir fry briefly to combine. Enjoy while hot!

Make the chicken lo mein:

This is the BEST beef and broccoli you can make at home in less than 30 minutes! It&#39;s super easy to make, tastes just as good, if not better than takeout, and cheaper too. Complete this Chinese takeout classic with some egg fried rice or shrimp fried rice for some surf and turf action!

Beef and Broccoli

beef flank steak (thinly sliced (between ⅛ and ¼ inch thick))

oil (any neutral oil will do)

soy sauce (regular

garlic (minced (about 2 cloves))

ginger (peeled and minced (about an inch knob))

oil (as needed for stir frying)

Toasted sesame seed ((optional for garnish))

Cut the flank steak, against the grain, into bite size ⅛ to ¼ inch thick slices. If you have time, freeze the flank until semi frozen for easier cutting. Do let it thaw  and drain any moisture before marinating.

In a medium bowl, add everything for the marinating the beef (beef, water, cornstarch, oil, Shaoxing, salt, and baking soda). Mix the ingredients until everything is well combined and the beef is well coated with the marinade. Set aside to marinate for at least 10 to 15 minutes, or overnight in the fridge.*Do prepare the beef first so that it can marinade while you prepare the rest of the ingredients! This way you can maximize your time.*

Marinate the beef:

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Top 16 chinese take out recipes from across the web

The most viewed chinese take out recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

General Tso’S Tempeh Recipe By Tast...

Homemade Chinese-Style Crispy Duck ...

Honey Walnut Shrimp

Chinese Chicken and Broccoli

Easy Sesame Chicken

Spicy Eggplant with Minced ‘Pork’

Chicken Lo Mein

Beef and Broccoli

How to Cook Air Fryer Frozen Tai Pe...

Egg Rolls (Chinese Take-out Copycat...

House Special Fried Rice

Chicken with Mixed Vegetable Stir F...

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The most viewed chinese take out recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine