chinese takeout

Here's what you need: glass noodle, hot water, shredded cabbage, shredded carrot, scallions, onion powder, garlic powder, salt, black pepper, soy sauce, sesame oil, wheat egg roll wrappers, water, vegetable oil

Takeout-Style Veggie Egg Rolls Recipe by Tasty

3.5 oz glass noodle, 1 package

water,

cabbage

carrot

½ cup scallions, chopped

onion powder

garlic powder

salt

black pepper

soy sauce

sesame oil

wheat egg roll wrappers

water, for sealing

vegetable oil,

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Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.

In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.

Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.

Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.

Get ready to break a little sweat with this Szechuan Beef: a hefty amount of chili and spice, tamed by sweet red bell peppers and carrots, and perfect for dinner.

Szechuan Beef

sirloin steak, sliced very thinly against the grain

Chinese black vinegar

c. low-sodium soy sauce

granulated sugar

garlic, grated

ginger

tsp. black pepper

ground Szechuan peppercorn

tbsp. corn starch

tbsp. peanut oil, divided

tbsp. fermented chili bean paste (doubanjiang)

red chilis

Szechuan peppercorns

garlic,

green onions, thinly sliced,

tbsp. red chili oil

red bell peppers, thinly sliced

carrots,

c. low-sodium broth or water

hoisin sauce

tbsp. sambal oelek

Sesame seeds,

Served this to a group.  Everyone loved it.

This was a bad recipe. Proportions were off, especially the cornstarch and salt.

<strong>I would not make this recipe again... </strong>I agree with GreenCactus, I added about half the amount of low sodium soy sauce and added water for the other half, and the dish was quite salty. I can't even imagine how salty it would have been with all of it. Also, this dish calls for WAY too much corn starch! I followed the recipe for the marinade and the excessive amount of cornstarch just got all stuck to the bottom of the pan and burned. Because of this, the meat wouldn't brown and I ended up having to switch to a different pan for the veggies. Also, once I added the sauce and meat to the veggies, again, there was way too much cornstarch, so it was a paste. I ended up adding about a cup or so of water to make a thick sauce.

Followed recipe exactly (incl. low-sodium soy sauce). Waaaay too salty. No one could finish their dish. If we dare do this again we might try using half soy sauce and half water.

This quick &amp; easy shrimp toast recipe will have you enjoying your favorite Chinese appetizer in under 30 minutes. A simple shrimp mousse is spread over sliced white bread triangles, breaded, and fried to golden brown perfections- it&#039;s finger food perfection!

Shrimp Toast

lb shrimp, peeled & deveined

green onions (thinly sliced)

bread

bread crumbs

canola oil (for frying)

To the bowl of a large food processor fitted with the blade attachment, add the shrimp, egg, &amp; salt. Pulse until the mixture&#x27;s smooth.

Add in the green onions, and pulse again- just until they&#x27;re also blended in.

Divide the shrimp evenly out among all the bread triangles. Carefully spread/smooth it out over one face of each triangle.

Fill a large pot with oil, one inch deep. Heat it over medium high heat.

While the oil&#x27;s heating, dip the shrimp mouse covered side of each bread triangle into bread crumbs. Press it in if needed, to ensure that they&#x27;re coated evenly.

Transfer the coated pieces of shrimp to the hot oil. Working in batches of four, add them to the hot oil shrimp side first. When it&#x27;s golden brown, flip it and cook until that side&#x27;s also golden brown &amp; crispy.

Transfer to a paper towel lined plate to drain. Serve immediately after with dipping sauce of choice, and a garnish of fresh thinly sliced green onions.

The best 5 ingredient back pocket recipe.

Honey Garlic Chicken

lb chicken (of choice)

garlic (minced)

honey

tbsp rice vinegar (or vinegar of choice)

Pat the chicken dry and season all sides with salt and pepper. Heat a skillet over medium high and add a bit of oil. When hot, add the chicken, skin side down if using skin on chicken and cook, until golden and cooked through, flipping as needed. See chart for approximate cook times.

When the chicken is cooked through, push the chicken to one side of the pan and add the garlic and cook, stirring, until soft and fragrant. Stir in the honey, vinegar, and soy sauce and let bubble and simmer, stirring. Coat the chicken in the sauce and let it thicken slightly. Remove from the pan, being sure to scoop up the extra sauce and enjoy!

This easy Chinese beef and peppers stir-fry in black bean sauce is quicker than going out to pick up your Chinese takeout. And it tastes better and healthier

Beef and Peppers Stir-fry in Black Bean Sauce

beef

tbsp rice wine (optional)

cornstarch

peanut oil

green pepper

red pepper

onion sliced

garlic

tsp sugar

chicken stock

tbsp black bean sauce

tbsp corn starch

tsp sesame oil

In a shallow bowl, combine beef with soy sauce, rice wine (if using), and corn starch and toss together, set aside.

In a small mixing bowl, combine all the sauce ingredients.

Heat 1 tablespoon of oil in a wok or a heavy duty skillet over high heat until smoke comes up. Add the beef and stir-fry quickly, about 1-2 minutes until the center of beef slices is slightly pink. Transfer to another plate and set aside.

Add the remaining oil in a wok and stir-fry peppers, onion, and ginger until crisp tender, about 2-3 minutes. Add garlic and stir-fry.

Return the beef to the wok and toss. Pour the sauce over and toss everything together until the sauce thickens. Serve hot with rice.

For a soup the whole family will love, try this Instant Pot Chicken Fajita Soup! So easy to make but so full of flavor that it makes the perfect satisfying dinner!

Slow Cooker Cashew Chicken For Two

boneless skinless breasts

unsalted cashews

rice vinegar

chili garlic sauce

tapioca flour

Chop chicken into bite sized pieces and place into slow cooker along with cashews

Whisk together soy sauce, vinegar, chili garlic sauce, honey and ginger and pour over chicken

Whisk together tapioca flour with 2 tablespoon water until smooth and mix into slow cooker ingredients

Cover and cook on high for 3 hours or low for 6 hours

Serve over rice or as desired

Learn the secret to getting perfectly crispy General Tso's Chicken. Oh, and the sauce is amazing too.

The Best General Tso's Chicken Recipe

chicken

white sesame seeds,

Scallions, green parts thinly sliced, for garnish

Chinese rice wine

water

tomato paste

chili paste

sugar

Hot and sour soup is a classic, popular, Chinese soup full of tofu, vegetables, and so much flavor.

Hot and Sour Soup

shiitake mushrooms (rehydrated)

pork

tsp shaoxing wine (optional)

chicken stock (sodium free preferred)

ginger (julienned)

tsp sugar (optional)

oz tofu

cornstarch (whisked with equal parts water)

eggs (lightly beaten)

black vinegar

1/2-1 tsp ground white pepper

onions

Rehydrate the shiitake mushrooms by covering with hot water. Let sit for 20-30 minutes, then drain, cut off the tough tip of the stem and slice.

While the mushrooms are rehydrating, marinate the sliced pork in a small bowl with the shaoxing wine, 1 teaspoon cornstarch, and a pinch of salt. Set aside.

In a large pot, add the chicken stock, soy sauce, ginger, and sugar. Bring to a simmer and add in the pork, shiitake mushrooms, and tofu. Simmer gently for 6-8 minutes.

In a small bowl, whisk together 1/4 cup cornstarch with 1/4 cup cold water until smooth. With the soup at a simmer, slowly stream in the cornstarch slurry while stirring. Let the soup come back up to a gentle simmer, until it thickens slightly.

Keep the soup at a simmer and use a ladle to stir in a circular motion while slowly drizzling in the lighten beaten egg.

Stir in the vinegar and white pepper and enjoy hot with sliced scallions. Serve with extra black vinegar and white pepper so you can adjust to taste while eating.

A quick and easy Beef and Broccoli that&#039;s so much better than takeout!

Beef and Broccoli

flank

oyster sauce

tbsp light soy sauce

tsp salt

tsp white pepper

tsp baking soda

neutral oil (I used avocado oil)

tbsp dark soy sauce

tbsp oyster sauce

tbsp sugar

tsp msg (optional)

tbsp shaoxing wine

broccoli

garlic (chopped)

tbsp ginger (chopped)

Slice your beef into 1/4&quot; strips against the grain for maximum tenderness.

Marinate beef strips with baking soda, oyster sauce, salt, oil, and cornstarch. Set aside for 15 minutes.

In a small bowl, mix together your sauce by combining light soy, dark soy, oyster sauce, sugar, white pepper, sesame oil, msg, shaoxing wine, chicken stock, and cornstarch. This will be your sauce. Set aside.

Bring a pot of water to boil and blanch your broccoli 30 seconds; drain and set aside.

Add about 4 tbsp of neutral oil to a hot pan. Sear marinated beef strips over high heat for 2-3 minutes until nicely browned. Remove and set aside.

In the same pan and oil, fry ginger and and garlic for 15 seconds. Add back your broccoli and stir fry for 30 seconds.

Add back the beef followed by the premixed sauce and continue cooking for 1-2 minutes until the sauce has thickened slightly and coated the beef and broccoli.

Garnish with sesame seeds. Serve with freshly steamed white rice and enjoy!

Seared chicken tenders smothered in the most amazing sticky sauce! This family favorite is easy to make, it&#039;s delicious, and can be on the table in 15 minutes.

chicken tenderloins

oregano

butter, (divided)

olive oil

garlic, (minced)

white wine vinegar, ((white vinegar, rice

sriracha/hot chili sauce, (or to taste)

Chopped fresh parsley, (for garnish)

sesame seeds, (for garnish (optional))

In a shallow plate combine cornstarch, oregano, salt, and pepper.

Coat chicken tenders with cornstarch mixture.

In the meantime, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet set over medium-high heat.

Add chicken tenders to the hot skillet and cook for 5 minutes.

Flip over the chicken tenders, add remaining butter to the skillet and continue to cook for 4 to 5 more minutes, or until chicken is cooked through.

In the meantime, combine garlic, honey, soy sauce, white vinegar, and hot chili sauce in a mixing bowl; whisk to combine. If you like more heat, add more of the hot chili sauce.

Lower heat to medium.

Add sauce to the chicken and continue to cook for 2 more minutes, or until sauce starts to thicken.

Turn chicken over to coat with sauce.

Remove from heat.

Garnish chicken with parsley and sesame seeds.

Drizzle with pan sauce.

Serve.

This Copycat Mongolian Beef (hello, P.F. Chang&#x27;s fans!) is really easy to throw together, and on the table in just 30 minutes! Make your favorite Chinese restaurant dish from the comfort of your own kitchen! It&#x27;s perfect for busy parents throughout the week, or on the weekend when you want something a little healthier than take-out!

Mongolian Beef

flank steak (sliced thin against the grain into 1/4-inch thick strips)

vegetable oil

brown sugar

red pepper flakes

green onions

Toss flank steak in cornstarch in a large ziplock bag to coat evenly. Heat oil in a large pan over high heat.

Working in batches, add steak in a single layer and cook for about 1 minute on each side, just until the edges are beginning to brown. Then transfer to a plate and repeat with remaining meat.

Add ginger and garlic to the pan and saute 30 seconds. Add soy sauce, brown sugar, and water. Bring to a boil. Return the meat to the pan and toss in the sauce to coat. Cook for 2-3 minutes until slightly thickened. If the sauce doesn't thicken enough from the cornstarch coating on the meat, you can add a slurry made from 1 tablespoon of cornstarch and 1 tablespoon of cold water and cook until thickened.

Add green onions and cook a final 30 seconds.

Toss with the chopped green onions and sprinkle with the red pepper flakes. Serve over rice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1625228945/udzcjyqceesjk4vav1oe.mp4

This Copycat Mongolian Beef (hello, P.F. Chang’s fans!) is really easy to throw together, and on the table in just 30 minutes! Make your favorite Chinese restaurant dish from the comfort of your own kitchen! It’s perfect for busy parents throughout the week, or on the weekend when you want something a little healthier than take-out!

This Beef Lo Mein is a variation of a classic Chinese takeout dish with tender beef, crisp vegetables, savory sauce, and chewy lo mein noodles!

Beef Lo Mein

lb flank steak

tsp kosher salt

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Top Tags

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Slow Cooker Cashew Chicken For Two

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Honey Garlic Chicken

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Chinese Chicken Chow Mein

Beijing Beef

Vegan Hot and Sour Soup

Shrimp Fried Rice

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