Anyone have any quick Chinese food recipes?

I'm having a themed dinner party with 8 people, and I need 2 more dishes to make. Any suggestions? I'm already making Sweet and Sour chicken with noodles/fruit/veggies on ChowMein noodles, chicken fried rice, and lo mein noodles in a soy sauce.


Anything without pork would be fabulous :) Thanks tons!Anyone have any quick Chinese food recipes?
You dont have soup yet. Try either a hot and sour soup or egg drop.Anyone have any quick Chinese food recipes?
beef with broccoli. The short answer is to buy a pack of frozen orintal veggies which usually consists of broccoli, red pepper, water chestnut, and snap peas. you'll also want to buy a pack of sirloin tips or beef strips and also in the season section of most grocery stores they have prepared spice packets for beef with broccoli. and bonus there are instructions for preparing the dish on the back of these packets. for a party of four the whole meal wil cost you about $10 ( 7 of that being the meat) and take 15 minutes to prepare. serve with basmati rice or just plain white rice. I throw this together for company every once in a while and it is always fabulous. If you need any ideas on additional details to make it the best beef with broccoli you've ever had send me an email. cheers.





here is a shrimp dish as well... since you had two chicken dishes. Don't let some of the ingredients fool you -- this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. will go great with the lo mein.





Szechwan Shrimp


INGREDIENTS


4 tablespoons water


2 tablespoons ketchup


1 tablespoon soy sauce


2 teaspoons cornstarch


1 teaspoon honey


1/2 teaspoon crushed red pepper


1/4 teaspoon ground ginger


1 tablespoon vegetable oil


1/4 cup sliced green onions


4 cloves garlic, minced


12 ounces cooked shrimp, tails removed


DIRECTIONS


In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.


Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
here's a quick appitizer...





silky soft white tofu-steam or microwave to warm, top w/ thinly cut green onion, and bonita flakes ( from japanese martket). dizzle w/ soy sauce dressing (soy sauce, sesame oil, sugar, and ginger... mix to your taste).





Have fun
Crab Wontons


INGREDIENTS


1 (6 ounce) can crabmeat, drained


1 tablespoon chopped green onions


1/2 cup mayonnaise


1/2 teaspoon curry powder


1/2 teaspoon salt


1 teaspoon lemon juice


1 cup shredded Swiss cheese


1 (8 ounce) can sliced water chestnuts, drained


24 wonton wrappers


DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Spray mini-muffin tins with nonstick cooking spray.


In a medium bowl, stir together crabmeat, green onion, mayonnaise, curry powder, salt, lemon juice, and Swiss cheese. Use kitchen scissors to trim off corners of individual wonton skins; place trimmed skins in wells of mini-muffin tins. Spoon about 1 tablespoon crabmeat mixture into each wonton cup. Top each with a slice of water chestnut.


Bake in preheated oven about 12 minutes, or until puffed and browned. Serve hot.











Szechwan Shrimp


INGREDIENTS


4 tablespoons water


2 tablespoons ketchup


1 tablespoon soy sauce


2 teaspoons cornstarch


1 teaspoon honey


1/2 teaspoon crushed red pepper


1/4 teaspoon ground ginger


1 tablespoon vegetable oil


1/4 cup sliced green onions


4 cloves garlic, minced


12 ounces cooked shrimp, tails removed


DIRECTIONS


In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.


Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.


Serve with steamed rice.
this is Cantonese Beef and Brocolli. its always a great hit with my guests and its healthy too! and its straight from my grandmother's (she's pure Chines) recipe book too!





INGREDIENTS:


3/4 pound lean beef


Marinade:


1 tablespoon rice vinegar (substitute rice wine if desired)


1 teaspoon sugar


1 teaspoon soy sauce


1 tablespoon water


1 tablespoon cornstarch


Sauce:


2 tablespoons oyster sauce


1 tablespoon light soy sauce


1 tablespoon dark soy sauce


1 tablespoon water


Thickener:


1 teaspoon cornstarch mixed with 1 tablespoon water


1 pound fresh broccoli


2 garlic cloves


To Cook Broccoli:


1/2 cup water


1/4 teaspoon salt, or to taste


1/2 teaspoon sugar, or to taste


Other:


1 1/4 cups oil, or as needed





PREPARATION:


Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.


While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.





In another small bowl, mix the cornstarch and water thickener and set aside.


Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.


Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).


Remove the beef from the wok and drain on paper towels.


Clean out the wok with paper towels.


Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.


Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.


Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.





Variations: *Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).
HONG KONG STYLE CHICKAN





Serves 4 People








Ingredants:


4 tablespoons ginger, peeled and minced


1 bunch scallions, white parts only, smashed


1 tablespoon minced garlic


3 tablespoons coarse salt


2 tablespoons sugar


1 1/4 cups grapeseed oil


1/2 cup Shao Xing (Chinese wine), dry sherry, or white wine


4 tablespoons cornstarch


4 boneless chicken breast halves


1/4 cup finger chiles, Thai bird's eye chiles, or 1 red bell pepper, sliced on the bias


1/2 cup button mushrooms, thinly sliced


1/2 cup bamboo shoots, canned and sliced, washed well


1 cup chicken stock


1/4 cup soy sauce


15 pieces Thai or regular basil, washed well








Directions:


In a medium bowl, combine 2 tablespoons ginger, scallions, garlic, salt, sugar, 1 cup grapeseed oil, 1/4 cup Shao Xing, and 3 tablespoons cornstarch.


Place chicken in a shallow dish and pour over mixture. Refrigerate for at least 1 hour and up to 6 hours.


Preheat oven to 375 degrees. Transfer chicken to a baking sheet and roast 8 minutes; set aside.


Heat a wok over high heat; add 3 tablespoons grapeseed oil. Add remaining 2 tablespoons ginger and chiles; cook until golden brown, 30 minutes. Add mushrooms and cook until tender, about 1 1/2 minutes. Add remaining 1 tablespoon oil and bamboo shoots, stirring constantly, and cook for 2 minutes.


Add remaining 1/4 cup Shao Xing and let reduce until thickened, about 1 minute. Add chicken stock and soy sauce; bring to a boil. In a small bowl whisk together remaining tablespoon cornstarch with 1 teaspoon water, add to wok and stir until mixture has thickened. Season with basil and remove from heat.


Slice chicken and divide evenly between 4 plates. Pour over sauce; serve immediately.
You can just go to the local Korean market and get egg rolls...vegetarian...or you can make scallion pancakes...look them up on foodnetwork recipe finder for Rachel Ray's recipe.