What are some easy and quick chinese food recipes ?

My teacher is making us bring in different foods from around the world and I have China. What are some easy and quick chinese food recipes ?
Asian Chicken Salad





2 tablespoons brown sugar


2 teaspoons soy sauce


1 tablespoon sesame oil (optional)


1/4 cup vegetable oil


3 tablespoons rice vinegar


1 (8 ounce) package dried rice noodles


1 head iceberg lettuce - rinsed, dried, and chopped


4 boneless chicken breast halves, cooked and shredded


3 green onions, chopped


1 tablespoon sesame seeds, toasted








DIRECTIONS


Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.


To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.


In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.


or





Sweet and Sour Pork





1 pound pork butt, cut into 1 inch cubes


1 teaspoon salt


1/4 teaspoon white sugar


1 teaspoon soy sauce


1 egg white


2 green onions, chopped


1 quart vegetable oil for frying


1/2 cup cornstarch





1 tablespoon vegetable oil


3 stalks celery, cut into 1/2 inch pieces


1 medium green bell pepper, cut into 1 inch pieces


1 medium onion, cut into wedges


white sugar to taste


salt to taste





1 cup water


1/4 teaspoon salt


3/4 cup white sugar


1/3 cup apple cider vinegar


1/4 cup ketchup


1/2 teaspoon soy sauce


1 (8 ounce) can pineapple chunks, undrained


2 tablespoons cornstarch


1/4 cup water








DIRECTIONS


Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.


Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.


Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.


Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.


In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.


or





Mongolian Beef with Veggies





1 lb sirloin or flank steak


Marinade:


1 egg white


Pinch of salt


1 teaspoon sesame oil


1 tablespoon cornstarch


Vegetables:


4 green onions, sliced on the diagonal into 1-inch pieces


1 8-ounce can baby corn


1 garlic clove, minced


Sauce:


3 TB hoisin sauce


2 TB water


1 TB dark soy sauce


2 tsp rice vinegar, or 1 tablespoon Chinese rice wine or dry sherry


1/4 tsp chile paste, or to taste


Other:


1 tsp sugar


1 cup oil for frying beef


2 TB oil for stir-frying


Preparation:


Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside.


When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.


Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add the baby corn. Add the green onions.


Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.


Stir in the sugar. Add the beef and combine with the sauce and vegetables.


What are some easy and quick chinese food recipes ?
Here is a really easy and quick one...





CHINESE SALAD





1 lb. Chinese cabbage (NAPA), chopped up


5 green onions with tips, chopped


2 pkgs. Ramen noodles (no flavor needed)


1/4 c. sesame seed


1/4 to 1/2 c. butter


1 sm. bag slivered almonds





Crush noodles in bag with rolling pin. Saute' dry noodles and sesame seed in butter until brown. Drain on paper toweling, when ready to serve, mix all together. Top with slivered almonds after dressing is put on.





DRESSING:





1 c. salad oil


2 tbsp. soy sauce


1 c. sugar


1/2 c. vinegar



General Tso’s Chicken Recipe


(Makes about 2 servings)


Ingredients:


1lb boneless skinless chicken thighs (cut into 1” chunks)


5 dried red chili peppers


3 green onions (sliced)


3 eggs (beaten)


½ cup cornstarch


oil (for frying)





Sauce-


1 ½ tablespoons rice vinegar


2 tablespoons rice wine


3 tablespoons sugar


3 tablespoons soy sauce


2 teaspoons cornstarch


Cooking Instructions:


Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.


Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.


Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.


Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.


Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve over rice.





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Egg Rolls





Ingredients:


6 cups shredded cabbage and carrot mix


½ cup fresh bean sprouts


1 celery stalk (diced)


2 tablespoons green onion (minced)


2 tablespoons soy sauce


1/8 teaspoon garlic powder


black pepper (to taste)


1 egg (beaten)


cornstarch


20 egg roll wrappers


vegetable oil (for deep frying)





Step 1: In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in soy sauce, garlic powder and black pepper.





Step 2: Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.


Step 3: In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.


Step 4: Deep fry egg rolls in batches until golden brown. Drain on paper towels.





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Sauce for the egg rolls:





Hot Mustard Sauce


1½ tbsp powdered mustard


1/2 tsp salt


1 tsp chile oil


1 tsp vinegar


6-7 tbsp water





Combine all ingredients except mustard in a saucepan. Bring to a boil, cook for 1


minute, allow to cool. Stir the mixture into the mustard very slowly until the mixture becomes smooth and creamy.





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Kung Pao Chicken





Ingredients:


1lb boneless-skinless chicken breasts (cut into 1” pieces)


1 tablespoon cornstarch


2 teaspoons sesame oil


3 tablespoons green onions (chopped)


3 garlic cloves (minced)


½ teaspoon crushed red pepper flakes


½ teaspoon powdered ginger


2 tablespoons rice wine vinegar


2 tablespoons soy sauce


2 teaspoons sugar


1/3 cup dry roasted peanuts


Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.





Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.





Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.


Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.





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Or many grocery stores have sauces already prepared so you could just add your cooked chicken or beef to the sacue and heat. Add some white rice to it and you're set.





Or chow mein! It's easy to make! Sorry I don't have a recipe off hand.





Good luck!
I would just order the food from http://www.EatChineseDelivery.com, put it into a new container, and voila! Instant Chinese food delivered to you, and you can say you made it!
Authentic Chinese Egg Rolls


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