What herbs do you use when cooking chinese food-chicken stir fry with vegetables for example.?!
You can use any kind of veggies you want - just add them at the appropriate time with veggies that take longer to cook going in first. I generally use onions, celery, carrots, water chestnuts, bok choy, Savoy cabbage, bamboo shoots, bean sprouts, broccoli and pea pods. You can use anything you want. For my meat I generally use a mix of beef and pork but on occasion I will do shrimp and scallops. You can also do chicken, naturally. If a veggie is already cooked and you want to get rid of the leftovers, be sure and put them in last, just to heat them up since they are already cooked.
One other thing I have done - just to be different - is to take the above mixture (generally when it's leftovers) and place it in the center of a flour tortilla (the burrito size). Fold in the sides and then fold up from the bottom and top to form an envelope. Spray a cookie sheet and place the envelope on the sheet, folded side down. Then spray the top of the envelope and bake at 400o for 10 minutes or until the bottom is browned and crisped up. Turn and give it another 5-7 minutes or until that bottom is browned and crisped up. That is the blending of two countries!!!
Enjoy!!
Answers: It isn't so much the herbs as it is the seasonings. To make my chinese foods - like stir fry - for the sauce I use a mixture of soy sauce, oyster sauce, sesame oil, black pepper, ground ginger, chicken base (like a chicken bouillon but moist) in a little water and some black pepper. I mix that all together and pour it sparingly on the vegetables as they cook - just enough to keep a little water in the bottom of the pan and to keep the veggies from sticking and burning. Then I pour whatever is left of the sauce into the pan, add a mixture of cornstarch and water (1 T cornstarch to 1/4 c water) and stir that into the sauce in the veggies. This gives the veggies that shiny look you see at your Chinese Restaurant.
You can use any kind of veggies you want - just add them at the appropriate time with veggies that take longer to cook going in first. I generally use onions, celery, carrots, water chestnuts, bok choy, Savoy cabbage, bamboo shoots, bean sprouts, broccoli and pea pods. You can use anything you want. For my meat I generally use a mix of beef and pork but on occasion I will do shrimp and scallops. You can also do chicken, naturally. If a veggie is already cooked and you want to get rid of the leftovers, be sure and put them in last, just to heat them up since they are already cooked.
One other thing I have done - just to be different - is to take the above mixture (generally when it's leftovers) and place it in the center of a flour tortilla (the burrito size). Fold in the sides and then fold up from the bottom and top to form an envelope. Spray a cookie sheet and place the envelope on the sheet, folded side down. Then spray the top of the envelope and bake at 400o for 10 minutes or until the bottom is browned and crisped up. Turn and give it another 5-7 minutes or until that bottom is browned and crisped up. That is the blending of two countries!!!
Enjoy!!
Ginger
This may not help, but I buy a packet of seasoning at the store and you just add soy sauce, sugar, and water. This way I don't have to keep all of the various seasonings on hand.
Edit: You can find these in the international foods isle at your grocery store.
Definitely Ginger, soy sauce, garlic, scallions and/or chives,
ginger, garlic, soy sauce, green onion, bamboo shoots, water chestnuts, snow peas, shitaki mushrooms, sesame oil, hoisin sauce, chinese five spice are all ingredients that are typically used in chinese cooking
depends on the dish..
General Taso's is mainly ginger, soy, sugar, garlic, rice wine vinegar, and crushed red peppers. Some variations also use white pepper.
Other dishes may use chineese 5 spice.. (combo of 5 spices)
Singapore style noodles contain some curry.
It really just depend on what flavor you want it to have.