Cook some asian food b ut dont know what to cook any recommendation on any asian food?!
Answers: please if possible recipe with picture
Chop Suey
Bean sprouts - 2 to 3 cups
Celery - 2 to 3 stalks (sliced)
Dry chilies - 3 (break in half)
Garlic - 2 cloves (diced)
Oil - 3 tbsps
Salt (add to taste)
Heat the oil in the wok to high. Then add in the garlic and dry chilies.
Right away, add in the celery and bean sprouts. Stir. Add in the salt and stir.
Stir for 1 to 3 minutes until the veggies are cooked.
Rice Noodle Stir-fry Beef In Black Bean Sauce
Lean beef - 150 to 200g (thinly slice)
Rice noodles - 250g
Red/Green bell peppers - 1/2 of each (cut in cubes)
Green onion - 2 (cut into thin strips)
Black bean sauce - 1 to 2 tablespoons
Ginger and garlic - a little of each (cut into strips)
Light soy sauce - 2 tablespoons
Salt - 1/2 to 1 teaspoon
Chili sauce - 1 teaspoon
Starch - 1 tablespoon
Chinese cooking wine - 2 to 3 tablespoons
Oil - 4 tablespoons
Marinate the beef with the starch and Chinese cooking wine. Massage with your hands to tenderize it a bit.
Heat oil to high heat, and add in the ginger, garlic, and then beef. Stir, and add in black bean sauce, salt, soy sauce, and chi sauce..
Add in the green and red peppers, and cook for about a minute. Then add in the rice noodles. Stir gently so you don't break the noodles.
Add in the green onions, and stir for a minutes or two, then serve.
Here's a tip for this beef recipe: the rice noodles are tough to separate sometimes. What I do is boil some water in a pot, and let them boil for a very short time to soften them enough, and they'll come apart easily.
Garlic Chicken
CHINESE GARLIC CHICKEN
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat
wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown. Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly. Turn off heat and splash with about 1 tsp of dark
sesame oil. Serve over rice. Makes 4 servings.
http://www.cs.cmu.edu/~mjw/recipes/ethni...
http://www.dcs.gla.ac.uk/~blairsa/Chines...
i dont know of any recipes myself but i know that www.tasteofhome.com is a great source for recipes of all kinds of food
EASY PAD THAI:
Ingredients:
1/2 cup of Pad Thai Sauce
1 package (14 oz.) dried rice noodles (wide and flat, or thin and flat)
10-12 oz. sliced chicken breast, shrimp, or tofu
2 eggs
1/2 cup bean sprouts
3 spring onions (scallions), sliced
2 Tbsp. of vegetable oil for stir-frying
Optional Toppings:
1/4 cup crushed or chopped peanuts
1/2 cup fresh cilantro leaves
Preparation:
1) Place noodles in a pot of boiling water. Cover with lid and allow to soften while continuing through steps 2 and 3.
2) Place oil in a wok or large frying pan set over medium to high heat. Add the chicken, shrimp, or tofu, stir-frying until cooked (1-3 minutes). Cooking Tip: When wok/pan becomes too dry, add a few Tbsp. of water.
3) Crack the eggs into the centre of the wok/pan, then stir to quickly "scramble" the egg until cooked (1/2 minute).
4) Drain softened noodles and add them to the wok/pan. Add the Pad Thai sauce and continue to stir-fry, lifting and turning the noodles to combine (2-5 minutes).
5) Add the bean sprouts and spring onions (scallions), continuing to stir-fry another minute.
6) Taste test the noodles. If you prefer a stronger tasting Pad Thai, add a little more sauce (1 Tbsp. at a time) until desired taste is achieved and noodles are completely cooked.
7) Finish with a sprinkling of cilantro and peanuts (if using), and serve hot.
Note: Leftover sauce should be stored in an air tight container (Tupperware). The sauce is very concentrated and will last up to 3 months in the refrigerator