What can I make???!!! Chinese food...?!
I'm making some shrimp fried rice and need some other things I can make along with it!.!.!. Aside from say, sweet/sour chicken, what sides can I make that are simple, nutritious and quick!?Www@FoodAQ@Com
Answers:
Chinese Egg Rolls
4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat!. Pour in beaten eggs and cook, without stirring, until firmed!. Flip the eggs over and cook for an additional 20 seconds to firm the other side!. Set egg pancake aside to cool, then slice into thin strips!.
Heat the remaining vegetable oil in a wok or large skillet over high heat!. Stir in cabbage and carrot; cook for 2 minutes to wilt!. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes!. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour!.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you!. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper!. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point!. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white!. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out!.
Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C)!.
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes!. Drain on paper towels!.
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Chinese Cabbage Salad
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown!.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews!.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce!. Pour the dressing over the salad, toss and serve!.
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Beef with Snow Peas
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch!. Set aside!.
Heat oil in a wok or skillet over medium high heat!. Stir-fry ginger and garlic for 30 seconds!. Add the steak and stir-fry for 2 minutes or until evenly browned!. Add the snow peas and stir-fry for an additional 3 minutes!. Add the soy sauce mixture, bring to a boil, stirring constantly!. Lower heat and simmer until the sauce is thick and smooth!. Serve immediately!.
serves4!.
-----Www@FoodAQ@Com
4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8 ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbequed or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat!. Pour in beaten eggs and cook, without stirring, until firmed!. Flip the eggs over and cook for an additional 20 seconds to firm the other side!. Set egg pancake aside to cool, then slice into thin strips!.
Heat the remaining vegetable oil in a wok or large skillet over high heat!. Stir in cabbage and carrot; cook for 2 minutes to wilt!. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes!. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour!.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you!. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper!. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point!. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white!. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out!.
Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C)!.
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes!. Drain on paper towels!.
------
Chinese Cabbage Salad
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown!.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews!.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce!. Pour the dressing over the salad, toss and serve!.
-----
Beef with Snow Peas
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch!. Set aside!.
Heat oil in a wok or skillet over medium high heat!. Stir-fry ginger and garlic for 30 seconds!. Add the steak and stir-fry for 2 minutes or until evenly browned!. Add the snow peas and stir-fry for an additional 3 minutes!. Add the soy sauce mixture, bring to a boil, stirring constantly!. Lower heat and simmer until the sauce is thick and smooth!. Serve immediately!.
serves4!.
-----Www@FoodAQ@Com