How do I prepare a chinese dinner?!
How do I prepare a chinese dinner?
Hi all,
I would like to cook a wonderful chinese dinner for my family, w/o any eggs b/c my youngest child is allergic. I would love to prepare fried rice, egg rolls, sesame chicken, beef and broccoli, cheese wontons,m and the sweet red sauce that goes over the sweet and sour chicken. Any recipes would be great!
Answers:
You are talking a major outlay of time and effort here. When you see how complex the two entrees are, I think you'll agree that the menu needs to be simplified a bit.
For one thing, fried rice recipes all contain eggs. You can make it without the eggs, but it won't be the same. Substitute lo mein noodles, and prepare according to the package instructions.
I'd also buy the egg rolls and wontons already made, fry them up at home, and keep them warm in the oven while you fix the rest of the meal. Ditto with the plum sauce for dipping: purchase it already made, warm it in a saucepan, and serve in pretty little individual dishes.
Sesame Chicken
3 whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
Other:
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously.
Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
Beef and Broccoli
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.
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See what I mean? Those two home cooked recipes will get you lots of oohs and ahhs, and they won't even notice that the other dishes weren't prepared by you! :-)
Reservation cheaper faster more then likely better.
order in, then put all the things in your own dishes. Much easier, and you don't have to say a word
I don't know if you have a H-E-B in your area, but thats where i get some packets they have ready to make. They'll have the sweet n sour sauce, fried rice, sesame chicken, beef and broccoli. I'm not too sure about the wontons and the eggrolls. But i have tried the package of Mongolian beef and it is EXCELLENT! I wasn't too sure if we were going to like it but it turned out good, that we were left wanting more. I'm not too sure about the other ones, i havent tried them yet, but i will eventually. They're kinda quick and easy but yet good. I'm not too sure about recipes if your looking to make real "authentic" chinese food, but i'm sure you can find some on the internet, that's where i found my beef lo mein recipe. Hope this helps!
Easy Beef and Broccoli
30 min 10 min prep
1 teaspoon vegetable oil
1 lb boneless beef, cut into thin strips,sirloin or inside round
2 cups broccoli florets
1 medium onion, cut into wedges
1 clove garlic, minced
1 can cream of broccoli soup
1/4 cup water
1 tablespoon soy sauce
1. Heat oil and sautee beef until browned.
2. Add brocolli, onion& garlic and cook 5 minutes, stirring often.
3. Stir in soup, water& soy and bring to a boil.
4. Cover, simmer over low heat 5 minutes.
5. Serve over rice or noodles.
Sesame Chicken...
Bites Of Asia
(Yield: 5 Servings)
Ingredients:
1/2 lb Chicken breasts (skinless, cut into bite size pieces )
2 tsps Soy sauce
2 tsps Vegetable oil
2 tsps Chili paste
1 tbsp Sesame seed
2 Cloves Garlic (minced)
1/4 tsp Salt
1/4 cup of chicken broth or water
Dash of pepper
2 tsps Cornstarch mixed in 1/4 cup of water
Preparation:
1. In a glass bowl, combine chicken pieces soy sauce, salt, a dash of pepper, and mix well. Keep in refrigerator for 1/2 hour.
2. In a wok, heat oil until hot. Add chicken and sauté for about 4 minutes over medium heat, or until golden brown. Add chili paste, some soy sauce if needed, chicken broth and cook for 1 minute. Slowly stir in cornstarch mix and stir until sauce thicken.
3. Remove chicken to plate and sprinkle with sesame seed. Serve.
Egg Roll
INGREDIENTS
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
DIRECTIONS
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Fried rice W/O egg
INGREDIENTS
1/8 teaspoon Chinese five-spice powder
6 ounces boneless pork loin, cut into 1/4 inch cubes
1/2 teaspoon fennel seed, crushed
1 1/2 teaspoons canola oil, divided
2 cups broccoli florets
1 celery rib with leaves, sliced
1/2 cup shredded carrot
1/4 cup chopped green onions
1 1/2 cups cold cooked brown rice
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon pepper
DIRECTIONS
Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm. Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.
Stir-fry the rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.
Sweet and sour chicken
INGREDIENTS
1 (8 ounce) can pineapple chunks, drained
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying
DIRECTIONS
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
cheese wontons
12 ounces (3 to 4 cups) Jalape?o Jack cheesecut into 3/4" cubes
24 square wonton wrappers
3-4 cup vegetable oil
1 package (8 ounces) cream cheese, softened
1/3 cup bottled sweet-sour sauce
Place 1 cube of cheese in middle of wonton wrapper. Fold in half to form a triangle, sealing edges with water. Fold remaining 2 edges together and seal. Repeat with remaining cheese and wrappers.
Heat oil in deep skillet to 375°F.
Fry wontons 6 to 8 at a time until golden brown, about 4 minutes. Drain on paper towel.
For dip, combine cream cheese and sweet-sour sauce in small bowl until smooth. Serve wontons with sauce for dipping.
Hope this helps I think i have covered everthing for you!
The easiest thing may be to just do a take-out from your local Chinese restaurants. After buying all the ingredients esp soy sauce, sesame oil, egg roll skins, wonton skins, sweet and sour sauce and rice, it would have cost at least 2x more - unless you plan to cook Chinese meals regularly and use those sauces and ingredients in the future.
Why not take it easy and spend quality time with the family and order a take-out tonight!
Have a great dinner!