Chinese recipies....know where i can get some?!
Ive cut out all dairy products from my diet and ive just been told the chinese dont use anything like that when cooking!. I LOVE chinese food big time, its my favorite ever food, but i dont know anything about cooking like the Chinese!. Can anyone point me in the right direction!? (websites please!.)Www@FoodAQ@Com
Answers:
You may view the virtual cooking class of "Lee Kum Kee" - a very famous Chinese sauces manufacturer (in below website) to get some basic Chinese cooking ideas!.
http://home!.lkk!.com/kitchen/kitchen_inde!.!.!.
http://home!.lkk!.com/kitchen/kitchen_virt!.!.!.
http://home!.lkk!.com/kitchen/recipe_list!.!.!.!.
You can find Lee Kum Kee's products in almost every Chinese grocery store or most Asian supermarkets!.Www@FoodAQ@Com
http://home!.lkk!.com/kitchen/kitchen_inde!.!.!.
http://home!.lkk!.com/kitchen/kitchen_virt!.!.!.
http://home!.lkk!.com/kitchen/recipe_list!.!.!.!.
You can find Lee Kum Kee's products in almost every Chinese grocery store or most Asian supermarkets!.Www@FoodAQ@Com
http://search!.foodnetwork!.com/food/recip!.!.!.
You can also just try frying rice, just crack and cook and egg and add some oil and rice!. then u can add some veggies for somthing healthy and deliciousWww@FoodAQ@Com
You can also just try frying rice, just crack and cook and egg and add some oil and rice!. then u can add some veggies for somthing healthy and deliciousWww@FoodAQ@Com
You can try allrecipes!.com!. There are user reviews and most the recipes are very simple!.
They're are also tons of cookbooks with really simple recipes and ingredients!.Www@FoodAQ@Com
They're are also tons of cookbooks with really simple recipes and ingredients!.Www@FoodAQ@Com
you will find that Thai and Japanese also have almost no dairy, so you can look wider!.
Try www!.recipe!.com or Bangkok post for recipesWww@FoodAQ@Com
Try www!.recipe!.com or Bangkok post for recipesWww@FoodAQ@Com
http://www about !.comWww@FoodAQ@Com
Asian Steamed Shrimp
Ingredients
1 tablespoon brown rice wine
2 tablespoons soy sauce
1/2 teaspoon sugar
6 large bok choy or Chinese-cabbage leaves
24 large shrimp, shells left on
1 tablespoon thinly sliced scallion greens
2!. Cooking Directions
In a small bowl, whisk together rice wine, soy sauce, and sugar, and set aside!.
Arrange bok-choy leaves in the two compartments of a bamboo steamer; divide shrimp between the two layers, and cover!. Set steamer over a wok filled with 5 to 6 cups of water; place wok over medium heat, and steam until shrimp are cooked through, 8 to 10 minutes!. Transfer shrimp to a serving plate, pour the sauce over, and garnish with scallion!. Serve immediately!.
Yield: 8 servings
Szechuan Shrimp
Ingredients
1/2 cup canned low-sodium chicken broth or homemade stock
3 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
3 tablespoons sherry
2 red bell peppers, cut into 3/4 inch pieces
1 1/4 cups long-grain rice
1 1/2 pounds medium shrimp, shelled
1/2 teaspoon cornstarch
3 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, white part chopped, green tops sliced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon Asian sesame oil
2!. Cooking Directions
In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry!. Heat a wok or large frying pan over moderately high heat until very hot!. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes!. Remove!.
Bring a medium pot of salted water to a boil!. Stir in the rice and boil until just done, about 10 minutes!. Drain!.
Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch!. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat!. Add the shrimp and stir-fry until just done, 3 to 4 minutes!. Remove the shrimp and add the remaining 1 1/2 tablespoons oil!. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes!. Cook, stirring, until soft, about 3 minutes!.
Increase the heat to high!. Add the broth mixture and boil until thickened, about 2 minutes!. Add the shrimp and sliced scallions and just heat through!. Drizzle the sesame oil over the top!. Serve the shrimp with the rice!.
Yield: 4 servings
Orange-Scented Beef Stir-Fry
Ingredients
1/2 cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 1/2 teaspoons chile-garlic sauce
4 teaspoons canola oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
1 tablespoon minced fresh ginger
1 large onion, slivered
1 small red bell pepper, diced
1 pound broccoli florets
2!. Cooking Directions
Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well!.
Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat!. Add half the beef; stir-fry until browned, about 2 minutes!. Transfer to a plate!. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate!.
Add the remaining 2 teaspoons oil to the wok!. Add ginger and stir-fry until fragrant, 10 to 20 seconds!. Add onion; stir-fry for 30 seconds!. Add bell pepper and broccoli; stir-fry for 30 seconds!. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes!. Push the vegetables to the sides!. Stir the sauce mixture and add it to the wok!. Cook, stirring, until the sauce becomes thick and translucent!. Stir the vegetables into the sauce and return the beef to the wok; toss to coat!. Serve immediately!.
Yield: 4 servings
Or go to http://chinesefood!.about!.com/Www@FoodAQ@Com
Ingredients
1 tablespoon brown rice wine
2 tablespoons soy sauce
1/2 teaspoon sugar
6 large bok choy or Chinese-cabbage leaves
24 large shrimp, shells left on
1 tablespoon thinly sliced scallion greens
2!. Cooking Directions
In a small bowl, whisk together rice wine, soy sauce, and sugar, and set aside!.
Arrange bok-choy leaves in the two compartments of a bamboo steamer; divide shrimp between the two layers, and cover!. Set steamer over a wok filled with 5 to 6 cups of water; place wok over medium heat, and steam until shrimp are cooked through, 8 to 10 minutes!. Transfer shrimp to a serving plate, pour the sauce over, and garnish with scallion!. Serve immediately!.
Yield: 8 servings
Szechuan Shrimp
Ingredients
1/2 cup canned low-sodium chicken broth or homemade stock
3 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1/4 teaspoon salt
3 tablespoons sherry
2 red bell peppers, cut into 3/4 inch pieces
1 1/4 cups long-grain rice
1 1/2 pounds medium shrimp, shelled
1/2 teaspoon cornstarch
3 tablespoons cooking oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 scallions, white part chopped, green tops sliced
1/2 teaspoon dried red pepper flakes
1/2 teaspoon Asian sesame oil
2!. Cooking Directions
In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry!. Heat a wok or large frying pan over moderately high heat until very hot!. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes!. Remove!.
Bring a medium pot of salted water to a boil!. Stir in the rice and boil until just done, about 10 minutes!. Drain!.
Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch!. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat!. Add the shrimp and stir-fry until just done, 3 to 4 minutes!. Remove the shrimp and add the remaining 1 1/2 tablespoons oil!. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes!. Cook, stirring, until soft, about 3 minutes!.
Increase the heat to high!. Add the broth mixture and boil until thickened, about 2 minutes!. Add the shrimp and sliced scallions and just heat through!. Drizzle the sesame oil over the top!. Serve the shrimp with the rice!.
Yield: 4 servings
Orange-Scented Beef Stir-Fry
Ingredients
1/2 cup reduced-sodium chicken broth, divided
1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
2 tablespoons orange marmalade
1 tablespoon oyster-flavored sauce
1 tablespoon rice vinegar
1 1/2 teaspoons chile-garlic sauce
4 teaspoons canola oil, divided
12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
1 tablespoon minced fresh ginger
1 large onion, slivered
1 small red bell pepper, diced
1 pound broccoli florets
2!. Cooking Directions
Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well!.
Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat!. Add half the beef; stir-fry until browned, about 2 minutes!. Transfer to a plate!. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate!.
Add the remaining 2 teaspoons oil to the wok!. Add ginger and stir-fry until fragrant, 10 to 20 seconds!. Add onion; stir-fry for 30 seconds!. Add bell pepper and broccoli; stir-fry for 30 seconds!. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes!. Push the vegetables to the sides!. Stir the sauce mixture and add it to the wok!. Cook, stirring, until the sauce becomes thick and translucent!. Stir the vegetables into the sauce and return the beef to the wok; toss to coat!. Serve immediately!.
Yield: 4 servings
Or go to http://chinesefood!.about!.com/Www@FoodAQ@Com