Recipes for Chinese
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1 Pound whole mackerel fish, cleaned
- 1 Cup chopped celery
- 1/4 Cup scallions, with tops cut into 1-inch pieces
- 1 tsp Fresh ginger, finely minced
- 1 tbsp Peanut oil
- 1 tbsp Dry sherry
- 1 large garlic clove, minced
- 2 tbsp Soy sauce
- 1/8 tsp Sugar
- Combine celery, scallions, garlic, soy sauce, oil, sherry, ginger and sugar in a bowl and set aside.
- Gently make three or four small diagonal slices along both the sides of the fish, with a sharp knife.
- Place the fish in a shallow baking dish.
- Spoon the vegetable mixture, prepared before, over the fish.
- Place 4 inverted custard cups in a large wok.
- Set the baking dish on top of the cups.
- Add very hot water to the wok, about 1 inch deep.
- Cover the wok and bring the water to a boil, over high heat.
- Reduce the heat and steam the fish for 25 minutes.
- Chinese Style Steamed Fish is ready.
1 tablespoon extra virgin olive oil
- 4 large boneless skinless chicken breasts
- black pepper
- 1/4 cup marsala (could sub white wine or chicken stock)
- 2 (10 3/4 ounce) cans Healthy Request cream of mushroom soup
- 3/4 cup fat free sour cream
- 1 1/2 cups water
- instant rice, see below
- 3 cups broccoli florets
- 1/2 cup shredded 2% cheddar cheese
- Heat the oil in a large skillet over Med-high heat.
- Add in the chicken breast & brown on both sides (approx 5-6 mins/side).
- Lightly sprinkle the chicken on each side with the paprika & pepper while browning.
- Remove chicken from the pan & add the marsala to deglaze the pan.
- Stir for a couple seconds to release the brown bits into the sauce.
- Add the soup & sour cream. Stir together.
- Add the rice, water & broccoli florets & return chicken to pan.
- Bring to a boil, then simmer until the chicken is cooked through.
- Be sure to stir the rice so it doesnt stick.
- Sprinkle the cheese over the skillet & cover until melted.
- Serve & Enjoy!
4 Strips egg noodles
- 2 Cups chicken
- 6 Spring onions
- 1/2 Cup chopped onion
- 2 Garlic clove
- 1 tbsp Dark soy sauce
- 2-3 tbsp Vinegar
- 1 Cup chopped Beans
- 1 Cup oil
- Salt to taste
- Boil the chicken and cut into small pieces.
- Keep noodles in hot water for 5-7 minutes and drain it.
- Now cook it in salted water.
- Leave it for drying.
- Heat the oil and fry onions, chicken and beans.
- Add noodles to it.
- Stir fry it for few minutes.
- Now add soy sauce, salt and vinegar and stir fry it for 5 minutes.
- Chicken Chow Mein is ready.
- 1 pkg turkey/chicken breast
- 2 tsp olive oil
- 1 medium onion
- 1 stalk celery
- 2 cup sliced mushrooms
- 1 pkg Chinese pea pods
- 3/4 cup chicken broth
- 1 tbsp soy sauce
- 1/4 tsp ground ginger
- 1 tbsp cornstarch
- 1/3 cup toasted almonds
- salt to taste
- pepper to taste
- Cut meat into 1 inch cubes.
- Salt and pepper to taste.
- Heat oil in wok or skillet over medium heat until hot.
- Add turkey/chicken and stir fry until no longer pink.
- Add onion and celery.
- Stir fry 1 minute.
- Add pea pods.
- Stir fry 1 minute longer.
- Mix broth, cornstarch and soy sauce and ginger.
- Stir into meat mixture.
- Heat to boiling, stir constantly, 1 minute top off with almonds. Serve with rice.
- Tofu (200g)
- Ginger (3 slices)
- Chopped garlic (1 tablespoon)
- Green onion (1 stalk)
- Red bell pepper (½ unit)
- Dry chili pepper (3 units)
- Corn starch (2 tablespoons)
- Olive oil (3 tablespoons)
- Rice wine (1 tablespoon)
- Sugar (1 tablespoon)
- Soya sauce (2 tablespoons)
- White pepper (¼ teaspoon)
- White vinegar (1½ tablespoons)
- Water (¼ cup)
- Cornstarch (½ teaspoon)
- Wash, drain and cut green onion into 4 cm sections.
- Wash, drain and cut red bell pepper into 1-cm strips.
- Chop dried chili peppers into small pieces.
- Cut tofu into 5x3x2 cm pieces and cover them with a thin layer of cornstarch.
- Slightly fry tofu in oil until golden.
- Mix sauce ingredients together and set aside.
- Pre-heat 1 tablespoon of oil in a wok over high temperature, stir fry chopped dried chili peppers, garlic, ginger and green onion until sizzling.
- Change to low temperature, put in red bell pepper, quickly remix sauce and add it in.
- Add in tofu, cook until tofu is tasty and sauce is thick.
- Boneless sirloin beef 200g
- Broccoli 1 lb
- Chopped garlic 3 teaspooh
- Olive oil 2 tablespoons
- Salt 1teaspoon
- Soya sauce 1 tablespoon
- Olive oil 1 teaspoon
- White pepper ¼ teaspoon
- Oyster sauce 1 tablespoon
- Soya sauce 2 teaspoons
- Cornstarch 1 teaspoon
- Water ¼ cup
- Cut beef across grain into slices
- Marinate beef with marinating ingredients and leave it for 30 minutes
- Wash broccoli and drain away the water.
- Cut broccoli into flowerets, peel stems and cut into ¼ inch slices.
- Mix sauce ingredients together and set aside.
- Preheat 1 tablespoon of olive oil in a wok over high temperature.
- Stir-fry 1½ teaspoons of garlic until golden and put in broccoli.
- Add in 1 teaspoon of salt.
- Stir fry until broccoli is ready, remove and set aside.
- Again heat 1 tablespoon of olive oil in a wok over high temperature and stir-fry 1½ teaspoons of garlic until golden and put in beef.
- When beef is almost ready, add in sauce.
- Stir-fry until cooked and pour beef and sauce on the broccoli.
1/2 pound Shrimp, shelled and de-veined
- 1 tablespoon minced Celery
- 1 tablespoon minced Green Onion
- 1 Egg White
- 1/2 teaspoon Sesame Oil
- 1/2 teaspoon Salt
- 2 teaspoons Cornstarch, divided
- 24 round Wonton Wrappers
- 2 tablespoons Water
- 1 pound Dry Chinese Noodles
- 1 quart Chicken Stock
- 4 tablespoons minced Green Onion
- Add shrimp, celery, 1-tablespoon green onion, egg white, sesame oil, salt and 1-teaspoon cornstarch to food processor.
- Pulse to combine into chunky paste. Remove to bowl, and stir to combine.
- In small bowl, combine remaining 1-teaspoon cornstarch with 2 tablespoons water to form a paste.
- Lay 6-8 wonton wrappers on flat surface.
- One at a time, brush some cornstarch paste around the top and right edge of the wonton wrapper.
- Place a scant teaspoon of shrimp mixture in the center of each wrapper.
- Fold the wrapper in half, from right to left and seal the edges.
- Fold one tip in to center, fold second tip into center, resembling folded arms. Place on plate.
- Repeat with remaining wontons.
- Fill large saucepan 2/3’s with water. Bring to a boil over high heat.
- Add Chinese noodles and boil 8 to 10 minutes.
- Drain noodles in colander.
- Divide Chinese noodles between soup bowls.
- Add chicken stock to a simmer over medium low heat.
- Fill anoth pot with water and fill bring to a boil over high heat.
- Drop wontons into boiling water.
- When the wontons rise to the surface, cook one minute longer.
- Remove wontons with slotted spoon, transfer to soup bowls.
- Pour hot chicken broth over wontons and noodles.
- Garnish with sliced green onion.
- 6 Tbs tahini
- 2 Tbs sherry
- 1/4 cup water
- 1/4 cup honey
- 1/2 cup hot water
- 6 Tbs peanut butter
- 2 Tbs hot pepper oil
- 3 Tbs light soy sauce
- 6 Tbs dark soy sauce
- 4 tsp rice wine vinegar
- 1/2 cup dark sesame oil
- 2 tsp minced fresh ginger
- 4 medium cloves garlic, minced
- 1 carrot peeled
- 2 green onions thinly sliced
- 1/2 cup roasted peanuts coarsely chopped
- 1/2 firm medium cucumber peeled, seeded, and julienned
- In a large pot of boiling water over medium heat cook noodles.
- Cook until barely tender and still firm.
- Drain immediately and rinse with cold water until cold.
- Drain well and toss noodles with 2 tablespoons dark sesame oil so they don’t stick together.
- For the dressing for the Chinese Noodles combine all ingredients except hot water in a blender and blend until smooth.
- Thin with hot water to consistency of whipping cream.
- To garnish the Chinese Noodles peel flesh of carrot in short shavings about 4″ long and place in ice water for 30 minutes to curl.
- Just before serving toss the Chinese Noodles with sauce.
- Garnish the Chinese Noodles with carrot curls cucumber, peanuts and green onion.
- Serve the Chinese Noodles at room temperature.
- Enjoy your freshly made Chinese Noodles!
1 tablespoon Vegetable Oil
- 1 Onion, chopped
- 3 cloves Garlic, crushed
- 1 (4 ounce) can diced Jalapeno Ppeppers
- 1 (4 ounce) can chopped Green Chile Peppers
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon ground Cayenne Pepper
- 2 (14.5 ounces) cans Chicken Broth
- 3 cups chopped cooked Boneless, Skinless, Chicken Breast
- 3 (15 ounces) cans White Beans
- 1 cup shredded Monterey Jack Cheese
- In a large saucepan, heat vegetable oil over medium heat.
- Saute onion until soft and translucent.
- Stir in the crushed garlic, green chile peppers, jalapeno peppers, ground cumin, dried oregano and cayenne pepper.
- Saute another 3 minutes.
- Stir in the chicken broth, chopped chicken and white beans.
- Simmer 15 minutes.
- Remove saucepan from stovetop.
- Stir in the Monterrey Jack cheese.
- Serve hot.
1/2 tsp salt
- 2 Tbs sugar
- 1/2 cup tahini
- 2 tsp sesame oil
- 2 tsp wine vinegar
- 1 Tbs chopped chives
- 1/2 cup chicken broth
- 1/2 lb Chinese noodles
- 1 tsp freshly grated ginger
- 1/2 cup fresh bean sprouts
- 1/2 tsp freshly minced garlic
- 1/2 tsp freshly ground pepper
- 1/4 cup finely minced cucumber
- Cook noodles until soft then rinse in cold water drain well and toss with sesame oil.
- In another bowl mix tahini, chicken broth, sugar, salt, pepper, ginger, garlic, and vinegar using a wire whisk.
- Add noodles once cooled and bean sprouts to above mixture and blend well.
- Taste and adjust seasoning if desired. Place noodles in glass bowl and cover with plastic wrap and refrigerate for two hours.
- Remove from refrigerator and divide onto small plates top with cucumber and chives.
- Makes four small servings of Sesame Noodles.
- Enjoy your freshly made Sesame Noodles!