fDiet.com
Free Recipes
Main Meal Recipes
Soup Recipes
Drink Recipes
Meat Recipes
Dessert Recipes
Pasta Recipes
Fish & Seafood Recipes
Cake Recipes
Pies And Pastry Recipes
Vegetable Recipes
Salad Recipes
Appetizer Recipes
 
Filipino Delicacies
Chinese Foods
Japanese Foods
Western Favorites

Chinese Foods Recipes

Mongolian Beef
Ingredients:

1 lb sirloin or flank steak Marinade: 1 egg white Pinch of salt 1 teaspoon sesame oil 1 tablespoon cornstarch Vegetables: 4 green onions, sliced on the diagonal into 1-inch pieces 1 8-ounce can baby corn 1 garlic clove, minced Sauce: 3 TB hoisin sauce 2 TB water 1 TB dark soy sauce 2 tsp rice vinegar 1/4 tsp chile paste, or to taste Other: 1 tsp sugar 1 cup oil for frying beef 2 TB oil for stir-frying

Procedures:

Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels. Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-frybriefly, and add the baby corn. Add the green onions. Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken. Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot.

Note:


Mongolian Hot Pot with Bean Curd
Ingredients:

6 cups lamb or chicken stock 1 tablespoon dark soy sauce 1 slice ginger 2 green onions 3 lb boneless lamb 1 - 2 cakes bean curd 1 lb green vegetable, such as Chinese cabbage, bok choy, or spinach 3 1/2 ounces bean thread (vermicelli) noodles

Procedures:

Cut the lamb into paper thin rectangular slices. Slice the bean curd. Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve. Lay the lamb, chopped vegetables, and side dishes on separate platters on the table.Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food. Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot). Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop. To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired. Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.

Note:


Mock Fish Eggplants
Ingredients:

1 pound eggplant (about 1 American or 3 Asian eggplants) 1/4 pound ground pork Marinade: 1 teaspoon soy sauce Pepper, to taste Pinch of cornstarch Other: 2 cloves garlic 1 tablespoon finely chopped ginger 1 green onion, cleaned 4 tablespoons oil for stir-frying, or as needed 1 tablespoon hot bean sauce 2 teaspoons black rice vinegar 1 teaspoon soy sauce 1 teaspoon granulated sugar

Procedures:

If using American eggplant, desalt if desired by placing in a colander and sprinkling with salt, and letting sit for 30 minutes. Marinate the ground pork in the soy sauce, pepper and cornstarch for 15 minutes. Cut the eggplant into pieces approximately 1 inch long and 1/2-inch thick (do not peel). Finely chop the garlic and ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until softened (about 5 minutes). Remove from the wok. Add 2 tablespoons oil to the wok. When the oil is hot, add the bean sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry until aromatic. Add the ground pork. Stir fry until the pork changes color and is nearly cooked through. Add the eggplant back into the pan. Sprinkle the black rice vinegar and soy sauce over. Stir in the sugar and the green onion. Mix thoroughly and serve.

Note:



Page(s)  1  2  3  4   5 6  7  8  9  10  11