Chinese Cooking And Recipes

[mtblujeans]

Family Fun had an easy, good-looking veggie egg roll recipe in their last magazine. I couldn't find it on the web site but I did find a chicken one at the site.

Chicken Egg Rolls

8 oz. mushrooms, washed and coarsely chopped
1 Chinese cabbage
2 carrots, shredded
5 boned chicken breasts, cut in 1-inch cubes
1 medium onion, chopped
2 tbsp. vegetable oil
2 tsp. garlic powder
1/2 tsp. pepper
1/4 cup soy sauce
1/4 cup white wine or cooking sherry
2 tbsp. cornstarch
3 tbsp. water
8 oz. water chestnuts, sliced
1 pkg. egg roll wraps


Step 1
Microwave all veggies, except water chestnuts and onion, in a large bowl for 4 minutes on High. Stir and cook 2 minutes longer on High.

Step 2
In a wok, stir-fry chicken and onion in 2 tablespoons oil. Add all the seasonings.

Step 3
When bubbly, add 2 tablespoons cornstarch mixed in 3 tablespoons water. Cook until thick. Add vegetables and water chestnuts. Cool completely.

Step 4
Divide mixture between wraps. Wrap and deep-fry. Serve hot with your favorite dishes and sweet-and-sour sauce or hot mustard.

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I'll have to type up the veggie one from the magazine!

I don't have any experience cooking Chinese food but I love to eat it!! Anyone have easy Chinese recipes to post/share?

 

[beavismom]

Cashew Chicken

1 egg white
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons soy sauce
1 pound boneless, skinless chicken breast, cubed
1 teaspoon sugar
1/4 cup chicken broth
1 tablespoon dry sherry or chicken broth
1/2 cup unsalted cashews
3 tablespoons peanut or sesame oil
1/3 cup sliced green onion
1/4 teaspoon crushed red pepper flakes


1. Mix together egg white, the 1 tablespoon cornstarch and 1 tablespoon soy sauce in small bowl. Add chicken; stir to coat all pieces. Let stand 15 minutes.
2. Stir together sugar, chicken broth, sherry, the remaining 1 teaspoon cornstarch, and the remaining tablespoon soy sauce in small bowl until smooth.
3. Sauté cashews in 1 tablespoon oil in large skillet or wok over medium heat until lightly browned. Remove and reserve.
4. Drain chicken mixture in strainer. Heat remaining 2 tablespoons oil in skillet. Add chicken; stir fry over medium-high heat until brown, stirring constantly. Add green onion and red pepper; stir fry 30 seconds longer.
5. Stir chicken broth mixture again; add to skillet along with cashews. Cook until mixture is bubbly and thickened. Serve with steamed rice.

*I use strong chicken bouillion instead of broth and I don't use the sherry. I also double up the sauce ingredients (step 2) so that we have plenty. If you can't find unsalted cashews (I usually find them at CVS) you can use lightly salted and then just knock off as much salt as you can.