Chicken Chow Mein

In China, chow mein is made with soft noodles. For crispy chow mein noodles,
add more oil than the recipe calls for and cook the noodles longer to dry them out.
You can also follow these basic photo instructions show how to make chow mein
noodles.

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Prep Time: 25 minutes

Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients:

1 pound mung bean sprouts

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:

1 tablespoon oyster sauce

1 teaspoon soy sauce

Salt and pepper, to taste

1 small piece (less than 1 teaspoon) cornstarch

.Sauce:

1/4 cup water or low-sodium chicken broth

of

chicken.
6

1 tablespoon oyster sauce

1 tablespoon soy sauce

Salt and pepper, to taste

1 tablespoon cornstarch

4 tablespoons water

Other:

1/2 pound dry wonton noodles

2 medium ribs celery

1 pound bok choy or broccoli

1/2 pound fresh mushrooms

1 red bell pepper

1/2 red onion

1 green onion (scallion, spring onion)

Vegetable oil for frying and stir-frying, as needed

1/4 cup toasted sesame seeds

Preparation:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time
to drain thoroughly.
Cut the chicken into thin strips. Add the marinade ingredients, adding the
cornstarch last. Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the
4 tablespoons water. Whisk the water or chicken broth with the oyster sauce, soy
sauce, salt, pepper and cornstarch and water mixture and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water
to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch
pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until
no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms
clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds
and chut into chunks. Peel and chop the onion. Dice the green onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil.
When the oil is hot, add the noodles. Fry in batches until golden. Remove the
noodles from the pan.
Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly,
then stir-fry until the redness is gone and the meat is nearly cooked through.
Remove the cooked meat and onion from the pan.
Cook the rest of the vegetables separately, except for the green onion, seasoning
each with a bit of salt while stir-frying if desired. When cooking the bok choy or
broccoli, add 1/4 cup of water and cover while cooking. Remove each of the
vegetables from the pan when finished stir-frying. Add more oil as needed.
Give the sauce a quick restir. Add all the ingredients back into the wok, making a
"well" in the middle if the wok for the sauce. Add the sauce, stirring quickly to
thicken. Mix everything together. Stir in the green onions. Pour the cooked
vegetable and sauce mixture on top of the noodles. Garnish the chow mein with
the toasted sesame seeds. Serve hot.
Nutritional Breakdown based on 4 servings, Calories 434, 54 g Carbohydrates, 14
g Protein, 20 g Total Fat, 2 g Saturated Fat, 10 g Monounsaturated Fat, 5 g
Polyunsaturated Fat, 5 mg Cholesterol, 7 g Fibre, 685 mg Sodium, 900 mg
Potassium.

Beef With Broccoli Stir Fry

The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and
cooking the broccoli in water to make it crisp and tender. For a more authentic
touch, try using Chinese broccoli, which has an appearance and taste similar to
asparagus.
Quick and Easy Beef With Broccoli
Top 10 Chinese Stir fry Recipes
More Chinese Beef Recipes

Prep Time: 30 minutes

Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:

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.

Shrimp Fried Rice

Shrimp fried rice is a great recipe for nights when you're looking for a quick way
to use up leftovers. Feel free to experiment with using fresh mushrooms or other
vegetables in place of the peas, and to double up on the ham if you don't have
frozen shrimp.

Prep Time: 15 minutes

Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:

4 ounces frozen uncooked shrimp, unshelled

Marinade:

1 tablespoon oyster sauce, or to taste

1 tablespoon soy sauce, or to taste

1 teaspoon salt, or to taste

Pepper to taste

1 teaspoon cornstarch mixed with 1 1/2 teaspoons water

Other:

4 ounces cooked ham

1 medium onion

2 green onions

2 eggs (more if desired)

1/2 cup peas

4 cups cold cooked rice

4 to 5 tablespoons oil for stir-frying, or as needed

Preparation:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell
and devein. Chop into small pieces. Add the marinade ingredients and marinate for
15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg
mixture into the wok and cook over medium heat, turning over once. Cook the
other half the same way. Cut the egg into thin strips, and save for later.
Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and
shrimp on high heat for a few moments, remove and set aside. Do the same for the
green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add
a bit of soy and oyster sauce if desired. Add the other ingredients except the egg
and green onion and combine thoroughly. Serve the fried rice with the strips of egg
on top and the green onion as garnish.**
*You can also add a bit of oyster sauce if desired **Alternately, you can mix the
green onion and egg in with the other ingredients.

Crab Rangoon
My version of the popular appetizer. Yields 48 Crab Rangoon.

Ingredients:

8 ounces cream cheese

8 ounces fresh crab meat or canned crab meat, drained and flaked

1 teaspoon red onion, chopped

1/2 teaspoon Lea & Perrins Worcestershire sauce

1/2 teaspoon light soy sauce

freshly ground black pepper, to taste

1 green onion, finely sliced

1 large clove garlic, smashed, peeled, and finely minced

1 package won ton wrappers

1 small bowl water

Oil for deep-frying, as needed

Preparation:
Combine the cream cheese and crab meat. Mix in the remaining six filling
ingredients (up to the wonton wrappers) one at a time.
On a flat surface, lay out a won ton wrapper in front of you so that it forms 2
triangles (not a square). Wet the edges of the won ton.
Add 1 teaspoon of filling to the middle, and spread it out toward the left and right
points of the wrapper so that it forms a log or rectangular shape (otherwise the
wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water
and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to
keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should
be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care
not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes,
turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and
Sour Sauce or Chinese Hot Mustard.

Easy Orange Chicken Stir-fry

Made with chile paste and orange juice, this recipe for Easy Orange Chicken stirfry is great for busy weeknights. (Note: it is not meant to be a recipe for
restaurant-style Orange Chicken. For a more traditional Chinese Orange Chicken
recipe, see Szechuan Orange Chicken with Red Chilies.
Follow the link for more Chinese Chicken Recipes.

Prep Time: 35 minutes

Cook Time: 7 minutes
Total Time: 42 minutes
Ingredients:

4 boneless, skinless chicken breast halves, cut into 1-inch cubes

Marinade:

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon cornstarch

Sauce:

1/3 cup orange juice*

2 tablespoons dark soy sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

1/4 teaspoon chile paste

1 clove garlic, minced

1 slice ginger, minced

Oil for stir-frying, as needed

Preparation:
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the
chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and
ginger.
Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry
until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok,
making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of
orange juice and water to make 1/3 cup.