Chinese Recipies

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10 Minute Szechwan Chicken

Ingredients

1 no ingredients

Instructions

• 4 chicken half-breasts;
• -boneless, skinless
• 1 1/2 TB white wine vinegar
• 3 TB cornstarch
• 1 tsp sugar
• 1 TB vegetable oil
• 1/4 c water
• 3 cl garlic
• 6 Green stem onions; cut into -1inch pieces
• 5 TB soy sauce
• 1/8 tsp cayenne

Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving.

Chinese Pepper Steak

Yield: 4 -5 Serving

Ingredients

• 1 lb (to 1-1/2 lb.) round steak
• 2 tb oil
• 1 garlic clove, minced
• 1/2 ts salt
• 1/4 ts pepper
• 1/4 c soy sauce
• 1 ts sugar
• 1 c bean sprouts, fresh or
• 1 . canned, drained
• 1 c canned tomatoes, cut up
• 2 green peppers, seeded and
• 1 . cut into strips
• 1 tb cornstarch
• 2 tb cold water
• 4 green onions, sliced

Instructions

1. Slice steak into narrow strips. In skillet or slow-cooking pot with browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours.
2. Turn control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15-20 minutes or until thickened. Sprinkle with onions. Makes 4 to 5 servings.

Chinese Country Ribs
Yield: 4 Servings

Ingredients

• 1/2 c ketchup
• 2 tb honey
• 2 tb rice or white vinegar
• 2 tb soy sauce
• 1/4 ts five spice powder-optional
• 1 sm onion; finely chopped
• 2 ts minced fresh ginger
• 1 garlic clove; minced
• 1 ts cornstarch; dissolved in
• 1 tb cold water
• 4 lb country ribs
• 1 (cut into individual ribs
• 1 hot cooked rice

Instructions

1. In a 3-1/2 quart slo cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes.
2. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender. 5-6 hours at 200 degrrees (low). Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat.
3. Cook until reduced to about 1 C, 6-8 minutes. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice. Hope your search for extensive information on Chinese recipies ends here. We hope you will enjoy Chinese recipies and tell a friend. At the end, it is your satisfaction with our specialized Chinese recipies that make us truly worthy of your visit.