Chinese Vegetarian Recipe
“Chop suey” at times may seem dull because it contains just vegetables but try this one of a kind “chop suey” recipe and you’ll feel like you’re dining with the emperors during a festival on a great summer day. This recipe serves up to 4 persons.
This dish doesn’t necessarily need to be boring because all it has are vegetables because this recipe will surely be a super hit with adults and even with your kids because this is really delicious.
1 lb of beans (string); sliced OR
5 ozs of beans (french ones); drained & thawed
1 pc celery stalk; diagonally sliced
1 stalk of broccoli; peels off & diagonally sliced
1 c of cabbage; diced
4 pcs of mushrooms (dried); pre-soak & slice
1 big onion
4 pcs of mushrooms (fresh, big)
8 cuts of water chestnuts (canned/fresh)
1/2 lb of asparagus tips (fresh) OR
5 ozs of asparagus tips (frozen); drain & thaw
1 garlic clove
1 tsp of salt
1/2 tsp of sugar
1/4 tsp of MSG
Black pepper
2.5 tbsps of oil (from peanuts)
1 big tomato; peels off
1/2 lb of bean sprouts (fresh)
Slice your cabbages, celery stalks, string beans, broccoli stalks, mushrooms that were soaked in water just as instructed then put them aside. Then slice up some mushrooms this time the fresh ones, onions, then some water chestnuts, and cut the tips of asparagus in identical straight cuts. Pound your clove of garlic. Combine salt, your MSG (monosodium glutamate), pepper and sugar.
Then heat up your oil; throw in your garlic then cook and stop only when you see your garlic sizzling then remove from heat. Add in your tomatoes then squeeze its content free from their natural juices using your spoon. Next, add in the stalks of broccoli that were sliced, celeries, string beans, cabbagse, onions, mushrooms (dried) then stir fry.
Once done place into your skillet your mushrooms (fresh), the tips of asparagus, water chestnuts while continuing the stir fry process for about two minutes or less. Serve the dish while it’s still hot. Make this chop suey even more sumptuously with some leftover beef, pork, or chicken stirred and slivered just right before the food is being served.
Make sure that you do a quick stir-fry for your vegetables because you want them crispy and not wilted so that your dish will come out a winner. Vegetables need no long cooking time because they’re don’t take long at all. Stir-fry is one of the best ways to cook your vegetables.
Better too if you have a “wok” for cooking because this is the most ideal cooking utensil for the chop suey
Try This Delicious Chinese Stir Fry Chicken Dish
This recipe is one healthy Chinese-style stir-fry technique with some heat because of the ‘chili oil’ ingredient, which comes from red chili peppers. Make sure that you’ll put in just a bit, and perform a test of taste making sure that you’re not making the recipe too spicy or hot especially for the others, since some people have sensitive tasting buds.
You would need ‘bok choy’ for this recipe, it’s a green leafy vegetable commonly used in Chinese cuisine. It’s also commonly referred to as Chinese cabbage. ‘Bok choy’ has high levels of vitamins C, vitamins A and calcium. It tastes pretty good too. You may find these green leafy Chinese vegetables in supermarkets’ veggie section.
In order to create this recipe you will need the following: 1 lb of Chinese cabbage (bok choy) or about seven stalks, some veggie oil, some ‘chili oil’, about 4 chicken breasts filets sliced into halves then cut each to about 1 inch per piece, 1 pack of broccoli (frozen broccoli found in veggie section) stir-fry the meal first then put in some noodles (chow mein).
Arrange the chinese cabbage (bok choy) by sorting them out by their leaves generating from its stems. Then cut leaves approximately about 2 inches per piece then cut stems to about 1/4 inch per slice. Then set them aside.
Using a skillet (large in size) heat it up with approximately 2 tsps of veggie oil & about 1 tsps or less of ‘chili oil’ while the food is being cooked at medium heat until it starts to get hot. Throw in your cubed pieces of chicken then cook, stirring, for about 5 or seven minutes, and then you’ll see that the chicken slowly starts to lose its pink color.
Blend in your Chinese cabbage (bok choy) leaves then cook, while regularly stirring, for approximately 3 or four minutes, just when you see that each leaves slowly starts to wilt. Sprinkle some noodles (chow mein) and immediately serve the dish. Serve 4 persons.
An extra free recipe: ‘ Turkey ‘ Cutlets & Zucchini Stir-Fry
In order to create this kind of dish you will be needing: vinegar (tarragon), dried leaves of basil, 2 pieces of cloved garlic (minced), 1 lbs cutlets of turkey or perhaps fresh breast turkey slices, veggie oil, four cups zucchini that are sliced then some fresh pieces of mushroom – also sliced.
Use a bowl (small), mix 2 tbsps of vinegar (tarragon), 1 tsp of dried leaves of basil, with 2 minced cloves of garlic combined well. Then brush in this combination to all the sides of your turkey. Use a skillet (large) start to heat some 2 tbsps of veggie oil into medium heat.
Then add the cutlets of turkey into it then cook them for about two minutes per side or when turkey starts to lose its color. Remove meat from your skillet then place them on some serving plate. Cover it so to keep its warmth intact.
Heat your skillet using about 1 tbsp of veggie oil when it’s hot. Then mix in some four cups of zucchini that were sliced & about 1.5 cups of freshly sliced mushrooms. Then cook them while stirring regularly, till your zucchinis are done with some tender and crisp look. Then add some pepper and some salt to suit your taste.
Arrange the vegetables onto the plate together with your turkey. Serves 4 persons
Mu Shu Chicken Recipe
Ingredients:
3 tbsps of wood ear mushrooms
20 pcs buds of a tiger lily
3/4 lb chicken breasts; skinned, deboned
For the Marinade:
20 pancakes (Mandarin style); warmed
1 tbsp sesame oil
1 tsp of salt
3 green onions
1 c cabbage (green); shredded
4 large chicken eggs; beaten
1 tbsp of soya sauce
1/2 tsp of sugar
6 tbsps of corn oil
1 tbsp of water
1 tsp of cornstarch
Instructions:
Chicken should be frozen in pcs then thaw them out til half frozen. Shred the meat finely.
To soften buds, soak these in lukewarm water for about half an hour. Remove hard end of each bud. Halve remaining bud part. Wash tree ears then slice into pieces. Throw out the liquid that the mushrooms were soaked in.
Combine all the ingredients listed for marinade then put in chicken pcs. Marinate all the pieces well.
Heat wok in medium flame. Pour in 3 tbsps of oil and throw in eggs. Fry by pushing eggs to and fro in wok. Remove eggs and set aside.
Heat wok again then pour in corn oil Put in chicken then stir-fry. Pour in buds, green onions, cabbage plus tree ears. Add salt and stir-fry continuously until cabbage is limp (3 mins).
Put eggs in then stir. Pour in sesame oil.
Warm the pancakes in your microwave if necessary. Serve these together with your dish.
>> Mu Shu Chicken Recipe
Chinese Fire Pot Recipe
Ingredients:
chives or cilantro
1/4 pound egg noodles (fine); cooked
mustard (Chinese style, hot)
soy sauce
sweet and sour sauce
4 (13 3/4 ounce) cans of chicken stock
1 pound sirloin (boneless)
1 pound chicken breast; deboned
1 pound shrimps (medium size)
1 pound of fish fillet
1 pound of cabbage (Chinese)
1/2 pound mushrooms (cultivated or forest)
lemon juice
3/4 pound of pea pods (Chinese)
2 bunches of scallions
2 bunches of spinach
2 packs of mushrooms (Enoki)
8 ounce can of water chestnuts; drained & chopped
8 ounce can of bamboo shoots; drained & chopped
Instructions:
Place your fish, chicken & beef in your freezer until they are firm when you touch but not that frozen. Cut the beef & the chicken meat into strips that are quarter of an inch thick and around 2-inches in length. Dice cutlets of fish around 3/4 inch.
Remove the shell of the shrimp then devein it. Slice the cabbage to bits small enough to chew. Wash mushrooms then remove stems if needed (for forest mushrooms and enoki). Cut mushrooms into bits and add a dash of lemon juice.
Prepare the pods by trimming the ends then washing them. Cut scallions in half lengthwise. Further slice into lengths of 2-inches each.
Wash spinach; remove thick parts (stems). Put all the ingredients mentioned above in an artistic manner on a big platter or invidual platters. Place hot or fire pot above a heating equipment or unit.
Pour broth in the pot then heat it up. Each individual should dip his/her own choice of ingredients into the boiling broth. Use the different sauces (soy sauce, sweet and sour, hot mustard) for flavoring. Pair with cooked noodles then garnish with cilantro.
>>Chinese Fire Pot Recipe
Chinese Egg Rolls Recipe
Ingredients:
3 c of oil
10 sheets of dough skins
1 egg; beaten
1/4 tsp of sesame oil
1/2 tsp lite soy sauce
ground pepper
1 tsp of sugar
1 tsp of salt
1/3 c of young bamboo culms
10 pcs water chestnuts
1/2 lb of pork/ 1/2 lb of chicken liver;cooked
1/2 pound of shrimp; cooked
2 celery stalks
1 lb of Chinese cabbage
Instructions:
Boil the celery and cabbage until both are tender. Remove excessive water and shred. Drain some more.
Leach the shrimp then cook the pork by baking or frying. Chop both ingredients into tiny pieces. Shred the bamboo culms and water chestnuts.
Then, combine all the ingredients together except the egg. The egg is to be used for sealing the dough skins. Beat the egg.
For cooking part, prepare the oil. Heat it in a wok up to around 375deg. Put in the egg rolls. And when these turn a shade of gold, remove them from the oil then drain.
Note: You can partially cook these and store them in the fridge. Use the same frying technique for the second cooking. This will ensure that egg roll insides will retain their moisture & the outer covering will still crispy.
>> Chinese Egg Rolls Recipe
Chinese Dim Sum Recipe -Shui Mai
Ingredients:
10 leaves of lettuce
1/2 c of parbroiled peas (green)
24 pcs dumpling wrappers (3 inches in diameter)
1 tsp of cornstarch with 1 tsp of water
1 tsp of sherry
1/2 tsp of sesame oil
2 tsps of soya sauce
1/2 of a cabbage; sliced
1 piece of onion; sliced coarsely
1 green onion; sliced
1 tsp of ginger; chopped finely
1 clove of garlic
2 Tbsps of peanut oil
Instructions:
Prepare a small pan in medium high heat. Pour in oil. Stir fry the ginger, garlic and the scallion for around 15 secs.
Next, put onions in. Put the cabbage in after onion pieces then stir fry. Pour soy sauce, sherry, sesame oil and the cornstarch and water mixture. Stir this until thick. Set this aside until cooled enough to serve.
>> Chinese Dim Sum Recipe -Shui Mai
Moo Goo Gai Pan Recipe
Ingredients:
6 green onions; sliced to small pcs.
4 tbsps of soya sauce
Pinch of salt
4 lbs of Chinese cabbage; chopped
8 ozs of mushrooms (fresh); chopped
5 tbsps of corn oil
1 tbsp of cornstarch
2 c of water
4 garlic cloves; chopped finely
a dash of pepper
2 tbsps of sugar
4 pcs chicken breasts; halved, deboned & sliced into bits
Instructions:
Mix salt, garlic, pepper, cornstarch and chicken bits. Heat wok then pour 3 tbsp of oil. Drop the mushrooms, Chinese cabbage and the sugar. Cook this for 2min uncovered then cook another 5min covered. Remove the mixture from the pan.
Heat the rest of the oil in your wok. Stir fry chicken. This should take 2min in high temperature. Pour the soya sauce then mix. Cook coverd for 6min.
Put in vegetables plus the green onions. Fry for around a min. This is best served w/ rice.
>> Moo Goo Gai Pan Recipe