Onelite Free Recipes Blog

Why make normal rice when you can make a some great Chinese fried rice with this recipe.

Ingredients

1/4 cup light soy sauce 3 tablespoons rice wine or dry sherry 1/2 teaspoon salt 6 tablespoons peanut oil 2 eggs ?? lightly beaten 1 carrot ?? in 1/2″ cubes 1 red bell pepper ?? in 1/2″ cubes 1/2 cup frozen peas 4 cups cold cooked rice

Method

Combine the first three ingredients for the sauce in a small bowl.

Mix to blend well and set aside.

Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist.

Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside. Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute.

Drain and rinse in cold water. Drain again and reserve. Place a wok over medium?high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic.

Stir briefly.

Add the carrots, celery, red pepper, and peas. Stir?fry 1 minute. Stir in the rice and stir?fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently.

Serve hot.

Here is a easy Chinese soup recipe that you can make for any occasion.

Ingredients

6 ounces pork, roughly chopped 8 medium shrimp, shelled and ground 1 teaspoon light brown sugar 1 tablespoon Chinese wine or dry sherry 2 tablespoon light soy sauce 1 teaspoon finely chopped scallion 1 teaspoon finely chopped fresh ginger 24 wonton wrappers 3 cups chicken stock finely chopped scallions, to garnish.

Method

1. In a bowl, mix the chopped pork and ground shrimp with the sugar, rice wine or sherry, 1 T of the soy sauce, the scallions and chopped ginger. Blend well and set aside for 25?30 minutes for the flavors to blend.

2. Place 1 t of the filling in the center of each wonton wrapper.

3. Wet the edges of each wonton with a little water and press them together with your fingers to seal, then fold each wonton over.

4. To cook, bring the stock to a rolling boil in a wok, add the wontons and cook for 4?5 minutes. Add the remaining soy sauce and scallions, transfer to individual soup bowls and serve.

If you enjoy soup this is a great Chinese soup recipe for anytime.

Ingredients

1 3?1/2 pound stewing chicken 2 slices fresh ginger root, about 1/2 inch thick 2 green onions, quartered

Method

Place the chicken in a stew pot and cover with water. Add the ginger and green onions. Bring the water to a boil and skim surface of scum and foam. Cover pot, reduce heat, and simmer chicken for about 2 hours. Strain broth.

Use chicken in other recipes too.

Ingredients

1 cup all?purpose flour 1 3/4 cups water 1/2 teaspoon salt 1/4 teaspoon baking powder 3 whole chicken breasts 1 piece fresh ginger root (2×1 inches) 8 green onions 1 can (15 ounces) mangoes 3 cups vegetable oil 3 tablespoons white vinegar 3 tablespoons dry sherry 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons corn?starch 2 teaspoons instant chicken bouillon granules 1 teaspoon sesame oil

Method

1. Combine flour, 1 cup of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.

2. Cut skinless and boneless chicken into 1/4 inch wide strips. Mix them into flour mixture.

3. Cut ginger into wafer?thin slices. Cut onions into 1/2 inch pieces. Drain mangoes and cut into 1/2 inch wide strips.

4. Heat vegetable oil in wok over high heat until it reaches 375F. Add chicken one strip at a time. Cook until golden, about 3 to 5 minutes.

5. Leave about 1 tablespoon oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir?fry until ginger is light brown.

6. Combine remaining 3/4 cup water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.

7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes.

Serve immediately.

Ingredients

2 pints chicken stock 8 oz can creamed sweetcorn 1/2 teaspoon salt pinch of MSG 2 tbpns cornflour mix with 4 tbspns of cold water 2 spring onions, finely chopped 2 egg whites 2 tbpns milk 2 oz chopped ham

Method

1. Put the stock in a pan and bring to a boil. Add the creamed corn, salt, MSG, and the cornflour blended with the water. Stir until the soup thickens and comes back to the boil. Sprinkle on the spring onions, then turn off the heat.

2. Beat egg whites and milk. Pour into the soup in a thin stream. While wisking constantly.

3. Sprinkle chopped ham over soup. Serve.

Ingredients

12 ounces noodles 8 ounces skinless, boneless chicken breasts 3 tablespoons soy sauce 1 tablespoon rice wine or dry sherry 1 tablespoon dark sesame oil 4 tablespoons vegetable oil 2 garlic cloves, finely chopped 2 ounces snow peas, ends removed 4 ounces bean sprouts 2 ounces ham, finely shredded 4 scallions, finely chopped saIt and freshly ground black pepper

Method

1. Cook the noodles in a saucepan of boiling water until tender. Drain, rinse under cold water, and drain well.

2. Slice the chicken into fine, 2?inch shreds. Place in a bowl. Add 2 teaspoons of the soy sauce, the rice wine or sherry and sesame oil.

3. Heat half the vegetable oil in a wok or large frying pan over a high heat. When the oil starts smoking, add the chicken mixture. Stir?fry for about 2 minutes, then transfer the chicken to a plate, and keep it hot.

4. Wipe the wok clean, and heat the remaining oil. Stir in the garlic, snow peas, bean sprouts and ham, stir? fry for another minute or so, and add the noodles.

5. Continue to stir?fry until the noodles are heated through. Add the remaining soy sauce to taste, and season with salt and pepper. Return the chicken and any juices to the noodle mixture, add the scallions, and give the mixture a final stir. Serve at once.

Ingredients

5?6 medium potatoes (about 2 1/2 pounds) 4 slices bacon, well?cooked and crumbled 3/4 cup chopped bok choy 1 red pepper, diced 1/2 cup chopped green onion 1/4 cup chopped cilantro

Sauce

1 1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce 1?2 tsp sesame oil 1/8?1/4 tsp hot mustard powder 1/8 tsp salt

Method

Boil the potatoes until cooked but still firm. Cut into potato salad?sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste (the more the better, up to a point…). Put all solid ingredients together in a large bowl, then add the sauce. Mix and serve.

Ingredients

1 lb. Chinese?style noodles (or any spaghetti/fettuccini?type pasta) 2 Tbsp. dark sesame oil

Dressing

6 Tbsp. peanut butter 1/4 cup water 3 Tbsp. light soy sauce 6 Tbsp. dark soy sauce 6 Tbsp. tahini (sesame paste) 1/2 cup dark sesame oil 2 Tbsp. sherry 4 tsp. rice wine vinegar 1/4 cup honey 4 medium cloves garlic, minced 2 tsp. minced fresh ginger 2?3 Tbsp. hot pepper oil (or amount to your own liking) 1/2 cup hot water

Homemade Hot Pepper Oil

1/4 cup hot red pepper flakes 1 cup oil

Method

Combine hot red pepper flakes and oil in a saucepan over medium heat. Bring to boil, and turn off heat immediately. Let cool. Strain in small glass container that can be sealed. Refrigerate.

GARNISH: (all are optional, depending on your taste) 1 carrot, peeled 1/2 firm medium cucumber, peeled, seeded, and julienned 1/2 cup roasted peanuts, coarsely chopped 2 green onions, thinly sliced

1. Cook noodles in a large pot of boiling water over medium heat. Cook until barely tender and still firm.

2. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don’t stick together.

3. FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth.

4. Thin with hot water to consistency of whipping cream.

5. For garnish, peel flesh of carrot in short shavings about 4″ long.

6. Place in ice water for 30 minutes to curl.

7. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve cold or at room temperature.