Tag Archives: chinese

Egg Rolls

Posted by admin in Appetizers, International and tagged with

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Soften bean threads in bowl of warm water. Cut into 1 ½ inch lengths. Brown pork. Combine all ingredients, except eggs. Place wrapper with corner facing you. Put 1 heaping tablespoon of mixture in middle of wrapper. Paint edges with beaten egg. Fold bottom of wrap over mixture, then fold sides into middle. Roll up until closed. Deep fry in hot oil until golden brown. Drain on paper towel. Serve with Oriental hot sauce or sweet and sour sauce.

Chinese Chicken Salad

Posted by admin in International, Salads, Side Dishes and tagged with
  • ½ lb cooked chicken, shredded
  • 4 stalks green onion, chopped
  • 2 T sesame seeds
  • ½ c teriyaki sauce
  • 1 head lettuce, shredded
  • 2 T chopped almonds
  • 2oz Meifun noodles

CHINESE SALAD DRESSING

  • 2 T sugar
  • 1 t salt
  • 1 t Ac’cent
  • 3 T Japanese rice vinegar
  • ½ t pepper
  • ¼ c salad oil
  • 1 T sesame oil

Mix all ingredients of Chinese Salad Dressing and set aside. Soak chicken in teriyaki sauce for 15 minutes and drain. Brown sesame seed. Deep fry Meifun noodles. Toss together and top with Chinese salad dressing.

Shrimp Lo Mein

Posted by admin in International, Main Dishes and tagged with ,

Shrimp Lo Mein (1)

Noodles

  • Salt
  • 8 ounces dried Chinese egg noodles, or 1 pound fresh

Sauce

  • 1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha chili sauce

Lo Mein

  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 small bunch scallions, white and green parts, sliced
  • 1 pound small shrimp, peeled and deveined
  • 1 cup thinly sliced white button mushrooms
  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 1/4 head Napa cabbage, finely shredded
  • 2 tablespoons cornstarch

For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.

For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!

For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!