Chinese Recipes
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Chinese Recipes
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A New Opportunity Page 1 of 23
Chinese Recipes
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Chinese Recipes
Table of Contents
Legal Notice Eggplant with Hot Garlic Sauce
Mu Shu Vegetables Peking Raviolis with Eggplant
Szechuan Stir Fry Sweet & Sour Stir Fry Cabbage
Spinach Ravioli Szechuan Eggplant
Birthday Noodles Congee
Congee with Vegetables Hunan Chow Mein
Spinach-Filled Won Tons Steamed Vegetable Buns
Stir-Fried Broccoli and Chinese Mushrooms Mandarin Noodles
Shui Mai
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Chinese Recipes
Eggplant with Hot Garlic Sauce
Ingredients
4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese groceries will
have them)
1 t chopped fresh ginger
1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure it has no
added oil-most don't)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion
Directions
Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some
water in a non-stick pan/wok, until soft. When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar,
soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until
garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t
water.
Serve over white/brown rice.
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Chinese Recipes
Mu Shu Vegetables
Ingredients
1 package mu shu pancakes (check these for fat content first)
a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes and then cut
into thin strips
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
4 oz can mushrooms, drained (or equivalent fresh, sauteed in water)
3-4 green onions, cut into 2 inch pieces
Soy sauce or tamari to taste
Hoisin sauce
Directions
Thaw pancakes.
In a large wok or skillet, saute the garlic and onions for three minutes in a little water or
vegetable broth. Add the cabbage, carrot and mushrooms and saute until cabbage just wilts.
Add the green onions, soy sauce (about 1-2 tbsp is good) and about 1 tbsp of hosin sauce.
Heat through.
Place one pancake in the microwave for 10 seconds (helps to make them more pliable).
Remove and spread with a tbsp of hosin sauce, and then about 1/2 cup of the mu shu
mixture. Fold the bottom of the pancake up about 1/4 of the way, then fold the two sides in. I
sort of roll them, actually, so it is easier to eat.
You could also add some julienne strips of tofu or any other vegetables you like (i.e., bean
sprouts, celery, water chestnuts, bamboo shoots, etc.).
This was even better the second day (don't put them in the pancakes until right before you
want to eat them, however).
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Chinese Recipes
Peking Raviolis with Eggplant
Ingredients
1 package egg roll wrappers or ravioli wrappers.
1.5 lbs eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 c scallions chopped coarsely
1/2 tsp mustard
1 tsp paprika ( the hotter the better)
1 tsp ginger
Directions
Slice eggplant in half lengthwise and cut off stems. Place face down on a cookie sheet. Use
non-stick spray if the sheet is not already non stick.
Bake for about 1 hour. The eggplant should give to the touch. Take the eggplant out of the
oven and allow to cool. While they are cooling mix the rest of the ingredients in a bowl to
make a marinade.
When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop Out the
insides into the marinade. Let sit for at least 15 minutes.
Pour the eggplant and marinade into a food processor to puree for about 30 seconds. The
result should look totally inedible. :-)
Fill a large stock pan with about 1.5 inches of water and set on the stove to boil.
If you are using wonton wrappers or ravioli wrappers you can skip this step. Take out two egg
roll wrappers and cut in even quarters.
Place out about 8 wrapper pieces on a flat clean surface like a cutting board. Spoon about 1/2
teaspoon of the eggplant puree into the middle of each wrapper. Dip your fingers into a bowl
of water and run along two opposite edges of a wrapper or along all four edges. Take one
corner and fold it over to the opposite corner forming a triangle. Carefully press the wet
edges together to form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat
the process with the other seven wrappers.
If you put too much filling in a wrapper, it will ooze out the edge. Just make sure you press
firmly on that edge to force the filling out all the way. You want the wrapper edges touching
each other so they will form a seal.
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Chinese Recipes
If you have a ravioli press, as sold at Chinese supply stores, follow the directions given with
the press.
After filling eight raviolis, turn them over on the drying rack and repeat the process with eight
more.
At this point, your water should be at a rolling boil and you can carefully add the raviolis. First
stir the water in a circular motion with a slotted spoon. Place one ravioli on the spoon and
carefully lower it into the water. Continue stirring until the ravioli starts to float. Add another
ravioli. Don't add so many raviolis that they crowd each other in the pan. They should not
touch each other while cooking or they might cook together.
The raviolis are cooked when they float easily and are somewhat transparent. The eggplant
mixture will spread in the wrapper a bit but should not seep out if they were sealed well.
As they reach the floating stage, carefully lift the raviolis out of the water with the slotted
spoon and move them back to the drying rack.
When the raviolis are dry again use a toothpick to connect the two opposite corners and
place on a tray of lettuce or ornamental cabbage to serve.
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Chinese Recipes
Szechuan Stir Fry
Ingredients
1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Directions
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow
peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes. Add
broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for 2
minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add
all vegetables; heat through. Serve over hot rice.
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Chinese Recipes
Sweet & Sour Stir Fry Cabbage With Noodles
Ingredients
Chinese noodles
3 tablespoons white wine or rice vinegar
1 teaspoon cornstarch
2 tablespoons sugar (can eliminate)
1/2 teaspoon Cheyenne pepper or to taste
1 teaspoon broth
1/4 cup onion, chopped
1 pound napa cabbage and/or green cabbage, cut in 2" squares
1 cup water
Directions
Combine vinegar, cornstarch, sugar and Cheyenne paper Stir fry onion in broth. Add cabbage
and vinegar mixture to onion. Stir fry for 2-3 minutes, adding water as necessary. Boil
noodles (only takes 3 minutes) Either stir noodles into cabbage or serve cabbage over the
noodles.
4 servings of 1/2 cup cabbage and 1 cup noodles
Recipe reheats well. Hope you enjoy.
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Chinese Recipes
Szechuan Eggplant
Ingredients
1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water
Directions
Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into wedges (i.e., think of
how pizza is cut). Saute in some water or broth in a non stick pan, turning to cook the
wedges evenly. Cook for about 3-5 minutes per side, or until the slices are done to your
liking. Add the scallions. Mix the sauces and water and pour into the pan. Stir to coat. Serve
over plain rice with lots of water (the sauce I used was HOT!).
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Chinese Recipes
Birthday Noodles
Serving Size : 6
Preparation Time :0:15
Ingredients
1/2 pound fresh spinach
1/2 pound Chinese noodles
1 tablespoon sesame oil
1 cup vegetable stock
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1/2 teaspoon cornstarch dissolved in 1 tsp cold water
1/2 teaspoon salt
6 eggs
2 tablespoons chives -- chopped
Directions
Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the
spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely;
reserve.
Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3
minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in
a small saucepan and bring to a boil. Keep warm until ready to serve.
Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and
slip them into the water. Reduce heat to simmer and poach for 2 minutes.
While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the
spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with
chives, and serve immediately.
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Chinese Recipes
Congee
Serving Size : 6
Preparation Time :1:45
Ingredients
1 cup short-grain rice
8 cups cold water
Directions
Combine the rice and water in a large saucepan with a tight-fitting lid. Bring to a boil, cover,
and reduce heat to simmer. Cook for 1 1/2 hours. Serve hot.
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Chinese Recipes
Congee with Vegetables
Serving Size : 6
Preparation Time :0:30
Ingredients
1 recipe Congee (above)
1/2 pound spinach
1 egg
1 tablespoon ginger -- finely shredded
1 scallion -- thinly sliced
1 medium tomato -- coarsely chopped
salt and pepper -- to taste
Directions
Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough
stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger,
scallion, spinach, and tomato.
Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes.
Season to taste with salt and pepper. Serve immediately.
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Chinese Recipes
Hunan Chow Mein
Serving Size : 6
Preparation Time :0:30
Ingredients
1 medium onion -- chopped
3 cloves garlic -- minced
1 tablespoon peanut oil
2 tablespoons soy sauce
1 teaspoon dried mustard
2 stalks celery -- sliced diagonally
2 cups baby bok choy -- chopped
1 red bell pepper -- chopped
8 ounces waterchestnuts -- sliced
1 cup vegetable stock
1 cup mushrooms -- sliced
4 cups white rice -- cooked
Directions
In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until
they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts,
vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are
crisp-tender, about 5 minutes. Serve over rice.
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Chinese Recipes
Spinach-Filled Won Tons
Serving Size :
60 Preparation Time :0:45
Ingredients
10 ounces fresh spinach
1 tablespoon peanut oil
1 garlic cloves -- minced
1/4 cup onion -- minced
10 water chestnuts, minced -- rinsed drained
1 pound won-ton wrappers (about 60)
salt & pepper -- to taste
Directions
Wash the spinach thoroughly and trim any tough stems. Drain, then dry with paper towels or
a salad spinner. Coarsely chop and set aside.
Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the
garlic and onion. Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until
the spinach is dry, about 3 minutes. Transfer the vegetables to a bowl and season with salt
and pepper.
When the filling has cooled slightly, form the won tons. Dip you fingers in warm water and
moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the
wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with
water; press to seal. Cover and set aside the finished won tons while shaping the remainder.
Cook the won tons following the directions in the recipe - either in boiling water or soup stock
until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown,
about 3 minutes on each side.
NOTES : Makes 60 won tons. Won tons may be frozen after being shaped. Place on cookie
sheet with sides not touching in the freezer. When completely frozen place in plastic air tight
bag.
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Chinese Recipes
Steamed Vegetable Buns
Serving Size : 6
Preparation Time :3:00
Ingredients
4 cups flour
1 tablespoon sugar
1 package yeast
1/2 cup hot milk (120 - 130 degrees)
3/4 cup hot water (120 - 130 degrees)
4 cloves garlic -- minced
2 tablespoons ginger -- minced
1 cup onions -- finely chopped
1 carrot -- minced
3 cups cabbage -- finely chopped
1 zucchini -- finely chopped
2 cups mushrooms -- finely chopped
1 1/2 cups bean sprouts -- chopped
3 tablespoons peanut oil
3 tablespoons dry wine
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 tablespoons chili paste
1 tablespoon cornstarch
2 tablespoons water
24 pieces wax paper or aluminum foil (3"x3")
Directions
Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine milk and
water. Using a thermometer to verify temperature between 120 and 130 degrees. Add milk
mixture to flour and stir until flour clumps. Turn dough onto lightly floured surface and knead
for 10 minutes or until dough is smooth and elastic. Let rest for 15 minutes. Knead lightly for
1 minutes. Place dough in lightly greased large bowl to rise till doubled about 30-45 minutes.
FILLING: Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl.
Combine cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry
garlic, ginger, and onions for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts.
Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir
till bubbly. Briefly stir cornstarch and water; add to vegetables, stirring quickly while mixture
thickens. Cook 1 minute and remove from heat to cool.
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Chinese Recipes
BUNS: When dough is doubled, punch down. Turn onto lightly floured surface and knead for
5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder. Split each
cylinder into 6 pieces. Flatten and stretch pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon
of filling in the center. Take up sides and pinch together in the middle. Place on wax paper
with pinched side down on steamer rack. Place filled steamer rack and remaining filled buns
in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20 minutes.
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Chinese Recipes
Stir-Fried Broccoli and Chinese Mushrooms
Serving Size : 4
Preparation Time :0:30
Ingredients
6 dried Chinese mushrooms
1 bunch fresh broccoli
1/2 cup mushroom soaking liquid
2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon honey
3 tablespoons peanut oil
1 tablespoon cornstarch
Directions
Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain and reserve 1/2
cup of the soaking liquid for the sauce. Trim and discard the mushroom stems, and cut the
caps in half. Set aside.
Rinse the broccoli and cut the tops into florets. Peel the stems and diagonally cut them in
1/2-inch slices. Mix the ingredients for the sauce in a small bowl, stirring to dissolve the
sugar. Place a wok over medium-high heat. When it is almost smoking, add the peanut oil.
When the oil begins to smoke, add the broccoli and the mushrooms. Stir-fry 2 minutes, then
pour in the sauce and bring to a boil. Cook 1 minute. While the vegetables are cooking,
dissolve the cornstarch in 2 tablespoons of cold water. Pour into the wok and stir constantly
until the sauce thickens, about 30 seconds. Serve immediately.
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Chinese Recipes
Mandarin Noodles
Serving Size : 6
Preparation Time :0:30
Ingredients
4 dried Chinese mushrooms
1/2 pound fresh Chinese noodles
1/4 cup peanut oil
1 tablespoon hoisin sauce
1 tablespoon bean sauce
2 tablespoons rice wine or dry sherry
3 tablespoons light soy sauce
1 teaspoon sugar or honey
1/2 cup reserved mushroom soaking liquid
1 teaspoon chili paste
1 tablespoon cornstarch
1/2 red bell pepper -- in 1/2 inch cubes
1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes -- rinsed and drained
2 cups bean sprouts
1 scallion -- thinly sliced
Directions
Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are
soaking, bring 4 quarts of water to a boil and cook the noodles for 3 minutes. Drain and toss
with 1 tablespoon of peanut oil; set aside.
Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trim
and discard the mushroom stems; coarsely chop the caps and set aside. Combine the
ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside.
Dissolve the cornstarch in 2 tablespoons of cold water; set aside.
Place the wok over medium-high heat. When it begins to smoke, add the remaining 3
tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean
sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until
the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the
wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until
heated through, about 2 minutes. Transfer to a serving platter and sprinkle with the sliced
scallion. Serve immediately.
NOTES : Because of the chili paste in the sauce, this is a rather hot dish. If you prefer less
spicy food, cut down on the chili paste or leave it out entirely...the noodles are still delicious
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Chinese Recipes
without it.
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Chinese Recipes
Shui Mai
Serving Size : 24
Preparation Time :0:40
Ingredients
2 tablespoons peanut oil
1 garlic cloves
1 teaspoon ginger -- minced
1 scallion -- chopped
1 onion -- coarsely chopped
1/2 small cabbage -- coarsely chopped
2 teaspoons thin soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup parboiled or frozen green peas
10 lettuce leaves
Directions
Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic,
ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes.
Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the
sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.
ce a dumpling wrapper on the work surface. With your fingers, completely moisten the
surface of the wrapper with water. Place 1 tablespoon of filling in the center. Pull up the sides
of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly
tap the dumpling on the work surface to flatten the bottom.
Gently squeeze the center of the dumpling to make a slight indentation and force the filling to
bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling
for a garnish. Cover the dumplings as they are finished and fill the remaining wrappers.
Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof place and
arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately
with Spicy Soy Dipping Sauce.
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Chinese Recipes
Spinach Ravioli
Serving Size : 6
Preparation Time :0:45
Ingredients
1 cup tomatoes -- peeled, seeded,diced
1 small onion -- oven roasted
1 cup mushrooms -- minced
2 teaspoons garlic -- minced
1/2 pound spinach leaves -- blanched, chopped
1/4 cup nonfat cottage cheese
3/4 cup tofu -- mashed
2 tablespoons fresh basil -- minced
freshly ground black pepper
salt -- to taste
48 eggless pot sticker skins
Directions
In a large saucepan, combine the tomatoes, onion, mushrooms and garlic. Cook over medium
heat until the liquid from the mushrooms completely evaporates and the mixture is somewhat
dry. Be careful not to burn it. Set aside to cool.
In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil.
Season to taste with pepper and salt.
On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten
the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin.
Cover with a second potsticker skin and press the edges together with the tines of a fork to
seal.
Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the potsticker skin
is al dente. Serve hot.
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Chinese Recipes
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Publication Date: 11-27-2010

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