There is much more to Chinese food than fried rice and noodles. The variety in the food is immense and so is the health content. Enlisted below are some very interesting recipes.
Mixed Vegetable Soup
- Carrots, 2 (peeled and shredded)
- Tomatoes, 2 (sliced)
- White Cabbage, 4 oz. (finely shredded)
- Small Turnip, 1 (peeled and shredded)
- Bamboo Shoots, 3 oz. (grated)
- Noodles, 3 oz.
- Scallions, 2 (chopped)
- Chinese Pickles, 3 oz. (sliced)
- Pea Sprouts, 3 oz.
- Soy Sauce, 2 tbsp.
- Water, 250 ml.
- Salt, 3 tsp.
- MSG (Monosodium Glutamate), ½ tbsp.
- Pepper, to taste
- Mix all the vegetables and add 1 tsp. of salt. Shallow fry the vegetables for a few minutes.
- Add water and stir in the noodles. Simmer the entire content for 30 minutes.
- Add scallions, Chinese pickles, and pea sprouts in a pan and fry for a couple of minutes.
- Add the contents of the pan to the soup and simmer it for 10 minutes.
- Serve hot.
Chinese Potato Salad
- Medium-sized Potatoes, 6
- Bacon, 4 Slices (well cooked)
- Bok Choy, ¾ cup
- Diced Red Pepper, 1
- Chopped Green Onion, ½ cup
- Cilantro, ¼ cup
- Mayonnaise, 1 cup
- Sugar, 1 tsp.
- Soy Sauce, 1 tbsp.
- Sesame Oil, 2 tsp.
- Hot Mustard Powder, ¼ tsp.
- Salt, to taste
- Boil the potatoes until they are well cooked and firm.
- Cut the potatoes into cubes that are suitable for the salad.
- Mix the Mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt to make the sauce. Some of the ingredients can be varied to suit your taste.
- Put in all the solid ingredients into a large bowl and add the sauce. Mix well and refrigerate for sometime.
- Serve it chilled.
- Chicken Breast Halves, 1 lb. (boneless and skinless)
- Egg White, 1
- Green Onions, 4
- Ginger Root, 1 tsp. (minced)
- Garlic Cloves, 6 (minced)
- Vegetable Oil, 2 tbsp.
- Soy Sauce, 2 tbsp.
- Dry White Wine, 3 tbsp.
- Chili Paste, 1 tsp. (crushed)
- Cornstarch, 2 tbsp.
- Rice Vinegar, 2 tsp.
- Sugar, 2 tsp.
- Hot Cooked Rice, as accompaniment
- Sesame Oil, 1 tbsp.
- Place the chicken breasts in the freezer for 2 hours, until they become firm. Do not freeze them. Slice them crosswise into thin shreds.
- In a small bowl, beat the egg white lightly. Add 1 tbsp. cornstarch and wine. Constantly stir the mixture till the cornstarch dissolves completely. Add chicken to the mixture and mix the pieces well to ensure that all of them get coated evenly.
- To make the sauce, add chili paste, sugar, rice vinegar, soy sauce, cornstarch, and wine. Add a little water (about 1 tbsp.) and mix the contents well.
- Slice the onions diagonally into very thin slices and mix with ginger root and garlic.
- Heat the wok or a pan and add oil. Stir fry the chicken till it gets cooked. Remove it with a slotted spoon.
- Now add the onion, ginger, and garlic mixture to the pan. Stir fry for a few minutes, till you are able to smell the fragrance of garlic and ginger. Take the mixture off the heat before the garlic turns brown in color.
- Return the chicken back in the pan and add the sauce (as prepared earlier). Cook the mixture, stirring it constantly until it combines thoroughly.
- Turn off the heat and splash in the sesame oil.
- Serve this dish with steamed rice.