Chinese Recipes - Recipes from China

Stir Fried Beef Recipe

for 4 servings :


3/4 lb Round Steak 
1/4 c Olive Oil 
2 Cloves Garlic, pressed 
1 Jalapeno, sliced 
1 Red Bell Pepper, Sliced 
2 Carrots, Julienned 
1/2 Head Cauliflower, florets 
1 Potato, julienned 
1/2 lb Mushrooms, sliced 
Coriander 
Parsley 
12 Flour Tortillas

Cut the steaks into 1/3 inch strips. Heat oil and garlic in wok or 
wide frying pan until aromatic. Add the beef strips. Saute until 
browned. Remove and keep warm. Add peppers, carrot, cauliflower and 
potato. Saute until tender crisp (about 5 minutes). Add the mushrooms 
and return the meat to the pan. Cook 2 minutes longer or until the 
meat is heated through. Wrap the tortillas in foil and warm over 
medium heat in a separate frying pan until warmed through. Spoon stir 
fried meat and vegetables onto the tortillas, roll up and serve.

Kung Pao Beef Recipe

for 6 servings :

Beef:
1 1/2 pounds flank steak sliced diagonally into bite size pieces 
1/2 teaspoon salt 
1 egg white 
1 tablespoon cornstarch 
4 tablespoons peanut oil divided 
1/2 cup peanuts skinless, roasted 
10 whole red chili peppers dried 
2 green onions cut in 1/2" pieces 
2 cloves garlic minced 
1/2 cup waterchestnuts diced 

Sauce:
1 teaspoon chili paste with garlic 
2 tablespoons soy sauce 
1 tablespoon sherry 
1 teaspoon rice vinegar 
1 teaspoon sugar 
1/4 cup chicken broth 
1 teaspoon cornstarch 
1 teaspoon sesame oil
	
Combine beef, salt, egg white, and cornstarch. Mix well by hand and 
set aside. In a small bowl, blend all sauce ingredients. Set aside. 
Add two tablespoons oil to heated wok and stir fry beef till it loses 
its pink color. Remove to serving bowl. Add two more tablespoons oil 
to same wok. Toss peanuts and chili peppers in the wok and stir fry 
until peppers turn dark red. Remove from wok and add to beef. Lower 
heat. If necessary, add more oil. Stir fry green onions and garlic 
for several seconds. (Do not let garlic burn.) Return beef, peanuts 
and peppers to wok and stir fry a few seconds to combine. Add water 
chestnuts and combined sauce ingredients and stir fry till heated 
through and thickened.

Chinese Spicy Chicken (Le Tze Gee)

1/2 Oil 
2 Chicken breasts 
1 tablespoon Sherry 
1 tablespoon Light soy sauce 
1 tablespoon Corn starch 
1 can Bamboo shoots dice 
2 tablespoon Hoison sauce 
1/2 teaspoon Red pepper crushed 
1 tablespoon Scallion chop 
1 teaspoon Ginger; fresh grate 


Bone chicken and cube it. Mix sherry, soy sauce and corn starch. 
Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add 
chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken.
Add bamboo shoots, hoison sauce, scallion, ginger and crushed red 
peppers. Stir well, then add chicken and serve.

Chinese Barbecue Sauce - 1

3/4 cup catsup 
1/2 cup brown sugar 
3 tablespoons soy sauce 
1 tablespoon ground ginger 
1 tablespoon liquid smoke 
clove garlic minced 


Combine all ingredients and heat until sugar is dissolved and bubbly.

Chinese Barbecue Sauce - 2

3/4 cup catsup 
3 tablespoons soy sauce 
1 tablespoon liquid smoke 
1/2 cup brown sugar 
1 tablespoon ground ginger 
clove garlic minced 


Combine all ingredients and heat until sugar is dissolved and bubbly.

Chinese Green Beans

Preparation Time: 4 minutes
Baking Time: 8 minutes
Serving Size: 1/2 cup
Serves: 6


1 16-oz. package frozen green beans
1 packet chicken broth granules
1 bunch scallion (6-7)
2 large cloves of garlic
1/2 tsp. ground ginger
1 tsp. Soy sauce, low sodium
1 tsp. SPLENDA® Granular
1 tbsp. creamy peanut butter
1/8 tsp. sesame oil


In a 2-quart microwave-safe casserole dish, combine green beans and broth 
granules. Cover and microwave on high for 4 minutes.
Meanwhile, slice white bulbs of scallions into rings and mince garlic.
In small bowl, combine ginger, soy sauce and SPLENDA® Granular. Add scallion 
rings and garlic. Set aside.
Remove green beans from microwave and uncover. Pour sauce over beans and 
stir. Cover and microwave on high for 4 minutes.
Stir in peanut butter and sesame oil until sauce coats the beans and serve 
immediately.



Nutrients Per Serving

Serving Size 4 oz (98 g)

Calories 50

Carbohydrates 8 g

Protein 2 g

Dietary Fiber 2 g

Total Fat 2 g

Saturated Fat 1 g

Cholesterol 0 mg

Sodium 190 mg

Chinese Hot and Spicy Chicken Recipe

4 tablespoon Oil 
1 Scallion 
2 Hot peppers or more 
1 tablespoon Shredded ginger 
1 tablespoon Sherry 
2 tablespoon Light soy sauce 
2 pound Fryer 
1/2 cup Chicken broth 
1 tablespoon Light soy sauce 
2 tablespoon Wine vinegar 
1 tablespoon Sugar 
1/2 teaspoon Salt 
1 teaspoon Anise pepper or 2 
1 tablespoon Cornstarch 


Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, 
sherry, soy sauce mixture. Cut scallion and hot peppers diagonally 
into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth, 
soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add 
scallion, and stir fry several times. Add ginger, sherry, soy mixture 
and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes 
more. Add chicken broth mixture, mix well. Cook over low heat until 
chicken pieces are tender. Add cornstarch to thicken. Serve.

CROCKPOT CHINESE PEPPER STEAK Recipe

4-6 servings 

1-1 1/2 lbs boneless beef round steak 
1 clove garlic minced 
1/2 tsp. salt 
1/4 tsp. pepper 
1/4 cup soy sauce 
1 Tbls. hoisin sauce 
1 tsp. sugar 
1 tomato, seeded, peeled & diced 
2 red or green bell peppers, cut into strips 
3 Tbls. cornstarch 
3 Tbls. water 
1 cup fresh bean sprouts 
4 green onions, finely chopped 
Cooked Rice 

Trim fat from steak; slice into thin strips. Combine steak, garlic, 
salt, pepper, soy sauce, hoisin sauce and sugar in slow cooker. Cover 
and cook on LOW about 4 hours. Turn control to HIGH. Add tomato and 
bell peppers. Dissolve cornstarch with water in a small bowl and stir 
into steak mixture. Cover and cook on HIGH 15-20 minutes or until 
thickened. Stir in bean sprouts, sprinkle with onions. Serve with 
rice. 

CROCKPOT CHINESE STYLE COUNTRY RIBS Recipe

(6 servings) 

1/4 c Soy sauce
1 Clove garlic, crushed
1/4 c Orange marmalade 
4 lb Country style spareribs
2 tb Catsup 

Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides 
of the ribs. Place in a crockpot. Pour remaining sauce over all. 

Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings. 

Chinese Plum Sauce

Makes about 1 1/4 cups

Ingredients:
1 12-ounce jar plum preserves
2 tablespoons vinegar
1 tablespoon brown sugar
1 tablespoon minced onion
1 teaspoon minced ginger
1 teaspoon minced red chile or crushed red pepper
1 clove garlic, minced

Directions:
Combine all ingredients in a saucepan. Bring to a boil, stirring 
constantly, then simmer a few minutes to blend flavors.
Let cool, then chill. Tastes best if refrigerated, covered, overnight 
to allow seasonings to mellow. Will keep refrigerated for several 
days. 

*Use the plum sauce within a few days, as it 
doesn't keep as well as the store-bought brands.

Chinese Peanut Sauce II

Here's a peanut sauce recipe that can be used for dipping or for
tossingcooked noodles in.

Combine in a blender till smooth:

6 tbsp peanut butter
1/4 c water
3 tbsp light soy sauce
6 tbsp dark soy sauce
6 tbsp tahini
1/2 c dark sesame oil
2 tbsp sherry
4 tbsp rice wine vinegar
1/4 cup honey
4 cloves garlic large
2 heaped tsp minced ginger
1/2 c hot water
1 or 2 tbsp hot pepper oil [lime juice if you wish]

Chopped cilantro, red onions slices,green onions, and cucumbers for 
garmish

Thin the ground mixture with hot water to whipping cream consistency
before use.

Spicy Peanut Sauce

A spicy peanut sauce for chicken, tempeh, or tofu

INGREDIENTS (Serves 3 or 4)
1 Tbsp garlic powder
1 Tbsp onion powder
2 cups water
1 Tbsp oil
1/4 cup onion, diced
2 Tbsp chili pepper, ground. [see notes]
5 Tbsp peanut butter
1 Tbsp soy sauce

Choose One:

8 oz soy and rice tempeh, cut into 1/4-inch cubes
2-3 boneless chicken breasts, cut into 1/4-inch cubes
1 lb tofu cut into 1/4-inch cubes.

PROCEDURE
(1) Combine the garlic powder, onion powder, water,
and (tempeh/chicken/tofu) in a saucepan, and bring
to a boil. Cover and simmer for 5 minutes.
Remove the (tempeh/chicken/tofu). Drain and save
the cooking liquid.

(2) Heat the oil in the saucepan and saut'e the onion
and chili until soft.

(3) Mix in the cooking liquid, peanut butter, and soy
sauce. Bring to a boil.

(4) Add the (tempeh/chicken/tofu) and mix until coated
with sauce.

(5) Serve over hot noodles or rice.

NOTES
This recipe, if made as suggested, can be very spicy. We
normally cut the amount of chili powder by half, although
that is personal preference. Experiment with it.

Chinese Braised Chicken with Vegetables

What you need:

2 lbs. chicken breasts 
2+1/2 cups of chicken broth 
1+1/2 oz. of sesame oil 
1+1/2 tsp. of soy sauce 
3 Tbsps.. of coarse brown sugar 
1/2 doz. green onions sliced in 1" piece 
1 Tbsp.. ground dry ginger root 
3 large carrots, cut julienne or oriental style 
10 oz. of mushrooms, white,black or shittake will work, just fresh 
ones 

What you do:

Cut chicken meat into strips narrow and long, no chunks. In a wok or 
saucepan heat the sesame oil until it will scorch the chicken meat. 
Drop in the strips of meat and stir fast for 15 seconds or until the 
meat is lightly scorched. Take the meat out quickly and set aside in 
a covered dish. 
To the remainder of the sesame oil, add the chicken stock, soy sauce, 
brown sugar, ginger root, and half of the green onions. Bring mixture 
to a boil, then drop in the chicken. Let it boil for approximately 
two minutes, then turn down the heat and let simmer until the sauce 
thickens lightly. More chicken stock or brown sugar may be added to 
lighten or thicken the sauce. 
When the meat is tender and the sauce is reaching its desired 
thickness take the meat from the sauce and place the carrots, 
mushrooms and remaining green onions in and heat the vegetables to 
desired tenderness. Some steaming of the carrots prior to adding them 
to the sauce will ensure tenderness. 
Arrange the chicken meat on a bed of rice and cover with vegetables 
and sauce. Extra green onions may be chopped finely and sprinkled on 
top if desired. 
Also any or all oriental vegetables work well substituted into or 
added to this dish. Entrees should be egg rolls or fried dumplings 
with a dipping sauce sauce of your choosing, yet remember this is a 
semi-sweet dish already and sweet and sour, duck or plum sauce may 
ruin the sweetness of the main dish. Other options for the dipping 
sauce could be black bean, Chinese hot mustard, or soy sauce.

This recipe yields 4 to 5 servings 

Crunchy Chinese Chicken Nuggets

1 lb. chicken breasts cut in 1" nuggets
1/2 cup soy sauce
garlic salt to taste
1/2 c. cornstarch
1/2 c. all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/3 c. milk
1/3 c. water 

Combine chicken cubes, soy sauce and garlic salt in med. sized bowl 
and mix until meat is coated. Refrigerate 1 hour. Combine remaining 
ingredients and dip chicken pieces until well coated and deep fry 
until nuggets are
golden brown and place on paper towels to absorb grease. Serve with 
sweet and sour sauce to dip in. 

Chinese Chicken Rice

Ingredients :
1 cup long grain white rice
2 cups water
1 tbs. chicken bouillon powder
1 tbs. cooking oil
1 boneless, skinless chicken breast half, diced
2 cups chopped vegetables (bok choy, green/red pepper, bean sprouts, 
pea pods or other)
1/2 cup water
1 cup boiling water
2 tsp. chicken bouillon powder
5 large egg, fork-beaten 

Instructions :
1) Cook rice in first amount of water and bouillon powder in saucepan 
for about 15 minutes until rice is tender and liquid is absorbed. 

2) Heat cooking oil in frying pan. Add chicken and vegetables. Stir-
fry for 2-3 minutes. 

3) Add second amount of water. Cover. Cook for 8-10 minutes until 
vegetables are tender and water is evaporated. 

4) Add cooked rice, boiling water and second amount of bouillon 
powder. Heat and stir. 

5) Add egg. Stir as eggs cook. Makes 6 cups 

Chinese Five-Spice Grilled Chicken Recipe

1/4 cup dry sherry
1 tablespoon Asian sesame oil 
1 teaspoon Chinese five-spice powder
1/4 teaspoon ground red pepper (cayenne)
1 cut-up (8 pieces) chicken (about 3 1/2 pounds), skin removed from 
all but wings if you like 
1/3 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame seeds


1. In large bowl, stir sherry, sesame oil, five-spice powder, and 
ground red pepper. 
2. Add chicken to spice mixture and toss until evenly coated. Cover 
bowl and let stand 15 minutes at room temperature, turning chicken 
occasionally. 

3. Prepare charcoal fire or preheat gas grill for covered direct 
grilling over medium heat. 

4. Place chicken on hot grill rack. Cover grill and cook chicken 20 
to 25 minutes or until juices run clear when thickest part of chicken 
is pierced with tip of knife, turning pieces over once and removing 
pieces to platter as they are done. 

5. In small bowl, mix hoisin sauce and soy sauce. Brush hoisin-sauce 
mixture all over chicken and return to grill. Cook 4 to 5 minutes 
longer or until glazed, turning once. Place chicken on same platter; 
sprinkle with sesame seeds

Chinese Barbecue Sauce - Char Sui

1/2 cup sherry 
4 each cloves garlic 
6 tablespoons soy sauce 
2 teaspoons plum sauce 
2 tablespoons black bean paste 
6 tablespoons hoisin sauce 
2 teaspoons salt 
1 1/2 teaspoons chinese 5-spice 
1/2 cup sugar 


Mix together well. Heat in double boiler - add cornstarch for 
thickening.

Chinese Chicken Salad

1/2 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1/2 teaspoon ground ginger
4 large pieces carry-out fried chicken, chilled, coarsely
chopped (about 3 cups)
1 cup chinese pea pods, sliced lengthwise
1/2 cup shredded carrot
1/4 cup chopped green onions
1 tablespoon sesame seeds, toasted
3 cups shredded lettuce

Mix salad dressing, soy sauce and ginger until well blended.
Add chicken, pea pods, carrots, onions and sesame seeds.
Mix well. Refrigerate. Serve on lettuce covered platter.

Makes 4 servings

You may substitute 3 cups chopped cooked chicken for 
fried chicken.

Spicy Chinese Pizza

A versatile pizza that serves as an appetizer or a main course.

Prep: 15 min Cook: 5 min Bake: 20 min 

1 tablespoon chili or vegetable oil 
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 
1 teaspoon finely chopped gingerroot 
1 can (8 ounces) no-salt-added tomato sauce 
1 tablespoon chili puree with garlic 
1 teaspoon soy sauce 
1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 
inches in diameter) 
1 can (8 ounces) sliced water chestnuts, drained 
2 ounces small snow (Chinese) pea pods (1/2 cup) 
1/3 cup sliced red onion 
2 cups shredded mozzarella cheese (8 ounces) 
1 tablespoon chopped fresh cilantro 


1. Heat oven to 375ºF. Heat wok or 10-inch skillet over high heat. 
Add oil; rotate wok to coat side. Add chicken and gingerroot; 
stir-fry 2 to 3 minutes or until chicken is no longer pink in 
center. Reduce heat to medium. Stir in tomato sauce, chili puree 
and soy sauce. 

2. Spoon chicken mixture onto pizza crust to within 1/2 inch of 
edge. Top with water chestnuts, pea pods and onion. Sprinkle 
with cheese. 

3. Bake 15 to 20 minutes or until pizza is hot and cheese is 
melted. Sprinkle with cilantro.

Makes 8 servings

Nutritional Info Per 1 Serving: Calories 285 (Calories from Fat 100); 
Fat 11g (Saturated 5g); Cholesterol 40mg; Sodium 450mg; Potassium 
340mg; 
Carbohydrate 27g (Dietary Fiber 1g); Protein 20g 

Diet Exchanges: 1 1/2 Starch; 2 Lean Meat; 1 Vegetable; 1 Fat

Chinese Zodiac Cashew Pork

1/2 pound boneless lean pork
3 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
1 teaspoon sugar, divided
1 clove garlic, minced
1/2 teaspoon fennel seed, crushed
2 tablespoons vegetable oil, divided
1 small onion, chunked
1 bunch green onions, cut into 2-inch lengths, separating whites 
from tops
2 medium carrots, thinly sliced
1/3 cup roasted unsalted cashews
Hot cooked rice


Cut pork across grain into thin slices; coat with mixture of 
1 Tbsp. each soy sauce and cornstarch, 1/2 teaspoon sugar and 
garlic. Let stand 15 minutes. 

Blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon
sugar, fennel and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot 
wok or large skillet over high heat. Add pork and stir-fry 2 minutes;
remove. Heat remaining 1 Tbsp. oil in same pan. Add onion and whites 
of green onions; stir-fry 1 minute. Add carrots; stir-fry 3 minutes.
Add green onion tops; stir-fry 1 minute. Add pork and soy sauce
mixture. Cook, stirring, until sauce boils and thickens. Sprinkle 
with cashews; serve over rice.

Makes 4 servings

Asian Sausage Wraps with Chinese Catsup



1 pound bulk hot pork sausage
4 (10-inch) flour tortillas
1/3 cup prepared hoisin sauce
1 tablespoon hot Chinese mustard
1 tablespoon grated fresh ginger root
1 clove garlic, minced
1 cup hot cooked white rice
1/4 cup pine nuts, lightly toasted
2 tablespoons finely diced green onions
2 cups shredded lettuce

Remove sausage from package; crumble into large skillet and cook,
stirring to break up over medium heat until lightly browned. Drain
well on paper towels. Heat tortillas as directed on package.
To make Chinese catsup: in a small saucepan, blend together hoisin
sauce, mustard, ginger root and garlic; place over medium heat,
stirring just until hot and well-blended. Spread over warmed
tortillas.

Toss together cooked and crumbled sausage, rice and pine nuts,
divide equally among the four tortillas. Sprinkle with green onions
and lettuce. Fold sides over filling, then fold bottom up over
filling and continue rolling to enclose.

Makes 4 servings.

Note: This also can be served as an appetizer using Rice Paper
Wrappers available in Asian grocery stores. When using the wraps,
recipe makes sufficient filling for 12 to 15 appetizer size wraps.

Beef Casserole Chinese Style

1 lb ground beef
1 pkg frozen peas (thawed)
2 cups celery, finely sliced
1 can mushroom soup
2 Tbsp table cream
1-1/2 tsp salt
1/2 tsp pepper
1 small onion, chopped
1 (3 oz) can chow mein noodles
Cook meat until brown
Place in a 1-1/2 qt casserole
Put peas over meat, then cover with celery
Mix together the soup, cream, salt, pepper and onion
Pour over celery
Sprinkle noodles over the top of casserole
Bake 350° for 30 minutes, till hot & bubbly
Serves 4