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Chinese cuisine

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Crab Rangoon Recipe

INGREDIENTS: 4 ounces cream cheese, at room temperature 3 ounces canned crabmeat, drained and picked over for shell fragments or 3 sticks imitation crab meat, finely diced 2 scallions, green parts only, thinly sliced 1 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon Worcestershire sauce ¼ teaspoon salt ½ package wonton wrappers (about 24) 2 to 3 quarts peanut or canola oil, for frying Click link below for recipe

Contributed by Karen Webb

Homemade Chinese Orange Chicken Recipe

Ingredients 1 1/2 lbs boneless skinless, chicken breast halves, diced into 1 - 1 1/2-inch pieces 1 cup low-sodium chicken broth 1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges) 1/2 cup freshly squeezed orange juice 1/3 cup white vinegar 1/4 cup soy sauce 2/3 cup granulated sugar 1/4 tsp dried ginger 2 Tbsp grated yellow onion (be sure to get some of the juices when measuring) 2 cloves garlic, finely minced 1 tsp Sriracha hot sauce (optional) Freshly ground black or white pepper, to taste 1 1/4 cups + 2 Tbsp cornstarch 2 Tbsp cold water 2 large eggs vegetable or peanut oil, for frying chopped green onions and sesame seeds, for garnish (optional) Click link below for recipe.

Contributed by Karen Webb

General Tso’s Chicken Recipe

Ingredients 1/2 cup hoisin sauce 1/4 cup rice vinegar 3 Tbsp low-sodium soy sauce 3 Tbsp packed light-brown sugar 2 Tbsp cornstarch 1 1/2 cups low-sodium chicken broth 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces 1 Tbsp vegetable oil 2 green onions, sliced, greens and whites divided 4 cloves garlic, minced 2 Tbsp finely grated fresh ginger 1/2 tsp red pepper flakes, or to taste Coating 3 egg whites 1 1/2 cups cornstarch 1/2 cup all-purpose flour 1/2 tsp baking soda Salt and white or black pepper, as desired 4 cups vegetable oil, for frying Click link below for recipe.

Contributed by Karen Webb

Chinese Beef and Broccoli Recipe

INGREDIENTS: 1 pound flank steak, sliced thin crosswise 1½ pounds broccoli, cut into florets (discard stems or save for another use) 1 tablespoon vegetable oil 1 (2-inch) piece of fresh ginger, minced 3 cloves garlic, minced For the Marinade: 2 tablespoons cornstarch 1 tablespoon soy sauce 2 teaspoons rice vinegar ½ teaspoon sesame oil For the Sauce: 8 tablespoons water 2 tablespoons soy sauce 2 tablespoons oyster sauce 2 teaspoons cornstarch 1 teaspoon dark brown sugar ½ teaspoon sesame oil Click link below for recipe.

Contributed by Karen Webb