Recipes in chinese

Light Shrimp Stir Fry photo

Light Shrimp Stir Fry

Chef: qgriffith

Average Rating:

Light take on a shrimp stir fry that makes a ton of food!

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Asian Grilled Chicken

Chef: qgriffith

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This is a low fat, tasty recipe for grilled chicken breast. The marinade gives this grilled chicken a lot of flavor. Letting it marinade overnight gives you the best results.

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Sesame Honey Chicken -Crockpot

Chef: qgriffith

Average Rating:

Sweet, savory and a little spicy, this simple Asian inspired chicken dish has a balance of flavor combinations.  Serve over brown rice or in lettuce wraps for a healthy meal.

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Chef: test123

Average Rating:

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Clove Cola Chicken

Chef: DerPferd

Average Rating:

From: http://wenyijcc.com/jcc/6e6b7488990a4e14922053eb892062fa ** Cola chicken wings, many years ago spread from overseas students who come out of the middle of a dish, chicken wings, and because cola is very easy to buy and simple ingredients. Those students who had studied abroad, few have not done. ** Cola chicken wings recipe very much, which you can use. If these conditions to buy cloves flavor spices, you can try this recipe today. Clove and cola together, there is a particular scent. ** Clove supermarket in the country, basically have to sell. If you can not buy, to Chinese medicine shop there will be, inexpensive. It can be used ...

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Vegetarian Mapo Tofu

Chef: fluvius

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Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling. via http://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu

Smacked Cucumber in Garlicky Sauce photo

Smacked Cucumber in Garlicky Sauce

Chef: fluvius

Average Rating:

This exceptionally quick and easy dish was a favorite of mine at the now demolished and much-missed Bamboo Bar, a small restaurant just outside the Sichuan University campus. The serving girls there, who lodged like sardines in the attic at the top of the old wooden building, used to mix up the seasonings behind the counter, taking spoonfuls of garnet-red chilli oil and dark soy sauce from the bowls in the glass cabinet beside them and tossing the cucumber in the piquant sauce. The combination of seasonings, known as “garlic paste flavor” (suan ni wei), is a Sichuanese classic, with ...