Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Biography
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The perfect feast starts with a tasty entree

Chinese Barbecued Chicken with Cucumber Slaw

ingredients: add ingredients to list

4 each Boneless, skinless chicken breasts, about 1 3/4 lbs., trimmed
1/2 cup hoisin sauce
2 tablespoons no-salt added ketchup
1 tablespoon reduced-sodium soy sauce
2 tablespoons orange juice
1 tablespoon minced garlic
2 cups cole slaw mix
1/2 large cucumber
2 each Scallions
6 tablespoons rice vinegar
2 teaspoons sugar
1/4 teaspoon sea salt, or to taste
1 tablespoon water
1/2 teaspoon freshly ground black pepper
directions:

1. Preheat oven to 400 degrees. Spray a baking dish (large enough to hold the chicken in 1 layer) with vegetable cooking spray. Place chicken breasts in the pan.
2. In a small bowl, whisk together hoisin sauce, ketchup, soy sauce, orange juice, and garlic. Pour over chicken and roll the chicken around in the sauce to coat well on all sides. Bake chicken for 20 minutes.
3. While chicken bakes, place cole slaw mix in a medium bowl. Peel the cucumber, slice in half lengthwise, then slice into thin half circles; there should be 1 cup. Add to the slaw mix. Thinly slice the scallions and add to the bowl. Toss well to mix.
4. Place vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds. Stir to dissolve sugar and salt, then add water. Pour over the slaw mixture, add black pepper, and toss well. Set aside to marinate while the chicken finishes cooking.
5. When the chicken is done, toss the slaw again and use a slotted spoon to divide among 4 plates. Slice each chicken breast into 1/2-inch slices and arrange on the plates with the slaw. Spoon sauce from the pan over the chickenand serve.

Entrées

Beef Stroganoff
Perky Picadillo
Southwest Salad
Stir-Fried Beef and Chinese Vegetables
Stir-Fried Beef and Potatoes
Beef Casserole
Black Skillet Beef with Greens and Red Potatoes
Shish Kabob
20-Minute Chicken Creole
Baked Chicken Nuggets
Chicken Marsala
Chicken Oriental
Chicken and Vegetables
Barbecued Chicken
Chicken Ratatouille
Chicken and Spanish Rice
Chicken Stew
Grilled Chicken with Green Chile Sauce
Chicken and Rice
Spicy Southern Barbecued Chicken
Yosemite Chicken Stew and Dumplings
Turkey Patties
Turkey Stir-Fry
Spaghetti with Turkey Meat Sauce
Turkey Meatloaf
Turkey Stuffed Cabbage
Baked Salmon Dijon
Baked Trout Olé
Scallop Kabobs
Spicy Baked Fish
Catfish Stew and Rice
Mediterranean Baked Fish
Mouth-Watering Oven-Fried Fish
Frittata Primavera
Classic Macaroni and Cheese
Parmesan Rice and Pasta Pilaf
Summer Vegetable Spaghetti
Vegetarian Spaghetti Sauce
Italian Vegetable Bake
Vegetable Stew
Zucchini Lasagna

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Entree Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Biography
Source(google.com.pk)
You don't need to order take-out or head to your favorite Chinese restaurant every time you get a yen for Fried Rice or Sweet and Sour Pork. Here are twelve of my favorite Chinese restaurant recipes that you can make at home:
1. Spring Rolls
Spring Rolls
Rhonda Parkinson
Spring rolls have their origins in the annual Spring festival celebrating the return of Spring. The first spring rolls featured vegetables from the harvest; meat was added later. This spring roll recipe contains Chinese barbecued pork.
Spring Roll Recipe
2. Egg Rolls
Egg Rolls
Rhonda Parkinson
Egg rolls are made with thicker wrappers than spring rolls.
Egg Roll Recipe
3. Egg Drop Soup
Egg Flower Soup
Rhonda Parkinson
Also known as Egg Flower Soup, this is the popular dish in which lightly beaten eggs are streamed into the broth at the very end.
Egg Drop Soup Recipe
4. Wonton Soup
The word wonton means "swallowing clouds," and the plump pork-filled wontons in this soup do resemble clouds. To make the dish, wonton wrappers are filled with ground pork and seasonings, boiled, and then added to chicken broth or stock for a final heating.
Wonton Soup Recipe
5. Beef With Broccoli
Beef and Broccoli
Rhonda Parkinson
How do restaurant chefs get the beef so tender in this dish? They “velvet” the meat in hot oil before combining it with broccoli in an oyster-flavored sauce.
Beef With Broccoli Recipe
6. Sweet and Sour Pork
Sweet and Sour Pork
Rhonda Parkinson
The sauce is the star of the show in this dish. Most versions use pineapple juice and combine it with vinegar, sugar, ketchup or tomato paste and pineapple chunks, green bell pepper and shredded carrot. The warmed sauce is poured over pork cubes that have been coated with batter and deep-fried.
Sweet and Sour Pork Recipe
7. Ginger Beef
Ginger Beef
Rhonda Parkinson
The staple dish of Chinese restaurants and take-outs, ginger beef consists of crisp, chewy morsels of beef that are coated in a tangy sauce.
Ginger Beef Recipe
8. Kung Pao Chicken
Kung Pao Chicken
Alan Chen, Emperor's Garden Restaurant, Las Vegas, Nevada
Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers.
Kung Pao Chicken Recipe
9. Chicken Fried Rice
Chicken Fried Rice
Rhonda Parkinson
Classic Chinese fried rice is the perfect comfort food! In this recipe, chicken, rice and vegetables are pan-fried with bits of scrambled egg.
Chicken Fried Rice
10. Chinese Green Beans

This popular Szechuan dish is a staple at Chinese restaurant buffets.
Chinese Green Bean Recipe
11. Candied Banana Fritters
Chinese Candied Bananas
Rhonda Parkinson
Have you ever had banana fritters? This recipe goes one step further – the deep-fried pieces of banana are dipped in caramelized sugar and then in ice water to harden. You'll also find this popular Chinese restaurant dessert called "Toffee Bananas."
Candied Banana Fritters Recipe
12. Mango Pudding

This simple pudding features the indescribable flavor of mangoes. This recipe is from the HeartSmart series, and uses evaporated milk instead of fresh cream to reduce the fat.


I consistently get a lot of questions from people wondering how to cook Chinese food. Regardless of if you are just learning how to cook or have been cooking for awhile you will probably find this article useful. The truth is, cooking Chinese food is not hard at all. In fact, many Chinese dishes are all very similar so once you learn how to cook a few different dishes, you should develop a good understanding of Chinese cooking. In this article I will explain to make a few popular Chinese dishes. These dishes include Sesame-Orange Chicken, General Tso’s Chicken, Cashew Chicken, Black Pepper Chicken, Egg Rolls, and Crab Rangoons. All of these items are fried and most can be found at Chinese restaurants across the United States.

The first thing when preparing to cook Chinese food is to make sure you have a lot of the ingredients on hand. A lot of Chinese dishes all use very similar ingredients. Some ingredients you will want to keep in your pantry are soy sauce, rice wine vinegar, oyster sauce, sugar, and rice wine. Fresh ingredients would include ginger, garlic and green onions. A couple of questions I constantly receive are, “What is the best type of oil for deep frying Chinese cuisine?” and “Are rice wine vinegar and rice wine the same?”  The answer to the first question is peanut oil.  Peanut oil will brown nicely and give the meat great flavor when used for deep frying.  Rice wine vinegar and rice wine are not the same thing. Rice wine is an actual wine, sometimes called Sake or Mirin, while rice wine vinegar is a type of vinegar that is made from fermented rice wine.

Sesame-Orange Chicken-

Ingredients:
2 boneless skinless chicken breasts (cut into 1 inch cubes)
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
¼ cup ketchup
¼ cup honey
2 teaspoons sugar
2 tablespoons white vinegar
½ cup water
2 tablespoons cornstarch
1 teaspoon sesame oil
the juice of ½ orange
1 teaspoon orange zest
sprinkle of garlic powder
sesame seeds

Cooking Instructions:

Step 1: Heat oil in a deep fryer to 325 degrees. In large bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 2: Dip chicken pieces  into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown).
Step 3: In a bowl whisk together ketchup, honey, sugar, water, vinegar, cornstarch, sesame oil, orange juice, orange zest, and sesame seeds. Pour into a wok and cook until the sauce is thickened and bubbly. Mix in a bowl with the fried chicken pieces.

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Resturant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Biography
Source(google.com.pk)
Using the fabulous tips provided in this article, you can make delicious Chinese egg rolls from scratch using commonly available ingredients, and the simple recipe idea at the end of the article.

You can use various red meats, chicken or shrimp as substitutes for the pork. Or you can make vegetarian egg rolls by omitting the meat and adding more vegetables such as celery, carrots, fresh herbs, mushrooms, etc.

The most important tip of all is to not let the stuffing become too wet as this can make the rolls soggy and unappealing.

The egg rolls can be fried or you can steam them using a variety of Asian steamers that are available, if you don't want to fry them. Deep-frying is the conventional way of cooking them, but you should ensure that you use a suitable oil such as peanut, rice bran or grape seed oil that has a high smoke point. Also use an oil thermometer if you don't have and electric deep fryer. This is very important to ensure that the shell are crisp after draining and are not oily and soggy.

Egg rolls are ideal as entrees for evening meals, lunch or as snacks.

Tips for Success
Egg rolls only become a problem if the filling is too moist or too dry. The knack is to ensure the egg rolls don't becomes soggy inside or get dehydrated when cooked. These tips make it easier:

Veggie Preparation - Prepare the vegetables in advance and make sure they are drained thoroughly, even by rubbing them with a paper towel
Meat Choices - With the exception of barbecued pork, egg rolls taste better when made with freshly prepared meat fillings that are well drained. Don't use prepared or processed meats or leftover beef for fillings as its likely to be too dry
Filling - Once pre-cooked and combined, the filling should have little to no liquid. It is a good idea to methodically drain and squeeze the filling dry. Put the mixture in a colander or sieve over a basin while assembling the egg rolls to drain off any excess fluid. Soggy fillings makes soggy and unappealing egg rolls. The temperature of the filling also matters. The filling should be totally chilled before assembling the rolls.
Wrappers - Keep the wrappers moist by covering with moist towel or moistened paper towels while assembling
Rolling - After assembling the rolls, do not stack them. Instead keep them in strip on a baking sheet lined with paper towels or waxed paper. It you stack the egg rolls they will bind together and flatten
Cooking - Cook the egg rolls one at a time in wok, large skillet or deep fryer. Temperature is absolutely crucial! The temperature should be 375 degrees F (190 degrees C). If you try to cook more than one or two at a time this will frop the temperature and the rolls will soak up too much oil and become soggy. Make certain the rolls are thinly browned on both edges before removing from the oil.
Draining - Remove the egg rolls from the oil with slotted spoon or aspatula. Place in a single layer on a baking tray, colander, or plate lined with paper towels. Do not stack after frying
Seasoning - Taste check before assembly and sprinkle with salt when cooked, if required
Making egg rolls to reheat later - Keep th freshly cooked egg rolls on a baking sheet lined with paper towels. When its time to reheat them, remove the paper and bake for about 10 minutes in a moderate oven. Flip over and bake for a futher 10 minutes
Freezing - You can freeze egg rolls before or after cooking. Wrap the rolls in foil packets, then seal in a plastic freezer bag and transfer to the freezer. If they are freshly prepared or cooked, allow them to chill a little before preparing for freezing. You can store the wrapped rolls in the freezer for up to 4 months. If you freeze uncooked, thaw in the refrigerator before cooking
Reheating - You can reheat the rolls in a moderate oven or quickly refry them in hot oil
Egg Roll Recipe
1 pound (500g) ground pork, beef or chicken
Hot mustard dressing (see recipe below)
Sweet and sour dressing (see recipe below)
Canola or vegetable oil
1 packet egg roll coverings (16-18)
1/2 teaspoon sugar
1 teaspoon saline
1 teaspoon five flavour dust
1 teaspoon cornstarch
2 tablespoons low-salt soy dressing
4 intermediate green onions, divide
1/2 cup matchstick slash carrots or cut up mushrooms
1 can (8 1/2 ounces) bamboo shots drained and sliced (or sliced water chestnuts)
3 cups shredded green cabbage or Chinese cabbage

Preparation
Stir fry the pork or other meat in awok or 10-inch skillet until brown.
Remove pork from wok retaining about 2 tablespoons of oilfor cooking the remaining ingredients.
Stir fry the cabbage, and other vegetables with the onions until just starting to soften.
Mix the five flavour powder, soy dressing, cornstarch, salt and sugar in a cup.
Pour this mixture over the vegetable mixture on the wok.
Stir fry for an extra minute until the sauce thickens. Remove from the wok. Transfer to a bowl, add the pork or other cooked meat and allow to cool completely.
Keep the egg roll skins moist by covering with a damp towel to avert drying out while the filling is being prepared.
Place 1/4 cup of the filling onto center of each egg roll skin.
Fold one corner of the egg roll skin over filling.
Overlap the 2 opposite corners.
Moisten fourth corner with water and stretch over to make the finished roll.
Heat the oil to 375 degrees F (190 degrees C)
Fry 1-2 egg rolls at a time until golden dark, rotating once, after about 3 minutes.
Place the cooked rolls on towels to drain. Do not stack.
Serve the egg rolls warm with sweet and sour sauce or with a side serve of warm mustard dressing
After cooking the egg rolls can be wrapped and refrigerated for about 24 hours for later use.
Re-heat in a moderate oven uncovered for about 15 minutes, before serving

Traditional Chinese Fish Ball Recipe

*A wooden cutting board may absorb the smell of the fishl and take longer to clean, use a plastic cutting board for less fishiness. (I was smelling fish for a few days…)
Also, you may want to work over newspaper to avoid fish bits getting everywhere.

Ingredients

2 whole Spanish mackerels, about 1 pound each **I have seen others use different fish, you can try this with any white fish. If you really don’t want to use a whole fish you could try this with just fillets as well. You can also cut this recipe in half if you want to try with just one small fish.
1 teaspoon salt (or to taste)
1/2 teaspoon ground white pepper (or to taste)
1 tablespoon cornstarch
Water

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Homemade Chinese Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Biography
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Vegetable noodles is a very popular Indo Chinese dish. I don't think there will be anyone who does not like noodles.It is so easy to prepare and also tastes good. I have added lot of vegetables to make it more healthy. You can even use whole wheat noodles to make it even more healthier. Today we will learn how to make Mixed Vegetable Noodles following this simple recipe.

Vegetable Noodles

How to make Chinese Vegetable Noodles

Prep time - under 15 mins
Cook time - under 10 mins
Serves -1

Ingredients needed

Chinese noodles - 1 packet (100 grams) ( easily available in all shops)
Finely chopped garlic -1 1/2 - 2 tbsp
Onion -1
Cabbage - 1/2 cup thinly sliced
Carrot - 1 medium size (julienned)
Capsicum - 1 medium size
Spring onion greens -1/4 cup finely chopped for garnishing

Soya sauce - 2 tsp
Chilli sauce - 1/2 tsp or as required
Salt and pepper powder to taste
Oil -2 1/2 tbsp

Preparation

Bring water to boil adding a tsp of oil and 1/2 tsp of salt.Then add noodles to the boiling water. Stir it now and then to prevent the noodles from sticking together. Do not over cook the noodles. It should be cooked al dente. Test it by tasting the noodles. It should be firm but not hard.

Drain the noodles in a colander and run cold water over it to prevent it from sticking to each other.

Cut the vegetables (carrot, onions, cabbage and capsicum) into thin strips as shown below and keep it aside. This is a very important step.

Mixed vegetables for noodles
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Method

Heat oil in a pan, add finely chopped garlic and saute for 2 seconds. Then add onions and saute for a few more seconds on high flame followed by carrot, cabbage and capsicum. Saute the vegetables on high flame.You should not over cook the vegetables ( it should retain the crunchiness).

(I did not add beans. If adding beans,cut it into fine strips diagonally and add it immediately after sauteing onions as beans will take a little longer time to get cooked. After the beans are partially cooked, you can add carrot, cabbage and capsicum)

Then add soya sauce, chilli sauce and mix well.

Add the cooked noodles, salt, pepper powder and toss everything together, so that the noodles get coated with the sauces well. Switch off the flame and garnish with spring onion greens.

Serve piping hot with tomato sauce.

Takeout Chinese may not be authentic (you probably won’t find lo mein on many menus in Shanghai), but that doesn’t mean it’s not delicious. Crunchy egg rolls, sweet-and-sour sauce, fortune cookies—these are the dishes that keep us reaching for the phone when we crave Chinese cuisine (okay, Chinese-inspired cuisine).

Now, I’m not trying to put any Chinese restaurants out of business, but I want you to know how easy it is to make your favorite takeout meals at home. Yep, with the right recipe and a few key ingredients, you can whip up your very own Chinese feast.

Not only does making your own takeout save money and hassle, but it’s also a great excuse to show off in front of friends. Simply pick up some chopsticks and takeout containers from a party-supply store, write some fun fortunes for your homemade cookies, and open your own “takeout” with these 10 great favorites.

egg drop soup
egg drop soup
Every good takeout restaurant includes a bowl of egg drop soup with dinner. This homemade version tastes just as good as your favorite restaurant version, and it takes only 10 minutes to make!

pork fried rice
chinese pork fried rice
Fried rice is a great way to use up leftover meat such as pork or chicken, not to mentioned extra rice! This dish is great for dinner, or packed for luch on-the-go.



shrimp lo mein
Full of veggies and shrimp, has plenty of flavor and crunch. If you can’t find Chinese egg noodles, linguine works just as well.






beef and broccoli
Simple doesn’t mean boring! Beef and broccoli might not sound like much, but a tangy sauce gives these ingredients lots of delicious flavor.






sweet and sour chicken
Chunks of chicken, peppers and sweet pineapple in a thick, tasty sauce make this takeout staple a fave of adults and kids alike. Be sure to serve this dish with plenty of hot rice.


baked pork egg rolls
Usually deep-fried, egg rolls aren’t the healthiest takeout option. However, this homemade version is baked, which keeps it low in calories and fat without sacrificing any flavor!


cashew chicken
Bet you didn’t know you could do Chinese in your slow-cooker! This tasty recipe is almost as easy as picking up the phone to order takeout.


szechwan beef stir-fry
If you like heat, this dish is for you! Hot bean paste and peppercorns give this stir-fry a delicious kick.




moo shu vegetable and egg crepes
These light and fresh egg crepes are a great vegetarian addition to your takeout-inspired menu. We love the sweet and sour flavor of the fruit juice – and sauce – in this dish.




lavender fortune cookies
Adding lavender to the recipe makes these fortune cookies even tastier than the takeout version. For fun, let your kids help you write the fortunes!
Chinese Vegetables in Parchment

Serves: 4
Prep: 10min Cook: 15min Total: 25min

Ingredients
1 cup sliced onions
1 cup peeled cubed eggplant
2 cups thickly sliced bok choy or chinese cabbage
1 sweet red pepper, cut into 8 pieces
2 tomatoes, quartered
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 cup diagonally sliced snow peas
1 cup thickly sliced yellow squash
1 tablespoon rice wine or vegetable broth
1/2 teaspoon dark sesame oil
1 tablespoon minced fresh cilantro
reduced-sodium soy sauce

Directions
1. Preheat the oven to 400°F. Tear off 2 large sheets of parchment paper.

2. In a large bowl, combine the onions, eggplant, bok choy or cabbage, peppers, tomatoes, ginger, garlic, snow peas, squash, wine or broth, oil and cilantro. Divide evenly between the 2 sheets of parchment and fold to seal the vegetables inside. Place on two baking sheets. Bake for 15 minutes.

3. Open the packets and divide the vegetables between 4 plates. Add soy sauce to taste.

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Vegetables Recipe Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Biography
Source(google.com.pk)
Sichuan cuisine is famously known for its' fierce flavours, spicy, hot, pungent and salty.  Due to the use of Sichuan peppercorns, not only are some of the dishes spicy, the peppercorns also provide a unique numbing effect which many find addictive.  According to Chinese culinary records, chilli was only introduced to China about 100-200 years ago hence Sichuan cooking only started becoming spicy not too long ago.  Today I am featuring one of Sichuan's popular dishes, a braised eggplant dish cooked with pork which is rather contradicting to its' common name.  Literally translated, 鱼香茄子 is 'fish-fragrant eggplant'.  Traditionally, there is no fish used in this dish, not even fish sauce but the name of the dish was probably coined as such since the fragrant sauce used in the dish is also a popular sauce used to cook fish in the province.  This eggplant dish was probably food for the commoners and due to Sichuan's location, fish was probably too expensive of an ingredient for the commoners hence the commoners improvised and just used the popular sauce for pork and eggplant which were probably more readily available to the average household.

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Most of Sichuan lies in the Sichuan basin - basically a lowland region in Southwestern China, hence the weather is mostly humid although it still has a four season climate with mostly mild winters.  In line with Chinese traditional medicine belief, inhabitants of the region prefer to consume spicy and heat-inducing foods to combat their 'internal wetness' due to the high humidity.  Sichuan cuisine may take some getting used to even for Chinese from other parts of China due to the extremely fiery flavours.  

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Today's feature is eggplant cooked with pork in a pungent and aromatic sauce where the mild-tasting eggplant provides the perfect backdrop.  Although there is no fish in the dish traditionally, some versions include fried salted fish bits, probably a Cantonese or South East Asian influence that in my opinion adds to the potency of this delicious and aromatic dish.

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I did not use Sichuan peppercorns due to the request of my guests (some were afraid of getting sore throats!), but if you do, just add a small handful and saute together with the garlic, ginger and green onions.
Ingredients:

4 Chinese eggplants, sliced lengthwise
1 pound pork, preferably with some fatty bits - I minced my pork by hand but you can opt for ground pork although the texture won't be as good.
3 inch ginger, sliced thinly
3 cloves garlic, minced
2 stalks green onions, sliced into 2 inch lengths

Sauce:
2 tbsps spicy bean sauce (spicy doubanjiang) - 辣豆瓣酱
2 tbsps soy sauce
2 tbsps sugar
1 1/2 tbsps black Chinkiang vinegar
1/4 cup water

2 tsps cornstarch mixed with 2 tbsps water

Photobucket

Lee Kum Kee is a good and reliable brand for most sauces especially when you're away from Asia

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Method:

Firstly, mince the pork by hand (this ensures superior texture).  Add about 1 tsp of corn flour to the minced pork and mix well with your hand.  Set aside.  

Shallow-fry the eggplant slices in hot oil for about 2-3 minutes.  This step is to ensure the eggplants don't turn into mush and also to preserve the vibrant purple colour.  Remove from wok and drain on a plate.  

Turn heat to low.  Saute the garlic, ginger and green onion slices in the pan until fragrant.  Add in the minced pork and stir around quickly.  In a separate bowl or cup, mix the ingredients for the sauce together.  Pour into the pan.  Add in the previously fried eggplant slices and bring to a boil. 

Turn the heat to medium low and cover.  Allow to simmer for about 15 minutes until cooked.  The sauce should be mostly absorbed by the ingredients by now.  Add in the cornstarch mixture to thicken the sauce.  Serve hot.  Garnish with green onions if desired.

Fried Stuffed Chinese Eggplant

ingredients
1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb)
1/4 lb ground pork (not lean)
2 tablespoons finely chopped scallion greens
1 teaspoon minced peeled fresh ginger
1 1/2 tablespoons soy sauce
1/4 teaspoon salt
3 to 4 cups peanut or vegetable oil for frying
1 cup all-purpose flour
1 large egg, lightly beaten
3/4 cup water
Special equipment: a deep-fat thermometer
preparation

Cut off 1 1/2 inches from bottom of eggplant and discard. Move knife 1/4 inch from cut side and cut almost but not all the way through eggplant (this is the pocket). Move knife 1/4 inch from pocket cut and cut slice free from eggplant. Make 7 more slices with pockets in same manner.

Stir together pork, scallion, ginger, soy sauce, and salt in a bowl with a fork. Spread 1 tablespoon filling in each eggplant pocket.

Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until it registers 360°F on thermometer (see cooks' note, below).

Meanwhile, whisk together flour, egg, and water in a bowl until batter is smooth. Dip 4 eggplant slices, 1 at a time, into batter, shaking off excess to leave a thin coating, and fry, turning over once, until eggplant is tender when pierced with a fork and batter is pale golden, 4 to 5 minutes total. Transfer to paper towels to drain. Return oil to 360°F, then coat and fry remaining 4 slices in same manner. Drain briefly on paper towels and serve immediately.

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic

Chinese Eggplant Recipes Chinese Recipes With Chicken by Chef Zakir For Kids Soup Images In Urdu Chicken Shashlik Bitter Gourd Urdu Fish Authentic