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Ultimate Chicken Stir-fry

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:21:16

Ultimate Chicken Stir-fry:
Stir-fry Sauce:
1 teaspoon chili oil (you can substitute sesame oil)
2 cloves garlic (minced)
1 tablespoon ginger
3 spring onions (reserve the green tops) slice the white part of the onions very thin
3 tablespoons soy sauce
3/4 cup water
Combine all ingredients in a small bowl

1 tablespoon cornstarch mixed with 2 tablespoons water (this will go in at the end)

1.5 lb chicken breast (cut into 1 - 2 inch pieces) You can use beef for this one too!
1 lb mushrooms (shitake, button or whichever you prefer) stems removed, cut into large pieces
1 can whole water chestnuts
3/4 cup unsalted cashews (you can rinse salted cashews through a strainer if you can't find unsalted)
3 - 5 green tops from spring onions (cut into 2 - 3 inch strips)
1 cup carrots (slice into 2 - 3 inch strips)

4 cups white rice (cook per directions on package)

In a dry wok over medium heat, add cashews. Toast for about one minute, stirring continually until toasted slightly (do not burn). Remove cashews. Heat 2 tablespoons peanut oil in a wok. Add chicken; stir-fry until lightly browned (no pink - about 5 - 6 minutes). Remove chicken and put on plate. Stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover wok and let sit for about 3 minutes. Add corn starch and water mixture. Stir a bit. Remove from heat. Serve with white rice.


Pork or Beef Chop Suey

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:22:37

Serves 4 to 6

1 pound pork or beef (don't use pork chops as they are too dry)
2 small bunches bok choy (can substitute broccoli if desired)
1/2 cup bamboo shoots, rinsed
1/2 pound fresh mushrooms, washed and patted dry with a paper towel
1/2 cup water chestnuts (fresh if possible)
1 large green pepper
2 stalks celery
1 onion
1/2 pound snow peas (optional)

Seasoning for Pork
1 teaspoon soy sauce
1 - 2 teaspoons oyster sauce
1 teaspoon salt
Pepper to taste
1 piece (under 1 teaspoon) Cornstarch

4 tablespoons water
1 teaspoon oyster sauce
3/4 to 1 teaspoon cornstarch

Oil for stir-frying

Cut the pork into thin strips. Add seasonings to pork, adding the cornstarch last. Marinate the pork for 10 - 15 minutes.
While pork is marinating, prepare vegetables and sauce. For sauce: Mix the sauce ingredients and set aside.
For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.
Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.
Heat wok and add oil. When oil is ready, add the pork. Stir-fry pork until redness is gone. Remove and set aside.
Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.
Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a "well" in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.


Chinese Crab Dish

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:24:48

8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
1/8 - 1/4 teaspoon freshly ground white pepper, to taste
1 green onion, finely sliced
1 large clove garlic, finely minced
1 package won ton wrappers
1 small bowl filled with water for wetting wontons
Oil for deep-frying

Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.
Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.
(To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).


Lettuce Wraps

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Country of the Food: China / Cantonese | Email to Author               Posted on 21 April 2003 @ 14:26:04

1 tablespoon sesame oil
1 lb meat from chicken breasts or sliced white chicken meat
2 green onions, chopped
1 stalk celery, diced
1 can water chestnuts, rinsed in warm running water and chopped
1 slice ginger, minced
1 garlic clove, minced
1 red pepper, seeded and diced

1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water

1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)

Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.

Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce.


Sweet and Sour Chicken

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:27:20

Sweet and sour chicken is a very popular dish and there are several different ways to make it. In this recipe, black rice vinegar heightens the tartness of the sauce. You'll find another recipe for Sweet and Sour Chicken here.

Makes 3 - 4 servings of sweet and sour chicken, or 4 - 6 as part of a meal

1 pound boneless, skinless chicken breasts

2 tsp Chinese rice wine or dry sherry
1 tsp cornstarch

1 - 2 eggs, lightly beaten
3 TB potato starch*

4 1/2 TB rice vinegar
1 1/2 TB black rice vinegar
3/4 cup water
3 TB tomato paste
4 1/2 TB brown sugar
3/8 tsp chile sauce, or to taste
1 1/2 tsp cornstarch mixed with 6 teaspoons water

3/4 cup baby carrots
1 cucumber
1/2 red bell pepper
1 garlic clove

3 1/4 cups oil for deep-frying and stir-frying

Cut the chicken into 1/2-inch cubes. Marinate in the rice wine or sherry and cornstarch for 30 minutes.
While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots briefly in the boiling water. Drain thoroughly.
In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.
To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.
To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, very briefly for less than a minute, until the chicken turns brown. Drain on paper towels.
Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.


Vegetable Chow Mein Noodles

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:29:09

Serves 4

1/2 pound dried or fresh egg noodles
2 ounces celery
2 ounces canned bamboo shoots
2 tablespoons peanut oil for Stir-frying
3 garlic cloves, crushed
1 small onion, finely sliced
1/2 pound small button mushrooms, whole
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
2 teaspoons finely chopped fresh ginger
3 tablespoons vegetable stock
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 pound bean sprouts


Fresh coriander sprigs


If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
String the celery and slice diagonally. Shred the bamboo shoots.
Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion, mushrooms, celery, and bamboo shoots and stir-fry for about 5 minutes.
Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
Garnish with fresh coriander sprigs.


Won Ton Soup

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:30:10

18 - 24 won ton wrappers

1/2 pound boneless lean pork, chopped finely
1 tablespoon soy sauce
1 tablespoon oyster sauce
a few drops sesame oil
1 teaspoon sherry
1/2 teaspoon sugar
1 green onion, finely minced
1 teaspoon cornstarch
2 dashes of white pepper
Water for boiling won tons

4 1/2 - 5 cups chicken stock
green onion, thinly sliced, as desired
a few drops sesame oil (optional)


Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Filling the wontons Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.


Baked Chicken Chow Mein Noodles

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:31:11


Baked Chicken Chow Mein
(Like the crisp chow mein served in Chinese restaurants, but without the fat)

Serves 4

1 lb (500 g) boneless chicken breast, cut in thin strips
1 tablespoon (15 mL) soy sauce
1/4 (1 mL) salt
1 tablespoon (15 mL) dry sherry
1/4 teaspoon (1 mL) white pepper
1 tablespoon (15 mL) cornstarch

1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles
1 1/2 cups (375 mL) Chicken stock
1 tablespoon (15 mL) minced ginger
1/2 cup (125 mL) thinly sliced onions
3 large dried Chinese mushrooms, soaked and thinly sliced
2 cups (500 mL) Chinese flowering chives or green onions, cut in quarters
2 teaspoons (10 mL) sesame oil
3 cups (750 mL) bean sprouts, tightly packed
black pepper to taste

Combine chicken and marinade ingredients, mix well and set aside.
Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. When dried, spread noodles loosely on large cookie sheet lined with aluminum foil.
Heat oven broiler to medium-high. Broil noodles for about 5 minutes on each side, checking frequently, until crisped but not burned. Keep warm.
Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. (If using green onions, cook for 30 seconds).
Remove from heat. Stir in bean sprouts. Season with pepper. Pour chicken mixture over noodles and serve.


Shrimp Fried Rice

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:32:10

Serves 3, or 4 - 6 as part of a meal

4 cups cold cooked rice
4 ounces frozen uncooked shrimp, unshelled
4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
2 eggs (more if desired)
1/2 cup green peas
1 medium onion
1 green onion

Seasonings (Add according to directions or to taste)
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
1 teaspoon salt
cornstarch mixed with water

Oil for stir-frying

Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add the seasonings to the shrimp, mixing them in with chopsticks.
Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.
Add oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

*You can also add a bit of oyster sauce if desired.
**Alternately, you can mix the green onion and egg in with the other ingredients.


Singaporean Noodles

Admin :: Edit

Country of the Food: Singapore | Email to Author               Posted on 21 April 2003 @ 14:33:02


Singapore Noodles

This version of Singapore Noodles is made with shrimp. You'll find another recipe for Singapore Noodles made with barbequed pork by clicking on the link.

Serves 6

1 pound medium shrimp, peeled, scored down the back, deveined, and rinsed

Ginger Marinade - Mix together
2 tablespoons Chinese rice wine or sake
2 teaspoons minced fresh ginger
1/2 teaspoon toasted sesame oil

3 1/2 tablespoons vegetable oil
1 1/2 tablespoons curry powder, preferably Madras
3 1/2 cups finely shredded leeks
1 1/2 tablespoons minced fresh ginger
3 cups bean sprouts, rinsed and drained
1/4 pound thin rice stick noodles (vermicelli), softened in hot water for about 15 minutes and drained

Singapore Sauce - Mix together
1/4 cup Chinese chicken broth or water
2 tablespoons water
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a bowl, combine the shrimp with the ginger marinade, tossing to coat.
Heat a wok or heavy skillet over high heat. Add 2 tablespoons of the oil and heat until hot, about 30 seconds. Add the shrimp and stir-fry until they turn pink, about 1 1/2 minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok.
Reheat the wok, add the remaining 1 1/2 tablespoons oil and heat until very hot, about 20 seconds. Add the curry powder and stir-fry until fragrant. Add the leeks and ginger and stir-fry for about 1 1/2 minutes, until slightly limp. Add the bean sprouts and cook for 20 seconds, add the shrimp, rice noodles, and the Singapore sauce and toss gently until the noodles have absorbed the sauce and are tender. Transfer to a platter and serve.


Northern Style Sweet and Sour Pork

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:33:56

Serves 3 to 4, or 5 to 6 as part of a multicourse meal

1 pound lean pork loin
1/4 tsp pepper
1 egg
1 Tbsp light soy sauce
3 Tbsp cornstarch
1/3 cup white or cider vinegar
1/3 cup sugar
1/3 cup water
2 1/2 Tbsp ketchup
1/4 tsp salt
1 cup canola, corn, or peanut oil, for frying
1 Tbsp and 2 tsp cornstarch dissolved in 3 Tbsp water
1 Tbsp canola, corn or peanut oil (optional)
1 cup canned pineapple chunks, drained


Cut the pork into 3/4 inch cubes and toss with the pepper. Stir the egg, soy sauce, and 3 tablespoons cornstarch together in a bowl. Add the pork and stir to coat well. Let stand for 10 minutes.

For the sweet and sour sauce, combine the vinegar, sugar, water, ketchup, and salt in a saucepan. Stir together and set on an unlit burner while cooking the pork.

Heat the cup of oil in a wok or stir-fry pan to 350 degrees F. Gently drop half of the pork, 1 piece at a time, into the hot oil and fry until light brown and crisp, about 6 minutes. Stir gently with a wire skimmer so all sides brown and the pieces don't stick together. Remove the pork from the oil with the skimmer and spread out on paper towels. Keep warm in a low oven. Bring the oil back to 350 degrees F. and fry the remaining pieces the same way.

Turn on the burner under the sauce to medium. Bring the mixture to a boil and stir in the cornstarch mixed with water. Continue stirring until the sauce thickens and turns translucent. If desired, add the tablespoon of oil to give the sauce a glaze. Stir thoroughly. Add the pineapple and heat just until warm. Transfer the pork to a serving platter and pour on the hot sauce. Serve immediately.

Variation: Omit the vinegar, ketchup, and pineapple from the sweet and sour sauce and add 1/4 cup plus 1 tablespoon Chinkiang vinegar (available at Asian markets). Prepare as in steps 2 and 4. Sprinkle the finished dish with 2 tablespoons toasted sesame seeds. To toast seeds, spread them on an ungreased baking pan and toast in a 350 degree F. oven for about 10 minutes, or in a dry skillet over low heat, stirring occasionally, until golden.


Szechuan Chicken

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Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 14:34:45

Serves 3 to 4


3 - 4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch

2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced


Partially freeze chicken breasts. Cut into strips.
Combine sauce ingredients and set aside.
Mix together egg whites and cornstarch.
Coat chicken in cornstarch mixture.
Heat wok. Fry chicken strips in oil until they turn white.
Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds.
Add sauce to vegetables.
When boiling, add chicken.
Stir-fry 1 to 2 minutes. Serve with rice.


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