Crock Pot Cantonese Dinner
Make and share this Crock Pot Cantonese Dinner recipe from Food.com.
Cantonese Chicken Chop Suey
Make and share this Cantonese Chicken Chop Suey recipe from Food.com.
Beef N’ Broccoli Done Right
I have tried various recipes for beef and broccoli but this one works best and is easiest one for me to prepare in very little time. Serve over steamed rice for a quick weekday dinner without the preservatives of a boxed microwavable entree. I usually get ribeye or filet mignon strips, so that it is not so tough when I try to chew the meat. The local grocery store should sell them already precut in prepackaged trays. If you want some spice, you can add pepper flakes to the sauce for added flavor. For onion lovers, you can also sautee some onions on the side and add it to the mix for additional variety in your dish.
Chicken Chow Mein
I love Chicken Chow Mein and have found that each restaurant has it’s own take on the recipe. Therefore, I have tried to compile my own favorite. This was originally from the Food Network Kitchens but it is now from Diane’s Kitchen.;) Don’t let the long laundry list frighten you, you have to get it all ready before hand and then it’s a breeze! Most of the ingredients are seasonings and items you find in your pantry. Update: 05/04/2009 – sorry but I made this over the weekend again and I tweaked it even more – I used 3 scallions instead of 1, crushed red pepper flakes – it needed a bit of a zing – used 6 ounces of button mushrooms instead of 4. Of course we have to be careful with the dark soy sauce, I use low-sodium Tamari (the flavor is much smoother) also, it is not as salty as the other – at least I think so!!
Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai)
This recipe is from Eileen Yin-Fei Lo’s “Chinese Chicken Cookbook”. There are quite a few chicken plus lemon dishes already on Recipezaar, including Italian (chicken piccata), Indian and Thai. This recipe is quite different, since it is steamed (actually, double steamed, which makes for a very intense, clear broth) … the ingredient list is imposing, but the process is really easy … and the flavor is fabulous — very different from the usual, thickly coated restaurant dish. As Eileen says in her introduction, the translation of the sai ling mung refers to “foreign lemons” because this is designed to use western-style lemons. Added comment (Oct 2008): Thanks to all the reviewers for their comments and photos. First, many of the recipes from Eileen Yin-Fei Lo’s book are her remembrances of her family’s (especially her aunt’s) home cooking in rural China, very traditional … so modern taste would definitely think about adding to the spectrum of spices used in this recipe. I think she would approve of changes to reflect individual palates. Second, looking at the sodium content of the analysis, I agree that getting 32% of your RDA in one dish is a bit much … you could reduce the amount of soy sauce, but if you do, you might want to increase either the wine or oyster sauce (or just add water) to maintain the liquid volume … I’d think first of reducing the 1/2 tsp salt directly and then reducing the soy if I needed more salt removed ….
