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February 2nd, 2013, 10:40 PM
Chinese Style Steamed Pork Buns

This is one of my favorite recipes. All of the ingredients
may not be strickly authentic, but this turns out really good
and I think it tastes just like what you get at a Chinese restaurant.


Steamed Buns:
1 1/2 cups warm water (95F to 105F)
3 teaspoons active dry yeast (or 1 packet)
3 tablespoons granulated white sugar
4 cups all-purpose flour
2 tablespoons cooking oil
1 teaspoon baking powder
1/2 teaspoon salt

Bun Filling:
1 cup (about 8 ounces) shredded already cooked pulled pork or chicken (canned ok)
1/2 cup barbeque sauce
1 tablespoon soy sauce
1 tablespoon cooking oil
1 tablespoon granulated white sugar
1 tablespoon teriyaki sauce
1 teaspoon garlic chili sauce
1/4 teaspoon Chinese five spice powder
1/4 teaspoon toasted sesame oil


Steamed Buns:
1. Stir yeast and 1 tablespoon of sugar into 1-1/2 cups of warm water (95F to 105F). Let stand for 15-minutes.

2. Mix yeast water, 2 more tablespoons of sugar, flour, cooking oil, baking powder and salt in mixing bowl. Stir until dough forms.

3. Knead dough for 10-minutes.

4. Allow dough to rise in a warm place for 1-1/2 hours.

5. Punch dough down and divide into 12 pieces.

6. Roll each piece of dough into a ball, then flatten into a 6-inch circle.

7. Place about 1 to 1 1/2 tablespoons of meat mixture in center of dough and pull dough up over filling and pinch seams closed to form filled bun.

8. Place buns on individual 4-inch x 4-inch pieces of parchment paper.

9. Allow to rise in warm place 1 hour, until doubled in size.

10. Steam buns, in steamer, over boiling water for 20-minutes or use electric steamer.

11. Remove from steamer. When cool enough to handle, remove parchment paper from bottom.

12. Serve warm.

Bun Filling:
1. Place all ingredients in food processor.

2. Process until ingredients are blended and chopped fine.

3. Use 1 to 1 1/2 tablespoons of mixture per bun.

Makes 12 steamed pork buns

February 2nd, 2013, 10:42 PM
Chinese Restaurant Lemon Chicken

This is my families favorite recipe for Chinese Restaurant Lemon Chicken.

2 lbs chicken breast, raw, boneless, cut into strips

2 Tbsp oyster sauce
2 Tbsp cooking sherry (or chicken broth)
2 Tbsp rice vinegar

1/4 cup corn starch
4 Tbsp cooking oil

Mix oyster sauce, cooking sherry and rice vinegar.
Marinate chicken in it for 1/2 hour

Roll marinated chicken strips in cornstarch and saute
in skillet using cooking oil, turning until golden brown.
Make sure center of chicken is cook to at least 165-F.

Lemon Sauce:
1 cup chicken broth
1/3 cup granulated white sugar
1 Tbsp soy sauce
2 Tbsp cornstarch
1/3 cup lemon juice
1 tsp lemon zest
1 tsp sesame oil
dash ground white pepper

Stir together Lemon Sauce ingredients and mixwell.
Simmer in a saucepan over medium heat for about 3 or 4 minutes
until lemon sauce thickens and turns somewhat clear.

Lemon Slices
bed of lettuce leaves

Place cooked chicken strips on bed of lettuce leaves,
pour lemon sauce over chicken and garnish with lemon slices.

February 2nd, 2013, 10:47 PM
Panda Express Fried Rice

1 cup regular long grain Rice, uncooked
2 cups water
2 eggs, beaten
3 Tbsp butter, divided use
1 cup frozen green peas and carrots, thawed
2 Tbsp Soy Sauce
1/4 tsp Sesame oil
1/8 tsp ground white pepper, or to taste
table salt to taste
1 green onion, diced into pea sized bits, including green tops

In a covered saucepan on the stove top, bring 2 cups of water to a
boil. When the water reaches a full boil, stir in the rice. Stir to
bottom of pan to make sure all rice is moistened and not sticking on
the bottom of pan in lumps. Return water to a boil. Reduce heat to a very
low simmer, replace pan lid and cook for 20-minutes. After 20-minutes,
remove rice from saucepan and place in large bowl to cool. Makes about
2 cups of cooked rice.

Scramble eggs in skillet on stove top with 1 Tbsp of butter. After they
are cooked, chop the scrambled eggs into pea size bits with spatula.

After the rice has cooled in bowl, stir in the chopped scrambled eggs,
and thawed peas and carrots. Toss lightly until mixed uniformly.

Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top.

When the butter is melted and heated, add the rice mixture to the skilled.

Mix the soy sauce with sesame oil in a cup and sprinkle evenly over rice
mixture in skillet.

Saute rice mixture for 6 to 8 minutes, stirring and turning frequently
with a spatula.

When done, season with ground white pepper and table salt to taste.

Place in large serving bowl and garnish top with green onions.

Serve warm.

Makes about 3 cups.

February 3rd, 2013, 12:09 AM
I prefer the baked version of pork buns. Just use your recipe, but instead of steaming, brush with egg and bake them.

August 19th, 2014, 10:48 PM
Chinese food - Spicy pork

Pork loin 250 g
Parsley 200 g
Red pepper 2
Pepper 1
teaspoon salt
Onion 1 segment
1 tablespoon mirin
2 tablespoons soy sauce
2 tablespoons soy sauce
Starch 1 tsp
2 tablespoons vegetable oil
1 tablespoon water
A little pepper
tsp sugar

Wash and cut filaments pork loin, parsley, washed and cut into sections; jalapeno, red pepper and green onions and shredded change knife Wash

Add a teaspoon of starch in pork

Then put a tablespoon mirin and 1 tablespoon soy sauce marinated

Take a small bowl mix the seasoning into the juice

Heat up a saucepan, pour 1 tablespoon vegetable oil, pork stir fry color after dishing out under

Pot and pour a tablespoon of vegetable oil again, put onion, red pepper saute, add a little pepper powder

Just put a good fried pork and continue to stir fry, add green and red pepper stir-fry

Then add the parsley, put a good tune juice, stir fry a few you can pan

August 31st, 2014, 12:52 PM
I like the Chinese dishes so much cause it has the flavor of the sour sweet taste which i am mad about it

first time i taste i like it so much never forget and addict to it

March 28th, 2015, 02:57 AM
Amazing recipe to try i love the recipe very much, i will surely going to try.

January 13th, 2018, 08:51 AM
I very love chinese food, chicken kungpaw, Steam fish sauce schuan, very loved it.

February 18th, 2019, 02:04 PM
Classic Egg Foo Young

6 large eggs
1/2 cup cooked chicken or shrimp
1/2 cup thinly sliced celery
1/2 cup thinly sliced mushrooms
1/2 cup thinly sliced green onions whites only
1/4 cup thinly sliced green onion tops greens only
1 teaspoon light soy sauce
Vegetable oil for frying


1/2 cup chicken stock
1 tablespoon oyster sauce
1/4 teaspoon sugar
1 teaspoon soy sauce
1 1/2 teaspoons cornstarch
4 teaspoons water

In a large bowl beat eggs together until the whites break down completely.
Stir in the cooked chicken or cooked shrimp, celery, mushrooms, sliced green onion whites, soy sauce, and stir well.
In a heated wok add about a tablespoon of vegetable oil into the base.
When the oil is hot stir it around coating the sides.
Pour about a half cup of the egg foo young into the pan.
The eggs should bubble up when the batter is poured into the pan.
Stir the uncooked eggs gently to the sides of the pan so they cook.
The egg foo young will cook for about 2 minutes before you will need to flip the eggs to the other side.
Gently flip the egg foo young to the other side, and cook for another 2 to 3 minutes.


Make the sauce by combining the chicken stock, oyster sauce, sugar, and sauce in a small pan over medium heat.
Cook until warm and bubbly.
Prepare cornstarch slurry by stirring the cornstarch and water together in a small bowl.
Add in the cornstarch slurry and stir until the sauce thickens.
Pour sauce over the egg foo young and serve.