Chinesestirfryovercrunchyslaw Recipes
CHOP SUEY - CHICKEN STIR FRY
Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!
Provided by Nagi
Time 14m
Number Of Ingredients 16
Steps:
- Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
- Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
- Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
- Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
- Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
- Add chicken, cook for 1 minute until the surface changes from pink to white.
- Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
- Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)
Nutrition Facts : ServingSize 618 g, Calories 298 kcal, Carbohydrate 18 g, Protein 25 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1112 mg, Fiber 4 g, Sugar 5 g
CHINESE STIR-FRY OVER CRUNCHY SLAW
Adapted from a recipe I found in a magazine. You can serve rice on the side if you must but it really isn't needed this makes very generous, healthy portions. The nutrional numbers on this recipe will be a little off because you throw away the marinade but it is in the ingredients (hope that makes sense, lol)
Provided by riffraff
Categories Lunch/Snacks
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce.
- Divide in half, reserving half for sauce, other half is for marinade.
- Add Chicken to half the sauce, toss to coat and let stand 15 minutes.
- Whisk water and cornstarch into reserved sauce until smooth and set aside.
- Remove chicken from marinade.
- Heat oil in wok over high heat till hot.
- Add chicken and stir fry until almost cooked through, about 3 minutes.
- Add bell pepper, snow peas, green onions and garlic, stir fry for 1 minute.
- Add reserved sauce and stir fry another minute till the sauce has thickened and chicken is completely done.
- Divide cole slaw mix between 2 plates, top with chicken mixture.
- Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 423.8, Fat 26.1, SaturatedFat 3.5, Cholesterol 75.5, Sodium 4166.1, Carbohydrate 12.9, Fiber 2.8, Sugar 4.3, Protein 35.2
CHINESE CABBAGE STIR FRY
This is tasty and crunchy, and makes a great side dish or even a snack. It's also a great option for your leftover coleslaw!
Provided by dsavir
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Shred cabbage, carrot and radishes (I use a mixer for this).
- Mix the vinegar and the sugar and pour over vegetables. Mix well.
- Slice the onions thinly.
- Heat the oil in a pan or wok, on high heat.
- Add the onions. Saute for 2 minutes, while stirring.
- Add the vegetables. Stir fry for 5-7 minutes, until hot but not soggy.
- Add the soy sauce, and mix well.
- Remove from heat and serve immediately.
- Note: those who like it hot can add sliced hot pepper.
- Note 2: If you have leftover non-creamy coleslaw, saute the onions, add the coleslaw, cook for 5-7 minutes, add soy sauce and serve.
Nutrition Facts : Calories 74.5, Fat 3.7, SaturatedFat 0.3, Sodium 286, Carbohydrate 9.8, Fiber 3.5, Sugar 5.8, Protein 2.5
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CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ChineseTotal Time 30 minsCategory RecipesCalories 173 per serving
- In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
- In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
- Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
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4.9/5 (7)Total Time 20 minsCategory Main CoursePublished Jul 24, 2018
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