Chinesestirmicrowave Recipes

CHINESE STIR-MICROWAVE

Chinese Stir-Microwave image

I was assigned to cook a dish of vegetables for my family's reunion dinner this Chinese New Year, but due to a migraine, my plan to cook claypot tofu went down the drain. This recipe at http://www.ehow.com/how_4556015_chinese-stirfry-microwave.html came to my rescue, but with some changes! Well received and complimentary to my sister-in-law's chilli crab.

Provided by Hani Selamat

Categories Vegetable

Time 25m

Yield 1 qt, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 garlic clove, crushed
1 teaspoon fresh ginger, crushed
1/4 cup green onion, sliced
4 medium carrots, scrubbed and sliced
1/2 green bell pepper, cut into strips
4 ounces asparagus, cut into the same length as the bell pepper
1 cup Chinese cabbage, shredded
2 tablespoons soy sauce
1 cup sliced mushrooms

Steps:

Combine oil, garlic, ginger and onion in 2 quart glass casserole. Cook uncovered on HI for 1 minute.
Add carrots and green pepper. Stir. Cover with lid. Cook on Hi for 2 to 3 minutes more.
Stir in asparagus, cabbage, soy sauce; cover. Cook additional 2 to 3 minutes on HI.
Toss in mushrooms. Cook for additional 1 minute.
Let sit covered for 3 minutes. Serve.

STIR-FRIED CHINESE VEGETABLES

Stir-Fried Chinese Vegetables image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 tablespoons peanut oil or vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red chili flakes
1/2 red onion, trimmed and cut into 4 wedges, layers separated
2 heads baby bok choy, trimmed, cut lengthwise in quarters
1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds

Steps:

Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

MICROWAVE CHINESE CHEWS

Microwave Chinese Chews image

Easy, yummy cookie. I make these for the holiday cookie exchange, but I felt so guilty for making such an easy cookie, I didn't make them one year. The next year I was asked to please make them again, people were asking for them.

Provided by Chef Patience

Categories Drop Cookies

Time 20m

Yield 36 serving(s)

Number Of Ingredients 3

Ingredients

1 (10 ounce) bag of crispy chow mein noodles
1 (16 ounce) bag semi-sweet chocolate chips
1 (16 ounce) bag butterscotch chips or 1 (16 ounce) bag peanut butter chips (my variation)

Steps:

Make a clear space on your counter or table.
Using clean newspaper, cover the space with paper.
Melt chocolate and butterscotch (or peanutbutter) chips in a microwave safe bowl in the microwave for about 2 minutes, until smooth.
Check and stir the chips about every 30 seconds, as needed.
While the chips are melting, dump the whole bag of chowmein noodles into a large mixing bowl.
When the chips are ready, quickly mix them into the chowmein noodles.
Working quickly, place teaspoon fulls of the mixture onto newspaper to dry.
Cookies are ready when they are dry and set.
Enjoy.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Chicken and Chinese Vegetable Stir-Fry image

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Provided by Laura

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
½ cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 large onion, chopped
½ cup water
1 teaspoon ground black pepper
1 teaspoon white sugar
1 (8 ounce) can sliced water chestnuts, drained
1 cup snow peas
1 small head broccoli, cut into florets
3 tablespoons cornstarch
¼ cup water

Steps:

Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g

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