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Rhonda Parkinson

Chinese Food

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Super Healthy Green Beans

Thursday April 17, 2014

It's true that nothing beats the appearance and texture of Szechuan dry-fried green beans. Still, steaming the beans lets them retain more of their nutrients. In this Easy Green Bean recipe, green beans are steamed and then tossed with the same spicy sauce you find in dry-fried green beans. Toasted sesame seeds add the final touch.

Moo Shu Chicken Wraps

Monday April 14, 2014

Tortilla wraps, coleslaw mix and chicken take the place of pork and pancakes in this quick and easy variation on traditional Mu Shu Pork. It's a good choice for busy weeknights or when you're planning a picnic or other gathering and want a meal that's easy to transport. Leftovers taste great for lunch the next day. Moo Shu Chicken Wraps Recipe.
More Chicken Recipes.

Singapore Noodles

Saturday April 12, 2014

Despite its name, this popular, easy to make dish with stir-fried vermicelli noodles seasoned with curry powder probably originated in Hong Kong. Singapore Noodles Recipe

Chinese Curry Shrimp for Two

Thursday April 10, 2014

When preparing this simple but tasty dish I try to vary the vegetables each time, depending on what is at hand. Sometimes I add carrots; other times I add strips of green, red and orange bell peppers (shown in the photo) for extra color. Serve Curry Shrimp with plain hot cooked rice or steamed scented rice for a complete meal for two.

Curry Shrimp photo copyright 2006 by Rhonda Parkinson, licensed to About.com, Inc.

Shrimp With Spicy Chinese Greens

Wednesday April 9, 2014

Shrimp With Spicy Chinese GreensThe Chinese greens are bok choy, the most popular vegetable in Chinese cooking. Like other dark green leafy vegetables, bok choy has numerous nutritional benefits: in addition to being a good source of calcium and iron it is high in Vitamins A and C. Better still, it is low in carbs, fat and calories. Serve Shrimp With Spicy Chinese Greens over cooked rice for a complete meal.

Shrimp With Spicy Chinese Greens photo, Copyright 2009 by Rhonda Parkinson, licensed to About.com, Inc

Cashew Chicken

Tuesday April 8, 2014

 

Hoisin sauce adds its own special flavor to this easy recipe for Cashew Chicken, rated by readers at five out of five stars. Feel free to load up on the cashews if desired!

Got Leftover Cashews? Try These Recipes:

Easy Kung Pao Chicken

Friday April 4, 2014

Looking for a quick and easy dish to serve this weekend? This recipe for Kung Pao Chicken gets most of its heat from chili bean sauce (no work chopping fresh red chili peppers or worries about chili pepper burns!). Chili bean sauce is available at Chinese and Asian markets. Want to serve the dish with something alcoholic? Our About.com Guide to Cocktails has provided several recommendations for pairing Kung Pao Chicken with alcoholic beverages, including beer, wine and cocktails.

Quick Sea Scallops Stir-fry

Wednesday April 2, 2014

Debbie gave this recipe 4 out of 5 stars and writes that it is "easy to prepare (if you purchase pre-cut vegetables it would be a "breeze"). My husband absolutely loved it! We will definitely have it many times, and will try it with chicken and shrimp to compare with the scallops." This Sea Scallops Recipe is from the Calorie Control Council, and includes a nutritional breakdown.

More Chinese Recipes With Scallops:

Make Your Own XO Sauce

Monday March 31, 2014
Named after one of the pricier types of cognac, it takes only a small amount of this spicy sauce to add flavor to everything from tofu to fried rice. Now, author Karen Solomon shows how to make your own XO Sauce at home.

This recipe is from Asian Pickles: China: Recipes for Chinese Sweet, Sour, Salty, Cured, and Fermented Pickles and Condiments, by Karen Solomon (Ten Speed Press, 2013).

Leftover Chicken With Peppers

Wednesday March 26, 2014

For busy weeknights - a quick and easy stir-fry using leftover cooked chicken. Leftover Chicken With Peppers Recipe

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