Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora, Chinese cuisine has influenced many other cuisines in Asia and evolved into a new Chinese/American cuisine separate from that of China and the rest of Asia. The most praised ‘Four Major Cuisines’ are Chuan, Lu, Yue and Huaiyang, represents West, North, South and East China cuisine correspondingly. Modern ‘Eight Cuisines’ of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines. The colour, smell and taste are the three traditional aspects to describe Chinese food, also the meaning, shape and nutrition. While, cooking should be appraised from ingredients, cuttings, cooking time and seasoning. New Woman has curated these simple, easy and lip smacking Chinese recipes for you that will definitely
Vegetable Fried Rice
Cut into small pieces and cooked quickly, the carrots and snow peas become tender but still retain their crispness.
INGREDIENTS: 1 1/2cups long-grain white rice, 3/4cup low-sodium soy sauce, 2 tablespoons light brown sugar, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1 tablespoon canola oil, 2 carrots, cut into matchstick-size strips, 2 cups snow peas, cut into thirds, 2 cups bean sprouts, 4 scallions, thinly sliced, 4 large eggs, beaten
Stir-Fried Shrimp and Broccoli
This colourful, healthy dish comes together in just 20 minutes; serve with steamed white rice.
INGREDIENTS: 1 cup long-grain white rice, 1/4cup soy sauce. 2 tablespoons honey, 1 tablespoon cornstarch, 1 clove garlic, chopped, 3/4 pound frozen peeled and deveined large shrimp, thawed, kosher salt and black pepper, 2 tablespoons canola oil, 4 carrots, thinly sliced, 1/2 bunch broccoli (about 1/2 pound), cut into small florets, 1 small red onion sliced 1/2 inch thick.
DIRECTIONS: Cook the rice according to the package directions. In a small bowl, whisk together the soy sauce, honey, cornstarch, garlic, and ½ cup water. Season the shrimp with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing occasionally, until almost opaque throughout, 2 to 4 minutes; transfer to a plate. Add the remaining tablespoon of oil to the skillet. Add the carrots, broccoli, and onion and cook, tossing, until beginning to soften, 3 to 5 minutes. Return the shrimp to the skillet, whisk the soy sauce mixture again to redistribute the cornstarch, and add it to the skillet. Cook, tossing frequently until the shrimp are opaque throughout and the sauce is thickened, 1 to 2 minutes more. Serve with the rice.
Ginger-Stuffed Chicken With Sesame Spinach
Stuff grated ginger under the chicken skin before cooking to infuse the meat with its spicy flavour and aroma.
INGREDIENTS: 1 cup long-grain white rice, 46-ounce boneless chicken-breast halves, with skin, 2 tablespoons grated ginger, kosher salt and pepper, 1 tablespoon olive oil, 2 tablespoons sesame oil, 2 teaspoons sesame seeds, 2 bunches spinach (1 pound), trimmed
DIRECTIONS: Cook the rice according to the package directions. Meanwhile, pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season with 1 teaspoon salt and ¼ teaspoon pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp for approx 7 minutes. Turn the chicken and cook, covered, until cooked through, about 6 minutes. Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes. Add the spinach, ½ teaspoon salt, and 1/8 teaspoon pepper and cook until wilted. Divide among plates and serve with the chicken and rice.
Shrimp Lo Mein
Oyster sauce, rice vinegar, scallions, and garlic give this 20-minute dish instant Chinese flavour.
INGREDIENTS: 8ounces lo mein noodles, 2tablespoons canola oil, 1pound peeled and deveined medium shrimp, 1/2pound snow peas, trimmed, 4 scallions, thinly sliced, white and green parts separated, 2cloves garlic, chopped, kosher salt, 1/4cup oyster sauce (found in the Asian aisle of most supermarkets), 2 tablespoons rice vinegar, 1 tablespoon soy sauce, crushed red pepper, for serving
DIRECTIONS: Cook the noodles according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally until the shrimp are cooked through, 2 to 3 minutes. Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.
Cantonese Chicken With Vegetables
This recipe calls for carrots, bok choy, and snow peas, but a variety of vegetables will work well—experiment with your favourites.
INGREDIENTS: 1 cup long-grain rice, 1/2 cup low-sodium chicken broth or water, 1 tablespoon dry white wine, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, kosher salt, 3 1/2 tablespoons olive oil, 2 tablespoons finely chopped scallions (white parts only), 1 1/2tablespoons grated fresh ginger, 1 pound boneless, skinless chicken breasts, thinly sliced, 2 medium carrots, sliced (about 1 cup), 12 ounces bok choy or baby bok choy, sliced into 1 1/2-inch strips, stems separated from leaves, 1/3 pound (1 1/2 cups) snow or sugar snap peas
DIRECTIONS: Cook the rice according to the package directions. Meanwhile, in a bowl, combine the chicken broth, wine, soy sauce, sugar, sesame oil, cornstarch, and ½ teaspoon salt, stirring until the cornstarch dissolves. Heat 1 tablespoon of the olive oil in a saucepan over medium-high heat for 30 seconds. Add the scallions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until sauce thickens slightly, about 1½ minutes. Pour into a bowl; set aside. Heat a wok or large skillet over high heat. Add 2 tablespoons olive oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high. Add the remaining ½ tablespoon oil and heat for 30 seconds. Add the carrots and ⅓ cup water, cover partially and cook, stirring occasionally, until almost tender, about 2 minutes. Add the bok choy stems, cover, and cook for 2 minutes. Add the bok choy leaves and peas and toss gently. Add the sauce and increase heat to high. When it starts to bubble, add the chicken. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
Chicken and Cashews in Lettuce Wraps
Crisp lettuce leaves are the perfect vehicle for a mixture of chicken, water chestnuts, and cashews drizzled with honey and soy sauce.
INGREDIENTS: 3 tablespoons low-sodium soy sauce, 3 tablespoons honey, 2 tablespoons canola oil, 1½ pounds boneless, skinless chicken breasts, cut into ¾-inch pieces, black pepper, 2 cloves garlic, finely chopped, 1 tablespoon grated ginger, 1 bunch scallions, trimmed and sliced, 18-ounce can sliced water chestnuts, drained, ¼cup roasted unsalted cashews, 1 small head Boston or Bibb lettuce leaves separated
DIRECTIONS: Combine the soy sauce and honey in a small bowl. Set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute. Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews. Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.