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    You are in: Home / Cookbooks / Asian and Chinese
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    101 recipes in

    Asian and Chinese

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    I can't believe I like this dish as much as I do. I was surprised. This is a variation of a rather bland scrambled egg mix that I found on the net but turning it onto an egg foo yung is really special. Add your own favorite things but this is a good start. If you add water chestnuts, ham, shrimp, pork, whatever- then you will have to adjust the cooking time. This is a basic recipe- make it your own. But an easy recipe to amend- as soon as the egg is set- then it is done! I really love this and it is so good for a family on a budget or a bachelor short on time. If you want a terrific egg foo yung sauce then try this one Recipe#45270 .

    Recipe #133513

    I got the recipe from my roommate from Hilo, Hawaii. She shared a bunch of recipes with me.

    Recipe #197682

    This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!

    Recipe #83475

    Another recipe by Brenda Walsh from her cooking demonstration "A little taste of Asia." This fried rice is made vegan (no egg) so it's healthier with zero cholesterol. Watch vegetables carefully as you don’t want to overcook them. Try adding other vegetables, such as red bell pepper, zucchini, turnips or eggplant. If you like a little spice, add 1/4 tsp. cayenne pepper. Mmm Mmm good! Cooking time doesn't include cooking the brown rice. I usually cook my brown rice in a rice cooker and it takes about 20minutes.

    Recipe #306166

    I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

    Recipe #99476

    Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.

    Recipe #134053

    Braised beef with egg noodles and Chinese seasonings.

    Recipe #107724

    A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch.

    Recipe #203866

    Gingery Stir fried noodles with beef.

    Recipe #224545

    2 Reviews |  By swiz58

    I make extra to add to the leftover rice for terrific fried rice. Great as a meal course or as an appetizer. It goes quickly at potlucks.

    Recipe #228433

    2 Reviews |  By MeliBug

    Way to make a lot out of ramen noodles

    Recipe #304528

    This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!

    Recipe #354876

    This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!

    Recipe #37310

    This recipe I originally found in Taste of Home. I have tweaked it a bit to suit our family's tastes. However - the sauce is true to the original recipe. I have used this recipe for a large women's group dinner (75 ladies) and there were oohs and aahs all around. Enjoy!

    Recipe #185731

    51 Reviews |  By ~jb4~

    I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.

    Recipe #98345

    I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

    Recipe #113223

    Shrimp and Ramen noodles are aways in my kitchen!

    Recipe #413858

    When you live out in the country, Chinese restaurants don't deliver to your home. These ribs are the closest rival I've found - and they're SO easy - but overnight marinating is a must!

    Recipe #86488

    4 Reviews |  By Johnney

    A Chinese Restaurant favorite of mine, Moo Goo Gai Pan, which takes its name from a province in northern China. Moo Goo means Mongolia. Gai and Pan refer to rice and chicken.

    Recipe #77225

    If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.

    Recipe #107072

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