China (8/6/12)
Recipes contributed by Jing Liu Danner.
Delicious recipes from China to try in your own kitchen! Click here to download these recipes. Want to try more Chinese recipes? Click here for the archive from our program in 2013. Click here for the archive from our program in 2015. Click here for the archive from our program in 2022. Click here for the archive from our program in 2023. |
Pepper with ChickenIngredients:
1 lb. chicken breast 1 each: red and green bell pepper 1 egg 2 Tbsp. cornstarch 1/2 tsp. chicken bouillon powder a little minced ginger 1 t. salt 2 T. cooking wine 3 T. oil |
Method: Cut chicken breast and shred. Add one egg, 1/4 t. salt, cornstarch and mix. Wash peppers and cut out filaments. Put oil and minced ginger in wok. Fry out flavor. Add chicken breast and stir-fry until chicken all turns white. Add pepper and stir-fry. Add cooking wine, 3/4 tsp. salt, and chicken bouillon powder. Adjust to taste. |
Green Bean Stir-fryIngredients:
1 lb. green beans, washed 1 Tbsp. garlic sauce (can substitute minced garlic) 2 Tbsp. oil 1/2 tsp. salt 1/2 tsp. chicken bouillon powder |
Method: Put oil and garlic sauce in wok. Fry out flavor. Add washed green beans. Stir-fry until green beans are done. Add salt and chicken bouillon powder. Adjust to taste. |
Fry RiceIngredients:
6 cups cooked rice 3 Tbsp. oil 1/2 tsp. salt 1/2 tsp. chicken bouillon powder 2 eggs 2 Tbsp. soy sauce |
Method: Put oil and cooked rice in wok. Stir-fry until all rice is loose. Mix in eggs. Stir-fry. Add salt, chicken bouillon powder, and soy sauce. Adjust to taste. |