"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 12-19-2007, 10:03 AM   #11
Sous Chef
BBQ Mikey's Avatar
Join Date: May 2007
Location: USA
Posts: 750
Furthermore you can grill any of your dishes and use the same sauces if you are trying to cut down on oil. No grill? Bake it on a pan with an elevated rack for drippings.

Also, I buy preserved garlic and ginger so you wont have as much spoils. Scallions are an exception to this and IMO are a must for certain dishes. There was a really great "chinese style bbq ribs" recipe on here ill try to repost it.

"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 12-19-2007, 10:11 AM   #12
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,388
Originally Posted by Figgy340
How Do I Get Started Cooking For Two?

At first I was gonna say, "First you make a roux"

But when I read Beijing China...how about

Have Fun & Enjoy!!!!

There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 12-19-2007, 02:42 PM   #13
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
Figgy, here's a few of my Asian Fusion stir-fry recipes for you to play with. All you need is a really good wok (think you can fing one in Beijing?) and some peanut oil.



1 lb thinly sliced flank steak
1 Tbs rice wine
1 Tbs cornstarch
3 to 5 cloves garlic, chopped
1 bunch green onions or scallions, chopped
1 Lb broccoli cut into florets
2 Tbs oyster sauce
1 Tbs soy sauce
2 Tbs water
4 Tbs sesame oil
1 tsp grated ginger root
1/3 c water

Sauce made with
1 tbs Soy sauce
1 tbs Cornstarch


Dissolve the cornstarch in the 2 Tbs water, then add rice wine and soy sauce,. Marinate the beef in this mixture for at least 1 hour.

In a wok or large skillet, stir fry the marinated beef in 2 Tbs sesame oil until just barely browned. Do not overcook. Remove the beef from the skillet and put aside. Wipe out the wok and return to heat. Add another 2 Tbs sesame oil and heat. Add the garlic, onion, oyster sauce, and ginger And allow to cook in oil for about 1 minute. Add the broccoli and stir fry for about 1 minute, then add the 1/3 cup water, cover, and cook for 5 minutes. Combine the soy sauce and cornstarch to make a sauce. Remove the cover, and add the almost cooked beef into the broccoli. Add the sauce, bring to a boil, then reduce heat and simmer until the sauce thickens and the beef and broccoli are fully cooked.


4 chicken breasts, pounded thin
1/2 pkg Mee Krob or bihon (rice noodles)
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup peanut oil
1/4 cup oyster sauce
2 Tbs brown sugar
2 tsp white pepper
2 tsp minced garlic
2 tsp minced onion
1 tsp crushed chili peppers
1 tsp minced ginger
1 tsp salt
1Tbs corn starch dissolved in 2 Tbs water

1 cup flour
2 eggs beaten with 1/4 cup milk
1-1/2 cups finely crushed cashews

1 bunch scallions
1 mango, shredded
1 red bell pepper, julienned

Combine orange juice, soy sauce, rice vinegar, peanut oil, oyster sauce, brown sugar, white pepper, garlic, onion, chili peppers, minced ginger, and salt in bowl and marinate pounded chicken breasts for 2 hours. Remove chicken breasts from marinade and pat dry with paper towels. Reserve marinade.

Place rice noodles in strainer inside bowl and fill bowl with boiling water. Pour marinade into pot, add cornstarch mixture, and heat in saucepan until thickened.. Dredge chicken in flour, egg mixture, then crushed cashews. Fry coated chicken in 4 Tbs peanut oil until done, turning once. Remove strainer from bowl to drain noodles, then divide on 4 individual plates. Place one chicken breast on each bed of rice noodles. Pour sauce over chicken and garnish with mango, scallion, and bell pepper. Serve with stir-fried mixed vegetables, such as broccoli florets, baby carrots, and Chinese pea pods.


4 boneless pork chops, pounded thin
Peanut oil for sauteing


1/2 cup pineapple juice
1/4 cup teriyaki sauce
1/4 cup pineapple vinegar
1 Tbs sesame oil
2 Tbs brown sugar
2 tsp pepper
2 tsp minced garlic
2 tsp minced onion
10 cracked red chilis
2 tsp minced ginger
2 tsp salt


1 cup flour
2 eggs beaten with 1/4 cup milk
1 cup finely crushed macadamia nuts


1/4 cup chopped cilantro
1 small green mango, diced
1/3 cup crushed pineapple
3 Tbs white onion, diced
2 tsp lemon juice
2 Tbs Pineapple vinegar
1/2 tsp salt
1/4 tsp crushed red pepper (optional)
1/2 small red bell pepper, diced
4 scallions, diagonally sliced

Combine pineapple juice, teriyaki sauce, vinegar, sesame oil, brown sugar, pepper, garlic, onion, chilis, minced ginger, and salt in bowl and marinate pounded pork chops for 4 hours or overnight. Remove pork chops from marinade and pat dry with paper towels..

Dredge pork chops in flour, egg mixture, then crushed macadamias. Sauté coated pork chops in peanut oil until done, turning once. Place one chop on each plate and top with chutney. Serve with fried rice and stir-fried broccoli, carrots, sugar snap peas, and water chestnuts.

Chicken Imperial

Make this sauce and refrigerate until needed:
1/2 cup Cornstarch
1/4 cup Water
1 1/2 tsp. minced fresh Garlic
1 1/2 tsp. minced fresh Ginger
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup Rice wine, Sherry, or white wine
1 can Chicken Broth

Put everything into a container with a lid and shake it up, then put in the fridge. Shake it up again when you are ready to use it.

3 lbs. boneless, skinless chicken, cut into chunks
1/4 cup Soy Sauce
1 egg, beaten
1 cup Cornstarch
2 cups sliced scallions
8 dried red chiles, cracked
Peanut Oil for frying

Mix chicken with soy sauce and egg. Add cornstarch, and mix until chicken pieces are coated. At this point, the chicken is going to look like you'll want to flush it down the disposal. RESTRAIN YOURSELF! Fry chicken pieces a few at a time in hot oil in wok until crispy. Drain on paper towels.

Heat 1 Tbs peanut oil in wok until very hot. . Add onions and chiles, and stir fry about 30 seconds, then add the pre-made sauce. Cook until thick. If it gets too thick, add water or chicken broth as desired. Add chicken and cook until hot and bubbly. Serve over steamed rice.
Caine is offline   Reply With Quote
Old 12-19-2007, 02:42 PM   #14
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
And two more that wouldn't fit in the first post:


1 1/2 pounds beef , pork, or chicken strips, shrimp, tofu, or fish pieces
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or sherry
1 egg, beaten
1/2 teaspoon salt
2 Tbs peanut oil
4 dried red chiles, cracked
1 Tbs garlic, minced
1/2 Tbs grated ginger
1 tsp pepper
2 scallions, chopped
1 red bell pepper, cut in strips
2 Tbs soy sauce
3 Tbs rice wine or sherry
2 Tbs balsamic vinegar
1 tsp sugar
1 cup chicken broth
1 Tbs cornstarch, dissolved in 4 Tbs water
1/3 cup unsalted, dry roasted peanuts

Combine the soy sauce, sesame oil, rice wine/sherry, egg and salt in a glass bowl. Add the meat and stir to coat. Marinate for 1 hour, covered, in the refrigerator.

Combine the soy sauce, rice wine, balsamic vinegar, sugar and chicken broth.

Place peanut oil in a wok, and swirl to coat sides, then place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and pepper and continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the meat from the marinade, and add it to the wok. Stir-fry the meat for 3 minutes. Add the soy sauce, rice wine, balsamic vinegar, sugar and chicken broth mixture to wok and heat to boiling while constantly stirring, then add the cornstarch slurry to thicken the sauce. Add the peanuts and stir to blend.

Mongolian Stir Fry


1 pound Flank steak or lean pork, sliced thin; chicken, turkey or tofu, cubed; or shrimp, shelled, cleaned, and deveined
peanut oil for frying
1 small onion or shallot, sliced thin
4 oz snow peas
4 oz Green onion, green part only
4 oz button mushrooms
2 cloves finely minced garlic


1 Egg white
1/2 tsp Salt
1 tsp Cornstarch


1 tsp Cornstarch
1 tsp Turbinado Sugar
1 tsp Chinese chili sauce
2 Tbs dry Sherry, white wine, or rice wine
2 Tbs Hoisin sauce
2 Tbs soy sauce
1/4 cup beef, chicken, shrimp, or vegetable stock

Combine sauce ingredients and set aside. Combine egg white, salt and cornstarch, add meat, shrimp or tofu, and mix well to coat. Heat 2 Tbs oil in wok over high heat, then stir fry meat, shrimp or tofu until just cooked through and remove from wok. Add additional Tbs peanut oil to wok and stir fry onion or shallot, and snow peas, and for 1 minute. Add green onion, mushrooms and garlic and continue stir-frying until mushrooms are tender. Add sauce to vegetables and heat until sauce has thickened. Add meat, shrimp or tofu and stir until heated through.
Caine is offline   Reply With Quote
Old 02-04-2008, 04:04 PM   #15
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
I rely on chicken a lot and ground beef and pasta.

LadyCook61 is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:21 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.