Perfect for busy weeknights and WAY better than Chinese takeout, this is sure to become a favorite in your home! One of the things I love about Chinese food — aside from the fact that it tastes so darn delicious — is how quick it is to make. Once you have the prep work of all the chopping done — and that can conveniently be done in advance — it literally takes 5 minutes or less to actually cook. Stir-fries are perfect for using up veggies you have on hand — onions, bell peppers, carrots, celery, zucchini, broccoli, snow peas, etc. Broccoli is one of our favorite vegetables, and one my kids are always happy to eat. Here is a delicious Chinese Beef and Broccoli stir fry that is ready for the table, including prep time, in just the amount of time it takes you to steam the rice!
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From traditional chow mein to sweet and sour orange chicken, there's something for everyone in this collection of easy Chinese takeout inspired recipes. The filling is made with seasoned ground chicken and freshly grated ginger, which is then folded in a simple dough. This recipe takes seasoned ramen noodles, carrot and pepper, and bundles them in rice paper wrappers. You can fill the wrappers with almost anything, and serve them with an array of dipping sauces. This recipe calls for a shiitake mushroom and ground pork filling, and pairs the cooked dumplings with a spicy peanut sauce. No matter how they start, guests will love to be greeted with their buffet favourites in bite-sized form. Prepare them in a steamer basket, and serve with more sweet and sour sauce for dipping.
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Dal-bhat-tarkari is a traditional dish in Nepalese cuisine and an Indian Gorkha staple. Southeast Asian cuisine[ edit ] Location of Southeast Asia. Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as citrus, mint , coriander also known as Chinese parsley , and basil.
Jump to Recipe This post may contain affiliate links. Read my disclosure policy. A few years ago I was browsing Pinterest for ramen noodle ideas. You would be surprised how creative people get with ramen, it was enough to somehow eat up 2 hours of my life going through hundreds and hundreds of pins. I wanted the texture of the noodles, but wanted a flavor that tasted like ingredients instead of chemicals.