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Q. Hi all,
I would like to cook a wonderful chinese dinner for my family, w/o any eggs b/c my youngest child is allergic. I would love to prepare fried rice, egg rolls, sesame chicken, beef and broccoli, cheese wontons,m and the sweet red sauce that goes over the sweet and sour chicken. Any recipes would be great!
I would like to cook a wonderful chinese dinner for my family, w/o any eggs b/c my youngest child is allergic. I would love to prepare fried rice, egg rolls, sesame chicken, beef and broccoli, cheese wontons,m and the sweet red sauce that goes over the sweet and sour chicken. Any recipes would be great!
Answer
You are talking a major outlay of time and effort here. When you see how complex the two entrees are, I think you'll agree that the menu needs to be simplified a bit.
For one thing, fried rice recipes all contain eggs. You can make it without the eggs, but it won't be the same. Substitute lo mein noodles, and prepare according to the package instructions.
I'd also buy the egg rolls and wontons already made, fry them up at home, and keep them warm in the oven while you fix the rest of the meal. Ditto with the plum sauce for dipping: purchase it already made, warm it in a saucepan, and serve in pretty little individual dishes.
Sesame Chicken
3 whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
Other:
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously.
Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
Beef and Broccoli
3/4 pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Other:
1 1/4 cups oil, or as needed
PREPARATION:
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.
In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
***************************
See what I mean? Those two home cooked recipes will get you lots of oohs and ahhs, and they won't even notice that the other dishes weren't prepared by you! :-)
You are talking a major outlay of time and effort here. When you see how complex the two entrees are, I think you'll agree that the menu needs to be simplified a bit.
For one thing, fried rice recipes all contain eggs. You can make it without the eggs, but it won't be the same. Substitute lo mein noodles, and prepare according to the package instructions.
I'd also buy the egg rolls and wontons already made, fry them up at home, and keep them warm in the oven while you fix the rest of the meal. Ditto with the plum sauce for dipping: purchase it already made, warm it in a saucepan, and serve in pretty little individual dishes.
Sesame Chicken
3 whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
Other:
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying
PREPARATION:
Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously.
Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
Beef and Broccoli
3/4 pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
2 garlic cloves
To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
Other:
1 1/4 cups oil, or as needed
PREPARATION:
Cut the beef across the grain into thin slices. Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in). Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.
In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef. Blanch the beef by letting it lay flat for 30 - 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 - 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
***************************
See what I mean? Those two home cooked recipes will get you lots of oohs and ahhs, and they won't even notice that the other dishes weren't prepared by you! :-)
Any suggestions for what I can cook for a last minute 9 person dinner party!!?
primetime1
My boyfriends entire family is coming for dinner tomorrow night and I am stumped about what to make. I am a good cook, but do not want to be in the kitchen all night. Does anyone have any thoughts of something yummy but not overwhelming when the guests arrive???
Answer
The great thing with all of these is that you can just adjust the amounts of meat upwards a bit, and everything else as well to match, and make enormous mounds of mashed or roasted potatoes to go with - looks beautiful and feeds everyone. If you make enough, no one will want anything more than coffee and chocolates to follow.
Lamb Shanks With Olives & Preserved Lemon
*you could make this with regular lemon, not the same flavour but still good
Serves 8
Prep 30 mins
Cook 2 hrs
Ingredients
100ml olive oil
25g butter
8 small lamb shanks
2 large onions , coarsely chopped
4 garlic cloves , finely chopped
2 tsp ground ginger
2 tsp ground cumin
good pinch saffron
800ml lamb stock, chicken stock or water
2 small or 1 large preserved lemon
200g green olives , drained and rinsed
2 tbsp (approx) flat-leaf parsley and coriander
Method
Heat the oven to 160C/fan 140C/gas 3. Heat the olive oil and butter in a large casserole or frying pan and brown the lamb on all sides. Remove and set aside. Add the onions to the pan and cook for a minute, then add the garlic, spices and season (go easy on the salt as the preserved lemons might make it salty later on) and cook for another minute.
Transfer the onions, garlic, spices and browned lamb shanks to a large roasting tin. Pour over the stock or water. Cover with foil and cook in the oven for 1 3/4 hours, stirring from time to time and turning the shanks over.
Cut the lemons in half, scoop out the flesh with a spoon and discard, cut the rind into shreds. Add the olives and the lemon to the dish. Remove the foil and cook for another 15 minutes. The lamb should be meltingly tender and coming away from the bone. If there is a lot of juice, remove the shanks from the roasting tin and put the tin over a high heat and simmer for 5 minutes or until the juices have reduced by half. Season. Add the herbs and serve.
Note:
Preserved lemons
Look for Belazu preserved lemons (in Waitrose, Sainsbury's and some delis), which are quite small. If you're using your own homemade preserved lemons or larger bought ones, you'll only need one.
______________________________
Slow-cooked pork ribs with a Maillard crust
Serves 6 - 8
Prep 30 mins
Cook 3 hrs 15 mins
30 minutes + marinating + 3¼ hours in the oven
Ingredients
8 bay leaves
2 thumb-sized pieces of root ginger
15 garlic cloves , or as much as you can handle
150ml olive oil
3kg pork belly (complete with skin and bones), ask your butcher to score it for you
Method
Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
Let the belly rest but not for more than 10 minutes, then serve with roasted potatoes
Notes
Know-how
This has the unctuousness that comes from slow cooking a quite fatty hunk of pork but also the heady deliciousness, courtesy of the Maillard reaction. As it's a relatively cheap cut of meat it's a legit opportunity to buy the biggest piece you can fit in your oven, from the most expensive rare breed you can find. Add star anise and cardamom if you have some knocking around.
_____________________________________
Pot-roasted brisket in beer with parsnips & mushrooms
Serves 6 - 8
Prep 25 35 mins
Cook 2 hrs 15 mins 3 hrs
Ingredients
1-1.25kg/2.25-2.75lb boned and rolled brisket
5 tbsp vegetable oil
large knob of butter
2 large onions , halved and sliced
2-3 celery sticks, finely chopped
2 carrots , sliced
200-250g/8-9oz large flat mushrooms , stalks chopped and heads thinly sliced
500-550ml bottle brown ale or stout
a few fresh thyme sprigs
2 bay leaves
1-2 tsp light muscovado sugar
500g parsnips , cut into wedges
1 tbsp Dijon mustard
chopped fresh parsley or thyme , to serve
Method
Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 minutes-1 hour until tender, turning once.
Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
The great thing with all of these is that you can just adjust the amounts of meat upwards a bit, and everything else as well to match, and make enormous mounds of mashed or roasted potatoes to go with - looks beautiful and feeds everyone. If you make enough, no one will want anything more than coffee and chocolates to follow.
Lamb Shanks With Olives & Preserved Lemon
*you could make this with regular lemon, not the same flavour but still good
Serves 8
Prep 30 mins
Cook 2 hrs
Ingredients
100ml olive oil
25g butter
8 small lamb shanks
2 large onions , coarsely chopped
4 garlic cloves , finely chopped
2 tsp ground ginger
2 tsp ground cumin
good pinch saffron
800ml lamb stock, chicken stock or water
2 small or 1 large preserved lemon
200g green olives , drained and rinsed
2 tbsp (approx) flat-leaf parsley and coriander
Method
Heat the oven to 160C/fan 140C/gas 3. Heat the olive oil and butter in a large casserole or frying pan and brown the lamb on all sides. Remove and set aside. Add the onions to the pan and cook for a minute, then add the garlic, spices and season (go easy on the salt as the preserved lemons might make it salty later on) and cook for another minute.
Transfer the onions, garlic, spices and browned lamb shanks to a large roasting tin. Pour over the stock or water. Cover with foil and cook in the oven for 1 3/4 hours, stirring from time to time and turning the shanks over.
Cut the lemons in half, scoop out the flesh with a spoon and discard, cut the rind into shreds. Add the olives and the lemon to the dish. Remove the foil and cook for another 15 minutes. The lamb should be meltingly tender and coming away from the bone. If there is a lot of juice, remove the shanks from the roasting tin and put the tin over a high heat and simmer for 5 minutes or until the juices have reduced by half. Season. Add the herbs and serve.
Note:
Preserved lemons
Look for Belazu preserved lemons (in Waitrose, Sainsbury's and some delis), which are quite small. If you're using your own homemade preserved lemons or larger bought ones, you'll only need one.
______________________________
Slow-cooked pork ribs with a Maillard crust
Serves 6 - 8
Prep 30 mins
Cook 3 hrs 15 mins
30 minutes + marinating + 3¼ hours in the oven
Ingredients
8 bay leaves
2 thumb-sized pieces of root ginger
15 garlic cloves , or as much as you can handle
150ml olive oil
3kg pork belly (complete with skin and bones), ask your butcher to score it for you
Method
Combine all the ingredients (apart from the pork) in either a food processor or a pestle and mortar, then rub them well into the skin of the pork belly . Leave it somewhere cool to marinate for as long as you can bear (between 1 hour and 2 days).
Preheat your oven to 110C/fan 90C/gas 1/4 or as low as it will go. Roast the pork for 3 hours. Check to make sure it's not pink. If it is, give it a bit longer.
Lastly, for your Maillard reaction, whack the oven up to 240C/fan 220C/gas 9 or as high as it will go and roast for 10-15 minutes or until crisp.
Let the belly rest but not for more than 10 minutes, then serve with roasted potatoes
Notes
Know-how
This has the unctuousness that comes from slow cooking a quite fatty hunk of pork but also the heady deliciousness, courtesy of the Maillard reaction. As it's a relatively cheap cut of meat it's a legit opportunity to buy the biggest piece you can fit in your oven, from the most expensive rare breed you can find. Add star anise and cardamom if you have some knocking around.
_____________________________________
Pot-roasted brisket in beer with parsnips & mushrooms
Serves 6 - 8
Prep 25 35 mins
Cook 2 hrs 15 mins 3 hrs
Ingredients
1-1.25kg/2.25-2.75lb boned and rolled brisket
5 tbsp vegetable oil
large knob of butter
2 large onions , halved and sliced
2-3 celery sticks, finely chopped
2 carrots , sliced
200-250g/8-9oz large flat mushrooms , stalks chopped and heads thinly sliced
500-550ml bottle brown ale or stout
a few fresh thyme sprigs
2 bay leaves
1-2 tsp light muscovado sugar
500g parsnips , cut into wedges
1 tbsp Dijon mustard
chopped fresh parsley or thyme , to serve
Method
Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 minutes-1 hour until tender, turning once.
Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
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Title Post: How do I prepare a chinese dinner?
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Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
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