Traditional Chinese Recipes

Traditional Chinese recipes tend to use lots of fresh vegetables and touches of salty sauces. Cooking Chinese food can be a ton of fun to learn, especially if you like to show off in the kitchen and toss around chopped bits of food in a wok.

Traditional Vegetable Stir Fry Recipe
Ingredients You Will Need:
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice vinegar
3 tablespoons vegetable stock
2 tablespoons glutinous rice flour
2 tablespoons sesame oil
1 teaspoon grated ginger
1 teaspoon minced garlic
½ cup sliced Chinese mushrooms
1 6-ounce can water chestnuts, drained
1 6-ounce can sliced bamboo shoots, drained
½ cup chopped bok choy
1 cup bean sprouts

Stir together soy sauce, oyster sauce, rice vinegar, vegetable stock and flour in a small bowl. Mix well and set aside.

Pour oil into a wok and place over medium-high heat. Add the ginger and garlic, then let the oil heat, stirring occasionally. When the oil is boiling hot, carefully add the mushrooms and watch for splattering. Stir fry for 1 minute, or until the mushrooms start to become tender.

Carefully add the water chestnuts, bamboo shoots, bok choy and sprouts to the wok. Stir fry until veggies start to become tender, about 2 minutes. Carefully pour sauce into veggies, and mix well. Stir fry for about 1 minute, or until the sauce thickens. Remove wok from heat, and serve stir fry over rice or noodles.

Minced Pork and Water Chestnuts Lettuce Wrap Recipe
Ingredients You Will Need:
1 cup pork, cooked and minced
1 6-ounce can water chestnuts, drained and minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons sesame seed oil, divided
1 tablespoon orange juice
16 leaves of lettuce

Place pork and water chestnuts in a medium mixing bowl. In a small bowl, whisk together the soy sauce, oyster sauce, 1 tablespoon sesame seed oil and orange juice. Pour the sauce into the pork, and mix well.

Add remaining 1 tablespoon of sesame seed oil to a wok over medium-high heat. Let oil heat up, and then add pork mixture to wok. Stir fry for two minutes, or until pork turns crispy. Remove wok from heat.

Drop a heaping spoonful of pork stir fry onto a lettuce leaf. Roll leaf and tuck ends. Repeat process until all the pork is wrapped. Arrange wraps on plate, and serve.

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