This thread explores quick and easy Chinese food recipes that participants can prepare for dinner. The initial inquiry seeks suggestions for a simple meal, leading to various personal experiences and recipe ideas shared by community members.
There is a general agreement among participants regarding the appeal of the Asian Noodle Skillet recipe, though no clear consensus on a single best recipe emerges.
Participants share personal experiences and preferences regarding quick meal preparation, focusing on recipes that can be made in a short timeframe.
Consultants looking for quick dinner ideas or those interested in easy Chinese recipes may find the shared experiences and suggestions helpful.
babywings76 said:I love the Asian Noodle Skillet dinner recipe from S/S '08 SB. I use chicken instead of pork. My whole family thinks of it as chicken lo mein.
http://www.recipezaar.com/15865Ingredients * 3 tablespoons oilFor a quick fried rice, start by cooking 2 cups of rice and letting it cool. In a large skillet, heat 2 tablespoons of oil and add 1 cup of mixed vegetables (like peas and carrots) and 2 beaten eggs. Scramble until cooked, then add the rice and 3 tablespoons of soy sauce. Stir-fry everything together for about 5 minutes and serve hot.
To make a simple stir-fry, cut 1 pound of your choice of protein (like chicken, beef, or tofu) into bite-sized pieces. Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the protein and cook until browned. Then add 2 cups of chopped vegetables (like bell peppers, broccoli, and snap peas) and stir-fry for another 5-7 minutes. Finish with 3 tablespoons of soy sauce and serve over rice or noodles.
For sweet and sour chicken, cut 1 pound of chicken breast into bite-sized pieces and coat with cornstarch. In a skillet, heat 2 tablespoons of oil and cook the chicken until golden brown. In a separate bowl, mix 1/2 cup of pineapple juice, 1/4 cup of vinegar, 1/4 cup of ketchup, and 1/4 cup of sugar. Pour this sauce over the chicken, add 1 cup of bell peppers and pineapple chunks, and simmer for 10 minutes. Serve with rice.
Yes! Cook 8 ounces of noodles according to package instructions. In a pan, heat 2 tablespoons of oil and add 2 cloves of minced garlic and 1 cup of vegetables (like bok choy and carrots). Sauté for 3-4 minutes, then add the cooked noodles and 3 tablespoons of soy sauce. Toss everything together and serve immediately.
To make egg drop soup quickly, bring 4 cups of chicken broth to a boil. In a bowl, whisk 2 eggs. Once the broth is boiling, slowly drizzle the eggs into the soup while stirring gently to create ribbons. Add 1/2 cup of frozen peas and carrots, and season with salt and white pepper to taste. Serve hot, garnished with green onions.