Easy Chinese Food Recipe
I am going to share with you some of my favourite easy Chinese food recipes. In memory of your China travel, I am sure you would want to learn cooking a few Chinese dishes.
I have carefully selected four recipes from both Beijing and Hong Kong. These easy Chinese food recipes are quick to do with handy ingredients and are very delicious.
Though we are doing Chinese cooking, I strongly recommend the use of EVO (Extra Virgin Olive Oil) for health purposes.
Now let’s start. Remember 1 tsp = 1 tablespoon
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Easy Chinese Food Recipe One
Copy Crab 賽螃蟹 – Stir Fried Egg White
1 dried scallop
5 egg whites
¼ cup of water
¼ tsp of salt
¼ tsp of white sugar
1 tsp of chicken powder
1 tsp of wine
1 ¼ tsp of corn starch
1. Soak the dried scallop with ¼ cup of water. Soak until tender and tear into shreds. Mix the soaking water with the seasoning. Leaves for later use.
2. Beaten egg whites. Mix with shredded scallop.
3. Heat wok with 4 tsp of oil. Pour in the seasoning mixture and bring it to boil.
4. Add egg whites/scallop mixture and braise for a while.
5. Stir well and serve with Zhejiang vinegar. You can also garnish with vegetable.
This is a low cholesterol healthy dish. Some recipes suggest serving with a raw egg yoke in the middle. Try not to do it. Though it looks nice but it is not healthy. Egg yoke is highly concentrated with cholesterol.
Easy Chinese Food Recipe Two
Mapo Tofu 麻婆豆腐 – Beancurd with Ground Pork
1 piece of fresh tofu (any firmness of your choice)
1 tsp of black bean garlic sauce
1 tsp of red chili paste with garlic
Chopped spring onion
200 gram ground pork
Gravy: Stir well before use
¼ cup of water
1 tsp of corn starch
1 tsp of light soy sauce
Small amount of sugar
1. Heat wok with 2 tsp of oil.
2. Place black bean sauce, red chili sauce and ground pork.
3. With high heat, mix the sauce and meat until meat is brown and cooked.
4. Turn to medium heat, add in tofu. Mix gently to avoid smashing the tofu.
5. Simmer for 5-8 minutes, stir occasionally until well blended and tofu are heated thoroughly.
6. Turn to high heat and add in gravy. Stir gently until gravy turns thick.
7. Add green onion before dishing up. Add salt to taste.
1. Black bean garlic sauce and red chili paste with garlic are available at Asian markets and some supermarkets with large Asian specialty sections.
2. You can replace pork with beef.
3. This is a spicy dish originated in Sichuan, very popular in Beijing. You can adjust the spicy level by adding or reducing the amount of red chili paste. In my Cantonese kitchen, I even go without chili paste.
Easy Chinese Food Recipe Three
Stir Fried Egg with Prawns
200 grams of prawns (after shell removed)
Chopped spring onion
1/2 tsp of salt
1 tsp of corn starch
1. Remove prawns intestines with tooth pick.
2. Drain the prawns and dry with kitchen towel. Mix well with seasoning and let it cool down in the fridge for 15 minutes.
3. Parboil the marinated prawns in hot boiling water until 80% cooked. Dish up for later use.
4. Beaten eggs.
5. Heat wok with 4 tsp of oil, pour in egg. Stir eggs until 50% cooked, add in prawns. Stir fried until eggs and prawns are cooked. Make sure to use high heat and stir quickly.
6. Dish up when egg mixture liquidates to avoid overcook.
7. Add in chopped green onion just before dishing up.
1. When stir frying eggs, wok has to be hot and with lots of oil in order to keep the eggs smooth and not sticking to the wok.
2. With same cooking method, you can replace prawns with beef, roast pork or other meat of your choice.
Easy Chinese Food Recipe Four
Fried Rice with Prawns and Ham
1 bowl of cold rice
100 gram of prawn meat
60 gram of ham of your choice
Optional chopped green onion
Serving: 1 (double up as needed)
¼ tsp of salt
½ tsp of light soy sauce
1. Clean prawns and season for 15 minutes.
2. Parboil chicken with hot pan until 80% cooked. Leaves for later use.
3. Beaten one egg.
4. Heat wok with 2 tsp of oil. Pour in beaten egg.
5. Loosen cold rice and add to egg. Stir well quickly.
6. Add the parboiled prawns and ham. Stir and mix well until prawns are fully cooked.
7. Add green onion before dishing up. Add light soy sauce to taste.
1. I have invented to parboil the prawns with an aluminum foil on a hot pan (without oil) to make the process simple, quick and easy for home cooking.
2. You can replace prawn and ham with other ingredients, such as chicken and sausage, minced beef and lettuce etc.
3. To achieve the best effect of fried rice, cold rice is preferred.
Cantonese cuisine is light and mild. As I am Cantonese, my recipe might be a bit light to you. If that’s the case, add salt or soy sauce to your taste.
Hope you love my easy Chinese food recipes. View photos of my home-cooking dishes.
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1 cake tofu (fresh tofu if possible)
1/2 cup bamboo shoots, shredded
2 Tbsp black fungus (Wood Ear)
or 3 - 4 Chinese dry mushrooms
small handful dry lily buds
2 ounces pork tenderloin, julienned
1 tsp soy sauce
1 tsp tapioca starch (or cornstarch)
1/2 tsp sesame seed oil
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
2 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp red rice vinegar** (or white if red not available)
1 tsp sesame oil
2 Tbsp finely chopped green onion
1 Tbsp finely chopped ginger
white pepper to taste (no more than 1 tablespoon)
1 Tbsp cornstarch (corn flour)
1/4 cup water
1. Shred pork. Mix marinade ingredients and marinade pork for 15 minutes.
2. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
If substituting mushrooms, cut off the stems and cut into thin strips.
Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices.
3. Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork.
Add the remaining ingredients in III, except for the green onion.
Beat the egg well. Set aside.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired.
(This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired.
** If using chicken broth increase the amount of red rice vinegar
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