I Need Easy Oriental Recipes?

Here are some great recipes:

General Tso's Chicken

Yields: 8 servings

1/2 cup cornstarch

1/4 cup water

1 teaspoon ground ginger, or ¾ teaspoon minced fresh ginger

1 teaspoon minced garlic

3/4 cup sugar

1/2 cup soy sauce

2 cups large chicken broth

1/4 cup white vinegar

1/4 cup dry sherry or white wine, cut into chunks

3 pounds boneless chicken breasts or thighs

2 eggs, beaten

1 cup cornstarch

2 cups sliced green onions

2 tablespoons plus 2 teaspoons small dried hot peppers, (optional)

2 tablespoons cooking oil

For Sauce:

Place the first nine ingredients above in a jar and shake well to dissolve the cornstarch. For Meat: Place chicken and egg in zipper baggie and shake to coat chicken evenly.

Add cornstarch and mix until chicken is evenly covered. Deep fry chicken at 350°F until crispy. Drain. Heat oil in a skillet. Add onions and peppers and stir fry about 30 seconds.

Add sauce mixture. Cook and stir until thick. Add chicken and cook just long enough to heat through.

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Stir Fried Sweet and Sour Chicken

3 boneless skinless chicken breast

sesame seeds (optional)

1 green bell pepper (julienned)

1 clove of garlic (chopped)

2 1/2 tablespoon of coconut oil

1 jar of La Choy sweet and sour sauce

Cube chicken into desired chuncks; set aside. Heat oil until melted over low heat. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken.

Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce.

Stir and turn down heat to low.

Cover and simmer for about 10 minutes until bell pepper is soft and tender. Serves 2-3.

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Stir Fried Pork with Rice

1 pound thinly sliced strips of boneless pork tenderloin

1/4 cup lightly soy sauce

1/2 teaspoon Five Spice Oriental Seasoning

Stirfry:

1/4 cup chicken broth

2 teaspoons cornstarch

1 tablespoon vegetable oil

1/2 teaspoon minced garlic

1 teaspoon grated ginger root

2 cups chopped Chinese cabbage or bok choy

4 green onions, sliced thin

2 cups sliced fresh asparagus

4 cups prepared white rice

Mix thin strips of thinly sliced pork tenderloin with soy sauce and Five Spice Oriental Seasoning in a shallow bowl, and refrigerate while preparing the vegetables. In a small bowl, combine chicken broth with cornstarch and set aside.

Preheat a wok or large skillet over high heat. Add oil, then stirfry garlic and ginger root for 30 seconds. Add Chinese cabbage, stirfry 2 minutes, then add onions and asparagus, stir frying for 1 minute. Remove vegetables.

Add pork to the skillet and heat for 3 - 5 minutes or until browned. Add chicken broth mixture and heat over high flame for 3 Ð 4 minutes until thick. Add vegetables and cook for 2 minutes, then serve over rice.

PORK ADOBO (Pork in Vinegar &Soy sauce) Philippine Cuisine Yield: 4-6 servings 2 lb Pork shoulder or butt cut to 1in" cubes 2 Small bay leaf 1/2 tsp whole Black Pepper 1/2 cup Vinegar 2 tb Soy sauce 1cup Water 1/2 tsp Salt 1/2 tsp sugar 6-8 Cloves garlic, crushed or minced 1. Combine all ingredients and let stand for at least 30 minutes. 2. Simmer covered for 45 min to 1 hour or until meat is tender and sauce has been reduced. 3. Transfer to serving dish and serve with hot rice and fresh, washed tomatoes cut in wedges. Variation: May be done with chicken or a combination of chicken and pork. Beef or chicken livers may be added too if desired.

Pork Chop Suey.

1/2 lb. pork, cut into thin strips

· 1 tsp. soy sauce

· 1 tsp. oyster sauce

· salt and pepper, to taste

· 1 tsp. cornstarch

· 1 to 1-1/2 cup chicken broth (or water)

· 2 tbsp. cornstarch

· 2 tbsp. oyster sauce

· 1/2 tsp. sugar

· 1/4 cup vegetable oil

· 3 cloves garlic, minced

· 1 onion, chopped

· 1-1/2 cup baby carrots, halved

· 3 stalks celery, cut diagonally into 1 inch long

· 1/2 cup chopped red bell pepper

· 15 to 20 pieces snow peas, trimmed

· 1 can slice mushroom, drained

· 1 can miniature cut cobs of corn, drained

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.

2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.

3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.

4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.

5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.

The advantage of a recipe like this is that you can add things you really like and skip what you don't like, or aren't too fond off/

I make with whatever I have on hand.

Easy Oriental Beef Stir-Fry

-Ib. beef top round steak, -cut 1 inch thick 1/3 c Walnuts, coarsely chopped

1/3 c Water

1 tb . cornstarch

2 tb Each dry sherry and soy

-sauce 2 tb Peanut oil, divided

1 Clove garlic, slivered

1 pk ( 16 oz's.) frozen

-vegetable mixture -(such as broccoli, red -peppers, bamboo shoots and -straw mushrooms) 2 c Hot cooked rice

Partially freeze beef top round steak to firm and cut lengthwise in half. Slice across the grain into thin strips l/8-inch thick; reserve. Heat large frying pan or wok over medium-high heat. Add walnuts and stir-fry 1-2 minutes or until lightly browned; reserve. Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat 1 tablespoon oil in same pan over medium-high heat. Add garlic and beef strips (1/2 at a time) and stir-fry 1 minute. Remove; reserve. Add remaining oil to same pan; cook vegetables over medium-high heat 5 minutes, stirring occasionally. Stir in reserved beef strips. Add reserved cornstarch mixture; cook and stir until mixture comes to a boil and thickens slightly. Serve stir-fry over rice; sprinkle with reserved walnuts. Makes 4 servings. PREP TIME: 20 minutes. Freezing time: 30 minutes. Cook time: 12 minutes.

Try this page for more recipes

http://retete-culinare-diverse.ro/en/search.php?ke...

take a packet of ramen soup

put it in boiling water for 2-3 min until soft, add the seasoning

this is as easy as it gets for "easy oriental"

you could freeze it after if you wanted.

Chinese Recipes: http://www.recipe4living.com/recipes/global_cuisin...