5 HEALTHY EASY TO MAKE CHINESE RECIPES PART 2

1. Chinese Chicken Lettuce Wraps:

Ingredients:

- 1 pound ground chicken

- 2 tablespoons vegetable oil

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 1/4 cup hoisin sauce

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon honey

- 1/4 cup water chestnuts, finely chopped

- 1/4 cup sliced green onions

- Iceberg or butter lettuce leaves for wrapping

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the ground chicken to the skillet and cook until browned and cooked through, breaking it up with a spoon.

3. Add the garlic and ginger to the skillet and cook for 1 minute until fragrant.

4. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, and 2 tablespoons of water.

5. Pour the sauce mixture over the chicken and stir to coat.

6. Add the water chestnuts and green onions to the skillet and cook for an additional 2 minutes.

7. Serve the Chinese chicken lettuce wraps with lettuce leaves for wrapping. Spoon the chicken mixture onto each leaf and roll it up.

Tips: For a vegetarian version, substitute ground chicken with crumbled tofu or chopped mushrooms. You can also add shredded carrots or bean sprouts for extra crunch.

2. Steamed Ginger-Garlic Fish:

Ingredients:

- 4 white fish fillets (such as tilapia or cod)

- 2 tablespoons soy sauce

- 2 tablespoons rice vinegar

- 1 tablespoon sesame oil

- 1 tablespoon grated ginger

- 2 cloves garlic, minced

- Sliced green onions for garnish

- Steamed bok choy or broccoli for serving

Instructions:

1. Place the fish fillets on a heatproof plate that will fit inside a steamer basket.

2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and garlic.

3. Pour the sauce mixture over the fish fillets, making sure they are evenly coated.

4. Place the plate in the steamer basket and cover.

5. Steam the fish for 10-12 minutes until cooked through and flaky.

6. Garnish with sliced green onions and serve with steamed bok choy or broccoli.

Tips: You can substitute the white fish with salmon or any other fish you prefer. You can also add a splash of lime juice for extra tanginess.

3. Sweet and Sour Tofu:

Ingredients:

- 1 package firm tofu, cut into bite-sized cubes

- 1/4 cup cornstarch

- Vegetable oil for frying

- 1/2 cup pineapple chunks

- 1/2 red bell pepper, diced

- 1/2 green bell pepper, diced

- 1/2 small onion, diced

- 2 cloves garlic, minced

- 1/4 cup ketchup

- 2 tablespoons rice vinegar

- 2 tablespoons soy sauce

- 1 tablespoon honey

- 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Place the tofu cubes in a bowl and sprinkle with cornstarch, tossing to coat.

2. Heat vegetable oil in a deep pot or fryer to 375°F (190°C).

3. Fry the tofu cubes in batches until crispy and golden brown, about 3-4 minutes per batch. Drain on paper towels.

4. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat.

5. Add the garlic, pineapple chunks, bell peppers, and onion to the pan and sauté for 2-3 minutes until slightly softened.

6. In a small bowl, whisk together ketchup, rice vinegar, soy sauce, honey, and the cornstarch-water mixture.

7. Pour the sauce mixture over the vegetables and cook until thickened, about 2 minutes.

8. Add the fried tofu cubes to the pan and toss to coat in the sweet and sour sauce.

9. Serve the sweet and sour tofu over steamed rice.

Tips: For a gluten-free version, use tamari instead of soy sauce. You can also add diced carrots or snap peas for additional vegetables.

4. Crispy Honey Walnut Shrimp:

Ingredients:

- 1 pound large shrimp, peeled and deveined

- 1/2 cup cornstarch

- Vegetable oil for frying

- 1/2 cup walnuts, toasted

- 1/4 cup mayonnaise

- 2 tablespoons honey

- 1 tablespoon condensed milk

- 1 tablespoon lemon juice

- Steamed broccoli for serving

Instructions:

1. Place the shrimp in a bowl and toss with cornstarch until coated.

2. Heat vegetable oil in a deep pot or fryer to 375°F (190°C).

3. Fry the coated shrimp in batches until crispy and golden brown, about 3-4 minutes per batch. Drain on paper towels.

4. In a separate bowl, combine mayonnaise, honey, condensed milk, and lemon juice.

5. Add the fried shrimp and toasted walnuts to the bowl and toss to coat in the honey walnut sauce.

6. Serve the crispy honey walnut shrimp with steamed broccoli.

Tips: You can substitute the shrimp with chicken or tofu. Adjust the cooking time accordingly. For a nut-free version, omit the walnuts or replace them with toasted sesame seeds.

5. Dan Dan Noodles:

Ingredients:

- 8 ounces Chinese wheat noodles or spaghetti

- 1/4 cup peanut butter

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon sesame oil

- 2 teaspoons chili oil or Sriracha sauce

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 1/4 cup chicken broth or vegetable broth

- Sliced green onions and chopped peanuts for garnish

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.

2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili oil, garlic, ginger, and broth until well combined.

3. Heat the sauce in a small saucepan over low heat until warm.

4. Place the cooked noodles in a serving bowl and pour the sauce over them. Toss to coat evenly.

5. Garnish with sliced green onions and chopped peanuts before serving.

Tips: Add cooked ground meat or tofu for added protein. For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.