Beef Lo Mein
Kung Pao Chicken (Stir-fry)
Moo Shu Pork


Beef Lo Mein

Serves 4

1 pound flank steak, cut in half lengthwise, then sliced across the grain
in
thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles (lo mein noodles)
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds
1 small (4-ounce) can sliced mushrooms, drained

Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or
sherry, and the cornstarch. Let stand 20 minutes.
Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set
aside.
Bring a large pot of water to a boil. Add noodles, stirring to separate.
Cook about 2 minutes, until al dente. Drain, rinse with cold water, and
toss
with sesame oil. Set aside.
Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add
shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer.
Remove.
Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry
until browned, about 2 minutes. Remove.
Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and
stir-fry until they are heated through. Stir in vegetables and beef. Add
sauce and stir-fry to mix well.


Kung Pao Chicken (Stir-fry)


(A spicy Szechuan dish made with diced chicken, peanuts and chili peppers.
It is named after a Kung Pao or court official)

Serves 4 - 6



1 chicken (about 2 lbs) or 1 lb of chicken breasts
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove, peeled and sliced

1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 Tbsp soy sauce

Sauce:
2 Tbsp dark soy sauce
1 Tbsp dry sherry
1 Tbsp sugar
1 tsp cornstarch
1/2 tsp salt
a few drops sesame oil

2 - 4 cups oil for deep-frying
3 1/2 Tbsp oil for stir-frying


Remove all the bones from the chicken and cut into 1-inch cubes. Add the
soy
sauce, cornstarch and water, Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the vegetables. Peel and slice
the
ginger, and remove the tips and the seeds of the dry red peppers. Cut into
1-inch chunks.
Mix the sauce ingredients and set aside.
Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until
they
turn golden, remove and set aside to cool.
Heat wok and add oil for deep-frying. Carefully slide the chicken into the
wok, and deep-fry the chicken for about 1 minute. Remove the chicken and
drain off the oil.
Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry
until
they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the
sauce a quick re-stir and add to the wok. Stir until the sauce is
thickened
and mix together with other ingredients. Add the peanuts and mix just
before
serving.


Moo Shu Pork

1 oz (25g) wood ears, reconstituted
5 oz (150 ml) vegetable oil
1 oz (25g) golden needles
1 Tbsp. rice wine
3 1/2 oz (100g) lean boneless pork
1 tsp salt, or to taste
1/2 tsp fresh ginger, minced
1 oz spinach, cut into 3 inch (7 cm) pieces
1 tsp cornstarch (cornflour)
1/2 tsp sesame oil
2 tsp soy sauce 1/4 tsp MSG
3 eggs

Wash the wood ears and drain. Soak the golden needles in warm
water for 5 minutes. Drain and cut crosswise into halves. Set aside.
Wash the pork and cut it into slivers. Mix with the soy
sauce, ginger, and cornstarch, and set aside.
Best the eggs and mix with 3/4 tsp salt. Scramble the eggs in
5 tsp of the oil and set aside.
Heat 4 tsp of the oil in a wok over high to very hot, add the
port slivers and stir-fry for about 30 seconds, or until the meat is
partially cooked. Stir in the rice wine. Remove the pork and set aside.
Heat the remaining 1 Tbsp. oil in the wok. Add the golden
needles and wood ears and stir-fry for 30 seconds. Add the 1/4 tsp salt,
MSG, and spinach pieces. Stir-fry until the spinach leaves darken
slightly.
Add the pork slivers and scrambled egg. Stir-fry another few seconds to
blend the ingredients. Sprinkle with the sesame oil, and serve.


Most of our users have become to regard Weight Loss International as
not only the leading web site for weight loss information, but as
we're noticing, the place to research any new and interesting dieting
fact imaginable. So when we were ask by a number of our users, "What
are the number of calories in Chinese food?" it hardly came as a
surprise.

But it makes sense. We're all eating a widely eclectic diet full of
rich foods from a plethora of cultures, and yet, we all need to watch
our waistlines.

Revealing Facts about the Calories in Chinese Food

Your friends coming over to watch a DVD or party on a Saturday night?
You could order some pizza, fish n chips... or for a healthier
alternative, you could order some Chinese food. Or so people believe.
In actuality an order of House Lo Mein has as much salt as a whole Pizza
Hut
cheese
pizza; an order of Kung Pao Chicken has a much fat as four Quarter
pounders
An order of Moo Shu Pork has more than twice the cholesterol of a Egg
McMuffin
Fat in Chinese dishes range from a more respectable 19 grams in
Szechuan Shrimp or Stir-Fried vegetables up to an outrageous 76 grams
in Kung Pao Chicken.
The lowest sodium dinner (stir-fried vegetables) has over 2 100 mg of
sodium (salt) which is basically your recommended salt quota for the
day. The highest sodium dish is House Lo Mein topping the scales at
3 460 mg.

Redeeming Feature
On the plus side, the saturated fat levels of Chinese foods are
typically lower than many western dishes. The dish with the highest
level of saturated fat is Moo Shu Pork.

Three Step to Healthy Chinese

Having dispelled the myth that Chinese dishes are a healthy
alternative to other take-away dishes, let's explore our top tips for
enjoying a good night of eastern cuisine.
The biggest secret to making Chinese food healthier is called RICE.
Add in one cup of streamed rice for every entree, and the resulting
dish markedly moves up the healthier foods scale. To reach that
balance, you'll need two orders of rice for every entree
The second biggest secret? Steamed vegetables. Order a portion of
steamed vegetables and add it to your entree. The percentage of fat
in the overall meal is markedly reduced
Finally - leave the sauce behind. Eat your Chinese dish with a fork
or chopsticks, lifting the food up out of the sauce. Leave any extra
sauce, nuts, egg etc behind. Eat your rice from a separate rice dish

>From The Weight Loss Slimmer.


Sincerely,
Nicholas Zhou

Real and Healthy Chinese Food Recipes http://www.chinesefooddiy.com/
"Get Your FREE Chinese Recipes and Killer Cooking Tips in Your
Mailbox, send a blank email to "

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