Chinese Takeout Cookbook: Easy Chinese Copycat Takeout Recipes You Can Make At Home! 4150061667

Includes All of Your Favorite Chinese Takeout Recipes With Easy To Follow Instructions!Get This Chinese Takeout Cookbook

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Chinese Takeout Cookbook: Easy Chinese Copycat Takeout Recipes You Can Make At Home!
 4150061667

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  • Chinese Takeout Recipes Cookbook to Make At Home!

Table of contents :
Introduction
Chapter 1: Chinese Appetizer Takeout Recipes
Egg Rolls
Wonton Soup
Chicken Potstickers
Chinese Crepes (Jian Bing)
Egg Drop Soup
Chinese Green Onion Pancakes
Stuffed Mushrooms
Vegetable Dumplings
Chinese Chicken Wings
Braised Tofu With Mushrooms
Pan Fried Dumplings
Chapter 2: Chinese Pork Recipes
Slow Cooked Braised Pork Belly
Barbequed Spareribs
Sweet And Sour Chinese Takeout Pork
Ginger Pork
Hoisin Pork
Pork Lo Mein
Chinese Pork Tenderloin
Cantonese Style Barbecue Pork
Pork Fried Rice
Chinese Pork Chops
Sichuan Pork
Peppered Pork
Chapter 3: Chinese Takeout Chicken Recipes
Kung Pao Chicken
Sweet and Sour Chicken
Chicken Fried Rice
General Tao Chicken
Baked Sesame Chicken
Ginger Cashew Chicken
Sesame Chicken
Spicy Honey Chicken
Chapter 4: Chinese Takeout Beef Recipes
Beef Lo Mein
Black Pepper Beef
Easy Orange Beef
Pepper Steak With Mushrooms
Sesame Beef Stir fry
Beef And Snow Pea Stir-Fry
Ginger Beef
Beef with Broccoli
Spicy Beef Stir Fry

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Chinese Takeout Cookbook Easy Chinese Copycat Takeout Recipes You Can Make At Home!

Copyright © All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher. Disclaimer All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material. While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.

Table of Contents

Introduction Chapter 1: Chinese Appetizer Takeout Recipes Egg Rolls Wonton Soup Chicken Potstickers Chinese Crepes (Jian Bing) Egg Drop Soup Chinese Green Onion Pancakes Stuffed Mushrooms Vegetable Dumplings Chinese Chicken Wings Braised Tofu With Mushrooms Pan Fried Dumplings Chapter 2: Chinese Pork Recipes Slow Cooked Braised Pork Belly Barbequed Spareribs Sweet And Sour Chinese Takeout Pork Ginger Pork Hoisin Pork Pork Lo Mein Chinese Pork Tenderloin Cantonese Style Barbecue Pork Pork Fried Rice

Chinese Pork Chops Sichuan Pork Peppered Pork Chapter 3: Chinese Takeout Chicken Recipes Kung Pao Chicken Sweet and Sour Chicken Chicken Fried Rice General Tao Chicken Baked Sesame Chicken Ginger Cashew Chicken Sesame Chicken Spicy Honey Chicken Chapter 4: Chinese Takeout Beef Recipes Beef Lo Mein Black Pepper Beef Easy Orange Beef Pepper Steak With Mushrooms Sesame Beef Stir fry Beef And Snow Pea Stir-Fry Ginger Beef Beef with Broccoli Spicy Beef Stir Fry

Introduction With this cookbook you can now make your favorite Chinese takeout dishes at home in your own kitchen. All of the recipes in this cookbook provide easy to follow steps, that will allow anyone to make great tasting Chinese takeout dishes at home. As a third generation Chinese American, I have collected hundreds of authentic Chinese recipes, and I have been cooking Chinese cuisine my whole life. The recipes in this cookbook are some of my handpicked personal favorites that I enjoy cooking for my family and I would like to share them with you. I hope you enjoy these Chinese takeout recipes and good luck!

Chapter 1: Chinese Appetizer Takeout Recipes

Egg Rolls Ingredients 1 (16 ounce) package wonton wrappers

1 pound lean ground beef 3 tablespoons oyster sauce 1 medium head cabbage, finely shredded 1 pound shrimp - peeled, deveined and coarsely chopped 1 pound bean sprouts 5 tablespoons soy sauce 2 green onions 3 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon monosodium glutamate 1 cup vegetable oil

Directions

Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (adding some water if needed). Mix in shrimp, stir fry until cooked. In a large skillet, brown ground meat. Drain grease, add the meat to the vegetable and shrimp mixture. Continue to stir fry over a high heat; then add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat. Place a tablespoon of the meat and seafood mixture into the center of each wonton skin. Fold the wonton skin over to make a filling of the meat mixture inside. Seal the wrapper closed by dipping your finger in some water and pressing the ends together. Fry the wontons in 1/4 inch of vegetable oil until golden brown and serve.

Wonton Soup Ingredients 8 cups water

20 wontons 8 cups chicken broth 3 tablespoons soy sauce 2 teaspoons sesame oil 2 teaspoons rice wine vinegar 2 teaspoons lemon juice 2 teaspoons minced garlic 1 1/2 teaspoons chile-garlic sauce salt to taste

Directions Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.

While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

Chicken Potstickers

Ingredients 1 pound ground chicken

¼ cup chopped scallions, divided 1 tablespoon soy sauce 1 pinch salt and ground black pepper to taste 1 (16 ounce) package wonton wrappers ¼ cup soy sauce ¼ cup teriyaki sauce 2 tablespoons sesame oil 1 cup chicken broth 2 drops chili oil, or more to taste

Directions Mix chicken, 2 tablespoons scallions, and 1 tablespoon soy sauce together in a bowl. Season with salt and pepper.

Place 1/2 teaspoonful of chicken mixture in the center of each wonton wrapper. Dip your finger in water and run it along the edge of each wrapper. Bring corners together in the center and press to seal. Pinch edges together. Heat sesame oil in a large skillet over medium-high heat. Cook pot stickers, in batches if necessary, until browned on the bottom, 2 to 3 minutes. Reduce heat to medium; pour in chicken broth and cover skillet. Steam pot stickers until opaque, 5 to 6 minutes. Drain any excess broth. Mix remaining 2 tablespoons scallions, 1/4 cup soy sauce, teriyaki sauce, and chile oil together to make dipping sauce. Serve sauce alongside pot stickers.

Chinese Crepes (Jian Bing) Ingredients 1 tablespoon Chinese black bean sauce

2 tablespoons soy milk 2 tablespoons millet flour ½ teaspoon vegetable oil 1 tablespoon torn fresh cilantro leaves 1 egg, beaten 1 teaspoon water, if needed 1 teaspoon water ½ teaspoon Asian chile pepper sauce, or to taste 1 teaspoon water cooking spray ½ green onion, sliced 2 whole crackers

Directions

Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary. Mix the black bean sauce in a small bowl with 1 teaspoon of water to make it easier to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside. Spray a large skillet well with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1-2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1- 2 minutes until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg. Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other. Serve hot.

Egg Drop Soup Ingredients 4 cubes chicken bouillon

2 eggs 1 teaspoon dried parsley 1 tablespoon dried minced onion 1 tablespoon cornstarch 4 cups water

Directions In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.

Lightly beat eggs together. Gradually stir into soup. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.

Chinese Green Onion Pancakes

Ingredients 2 cups all-purpose flour

¾ cup boiling water 1 tablespoon salt, divided ½ cup cold water, or as needed Vegetable oil, or as needed, divided 1 bunch green onions (scallions), minced

Directions

Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes. Turn dough onto a lightly floured work surface; divide into 4 equal pieces. Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scrollshape. Take 1 scroll end and roll dough into a disk/pancake. Repeat with remaining dough, letting each pancake rest for 10 minutes. Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 pancake on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining pancakes.

Stuffed Mushrooms Ingredients 15 large fresh mushrooms, stems removed

¼ slice Chinese salted turnip, rinsed and chopped ½ pound ground pork 1 tablespoon soy sauce 3 tablespoons finely chopped canned water chestnuts ¼ teaspoon salt ¼ teaspoon white sugar

Directions Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.

In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

Vegetable Dumplings Ingredients 3 tablespoons oil (plus ¼ cup)

1 tablespoon ginger (minced) 1 large onion (chopped) 2 cups shiitake mushrooms (chopped) 1 1/2 cups cabbage (finely shredded) 1 1/2 cups carrot (finely shredded) 1 cup garlic chives (finely chopped) 1/2 teaspoon white pepper 2 teaspoons sesame oil 3 tablespoons Shaoxing wine or dry sherry 2 tablespoon soy sauce 1 teaspoon sugar Salt (to taste)

Directions

To Make The Dumpling Wrappers: Add the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. Cover with a damp cloth and let the dough rest for 1 hour. To Make Filling: In a wok or large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and sauté until translucent. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off. Add the cabbage and carrots and stir-fry for 2 minutes, until the vegetables are tender and all liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl to let cool. After the mixture has cooled, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar. Season with salt to taste, and stir in the last 1/4 cup of oil. To assemble the dumplings, cut the dough into small tablespoon-sized pieces. Roll each out into a circle, place a tablespoon of filling in the middle of the dumpling. With wet fingers, fold together the dumpling and ensure the edges are sealed. Continue assembling until you have run out of filling or dough. To cook the dumplings you may steam or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese

cloth, and steam for 15-20 minutes. To pan-fry: Heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.

Chinese Chicken Wings Ingredients 3 tablespoons lemon juice

1 (16 ounce) bottle soy sauce 5 pounds chicken wings, cut into thirds, tips discarded 1 ½ teaspoons garlic powder 1 ½ tablespoons onion powder 2 bay leaves, crushed 1 cup orange juice

Directions Whisk together the soy sauce, lemon juice, onion powder, garlic powder, bay leaves, and orange juice in a large glass or ceramic bowl. Add the chicken wings and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to 2 days.

Preheat oven to 350 F (175 C). Bake the chicken wings in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes, basting every 10 minutes. For crispier skin, drain the juices from the pan during the last 10 minutes of baking.

Braised Tofu With Mushrooms Ingredients 1 tablespoon oyster sauce

½ teaspoon sesame oil 1 tablespoon cornstarch 1 tablespoon water 450g medium firm tofu (1 pound) ¼ cup fresh shiitake mushrooms 1 ½ cups chicken stock 1 tablespoon light soy sauce 1 teaspoon dark soy sauce 1 tablespoon shaoxing wine ½ teaspoon sugar ½ teaspoon salt 1 tablespoon oil 1 clove garlic minced 1 cup snow peas (washed and trimmed) 1 small carrot sliced 1 small red bell pepper sliced ¼ cup bamboo shoots, sliced (optional)

Directions

In a small bowl, mix cornstarch and water into a paste and set aside. Drain the tofu of excess liquid and cut into half inch thick pieces. Wash and slice the mushrooms. If using dried mushrooms, wash 4 mushrooms, soak in hot water for 1 hour, and trim the stems for before slicing. Make stock mixture, combine the stock, oyster sauce, sesame oil, soy sauces, shaoxing wine, sugar, and salt in a bowl and set aside. Heat the wok over high heat and add the oil. Spread the tofu in 1 layer in the wok. Sear each side for a minute. Add the garlic to the wok. After a minute, add the stock mixture and the mushrooms. Turn the heat to high (if it is not already). Gently stir tofu to keep from sticking. Lower the heat to medium when the mixture comes to a boil, cover and let cook for 5 minutes. Some of the excess liquid will evaporate. Remove the cover, turn the heat to high and add your vegetables. Gently mix vegetables with the tofu, being careful not to break the tofu pieces. Add the cornstarch mixture small amounts at a time to thicken the remaining liquid, having just enough to coat tofu and vegetables. If sauce is too thick, add some water. If too thin add more mixture. Give one more toss, and serve with steamed rice.

Pan Fried Dumplings

Ingredients ¼ cup rice vermicelli

2 tablespoons small dried prawns 40 round wonton wrappers 3 eggs 1 pinch salt 1 tablespoon vegetable oil 2 bunches chives, chopped fine 2 mushrooms, chopped fine 1 tablespoon vegetable oil ½ teaspoon salt ¼ teaspoon sesame oil 1 pinch ground black pepper 1 ¼ cups boiling water 1 tablespoon vegetable oil, or as needed

Directions Soak dried prawns in a bowl of hot water for 30 minutes. Drain and chop finely.

Soak rice vermicelli in a bowl of warm water for 10 minutes. Drain, squeeze out excess water, and finely chop. Beat eggs and 1 pinch salt together in a bowl until light and foamy. Heat 1 tablespoon oil in a wok or large skillet over medium heat; add eggs. Cook until set, about 2 minutes. Flip the omelet and cook 1 minute more. Cool omelet on a work surface; cut into small pieces. Combine egg, prawns, vermicelli, chives, mushrooms, 1 tablespoon oil, 1/2 teaspoon salt, sesame oil, and black pepper in a bowl. Wet the edge of a wonton wrapper with water and place 1 tablespoon egg mixture in the center. Fold wonton wrapper in half and pleat the edges with your fingers. Repeat with remaining wrappers and egg mixture. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of the dumplings and fry for 2 minutes. Pour in boiling water, cover, and cook until bottoms of dumplings are golden brown, about 10 minutes. Remove and keep warm. Repeat with remaining dumplings.

Chapter 2: Chinese Pork Recipes

Slow Cooked Braised Pork Belly Ingredients ¼ cup vegetable oil

1 ½ pounds pork belly, cut into bite-size pieces 3 tablespoons brown sugar ¼ cup dark soy sauce ¼ cup Shaoxing rice wine ¼ cup light soy sauce 4 scallions, halved 4 slices fresh ginger 4 star anise pods water to cover ½ (8 ounce) package vegetarian chicken substitute, diced 6 hard-boiled eggs, peeled (optional)

Directions Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.

Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes. Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork. Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover. Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

Barbequed Spareribs Ingredients ½ cup hoisin sauce

¼ cup jellied cranberry sauce 3 tablespoons reduced sodium soy sauce 2 tablespoons white wine 2 tablespoons honey ½ teaspoon red food coloring ½ teaspoon garlic salt ¼ teaspoon Chinese five-spice powder 4 pounds pork spareribs, cut into 1-inch pieces 2 cups water

Directions In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.

Preheat oven to 350 degrees F (175 C). Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).

Sweet And Sour Chinese Takeout Pork

Ingredients 1 pound pork butt, cut into 1 inch cubes

1 teaspoon salt ¼ teaspoon white sugar 1 teaspoon soy sauce 1 egg white 2 green onions, chopped 1 quart vegetable oil for frying ½ cup cornstarch 1 tablespoon vegetable oil 3 stalks celery, cut into 1/2 inch pieces 1 medium green bell pepper, cut into 1 inch pieces 1 medium onion, cut into wedges white sugar to taste salt to taste 1 cup water ¼ teaspoon salt ¾ cup white sugar ⅓ cup apple cider vinegar ¼ cup ketchup ½ teaspoon soy sauce 1 (8 ounce) can pineapple chunks, undrained 2 tablespoons cornstarch ¼ cup water

Directions Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.

Heat 1 quart oil to 365 F (185 C) in a large, saucepan or deep fryer. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil for 10 minutes, until evenly browned. Drain on paper towels. Heat one tablespoon of oil in a wok over medium heat. Add in the celery, green bell pepper, and onion, gently stirring and cook until vegetables are tender. Season with salt and sugar to taste, then remove from heat and set aside. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, add in the cooked pork, celery mixture, and the pineapple chunks with juice, and gently stir. When mixture returns to boil, mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Ginger Pork

Ingredients 2 tablespoons vegetable oil

½ inch piece fresh ginger root, thinly sliced ¼ pound thinly sliced lean pork 1 teaspoon soy sauce ½ teaspoon dark soy sauce ½ teaspoon salt ⅓ teaspoon sugar 1 teaspoon sesame oil 1 green onion, chopped 1 tablespoon Chinese rice wine

Directions Heat the vegetable oil in a large skillet over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar.

Cook stirring occasionally, for 10 minutes. Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender and cooked.

Hoisin Pork Ingredients 1 pound boneless pork chops, cut into stir-fry strips

1 tablespoon hoisin sauce 1 tablespoon cornstarch 2 tablespoons hoisin sauce ¼ cup chicken broth 1 tablespoon cornstarch 1 tablespoon rice vinegar 1 tablespoon white sugar 1 teaspoon red pepper flakes, or to taste 1 tablespoon sesame oil 2 cloves garlic, minced 2 teaspoons minced fresh ginger root 1 carrot, peeled and sliced 1 green bell pepper, sliced 1 (4 ounce) can sliced water chestnuts, drained 2 green onions, sliced

Directions Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.

Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Pork Lo Mein Ingredients 1 (8 ounce) package linguine

⅓ cup low-sodium soy sauce 2 tablespoons rice vinegar 2 teaspoons cornstarch 1 teaspoon white sugar ½ teaspoon sesame oil 2 tablespoons canola oil 2 cups snap peas 1 small sweet onion, chopped 1 (12 ounce) pork tenderloin, cut into thin strips 1 (8 ounce) package sliced white mushrooms 1 red bell pepper, chopped 1 clove garlic, chopped ½ teaspoon chopped fresh ginger, or to taste 2 cloves garlic, chopped 3 green onions, sliced

Directions Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.

Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl. Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes. Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.

Chinese Pork Tenderloin Ingredients 2 (1 1/2 pound) pork tenderloins, trimmed

2 tablespoons light soy sauce 2 tablespoons hoisin sauce 1 tablespoon sherry 1 tablespoon black bean sauce 1 ½ teaspoons minced fresh ginger root 1 ½ teaspoons packed brown sugar 1 clove garlic ½ teaspoon sesame oil 1 pinch Chinese five-spice powder

Directions Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours.

Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats. Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.

Cantonese Style Barbecue Pork

Ingredients 2 tablespoons dry sherry

1 tablespoon oyster sauce 2 slices fresh ginger root ½ teaspoon Chinese five-spice powder 4 ½ teaspoons soy sauce 1 tablespoon white sugar 2 tablespoons hoisin sauce 2 tablespoons ketchup ½ teaspoon ground cinnamon 1 ½ pounds pork shoulder roast 1 tablespoon honey

Directions In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.

Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator. Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 F (175 C). Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf. Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

Pork Fried Rice

Ingredients 1 tablespoon butter

1 (6 ounce) boneless pork loin chop, cut into small pieces ¼ cup chopped carrot ¼ cup chopped broccoli 1 green onion, chopped 1 egg, beaten 1 cup cold cooked rice ¼ cup frozen peas 1 ½ tablespoons soy sauce ⅛ teaspoon garlic powder ⅛ teaspoon ground ginger

Directions Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.

Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Chinese Pork Chops Ingredients 6 thick cut pork chops

¼ cup brown sugar 1 teaspoon ground ginger ½ cup soy sauce ¼ cup ketchup 1 clove garlic, crushed Salt and pepper to taste

Directions Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat.

Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper if needed.

Sichuan Pork

Ingredients 6 leaves stem lettuce (celtuce), cut into 1/2-inch pieces

1 pinch salt 2 teaspoons water 1 teaspoon cornstarch ½ pound lean pork, cut into 1/2-inch cubes 1 teaspoon rice wine (sake) ¼ teaspoon salt 2 tablespoons chicken stock 2 teaspoons soy sauce ½ teaspoon Chinese black vinegar ½ teaspoon white sugar 3 ½ tablespoons vegetable oil 1 tablespoon finely chopped pickled red chile peppers 2 teaspoons chili bean sauce 3 spring onions, diced 2 cloves garlic, sliced 1 (1/2 inch) piece fresh ginger, sliced

Directions Combine stem lettuce and pinch of salt in another bowl.

Combine water and cornstarch in a small bowl; stir into a smooth paste. Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes. Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce. Heat the vegetable oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chili peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; sauté until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

Peppered Pork

Ingredients 3 tablespoons vegetable oil, or more as needed, divided

2 cloves garlic, crushed 1 ounce fresh ginger, minced 1 pound pork tenderloin, sliced into thin strips, or to taste 3 hot long green chili peppers, sliced into thin strips, or more to taste Salt to taste 2 teaspoons soy sauce, or to taste

Directions Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Sauté garlic and ginger until fragrant for 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.

Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.

Chapter 3: Chinese Takeout Chicken Recipes

Kung Pao Chicken Ingredients 4 skinless, boneless chicken breast halves - cut into 1 inch cubes

20 eaches peeled and deveined large shrimp 4 teaspoons soy sauce 4 teaspoons rice wine 2 teaspoons sesame oil 1 tablespoon cornstarch ½ cup vegetable oil, divided 4 cloves garlic, minced 16 dried red chile peppers, cut in half 2 teaspoons Szechuan peppercorns 1 red bell pepper, sliced 1 green bell pepper, sliced ¼ cup dark soy sauce 2 tablespoons rice wine 2 teaspoons white sugar 1 cup salted peanuts 4 eaches green onions, cut into 3 inch lengths 2 dashes sesame oil, or to taste

Directions

Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes. Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean. Heat the remaining vegetable oil over high heat. Stir in the garlic, and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers, dark soy sauce, 2 tablespoons of rice wine, and 2 tablespoons of sugar. Bring to a boil, stir in the chicken, and cook until the peppers are nearly tender, and the chicken is no longer pink in the center, about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.

Sweet and Sour Chicken Ingredients 1 pound skinless, boneless chicken breast meat – cubed

2 tablespoons vegetable oil ½ cup sliced green bell pepper ½ cup sliced red bell pepper 1 cup carrot strips 1 clove garlic, minced 1 tablespoon cornstarch ¼ cup low sodium soy sauce 1 (8 ounce) can pineapple chunks, juice reserved 1 tablespoon vinegar 1 tablespoon brown sugar ½ teaspoon ground ginger

Directions

Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Chicken Fried Rice

Ingredients 1 egg

1 tablespoon water 1 tablespoon butter 1 tablespoon vegetable oil 1 onion, chopped 2 cups cooked white rice, cold 2 tablespoons soy sauce 1 teaspoon ground black pepper 1 cup cooked, chopped chicken breast

Directions In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

General Tao Chicken

Ingredients 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces

¼ cup cornstarch 2 eggs 1 teaspoon salt ½ teaspoon ground black pepper 6 tablespoons all-purpose flour 1 teaspoon baking powder ½ cup vegetable oil 4 teaspoons sesame oil 2 tablespoons grated fresh ginger root ½ cup chopped green onion ½ cup water ¼ cup distilled white vinegar ½ cup white sugar 2 tablespoons cornstarch 2 tablespoons soy sauce ¼ cup oyster sauce ¼ cup oyster sauce

Directions Coat the chicken pieces with 1/4 cup of cornstarch; set aside.

Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Baked Sesame Chicken Ingredients 4 chicken breasts (boneless, skinless)

1/4 cup apple cider vinegar 1 1/2 cup cornstarch 3 eggs (beaten) 1/4 cup canola oil 1 cup granulated sugar 4 tablespoon ketchup 1 tablespoon soy sauce 1 teaspoon garlic powder 1 pinch salt and pepper (to taste)

Directions Preheat oven to 325 F. Cut the chicken breasts into chunks and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a medium greased baking dish. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder. Pour mixture over chicken and bake for 1 hour. Serve with rice if desired.

Ginger Cashew Chicken Ingredients 1 ½ cups chicken broth

½ cup soy sauce 1 tablespoon cornstarch ¾ teaspoon ground ginger ¾ teaspoon brown sugar ¼ cup cornstarch 1 ½ teaspoons ground ginger ¼ teaspoon curry powder 2 pounds skinless, boneless chicken breast meat - cut into cubes 3 tablespoons extra-virgin olive oil 1 tablespoon sesame oil 3 eaches green onions, chopped 1 bell pepper, chopped 1 teaspoon sesame seeds ½ cup cashews

Directions Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.

Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated. Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

Sesame Chicken

Ingredients 2 teaspoons cornstarch

2 tablespoons rice wine 1 tablespoon lemon juice 1 tablespoon soy sauce 1 dash hot pepper sauce 1 tablespoon grated fresh ginger 1 clove crushed garlic 1 pound skinless, boneless chicken breast halves, cut into bite size pieces 2 tablespoons sesame seeds 1 tablespoon sesame oil 2 tablespoons vegetable oil 4 ounces fresh mushrooms, quartered 1 green bell pepper, sliced 4 green onions, sliced diagonally into 1/2 inch pieces

Directions To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.

In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside. To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.

Spicy Honey Chicken

Ingredients 4 chicken breasts, diced

1/3 cup corn starch

For The Sauce 1 cup water

2-3 tablespoons sriracha 5 tablespoons soy sauce 1 tablespoon minced garlic 1/4 cup sugar 2-3 tablespoons honey 2 tablespoons corn starch 2 tablespoons cold water Cooked rice for serving

Directions In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat.

Whisk together the 2 tablespoons of corn starch and remaining water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low. Add diced chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Grease a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through. Add the sauce and stir to coat. Serve with rice if desired.

Chapter 4: Chinese Takeout Beef Recipes

Beef Lo Mein Ingredients 1 beef top sirloin steak (1 pound), cut into thin strips

2 packages (3 ounces each) beef ramen noodles 2/3 cup hoisin sauce 2-1/4 cups water, divided 2 tablespoons olive oil, divided 1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces 1 small garlic clove, minced

Directions Toss beef with 1/2 teaspoon seasoning from a ramen seasoning packet (discard remaining opened packet). In a small bowl, mix hoisin sauce and 1/4 cup water.

In a saucepan, bring remaining water to a boil. Add noodles and contents of the unopened seasoning packet; cook, uncovered, 3 minutes. Remove from heat; let stand, covered, until noodles are tender. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 3-4 minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; stir-fry asparagus with garlic until crisp-tender, for 1-3 minutes. Add in hoisin sauce mixture, stir gently; bring to a boil. Cook until sauce is slightly thicker. Add in beef; heat through. Serve over noodles.

Black Pepper Beef

Ingredients 1 pound thinly sliced flank steak

2 tablespoons olive oil 2 regular bell peppers, thinly sliced 2 scallions sliced, separate white and green pieces 2 tablespoons minced fresh ginger 4 garlic cloves, minced Cooked rice for serving

For The Sauce/marinade 1/4 cup soy sauce

1/3 cup water 2 tablespoons rice wine vinegar 1 tablespoon corn starch 1/8 teaspoon coarsely-ground black pepper

Directions To Make Sauce: Add all sauce ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Seal or cover and refrigerate for at least 15 minutes.

To Make The Beef: Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add the sweet peppers and white part of the scallions, ginger, garlic, and sauté for 3 minutes, stirring occasionally. Transfer to a plate.

Add the remaining 1 tablespoon oil to the sauté pan. Remove half the steak from the marinade with a slotted spoon, reserving the marinade and sauté for 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the vegetables. Sauté the remaining steak, and transfer to plate. Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, vegetables and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, and remove from heat. Serve immediately with rice.

Easy Orange Beef

Ingredients 1 beef top sirloin steak (1-1/2 pounds), cut into 1/4-inch strips

2-1/2 cups sliced fresh shiitake mushrooms 1 medium onion, cut into wedges 3 dried hot chilies 1/4 cup packed brown sugar 1/4 cup orange juice 1/4 cup reduced-sodium soy sauce 3 tablespoons cider vinegar 1 tablespoon cornstarch 1 tablespoon minced fresh gingerroot 1 tablespoon sesame oil 2 garlic cloves, minced 1-3/4 cups fresh snow peas 1 tablespoon grated orange zest Hot cooked rice

Directions Place beef in a slow cooker. Add the mushrooms, onion and chilies. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat.

Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange zest. Serve with rice.

Pepper Steak With Mushrooms

Ingredients 6 tablespoons reduced-sodium soy sauce, divided

1/8 teaspoon pepper 1 pound beef top sirloin steak, cut into thin strips 1 tablespoon cornstarch 1/2 cup reduced-sodium beef broth 1 garlic clove, minced 1/2 teaspoon minced fresh gingerroot 3 teaspoons canola oil, divided 1 cup julienned sweet red pepper 1 cup julienned green pepper 2 cups sliced fresh mushrooms 2 medium tomatoes, cut into wedges 6 green onions, sliced Hot cooked rice, optional

Directions In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.

Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

Sesame Beef Stir fry

Ingredients ½ pound beef (sirloin is recommended)

1 ½ tablespoons sesame seeds 1 large broccoli floret ½ sweet yellow bell pepper ½ cup beef stock 2 tablespoons soy sauce 1 tablespoon ginger 1 large garlic clove 1 teaspoon cornstarch ¼ teaspoon red hot chili peppers (crushed) 3 tablespoons vegetable oil

Directions Combine beef strips with 1½ tablespoons sesame seeds in small bowl. Toss to coat well.

Cut florets off broccoli stalk. Peel stalk and thinly slice. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves. Heat 1½ tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, for 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1½ tablespoons oil in wok. Add broccoli, peppers and stir-fry for one minute then cover wok for 2 minutes. Add remaining ingredients, stir-fry for one minute. Add beef and liquid from plate. Simmer until sauce thickens, stirring occasionally, for 1 minute. Transfer beef mixture to plate. Sprinkle with toasted sesame seeds and serve with rice.

Beef And Snow Pea Stir-Fry Ingredients 1/2 cup reduced-sodium soy sauce

1/2 cup sherry or water 2 tablespoons cornstarch 2 teaspoons sugar 2 tablespoons canola oil, divided 2 garlic cloves, minced 1-1/2 pounds beef top sirloin steak, thinly sliced 1/2 pound sliced fresh mushrooms 1 medium onion, cut into thin wedges 1/2 pound fresh snow peas Hot cooked rice, optional

Directions In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes.

Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry for 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef. In the same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender. Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.

Ginger Beef

Ingredients 2 large eggs, lightly beaten

2 teaspoons olive oil 1 beef top sirloin steak (3/4 pound), thinly sliced in strips 4 tablespoons reduced-sodium soy sauce, divided 1 package broccoli coleslaw mix 1 cup frozen peas 3 garlic cloves, minced 2 cups cooked white rice 4 green onions, sliced 2 tablespoons grated fresh gingerroot

Directions In a large nonstick skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces. Remove from pan; clean skillet if necessary.

In same skillet, heat oil over medium-high heat. Add beef; stir-fry for 1-2 minutes or until no longer pink. Add in 1 tablespoon soy sauce on beef then stir and remove from skillet. Add coleslaw mix, peas, ginger and garlic to the pan; cook and stir until coleslaw mix is crisp-tender. Add rice and remaining soy sauce, tossing to combine rice with vegetable mixture; heat through. Add in cooked eggs, beef and green onions, stir gently and cook for 1 minute or until heated through.

Beef with Broccoli

Ingredients 1 tablespoon cornstarch

1/2 cup reduced-sodium beef broth 1/4 cup sherry or additional beef broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon brown sugar 1 garlic clove, minced 1 teaspoon minced fresh gingerroot 2 teaspoons canola oil, divided 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips 2 cups fresh small broccoli florets 8 green onions, cut into 1-inch pieces

Directions Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, for 1-3 minutes and remove from pan.

Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.

Spicy Beef Stir Fry Ingredients 1 pound beef top sirloin steak, cut into thin strips

1 tablespoon minced fresh gingerroot 3 garlic cloves, minced, divided 1/4 teaspoon pepper 3/4 teaspoon salt, divided 1 cup light coconut milk 2 tablespoons sugar 1 tablespoon Sriracha chili sauce 1/2 teaspoon grated lime zest 2 tablespoons lime juice 2 tablespoons canola oil, divided 1 large sweet red pepper, cut into thin strips 1/2 medium red onion, thinly sliced 1 jalapeno pepper, seeded and thinly sliced 4 cups fresh baby spinach 2 green onions, thinly sliced 2 tablespoons chopped fresh cilantro

Directions In a large bowl, mix beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime zest, lime juice and remaining salt until blended.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef and stir-fry until no longer pink for 2-3 minutes. Remove from pan. Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil just until vegetables are crisp-tender for 2-3 minutes. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro.