Easy and Affordable Asian Recipesby Michele Cheplic | More from this Blogger 10 Nov 2008 11:37 AM Chinese take-out is expensive. I love Chinese food, but last night when I contemplated giving my stove a break and gazed at the take-out menu from our favorite Chinese restaurant I just about lost my appetite. Two entrees (with meat) would have cost more than $20, and that's not counting a side of noodles or rice. (Nor does it take into account the 15% mandatory gratuity on all take-out orders.) Needless to say, it was pasta ala mom at our house last night. This morning I am still craving Chinese food, but am determined to spend less than $25 to make a meal that serves four. I'm headed to the market right now to make it happen. I've made my shopping list using the recipes below. However, instead of adding shrimp to the Fried Rice (I'm allergic to shrimp) I'm using char siu (Chinese BBQ pork) that I made and froze a while back. If you are allergic to shrimp, but don't have char siu I would suggest purchasing extra chicken and using it for both the rice and the stir-fry. SHRIMP FRIED RICE Ingredients: 2 eggs 2 tablespoons water 2 tablespoons oil 3 green onions, chopped (the tops too) 1/4 cup finally diced carrot 3 cups cold cooked rice 1/4 pound small shrimp, peeled and deveined 1/4 cup sliced water chestnuts 3 tablespoons soy sauce Directions: In a bowl mix eggs and water. Heat oil in wok or large skillet over medium heat. Add shrimp, green onions and carrots; cook for about one minute. Add egg mixture, scramble. Stir in rice, making sure grains separate. Add soy sauce and water chestnuts. Stir until heated. Garnish with extra green onions. CHICKEN STIR FRY Ingredients: 8 ounces of your favorite vegetables (carrots, celery, broccoli, mushrooms, asparagus, zucchini, water chestnuts, snow peas) 4 ounces chicken breast, sliced thinly 3 teaspoons of soy sauce 1/4 teaspoon salt 3 teaspoons sugar 2 teaspoons vinegar 1 teaspoon of oil 1/4 sesame oil 2 ounces of chicken broth 1 teaspoon oyster sauce 1 1/2 corn starch 1 teaspoon of minced ginger 1 teaspoon minced garlic Green onions Directions: Cook thinly sliced chicken breast in boiling water for 4 to 5 minutes. Set aside. Cook the vegetables for about 2 to 3 minutes. Set aside. In a bowl, mix together soy sauce, salt, sugar, vinegar, chicken broth, cornstarch, and oyster sauce. Heat wok. Place oil in wok with ginger, garlic, and green onions. Cook on high heat until garlic and ginger turns golden brown. Add the chicken and vegetables and cook on high heat for a minute. Add the mix of soy sauce, salt, sugar, vinegar, chicken broth, cornstarch, and oyster sauce to the chicken and veggies. Cook on high heat for 2 minutes. Add sesame oil and mix one last time before removing from heat. Serve with fried rice. Related Articles: Chinese Shrimp and Noodle Salad Hot and Spicy Singapore Rice Noodles with Shrimp Make Your Own Chinese New Year Dishes Classic Chinese Cooking-Marvelous Mu Shu Learn more about Michele Cheplic  Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. Relevantfood tags holidays | baby | Scrapbooking | Coupons | Kids | Food | ideas | children | christmas | weight loss User Comments  deedee1231 (4030) 10 Nov 2008 08:57 PMYum! I will have to try these! I have a great recipe for Asian beef and broccoli, it is a big favorite around here, and SO much more affordable-- not to mention healthier-- when you make it at home.  Michele Cheplic |
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