BookSumo Press - Chinese Takeout Cookbook: Discover Delicious Chinese and Asian Takeout Favorites with Easy Asian Recipes (2nd Edition)

Chinese Takeout Cookbook Discover Delicious Chinese and Asian Takeout Favorites with Easy Asian Recipes (2nd Edition) By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Click the link below and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Chicken Lo Mein Prep Time: 40 mins Total Time: 2 hr 15 mins Servings per Recipe: 4 Calories 603 kcal Fat 14.9 g Carbohydrates 78.9g Protein 38.3 g Cholesterol 62 mg Sodium 2177 mg Ingredients 4 skinless, boneless chicken breast halves Directions - cut into thin strips 1. soy sauce, chicken, 5 tsps white sugar, divided 1.5 tbsps vinegar, and 2.5 tsps sugar. 3 tbsps rice wine vinegar 2. 3 tbsps rice wine vinegar 2.

Place a covering of plastic around the bowl 1/2 C. soy sauce, divided and put everything in the fridge for 60 1 1/4 C. chicken broth mins. 1 C. water 3. 1/2 tsp ground black pepper 4. 1/2 tsp ground black pepper 4.

Now combine both bowls. 2 tbsps cornstarch 5. Get a 3rd bowl and mix a small amount of 1 (12 oz.) package uncooked linguine pasta the contents from the 2nd bowl with your 2 tbsps vegetable oil, divided cornstarch until everything is smooth. 2 tbsps minced fresh ginger root 6. Then combine everything together into 1 1 tbsp minced garlic bowl. 1/2 lb fresh shiitake mushrooms, stemmed 7.

Boil your pasta in water and salt for 9 mins, and sliced then remove all the liquids. 6 green onions, sliced diagonally into 1/2 8. At the same time begin to stir fry your inch pieces chicken in 1 tbsp of veggie oil for 6 mins and then place it to the side. 9. Add in the rest of the oil and fry the following for 2 mins: green onions, ginger mushrooms, and garlic. 10.

Combine in the cornstarch mix and the chicken and cook everything for 3 mins until it all becomes thick. 11. Now add the pasta and toss the contents. 12. Enjoy. orange juice halves, thinly sliced 3 tbsps soy sauce 1/2 C. chicken broth 3 cloves garlic, diced 2 tbsps cornstarch 1 tbsp grated orange zest 1 (16 oz.) package frozen stir-fry 1 tsp ground ginger vegetables 1/2 tsp red pepper flakes (optional) 1 C. sugar snap peas 3 tbsps vegetable oil 1 C. broccoli florets 4 skinless, boneless chicken breast 1 C. sliced carrot Directions 1. sliced carrot Directions 1.

Get a bowl, combine: pepper flakes, orange juice, ginger, soy sauce, orange zest, and garlic. 2. Get your oil hot and then begin to stir fry your chicken and orange mix for 12 mins. 3. Get a 2nd bowl, combine: the cornstarch and broth. 4.

Add this mix to the chicken, gradually, to make the sauce thicker. 5. Once the mix has reached a consistency that you prefer add: carrots, veggies, broccoli, and snap peas. 6. Continue frying and stirring the contents for 9 more mins. Enjoy. Enjoy.

Orange Chicken and Broccoli II Beef and Broccoli I Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 665 kcal Carbohydrates 104.6 g Cholesterol 39 mg Fat 13.8 g Fiber 11.7 g Protein 30.5 g Sodium 1594 mg Ingredients Directions 2 cups brown rice 4 cups water 1. Get your rice boiling in water, set the heat 2 tbsps cornstarch to low, cover the pan, and let the rice cook 2 tsps white sugar for 40 mins until done. 6 tbsps soy sauce 2. Get a bowl, combine the following 1/4 cup broth ingredients: soy sauce, cornstarch, broth, 1 tbsp minced fresh ginger and sugar. 1 pound boneless beef round steak, cut 3. 1 tbsp vegetable oil 4. 1 tbsp vegetable oil 4.

Get a wok and heat 1 tsp oil. 3 cups broccoli florets 5. Begin to stir fry for 1 min: onions, broccoli, 2 carrots, thinly sliced pea pods, and carrots. 1 (6 ounce) package frozen pea pods, 6. Mix in: bok choy, Chinese cabbage, and the thawed water chestnuts. 2 tbsps chopped onion 7.

Place a lid on the pan and let everything 1 (8 ounce) can sliced water chestnuts, fry for 4 mins. undrained 1 cup Chinese cabbage 8. Now remove everything from the pan and 2 large heads bok choy, chopped add in 1 tsp oil. 1 tbsp vegetable oil 9. Begin to fry the beef for 4 mins. 10. 10.

Enjoy with cooked brown rice. Beef and Broccoli I AUTHENTIC Fried Rice Prep Time: 25 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 415 kcal Carbohydrates 12.6 g Cholesterol 64.8g Fat 12.9 g Fiber 46 mg Protein 562 mg Sodium 415 kcal Ingredients 2 C. uncooked white rice 2 tbsps vegetable oil 4 C. water 3 cloves garlic, sliced 4 dried shiitake mushrooms, cleaned 2 links beef sausage, thinly sliced 1 C. hot water 1 tbsp dark soy sauce 1/2 lb ground chicken 4 green onions, diced 1 tbsp soy sauce 2 eggs, lightly beaten 1 tsp sesame oil 1 pinch white pepper Directions 1. of water. 2. 2.

Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 22 mins. 3. Now begin to soak your mushrooms in hot water for 12 mins. Then dice the mushrooms and keep the liquid. 4. Get a bowl, combine: chicken, white pepper, sesame oil, and soy sauce 5.

Begin to stir fry your garlic in veggie oil for 4 mins then add: sausage, mushrooms, and chicken. 6. Stir the mix until the chicken is fully done then add in: the rice, mushroom liquid, green onions, and soy sauce. 7. Continue stir frying until everything is coated with sauce. 8.