Sharine Chen - Chinese Takeout Cookbook: 30+ Popular Chinese Takeout Recipes to Make at Home

Who could blame you for loving all of the great soups, salads, and appetizers that are offered from Chinese takeout but imagine if you could make your favorites right at home! Now you dont have to worry about choosing just one appetizer, soup or salad and you dont have to worry about paying a ton of money while eating foods full of MSG. Now, you can make these foods whenever you want exactly how you want them. Spring rolls - You will need: .5 C soy sauce .25 C light brown sugar packed 1 TBSP ground ginger 2 TSP garlic powder 6 C Chinese cabbage shredded 2 C bean sprouts (fresh) 1 large shredded carrot 3 chopped green onions 8 egg roll wrappers Oil to fry the Spring Rolls Directions: Begin by placing the .5 C of soy sauce, .25 C of brown sugar, 1 TBSP ground ginger, and 2 TSP garlic powder in a small bowl and mixing well until everything is incorporated evenly. Next, you will need to grab a large bowl and toss in the 6 C of shredded Chinese cabbage, 1 large shredded carrot, 3 chopped green onions and the 2 C of bean sprouts. Toss until well mixed. Once the vegetables are mixed well, you will pour the contents of the small bowl or the soy sauce mixture into the large bowl, tossing to ensure all of the vegetables are coated with the soy sauce mixture.

Allow this to sit for about 10 minutes before placing the vegetables into a colander and squeezing them well ensuring they are completely drained. Place .5 C of the vegetable mixture in an egg roll wrapper folding one side in followed by the two edges and roll tightly. Repeat until all spring rolls have been filled. In a saucepan, you will want to heat about 1.5 inches of oil over medium-high heat until hot but not until smoking. Place two to three spring rolls in the pan at a time frying for two to three minutes on each side or until golden brown. After the spring rolls are golden brown, place them on a paper towel lined dish allowing them to drain and then serve immediately.

You should use caution when serving because they are going to be very hot. Chicken Egg Rolls - You will need: .5 C soy sauce .25 C light brown sugar packed 1 TBSP ground ginger 2 TSP garlic powder 6 C Chinese cabbage, Shredded 1 large carrot, shredded 3 chopped green onions 1 C cooked chicken diced 12 egg roll wrappers 1 lightly beaten egg Oil to fry the Chicken Egg Rolls Directions: Begin by placing the .5 C of soy sauce, .25 C of brown sugar, 1 TBSP ground ginger, and 2 TSP garlic powder in a small bowl and mixing well until everything is incorporated evenly. Next, you will need to grab a large bowl and toss in the 6 C of shredded Chinese cabbage, 1 large shredded carrot, 3 chopped green onions and the 1 C diced chicken. Toss until well mixed. Once the vegetables and chicken are mixed well, you will pour the contents of the small bowl or the soy sauce mixture into the large bowl, tossing to ensure all of the vegetables and chicken are coated with the soy sauce mixture. Allow this to sit for about 10 minutes before placing the vegetables into a colander and squeezing them well ensuring they are completely drained.

Place .5 C of the vegetable and chicken mixture in an egg roll wrapper folding one side in followed by the two edges and roll tightly. Repeat until all spring rolls have been filled. In a saucepan, you will want to heat about 1.5 inches of oil over medium-high heat until hot but not until smoking. Place two to three spring rolls in the pan at a time frying for two to three minutes on each side or until golden brown. After the chicken egg rolls are golden brown, place them on a paper towel lined dish allowing them to drain and then serve immediately. You should use caution when serving because they are going to be very hot.

Creamy Crab Wonton- You will need: 1 package cream cheese (8 OZ), softened .25 C bread crumbs, Plain .5 TSP garlic powder 2 C or about .75 pounds of imitation crabmeat, chopped 30 or about .5 pounds of wonton wrappers Directions: Begin by preheating your oven to 350 degrees and spraying a baking sheet with some nonstick cooking spray. While the oven preheats, you will mix the 8 ounces of cream cheese, .25 C of bread crumbs, and .5 TSP garlic powder in a large bowl with a handheld electric beater. If you find that the cream cheese is not soft enough for the beater to handle you can microwave it for about 30 seconds to soften it up. Once the mixture is smooth, you can begin adding the imitation crabmeat while you continue beating the mixture on low speed. After everything has been mixed well, you will place 1 TSP of the mixture in each wonton wrapper then lightly brush the edges with a bit of water before folding the wonton in half making it look like a turnover. Press the edges together to seal the wonton before placing on the sprayed baking sheet.

Once all of the wontons are filled, place them in the oven for about 25 minutes, turning them after about 12.5 minutes. They are done when they are golden brown and crispy. Wonton Soup- You will need: 1.25 LBS of pork, ground .5 TSP ground ginger .5 TSP black pepper, ground 5 C of chicken broth 1 C of water 2 TBSP of soy sauce 1 C mushrooms, fresh and sliced 6 green onions, sliced 1 package wonton skins about 12 ounces, cut into .5-inch strips Directions: Place a large soup pot on the stove over medium to high heat and brown the pork, ensuring that there is no pink left. After the pork is browned, drain off all of the excess liquid. Once you have drained the excess liquid off of the pork place it back in the pot with all of the other ingredients except for the strips of wonton skins. Bring this mixture to a boil before adding the strips of wonton skins then continue to cook for another 10 minutes or until the wonton skins are fully cooked.

As you are adding the skins, you want to make sure that they are separated and added one at a time. After cooking for 10 minutes, serve. Lo Mein Soup- You will need: 4 cans (14 OZ) of chicken broth 2 C water 1-16 OZ package frozen stir-fry vegetable mix, thawed .5 LB chicken breast, (boneless and skinless), cut into 1/2-inch chunks .25 LB mushrooms, fresh and sliced thinly 2 TBSP light soy sauce .5 LB spaghetti noodles, broken in half Directions: Place a large soup pot on the stove over medium to high heat and fill with all of the ingredients except for the .5 LB of spaghetti noodles that you have broken in half. Bring this to a boil before adding the spaghetti noodles and continue to cook for up to 10 minutes or until pasta is done. It is also important to check the chicken and ensure that there is no pink left in the middle of the pieces. Serve hot.