CINA HOT RECIPES

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CHINESE HOTDISH RECIPE | ALLRECIPES



Chinese Hotdish Recipe | Allrecipes image

Delicious Chinese-inspired hotdish casserole.

Provided by abbybrown

Categories     World Cuisine    Asian

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Cook Time 1 hours 35 minutes

Yield 1 casserole

Number Of Ingredients 12

1 pound ground beef
2 large onions, chopped
2 cups chopped celery, or more to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1?½ cups water
1 cup instant white rice (such as Minute®)
½ (8 ounce) can sliced water chestnuts, drained
3 tablespoons soy sauce
salt and ground black pepper to taste
1 (14 ounce) can bean sprouts, drained
1 (5 ounce) can crispy chow mein noodles, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Add beef, onions, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Mix in cream soups, water, instant rice, water chestnuts, soy sauce, salt, and pepper. Pour into the prepared casserole dish.
  • Bake in the preheated oven for 1 hour. Add bean sprouts and stir. Sprinkle on enough chow mein noodles to cover the top of the dish and continue baking until heated through, about 30 minutes more.

Nutrition Facts : Calories 465.2 calories, CarbohydrateContent 44.8 g, CholesterolContent 49.5 mg, FatContent 22.3 g, FiberContent 4.7 g, ProteinContent 21.4 g, SaturatedFatContent 6.9 g, SodiumContent 1398.1 mg, SugarContent 4.4 g

CHINESE SPICY HOT AND SOUR SOUP RECIPE | ALLRECIPES



Chinese Spicy Hot And Sour Soup Recipe | Allrecipes image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Yield 6 servings

Number Of Ingredients 17

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
? cup diced bamboo shoots
? cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

  • Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  • Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  • Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  • Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, CarbohydrateContent 8.7 g, CholesterolContent 41.4 mg, FatContent 6.3 g, FiberContent 3.5 g, ProteinContent 7.4 g, SaturatedFatContent 1.8 g, SodiumContent 465.1 mg, SugarContent 0.9 g

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