Chinese Food?.. - Waukee,IA

You need "Oyster Sauce."
It comes in a bottle. Asian aisle of the grocery store.
This is how Cantonese foods are made, very often and or other Asian dishes.

Or just look for a stir fry recipe online.
There are many ways to make it.

Or, with "Shoyu" (soy sauce), and Sesame Oil.

Chinese food and Thai or Japanese or Vietnamese or Korean foods, all use different ingredients for "stir fry."

2 moms found this helpful

I use a pork tenderloin or chicken breasts, cut into 1 inch pieces. Pour a little chicken broth into the wok or a non-stick pan with minced garlic and the meat. Saute over low-medium heat until the meat is about 2/3 or 3/4 cooked. Add the chopped veggies. Also add some ginger (I issue the squeeze ginger in produce section). Saute all until meat is cooked and veggies are soft/cooked. Burn off the chicken broth and add some soy sauce or teriyaki sauce. Also add some red pepper flakes if your family likes spicy. Serve with rice and enjoy!!

1 mom found this helpful

Maybe cut up the veggies and freeze them raw? Cutting the veggies is where all the work is.

Then you can just make the noodles, or rice or whatever when you want to eat them.

1 mom found this helpful

One of the things I like best about chinese food is that the veggies are "tender crisp" .... they are not cooked to death, making them soft....

If you cook them and freeze them, you lose that tender crisp state.

I'm not sure what to suggest....

1 mom found this helpful

You go, girl!
How do I make Chinese for dinner?
It involves 10 digits and a telephone! LOL

1 mom found this helpful

Hmm. I don't know anything about freezing MEALS. But I make stir fry one fun way:

Buy 6 pkgs Ramen noodles, cook according to pkg instructions in a big pot of water. Drain. Put in a large skillet with butter and/or sesame oil. Sprinkle evenly 3 or 4 out of the 6 packets of seasoning over the noodles. Stir. Flip. Cook on medium/low till they dry up and crisp a little.

Then in a separate pan, sautee sausage or leftover chicken with sesame oil, onion and jalepeno and your veggies (we use bell pepper, carrot, and snow peas). Add oyster sauce to the pan. Stir.

In each person's bowl, put noodles on the bottom, stir fry on top. For extra spice add cayenne pepper to your individual bowl. YUM.

I'm with Malia (the first response at the bottom)... I don't even like it left over the next day. Once you cook the veggies, if you don't eat them right away they just are not the same. They are soggy and mushy. Ewww.....

I have made orange chicken, lemon chicken, sweet and sour pork (and chicken) and much more!!!

I LOVE IT!!! Freezes well and re-heats well!!!

Yep, I make a pork chop suey that's to die for. Very simple to make. I brown the pork (can use chicken or any meat) in a little olive oil with salad dressing cider vinegar, the vinegar tenderizes the meat. Add some cut up onion, celery, and green pepper, toss in stir fry veggies or you can buy broccoli slaw (without dressing) and toss that in. Add some molasses or stir fry sauce and soy sauce let it cook. Serve over rice.

All you really need is a bottle of soy sauce, and a little garlic, ginger and/or brown sugar depending on how spicy/sweet you want it. You can throw in whatever meat, rice and/or noodles that you have on hand.
Oh, and cook it quickly over very high heat!

Stir fry is so quick to prepare you that you really don't need to cook it ahead.

I do own an electric wok (my most favorite kitchen gadget) - so I stir fry fairly frequently.

Pre-cooked rice, which keeps in the fridge well, I use brown rice.
A bag of frozen stir fry veggies from Walmart (hey, $1.98 a bag)
Sometimes cubed chicken (raw) or firm tofu cubed

I buy a pack of stir fry seasoning mix

Heat the wok, you can use a skillet on the stove top, put in a little sesame oil and a little olive oil, toss in the meat first and cook through, then the rice, add seasoning packet with a little soy sauce, or stock, the toss the bag of veggies in. Cook until the veggies are hot. Sometimes, before adding the veggies I scramble some eggs and add them to the meal, then veggies.

Serve and enjoy.

For crisp frozen veggies DON'T stirfry ahead of time. Plunge in boiling water for about 39 seconds (they turn bright colors, then plunge in ice water to blanch. Set aside and let them dry while you stirfry meat and rice/noodles etc. in a TINY bit of sauce. Chill.

Here's the annoying part: dollop sauce into half dollar size blurbs and freeze on cookie sheet (do thus first).

LASTLY

Combine blanched veggies, stir fried meats/carbs, and frozen sauce medallions into a freezer bag. When you want quick frozen stirfry, just dump bag in wok / pan with tablespoon of water.

Stirfry in 5-7 minutes from freezer to plate... It just takes hours to set up.