I have this extreme craving for some chinese food!! I was just wondering if anyone had some they would like to share!! I love the chicken on a stick they serve at out local restraunt but don't have a clue how to fix them...and hate to tempt myself and go there and overdue it!!

So if anyone has some great chinese dishes to share!! THANKS SO MUCH in advance!!

If ya like cucumber try this ----

Chicken (boneless and skinless)
Cucumber with the middle removed (no seeds)
Oil

Mix oil withe chicken in bowl and rub it into the chicken( you will make the chicken very soft and tender )Fry the chicken first until done. Then add in the cucumbers. U can add a little salt maybe for taste.

My boyfriend is Chinese I should go grab him and find out what all there is. He made this alot and it is great. I never realized cucumber like that would be very good. (He used cornstarch and soy sauce also but that wouldnt be allowed on atkins.?)

Maybe I'll be back with more.

Told ya I'd be back


Shrimp
1/4 egg white
salt
oil
Marinate shrimp in oil,egg white,and salt. cook shrimp. Take out!
Carrot
Celery
Onion (opt)
Stir fry veggies, when they are done add shrimp back in only for a few seconds while turning it all together. Serve

Chicken with broccholi or beef with broccholi
CHicken (or beef)
Marinate in oil, soy sauce?, if there is a wine that u can find to use then its ok to put only a tsp (white wine, cooking wine)
Cook with broccholi



Pretty much u can make any meat and fry it in with veggies. Get creative and see how it is. Usualy marinate in oil and a little salt almost always. I really am unsure about the soy sauce if we can have that.

I love sushi and am so depressed that I cant have that!

Hope this helps out a little bit

This isn't Chinese-but it's definitely got flavor! I make beef & veggie stir frys frequently. The things that make them extra tasty are a dash of sesame oil and this paste called nau pho (I hope I spelled it right!). I use a tablespoon of it and it gives the stir fry a wonderful flavor. Nau pho is a paste that is used in Vietnamese soup (pho). My local grocery store always carries it, but if you have trouble finding it, it's a beef flavored paste with star anise, cinnamon, and I think coriander, and maybe a few other things.

Oh yea I forgot about the sesame oil. I don't like it, probably why I cut it out. But alot of people do like it, just make sure you dont use too much

If you do go out I found I can get any egg foo young which are the fried egg with veggies and/or meats (just no sauce) or I order steamed meals and put on soy sauce.

I miss chinese and sushi too.

MMMMmmmmmm Sounds so yummy..... Thanks for sharing all these wonderful ideas!!!!!!! Think I'll try some for tonite!!

And again Thanks!!

I'll post a thread on "Chinese Fire Pot"

This will be my recipe of what I like to put in it. Of course like other things there is always room to substitute. Look for it later tonight or tomorrow. This may be of interest for the winter time.

Tonya,
Thanks I'll be looking for it!! Thanks for all the other ideas!!

I was just wondering.................I love sushi too....
Do you think substituting cauliflower - tiny tiny shredds for the rice would make it "Atkins'able?
I saw a post the other day about fried rice using cauliflower..... let me know what you think..

I do miss chinese food - didn't realize it until I got to this thread and it all sounded so wonderful. I will try some stir-fry's.

hmmm well to tell ya the truth I never really gave it a thought.


I suppose it wouldnt hurt to try it out. THe only problem is that the rice is sticky and sticks to the nori sheets. How would ya get the cauliflower to stick? dont think ya can make sushi rice and put it in cauliflower lol ... hmmm this may take a little time to loook into. Or maybe the other post you saw had an idea?

I know some people use just the nori and put stuff in it and roll it up ...but i dunno bout that. (just isnt sushi ya know )

My fave Chinese place has mongolian bbq - just meats and veggies stir fried with sauces that are basically flavored waters, rice wine vinegar and oils. There's no starch and you select your ingredients. It helps me when the whole family wants Chinese.

That's an interesting idea! I SO miss maki and sushi. I might give that a try. Cook up some "caulirice", let it cool, add some splenda and rice wine vinegar and a little guar gum to make it sticky. I'll let you know how it goes.

Oh, and I know it's thai, not chinese... but I posted one of my favorite recipes... Thai Chicken with Peanut Sauce a few days ago. It's QUITE yummy.

Finally got around to it...

low carb sushi/maki