5 HEALTHY EASY TO MAKE CHINESE RECIPES PART 1

1. General Tso's Cauliflower Bites:

Ingredients:

- 1 head cauliflower, cut into bite-sized florets

- 1/2 cup cornstarch

- 1/4 cup soy sauce

- 3 tablespoons hoisin sauce

- 3 tablespoons rice vinegar

- 2 tablespoons honey

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 1/4 teaspoon red pepper flakes

- Vegetable oil for frying

Instructions:

1. Preheat the vegetable oil in a deep pot or fryer to 375°F (190°C).

2. In a mixing bowl, toss the cauliflower florets with cornstarch until coated.

3. Fry the coated cauliflower in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

4. In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes.

5. Heat a large skillet over medium heat and add the sauce mixture. Cook until the sauce thickens slightly.

6. Add the fried cauliflower to the skillet and toss to coat in the sauce.

7. Serve the General Tso's cauliflower bites with steamed rice and garnish with sliced green onions.

Tips: For a gluten-free version, use tamari instead of soy sauce. To make the dish spicier, increase the amount of red pepper flakes.

2. Kung Pao Brussels Sprouts:

Ingredients:

- 1 pound Brussels sprouts, trimmed and halved

- 1/2 cup peanuts

- 2 tablespoons vegetable oil

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 2 green onions, sliced

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon hoisin sauce

- 1 tablespoon honey

- 1/4 teaspoon red pepper flakes

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat.

2. Add the Brussels sprouts and peanuts to the skillet and cook until the Brussels sprouts are tender and slightly browned, about 8-10 minutes.

3. Push the Brussels sprouts and peanuts to one side of the skillet and add the garlic, ginger, and green onions to the other side. Cook for 1 minute, then mix everything together.

4. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, and red pepper flakes.

5. Pour the sauce mixture over the Brussels sprouts and toss to coat.

6. Cook for an additional 2-3 minutes until the sauce thickens slightly.

7. Serve the Kung Pao Brussels sprouts as a side dish or over steamed rice.

Tips: For a nut-free version, omit the peanuts. You can also add diced chicken or tofu for a protein-packed main dish.

3. Sesame Ginger Zucchini Noodles:

Ingredients:

- 4 medium zucchinis, spiralized into noodles

- 2 tablespoons sesame oil

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon honey

- 1 tablespoon toasted sesame seeds

- Sliced green onions for garnish

Instructions:

1. Heat the sesame oil in a large skillet over medium heat.

2. Add the garlic and ginger to the skillet and cook for 1 minute until fragrant.

3. Add the zucchini noodles to the skillet and cook for 2-3 minutes until tender-crisp.

4. In a small bowl, whisk together soy sauce, rice vinegar, and honey.

5. Pour the sauce mixture over the zucchini noodles and toss to coat.

6. Remove from heat and sprinkle with toasted sesame seeds.

7. Garnish with sliced green onions before serving.

Tips: You can add cooked shrimp, chicken, or tofu to make it a complete meal. For a low-carb option, use spaghetti squash instead of zucchini noodles.

4. Orange Ginger Glazed Salmon:

Ingredients:

- 4 salmon fillets

- 1/4 cup orange juice

- 2 tablespoons soy sauce

- 2 tablespoons honey

- 1 tablespoon grated ginger

- 2 cloves garlic, minced

- 1/4 teaspoon red pepper flakes

- Sliced green onions for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a small bowl, whisk together orange juice, soy sauce, honey, ginger, garlic, and red pepper flakes.

3. Place the salmon fillets on the prepared baking sheet and brush with the glaze mixture.

4. Bake in the preheated oven for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.

5. Serve the orange ginger glazed salmon with steamed rice or quinoa.

6. Garnish with sliced green onions.

Tips: You can substitute the salmon with any other fish fillets or even chicken breasts. Adjust the cooking time accordingly.

5. Spicy Szechuan Eggplant Stir-Fry:

Ingredients:

- 2 medium eggplants, cut into bite-sized pieces

- 2 tablespoons vegetable oil

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 2 green onions, sliced

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 1 tablespoon hoisin sauce

- 1 tablespoon chili garlic sauce

- 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the eggplant to the skillet and cook until tender and slightly browned, about 8-10 minutes.

3. Push the eggplant to one side of the skillet and add the garlic, ginger, and green onions to the other side. Cook for 1 minute, then mix everything together.

4. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, and the cornstarch-water mixture.

5. Pour the sauce mixture over the eggplant and toss to coat.

6. Cook for an additional 2-3 minutes until the sauce thickens.

7. Serve the spicy Szechuan eggplant stir-fry over steamed rice or noodles.

Tips: Adjust the amount of chili garlic sauce according to your spice preference. You can add diced tofu or ground meat for a protein-rich variation.