any recipes for chinese food or other similar food???

Posted on: Wed, 09/27/2006 - 6:01am
joeybeth's picture
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Joined: 09/01/2006 - 09:00

my kids would love to have chinese food at home but i've not had any luck with it coming out as good as what you can get "out." does anyone prepare chinese (or other asian) dishes at home? if so, any recipes to share?

Posted on: Wed, 09/27/2006 - 9:28am
maddiesmom's picture
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Joined: 12/20/1999 - 09:00

My 8yr old DD has always asked us for Chinese food and obviously we have not yet found a safe place for her. She would ask us "what does it taste like?" One day I decided to try to make an easy kid friendly Chinese food-type dinner. Here is what we came up with and she has named it "Madeline's Chinese Food" and requests to have it frequently.
I take boneless skinnless chicken breasts-and pound them between wax paper to very thin (or they sell them already thin). I then use IANS brand "Panko style breadcrumbs" which are bigger Japanese style breadcrumbs that are safe for pn/tn allergies. I then dip the chicken breasts in egg (or you can use milk or water-depending on child's allergy), then dip in the breadcrumbs. I then brown the chicken breast in oil and cook on both sides about 5 min. I then cook rice noodles -which cook in just 3 min-and then serve the yummy chicken over the rice noodles. I then pour safe sweet-n-sour sauce over. (I also give the kids more sauce to dip it in.) I then serve a green veggie with it.
My kids love it, and we have served it to other kids and they love it too. It is sort of like a sweet-n-sour chicken noodle Chinese food.
Hope you and your kids like it. I am looking forward to other suggestions that others may have.
Take care
Shandra (mom to Madeline 8-pn/tn/soy and Grant 4 -nka)

Posted on: Wed, 09/27/2006 - 10:27am
Corvallis Mom's picture
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Joined: 05/22/2001 - 09:00

We make both sweet and sour chicken/pork and Thai noodles.
cook sticky rice with citrus and gingerroot.
On VERY high heat, cook chicken strips or pork strips with finely minced garlic and ginger, then large chunks of red bell pepper and sweet onion (we also like pea pods when we have them)... In last five minutes of cooking time, add a can of pineapple chunks-- reserve the juice. Mix together 1 tbs cornstarch, the reserved juice, and a tbsp of cider vinegar. Pour into mixture and stir.
Serve over rice.
(Some of us like Kikkomann soy sauce in this, but DH doesn't! We don't cook with soy. [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img] )
Thai noodles:
cook noodles (al dente only)
cook carrots, bell pepper, peas, onion, etc. (whatever veggies you have) then add sauce mix:
3 tbs sunbutter
1/4 tsp red pepper flakes
ginger
lemon zest
1 c citrus juice (we like lime for the flavor)
1 tbs corn starch
1 tsp salt/pepper blend
turn heat off, stir in precooked whole wheat noodles and a small package of coleslaw cabbage. Toss to coat and serve. It is a little reminiscent of a glass noodle salad I used to love-- but DD doesn't like it much. DH and I love it.
Bon Appetit!

Posted on: Fri, 09/29/2006 - 1:24am
Anonymous's picture
Anonymous (not verified)

Do you have M&M Meat Shops in the US? I now buy chicken balls and egg rolls (or is it spring rolls?) from them.
For chicken balls, I used to cook chicken breasts, chop them in pieces (the size of chicken balls) and roll them in rice pablum, or a combination of rice pablum and flour. I was originally told to grind the meat, mix with water and shape -- but we decided to skip the water. Now, I buy them at M&M's.

Posted on: Fri, 09/29/2006 - 2:40am
Chicago's picture
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Joined: 04/21/2001 - 09:00

I make a spicy thai type dipping sauce for chicken with soy nut butter. Just use a recipe for chicken satay dipping sauce and instead of PB...

Posted on: Fri, 09/29/2006 - 2:58am
Joanne's picture
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Joined: 02/22/1999 - 09:00

Corvallis Mom--You really should consider putting together a cookbook! You have recipes for everything.
What kind of wheat noodles do you use? We have to be egg-free as well.
[This message has been edited by Joanne (edited September 29, 2006).]

Posted on: Fri, 09/29/2006 - 4:36am
Corvallis Mom's picture
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Joined: 05/22/2001 - 09:00

We use Hodgson's Mill sometimes.... I am not thrilled with the fact that they share a line, but my daughter tolerates some of their straight pastas-- (fettucine and spaghetti styles). I've talked to them repeatedly.
(Sometimes we get a batch she won't touch, however. [img]http://uumor.pair.com/nutalle2/peanutallergy/frown.gif[/img]
We also make our own from semolina. But as I said, DD doesn't really like Thai anyway.

Posted on: Fri, 09/29/2006 - 5:06am
ajas_folks's picture
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Joined: 04/28/2000 - 09:00

Quote:Originally posted by Corvallis Mom:
[b]
cook sticky rice with citrus and gingerroot.
[/b]
Typical citrus you use? Lime? Juice & zest? Guestimate as to proportions of rice to citrus to ginger?
Hungrily,
------------------
~Elizabeth,
Opiner of muchos, Expert on nada!

Posted on: Fri, 09/29/2006 - 9:19am
Corvallis Mom's picture
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Joined: 05/22/2001 - 09:00

I use gingeroot-- but it can be very "hot" so I encourage you to start with a little at first (maybe half a tsp, minced, to each 2 c rice) and work up from there...
As far as the citrus, we just use a tsp or three of whatever we happen to have-- lemon juice from the fridge or even frozen orange juice concentrate, in a pinch. [img]http://uumor.pair.com/nutalle2/peanutallergy/redface.gif[/img] Less if you are looking for "floral" type notes, more for true "citrus" notes. I prefer lemon in this-- combined with the ginger it is very light and almost floral.
I buy Spice Islands orange and lemon peel when it goes on sale in the late Fall each year... use the lemon in all kinds of things. The orange makes the most wonderful banana bread on earth... this way I can use it in the place of zest for my cooking all year long, too.
uh, anyway. About 1/2 tsp to 2 c rice.
We also use only whole grains, for the most part-- so this is brown rice, but it will work just fine with regular or even converted rice. Just quicker. [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]
Other people may find that adding the citrus at the end of cooking keeps it "brighter" in flavor-- I can't do this because I can't risk it being undercooked if I'm eating it.
[This message has been edited by Corvallis Mom (edited September 29, 2006).]

Posted on: Fri, 09/29/2006 - 10:15am
ajas_folks's picture
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Joined: 04/28/2000 - 09:00

Thanks, Corvallis Mom!
~Elizabeth

Posted on: Fri, 09/29/2006 - 2:47pm
joeybeth's picture
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Joined: 09/01/2006 - 09:00

wow...i just popped back in to check on this and you guys have come up with all sorts of things for me to try. i'm not a great cook so wish me luck. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] thanks!!!

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