I need easy Chinese food recipes for my 13 year old to make for a school project?

my daughter and her friends have a report to do in school about china and they want to make food to go with it but we don't want any thing to hard for them to do.I need easy Chinese food recipes for my 13 year old to make for a school project?
You'll love this one: ';Kailan in Oyster Sauce';


Very Chinese - Very Easy!





Just buy some fresh Kailan and chop the leafs from the stems. Very quickly dunk them in boiling water until the leaves turns a darker green and the stems are tender. Remove, drain and serve with a good oyster Sauce (try Lee Kum Kee Gold Label) and a sprinkle of sesame oil.I need easy Chinese food recipes for my 13 year old to make for a school project?
here are 20 Chinese cooking tips and followed at the bottom are some simple recipes








Try to vary the meat and vegetables in a dish, so that there is an interesting variety of flavors, textures, and colors. Prepare everything before you start cooking: meat, vegetables, and sauces.





4 1/2 cups (500 g) flour, sifted


10 1/2 oz (300 g) lean boneless pork or mutton, minced


1 tsp salt, or to taste


6 1/2 tbsp (100 g) scallions, chopped


2 tsp ginger, chopped


1/8 tsp five-spice powder


1/2 tsp MSG (optional)








Directions:





1. Mix the flour with 3 1/2 oz (100 ml) of water to make a dough. knead until smooth and let stand for 30 minutes.





2. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions.





3. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used.





4. Bring 8 cups (2 litres) of water to a boil over high heat, Add half the dumplings. Stir them around gently with a ladel, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.








More delicious dumpling recipes can be found in Nicholas Zhou's Chinese cookbook ';Real %26amp; Healthy Chinese Cooking';.





';500+ Healthy Chinese Recipes in 5 minutes';











Nicholas Zhou's cookbook ';Real %26amp; Healthy Chinese Cooking'; - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped over 12,800 people worldwide improve their health. All the secret copy cat recipes in ONE cookbook.





Click here to read the whole story that reveals how ANYONE can cook delicious Chinese food and improve their health... in less than 20 minutes.











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Hot and Sour Soup


Juicy Steamed Dumplings





Pancake with Egg Filling


Pomegranate-Shaped Dumplings





Salt and Pepper Spareribs


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Recipes you may be looking for: dumpling recipes, Chinese dumpling recipes, egg dumpling recipes, steamed dumpling recipes, sauteed dumpling recipes, pot sticker recipes, potsticker recipes, guo tie recipes, dumplings recipes, authentic Chinese recipes, healthy Chinese recipes, low fat Chinese recipes, Chinese recipes.




















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Wash green, leafy vegetables ahead of time. This gives them more time to drain so they will not be too wet when you stir-fry.





While it's nice to own one, you don't need a cleaver to cook Chinese food.





Place all the cut vegetables on a tray or cooking sheet. That way, you won't forget anything. Just be careful not to mix them up, as cooking times will vary among vegetables.





Drain tofu before using, as this allows it to absorb the other flavors in the dish.





Marinate fresh meat.





Always cut beef across the grain.





Cut the meat into uniform pieces so that it will cook more evenly. If you're not using a recipe, a general rule is to cut everything into bite-sized pieces.





When adding oil for stir-frying, drizzle the oil down the sides of the wok.





When deep-frying, to tell if the oil is hot enough, simply stick a chopstick in the wok. When the oil sizzles all around it, you can begin adding the food.





Don't use dark soy sauce unless the recipe specifically calls for it. When a recipe simply says to add soy or soya sauce, use light soy sauce or one of the Japanese brands such as Kikkoman.





If preparing stir-fried meat and vegetables, stir-fry the meat first and set it aside. Usually you will return it to the wok with a sauce during the final stages of cooking.





When stir-frying vegetables, cook the toughest and thickest vegetables for a longer period than the softer, leafy vegetables. Vegetables such as broccoli, carrots, and cabbage need to be cooked longer than bok choy, which in turn is cooked longer than snow peas or bean sprouts.





If you are uncertain in what order to cook vegetables, simply stir-fry them separately. Never overcook.





Once you've gained a bit of experience and can ';guestimate'; amounts such as one teaspoon or two tablespoons, try storing sauces in plastic containers similar to the syrup dispensers used in restaurants. This cuts down on the amount of washing up after each meal. Just be sure to label each of the containers!





Always use fresh ginger, not powdered.





If desired, use sugar as a substitute for MSG (Monosodium Glutamate).





The formula for mixing cornstarch and water is 1 to 2: for example, 1 tablespoon of cornstarch with 2 tablespoons of water





Taste the dish and adjust the seasonings as desired.





And finally, in the immortal words of one of my favorite cooking teachers: ';the two most important things about Chinese cooking are a hot stove and a sharp knife.
The egg roll is probably another variant of the famous and familiar spring roll - now a fast food of the Western world. Then again it could be a dish inspired by the European seafood crepe. If this is so, that would explain its southern background. Typically, the Cantonese steam the Egg Roll, imparting an extremely moist and succulent texture to the dish.








RECIPE INGREDIENTS








For Filling:





2 tablespoons peanut oil, for stir-frying





4 oz boneless pork loin (fillet)





1 tablespoon Chinese dried mushrooms (available at Chinese stores), soaked in warm water for 30 minutes, stems removed and cut into julienne





1 tablespoon bamboo shoots (available at Chinese stores), cut into julienne





1 tablespoon chopped green bell pepper








For Seasonings:





1 tablespoon light soy sauce





2 teaspoons Shaoxing rice wine or dry sherry





1/4 teaspoon salt





1/4 teaspoon white pepper





1/2 teaspoon sugar








For Pancakes:





4 eggs, lightly beaten





1/2 teaspoon salt





3/4 cup all-purpose flour, sifted





1/2 cup water





1 tablespoon cornstarch, mixed with a little cold water to make a paste, for sealing








3 cups peanut oil, for deep-frying











RECIPE METHOD








FOR FILLING: Heat the 2 tablespoons groundnut oil in a wok. Stir-fry the pork, mushrooms, bamboo shoots, and bell pepper for 1-2 minutes. Add all of the seasonings and mix well. Remove to a plate and chill in the refrigerator at least 1 hour before wrapping the pancakes.








TO MAKE PANCAKES: Combine the beaten eggs, salt, and sifted flour and blend. Add the water, a little at a time, to make a smooth batter. Heat a 7-inch skillet and add a little oil to thinly coat the bottom. Carefully pour in enough batter to make a thin pancake. Cook over low heat until the sides dry a little and shrink from the edges of the pan. Turn out and repeat until the batter is used up.








Place about 2 tablespoons of the filling onto each pancake and roll up, closing in the sides. Seal the edges with the cornstarch paste, and lay the egg roll, sealed edge down, on the plate.








Heat the 3 cups groundnut oil in a wok. Deep-fry the egg rolls until golden brown. Cut diagonally across in 1/2-inch slices for Chinese servings.
you can make some fried rice it is really not that hard to make. you just cook some brown rice and add some cooked pea spods, onions, peppers, mushrooms, and some soy sauce to it. or you can find some other sauce at the store for really cheap.