If you’re a fan of Chinese curry recipes, you may find this particular Chinese Shrimp curry recipe to your liking. This is a lighter version of what you might find in a Chinese carry out, more the Cantonese style Shrimp curry. This video shows all it needed ingredients along with cooking instructions for this Chinese shrimp recipe. If you don’t like it spicy, you can leave out the hot peppers.

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This is the recipe for Chinese Chicken Chop Suey. This Chinese-American carryout classic can easily be made at home using simple cooking techniques. The word chicken chop Suey basically means leftovers, and this homemade Chinese recipe is about as authentic will find. I will show you step-by-step how to make the best healthy Chicken Chop Suey.

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This is the recipe for General Tso’s Chicken Wings. Everyone knows how to make Buffalo chicken wings, but General Tso’s chicken wings is a East meets West recipe for an amazing tasting chicken wing. General Tso chicken is a classic Chinese carryout recipe. The Bald Chef shows you how to take this Chinese recipe and combine it with a Western-style fried chicken wing recipe that is both sweet, sassy, and spicy. All of the ingredients including the cooking instructions are shown in this video.

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Chinese Orange Chicken was originally a Hunan style recipe that was used for medicinal purposes. In the last 20 years. It’s been adopted as a American Chinese classic carryout recipe orange chicken. This video will show you step-by-step how to make a fusion orange chicken recipe, that incorporates the original Hunan and American-style cooking techniques. Many years ago in the province of Hunan this was a light stir fry incorporating chicken and orange peel into a dish that was both delicious and according to legend, had medicinal qualities. The Bald Chef will show you step-by-step how to make authentic Chinese Orange chicken. The video includes all necessary ingredients and exactly how to put together a delicious, sweet, spicy, Chinese chicken stir fry infused with orange flavors.

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The Bald Chef shows you how to cook a great Pepper Steak recipe. This Chinese Restaurant classic is easy to cook and makes a great dinner. The beef is marinated and stir fried with Onions and Peppers served on rice it can be a fantastic homemade supper. Give this recipe a try and you will love the results. This is the best Pepper Steak you will find!

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For detailed information on the recipe for Chicken Chow Mein http://www.thebaldchef.net/chicken-chow-mein-recipe.php This is the Bald Chef’s best recipe for Chinese Chicken Chow Mein. I will show you step by step how to cook this classic Cantonese dish. This a very authentic recipe much like you would find in a Restaurant southern One of my first experiences eating Chinese Food was in the 1950’s and 60’s. There was not much in the way of verity in the few local Chinese Restaurants. These Chinese Restaurants all had Chow Mein on their menus, but it was made with Canned Fried Noodles and Canned Chinese Vegetables. I even remember in the grocery stores you could buy Chun King canned Chinese food, and they had this can of Chinese Vegetables and Fried Chow Mein Noodles. Just Boil up some Chicken add the Chinese Vegetables a little Soy Sauce and pour this concoction on the Fried Chow Mein Noodles, remember that. Well The Bald Chef’s recipe has nothing to do with 1950’s style Cantonese, this is the real deal. So if you are looking for your Grandmothers’ Chicken Chow Mein you’re not at the right place.

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Beef Szechuan comes to us from the Szechuan Province in Southwest China.For more information on Beef Szechuan see http://www.thebaldchef.net/chinese-beef-szechuan.php The Bald Chef shows you how to make this Beef Szechuan, a Chinese carry out favorite. This dish is a little spicy and features matchstick Celery. Carrots, and Beef. The Bald Chef will show you how to make the Chinese stir fry recipe step by step. If your looking for a good stir fry this might make an outstanding dinner served with rice.

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This is The Bald Chef’s recipe for homemade Chinese stir fry sauce. For more information on this Chinese Homemade Stir Fry Sauce http://www.thebaldchef.net/chinese-stir-fry-sauce.php This stir fry sauce recipe is much better than any store bought brand.This is a step by recipe how to make homemade stir fry sauce. There are many Chinese restaurants and they all cook their entrees with their Mother Sauce Known as House Sauce. This unique stir fry sauce gives the final Chinese recipe its distinctive taste. Making your own stir fry sauce will limit the added chemicals and preservatives you don’t really need to be eating. This is a simple full flavored sauce that will keep in your refrigerator for more than 2 weeks. Try this Sauce recipe for your next stir fry be it Chicken, Pork, Beef, or Seafood.

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For Detailed cooking instuction on the Chinese Triple Delight recipe see http:// www.thebaldchef.net/triple-delight-chinese-recipe.php The Triple Delight or sometimes reverend to as Happy Family is a great Chinese recipe. The Bald Chef show you how to cook this Chinese restaurant carryout classic recipe for Happy Family or Triple Delight often found on the Chef Specialty section of almost any Chinese restaurant. This is a great stir fry recipe that includes Shrimp, Chicken, and Beef. I f you are looking for the best Chinese recipe for your family this is a great recipe. If you love American style Chinese food you will find this recipe is easy to cook. For more on Chinese recipes see http://www.thebaldchef.net/chinese-recipes.php

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For more information on this Bourbon Chicken recipehttp://www.thebaldchef.net/bourbon-chicken-recipe.php This recipe is East meets Cajun in the form of Bourbon Chicken. It’s an easy recipe to make and the Bald Chef shows You step by step to make this American mall classic. Always use Jim Beam to cook this recipe, if it’s good to drink it’s good to eat. Bourbon Chicken Cajun style is a fusion between Asian and Cajun never seen in Asia or New Orleans.But this is a great chicken recipe on many levels. The Bald Chef knows how to cook both Asian and Cajun food. So here is to good cooking.

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