Authentic chinese & japanese recipe's or daily menu's online?

Hi, I'm trying to eat a lot more healthy unprocessed foods, I am a huge fan of chinese an japanese cuisines,and am trying to find authentic daily menus or recipes to follow to make lovely low fat tasty meals, but am having a hard time finding any websites that have traditional foods on them I keep finding chinese and japanese recipes that have been westernised to the piont where they are not as healthy anymore..

If anyone can point me to any good websites I'd much appreciate it.. thanks :)Authentic chinese %26amp; japanese recipe's or daily menu's online?
I dont have any specific websites that have good authentic recipes, but I would love to share some of my own healthy asian recipes with you. here are a few of them that are favorites in my house...



Traditional Chinese Pot Stickers

鈥? cup firm tofu (optional)

鈥?/2 medium head cabbage, finely chopped

鈥? green onion, finely chopped

鈥resh ginger root, minced

鈥? water chestnuts, drained and finely chopped

鈥? teaspoon salt

鈥?/2 teaspoon white sugar

鈥? teaspoon sesame oil

鈥? (14 ounce) package wonton wrappers

鈥? tablespoons vegetable oil

鈥?/4 cup water

鈥? tablespoon chili paste

鈥? teaspoon distilled white vinegar

鈥? tablespoon soy sauce



1.In a medium bowl, mix together the tofu, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.

2.Place a tablespoon of the mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.

3.In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.

4.In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.



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Hot and Sour Soup



4 oyster mushrooms, cut into strips

5 shiitake mushrooms

8 straw mushrooms

4 cups chicken stock

1/3 cup bamboo shoots

录 cup matchstick shredded carrots

陆 tsp sugar

1 tsp soy sauce

录 tsp salt

陆 tsp white pepper

2 tbsp red wine vinegar

2 tbsp cornstarch

3 tbsp water

陆 16oz package firm tofu

1 egg, lightly beaten

1 tsp sesame oil

2 tbsp sliced green onion



Place mushrooms, carrots, and bamboo shoots into a saucepan with chicken stock. Bring to a boil and simmer for 10 minutes.



Stir in soy sauce, sugar, salt, pepper, and vinegar. Combine corn starch and water. Add a little bit of the hot soup to the cornstarch and then pour all into pan. Heat to boiling, stirring. Add tofu and cook 1-2 minutes.



Just before serving, turn off heat. Stir in egg gradually. Mix in sesame oil. Sprinkle each serving with green onion.



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Szechwan Chicken



1 tbsp sesame oil

2 boneless chicken breasts cut into 1 inch cubes

2 tbsp cornstarch dissolved in water

3 garlic cloves

1 tbsp black bean sauce

salt and pepper, to taste

1 carrot, julienned

戮 cup roasted peanuts

戮 cup snow peas

戮 cup baby corn

录 cup soy sauce

录 cup chicken broth

1 tbsp brown sugar

1 onion cut into 1-inch pieces



Heat oil in wok over high heat.

Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.

Add the remaining ingredients, except cornstarch and peanuts.

Cover and cook for 5-10 minutes. Add cornstarch a little at a time for thickness.

When done, add peanut and stir to coat.

Serve with rice.



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Mongolian Beef



1 tbsp sesame seeds

1 tbsp soy sauce

1 tbsp cornstarch

2 cloves garlic, minced

1 lb beef round steak, cut into thin strips



戮 cup water

2 tbsp soy sauce

2-1/2 tsp cornstarch

陆 tsp sugar

1 tsp red pepper flakes

2 tbsp vegetable oil

2 carrots, julienned

1 bunch green onions, cut into 2 inch pieces



In a medium bowl, mix soy sauce, cornstarch, and minced garlic. Stir in beef strips. Let stand 10 minutes.

In a separate bowl, mix water, soy sauce, corn starch, sugar, sesame seeds, and red pepper flakes. Set aside.

Heat 1 tbsp of oil in wok or skillet over high heat. Cook and stir beef in oil for 1 minute. Remove and set aside. Heat remaining oil and saut茅 carrots and green onion. Stir in sesame seeds and beef. Cook and stir until sauce boils and thickens.



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Shrimp Fried Rice



1-1/2 cup uncooked white rice

4 tbsp vegetable oil

1 cup peas

陆 cup chopped onion

1-1/2 cup cooked shrimp

录 cup chopped green onion

陆 cup matchstick shredded carrots

2 eggs, beaten

1 tsp salt

录 tsp ground black pepper

4 tbsp soy sauce

录 teaspoon sesame oil



In saucepan, cook rice. Set aside and allow rice to cool.

Heat a large skillet or wok for 2 minutes. Pour vegetable oil, carrots, and onions. Mix well and cook for 3 minutes.

Mix in peas and shrimp and cook for another 3 minutes, stirring constantly.

Mix in green onions, eggs, salt, pepper, soy sauce, and sesame oil. Cook for another 4 minutes until eggs are cooked. Stir in rice.Authentic chinese %26amp; japanese recipe's or daily menu's online?
Title: YU LAN CH'AO NIU JOU (SLICED BEEF WITH BROCCO

Categories: Chinese, Meats

Yield: 4 servings



1/2 lb Beef tenderloin



-------------------------MARINADE-------鈥?br>
1 ts Sugar

1/2 tb Soy sauce

1/2 ts Baking soda

2 ts Cornstarch

1 tb ;Water, cold

1 tb Oil

1 lb Broccoli

15 Scallion; piece (1/2鈥?long)

15 Ginger; piece



----------------------SEASONING SAUCE----------------------

1/2 tb Soy sauce

2 tb Oyster sauce

1/2 tb Wine

1 ts Sugar

1/2 ts Cornstarch

2 c Oil



Slice the beef across the grain into 1 inch slices.

Place in a bowl. Add the sugar, soy sauce, baking

soda, cornstarch and cold water. Mix well. Then add 1

T of oil and marinate for half an hour at least. In a

small bowl, mix the soysauce, oyster sauce, wine,

sugar, and corn- starch to prepare seasoning sauce.



Cut the broccoli into 1 inch long pieces. Remove the

stems. Boil it in boiling water for 30 seconds.

Remove and plunge into the cold water. Then drain and

dry.



Heat the oil in a frying pan about 300 degrees F.

Stir fry the beef or about 10 seconds until it is

done. Remove the beef and drain the oil from the pan.



Heat another 3 T of oil in the same pan to fry the

scallion and ginger for a few seconds. Add the

broccoli. Stir fry. After 10 seconds, add the beef

and seasoning sauce. Stir quickly over high heat

until mixed. Remove to a platter and serve hot.

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Title: CHICKEN AND MIXED VEGETABLES WITH SHRIMP SAUC

Categories: Chinese, Chicken

Yield: 4 servings



2 c Mung bean sprouts

8 Nami dried black mushrooms

1 lg Green bell pepper

1/2 Stewed chicken breast

8 Green onions

1 ts Fresh ginger root

2 tb Peanut oil

3/4 c Rich chicken stock

1 tb Medium sherry

1/2 ts Sugar

1/2 ts Shrimp sauce

1 ts Thick cornstarch paste



Preparation: Wash and soak mushrooms in warm water

for 45 minutes; remove stems; slice caps in thin

strips. Wash bell pepper; slice in half lengthwise;

slice in long, thin strips. Remove chicken meat from

bone; pick meat apart into shreds. Wash green onions;

cut off roots and discard; shred green tops and

whites. Peel and slice fresh ginger root into thin

matchsticks. Rinse bean sprouts to remove any loose

pieces.



Place bean sprouts and sliced pepper in colander in a

larger bowl. Pour boiling water over vegetables to

cover. Steep for 2 minutes. Remove colander from hot

water; flush vegetables with cold water.



Stir-frying: Heat oil in wok until it just begins to

smoke. Stir-fry mushrooms for 30 seconds. Add

chicken and ginger sticks; stir-fry another 30

seconds. Push ingredients up side of wok. Add stock,

sherry and sugar; bring to boil; then add shrimp sauce

and cornstarch paste; stir liquids until fairly thick.

Return vegetables, plus bean sprouts and peppers.

Stir-fry for another minute until everything is hot.

Add green onions. Serve. Gravy will tend to thin as

sprouts give off liquid, so be sure it is thick to

start.

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Yakisoba

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 Lb. boneless inexpensive steak (semi-frozen) -- (3/4 to 1)

2 Pkg. Birds Eye frozen

Japanese or Chinese style vegetables

3 Pkg. Ramen noodles -- broken up (3 to 4)

soy sauce

salt and pepper to flavor

2 Tbsp. oil



Cut semi-frozen steak into thin bite size pieces and stir-fry over medium heat until thoroughly browned, heat 2quarts water to rapid boil while stir-frying meat. Add 1 to 2 seasoning packets of seasoning mix from noodles to steak. Add Ramen noodles to water and boil 3 minutes. While cooking noodles, add vegetables and soy sauce to taste to steak and heat thoroughly. When noodles are done, drain and add to steak and vegetable mixture. Salt and pepper to taste.

Note: Chicken, pork or shrimp can be substituted for steak.

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Kyuri No Sunome (Japanese Cucumber Salad)

Categories : Oriental Salads

Vegetables



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Cucumbers (medium) -- seeded

2 teaspoons Salt

1/2 cup Lemon juice

1/2 cup Sugar

1/4 teaspoon MSG (optional)

1 tablespoon White wine vinegar

2 teaspoons Sesame seeds -- toasted



Peel cucumbers lengthwise, leaving thin green stripes.



Slice very thinly into a large glass or stainless steel bowl. Add salt and mix

with hand until cucumber slices are quite limp. Set aside for 45 minutes.



Meanwhile, mix lemon juice, sugar, MSG and white wine vinegar. Transfer cucumbers to a strainer and squeeze as much liquid as possible out of the

cucumbers.

Discard salt water. Add cucumbers to the lemon juice mixture. Ground the toasted sesame seeds and stir into the salad.

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