Healthy Chinese Recipes

Healthy Chinese RecipesChinese cooking has healthy, well balanced recipes that can fit in almost any dietaty regiment.

Chinese cooking can be very healthy as it contains low carb as well as low fat dishes.

Here we share with you five of these healthy recipes for your enjoyment.


Beef Fried RiceChinese Chicken TeriyakiChinese Green BeansLemon ChickenBeef With Broccoli


  • 2 tbs soy sauce
  • 1/2 tsp sugar
  • 1 tbs vegetable oil
  • 2 eggs, well beaten
  • 1/2 lb  ground beef
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 scallion, chopped
  • 1 tsp  fresh ginger, minced
  • 1 clove garlic, minced
  • 2 cups cooked rice, cold


  1. Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside.
  2. Heat oil in a heavy nonstick skillet over medium high heat.
  3. Cook eggs about 45 seconds, stirring constantly, until eggs are just set.
  4. Transfer eggs to a bowl and set aside.
  5. Add ground beef and next 3 ingredients to same pan over medium heat.
  6. Sauté about 3 minutes, stirring often to break up meat, until browned.
  7. Stir in ginger and garlic and cook 1 minute.
  8. Discard excess fat.
  9. Increase heat to high and add rice.
  10. Stir-fry about 1 minute, until heated through.
  11. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.


  • 1/4 cup lite soy sauce
  • 3 tbsp prepared spicy brown mustard
  • 1 tbsp firmly packed brown sugar
  • 1/2 tsp ground ginger
  • 1 tbsp sesame seeds
  • 1 sliced thin medium onion
  • 1 cut in half garlic clove
  • 2 tbsp vegetable oil
  • 4 skinned boned chicken breast halves, each about 4 oz
  • 1 spinach and pepper saute


  1. In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside.
  2. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.
  3. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves.
  4. Add chicken and soy sauce mixture to skillet.
  5. Cover and simmer, turning chicken over once, until chicken is cooked through.
  6. Meanwhile, prepare spinach and pepper saute.
  7. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds.
  8. Place sauteed mixture on platter. Garnish with scallion fan.

  • 1 pkg frozen green beans 500g
  • 1 pkt chicken broth dry crytals
  • 1 bunch scallion
  • 2 lg garlic bulb
  • 1/2 tsp ground ginger
  • 1 tsp splenda
  • 1 tbsp creamy peanut butter
  • 1/8 tsp chinese sesame oil


  1. In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules.
  2. Cover and microwave on high for 4 minutes.
  3. Meanwhile, slice white bulbs of scallion into rings and mine garlic.
  4. In small bowl, combine ginger, soy sauce and SPLENDA.
  5. Add scallion rings and garlic.
  6. Set aside.
  7. Remove green beans from microwave and uncover.
  8. Pour sauce over beans and stir.
  9. Cover and microwave on high for 4 minutes.
  10. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately.

  • 2 tablespoons dry sherry
  • 4 green spring onions, chopped
  • 1 piece of root ginger, shredded
  • 500g boned chicken, cut into 1 inch strips
  • 2 celery sticks, sliced
  • 125g button mushrooms, quartered
  • 1 green pepper, cored, seeded, and sliced
  • 2 tablespoons light soy sauce
  • shredded rind of 2 lemons
  • lemon slices to garnish
  • 2 tablespoons oil for stir-frying


  1. Put the sherry, spring onions and ginger in a bowl.
  2. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.
  3. Heat the oil in a wok or frying pan.
  4. Add the celery, mushrooms, and the green pepper and stir-fry for one minute.
  5. Add the chicken and marinade, then cook for 3 minutes.
  6. Stir in the soy sauce and lemon rind then cook for a further minute.
  7. To serve, pile into a warmed serving dish and garnish with lemon slices.

  • 375 g lean beef, sliced thinly into bite-sized pieces
  • 750 g broccoli, flowerets removed, slice on the diagonal into thin slices
  • 1 cup cooking oil
  • 2 1/2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 3/4 tbsp dark soy sauce
  • 1 tbsp sugar
  • a few drops of sesame oil
  • 2 cloves garlic, crushed
  • 1/2 cup chicken broth
  • 2 tbsp cornstarch

Marinade for Beef

  • 1 egg
  • 1/3 tsp salt
  • 1 tbsp cooking wine
  • 1 tbsp corn flour
  • 2 tbsp water
  • 1 1/2 tbsp oil


  1. Slice beef and mix together marinade ingredients.
  2. Add marinade to beef and marinate for thirty minutes.
  3. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes.
  4. While beef is marinating, prepare the vegetables.
  5. Heat wok and add 1 cup of oil.
  6. When oil is ready, add beef and stir-fry until it is nearly cooked.
  7. Remove beef and set aside on a plate.
  8. Drain the wok and wipe clean with a paper towel.
  9. Add 1/2 cup water to wok.
  10. Bring the water to a boil and add the broccoli.
  11. Cover and cook until broccoli is cooked through.
  12. Drain the wok.
  13. Heat wok and add oil (about 2 tablespoons).
  14. Add the garlic and stir-fry for about 1 minute.
  15. Add vegetables and beef and mix together.
  16. Make a well in the middle of the wok and add the sauce ingredients.
  17. Add cornstarch, stirring to thicken.
  18. Mix sauce together with other ingredients.
  19. Serve hot.

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