How To Make Authentic China Bistro Cuisine
Chinese Bistro food is growing in popularity as restaurant chains spread across the country and cooks are asking how to make authentic Chinese bistro cuisine at home. The recipes are usually simple, and require only a few unique ingredients which last a while since only a little us used for each recipe.
One of the more popular items are the lettuce wraps. In addition to being delicious, they are very easy to make. This recipe matches the popular restaurant's versions almost exactly. The lemon pepper shrimp is also a dish that makes cooks want to learn how to make authentic China bistro cuisine.
- 3 tablespoons vegetable or canola oil
- 2 boneless skinless chicken breasts
- 1 can water chestnuts
- 1 cup fresh mushrooms
- 3 tablespoons chopped onion
- 1 teaspoon minced garlic
- Iceberg lettuce
Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon rice wine vinegar
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 1/2 teaspoons lime juice
- 1/8 teaspoon sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
- 2 teaspoons garlic and chili paste
- Red pepper flakes (optional and to taste)
- Make dipping sauce by dissolving sugar into water in small mixing bowl.
- Stir in soy sauce, ketchup, sesame oil, rice wine vinegar, lemon juice and lime juice.
- Add final two teaspoons of hot water to hot mustard in separate bowl and mix well.
- Add garlic and chili paste to water and mustard mixture and stir well, then add to other sauce ingredients
- Add red pepper flakes if you want the dipping sauce spicy.
- Cover and refrigerate the sauce to allow flavors to develop.
- Bring oil to high heat in wok.
- Saute chicken breasts until done, usually 3-5 minutes per side. Remove from hear and let cool.
- Mince water chestnuts and mushrooms into small pea sized pieces.
- Prepare stir fry sauce by mixing ingredients together.
- When chicken is cool, mince into same size as water chestnuts and mushrooms.
- Heat oil again and add chicken, water chestnuts, mushrooms and garlic to wok., stir until mushrooms starting to turn soft.
- Add stir fry sauce and continue stirring until thoroughly mixed and heated.
- Serve in lettuce leaves. Use dipping sauce to dip or to pour over individual portions.
Lemon Pepper Shrimp
- 1 tablespoon vegetable oil
- 2 tablespoons chopped garlic
- 1 teaspoon minced ginger
- 1/3 cup soy sauce
- 3/4 cup water
- 2 teaspoons cornstarch
- 1/4 cup brown sugar
- 3 teaspoons lemon juice
- 2 teaspoons black pepper, coarsely ground
- 1 pound cleaned medium raw shrimp
- 1/2 cup cornstarch
- 1 cup vegetable or canola oil
- 4 thin lemon slices, each cut into quarters
- Heat one tablespoon oil in a wok or large saucepan over medium heat.
- Sauté garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic.
- Add soy sauce, then dissolve cornstarch in the water and add the mixture to the pan.
- Add brown sugar, lemon juice and black pepper and bring mixture to a boil.
- Simmer for two minutes then remove from the heat.
- Coat shrimp with cornstarch.
- Heat one cup of oil in wok
- Fry shrimp until golden brown. Remove and drain on paper towels.
- Empty oil from wok, then return shrimp to wok along with lemon.
- Saute for one to two minutes.
- Add sauce to pan.
- Stir or toss to coat shrimp completely and evenly.
- Cook for one minute.
While Chinese bistros are popular, many areas of the country still do not have a local spot to try the menu. Using these tips any home cook can learn how to make authentic Chine bistro cuisine.