I need easy Chinese food recipes for my 13 year old to make for a school project?
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You'll love this one: "Kailan in Oyster Sauce"\nVery Chinese - Very Easy!\n\nJust 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.
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You can say the fll. for the first topic, \nThere are many types of Chinese food. Some are fried, some are cooked, and some are steamed. I like many different types of Chinese food. One of them is steamed dumpling. You put the dumplings in a pot with holes in the bottom of it. Then you put water in another pot with no holes. After that, you put the dumpling pot on top of the pot filled with water. Last, you cook it. In China, the steamed dumplings have a special juice in it. Another type of food that I like is fried pancake. My parents make it by putting the pancake in a frying pan that¹s covered with oil. Then they let it cook. I also like to eat won tons. They are cooked in soup. A won ton is just like a dumpling but it is eaten with soup. Another type of dumpling is called boiled dumpling. Chinese people dip it in vinegar then eat it. To make it, just fill a pot with water and start boiling it. Next, put the dumplings in. Then, just let it cook. I also learned to write the names for the foods.\n \n\nThose are my favorite Chinese foods. I hope you like them too!\n\nAnd for the next topic:\nThe 2008 Summer Olympics, officially known as the Games of the XXIX Olympiad, will be held in Beijing, China from August 8, 2008 to August 24, 2008, with the opening ceremony to take place at 8 p.m. on August 8, 2008 (08-08-08; the number 8 is associated with prosperity in Chinese culture). Some events, like beach volleyball, sailing, and open water swimming, will be held in the coastal city of Qingdao.\n\nOn July 8, 2005, the International Olympic Committee announced that Hong Kong will hold the equestrian events at the site of the Hong Kong Sports Institute in Fo Tan, Sha Tin. The facilities of the Sports Institute may be moved to Wu Kai Sha. This will be the second time the same season of Olympic Games has been hosted by two National Olympic Committees. (A similar arrangement was in place between Melbourne, Australia, and Stockholm, Sweden, for the 1956 Summer Olympics).\nTHESE POINTS WOULD BE EASY FOR U.\nWISH U ALL THE BEST.
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Yes, anything steamed with lots of vegetables and without sauce.  Either all vegetables or veggies with chicken would be good.  If they have brown rice, ask for it, otherwise go light on the white rice.  (Skip the fried rice all together.)\n\nFor a starter, a clear broth soup or steamed vegetable dumplings.
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Make some hot dogs in buns with polymer clay.  Also make some miniature popcorn holders...the red striped things.\n\nHow about laminating some baseball cards and putting those on the tree.
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Please include a picture, dress size and most importantly if you know how to cook.
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Hard boiled eggs, and Chinese food.
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this recipe cost me $60.00...\n\nThis has worked several times for me!\n\ntake three whole bunches of green onions...wash them well.\nchop them up including the roots.\n\ntake a large piece of ginger (about the size of a half of carrot)... peel it and chop it up very fine.\n\nput the onion and ginger in two quarts of clean water.  Bring it to a rolling boil then reduce the heat ro medium..and when the mixture has been reduced by 2/3's..it is ready.\n\nkeep it in the refridgerator.  drink one hot cup in the morning and one hot cup in the evening.\n\ndrink this for colds, coughs and flu..\n\nstay very warm...and only drink warm or hot fluids.
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www.meatspin.com has a good tutorial
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Chinese Food Pyramid\nThe traditional Asian Pyramid is a thali that is round in shape and has similar portions to the map created by the USDA shown below.\n\nhttp://www.ethnicfoodsco.com/China/ChineseFoodPyramid.htm\n\nHave a nice day...\n☺☺☺
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Try going here http://www.spoono.com/ . They have a lot of interesting stuff.
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try: \nwww.wikipedia.com\nwww.ask.com\nwww.brainpop.com\nwww.thebestlink.com\n\nDo you know the Magic School Bus series? Watch/read the book on plants. The title of the book or the show is 'goes to seed' or if you want to know how plants make food, the title is something like How plants make food it is about the jack and the beanstalk play...\n\nAll the best for your project good luck...
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i will give u a good soup recipe hope u fell better\nA is for vitamin A. We all know that Vitamin A is found in carrots, but it's also found in green vegetables like Asparagus and Artichokes \n1/4 to 1/2 pound asparagus, cut into 1 inch pieces \n6 artichoke bottoms (hearts) cut into quarters \nB is for Broccoli. Former President Bush was famous for not enjoying broccoli, but his wife Barbara loved it, and she was dedicated to the cause of reading, all across this country. I hope you'll join me in thanking Barbara Bush for all of her work with literacy. \n2 heads of broccoli (and their trimmed stalks) cut into pieces \n\nC is for Carrots, yummy! I love carrots; they're sweet, crunchy and good for the eyes, teeth and bones. \n3 carrots, peeled and cut into pieces \n\nD is for Daikon, a vegetable used a lot in Asian cuisine. It adds a wonderful flavor to soup. \n1 medium daikon, peeled and cut into pieces\n\n\nE is for Eggplant, not usually found in soups, but eggplant works, especially if you can find the small green Thai eggplant. You don't even have to peel them, just remove their caps. If you don't find Thai eggplant, purple eggplant will do nicely! 12 small Thai eggplant or 1 purple eggplant, peeled, diced and slightly sauteed in olive oil \nF is for Fungi; that means mushrooms! Any mushrooms will work; White button or Shiitake or Oyster. 2 handfuls of mushrooms, chopped and sauteed with a little bit of olive oil \n\nG is for Ginger. A fabulous root spice, the best of which comes from our 50th state, Hawaii. 1/4 to 1/2 teaspoon Ginger root, peeled and very finely chopped. \n\nH is for HOT. If you like your soups spicy hot, you can add Habanero peppers, which is the hottest pepper of all. Not everyone appreciates Habanero; in this soup they are optional and should be handled by grown ups only! 2 to 3 Habaneros, seeded and finely diced \n\nI is for Ingredients. This is what cooks call all of the things that go into a recipe. I have never found a vegetable that starts with the letter I. If you can think of one, please let me know!! \n\nJ is for Jicama, a delicious root vegetable, which is quite popular in the tropical regions of the world, and looks very much like a potato. 1/4 cup jicama, peeled and diced \n\nK is for Kohlrabi, a great vegetable that comes in red, green and sometimes white. The leafy top and globe shaped bottom are all good to eat. A few diced kohlrabi leaves or 1/8 cup kohlrabi bottom, peeled and diced \n\n\n\nL is for Lemongrass, which is used a lot in Asia. If you can't find it, you can substitute a little lemon juice, or a little of its peel. \n1 tablespoon minced lemongrass or 1/2 teaspoon yellow lemon peel, grated \nM is for Maize, the Native American word for corn \nKernels of 3 ears of corn \n\nN is for Nutmeg, a wonderful spice that smells good too! \n1/4 teaspoon nutmeg \n\nO is for Onion. My favorites are the big white ones, the sweet yellow ones, and the Spring green ones \n1 white onion, peeled and diced \n1 yellow onion, peeled and diced \n1 bunch of green onions, diced\n\n\nP is for Pepper, the black kind. I was once asked if I could pick only 2 spices, which ones would they be. My answer? Salt and Pepper! Pepper to taste (in a pot of soup like this one, 1 teaspoon is a good place to start) \nQ is for questions. My question: Have we forgotten anything, like maybe a delicious green vegetable that belongs in our soup? I say Yes! Let's revisit "C" and add some Celery! 1 small bunch of celery, diced Q is also for Quarter. We need a Quarter cup of liquid; you can add water or vegetable juice for broth, which should be combined with 1 teaspoon of butter for a smooth texture. \n\nR is for Rosemary, a herb which goes wonderfully in soup. 2 teaspoons fresh Rosemary \n\nS is for Salt, Sage and Savory Spices--all things that wake up the natural flavor of our vegetable soup. 1 teaspoon each of Sage and savory Herb de Provence Salt to taste \n\nT is for Tomato, one of my
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Eat your dinner. There are children starving in China.\n\n...never understood how me finishing my dinner was going to have any effect on those poor children in China...
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yumyums!\n\nplease make it healthy food
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there is a wonderful cookbook called "The Allergy Free Cookbook"  you can very likely get it inexpensively on eBay.  One of my daughters has celiac type allergies and  is allergic to eggs and my other daughter has some opposite allergies on top of that I babysit a child who has completely different food allergies from my two.  This book covers all th major allergies and gives suggestions for substitutions in popular dishes.  This helps me a lot because I never know what to use in place of soething that I cannot use.  \nAlso, check out Namastefoods.com  they sell mixes for breads, pizza crust, muffins, etc that are all wheat, gluten, egg, dairy, potato,corn and soy free.  This is wonerful because my daughter cannot have wheat or corn and many of hte gluten free products I find have cornstarch or corn productsi n them.  The mixes they offer are really good too- you are definitely not giving up taste.\nAnother suggestion I have is The Gluten Free Gourmet books-  she has some great recipes and when you learn what you can substitute for dairy you can really put these recipes to good use.  DOnt be afraid to experiment in the kitchen.\nIf you like soy sauce (a big no no for a GF diet- try Tamari sauce in its place- this is good for chicken or beef stir fry with veggies- very easy to cook and my whole family loves it.\nMarinate some chicken in Tamari and put it on the grill.\nPasta- instead of regular wheat pasta try Tinkyada- it is made with brown rice flour- it has a slightly different texture but tastes great.  We generally use brown rice, brown rice pasta, and potatos as our starch, oyu can cook up any vegetable that is acceptable for her dietary needs and there are tons of ways to season and dress up chicken and beef-  for gravies, use arrowroot and or any of the acceptable GF flours to thicken it up.  \nIt can be very challenging but when you figure out and can focus on what you can use rather than what you cannot- it gets a lot easier\nAnother thing, if eggs are on the no no list, there are some pretty decent egg replacers out there - for baking oyu can even replace 2 eggs with 4 -6 tbsp of flax seed blended with 1 cup of water.\nCoconut milk can be used to replace regular milk in almost any recipe.
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brown rice and vegetables\n\nsugar free strawberry/banana jello with whipit for topping
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home made meal especilly mom cook them.. sweet sour pork as well.. heaps of food coz i love food