Chinese Tacos Food

CHINESE TACOS

Steps:

• Brown ground beef with onions over medium heat.
• When beef is lightly brown add garlic and Oyster sauce.
• Reduce heat to low and stir occasionally while frying tortillas.
• Heat oil in a small pan over high heat.
• Fry tortillas into taco shapes.
• Prepare tacos as desired with tomatoes and olives.

CHINESE CHICKEN LETTUCE WRAPS OR "CHINESE TACOS"

Steps:

• Preparation: Mince chicken breast meat.
• Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute.
• Wash lettuce thoroughly, tear into round leaves and set on small plates.
• (The piece of lettuce should look like a bowl.) Mince peanuts.
• Cooking: Deep fry the rice noodles and set in the center of lettuce.
• Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first.
• Add the chicken meat and cook over medium heat until almost dry.
• Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil.
• Remove from the stove and pour mixture over the fried rice noodles.
• Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup.
• Drizzle with hoisin sauce.
• Eat and enjoy!

CHINESE TACOS--LOW CARB

Steps:

• Combine all Ingredients, Except sesame oil& FIXINGS; let marinate one hour or overnight, saute in the 1 tablespoon sesame oil for 8 to 10 minutes add chinese 5 spice if desired.
• Fixings: to assemble tacos, wash and pat dry lettuce leaves; Place chicken mixture into individual lettuce leaves to form a lettuce taco shell; fill with garnish of peanuts onions and cilantro.

SZECHUAN PORK TACOS

Steps:

• Combine the Cajun seasoning, brown sugar and five-spice powder; rub over pork. Place roast in a shallow baking pan. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until meat is tender., Spray 10 wonton wrappers with cooking spray. Fold each wrapper in half diagonally and place over the edge of a 13x9-in. baking pan. Bake at 350° for 5-7 minutes or until golden brown. Remove from the pan and immediately pull wrappers apart gently, forming taco shells; set aside. Repeat with remaining wrappers., When pork is cool enough to handle, shred meat with two forks; place in a large bowl. Combine the hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons lime juice and pepper sauce; add to pork and toss to coat., In a large bowl, combine the honey, lime zest and remaining rice vinegar and lime juice. Add the cabbage, carrot, onions and jalapeno; toss to coat. Spoon pork mixture into taco shells; top with coleslaw.