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Chinese food emphasizes on consuming a diet that contains a healthy balance between yin and yang. You'll find most Chinese dishes are made of a mixture of ingredients and each meal is made up of a combination of dishes.







That's why:

You always get a cup of steamed rice for every entree

There is usually vegetable mixed with meat entree


A fried dish usually comes with a steamed dish or soup


I know you have already realized that Chinese food is healthy and balanced food that is good for your health.

Actually according to a survey held by the food industry,

72.4% people think that Chinese food is healthy

89.3% people like Chinese food

67.8% people would like to cook Chinese food if they know how

Before you start looking for vitamin pills or supplements, start eating a health and balanced diet from today.

Chicken Pita Salad Recipe

Chicken & Pita Salad Recipe

Ingredients


1 pita bread (6 inches), chopped

1 cup frozen shelled edamame, thawed

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

2 teaspoons Crisco� Extra Virgin Olive Oil

1 package (6 ounces) fresh baby spinach

1 cup shredded carrots

2 medium tomatoes, chopped

1/4 cup crumbled garlic and herb feta cheese

DRESSING:

2 tablespoons cider vinegar

2 tablespoons Crisco� Extra Virgin Olive Oil

2 tablespoons soy sauce

2 teaspoons sesame seeds

1 garlic clove, minced

1 teaspoon honey

1/4 teaspoon ground ginger

Dash pepper



Directions

Place pita bread on a baking sheet. Bake at 350� for 8-10 minutes or until

lightly toasted.

Meanwhile, cook edamame according to package directions. In a large skillet over

medium heat, cook chicken in oil until chicken juices run clear.

In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and

pita bread. In a small bowl, whisk the dressing ingredients; drizzle over salad

and toss to coat. Divide among four serving plates; top with chicken. Serve

immediately. Yield: 4 servings.

Double-Berry Crisp

Double-Berry Crisp


�

1 cup sugar

1/4 cup cornstarch

2 tbsp orange juice

1 tsp orange peel

2 cups fresh or frozen raspberries

2 cups fresh or frozen blueberries

1 cup old-fashioned oats

1/2 cup cornflakes

1/2 cup packed brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 cup butter, melted

�

In a large saucepan, combine the sugar, cornstarch, orange juice, orange peel,

and the berries until blended. Bring to a boil.� Cook and stir for 2 minutes or

until thickened and bubbly.� Pour into a greased 8 inch square baking dish.� In

a large bowl, combine the oats, cornflakes, brown sugar, cinnamon, and the

salt.� Stir in the butter.� Sprinkle over the berry mixture.� Bake at 350 F for

25-30 minutes or until the filling is bubbly.� Cool for 10 minutes before

serving.� Makes 6 servings

Raspberry Pear Crisp

Raspberry Pear Crisp


�

2 cups sliced fresh pears

2 cups fresh or frozen raspberries

3/4 cup packed brown sugar, divided

1 tsp ground cinnamon, divided

1/2 cup flour

3 tbsp cold butter

1 cup cranberry almond whole grain

�� cereal, lightly crushed

Vanilla ice cream, optional

�

In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar, and 1/2

teaspoon cinnamon.� Spoon into a greased 9 inch� pie plate.� In a small bowl,

combine the flour and the remaining brown sugar and cinnamon.� Cut in the butter

until the mixture resembles coarse crumbs.� Stir in the cereal.� Sprinkle over

the fruit.� Bake at 375 F for 25-30 minutes or until the filling is bubbly and

the top is golden brown.� Cool for 10 minutes.� Serve with ice cream if desired.

�

Apple Crumble

Apple Crumble


�

8 sheets phyllo dough (14 x 9 inches)

Butter-flavored cooking spray

1/2 cup packed brown sugar

2 tbsp flour

1/2 tsp ground ginger

1/2 tsp ground cinnamon

4 medium tart apples, peeled and sliced

�

Topping:

1/2 cup flour

1/2 cup packed brown sugar

1/2 cup soft whole wheat bread crumbs

1/4 tsp ground ginger

1/4 tsp ground cinnamon

1/2 cup cold butter

1/4 cup slivered almonds

�

Cut the phyllo sheets in half.� Spritz with the butter-flavored spray.� Layer

the phyllo dough, sprayed side up, in a greased 8-inch square baking dish.� In a

large bowl, combine the brown sugar, flour, ginger, and the cinnamon.� Add the

apples and toss to coat.� Spoon over the phyllo dough.� In another large bowl,

combine the flour, brown sugar, bread crumbs, ginger, and cinnamon.� Cut in the

butter until the mixture resembles coarse crumbs.� Add the almonds.� Sprinkle

over the apple mixture.� Bake at 350 F for 40-45 minutes or until the filling is

bubbly and the topping is golden.� Cool for 10 minutes before serving.� Makes 9

servings