One of our favourite kosher Chinese recepies is Teriyaki Mushrooms and a easy to follow recipe is as follows:
Teriyaki Mushrooms, source—Starters and Sides Made Easy by Leah Schapira and Victoria Dwek
1 tbsp. oil
1 small onion thinly sliced
10 oz. mushrooms
Ingredients for the Teriyaki Sauce
½ cup sugar
¼ cup rice vinegar
3 tbsp. soy sauce
2 garlic cloves crushed
2 tbsp. cornstarch dissolved in 1 tbsp. water
2 tbsp. cashew
1 chopped scallion
Heat oil in a sauté pan over high heat. Add onion and sauté for 3 to 4 minutes, stirring occasionally. Add mushrooms and sauté for an additional 5 minutes.
Remove onions and mushrooms from the pan.
Prepare the sauce. Add sugar. Rice vinegar, soy sauce, and garlic to the same pan. Stir to combine and bring to a boil. Stir in cornstarch mixture and cook until sauce has thickened, about 6 to 8 minutes.
Return mushrooms and onions to the pan and toss to combine. Toss the cashews and scallions before serving.
Joy of Kosher has the following wonderful recipes for Chinese quinoa cakes, baked egg rolls, green beans with peanuts, lo mein noodles and whole crisp fish with Sichuan sauce.
Another favourite recipe is the Asian pepper salad. You can use red, green, yellow or orange peppers. Choose whichever is in season and priced reasonably. I would recommend three peppers. Cut lengthwise into smaller pieces. Add sesame oil, white wine vinegar, salt and ground black pepper according to your taste. Start with one tablespoon of each ingredient and keep adjusting until you have the perfect balance that you like.
Chinese food recipes can be easily converted into kosher recipes because most of them do not use dairy ingredients. The chicken recipes are the easiest to modify into kosher by using the proper kosher ingredients.
The catering team at Mitzuyan Kosher Catering can create a variety of Asian dishes and are able to infuse Asian flavours with kosher cuisine. They have an extensive kosher food menu selection and will customize and design new ones for you.