Recipes from Today’s Show: Chinese Take-Out

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TODAY on MHTV: My family loves Chinese food but takeout has a tendency to make your wallet lighter with your waistband tighter. Today Calder and I are making healthier versions some of our favorite Chinese takeout dishes, saving unnecessary calories and a few bucks: sweet and crunchy sesame chicken, pork fried rice and for some veg, pea shoots with garlic.

Get the recipes from this episode:

Pork Fried Rice

Pea Shoots with Garlic

Sesame Chicken

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays through Fridays at 12 p.m. ET/11 a.m. CT on Hallmark Channel.

  • dan November 3, 2011 at 12:16 pm

    Just watched your show where you made pork fried rice. I am a chef myself and own a restaurant. You scared me as you put in un-cooked pork on top of onion (salmonella) this is a no-no. Primary rule of cooking meat, it must not touch anything until cooked. Plus you did not put enough rice (proportion was off), eggs should have been cooked in the center without touching the rice, now it looked like a mess. My suggestion, cooked the pork first, take it out. Cook the egg next, take it out, then follow your regular process of frying the onions, garlic….Now add the pork and eggs. This way the customer will be able to live another day and enjoy a delicious meal. This is why we call it Food Science(you are missing the science part). Anyway, it did not look appetizing, just a gooey mess.

  • alice November 3, 2011 at 1:29 pm

    I love watching your show, and all the new, fresh ideas you bring with you. Today’s menus with Asian cuisine have me eager to try them! Thanks for the tips and ideas that bring new life to a monotonous and boring mealtime at our home. Keep up the good work!

  • Gayle November 3, 2011 at 1:55 pm

    Love when you cook with the guys. Can’t wait to see your brother on tomorrow’s show. When will teacher/cook John Contratti be back cooking with you? I’m in love with his website.


    P.S. When’s the new cookbook coming out?

  • Robyn Smith November 4, 2011 at 12:37 am

    I ‘so’ enjoy my mornings, (usually as I iron a ton of clothing) watching your show, I love to hear your family stories while you toil in the kitchen! One question? Is this your kitchen or a studio set?…love to see Calder come by every now and then, of course along with Lucca!

    I make notes sometimes, and I repeat the menus now and then, ..speacialy love the ‘jerk chicken’ and ‘festival’ recipes, and the whole story behind the recipes, (I will travel to Jamaica one day!) I prepared the recipes for ‘fleet week’ San Francisco, my husband hosting 35 of his newest staff on our roof terrace to watch the Blue Angels..everyone enjoyed the food!

    I can’t wait for your next competition to come by…”Winner winner ..chicken dinner” was ..amazing!.. “I” have a couple of great “unheard of” desserts coming from Australia I would like to share!..(and by the way extremely simple….yet amazing).

    My best to cooking up a storm Lucinda! Robyn

  • Kent November 17, 2011 at 6:11 am

    I was thinking to make Chinese food healthy you would have to take out the soy sauce and any preservative that’s commonly associated with the seasonings.

  • Myrtle April 18, 2012 at 11:58 am

    I wonder why you have different set of chinese takeout recipe online from the one she’s showing on TV this morning? The one you have now is from an old show. I would appreciate if you could post the new one, also. Thank you for Linda Scala Quinn, the Home Chef Queen!!!

  • Lorraine Mason September 13, 2012 at 7:33 pm

    Lucinda, Love your show. It is just family cooking.
    I also would like the recipes from todays show and not the older one. Also, I am alergic to eggs. Is there something that I can do to the Pork Fried Rice instead of the eggs in it? Thank you.

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