My Dad is on a low salt/sodium, no MSG diet, lately he has beein craving Chinese food. I would like to cook some for him as low salt/sodium food seems to not be an option at most chinese restaurants. Does anyone have ideas/recipes for Chinese food which uses little or no salt? thanks.

I don't have any recipes, but by default the chinese kitchen is not high in sodium and msg, in fact msg is rarely found in Chinese American fast food these days. You might consider looking for low/no sodium soy sauce, and steering clear of fish pastes and oils which may be high in salt. Sesame, szechuan hot sauces, and tofu can deliver flavor and texture, and if you can find low sodium miso you have a good start.

Sesame Chicken 2 tablespoons sesame seeds, raw 1 tablespoon water 1 tablespoon low sodium soy sauce 1 tablespoon maple syrup 1 tablespoon dry sherry 1 teaspoon gingerroot, fresh, minced 1/2 teaspoon five-spice powder 2 tablespoons all-purpose flour 1/2 teaspoon table salt 1/4 teaspoon black pepper 1 lb uncooked boneless skinless chicken breasts, cut into 2-inch strips 2 teaspoons peanut oil 1. Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside. 2. Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside. 3. Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour. 4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more. 5. Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. OR General Tso's Chicken 3/4 cup canned reduced-sodium chicken broth 2 tablespoons cornstarch 2 tablespoons sugar 2 tablespoons low sodium soy sauce 1 tablespoon white wine vinegar 1/2 teaspoon ground ginger 2 teaspoons peanut oil 2 medium scallions, chopped 2 medium garlic cloves, minced 1/2 teaspoon red pepper flakes, minced or 1 dried chili, minced 1 lb uncooked boneless skinless chicken breasts, cut into 2-inch pieces 2 cups cooked white rice, kept hot 1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. 2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes. 3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. 4. Serve chicken and sauce over rice.

My wife loves this one: Make a pot of rice (your Choice) 1 can chestnuts 1 red bell pepper 1 red onion 2 tablespoons garlic 1/4 grated ginger bean sprouts 2 scrambled eggs snow peas Dark sesame oil fresh chicken breast strips First, fry your chicken breast strips in your sesame oil until golden brown, then add the rest of the ingredients except for the eggs and cook until tender. Add rice and eggs to the veggie mixture while skillet is still hot, simmer for just a few minutes, and mix until everything is well blended. Top with fresh cilantro, and sesame oil, and peanut oil. No Sodium, or MSG

Try Bragg's Liquid Aminos. Its practically the same as soy sauce but MUCH healthier. They also do not add salt like soy sauce.

General Tso's Chicken Marinade: 2 pounds boneless, skinless chicken, thinly sliced 1/4 cup low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon peanut oil 2 cloves garlic, smashed 2 slices fresh ginger, smashed 1 handful fresh cilantro leaves Kosher salt and freshly ground black pepper Peanut oil, for frying 1 large egg, lightly beaten 1/2 cup cornstarch, plus 2 tablespoons for slurry 1/2 cup water 1 teaspoon toasted sesame oil 4 dried red Thai chilies 4 scallions, thinly sliced, plus more for garnish 2 cloves garlic, finely chopped 1 (1-inch) piece fresh ginger, peeled and finely chopped 3 thick strips orange zest 1/2 cup low-sodium soy sauce 1 1/2 cups chicken stock 2 tablespoons rice vinegar 1 tablespoon honey Cilantro leaves, for garnish Steamed white rice, for serving Put the chicken into a bowl with the remaining marinade ingredients. Stir well to combine all the flavors, cover, and marinate in the refrigerator for 30 minutes. Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice. Hope this helps! :)