Italian Sausage Soup
INGREDIENTS (Nutrition)
* 1 pound Italian sausage
* 1 clove garlic, minced
* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 small zucchini, cubed
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
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DIRECTIONS
1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes
and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15
minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or
until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup
to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Double Tomato Bruschetta
INGREDIENTS (Nutrition)
* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese
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DIRECTIONS
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive
oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette
slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with
mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
World's Best Lasagna
INGREDIENTS (Nutrition)
* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese
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DIRECTIONS
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat
until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper,
and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring
occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in
boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a
mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon
salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking
dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the
ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups
meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers,
and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent
sticking, either spray foil with cooking spray, or make sure the foil does not touch
the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25
minutes. Cool for 15 minutes before serving.
Cheesy Sausage Pasta
INGREDIENTS (Nutrition)
* 1 (16 ounce) package uncooked pasta shells
* 1 tablespoon vegetable oil
* 1/2 tablespoon finely minced onion
* 1 orange bell pepper, thinly sliced
* 1 teaspoon minced garlic
* 1 pound bulk Italian sausage
* 1 (14.5 ounce) can stewed tomatoes
* 1 cup heavy cream
* 1 cup grated Parmesan cheese
* 1 tablespoon chopped fresh parsley
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DIRECTIONS
1. Fill a large pot with lightly salted water, and bring to a rolling boil over
high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally,
until cooked through but still firm to the bite, about 13 minutes. Drain well.
2. While the pasta is cooking, heat the vegetable oil in a large skillet over
medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5
minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook
and stir until meat is browned and cooked through, about 8 minutes. Stir in the
undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the
sauce to cook until thick, about 5 additional minutes.
3. Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve.
Garnish with chopped fresh parsley.
Prosciutto e Melone (Italian Ham and Melon)
INGREDIENTS (Nutrition)
* 1 cantaloupe - seeded and cut into 8 wedges
* 8 thin slices prosciutto
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DIRECTIONS
1. Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe
with a slice of the ham. Serve cold.
Double Crust Stuffed Pizza
INGREDIENTS (Nutrition)
* 1 1/2 teaspoons white sugar
* 1 cup warm water (100 degrees F/40 degrees C)
* 1 1/2 teaspoons active dry yeast
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* 2 cups all-purpose flour
*
* 1 (8 ounce) can crushed tomatoes
* 1 tablespoon packed brown sugar
* 1/2 teaspoon garlic powder
* 1 teaspoon olive oil
* 1/2 teaspoon salt
*
* 3 cups shredded mozzarella cheese, divided
* 1/2 pound bulk Italian sausage
* 1 (4 ounce) package sliced pepperoni
* 1 (8 ounce) package sliced fresh mushrooms
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
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DIRECTIONS
1. Combine the white sugar and the warm water in a large bowl or in the work bowl
of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5
minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon
olive oil into the yeast mixture.
2. Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the
yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2
cup at a time, mixing well after each addition. When the dough has pulled together,
turn it out onto a lightly floured surface and knead until smooth and elastic, about 8
minutes (or mix with dough hook in stand mixer).
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a light cloth, and let rise in a warm place until doubled in volume, about
1 hour.
4. Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil,
and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to
break down, about 30 minutes.
5. Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it
out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece
into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
6. Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle
dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top
of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining
cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to
seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top
crust, leaving a 1/2 inch border at the edges.
7. Bake pizza in the preheated oven until the crust is set, the cheese is melted,
and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes
before cutting into wedges and serving.
PHILADELPHIA Creamy Pasta Primavera
INGREDIENTS (Nutrition)
* 4 cups penne pasta, uncooked
* 2 tablespoons KRAFT Calorie-Wise Zesty Italian Dressing
* 675 grams boneless skinless chicken breasts, cut into 1-inch chunks
* 2 zucchini, cut into chunks
* 1 1/2 cups cut fresh asparagus (1 inch pieces)
* 1 red pepper, chopped
* 1 cup 25%-less-sodium chicken broth
* 1/2 cup PHILADELPHIA Light Cream Cheese Spread
* 1/4 cup KRAFT 100% Light Parmesan Grated Cheese
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DIRECTIONS
1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and
vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring
frequently. Add broth and cream cheese spread; cook 2 min. or until cream cheese is
melted, stirring constantly. Add Parmesan cheese; mix well.
3. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly.
Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Chicken and Sun-Dried Tomato Bruschetta
INGREDIENTS (Nutrition)
* 2 skinless, boneless chicken breast halves
* 1 1/4 cups Italian salad dressing, divided
* 4 cups fresh spinach, torn
* 1/3 cup crumbled feta cheese
* 8 sun-dried tomatoes, packed without oil, chopped
* 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
* 1/4 cup olive oil
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Mock Tea Sangria
DIRECTIONS
1. Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at
least 3 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard dressing used for marinating, and grill
chicken 7 minutes per side, or until juices run clear. Cool and shred.
4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried
tomatoes, and remaining dressing.
5. Brush the focaccia bread with olive oil, and cook 1 minute per side on the
prepared grill, or until lightly toasted. Place portions of the chicken mixture on the
toasted focaccia to serve.
*
The nutrition data for this recipe includes information for the full amount of
the marinade ingredients. Depending on marinating time, ingredients, cooking method,
etc., the actual amount of the marinade consumed will vary.
Grilled Stuffed Chicken With Olive and Caper Puree
INGREDIENTS (Nutrition)
* 1 cup pitted black olives
* 1/3 cup brined capers, drained
* 2 cloves garlic
* 1/4 cup roughly chopped fresh flat-leaf parsley
* 1/4 teaspoon dried crushed red pepper
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
* 6 tablespoons olive oil
* 3 skinless, boneless chicken breast halves
* olive oil
* salt and ground black pepper to taste
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DIRECTIONS
1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon
black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food
processor; process until evenly blended into a smooth puree, adding more olive oil if
needed to make smooth.
3. Using a small sharp knife, first cut each chicken breast in half. Then cut a
pocket into the side of each piece of chicken, going to within 1/2 inch of each edge.
Stuff each pocket of the chicken liberally with the olive puree. Close the pockets
with toothpicks. Brush olive oil over the entire outer surface of the chicken; season
with salt and pepper.
4. Cook the chicken breasts, turning once, until no longer pink in the center and
the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the
center should read at least 165 degrees F (74 degrees C).
Chicken Marsala
INGREDIENTS (Nutrition)
* 1/4 cup all-purpose flour for coating
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
* 4 tablespoons butter
* 4 tablespoons olive oil
* 1 cup sliced mushrooms
* 1/2 cup Marsala wine
* 1/4 cup cooking sherry
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DIRECTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the
pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and
sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink
and juices run clear.
Chicken Scampi
INGREDIENTS (Nutrition)
* 2 tablespoons butter
* 1 1/2 pounds skinless boneless chicken breasts
* 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98%
Fat Free)
* 1/4 cup water
* 2 teaspoons lemon juice
* 2 cloves garlic, minced
* Hot cooked pasta
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Campbell's
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DIRECTIONS
1. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and
cook for 10 minutes or until it's well browned on both sides. Remove the chicken and
set aside.
2. Stir in the soup, water, lemon juice and garlic. Heat to a boil. Return the
chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or
until chicken is cooked through.
3. Serve the chicken with the pasta.
Grilled Stuffed Chicken With Olive and Caper Puree
INGREDIENTS (Nutrition)
* 1 cup pitted black olives
* 1/3 cup brined capers, drained
* 2 cloves garlic
* 1/4 cup roughly chopped fresh flat-leaf parsley
* 1/4 teaspoon dried crushed red pepper
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt
* 6 tablespoons olive oil
* 3 skinless, boneless chicken breast halves
* olive oil
* salt and ground black pepper to taste
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DIRECTIONS
1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon
black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food
processor; process until evenly blended into a smooth puree, adding more olive oil if
needed to make smooth.
3. Using a small sharp knife, first cut each chicken breast in half. Then cut a
pocket into the side of each piece of chicken, going to within 1/2 inch of each edge.
Stuff each pocket of the chicken liberally with the olive puree. Close the pockets
with toothpicks. Brush olive oil over the entire outer surface of the chicken; season
with salt and pepper.
4. Cook the chicken breasts, turning once, until no longer pink in the center and
the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the
center should read at least 165 degrees F (74 degrees C).
Quick Chicken And Wine
INGREDIENTS (Nutrition)
* 4 skinless, boneless chicken breast halves - cut into strips
* 2 eggs, beaten
* 1/2 cup Parmesan cheese
* 1 pinch salt
* 1 pinch ground black pepper
* 1/2 cup white wine
* 4 tablespoons butter
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DIRECTIONS
1. Season chicken with salt and pepper to taste. In a shallow plate, spread
Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs,
then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well
coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as
needed).
2. In a skillet, melt butter or margarine over medium high heat. Cook chicken,
stirring frequently, until golden brown.
3. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes
Chicken and Summer Squash
INGREDIENTS (Nutrition)
* 4 skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 3/4 pound yellow squash, sliced
* 3/4 pound zucchinis, sliced
* 1 medium tomato - peeled, seeded and chopped
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DIRECTIONS
1. In a large nonstick skillet, melt butter in the oil over medium high heat.
Season chicken with half of the salt and half of the pepper, and add it to skillet.
Cook until lightly browned, about 2 minutes per side. Transfer to large plate or
platter, and cover to keep warm.
2. Pour off fat from skillet, and add squash, zucchini, and tomato. Season with
remaining salt and pepper. Cook and stir over medium-high heat until squash is
slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover
partially. Cook until squash is soft, and chicken is white throughout but still juicy,
about 5 minutes longer.
3. Transfer chicken to platter, and cover with foil to keep warm. Raise heat to
high. Cook vegetable mixture, stirring often, until almost all of the liquid has
evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
Garlic Chicken Fried Chicken
INGREDIENTS (Nutrition)
* 2 teaspoons garlic powder, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup seasoned bread crumbs
* 1 cup all-purpose flour
* 1/2 cup milk
* 1 egg
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup oil for frying, or as needed
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DIRECTIONS
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread
crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip
the chicken into the egg and milk, then dredge in the dry ingredients until evenly
coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is
cooked through and juices run clear. Remove from the oil with a slotted spatula, and
serve.
We have determined the nutritional value of oil for frying based on a retention
value of 10% after cooking. The exact amount may vary depending on cook time and
temperature, ingredient density, and the specific type of oil used.
Apple Stuffed Chicken Breast
NGREDIENTS (Nutrition)
* 2 skinless, boneless chicken breasts
* 1/2 cup chopped apple
* 2 tablespoons shredded Cheddar cheese
* 1 tablespoon Italian-style dried bread crumbs
* 1 tablespoon butter
* 1/4 cup dry white wine
* 1/4 cup water
* 1 tablespoon water
* 1 1/2 teaspoons cornstarch
* 1 tablespoon chopped fresh parsley, for garnish
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DIRECTIONS
1. Combine apple, cheese, and bread crumbs. Set aside.
2. Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness.
Divide apple mixture between chicken breasts, and roll up each breast. Secure with
toothpicks.
3. Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed
chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or
until chicken is no longer pink.
4. Transfer chicken to a serving platter. Combine 1 tablespoon water and
cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over
chicken, and garnish with parsley. Serve.
Avocado Side Dish
INGREDIENTS (Nutrition)
* 1 (8 ounce) package uncooked spaghetti
* 1 avocado - pitted, peeled, and cubed
* 1 tablespoon lime juice
* 1 (15 ounce) can vegetarian chili
* 1/3 cup sliced green onion
* 2 large tomatoes, diced
* 1 teaspoon minced garlic
* 1/3 cup chopped fresh cilantro
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DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to
10 minutes or until al dente; drain.
2. In a small bowl combine avocado and lime juice.
3. In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro.
4. Serve pasta topped with chili mixture and avocado.
Vegan Baked Beans
INGREDIENTS (Nutrition)
* 1 (16 ounce) package dry navy beans
* 6 cups water
* 2 tablespoons olive oil
* 2 cups chopped sweet onions
* 1 clove garlic, minced
* 4 (8 ounce) cans tomato sauce
* 1/4 cup firmly packed brown sugar
* 1/4 cup molasses
* 2 tablespoons cider vinegar
* 3 bay leaves
* 1 teaspoon dry mustard
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
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DIRECTIONS
1. Place beans and water in a large pot, and bring to a boil. Reduce heat to
medium, and continue cooking 1 hour, stirring occasionally, until beans are tender.
Drain, and transfer to a large casserole dish.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook
until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into
casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses,
vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
4. Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding
water if necessary. Remove cover, and continue baking 30 minutes.
Silverbeet Salad
INGREDIENTS (Nutrition)
* 1 cup uncooked rotini
* 1/2 bunch Swiss chard (silverbeet), stems removed and thinly sliced
* 1 red bell pepper, seeded and chopped
* 1/4 cup vinaigrette salad dressing
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DIRECTIONS
1. Bring a saucepan of water to a boil. Add the rotini pasta, and cook for 8
minutes, or until tender. Drain, and rinse under cold water to cool.
2. In a medium bowl, toss together the rotini, Swiss chard, and bell pepper. Pour
in dressing sparingly until you reach your desired amount.
Orzo Delicioso
INGREDIENTS (Nutrition)
* 2 tablespoons butter
* 1/4 cup olive oil
* 1 large white onion, chopped
* 2 fresh jalapeno peppers, diced
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1/2 cup white wine
* 1 large tomato, chopped
* 1 (10 ounce) can corn, drained
* 2 tablespoons minced garlic
* 4 fresh mushrooms, sliced
* 1 (16 ounce) package dried orzo pasta
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DIRECTIONS
1. Heat butter and oil in a large skillet over medium heat. Stir in onion,
jalapeno, and red, green, and yellow peppers. Pour in white wine; cook 5 minutes. Stir
in tomato, corn, garlic, and mushrooms; cook 10 minutes.
2. Meanwhile, cook orzo according to package directions. Drain, and toss orzo with
sauteed vegetables.
Polenta
INGREDIENTS (Nutrition)
* 3 cups water
* 1 cup polenta
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DIRECTIONS
1. Bring water to a boil. Reduce to a simmer. Pour in polenta steadily, stirring
constantly. Continue to stir until polenta is thickened. It should come away from
sides of the pan, and be able to support a spoon. This can take anywhere from 20 to 50
minutes. Pour polenta onto a wooden cutting board, let stand for a few minutes.
Sweet Potato And Prune Casserole
INGREDIENTS (Nutrition)
* 6 sweet potatoes
* 1 (16 ounce) jar stewed prunes
* 3/4 cup honey
* 3/4 teaspoon ground cinnamon
* 1 teaspoon salt
* 1 fluid ounce prune juice
* 2 tablespoons lemon juice
* 1/4 cup pareve margarine, melted
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DIRECTIONS
1. Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425
degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can
be easily handled. Peel, and cut into 1/4 inch thick slices.
2. In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and
melted margarine.
3. Cut prunes in half, and remove pits. In a casserole dish, arrange alternating
layers of potatoes and prunes. Spoon honey mixture over each layer.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with
liquid in casserole dish.
Quinoa and Black Beans
INGREDIENTS (Nutrition)
* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro
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DIRECTIONS
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and
garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin,
cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and
simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until
heated through. Mix in the black beans and cilantro.
Beef Barley Vegetable Soup
INGREDIENTS (Nutrition)
* 1 (3 pound) beef chuck roast
* 1/2 cup barley
* 1 bay leaf
* 2 tablespoons oil
* 3 carrots, chopped
* 3 stalks celery, chopped
* 1 onion, chopped
* 1 (16 ounce) package frozen mixed vegetables
* 4 cups water
* 4 cubes beef bouillon cube
* 1 tablespoon white sugar
* 1/4 teaspoon ground black pepper
* 1 (28 ounce) can chopped stewed tomatoes
* salt to taste
* ground black pepper to taste
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DIRECTIONS
1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on
High, but can vary with different slow cookers). Add barley and bay leaf during the
last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf.
Set beef, broth, and barley aside.
2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery,
onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes,
sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to
boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper
to taste.
Barley Primavera
INGREDIENTS (Nutrition)
* 4 cups low fat, low sodium chicken broth
* 2 cloves garlic, minced
* 1/2 cup red onion, minced
* 1/2 cup diced carrots
* 1 cup pearl barley
* 1/2 cup diced zucchini
* 2 tablespoons chopped fresh parsley
* 1 teaspoon olive oil
* 1 tablespoon lemon juice
* salt and pepper to taste
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DIRECTIONS
1. Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic
and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
2. Add the remaining broth and bring to a boil. Add the barley, lower the heat,
cover, and simmer until the liquid is almost absorbed, about 50 minutes.
3. Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes;
season with salt and pepper.
Coriander Tabbouleh Salad with Shrimp
INGREDIENTS (Nutrition)
* 1 cup bulgur (cracked wheat), uncooked
* 2 1/2 cups boiling water
* 3 tablespoons olive oil
* 1/4 cup fresh lemon juice
* 1 cucumber, peeled and chopped
* 1 cup chopped green onions
* 1 cup chopped fresh parsley
* 1/4 cup chopped fresh mint leaves
* 1 tablespoon ground coriander
* 1 tablespoon minced fresh ginger root
* salt and pepper to taste
* 10 jumbo cooked shrimp - peeled and deveined
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Cherry Limeade I
DIRECTIONS
1. Place bulgur in a large bowl, and pour the boiling water and olive oil over it.
Stir, cover, and let stand for 15 to 20 minutes.
2. When all of the water has been absorbed and the bulgur is tender, stir in the
lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger,
salt and pepper. Garnish with shrimp.
FOOTNOTES
*
Variation
*
You can substitute 3 tomatoes for the cucumber, or use a combination of cucumber
and tomatoes in this salad.
Vegetarian Kofta Kabobs
INGREDIENTS (Nutrition)
* 1 cup bulgur
* 2 cups vegetable broth or stock
* 1 (18.75 ounce) can adzuki beans
* 2 tablespoons olive oil
* 1 onion, finely chopped
* 3 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 2 tablespoons chopped fresh cilantro
* 2 teaspoons hot pepper sauce
* 1 egg, beaten
* 1 cup stale whole wheat bread cubes
* 1 cup skim milk
* salt and freshly ground black pepper to taste
* 1 tablespoon olive oil
* 8 (12-inch) skewers
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DIRECTIONS
1. Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil,
then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to
cool.
2. Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive
oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a
potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then
squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your
hands until everything is well blended. Cover, and refrigerate for 1 hour, or until
firm.
3. Preheat the oven to 425 degrees F (220 degrees C).
4. Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four
at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
5. Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with
oil, and continue baking for 5 to 10 minutes, until crispy.
Lamb Lover's Pilaf
INGREDIENTS (Nutrition)
* 2 tablespoons vegetable oil, divided
* 1 1/2 pounds boneless lamb stew meat cut into 1/2 inch strips
* 1/2 teaspoon Greek-style seasoning
* 1 onion, chopped
* 2 stalks celery, minced
* 1 cup dry bulgur wheat
* 1 1/2 cups chicken broth
* 1 pinch ground cinnamon
* 1 pinch ground allspice
* 1/4 cup raisins
* 1/4 cup slivered almonds
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Tempranillo
DIRECTIONS
1. Heat 1 tablespoon of oil in a large skillet over medium high heat. Season lamb
strips with Greek seasoning and saute in oil until browned. Remove from skillet and
set aside.
2. Reduce heat to medium and heat remaining tablespoon of oil. Saute onion and
celery until soft, then add bulgur wheat and continue cooking, stirring often, for an
additional 5 minutes.
3. Stir in reserved lamb, broth, cinnamon and allspice. Reduce heat to low and
simmer for 15 to 20 minutes, covered, until liquid has been absorbed. Garnish with
raisins and almonds and serve.
Moroccan Salmon Cakes with Garlic Mayonnaise
INGREDIENTS (Nutrition)
* GARLIC MAYONNAISE:
* 1/2 cup mayonnaise
* 1 clove garlic, crushed
* 1/8 teaspoon paprika
*
* SALMON CAKES:
* 1/2 cup couscous
* 2/3 cup orange juice
* 1 (14.75 ounce) can red salmon, drained
* 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
* 2 egg yolks, beaten
* 2 cloves garlic, crushed
* 1 teaspoon ground cumin
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 3 tablespoons olive oil
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Shaggy's Perfect Martini
Chilled Non-Alcoholic
Special Lemonade
DIRECTIONS
1. In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and
paprika. Set aside.
2. Prepare couscous according to package directions using the 2/3 cup of orange
juice in place of water.
3. In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg
yolks, garlic, cumin, black pepper, and salt. Form into patties.
4. In a large skillet over medium heat, heat the olive oil and fry patties until
golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
Shrimp Couscous Salad
INGREDIENTS (Nutrition)
* 2 cups couscous
* 2 cups water
*
* 3/4 cup olive oil
* 1/4 cup apple cider vinegar
* 1 teaspoon Dijon mustard
* 1 teaspoon ground cumin
* 1 clove garlic, crushed
* salt and pepper to taste
*
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 1/2 pounds cooked shrimp, peeled and deveined
* 2 medium tomatoes, chopped
* 1 cup chopped fresh parsley
* 1 cup crumbled feta cheese
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1. Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and
remove from heat. Let stand for 5 minutes, then immediately fluff with a fork.
(otherwise it will clump). Set aside to cool.
2. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard,
garlic, salt and pepper. Set aside.
3. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow
bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour
in about half of it over the couscous. Toss to coat, and add more dressing to coat
thoroughly without drenching. Refrigerate at least 2 hours before serving
Chicken with Couscous
INGREDIENTS (Nutrition)
* 3 1/4 cups low-sodium chicken broth
* 1 cup quick-cooking couscous
* 2 tablespoons olive oil
* 4 skinless, boneless chicken breast halves - cut into cubes
* 1 pinch ground black pepper
* 1/2 cup finely chopped jalapeno chile peppers
* 1 carrot, thinly sliced
* 1 zucchini, diced
* 3 green onions, thinly sliced
* 1 1/2 teaspoons grated fresh ginger root
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon ground coriander seed
* 1 teaspoon cornstarch
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Wine Riesling
DIRECTIONS
1. In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in
couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10
minutes.
2. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the
chicken, season with pepper, and cook until no longer pink and juices run clear.
Remove chicken from the skillet, and set aside.
3. Heat the remaining olive oil in the skillet over medium heat. Stir in the
jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green
onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender,
about 5 minutes.
4. In a small bowl, blend the remaining 1 cup chicken broth with curry powder,
coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet.
Continue cooking about 2 minutes until chicken is coated and the broth mixture begins
to thicken. Serve over the couscous.
Quinoa Chard Pilaf
INGREDIENTS (Nutrition)
* 1 tablespoon olive oil
* 1 onion, diced
* 3 cloves garlic, minced
* 2 cups uncooked quinoa, rinsed
* 1 cup canned lentils, rinsed
* 8 ounces fresh mushrooms, chopped
* 1 quart vegetable broth
* 1 bunch Swiss chard, stems removed
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DIRECTIONS
1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and
saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in
the broth. Cover, and cook 20 minutes.
2. Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and
allow to sit 5 minutes, or until chard is wilted.
Quinoa Pudding
INGREDIENTS (Nutrition)
* 1 cup quinoa
* 2 cups water
* 2 cups apple juice
* 1 cup raisins
* 2 tablespoons lemon juice
* 1 teaspoon ground cinnamon, or to taste
* salt to taste
* 2 teaspoons vanilla extract
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DIRECTIONS
1. Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa
in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid,
lower heat, and allow to simmer until all water is absorbed and quinoa is tender,
about 15 minutes.
2. Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and
allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.
Chinese Recipes
Barbequed Pork
Ingredients:
1/2 teaspoon ground cinnamon
1/4 cup soy sauce
1 green onion -- cut in half
2 tablespoon dry red wine
1 clove garlic -- crushed
1 tablespoon brown sugar
2 whole pork tenderloins
1 tablespoon honey
(about 12 oz each)
2 teaspoon red food coloring -- optional
trimmed
Cooking Directions:
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking
pan. Bake in preheated 350F oven, turning and basting often with reserved
marinade, until cooked through, about 45 minutes. Remove pork from oven;
cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
is very nice served with green onion curls.
BBQ Pork Lo Mein
Serving Size: 4
Ingredients:
2 tablespoon sesame oil
2 tablespoon vegetable oil
1 teaspoon ginger -- finely chopped
2 cup bok choy -- cut into 1/2" pie
1 1/2 cup bean sprout
8 ounce chinese bbq pork
1/2 cup chicken broth
2 tablespoon oyster sauce
1 tablespoon soy -- dark
1/2 teaspoon sugar
pepper -- dash
Cooking Directions:
1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heat
wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok
choy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when broth
is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve
Variations, instead of pork, use left over cooked, roast beef, lamb,
shrimp or chicken, other fresh vegetables in season can be used in place
of the sprouts.
Bean Sprout Salad With Garlic
Serving Size: 4
Ingredients:
2 tablespoon sesame seeds
1 pound fresh bean sprouts
thoroughly washed
- and drained
3 md garlic cloves
peeled and minced
2 md scallions -- trimmed & minced
1 1" cube ginger
peeled and minced
2 tablespoon oriental sesame oil
1/3 cup soy sauce
2 tablespoon cider vinegar
1 tablespoon mirin (sweet rice wine)
2 teaspoon light brown sugar
1 teaspoon spicy sesame oil
Cooking Directions:
Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China's Hunan province. The canned variety don't have the requisite
crispness. Keep a close eye on the toasting sesame seeds so they don't
burn.
PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until
they are golden. The seeds can be toasted in advance and stored in an
airtight container. Place the bean sprouts in a large heatproof bowl and
set it aside. In a medium-size skillet set over moderately low heat,
stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes,
until they are limp. Add all the remaining ingredients, increase the heat
to moderate, then boil the mixture, uncovered, for 1 minute to slightly
reduce the liquid. Pour the boiling dressing over the bean sprouts, toss
well, then cover the bowl and chill the salad for several hours. Toss
again before serving.
Beef & Broccoli
Serving Size: 4
Ingredients:
1/2 teaspoon brown sugar***
1 boneless beef*
1 teaspoon cornstarch -- dissolved in ***
1 tablespoon oyster sauce**
2 tablespoon water***
2 teaspoon rice wine**
3 tablespoon peanut oil
1/2 teaspoon brown sugar**
2 slices ginger -- minced
2 teaspoon cornstarch**
1/2 teaspoon salt
1 pound broccoli -- chopped
1/4 cup water
2 teaspoon rice wine***
2 teaspoon sesame oil
Cooking Directions:
*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin
slices **(combine all marinade ingredients in a bowl) ***(combine all
seasoning sauce ingredients in a cup) Thoroughly mix beef with marinade
and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl
in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add
broccoli and stir-fry one minute, then add water, turn heat to med-high,
cover, and steam until crisp tender. Uncover and turn heat to high, stir
frying until water is evaporated. Remove broccoli and reserve. Reheat same
wok (without rinsing) and, when hot, add remaining peanut oil. Add beef
slices and stir-fry until lightly browned but not cooked through. Do not
stir-fry too vigorously or meat will not brown, it is better to press
slices against sides of wok to sear. Add broccoli to wok and toss. When
hot, stir in seasoning sauce and stir until sauce thickens (it's a good
idea to whisk the sauce in the cup just before you hurl it into the wok).
Turn onto a 02/24/92 4:15 PM platter and drizzle sesame oil over
the top. The sugar in the marinade and seasoning sauce acts as a floor
enhancer rather than a sweetener. I hope you enjoy this recipe.
Beef With Asparagus
Serving Size: 6
Ingredients:
2 teaspoon ginger -- minced
1/2 pound beef, lean -- strips
2 tablespoon wine -- Shaoxing or dry
sherry
1 1/2 teaspoon cornstarch
3 tablespoon soy sauce -- dark
3 tablespoon oil
1/2 teaspoon oil -- sesame
1 pound asparagus -- cut into 2" piece
Cooking Directions:
In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1
tbls. oil. Add beef to pan; stir-fry until meat loses raw color, about 1
minute. Remove meat from pan. Add rest of oil to wok. Add asparagus and
stir-fry on medium heat until heated through. Return beef to pan; add
reserved marinade. Increase heat to high and cook until sauce thickens.
Serve immediately.
VARIATIONS: When asparagus is not in season, sliced Chinese or
Western-style broccoli can be used in its place. For a richer sauce,
reduce soy sauce in marinade to 1 tbls. dark soy; add 2 tbls oyster sauce
to pan during last step.
Cashew Chicken
Serving Size: 4
Ingredients:
1 pound chicken ; breasts -- cubed
1 teaspoon salt
1 teaspoon cornstarch
3 green peppers -- cut into 1/
set above ingredients aside
sauce
2 tablespoon soy sauce
1 tablespoon soybean paste
1 tablespoon sugar
2 tablespoon rice wine vinegar
1/2 teaspoon salt
Cooking Directions:
Mix the above ingredients well and set aside. Cook chicken in a little
oil and minced garlic. When the chicken is no longer pink, add the
bamboo shoots and the green pepper to the wok (or fry pan if you don't
have a wok). Cook for a minute or two. Sprinkle a little of the rice wine
vinegar over the chicken/veggie mixture and cook another minute. Add nuts
and cook another minute. Pour sauce over the contents of wok and cook
until heated through.
Chicken 'n' Vegetable Stir Fry
Serving Size: 4
Ingredients:
3 tablespoon oil
1 teaspoon cornstarch
1 pound boneless chicken breasts *
1/2 teaspoon ground ginger
1/2 cup broccoli forets
1 1/2 cup water
2 ounce snow peas (about 1/2 c)
2 teaspoon imported soy sauce
1 med carrot thinly sliced
1 teaspoon white or rice vinegar
1/2 med red or green pepper **
hot cooked rice
1 env golden onion soup mix
Cooking Directions:
* Chicken breasts should be cut into thin strips. ** Sweet pepper
should be cut into thin strips. In large skillet, heat oil and cook chicken with
vegetables over medium- high heat, stirring constantly. 10 minutes or
until chicken is golden and vegetables are crisp-tender. Thoroughly blend
golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and
vinegar; stir into chicken mixture. Bring to a boil, then simmer
uncovered t minutes or until sauce is thickened. Serve over hot rice and
garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart
casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or
until almost done; remove chicken and drain. Add vegetables to casserole
and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden
onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir
into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until
sauce is thickened, stirring once. Return chicken to casserole and heat 1
minute or until heated through. Let stand covered 5 minutes. Serve and
garnish as above.
Chicken Chow Mein
Serving Size: 4
Ingredients:
3 tablespoons oil
2 cloves garlic -- minced
2 small chicken breasts, boneless -- cut
8 mushrooms -- sliced
2 stalks celery -- cut into strips
1/4 cup bamboo shoots -- sliced
seasoning sauce:
1 chicken bouillon cube -- dissolve 1
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
5 ounces chow mein noodles
Cooking Directions:
Note: Warm chow mein noodles in 325 degree oven for 5 minutes.
Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add
garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes
or until chicken turns opaque. Remove and set side. Add vegetables and
stir fry over medium heat for 2 minutes. Push vegetables to sides of wok.
Restir sauce mixture and add to center of wok, stirring until thick and
bubbly. Add chicken and heat. Serve with chow mein noodles.
Chinese Almond Chicken
Serving Size: 4
Ingredients:
3 pound chicken*
1/3 cup fresh mushrooms**
3 tablespoon soy sauce
1/2 cup bamboo shoots -- cut diag
3/4 teaspoon salt
1/2 cup celery -- cur diag cut
1 tablespoon cornstarch
1/4 cup onion -- cut in thin strips
2 tablespoon sherry
10 water chestnuts -- thin sliced
1 cup blanched almonds or walnuts
1/3 cup chicken stock
2 cup peanut oil
Cooking Directions:
*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz.
can, drained. You can use deboned and skinned chicken breasts) >> Remove
both light and dark meat from bones; cut in shreds. Smear with a mixture
of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or
walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on
a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1
minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken
for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or
>> walnuts. Serve with rice. Serves 4 to 6 people.
Chinese Chicken Stuffed Peppers
Serving Size: 4
Ingredients:
1 lg sweet red pepper
1 cup finely chopped chicken *
1 tablespoon sesame oil
1 cup cooked regular rice
1 clove garlic -- minced
1/2 cup frzn english peas -- thawed
1 teaspoon minced fresh gingerroot
egg -- beaten
1/2 cup finely chopped carrots
1 tablespoon plus 1 1/2 t soy sauce
1/4 cup thinly sliced green onions
1/8 teaspoon salt
Cooking Directions:
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking)
Cut a 1/2" thick slice from the side of each pepper, reserving slices;
remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set
aside. Coat a large skillet or wok with Pam; add sesame oil, and place
over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 minutes more. Remove from heat.
Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup
mixture into each reserved pepper. Top with reserved pepper slices.
Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350
deg F for 30 minutes or until thoroughly heated. PER SERVING: 231
calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol,
3.1 mg iron, 366 mg sodium, 37 mg calcium.
Chinese Hot And Spicy Chicken
Serving Size: 4
Ingredients:
4 tablespoon oil
1 scallion
2 hot peppers -- or more
1 tablespoon shredded ginger
1 tablespoon sherry
2 tablespoon light soy sauce
2 pound fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoon wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon anise pepper -- or 2
1 tablespoon cornstarch
Cooking Directions:
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into
1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce,
wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir
fry several times. Add ginger, sherry, soy mixture and chicken to
scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken
broth mixture, mix well. Cook over low heat until chicken pieces are
tender. Add cornstarch to thicken. Serve.
Chinese Nut Cookies
Serving Size: 1
Ingredients:
1/2 cup butter
2 tablespoons sugar
1 cup all-purpose flour
1/2 cup chopped nuts
1 teaspoon vanilla
Cooking Directions:
Cream butter, add sugar. Add flour and vanilla. Add nuts.
Drop on greased cookie sheet.
Bake at 350 degrees for 10 minutes or until brown.
Roll in powder sugar while hot.
Chinese Pepper Steak Coca-Cola
Serving Size: 6
Ingredients:
1 1/2 pound top round or sirloin steak
1 thin strips
boneless
1 cup celery -- thinly sliced
2 tablespoon oil
1/4 cup onions -- thinly sliced
1 clove garlic -- minced
1/2 cup coca-cola
1 teaspoon salt
2 md tomatoes -- ripe
1 cup beef broth (bouillon)
2 1/2 tablespoon cornstarch
canned and undiluted
1/4 cup coca-cola
1 cup green bell pepper, cored
1 tablespoon soy sauce
seeded -- and cut into
rice -- cooked and hot
Cooking Directions:
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat
is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of
Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the
vegetables should be tender-crisp. Peel the tomatoes, cut into wedges,
gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)
servings.
Chinese Stir-fry Peanut Chicken
Serving Size: 4
Ingredients:
5 boneless chicken breasts
6 egg whites
6 tablespoons cornstarch
2 1/4 cups cooking oil
1/2 cup fresh roasted peanuts
1/4 cup sliced water chestnuts
1/4 cup green peas
3/4 cup chicken broth
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1/2 teaspoon sesame oil
1/4 teaspoon dried hot peppers -- crushed
1/2 cup water
Cooking Directions:
Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the
cornstarch and 1 tablespoon of the oil, mix well. Pour over chicken and
marinate for 1 hour.
In wok or large saucepan, heat 2 cups of the oil till very hot with
slotted spoon lift abut 1/4 of the chicken from the marinade and fry in
hot oil for 2 minutes, drain and set aside. Repeat with remaining chicken
in another work, heat remaining 3 tablespoons oil over high heat. Add
peanuts and vegetables and broth. bring mixture to a full boil. Add hot
pepper sauce, sugar, mon glutamate, sesame oil, hot pepper and salt.
blend remaining 2 tablespoons cornstarch with cold water and add to
boiling mixture. Cook, stirring constantly till thickened and bubbly.
Chow Mein
Serving Size: 4
Ingredients:
1 pound pork -- cut in thin strips /
3 cup celery -- thin sliced
1 cup onion -- sliced
1 6 ounce can mushrooms -- drained
3 tablespoon cornstarch
1/4 cup water
10 ounce chicken broth
1/4 cup soy sauce -- light
5 cup water chestnuts -- drained
Cooking Directions:
In hot deep skillet or wok, brown meat in 1 tsp. oil. Remove from pan. Add
1 tsp. oil to pan and cook celery and onion until crisp tender. Add
mushrooms. Blend cornstarch into water and when smooth add chicken
broth and soy sauce. Put meat back into pan with veggies and add bean
sprouts and water chestnuts. Pour sauce over all and heat through.
Serve over chow mein noodles with steamed rice on the side. Note: to cut
down on sodium I rinse all canned vegetables well. If you like you can
add chopped green peppers, fresh mushrooms and thin sliced cabbage when
stir frying the vegetables. You can also use chicken or beef if you
prefer not to use pork. I like pork because that's the way my mom
always made this recipe.
Egg Drop Soup
Serving Size: 12
Ingredients:
3 quart water
6 eggs -- well beaten
9 chicken bouillon cubes
1 1/2 cup finely chopped green onions
1/3 cup soy sauce
and tops
Cooking Directions:
Bring water to a boil in a large saucepan; add bouillon cubes and stir
until dissolved. Stir in soy sauce; return to a boil. Remove from heat;
add eggs all at once, stirring rapidly in one direction with a spoon. Eggs
will separate to form fine threads. Stir in green onions. Serve
immediately. Typed by Syd Bigger.
Eggplant Salad
Serving Size: 4
Ingredients:
4 long chinese eggplants
cut lengthwise
into quarters
2 ounce agar-agar strips (optional)
=or=- substitute
shredded lettuce-
1 tablespoon toasted sesame seeds
(for garnish)
1 teaspoon grated ginger
2 garlic cloves -- finely minced
2 green onions -- finely minced
1 tablespoon coriander leaves -- minced
2 tablespoon soy sauce
1 tablespoon white vinegar
1 teaspoon chinese hot chili oil
=(or to taste)=-
1/4 tablespoon sesame oil
1/3 teaspoon salt
Cooking Directions:
PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat
for about 20 minutes or until tender. Test with a fork. Remove. When
cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate.
In a bowl, cover the optional agar-agar with cold water for 10 seconds or
until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small
bowl, thoroughly mix together the vinaigrette ingredients. Taste for
seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled
eggplant with the vinaigrette and scatter over the agar-agar. Garnish with
a sprig of coriander and the toasted sesame seeds.
Eight Jewel Chicken
Serving Size: 2
Ingredients:
2 chicken ; breasts -- butter
marinade:
3 teaspoon soy sauce
3 teaspoon rice wine -- or dry sherry
4 teaspoon corn starch
marinate for a half an hour.
2 med green peppers -- cut into
2 med yellow onions -- diced
1/2 cup straw mushrooms
2 bok choy -- diced
1/3 cup water chestnuts -- sliced
1/3 cup raw peanuts
sauce
2 tablespoon ketchup
1 tablespoon oyster sauce -- (or light soy
2 tablespoon wine
1 pinch hot pepper flakes
cornstarch solution to thick
essentials
peanut oil -- (appx 3-4 tbls)
2 cup garlic -- fresh crushed
1 tablespoon ginger -- fresh shredded
Cooking Directions:
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add
some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8
jewels (onions first, bok choy leaves last) Add sauce, let it begin to
bubble, thicken Serve.
Four Treasure Soup
Serving Size: 9
Ingredients:
1 can (8 oz.) sliced water
1/2 cup julienned carrot strips
chestnuts drained
4 can (14 oz.) chicken broth
1/4 pound boned -- skinned chicken
1 teaspoon garlic powder
breast ground
1/4 cup dry sherry
1/2 cup chopped green onions
1 pkg. frozen chinese
2 teaspoon soy sauce -- 1 t. flour
pea pods
1 teaspoon chinese hot mustard
Cooking Directions:
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min.
Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions &
Pea Pods. Heat Through & Serve Immediately.
Fried Rice
Serving Size: 1
Ingredients:
1 Cup rice
2 Fresh tomatoes
3 cups chicken broth
2 tablespoons cooking oil
Garlic salt
Salt
Pepper
1/2 onion -- chopped
Water
Cooking Directions:
Brown rice in skillet.
Add tomatoes and onion.
When rice is slightly brown, add water and stand back (rice will pop and
become fluffy).
Turn down heat.
Add chicken broth and simmer covered until done.
Possum Kingdom Lake Cookbook
Fried Rice With Bacon or Pork
Serving Size: 1
Ingredients:
4 cups cold cooked rice
3 tablespoons vegetable oil
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
3 eggs -- scrambled soft
2 green onions -- chopped
1/2 pound bacon -- fried & crumbled
Cooking Directions:
Stir fry rice in hot oil for one minute. Add sugar, salt and soy sauce.
Stir 1/2 minute, add eggs, green onions and bacon. Stir to mix about 1/2
minute.
Guy's Chinese Chicken
Serving Size: 4
Ingredients:
4 chicken--breasts -- skinned a
10 1/2 tablespoon lite soy sauce
3/4 cup chicken broth -- -condensed
10 1/2 teaspoon cornstarch
4 tablespoon oil -- lite
1 1/2 cup snow peas -- -fresh or defrost
2 cup mushrooms -- sliced fresh
1 cup celery -- -sliced 1/4" wide
1 med onion -- -cut into 6-8 wedge
1/2 cup green pepper -- strips
1/2 cup walnuts -- (broken) or peanut
Cooking Directions:
DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually
make the whole thing up so I can enjoy it the next day for lunch or as a
side dish when completely mixed into the rice. I holds well in the fridge
if covered tightly. Cut chicken into strips. Toss with 1 TBS soy and set
aside. Mix together remaining soy, chicken broth and cornstarch. Set
aside. Heat 1 1/2 TBS oil in wok or large fry pan and quickly stir fry the
drained chicken strips until browned. Be sure wok is hot.Remove from wok
and keep warm. Add remaining oil to wok and stir fry all veggies over
medium heat for 4-5 minutes. Add the broth mix, bring to a boil--stirring
constantly. Return chicken to the wok, add the nuts and heat about one
minute. Serve immediately over white rice. Please try the sticky rice,
folks. Once you d you will probably never go back to the minute again. The
oil can be cut back if you desire without affecting the final results.
Hong Kong Stir Fry
Serving Size: 4
Ingredients:
1/2 pound flank steak -- lean
2 teaspoons finely chopped ginger root -- OR
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon chinese 5 spice -- OR
1/4 teaspoon allspice
1 tablespoon oil
1 medium onion -- thinly sliced
1/2 pound broccoli flowerets
1/2 pound fresh mushrooms -- sliced
2 large tomatoes -- cut in wedges
Cooking Directions:
Slice steak into thin strips.
In mixing bowl combine steak, ginger, cornstarch, salt and Chinese 5
spice. Heat oil in electric wok or pan uncovered at 375 degrees. Add
meat mixture and stir fry 2 to 3 minutes. Push up side of wok. Add
onions and stir fry 1 minute. Push up side of wok. Add broccoli
flowerets and stir fry 3 minutes. Push up wok side, add mushrooms and
stir fry 1 minute. Add tomato wedges and gently stir all ingredients to
combine. Reduce heat to warm for serving.
Hot & Sour Soup
Serving Size: 4
Ingredients:
4 small oriental dried black mushrooms
1/2 cup bamboo shoots -- slivered
1/4 pound boneless pork center rib -- slivered
1 tablespoon soy sauce
1 teaspoon salt
1 quart chicken broth
1 cup bean curds -- slivered
1 teaspoon white pepper
3 tablespoons red wine vinegar
2 tablespoons cornstarch -- blended with
3 tablespoons cold water
1 egg -- beaten
1 tablespoon sesame oil
1 green onion, whole -- chopped
Cooking Directions:
Soak mushrooms in warm water until softened. Drain, remove stems and
shred caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and
chicken broth in large sauce pan. Bring to a boil over high heat.
Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar.
Bring to a boil again. Stir until soup thickens.
slowly pour in beaten egg. stirring gently. remove from heat and ladle
into serving bowl. Stir in sesame oil. garnish with green onion.
Hot Cashew Chicken Salad
Serving Size: 4
Ingredients:
lettuce -- bite size pcs=2c
3 tablespoon oil
1/2 pound spinach -- bite size pcs
1 1/4 pound chick br,bonls,skinls -- 1"cube
11 ounce mandarin oranges -- drained
3 tablespoon scallions -- chpd
3 tablespoon soy sauce
garlic clove -- minced
1 tablespoon honey
1/4 cup cashews
1/4 teaspoon ground ginger
Cooking Directions:
Prep: 25 mins Cook: 5 mins In salad bowl, combine lettuce, spinach, and
oranges. In small bowl, combine soy sauce, honey, ginger, and 3T water.
Set aside. In wok, heat oil over med high heat. Add chicken, stir-fry
until cooked, 5 mins. Add scallions and garlic, cook 1 min. Add sauce and
cook, tossing, 30 sec. Pour chicken and sauce over greens and oranges,
toss. Sprinkle with cashews. Converted by MMCONV vers. 1.00
Lemon Ginger Beef
Serving Size: 4
Ingredients:
3/4 pound flank steak
* (recipes follows) *
1 tablespoon cornstarch
1 cup thin,diagonally sliced
1 tablespoon dry sherry
carrots
2 tablespoon peanut oil
1 md onion -- cut into chunks
10 milliliter garlic -- minced
1 can (16 oz) cut green beans
1 lemon ginger sauce
1 cup sliced fresh mushrooms
-----lemon ginger sauce-----
1 tablespoon fresh lemon juice
1 tablespoon slivered ginger root
2 tablespoon honey
10 milliliter garlic -- minced
1 tablespoon dry sherry
1 teaspoon cornstarch
Cooking Directions:
Slice meat into thin bite-size pieces, cutting across the grain. Combine
with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just
until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry
for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2
minutes or until tender crisp. Add drained beans,mushrooms and Lemon
Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened
and translucent. Add meat; heat through. Serve over cooked rice,if
desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
well.
Lime And Hot Pepper Salad
Serving Size: 4
Ingredients:
3 tablespoons soy sauce
1/2 tablespoon lime peel -- grated
1 tablespoon lime juice
1/2 tablespoon hot pepper sauce
4 chicken breasts without skin --
1/3 cup vegetable oil
4 cups lettuce -- shredded
Cooking Directions:
Combine soy sauce lime peel, juice, pepper sauce. Pour 2 Tbl over chicken
in a large plastic bag. Press air out of bag; close top securely; turn bag
over to coat. Refrigerate 30 minutes; turn bag over occasionally.
Meanwhile, blend remaining sauce mixture with oil in small bowl with fork.
Line platter with lettuce. Remove chicken from marinade and broil 7
minutes or each side; Arrange over lettuce. Serve with remaining dressing.
Madame Wu's Chinese Chicken Salad
Serving Size: 8
Ingredients:
2 whole chicken breasts
1 teaspoon sesame oil
oil for deep frying in wok
1 teaspoon five spice powder*
12 squares won ton skins -- slice
1/2 cup sliced green onion (1 bunch)
2 ounce rice noodles
1/4 cup chopped toasted almonds
1/4 cup soy sauce
1 head lettuce -- shredded
1 tablespoon prepared mustard
Cooking Directions:
Steam chicken breasts or cook in micro until barely done; skin, bone and
shred (this is easy if you used 2 forks). In medium sized bowl, mix soy
sauce, mustard, oil and Five Spice Powder (available in Asian food
sections of most super markets - at least in California) and green onions;
marinade chicken in this sauce, covered. Heat oil VERY hot (drop a piece
of won ton skin in - if it floats right back up, oil is hot enough). Fry
won ton skins until just beginning to turn golden; remove with slotted
spoon to drain on paper towels (they will continue to brown when removed
from heat). Fry noodles, a very few at a time, in hot oil - they will puff
up almost immediately. Remove and drain immediately (they will be white).
When ready to eat, slice lettuce (reserve some whole leaves to garnish
bowl) thinly, add chicken and marinade, fried won ton skins and fried
noodles (crumble a little as you add them), and almonds. Serve from large
bowl ringed with whole lettuce leaves.
Mango Pudding
Serving Size: 8
Ingredients:
1/4 ounce agar agar
2/3 cup sugar
2 cup warm water
1/4 cup evaporated milk
4 cup water
marachino cherries
1 lg. mango
Cooking Directions:
Soak agar stick in a med. bowl with 2 c. warm water 30 minutes. Transfer
agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a boil
over med. heat and cook until agar agar is completely dissolved. Peel
mango and chop into sm. pieces. Remove saucepan from heat and add sugar,
milk and chopped mango. Stir until sugar is totally dissolved. Pour into a
12x8 cake pan. Let stand until cool. Refrig. until pudding is firm, about
15 min. Cut into diamond shapes. Garnish with maraschino cherries. Serve
chilled. Makes 6-8 servings. VARIATION: Mandarin Orange Pudding:
Substitute 1 segmented peeled mandarin orange for the mango pieces.
Mongolian B.Q
Serving Size: 1
Ingredients:
1 slice onions
carrots -- grated
waterchestnuts -- sliced
green onions -- chopped
Bean sprouts -- fresh
mushrooms -- fresh
bamboo shoots -- sliced
celery -- sliced
soy sauce -- lots
sesame oil
garlic salt water -- see notes
beef -- sliced thin
pork -- sliced thin
chicken -- sliced thin
white water -- see notes
Cooking Directions:
Cook bean sprouts and mushrooms in oil and butter.
For each person, each person takes what they want and fry in oil and soy
sauce.
Get won tongs. fry along or fold over & stuff with meat and veggies.
Put 2 won tongs on top one after other filling then seal. fry or drop in
soup
Mongolian Beef
Serving Size: 6
Ingredients:
2/3 pound flank steak
-----marinade-----
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon vege. oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
-----frying and sauce ingred-----
4 cup oil -- for deep frying
1 ounce rice noodles
1 tablespoon hoisin sauce
1 tablespoon hot bean sauce
1 teaspoon cornstarch
1/2 cup water
10 green onions -- chop 1 1/2"
Cooking Directions:
Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well.
Let stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently
loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon
or in a lg. strainer and press under oil 2 seconds. Immediately remove
puffed noodles from wok with slotted spoon or strainer; set aside to cool.
Repeat with remaining half of rice noodle roll. Break cooled noodles into
2" lengths and arrange on a platter. Remove oil from wok except 5 tb Heat
oil remaining in wok over high heat 30 seconds. Stir-fry marinated beef
until very lightly browned. Remove with slotted spoon; set aside. Remove
all but 2 tb. oil from wok. Add hoisin sauce, hot bean sauce, cornstarch
and water to oil remaining in wok. Bring to a boil over med. heat. Add
green onions and cooked beef. Stir-fry 30 seconds. Spoon over noodles.
Oriental Bar-B-Q Pork Tenderloin
Serving Size: 8
Ingredients:
8 pound pork tenderloin (boneless)
1 tablespoon ground ginger (fresh)
1 1/3 cup soy sauce
1 tablespoon msg (if desired)
2/3 cup oriental toasted sesame oil
19 ounce bottled bar-b-q sauce
4 minced garlic cloves (large)
Cooking Directions:
Trim pork tenderloin of all fat (the sesame oil will prevent burning on
the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic
cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure
the ginger is not clumping. Place pork into marinade and place in
refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork
from marinade and place on covered grill. Add wet wood to grill firepan to
insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3
c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix
well. Serve over sliced pork tenderloins.
Oriental Pea Pods And Carrots
Serving Size: 2
Ingredients:
1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 dash crushed red pepper
1 med. carrot
2 teaspoons water
3 ounces frozen pea pods
2 tablespoons broken walnuts
1 teaspoon butter
Cooking Directions:
Medium Carrot should be thinly sliced on a diagonal cut (bias).
In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and
crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2
minutes or till thickened and bubbly, stirring every 30 seconds. Place
the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook,
covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot,
pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on
100% power about 1 1/2 minutes or till the vegetables are crisp-tender.
Toss with the soy sauce mixture.
Oriental Pork Bbs
Serving Size: 4
Ingredients:
1 pound boneless fresh pork shoulder*
1/2 cup water
1/2 cup orange juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoon imported soy sauce
8 ounce (1cn) water chestnuts -- drain
16 ounce (1cn) bean sprouts -- drained
2 cup chinese cabbage -- sliced thin
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoon chopped green onions
3 cup hot cooked rice
Cooking Directions:
* Pork Shoulder should be cut into 1/4-inch strips. Mix pork, 1/2 c
water, the orange juice, salt, pepper and soy sauce in 2-qt casserole.
Cover and microwave on medium (50%) until pork is tender, 16 to 20
minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean
sprouts and cabbage. Cover and microwave on high (100%) until cabbage is
crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c
glass measure. Drain juices from meat mixture into cornstarch mixture;
stir well. Microwave on high (100%) until mixture boils and thickens, 3 to
4 minutes, stirring every minute or so. Pour over meat and vegetables.
Sprinkle with onions and serve over the hot rice.
Pad Puk Gai (Chicken W/ Bok Choy)
Serving Size: 2
Ingredients:
4 cup bok choy -- fresh (cut into b
1 cup chicken; breast -- sliced
4 tablespoon vegetable oil
1 teaspoon garlic -- fresh minced
1/4 teaspoon fish sauce -- (or to taste)
1 cup mushrooms -- fresh (cut up)
1 med onion -- (sliced)
1 red bell pepper
2 green onion -- 1"
1/2 cup celery -- sliced
1/4 teaspoon msg
Cooking Directions:
Fat grams per serving: Approx. Cook Time: :12 Directions:
In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes.
Add onions and fish sauce. Cook for 5 minutes. Add all remaining
ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot
with rice.
Peking Beef (Mongolian Beef)
Serving Size: 4
Ingredients:
1 pound flank steak -- shredded
1 egg white
1/2 teaspoon salt
1 teaspoon cornstarch
2 cup oil -- for deep frying
1/2 cup bamboo shoots -- shredded
1 cup green onion -- green part only
sauce
1 tablespoon sherry
2 tablespoon hoisin sauce
2 tablespoon dark soy sauce
2 tablespoon chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon chili paste -- w/ garlic (opt
Cooking Directions:
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry
quickly until heated through.
Pepper Steak W/Onions
Serving Size: 6
Ingredients:
cornstarch
3 tablespoon soy sauce
sugar
pepper
1 pound sirloin tip -- sliced 1/8 in.
oil (peanut)
1 onion -- sliced
2 green peppers -- sliced
2 stalks celery -- sliced
1/4 cup cold water
1/2 teaspoon msg
34 a tomatoes -- wedges
34 a green onions -- 2-in. strips
Cooking Directions:
Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and
pepper; add sirloin. Marinate for 10 to 15 minutes. Drain sirloin; fry in
small amount of hot oil over high heat until meat loses red color. Push
to outer edge of pan. Add small amount of oil; cook onion, green peppers
and celery for 5 minutes. Make paste of 2 tablespoons cornstarch and
water; stir in 1 teaspoon sugar, msg and salt and pepper to taste. Add to
sirloin mixture; cook stirring, until sauce is clear. Add tomatoes and
green onions, remove from heat. Serve.
Phoenix-Tailed Shrimp
Serving Size: 4
Ingredients:
1 pound (medium) fresh shrimp
1 cup water -- cold
1 tablespoon vodka
2 cup oil -- for deep-frying
1 1/2 teaspoon salt
6 tablespoon salt -- coarse
1/8 teaspoon white pepper
1/2 teaspoon black peppercorns
1 cup all-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon baking powder
Cooking Directions:
Carefully remove the shells from the shrimp, leaving the tail sections
intact. Devein and wash under cold running water; pat dry with paper
towels. In a dish or bowl, marinate briefly in a mixture of the vodka,
salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold
water, whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a
shrimp by the tail and dip it into the batter (do not dip the tail), then
slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until
golden brown. This should take about 2 minutes for each batch. Drain on
paper towels, and serve tails up, in a serving dish, with the salt/pepper
mixture for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a
dry frying pan over high heat, brown the salt/pepper mixture. When
browned remove and run the mixture through a grinder.
Pork Stuffed Egg Rolls
Serving Size: 12
Ingredients:
oil
1/4 pound pork shoulder -- finely chopped
2 cups bean sprouts -- washed and drained
1 medium onion -- finely chopped
2 stalks celery -- finely chopped
5 waterchestnuts -- finely chopped
1/4 head cabbage -- finely chopped
4 ounces shrimp, canned -- optional
1/4 cup soy sauce
2 teaspoons sugar
1 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
12 egg roll wrappers
1 egg white -- beaten
Chinese mustard -- hot
Ketchup
sweet and sour sauce
Cooking Directions:
Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add
pork and cook and stir until light brown, about 3 minutes. Add bean
sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar
and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch
and cold water), cook and stir 1 minute. Cool mixture.
Brush edge of each egg roll wrapper with egg whipe. Spoon 1/4 cup filling
diagonally across center of wrapper. Bring lower point over filling.
Bring to corners to center and overlap. Roll up and press edge to seal.
Heat oil for deep frying in wok or skillet. Fry egg rolls a few at a time
until lightly browned 3 to 5 minutes. Serve at once or keep warm for up
to 30 minutes. provide hot mustard, ketchup and sweet and sour sauce for
dipping.
Sesame Beef
Serving Size: 4
Ingredients:
1 pound beef -- julienne
1 tablespoon soy sauce
1 egg white
1 tablespoon cornstarch
2 cup oil -- for deep frying
sauce:
2 tablespoon sesame seed paste -- - or
2 tablespoon peanut butter -- diluted in
2 tablespoon water
1/2 teaspoon salt
2 teaspoon sugar
2 tablespoon soy sauce
1 tablespoon red wine vinegar
2 tablespoon sesame seed oil
1 teaspoon pepper oil -- -*check recipe
Cooking Directions:
Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring
oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil
to temperature again and deep fry 1 minute more. Drain and remove to
platter mix ingredients into a smooth, thin sauce. Heat in saucepan and
pour over beef. I like to add chopped carrot, or peanuts or whatever when
I'm feeling creative.
Sesame Vinegary
Serving Size: 4
Ingredients:
3 tablespoon sesame seeds -- roasted
1 sesame oil
3 tablespoon rice vinegar
1 pinch ginger -- fresh
1 pinch sugar
Cooking Directions:
Here's my fave: Top with Bonito flakes OR Shredded roasted seaweed OR
Sesame vinaigrette.
Shrimp In Lobster Sauce
Serving Size: 6
Ingredients:
48 shrimp; large size -- unshell
1/4 cup oil -- for stir fry
lobster sauce:
2 tablespoon black beans -- fermented
3 cup garlic -- minced
6 green onions -- chopped
3 lg egg -- beaten
3 tablespoon water
1 1/2 pound pork -- ground or beef
1 1/2 cup chicken stock
1 1/2 tablespoon soy sauce -- thin
1 tablespoon sugar
cornstarch paste -- do not use
Cooking Directions:
Peel, devein and butterfly shrimp. To butterfly, with a sharp knife, cut
through the back about 3/4 of the way. Do not cut all the way through,
remove black vein. set aside. Heat wok till smoking, add oil, put all
shrimp in at once, stir fry, keeping them in motion continuously so they
cook evenly. When they begin to curl, remove and set aside. Soak black
beans, rinse and mash. Heat wok, add 2 tbs oil, add beans and garlic, stir
till aroma is strong, add meat in small pieces, stir fry until cooked,
about 4 minutes. Add broth, soy and sugar, stirring until it comes to a
boil. Thicken mixture with cornstarch paste, a little at a time, do not
let it get too thick, should be like a cream sauce. Slowly stir in beaten
eggs. Cook one minute, then add shrimp. Mix well and serve. *note*
Fermented black beans have a flavor that is very unique. Do not substitute
with any other black bean mixture as it will change the taste quite a bit.
If you do, lotsa luck.... FBB are small, black, dry and very salty.
Oriental groceries, and sometimes supermarkets.
Sichuan Street Noodles With Spicy Peanut Sauce
Serving Size: 4
Ingredients:
1 tablespoon minced garlic
2 tablespoon sugar
3/4 cup sesame-seed paste -- (tahini)
2 tablespoon red wine vinegar
1 cup steeped black chinese tea
1 pound chinese egg noodles -- thin 1/
5 tablespoon dark soy sauce
1/2 cup chopped scallions
5 teaspoon chili oil
1/2 cup shredded cucumber
3 tablespoon sesame oil
Cooking Directions:
Mix together garlic, tahini, tea, soy sauce, chili oil, 2 Tbs. sesame oil,
sugar and vinegar. Process until smooth. Prepare the noodles and cool
under running water. Mix in 1 Tbs. sesame oil. Add the sauce and the
scallions to the noodles, tossing until well combined. Add the shredded
cucumber and toss again. Serve at room temperature.
Snow Pea & Pear Salad
Serving Size: 4
Ingredients:
1/4 cup plain yogurt
8 radicchio leaves
2 tablespoon pineapple juice
3 green onions -- thinly sliced
1/2 teaspoon sugar
2 tablespoon chopped walnuts toasted
1 lg firm -- ripe pear
20 snow peas divided
1 teaspoon lime juice
Cooking Directions:
Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside.
Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices.
Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio
Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle
With Green Onions & Walnuts.
Steak Lo Mein
Serving Size: 2
Ingredients:
4 tablespoon peanut oil
1/2 pound flank steak
ginger -- minced
scallion -- minced
2 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon light soy sauce
1 carrot -- shredded
2 celery -- shredded
1 1/2 cup bean sprouts -- (or shredded c
1/2 pound thin spaghetti
1 tablespoon light soy sauce
1/2 teaspoon salt
Cooking Directions:
Cook spaghetti as directed on package. Drain. Slice steak against the
grain in thin pieces (more) 2 inches long. Shred carrot and celery.
Mix steak, ginger, scallion, cornstarch, sugar, and 1 tablespoon
light soy sauce. Set aside. Mix salt and 1 tablespoon light soy sauce.
Set aside. Heat oil in a frying pan. Stir in steak mixture, stir-fry
2 minutes. Remove from pan. Put carrots and celery in same pan. Stir and
add 1/4 cup water, lower heat and cover. Cook 2 minutes. Add bean
sprouts, stir a few seconds. (If cabbage is used add with celery).
(move) Add cooked spaghetti. Stir well and cook 2 minutes. Add soy
and salt mixture and steak. Mix well and serve.
Stir Fry
Serving Size: 4
Ingredients:
2 cup garlic -- finely chopped
1 tablespoon hot oil
2 cup vegetable -- such as bok cho
1 pinch sugar
2 tablespoon water
Cooking Directions:
Here is a generic version of stir fried vegetables 1. Heat pan until it is
very hot, add oil, then stir fry the garlic until you can smell it 2. Add
the vegetables that have all been cut to a uniform size, Stir fry 1 min,
3. Sprinkle with a pinch of sugar then 2 T water, cover and steam 1 min.
Spinach and bok chow will probable be tender crisp at this point, broccoli
and pea pods will take another 30 to 60 sec. Variations 1. Use ginger or
green onion instead of garlic 2. Decrease water to 1 T and add 1/2 T each
cooking wine and soy sauce 3. Mix vegetables (as long as they have about
the same cooking time)
Stir-Fried Bok Choy In Garlic Oil
Serving Size: 4
Ingredients:
3 tablespoon peanut oil
lightly crushed & peeled
1 teaspoon salt
1 1/2 pound bok choy
4 garlic cloves
cut into 1-in pieces
Cooking Directions:
HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil
is very hot (this will take just a few seconds; pass your hand over it to
feel the heat, or look for a wisp of smoke), add the salt, garlic and bok
choy. A common mistake is to skimp on oil in stir-frying vegetables, which
makes them dry out and burn. Use enough oil to coat the vegetables thinly
but thoroughly. This may be prepared in advance and served cold.
Stir-Fried Tofu Or Beef With Onions
Serving Size: 4
Ingredients:
1 pound tofu -- extra firm*
1/4 cup oil
1 tablespoon pale dry sherry
2 ginger root slices -- shredded
1/2 teaspoon salt
1 onion;large -- thinly sliced
black pepper -- fresh ground
3 garlic cloves -- minced
2 tablespoon soy sauce
1 1/2 teaspoon cornstarch**
1 teaspoon sugar
3 tablespoon stock**
Cooking Directions:
*This dish originally used 1 lb. of flank steak which was cut against the
grain into thin slices and then marinated same as the tofu. Sometimes I
make it with steak or tofu or a mixture of both. In addition, I
occasionally add a small bok choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three
times what is listed. Recipe can be doubled and comes out fine. **Mix the
cornstarch with the soup stock and have ready until needed. Get tofu ready
according to your favorite methods. I usually slice it lengthwise in half-
inch blocks, put paper towels over and under it, and press with telephone
book to get out excess water. Mix together the sherry, salt, pepper, soy
sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or
steak shreds and leave to marinate for 15 minutes. 06/02/92 10:07 PM
Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high
heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about).
Remove onions, place in a colander, and let drain. You can use the oil
left in pan if it is enough. Heat wok again. When it is very hot, add the
tofu or steak and garlic. Stir-fry the tofu or steak and garlic in the oil
for until brown. Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds or
until thickened.
Sweet 'n' Sour Sauced Pork Bbs
Serving Size: 2
Ingredients:
1/2 pound lean boneless pork
4 teaspoon cooking oil
2 teaspoon sesame oil
1 med. carrot *
1 small green bell pepper **
2 green onions -- sliced
1/4 cup packed brown sugar
2 teaspoon cornstarch
2 tablespoon water
2 tablespoon red wine vinegar
1 teaspoon soy sauce
1 dash ground ginger
1 cup pineapple chunks -- drained
hot cooked rice
Cooking Directions:
* Carrot should be cut thinly with a slant cut. ** Green Bell Pepper
should be seeded and cut into strips. Partially freeze pork. Thinly slice
into bite-size strips. Preheat a 10-inch microwave browning dish on 100%
of power for 5 minutes. Add cooking oil and sesame oil to dish. Swirl to
coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3
minutes or till pork is no longer pink, stirring every minute. Stir in
sliced carrot, green pepper strips, and sliced green onions. Micro-cook,
covered, on 100% power for 2 to 4 minutes more or till the vegetables are
crisp-tender. Drain off liquid. In a 2-cup measure stir together the
brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and
ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2
minutes or till thickened and bubbly, stirring every 30 seconds. Stir in
drained pineapple chunks. Micro-cook, uncovered, on 100% power for about
45 seconds more or till pineapple is heated through. Toss the pineapple
mix ture with the pork mixture. Serve with cooked rice.
Sweet And Sour Meatballs
Serving Size: 4
Ingredients:
1 1/2 pounds ground round
1/4 cup parmesan cheese
1/4 cup catsup
1/2 cup bread crumbs
1/4 cup milk
1 egg
sweet & sour sauce:
3/4 cup water
3 tablespoons brown sugar
3 tablespoons catsup
4 teaspoons cornstarch
1/4 cup vinegar
1/4 cup orange juice
1 tablespoon lemon juice
remaining ingredients:
2 tablespoons oil
1 clove garlic
2 tablespoons scallions -- chopped
1 teaspoon ginger root -- peeled, grated
2 tablespoons oil
2 green peppers -- diced
1 large onion -- diced
1 tomato -- cut in eighths
8 ounces pineapple chunks in juice -- drained
Cooking Directions:
Make small meatballs and set aside. Combine sauce ingredients and set
aside. Add oil to hot wok. Swirl. Stir fry garlic, scallions and ginger
for 30 seconds. Add meat balls and gently stir fry for about 1 minute.
Remove ingredients from wok. and set aside. Wipe wok clean. Reheat wok,
add oil and stir fry green peppers, onion and tomato in consecutive order,
stirring 30 seconds after each addition. Push vegetables to side of wok.
Restir sweet and sour sauce and pour into center of wok, stirring until
thickened and bubbly. Return meatballs to wok along with pineapple. Heat
thoroughly and serve.
Sweet-Sour Pork Chops
Serving Size: 4
Ingredients:
4 Boneless pork chops
2 tablespoons peanut oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup salad vinegar -- or apple cider
-- vinegar
1 cup pineapple juice
1 tablespoon soy sauce
1 medium onion -- sliced
1 large green pepper -- cubed
Cooking Directions:
Preheat oven to 350 degrees.
Brown pork chops in oil.
Place in baking dish.
Combine all other ingredients except onion and green pepper in a saucepan
and bring to boil. Cook for 2 minutes.
Pour thickened sauce over pork chops and top with onion and green pepper.
Bake covered for 1 1/2 - 2 hours until chops are tender.
Thousand-Year-Old Eggs
Serving Size: 12
Ingredients:
2 cup very strong black tea
from fireplace
1/3 cup salt
1 cup lime*
2 cup ashes of pine wood
12 fresh duck eggs
ashes of charcoal and ashes
Cooking Directions:
These are often called thousand-year eggs, even though the preserving
process lasts only 100 days. They may be purchased individually in
Oriental markets.
Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly
coat each egg completely with this clay-like mix- ture. Line a large crock
with garden soil and carefully lay coated eggs on top. Cover with more
soil and place crock in a cool dark place. Allow to cure for 100 days. To
remove coating, scrape eggs and rinse under running water to clean
thoroughly. Crack lightly and remove shells. The white of the egg will
appear a grayish, translucent color and have a gelatinous texture. The
yolk, when sliced, will be a grayish-green color.
To serve, cut into wedges and serve with:
Sweet pickled scallions or any sweet pickled vegetable Sauce of 2
tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced
ginger root.
The description of the whites turning grayish isn't quite accurate from
the ones I've seen. They're more a dark blackish amber color-- quite
attractive actually.
Tomato And Liver Stir-Fry
Serving Size: 4
Ingredients:
2 md tomatoes
1 teaspoon sugar
1 pound beef liver
1/2 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 tablespoon sherry
4 tablespoon water -- divided
2 teaspoon cornstarch
1 md onion -- cut in wedges(1 cup)
Cooking Directions:
Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2"
wide strips;set aside.In a medium bowl,combine soy
sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15
to 20 minutes.In a medium skillet or wok,heat 2 tablespoons of the
water.Add liver and marinade to skillet. Cook and stir until partially
cooked,about 2 minutes.Remove from skillet and set aside.To the skillet
add remaining 2 tablespoons water.Add onions;cook and stir until onions
are crisp and tender, about 3 minutes.Add tomatoes;cook and stir until
tomatoes are tender,1 minute.Add reserved liver and marinade;cook and stir
until meat is cooked,but still pink in the center,about 2 minutes Serve
with cooked rice,if desired.Serves 4.
Vegetable-Stuffed Omelets/Ginger Sauce
Serving Size: 2
Ingredients:
12 asparagus spears -- * see note
2 carrots
2 green onions
1 tablespoon sweet and sour sauce
1 tablespoon pineapple juice -- or orange juice
1/2 teaspoon ginger root -- grated
4 eggs
2 tablespoons water
2 teaspoons cooking oil
2 tablespoons nuts -- ** see note
radish -- shredded
cucumber -- thinly sliced
Cooking Directions:
* Prepare vegetables by cutting the asparagus into 3-inch lengths, the
carrots into 3-inch sticks and green onions into 2-inch lengths. Shred
radishes and slice cucumbers thin (optional ingredients) **Use toasted
walnuts or almonds, chopped In a large saucepan, cook asparagus, carrots
and green onions in a small amount of boiling, lightly salted water for
7-9 minutes until crisp-tender; drain well. Meanwhile for the sauce, stir
together sweet-sour sauce, pineapple or orange juice and grated ginger
root (or 1/8 teaspoon ground ginger) Set aside. For omelets, combine eggs
and water in a small bowl. Use fork to beat until combined but not frothy.
In an 8-10 inch skillet with flared sides, heat 1 teaspoon of the oil
until a drop of water sizzles. Lift and tilt pan to coat all sides of
skillet. Add 1/2 cup of egg mixture and cook over medium heat. As eggs
set, run a spatula around the edge of the skillet; lift eggs and let
uncooked portion flow underneath. When eggs are set but still shiny,
transfer to a warm plate, cover with plastic wrap. Repeat with remaining
egg mixture and oil as needed to make 2 omelets. To assemble, spread some
of the sauce onto each omelet. Arrange steamed vegetables on one quarter
of each omelet, fanning vegetables to edge of omelets. Fold each omelet
over vegetables; fold again. Top with additional sauce and sprinkle with
nuts.
Ingredients:
1/2 teaspoon ground cinnamon
1/4 cup soy sauce
1 green onion -- cut in half
2 tablespoon dry red wine
1 clove garlic -- crushed
1 tablespoon brown sugar
2 whole pork tenderloins
1 tablespoon honey
(about 12 oz each)
2 teaspoon red food coloring -- optional
trimmed
Cooking Directions:
Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking
pan. Bake in preheated 350F oven, turning and basting often with reserved
marinade, until cooked through, about 45 minutes. Remove pork from oven;
cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
is very nice served with green onion curls.
BBQ Pork Lo Mein
Serving Size: 4
Ingredients:
2 tablespoon sesame oil
2 tablespoon vegetable oil
1 teaspoon ginger -- finely chopped
2 cup bok choy -- cut into 1/2" pie
1 1/2 cup bean sprout
8 ounce chinese bbq pork
1/2 cup chicken broth
2 tablespoon oyster sauce
1 tablespoon soy -- dark
1/2 teaspoon sugar
pepper -- dash
Cooking Directions:
1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heat
wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok
choy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when broth
is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve
Variations, instead of pork, use left over cooked, roast beef, lamb,
shrimp or chicken, other fresh vegetables in season can be used in place
of the sprouts.
Bean Sprout Salad With Garlic
Serving Size: 4
Ingredients:
2 tablespoon sesame seeds
1 pound fresh bean sprouts
thoroughly washed
- and drained
3 md garlic cloves
peeled and minced
2 md scallions -- trimmed & minced
1 1" cube ginger
peeled and minced
2 tablespoon oriental sesame oil
1/3 cup soy sauce
2 tablespoon cider vinegar
1 tablespoon mirin (sweet rice wine)
2 teaspoon light brown sugar
1 teaspoon spicy sesame oil
Cooking Directions:
Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China's Hunan province. The canned variety don't have the requisite
crispness. Keep a close eye on the toasting sesame seeds so they don't
burn.
PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until
they are golden. The seeds can be toasted in advance and stored in an
airtight container. Place the bean sprouts in a large heatproof bowl and
set it aside. In a medium-size skillet set over moderately low heat,
stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes,
until they are limp. Add all the remaining ingredients, increase the heat
to moderate, then boil the mixture, uncovered, for 1 minute to slightly
reduce the liquid. Pour the boiling dressing over the bean sprouts, toss
well, then cover the bowl and chill the salad for several hours. Toss
again before serving.
Beef & Broccoli
Serving Size: 4
Ingredients:
1/2 teaspoon brown sugar***
1 boneless beef*
1 teaspoon cornstarch -- dissolved in ***
1 tablespoon oyster sauce**
2 tablespoon water***
2 teaspoon rice wine**
3 tablespoon peanut oil
1/2 teaspoon brown sugar**
2 slices ginger -- minced
2 teaspoon cornstarch**
1/2 teaspoon salt
1 pound broccoli -- chopped
1/4 cup water
2 teaspoon rice wine***
2 teaspoon sesame oil
Cooking Directions:
*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin
slices **(combine all marinade ingredients in a bowl) ***(combine all
seasoning sauce ingredients in a cup) Thoroughly mix beef with marinade
and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl
in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add
broccoli and stir-fry one minute, then add water, turn heat to med-high,
cover, and steam until crisp tender. Uncover and turn heat to high, stir
frying until water is evaporated. Remove broccoli and reserve. Reheat same
wok (without rinsing) and, when hot, add remaining peanut oil. Add beef
slices and stir-fry until lightly browned but not cooked through. Do not
stir-fry too vigorously or meat will not brown, it is better to press
slices against sides of wok to sear. Add broccoli to wok and toss. When
hot, stir in seasoning sauce and stir until sauce thickens (it's a good
idea to whisk the sauce in the cup just before you hurl it into the wok).
Turn onto a 02/24/92 4:15 PM platter and drizzle sesame oil over
the top. The sugar in the marinade and seasoning sauce acts as a floor
enhancer rather than a sweetener. I hope you enjoy this recipe.
Beef With Asparagus
Serving Size: 6
Ingredients:
2 teaspoon ginger -- minced
1/2 pound beef, lean -- strips
2 tablespoon wine -- Shaoxing or dry
sherry
1 1/2 teaspoon cornstarch
3 tablespoon soy sauce -- dark
3 tablespoon oil
1/2 teaspoon oil -- sesame
1 pound asparagus -- cut into 2" piece
Cooking Directions:
In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1
tbls. oil. Add beef to pan; stir-fry until meat loses raw color, about 1
minute. Remove meat from pan. Add rest of oil to wok. Add asparagus and
stir-fry on medium heat until heated through. Return beef to pan; add
reserved marinade. Increase heat to high and cook until sauce thickens.
Serve immediately.
VARIATIONS: When asparagus is not in season, sliced Chinese or
Western-style broccoli can be used in its place. For a richer sauce,
reduce soy sauce in marinade to 1 tbls. dark soy; add 2 tbls oyster sauce
to pan during last step.
Cashew Chicken
Serving Size: 4
Ingredients:
1 pound chicken ; breasts -- cubed
1 teaspoon salt
1 teaspoon cornstarch
3 green peppers -- cut into 1/
set above ingredients aside
sauce
2 tablespoon soy sauce
1 tablespoon soybean paste
1 tablespoon sugar
2 tablespoon rice wine vinegar
1/2 teaspoon salt
Cooking Directions:
Mix the above ingredients well and set aside. Cook chicken in a little
oil and minced garlic. When the chicken is no longer pink, add the
bamboo shoots and the green pepper to the wok (or fry pan if you don't
have a wok). Cook for a minute or two. Sprinkle a little of the rice wine
vinegar over the chicken/veggie mixture and cook another minute. Add nuts
and cook another minute. Pour sauce over the contents of wok and cook
until heated through.
Chicken 'n' Vegetable Stir Fry
Serving Size: 4
Ingredients:
3 tablespoon oil
1 teaspoon cornstarch
1 pound boneless chicken breasts *
1/2 teaspoon ground ginger
1/2 cup broccoli forets
1 1/2 cup water
2 ounce snow peas (about 1/2 c)
2 teaspoon imported soy sauce
1 med carrot thinly sliced
1 teaspoon white or rice vinegar
1/2 med red or green pepper **
hot cooked rice
1 env golden onion soup mix
Cooking Directions:
* Chicken breasts should be cut into thin strips. ** Sweet pepper
should be cut into thin strips. In large skillet, heat oil and cook chicken with
vegetables over medium- high heat, stirring constantly. 10 minutes or
until chicken is golden and vegetables are crisp-tender. Thoroughly blend
golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and
vinegar; stir into chicken mixture. Bring to a boil, then simmer
uncovered t minutes or until sauce is thickened. Serve over hot rice and
garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart
casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or
until almost done; remove chicken and drain. Add vegetables to casserole
and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden
onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir
into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until
sauce is thickened, stirring once. Return chicken to casserole and heat 1
minute or until heated through. Let stand covered 5 minutes. Serve and
garnish as above.
Chicken Chow Mein
Serving Size: 4
Ingredients:
3 tablespoons oil
2 cloves garlic -- minced
2 small chicken breasts, boneless -- cut
8 mushrooms -- sliced
2 stalks celery -- cut into strips
1/4 cup bamboo shoots -- sliced
seasoning sauce:
1 chicken bouillon cube -- dissolve 1
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
5 ounces chow mein noodles
Cooking Directions:
Note: Warm chow mein noodles in 325 degree oven for 5 minutes.
Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add
garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes
or until chicken turns opaque. Remove and set side. Add vegetables and
stir fry over medium heat for 2 minutes. Push vegetables to sides of wok.
Restir sauce mixture and add to center of wok, stirring until thick and
bubbly. Add chicken and heat. Serve with chow mein noodles.
Chinese Almond Chicken
Serving Size: 4
Ingredients:
3 pound chicken*
1/3 cup fresh mushrooms**
3 tablespoon soy sauce
1/2 cup bamboo shoots -- cut diag
3/4 teaspoon salt
1/2 cup celery -- cur diag cut
1 tablespoon cornstarch
1/4 cup onion -- cut in thin strips
2 tablespoon sherry
10 water chestnuts -- thin sliced
1 cup blanched almonds or walnuts
1/3 cup chicken stock
2 cup peanut oil
Cooking Directions:
*cleaned and skinned (or; for less work; **sliced lengthwise or 1 4 oz.
can, drained. You can use deboned and skinned chicken breasts) >> Remove
both light and dark meat from bones; cut in shreds. Smear with a mixture
of soy sauce, salt, cornstarch and Sherry; set aside. Fry almonds or
walnuts until golden in 1 1/2 cups hot oil. Pour off oil; drain almonds on
a paper towel. Reheat pan; add 3 tablespoons oil. Saute vegetables for 1
minute; drain off oil and set aside. Heat 4 tablespoons oil; saute chicken
for 1 minute. Mix in vegetables and stock; simmer 1 minute. Add almonds or
>> walnuts. Serve with rice. Serves 4 to 6 people.
Chinese Chicken Stuffed Peppers
Serving Size: 4
Ingredients:
1 lg sweet red pepper
1 cup finely chopped chicken *
1 tablespoon sesame oil
1 cup cooked regular rice
1 clove garlic -- minced
1/2 cup frzn english peas -- thawed
1 teaspoon minced fresh gingerroot
egg -- beaten
1/2 cup finely chopped carrots
1 tablespoon plus 1 1/2 t soy sauce
1/4 cup thinly sliced green onions
1/8 teaspoon salt
Cooking Directions:
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking)
Cut a 1/2" thick slice from the side of each pepper, reserving slices;
remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set
aside. Coat a large skillet or wok with Pam; add sesame oil, and place
over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds.
Add carrots and green onions; stir fry 2 minutes more. Remove from heat.
Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup
mixture into each reserved pepper. Top with reserved pepper slices.
Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350
deg F for 30 minutes or until thoroughly heated. PER SERVING: 231
calories, 16.4 g protein, 6.7 g fat, 25.7 carbohydrates 98 g cholesterol,
3.1 mg iron, 366 mg sodium, 37 mg calcium.
Chinese Hot And Spicy Chicken
Serving Size: 4
Ingredients:
4 tablespoon oil
1 scallion
2 hot peppers -- or more
1 tablespoon shredded ginger
1 tablespoon sherry
2 tablespoon light soy sauce
2 pound fryer
1/2 cup chicken broth
1 tablespoon light soy sauce
2 tablespoon wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon anise pepper -- or 2
1 tablespoon cornstarch
Cooking Directions:
Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into
1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce,
wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir
fry several times. Add ginger, sherry, soy mixture and chicken to
scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken
broth mixture, mix well. Cook over low heat until chicken pieces are
tender. Add cornstarch to thicken. Serve.
Chinese Nut Cookies
Serving Size: 1
Ingredients:
1/2 cup butter
2 tablespoons sugar
1 cup all-purpose flour
1/2 cup chopped nuts
1 teaspoon vanilla
Cooking Directions:
Cream butter, add sugar. Add flour and vanilla. Add nuts.
Drop on greased cookie sheet.
Bake at 350 degrees for 10 minutes or until brown.
Roll in powder sugar while hot.
Chinese Pepper Steak Coca-Cola
Serving Size: 6
Ingredients:
1 1/2 pound top round or sirloin steak
1 thin strips
boneless
1 cup celery -- thinly sliced
2 tablespoon oil
1/4 cup onions -- thinly sliced
1 clove garlic -- minced
1/2 cup coca-cola
1 teaspoon salt
2 md tomatoes -- ripe
1 cup beef broth (bouillon)
2 1/2 tablespoon cornstarch
canned and undiluted
1/4 cup coca-cola
1 cup green bell pepper, cored
1 tablespoon soy sauce
seeded -- and cut into
rice -- cooked and hot
Cooking Directions:
Trim all fat from the meat and cut into pencil-thin strips. In a deep
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat
is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of
Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the
vegetables should be tender-crisp. Peel the tomatoes, cut into wedges,
gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup)
servings.
Chinese Stir-fry Peanut Chicken
Serving Size: 4
Ingredients:
5 boneless chicken breasts
6 egg whites
6 tablespoons cornstarch
2 1/4 cups cooking oil
1/2 cup fresh roasted peanuts
1/4 cup sliced water chestnuts
1/4 cup green peas
3/4 cup chicken broth
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1/2 teaspoon sesame oil
1/4 teaspoon dried hot peppers -- crushed
1/2 cup water
Cooking Directions:
Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the
cornstarch and 1 tablespoon of the oil, mix well. Pour over chicken and
marinate for 1 hour.
In wok or large saucepan, heat 2 cups of the oil till very hot with
slotted spoon lift abut 1/4 of the chicken from the marinade and fry in
hot oil for 2 minutes, drain and set aside. Repeat with remaining chicken
in another work, heat remaining 3 tablespoons oil over high heat. Add
peanuts and vegetables and broth. bring mixture to a full boil. Add hot
pepper sauce, sugar, mon glutamate, sesame oil, hot pepper and salt.
blend remaining 2 tablespoons cornstarch with cold water and add to
boiling mixture. Cook, stirring constantly till thickened and bubbly.
Chow Mein
Serving Size: 4
Ingredients:
1 pound pork -- cut in thin strips /
3 cup celery -- thin sliced
1 cup onion -- sliced
1 6 ounce can mushrooms -- drained
3 tablespoon cornstarch
1/4 cup water
10 ounce chicken broth
1/4 cup soy sauce -- light
5 cup water chestnuts -- drained
Cooking Directions:
In hot deep skillet or wok, brown meat in 1 tsp. oil. Remove from pan. Add
1 tsp. oil to pan and cook celery and onion until crisp tender. Add
mushrooms. Blend cornstarch into water and when smooth add chicken
broth and soy sauce. Put meat back into pan with veggies and add bean
sprouts and water chestnuts. Pour sauce over all and heat through.
Serve over chow mein noodles with steamed rice on the side. Note: to cut
down on sodium I rinse all canned vegetables well. If you like you can
add chopped green peppers, fresh mushrooms and thin sliced cabbage when
stir frying the vegetables. You can also use chicken or beef if you
prefer not to use pork. I like pork because that's the way my mom
always made this recipe.
Egg Drop Soup
Serving Size: 12
Ingredients:
3 quart water
6 eggs -- well beaten
9 chicken bouillon cubes
1 1/2 cup finely chopped green onions
1/3 cup soy sauce
and tops
Cooking Directions:
Bring water to a boil in a large saucepan; add bouillon cubes and stir
until dissolved. Stir in soy sauce; return to a boil. Remove from heat;
add eggs all at once, stirring rapidly in one direction with a spoon. Eggs
will separate to form fine threads. Stir in green onions. Serve
immediately. Typed by Syd Bigger.
Eggplant Salad
Serving Size: 4
Ingredients:
4 long chinese eggplants
cut lengthwise
into quarters
2 ounce agar-agar strips (optional)
=or=- substitute
shredded lettuce-
1 tablespoon toasted sesame seeds
(for garnish)
1 teaspoon grated ginger
2 garlic cloves -- finely minced
2 green onions -- finely minced
1 tablespoon coriander leaves -- minced
2 tablespoon soy sauce
1 tablespoon white vinegar
1 teaspoon chinese hot chili oil
=(or to taste)=-
1/4 tablespoon sesame oil
1/3 teaspoon salt
Cooking Directions:
PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat
for about 20 minutes or until tender. Test with a fork. Remove. When
cooled, tear into thin strips or cut into a 1/2-inch cubes. Refrigerate.
In a bowl, cover the optional agar-agar with cold water for 10 seconds or
until pliable. Drain, cut into 1-inch lengths and refrigerate. In a small
bowl, thoroughly mix together the vinaigrette ingredients. Taste for
seasoning. Arrange the agar-agar in a shallow platter. Toss the chilled
eggplant with the vinaigrette and scatter over the agar-agar. Garnish with
a sprig of coriander and the toasted sesame seeds.
Eight Jewel Chicken
Serving Size: 2
Ingredients:
2 chicken ; breasts -- butter
marinade:
3 teaspoon soy sauce
3 teaspoon rice wine -- or dry sherry
4 teaspoon corn starch
marinate for a half an hour.
2 med green peppers -- cut into
2 med yellow onions -- diced
1/2 cup straw mushrooms
2 bok choy -- diced
1/3 cup water chestnuts -- sliced
1/3 cup raw peanuts
sauce
2 tablespoon ketchup
1 tablespoon oyster sauce -- (or light soy
2 tablespoon wine
1 pinch hot pepper flakes
cornstarch solution to thick
essentials
peanut oil -- (appx 3-4 tbls)
2 cup garlic -- fresh crushed
1 tablespoon ginger -- fresh shredded
Cooking Directions:
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add
some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8
jewels (onions first, bok choy leaves last) Add sauce, let it begin to
bubble, thicken Serve.
Four Treasure Soup
Serving Size: 9
Ingredients:
1 can (8 oz.) sliced water
1/2 cup julienned carrot strips
chestnuts drained
4 can (14 oz.) chicken broth
1/4 pound boned -- skinned chicken
1 teaspoon garlic powder
breast ground
1/4 cup dry sherry
1/2 cup chopped green onions
1 pkg. frozen chinese
2 teaspoon soy sauce -- 1 t. flour
pea pods
1 teaspoon chinese hot mustard
Cooking Directions:
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken
Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min.
Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions &
Pea Pods. Heat Through & Serve Immediately.
Fried Rice
Serving Size: 1
Ingredients:
1 Cup rice
2 Fresh tomatoes
3 cups chicken broth
2 tablespoons cooking oil
Garlic salt
Salt
Pepper
1/2 onion -- chopped
Water
Cooking Directions:
Brown rice in skillet.
Add tomatoes and onion.
When rice is slightly brown, add water and stand back (rice will pop and
become fluffy).
Turn down heat.
Add chicken broth and simmer covered until done.
Possum Kingdom Lake Cookbook
Fried Rice With Bacon or Pork
Serving Size: 1
Ingredients:
4 cups cold cooked rice
3 tablespoons vegetable oil
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
3 eggs -- scrambled soft
2 green onions -- chopped
1/2 pound bacon -- fried & crumbled
Cooking Directions:
Stir fry rice in hot oil for one minute. Add sugar, salt and soy sauce.
Stir 1/2 minute, add eggs, green onions and bacon. Stir to mix about 1/2
minute.
Guy's Chinese Chicken
Serving Size: 4
Ingredients:
4 chicken--breasts -- skinned a
10 1/2 tablespoon lite soy sauce
3/4 cup chicken broth -- -condensed
10 1/2 teaspoon cornstarch
4 tablespoon oil -- lite
1 1/2 cup snow peas -- -fresh or defrost
2 cup mushrooms -- sliced fresh
1 cup celery -- -sliced 1/4" wide
1 med onion -- -cut into 6-8 wedge
1/2 cup green pepper -- strips
1/2 cup walnuts -- (broken) or peanut
Cooking Directions:
DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually
make the whole thing up so I can enjoy it the next day for lunch or as a
side dish when completely mixed into the rice. I holds well in the fridge
if covered tightly. Cut chicken into strips. Toss with 1 TBS soy and set
aside. Mix together remaining soy, chicken broth and cornstarch. Set
aside. Heat 1 1/2 TBS oil in wok or large fry pan and quickly stir fry the
drained chicken strips until browned. Be sure wok is hot.Remove from wok
and keep warm. Add remaining oil to wok and stir fry all veggies over
medium heat for 4-5 minutes. Add the broth mix, bring to a boil--stirring
constantly. Return chicken to the wok, add the nuts and heat about one
minute. Serve immediately over white rice. Please try the sticky rice,
folks. Once you d you will probably never go back to the minute again. The
oil can be cut back if you desire without affecting the final results.
Hong Kong Stir Fry
Serving Size: 4
Ingredients:
1/2 pound flank steak -- lean
2 teaspoons finely chopped ginger root -- OR
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon chinese 5 spice -- OR
1/4 teaspoon allspice
1 tablespoon oil
1 medium onion -- thinly sliced
1/2 pound broccoli flowerets
1/2 pound fresh mushrooms -- sliced
2 large tomatoes -- cut in wedges
Cooking Directions:
Slice steak into thin strips.
In mixing bowl combine steak, ginger, cornstarch, salt and Chinese 5
spice. Heat oil in electric wok or pan uncovered at 375 degrees. Add
meat mixture and stir fry 2 to 3 minutes. Push up side of wok. Add
onions and stir fry 1 minute. Push up side of wok. Add broccoli
flowerets and stir fry 3 minutes. Push up wok side, add mushrooms and
stir fry 1 minute. Add tomato wedges and gently stir all ingredients to
combine. Reduce heat to warm for serving.
Hot & Sour Soup
Serving Size: 4
Ingredients:
4 small oriental dried black mushrooms
1/2 cup bamboo shoots -- slivered
1/4 pound boneless pork center rib -- slivered
1 tablespoon soy sauce
1 teaspoon salt
1 quart chicken broth
1 cup bean curds -- slivered
1 teaspoon white pepper
3 tablespoons red wine vinegar
2 tablespoons cornstarch -- blended with
3 tablespoons cold water
1 egg -- beaten
1 tablespoon sesame oil
1 green onion, whole -- chopped
Cooking Directions:
Soak mushrooms in warm water until softened. Drain, remove stems and
shred caps. Combine mushrooms, bamboo shoots, prok, soy sauce, salt and
chicken broth in large sauce pan. Bring to a boil over high heat.
Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar.
Bring to a boil again. Stir until soup thickens.
slowly pour in beaten egg. stirring gently. remove from heat and ladle
into serving bowl. Stir in sesame oil. garnish with green onion.
Hot Cashew Chicken Salad
Serving Size: 4
Ingredients:
lettuce -- bite size pcs=2c
3 tablespoon oil
1/2 pound spinach -- bite size pcs
1 1/4 pound chick br,bonls,skinls -- 1"cube
11 ounce mandarin oranges -- drained
3 tablespoon scallions -- chpd
3 tablespoon soy sauce
garlic clove -- minced
1 tablespoon honey
1/4 cup cashews
1/4 teaspoon ground ginger
Cooking Directions:
Prep: 25 mins Cook: 5 mins In salad bowl, combine lettuce, spinach, and
oranges. In small bowl, combine soy sauce, honey, ginger, and 3T water.
Set aside. In wok, heat oil over med high heat. Add chicken, stir-fry
until cooked, 5 mins. Add scallions and garlic, cook 1 min. Add sauce and
cook, tossing, 30 sec. Pour chicken and sauce over greens and oranges,
toss. Sprinkle with cashews. Converted by MMCONV vers. 1.00
Lemon Ginger Beef
Serving Size: 4
Ingredients:
3/4 pound flank steak
* (recipes follows) *
1 tablespoon cornstarch
1 cup thin,diagonally sliced
1 tablespoon dry sherry
carrots
2 tablespoon peanut oil
1 md onion -- cut into chunks
10 milliliter garlic -- minced
1 can (16 oz) cut green beans
1 lemon ginger sauce
1 cup sliced fresh mushrooms
-----lemon ginger sauce-----
1 tablespoon fresh lemon juice
1 tablespoon slivered ginger root
2 tablespoon honey
10 milliliter garlic -- minced
1 tablespoon dry sherry
1 teaspoon cornstarch
Cooking Directions:
Slice meat into thin bite-size pieces, cutting across the grain. Combine
with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just
until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry
for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2
minutes or until tender crisp. Add drained beans,mushrooms and Lemon
Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened
and translucent. Add meat; heat through. Serve over cooked rice,if
desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
well.
Lime And Hot Pepper Salad
Serving Size: 4
Ingredients:
3 tablespoons soy sauce
1/2 tablespoon lime peel -- grated
1 tablespoon lime juice
1/2 tablespoon hot pepper sauce
4 chicken breasts without skin --
1/3 cup vegetable oil
4 cups lettuce -- shredded
Cooking Directions:
Combine soy sauce lime peel, juice, pepper sauce. Pour 2 Tbl over chicken
in a large plastic bag. Press air out of bag; close top securely; turn bag
over to coat. Refrigerate 30 minutes; turn bag over occasionally.
Meanwhile, blend remaining sauce mixture with oil in small bowl with fork.
Line platter with lettuce. Remove chicken from marinade and broil 7
minutes or each side; Arrange over lettuce. Serve with remaining dressing.
Madame Wu's Chinese Chicken Salad
Serving Size: 8
Ingredients:
2 whole chicken breasts
1 teaspoon sesame oil
oil for deep frying in wok
1 teaspoon five spice powder*
12 squares won ton skins -- slice
1/2 cup sliced green onion (1 bunch)
2 ounce rice noodles
1/4 cup chopped toasted almonds
1/4 cup soy sauce
1 head lettuce -- shredded
1 tablespoon prepared mustard
Cooking Directions:
Steam chicken breasts or cook in micro until barely done; skin, bone and
shred (this is easy if you used 2 forks). In medium sized bowl, mix soy
sauce, mustard, oil and Five Spice Powder (available in Asian food
sections of most super markets - at least in California) and green onions;
marinade chicken in this sauce, covered. Heat oil VERY hot (drop a piece
of won ton skin in - if it floats right back up, oil is hot enough). Fry
won ton skins until just beginning to turn golden; remove with slotted
spoon to drain on paper towels (they will continue to brown when removed
from heat). Fry noodles, a very few at a time, in hot oil - they will puff
up almost immediately. Remove and drain immediately (they will be white).
When ready to eat, slice lettuce (reserve some whole leaves to garnish
bowl) thinly, add chicken and marinade, fried won ton skins and fried
noodles (crumble a little as you add them), and almonds. Serve from large
bowl ringed with whole lettuce leaves.
Mango Pudding
Serving Size: 8
Ingredients:
1/4 ounce agar agar
2/3 cup sugar
2 cup warm water
1/4 cup evaporated milk
4 cup water
marachino cherries
1 lg. mango
Cooking Directions:
Soak agar stick in a med. bowl with 2 c. warm water 30 minutes. Transfer
agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a boil
over med. heat and cook until agar agar is completely dissolved. Peel
mango and chop into sm. pieces. Remove saucepan from heat and add sugar,
milk and chopped mango. Stir until sugar is totally dissolved. Pour into a
12x8 cake pan. Let stand until cool. Refrig. until pudding is firm, about
15 min. Cut into diamond shapes. Garnish with maraschino cherries. Serve
chilled. Makes 6-8 servings. VARIATION: Mandarin Orange Pudding:
Substitute 1 segmented peeled mandarin orange for the mango pieces.
Mongolian B.Q
Serving Size: 1
Ingredients:
1 slice onions
carrots -- grated
waterchestnuts -- sliced
green onions -- chopped
Bean sprouts -- fresh
mushrooms -- fresh
bamboo shoots -- sliced
celery -- sliced
soy sauce -- lots
sesame oil
garlic salt water -- see notes
beef -- sliced thin
pork -- sliced thin
chicken -- sliced thin
white water -- see notes
Cooking Directions:
Cook bean sprouts and mushrooms in oil and butter.
For each person, each person takes what they want and fry in oil and soy
sauce.
Get won tongs. fry along or fold over & stuff with meat and veggies.
Put 2 won tongs on top one after other filling then seal. fry or drop in
soup
Mongolian Beef
Serving Size: 6
Ingredients:
2/3 pound flank steak
-----marinade-----
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon vege. oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
-----frying and sauce ingred-----
4 cup oil -- for deep frying
1 ounce rice noodles
1 tablespoon hoisin sauce
1 tablespoon hot bean sauce
1 teaspoon cornstarch
1/2 cup water
10 green onions -- chop 1 1/2"
Cooking Directions:
Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well.
Let stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently
loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon
or in a lg. strainer and press under oil 2 seconds. Immediately remove
puffed noodles from wok with slotted spoon or strainer; set aside to cool.
Repeat with remaining half of rice noodle roll. Break cooled noodles into
2" lengths and arrange on a platter. Remove oil from wok except 5 tb Heat
oil remaining in wok over high heat 30 seconds. Stir-fry marinated beef
until very lightly browned. Remove with slotted spoon; set aside. Remove
all but 2 tb. oil from wok. Add hoisin sauce, hot bean sauce, cornstarch
and water to oil remaining in wok. Bring to a boil over med. heat. Add
green onions and cooked beef. Stir-fry 30 seconds. Spoon over noodles.
Oriental Bar-B-Q Pork Tenderloin
Serving Size: 8
Ingredients:
8 pound pork tenderloin (boneless)
1 tablespoon ground ginger (fresh)
1 1/3 cup soy sauce
1 tablespoon msg (if desired)
2/3 cup oriental toasted sesame oil
19 ounce bottled bar-b-q sauce
4 minced garlic cloves (large)
Cooking Directions:
Trim pork tenderloin of all fat (the sesame oil will prevent burning on
the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic
cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure
the ginger is not clumping. Place pork into marinade and place in
refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork
from marinade and place on covered grill. Add wet wood to grill firepan to
insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3
c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix
well. Serve over sliced pork tenderloins.
Oriental Pea Pods And Carrots
Serving Size: 2
Ingredients:
1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 dash crushed red pepper
1 med. carrot
2 teaspoons water
3 ounces frozen pea pods
2 tablespoons broken walnuts
1 teaspoon butter
Cooking Directions:
Medium Carrot should be thinly sliced on a diagonal cut (bias).
In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and
crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2
minutes or till thickened and bubbly, stirring every 30 seconds. Place
the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook,
covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot,
pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on
100% power about 1 1/2 minutes or till the vegetables are crisp-tender.
Toss with the soy sauce mixture.
Oriental Pork Bbs
Serving Size: 4
Ingredients:
1 pound boneless fresh pork shoulder*
1/2 cup water
1/2 cup orange juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoon imported soy sauce
8 ounce (1cn) water chestnuts -- drain
16 ounce (1cn) bean sprouts -- drained
2 cup chinese cabbage -- sliced thin
1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoon chopped green onions
3 cup hot cooked rice
Cooking Directions:
* Pork Shoulder should be cut into 1/4-inch strips. Mix pork, 1/2 c
water, the orange juice, salt, pepper and soy sauce in 2-qt casserole.
Cover and microwave on medium (50%) until pork is tender, 16 to 20
minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean
sprouts and cabbage. Cover and microwave on high (100%) until cabbage is
crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c
glass measure. Drain juices from meat mixture into cornstarch mixture;
stir well. Microwave on high (100%) until mixture boils and thickens, 3 to
4 minutes, stirring every minute or so. Pour over meat and vegetables.
Sprinkle with onions and serve over the hot rice.
Pad Puk Gai (Chicken W/ Bok Choy)
Serving Size: 2
Ingredients:
4 cup bok choy -- fresh (cut into b
1 cup chicken; breast -- sliced
4 tablespoon vegetable oil
1 teaspoon garlic -- fresh minced
1/4 teaspoon fish sauce -- (or to taste)
1 cup mushrooms -- fresh (cut up)
1 med onion -- (sliced)
1 red bell pepper
2 green onion -- 1"
1/2 cup celery -- sliced
1/4 teaspoon msg
Cooking Directions:
Fat grams per serving: Approx. Cook Time: :12 Directions:
In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes.
Add onions and fish sauce. Cook for 5 minutes. Add all remaining
ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot
with rice.
Peking Beef (Mongolian Beef)
Serving Size: 4
Ingredients:
1 pound flank steak -- shredded
1 egg white
1/2 teaspoon salt
1 teaspoon cornstarch
2 cup oil -- for deep frying
1/2 cup bamboo shoots -- shredded
1 cup green onion -- green part only
sauce
1 tablespoon sherry
2 tablespoon hoisin sauce
2 tablespoon dark soy sauce
2 tablespoon chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon chili paste -- w/ garlic (opt
Cooking Directions:
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry
quickly until heated through.
Pepper Steak W/Onions
Serving Size: 6
Ingredients:
cornstarch
3 tablespoon soy sauce
sugar
pepper
1 pound sirloin tip -- sliced 1/8 in.
oil (peanut)
1 onion -- sliced
2 green peppers -- sliced
2 stalks celery -- sliced
1/4 cup cold water
1/2 teaspoon msg
34 a tomatoes -- wedges
34 a green onions -- 2-in. strips
Cooking Directions:
Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and
pepper; add sirloin. Marinate for 10 to 15 minutes. Drain sirloin; fry in
small amount of hot oil over high heat until meat loses red color. Push
to outer edge of pan. Add small amount of oil; cook onion, green peppers
and celery for 5 minutes. Make paste of 2 tablespoons cornstarch and
water; stir in 1 teaspoon sugar, msg and salt and pepper to taste. Add to
sirloin mixture; cook stirring, until sauce is clear. Add tomatoes and
green onions, remove from heat. Serve.
Phoenix-Tailed Shrimp
Serving Size: 4
Ingredients:
1 pound (medium) fresh shrimp
1 cup water -- cold
1 tablespoon vodka
2 cup oil -- for deep-frying
1 1/2 teaspoon salt
6 tablespoon salt -- coarse
1/8 teaspoon white pepper
1/2 teaspoon black peppercorns
1 cup all-purpose flour
2 tablespoon Szechuan peppercorns
2 teaspoon baking powder
Cooking Directions:
Carefully remove the shells from the shrimp, leaving the tail sections
intact. Devein and wash under cold running water; pat dry with paper
towels. In a dish or bowl, marinate briefly in a mixture of the vodka,
salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold
water, whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a
shrimp by the tail and dip it into the batter (do not dip the tail), then
slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until
golden brown. This should take about 2 minutes for each batch. Drain on
paper towels, and serve tails up, in a serving dish, with the salt/pepper
mixture for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a
dry frying pan over high heat, brown the salt/pepper mixture. When
browned remove and run the mixture through a grinder.
Pork Stuffed Egg Rolls
Serving Size: 12
Ingredients:
oil
1/4 pound pork shoulder -- finely chopped
2 cups bean sprouts -- washed and drained
1 medium onion -- finely chopped
2 stalks celery -- finely chopped
5 waterchestnuts -- finely chopped
1/4 head cabbage -- finely chopped
4 ounces shrimp, canned -- optional
1/4 cup soy sauce
2 teaspoons sugar
1 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
12 egg roll wrappers
1 egg white -- beaten
Chinese mustard -- hot
Ketchup
sweet and sour sauce
Cooking Directions:
Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add
pork and cook and stir until light brown, about 3 minutes. Add bean
sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar
and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch
and cold water), cook and stir 1 minute. Cool mixture.
Brush edge of each egg roll wrapper with egg whipe. Spoon 1/4 cup filling
diagonally across center of wrapper. Bring lower point over filling.
Bring to corners to center and overlap. Roll up and press edge to seal.
Heat oil for deep frying in wok or skillet. Fry egg rolls a few at a time
until lightly browned 3 to 5 minutes. Serve at once or keep warm for up
to 30 minutes. provide hot mustard, ketchup and sweet and sour sauce for
dipping.
Sesame Beef
Serving Size: 4
Ingredients:
1 pound beef -- julienne
1 tablespoon soy sauce
1 egg white
1 tablespoon cornstarch
2 cup oil -- for deep frying
sauce:
2 tablespoon sesame seed paste -- - or
2 tablespoon peanut butter -- diluted in
2 tablespoon water
1/2 teaspoon salt
2 teaspoon sugar
2 tablespoon soy sauce
1 tablespoon red wine vinegar
2 tablespoon sesame seed oil
1 teaspoon pepper oil -- -*check recipe
Cooking Directions:
Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring
oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil
to temperature again and deep fry 1 minute more. Drain and remove to
platter mix ingredients into a smooth, thin sauce. Heat in saucepan and
pour over beef. I like to add chopped carrot, or peanuts or whatever when
I'm feeling creative.
Sesame Vinegary
Serving Size: 4
Ingredients:
3 tablespoon sesame seeds -- roasted
1 sesame oil
3 tablespoon rice vinegar
1 pinch ginger -- fresh
1 pinch sugar
Cooking Directions:
Here's my fave: Top with Bonito flakes OR Shredded roasted seaweed OR
Sesame vinaigrette.
Shrimp In Lobster Sauce
Serving Size: 6
Ingredients:
48 shrimp; large size -- unshell
1/4 cup oil -- for stir fry
lobster sauce:
2 tablespoon black beans -- fermented
3 cup garlic -- minced
6 green onions -- chopped
3 lg egg -- beaten
3 tablespoon water
1 1/2 pound pork -- ground or beef
1 1/2 cup chicken stock
1 1/2 tablespoon soy sauce -- thin
1 tablespoon sugar
cornstarch paste -- do not use
Cooking Directions:
Peel, devein and butterfly shrimp. To butterfly, with a sharp knife, cut
through the back about 3/4 of the way. Do not cut all the way through,
remove black vein. set aside. Heat wok till smoking, add oil, put all
shrimp in at once, stir fry, keeping them in motion continuously so they
cook evenly. When they begin to curl, remove and set aside. Soak black
beans, rinse and mash. Heat wok, add 2 tbs oil, add beans and garlic, stir
till aroma is strong, add meat in small pieces, stir fry until cooked,
about 4 minutes. Add broth, soy and sugar, stirring until it comes to a
boil. Thicken mixture with cornstarch paste, a little at a time, do not
let it get too thick, should be like a cream sauce. Slowly stir in beaten
eggs. Cook one minute, then add shrimp. Mix well and serve. *note*
Fermented black beans have a flavor that is very unique. Do not substitute
with any other black bean mixture as it will change the taste quite a bit.
If you do, lotsa luck.... FBB are small, black, dry and very salty.
Oriental groceries, and sometimes supermarkets.
Sichuan Street Noodles With Spicy Peanut Sauce
Serving Size: 4
Ingredients:
1 tablespoon minced garlic
2 tablespoon sugar
3/4 cup sesame-seed paste -- (tahini)
2 tablespoon red wine vinegar
1 cup steeped black chinese tea
1 pound chinese egg noodles -- thin 1/
5 tablespoon dark soy sauce
1/2 cup chopped scallions
5 teaspoon chili oil
1/2 cup shredded cucumber
3 tablespoon sesame oil
Cooking Directions:
Mix together garlic, tahini, tea, soy sauce, chili oil, 2 Tbs. sesame oil,
sugar and vinegar. Process until smooth. Prepare the noodles and cool
under running water. Mix in 1 Tbs. sesame oil. Add the sauce and the
scallions to the noodles, tossing until well combined. Add the shredded
cucumber and toss again. Serve at room temperature.
Snow Pea & Pear Salad
Serving Size: 4
Ingredients:
1/4 cup plain yogurt
8 radicchio leaves
2 tablespoon pineapple juice
3 green onions -- thinly sliced
1/2 teaspoon sugar
2 tablespoon chopped walnuts toasted
1 lg firm -- ripe pear
20 snow peas divided
1 teaspoon lime juice
Cooking Directions:
Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside.
Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices.
Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio
Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle
With Green Onions & Walnuts.
Steak Lo Mein
Serving Size: 2
Ingredients:
4 tablespoon peanut oil
1/2 pound flank steak
ginger -- minced
scallion -- minced
2 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon light soy sauce
1 carrot -- shredded
2 celery -- shredded
1 1/2 cup bean sprouts -- (or shredded c
1/2 pound thin spaghetti
1 tablespoon light soy sauce
1/2 teaspoon salt
Cooking Directions:
Cook spaghetti as directed on package. Drain. Slice steak against the
grain in thin pieces (more) 2 inches long. Shred carrot and celery.
Mix steak, ginger, scallion, cornstarch, sugar, and 1 tablespoon
light soy sauce. Set aside. Mix salt and 1 tablespoon light soy sauce.
Set aside. Heat oil in a frying pan. Stir in steak mixture, stir-fry
2 minutes. Remove from pan. Put carrots and celery in same pan. Stir and
add 1/4 cup water, lower heat and cover. Cook 2 minutes. Add bean
sprouts, stir a few seconds. (If cabbage is used add with celery).
(move) Add cooked spaghetti. Stir well and cook 2 minutes. Add soy
and salt mixture and steak. Mix well and serve.
Stir Fry
Serving Size: 4
Ingredients:
2 cup garlic -- finely chopped
1 tablespoon hot oil
2 cup vegetable -- such as bok cho
1 pinch sugar
2 tablespoon water
Cooking Directions:
Here is a generic version of stir fried vegetables 1. Heat pan until it is
very hot, add oil, then stir fry the garlic until you can smell it 2. Add
the vegetables that have all been cut to a uniform size, Stir fry 1 min,
3. Sprinkle with a pinch of sugar then 2 T water, cover and steam 1 min.
Spinach and bok chow will probable be tender crisp at this point, broccoli
and pea pods will take another 30 to 60 sec. Variations 1. Use ginger or
green onion instead of garlic 2. Decrease water to 1 T and add 1/2 T each
cooking wine and soy sauce 3. Mix vegetables (as long as they have about
the same cooking time)
Stir-Fried Bok Choy In Garlic Oil
Serving Size: 4
Ingredients:
3 tablespoon peanut oil
lightly crushed & peeled
1 teaspoon salt
1 1/2 pound bok choy
4 garlic cloves
cut into 1-in pieces
Cooking Directions:
HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil
is very hot (this will take just a few seconds; pass your hand over it to
feel the heat, or look for a wisp of smoke), add the salt, garlic and bok
choy. A common mistake is to skimp on oil in stir-frying vegetables, which
makes them dry out and burn. Use enough oil to coat the vegetables thinly
but thoroughly. This may be prepared in advance and served cold.
Stir-Fried Tofu Or Beef With Onions
Serving Size: 4
Ingredients:
1 pound tofu -- extra firm*
1/4 cup oil
1 tablespoon pale dry sherry
2 ginger root slices -- shredded
1/2 teaspoon salt
1 onion;large -- thinly sliced
black pepper -- fresh ground
3 garlic cloves -- minced
2 tablespoon soy sauce
1 1/2 teaspoon cornstarch**
1 teaspoon sugar
3 tablespoon stock**
Cooking Directions:
*This dish originally used 1 lb. of flank steak which was cut against the
grain into thin slices and then marinated same as the tofu. Sometimes I
make it with steak or tofu or a mixture of both. In addition, I
occasionally add a small bok choy which is first blanched and then cooled.
If other vegetables are added, increase the cornstarch mixture to three
times what is listed. Recipe can be doubled and comes out fine. **Mix the
cornstarch with the soup stock and have ready until needed. Get tofu ready
according to your favorite methods. I usually slice it lengthwise in half-
inch blocks, put paper towels over and under it, and press with telephone
book to get out excess water. Mix together the sherry, salt, pepper, soy
sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or
steak shreds and leave to marinate for 15 minutes. 06/02/92 10:07 PM
Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high
heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about).
Remove onions, place in a colander, and let drain. You can use the oil
left in pan if it is enough. Heat wok again. When it is very hot, add the
tofu or steak and garlic. Stir-fry the tofu or steak and garlic in the oil
for until brown. Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds or
until thickened.
Sweet 'n' Sour Sauced Pork Bbs
Serving Size: 2
Ingredients:
1/2 pound lean boneless pork
4 teaspoon cooking oil
2 teaspoon sesame oil
1 med. carrot *
1 small green bell pepper **
2 green onions -- sliced
1/4 cup packed brown sugar
2 teaspoon cornstarch
2 tablespoon water
2 tablespoon red wine vinegar
1 teaspoon soy sauce
1 dash ground ginger
1 cup pineapple chunks -- drained
hot cooked rice
Cooking Directions:
* Carrot should be cut thinly with a slant cut. ** Green Bell Pepper
should be seeded and cut into strips. Partially freeze pork. Thinly slice
into bite-size strips. Preheat a 10-inch microwave browning dish on 100%
of power for 5 minutes. Add cooking oil and sesame oil to dish. Swirl to
coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3
minutes or till pork is no longer pink, stirring every minute. Stir in
sliced carrot, green pepper strips, and sliced green onions. Micro-cook,
covered, on 100% power for 2 to 4 minutes more or till the vegetables are
crisp-tender. Drain off liquid. In a 2-cup measure stir together the
brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and
ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2
minutes or till thickened and bubbly, stirring every 30 seconds. Stir in
drained pineapple chunks. Micro-cook, uncovered, on 100% power for about
45 seconds more or till pineapple is heated through. Toss the pineapple
mix ture with the pork mixture. Serve with cooked rice.
Sweet And Sour Meatballs
Serving Size: 4
Ingredients:
1 1/2 pounds ground round
1/4 cup parmesan cheese
1/4 cup catsup
1/2 cup bread crumbs
1/4 cup milk
1 egg
sweet & sour sauce:
3/4 cup water
3 tablespoons brown sugar
3 tablespoons catsup
4 teaspoons cornstarch
1/4 cup vinegar
1/4 cup orange juice
1 tablespoon lemon juice
remaining ingredients:
2 tablespoons oil
1 clove garlic
2 tablespoons scallions -- chopped
1 teaspoon ginger root -- peeled, grated
2 tablespoons oil
2 green peppers -- diced
1 large onion -- diced
1 tomato -- cut in eighths
8 ounces pineapple chunks in juice -- drained
Cooking Directions:
Make small meatballs and set aside. Combine sauce ingredients and set
aside. Add oil to hot wok. Swirl. Stir fry garlic, scallions and ginger
for 30 seconds. Add meat balls and gently stir fry for about 1 minute.
Remove ingredients from wok. and set aside. Wipe wok clean. Reheat wok,
add oil and stir fry green peppers, onion and tomato in consecutive order,
stirring 30 seconds after each addition. Push vegetables to side of wok.
Restir sweet and sour sauce and pour into center of wok, stirring until
thickened and bubbly. Return meatballs to wok along with pineapple. Heat
thoroughly and serve.
Sweet-Sour Pork Chops
Serving Size: 4
Ingredients:
4 Boneless pork chops
2 tablespoons peanut oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup salad vinegar -- or apple cider
-- vinegar
1 cup pineapple juice
1 tablespoon soy sauce
1 medium onion -- sliced
1 large green pepper -- cubed
Cooking Directions:
Preheat oven to 350 degrees.
Brown pork chops in oil.
Place in baking dish.
Combine all other ingredients except onion and green pepper in a saucepan
and bring to boil. Cook for 2 minutes.
Pour thickened sauce over pork chops and top with onion and green pepper.
Bake covered for 1 1/2 - 2 hours until chops are tender.
Thousand-Year-Old Eggs
Serving Size: 12
Ingredients:
2 cup very strong black tea
from fireplace
1/3 cup salt
1 cup lime*
2 cup ashes of pine wood
12 fresh duck eggs
ashes of charcoal and ashes
Cooking Directions:
These are often called thousand-year eggs, even though the preserving
process lasts only 100 days. They may be purchased individually in
Oriental markets.
Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly
coat each egg completely with this clay-like mix- ture. Line a large crock
with garden soil and carefully lay coated eggs on top. Cover with more
soil and place crock in a cool dark place. Allow to cure for 100 days. To
remove coating, scrape eggs and rinse under running water to clean
thoroughly. Crack lightly and remove shells. The white of the egg will
appear a grayish, translucent color and have a gelatinous texture. The
yolk, when sliced, will be a grayish-green color.
To serve, cut into wedges and serve with:
Sweet pickled scallions or any sweet pickled vegetable Sauce of 2
tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced
ginger root.
The description of the whites turning grayish isn't quite accurate from
the ones I've seen. They're more a dark blackish amber color-- quite
attractive actually.
Tomato And Liver Stir-Fry
Serving Size: 4
Ingredients:
2 md tomatoes
1 teaspoon sugar
1 pound beef liver
1/2 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 tablespoon sherry
4 tablespoon water -- divided
2 teaspoon cornstarch
1 md onion -- cut in wedges(1 cup)
Cooking Directions:
Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2"
wide strips;set aside.In a medium bowl,combine soy
sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15
to 20 minutes.In a medium skillet or wok,heat 2 tablespoons of the
water.Add liver and marinade to skillet. Cook and stir until partially
cooked,about 2 minutes.Remove from skillet and set aside.To the skillet
add remaining 2 tablespoons water.Add onions;cook and stir until onions
are crisp and tender, about 3 minutes.Add tomatoes;cook and stir until
tomatoes are tender,1 minute.Add reserved liver and marinade;cook and stir
until meat is cooked,but still pink in the center,about 2 minutes Serve
with cooked rice,if desired.Serves 4.
Vegetable-Stuffed Omelets/Ginger Sauce
Serving Size: 2
Ingredients:
12 asparagus spears -- * see note
2 carrots
2 green onions
1 tablespoon sweet and sour sauce
1 tablespoon pineapple juice -- or orange juice
1/2 teaspoon ginger root -- grated
4 eggs
2 tablespoons water
2 teaspoons cooking oil
2 tablespoons nuts -- ** see note
radish -- shredded
cucumber -- thinly sliced
Cooking Directions:
* Prepare vegetables by cutting the asparagus into 3-inch lengths, the
carrots into 3-inch sticks and green onions into 2-inch lengths. Shred
radishes and slice cucumbers thin (optional ingredients) **Use toasted
walnuts or almonds, chopped In a large saucepan, cook asparagus, carrots
and green onions in a small amount of boiling, lightly salted water for
7-9 minutes until crisp-tender; drain well. Meanwhile for the sauce, stir
together sweet-sour sauce, pineapple or orange juice and grated ginger
root (or 1/8 teaspoon ground ginger) Set aside. For omelets, combine eggs
and water in a small bowl. Use fork to beat until combined but not frothy.
In an 8-10 inch skillet with flared sides, heat 1 teaspoon of the oil
until a drop of water sizzles. Lift and tilt pan to coat all sides of
skillet. Add 1/2 cup of egg mixture and cook over medium heat. As eggs
set, run a spatula around the edge of the skillet; lift eggs and let
uncooked portion flow underneath. When eggs are set but still shiny,
transfer to a warm plate, cover with plastic wrap. Repeat with remaining
egg mixture and oil as needed to make 2 omelets. To assemble, spread some
of the sauce onto each omelet. Arrange steamed vegetables on one quarter
of each omelet, fanning vegetables to edge of omelets. Fold each omelet
over vegetables; fold again. Top with additional sauce and sprinkle with
nuts.
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