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"The world is full of willing people:
Some willing to work
and some willing to let them."

Confucius
From Wikipedia, the free encyclopedia

Confucius (born 551 BC, died 478 BC) was an important Chinese educator and philosopher. His original name was Kong Qiu or Zhong Ni. He was born in Lu State, China on day 27 of month number eight in the Chinese Lunar calendar in 551 BC. His father was Shu Liang He, and his mother was Yan Zheng Zai. When he was 3 years old, his father died, and he lived with his mother after that. As a child, he was eager to learn about everything, and was very interested in rituals. Once he grew up, he worked as a state official who handled farms and cattle. Then he became a teacher.

Confucius lived in a time when many states were fighting wars in China. This period was called the Spring and Autumn period of the Zhou Dynasty. Confucius did not like this and wanted to bring back order to society.

Teaching

Like Socrates, Confucius sometimes did not answer philosophical questions himself. Instead he wanted people to think hard about problems and to learn from others, especially from history. Confucius also thought that people should get power because they were good and skilled, and not just because they came from powerful families.

Confucius wanted people to think about other people more than about money or what they owned. However he also felt that there should be strong rules in society and that people needed to obey them. Confucius thought that there were five relationships people could have, and that they all had their own rules. Two persons could be

    * Prince and Subject
    * Father and Son
    * Husband and Wife
    * Elder and Child
    * or Friends

These were traditional relationships called the 'five prototypes'. Confucius said that in all these relationships, both people must obey rules. For example a subject must obey a prince, but also a prince must listen to a subject and must rule him well and fairly.

Confucius said that people should only do things to other people if they would be okay with other people doing those things to themselves. This is sometimes called the Golden Rule and was also taught by Jesus Christ.

His students wrote down small stories about him, and things that he said. These were put together to make a book called The Analects.

THE AMAZING STIR FRY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Stir frying is one of the quickest and healthiest way to prepare a meal and is easily adapted to most cooking styles. There are many advantages to eating stir-fried foods.

First, oil is kept to a minimum. Secondly, the food is cooked on high heat thus preserving its natural flavor and texture. Stir fries are also great fun to make. The sizzling and the energetic jostling of food within the large surface area of your wok makes for an evening of frolic in the kitchen! And then of course, it's just plain easy cooking which is what this is all about.

The process is simple. Keep your ingredients chopped and ready and handy. Prepare sauces in advance. Start with sauteeing garlic and/or ginger in hot oil. Add your choice of meat, cook until almost done, and remove to the side. Add your veggies that take the longest to cook and work your way down to those that don't. Add some sherry and then a sauce that thickens at the last minute and you're ready to serve.

One of the things I like best about stir frying is that you can pair pretty much any meat with almost any vegetable. Think of the possibilities! Beef, pork, chicken, lamb, or seafood with broccoli, green beans, onions, snow peas, bean sprouts ... the choices are limited only by your imagination. The main rule to remember is that in order for the food to cook evenly, quickly and aesthetically, the pieces must all be as close in shape and size as possible.

You can't have a good stir fry without using high heat. This is why a wok is used. The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little fuel. Curved sides allow a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir fry ingredients usually tumble back to the center of the wok when agitated.

This isn't all you need to know about stir frying by a long shot, but it's a good start. The sort of stir fry you will make out of using this method is one that has a sauce that is highly flavored from multiple reductions and a single deglazing. The sauce will not be plentiful, but will instead glaze the food ingredients and cling tightly to them. The intense flavor more than makes up for a lack of sauce. This is the way a lot of Chinese homestyle cooking is done, with very little, but very flavorful sauces.

Chinese Phrase - English Translation:

Ai Bang Mai Ne - I bumped into the coffee table
Ar U Wun Tu - A gay liberation greeting
Chin Tu Fat - You need a face lift
Dum Gai - A stupid person
Gun Pao Der - An ancient Chinese invention
Hu Flung Dung - Which one of you fertilized the field?
Hu Yu Hai Ding - We have reason to believe you are harboring a fugitive
Jan Ne Ka Sun - A former late night talk show host
Kum Hia - Approach me
Lao Ze Sho - Gilligan's Island
Lao Zi - Not very good
Lin Ching - An illegal execution
Moon Lan Ding - A great achievement of the American space program
Ne Ahn - A lighting fixture used in advertising signs
Shai Gai - A bashful person
Tai Ne Bae Be - A premature infant
Tai Ne Po Ne - A small horse
Ten Ding Ba - Serving drinks to people
Wan Bum Lung - A person with T.B.
Yu Mai Te Tan - Your vacation in Hawaii agrees with you.
Wa Shing Kah - Cleaning an automobile
Wai So Dim - Are you trying to save electricity?
Wai U Shao Ting - There is no reason to raise your voice


Confucius Say...
(some of these are definitely a stretch, lol)

Grease monkey who go to bed without bathing wake up oily in the morning.

Man who run in front of car get tired.

Man who eat many prunes get good run for money.

Baseball is wrong - man with four balls cannot walk.

War doesn't determine who is right, war determines who is left.

Man who drive like hell bound to get there.

Man who lives in glass house should change clothes in basement.

Don't eat the snow where the huskies go!

Support bacteria -- it's the only culture some people have!

Man who lose key to apartment not get new key.

He who sitteth on an upturned tack shall surely rise.

Even the greatest of whales is helpless in middle of desert.

Man who sit on tack get point!

Man who jumps off cliff, jumps to conclusion!

Man who stick foot in mouth get athlete's tongue!

Man who live in glass house should not throw parties!

When called an idiot sometimes is better to be quiet, than open mouth and remove all doubt.

Everyone has a photographic memory, some people just don't have film!

CHICKEN TIKKA MASALA

~Shared by Vicki, Sarasota, FL
 
PREP TIME: 10 MINUTES
COOK TIME: 26 MINUTES
 
2 tbsp. Unsalted butter
1 1/2 tsp EACH garam masala, garlic puree, and minced fresh ginger
1 (14 oz) can fire roasted diced tomatoes, drained well
1 (15 oz) jar tikka masala cooking sauce
1/2 cup unsweetened coconut milk
1 1/2 lb boneless skinless chicken breast, cut in 2 inch chunks
1 cup diced onion
1/4 cup chopped cilantro
 
Serve w/ Cooked Basmati Rice w/ green peas and Cucumber Raita (recipe follows)....
 
1. Melt butter in a large skillet over med-hi heat; add chicken and cook 4 minutes, turning pieces as they brown (chicken will still be raw in middle) and remove to plate.
 
2. Add onion, garam masala, ginger and garlic to skillet; sauté 5 minutes or longer until onion is translucent.  Stir in tomatoes and sauté 2 minutes longer.
 
3. Add tikka masala sauce and bring to a boil; cover skillet and simmer 10 minutes.  Add Cchicken to sauce adn stir in coconut milk.  Continue to simmer, uncovered, 5 minutes or until chicken is just cooked thru.  Stir in cilantro.  Serve over cooked basmati rice w/ green peas, and Cucumber Raita.
 
Makes 6 servings.
 
Cucumber Raita:
Coarsely grate 1/2 of a long seedless cucumber and squeeze out most of its water. Combine in a bowl w/ a cup of thick Greek yogurt and 1/2 tsp EACH salt, ground cumin, and dried mint.
 

ORIENTAL PORK CASSEROLE

~Shared by Barb C., Chula Vista, CA
 
1 can cream of mushroom soup (condensed)
1/4 cup milk
1 teaspoon soy Sauce
1 1/2 cup diced cooked pork roast
1/2 cup celery -- thinly sliced
6 ounces water chestnuts -- sliced
1/4 cup sliced green onions
2 tablespoons chopped pimiento -- optional
1 can chow mein noodles
 
Combine soup, milk and soy sauce. Add pork, celery water chestnuts, green onion and pimiento. Fold in 1 cup of chow mein noodles.
 
Spoon into a shallow 1 1/2 quart casserole or pie dish. Sprinkle with remaining noodles. Bake in a 375º oven until thoroughly heated, about 20 minutes.
 
4 servings


10 MINUTE SZECHUAN CHICKEN

~Shared by Jim H., Calgary, Alberta, Canada

Serves 4

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
1-3 garlic cloves, minced (to taste)
5 tablespoons soya sauce (low salt works)
1 1/2 tablespoons vinegar or white wine or rice wine or rice wine vinegar
1 teaspoon sugar
1/4 cup water
6 green onions, cut into 1 inch pieces
1/8 teaspoon cayenne (to taste)
vegetable oil (for frying)

Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. Serve over white rice with a side salad for a complete meal.

Source: Recipezaar


ASIAN EXPRESS BEEF LETTUCE WRAPS

~Shared by Leasa, IA
 
I once had these in a Chinese restaurant in Des Moines.  I fell in love!! How amazing that I found this recipe in an insert of our local Sunday paper.
 
1 1/2 lbs lean ground beef (I used pork)
1/2 C hoisin sauce
1/2 C jarred peanut sauce
1 med cucumber, seeded and chpd fine
1/2 C shredded carrot
1/4 C torn fresh mint
1/4 t salt
freshly ground black pepper to taste
12 large Boston lettuce leaves, or iceburg or romaine lettuce
fresh mint (optional)
 
Brown meat in a large nonstick skillet until no longer pink, breaking up into small crumbles.  Drain.  Stir in hoisin sauce and peanut sauce.  Heat through.  Just before serving, add cucumber, carrots and torn mint, toss gently.  Season with salt and pepper.  Serve meat mixture in lettuce, wrapping like a burrito or taco.  Garnish with mint leaves if desired.  Serve with additional peanut sauce for dipping or drizzling.
 
Serves 4
 
Nutritional info:
Per serving - 337 calories, 11 g fat, 40 g protien, 18 g carbs, 3 g fiber, 641 g sodium


SESAME SLIDERS

~Shared by Patricia, Charlevoix, MI

1 1/2 lb lean (at least 80%) ground beef
1 cup fresh bean sprouts
1/2 cup finely chopped celery
1/2 cup finely chopped fresh mushrooms
1/4 cup finely chopped green onions (4 medium)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon finely chopped garlic
1/2 teaspoon pepper
3 tablespoons Vegetable Oil
1/4 cup sesame seed
1 can (16.3 oz) Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 cup mayonnaise or salad dressing
1 tablespoon wasabi paste (Japanese horseradish)
1 1/2 cups finely shredded Chinese (napa) cabbage

Directions
Heat oven to 350°F. In large bowl, mix beef, bean sprouts, celery, mushrooms, onions, soy sauce, sesame oil, garlic and pepper. Shape mixture into 8 patties, 3 1/2 inches in diameter.

Reserve 1 teaspoon of the vegetable oil. Heat 12-inch nonstick skillet over medium-high heat; add remaining vegetable oil to cover bottom of skillet. Add patties; cook about 5 minutes on each side or until meat thermometer inserted in center reads 160°F.

Meanwhile, place sesame seed in shallow dish. Separate dough into 8 biscuits. Brush reserved 1 teaspoon vegetable oil over one side of biscuits. Press oiled side of each biscuit into sesame seed; place seed side up on ungreased cookie sheet. Bake as directed on can. In small bowl, mix mayonnaise and wasabi paste.

Carefully split biscuits. Spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Top bottoms of biscuits with patties, cabbage and biscuit tops.


THAI TACOS

~Shared by Patricia, Charlevoix, MI

Ingredients:
1 roasted chicken
2 medium tomatoes, diced
1/2 cucumber, diced
1/4 cup creamy peanut butter
2 tablespoons tobasco sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 green onions, minced
10 flour tortillas
3 cups of your favorite lettuce, sliced thin

Steps:
Mix peanut butter, tobasco, honey, sesame oil, soy sauce, vinegar and green onions. Stir in chicken, tomatoes and cucumber. Spoon into individual tortillas and garnish with as much lettuce as you desire.

Serves 6.

Source - TV 12, Phoenix, AZ


ORIENTAL BROCCOLI NOODLES

~Shared by Patricia, Charlevoix, MI
 
10 ounces Chinese Noodles
1/2 cup plus 2 tablespoons nonfat chicken broth
2 tablespoons roasted sesame oil
1/4 cup rice wine vinegar
1 1/2 tablespoons low sodium soy sauce
1 1/2 teaspoons natural peanut butter
1 1/2 teaspoons ground ginger
1 teaspoon garlic powder
3/4 teaspoon sugar
1/2 teaspoon black pepper
1-3 teaspoons fresh cilantro, minced
1/8 teaspoon red pepper flakes
2 carrots julienned
1 1/2 cups small broccoli florets
1 zucchini cubed
1 can (8 ounces) water chestnuts, drained and sliced
4 ounces pimentos,chopped
3 scallions, sliced
1/2 tomato, chopped
 
Cook in boiling water for 2-3 minutes or until al dente. Drain and rinse under cool water, then toss with 1/4 cup of broth. Set aside.
 
In small bowl combine oil, vinegar, soy sauce, peanut butter, ginger, garlic,sugar, pepper, cilantro and red pepper. Pour over noodles and toss. Set aside.
 
In a no stick frying pan, over medium heat, cook carrots and broccol with the remaining 2 tablespoons of broth until crisp tender. Add zucchini and cook for a few minutes more. Colmbine broccoli, water chestnuts, pimentos, scallions and noodles. Adjust seasonings to taste and seerve at room temperature. Garnish with chopped tomatoes.

Serves 4

Per serving: 494 calories, 10.8g total fat, 3.8g mono fat, 4.2g poly fat, 1.6 sat fat, 15.6 g, protein, 85.5g carbs, 7.2g fiber, 61 mg, cholesterod, 293 mg. sodium.



CARAMELIZED PLUMS WITH COCONUT RICE
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Red, juicy plums are quickly seared in a wok with sugar to make a rich caramel coating, then served with sticky coconut-flavored rice for a satisfying dessert. The glutinous rice is available from Asian stores, but remember that you have to soak it overnight. For variation, try this recipe with greengages. They look very pretty when piled on the discs of sticky rice. Red plums taste good if you add just a touch of balsamic vinegar to the syrup on serving.

Ingredients:

6 or 8 firm, ripe plums
90 g/3½ oz/½ cup caster (superfine) sugar

For the rice:
115 g/4 oz sticky glutinous rice
150 ml/¼ pint coconut cream
45 ml/3 tablespoons caster (superfine) sugar
A pinch of salt

Method:

First prepare the rice. Rinse it in several changes of water, then leave to soak overnight in a bowl of cold water. Line a large bamboo steamer that will fit in your wok with muslin (cheesecloth). Drain the rice and transfer it to the lined steamer.

Cover the rice and steam over simmering water for 20-30 minutes, until the rice is tender. (Check the water level and add more if necessary). Transfer the steamed rice to a wide bowl and set aside for a moment. Combine the coconut cream with the sugar and salt and pour into a clean wok. Heat gently and bring to the boil, then remove from the heat and pour over the rice. Stir to mix well.

Using a sharp knife, cut the plumps in half and remove their stones (pits). Sprinkle the sugar over the cut sides. Heat a non-stick wok over a medium-high flame. Working in batches, place the plums in the wok, cut side down, and cook for 1-2 minutes, or until the sugar caramelizes. You may need to wipe out the wok with kitchen paper in between batches.

Mould the rice into rounds and place on warmed plates, then spoon over the caramelized plums. Alternatively, simply spoon the rice into four warmed bowls and top with the plums. Drizzle any syrup remaining in the wok over and around the fruit.

Serves 4

Source: Healthy Online Recipes



CHIANG MAI NOODLE SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Nowadays a signature dish of the city of Chiang Mai, this delicious noodle soup originated in Burma, now called Myanmar, which lies only a little to the north. It is also the Thai equivalent of the famous Malaysian "Laksa".

Ingredients:

600 ml/1 pint/2½ cups coconut milk
30 ml/2 tablespoons Thai red curry paste
5 ml/1 teaspoon ground turmeric
450 g/1 lb chicken thighs, boned and cut into bitesize chunks
600 ml/1 pint/2½ cups chicken stock
60 ml/4 tablespoons Thai fish sauce
15 ml/1 tablespoon dark soy sauce
Juice of ½-1 lime
450 g/1 lb fresh egg noodles, blanched briefly in boiling water
Salt and ground black pepper

To garnish:
2 scallions (spring onions), chopped
4 fresh red chilies, chopped
4 shallots, chopped
60 ml/4 tablespoons sliced pickled mustard leaves, rinsed
30 ml/2 tablespoons fried sliced garlic
Cilantro (coriander) leaves
4-6 fried noodle nests (optional)

Method:

Pour about one-third of the coconut milk into a large, heavy pan or wok. Bring to the boil over a medium heat, stirring frequently with a wooden spoon until the milk separates. Add the curry paste and ground turmeric, stir to mix completely and cook until the mixture is fragrant.

Add the chunks of chicken and toss over the heat for about 2 minutes, making sure that all the chunks are thoroughly coated with the paste. Add the remaining coconut milk, the chicken stock, fish sauce and soy sauce. Season with salt and pepper to taste. Bring to simmering point, stirring frequently, then lower the heat and cook gently for 7-10 minutes. Remove from the heat and stir in lime juice to taste.

Reheat the fresh egg noodles in boiling water, drain and divide among four to six warmed bowls. Divide the chunks of chicken among the bowls and ladle in the hot soup. Top each serving with scallions, chilies, shallots, pickled mustard leaves, fried garlic, cilantro leaves and a fried noodle nest, if using. Serve immediately.

Serves 4-6

Source: Healthy Online Recipes



THAI BEEF NOODLE SOUP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yield: 6-2 cup servings
Time: 15 minutes to assemble, 25 minutes to cook
Total time: 40 minutes

This flavorful soup is a favorite in small Bangkok restaurants.  Serve it with a fork and a spoon for twirling the rice noodles. It's considered bad luck in Thailand to break noodles in half.

INGREDIENTS

1/2-16 oz box (8oz) Thin Rice Noodles
3 tablespoons oil, divided
1 lb steak, top round or NY strip
1 tablespoon minced garlic
1-8 oz package sliced mushrooms
1/2 cup celery, sliced on thin diagonal
1/2 cup scallions, sliced thinly
1/2 teaspoon ground cinnamon
4-14 1/2 oz cans beef broth
2 tablespoons Fish Sauce
1 tablespoon Garlic Chili Pepper Sauce
1 cup bean sprouts, rinsed
Garnish: Chopped cilantro

DIRECTIONS

1. Put a large pot of salted water on to boil.

2. Heat 2 tablespoons of oil over a medium-high heat in a large skillet or soup pot.  Pan-fry steak 3-4 minutes on each side for medium rare.  Remove to plate.

3. Reduce heat to medium and sauté garlic in pan drippings until golden.  Add mushrooms and stir-fry until juices start to release.

4. Add celery, scallions and cinnamon.  Stirring, cook for one minute.

5. Add broth, Fish Sauce, and Garlic Chili Pepper Sauce to vegetables. Bring to a boil.  Boil for 2 minutes and turn heat to low.

6. Meanwhile, slice beef into thin strips and set aside.  Add any accumulated juices to soup.

7. Boil noodles according to box directions.  Rinse in cold water and drain.  Toss with remaining oil to keep noodles separate.

8. Just before serving, add bean sprouts to soup and stir for one minute.

9. Divide noodles between 6 bowls, top with reserved steak and ladle soup over.  Garnish with cilantro and serve.

Source: A Taste of Thai



COCONUT RAISIN RICE PUDDING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Fragrant Jasmine Rice mixed with the natural richness of Coconut Milk makes a creamy and subtle flavored rice pudding. When preparing rice, cook extra for leftovers so you can make this easy, stovetop dessert.

Yield: 3 cups
Time: 10 minutes

INGREDIENTS
2 cups cooked Jasmine Rice
1-13.5 oz can Coconut Milk
1/2 cup raisins
1/2 cup sugar
1/4 teaspoon salt
1 egg
1/4 teaspoon coconut extract
Ground nutmeg

DIRECTIONS

1. Add Jasmine Rice, Coconut Milk, raisins, sugar, and salt to a medium saucepan.  Bring to a boil and cook over medium heat, stirring until combined.  Cook about 3 minutes.

2. Beat egg with one-tablespoon water. Stirring constantly, slowly add in a thin stream to rice mixture. Stirring, cook for 2-3 minutes and add extract.  Mix well and pour into dish

Source: A Taste of Thai



BEEF AND MUSHROOM SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

All the ingredients for this traditional Thai dish - also known as Yam Nua Yang - are widely available in larger Asian supermarkets. Yellow chilies make a colorful addition to this dish. Use them if you could find them.

Ingredients:

675 g/1½ lb fillet (tenderloin) or rump (round) steak
30 ml/2 tablespoons olive oil
2 small mild red chilies, seeded and sliced
225 g/8 oz/3¼ cups fresh shiitake mushrooms, stems removed and caps sliced

For the dressing:
3 scallions (spring onions), finely chopped
2 garlic cloves, finely chopped
Juice of 1 lemon
15-30 ml/1-2 tablespoons Thai fish sauce
5 ml/1 teaspoon soft light brown sugar
30 ml/2 tablespoons chopped fresh cilantro (coriander)

To serve:

1 cos or romaine lettuce, torn into strips
175 g/6 oz cherry tomatoes, halved
5 cm/2 inches piece cucumber, peeled, halved and thinly sliced
45 ml/3 tablespoons toasted sesame seeds

Method:

Preheat the grill (broiler) to medium, then cook the steak for 2-4 minutes on each side, depending on how well done you like it. (In Thailand, the beef is traditionally served quite rare). Leave to cool for at least 15 minutes.

Slice the meat as thinly as possible and place the slices in a bowl.

Heat the olive oil in a small frying pan. Add the seeded and sliced red chilies and the sliced shiitake mushroom caps. Cook for 5 minutes, stirring occasionally. Turn off the heat and add the steak slices to the pan. Stir well to coat the beef slices in the chili and mushroom mixture.

Serves 4

Source: Healthy Online Recipes
http://www.healthyonlinerecipes.com



SEAFOOD SALAD WITH FRAGRANT HERBS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is a spectacular salad. The luscious combination of shrimps, scallops and squid, makes it the ideal choice for a special celebration.

Ingredients:

250 ml/8 fl oz/1 cup fish stock or water
350 g/12 oz squid, cleaned and cut into rings
12 raw jumbo shrimp (king prawns), peeled, with tails intact
12 scallops
50 g/2 oz cellophane noodles, soaked in warm water for 30 minutes
½ cucumber, cut into thin batons
1 lemon grass stalk, finely chopped
2 kaffir lime leaves, finely shredded
2 shallots, thinly sliced
30 ml/2 tablespoons chopped scallions (spring onions)
30 ml/2 tablespoons fresh cilantro (coriander) leaves
12-15 fresh mint leaves, coarsely torn
4 fresh red chilies, seeded and cut into slivers
Juice of 1-2 limes
30 ml/2 tablespoons Thai fish sauce
Fresh cilantro springs, to garnish

Method:

Pour the fish stock or water into a medium pan, set over a high heat and bring to the boil. Cook each type of seafood separately in the stock for 3-4 minutes. Remove with a slotted spoon and set aside to cool.

Drain the noodles. using scissors, cut them into short lengths, about 5 cm/2 inches long. Place them in a serving bowl and add the cucumber, lemon  grass, kaffir lime leaves, shallots, scallions, cilantro, mint and chilies.

Pour over the lime juice and fish sauce. Mix well, then add the seafood. Toss lightly. Garnish with the fresh cilantro sprigs and serve.

Serves 4-6

Source: Healthy Online Recipes


BEEF WITH BROCCOLI

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3/4 pound flank steak

Marinade:
1 tablespoon dry sherry
2 tablespoons water
2 tablespoons soy sauce
3 tablespoons cornstarch

Other:
4 tablespoons oil for stir frying, or as needed
3/4 pound fresh broccoli
1 clove garlic, minced
2 tablespoons dry sherry Sauce:
1/2 cup chicken stock
2 tablespoons soy sauce
1 tablespoon cornstarch

Cut the beef across the grain into thin slices. Add the marinade ingredients and marinate for about 15 minutes.

While the beef is marinating, prepare the other ingredients. Cut the broccoli flowerets into small pieces and cut the stalk diagonally into thin slices. In a bowl, mix together the sauce ingredients.

Heat the wok. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the minced garlic and stir fry until golden brown. Add the beef in one layer to the bottom of the wok. Don't touch it for about 45 seconds. Then, stir fry until it changes color and is nearly cooked through. Remove and set aside.

Add 2 tablespoons oil to the wok. When the oil is hot, add the broccoli. Stir fry for about 3 minutes. Add 2 tablespoons sherry and cover the wok quickly. Cook, covered, for about 2 minutes. Add beef back to the wok to briefly reheat. Add sauce mixture and stir until thickened. Serve immediately with hot white rice.



CHICKEN WITH MANGOS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This recipe comes from a very good chinese cookbook written in English.

Serves 4 - 6 people.

Ingredients

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

1 cup (250ml) all-purpose flour
1 3/4 cups (430ml) water
1/2 (2ml) teaspoon salt
1/4 (1ml)teaspoon baking powder
3 whole chicken breasts
1 piece fresh ginger root (2x1 inches or 5x2.5 cm)
8 green onions
1 can (15 ounces or 425g) mangoes
3 cups (750ml) vegetable oil
3 tablespoons (45ml) white vinegar
3 tablespoons (45ml) dry sherry
4 teaspoons (20ml) soy sauce
2 teaspoons (10ml) sugar
2 teaspoons (10ml) corn-starch
2 teaspoons (10ml) instant chicken bouillon granules
1 teaspoon (5ml) sesame oil

Directions

1. Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.

2. Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture.

3. Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.

4. Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.

5. Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.

6. Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.

7. Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.


SESAME CHICKEN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This recipe comes from a very good chinese cookbook written in english.

4 servings.

Ingredients

All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper

Directions

1. Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.

2. Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour

3. Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.

4. Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.

5. Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.



CHINESE GARLIC CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
4 monkey tails (optional)
Hot cooked rice

Sauce:
1 teaspoon crushed chili paste (or more, to taste)
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Directions
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.


FISH BALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Ingredients

2 c Potatoes; chopped fine
1 c Cod; flaked
1 tb Butter
Pepper to taste
1 Egg, beaten
Plenty of lard; smoking hot
Fried Bacon; optional

Directions
Cook fish and potatoes till tender. Mash very thoroughly until every lump is gone. Add butter, pepper and egg and beat till the whole is light and creamy. Take up, a little at a time, with a spoon dipped in hot fat (prevents sticking) and drop into hot lard. Cook til golden brown. If the lard is the right heat this will not take more than a minute. Drain well and serve with crispy fried bacon. (Or without it).


CHINESE FIVE SPICE POWDER

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

How To Make Five-Spice Powder:
Five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and salty.

In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). Grind the roasted peppercorns and 8 star anise in a blender or pepper mill. Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container.

Tips:
Use five-spice powder sparingly, as it can be quite pungent. If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).

What You Need:
Spices
Skillet
Blender or a Spice Mill
Airtight Container

Source: Raphael Meyer, American Kashrus Services.



FRAGRANT CHICKEN CURRY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This dish is perfect for a party as the chicken and sauce can be prepared in advance and combined and heated at the last minute when required. Some people prefer the sauce to be thicker. To do that, you can just stir in a little more creamed coconut after adding the chicken.

Ingredients:

45 ml/3 tablespoons oil
1 onion, coarsely chopped
2 garlic cloves, crushed
15 ml/1 tablespoon Thai red curry paste
115 g/4 oz creamed coconut dissolved in 900 ml/1½ pints/3¾ cups boiling water
2 lemon grass stalks, coarsely chopped
6 kaffir lime leaves, chopped
150 ml/¼ pint US strained plain yogurt
30 ml/2 tablespoons apricot jam
1 cooked chicken, about 1.5 kg/3-3½ lb
30 ml/2 tablespoons chopped fresh cilantro (coriander)
Salt and ground black pepper
Kaffir lime leaves, shredded, toasted coconut and fresh cilantro, to garnish
Boiled rice, to serve

Method:

Heat the oil in a large pan. Add the onion and garlic and cook over a low heat for 5-10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly, for 2-3 minutes. Stir in the diluted creamed coconut or coconut milk, then add the lemon grass, lime leaves, yogurt and apricot jam. Stir well. Cover and simmer for 30 minutes.

Remove the pan from the heat and leave to cool slightly. Transfer the sauce to a food processor or blender and process to a smooth puree, then strain it back into the rinsed-out pan, pressing as much of the pureed mixture as possible through the sieve with the back of a wooden spoon. Set aside while you prepare the chicken.

Remove the skin from the chicken, slice the meat off the bones and cut it into bitesize pieces. Add to the sauce.

Bring the sauce back to simmering point. Stir in the fresh cilantro and season with salt and pepper. Garnish with extra lime leaves, shredded coconut and cilantro. Serve with rice.

Serves 4

Source: Asia Online Recipes



GREEN CHICKEN CURRY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Use one or two fresh green chilies in this dish, depending on how hot you like your curry. The mild aromatic flavor of the rice is a good foil for the spicy chicken. Virtually every Thai cook has their own recipe for curry pastes, which are traditionally made by pounding the ingredients in a mortar with a pestle. Using a food processor or blender simply makes the task less laborious.

Ingredients:

4 scallions (spring onions), trimmed and coarsely chopped
1-2 fresh green chilies, seeded and coarsely chopped
2 cm/¾ inch piece fresh root, ginger, peeled
2 garlic cloves
5 ml/1 teaspoon Thai fish sauce
Large bunch fresh cilantro (coriander)
Small handful of fresh parsley
30-45 ml/2-3 tablespoons water
30 ml/2 tablespoons sunflower oil
4 skinless, boneless chicken breast portions, diced
1 green (bell) pepper, seeded and thinly sliced
600 ml/1 pint/2½ cups coconut milk
Salt and ground black pepper
Hot coconut rice, to serve

Method:

Put the scallions, green chilies, ginger, garlic, fish sauce, cilantro and parsley in a food processor or blender. Pour in 30 ml/2 tablespoons of the water and process to a smooth paste, adding a further 15 ml/1 tablespoon water if required.

Heat half the oil in a large frying pan. Cook the diced chicken until evenly browned. Transfer to a plate.

Heat the remaining oil in the pan. Add the green pepper and stir-fry for 3-4 minutes, then add the chili and ginger paste. Stir-fry for 3-4 minutes, until the mixture becomes fairly thick.

Return the chicken to the pan and add the coconut liquid. Season with salt and pepper and bring to the boil, then reduce the heat, half cover the pan and simmer for 8-10 minutes.

When the chicken is cooked, transfer it, with the green pepper, to a plate. Boil the cooking liquid remaining in the pan for 10-12 minutes, until it is well reduced and fairly thick. Return the chicken and pepper to the green curry sauce, stir well and cook gently for 2-3 minutes to heat through. Spoon the curry over the coconut rice, and serve immediately.

Serves 3-4

Source: Asia Online Recipes



CHICKEN LEMON GRASS CURRY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This fragrant and truly delicious curry is exceptionally easy and takes less than twenty minutes to prepare and cook. Truly a perfect mid-week meal which is easy to prepare.

Ingredients:

45 ml/3 tablespoons vegetable oil
2 garlic cloves, crushed
500 g/1¼ lb skinless, boneless chicken thighs, chopped into small pieces
45 ml/3 tablespoons Thai fish sauce
120 ml/4 fl oz/½ cup chicken stock
5 ml/1 teaspoon granulated sugar
1 lemon grass stalk, chopped into 4 sticks and lightly crushed
5 kaffir lime leaves, rolled into cylinders and thinly sliced across, plus extra for garnish
Chopped roasted peanuts and chopped fresh cilantro (coriander), to garnish

For the curry paste:
1 lemon grass stalk, coarsely chopped
2.5 cm/1 inch piece fresh galangal, peeled and coarsely chopped
2 kaffir lime leaves, chopped
3 shallots, coarsely chopped
6 cilantro (coriander) roots, coarsely chopped
2 garlic cloves
2 fresh green chilies, seeded and coarsely chopped
5 ml/1 teaspoon shrimp paste
5 ml/1 teaspoon ground turmeric

Method:

Make the curry paste. Place all the ingredients in a large mortar, or food processor and pound with a pestle or process to a smooth paste. Heat the vegetable oil in a wok or large, heavy frying pan, add the garlic and cook over a low heat, stirring frequently, until golden brown. Be careful not to let the garlic burn or it will taste bitter. Add the curry paste and stir-fry with the garlic for about 30 seconds more.

Add the chicken pieces to the pan and stir until thoroughly coated with the curry paste. Stir in the Thai fish sauce and chicken stock, with the sugar, and cook, stirring constantly, for 2 minutes more.

Add the lemon grass and lime leaves, reduce the heat and simmer for 10 minutes. If the mixture begins to dry out, add a little more stock or water.

Remove the lemon grass, if you like. Spoon the curry into four dishes, garnish with the lime leaves, peanuts and cilantro and serve immediately.

Serves 4

Source: Asia Online Recipes


INDIAN CHAPATI BREAD

~Shared by Larry Holmes, Toronto, Canada

10 servings

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 table spoons olive oil
¾ cup hot water or as needed

In a large bowl, stir together the whole wheat flour, all-purpose flour and salt.  Use a wooden spoon to stir in olive oil and enough water to make a dough that is elastic, but not sticky.  Knead the dough on a lightly floured surface until it is smooth.  Divide into 10 parts, or less if you want bigger breads.  Roll each piece into a ball – let rest for a few minutes.

Heat skillet over medium heat until hot and grease lightly.  On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.  When pan starts smoking, put a chapati on it.  Cook until the underside has brown spots, about 30 seconds, then flip and cook the other side.  Continue with remaining dough.
 

MANGO SALAD

~Shared by Larry Holmes, Toronto, Canada

4 servings

Ingredients (salad):
1/3rd green bell pepper
1/3rd red bell pepper
1/3rd red onion, chopped
2 mangoes (hard)
Fresh cilantro, chopped

Ingredients (dressing):
Juice of 1 small lime
Fresh ground pepper to taste
1/8th tsp chili powder
1/8th tsp paprika
½ tsp salt
2 tsp sugar
2 tsp oil
1 tsp vinegar
Pinch of chili flakes

Directions

Thinly julienne the green and red peppers.

Thinly julienne the mangoes.

Mix the peppers, mangoes and onions in a bowl.

Mix the dressing ingredients in a jar, cover and shake well.

Pour over the salad and mix.

Garnish with fresh cilantro and serve.

Source: Recipe courtesy of Anna Roy
 

BUTTERED CHICKEN

~Shared by Larry Holmes, Toronto, Canada

4 servings

Ingredients

2/3 cups unsalted butter
1 tbsp vegetable oil
2 onions, finely chopped
1 tsp finely chopped gingerroot
2 tsp Garam Masala
2 tsp ground coriander
1 tsp chili powder
1 tsp black cumin seed
1 garlic clove
1 tsp salt
3 green cardamoms
3 black peppercorns
2/3 cup plain yogurt
2 tbsp tomato paste
8 chicken pieces skinned
2/3 cup water
2 bay leaves
2/3 cup light cream

To Garnish:
Chopped cilantro
2 fresh green chilies, chopped

Directions

Heat the butter and oil in a large skillet.  Add the onions, and cook until golden brown, stirring.  Reduce heat.

Place the ginger in a bowl.  Add the Garam Masala, ground coriander, chili powder, cumin seeds, garlic, salt, cardamoms, and peppercorns and blend.  And the yogurt and tomato paste and stir well.

Add the chicken pieces to the yogurt and spice mixture and mix to coat well.

Add the chicken pieces to the onions in the skillet and stir fry vigorously, making semicircular movements, for 5-7 minutes.

Add the water and bay leaves and let simmer for 30 minutes, stirring occasionally.

Add the cream and cook for an additional 10 – 15 minutes.  Garnish with cilantro and green chilies.
 

CAULIFLOWER SOUP

~Shared by Larry Holmes, Toronto, Canada

1 tablespoon vegetable oil or ghee
1 small cauliflower, broken into florets
2 potatoes, diced
3 tablespoons water
1 teaspoon  garlic paste
1 teaspoon ginger paste
2 teaspoons ground turmeric
1 teaspoon black mustard seed
1 teaspoon cumin seeds
1 tablespoon coriander seeds, lightly crushed
4 cups vegetable stock
Salt and pepper
1 ¼ cups plain yogurt

Heat the oil (or ghee) in a large, heavy bottom pan.  Add the cauliflower, potatoes and water and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.

Stir in the garlic paste, ginger paste, turmeric, mustard seeds, cumin seeds ad coriander seeds, and cook, stirring frequently, for 3 minutes.  Add the stick and season to taste with salt and pepper.  Bring to a boil, then cover and simmer for 20 minutes.

Remove the pan from the heat ad let cool slightly.  Ladle the mixture into a food processor or blender and process until smooth.  Return to the pan and stir in the yogurt.  Reheat gently until piping hot.  Taste and adjust the seasoning, if necessary, and serve immediately.

Serves 6


HOT AND SOUR SOUP

~Shared by Luanne, FL

My sister Jean loves this soup. I glad she does as I don't like it at all !!!!!!

Hot and sour soup is a specialty in Szechuan food and has a most unusual but very attractive taste.

Serves 6

Ingredients:

2 tbsp. vegetable oil
1 med. onion, sliced
3 carrots, thinly sliced
3 cloves minced garlic
1 tbsp. fresh ginger, minced
4 c. chicken broth
1 c. water
2 tbsp. soy sauce
6 oz. shiitake mushrooms
1/3 c. sliced water chestnuts
1/2 lb. sliced snow peas
1 c. fresh bean sprouts
1/4 c. rice-wine vinegar
2 tbsp. sesame oil
Dash of chili oil

Directions:

Heat 2 tbsp. vegetable oil in a heavy pot over medium heat.

Add the onion and carrots; cook, stirring constantly for 3 minutes.

Add the garlic and ginger; cook, stirring for 1 minute.

Add chicken broth, water and soy sauce. Bring to a boil and cook for 2 minutes.

Add the mushrooms and water chestnuts; boil for 1 minute.

Turn off heat, add peas and bean sprouts. Cover and let rest for 2 minutes.

Stir in rice-wine vinegar, sesame oil and chili oil. Heat through for 1 minute, serve immediately.


CHINESE PORK CHOPS

~Shared by Luanne, FL

6 pork chops, about 1-inch thick (or use pork steaks)
1/4 cup brown sugar (packed)
1 tsp. ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves of garlic, mashed
Salt and pepper, to taste

Trim excess fat from pork chops and place in crockpot.

Combine brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper; pour mixture over pork chops. Cook, covered, on LOW for 4 to 6 hours, or until tender.

Season with salt and pepper, if desired.

Serve with steamed white rice and/or Chinese noodles.


MICROWAVE CHINESE CHEWS

~Shared by Linda H., Rosharon, TX

SERVES 36 

1 (10 ounce) bag of crispy chow mein noodles
1 (16 ounce) bag semi-sweet chocolate chips
1 (16 ounce) bag butterscotch chips or peanut butter chips

Make a clear space on your counter or table.  Using clean newspaper, cover the space with paper.

Melt chocolate and butterscotch (or peanutbutter) chips in a microwave safe bowl in the microwave for about 2 minutes, until smooth.  Check and stir the chips about every 30 seconds, as needed.

While the chips are melting, dump the whole bag of chowmein noodles into a large mixing bowl.

When the chips are ready, quickly mix them into the chowmein noodles.

Working quickly, place tsp. fulls of the mixture onto newspaper to dry.

Cookies are ready when they are dry and set.
 
Source: Recipezaar


BAKED SESAME CHICKEN NOODLES

~Shared by Linda H., Rosharon, TX

Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve.

8 ounces uncooked spaghetti or linguine, broken in half
1 Tbsp. dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 tsp. minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 Tbsp. cornstarch
2 Tbsp. cream sherry
1 Tbsp. rice vinegar
1/2 tsp. crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 Tbsp. sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 Tbsp. butter, melted

Preheat oven to 400°. Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 tsp. sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Yield:4 servings


CROCKPOT ASIAN SPICED CHICKEN AND BEANS

~Shared by Linda H., Rosharon, TX

1 (15-ounce) can Navy beans, rinsed, drained
1 (15-ounce) can red beans, rinsed, drained
1 pound boneless, skinless chicken breast, cut into 1/2- inch cubes
3 large carrots, diagonally sliced
2-3 tsp minced garlic
2-3 tsp minced ginger or 1-2 tsp ground ginger
1 (14 1/2-ounce) can reduced-sodium, fat-free chicken broth (divided use)
2 Tbsp cornstarch
1/2 tsp crushed red pepper
2 to 3 Tbsp reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops as garnish
Chopped peanuts as garnish

Place beans, chicken, carrots, garlic, ginger and 1 ½ cups chicken broth in slow cooker, and stir well. Cover and cook on low until beans are tender, 51/2 to 6 hours.  Turn slow cooker to high. Stir in combined cornstarch and remaining 1/2 cup chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes.  Stir in soy sauce. 

Serve over rice; spinkle with green onions and peanuts.

Makes 6 servings.


CREAMED CHINESE CABBAGE

~Shared by Jean M., OH

This is a tasty way to fix a different Cabbage dish !

1 medium head Napa (celery) cabbage
1/4 cup milk + 2 Tbs extra
1 Tbs cornstarch
2 Tbs vegetable oil (or peanut)
Salt & pepper to taste
2 thin slices fresh ginger
1/3 cup chicken broth
3 tbs ham, minced
2 green onions, sliced very thin

Remove tough outer stems of cabbage and about an inch off the bottom of core. Wash well and drain. Slice crosswise, discarding top 2 inches of leaves. In saucepan, cover with water, bring to a boil, cook 1 minute and drain.Pat dry with paper towels. Whisk cornstarch with 2 TBS milk. Preheat wok or large skillet and add oil. When hot,stir fry ginger a bit and add cabbage. Cook til cabbage is well heated; discard ginger. Add stock and bring to boil. Make a well in center of cabbage andrestir cornstarch mix, then pour in the well. Stir quickly to thicken.Stir to blend. Add salt and pepper to taste. Garnish with ham and onion and serve immediately.


CHINESE FRIED BEANS

~Shared by Jean M., OH

The first time I ate these I loved them, so I searched out a recipe. I think it was in  About.com. The recipe calls for Chinese longbeans, but you can use green beans or runner beans. The recipe normally calls for chili peppers, but I've used chili paste - feel free to substitute dried red chilis if desired Ingredients:

1 pound Chinese longbeans (also called yardlong beans or just longbeans)
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 green onions), white parts only
1/2 teaspoon chili paste
1 tablespoon dark soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste
Pepper to taste, optional
2 tablespoons vegetable or peanut oil for stir-frying, or as needed

Preparation:

Wash the longbeans, drain thoroughly,  trim the tops and bottoms.

Cut  on the diagonal, 2 inches long.

Chop the garlic, ginger and white part of the scallions.

Heat 1 tablespoon oil over medium heat. Add the beans and stir-fry until they start to shrivel or "pucker" and turn brown (5 - 7 minutes). Remove beans and drain in a colander or on paper towels.

Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic. Add the longbeans and the remaining ingredients. Mix together and serve.


TEA EGGS

~Shared by Pat, Merritt Island, FL

4 servings

INGREDIENTS:
4 large eggs
1 Tbs salt
4 slices ginger root, each the size of a quarter, crushed
3" cinnamon stick
2 whole star anise
3 Tbs rice vinegar
2 Tbs soy sauce
1/3 C Formosa oolong tea leaves or black tea leaves

DIRECTIONS: In sauce pan cover eggs with 1" cold water, bring to a boil, stirring occasionally, and simmer eggs for 10 minutes.  Refresh eggs under cold running water, crack shells lightly all over. In a stainless pan combine 8 C water, salt, ginger, cinnamon stick, star anise, rice vinegar and soy sauce to a boil, and stir in the tea leaves.  Simmer the mixture for 20 minutes, add the eggs, and simmer them for 45 minutes. Remove pan from heat and let the eggs cool in the tea. (Can be prepared a day ahead and kept covered and refrigerated)

NOTE: I usually do 1/2 to a dozen eggs at a time and just increase my spices and tea.


CHICKEN AND SNOWPEAS IN BLACK BEAN SAUCE

~Shared by Pat, Merritt Island, FL

4 servings

Ingredients

1 lb boneless,skinless chicken breasts (sliced)
1 Tbs vegetable oil
3 Tbs Chinese fermented black beans
OR 1/4 C Black Bean sauce
2 cloves garlic, minced
1 Tbs minced gingerroot
1/4 tsp crushed red pepper flakes
2 C snowpeas, trimmed

Sauce:
1/2 C chicken stock or water
2 Tbs  soy sauce
1 Tbs sherry or red wine vinegar
2 tsp sugar
1-1/2 tsp cornstarch
1 tsp seasame oil 
cooked white rice

Preparation

In a large bowl combine stock, soy sauce, sherry, sugar, cornstarch, and sesame oil; set aside. Slice chicken thinly, set aside.

In large non-stick skillet heat oil over high heat. Stirfry garlic, ginger, black beans and red pepper flakes for approx. 15 seconds. Add chicken. Stirfry for 2-3 minutes more.

Add snowpeas. Stirfry for 2 more minutes.

Stir sauce and add to skillet and stirfry over medium heat for 1-2 minutes or until chicken is no longer pink inside.

Serve over White rice.


POT STICKERS

~Shared by Pat, Merritt Island, FL

Chinese dumplings also known as pot stickers  in Japan.

INGREDIENTS:
1 lb. ground pork (can use chicken or turkey)
1 C. grated cabbage or finely chopped spinach
1 egg
5 cloves of garlic, finely chopped (I use much more)
2 Tbs. ginger root, minced
2 Tbs. Sesame oil
3 green onions, finely chopped
Salt and pepper
Water
Oil (I use olive)
3-4 cans of chicken broth
1 pkg. won ton wrappers

DIRECTIONS:
Mix the first 8 ingredients together in a bowl. 

Using one won ton wrapper at a time, place a heaping teaspoon of the meat mixture in the middle.

Using a small bowl of water, dip your finger and wet 2 of the edges of the wrapper and fold over to make a triangle.  Press the edges securely so no filling will come out during cooking.  Press a slight indent at the top of the dumpling.  Continue until filling is gone.

Heat a skillet on high.  Add about a tsp of oil and swirl.

Add the pot stickers and fry for about a minute or two. They should look crisp and brown on the bottom.  Pour an inch of chicken broth in the pan and cover.  Add more broth every few minutes.  They will take approx.  10 min. to steam-just make sure there is enough broth in the pan.

Adjust your heat - I like it fairly high.    You can add these to chicken soup or eat them with rice and the following dip:

SAUCE FOR POT STICKERS:
1 part soy sauce
1 part rice vinegar
chopped green onions

There are better sauces.  This just happened to be with this recipe.  Hot Chinese mustard, plum sauces, etc., are also good.


CHINESE SALAD

~Shared by Pat, Merritt Island, FL

Serves 6-8

INGREDIENTS:
3-4 Tbs butter
2 pkgs. Ramen Noodles
Almonds
4 Tbs sesame seeds

Brown the above ingredients in butter.

Place in large bowl:
1 pkg. slaw mix
6 chopped Green Onions

DRESSING:
1/2 C Olive Oil
4 Tbs melted Butter
2 Tbs Soy Sauce
2 Tbs Vinegar
1 -2 pkg. Seasoning (from Ramen Noodles) (to taste)

DIRECTIONS:
Toss all ingredients together just before serving so the noodles are still crisp.


BEEF WITH GREEN ONIONS

~Shared by Pat, Merritt Island, FL

4 servings
Prep Time: 15 Minute 
Cook Time: 15 Minutes
Ready In: 30 Minutes

Steak and green onions are cooked together with garlic, oyster sauce and sherry."

INGREDIENTS:
1 1/2 Tbs dry sherry
3 Tbs oyster sauce
1/2 tsp white sugar
2 tsp cornstarch
2 Tbs peanut oil
1 lb flank steak, thinly sliced
6 green onions, cut into 1/2” pieces
2 -3 garlic pods, minced

DIRECTIONS:
1. In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.

2. Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.


EBI KIMIZUSHI
(Prawn Sushi with Egg Yolk)

~Shared by Jim D., WA

Yield: 6 servings

Ingredients

SUSHI
6 ea Med., Raw, Unshelled, Shrimp

MARINADE
3 T Rice Vinegar
1 t Sugar 1 pn MSG (optional)
4 T Water
1/4 t Salt

FILLING
4 ea Egg Yolks
1/4 t Salt
1 pn MSG (optional)
1 1/4 t Sugar
2 1/2 t Lemon Juice

Directions

To Cook Prawns
Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver.

Marinade
Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour.

Filling
Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve.

To Assemble And Serve
Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature.


TEMPURA

~Shared by Jim D., WA

Ingredients

8 prawns(shrimp)
4 slices sweet potato
2 eggplant
1 egg
4 beefsteak plant (shiso)
4 shiitake mushrooms
1 cup tempura flour
1 cup ice-cold water
grated Japanese radish
ginger
oil for deep-frying
1 cup soup stock***
1/4 cup each of soy sauce and mirin.

Directions
(1) Peel prawns remove veins, and cut off tail tips. Make slashes in 4 places on prawns undersides to prevent curling.

(2) Peel sweet potato and cut into 5mm round slices.

(3) Cut eggplant in half and make four or five cuts lengthwise with the tip of a knife.

(4) Cut tiny slash on top of beefsteak plant leaves.

(5) Mix egg and ice-cold water to make one cup. Mix in flour lightly.

(6) Dip prawn and vegetable slices into flour mixture, deep-fry prawns in oil at 180 degrees(celsium) and vegetables at 165 degrees. (Before putting the ingredients into oil, drop some flour first to see the oil attained the heat)

(7) Put *** in pan to heat the tentsuyu (tempura sauce).

(8) Serve with grated Japanese radish and ginger as condiments.


NIKUJAGA

~Shared by Jim D., WA

Ingredients

6 potatoes
150 grams sliced beef
1 and 1/2 onions
1 and 1/2 tbsp vegetable oil
2 cups water
8 tbsp each sugar and soy sauce

Directions
(1)P eel potatoes, cut into six pieces, and immerse in water.

(2) Slice onions (hangetsu-giri) Cut beef into bite-size pieces.

(3) Heat vegetable oil in pan. Stir-fry beef. When beef is thoroughly brown, add onions and potatoes.

(4) Add 2 cups water and half the seasonings. Turn down heat when pot starts bubbling. Skim off foam. Add the remaining seasonings, depending on how much broth has boiled off.


JAPANESE ODEN

~Shared by Jim D., WA

Ingredients

1 thick piece of fried bean curd
2 fried fish cakes (satsuma-age)
2 white fish cakes (hanpen)
2 chikuwa (fish paste roll)
1 konnnyaku
4 sardine dumplings (tsumire)
4 boiled eggs
1/4 Japanese radish
20cm kombu kelp
***2 tbsp mirin
1 tbsp each of soysauce and salt

Directions
(1) Wipe kombu and immerse in lukewarm water.

(2) Cut fried bean curd into four pieces. Halve sastuma-age, hanpen, and chikuwa and pour hot water over all of them.

(3) Cut radish in rounds 2cm thick. Quarter konnyaku and boil.

(4) Add *** and ingredients in (2), (3),sardine dumplings, and boiled eggs to kelp stock.


SHABU-SHABU

~Shared by Jim D., WA

Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot water.

On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you're set.

On your table you should have: (for 4 people)

Ingredients

1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
8 shiitake mushrooms
1/2 lb enoki mushrooms
1/2 lb shimeji mushrooms
1/2 lb shirataki
1 lb chinese cabbage
1/2 lb watercress, to substitute for spring chrysanthemum leaves
1 lb tofu, cut in 1 in. cubes, pressed and drained
any other ingredients you want to use

Dipping sauce:

In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

Directions
Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.


TUNA TATAKI

~Shared by Jim D., WA

Serves 4

Ingredients

4 Tuna steaks
Black peppercorns, coarsely cracked

Dipping Sauce:
1/2 cup Peanut oil
1 ounce Sesame oil
2 ounces Soy sauce
1/2 ounce Garlic -- grated
1/2 ounce Ginger -- grated
5 spice powder to taste

Directions
Roll tuna in cracked black pepper then sear it in a very hot cast iron pan without oil. let cool slighly, then slice thinly. Serve with dipping sauce.

Sauce: 1/2 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice powder to taste. Slice tuna very thin, serve with sauce down and garnish with pickled ginger. A great appetizer.


TORI NO KARA-AGE
Deep-fried Chicken Nuggets

~Shared by Jim D., WA

Preparation/cooking time: 1 1/2 hours
Servings: 4

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets.

Ingredients

2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:
3 tablespoons soy sauce
30g (1 oz) root ginger, peeled and grated
2 large garlic cloves, peeled and grated
salt and freshly ground black pepper

For the coating:
2 tablespoons cornflour
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemon, to garnish

Directions
1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.

2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.

3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.


SPICY DUNGENESS CRAB SUSHI ROLLS

~Shared by Jim D., WA

Who said you can't make sushi!

INGREDIENTS:
8 ounces fresh Dungeness crabmeat, picked over
1/2 tablespoon sambal *
1/4 cup chopped cilantro
1 tablespoon chopped chives
1 tablespoon honey
1 teaspoon white pepper
1 teaspoon kosher salt
1 tablespoon peanut oil
4 sheets nori (dried seaweed sheets)
1/2 cup cucumber, seeded, peeled, and julienned
Water for sealing sushi

PREPARATION:
In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper, salt, and oil. Taste for seasoning. Lay out one sheet of nori and spread with crab mixture. Place the cucumber on top of the crab. Roll it tightly, dampen edge with water and seal. Set aside. Fill and roll remaining nori sheets. Slice each roll into 3 pieces.

*Sambal is an Asian Red Chili Paste that can be found in most good supermarkets in the Oriental food section.

Source: The Gutsy Gourmet


TEMPURA WITH BEER BATTER

~Shared by Jim D., WA

A great way to serve veggies and seafood!

INGREDIENTS:
1 1/2 cups beer (light beer)
1 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons salt
12 large shrimp, shelled and deveined*
2 small sweet potatoes**
Vegetable oil for deep-frying
2 small red bell peppers, cut into 3/4-inch-thick rings**
12 asparagus spears, trimmed**

In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently ( to help prevent curling during the cooking). Peel sweet potato and cut cross-wise into 1/4-inch thick slices.

In a 3-quart saucepan, heat 2 inches of oil to 375 degrees. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings and asparagus spears in batter to coat completely, letting excess drip off and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt. Serve with dipping sauce (recipe follows).

*Can use scallops, Tibits of Yellowfin tuna, oysters and etc.
** Can use broccoli or cauliflower flowerettes, Zucchini slices, Green beans and etc.

Yield: 4 servings

DIPPING SAUCE:
1/2 cup soy sauce
2 teaspoons sugar
2 tablespoons rice vinegar
2 tablespoons sliced scallions
1 tablespoon minced ginger

Heat soy sauce, sugar and ginger until sugar dissolves, add rice vinegar and scallions.

Yield: about 1/2 cup

Source: The Gutsy Gourmet



BROILED TILAPIA WITH THAI COCONUT-CURRY SAUCE

~Shared by Jim D., WA

Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine. Serve this dish with rice, which will absorb the sauce.

Yield:  4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)

1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

CALORIES 506 (30% from fat); FAT 17.1g (sat 5.9g,mono 6g,poly 2.5g); IRON 2.7mg; CHOLESTEROL 82mg; CALCIUM 47mg; CARBOHYDRATE 56.6g; SODIUM 616mg; PROTEIN 29g; FIBER 3.1g

Source: Cooking Light, SEPTEMBER 2002


SHISH KEBAB

~Shared by Jim D., WA

"Shish" meaning skewer and "kebab" meaning meat. A traditional main dish for an Ottoman feast!

INGREDIENTS:
Boned leg of spring lamb [1/2 lb. per person served]
1 green bell pepper [chopped
2 medium red or yellow onions [chopped]
1/2 cup chopped Armenian or Italian parsley
1 teaspoon minced garlic
2 tablespoons chopped fresh mint leaves
Salt and pepper to taste
1 cup dry red wine

PREPARATION:
Remove all the fat and tendenous gristle from the lamb and cut into 2 inch cubes. Combine with the rest of the ingredients into a covered glass casserole and let the flavors marry for 24 hours. Arrange the lamb on skewers. Turning often, barbeque over very hot coals until brown on the outside. [Do not use hickory or mesquite woods for coals, and do not overcook]

* If you wish you may alternate with the pieces of meat on the skewers chunks of bell pepper, onion, mushrooms and/or cherry tomatoes.

* The remaining onions, peppers, parsley and etc. in the marinade can be used in a bulghour pilaf, which with an Armenian green salad, makes an excellent companion dish for the shish kebab.

Source: The Gutsy Gourmet


SHRIMP SALAD WITH TAMARIND GLACE'

~Shared by Jim D., WA

Wow your guests with a salad with the taste of the Orient!

INGREDIENTS:
2 tablespoons tamarind paste
2 tablespoons hot water
1/4 cup rice wine
1/4 cup warm honey
2 tablespoons thai fish sauce
1/2 pound seedless cucumber
1 pint cherry tomatoes
1 cup mung bean sprouts
2 tablespoons peanut oil
3 to 4 whole thai chili peppers
2 tablespoons grated ginger
1 pound jumbo shrimp, shelled
1/4 cup shelled, unsalted peanuts

PREPARATION:
Dissolve the tamarind in the hot water in a small bowl. Add the rice wine, honey and fish sauce to the tamarind and stir well to combine. Set aside.

Wash the cucumber and cherry tomatoes. Score the cucumber with a channeling knife or a fork and slice into paper thin slice using a vegetable slicer. Arrange the cucumber around the perimeter of a serving platter, overlapping decoratively as you go. Cut the tomatoes in quarters and similarly place around the platter overlapping the cucumbers where necessary. Place the mung bean sprouts, upon which the cooked shrimp will sit, in a heap in the center of the platter.

Heat the peanut oil in a large saute pan or wok over high heat. Add the whole chili peppers and heat through for 30 seconds. Add the ginger, cook for 30 seconds, add the shrimp and stir fry for 2 to 3 minutes. Add the tamarind glaze and bring to a fast boil. Toss or stir the shrimp well to coat in the glaze. Cook just until the shrimp begins to become firm and opaque, about 12 minutes more.

Spoon the shrimp over the bean sprouts and serve.

SERVES 4

Source: The Gutsy Gourmet


PICKLED GINGER

~Shared by Jim D., WA

A delicious Asian condiment that's easy to make!

INGREDIENTS:

1 (3-inch) piece fresh ginger
2 tablespoons distilled white vinegar
2 tablespoons rice wine vinegar
3 tablespoons sugar
Pinch red pepper flakes
Salt to taste

Peel the ginger and cut into thin julienne strips. Combine the remaining ingredients, stirring well until the sugar is dissolved. Add the ginger, stir, cover and allow to sit for a half an hour so that the flavors develop. Remove the ginger from the liquid and serve with everything from tradtional Japanese dishes to grilled meats.

Source: The Gutsy Gourmet


KOREAN MARINATED BEEF

~Shared by Ann S., Mims, FL

1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
3 tablespoons sesame seeds, toasted
1 lb. flank steak, cut across the grain into very thin slices
1 tablespoon vegetable oil

Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes.

Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and saute, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds. Serve with white rice.
 
Source: e-Cookbooks.net


THAI ASPARAGUS

~Shared by Ann S., Mims, FL

Serves 4.

If you've never had asparagus cooked in the wok, do yourself a favor and try this delicious recipe. The zingy flavors of galangal and chili, coupled with the sweet and spicy sauce  transform what can be a subtle taste into something of a sensation. Try this with broccoli or pak choi (bok choy). The sauce also works very well with green beans.

Ingredients:
350 g/12 oz asparagus stalks
30 ml/2 tablespoons vegetable oil
1 garlic cloves, crushed
15 ml/1 tablespoon sesame seeds, toasted
2.5 cm/1 inch piece fresh galangal, finely shredded
1 fresh red chili, seeded and finely chopped
15 ml/1 tablespoon Thai fish sauce
15 ml/1 tablespoon light soy sauce
45 ml/3 tablespoons water
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
 
Method:
Snap the asparagus stalks. They will break naturally at the junction between the woody base and the more tender portion of the stalk. Discard the woody parts of the stems.
 
Heat a wok and add the oil. Stir-fry the garlic, sesame seeds and galangal for 3-4 seconds, until the garlic is just beginning to turn golden.
 
Add the asparagus stalks and chili, toss to mix, then add the fish sauce, soy sauce, water and sugar.
 
Using two spoons, toss over the heat for a further 2 minutes, or until the asparagus just begins to soften and the liquid is reduced by half. Serve the asparagus immediately, with the sauce spooned over it.

Source: Healthy Online Recipes


SICHUAN PORK NOODLES

~Shared by Ann S., Mims, FL
 
Serves 4

Why This Recipe Works: Spicy Sichuan noodles, or dan dan mian, consist of Chinese noodles topped with a rich savory sauce of browned ground pork seasoned with garlic, ginger, Asian sesame paste, and chiles. We inject flavor into this dish from the get-go by combining the pork with rice vinegar, soy sauce, and chili-garlic sauce (in place of fresh chiles), and then browning the mixture. We add chicken broth spiked with more vinegar and soy sauce, oyster sauce, and peanut butter, which adds a depth and richness to our sauce similar to traditional but hard-to-find Asian sesame paste. Either fresh Chinese noodles or linguine work well here.

1 pound ground pork
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce (see note at end of recipe)
1-1/4 cups low-sodium chicken broth
1/3 cup peanut butter
3 tablespoons oyster sauce
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
Salt
1 pound fresh Chinese noodles or linguine
2 tablespoons chopped fresh cilantro

1. Bring 4 quarts water to boil in large pot. Meanwhile, combine pork, 2 tablespoons vinegar, 1 tablespoon soy sauce, and chili-garlic sauce in bowl. In another bowl, whisk broth, peanut butter, oyster sauce, remaining vinegar, and remaining soy sauce.

2. Heat oil in large skillet over medium-high heat until just smoking. Add pork mixture and cook until no longer pink, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add broth mixture and simmer until slightly thickened, about 4 minutes.

3. Meanwhile, add 1 tablespoon salt and noodles to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain noodles, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Sprinkle with cilantro and serve.

Smart Shopping: Asian Chili Sauces: There are three varieties of Asian chili sauces — sriracha, sambal oelek, and chili-garlic sauce — that we use in the test kitchen, and while all are made from hot chile peppers, they are noticeably different.

Sriracha, made from garlic and chiles ground into a smooth paste, is the spiciest and smoothest of the three, with a heat that's upfront and fades quickly. It also has a slightly vinegary flavor.

Meanwhile, chili-garlic sauce (what you need for this recipe), is similar to sriracha as it is made with garlic and chiles (and other aromatics), but the chiles are only coarsely ground, giving it a chunkier texture. It has a round flavor and is the mildest of the three.

Finally, there is sambal oelek, which is made of coarsely ground chiles only — it contains no garlic or additional spices and so naturally it has the most pure chile flavor (tasters noticed a strong pickle flavor as well). Sambal's heat level falls in the middle, and that heat builds slowly.

You'll find jars of these sauces in the international aisle of larger supermarkets. Once opened, they will keep for several months in the refrigerator.

Source: The Best Simple Recipes: More Than 200 Flavorful, Foolproof Recipes That Cook in 30 Minutes or Less by the Editors at America's Test Kitchen.



10-MINUTE MISO SOUP

~Shared by Ann S., Mims, FL

Miso, a thick paste made from soybeans and sometimes grains, is the basis of the light yet fortifying and highly nutritious broth that is a foundation of Japanese cooking. Find it, along with flavorful hijiki sea vegetables, in Asian groceries or health-food stores. An assortment of raw veggies and tofu tops this version of miso soups. These ingredients are simply suggestions; use as little or as much as you like.

Serves: 4
Total: 1 hr 15 mins
 
Ingredients

2 1/2 cups water
1 green onion, chopped
1 teaspoon minced fresh ginger
1 tablespoon miso dissolved in 1 tablespoon water
1/2 cup sliced napa cabbage
1/4 cup diced extra firm tofu
2 tablespoons grated carrot
1 tablespoon hijiki sea vegetables

Directions

1. In a medium saucepan, combine the water, most of the green onion (reserve 1 tablespoon for garnish), and ginger. Bring to a boil over high heat; reduce heat to low and simmer for 5 minutes. Remove from heat and stir in dissolved miso.

2. Pour mixture through a fine strainer into serving bowls. (Soup will be cloudy at first, but will settle upon standing.) Mound the cabbage, tofu, carrot, and if desired, hijiki sea vegetables, in center of each bowl; garnish with reserved green onion and serve.

Source: iVillage



JAPANESE CABBAGE ROLLS

~Shared by Ann S., Mims, FL

Ingredients:
8 large cabbage leaves
3/4 lb ground pork
4 shiitake mushrooms, minced
1/2 onion, minced
1 carrot, minced
1/2 tsp salt
pepper
2 cup chicken soup stock
1 Tbsp soy sauce

Preparation:
Wash cabbage leaves and steam or boil them to soften. Mix ground pork, shiitake, carrot, and onion in a bowl. Season with pepper and salt and mix further. Divide the pork mixture into 8 portions. Put one portion of pork mixture on a cabbage leaf and roll it. Close the roll with a toothpick. Make 8 cabbage rolls. Place cabbage rolls in a large pan. Pour chicken soup stock and soy sauce in pan. Simmer the cabbage rolls on low heat until meat is cooked.

Makes 4 servings

Source: About.com



PEPPER AND ONION ROAST WITH SOFT INDIAN SPICES

~Shared by Ann S., Mims, FL

3 large cloves of garlic
2 tightly packed tablespoons of cilantro
1" piece of fresh ginger, peeled and thinly sliced
1 large red bell pepper, chopped into 1/2" pieces
2 large yellow bell peppers, chopped into 1/2" pieces
1 large or 2 medium red onions, chopped
1 cup tightly packed arugula
One 15 ounce can chickpeas, drained and rinsed
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/2 teaspoon ground coriander
2 teaspoons lime juice
Generous pinch of sugar
Salt
3 tablespoons olive oil

To Finish (all are optional):
Lime juice
Cilantro leaves
Plain yogurt

Preheat the oven to 450, and put a large shallow pan (like a baking tray) onto the middle rack.  The pan will preheat with the oven.

In a food processor, combine the garlic, cilantro and ginger and process until fine, but not pureed. 

In a large bowl, combine this mixture with all of the other ingredients except for the finishing elements.  Toss to mix.  Carefully spread the mixture in the pan which is already in the oven.  Roast for 40 minutes, stirring often and scraping up the brown bits on the bottom.  The peppers should be tender, and the chickpeas should be crisp.

Transfer the roast to a serving bowl and top with the finishing elements.  Serve.

Source: The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift



THAI YELLOW VEGETABLE CURRY

~Shared by Ann S., Mims, FL

This hot and spicy curry made with coconut milk has a creamy richness that contrasts wonderfully with the heat  of chili and the bite of lightly cooked vegetables. To make your own curry paste, you will need a good food processor or blender, preferably one with an attachment for processing smaller quantities. Alternatively, you can use a large mortar and pestle, but be warned - it will be hard work. Store any remaining curry paste in a screw-top jar in the refrigerator  for up to a week.
 
Serves 4
 
Ingredients:
30 ml/2 tablespoons sunflower oil
200 ml/7 fl oz/scant 1 cup coconut cream
300 ml/½ pint/1¼ cups coconut milk
150 ml/¼ pint vegetable stock
200 g/7 oz snake beans, cut into 2 cm/¾ in lengths
200 g/7 oz baby corn
4 baby zucchini (courgettes), sliced
1 small eggplant (aubergine), cubed or sliced
10 ml/2 teaspoons palm sugar
Fresh cilantro (coriander) leaves, to garnish
Noodles or rice, to serve
 
For the curry paste:
10 ml/2 teaspoons hot chili powder
10 ml/2 teaspoons ground cilantro (coriander)
10 ml/2 teaspoons ground cumin
5 ml/1 teaspoon ground turmeric
15 ml/1 tablespoon chopped fresh galangal
10 ml/2 teaspoons finely grated garlic
30 ml/2 tablespoons finely chopped lemon grass
4 red Asian shallots, finely chopped
5 ml/1 teaspoon finely chopped lime rind
 
Method:
Make the curry paste. Place the spices, galangal, garlic, lemon grass, shallots and lime rind in a small food processor and blend with 30-45 ml/2-3 tablespoons of cold water to make a smooth paste. Add a little more water if the paste seems too dry.
 
Heat a large wok over a medium heat and add the sunflower oil. When hot add 30-45 ml/2-3 tablespoons of the curry paste and stir-fry for 1-2 minutes. Add the coconut cream and cook gently for 8-10 minutes, or until the mixture starts to separate.
 
Add the coconut milk, stock and vegetables and cook gently for 8-10 minutes, until the vegetables are just tender. Stir in the palm sugar, garnish with cilantro leaves and serve with noodles or rice.

Source: Healthy Online Recipes


JAPANESE MISO BROTH WITH CHICKEN ON BUCKWHEAT NOODLES

~Shared by Mary S., Nashville, TN

Clean and simple food is a staple in Japanese cuisine.

Dashi:
3  Four-inch pieces of Konbu ( kelp)
3 1/2 cups of water
1/4 cup dried Bonito Flakes

Bring water to a simmer, add Konbu and stir. Next, add 1/4 cup of dried bonito flakes let stand till flakes sink. Stir once or twice and strain.

Miso Broth:
Dashi
3/4 tsp light soy sauce
1 1/2 tbsp light miso – barley enriched
4 oz chicken breast
1/4 cup sliced s h i t a k e mushrooms
1/4 cup edamame
1/4 cup broccoli
6 oz (a handful of) buckwheat noodles

To make soup, take three cups of prepared Dashi and add 3/4 tsp of light soy sauce.

In another bowl, take 1 1/2  tbsp of light miso (muji miso)- barley enriched. Add 1/2 cup of heated Dashi Broth to the miso, whisk thoroughly and then add back to the Dashi broth. Next, add 4 oz of chicken breast (skinless) cut into 3-4 strips. Simmer for one minute.  Next, add 1/4 cup sliced s h i t a k e mushrooms, 1/4 cup edamame, 1/4 cup of broccoli and simmer for an additional one minute.

In a separate pot of boiling salted water, cook the buckwheat noodles and strain. Divide noodles into two serving bowls, ladle on the broth, vegetables and chicken and serve. This makes for a delicious and light lunch, dinner or mid-afternoon snack that is heartwarming and healthy.

Serves 2.

Source: Chef Michael Bonacini


CHICKEN TIKKA SAAG

~Shared by Mary S., Nashville, TN

Ingredients
3 lbs. chicken pieces skinned tossed with tikka spice
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1 inch piece ginger, minced
8 tablespoon yogurt

1-2 T oil

2 lbs. frozen spinach  
1/2 teaspoon crushed red pepper
1 teaspoon coriander powder
1/2 teaspoon turmeric
½  t  cardamom

¼ t. ground cloves
Pam
1 teaspoon garam masala
1/2 teaspoon salt

Tikka spice:
6 heaped teaspoons coriander
6 heaped teaspoons cumin
6 heaped teaspoons garlic powder
6 heaped teaspoons paprika
4 heaped teaspoons garam masala
3 heaped teaspoons ground ginger
3 heaped teaspoons dried mint
2 heaped teaspoons chili powder

Mix all together.

Method

Cook spinach according to directions.  Chop in blender with 4 T yogurt.

Spray frying pan with Pam. Heat. Add chicken. Spray with more Pam. Fry the chicken lightly  until lightly browned and set aside. Heat oil and add ginger, garlic and onions until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.  Cook for 10 minutes on low heat.  Simmer until the chicken is tender. Add spinach and garam masala and 4 T yogurt.. Cook until spinach starts sticking to pan. Remove from heat.  Serve on rice.

Serves 6.

 
JAPANESE PORK AND PEPPERS

~Shared by Mary S., Nashville, TN

Quite colorful with a delicate flavor.  Very satisfying.
 
1 tbsp. cooking oil
1 1/2 lbs. pork loin (or pork tenderloin), thinly sliced (or cubed)
1 1/2 cups cubed green peppers (about 2 medium)
1 1/2 cups cubed red pepper (about 2 medium)
1 1/2 cups cubed yellow pepper (about 2 medium)
6 green onions, cut into 3 inch pieces
1/4 cup soy sauce
1/4 cup sake (rice wine) or sherry (or alcohol-free sherry)
2 tbsp. granulated sugar
1 tbsp. cornstarch
 
Heat wok or frying pan until hot.  Add cooking oil.  Add pork slices.  Stir fry for about 2 minutes until browned.
 
Add next 4 ingredients.  Stir fry for about 6 minutes until peppers are tender crisp.
 
Stir soy sauce, sake and sugar into cornstarch in small bowl until smooth.  Stir into pork mixture until boiling and thickened.

Serves 6.
 
Source:Company’s Coming Asian Cooking


CHINESE HOT AND SOUR SOUP
(Suan-la-t'ang)

~Shared by Mary S., Nashville, TN

4 dried Chinese mushrooms (about 1-1 1/2 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.

Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together – it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

4-6 servings.

Chinese Chicken Stock:

1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water

Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

Yield: About 2 quarts


HUNAN BEEF

~Shared by Mary S., Nashville, TN

This steak dish is agreeably hot, not overpowering so that your eyes water. The meat is glazed, not sauced, which makes it most compatible with softly stir-fried spinach.

1 flank steak, approximately 1 lb. cut in thin diagonal slices
1 clove garlic, peeled
2 T. finely minced ginger
4 fresh chilis, seeds removed, finely minced
Pinch of cayenne pepper
2 T. oil
1/2 cup shredded carrot

MARINADE

3 T. dark soy sauce
1 T. dry sherry
1 T. cornstarch

1/2 lb. spinach
1 1/2 T. oil
1 T. light soy sauce
1 tsp. sugar
1/4 cup chopped peanuts

Marinate the steak for half an hour. While it marinates, heat oil in the wok and add garlic, swishing it until the clove begins to darken. discard the garlic. Remove the steak from the marinade, allowing as much liquid as possible to drip off. Stir-fry the meat in two batches, stirring briskly to make certain all sides are cooked. Set it aside in a warm place.

Stir-fry the ginger for thirty seconds and remove it. Fry the chilis by pressing them down in the oil until they turn blackish. This happens quickly, in twenty seconds or so; they look burned, but they are not. Return the ginger to the wok, add the carrot, and stir-fry until the carrot is coated with oil, ginger, and chilis. reduce the heat to medium, add 1 T. water, cover, and steam-cook until the carrot is softened, about two to three minutes. Add the steak, stirring swiftly to thoroughly combine everything, then remove it to a warm place.

Remove the stems from the spinach, wash it thoroughly, and either pat it dry with paper towels or spin it dry. Heat the oil in the wok, add the spinach, and the moment it begins to wilt (in about fifteen seconds), add the soy sauce and sugar. Stir-fry briskly for another ten seconds, until the spinach is softened, but not soggy.

To serve: Arrange the spinach on a platter, top it with the steak, and sprinkle chopped peanuts over all. A mild green vegetable such as asparagus, green beans, or snow peas is an appropriate counterpoint to serve with this dish. A fresh chili flower garnish is just right with Hunan Beef.

Source: Elegant & Easy Chinese Cooking by Iris Nowell


ASIAN NOODLE BEEF BAKE

~Shared by Treva, NC

1 (20- x 14-inch) oven bag
1 tablespoon all-purpose flour
1 (3-oz) pkg beef-flavored ramen noodle soup mix, broken into pieces
3/4 cup water
1/4 cup soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 small red bell pepper, cut into thin strips
8 green onions, cut into 1-inch pieces
1 (1-pound) boneless sirloin steak, cut diagonally into thin strips

Place oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven bag, and shake. Add ramen noodle soup mix and next 6 ingredients. Arrange steak strips in an even layer on top.

Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake at 350 for 35 minutes or until beef is tender

4 servings



SHRIMP FRIED RICE

~Shared by Treva, NC

Forget take-out and make yourself a quick and easy meal with leftover rice and quick-cooking shrimp. You can add any chopped vegetables you have on hand or in the freezer.

4 cups cold boiled rice
2 eggs
1/2 cup shrimp (or other meat; or combination)
1/4 cup scallions, chopped
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon msg (optional)
4 tablespoons peanut oil
1/2 cup peas (optional)
1/2 cup chopped carrots (optional)

1. Beat eggs and scramble them (no milk) in 1 Tbsp oil. Set aside.

2. In wok or heavy frying pay over a high flame, heat 3 Tbsp oil. Add scallions and saute.

3. Add rice and stir quickly so that rice will not stick to the pan and will be well coated with oil.

4. Add 2 Tbsp soy sauce, 1/2 tsp sugar and 1/4 tsp msg. Mix well. Now add shrimp and eggs, mixing and breaking eggs into little pieces in the rice.

5. If you are adding peas and carrots, do so now. Serve hot. [NOTE: rice MUST be cold or it will stick together.]


KUNG PAO CHICKEN

~Shared by Treva, NC

In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Serves 3 to 4

Ingredients:

2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch

Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar

Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

Preparation: Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.


MOO GOO GAI PAN

~Shared by Treva, NC

A popular restaurant dish, Moo Goo Gai Pan means "fresh mushrooms with sliced chicken."

Prep Time: 15 minutes
Cook Time: 7 minutes

3/4 pound boneless, skinless chicken breasts

Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch

 Vegetables:
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove

Sauce:
1/2 cup chicken stock*
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch

Other:
3 tablespoons oil for stir frying, or as needed

Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes. While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove. Prepare sauce ingredients and set aside. Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry2 until it changes color and is nearly cooked through. Remove and set aside. Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying.


ARMENIAN PIZZAS
(Lahmahjoon)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 pound lean ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1/2 green bell pepper, chopped
1 tablespoon freshly ground cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely crushed (optional)
1 lemon wedge
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
1/3 cup crumbled feta cheese (optional)
1 lime, cut into wedges
1 tablespoon chopped fresh mint

Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.

Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.

Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.

Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.

Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.

Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!


BAINGAN BHARTA
Eggplant Curry

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped

Preheat oven to 450 degrees F (230 degrees C).

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.


THAI STEAK SKEWERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 C. brown sugar packed
2 T. lime juice
2 T. soy sauce
1 T. curry powder
1 t. lemon juice
1 (14 oz) can coconut milk divided
1 1/2 t. crushed red pepper flakes divided
2 lb. boneless beef sirloin steak cut into 1/4" slices
2 medium limes halved and thinly sliced
1/4 C. creamy peanut butter
1 T. chopped salted peanuts

In a large resealable bag, combine the first 5 ingredients.  Add 1/4 C. coconut milk and 1 t. pepper flakes.  Add steak; seal bag and turn to coat.  Refrigerate 2-4 hours.

Drain and discard marinade.  Thread beef onto 16 metal or soaked wooden skewers, alternately threading beef with lime slices if desired.

Grill covered over medium hot heat for 6-8 minutes or until desired doneness turning occasionally.

In a small saucepan combine peanut butter with the remaining coconut milk and pepper flakes.  Heat through.

Transfer to a small bowl; sprinkle with peanuts.  Serve with skewers.


CRISPY CHINESE NOODLES WITH EGGPLANT AND PEANUTS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 medium eggplant, cubed
1 teaspoon salt
16 ounces fresh Chinese wheat noodles
2 tablespoons sherry
1 tablespoon cornstarch
1/4 cup red wine vinegar
1/3 cup water
1 tablespoon minced fresh ginger root
1 tablespoon white sugar
2 tablespoons vegetarian fish sauce
2 cups sliced onion
3 tablespoons canola oil
4 cloves garlic, minced
1 red bell pepper, julienned
4 tablespoons chopped, unsalted dry-roasted peanuts
1 tablespoon chopped fresh mint (optional)

Place the eggplant cubes into a colander. Add the salt and toss well. Let the eggplant drain for 15 minutes, then rinse it lightly with water. Let the eggplant drain again in the colander.

Bring a large pot of water to a boil. Add the noodles and boil them for about 5 minutes, until they are tender. Drain and rinse well with cold water. Let the noodles drain in a colander for at least 10 minutes.

Combine the sherry with the cornstarch in a small bowl. Mix well and set aside.

In a saucepan combine the red wine vinegar, water, ginger, sugar, imitation fish sauce and onions. Bring the mixture to a boil, turn the heat to low and let the mixture simmer for 5 minutes.

In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil over medium-high heat. Add the eggplant, and cook it for 5 minutes, stirring frequently. Add the garlic and red pepper and cook, stirring occasionally for 5 minutes more or until the eggplant softens. Add both the onion-vinegar mixture and the cornstarch-sherry mixture. Cook for 2 to 3 minutes, stirring occasionally. Keep the mixture warm.

In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil over medium-high heat. When the oil begins to smoke, add the noodles, then place two or three plates on top of them so that more surface area will brown. Let the noodles sit over medium-high heat for 5 minutes.

When the noodles have developed a golden brown crust on the underside remove the plates, turn the noodles over with a spatula and cook them 5 minutes on the other side. Then take the pan off the heat.

Add the peanuts to the eggplant mixture, and spoon it onto plates. Divide the noodles into four parts, and place them atop the vegetables and sauce. Sprinkle with mint, if you like, and serve.


CURRIED CHICKEN SALAD CUPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 C. cubed cooked chicken breast
1 C. dried cranberries
2 celery ribs sliced
1/2 C. chopped red onion
1/3 C. slivered almonds toasted
1/4 C. flaked coconut

Dressing:
2/3 C. fat free mayonnaise
3 T. lemon juice
1 t. fennel seed crushed
1 t. curry powder
1 t. honey
1/8 t. ground cinnamon
14 lettuce leaves
 
In a large bowl combine the first 7 ingredients.  In a small bowl combine the mayonnaise, lemon juice, fennel seed, curry, honey and cinnamon, add to the chicken mixture and mix well.  Serve on lettuce leaves.


PORK AND SHRIMP LUMPIA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4  Oriental dried mushrooms
3/4 pounds Lean ground pork
1  Med onion, chopped
3  Cloves garlic, minced or pressed
1/3 pounds Med. size raw shrimp, shelled, deveined, and chopped
1/3 cup Water chestnuts, chopped
1 tablespoon Soy sauce
1  Egg
  Lightly beaten salad oil
  Sweet & sour sauce
  About 2 doz. lumpia wrappers

Soak mushrooms in warm water to cover for 30 min., then drain. Cut off and discard stems; finely chop caps. Crumble pork into a wide frying pan. Add onions and garlic and cook over med high heat, stirring until meat is browned (about 6 min). Add shrimp, mushrooms, and water chestnuts and cook for 2 min. Stir in soy. Let cool; then discard excess pan juices. Fill and fold lumpia, start from a corner Diamond wise, then roll up folding the sides in, moistening wrapper edges witk egg to seal. (At this point, you may cover and refigerate for up to 8 hours.) Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan 2-3 minutes. Drain on paper towel. Serve with sweet & sour sauce


CURRY BEEF SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 tablespoons butter
2 onions, chopped
1 pound cubed beef stew meat
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt

Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender.

Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes.

Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves, and serve hot.


CHICKEN KATSU WITH TONKATSU SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Sauce:
1/2 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
pepper to taste

Chicken:
2 cups vegetable oil, for deep-fat frying
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.

Heat oil in deep-fryer to 350 degrees F (175 degrees C).

Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.

Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping


CHAKIN SUSHI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup sushi rice, or Japanese short-grain white rice
3 eggs, beaten
1/4 teaspoon salt
1 tablespoon vegetable oil
3 tablespoons rice vinegar
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons black sesame seeds
6 sprigs Italian parsley with long stems

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.

Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets.

Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice.

To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.


CHINESE HAPPY FAMILY

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 skinless, boneless chicken breast halves - cut into strips
2 tablespoons olive oil
1 onion, sliced
1 red bell pepper, seeded and cubed
1 yellow bell pepper, seeded and cubed
1 (15 ounce) can baby corn, drained
1 tablespoon white sugar
1 (16 ounce) package frozen stir-fry vegetables
1 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce

Preheat an indoor grill, and coat with cooking spray. Place the chicken strips on the grill, and cook for about 7 minutes. Allow them to cool slightly, then cut into cubes.

While the chicken is cooking, heat the oil in a large skillet over medium heat. Place the onion rings in the skillet, and cook for a few minutes.


Add the red and yellow pepper, baby corn, and the stir-fry vegetables. Increase the heat to medium-high; cook and stir for about 15 minutes.

Sprinkle in the sugar and salt. Stir in the chicken. Dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. Cook and stir until the sauce thickens.

TERIYAKI PORK RIBS

No need to make a big batch of tangy ribs when you're cooking for two. Start with a few ingredients in a slow cooker, and come home to a fabulous dinner.

Prep Time: 5 Min
Total Time: 7 Hr 5 Min
Makes: 2 servings

INGREDIENTS

3/4 to 1 lb boneless country-style pork ribs
1/2 teaspoon garlic-pepper blend
1/4 teaspoon ground ginger
1/4 cup teriyaki baste and glaze
2 tablespoons chili sauce or ketchup
2 tablespoons pineapple preserves

DIRECTIONS

1. Spray 1 1/2-quart slow cooker with cooking spray. Trim fat from ribs, and cut in half to fit slow cooker. Sprinkle ribs with garlic-pepper blend and ginger; place in slow cooker.

2. In small bowl, mix remaining ingredients; pour over ribs.

3. Cover; cook on Low heat setting 7 to 8 hours.

4. Remove ribs from slow cooker. Skim off and discard fat from surface of liquid in slow cooker. Stir mixture well; serve with ribs.

High Altitude (3500-6500 ft): No change.

Source: Pillsbury


THAI CHICKEN PASTA

Makes: 4 servings
Start to Finish: 20 minutes

Ingredients

8  ounces dried angel hair or vermicelli pasta
3  cups cooked chicken cut into strips
1  14-ounce can unsweetened coconut milk
1  teaspoon Thai seasoning
1/4  cup roasted peanuts
2  tablespoons snipped fresh cilantro

Directions

1. Cook pasta according to package directions. Drain and return pasta to pan

2. Meanwhile, combine chicken, coconut milk, and Thai seasoning in a large skillet. Cook and gently stir over medium heat until mixture is heated through. Pour hot chicken mixture over cooked pasta in pan. Add peanuts and cilantro. Toss gently to coat.

Nutrition Facts
Calories 644,
Total Fat (g) 31,
Saturated Fat (g) 19,
Monounsaturated Fat (g) 5,
Polyunsaturated Fat (g) 4,
Cholesterol (mg) 93,
Sodium (mg) 236,
Carbohydrate (g) 47,
Total Sugar (g) 2,
Fiber (g) 2,
Protein (g) 42,
Vitamin A (DV%) 0,
Vitamin C (DV%) 0,
Calcium (DV%) 3,
Iron (DV%) 23
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens Magazine


BENIHANA JAPANESE FRIED RICE

Serves 4

4 cups cooked rice or 1 cup uncooked rice
1 cup frozen peas, thawed
2 tablespoons carrots, finely diced
2 eggs, beaten
1/2 cup onion, diced
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).

2. Pour rice into a large bowl to let it cool in the refrigerator.

3. Scramble the eggs in a small pan over medium heat.

4. Separate the scrambled chunks of egg into small pea-size bits while cooking.

5. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.

6. Carefully toss all of the ingredients together.

7. Melt butter in a large frying pan over medium/high heat.

8. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.

9. Cook rice for 6-8 minutes over heat, stirring often.

Source: Top Secret Recipes


MANDARIN CHICKEN

This tastes a lot like Panda's Mandarin Chicken. Theirs is sweeter than this so add extra sugar if you prefer.

Serves 4.

4 boneless skinless chicken thighs (1lb)
vegetable oil cooking spray
1/3 cup sugar (or more, according to taste)
1/4 cup soy sauce
1 tablespoon lemon juice
1 tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/4 cup water
4 teaspoons cornstarch

1. Spray chicken thighs with vegetable oil spray.

2. Grill chicken thighs 4-6 minutes per side or until done (chicken should be brown in spots).

3. Chop chicken into bite size pieces, set aside.

4. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.

5. Heat over medium until sugar is dissolved, stirring often.

6. Bring to boil.

7. Combine cornstarch and water.

8. Add to sauce pan, stirring often.

9. Reduce heat and simmer 4-6 minutes or until sauce thickens.

10. Pour chicken into a large frying pan over medium heat.

11. Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.

12. Heat through.

13. Serve over white rice.

Nutrition: Amount Per Serving  %DV
Calories 246
Calories from Fat 37 (15%)
Total Fat 4.2g 6%
Saturated Fat 0.6g     3%
Monounsaturated Fat 1.1g     
Polyunsaturated Fat 2.0g     
Trans Fat 0.0g     
Cholesterol 34mg 11%
Sodium 1044mg 43%
Potassium 196mg 5%
Total Carbohydrate 37.3g 12%
Dietary Fiber 0.2g     0%
Sugars 33.7g     
Protein 15.6g 31%


KUNG PAO CHICKEN

This is very good. I normally use chicken thighs, and double the sauce ingredients so it can flavor up the rice, too.

1 lb boneless skinless chicken breast, cut into 1 inch pieces (I use chicken thighs)
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to taste, I use max amt)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot
Optional: Additional chopped green onions, for garnish

Place chicken in small bowl. Toss with cornstarch to coat. Heat oil in large non-stick skillet or wok on medium heat. Add chicken. Stir fry 5- 7 minutes or until no longer pink in center. Remove from heat. Add onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds. Remove from heat. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until chicken is well coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.

Serves 4.


MOGUL-STYLE FRIED CHICKEN

Makes 4 servings

Mogul refers to the Mongols who invaded India over four hundred years ago. Their luxurious lifestyle brought rich cooking, including ghee or clarified butter.

Ingredients:
1 teaspoon Garam Masala, divided (recipe follows, may use store-bought)
1/2 cup unsalted butter
1 egg, beaten
3 cloves garlic, minced, divided
2 teaspoons minced fresh ginger
1/2 teaspoon turmeric, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves or thighs (1 pound), pounded to 1/4-inch thickness
1/2 cup chopped onion
2 tablespoons shredded unsweetened coconut*
3/4 cup plain yogurt
1/4 cup whipping cream

*Sweetened coconut that has been rinsed with boiling water can be substituted.
 
Preparation:
1. Prepare Garam Masala. Set aside.

2. To prepare clarified butter or ghee, melt butter in small skillet over low heat. Remove from heat. Skim off and discard white foam that forms on top. Skim off clear clarified butter and reserve. Discard white milk solids.

3. Blend egg, 1/2 teaspoon garlic, 1-1/2 teaspoons ginger, 1/2 teaspoon Garam Masala, 1/4 teaspoon turmeric and 1/4 teaspoon salt in shallow bowl. Dip chicken in mixture; turn to coat.

4. Heat clarified butter in large skillet over medium-high heat. Add chicken. Cook 4 to 5 minutes per side or until golden brown and no longer pink in center. Remove chicken from skillet; drain on paper towels.

5. To prepare sauce, pour off all but 2 tablespoons clarified butter from skillet. Reduce heat to medium. Add onion. Cook and stir 3 to 5 minutes or until soft and golden.

6. Add coconut, remaining garlic, remaining 1/2 teaspoon ginger, 1/2 teaspoon Garam Masala, 1/4 teaspoon turmeric and 1/4 teaspoon salt. Cook and stir 30 seconds.

7. Remove skillet from heat. Place yogurt in small bowl. Stir in several spoonfuls hot mixture. Stir yogurt mixture into sauce.

8. Add chicken; turn to coat. Heat over low heat until heated through. Remove chicken to serving dish. Stir cream into sauce. Do not boil. Spoon sauce over chicken.

Garam Masala

Makes about 3 tablespoons

2 teaspoons cumin seeds
2 teaspoons whole black peppercorns
1-1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
3/4 teaspoon whole cloves
1/2 teaspoon whole cardamom seeds, pods removed
1 cinnamon stick, broken

Preparation:
1. Preheat oven to 250°F. Combine all ingredients and spread on baking sheet; bake 30 minutes, stirring occasionally. Grind warm spices in spice mill or clean coffee grinder. Store in refrigerator in tightly covered glass jar.

Note:
Prepared Garam Masala can also be purchased at large supermarkets in the specialty foods aisle or in specialty grocery stores.

Source: TLC - The Learning Channel


ASPARAGUS CRAB MEAT SOUP

This is a delicious and elegant way to sample Vietnamese cooking.

Ingredients:
4 Cup Chicken Broth
1 tbsp Freshly Ground Black Pepper
4 tsps Fish sauce (Nuoc Mam)
2 tbsps Cornstarch (dissolved in 2 tbsps water)
1/2 tsp Sugar
1/4 tsp Salt
1 Egg, Lightly Beaten
1 tbsp Vegetable Oil
15 Oz White Asparagus Spears, Cut (save liquid)
6 Shallots (chopped)
2 Garlic Cloves (chopped)
8 Oz Fresh Or Canned Lump Crab
1 tbsp Shredded Coriander, garnish
1 Scallion (Sliced thin), garnish
Freshly ground black pepper, garnish

Preparation:
1. In a medium cooking pot, combine the broth, 2 tsps of the fish sauce, the sugar and salt. Bring to a boil. Reduce the heat and simmer.

2. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 tsps fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside.

3. Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.

4. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper. Serve.


INDONESIAN BEEF BRISKET

Ingredients:
3 lb. Beef brisket
3 cloves of garlic, minced
3 Onions, sliced
3 med Carrots, sliced
2 Hot peppers, sliced
3 Tomatoes, cubed
2 cup Celery, sliced
1 cup Ketchup

Preparation:
1. Boil brisket for 3 hours.  After 2 1/2 hours, combine garlic, onions cook at medium heat for 1/2 hour.

2. Add the rest of ingredients; continue cooking for another 1/2 hour.

3. Serve with rice.


CHICKEN WITH WATER CHESTNUTS

Yield: 4 Servings
 
Ingredients

1/2  lb Boneless chicken breasts skinned
1  Egg white
1  ts Salt
2  ts Cornstarch
1/2  lb Water chestnuts, fresh or canned (drained weight)
1/2  c Peanut oil
1  tb Finely chopped garlic
2  ts Finely chopped ginger
1  tb Chili bean sauce
2  tb Dark soy sauce
2  ts Rice wine or dry sherry
2  ts Sugar
1/2  ts Salt
2  ts Sesame oil

Instructions

1. CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white, salt and cornstarch in a small bowl and put the mixture into the refrigerator for about 20 minutes.

2. If you are using fresh water chestnuts, peel them. If you are using canned water chestnuts, drain them well and rinse in cold water.

3. Coarsely chop the water chestnuts. Heat a wok or large saute pan until it is hot and add the oil. When it is moderately hot, add the chicken cubes and stir to keep them from sticking.

4. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all the oil into a stainless steel colander set in a bowl.

5. Clean the wok and reheat. Return 2 tablespoons of oil to the wok, add the garlic and ginger, and stir-fry for 30 seconds.

6. Then add the water chestnuts, chili bean sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry for 1 minute. Return the chicken to the wok and continue to cook for another 2 minutes.

7. Add the sesame oil, give the mixture a final stir, and serve at once.


BALINESE-STYLE PORK

Delicious, easy-to-make saucy meat dish perfect with rice.

Serves 4.

Ingredients

500 g/1 lb pork neck
2 tablespoons oil
4 shallots or 1 small onion, finely chopped
1 teaspoon finely grated garlic
2 teaspoons finely grated ginger
6 thin slices ginger root
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon light soy sauce
1/4 teaspoon ground black pepper
2 fresh hot chillies, sliced
125 ml/4 fl oz/1/2 cup hot water

Directions

Cut pork into thin slices, then into small dice. Heat oil and cook onion and garlic over low heat, stirring occasionally, until soft and golden. Add ginger and pork and stir-fry over high heat until pork is no longer pink.

Add sauces, pepper, chillies and hot water. Cover and simmer for 10 minutes, then uncover and cook until sauce is reduced. Serve with rice.

Source: Excerpted from Encyclopedia of Asian Food by Charmaine Solomon, 1998


GINGER PORK WITH PEANUTS
(Meang Lao)

The combination of ground pork, ginger, garlic and roasted peanuts make this an enchanting dish.

Serves 6 to 8.

Ingredients

2 tablespoons vegetable oil
5 large garlic cloves, thinly sliced
4 large shallots, thinly sliced
1/2 pound ground pork
3 tablespoons tamarind juice
6 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons peeled, finely chopped ginger
1/2 cup peanuts, roasted and coarsely ground
1 bunch (40-50 leaves) Chinese spinach or other smooth, flat-leaved spinach (optional)
Cilantro sprigs and sliced red bell pepper, for garnish (if not using the spinach)

Directions

Heat the oil in a large skillet over medium-high heat and fry the garlic and shallots until crisp and brown but not burned, about 30 seconds. Remove with a slotted spoon and set aside.

In the same pan, brown the pork, breaking it apart as it cooks, about 3 minutes. Stir in the tamarind juice, sugar and salt. Stir in the fried garlic and shallots and the ginger. Lower the heat to medium and cook for 3 minutes more, or until the liquid has almost evaporated. Stir in the peanuts. Remove from the heat and set aside.

If you want to make little packets, dip the spinach leaves in boiling water to blanch and lay out on a towel to drain. Place a teaspoonful of the pork mixture in the center of each leaf, and fold over both sides of the leaf and then fold the top and bottom over. Arrange seam side down on a platter. If you decide to forgo the packets, put the pork mixture in a serving bowl and garnish with cilantro and red peppers. Serve warm or at room temperature with rice.

Source: Excerpted from The Elephant Walk Cookbook by Longteine De Monteiro (1998)


SPICY SESAME NOODLES

Yield: Makes 6 servings

Soba is a Japanese noodle made from buckwheat flour with a different taste and texture from the kind of spaghetti most familiar to Americans. Noodles of all sorts are extremely popular in Japan, eaten in soups or with sauces and with a great deal of noise. Eating noodles quietly is considered insulting–so slurp loudly and enjoy!

Ingredients:
6 ounces uncooked dry soba (buckwheat) noodles
2 teaspoons dark sesame oil
1 tablespoon sesame seeds
1/2 cup fat-free reduced-sodium chicken broth
1 tablespoon creamy peanut butter
4 teaspoons reduced-sodium soy sauce
1/2 cup thinly sliced green onions
1/2 cup minced red bell pepper
1-1/2 teaspoons finely chopped, seeded jalapeño pepper
1 clove garlic, minced
1/4 teaspoon red pepper flakes
 
Preparation:
1. Cook noodles according to package directions. (Do not overcook.) Rinse noodles thoroughly with cold water to stop cooking and remove salty residue; drain. Place noodles in large bowl; toss with oil.

2. Place sesame seeds in small skillet. Cook over medium heat about 3 minutes or until seeds begin to pop and turn golden brown, stirring frequently. Remove from heat; set aside.

3. Combine chicken broth and peanut butter in small bowl with wire whisk until blended. (Mixture may look curdled.) Stir in soy sauce, green onions, bell pepper, jalapeño pepper, garlic and red pepper flakes.

4. Pour mixture over noodles; toss to coat. Cover and let stand 30 minutes at room temperature or refrigerate up to 24 hours. Sprinkle with toasted sesame seeds before serving.

Nutritional Information:
Serving Size: about 3/4 cup
Sodium 358 mg
Protein 6 g
Fiber 1 g
Carbohydrate 24 g
Saturated Fat  1 g
Total Fat     4 g
Calories from Fat 23 %
Calories 145
Dietary Exchange:
Vegetable 1/2
Starch 1-1/2
Fat 1/2

Source: TLC - The Learning Channel