Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Publisher's Choice
A to Z Recipes QT Chat
Please visit the A to Z Recipes aStore
A to Z Recipes Recommended Reading
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide

Chew on this

~Shared by Pammie, OH

If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.
~ Rabbi Harold Kushner

A Dog

~Shared by Mary H., Montreal, Canada
 
‘Tis a pity not to have a dog, for at the long day’s end
The man or boy will know the joy of Welcome from a friend.
And whether he be rich or poor or much or little bring,
The dog will mark his step and bark as if he were a king.
Though gossips whisper now and then of faults they plainly see,
And some may sneer, from year to year my dog stays true to me.
He’s glad to follow where I go, and though I win or fail
His love for me he’ll let me see by wagging of his tail.
Now if I were to list the friends of mine in smiles and tears
Who through and through are staunch and true and constant down the years,
In spite of all my many faults which critics catalog
Deserving blame, I’d have to name my ever-faithful dog.
‘Tis pity not to have a dog, whatever be his breed,
For dogs possess a faithfulness which humans sadly need.
And whether skies be blue or gray, good luck or ill attend
Man’s toil by day, a dog will stay his ever-constant friend.

~ Edgar A. Guest

How To Use Chopsticks

~Shared by Luanne, FL
 
If possible, use wood or bamboo chopsticks. Plastic chopsticks are more slippery and harder to hold.

Always grab the chopsticks in the middle, making sure that the ends are even and do not cross
.
Pick up a chopstick and hold it so that it's resting comfortably between the tip of your fourth finger (the ring finger) and the hollow gap between your thumb and index finger. Keep the fourth finger straight. This will be the bottom chopstick.

Now pick up the other chopstick and place it on top, firmly between the tips of your thumb, index and middle fingers. The index and middle fingers should be curled.

When eating, always keep the bottom chopstick stationary and use the top chopstick to maneuveur and pick up food.

To pick up food, straighten your index and middle fingers as much as needed to move the top chopstick outward. Grab the food, then bring the chopsticks together by curling your index and middle fingers. The basic idea is to use the chopstick as a pivot, with the thumb being the axle.

Lift the food up to your mouth, leaning over if necessary.

For foods containing bones (such as chicken), hold the food with the chopsticks and eat around the bone.

55 Bad Fortunes

1. You will never know the magic word.
2. The sun rises in the East and beats your a$$.
3. Ninety-five percent of the things you worry about will never happen. The other five percent will kill you.
4. If a pigeon poops on you, do not blame the pigeon, blame the poop.
5. You will break it; you will buy it.
6. Your assumptions are wrong.
7. Your winning smile will get you nowhere.
8. You are sitting on gum.
9. The lesser of two evils is still evil.
10. Ancient Chinese secret: You're screwed.
11. I know I am, but what am I? —Descartes, on the playground
12. Be decisive. Maybe. If you want to.
13. You've got something in your teeth.
14. If a man slaps you in the face, turn the other cheek and shoot him.
15. O.J. knows you did it.
16. You have many unique talents, none of which are marketable.
17. Next time, borrow a life.
18. The Tooth Fairy will step on your face.
19. Have you put on weight?
20. Two words: Nose job.
21. She was faking.
22. Embrace mediocrity. It suits you.
23. Beware of 10-year-olds with pennies on skyscraper roofs.
24. One man's life is another man's punchline.
25. You've always been a little different, haven't you? Put your clothes back on.
26. Nice booger.
27. 2,390,670,980 fortunes=one tree. Please recycle.
28. Cash value: 1/20th of a cent. Spiritual value: Yang.
29. Who dressed you?
30. Live and don't learn.
31. Sorry, this is a BYOF cookie.
32. You gonna eat that?
33. Your Indian spirit name is Ralphputian.
34. Your partner in life will be bad-tempered but serve a mean dish of chili.
35. A short man will tell you a tall tale.
36. You will be injured in a disco inferno.
37. You will have bad $ex and bad pizza, in that order.
38. Your name will appear in the newspaper in a matter involving the American justice system, pudding and naked abandon.
39. You will take a long journey and forget to turn off the stove.
40. While you are giving an important speech, someone in the audience will ask, "Are you imagining us in our underwear?"
41. [Fortune Delivered by ESP]
42. You will sink and rust.
43. Social Security will run out the day you retire.
44. You will throw up on a train.
45. Kato Kaelin will rent your room.
46. You will have one of those days for a year.
47. You will be halved by a bad magician.
48. Your grandmother will see you on "Cops."
49. You will swing your arm and hit a lawyer.
50. Everything about you is getting smaller.
51. You have a spider in your ear.
52. Teenagers will begin using your first name as slang for "gross."
53. Your guardian angel got laid off.
54. Your pets have never liked you.
55. People are just being nice.



10 Reasons Why There Won't Be A Chinese President Soon

10. White House not big enough for in-laws

9. Engineering, medicine, and law always preferred over politics

8. Oval Office has bad feng shui

7. Can't find decent roast duck inside the beltway

6. Secret service can't handle nagging from mother

5. Dignitaries generally intimidated by chopsticks at state dinners

4. No chance for promotion

3. Lactose intolerance not considered politically correct

2. Senior aides won't take off shoes before coming in

1. Air Force One: No frequent flyer miles



"English" Signs Found In Asia

In a Tokyo hotel: Is forbidden to steal hotel towels please. If you are not a person to do such thing is please not to read notice.

In a Japanese hotel: You are invited to take advantage of the chambermaid.

In another Japanese hotel room: Please to bathe inside the tub.

Alongside a Hong Kong tailor shop: Ladies may have a fit upstairs.

At a Bangkok dry cleaners: Drop your trousers here for best results.

Advertisement for donkey rides in Thailand: Would you like to ride on your own ass?

In an advertisement by a Hong Kong dentist: Teeth extracted by the latest Methodists.

At a Tokyo shop: Our nylons cost more than common, but you'll find they are best in the long run.

A Japanese information booklet about using a hotel air conditioner: Coolers and Heaters: If you want just condition of warm in your room, please control yourself.

From a brochure of a car rental firm in Tokyo: When passenger of foot heave in sight, tootle the horn. Trumpet him melodiously at first, but if he still obstacles your passage, then tootle him with vigor.

In a Bangkok temple: It is forbidden to enter a woman even a foreigner if dressed as a man.

In a Tokyo bar: Special cocktails for the ladies with nuts.

In a Hong Kong supermarket: For your convenience, we recommend courageous, efficient self-service.

On the box of a clockwork toy made in Hong Kong: Guaranteed to work throughout its useful life.

Detour sign in Kyushi, Japan: Stop: Drive sideways

In a Beijing department store: Mickey Mouse High Fashion Apparel

Name of small guest house in mountains of northern Pakistan: 'Sea View Hotel'

On a menu in a Hong Kong restaurant: Spanish omelet (tomatoes, mushrooms, onion) Omelets surprise (two parsons)

On CD cover of local artists singing various western songs, name of well-known Roberta Flack song: 'Tonight I calibrate my love for you'

CHICKEN STIR-FRY

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

Serves 4

4 boneless skinless chicken breast halves (1 pound)
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil, divided
2 cups broccoli florets
1 cup celery, sliced (1/2-inch pieces)
1 cup carrot, thinly sliced
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granule

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic. powder; add to bag and shake well. Refrigerate for 30 minutes. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry. chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Yield: 4 servings.

Source: Recipezaar


WONTON CHIPS

~Shared by Patricia, Charlevoix, MI
 
8 fresh wonton wraps
Salt - optional
 
Preheat oven to 350 degs and lightly coat baking sheet with no stick spray. Cut wraps into triangles and place in single layer on baking sheet. If using, sprinkle with salt to taste. Bake 5-7 minutes or until wraps just begin to brown.

Serves 4.
 
Note: Before baking, sprinkle wraps with favorite spices to vary the flavor. Easy to make and a hit with children.
 
Per serving: 40 calories, 0g total fat, 0g mono, 0g poly, 0g sat fat, 2g protein, 9g carbs, 0g fiber, 0mg cholesterol, 38mg sodium.


ORIENTAL DRUMSTICKS

~Shared by Patricia, Charlevoix, MI
 
1 cup soy sauce
2 tablespoons freshly ground ginger
2 cloves garlic, minced
3 teaspoons sugar
1/4 cup pale dry sherry
24 chicken wings - 1st joint only
 
Combine all ingredients and marinate chicken overnight. Preheat oven broiler. Drain chicken and arrange in a large shallow baking dish. Broil on the middle rack of the oven for 20 minutes on each side. Serve hot or cold.

Serves 4-6.


TERIYAKI BURGERS

~Shared by Patricia, Charlevoix, MI
 
1/2 pound ground beef
1 1/2 tablespoon Teriyaki glaze sauce
 
Combine beef with glaze sauce, shape into 2 burgers. Broil or grill burgers 10 minutes or until no longer pink in center, basting with additional glaze sauce.

Serves 2.



CURRIED SEAFOOD OVER RICE

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

Makes: 6 servings

Ingredients:

1 Tbsp. Chinese rice wine
1/2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground white pepper
1/4 lb. medium shrimp, peeled and deveined
1/4 lb. bay scallops
1/4 lb. squid, cleaned and bodies cut into rings
1-1/2 cups chicken stock
2 Tbsps. coconut milk
2 tsps. soy sauce
1 Tbsp. curry powder
2 Tbsps. vegetable oil
1 egg, slightly beaten
4 cups cooked rice
1 small onion, diced
2 tsps. minced fresh ginger
1/4 carrots, diced
1/3 cup frozen peas, thawed
2 Tbsps. butter
2 Tbsps. all purpose flour

Cooking:

1. Combine marinade ingredients (rice wine, cornstarch, salt, and pepper) in a bowl; add shrimp, scallops, and squid and stir to coat. Let stand 20 minutes. Whisk together seasonings (stock, coconut milk, soy sauce, curry powder, white pepper), in another bowl; set aside.

2. Heat 1 tablespoon cooking oil in hot wok over medium-high heat. Add egg; scramble and cut into small pieces with spatula. Add rice; stir-fry 2 minutes. Remove to a serving plate.

3. Heat 1-tablespoon oil in the wok over medium heat. Add onion and ginger; stir-fry until fragrant. Add seafood; stir-fry 2 minutes. Add carrots and peas; stir-fry 1 minute. Remove and set aside.

4. Melt butter in a saucepan over medium heat. Add flour; cook, stirring constantly, about 1 minute. Add seasonings; cook, whisking, until sauce comes to a boil. Add seafood mixture; mix thoroughly. Pour sauce over rice.

Source: Chef Martin Yan



SICHUAN SPICED EGGPLANT

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

This straightforward yet versatile vegetarian dish can be served hot, warm or cold, as the occasion demands. Topped with a sprinkling of toasted sesame seeds, it is easy to prepare, cooks quickly in the wok, and tastes absolutely delicious.

Ingredients:
2 eggplants (aubergines), total weight about 600 g/1 lb 6 oz, cut into large chunks
15 ml/1 tablespoon salt
5 ml/1 teaspoon chili powder or to taste
75-90 ml/5-6 tablespoons sunflower oil
15 ml/1 tablespoon rice wine or medium-dry sherry
100 ml/3½ fl oz/scant ½ cup water
75 ml/5 tablespoons chili bean sauce
Salt and ground black pepper
A few toasted sesame seeds, to garnish

Method:

Place the eggplant chunks on a plate, sprinkle them with the salt and leave to stand for 15-20 minutes. Rinse well, drain and dry thoroughly on kitchen paper. Toss the eggplant cubes in the chili powder.

Heat a wok and add the oil. When the oil is hot, add the eggplant chunks, with the rice wine or sherry. Stir constantly until the eggplant chunks start to turn a little brown. Stir in the water, cover the wok and steam for 2-3 minutes. Add the chili bean sauce and cook for 2 minutes. Season to taste, then spoon on to a serving dish, scatter with sesame seeds and serve.

Serves 4 to 6

Source: Healthy Online Recipes



HOT AND SPICY YAM

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

The yam of the title isn't the vegetable that resembles sweet potato, but is rather a name given to a spicy sauce based on coconut milk and mushrooms. It is easy to make in the wok and tastes good with steamed greens, bean sprouts, beans and broccoli. There's no need to buy coconut cream especially for this dish. Use a carton or can of coconut milk. Skim the cream off the top and cook 60 ml/4 tablespoons of it before adding the curry paste. Add the measured coconut milk later, as described in the recipe.

Ingredients:

90 g/3½ oz Chinese leaves (Chinese cabbage), shredded
90 g/3½ oz/scant 2 cups bean sprouts
90 g/3½ oz/scant 1 cup green beans, trimmed
90 g/3½ oz broccoli, preferably the purple sprouting variety, divided into florets
15 ml/1 tablespoon sesame seeds, toasted

For the yam:
60 ml/4 tablespoons coconut cream
5 ml/1 teaspoon Thai red curry paste
90 g/3½ oz/1¼ cups oyster mushrooms or field (portabello) mushrooms, sliced
60 ml/4 tablespoons coconut milk
5 ml/1 teaspoon ground turmeric
5 ml/1 teaspoon thick tamarind juice, made by mixing tamarind paste with warm water
Juice of ½ lemon
60 ml/4 tablespoons light soy sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar

Method:

Steam the shredded Chinese leaves, bean sprouts, green beans and broccoli separately or blanch them in boiling water for 1 minute per batch. Drain, place in a serving bowl and leave to cool.

Make the yam. Pour the coconut cream into a wok or frying pan and heat gently for 2-3 minutes, until it separates. Stir in the red curry paste. Cook over a low heat for 30 seconds.

Increase the heat to high and add the mushrooms to the wok or pan. Cook for a further 2-3 minutes. Pour in the coconut milk and add the ground turmeric, tamarind juice, lemon juice, soy sauce and sugar to the wok or pan. Mix thoroughly.

Pour the yam mixture over the prepared vegetables in the serving bowl and toss well so they are all coated with the sauce. Sprinkle with the toasted sesame seeds and serve immediately.

Serves 4.

Source: Healthy Online Recipes



KAN SHAO GREEN BEANS

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

A particular style of cooking from Sichuan, Kan Shao means "Dry-Cooked" - in other words using no stock or water. The slim green beans available all the year round from supermarkets are ideal for use in this quick and tasty recipe. This simple recipe works just as well with other fresh green vegetables, such as baby asparagus spears and okra. Vegetables that can be piled on a serving plate look the most dramatic. The sauce gives them a lovely sheen.

Ingredients:

175 ml/6 fl oz/¾ cup sunflower oil
450 g/1 lb fresh green beans, topped, tailed and cut in half
5 x 1 cm/2 x ½ inch piece fresh root ginger, peeled and cut into matchsticks
5 ml/1 teaspoon sugar
10 ml/2 teaspoons light soy sauce
Salt and ground black pepper

Method:

Heat the oil in a wok. When the oil is very hot and just beginning to smoke, carefully add the beans and fry them, stirring constantly, for 1-2 minutes until they are just tender.

Lift out the green beans on to a plate lined with kitchen paper. Using a ladle, carefully remove all but 30 ml/2 teaspoons oil from the wok.

Reheat the remaining oil, add the ginger and stir-fry for a minute or two to flavor the oil.

Return the green beans to the wok, stir in the sugar, soy sauce and salt and pepper, and toss together quickly to ensure the beans are well coated. Pile up the glazed beans on a serving plate and serve at once.

Serves 6

Source: Healthy Online Recipes



SLOW-COOKED SHIITAKE WITH SHOYU

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

Shiitake cooked slowly are so rich and filling, that some people call them "vegetarian steak", mushrooms cooked in this manner will keep for several days in the refrigerator, and can be eaten as they are or used to flavor other dishes. To make shiitake rice, cut the slow-cooked shiitake into thin strips. Mix with 600 g/1 lb 6 oz/5¼ cups cooked rice and 15 ml/1 tablespoon finely chopped chives. Serve in individual rice bowls and sprinkle with toasted sesame seeds.

Ingredients:

20 dried shiitake mushrooms
45 ml/3 tablespoons vegetable oil
30 ml/2 tablespoons shoyu
25 ml/1½ tablespoons caster (superfine) sugar
15 ml/1 tablespoon toasted sesame oil

Method:

Start soaking the dried shiitake the day before. Put them in a large bowl almost full of water. Cover the shiitake with a plate or lid to stop them floating to the surface of the water. Leave to soak overnight.

Measure 120 ml/4 fl oz/½ cup liquid from the bowl. Drain the shiitake into a sieve. Remove and discard the stalks. Heat the oil in a wok or a large pan. Stir-fry the shiitake over a high heat for 5 minutes, stirring continuously.

Reduce the heat to the lowest setting, then add the measured liquid, the shoyu and sugar. Cook until there is almost no moisture left, stirring frequently. Add the sesame oil and remove from the heat.

Leave to cool, then slice and arrange the shiitake on a large plate.

Serves 4

Source: Healthy Online Recipes



NEW POTATOES COOKED IN DASHI STOCK

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

This is a simple yet scrumptious Japanese dish, involving, little more than new season's potatoes and onion cooked in dashi stock. As the stock evaporates, the onion becomes meltingly soft and caramelized, making a wonderful sauce that coats the potatoes. Japanese chefs use toasted sesame oil for its distinctive strong aroma. If the smell is too strong, use a mixture of half sesame and half vegetable oil.

Ingredients:

15 ml/1 tablespoon toasted sesame oil
1 small onion, thinly sliced
1 kg/2¼ lb baby new potatoes, unpeeled
200 ml/7 fl oz/scant 1 cup second dashi stock, made using water and instant dashi powder
45 ml/3 tablespoon shoyu

Method:

Heat the sesame oil in a wok or large pan. Add the onion slices and stir-fry for 30 seconds, then add the potatoes. Stir constantly until all the potatoes are well coated in sesame oil.

Pour on the dashi stock and shoyu and reduce the heat to the lowest setting. Cover and cook for 15 minutes, turning the potatoes every 5 minutes so that they are evenly cooked.

Uncover the wok or pan for a further 5 minutes to reduce the liquid. If there is already very little liquid remaining, remove the wok or pan from the heat, cover and leave to stand for 5 minutes. Check that the potatoes are cooked, then remove from the heat.

Transfer the potatoes and onions to a deep serving bowl. Pour the sauce over the top and serve immediately.

Serves 4

Source: Healthy Online Recipes



MORNING GLORY WITH FRIED SHALLOTS

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

Other names for morning glory include water spinach, water convolvulus and swamp cabbage. It is a green leafy vegetable with long jointed stems and arrow-shaped leaves. The stems remain crunchy while the leaves wilt like spinach when cooked. For variations, use spinach instead of morning glory, or substitute young spring greens (collards), sprouting broccoli or Swiss chard.

Ingredients:

2 bunches morning glory, total weight about 250 g/9 oz, trimmed and coarsely chopped into 2.5 cm/1 inch in lengths
30 ml/2 tablespoons vegetable oil
4 shallots, thinly sliced
6 large garlic cloves, thinly sliced
Sea salt
1.5 ml/¼ teaspoon dried chili flakes

Method:

Place the morning glory in a steamer and steam over a pan of boiling water for 30 seconds, until just wilted. If necessary, cook it in batches. Place the leaves in a bowl or spread them out on a large serving plate.

Heat the oil in a wok and stir-fry the shallots and garlic over a medium to high heat until golden. Spoon the mixture over the morning glory, sprinkle with a little sea salt and the chili flakes and serve immediately.

Serves 4

Source: Healthy Online Recipes



STIR-FRIED PINEAPPLE WITH GINGER

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

This dish makes an interesting accompaniment to grilled meat or strongly flavored fish such as tuna or swordfish. If the idea seems strange, think of it as resembling a fresh mango chutney, but with pineapple as the principal ingredient. This also tastes excellent if peaches or nectarines are substituted for the diced pineapple. Use three or four, depending on their size.

Ingredients:

1 pineapple
15 ml/1 tablespoon vegetable oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
5 cm/2 inches piece fresh root ginger, peeled and finely shredded
30 ml/2 tablespoons light soy sauce
Juice of ½ lime
1 large fresh red chili, seeded and finely shredded

Method:

Trim and peel the pineapple. Cut out the core and dice the flesh.

Heat the oil in a wok or frying pan. Stir-fry the garlic and shallots over a medium heat for 2-3 minutes, until golden. Do not let the garlic burn or the dish will taste bitter.

Add the pineapple. Stir-fry for about 2 minutes, or until the pineapple cubes start to turn golden on the edges.

Add the ginger, soy sauce, lime juice and shredded chili. Toss together until well mixed. Cook over a low heat for a further 2 minutes, then serve.

Serves 4

Source: Healthy Online Recipes



STEAMED CUSTARD IN NECTARINES

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

Steaming nectarines or peaches in the wok brings out their natural color and sweetness, so this is a good way of making the most of fruit that isn't quite as ripe as it could be, or which needs a flavor boost. Palm sugar, also known as jaggery, is made from the sap of certain Asian palm trees, such as coconut and palmyrah. It is available from Asian food stores. If you buy it as a cake or large lump, you need to grate it before use. Muscovado sugar makes a good substitute as it has a similar, toffee-like flavor.

Ingredients:

6 nectarines
1 large (US extra large) egg
45 ml/3 tablespoons palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons coconut milk

Method:

Cut the nectarines in half. Using a teaspoon, scoop out the stones (pits) and a little of the surrounding flesh.

Lightly beat the egg, then add the sugar and the coconut milk, Beat until the sugar has dissolved.

Transfer the nectarines to steamer tiers and carefully fill the cavities three-quarters full with the custard mixture. Steam over a pan of simmering water for 5-10 minutes. Remove from the heat and leave to cool completely before transferring to plates and serving.

Serves 4-6

Source: Healthy Online Recipes



MANGO WONTONS WITH RASPBERRY SAUCE

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

These crisp, golden parcels filled with meltingly sweet, hot mango are perfect for a casual supper or a sophisticated dinner. The sweet raspberry sauce looks stunning drizzled over the wontons and tastes even better. Serve any extra sauce in a bowl. This also tastes good with apricot sauce. Simply poach ready-to-eat dried apricots in water or apple juice until soft, then blitz in a blender.

To check that a mango is ripe, cup it gently in your hand and give it a sniff. A ripe mango will yield to the touch and smell fragrant. Slightly unripe mangoes will ripen if placed in a paper bag with a banana for a day or two.

Ingredients:

2 firm, ripe mangoes
24 fresh wonton wrappers (approximately 7.5 cm/3 inches square)
Oil, for deep-frying
Icing (confectioners') sugar, to dust

For the sauce:
400 g/14 oz/3½ cups raspberries
45 ml/3 tablespoons icing (confectioners') sugar
A squeeze of lemon juice

Method:

First make the sauce. Place the raspberries and icing sugar in a food processor and blend until smooth.

Press the raspberry puree through a sieve (strainer) to remove the seeds, then stir a squeeze of lemon juice into the sauce. Cover and place in the refrigerator until ready to serve.

Peel the mangoes, then carefully slice the flesh away from one side of the flat stone (pit). Repeat on the second side, then trim off any remaining flesh from around the stone. Cut the mango flesh into 1 cm/½ inch dice.

Lay 12 wonton wrappers on a clean work surface and place 10 ml/2 teaspoons of the chopped mango in the center of each one. Brush the edges with water and top with the remaining wonton wrappers. Press the edges to seal.

Heat the oil in a wok to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds. Deep-fry the wontons, 2-3 at a time, for about 2 minutes, or until crisp and golden.

Remove the cooked wontons from the oil using a slotted spoon and drain on kitchen paper. Dust with icing sugar and serve on individual plates drizzled with the raspberry sauce.

Serves 4

Source: Healthy Online Recipes



SPICY CHICKPEAS WITH SPINACH

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

This richly flavored dish makes a great accompaniment to a dry curry, or with a rice-based stir fry. It is particularly good served drizzled with a little plain yogurt - the sharp, creamy flavor complements the complex spices perfectly. You can save time and effort by using canned chickpeas. Tip the contents of two 400 g/14 oz cans of chickpeas into a colander, rinse gently under cold water and drain before adding to the spicy tomato sauce in the wok. Reheat gently before stirring in the mint.

Ingredients:

200 g/7 oz dried chickpeas
30 ml/2 tablespoons sunflower oil
2 onions, halved and thinly sliced
10 ml/2 teaspoons ground cilantro (coriander)
10 ml/2 teaspoons ground cumin
5 ml/1 teaspoon hot chili powder
2.5 ml/½ teaspoon ground turmeric
15 ml/1 tablespoon medium curry powder
400 g/14 oz can chopped tomatoes
5 ml/1 teaspoon caster (superfine) sugar
Salt and ground black pepper
30 ml/2 tablespoons chopped mint leaves
115 g/4 oz baby leaf spinach
Steamed rice or bread, to serve

Method:

Soak the chickpeas in cold water overnight. Drain, rinse and place in a large pan. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes, or until just tender. Drain and set aside. Heat the oil in a wok, add the onions and cook over a low heat for 15 minutes, until lightly golden. Add the ground cilantro and cumin, chili powder, turmeric and curry powder and stir-fry for 1-2 minutes.

Add the tomatoes, sugar and 105 ml/7 tablespoons water to the wok and bring to the boil. Cover, reduce the heat and simmer gently for 15 minutes. Add the chickpeas to the wok, season well and cook gently for 8-10 minutes. Stir in the chopped mint.

Divide the spinach leaves between shallow bowls, top with the chickpea mixture and serve with some steamed rice or bread.

Serves 4

Source: Healthy Online Recipes



CHINESE-STYLE TOFFEE APPLES

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

This classic dessert will make a great end to any meal. Wedges of crisp apple are encased in a light batter, then dipped in crispy caramel to make a sweet, sticky dessert that is guarantee to gets stuck in your teeth! You can use baby bananas in place of the apples. Don't cook the apples in advance or the caramel will soften.

Ingredients:

115 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 teaspoons baking powder
60 ml/4 tablespoons cornstarch (cornflour)
4 firm apples
Sunflower oil, for deep-frying
200 g/7 oz/1 cup caster (superfine) sugar

Method:

In a large mixing bowl, combine the flour, baking powder, cornstarch and 175 ml/6 fl oz/¾ cup water. Stir to make a smooth batter and set aside. Peel and core the apples, then cut each one into 8 thick wedges. Fill a wok one-third full of sunflower oil and heat to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds.

Working quickly, in batches, dip the apple wedges in the batter, drain off any excess and deep-fry for 2 minutes, or until golden brown. Remove with a slotted spoon and place on kitchen paper to drain.

Reheat the oil to 180ºC/350ºF and fry the wedges for a second time, again giving them about 2 minutes. Drain well on kitchen paper and set aside. Very carefully, pour off all but 30 ml/2 tablespoons of the oil from the wok and stir in the sugar. Heat gently until the sugar melts and starts to caramelize. When the mixture is light brown, add a few pieces of apple at a time and toss to coat evenly.

Fill a large bowl with ice cubes and chilled water. Plunge the coated apple pieces briefly into the iced water to harden the caramel, then remove with a slotted spoon and serve immediately.

Serves 4

Source: Healthy Online Recipes



SWEET AND SPICY RICE FRITTERS

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

These delicious little golden balls of rice are scented with sweet, warm spices and will fill the kitchen with wonderful aromas while you're cooking. To enjoy them at their best, serve piping hot, as soon as you've dusted them with sugar.

Ingredients:

175 g/6 oz cooked basmati rice
2 eggs, lightly beaten
60 ml/4 tablespoons caster (superfine) sugar
A pinch of nutmeg
2.5 ml/½ teaspoon ground cinnamon
A pinch of ground cloves
10 ml/2 teaspoons vanilla extract
50 g/2 oz/½ cup plain (all-purpose) flour
10 ml/2 teaspoons baking powder
A pinch of salt
25 g/1 oz desiccated (dry unsweetened shredded) coconut
Sunflower oil, for deep-frying
Icing (confectioners') sugar, to dust

Method:

Place the cooked rice, eggs, sugar, nutmeg, cinnamon, cloves and vanilla extract in a large bowl and whisk together to combine. Sift in the flour, baking powder and salt and add the coconut. Mix well until thoroughly combined. Fill a wok one-third full of the oil and heat to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds.

Very gently, drop tablespoonfuls of the mixture into the oil, one at a time, and fry for 2-3 minutes, or until golden. Carefully remove the fritters from the wok using a slotted spoon and drain well on kitchen paper.

Divide the fritters into four portions, or simply pile them up on a single large platter. Dust them with icing sugar and serve immediately.

Serves 4

Source: Healthy Online Recipes



COCONUT AND MANDARIN CUSTARDS

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

These scented custards with a fabulous melt-in-the-mouth texture are best served warm. However, they are also delicious served chilled, making them perfect for dessert.

Ingredients:

200 ml/7 fl oz/scant 1 cup coconut cream
200 ml/7 fl oz/scant 1 cup double (heavy) cream
2.5 ml/½ teaspoon finely ground star anise
75 ml/5 tablespoons golden caster (superfine) sugar
15 ml/1 tablespoon very finely grated mandarin or orange rind
4 egg yolks

For the praline:
175 g/6 oz/scant 1 cup caster (superfine) sugar
50 g/2 oz/½ cup roughly chopped mixed nuts (cashews, almonds and peanuts)

Method:

Make the praline. Place the sugar in a non-stick wok with 15-30 ml/1-2 tablespoons water. Cook over a medium heat until the sugar dissolves and turns light gold.

Remove the syrup from the heat and pour on to a baking sheet lined with baking parchment. Spread out using the back of a spoon, then sprinkle the chopped nuts evenly over the top and leave to harden. Meanwhile place the coconut cream, double cream, star anise, sugar, mandarin or orange rind and egg yolks in a large bowl. Whisk to combine and pour the mixture into 4 lightly greased ramekins or small, heatproof bowls.

Place the ramekins or cups in a large steamer, cover and place in a wok and steam over gently simmering water for 12-15 minutes, or until the custards are just set. Carefully lift the custards from the steamer and leave to cool slightly for about 10 minutes.

To serve, break up the praline into rough pieces and serve on top of, or alongside, the custards.

Serves 4

Source: Healthy Online Recipes


CHICKEN TIKKA

~Shared by Larry Holmes, Toronto, Canada

Serves 4 – 6

1 tsp finely chopped gingerroot
1 garlic clove crushed
½ tsp ground coriander
½ tsp ground cumin
1 tsp chili powder
3 tbsp plain yogurt
1 tsp salt
2 tbsp lemon juice
1 tbsp tomato paste
1.5 kg skinless, boneless chicken breasts
1 onion, sliced
3 tbsp vegetable oil
6 lettuce leaves
1 lemon, cut into wedges, to garnish

Blend the ginger, garlic, ground coriander, ground cumin, and chili powder together in a large bowl.

Add the yogurt, salt, lemon juice and the tomato paste to the spice mixture.

Using a sharp knife, cut the chicken into pieces.  Add the chicken to the spice mixture and toss to coat well.  Let marinate in the refrigerator for at least 3 hours, preferably overnight.

Preheat the broiler.  Arrange the onion at the base of a flameproof dish.  Carefully drizzle half of the oil over the onions.

Arrange the marinated chicken pieces on top of the onions and cook under the hot broiler, turning once and basting with the remaining oil, for 25 – 30 minutes.

Serve the chicken tikka on abed of lettuce and garnish with the lemon wedges.
 

INDIAN SHRIMP CURRY

~Shared by Larry Holmes, Toronto, Canada

8 servings

½ cup plain yogurt
2 tbsp minced fresh ginger root
2 tbsp white wine vinegar
2 tsp salt
2 tsp ground turmeric
1 tsp ground cumin
1 tsp sugar
½ tsp crushed red pepper
2 medium tomatoes cut up
2 large garlic cloves
½ cup oil
2 16-ounce packages frozen shelled and deveined shrimp, thawed and drained
1 cup minced onion
Hot cooked rice for 8 servings
Coriander or parsley springs for garnish

In covered blender at medium speed, blend first 10 ingredients until smooth.

In 12-inch skillet over medium heat, in oil, cook shrimp until just tender, about 5 minutes, stirring constantly.  Wit slotted spoon, remove shrimp from skillet; set aside.

In remaining oil in skillet, cook onion until tender, about 5 minutes.  Stir in yogurt mixture; heat to boiling.  Reduce heat to low; simmer 5 minutes or until mixture is slightly thickened, stirring.

Return shrimp to skillet; cook until heated, about 3 minutes.  Serve over rice.
 

ZUCCHINI AND FENUGREEK SEEDS

~Shared by Larry Holmes, Toronto, Canada

Serves 4

6 tbsp vegetable oil
1 onion, finely chopped
3 fresh green chilies, finely chopped
1 tsp finely chopped fresh gingerroot
1 garlic clove, crushed
1 tsp chili powder
1 lb zucchini, sliced
2 tomatoes, sliced
2 tsp fenugreek seeds
Chopped cilantro, to garnish

Heat the oil in a large, heavy bottom skillet.  Add the onion, green chilies, ginger garlic, and chili powder, stirring well until mixed.

Add the sliced zucchini and tomatoes to the skillet and stir-fry for 5 – 7 minutes.

Add the fenugreek seeds to the zucchini mixture in the skillet and stir-fry for an additional 5 minutes.

Remove the skillet from the heat and transfer the zucchini and fenugreek seed mixture to serving dishes.  Garnish with cilantro.
 

CHICKPEA SNACK

~Shared by Larry Holmes, Toronto, Canada

Serves 2-4

Ingredients

1 ½ cups canned chickpeas, drained
1 onion
2 potatoes
2 tbsp tamarind paste
6 tbsp water
1 tsp chili powder
2 tsp sugar
1 tsp salt

Directions

Place the drained chickpeas in a large bowl.

Chop the onions and reserve.  Peel and dice the potatoes.  Place the potatoes in a pan of water and boil until cooked through.  Drain and reserve until required.

Mix the tamarind paste and water together in a small bowl.

Add the chili powder, sugar, and 1 tsp of salt to the tamarind paste mixture and mix together.  Pour the mixture over the chickpeas.


CUCUMBER RAITA

~Shared by Larry Holmes, Toronto, Canada

Serves 4

8 oz cucumber
1 onion
½ tsp salt
½ tsp mint sauce
1 ¼ cup plain yogurt
2/3 cup water
Fresh mint leaves, to garnish

Peel and slice cucumber. Using a sharp knife, chop the onion finely.  Place the cucumber and onion in a large bowl, the add the salt and mint sauce.

Add the yogurt and the water; place the mixture in blender and blend well.

Transfer to a serving bowl and serve garnished with a few fresh mint leaves.


CRISPY WON TONS WITH ORIENTAL DIPPING SAUCE

~Shared by Luanne, FL

These are truly good and being baked saves tons of calories.

1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 lb. ground pork, cooked, well drained
1 tsp. minced peeled gingerroot
1 tsp. sesame oil
32 won ton wrappers
Sesame seed
2 Tbsp. soy sauce
1 Tbsp. rice wine
1 Tbsp. water

PREHEAT oven to 425°F. Mix cream cheese spread, meat, gingerroot and sesame oil until well blended.

PLACE 1 Tbsp. of the meat mixture in center of each won ton wrapper. Bring corners together over meat mixture; twist together to enclose filling. Flatten bottoms. Place in 15x10x1-inch baking pan. Brush lightly with water; sprinkle with sesame seed.

BAKE 10 to 12 minutes or until golden brown. Remove from pan; drain on paper towels.

Meanwhile, mix remaining ingredients; serve with won tons.


QUICK WONTON SOUP

~Shared by Linda H., Rosharon, TX

Yield: 4 servings

6 cups low-fat, low-sodium chicken broth
8 frozen wontons or dumplings (reduced-fat)
1 tsp. ground ginger
2 Tbsp. lite soy sauce
1/4 cup minced green onion
Hot sauce or spicy Chinese mustard to taste

Bring broth to a boil. Add wontons, ginger, soy sauce, and hot sauce or mustard. Cook about 5 minutes or according to wonton/dumpling package directions, adding the green onions during the last 2 minutes.

Nutritional Information Per Serving (1-1/2 cups): Calories: 76, Fat: 1 g, Cholesterol: 0 mg, Carbohydrate: 10 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 6 g Diabetic Exchanges: 1 Starch

Source: Express Lane Diabetic Cooking by Robyn Webb


CHINESE POTATO SALAD

~Shared by Linda H., Rosharon, TX

5-6 medium potatoes (about 2-1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok Choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped cilantro

Sauce:
1-1/3 cup mayonnaise
1 tsp sugar
1 Tbsp soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt

Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill.


ORIENTAL PILAF

~Shared by Jean M., OH

Very similar to fried rice, but no meat !! Still a rich creamy accompaniment, or delicious as a rice dish !

1/2 cup long grain rice
1/2 cup brown rice
1/2 cup minced onion
1/4 cup minced celery
2-3 tbs minced ginger root
2 cloved minced garlic
1 tbs sesame or vegetable oil
2 1/2 cups chicken broth
1 cup halved snow peas ( string if needed )
1/2 small can sliced water chestnuts, Drain
1/2 cup thinly sliced green onions
2-3 tbs soy sauce or Tamari soy
Salt & peppr to taste

Saute rices,onion, celery, ginger root and garlic in sesame oil until onion is tender, about 10 minutes.

Add broth, bring to boiling, then simmer, covered,15 minutes.

Add peas, chestnuts, and onions and simmer, covered, about 10 minutes or until grains are tender, and broth is absorbed.

Stir in soy sauce, salt and pepper

A few flakes of crushed hot red pepper can be added, or any heat producer you favor !!


CHINESE 5 SPICE EGGS

~Shared by Pat, Merritt Island, FL

Serves 6-12

INGREDIENTS:
12 eggs at room temperature
5 bags (about 5 Tbs) black tea such as China Black
1 C soy sauce                 
2 Tbs Chinese five-spice powder

DIRECTIONS:
Place the eggs in a pot with enough cold water to cover by about 2 inches and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.  Remove the eggs one at a time with a slotted spoon, crack the shells all over by striking the eggs gently with the back of a spoon.

Return the eggs to the pot.  Add the remaining ingredients and simmer covered for 2 hours, adding more water if necessary.

Drain and serve warm or cold.


THAI RED CHICKEN CURRY

~Shared by Pat, Merritt Island, FL

"This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an wonderful sauce. This dish is ready in about 20 minutes"

4 servings
PREP TIME:  10 Min 
COOK TIME:  10 Min  
READY IN:  20 Min

INGREDIENTS:
2 tsp olive oil
1 lb skinless, boneless chicken breast halves, cut into thin strips
1 Tbs Thai red curry paste (from Thai Kitchen pkg.)
1 C sliced halved zucchini
1 red bell pepper, sliced into strips
1/2 C sliced carrots
1 onion, quartered then halved
1 Tbs cornstarch
1 (14 oz) can light coconut milk
2 Tbs chopped fresh cilantro

DIRECTIONS
1. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.

2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.


THAI GREEN CURRY CHICKEN
(TNT)

~Shared by Pat, Merritt Island, FL

"In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal."

Serves 4
PREP TIME: 20 Min  
COOK TIME: 40 Min 
READY IN: 1 Hr

INGREDIENTS
1 lb skinless, boneless chicken breast halves, cut into 1” cubes
1 Tbs dark soy sauce
1 Tbs all-purpose flour
2 Tbs cooking oil
2 Tbs green curry paste (Thai Kitchen Pkg)
2 green onions W/tops, chopped
3 cloves garlic, peeled and chopped
1 tsp fresh ginger, finely chopped
2 C coconut milk
1 Tbs fish sauce
1 Tbs dark soy sauce
2 Tbs white sugar
1/2 C cilantro leaves, for garnish

DIRECTIONS
1. Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.

2. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.


SPICY THAI CHICKEN

~Shared by Pat, Merritt Island, FL

INGREDIENTS:
3/4 C canned cream of coconut
3 Tbs lime juice
3 Tbs soy sauce
8 stems cilantro
3 lg cloves garlic
3 lg shallots (1/2 sweet onion can be substituted)
3 anchovy fillets
1 tsp. to 2 Tbs Tabasco
4-6 boned, skinned chicken breasts (1-1/2 to 2 lbs.)

DIRECTIONS:
In blender or food processor, combine cream of coconut, lime juice, soy sauce, cilantro, garlic, shallots, anchovies and Tabasco; process until smooth. Place chicken pieces in covered shallow dish or heavy plastic, zip-lock bag.  Pour marinade over chicken and refrigerate severalhours or overnight is best. Drain chicken and reserve marinade.  Arrange chicken pieces on grill about 5" from source of heat. Brush generously with marinade and grill about 5 minutes on one side.  Turn, brush with marinade and grill 5 minutes longer or until chicken is cooked through.


HOT SZECHWAN CHICKEN

~Shared by Pat, Merritt Island, FL

4 servings
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes

"Sauteed chicken breast simmered with spicy ingredients like garlic, ginger, chile paste and a citrus mixture."

Ingredients:
3 cloves garlic, finely chopped
1 Tbs finely chopped fresh ginger
1 tsp chile paste
1/2 C orange juice
1 Tbs sherry
2 Tbs soy sauce
2 tsp cider vinegar
1 tsp white sugar
2 tsp cornstarch
2 Tbs cold water
2 Tbs peanut oil, divided
4 skinless, boneless chicken breast halves cut in strips
1 small onion, diced
1 Tbs grated orange zest
1/3 C finely chopped peanuts

Directions;
1. In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.

2. Heat 1 tablespoon oil in a large skillet over medium high heat.  Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.

3. Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.



JAPANESE CHICKEN KABOBS

~Shared by Jim D., WA

Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
Makes 4 servings

Serve these as appetizers, too, warm or chilled. Allow 1 kabob per serving. When weather permits, cook the kabobs on the grill instead of the broiler. As a main course, offer the kabobs on a bed of fluffy steamed white rice.

INGREDIENTS
For the Marinade:
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/3 cup dry sherry
1/4 cup soy sauce
2 teaspoons sugar
1 clove garlic, minced
1/2 teaspoon grated ginger root
For the Kabobs:
12 ounces boneless, skinless chicken breast halves
6-8 green onions
Hot cooked rice
Pickled ginger (optional)

DIRECTIONS
FOR THE MARINADE:
In a small mixing bowl combine the orange peel, orange juice, sherry, soy sauce, sugar, garlic, and gingerroot. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.
 
FOR THE KABOBS:
Soak twelve 6-inch wooden skewers in water for 30 minutes. Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade.
 
Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.
 
Meanwhile, heat the 1/4 cup reserved marinade. Serve with kabobs, rice, and pickled ginger, if desired.
 
Nutrition Information
Makes 4 servings - Facts Per Serving:
 
Calories: 182 Fat. Total: 1g Carbohydrates, Total: 16g
Cholesterol: 49mg Sodium: 683mg Protein: 23g
Fiber: 3g % Cal. from Fat: 5% Fat, Saturated: 0g
 
Source: Cooking at a Glance - Chicken


BAMBOO SALMON WITH MANGO-AVOCADO SALSA

~Shared by Jim D., WA

Bamboo Salmon:
1/2 cup freshly squeezed lime juice (3 limes)
1 1/2 pounds fresh wild salmon, cut into 1-inch chunks
1 tablespoon olive oil
Salt and freshly ground
black pepper
Lime wedges, for garnish
Fresh cilantro sprigs, for garnish

Mango-Avocado Salsa:
2 large, ripe mangoes
2 ripe avocados, halved, pitted, peeled, and cut into 1/2-inch dice
1/2 to 1 jalapeno, seeded and minced
1/2 small red onion, diced
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
3 tablespoons blanco tequila
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
Salt and freshly ground
pepper

Place the lime juice in a container large enough to hold 12 bamboo skewers, each 6 to 8 inches long. Let soak for 30 minutes.

To make the salsa, working with 1 mango at a time, cut off the flesh from each side of the large, flat pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting to, but not through, the skin.

Now slip the blade between the skin and the flesh and cut away the flesh, directing the small cubes into a bowl. Add the avocados, jalapeno to taste, red onion, lime zest and juice, orange juice, tequila, cilantro, and olive oil. Season with salt and pepper.

Preheat a gas or charcoal grill. Thread the salmon chunks onto the skewers and brush with the olive oil. Season with salt and pepper. Grill the salmon, turning every 2 minutes, until cooked but still slightly pink inside, 5 to 7 minutes total. Alternatively, you can cook the skewers in a nonstick ridged grill pan over medium-high heat for about 10 minutes.

Place 2 skewers on each serving plate and scoop a large spoonful of the salsa alongside or on top. Garnish with lime wedges and cilantro sprigs and serve.

Serves 6

Source: Joanne Weir


DUMPLINGS WITH CRAB MEAT

~Shared by Jim D., WA

Ingredients

6 dried mushrooms, soaked in cold water for 30 minutes and drained
2 tbsp sesame oil
1 tbsp chopped spring onion
2 tsp finely chopped fresh green ginger
8 oz crab meat, shell and cartilage removed and flaked
salt and pepper to taste
1/4 tsp sugar
1 tsp soy sauce
1 tbsp sherry

DUMPLINGS:
2 cups flour
1/2 cup boiling water

Method:

1. Cut off the mushroom stalks and chop the caps finely. Heat the oil in a frying-pan. When the oil is very hot, add the spring onion, ginger, mushrooms and crabmeat and stir-fry for 3 minutes over moderately high heat.

2. Stir in the salt, pepper, sugar, soy sauce and sherry and stir-fry for a further 1 minute. Remove from the heat and set aside.

3. Sift the flour into a bowl, then gradually pour in the water, mixing until all the flour is incorporated and the dough comes away from the sides of the bowl. Cover with a cloth and set aside for 30 minutes.

4. Roll out the dough into a sausage about 2.5cm/1 inch diameter, then cut into slices about 2.5cm/1 inch wide. Flatten the slices until they are about 7.5cm/3 inch in diameter.

5. Put a teaspoonful of the crabmeat mixture on one side of each circle, then fold over to make a semi-circle. Seal the edges by pinching them together.

6. Half-fill a large saucepan with water and bring to a boil. Put the dumplings in a heatproof bowl or the top half of a steamer and place over the boiling water. (If the dumplings will not fit in the bowl in one layer, steam them in two batches.)

7. Cover and steam the dumplings for 10 minutes. Serve hot.

Source: 1 Chinese Food Recipes


AWABI SAKAMI
(Sweet Cooked Abalone)

~Shared by Jim D., WA

Ingredients

15 ounces Abalone (canned or fresh)
1/4 pint Water
2 1/2 tablespoons Sake
1 ounce Sugar
2 1/2 teaspoons Soya Sauce

Directions
Empty the can of Abalone into a small saucepan and add water. Bring to boil, re duce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2" thick slices and serve.


BUTA ZEN MAI
(Pork with Fern Shoots)

~Shared by Jim D., WA

Yield: 1 servings

Ingredients

1 1/2 lb Lean pork-sliced thin
1 lb Zen Mai (fern shoots) cut -into 1 1/2" lengths
3 ts Sugar
2 Tb. shoyu
1/2 ts Gourmet powder
2 Tb. oil

Directions
1. Put oil in heated skillet. Add pork and cook for 2 minutes.

2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.

3. Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed.

4. Remove and serve.

Source: Sukiyaki, the Art of Japanese Cooking and Hospitality, by Fumiko. Edited and copyrighted by Scotty Guletz.


CHICKEN AND EGG DOMBURI

~Shared by Jim D., WA

Yield: 4 servings

Ingredients

4 Chicken breasts
1 1/4 c Dashi or chicken bouillon
4 tb Japanese dark soy sauce
2 tb Japanese light soy sauce
4 tb Mirin, sake or dry sherry
2 tb Sugar
6 Scallions; cut into thin -rings
4 Eggs

Directions
Cut the chicken breasts into thin strips or cubes. Bring the stock to a boil. Add the soy sauces, mirin, sake or dry sherry, and sugar, Bring back to a boil. Add the chicken, reduce the heat and simmer for 5 minutes. Stir in the scallions and leave stand for 1 minute. Lightly stir the eggs in a bowl just enough to break them up, Add the eggs tot the pan and leave to stand for a further 2 minutes, Carefull stir once. Spoon hot rice into individual bowls. Serve immediately.


CHICKEN TERIYAKI KABOBS

~Shared by Jim D., WA

Yield: 6 servings

Ingredients

1 1/2 lb Chicken breasts, skinned and -boned
1 bn Green onions, cut into 1" -lengths
1/2 c Soy sauce
2 tb Sugar
1 ts Oil
1 ts Minced fresh ginger root
1 Clove garlic, minced

Directions
Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.


DANGO JIRU
(Dumplings with Miso)

~Shared by Jim D., WA

Yield: 6 servings

Ingredients

3 c Dashi
1/2 c Miso
1/4 pk Mochi-flour
2 Stalks green onions
1 lb White fleshed fish
1/4 ts Gourmet powder

Directions
1. Add enough Mochi-flour to make a stiff dough for dango, roll into small marble sized balls and make a slight impression on each side, by pinching.

2. Drop balls into boiling dashi.

3. Cut fish into small pieces. Grind Miso in surabachi.

4. When dango (dumplings) rise to the top, add the fish and the miso.

5. Add the gourmet powder and garnish with chopped green onions.


YAKITORI

~Shared by Jim D., WA

Serves 4

Ingredients

The sauce:
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooking sake)
1/2 cup sake
1/2 cup soy sauce

Directions
Mix ingredients over high heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to one cup. (About 10 to 15 min.) Set aside.

Ingredients

12 ounces of boned, skinless chicken
8 ounces of chicken livers
cold water
4 medium dried chinese black mushrooms, soaked in hot water until soft
2 medium green bell peppers
1 medium leek
16 to 20 skewers
1 lemon, cut into wedges

Directions
Soak the bambo skewers in cold water while you cut up the ingredients.

Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry.

Remove the mushroom stems from the water and cut each cap into halves. Then cut each green pepper into 1-inch squares. Cut the leeks into 1- inch legnths.

Thread on the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce. Cook for about 3 to 4 min. Do not overcook or the chicken will be dry. Serve with the lemon wedges.


SHRIMP, OYSTERS, MUSHROOMS AND PEAS IN WASABI BUTTER SAUCE

~Shared by Jim D., WA

4 appetizer or 2 main course servings

Ingredients

1/2 cup water
4 teaspoons wasabi powder (horseradish powder)*
2 Tablespoons low sodium soy sauce
1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*
1 cup sake
8 Tablespoons (1 stick of butter)
4 teaspoons minced garlic
3/4 teaspoons coarsely cracked pepper
6 ounces oyster mushrooms, sliced
16 sugar snap peas, stringed
 20 uncooked medium shrimp, peeled deveined
4 garlic cloves, thinly sliced

Directions
Combine first 4 ingredients in small bowl; whisk to blend. Set mixture aside. Bring sake to boil in heavy large skillet over medium heat. Ignite with match and boil until reduced to 1/4 cup, about 5 minutes. Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts. Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes. Set sauce aside.

Melt remaining 2 tablespoons butter in heavy large skillet over high heat. Add mushrooms and sugar snap peasand saute 1 minute. Add shrimp and sliced garlic and saute 2 minutes. Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer. Transfer to plates and serve.

Types of cutting shown in these recipes
Ichoo-giri: Cut ingredients to the shape of ichoo leaves.
Hangetsu-giri: Cut into half- circles.
Butsu-giri: Cut without attention to specific shapes.

To make the Dashi-stock:
First, immerse kombu (sea tangle) into water.
Place water on low heat and remove the kombu before the water starts to boil.
Add bonito shavings then turn the heat off immediately and strain with a sieve to remove the shavings.


SUSHI (NORI) ROLLS

~Shared by Jim D., WA

Another version of this colorful Japanese appetizer!

INGREDIENTS:
1/4 cup low-sodium soy sauce
2 teaspoons honey
1 teaspoon grated garlic
1 tablespoon grated peeled fresh ginger
1 pound extra-firm tofu, cut into 1/4-inch-wide strips
2 cups short-grain brown rice
2 tablespoons rice vinegar
1 tablespoon extra-fine sugar
2 scallions, white part only, minced
2 tablespoons sesame seeds, toasted
5 sheets nori (available in Asian-specialty sections)
1 cup finely shredded carrots
10 fresh spinach leaves, steamed and squeezed dry
1 1/2 cups alfalfa sprouts

In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through.

Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well.

For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll.

Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature.

Yield: 4 servings

Source: The Gutsy Gourmet


PORK SHUI MAI

~Shared by Jim D., WA

Steamed pork dumplings, Dim Sum.

INGREDIENTS:
1 pound ground pork
1 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper
30 won-ton wrappers

PREPARATION:
Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.

Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)

When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.

Makes: 30 dumplings

DIPPING SAUCE INGREDIENTS:
1/2 cup soy sauce
2 tablespoons black vinegar, or Rice Wine vinegar
1 teaspoon Oriental red chile paste
1/2 teaspoon sugar
1 tablespoon minced garlic

PREPARATION:
Combine ingredients in a small bowl and serve with Pork Dumplings.

Yield: 2/3 cup

Source: The Gutsy Gourmet


KIM CHEE

~Shared by Jim D., WA

Korean pickled vegetables!

INGREDIENTS:
2 heads of Chinese lettuce, white lettuce, or various kinds of cabbage.
2 tablespoons of salt
5 cloves of garlic
A dozen red chilis...and you can vary the chilis as the peppers themselves can add subtle flavor variances
2 tablespoons of finely chopped chives
1/2 to 1 cup of sugar....experiment with white and brown sugar
1 cup of water
3-5 tablespoons of vinegar

PREPARATION:
Cut and clean the lettuce or cabbage. You may leave it in large chunks, or you may slice it into long shreds. Sprinkle the salt over it. Mix it well, by hand, squeeze it thoroughly, and drain it.

Put it in a jar or earthenware pot, and put the chopped chives on top. Pound the garlic and chilis together, preferably with a mortar and pestle, but you can use a blender. You want a finely crushed garlic and chilis mix. Put them in a small pot, along with the water and vinegar. Start off with a lesser amount of vinegar the first time. Bring to a boil over low heat, let it cool to lukewarm, then pour it over the lettuce or cabbage. Cover, and let stand for at least 24 hours.

If you prefer Kimchee fermented, put it on a shelf in the pantry, making sure you have a tray or plate under the jar. The Kimchee will bubble and leak as it ferments.

Source: The Gutsy Gourmet



CHICKEN SATE' WITH PEANUT DIPPING SAUCE

~Shared by Jim D., WA

Thai chicken on a stick!

INGREDIENTS:
2 whole skinless boneless chicken breasts (about 1 1/4 pounds) about 32 7-inch bamboo skewers, soaked in water to cover for 15 minutes

For the marinade
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh lime juice
1/2 cup hot water

For the dipping sauce
1 tsp. Peanut oil
1 tsp. minced garlic
3 Tbsp. Creamy peanut butter
1/2 cup Hoisin sauce
1 Tbsp. Tomato paste
1 Tbsp. Rice wine vinegar
1 tsp. hot red pepper flakes or 1/2 tsp. cayenne
2 tsp. sugar
2 Tbsp. water
2 Tbsp. lime juice

Cut the chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.

Make the marinade:
In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.

In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)

Make the dipping sauce:
In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satés with the dipping sauce.

Makes about 32 satés.

Source: The Gutsy Gourmet


THAI RICE NOODLES WITH SHRIMP

~Shared by Jim D., WA

Very...very...Thai!

INGREDIENTS:

1 pound of Thai rice noodles**
10 large shrimps, shelled and cleaned. Try to use fresh shrimp, frozen ones are too mushy.
A couple of eggs
A handful of bean sprouts
A tablespoon of dried shrimp, pounded to powdery paste in a mortar and pestle...or in a blender.
A tablespoon of chopped peanuts
A tablespoon of sugar
A tablespoon of nam pla*
A tablespoon of sri cha sauce*
And a tablespoon of fresh minced garlic
A half cup of oil...most anything but olive oil. Safflower oil is good. So is peanut oil.
A tablespoon of chopped shallot, or long green onions. The green part is chopped for garnish.
Fresh coriander
More bean sprouts

PREPARATION:
Use dried noodles, so they must be soaked in warm water for a half hour, maybe less. Drain them in a colander. While you are doing the cooking, put the bean sprouts in cold water, in the refrigerator. This keeps them nice and crisp and clean.

Sautee the garlic in the oil in your wok. When the garlic is nicely browned, add the shrimp and cook til well done. Shrimp does not take a long time to become well done. Add the sugar, nam pla, sri cha and stir fry together.

Now add the eggs, being sure to break the yolks. Stir fry. The noodles will turn a brownish-orange at which point they are done. Now take the bean sprouts, drain, and add to the noodles in your wok. Continue frying til the bean sprouts are done, which does not take long. Don't overcook as it will then be a soggy mess.

Some ground Thai chilies

A couple of chunks of lemon

Serve with the extra raw bean sprouts as a side dish. Garnish with a chunk of lemon and the chopped green onion, and the coriander.

* FOUND IN ORIENTAL MARKETS
** FOUND IN ORIENTAL MARKETS. These noodles turn translucent when cooked.

Source: The Gutsy Gourmet



BABY ASPARAGUS WITH CRISPY NOODLES

~Shared by Ann S., Mims, FL

Serves 4

Tender asparagus spears tossed with sesame seeds and served on a bed of crispy, deep-fried noodles makes a lovely dish for casual entertaining. The lightly cooked asparagus retains all its fresh flavor and bite and contrasts wonderfully with the noodles. Try this with baby leeks. Toss them in the sauce until just tender.

Ingredients:
15 ml/1 tablespoon sunflower oil
350 g/12 oz thin asparagus spears
5 ml/1 teaspoon salt
5 ml/1 teaspoon ground black pepper
5 ml/1 teaspoon golden caster (superfine) sugar
30 ml/2 tablespoons Chinese cooking wine
45 ml/3 tablespoons light soy sauce
60 ml/4 tablespoons oyster sauce
10 ml/2 teaspoons sesame oil
60 ml/4 tablespoons toasted sesame seeds
 
For the noodles:
50 g/2 oz dried bean thread noodles or thin rice noodles
Sunflower oil, for deep-frying
 
Method:
First make the crispy noodles. Fill a wok one-third full of oil and heat to 180ºC/350ºF or until a cube of bread, dropped into the oil, browns in 45 seconds. Add a small bunch of noodles to the oil; they will crisp and puff up in seconds.
 
Using a slotted spoon, remove from the wok and drain on kitchen paper. Set aside. Cook the remaining noodles in the same way.
 
Heat a clean wok over a high heat and add the sunflower oil. Add the asparagus and stir-fry for 3 minutes.
 
Add the salt, pepper, sugar, wine and both sauces to the wok and stir-fry for 2-3 minutes. Add the sesame oil, toss to combine and remove from the heat. To serve, divide the crispy noodles between 4 warmed plates or bowls and top with the asparagus and juices. Scatter over the toasted sesame seeds and serve immediately.

Source: Healthy Online Recipes


ASIAN TUNA TARTARE

~Shared by Ann S., Mims, FL

Makes 4 servings.

1/4 cup corn oil
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeño
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato--peeled, seeded and cut into 1/8-inch dice

In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.

With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.

Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.

Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice.

Source: International Recipes.net



CURRY FLAVORED NIKUJAGA

~Shared by Ann S., Mims, FL

It's a variation of Japanese nikujaga, which is flavored with curry powder.

Ingredients:

6 oz thinly sliced beef or pork, cut into 2 inch lengths
4 potatoes, peeled and cut into quarters
1 carrot, peeled and cut into bite size chunks
1 onion, cut into wedges
2 oz green beans, boiled and cut into halves
1 and 2/3 cup water
1 Tbsp vegetable oil
1 Tbsp curry powder
2 Tbsp sake
1 1/2 Tbsp sugar
4 Tbsp soy sauce

Preparation:

Heat vegetable oil in a deep pot and saute beef/pork on high heat until it changes color. Add onion, carrot, and potato in the pot and saute. Sprinkle curry powder and saute together. Pour water and bring to a boil. Turn down the heat to medium and skim off any foam or impurities that rise to the surface. Add sugar, sake, and soy sauce. Put a drop- lid and simmer until potatoes and carrots are softened. Add green beans at last and stir lightly.

Source: About.com



ASIAN COLESLAW WITH CHICKEN

~Shared by Ann S., Mims, FL

Serves: 4
Total: 1 hr 15 mins
 
Ingredients
4 organic chicken breasts
4 tbsp sweet chilli sauce
1/2 hard white cabbage
1 carrot
1/2 cucumber
200 g bean sprouts
50 g caster or granulated sugar
100 ml white wine vinegar (or rice wine vinegar if you have it)
3 heaped tbsp sweet chilli sauce
1 tbsp fish sauce
Juice of 1 lime    

Directions

1. Heat the oven to 180°C fan (200°C/gas 6).

2. Lay the chicken breasts in a single layer on a large sheet of foil. Spread them with the chilli sauce and sesame oil. Wrap the foil into a parcel and bake the chicken for 15 minutes. Cool, then shred or slice thinly on the diagonal, discarding any skin and bones. Set aside.

3. Slice the cabbage as finely as you can. Peel the carrot and cut into very fine julienne. Cut the cucumber in half lengthways and remove the seeds, then peel the flesh and cut into fine julienne. Mix all the cut vegetables in a bowl with the bean sprouts.

4. To make the dressing, dissolve the sugar in the vinegar in a pan over a medium heat, then bring to the boil. Remove from the heat, add the remaining ingredients, and stir to combine.

5. Just before serving, add the chicken and dressing to the vegetables and toss together. Garnish with the peanuts and herbs.

Source: iVillage



TUNA WITH ASIAN SLAW

~Shared by Ann S., Mims, FL

Serves: 4
Prep: 15 mins
Total: 1 hr 15 mins
 
Ingredients
2 cucumbers, peeled
1 bunch radishes, thinly sliced
5 scallions (white and light green parts only), thinly sliced on the diagonal
¼ cup fresh cilantro leaves
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
3 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
4 teaspoons canola oil
4 (6-ounce) tuna steaks (about ¾ inch thick)

Directions

1. Working over a medium bowl, use a vegetable peeler to create long, thin strips of cucumber. Add the radishes, scallions, cilantro, vinegar, sesame oil, ¼ teaspoon of the salt, and the black pepper and toss. Cover and refrigerate.

2. Using the flat side of a knife or the bottom of a heavy pan, crush the coriander seeds and peppercorns.

3. Heat the canola oil in a large skillet over medium-high heat. Sprinkle the remaining salt over the tuna and press some of the crushed coriander and pepper onto each side. Cook, turning once, until the tuna reaches the desired doneness, about 3 minutes per side for medium-rare.

4. Divide the tuna among individual plates and serve with the Asian slaw.

Source: iVillage



PAK CHOI WITH LIME DRESSING

~Shared by Ann S., Mims, FL

The lime dressing for this Thai specialty is traditionally made using fish sauce, but vegetarians could use mushroom sauce instead. This is a wok dish that packs a fiery punch; use fewer chilies if you prefer, or remove the seeds before stir-frying. If you don't like particularly spicy food, substitute red (bell) pepper strips for some or all of the chilies.
 
Serves 4
 
Ingredients:
30 ml/2 tablespoons oil
3 fresh red chilies, cut into thin strips
4 garlic cloves, thinly sliced
6 scallions (spring onions), sliced diagonally
2 pak choi (bok choy), shredded
15 ml/1 tablespoon crushed peanuts
 
For the dressing:
30 ml/2 tablespoons fresh lime juice
15-30 ml/1-2 tablespoons Thai fish sauce
250 ml/8 fl oz/1 cup coconut milk
 
Method:
Make the dressing. Put the lime juice and fish sauce in a bowl and mix well together, then gradually whisk in the coconut milk until combined.
 
Heat the oil in a wok and stir-fry the chilies for 2-3 minutes, until crisp. Transfer to a plate using a slotted spoon. Add the garlic to the wok and stir-fry for 30-60 seconds, until golden brown. Transfer to the plate.
 
Stir-fry the white parts of the scallions for about 2-3 minutes, then add the green parts and stir-fry for 1 minute more. Transfer to the plate.
 
Bring a large pan of lightly salted water to the boil and add the pak choi. Stir twice, then drain immediately. Place the pak choi in a large bowl, add the dressing and toss to mix. Spoon into a large serving bowl and sprinkle with the crushed peanuts and the stir-fried ingredients. Serve warm or cold.

Source: Healthy Online Recipes


HONG KONG TASTY STIR FRIED SHRIMP

~Shared by Mary S., Nashville, TN
 
A necessary preliminary step is to salt wash the shrimp to firm them up, which gives them a wonderful crunchy texture.  Then it is necessary to coat them with a velvet-like egg white and cornstarch mixture; this protects the delicate shrimp meat from the oil and prevents overcooking. Once those steps are done, this dish takes but minutes to cook.  Always buy the freshest shrimp possible.
 
2 tablespoons salt
1 pound medium shrimp, peeled and deveined
 
COATING:
 
1 egg white
2 teaspoons cornstarch
½ teaspoon salt
 
½ cup peanut oil, for velveting (see note)
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped whole scallions
1 teaspoon rice wine
½ teaspoon white rice vinegar
½ teaspoon salt
 
To clean the shrimp.  Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water.  Drain and repeat the process, using fresh salted water.  Then rinse the shrimp under cold running water, drain, and blot dry with paper towel.
 
Combine the egg white, cornstarch and salt together.  Coat the shrimp with the coating ingredients in a medium sized bowl.  Mix well and refrigerate for about 20 minutes.
 
Heat a wok or large skillet until it is hot; add the oil.  When the oil is just warm, quickly add the shrimp, stir to separate, and turn off the heat.  Allow the shrimp to sit in the warm oil for about 2 minutes.  Drain in a colander set inside a stainless steel bowl, reserving the oil.
 
Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds.  Then add the rice wine, vinegar, salt and the drained shrimp.  Stir fry for 1 minute, turn out onto a serving platter and serve immediately.

Serves 4-6.

NOTE:  Velveting—Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood.  Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat.  Add the meat and stir carefully just to separate the pieces.  Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies.  Turn the meat into a colander set aside a stainless steel bowl and drain well.

Source: Fragrant Harbor Taste, The New Chinese Cooking of Hong Kong


MOGULAI CHICKEN BIRYANI
(SPICY CHICKEN & RICE)

~Shared by Mary S., Nashville, TN

Serves 8 - 10

3 lbs. skinless bone-in chicken pieces
1/2 cup vegetable, corn or olive oil
3 cups sliced onions
1/4 cup halved cashews (optional)
1/4 cup raisins
2 Tbsp. finely chopped fresh ginger or 1 Tbsp. ginger powder
2 Tbsp. minced fresh garlic or 1 Tbsp. garlic powder
3 fresh green cayenne or serrano chiles, slit lengthwise (optional)
2 tsp. salt
3 Tbsp Spice 'N Flavor Biryani Masala
1 cup plain yogurt (optional)
1/2 cup chopped coriander (cilantro) leaves (optional)
1/4 cup chopped mint leaves (optional)
3 Tbsp. butter or ghee
3 cups basmati rice, washed and drained
1/2 tsp. saffron (optional)
1/4 cup hot milk or water ( if using saffron)
4 hard-boiled eggs, peeled and halved

DIRECTIONS:
Rub over chicken pieces 1 Tbsp. Spice 'N Flavor Biryani Masala and refrigerate, covered, 1 hour.

In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and fry onions, stirring, until golden brown, 5 to 7 mins. Remove onions with a slotted spoon and transfer to paper towels to drain. In same oil fry cashews and raisins, stirring, until lightly browned, 3 to 4 mins., and transfer with slotted spoon to paper towels to drain.

In a bowl mix together remaining 2 Tbsp. masala, 1/2 fried onions, 1/4 cup water, ginger, garlic and chiles. In a large pan or pot (non-stick is ideal) heat 2 Tbsp. oil, saute mixture, stirring, until liquid has evaporated, about 3 mins.

Add chicken and 1 tsp. salt and saute, stirring, 5 mins. Add 1 cup water and simmer, covered, until chicken is tender, about 15 mins.

Stir in yogurt and 1 Tbsp. each of mint and coriander and simmer 5 mins. Add salt to taste and remove from heat.

In a medium pot (non-stick is ideal) melt butter or heat ghee over moderate heat. Add rice and 1 tsp. salt and saute, stirring, 3 mins.

Add 6 cups water to rice and bring to a boil. reduce heat and simmer, uncovered, 6 to 8 mins., or just until water is no longer visible on surface of rice.

Preheat oven to 300 F. Mix saffron with hot milk or water and sprinkle over rice. Remove rice from heat and let stand, covered, 10 mins. to allow rice to steam. Fluff rice with a fork.

Fill a thick-bottomed large casserole dish with alternating layers of rice, remaining fried onions (reserving 1 Tbsp. for garnish), and chicken with gravy. Cover casserole tightly and bake 30 mins.

Garnish casserole with reserved fried onions, remaining mint, coriander, fried cashews, raisins, and eggs.

Serve hot with cucumber raita (a salad of yogurt, finely chopped onion and cucumber and salt), Indian pickles, and fried or roasted papads.

CHEF'S TIP:
If you do not mix dairy with meat substitute milk with water and yogurt with 1/2 cup unsweetened coconut milk and 1 Tbsp. lemon juice.

For added flavor,( before adding rice in step 6), in butter or ghee fry 6 cardamom pods, 6 cloves, 3 bay leaves and 3 cinnamon sticks 2 to 3 mins.

Mogulai Biryani may also be prepared with 3 pounds of lamb or 2 pounds of shrimp instead of chicken.

Though you will not get the same delicious buttery flavor, you may substitute butter or ghee with vegetable oil.

Ingredients
Biryani Masala (in powder form):
Spices (including coriander seeds, red chili, turmeric, black pepper, fennel seeds, cinnamon, cardamom, cloves, star anise, nutmeg, cumin, mace and bay leaves).


JAPANESE SPRING ROLLS
(Harumaki)

~Shared by Mary S., Nashville, TN

Spring roll (egg roll) is called harumaki in Japan. Haru indicates spring and maki means rolling. It's a simple appetizer, which is popular in Japan. For Japanese spring roll filling, shiitake mushrooms and bamboo shoots are often used. Find cooked strips of bamboo shoots at Asian stores. Also, it's good to use shrimps instead of pork. You may use leftovers, such as stir fries for the filling. Try different ingredients to make spring roll at home.

1/4 pound ground pork
1 cup bean sprouts
1/2 cup boiled strips of bamboo shoots
4-5 dried shiitake mushrooms
1oz. harusame (bean starch noodles) or cellophane noodle
1 tsp grated ginger
2 tbsps vegetable oil
1 tbsp cornstarch
2/3 cup chicken soup
1 1/2 tbsps soy sauce
1 tsp sugar
1 tsp sesame oil
2 tbsps sake rice wine
mixture of 1 tbsp water and 1 tbsp cornstarch
10 egg roll wrappers
mixture of 1 tsp flour and 1 tbsp water
vegetable oil of frying

How to Cook:

1. Soak dried shiitake mushrooms in water for 30 min. to soften.

2. Sprinkle cornstarch over pork meat and stir the meat.

3. Boil starch noodles (harusame) in a pan for a min. and drain.

4. Cut the noodles into 3-inch length.

5. Cut shiitake into thin strips.

6. Heat oil in a frying pan and add ginger and saute.

7. Add pork meat in the pan and saute well.

8. Further, add shiitake and bean sprout and saute.

9. Add chicken soup, sugar, soy sauce, sesame oil, and sake in the pan.

10. Add starch noodles in the pan and simmer.

11. When it boils, add mixture of water and cornstarch and stir well.

12. Place the filling into a bowl and cool.

13. Put 1-2 tbsps of filling on an egg roll wrapper.

14. Fold one side over the filling to cover.

15. Further, fold both sides of the wrapper over and roll to the edge.

16. Seal the edge with the mixture of flour and water.

17. Heat oil in a deep pan and fry spring rolls in 360 F until it's brown.


THAI FRUIT SALSA

~Shared by Mary S., Nashville, TN

Top off grilled salmon, swordfish, or tuna with this velvety, fresh salsa. Green chilies add a welcome bite. Stir in the chopped basil just before serving.

1 ripe mango, peeled, pitted, and cut into 1/4-inch dice
1 ripe avocado, preferably Haas, pitted, peeled, and cut into 1/4-inch dice
3 ripe plum tomatoes, seeded and finely diced
1/4 cup finely diced red onion
2 teaspoons minced garlic
1 to 2 teaspoons minced jalapeno chili
5 tablespoons fresh lime juice
1 tablespoon finely grated lime zest
1/4 cup chopped fresh basil leaves

In a large bowl combine all the ingredients except the basil. Refrigerate covered up to 2 hours. Just before serving, toss in the basil.

Makes about 4 cups.


JAPANESE-STYLE RICE NOODLES WITH SPINACH, BEAN SPROUTS, AND PICKLED GINGER

~Shared by Treva, NC

Serving Size: 4

1 package  thin rice noodles -- or thin vermicelli (6.75 ounces)
1 1/2 tablespoons  toasted (dark) sesame oil
1 tablespoon  peanut oil
1 tablespoon  sesame seeds
2  large  garlic cloves -- finely chopped
9 ounces  baby zucchini -- (1 bag)
2  cups  mung bean sprouts
3  tablespoons  low-sodium tamari -- or soy sauce, plus additional, to taste
2 tablespoons  finely chopped pickled ginger -- 2 to 3 tablespoons
1 tablespoon  plain rice vinegar salt and freshly-ground black pepper -- to taste
1/4  cup  chopped peanuts -- (optional)

Bring a large stockpot filled with water to a boil over high heat. Remove from heat and add the rice noodles. Let stand, uncovered, stirring occasionally, until almost al dente, about 5 minutes. Drain well and rinse under cold water for 30 seconds. Drain again.

In a large nonstick skillet, heat 1/2 tablespoon of the sesame oil and the peanut oil over medium-high heat. Add the sesame seeds and garlic; cook, stirring constantly, until fragrant, 30 to 60 seconds. Add half of the spinach and cook, tossing and stirring constantly, 30 seconds. Add the remaining spinach and cook, tossing and stirring constantly, until just wilted, 1 to 2 minutes. Reduce the heat to medium and add the rice noodles, bean sprouts, tamari sauce, ginger, vinegar, remaining 1 tablespoon sesame oil, salt and pepper; cook, tossing and cutting through the noodles with the edge of a wide spatula, until heated through, about 3 minutes. Serve warm or at room temperature, garnished with peanuts (if using).

Note: Though optional, chopped peanuts add extra protein and crunch to this delicious rice noodle dish. Cellophane noodles can replace the rice vermicelli, if desired.

Per Serving (excluding unknown items): 302 Calories; 14g Fat (41.4% calories from fat); 7g Protein; 39g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 461mg Sodium.
Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Source: Supermarket Vegan by Donna Klein, 2010


GINGERED-SOMEN NOODLES WITH SNOW PEAS AND TERIYAKI SAUCE

~Shared by Treva, NC

2 tablespoons  light Teriyaki sauce -- plus additional to taste
2 tablespoons  low-sodium soy sauce -- or tamari sauce
2 tablespoons  plain rice vinegar
1 tablespoon  toasted (dark) sesame oil
1 teaspoon  ground ginger freshly ground black pepper -- to taste
4 scallions -- white and green parts, thinly sliced
1 tablespoon  peanut oil
2 cups  fresh snow peas
1 cup  chopped onions
2 large  garlic cloves -- finely chopped
10 ounces  somen noodles -- or other thin Asian noodle, cooked according to package directions until al dente, drained and rinsed briefly under cold running water

In a small bowl, whisk together the Teriyaki sauce, soy sauce, vinegar, sesame oil, ginger, and pepper. Stir in the scallions and set aside.

In a large wok or nonstick skillet, heat the peanut oil over medium-high heat. Add the snow peas and onion and cook, stirring and tossing constantly, 1 minute. Add the garlic and cook, stirring and tossing constantly, until garlic is fragrant and snow peas are crisp-tender, about 2 minutes more. Reduce the heat to medium-low and add the Teriyaki sauce-scallion mixture; cook, stirring constantly, 1 minute. Add the noodles and cook, tossing and stirring frequently, until heated through, about 3 minutes. Serve at once, with additional Teriyaki sauce passed separately, if desired.

Makes 5 servings.

VARIATION: to make Gingered Somen Noodles with Snap Peas and Teriyaki Sauce, substitute fresh snap peas for the snow peas, and cook them initially with the onion 1 additional minute. Proceed as otherwise directed in the recipe.

Per Serving (excluding unknown items): 290 Calories; 6g Fat (18.7% calories from fat); 9g Protein; 50g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1376mg Sodium.
Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Source: Supermarket Vegan by Donna Klein, 2010


ASIAN CHICKEN NOODLE SOUP

~Shared by Treva, NC

Makes: 2 servings

4 ounces dry Chinese noodles
1 (14.5 ounce) can chicken broth
6 shiitake mushrooms, sliced
2 green onions, chopped
1 skinless, boneless chicken breast half
2 eggs

1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.

2. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.



P. F. CHANG'S CHICKEN LETTUCE WRAPS
(COPY CAT RECIPE)

~Shared by Treva, NC

This iconic dish became a copycat at many restaurants during the low-carb craze. Try this version from the restaurant that started it all. These chicken wraps are quick and easy and can be made as an appetizer or main course.

8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
2 teaspoons water
Salt and pepper
1 1/2 pounds boneless skinless chicken breasts
5 tablespoons vegetable oil
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
8 ounces can bamboo shoots, minced
8 ounces can water chestnuts, minced
1 package Chinese rice noodles, prepared according to package
Iceberg lettuce leaves

Cooking Sauce:
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 tablespoons oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.


SINGAPORE CHICKEN RICE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2 green onions
1/2 teaspoon salt
2 tablespoons sesame oil
 
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1/2 cup chopped cilantro
4 cups chicken stock
1/2 teaspoon salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onion
1 cucumber, thinly sliced
2 fresh tomatoes, chopped
 
Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.

Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.

While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt.

Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.

When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.


GIANT WON TONS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 (14 ounce) packages small won ton wrappers
1 1/2 pounds ground beef
1 (8 ounce) can water chestnuts, drained and minced
1 medium onion, finely chopped
2 stalks celery, chopped
salt and pepper to taste
2 dashes Worcestershire sauce
1/4 cup vegetable oil
 
In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.

Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.

In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.


CRAB NOODLE BOWL

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 (10 ounce) bags frozen stir fry vegetables (broccoli, mushrooms, sugar snaps, peppers and onions)
1 lb imitation crabmeat (chunks)
2 (4 ounce) packages ramen noodles (shrimp flavor)
3 cups water (boiling)
1/2 cup Teriyaki marinade
 
In LARGE non-stick pan, cook veggies on medium heat covered for about 3 minutes.

Mix 1 packet of seasoning with water.

Add water, ramen and crab to veggies and stir continuously until noodles are soft and most of water is absorbed.

Pour over marinade. Heat through and serve.


EGG FOO YUNG

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper

FOO YUNG SAUCE:
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.

Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.

To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.


ARMENIAN SHISH KABOB

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
1 bay leaf
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges

Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.

Position oven rack to its top setting and set oven to broil.

Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.

Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.

Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.

Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.


GINGERED BEEF STIR FRY

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 T. soy sauce divided
1 T. sherry
1/4 t. minced fresh ginger root or dash ground ginger
1/2 lb. beef flank steak, cut into thin strips
1 t. cornstarch
1/2 C. beef broth
1 1/2 t. hoisin sauce
1/8 t. sugar
2 T. canola oil, divided
2 lb. fresh asparagus trimmed and cut into 1" pieces
1 garlic clove minced
3 C. hot cooked rice

In a large resealable plastic bag, combine 2 T. soy sauce, sherry and ginger, add the beef.  Seal bag and turn to coat; refrigerate for 30 minutes.  In a small bowl combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.

In a large skillet or wok, stir fry beef in 1 T. oil until no longer pink.  Remove and set aside  Stir fry asparagus in remaining oil until crisp tender.  Add garlic; cook 1 minute longer.

Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Return beef to the pan; heat through.  Serve with rice.


ASIAN CHICKEN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.

In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.


ASIAN BARBEQUED BUTTERFLIED LEG OF LAMB

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb

In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.

Preheat grill for high heat.

Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.


CHICKEN CURRY (FREEZER RECIPE)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/4 cup oil
4 large chicken pieces
2 onions, chopped
1/4 cup flour
1 tbsp curry powder
1 1/4 cups chicken stock
1 tbsp mango chutney
1 tbsp cherry jam
salt
pepper
1 apple, cored and chopped
2 tbsp raisins
 
In saucepan, heat oil and add the chicken pieces, frying until browned all over. Transfer to plate. Add onions and fry until soft. Stir in flour and curry powder, making a smooth paste. Cook for one minute. Next, add the stock and bring to a boil, stirring constantly. Simmer for 3 minutes.


Stir in chutney, jam and salt and pepper to taste. Return the chicken pieces to the pan and baste well. Cover and simmer for 45 minutes. Stir in the apple pieces and raisins, then simmer for 10 minutes.

To freeze, cool quickly, add to freezer container and freeze.

To serve, place in ovenproof dish, covered, and place in oven preheated at 325 degrees for 40 minutes, stirring occasionally so it heats throughout. Serve with lemon wedges.


BEEFY CHINESE DUMPLINGS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 egg
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers

In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.

Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.

Boil the dumplings in water until they float to the top, about 5 minutes.

TERIYAKI CHICKEN BREASTS

Prep all your ingredients before starting to stir-fry, and arrange them close at hand before turning on the stove.

Makes: 2 servings
Total time: 30 minutes

3 Tbsp. low-sodium chicken broth
2 Tbsp. sherry or dry white wine
1 Tbsp. brown sugar
1 Tbsp. minced garlic, divided
1 Tbsp. minced fresh ginger, divided
4 tsp. low-sodium soy sauce
1 tsp. balsamic vinegar
Juice of 1/2 a lemon
Pinch of red pepper flakes
2 boneless, skinless chicken breast halves (5-6 oz. each)
2 tsp. olive oil, divided
1 cup fresh or frozen broccoli florets, thawed if frozen
1/2 cup diced red bell pepper
1/2 cup sliced shiitake mushrooms
1/2 cup diced red onion
1/2 cup fresh bean sprouts, rinsed

Combine broth, sherry, brown sugar, 2 tsp. each of garlic and ginger, soy sauce, vinegar, lemon juice, and pepper flakes in a bowl.

Sear chicken breasts in 1 tsp. oil in a nonstick skillet over medium-high heat. Cook until deeply brown on both sides, about 3 minutes per side. Deglaze pan with broth mixture and simmer until sauce is reduced to a syrup, about 3 minutes more. Transfer chicken and sauce (there will only be a little sauce) to dinner plates; tent to keep warm. Wipe skillet with a paper towel.

Stir-fry broccoli, bell pepper, mushrooms, and onion with remaining garlic and ginger in remaining 1 tsp. oil in the skillet over medium-high heat. Cook until vegetables are barely tender, 3–4 minutes. Off heat, stir in sprouts. Serve with prepared chicken breasts.

Steps to Success:
1. Use the edge of a spoon to skin a knob of fresh ginger. It works better than a vegetable peeler.
2. The pan should be very hot when the sauce mixture is added. The sauce will thicken as it reduces.
3. Add the bean sprouts last because they only need to heat through and not actually cook.

Nutrition Information
Per serving: 319 cal; 7g total fat (1g sat); 83mg chol; 729mg sodium; 21g total carbs (12g sugars); 3g fiber; 7g protein

Source: Cuisine at Home


SPICY SZECHUAN NOODLES

Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
 
Sauce
1 1/4 cups Progresso® chicken broth (from 32-oz carton)
1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon white vinegar

Stir-Fry
7 oz uncooked linguine-style rice stick noodles (from 14-oz package)
1 tablespoon peanut or vegetable oil
1/2 lb lean ground pork
3 medium cloves garlic, finely chopped
1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
1 cup thinly sliced red bell pepper
3 medium green onions, cut diagonally into 1-inch pieces
1/2 to 3/4 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1/4 cup chopped fresh cilantro

1. In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.

2. In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain.

3. Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.

4. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.

5. In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.

Look for sesame oil, peanut oil and oyster sauce in the Asian-foods section of your supermarket.

Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 210); Total Fat 23g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 1320mg; Total Carbohydrate 61g (Dietary Fiber 5g, Sugars 7g); Protein 18g
Percent Daily Value*: Vitamin A 170%; Vitamin C 45%; Calcium 6%; Iron 10%
Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 1 Lean Meat; 3 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.


BENGALI CHICKEN

3 cups water
2 tsp. salt
3 whole chicken bresats
4 stalks celery, sliced
4 large onions, sliced
1/4 cup olive oil
8 oz. can tomato sauce
6 bay leaves
1-1/2 tsp. garlic salt
1-12 tsp. ground cardamom
1 tsp. ground cinnamon
1 tsp. curry powder
1 tsp. ground ginger
2 (10 oz.) pkgs. frozen green peas
1/4 cup raisins
Hot cooked rice

Bring water and salt to boil; add chicken, and cook until tender. Drain, reserving stock. Remove chicken fromb ones, and cut into large cubes; set chicken aside. Saute celery and onion in oil in a large Dutch oven for 4 minutes. Add tomato sauce, seasonings, and 2 cups reserved chicken stock. Bring to a boil; add green peas, raisins, and chicken. Reduce heat, and simmer 15 to 20 minutes. Serve over rice.

Yield: 10 to 12 servings.

Source: Southern Living 1979 Annual Recipes


GINGER SHRIMP SALAD

3 cups mixed salad greens
2 cups cooked, shelled, and deveined medium shrimp
1 & ½ cups mandarin orange segments
1 red, green, or yellow bell pepper, cut in 2 inch strips
1/3 cup mayonnaise
1/3 cup pineapple juice
2 tsp finely chopped fresh ginger OR 1/4 tsp ground ginger

Toss salad greens, shrimp, oranges, and peppers together in large serving bowl.

Stir mayonnaise, juice, and ginger in small bowl.

Add dressing to salad. Toss evenly to coat.


THAI CHICKEN PASTA

My adaptation of a recipe found in a Better Homes & Gardens magazine.

Start to Finish: 20 minutes.
Makes 4 servings.

Ingredients

8  ounces dried angel hair or vermicelli pasta
3  cups cooked chicken cut into strips
1 red bell pepper cut into strips
1  14-ounce can unsweetened coconut milk
2  teaspoons 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, bell pepper, coconut milk, and Thai seasoning in a large skillet. Cook and gently stir over medium heat until pepper is crisp-tender and mixture is heated through. Pour hot chicken mixture over cooked pasta in pan. Add peanuts and cilantro. Toss gently to coat.


CROCK POT TERIYAKI STEAK

2 to 2 1/2 lbs boneless chuck steak
1 tsp ground ginger
1 TBSP sugar
2 TBSP canola oil
1/2 cp soy sauce
1 clove garlic, crushed

Cut steak into 1/8 inch thick slices, combine remaining ingredients in a small bowl. Place meat in crock pot and pour sauce over all. Cover and cook on low for 6 to 8 hours. Serve with rice.


VIETNAMESE CARAMEL GINGER CHICKEN
(Ga Kho)

1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced

Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don't seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.

Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.

Serves 4 to 6.

Source: Adapted from Fine Cooking Magazine


SPAGHETTI WITH CHICKEN AND THAI PEANUT SAUCE

A Thai favorite, peanut sauce flavored with soy, ginger, lime, and hot pepper is usually served as a dip alongside chicken or pork satay. Here, we mix it with the chicken and the pasta for an easy meal.

Serves: 4
Prep. time: 10 minutes
Cooking time: 20 minutes

3 tablespoons plus 1 teaspoon soy sauce
2 tablespoons plus 2 teaspoons lime juice (from about 2 limes)
1 tablespoon cooking oil, plus 1 tablespoon more, if needed
4 garlic cloves, minced
3/4 teaspoon ground ginger
3 boneless skinless chicken breasts, about 1 pound in all
1/2 cup chunky peanut butter
1 cup canned low sodium chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon dried red pepper flakes, or to taste
3/4 pound spaghetti
3 scallions, including green tops, chopped
1/3 cup chopped peanuts

In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger. Add the chicken and turn to coat. Set aside for at least 10 minutes to marinate. If you plan to let this marinate for longer, cover and refrigerate for up to 12 hours. Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon of soy sauce and 2 teaspoons of lime juice, the peanut butter, broth, sugar, salt, and red pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth. Heat a grill pan over moderate heat. Cook the chicken for 4 or 5 mintues per side, or until browned and just done. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into ¼-inch slices. Alternatively, heat the remaining 1 tablespoon oil in a heavy frying pan. Cook and slic e the chicken in the same way. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the chopped peanuts, if using.

Source: Excerpted from the Food and Wine Quick from Scratch Chicken series.


ASIAN HONEY CHICKEN

Serves 6

1/4 c sesame oil
1/4 c honey (I use only Ohio.com Honey!)
1/4 c soy sauce
3 cloves garlic, pressed
6 boneless, skinless chicken breast halves, slice in strips
1 TBS oil
5 green onions, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 small carrots, grated

In a large zipper-topped plastic bag, mix together sesame oil, honey, soy sauce, and garlic. Add chicken and marinate for 8 hours to overnight. Heat oil in a wok or large skillet over med-high heat. Saute chicken until nearly cooked; add remaining ingredients, and keep cooking until veggies are tender and chicken is cooked thoroughly.

Per Serving: 378 calories, 8g fat, 56g protein, 19g carbs, 137mg cholesterol, 566mg sodium

Source: Saving Dinner by Leanne Ely


LINGUINE SALAD WITH PEANUT SAUCE

Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

8-oz. box dry linguine
1/2-1 cup chopped scallions
1 diced cucumber
1/4 cup peanut butter
1/3 cup cider or rice vinegar
1/4 cup soy sauce
1/4 cup warm water
1/3 cup sesame oil
2 cloves minced garlic
1/2 tsp. 5-spice powder
hot sauce to taste
dark green lettuce leaves
toasted sesame seeds and tomato wedges for garnish

Directions:

Cook linguine as directed on box, but undercook slightly. Drain. Rinse with cool water.

In a large bowl, combine linguini, scallions, and cucumber.

In a separate bowl, whisk together peanut butter, vinegar, soy sauce, water, oil, garlic, 5-spice powder, and hot sauce.

Arrange lettuce on platter. Spoon linguine mixture into the middle. Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.

Variations:
For a heartier dish, add cubed cooked chicken or turkey.
Serve hot, replacing the cucumbers with cooked zucchini.
Tip: I like to triple the peanut sauce and keep it in the refrigerator to use as a salad dressing or dipping sauce for grilled chicken.

Serving Size: Makes 6 Servings

Source: Fix-It and Enjoy-It Cookbook by Phyllis Pellman Good


SZECHUAN CHICKEN

Ingredients

4 chicken breast, boneless and skinless cut into cubes
3 tbsp cornstarch
4 garlic cloves
5 tbsp soy sauce
1 1/2 tbsp white wine vinegar
1/4 cup water
1 tsp splenda
3 green onions, sliced diagonally into 1/2 inch pieces
1/4 tsp cayenne pepper, or to taste

Directions

Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat a wok or large skillet over medium-high heat. Fry the chichen pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water.

Stir in the green onions, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Serves 4.

Nutrition Facts Serving Size 233.8g
Amount Per Serving - % Daily Value*
Calories 330 Calories from Fat 56 Total Fat 6.2g -10% Saturated Fat 1.7g - 8% Cholesterol 146mg - 49% Sodium 1273mg - 53% Total Carbohydrates 10.4g - 3% Dietary Fiber 0.6g - 2% Sugars 2.0g Protein 54.8g


CHINESE NOODLES WITH SESAME

Prep & Cooking Time: 15 min.
Yield: 6 servings
Serving Size: 1.000 cup(s)
 
1 tsp red pepper flakes
1 tsp sesame oil
1/4 cup alfalfa sprouts 
1/2 cup thinly sliced carrots
3 cloves fresh garlic, minced
1 tsp grated ginger
1/4 cup thinly sliced scallions
1/2 cup thinly sliced red peppers
1 Tbsp peanut butter
2 Tbsp low sodium soy sauce
2 cups cooked thin spaghetti noodles
 
Directions:
In a small saucepan, combine peanut butter, soy sauce, sesame oil, garlic, and ginger. Bring to a boil and reduce heat. Simmer for 3 to 5 minutes. Combine remaining ingredients in a bowl and pour hot peanut-sesame dressing over vegetable and pasta mixture. Can be eaten immediately or chilled and served cold.
 
Nutrition Facts
Per 1.000 cup(s)
Total Calories: 117 Carbohydrates: 20.35 g
Total Fat: 2.40 g Protein: 3.92 g
Sat Fat: 0.45 g Fiber: 0.92 g
Cholesterol: 0 mg Sodium: 277 mg
Diabetic exchange: Starch: 1.000
Fat: 0.500
Vegetable: 0.250


PORK IN GARLIC SAUCE

4 teaspoons cornstarch, divided
5 1/2 tablespoons soy sauce, divided
1 pound lean, boneless pork chops, cut into thin strips
1 cup uncooked long-grain rice
1/4 cup water
4 teaspoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon peanut oil
1/2 (8-ounce) package sliced fresh mushrooms 4 green onions, sliced
1 (8-ounce) can sliced water chestnuts, drained 3 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 teaspoon dried crushed red pepper
2 tablespoons fresh orange juice
Garnishes: chopped green onions, orange slices

Stir together 2 teaspoons cornstarch and 1 1/2 tablespoons soy sauce in a medium bowl until smooth. Add pork, tossing to coat. Let stand 15 minutes.

Prepare rice according to package directions. Keep warm. Stir together remaining 2 teaspoons cornstarch, remaining 4 tablespoons soy sauce, 1/4 cup water, and 4 teaspoons hoisin sauce.

Heat oils in a large skillet or wok over medium-high heat 2 minutes. Add pork mixture, and stir-fry 3 to 4 minutes or until pork is browned. Add mushrooms and next 5 ingredients; stir-fry 2 minutes. Stir in hoisin sauce mixture, and stir-fry 1 minute or until thickened. Stir in orange juice. Serve over warm rice. Garnish, if desired.

Yield: Makes 4 servings.


HOISIN CHICKEN

This super-simple recipe combines hoisin sauce and toasted sesame oil as an Asian-flavored brush-on for chicken breasts before grilling.
 
Ingredients:
1 lb. Skinless Boneless Chicken Breast halves
1/2 of a 15 oz jar Hoisin sauce (found in many grocery stores in the ethnic or Asian aisle)
2 tablespoons toasted sesame oil

Directions:
Heat grill on medium-high about 5 minutes. Mix some of the sesame oil and hoisin sauce together. Brush mixture all over the chicken breasts. Grill chicken about 8 to 10 minutes, or until juices run clear, turning once. Refrigerate remaining mixture for use another time.

Number of Servings: 4

Notes from the Cook: This is a different barbecue flavor, but can be served with almost any of the usual side dishes for barbecues.

Source: Better Recipes


BEEF TERIYAKI

This classic stir-fry is your go-to recipe when you want a flavorful,filling and fresh dinner. It features beef strips and tender-crisp broccoliin a soy and garlic-flavored sauce...what a great way to get them to eattheir vegetables!

2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1 boneless beef sirloin steak OR beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
4 cups fresh *or* frozen broccoli flowerets
Hot cooked rice

- Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder ina small bowl until the mixture is smooth.

- Stir-fry the beef in a 10-inch nonstick skillet over medium-high heatuntil it's well browned, stirring often. Pour off any fat.

- Add the broccoli to the skillet and cook for 1 minute. Stir in thecornstarch mixture. Cook and stir until the mixture boils and thickens.Serve the beef mixture over the rice.


CHINESE BROCCOLI

1 large head of broccoli, cleaned and cut into pieces.
2 tablespoons oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock
1 teaspoon cornstarch

Brown onion in oil over medium heat. Add broccoli to onion, cover and cook about 3 minutes.

Mix soy sauce and sugar with the chicken stock. Add corn starch and mix. Pour mixture over broccoli. Cook, uncovered, another 2 to 3 minutes, stirring frequently.


ASIAN SESAME SALAD DRESSING

1/2 cup corn syrup
3 tablespoons white vinegar
2 tablespoons pineapple juice
4 teaspoons granulated sugar
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon mustard powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon paprika
1 Dash garlic powder
1 Dash ground black pepper
1/2 cup vegetable oil
1/2 teaspoon sesame seeds

Combine all ingredients except vegetable oil and sesame seeds in a blender on high speed. With motor running, slowly add the vegetable oil to create an emulsion. Add sesame seeds and blend for just a couple of seconds, then pour into a covered container and chill until needed.


KUNG PAO CHICKEN

Feel free to adjust the amount of red-pepper flakes to suit your taste.

Serves: 4
Prep. time: 10 minutes
Cooking time: 5 minutes

4 boneless skinless chicken breasts, (about 1-1/3 pounds in all), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar, or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon red pepper flakes

In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

Source: Food and Wine Quick from Scratch Chicken


MU SHU PORK CASSEROLE

Serves 4-6

Hands-on Time: 35m
Total Time: 1hr 00m

Ingredients

1/2 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce, plus more for serving
1/4 cup fresh orange juice
1 tablespoon finely grated ginger
1 pound boneless pork chops, about 1/2 inch thick
2 tablespoons cornstarch
2 tablespoons canola oil
8 ounces shiitake mushrooms, stems discarded and caps thinly sliced
1  small head Savoy cabbage, shredded
2  carrots, shaved lengthwise into long ribbons
1  8-ounce can sliced water chestnuts, chopped
1 cup fresh whole cilantro leaves (optional)
5  scallions (white and green parts), thinly sliced
1 cup pancake batter (store-bought or homemade)
1/2 tablespoons sesame seeds

Directions

1. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.

2. Slice the pork chops into 1/4-inch-thick strips. Place the pork in a bowl, sprinkle with the cornstarch, and toss.

3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a plate.

4. Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.

5. Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes. Serve with the additional soy sauce.

Nutritional Information

Calories 635; Calories From Fat 34%; Fat 24g; Sat Fat 1g; Cholesterol 11mg; Sodium 1,443mg; Carbohydrate 75g; Fiber 8g; Sugar 16g; Protein 34g

Source: Real Simple


CROCKPOT TERIYAKI PORK ROAST

A tasty dish!

Serves: 4-6
Prep. time: 20 minutes
Cooking time: 10-12 hours

- 8 ounces apple juice
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 3/4 pounds boneless pork loin or sirloin roast
- 3 tablespoons cold water
- 1 1/2 tablespoons cornstarch

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of Apples.

Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low setting for 10 to 12 hours or until done.

Source: America's Favorite Food Associations