“8 oz Angel Hair or Cappellini
– uncooked 3 tb Low-sodium soy sauce
2 tb Vegetable oil
1 t Sugar
1/8 ts Hot red pepper flakes
1 tb Vegetable oil
2 lg Carrots — thinly sliced
1 Red or yellow bell pepper
– ribs and seeds removed, — cut into small strips 3/4 c
Toasted walnuts — * divided
1/2 sm Red onion — thinly [...]
Chinese Beef Stir-Fry with Vegetables
“1 lb Sirloin tips; cut into 1″
-cubes 1 T Sherry, dry
1 T Soy sauce
1 T Cornstarch
1/2 ts Sugar
6 1/2 ts Oil
1/8 ts Pepper, black
2 Garlic clove; pressed
1 T Oyster sauce
2 lg Broccoli stalk; stems
-removed & cut into florets 1/2 c Beef broth
8 Baby corn spear; drained
20 Snow pea pods, fresh
1 Scallion with top; chopped
Marinate the [...]
My Chicken Almond Stir Fry
SAUCE
1/2 c Chicken stock
1/4 ts Sugar
2 ts Soy sauce
1 pn Pepper
2 ts Corn starch, tapioca starch
STIR FRY
3/4 lb Skinned, raw
chicken
1/2 lb Bok choy or nappa
4 Water chestnuts
1/4 lb Snow peas
1/2 c Bamboo shoots, diced
1/4 c Celery, diced
1/4 c Vegetable oil
1/2 c Almonds, blanched
2 sl Ginger
2 Garlic cloves, smashed
1/4 c Onion, chopped
Any other veggies desired
————————————RICE————————————
2 c [...]
Stir-Fried Scallops with Pasta
“1 lb Bay scallops4 oz Capellini OR Linguine1/4 c Dry white wine2 tb Water1/2 ts Instant chicken bouillon; *2 Cloves of garlic; minced1 tb Margarine OR butter; **1 1/2 c Fresh mushrooms; sliced1/2 c Green onions; sliced1/2 c Carrot; shredded1 tb Parsley; snipped4 Lemon wedges* Granules (try to use the low-sodium kind such as Wylers) [...]
2 cups uncooked egg noodles 1 Tablespoon sesame seed 1 Tablespoon peanut oil 2 cloves garlic — minced 4 cups fresh broccoli florets 1 can (8 oz.) water chestnuts — drained 1 jar (4.5 oz.) whole mushrooms — drained 1/2 cup chicken broth 2 Tablespoons dry white wine or chicken broth 2 Tablespoons soy sauce 2 teaspoons cornstarch 1. Cook noodles to desired doneness as directed on package. 2. Meanwhile, in large skillet or wok, cook and stir sesame seed
over medium-high heat for 2 to 3 minutes or untl golden brown.
Remove from skillet; set aside. 3. In same skillet, heat oil over medium-high heat until hot.
Add garlic; cook and stir 30 seconds. Add broccoli, water chestnuts
and mushrooms; cook and stir 6-7 minutes or until broccoli is
crisp-tender. 4. Drain noodles; set aside. 5. In small bowl, combine broth, wine, soy sauce and cornstarch;
blend well. Add noodles and cornstarch mixture to skillet; cook and
stir until thickened and bubbly. Sprinkle with sesame seed. Makes 4
servings.
8 oz (1/8 inch wide) rice noodles 1 Whole chicken breast – boned, skinned 8 md Shrimp, shelled, deveined 1/2 c -Water 1/4 c Fish sauce 3 tb Sugar 1 tb Lime juice 1 ts Paprika 1/8 ts Red (cayenne) pepper 1/2 lb Bean sprouts 3 Green onions – white part only, — cut into 1 inch shreds 3 tb Vegetable
oil 4 lg Garlic cloves – finely chopped 1 Egg 4 tb Crushed roasted peanuts – (finely crushed) Place rice noodles in a large bowl. Cover
with water; soak 45 minutes. Cut chicken into 1 1/2″ by 1/3″
strips. Cut shrimp in half lengthwise; set aside. Combine water,
fish sauce, sugar, lime juice, paprika, and red pepper in a small
bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine
remaining bean sprouts and green onions. Drain noodles. Heat a wok
over medium-high heat. Add oil and heat. Add garlic; fry until
garlic starts to brown. Increase heat. Add chicken; stir-fry until
almost cooked, about 2 minutes. Push chicken to one side. Break egg
into wok. Stir quickly to break up yolk and scramble egg. When egg
is set, mix with chicken. Add drained noodles, shrimp, fish-sauce
mixture and 3 tablespoons peanuts. Cook and stir over high heat 2
to 3 minutes or until noodles are soft and most of liquid is
absorbed. Add green-onion mixture; cook, stirring, 1 more minute.
Spoon onto a heated platter. Sprinkle with reserved bean sprouts,
then with remaining peanuts. Source: Cooking with Bon Appetit:
Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman)
2 tablespoons cornstarch 1 can swanson ready to serve clear chicken — (14 1/2 oz) – broth 1 tablespoon soy sauce 1/2 teaspoon ground ginger — or 1 tsp grated – fresh ginger 1 tablespoon vegetable oil 2 medium carrots — cut into – matchstick-thin — strips (about 1 cup) 1 small zucchini –
diagonally sliced – (about 1 cup) or 1 cup fresh broccoli flowerets 1/2 cup quartered fresh mushrooms 2 cans swanson premium chunk white chicken — drained (5 oz each) 4 cups hot cooked rice 1 medium green onion — diagonally sliced – (about 2 tbsp) optional In small bowl, stir together cornstarch, chicken broth, soy
sauce and ginger until smooth; set aside. In 10-inch skillet or wok over medium heat, in hot oil, stir-fry
carrots, zucchini and mushrooms until tender-crisp. Stir in reserved cornstarch mixture. Cook until mixture boils
and thickens, stirring constantly. Gently stir in chicken; heat through, stirring occasionally.
Serve over rice. Sprinkle with onion. Makes 3 1/2 cups. MC formatted using MC Buster 2.0g & SNT From the files of Sherilyn Palmer
