Oriental Ginger Chicken
Posted by kdipaolo at recipegoldmine.com 6/14/01 8:38:11 pm
Yield: 4 servings
4 chicken breast halves, skinned and; boned
1/4 cup soy sauce
1/4 cup dry sherry
1 garlic clove, minced
2 tablespoons chopped green onion
1 tablespoon brown sugar
2 teaspoons ginger
2 tablespoons vegetable oil
1 (16 ounce) can Veg-All mixed vegetables, with liquid
1 (8 ounce) can water chestnuts
1 cup quick cooking rice
Cut chicken into 2-inch long strips.
Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of the ginger in 1-quart bowl.
Add chicken and stir until well coated.
Heat oil in large skillet; stir-fry chicken until cooked.
Meanwhile, place Veg-All, water chestnuts (liquid included) in 2-quart saucepan with remaining teaspoon of ginger; bring to boil.
Stir in rice, remove from heat, cover and let stand 5 minutes.
Serve chicken over rice and vegetables.
Pork Lo Mein
Posted by Darlene at recipegoldmine.com 2/17/2002 4:13 pm
If Lo Mein noodles are not available, substitute a thin egg noodle.
Serves 4.
1 tablespoon soy sauce
1 teaspoon sherry
1 teaspoon garlic, minced
1 teaspoon cornstarch
1/2 pound pork loin, boneless, thinly sliced into 2" x 1" strips
8 ounces lo mein noodles, dry
2 tablespoons oil
1 cup chicken broth
2 tablespoons oyster sauce (bottled)
1 tablespoon cornstarch
Whisk together the soy, sherry, garlic and cornstarch in a mixing bowl. Add the pork strips, cover and refrigerate for 20 minutes. Cook the noodles until just tender. Drain and sit aside.
Heat the oil in a large skillet or wok. Add the pork and stir-fry quickly (about 3 minutes). Whisk together the broth, oyster sauce and cornstarch. Stir into the pork. Toss in the cooked noodles. Cook until thickened (about 2 minutes).
Serve warm.
Oyster Chow Mein
2 large stalks celery
1 onion
1 green bell pepper
1/4 cup butter or margarine
1 pint shucked oysters with liquid (save liquid)
2 tablespoons butter or margarine
1 (4 ounce) can mushrooms
2 tablespoons flour
1 (16 ounce) can bean sprouts, drained
2 tablespoons teriyaki sauce
Salt and pepper
1 (5 1/2 ounce) can chow mein noodles
Chop celery, onion and green pepper. Put into 12-inch skillet. Saute in the 1/4 cup butter until tender. Remove from heat.
In another pan, cook oysters in the 2 tablespoons butter until edges begin to curl. Remove from heat. With slotted spoon, put oysters into skillet with vegetables.
Drain mushrooms, reserving juice. Add enough mushroom juice to oyster liquid to make 3/4 cup. Stir flour into oyster liquid and cook over medium heat, stirring constantly, until mixture comes to boil and thickens. Gently stir into oyster mixture along with mushrooms, bean sprouts and seasonings. Cook slowly until heated through.
Serve over chow mein noodles.
Oven Fried Spring Rolls
Posted by Chyrel at recipegoldmine.com 1/12/2002 11:16 am
2 tablespoons reduced sodium soy sauce
2 teaspoons grated peeled gingerroot
1/2 teaspoon packed light brown sugar
1/2 teaspoon salt
1 carrot, shredded
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 cup trimmed snow peas, julienned
1 cup bean sprouts
4 (7-inch) square egg roll wrappers
4 teaspoons Asian sesame oil
4 teaspoons hot Chinese mustard, optional
Preheat the oven to 400 degrees F. Spray a nonstick cooking sheet with nonstick cooking spray, or line with parchment.
In a large bowl, combine the soy sauce, ginger, brown sugar, and salt. Add the carrot, bell peppers, snow peas, and bean sprouts: toss to coat. Place the egg roll wrappers on a clean dry work surface. Divide the mixture evenly among the wrappers; fold in the ends and roll up jellyroll fashion. Brush each spring roll with 1 teaspoon of the sesame oil and place on the prepared baking sheet. Bake until the spring rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes.
Serve with mustard if desired.
Peanut Sauce
1 small onion, finely chopped
1 tablespoon vegetable oil
1/3 cup peanut butter
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
3 to 4 drops red pepper
Cook and stir onion in oil in 1 1/2-quart saucepan until tender. Remove from heat. Stir in remaining ingredients; heat over low heat just until blended. Be careful as this sauce will separate if it is overcooked.
Chinese Peanut Sauce
Posted by Tiffany at recipegoldmine.com 2/6/2002 9:27 am
Make about 1 3/4 cups.
1/2 cup nonfat, reduced-sodium chicken or vegetable broth
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic, or to taste
3 tablespoons rice vinegar
2 teaspoons granulated sugar
1/4 cup finely minced fresh cilantro, optional
1/2 teaspoon dried crushed red pepper, or to taste
In a medium saucepan over high heat, bring broth to a boil, then immediately remove from heat. In blender, place hot broth, peanut butter, soy sauce and garlic. Puree until smooth. Add vinegar and sugar and blend until smooth. Transfer mixture to container. Stir in cilantro. Season to taste with crushed red pepper. The mixture can be used as a marinade immediately.
Per tablespoon: 29 cal; 2 g fat (less than 1 g sat fat); 1 g carbo; 1 g pro; 75 mg sodium
Chinese Noodle Sauce
Posted by WingsFan91 at recipegoldmine.com 8/27/2001,11:39 am
1/3 cup vinegar
2/3 cup soy sauce
Few drops sesame oil
4 cloves garlic, mashed
Hot chili sauce, to taste
Put all the ingredients into a bowl and mix well.
Chinese Glazed Spareribs
Posted by Olga at recipegoldmine.com 6/24/02 6:52:22 pm
4 pounds pork spareribs salt and pepper
1 (8 ounce can) tomato sauce
1/2 cup sherry
1/4 cup honey
2 tablespoons vinegar
1/2 teaspoon Worcestershire sauce
2 tablespoons minced onion
1 clove garlic, minced
sprinkle the spareribs with salt and pepper. Put them in a shallow pan and bake in a 400 degrees F oven for 1 hour. Pour off the fat.
Mix the tomato sauce with the rest of the ingredients and pour over the ribs. Continue baking at 400 degrees F for 1 hour more, basting every 15 minutes with the sauce.