Posts tagged ‘asian’
Here’s a great way to use some of those wonderful snow and snap peas that are coming into season.
3 Tbsp soy sauce
2 Tbsp rice wine
1 Tbsp brown sugar
1/2 tsp cornstarch
1 Tbsp vegetable oil
1 Tbsp minced fresh ginger root
1 Tbsp minced garlic
1 pound beef round steak, cut into thin strips
8 0z snow peas
In a small bowl, combine soy sauce, rice wine, brown sugar, and cornstarch. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Stir fry ginger and garlic for 30 seconds. Add the beef and stir fry for 2 minutes or until evenly browned. Add the peas and stir fry for an additional 3 minutes. Add the soy sauce mixture and bring to a boil, stirring constantly.
Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
We served ours over white rice and make up some eggrolls to accompany it.
The great thing about stir-fry is, you can change it up a bit to fit your tastes. Throw in some mushrooms or red pepper, top with green onions… whatever! Enjoy this basic recipe, but make it your own!
Mandarin Chicken was actually my first exposure to orange marmalade, but WOW… what a great way to try it!
This recipe is from Food That Says Welcome by Barbara Smith (mother of artist Michael W. Smith). I love the idea behind the book: “Simple recipes to spark the spirit of hospitality.” I would certainly make this dish for company.
The picture doesn’t really do it justice, but the Mandarin Chicken was wonderful. Just the right amount of sweetness and a bit of crunch from the almonds. Great tasting, and pretty good for ya, too!
1 1/2 lbs chicken tenders
3/4 tsp salt
1/2 tsp black pepper
1 tsp butter
2 tsp olive oil
1 cup orange marmalade
2 tsp cornstarch
2 tsp lemon juice
1 tsp dry mustard
1 11-oz can mandarin oranges
1/2 cup sliced almonds, toasted
Sprinkle chicken with salt and pepper. Heat butter and oil in a large skillet. Add chicken and cook 4 minutes on each side until lightly browned. Remove from skillet and set aside.
Combine marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add mixture to skillet. Cover and cook 6 minutes on medium heat or until sauce slightly thickens. Spoon over chicken and sprinkle with almonds. Serve with rice.
It’s grilling season. Hooray!
Grilling season can be a bit hard to navigate for the diet-conscious, with all the burgers and brats. This recipe, though, is both tasty AND good for your body. A mix of chicken, veggies, and pineapple, these kabobs are bursting with flavor, due in large part to… you guessed it… the delicious five spice.
Note: We found that these cooked way more evenly on our indoor grill, so you might try that. (And, hey! That way, you can make them all year ’round!)
1/4 cup frozen orange juice concentrate, thawed
2 Tbsp honey
1 Tbsp soy sauce
1/4 tsp five spice powder
dash ground ginger
1 lb boneless, skinless chicken breast halves or thighs
1 cup (8-oz can) fresh pineapple chunks
1 medium green sweet pepper, cut into 1-inch pieces
1 medium red sweet pepper, cut into 1-inch pieces
2 cups hot cooked rice
For glaze, in small bowl combine orange juice concentrate, honey, soy sauce, five spice powder, and ginger. Set aside.
Cut chicken into 1-inch pieces. On 6 long metal skewers, alternately thread chicken, pineapple, green sweet pepper, and red sweet pepper, leaving a 1/4-inch space between pieces.
Charcoal grill: Grill kabobs on rack directly over medium coals, uncovered for 12 to 14 minutes or until no long pink, turning and brushing with glaze up to the last 5 minutes of grilling.
Gas Grill: Preheat grill; reduce heat to medium. Place kabobs on rack over heat. Cover and grill as above.
Serve with hot cooked rice.
Recipe courtesy Better Homes and Gardens Cook Book
I made this for dinner for the two of us and then took the leftovers to a friend’s house. Everyone loved it — the mix of flavors and textures is really fun. You’re welcome to alter the ingredients to your taste. The only thing I will change the next time is to up the amount of soy sauce in the recipe. It was fairly plain-tasting until I added a bit more.
(recipe courtesy of Pillsbury’s “Family Gatherings” Classic Cookbook)
1 1/2 c uncooked rotini
3 c fresh snow pea pods, trimmed and cut in half crosswise
3 c cubed cooked chicken (or turkey)
3/4 c sliced green onions
1 8-oz can sliced water chestnuts, drained
3/4 c mayonnaise (or salad dressing)
2 tsp soy sauce
1/4 tsp pepper
1/8 tsp ginger
1/3 c toasted slivered almonds
Cook rotini to desired doneness, adding pea pods during last 1-2 minutes of cooking time. Drain; rinse with cold water to cool.
In a large bowl, combine cooked rotini and pea pods, chicken, onions, and water chestnuts. In a small bowl, combine mayo, soy, pepper, and ginger; blend well. Pour over salad; mix well. Cover; refrigerate at least 3 hours or until serving time.
To serve, line serving bowl with lettuce leaves. Spoon salad over lettuce. Sprinkle with almonds.
Makes 8 1-cup servings.