Sukiyaki

Sukiyaki

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  round steak

     1/2           cup  beef bouillon

  2          teaspoons  soy sauce

     1/4         pound  mushrooms -- sliced

     1/4         pound  spinach

  3        tablespoons  peanut oil

     3/4           cup  sliced celery

     3/4           cup  sliced onion

                        cooked rice

Cut steaks across grain into diagonal strips about 3-inches long. Combine butter and soy sauce. Heat oil in a large skillet and brown the meat. Add bouillon mixture and push meat to one side. Add celery, mushrooms and onions; Cook and stir for about 4 minutes. Add the spinach and cook about 2 minute more. Serve on rice.

Stir Fry Beef and Spaghetti

Stir-Fry Beef and Spaghetti

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8             ounces  Spaghetti, Fusilli, or Linguine -- uncooked

  4        tablespoons  cornstarch -- divided

     1/3           cup  plus 1 tablespoon soy sauce

  1         tablespoon  dry sherry (optional) -- dry sherry

  1              clove  garlic -- minced

     1/2      teaspoon  ground ginger

     1/4      teaspoon  pepper

  12            ounces  boneless beef round steak -- cut into thin strips

  2               cups  cold water

  2 1/2    tablespoons  vegetable oil -- divided

  1                cup  carrots (2 medium) -- thinly sliced

  2               cups  onion (1 large) -- cut into chunks

  1       10-ounce package  frozen cut green beans -- thawed and drained

                        Toasted sesame seeds (optional) -- toasted sesame seeds

In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in the refrigerator. In a small bowl, blend remaining 3 tablespoons cornstarch into water. Stir in remaining 1/3 cup soy sauce. 

Prepare pasta according to package directions; drain. Add 1 teaspoon oil to pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add meat mixture and stir-fry for 1 minute. Remove meat mixture from heat. In the same skillet, heat remaining 1 tablespoon oil. Add carrots and onion and stir-fry until tender-crisp. Stir in meat, cornstarch mixture and green beans. Cook, stirring constantly, until mixture is thickened and translucent. Arrange hot pasta on warm serving platter, and top with meat mixture. Garnish with sesame seeds, if desired.

Peking Pork Pasta Salad

Peking Pork Pasta Salad

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     3/4         pound  Armour boneless pork -- cut into 1/4-inch cubes

  1           teaspoon  vegetable oil

                        Oriental Dressing (recipe below)

  6             ounces  corkscrew or other small-shaped pasta -- cooked and drained

  1              pound  fresh spinach leaves -- washed and drained

                        

                        ORIENTAL DRESSING

  4        tablespoons  soy sauce

  4        tablespoons  sherry

  1         tablespoon  sesame oil

In large skillet over high heat, stir-fry pork in oil just until lightly browned. Toss pork strips with Oriental Dressing. Toss pasta with spinach, top with pork strips. Garnish with chopped green onion and almond slices, if desired. 

++++++++++++++++++++

ORIENTAL DRESSING: Mix and set aside.

Pad Thai

Pad Thai

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8             ounces  rice noodles

  1                     chicken breast -- skinned and boned

  8                     medium shrimp -- shelled

     1/2           cup  water

     1/4           cup  fish sauce

  3        tablespoons  sugar

  1         tablespoon  lime juice

  1           teaspoon  paprika

     1/8      teaspoon  cayenne pepper

     1/2         pound  bean sprouts

  3                     garlic cloves -- finely chopped

  1                     egg

  4        tablespoons  roasted peanuts -- finely chopped

Place rice noodles in a large bowl. Cover with water; soak 30-45 minutes. Cut chicken into 1 1/2 x 3 inch strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.

Drain noodles. Heat a wok over medium heat for 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 for 2-3 minutes.

Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

Oriental Rice Pilaf

Oriental Rice Pilaf

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Side Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  chopped onion

  1              clove  garlic -- minced

  1         tablespoon  sesame oil

  1 3/4           cups  beef broth

  1                cup  uncooked rice

  1         tablespoon  reduced-sodium soy sauce

     1/8      teaspoon  red pepper flakes -- or to taste

     1/3           cup  thinly sliced green onions

     1/3           cup  diced red pepper

  2        tablespoons  toasted sesame seeds

Cook onion and garlic in oil in a 2- to 3-quart saucepan over medium heat until onion is tender. Add broth, rice, soy sauce and pepper flakes. Bring to a boil; stir once or twice.

Cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir green onions, red pepper and sesame seeds into cooked rice; cover and let stand 5 minutes. Fluff with fork.

Oriental Pork Stir Fry

Oriental Pork Stir-Fry

Recipe By     :

Serving Size  : 6     Preparation Time :0:20

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/2         pounds  pork tenderloin

  2          teaspoons  vegetable oil

  1           teaspoon  grated ginger root

  1              clove  garlic -- minced

  2             medium  green peppers -- cut into thin strips

  1        8-ounce can  sliced water chestnuts -- drained

  3        tablespoons  soy sauce

  1         tablespoon  cornstarch

  1 1/2           cups  cherry tomato halves

Partially freeze pork; cut pork into 3 × 1/2 × 1/8-inch strips. Preheat nonstick fry pan over high heat; add cooking oil, stir-fry ginger root and garlic in hot oil 30 seconds; remove from skillet. Add half the pork to skillet; stir-fry 5 minutes or until browned. Remove from skillet. 

Stir-fry remaining pork 5 minutes or until browned; remove from skillet. Add green pepper and water chestnuts; stir-fry 3-4 minutes. Combine soy sauce and cornstarch; stir into vegetable mixture. Stir in pork; heat through. Add tomato halves, stirring to combine. Serve immediately.

Oriental Main Dish Salad

Oriental Main Dish Salad

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Salad

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  Gourmet Oregon Hazelnut Butter 

     1/3           cup  hot water

     1/4           cup  soy sauce

  2        tablespoons  red wine vinegar

  2        tablespoons  Oriental sesame oil

  2          teaspoons  granulated sugar

  2                     garlic cloves -- crushed

  1           teaspoon  crushed hot red pepper

  1        5-ounce can  white turkey

                        OR

  1        5-ounce can  chicken meat

     1/2         pound  pasta (linguine, fettuccine, seashells, etc.)

  1         tablespoon  vegetable oil

     3/4           cup  roasted and chopped Oregon hazelnuts

     1/2           cup  green onions

  1              bunch  broccoli -- cut into 1" florets

  6              small  carrots -- cut in half lengthwise

                        

Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature.

Japanese Pork Sate

Japanese Pork Sate

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  boneless pork loin

  2        tablespoons  peanut butter

     1/2           cup  minced onion

  1              clove  garlic -- minced

  2        tablespoons  lemon juice

  2        tablespoons  soy sauce

  1         tablespoon  brown sugar

  1         tablespoon  vegetable oil

                  Dash  hot pepper sauce

Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a blender does this well). Marinate pork in mixture for 10 minutes. Thread pork on skewers (if using bamboo skewers, soak in water for 30 minutes to prevent burning). Grill or broil for 6-8 minutes, turning occasionally, until done.

Bourbon Chicken

Bourbon Chicken

2 lbs. chicken breasts, cut into bite sized pieces

1/2 c. bourbon

1/4 c. soy sauce

1 tsp. ginger

1 clove garlic

1/4 c. vinegar

1/4 c. brown sugar

chopped green onions for garnish

white or brown rice, cooked

oil

1 Tbsp. cornstarch

1/4 c. water

1.  Mix together chicken, bourbon, soy sauce, ginger, garlic, vinegar and brown sugar. Let marinate several hours. Drain; but reserve the marinade.

2.  Preheat skillet or wok.  Drizzle with oil. Add chicken. Stir fry until browned. Add marinade. Bring to a boil. Reduce to simmer; simmer 15 to 20 minutes.

3.  Mix cornstarch and water. Add to chicken. Bring to a boil; simmer until thickened.

Serve over rice. Garnish with green onions.

*I usually serve this with steamed broccoli or green beans.

Pork Fried Rice and Baked Egg Rolls

Pork Fried Rice and Baked Egg Rolls

4 c. cooked rice - cold

1 Tbsp. oil

2 cloves garlic, minced

1/2 c. chopped onion

1 c. chopped carrots

3 eggs, beaten

1 c. leftover meat (I used pork)

1/2 c. peas

2 Tbsp. oyster sauce

2 Tbsp. soy sauce

salt & white pepper, to taste

Lightly saute garlic, onion and carrots in oil. Add meat; saute lightly. Push to one side.

Pour in eggs and scramble.

Add in cold rice with oyster sauce and soy sauce.

Keep stirring to saute.

Add peas; mix in.

Season with salt and pepper.

Serve with a bit of Hoisin sauce.

Baked Egg Rolls

2 packages of egg roll wrappers

1 package coleslaw mix

1/3 c. each celery and onion

From here you can add whatever you want and season it to your liking.

I usually add chopped chicken or shrimp and season with McCormick's Asian seasoning and a bit of soy sauce.

Once you get everything mixed together, you roll them up (the same way you would a burrito)

Now, you can either deep fry or bake.

Baking: Oven is set at 375 degrees. Place the egg rolls on a greased baking sheet.

Brush with a beaten egg mixed with a bit of water.

Bake for 10 to 15 minutes or until browned.

Frying: Heat your oil to 375 degrees. Drop in egg rolls a couple at a time and fry until golden. Drain on paper towels.

Here's a picture of the egg rolls when fried.

Pad Thai

 Pad Thai

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  rice noodles
  1                     chicken breast -- skinned and boned
  8                     medium shrimp -- shelled
     1/2           cup  water
     1/4           cup  fish sauce
  3        tablespoons  sugar
  1         tablespoon  lime juice
  1           teaspoon  paprika
     1/8      teaspoon  cayenne pepper
     1/2         pound  bean sprouts
  3                     garlic cloves -- finely chopped
  1                     egg
  4        tablespoons  roasted peanuts -- finely chopped

Place rice noodles in a large bowl. Cover with water; soak 30-45 minutes. Cut chicken into 1 1/2 x 3 inch strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.

Drain noodles. Heat a wok over medium heat for 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 for 2-3 minutes.

Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

Cuisine:
  "Thai"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 334 Calories; 10g Fat (26.9% calories from fat); 16g Protein; 46g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 62mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.