Chinese Kitchen Main Dish Soup

 CHINESE  KITCHEN  MAIN - DISH  SOUP

 1/2 c. celery, sliced

1/2 c. onion, chopped

1 med. clove garlic, minced

1/2 tsp. ginger, ground

2 tbsp. butter or margarine

2 cans chicken rice soup

1 soup can water

2 c. cooked chicken, diced

1 pkg. frozen snow peas

1 tbsp. soy sauce

1/2 c. water chestnuts, sliced

 In large saucepan, cook celery and onion with garlic and ginger in butter until tender.  Add remaining ingredients.  Cook over low heat 5 minutes or until done; stir occasionally.  Serve with additional soy sauce.  Makes about 6 cups.   

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.

Beef and Broccoli Rice

 Beef and Broccoli Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef top round steak -- cut 3/4 inch thick
  3        tablespoons  butter -- divided
  2             cloves  garlic -- crushed
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1       6.8-ounce package  beef flavor rice and vermicelli mix
     1/2           cup  onion -- chopped
  2 1/2           cups  water
  2               cups  frozen broccoli mixture -- defrosted

Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise into 1/8"-thick strips. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper.

In same skillet, cook and stir rice mix, onion and remaining 2 tablespoons butter over medium heat until vermicelli is golden brown. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat to low; cover tightly and simmer 15 minutes.

Stir in vegetables; continue to cook 3 to 5 minutes or until rice is tender. Return beef; heat through.

Cuisine:
  "Asian"
Source:
  "The Texas Beef Council"
S(Internet address):
  "http://www.txbeef.org/"
Start to Finish Time:
  "0:30"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 467 Calories; 20g Fat (38.2% calories from fat); 31g Protein; 42g Carbohydrate; 4g Dietary Fiber; 77mg Cholesterol; 1033mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 Fat.


Nutr. Assoc. : 5311 0 0 0 0 1522 0 0 2363

Asian Chicken Pasta Salad

Asian Chicken Pasta Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salad

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  Orzo, Small Shells or other small pasta shape -- uncooked
  2               cups  poached chicken -- cut into chunks
  4             ounces  spinach leaves -- stems removed and sliced into strips
     1/2           cup  bean sprouts
     1/2                red bell pepper -- ribs removed and cut into strips
  2                     scallions -- sliced
  3        tablespoons  red wine vinegar
  1         tablespoon  reduced-sodium soy sauce
  1         tablespoon  sesame oil
                        OR
  1         tablespoon  vegetable oil
  2          teaspoons  Teriyaki sauce
  1 1/2    tablespoons  prepared chili sauce
  1         tablespoon  fresh grated ginger
  3        tablespoons  slivered almonds -- toasted

Prepare pasta according to package directions; drain.

In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper, and scallions. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well. Toss dressing with pasta mixture and refrigerate until ready to serve. Sprinkle almonds over top just before serving.

Cuisine:
  "Asian"
Source:
  "National Pasta Association"
S(Internet address):
  "http://ilovepasta.org/"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 425 Calories; 11g Fat (23.8% calories from fat); 32g Protein; 49g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 344mg Sodium.  Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Very Low Fat Broccoli Chicken Stir Fry

Very Low Fat Broccoli Chicken Stir Fry

1/2 lb. boneless skinless chicken breasts, cut into strips
12 ounces fresh broccoli florets
3 ounces baby carrots, julienne cut
3/4 c. chicken broth
3/4 to 1 c. water
4 Tbsp. reduced sodium soy sauce
1 tsp. fresh minced ginger
1 tsp. minced garlic
2 tsp. cornstarch
2 Tbsp. water
nonstick cooking spray
rice, for serving

In a small bowl, bombine soy sauce, ginger and garlic. Set aside.

Spray a skillet with cooking spray. Add chicken and stir fry until no longer pink. Remove and keep warm.

Add 1 c. water and vegetables to skillet. Cover and steam over medium heat until crisp/tender, stirring occasionally.  Remove and keep warm, draining any extra water.

Add chicken broth to pan, bringing to a boil.

Reduce heat; add vegetables, chicken and soy sauce mixture. Stir fry for about 5 minutes at a simmer until heated through.

Combine cornstarch and 2 Tbsp. of water and stir into skillet. Bring to a boil. Cook for a few minutes, until thickened.

Serve over hot rice.

Pepper Steak

Pepper Steak

2 lb. blade steak or round steak, cut in strips.
2 Tbsp. oil
1 Tbsp. flour
minced garlic, to taste
1/2 c. ketchup
1/2 c. water
3 Tbsp. soy sauce
1/2 tsp. black pepper
1 large onion, sliced
1 large green pepper, cut in strips

Brown meat. Saute onion, green pepper and garlic.  Combine flour, water, ketchup, soy sauce and pepper. Heat to boiling. Put the meat back in the pan and heat for 10 to 15 minutes.
Serve over rice.

Bourbon Chicken

Bourbon Chicken

2 lbs. chicken breasts, cut into nugget size 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, packed
green onions for garnish
white or brown rice
oil
1 Tbsp. cornstarch
1/4 c. water

Mix together first 7 ingredients. Let marinate sever hours or over night. Drain, but reserve marinade.

Preheat skillet or wok. Drizzle with oil. Add chicken; stir fry until browned; add marinade. Bring to a boil; reduce to simmer. Simmer for 15 to 20 minutes.

Mix cornstarch and water. Add to chicken. Bring to a boil; simmer until thickened.
Serve over rice.