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| Recipes: China |
| Broccoli With Garlic Sauce 1/2 C. chicken broth 3 Tbs. sake or rice wine 2 Tbs. soy sauce 2 Tbs. oyster sauce 1 Tbs. cornstarch 2 tsp. sugar 1 Tbs. oil 3 garlic cloves, minced 1 pound broccoli crowns, cut into florets (4 C.) Combine the broth, sake or rice wine, soy sauce, oyster sauce, cornstarch and sugar in small bowl, set aside. Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the garlic. Stir-fry until fragrant, about 10 seconds. Add the broccoli and stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture thickens, about 1 minute. Source: Weight Watcher's "Take Out Tonight" Note: Even my daughter, who swears she hates broccoli, loves this recipe! |
| Buddha's Delight 1/2 cup chicken broth 1/4 cup hoisin sauce 1 tablespoon soy sauce 2 teaspoons cornstarch 1 tablespoon dark sesame oil 1 onion, chopped 1 pound asparagus, trimmed and cut on a diagonal into 1" pieces 10 ounces white mushrooms, sliced 1 red bell pepper, cut into 1/2" pieces 8 ounces sliced water chestnuts, drained 3 scallion, chopped 2 cups cooked brown rice Combine the broth, hoisin sauce, soy sauce, and cornstarch in a small bowl; set aside. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the onion. Stir-fry 1 minute. Add the asparagus, mushrooms, bell pepper, and water chestnuts. Stir-fry until crisp-tender, about 4 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thicken, about 2 mintues. Remove from the heat and stir in the scallions. Serve over the rice. Serving size - 1 cup vegetables with 1/2 cup rice. Description: "The true version of Buddha's Delight, which contains many dried ingredients that must be presoaked, is traditionally served on Chinese New Year. Here is a version using fresh vegetables. Feel free to add 3/4 lb. of cubed firm tofu to the broth mixture." Source: "Weight Watcher's "Take-Out Tonight" |
| Chicken Chow Mein 6 ounces spaghetti or chow mein noodles 2/3 cup chicken broth 2 tablespoons dry sherry 2 teaspoons cornstarch 1/2 teaspoon salt 3 teaspoons oil 1 pound chicken breast, 99% fatfree, cut into strips 1 onion, chopped 1 tablespoon fresh ginger, minced 3 cloves garlic, minced 1 green bell pepper, chopped 1 stalk celery, chopped Cook the noodles according to package directions; drain. Combine the broth, sherry, cornstarch, and salt in a small bowl; set aside. Heat a nonstick wok or a large, deep skillet over high heat until a drop of water sizzles. Swirl in 2 teaspoons of the oil, then add the chicken. Stir-fry until just cooked through, 4-5 minutes. Transfer to a plate. Swirl the remaining 1 teaspoon oil into the wok, then add the onion, ginger, and garlic. Stir-fry until fragrant, about 1 minute. Add the bell pepper and celery, stir-fry until crisp-tender, about 2 minutes. Add the chicken and broth mixture. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Serve over the cooked noodles. Description: "A harmonious blend of chicken, noodles, and simple vegetables makes this a perennial favorite. In traditional Chinese cooking, "mein" denotes that the noodles are made from wheat flour. If you are unable to find chow mein noodles, use thin spaghetti." Source: "Weight Watcher's "Take-Out Tonight"" |
| In-a-Pinch Moo Shu Chicken Cooking spray 1/2 cup egg substitute 1 1/2 pounds skinless boneless chicken breast 2 teaspoons vegetable oil 2 teaspoons bottled minced garlic 1 1/2 teaspoons minced peeled fresh ginger 4 cups packaged cabbage-and-carrot coleslaw 1 cup chopped zucchini 3/4 cup chopped green onions 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/2 cup hoisin sauce 10 (6-inch) flour tortillas Heat a small nonstick skillet coated with cooking spray over medium heat. Add 2 tablespoons egg substitute; cook 1 minute or until done. Remove egg to a cutting board. Repeat procedure with remaining egg substitute. Cut egg into thin strips; set aside. Place chicken in a food processor; pulse until finely ground. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, garlic, and ginger; cook 3 minutes, stirring to crumble. Stir in coleslaw, zucchini, onions, salt, and pepper; cook 3 minutes or until tender, stirring frequently. Stir in hoisin. Warm tortillas according to package directions. Spoon 3/4 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon egg strips. Roll up. Serving size: 2 tortilla wraps. Description: "Authentic Chinese moo shu uses thin homemade pancakes. Flour tortillas make a fast substitute." Source: "Cooking Light Magazine, May 2003, page 232" Serving Ideas : Serve with fresh fruit. NOTES : Ground turkey works fine in this recipe. |
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| China Recipes Page 2 |