We are now in the Year of the Dog. Pixie wasn’t happy that there is a Year of the Dog and not a Century of Black Cats.
It is no secret that I love to cook. I am up to 1,187 recipes now. I have always loved good Chinese food. My family loves it when I get my electric wok out because they love my stir-fries. thought I'd share some of my Asian inspired recipes with you.
Asian Chicken
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 pound boneless skinless chicken breasts -- sliced thin
8 ounces mushroom caps -- sliced
4 whole green onions -- sliced both white and green parts
1 cup frozen peas -- defrosted
5 ounces water chestnut, canned -- drained and sliced
5 ounces bamboo shoots, canned -- drained and sliced
2 cloves garlic -- minced fine
1 tablespoon ginger root -- minced fine
½ teaspoon sesame seeds
¼ teaspoon crushed red pepper flakes
1 tablespoon light brown sugar -- packed
1 tablespoon rice wine vinegar
¼ cup low sodium soy sauce
1 tablespoon plum sauce
½ teaspoon sesame oil
1 tablespoon sweet sherry
1 teaspoon cornstarch
2 tablespoons olive oil
Mix soy sauce, plum sauce, rice wine vinegar, brown sugar, sesame oil, and corn starch together in small bowl. Stir until sugar and cornstarch are dissolved. Set aside
Heat wok or frying pan to medium-high. Add olive oil. Add chicken and mushrooms and cook until chicken browns and mushrooms soften. Push to sides of wok.
Add garlic, ginger, sesame seeds, and crushed red pepper. Cook quickly for 30 seconds or until fragrant and sesame seeds turn golden.
Add peas, water chestnuts, bamboo shoots, and green onions. Heat until warmed through. Push everything to the side.
Add the sauce mixture and heat until boiling. Boil for a couple of minutes or until sauce starts to thicken.
Mix the sauce with the meat and vegetable mixture and heat for another minute or until everything is hot.
Per Serving: 199 Calories; 6g Fat (28.8% calories from fat); 21g Protein; 14g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 495mg Sodium. Exchanges: 0 Grain(Starch); 2½ Lean Meat; 1½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Asian Inspiration
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 pound pork loin -- sliced thin
2 tablespoons low sodium soy sauce
1 tablespoon sherry
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 clove garlic -- minced
1 teaspoon ginger root -- minced
4 whole green onions -- sliced
5 ounces water chestnuts -- sliced
5 ounces bamboo shoots -- sliced
8 ounces crimini mushrooms -- sliced
14½ ounces no salt added diced tomatoes -- drained
11 ounces mandarin oranges in light syrup
½ teaspoon chili garlic sauce
½ teaspoon five-spice powder
6 ounces chow mein noodles
¼ cup low sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon plum sauce
½ teaspoon rice vinegar
2 tablespoons brown sugar, packed
Cook noodles according to direction. Drain.
Mix 2 tablespoons soy sauce, sherry, and cornstarch together until smooth. Add pork and toss to coat. Let marinate for 15 minutes.
Heat oil in large skillet or wok. Add pork and cook until brown. Remove from pan.
Add garlic, ginger, and five-spice powder. Cook for 30 seconds.
Add white parts of onions, water chestnuts, bamboo shoots, and mushrooms. Cook for 1 to 2 minutes or until softened.
Add pork back to wok along with tomatoes and mandarin oranges. Heat through.
Add noodles and stir to combine.
Mix ¼ cup soy sauce, hoisin, plum sauce, chili sauce, rice vinegar, brown sugar, and 2 tablespoons of syrup from oranges. Add sauce to pan and stir to coat everything evenly.
Per Serving: 286 Calories; 12g Fat (37.4% calories from fat); 12g Protein; 34g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 616mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; ½ Vegetable; ½ Fruit; 2 Fat; ½ Other Carbohydrates.
Asian New Year's Noodles
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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8 ounces noodles, egg, cooked
4 whole green onions -- sliced thin
2 ounces pimientos
1 cup frozen peas
5 ounces water chestnuts -- sliced
5 ounces bamboo shoots -- sliced
1 clove garlic -- minced fine
1 teaspoon ginger root -- minced fine
1 tablespoon Tiger Sauce or other chili sauce
½ teaspoon sesame oil
2 tablespoons dark brown sugar -- packed
1 tablespoon plum sauce
1 tablespoon hoisin sauce
2 tablespoons sweet sherry
2 tablespoons light soy sauce
2 tablespoons vegetable oil
Mix Tiger Sauce, sesame oil, sugar, plum sauce, hoisin, sherry, and soy sauce together in small bowl and set aside.
Make noodles according to package directions. Drain and rinse. Drain again.
Heat oil in large frying pan or wok. Add onions, garlic, and green onions and cook until fragrant about 30 seconds.
Add pimentos, water chestnuts, bamboo shoots, and peas. Cook until peas defrost and everything is heated through.
Add noodles and mix well. Heat everything through.
Add sauce and toss to coat well. Heat until sauce is boiling.
Per Serving: 142 Calories; 4g Fat (27.8% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 255mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; ½ Other Carbohydrates.
Asian Seasoning
Serving Size : 36
Amount Measure Ingredient -- Preparation Method
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3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon ground black pepper
2 tablespoons ground ginger
1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt
1 tablespoon toasted sesame seeds
Mix everything together and store in a jar with a lid.
Per Serving: 7 Calories; trace Fat (16.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
Asian Shepherd's Pie
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
1 tablespoon vegetable oil
8 ounces mushroom caps -- sliced
8 ounces bamboo shoots, canned -- drained
8 ounces water chestnuts, canned -- drained
2 cups frozen mixed vegetables
1 small onion -- minced
2 cloves garlic -- minced fine
1 tablespoon ginger root -- minced fine
1 teaspoon Asian seasoning
1 tablespoon low sodium soy sauce
1 tablespoon Tiger Sauce or other chili sauce
1 teaspoon five-spice powder
8 ounces no salt added tomato sauce
1½ pounds potatoes -- peeled and cubed
3 cups boiling water
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons unsalted butter
1 cup Monterey Jack cheese -- shredded
½ cup 2% low-fat milk
Heat oven to 325°F.
Add potatoes to boiling water and cook for 15 minutes or until tender. Drain. Add salt, white pepper, cheese, milk and butter. Whip until smooth and set aside.
In 12 inch frying pan or Dutch oven add vegetable oil and heat until oil shimmers. Add ground beef, mushrooms, Asian Seasoning, onions, garlic and ginger. Cook until no pink is left in the meat and the vegetables are softened.
Add water chestnuts, bamboo shoots and mixed vegetables. Cook until vegetables are warmed through.
Mix soy sauce, 5 spice powder and Tiger Sauce into the tomato sauce and add to meat and vegetable mixture. Heat until boiling.
Put the meat and vegetable mixture into a 2 quart casserole dish. Spread mashed potatoes on top. Cover and bake for 35 to 40 minutes.
Per Serving: 381 Calories; 21g Fat (46.9% calories from fat); 20g Protein; 33g Carbohydrate; 5g Dietary Fiber; 61mg Cholesterol; 426mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 2½ Fat.
Char Siu - Chinese Barbecue Pork
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
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2½ pounds Boston butt roast -- trimmed and sliced
3 tablespoons honey
1½ tablespoons light brown sugar -- packed
1½ tablespoons low sodium soy sauce
1½ tablespoons hoisin sauce
1½ tablespoons sherry -- or rice wine
1½ tablespoons no salt added tomato paste
1 teaspoon sesame oil
1½ teaspoons five-spice powder
1½ tablespoons low sodium ketchup
1½ tablespoons plum sauce
Mix everything except meat together in a bowl. Pour marinade into a Ziploc bag.
Trim meat and slice about ¼ inch thick and 2 to 3 inches long. Trim of excess fat.
Add meat to marinade and refrigerate for at least 8 to 10 hours turning occasionally.
Heat oven to 375°F.
Place meat on a rack over a roasting pan lined with foil. Cook for 20 minutes on each side.
While meat is cooking place marinade into a small pan and heat to boiling. Stir to make sure everything is dissolved.
Pull meat from oven and raise heat to 425°F.
Brush marinade over meat. Cook for 5 minutes. Turn pork and brush with marinade and cook for another 5 minutes.
Serving Ideas : This recipe can be used in making the steamed pork buns called Char Siu Bao.
NOTES : Boston pork roast is another name for pork butt.
Per Serving: 222 Calories; 10g Fat (40.2% calories from fat); 22g Protein; 10g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 222mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates.
Char Siu Bao - Chinese Barbecue Pork Buns
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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Filling
½ pound char siu -- minced -- see recipe
3 whole green onions -- sliced
1 tablespoon low sodium soy sauce
½ teaspoon ginger root -- minced fine
1 tablespoon hoisin sauce
¼ teaspoon five-spice powder
Char Siu Bao Dough
1½ teaspoons dry yeast
¾ cup water -- lukewarm
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons baking powder
2½ cups all-purpose flour
To make dough put yeast in a small bowl and add lukewarm water. Let proof for about a minute. Whisk in oil to dissolve yeast and set aside.
Combine dry ingredients in a large bowl. Make a well in center and add yeast mixture. Slowly stir making a ragged but soft dough. Gather into a ball and knead until smooth and elastic.
Place dough in an oiled bowl and cover. Let rise in warm place until doubled.
Roll dough into log and cut into 12 even sized pieces.
Mix filling ingredients together.
Roll each piece of dough into a flat circle. Place a tablespoon of filling in center. Pleat dough and pinch top.
Place balls on wax paper and cover and let rise for 30 minutes.
Place balls in steamer and let steam for 10 minutes.
NOTES : I use bamboo steamer baskets set over my wok.
Per Serving: 252 Calories; 5g Fat (18.7% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 309mg Sodium. Exchanges: 2½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
Chinese Barbecue Sauce
Serving Size : 16
Amount Measure Ingredient -- Preparation Method
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2 shallots -- minced
4 cloves garlic -- minced
1 tablespoon fresh ginger root -- minced
1 tablespoon olive oil
6 ounces no salt added tomato paste
¼ cup hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon low sodium Worcestershire sauce
1 tablespoon low sodium soy sauce
2 tablespoons dijon mustard
¼ teaspoon crushed red pepper
4 tablespoons molasses
1 tablespoon light brown sugar -- packed
Heat oil in saucepan on medium. Add shallots, garlic and ginger. Cook until softened.
Add rest of ingredients and cook until it starts to bubble, stirring to prevent burning.
Lower heat and simmer for 30 minutes stirring occasionally..
Store in a jar with lid.
NOTES : This can be used as a basting sauce or as a condiment.
Per Serving: 46 Calories; 1g Fat (20.8% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 141mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fat; ½ Other Carbohydrates.
Chinese Barbecued Ribs
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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5½ pounds pork country-style ribs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon mustard powder
½ teaspoon five-spice powder
½ teaspoon cayenne pepper
1 cup Chinese BBQ Sauce
Heat oven to 350°F.
Mix the dry spices together and rub into the ribs on all sides. Let marinate for 30 minutes.
Place ribs on a broiler or racked pan large enough to spread out single file. Bake for 1½ hours.
Raise heat to 425°F.
Brush ribs with Chinese BBQ sauce. Bake for 15 minutes.
Turn ribs over and brush with sauce. Bake for 15 minutes.
Per Serving: 683 Calories; 53g Fat (71.2% calories from fat); 48g Protein; trace Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 342mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 4 Fat.
Chinese Noodles with Barbecue Pork
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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8 ounces noodles
½ cup frozen peas
½ cup frozen corn
½ cup frozen lima beans
1 medium shallot -- minced fine
1 clove garlic -- minced fine
1 tablespoon ginger root -- minced fine
8 ounces mushroom caps -- sliced
5 ounces water chestnuts, canned -- sliced
5 ounces bamboo shoots, canned -- sliced
1 whole roasted red pepper
8 ounces Chinese BBQ pork -- diced see recipe
Sauce
2 tablespoons low-sodium teriyaki sauce
2 tablespoons sweet sherry
1 tablespoon Tiger Sauce -- or other chili sauce
½ teaspoon sesame oil
1 tablespoon plum sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 tablespoon water
1 tablespoon cornstarch
Make noodles according to package directions. Drain.
Mix teriyaki sauce, sherry, chili sauce, sesame oil, plum sauce, hoisin sauce, and brown sugar together. Set aside.
Add oil to wok or large frying pan and heat to medium-high.
Add ginger, garlic, and shallots and cook until fragrant about 30 seconds.
Add peas, corn, lima beans, mushrooms, red pepper, water chestnuts, bamboo shoots, and pork. Cook until heated through.
Move vegetables to side of wok or frying pan. Add sauce and heat to boiling.
Mix water and cornstarch and add to sauce. Boil sauce until thickened.
Add noodles to wok and mix everything together until coated with sauce.
Per Serving: 253 Calories; 5g Fat (17.7% calories from fat); 14g Protein; 38g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 429mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.
Fried Rice
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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4½ cups cooked rice -- cooled
2 eggs
¼ teaspoon seasoned salt
2 whole shallots -- minced
1 clove garlic -- minced
1 teaspoon ginger root -- minced fine
8 ounces mushrooms -- sliced
1 cup frozen green peas
3 tablespoons soy sauce, low sodium
4 tablespoons vegetable oil
Heat wok or large skillet over medium heat. Add 1 tablespoon oil. Mix seasoned salt into eggs. Add egg mixture to wok and cook until soft curdles form. Remove from wok and set aside.
Increase heat to medium-high and add 1 tablespoon oil. Stir-fry shallots, ginger and garlic until soft.
Add mushrooms and peas and stir-fry until heated through about 2 minutes. Remove from wok and set aside.
Add remaining 2 tablespoons of oil to wok. Rub rice with hands to separate and add to wok. Stir-fry about 2 minutes or until hot.
Add vegetable mixture, soy sauce, and eggs. Heat 1 minute or until heated through.
Per Serving: 321 Calories; 11g Fat (32.1% calories from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 412mg Sodium. Exchanges: 2½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; 0 Other Carbohydrates.
General Tso's Chicken
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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1 pound boneless chicken -- cut into 1-inch cubes
4 whole green onions -- sliced
6 small red peppers -- dried
1 teaspoon ginger root -- minced
1 clove garlic -- minced
1 teaspoon sesame seeds
2 tablespoons vegetable oil
Marinade
1 egg white
1 tablespoon low sodium soy sauce
1 tablespoon sherry -- or rice wine
1 teaspoon cornstarch
Sauce
2 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon light brown sugar
1 teaspoon chili garlic sauce
1 teaspoon orange zest
1 teaspoon cornstarch
Mix marinade ingredients together in a bowl and add chicken. Stir to moisten completely. Let marinate 15 minutes.
Mix sauce ingredients in a bowl and set aside.
Add oil to wok or large skillet and heat until medium high. Add chicken and cook until browned.
Add green onions, peppers, ginger root, and garlic and cook 1 minute. Push chicken and vegetables to the side.
Stir the sauce ingredients and add to middle of wok. Heat until boiling.
Stir to coat chicken and vegetables and sprinkle with sesame seeds.
Per Serving: 298 Calories; 11g Fat (32.4% calories from fat); 30g Protein; 20g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 641mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2½ Vegetable; 0 Fruit; 1½ Fat; ½ Other Carbohydrates.
Hearty Hot and Sour Soup
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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4 ounces mushrooms -- sliced
2 cloves garlic -- minced
½ teaspoon fresh ginger -- minced
¼ cup green onions -- sliced
1 pound pork tenderloin -- sliced thin
3 tablespoons vegetable oil
8 ounces water chestnuts, canned -- sliced and drained
8 ounces bamboo shoots, canned -- sliced and drained
48 ounces no-salt-added chicken broth
¼ teaspoon crushed red pepper
2 teaspoons Tiger Sauce -- or other chili sauce
2 teaspoons soy sauce, low sodium
1 tablespoon low sodium Worcestershire sauce
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
Heat oil in large pot or Dutch oven. Add mushrooms and pork. Cook until mushrooms soften and pork browns. Add garlic, ginger and onions. Cook about one minute.
Add rest of ingredients and bring to a boil. Reduce heat and cover and simmer for 30 minutes.
NOTES : Use a variety of mushrooms, i.e.: crimini, button, portobello, oyster, shiitake.
Use lean pork and remove any visible fat.
Per Serving: 170 Calories; 9g Fat (42.7% calories from fat); 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 141mg Sodium. Exchanges: 0 Grain(Starch); 2½ Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Korean Bulgogi
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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2 pounds sirloin steak, trimmed -- sliced thin
½ cup low sodium soy sauce
6 tablespoons sugar
¼ teaspoon crushed red pepper flakes
6 whole green onions -- minced fine
4 cloves garlic -- minced fine
2 tablespoons sweet sherry
1½ tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
Slice the steak into thin slices and put into a freezer bag.
Mix remaining ingredients except cornstarch together and pour over steak. Marinate the steak for 30 minutes or up to 2 hours.
Remove steak from marinade and fry in batches in a wok or large frying pan over medium high heat. Remove to a bowl.
Add remaining marinade to the frying pan and add cornstarch. Heat to boiling and stir until thickened. Pour over steak and toss to coat.
Per Serving: 432 Calories; 26g Fat (54.7% calories from fat); 30g Protein; 18g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 881mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2½ Fat; 1 Other Carbohydrates.
Mandarin Salad
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 bunch red leaf lettuce -- torn
1 small yellow bell pepper -- seeded and sliced
8 ounces water chestnuts, canned -- drained and sliced
8 ounces mushrooms -- sliced
11 ounces mandarin oranges in light syrup
1 small red onion -- sliced thin
1 tablespoon ginger -- minced
⅓ cup vegetable oil
3 tablespoons wine vinegar
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 tablespoon no salt added tomato paste
Remove seeds and ribs of yellow bell pepper and slice into thin strips. Slice red onion into thin slices. Slice mushrooms. Tear red lettuce into bite size pieces.
Drain water chestnuts. Drain oranges saving syrup.
Mix lettuce, peppers, onions, mushrooms, water chestnuts and orange slices together in a large salad bowl.
In a blender add juice from oranges, oil, ginger, vinegar, soy sauce, sesame oil and tomato paste. Process until smooth and ginger is finely chopped.
Either toss the salad with the dressing or serve it on the side and let people add their own.
Per Serving: 149 Calories; 10g Fat (56.7% calories from fat); 2g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 1½ Vegetable; ½ Fruit; 2 Fat; 0 Other Carbohydrates.
New Year's Eve Ramen Soup
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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1 whole shallot -- minced fine
1 teaspoon ginger root -- minced fine
1 clove garlic -- minced fine
6 ounces Portobello mushroom caps -- sliced
3 tablespoons vegetable oil
5 ounces bamboo shoots, canned -- drained
5 ounces water chestnuts, canned -- drained
2 tablespoons low sodium soy sauce
1 teaspoon Tiger Sauce -- or other chili sauce
1 teaspoon sesame oil
1 teaspoon Asian Seasoning
4 cups low sodium vegetable broth
3 ounces ramen
Scrap the black gills from the mushroom caps. Slice caps in half. Slice the halved mushroom caps about ½ inch thick.
Heat 2 tablespoons of the oil in large saucepan, Dutch oven, or wok to medium. Add mushrooms and cook until browned about three minutes.
Add remaining oil to pan and add ginger, shallots, and garlic and cook until fragrant about 30 seconds.
Add bamboo shoots and water chestnuts and cook for one to two minutes.
Mix soy sauce, Asian seasoning, Tiger Sauce, and sesame oil in a small bowl. Add to vegetable mixture and stir to coat.
Add broth and heat until boiling.
Add ramen noodles stirring to break up and heat for three to four minutes.
Per Serving: 131 Calories; 8g Fat (51.5% calories from fat); 9g Protein; 8g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 565mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1 ½ Fat.
Pork Lo Mein
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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1 pound pork tenderloin
Marinade
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
¼ teaspoon white pepper
1 tablespoon sherry
Vegetables
1 tablespoon ginger root -- julienned
4 ounces mushroom caps -- sliced
5 ounces bamboo shoots -- sliced
1 medium shallot -- sliced thin
2 cloves garlic -- minced fine
2 large green onions, whole -- sliced thin
1 cup snow pea pod, fresh
Sauce
1 teaspoon cornstarch
⅓ cup low sodium chicken broth
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
½ teaspoon sesame oil
8 ounces egg noodles -- thinly sliced
Seasoning for Noodles
1 teaspoon sesame oil
2 tablespoons low sodium soy sauce
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame seeds
3 tablespoons vegetable oil
Make noodles according to package instructions. Drain and place in a bowl. Add seasoning and stir to coat well.
Slice pork into thin strips and bite size pieces. Mix cornstarch, soy sauce, white pepper, and sherry together in Ziploc bag. Add pork and mix to cover. Let marinade for 30 minutes.
Add 2 tablespoon oil to a hot wok or skillet. Stir fry pork in batches if necessary until browned. Remove from wok a set aside.
Add remaining oil to wok and stir fry vegetables for 2 to 3 minutes or until tender-crisp. Push to side.
Pour sauce mixture into center on wok and heat to boiling. Boil until thickened.
Add pork back to wok and stir to coat everything with sauce.
Serve meat and vegetables over noodles.
Per Serving: 359 Calories; 13g Fat (32.1% calories from fat); 24g Protein; 36g Carbohydrate; 3g Dietary Fiber; 85mg Cholesterol; 565mg Sodium. Exchanges: 2 Grain(Starch); 2½ Lean Meat; 1 Vegetable; 1½ Fat; 0 Other Carbohydrates.
Sesame Noodles
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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boiling water
8 ounces noodles -- dry
2 tablespoons light soy sauce
2 tablespoons sweet sherry
2 tablespoons Tiger Sauce -- or other chili sauce
1 teaspoon sesame oil
1 tablespoon plum vinegar
1 tablespoon brown sugar
1 tablespoon ginger root -- minced
1 tablespoon sesame seeds -- toasted
Make noodles according to directions. Drain.
In a small saucepan add soy sauce, chili sauce, sherry, sesame oil, vinegar, brown sugar, and ginger root. Heat until boiling and blended.
Pour sauce over noodles. Add sesame seeds and mix thoroughly.
Can be served either warm or cold.
Per Serving (excluding unknown items): 139 Calories; 2g Fat (15.7% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 225mg Sodium. Exchanges: 1½ Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; 0 Other Carbohydrates.
Spicy Mongolian Beef
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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2 pounds flank steak -- sliced thin
2 tablespoons low sodium soy sauce
2 tablespoons sweet sherry
1 teaspoon cornstarch
1 tablespoon Tiger Sauce -- or other chili sauce
¼ teaspoon crushed red pepper
1 teaspoon sesame seeds -- toasted
8 whole green onions -- sliced
2 tablespoons vegetable oil
1 clove garlic -- minced
1 tablespoon ginger root -- minced
Heat wok or large frying pan to medium-high. Add vegetable oil.
Stir fry meat in batches if necessary. Push meat to side.
Mix soy sauce, sherry, Tiger sauce and cornstarch together.
Add green onions, sesame seeds, garlic, ginger and red pepper. Stir fry for 30 seconds or until fragrant. Push aside.
Add sauce mixture. Stir until thickened.
Stir to coat meat and vegetables.
Per Serving: 333 Calories; 21g Fat (57.6% calories from fat); 30g Protein; 4g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 351mg Sodium. Exchanges: 0 Grain(Starch); 4½ Lean Meat; ½ Vegetable; 2 Fat.
Sweet and Sour Pork
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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2 pounds pork loin, lean, boneless -- cubed, fat removed
Marinade
1 tablespoon low sodium soy sauce
1 tablespoon sweet sherry
1 tablespoon cornstarch
1 medium yellow pepper -- cut in 1" squares
1 medium red pepper -- cut in 1" squares
4 whole Roma tomatoes -- cored and cut in 1" squares
1 clove garlic -- minced
1 whole shallot -- minced
1 teaspoon ginger root -- minced
8 ounces pineapple chunks in juice -- reserve juice
4 tablespoons vegetable oil
Sauce
¼ cup low sodium catsup
⅛ cup plum sauce
2 tablespoons pineapple juice
2 tablespoons orange marmalade
¼ cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons cornstarch
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar, packed
Mix marinade ingredients in a small bowl. Trim all visible fat from pork and cut meat into cubes. Put in marinade and mix to coat all of the meat. Set aside. Let marinate for 10 to 15 minutes.
Mix sauce ingredients in a small bowl and set aside.
Add vegetable oil to wok or large frying pan and heat to medium-high. Add meat in two batches and brown on all sides. Push to the sides.
Add yellow and red peppers and cook for 2 minutes.
Add garlic, shallot, and ginger root and cook until fragrant 30 seconds to a minute.
Add tomatoes and pineapple and warm through.
Push everything to the side and add sauce. Cook until boiling and it starts to thicken. Coat the meat and vegetables and cook a couple minutes more or until the meat is cooked through,
Per Serving: 389 Calories; 16g Fat (37.6% calories from fat); 29g Protein; 32g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 380mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1½ Vegetable; ½ Fruit; 2 Fat; 1 Other Carbohydrates.
Asian Beet and Spinach Salad
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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8 ounces baby spinach
8 ounces mandarin oranges in juice
8 ounces beets -- sliced
¼ cup dried cranberries
¼ cup golden raisins
2 teaspoons candied ginger root -- minced
1 small shallot -- minced
¼ cup olive oil
2 tablespoons plum vinegar
1 tablespoon brown sugar
Drain oranges saving juice. Add the cranberries and raisins to juice and let sit for about 15 minutes to plump them up.
Mix oil, vinegar, and brown sugar together.
Drain cranberries and raisins. In a large bowl mix spinach, oranges, cranberries, raisins, ginger root, beets, and shallots together.
Add dressing and toss to mix.
Per Serving: 105 Calories; 7g Fat (56.8% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 797mg Sodium. Exchanges: ½ Vegetable; ½ Fruit; 1½ Fat; 0 Other Carbohydrates.
Chinese Beef and Mushroom Soup
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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64 ounces low sodium beef broth
8 ounces crimini mushrooms -- sliced
8 ounces lean beef -- sliced thin
1 whole shallot -- minced
1 clove garlic -- minced fine
1 teaspoon ginger root -- minced fine
5 ounces bamboo shoots -- sliced
1 cup frozen peas -- defrosted
Sauce
1 teaspoon Tiger Sauce -- or other chili sauce
1 teaspoon sesame oil
1 teaspoon five-spice powder
1 tablespoon hoisin sauce
1 tablespoon plum sauce
1 tablespoon brown sugar, packed
1 tablespoon sherry
2 tablespoons low sodium soy sauce
2 tablespoons vegetable oil
Heat oil in wok or large saucepan to medium-high. Add mushrooms and cook for 1 minute.
Add beef and cook for an additional minute.
Add shallots and cook for one more minute.
Add garlic and ginger root and cook for 30 seconds or until fragrant.
Add sauce and mix well.
Add broth and mix well. Bring to a boil and reduce heat and simmer for 20 minutes.
Per Serving: 189 Calories; 8g Fat (39.2% calories from fat); 18g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Jasmine's Almond-Ginger Cookie
Cookies : 54
Amount Measure Ingredient -- Preparation Method
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¾ cup unsalted butter -- softened
¾ cup sugar
1 whole egg
1 teaspoon almond extract
1½ teaspoons baking powder
1 tablespoon ginger root -- minced fine
1 tablespoon crystallized ginger -- minced fine
¼ cup sliced almonds -- minced
2½ cups all-purpose flour
Glaze
½ cup confectioner's sugar -- sifted
2 tablespoons 2% low-fat milk
1 teaspoon vanilla extract
¼ cup sliced almonds
Heat oven to 325°F.
Cream butter and sugar until light and fluffy.
Add egg and almond extract and mix together.
Add ginger root, crystallized ginger, baking powder, and minced almonds. Mix together.
Add flour and mix together.
Shape dough into walnut size balls and place on ungreased cookie sheet about 2 inches apart.
Bake for 10 to 12 minutes.
Place on cooling rack. Ice immediately so glaze will set. Top with remaining almonds.
For glaze mix sugar, milk, and vanilla extract together until smooth.
Per Cookie: 69 Calories; 3g Fat (43.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 16mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.