Note: You can buy the birdsnest maker at KITCHEN FANTASY.COM.
To make the birdsnest, you need a birdsnest maker. You will need to shred some peeled and washed potatoes, enough to make four potato nests. Soak the shredded potatoes in cold water for 15 minutes, then dry them as much as possible. Fill the birdsnest maker with a very thin layer of the dry shredded potatoes, place the second basket securely over the first one, then slip it carefully into a pot of hot oil and fry until golden brown. Remove and drain each nest on paper towels. Keep warm until served.
If you don't have a birdsnest maker, you can use hash brown patties that are fried golden brown.
Slice the chicken breasts into strips or bite-sized pieces and cook them in the butter in a skillet until done. Mix the cornstarch and cold water until dissolved, then add it to the soy sauce, sesame oil, and chicken broth, and mix well. Pour it into the cooked chicken. Add the frozen mixed vegetables and cook until the sauce is thickened. Have your deep-fried potato birdsnests ready on the center of each serving plate. Divide the cooked mixture between the four potato nests, and serve.
BIRDSNEST BEEF
2 lbs. favorite boneless steak
1 pkg. frozen mixed vegetables
2 Tbsp. oil
1 can beef broth
1 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water
4 deep-fried shredded potato birdsnests
Note: You can buy the birdsnest maker at KITCHEN FANTASY.COM.
Slice the steak into thin strips or bite-sized pieces and cook them in the oil in a skillet until done. Mix the cornstarch and cold water until dissolved, then add it to the soy sauce, sesame oil, and beef broth, and mix well. Pour it into the cooked steak strips. Add the frozen mixed vegetables and cook until the sauce is thickened.
To make the birdsnest, you need a birdsnest maker. You will need to shred some peeled and washed potatoes, enough to make four potato nests. Soak the shredded potatoes in cold water for 15 minutes, then dry them as much as possible. Fill the birdsnest maker with a thin layer of the shredded potatoes, place the second basket securely over the first one, then slip it carefully into a pot of hot oil and fry until golden brown. Remove and drain each nest on paper towels. Keep warm until served.
If you don't have a birdsnest maker, you can use hash brown patties and fry them until golden brown.
Have your deep-fried potato birdsnests ready on the center of each serving plate. Divide the cooked mixture between the four potato nests, and serve.
SWEET AND SOUR CHICKEN
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 can pineapple chunks, drained
1 small jar cherries, drained
1 onion, diced
1 jar sliced mushrooms, drained
2 carrots, sliced
1 can baby corn, drained
1 pkg. brocolli florets
1 pkg. frozen snow peas
In a saucepan mix the following:
1/2 cup pineapple juice
1/2 cup chicken broth
3 Tbsp. rice vinegar
3 Tbsp. honey
3 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. cornstarch, dissolved in 2 Tbsp. cold water
Cook the sweet and sour sauce until it thickens, then set it aside.
Cut 4 boneless, skinless chicken breasts into bite-sized cubes. Spray a skillet with cooking spray. Brown the chicken pieces. Add the cooked sauce, fruits, mushrooms, and vegetables to the chicken, and cook on medium heat, covered, for about 10 minutes.
Add 2 cups of water and 1 cup instant brown rice to a pot. Add a pinch of salt. Cover and cook until rice is done, about 10 minutes. Fluff the rice with a fork, and place it on a platter.
Pour the cooked chicken mixture over the cooked rice and serve.
COCONUT-LIME TORTILLA SOUP
In a heavy saucepan, place 1 can chicken broth, 1 can coconut milk, 1 jar drained sliced mushrooms, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. True Lime powder, and 1 tsp. dried chives, mixing together over medium heat until everything is heated. Serve with Lime Tortilla Chips.
GARLIC NOODLES
For each person eating, cook one pack of Ramen Noodles. Boil the noodles for 5 minutes in a pan of boiling water, flipping the brick of noodles over halfway during those 5 minutes. Drain off the water. Add the seasoning packet, 1 Tbsp. butter, and 1/2 tsp. garlic powder, then mix well. It tastes as good as Chinese takeout.
GOJI BERRIES SWEET AND SOUR SOUP
6 oz. firm tofu, cubed
2 Tbsp. oil
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. cornstarch
3 Tbsp. cold water
1 tsp. soy sauce
32 oz. vegetable broth
2 cups water
8 oz. jar sliced mushrooms
2 Tbsp. white vinegar
1 Tbsp. honey
1/3 cup dried Goji Berries
You can buy Goji Berries at www.nuts.com
fresh lemon slices for garnish
In a skillet, pan fry the cubed tofu in the oil over medium heat for 2-3 minutes on each side until golden brown. Sprinkle tofu with salt and pepper, then set it aside. Dissolve the cornstarch in 3 Tbsp. cold water then add the soy sauce. Combine this mixture with the vegetable broth and water in a soup pot. Bring to a boil while stirring. Add the cooked tofu cubes, mushrooms, white vinegar, honey, and Goji Berries. Simmer for six minutes, then serve in bowls with a slice of fresh lemon in each bowl for a garnish.
SIZZLING RICE SOUP
4 cans low-sodium chicken broth
1/2 cup dried Goji Berries
1 cooked chicken breast, sliced thin
8 oz. thinly sliced cooked beef
1/4 cup green onions, diced
4 oz. jar sliced mushrooms
1 small can drained bamboo shoots, sliced thin
1/2 cup snow peas
1 small can sliced drained water chestnuts
1/2 cup baby corn, sliced
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. soy sauce
1 Tbsp. sesame oil
Crispy Rice Squares (see next recipe)
Note: I use Rice Krispies dry cereal which works fine for me. Give each person a cupful of Rice Krispies to use. Just sprinkle them into the hot soup just before eating it. The dry Rice Krispies makes popping, crackling sounds when you put them in the hot soup.
Oil for deep-frying
Place the chicken broth in a pot. Add the Goji Berries, and bring to a boil. Add the chicken, beef, mushrooms, bamboo shoots, water chestnuts, snow peas, green onions, and baby corn. Bring to a boil again. Season with salt, black pepper, soy sauce, and sesame oil. Cover the soup and let it simmer, while you deep-fry the Crispy Rice Squares. Add enough oil to a skillet for deep-frying. When the oil is hot, deep-fry the Crispy Rice Squares until they puff up and turn brown, then drain them on white paper towels. Place them in a dish to serve. At the table when serving this soup, slide the deep-fried Crispy Rice Squares into the hot soup.
The Crispy Rice Squares should make crackling or popping sounds when they enter the hot soup. You can let each person add their own Crispy Rice Squares to their bowl of hot soup for added interest and appeal.
CRISPY RICE SQUARES
In a pot, cook 2 cups brown rice in water until it's done.
Preheat oven to 300 degrees.
Place the cooked brown rice evenly on a baking sheet, but don't let it be more than 1/4-inch thick. Bake the rice for 45 minutes. Let it cool, then cut into one-inch squares. Store in a covered jar until needed for Sizzling Rice Soup. Do not freeze or refrigerate them.
GOJI BERRY JUICE
1/2 cup dried Goji Berries
1 qt. pure water
Goji Berries are known as happy berries because you want to smile a lot when you ingest them. Soak the Goji Berries in warm water overnight in a quart pitcher. Next day liquify everything in a blender or food processor on high. Makes one quart juice. Drink one ounce at at time up to eight times a day for optimal health benefits depending upon your health problems. It is said to give one more energy and a vitality for life in balancing the chi, or yin/yang essences. Goji Berry Juice could be the Fountain of Youth everyone seeks as it is reported to promote longevity when used daily, and seems to help just about all diseases.
HOT AND SOUR SOUP
In a pot, place 16 oz. chicken broth, 3 Tbsp. lime juice, 3 Tbsp. tabasco sauce, and bring to a boil. You can use more or less lime juice and tabasco sauce to suit your own tastes for heat and sourness. Add salt and pepper to suit your tastes. Divide between two large mugs or bowls. Garnish top with chives or dillweed or cilantro. Serve with homemade fried noodles.
You can make a Sweet, Hot and Sour Soup version of this same recipe by using Vidalia Onion and Georgia Peach Hot Sauce instead of the plain Tabasco Sauce. You can find this product online by doing a search for it.
VIDALIA ONION AND GEORGIA PEACH SALSA
Use two individual containers of salsa and two individual containers of peach applesauce, and one Vidalia onion diced very fine. Mix everything together. Chill and serve. If you want a chunky salsa, use diced peaches as well. You can serve this as a condiment with any meat, poultry, or seafood, or as a dip with Fritos or Tostitos.
HOMEMADE FRITOS OR TOSTITOS
Buy a package of corn tortillas. Cut them into strips. Fry the strips in a skillet in hot oil. They fry very quickly so watch them carefully, and keep them moving around in the hot oil so both sides get cooked evenly. Drain them on white paper towels. Salt them to suit your own tastes, then store them when cool in a large zippered plastic bag.
EGG DROP SOUP
2 cans chicken broth
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
1 egg, beaten
1 Tbsp. soy sauce
1 tsp. sesame oil
1/2 cup sliced mushrooms
2 Tbsp. minced chives
salt and pepper to suit tastes
Dissolve the cornstarch in cold water. Pour the chicken broth, soy sauce, and sesame oil into a saucepan and heat to boiling over medium heat. Using a fork, after the broth comes to a full boil, add the beaten egg quickly. Then add the cornstarch and stir until thickened. Add sliced mushrooms and chives, then season with salt and pepper to suit your tastes. Turn off heat. Serve with Chinese Noodles. Makes three servings.
WONTON SOUP
This is my version of a thickened Wonton Soup, and it's absolutely delicious! You could use low sodium chicken broth instead of beef broth if you want. Do NOT use any extra salt in this recipe, as the seasonings, soy sauce, and broth makes it plenty salty. If you cannot find the Gnocchi in your local store, you can order it online at Vigo Alessi.com. It makes an excellent substitute for dumplings in any recipe.
1 package Gnocchi
2 cans beef broth, low sodium
1 can Campbell's Golden Mushroom Soup
1 jar sliced mushrooms, drained
2 Tbsp. Vidalia Onion Relish
1 jar diced Pimentoes, drained
1 Tbsp. dried chives
1/2 cup frozen English Peas
1/2 cup dried onions
1 cube Knorr cilantro seasoning
1 cube Knorr onion seasoning
1 cube Knorr garlic seasoning
1/2 tsp. True Lime Seasoning
1 Tbsp. soy sauce
1 Tbsp. sesame oil
Empty the beef broth into a pot. Put the Knorr Seasonings in it. Add the Gnocchi, and bring it to a boil. When the Gnocchi float to the top, add the remaining ingredients, mixing well with a large spoon. Cook for another ten minutes on low heat, stirring often so it doesn't stick to the bottom of your pan. The Golden Mushroom Soup will make it nice and thick. Serve.
HOMEMADE FRIED CHINESE NOODLES FOR SOUP
Buy some wonton or eggroll wrappers and cut them into long thin slices. Fry the strips in hot oil until light brown on both sides. Remove from oil with a strainer. Drain thoroughly on paper towels. Store in a large plastic zippered bag to use as needed.
You can make a dessert or snack out of these by coating them with cinnamon sugar while they are still hot after frying and draining them on paper towels. An easy way to do this is to add the cinnamon sugar to the plastic bag and zip it closed, then shake it so that all of the fried noodles are coated. They are excellent paired with ice cream as a dessert.
SALMON SPOONS APPETIZERS
Boil some new potatoes, then finely dice them and set aside. Microwave a couple slices of turkey bacon until done. Drain on paper towels then crumble. In a skillet, saute some diced onions in a little butter. Add the potatoes, bacon, a teaspoon of oyster sauce, and salt and pepper to suit your taste. Mix well, and heat through. Transfer mixture to Chinese ceramic soup spoons and top with smoked salmon. Serve.
BEEF POTSTICKERS
1-1/2 cups ground beef
1/2 cup mushrooms, minced
1/2 cup water chestnuts, minced
2 Tablespoons scallions, minced
1/2 cup green onions, finely minced
2 Tablespoons gingerroot, minced
10 Tablespoons soy sauce
3 Tablespoons Splenda
3 Tablespoons cornstarch
1 Tablespoon cold water
2 teaspoons sesame oil
2 Tablespoons rice wine vinegar
3/4 cup fresh orange juice
Place ground beef in bowl of a food processor with metal blade. Pulse until beef is ground to a paste. Mix beef, scallions, green onions, gingerroot, mushrooms, water chestnuts, 2 Tablespoons soy sauce, 2 teaspoons Splenda, and 2 Tablespoons cornstarch in a large bowl until well combined.
Use moistened hands to shape mixture into 1-inch balls. Place balls inside crescent or triangular shaped wonton wrappers and seal the edges with water. Crimp the edges with a fork to seal them securely.
In a bowl combine remaining 8 Tablespoons soy sauce, 2 Tablespoons Splenda, sesame oil, rice wine vinegar, and orange juice, then add mixture to a skillet. Bring mixture to a boil over medium heat. Carefully, add the potstickers to the hot liquid, then cook them covered in the skillet for eight minutes. Add the cornstarch mixed and dissolved into the cold water, and continue to cook until sauce thickens. Serve hot as a main entree or as appetizers.
EGGROLLS
1 package eggroll wrappers
Filling:
1 onion, diced
2 stalks celery, diced
1/2 lb. mushrooms, sliced
1 can sliced water chestnuts
1/2 head Napa Cabbage, chopped
2 green onions, diced
1 lb. bean sprouts
Beef Seasonings:
1 lb. ground beef
1 tsp. soy sauce
1 tsp. oyster sauce
salt and pepper to taste
1/2 tsp. cornstarch
Gravy Mixture:
4 Tbsp. water
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 tsp. sesame oil
2 tsp. oyster sauce
salt and pepper to taste
2 Tbsp. cornstarch dissolved in 2 Tbsp. cold water
4 cups oil for deep-frying
Mix the ground beef with the seasonings.
Heat wok and add oil. When oil is ready, add the celery and onion and stir-fry. Taste and add salt and pepper. Remove from wok. Add the seasoned beef to the wok and cook until well done. Remove to a large bowl. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Add salt and pepper to suit tastes. Stir-fry the Napa Cabbage, then covering wok, and cooking for approximately 1 minute. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables. Add the gravy mixture, pushing the vegetables up against the sides of the wok to form a "well" in the middle for the gravy, and stir until thickened. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping the eggrolls.
Wrapping the Eggrolls:
Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used
to seal the wrappers so they can be fried in hot oil.
Fold each eggroll like it is an envelope. To wrap the eggroll, place 1 Tablespoon filling in the middle of the eggroll wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread some of the cornstarch/water glue along all the edges. Fold in the sides and fold it over, making sure the two sides overlap. Press down firmly, making sure the eggrolls are well sealed.
When oil is ready, slide each eggroll carefully away from you, into the wok one at a time. Deep-fry until they are golden brown, then drain on paper towels. Keep on a tray lined with fresh paper towels until served. The eggrolls should not be stacked. Do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side. Serve eggrolls with Duck Sauce, Chinese Hot Mustard, Plum Sauce, Peach or Apricot Preserves, or Sweet and Sour Sauce which can all be purchased ready-made in jars at your supermarket.
ALMOND CHICKEN
4 boneless skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. oil
1 tsp. minced garlic
1 Tbsp. minced gingerroot
1 can drained sliced water chestnuts
1 can drained sliced bamboo shoots
1 can drained baby corn pieces
1 onion, diced
1 small jar drained sliced mushrooms
1 pkg. frozen snow peas
1 sliced carrot
1 cup slivered almonds
Sauce:
1 Tbsp. cornstarch dissolved in 3 Tbsp. cold water
1 cup chicken broth
1 tsp. Splenda or sugar
1 Tbsp. soy sauce
1 tsp. sesame oil
In a skillet, put the oil, garlic, and gingerroot, and fry the chicken pieces until done. Remove from skillet. Place the snow peas, carrots and onions into the skillet and stir-fry them for a couple minutes before adding the water chestnuts, bamboo shoots, baby corn, and mushrooms. Cook for a couple minutes. Add the cooked chicken to the ingredients. Combine the sauce ingredients, then add the sauce mixture to all the skillet's ingredients. Cook over medium heat until sauce thickens, while stirring gently. Add the slivered almonds and stir once more to combine. Serve over a platter of cooked brown rice. Garnish the platter with more slivered almonds and serve. Serves 4.
CASHEW CHICKEN
4 boneless skinless chicken breasts, cut into bite-sized pieces
2 Tbsp. oil
1 tsp. minced garlic
1 Tbsp. minced gingerroot
1 can drained sliced water chestnuts
1 can drained sliced bamboo shoots
1 can drained baby corn pieces
1 onion, diced
1 small jar drained sliced mushrooms
1 pkg. frozen snow peas
1 sliced carrot
1 cup cashew nuts
Sauce:
1 Tbsp. cornstarch dissolved in 3 Tbsp. cold water
1 cup chicken broth
1 tsp. Splenda or sugar
1 Tbsp. soy sauce
1 tsp. sesame oil
In a skillet, put the oil, garlic, and gingerroot, and fry the chicken pieces until done. Remove from skillet. Place the snow peas, carrots and onions into the skillet and stir-fry them for a couple minutes before adding the water chestnuts, bamboo shoots, baby corn, and mushrooms. Cook for a couple minutes. Add the cooked chicken to the ingredients. Combine the sauce ingredients, then add the sauce mixture to all the skillet's ingredients. Cook over medium heat until sauce thickens, while stirring gently. Add the cashew nuts, and stir once more to combine. Serve over a platter of cooked brown rice. Garnish the platter with more cashews and serve. Serves 4.
KUNG PAO CHICKEN
MARINADE FOR CHICKEN:
2 Tbsp. rice vinegar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. cayenne pepper
2 Tbsp. cornstarch
2 - 8 oz. boneless, skinless chicken breasts, sliced thin
Mix the ingredients well, then add the chicken strips. Place in a plastic bag. Close bag. Refrigerate for 30 minutes to marinate.
KUNG PAO SAUCE:
6 Tbsp. soy sauce
1 Tbsp. sesame oil
10 Tbsp. rice vinegar
4 Tbsp. sugar
4 Tbsp. hoisin sauce
4 Tbsp. oil
4 Tbsp. dried red chili pepper flakes
2 tsp. gingerroot, minced
2 cloves garlic, minced
2 green onions, slice the white part into 1/2 -inch slices, chop the green parts for garnishes
1/2 cup chopped peanuts
4 Tbsp. chicken broth plus 2 Tbsp. cornstarch mixed together
In a bowl, combine the ingredients for the Kung Pao sauce, then set aside.
Add oil to your wok, then when hot, stir-fry the chili flakes, ginger, garlic and white part of the green onions for 1 minute. Add the marinated chicken strips and stir-fry for 2 minutes. Add the Kung Pao sauce and bring to a boil. Add the peanuts. Thicken with the chicken broth and cornstarch mixture and continue to cook until glossy. Transfer to a serving plate and garnish with sliced green onions. Serves 2.
STIR-FRIED VEGETABLES
4 Tbsp. vegetable oil
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1/4 tsp. crushed red chili flakes
1/2 red onion, sliced
1 small can sliced water chestnuts, drained
1 small can baby corn, drained
1 head bok choy, sliced
4 oz. brocolli florets
1 sliced carrot
6 green onions, slice the white parts for use in the recipe and use the chopped green parts for garnishes
1/4 head shredded cabbage
1 cup chicken broth
1 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. cornstarch, dissolved in 2 Tbsp. cold water
2 tsp. toasted sesame seeds
1 platter cooked brown rice
Heat a large wok over high heat. Add the oil. When the oil is very hot, add the ginger, garlic, and chili flakes and stir-fry for 30 seconds. Add all the onions and carrots and stir-fry 2 minutes. Add the bok choy and the brocolli florets. Continue stir-frying until they are bright green. Add the shredded cabbage, baby corn, and water chestnuts with about 1/2 cup of the hot broth. Continue stir-frying until the vegetables are all tender-crisp, about 2 additional minutes. Add the remaining broth, soy sauce, sesame oil, and cornstarch mixture and stir-fry until the vegetables are glazed with the sauce, 1 more minute. Transfer the stir-fried vegetables to the top of a warm platter of prepared brown rice. Garnish with the sliced green onions and toasted sesame seeds, and serve immediately.
EGG PANCAKES
3 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. chives
1 tsp. sesame oil
2 Tbsp. butter
Beat the eggs in a bowl and add the chives, salt and black pepper, and sesame oil, mixing well.
Heat the butter in twelve-inch skillet over medium heat until melted. Add the eggs and swirl the pan so the mixture flows over the entire surface and cooks evenly. Turn the heat to low and cook until the bottom of the pancake is set and browned. Turn and cook until browned on the other side. Remove and serve. Makes two or three servings.
FRIED RICE
In a large skillet place 1/2 stick butter, 2 Tbsp. soy sauce, and 1 tsp. sesame oil. Add 1 cup instant brown rice and 2 cups chicken broth. Stir, cover and cook on low until done. In another skillet, scramble two eggs in butter until done. Add the scrambled eggs to the cooked rice. Add 1 cup frozen green peas to the mixture. Add salt and pepper to suit your tastes. Heat through and serve on two plates.
EGGLESS FRIED RICE
4 cups cold cooked rice
4 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. minced gingerroot
1/2 tsp. garlic powder
1 Tbsp. butter
1 small jar diced pimentoes, drained
1 small jar sliced mushrooms, drained
2 Tbsp. chopped green onions
1 can mixed vegetables, drained
Mix everything together in a skillet and heat through, then serve on plates. Makes 4 servings.
NAPA CABBAGE
Shred a head of Napa cabbage, then saute it quickly in a butter sprayed skillet with 1 tsp. sesame oil and a pinch of cayenne pepper. Add 1 Tbsp. toasted sesame seeds as garnish. This side dish can be served with any Chinese meal.
CREAMED TOMATOES
14 oz. can diced tomatoes
3-1/2 oz. heavy cream
1/4 tsp. cayenne
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. cornstarch
Mix the heavy cream, cayenne, salt, black pepper, and cornstarch together in a cup then pour into a skillet. Gently fold-in the diced tomatoes with liquid, and cook over medium heat, while stirring, until the sauce thickens. Serve.
SWEET POTATO PUFFS
In a large bowl, place 1 large can drained sweet potatoes and mash them until smooth. Add 1 cup self-rising flour, 1 tsp. baking powder, 1 egg, 1 cup Splenda, 1 tsp. cinnamon, and just enough milk to form a fairly stiff dough. Heat some vegetable oil in a large pot, and drop the dough into the hot oil carefully using a small ice cream scoop or cookie dough scoop or melon baller. Fry until golden brown all over, then drain on white paper towels. Roll each puff in powdered sugar and serve warm.
ASPARAGUS WITH CASHEWS
2 lbs. asparagus
2 Tbsp. extra virgin olive oil
2 tsp. sesame oil
1 Tbsp. gingerroot, minced
1/2 cup cashews, chopped
1 Tbsp. soy sauce
Cut asparagus diagonally into 2-inch pieces. Heat the oils together in a wok over high heat. Add the gingerroot and stir fry for one minute. Add the asparagus and stir fry for 5 minutes. Stir in the cashews and soy sauce. Serve immediately. Serves 4.
CURRIED CHICKEN AND POTATOES
4 chicken breasts, boneless and skinless
1 Tbsp. gingerroot, minced
4 potatoes, peeled
1 cup onions, chopped
4 cups vegetable oil for deep-frying
2 Tbsp. curry powder
2 cups chicken broth
3 Tbsp. flour
1-1/2 tsp. salt
2-1/2 oz. coconut milk
4-1/2 tsp. Splenda
3-1/2 oz. milk
3 dried hot red chili peppers, seeded and chopped
Wash the chicken breasts and chop into 1-inch pieces. Cut the potatoes into pieces the same size. Heat the oil in a wok to 350 degrees. Add the chicken and deep-fry until done. Remove, drain, and set aside. Deep-fry the potatoes until cooked, then remove, drain well, and set aside. Carefully pour the hot oil out of the wok leaving only enough to cover the bottom. Add the chicken broth, salt, potatoes, and chicken and let come to a boil. Heat 5 oz. of oil in another pan, and add the hot chili peppers, gingerroot, onions, and curry powder. Stir-fry until fragrant, then pour into the wok. Place the potato and chicken pieces in a large covered Corning Ware dish, and cover with the broth. Heat 1 Tbsp. oil in the wok and stir in the flour to make a roux, being careful not to burn it. Add the coconut milk and Splenda, and stir until it thickens. Mix all ingredients together and serve.
PECAN ENCRUSTED CHICKEN
2 boneless skinless chicken breasts
2 Tbsp. soy sauce
1/2 tsp. Splenda
1 tsp. cornstarch
2 Tbsp. chicken broth
1-1/2 inch piece gingerroot, minced
1 garlic clove, minced
1 egg beaten with 1/2 tsp. water
1 cup pecans, pulverized in a food processor
6 cups oil for frying
Cut chicken breasts into half-inch wide strips lengthwise. Make a marinade by mixing together the soy sauce, chicken broth, Splenda, cornstarch, gingerroot, and garlic. Place chicken strips in a plastic zippered bag and pour in the marinade, closing bag and turning to coat. Marinate at least one hour, turning bag often. Remove chicken strips from the marinade, and lay on paper towels. Discard the marinade and plastic bag.
In a dish beat the egg with 1/2 teaspoon water. Dip each chicken strip in the beaten egg, then roll each in the crushed pecans to form a coating. Let pecan encrusted chicken pieces set for five minutes while heating oil to 360 degrees in a skillet. Fry pecan encrusted chicken strips until crisp, and golden brown. Drain on paper towels, and serve with honey.
Note: You could use any crushed nuts instead of pecans for variety in this recipe.
TOFU BEEF
1 cup beef broth
1 Tbsp. cornstarch
2 Tbsp. cold water
1 tsp. Splenda
2 Tbsp. oil
8 oz. ground beef
1 clove garlic, minced
2 cups shredded cabbage
8 oz. tofu, cut into 1/2" cubes
3 cups cooked brown rice
2 green onions with tops, sliced
In a saucepan, bring beef broth to a boil. Dissolve the cornstarch in the cold water in a cup, then add to the boiling beef broth, stirring and cooking until thickened. Remove from heat, and set aside.
Heat oil in a skillet over high heat. Add ground beef, breaking it up with a spatula, and fry until done. Add garlic and shredded cabbage, cooking about 1 more minute. Reduce heat and add thickened beef broth mixture. Add Splenda and cubed tofu, then stir until heated, about 1 more minute. To serve, spoon tofu mixture over cooked brown rice, and garnish with the green onions.
CHICKEN SPRING ROLLS
2 Tbsp. oil
2 cloves garlic, minced
2 tsp. minced gingerroot
1 lb. ground up chicken breast
2 stalks celery, minced
1 carrot, minced
1 can water chestnuts, drained and minced
4 shallots, minced
2 cups shredded cabbage
2 tsp. cornstarch
2 Tbsp. oyster sauce
1 Tbsp. soy sauce
2 Tbsp. chicken broth
1 tsp. sesame oil
1 pkg. spring roll wrappers
1 Tbsp. cornstarch dissolved in 2 Tbsp. cold water
4 cups oil for deep-frying spring rolls
In a small bowl mix together the cornstarch, oyster sauce, soy sauce, and chicken broth. Set aside.
Add 1 Tbsp. oil to a large skillet and heat it. When oil is ready, add garlic and ginger, stir-frying until fragrant, approximately 1 minute. Add the ground chicken breast breaking it up in the skillet with a spatula. Fry until done. Remove the ingredients from the skillet to another dish and set aside.
Add 1 Tbsp. oil to the skillet. When hot, add the celery, carrot, water chestnuts, scallions, and cabbage. Fry the vegetables for approximately 2 minutes over high heat. Add the cornstarch/oyster sauce mixture. Bring the ingredients to a boil, and then reduce the heat to medium and continue cooking to allow the sauce to thicken for another two minutes. Remove the skillet from the heat. Add the cooked chicken breast mixture and sesame oil, mixing well.
SPRING ROLL WRAPPERS:
Mix together the cornstarch and water. Carefully wet the edges of each spring roll wrapper with this mixture, completing one at a time. Place 1 Tbsp. cooked filling down the center. Roll the wrapper up diagonally, folding in the sides. Repeat until all the spring rolls are made. Make sure they are all sealed well.
Heat 4 cups of oil in a large skillet, using a candy thermometer to determine when the temperature reaches 375 degrees. Fry each spring roll until golden brown. Remove from oil, and drain on paper towels. Serve warm with Duck Sauce, Apricot or Peach Preserves, or Chinese Mustard.
HOT CHICKEN WINGS
1 pkg. chicken wings
3 Tbsp. salt
1 cup tabasco sauce
cayenne pepper
Clean the chicken wings and marinate with 3 Tbsp. salt sprinkled all over them. Place the wings in a large zippered plastic bag and pour 1 cup tabasco sauce over them. Close the bag and work the sauce all over them. Marinate them in the refrigerator overnight. The next day, remove them from the plastic bag and discard the sauce and plastic bag. Place the marinated wings on a foiled-lined butter sprayed baking sheet. (You can control the heat by adding more or less cayenne pepper.) Sprinkle all over with cayenne pepper. Spray the chicken wings with butter spray. Bake at 400 degrees for 30 minutes or until golden brown, turning once after fifteen minutes. Serve with dipping sauce.
DIPPING SAUCE:
Mix 1/2 cup mustard with 1/2 cup honey and 1 tsp. tabasco sauce.
GINGERED BEEF
1 lb. beef sliced into matchsticks
1 celery stalk, diced
1 carrot, diced
1 Tbsp. red pepper flakes
2 Tbsp. gingerroot, minced
2 cloves garlic, minced
1 tsp. sesame oil
MARINADE:
2 Tbsp. dark soy sauce
1 Tbsp. rice vinegar
1 tsp. Splenda
1 Tbsp. hot chili oil
3 Tbsp. ginger juice
BATTER:
1 egg white, lightly beaten
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
SAUCE:
2 Tbsp. light soy sauce
1 Tbsp. rice vinegar
4 Tbsp. honey
1/2 tsp. sesame oil
3 Tbsp. water
chili oil or chili powder to taste
Mix the five marinade ingredients. Add to sliced beef and marinate in refrigerator for 30 minutes in a plastic zippered bag.
Mix the sauce ingredients. Set aside.
Beat the egg white, and add water. Add flour and cornstarch. Mix the batter thoroughly. Mix the marinated meat into this batter.
Heat a skillet with 4 cups oil. Add about 1/4 of the meat/batter mixture. Deep-fry
the beef until golden brown. Remove and set aside. Let oil come back to original temperature, then add more meat.
When all the meat is cooked, clean the skillet. Add 1 Tablespoon oil to cleaned skillet, and heat. When oil is ready, add the vegetables and begin stir-frying. Pour in the sauce, and let come to a boil. Add the deep-fried beef. Toss quickly, and remove.
Sprinkle with sesame oil, and serve hot.
SZECHUAN BEEF
9 oz. boneless strip steak, sliced
1/4 cup beef broth
1 egg white, beaten slightly and mixed with a little flour into a paste
2 cups vegetable oil for deep-frying
1/4 tsp. salt
3-1/2 oz. Bok Choy, sliced
1 Tbsp. hot soybean paste
1/2 tsp. Szechuan peppercorns, crushed
1 Tbsp. soy sauce
1 Tbsp. hot chili oil
1/4 tsp. Splenda
1 tsp. sesame oil
2 tsp. sesame seeds
1/2 tsp. fresh gingerroot, chopped
1-1/2 tsp. cornstarch dissolved in 1-1/2 Tbsp. cold water
Mix the sliced steak with the egg white paste and 1/8 tsp. of the salt. Set aside. Mix the soy sauce, sesame oil, Splenda, gingerroot, dissolved cornstarch, and chicken broth into a sauce and set aside. Heat 2 Tbsp. of the oil in a skillet. Add the Bok Choy and remaining 1/8 tsp. salt, stir-frying until cooked. Remove, drain, and set aside. Add the remaining oil to the skillet and heat. Add the steak slices, stirring to keep them from sticking together. Cook until done, remove, and drain well. Pour the oil out of the skillet, and reheat it. Add the peppercorns and soybean paste and cook until the peppercorns turn purplish-red. Add the steak, sauce, chili oil, and sesame seeds. Cook until the sauce thickens. Pour the cooked steak slices with sauce over the cooked Bok Choy and serve.
CHINESE BEEF DUMPLINGS
1 lb. ground beef
1/2 cup diced apples
1/2 cup finely chopped water chestnuts
1/2 cup finely chopped scallions
1 Tbsp. minced garlic
1 Tbsp. minced gingerroot
1 Tbsp. sesame oil
2 Tbsp. soy sauce
2 packets Ramen Oriental seasoning
1 beaten egg
1 package wonton wrappers
cabbage leaves for steaming
In a bowl mix the ground beef, diced apples, water chestnuts, scallions, garlic, gingerroot, sesame oil, soy sauce, Oriental seasoning packets, and the beaten egg until combined. Fill the center of each wonton wrapper with 1 tsp. of the beef mixture. Brush all four edges of each wonton wrapper with water, then gather the wonton wrapper up around the filling and twist to secure sides. Arrange cabbage leaves on the bottom of a bamboo steamer. Place beef dumplings about 1-inch apart and steam them until the filling is thoroughly cooked for approximately 30 minutes. Serve.
WHITE SOUP
4 cans chicken broth
16 oz. package Vigo Gnocchi
1/2 stick butter
1 tsp. garlic powder
1 tsp. white pepper
1 Tbsp. sesame oil
1 Vidalia onion, diced
2 cups diced potatoes
1 boneless, skinless chicken breast
1 Tbsp. chicken bouillion powder
1 can sliced water chestnuts, drained
1 can white creamed corn
1/4 cup milk
Plain Rice Krispies
In a large pot, place the chicken broth and the package of Gnocchi. Bring to a boil until the Gnocchi floats to the top. Cut the chicken breast into bite-sized cubes and carefully add to the boiling broth. Add all the remaining ingredients, except the milk and Rice Krispies, stirring well. Cook soup until the chicken, onions, and potatoes are done. Stir often to avoid sticking on the bottom. Use low heat. It should be nice and thick. Stir in the milk and serve in bowls. Serve the Plain Rice Krispies along with the soup to use as crackers. They will make a sizzling sound when you add them to the hot soup. Delicious!
You could use white canned beans, parsnips, or cauliflower florets for additional texture if desired.
ASIAN SPAGHETTI AND SAUCE
One day when I was making Goji Berry Puree, I had some extra left. It reminded me of a thick, rich marinara sauce. So I decided to see what it would taste like since I am always creating new recipes. It looked just like tomatoes were in it but none were. This recipe is a definite keeper. It was delicious!
To make the puree, just put rinsed dried Goji Berries in a blender with hot water covering them, cover the blender with the lid, and blend on high until pureed. Store it in the refrigerator, and use as needed to make Goji Berry Juice to drink by just adding water to however much puree you want.
2 cups Goji Berry Puree
1 cup water
2 packs Ramen Noodles, Oriental with seasoning packets
2 packs Ramen Noodles, Chicken, use only one of the seasoning packets
1 Tbsp. minced ginger
1 Knorr seasoning cube garlic
1 Knorr seasoning cube onion
Place the puree in a pot. Add the water and bring to a gentle boil. Add the seasoning packets and cubes, then add the Ramen Noodles. Cook for five minutes. Add 1/2 stick butter, and stir well. Serve.
ASIAN COLESLAW
1 cup Goji Berries
1 package Oriental Ramen Noodles
1/2 cup almond slivers
1/2 cup Sesame-Ginger bottled dressing
16 oz. pkg. coleslaw or broccoli slaw mix
1 cup cooked chicken, diced
1/4 cup diced green onions
1/4 cup diced red onions
1 small can water chestnuts, chopped and drained
Preheat oven to 350 degrees.
Using your hands, break up the small package of uncooked Ramen Noodles. Place the broken Ramen Noodles and the almond slivers on an ungreased cookie sheet. Bake until the Ramen Noodles and almonds have toasted and turned slightly brown, approximately 8 minutes. Watch carefully so they do not burn. Remove from the oven and let them cool.
Pour the Sesame-Ginger bottled dressing, (or any Asian bottled dressing that you prefer), into a measuring cup, and add the Oriental seasoning packet from the Ramen Noodles. Mix well. Keep this dressing covered and chilled until needed.
Place the bag of coleslaw or broccoli slaw mix, cooked chicken, Goji Berries, green and red onions, and water chestnuts in a bowl. Toss well to combine all the ingredients. Keep covered with plastic wrap and refrigerated until served. Wait until just before serving, then pour the dressing you mixed over the Asian Coleslaw and toss to coat all ingredients. Sprinkle the toasted almonds and Ramen Noodles over the top as a garnish, and serve immediately.
CHINESE STYLE ROASTED TURKEY
1 whole turkey
6 Tbsp. soy sauce
3 Tbsp. sugar
1 Tbsp. sesame oil
2 Tbsp. oyster sauce
2 tsp. Chinese Five-Spice Powder
4 cloves garlic, crushed
12 scallions, minced
4 sprigs cilantro
Pre-heat your oven to 325 degrees.
Mix the soy sauce, sugar, oyster sauce, Five-Spice Powder, and garlic to make a sauce. No cooking needed for sauce.
Rub the sauce all over the turkey to coat everything. Pour any remaining sauce into the cavity, along with the scallions and cilantro. Place the whole turkey in a large roasting pan. The amount of baking time needed to roast the turkey is 20 minutes per pound, or until a meat thermometer registers 180 degrees internally. Let the roasted turkey stand 15 minutes before carving so the juices can redistribute. Carve and serve.
ASIAN MARINATED ROASTED TURKEY
1 whole turkey
MARINADE:
4 Tbsp. hoisin sauce
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. oyster sauce
4 Tbsp. honey
2 tsp. salt
8 garlic cloves, crushed
Mix the marinade ingredients and rub all over the entire turkey. Let marinate in the refrigerator overnight. Do not stuff this turkey. Place in the oven in a roasting pan with a pan filled with water underneath it. Roast at 375 degrees for approximately 3 hours or according to package directions depending on the size of the turkey.
ASIAN TURKEY STIR-FRY
2 cups turkey breast, cubed
4 Tbsp. soy sauce
2 tsp. Splenda
1 cup Goji Berries
3 cups Oriental frozen vegetables
1 cup Kikoman Stir-Fry Sauce
2 Tbsp. oil
cooked brown rice
In a plastic zippered bag, marinate the cubed turkey in the soy sauce and Splenda for 30 minutes.
Heat a skillet and add the oil. Add the marinated turkey and cook for approximately 4 minutes until the
meat changes color. Discard the marinade and plastic bag. Remove cooked turkey from the skillet, and set aside.
Add the frozen vegetables and dried Goji Berries to the skillet and begin stir-frying. Add the Stir-Fry sauce, and cook until the vegetables are crisp-tender. Do not overcook. Add the turkey, heating it through. Serve the turkey and vegetables over cooked brown rice.
GINGER LEMON CHICKEN
4 boneless skinless chicken breasts, cut into bite-size cubes
2 tsp. minced gingerroot
1 cup fresh lemon juice
MARINADE:
2 Tbsp. apple cider vinegar
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
2 tsp. brown sugar
2 Tbsp. sliced green onions
Combine the five marinade ingredients. Place the cubed chicken in a large plastic zippered bag with the fresh lemon juice. Add the marinade, and sprinkle the minced gingerroot over the chicken. Marinate the cubed chicken for about 20 minutes in the plastic bag in the refrigerator turning the bag often.
In a skillet, steam the chicken in the marinade until the chicken turns white and is done. Serve hot over cooked brown rice. Garnish with green onions and fresh lemon slices. Serves 4.
CHINESE BONELESS BEEF RIBS
1/2 cup hoisin sauce
1/2 cup ketchup
1/2 cup soy sauce
1 Tbsp. sesame oil
1/2 cup rice vinegar
4 cloves garlic, minced
1 package Schwan's boneless beef ribs
1/4 cup honey
Combine all ingredients except honey and marinate boneless beef ribs, refrigerated, for at least two hours.
Pre-heat oven to 375 degrees.
Place the marinated boneless beef ribs, with the marinade, covered, and in aluminum foil in a baking pan, and bake for one hour, turning often, to make sure they are cooking evenly.
Brush both sides of all the boneless beef ribs with honey, and bake 10 minutes longer, turning only once, after 5 minutes.
Chinese Boneless Beef ribs can be baked the day before, refrigerated, and reheated in the oven for 10 minutes before basting them with the honey. Once the honey is brushed on them, watch them carefully or they can burn easily, and your recipe will be ruined. Serve hot.
WASABI PEANUT SOUP
3 Tbsp. peanut butter
1/2 cup Wasabi Peanuts, crushed
1 onion, minced
2 cans chicken broth
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. lemongrass
1 tsp. curry powder
1 tsp. chili powder
2 cups coconut milk
In a medium-sized pot, saute the minced onion in the butter. Add the flour and peanut butter. Blend it all together over medium heat. Add the crushed Wasabi Peanuts, curry powder, lemongrass, and chili powder.
Slowly add 2 cans chicken broth, whisking to blend smoothly. Let it simmer for 10 minutes, stirring often until smooth and thick. If it's not thick enough for you, add more peanut butter. Add more chicken broth if it is too thick for you. You can also make it more or less spicy to suit your own tastes. Try it up to this stage with cooked bite-sized pieces of chicken over rice noodles with freshly chopped cilantro, chopped green onions, and chopped peanuts as garnishes. To finish the Wasabi Peanut Soup, thin it over low heat with the coconut milk. You could also use milk, Half-n-Half, soy, rice, or almond milk, or more chicken broth to suit your own creative tastes. This soup can be served hot or cold. If it is served chilled, it should be thin.
You can purchase Wasabi Peanuts at www.nuts.com
EGG FOO YUNG
6 eggs, beaten
1/4 tsp. water
1/2 tsp. each salt, black pepper, and cayenne pepper
2 Tbsp. Red Sweet Chili Sauce
1/4 cup diced green onions
1/4 cup diced celery
8 oz. bean sprouts, rinsed
2 Tbsp. oil
Spray a skillet with cooking spray. Saute the green onions, celery, and bean sprouts until tender.
Beat the eggs, and add 1/4 tsp. water, salt, black pepper, and cayenne pepper. Beat well, then add the sweet chili sauce, and mix well. Add the cooked vegetables, and mix again.
Heat oil in a pan. When the oil is very hot add the egg mixture. Cook, turning only once, until it is golden brown on both sides. Serve hot.
GENERAL TSAO'S CHICKEN
Marinade for Chicken:
1 cup rice vinegar
1/2 cup oyster sauce
1/2 cup soy sauce
1 Tbsp. sesame oil
2 Tbsp. cornstarch
4 boneless, skinless chicken breasts, cut into 1-inch pieces
Combine the mixed marinade ingredients in a plastic zippered bag. Place the chicken pieces in the marinade, covering all the pieces. Refrigerate the bag of chicken for 30 minutes, turning bag occasionally.
Sauce:
1/2 cup chicken broth
1 Tbsp. rice vinegar
2 Tbsp. soy sauce
2 tsp. sesame oil
1 Tbsp. Splenda
1-1/2 tsp. cornstarch, dissolved in 2 Tbsp. cold water
2 Tbsp. vegetable oil
1 Tbsp. red chili pepper flakes
1 Tbsp. garlic, minced
2 Tbsp. gingerroot, minced
1/2 tsp. cayenne pepper
2 green onions, diced
2 Tbsp. peanuts, coarsely chopped, for garnish
Mix sauce ingredients in a small bowl.
Add 2 Tbsp. vegetable oil to a skillet. Stir-fry the chili pepper flakes for 30 seconds. Add marinated chicken pieces, and cook for two minutes. Stir in garlic, gingerroot, cayenne pepper, and green onions; cook for one minute. Pour in sauce and cook for one minute.
In a cup, combine cornstarch with 2 Tbsp. cold water, and stir until smooth. Pour mixture into the skillet, and cook over medium heat, while stirring, until sauce thickens. Serve General Tsao's Chicken garnished with chopped peanuts.
Don't forget to serve a teapot of hot Oolong Tea with this recipe.
SESAME CHICKEN
3 boneless skinless chicken breasts
Marinade for Chicken:
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. flour
2 Tbsp. cornstarch
2 Tbsp. cold water
1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. vegetable oil
Sweet and Sour Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup Spenda
2 Tbsp. soy sauce
2 Tbsp. sesame oil
1 tsp. chili paste
1 clove garlic, minced
2 Tbsp. toasted sesame seeds, for garnish
3-1/2 cups peanut oil for deep-frying
Cut the chicken breasts into bite-sized cubes. Mix the marinade ingredients, and marinate the chicken for 30 minutes in a plastic zippered bag in the refrigerator.
To prepare the sauce:
Mix together all the sauce ingredients. Pour them into a pan and bring to a boil, stirring continuously. Turn the heat down to low, and keep the sauce warm while you are deep-frying the chicken.
To deep-fry the chicken:
Add the marinated chicken pieces
a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remaining chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the cooked chicken on top of a platter of cooked brown rice and pour the sauce over it. Garnish with sesame seeds.
ASIAN BBQ ROASTED CHICKEN
Buy a whole rotisserie chicken that is cooked. Put it in a roasting pan, then baste it every five minutes in a preheated oven with a mixture of the following:
1 cup Hoison Sauce
1 tsp. minced fresh gingerroot
1 tsp. Chinese 5 Spice Powder
Bake at 350 degrees for 20 minutes, then serve.
MANDARIN ORANGE CHICKEN
2 boneless, skinless chicken breasts, cut into bite-sized cubes
1 egg white, beaten stiff
pinch white pepper
1/2 tsp. salt
1 tsp. peanut oil
3 Tbsp. cornstarch
3-1/2 cups vegetable oil for frying chicken
1 small can diced chilies
2 tsp. minced ginger
2 green onions, diced
1 tsp. dried orange zest
1/2 purple onion, thinly sliced
1 Tbsp. cornstarch dissolved in 1/2 cup chicken broth
GARNISHES:
6 slices Mandarin Oranges
1 tsp. sesame seeds
SAUCE:
2 Tbsp. soy sauce
2 Tbsp. Splenda
1/4 tsp. salt
1 tsp. sesame oil
1 tsp. rice vinegar
pinch ground white pepper
1/2 cup orange juice
1-inch piece fresh gingerroot, minced
1/2 tsp. dried orange zest
Mix all the Sauce ingredients in a bowl and set aside.
Place the cubes of chicken in a bowl and add the stiffly beaten egg white, pinch of ground white pepper, salt, peanut oil, and cornstarch, mixing well to coat the chicken.
Heat the oil in a skillet and fry the chicken until golden and crispy, about 5 minutes. Turn off the heat and remove the chicken with a strainer to white paper towels.
Remove all but 1 Tablespoon of the oil in the skillet. Heat the skillet again, and add the chilies, ginger, garlic, green onions, orange zest, and purple onions, and cook for about 2 minutes. Add the Sauce. Add the dissolved cornstarch in chicken broth while stirring continuously. Add the fried chicken to coat in the sauce mixture, and transfer all to a serving platter. Garnish with the Mandarin orange slices and sesame seeds. Serve with cooked brown rice.
COCONUT RICE
Place 2 cups Jasmine rice that has been rinsed well to remove the starches in a large saucepan. Add one 12 oz. can Coconut Milk, 1 tsp. coconut extract, 1 cup water, and 1/2 tsp. salt to the saucepan, stirring well. Cook for 15 minutes over simmering heat after it comes to a boil. Fluff the rice with a fork and put it in a serving bowl. Use toasted coconut as a garnish.
CHINESE FORTUNE COOKIES
1 cup flour
2 Tbsp. cornstarch
1/2 cup Splenda
1/2 tsp. salt
2 egg whites
1/2 cup vegetable oil
1 tsp. water
1 Tbsp. vanilla extract
1/4 tsp. almond extract
Prepare good fortunes by writing or typing messages on 20 strips of paper.
Pre-heat the oven to 300 degrees.
In a large bowl, sift the flour, cornstarch, Splenda, and salt. Stir in the oil, egg whites, water, almond extract, and vanilla. On a well-greased baking sheet, roll out a very thin four-inch circle of dough, and bake it for 15 minutes or until golden brown.
Make only two or three cookies at a time, because the cookies will become stiff very fast, and when cooled are too brittle to bend into their familiar shape. To form into the familiar crescent shape, have a thin-edged bowl on hand, along with a muffin pan. Remove one cookie at a time from the oven with a wide spatula. Wear a clean pair of white cotton gloves to handle the hot cookie. Flip the warm cookie onto one cotton-gloved hand. Hold the written or typed fortune in the center of the warm cookie while folding the cookie in half. Grasp both ends of cookie and draw gently down over edge of a muffin pan or a thin-edged bowl to crease at center of cookie. Fit cookie in the muffin pan with the points down, to hold its shape as it cools. If the fortune cookie hardens too quickly, put it back in the oven for about one minute.
Store fortune cookies in a sealed container. Always serve everyone a fortune cookie at the end of any good Chinese meal.
