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ASIAN FOOD


SUSHI YUM! OUR SUSHI FILES


From Audery R.

An Asian Chicken and Veggies Stir-Fry Soup

Prep Time: 20 min Cook Time: 15 min Serves: 8
Ingredients
1 teaspoon olive oil
16 ounces raw chicken breasts (boneless, skinless), cut into very small pieces, low cost hind quarters pre cooked and boiled down for the stock work well for better flavor.
1 cup red bell peppers, diced
1 cup sweet onions, chopped
1 tablespoon ginger, from a jar, see shopping tips
2 tablespoon garlic cloves, minced
¼-½ teaspoon red pepper flakes, to taste if you like it spicy.
10 cups Swanson’s chicken broth or your favorite
⅓ cup + 2 tablespoons rice vinegar or cider vinegar
⅓ cup + 2 tablespoons soy sauce
1 (12 oz) bag shredded cabbage
1 (10-12 oz) package broccoli slaw or more shredded cabbage
1 (10 oz) package carrots, shredded
Preparation Steps
1. Coat a large nonstick pan or pot with cooking spray. Heat 1 teaspoon olive oil in pan. Add chicken, red bell peppers and onions, ginger, garlic and red pepper flakes. Stir fry for 4-5 minutes until chicken is cooked.  Stir often.
2. Mix in chicken broth, rice vinegar, soy sauce, cabbage, broccoli slaw, and carrots. Bring back to a boil, cover, and turn down to simmer. Continue to simmer until veggies are soft, about 10-15 minutes.
3. The extra servings freeze great. Divide and freeze in pint-size containers or freezer bags.

 


Pepper Steak

Ingredients:

1 lb. beef (round or sirloin)

2 Tbsp. shortening or oil

1/4 cup soy sauce

1-1/2 cup water

2 medium onions, cut into strips

2 bell peppers, cut into strips

2 Tbsp. cornstarch

cooked rice

 

Directions:

Cut steak into small strips or cubes. Brown in shortening

or oil for about 5 minutes or until tender.

Add the soy sauce and 1 1/4 cups of the water. Simmer for

10 minutes.

Add the onions and simmer for 5 minutes.

Add the bell peppers. Cook until tender.

Mix the remaining 1/4 cup of water with the cornstarch. Stir

until no lumps remain. Add to the beef mixture. Allow it to

continue simmering until the sauce thickens.

Serve over a bed of warm rice.


CHICKEN A LA KING  
 
INGREDIENTS  
6 Tablespoons butter  
6 Tablespoons flour  
1 teaspoon salt  
1/8 teaspoon pepper  
1 1/2 cups chicken broth  
1 cup light cream (half and half)  
1 cup diced chicken  
1/2 cup chopped pepper  
1/2 cup pimento  
 
METHOD  
Melt butter and brown flour in it.    
Add salt and pepper.    
Cook over low heat, then stir in chicken broth and cream.    
Boil for 1 minute.  
Add diced chicken, pepper, and pimento.    
Heat through.


HOT AND SPICY NOODLES  
 
INGREDIENTS  
1 lb. Chinese noodles or vermicelli or fettuccini (cooked  
and rinsed)  
1 tsp. sesame seeds (lightly browned in frying pan and  
removed from heat  
about 4 min.)  
2 tbsp. rice vinegar  
2 tbsp. light soy sauce  
2 cloves garlic  
1 tbsp. sesame oil  
1 tbsp. Szechuan chili oil  
1 tsp. sugar  
1/4-1/2 tsp. ginger (optional)  
3 tbsp. peanut butter  
 
METHOD  
Add to frying pan all of the following: Place frying pan over  
low heat enough to melt peanut butter and blend ingredients.  
Mix sauce in with cold, rinsed noodles.    
Top with 4 tablespoons chopped scallions.  
Refrigerate.  
Eat cold.


STIR-FRY WILD RICE    
 
INGREDIENTS    
2 cup chicken broth    
1 cup wild rice    
1/4 cup sesame oil (it's ok -- use the full amount)    
1/2 cup chopped bok choy    
1 tbs. chopped garlic    
1 tbs. chopped fresh ginger    
1/4 cup julienned red bell pepper    
1/4 cup diced poblano chili (about 1 chili)    
1/4 cup bean sprouts    
1/4 cup chopped scallions    
2 tbs. hoisin sauce    
2 tbs. chopped fresh cilantro    
1 tsp. lime juice    
 
METHOD    
In a medium saucepot over medium-low heat, combine the    
chicken broth and wild rice.    
Cover and cook 20 min., or until tender.    
Remove from heat and let rest 10 min.    
Heat the sesame oil in a wok. When hot, add the bok choy    
and stir-fry 15 sec.    
Add the garlic and ginger and stir-fry 15 sec. more.    
Add the red pepper, poblano chili, bean sprouts and scallions; stir.    
Add the wild rice and stir.    
Season with hoisin sauce, cilantro and lime juice.    
Serve immediately.    
 
Serves 6


MONGOLIAN BEEF  
 
INGREDIENTS  
1lb. lean flank or sirloin steak, thinly sliced across grain, cut  
into 1 1/2 inch long strips  
2 tablespoons soy sauce  
1/2 teaspoon salt  
1tablespoon dry sherry  
1/2 teaspoon dry red pepper flakes  
3 tablespoons peanut oil  
1 tablespoon sesame oil  
1/2 teaspoon chopped garlic  
1bunch green onions, each cut in half lengthwise, then cut  
diagonally in 1" long pieces  
 
METHOD  
Put meat strips in bowl; add one teaspoon soy sauce, next three  
ingredients and two tablespoons of oil; set aside.  
Mix remaining one tablespoon of soy sauce with sesame  
oil; set aside.  
Heat remaining one tablespoon of oil in wok, until hot.  
Add garlic; stir fry 10 seconds.  
Add beef; stir fry one minute.  
Add onion and sesame oil mixture; stir fry until heated  
through, 1-2 minutes.  
Serve immediately.  
 
Makes: 4 servings


 

 

 

 

 

 

 



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