Broccoli Beef Recipe

Broccoli Beef Recipe
Serves 4 as part of multicourse meal

Ingredients:

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets Water, for boiling
2 ½ tablespoons oil 2-in (5 cm) ginger, peeled and sliced

Marinade:

½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper 1 tablespoon corn starch

Sauce:

1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

Method:

1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
5. As soon as the Sauce thickens, dish out and serve immediately.

Chinese Dumpling Dipping Sauce

• Makes approximately 6 Tbsp.
• Total time: 5 minutes

Ingredients

• 2 cloves garlic
• 3 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 2 tsp sesame oil
• 1 tsp hot chili oil

• Directions

  1. Crush garlic
  2. Combine all ingredients together.
  3. Store in a sealed container in the refrigerator.

  Nutrition information per serving:

  20 calories; 1.5 g total fat; 0 mg cholesterol; 267 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g protein

Chris & Gaylene: Chinese Salmon Salad for one

Chris & Gaylene: Chinese Salmon Salad for one: Today at lunch I was craving salad and salmon. So I decided to invent an easy recipe because I'm pretty lazy when it comes to making lu...

Polynesian Pork Ribs

INGREDIENTS

Ribs

2

 lb boneless country-style pork loin ribs

1

 clove garlic, finely chopped

1

 small onion, sliced

1

 can (8 oz) crushed pineapple in juice, undrained

Sauce

3/4

 cup ketchup

3

 tablespoons packed brown sugar

3

 tablespoons hoisin sauce

1

 teaspoon grated gingerroot

 Hot cooked rice, if desired

DIRECTIONS

1Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.2Cover; cook on Low heat setting 8 to 10 hours.3About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.If you don't have fresh gingerroot on hand, use 1/4 teaspoon of ground ginger instead.

Barbecued Chinese Chicken Lettuce Wraps on the Food Network

Barbecued Chinese Chicken Lettuce Wraps on the Food Network

• 2 cups, 4 handfuls, fresh shiitake mushrooms
• 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
• 2 tablespoons light colored oil, such as vegetable oil or peanut oil
• Coarse salt and coarse black pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped or grated, optional
• 1 orange, zested
• 1/2 red bell pepper, diced small
• 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
• 3 scallions, chopped
• 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange -- platter garnish

Directions

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Asian Coleslaw

Asian Coleslaw

1/3

cup orange marmalade

1/4

cup rice vinegar or white wine vinegar

1

tablespoon sugar

1

tablespoon sesame oil

1 1/2

teaspoons grated gingerroot

1

teaspoon salt

1

bag (16 oz) coleslaw mix (shredded cabbage and carrots)

4

medium green onions, chopped (1/4 cup)

1. In large bowl, mix all ingredients except coleslaw mix and onions until well blended. Stir in coleslaw mix and onions.
2. Cover; refrigerate at least 30 minutes to blend flavors but no longer than 24 hours.

Makes 8 servings

Substitution

If you don't have a bag of coleslaw mix, you can use 7 cups shredded cabbage and 2 shredded carrots instead.

http://www.eatbetteramerica.com/recipes/asian-coleslaw/c82f6b44-d530-40e6-b0d1-86383b30f496?WT.dcsvid=NzI5NjMwODUyNAS2&rvrin=D57C5236-E96C-4C76-BB36-109291E1FCAF&WT.mc_id=Newsletter_EBA_2012_05_16_Subject%20Line%20Test%20Winner&nicreatID2=Newsletter_EBA_2012_05_16_Subject%20Line%20Test%20Winner 

Honey-Soy Braised Pork Shoulder

Honey-Soy Braised Pork Shoulder

Photo by: Photo: Andrew McCaul; Styling: Suzette Kaminski

• YIELD: Serves 8
• COOK TIME:8 HOURS
• PREP TIME:5 MINUTES
• COST PER SERVING:$2.44
• COURSE: Main Dishes

Ingredients

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup chili-garlic sauce (such as Sriracha)
• 2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
• 1 4-lb. pork shoulder, trimmed and cut into 2-inch pieces
• 1 1/2 tablespoons cornstarch
• Salt and pepper
• Cooked rice, optional

Preparation

1. In a small bowl, whisk together soy sauce, honey, chili-garlic sauce and ginger until well combined. Place pork shoulder in slow cooker, pour sauce over meat and stir to coat. Cover and cook on low until pork is tender, 7 to 8 hours.

2. Using a slotted spoon, transfer meat to a large bowl. Remove 1/2 cup sauce to a small bowl and whisk in cornstarch. Whisk cornstarch mixture back into slow cooker and cook, stirring once or twice, until thickened, about 5 minutes longer. Season with salt and pepper and pour over meat. Serve with rice, if desired.

Nutritional Information

---

• Amount per serving
• Calories: 380
• Fat: 16g
• Saturated fat: 6g
• Protein: 45g
• Carbohydrate: 11g
• Fiber: 0.0g
• Cholesterol: 152mg
• Sodium: 971mg

---

All You MAY 2011

Chinese Red-Cooked Pork Shoulder

Chinese Red-Cooked Pork Shoulder

    *   1/4 cup(s)  packed brown sugar
    * 1/4 cup(s) dry sherry
    * 1/4 cup(s) seasoned rice vinegar
    * 1/4 cup(s) plus 1 tbsp. reduced-sodium soy sauce
    * 1 medium onion, chopped
    * 1 piece  (2 inches) fresh ginger, peeled and thinly sliced into rounds
    * 2 clove(s) garlic, crushed with press
    * 2 strip(s) (3" by 3/4" each) fresh orange peel
    * 1 stick(s) cinnamon
    * 1 whole(s) star anise
    * 1 bag(s) (1 pound) peeled baby carrots
    * 4 pound(s) well-trimmed boneless pork shoulder, cut into 1 1/2-inch chunks*
    * 2 package(s) (10 ounces each) frozen broccoli florets, thawed

Directions

   1. In 6- to 6 1/2-quart slow cooker bowl, combine sugar, sherry, rice vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
   2. When pork has cooked 8 hours, open lid and stir in thawed broccoli. Cover and continue to cook until broccoli is heated through, about 10 minutes.
   3. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce. Makes about 13 cups.

Sweet And Sour Chicken

Sweet and Sour Chicken

This sounds so good to me right now

Sauces & Condiments: How To Make Sweet And Sour Chicken

You will need

* 1 1⁄8 lb chicken breast
* ¼ cups (1⁄8 pint) corn starch
* 1 green pepper
* 4 pineapple slices
* 1 medium onion
* Sauce:
* 3 tbsp vinegar
* 4 tbsp sugar
* 4 tbsp ketchup
* 5 tbsp water
* 2 tsp corn starch
* ½ tsp sesame oil
* 2- 4 cups corn oil , for frying
* large wok or skillet
* large chef knife
* strainer
Step 1:
Prepare The Chicken
Start by slicing the chicken into one inch cubes and placing the cubes into a clean bowl. Now add a half cup (64 g) of corn starch into the bowl and thoroughly coat the chicken cubes. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.
Step 2:
Oil Blanch The Chicken
Now oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.

Take care not to overcrowd the chicken when placing in the wok. Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken. So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.
Step 3:
Prepare The Vegetables
Take your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard. In either method, you want to remove the pepper's stem and seeds. Also, remove the white ribs of the green peppers as they have a bitter flavor. Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.
Step 4:
Stir Fry
After first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.
Step 5:
Thicken The Sauce
Mix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

Cooks Note: This would be just as good and would be healthier if you skipped coating the chicken with corn starch and just sautéing it in a little oil.
This was indeed very tasty and a keeper recipe.

EF-Honey-Teriyaki Chicken

Honey-Teriyaki Chicken

• 1/2 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 4 garlic cloves, minced
• 2 tablespoons peeled and finely grated fresh ginger
• Coarse salt and ground pepper
• 8 bone-in, skin-on chicken thighs (about 3 pounds total)

1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
2. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.
   

MS~Lighter General Tso's Chicken

Lighter General Tso's Chicken Prep: 45 minutes Total: 45 minutes Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat.

Ingredients Serves 4. 1 1/4 cups long-grain brown rice 1/4 cup cornstarch 1 pound snow peas, trimmed and halved crosswise 4 garlic cloves, sliced 2 teaspoons fresh ginger, grated and peeled 3 tablespoons light-brown sugar 2 tablespoons soy sauce 1/2 teaspoon red-pepper flakes 2 large egg whites Coarse salt and ground pepper 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 tablespoons vegetable oil, such as safflower

Directions Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet). Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

MS~Pork and Green-Bean Stir-Fry

Pork and Green-Bean Stir-Fry

To make it easier to slice, freeze the pork, wrapped in plastic, for twenty minutes. Save time by preparing the rest of the ingredients while the pork is in the freezer.

Ingredients

Serves 4.

• 1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
• Coarse salt
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 3 teaspoons vegetable oil
• 2 tablespoons minced, peeled peeled fresh ginger
• 1/8 to 1/4 teaspoon red-pepper flakes
• 1 pound green beans, trimmed and cut crosswise into 2-inch pieces
• 1 red bell pepper, ribs and seeds removed, cut into thin strips
• 1/3 cup dry-roasted peanuts, chopped
• Cooked white rice, for serving (optional)

Directions

1. Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
2. Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
3. Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
4. Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
5. Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Nappa Cabbage Salad

3 tablespoons rice wine vinegar
2 tablespoons mirin or white wine
1 tablespoon soy sauce
3 tablespoons sliced green onions
2 cups napa cabbage

EF~Cashew Chicken

Cashew Chicken

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 8 scallions, white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 3/4 cup raw cashews (4 ounces), toasted
• White rice, for serving (optional)

1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Pad Thai Chicken Burger

Peanut sauce:
3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste

1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts

Heat outdoor grill to medium-high or indoor grill to 325 degrees F.

Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.

Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

Recipe courtesy Mary Montoya, St. Paul, MN

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