Archive for January, 2011

Asparagus With Cashews

Jan 26th, 2011 Posted in Vegetable recipes | no comment »

Asparagus With Cashews

Ingredients:
1 1/2 lb Asparagus 2 tb Olive oil
2 ts Sesame oil 1 tb Fresh ginger root; fine chop

1/2 cup Roasted cashews; Coarsely chopped 1 tb Soy sauce

Directions:
1. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces.
2. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute.
3. Add the asparagus and stir-fry until tender but still crisp…4 to 5 minutes.
4. Stir in the cashews and soy sauce. Serve immediately.

Almond Chicken

Jan 12th, 2011 Posted in Chicken recipes | no comment »

Almond Chicken

Ingredients:
1 lb skinned chicken breast.
1 cup vegetable oil
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths

1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 Slivered almonds

Directions:
1.Dice chicken into 1 inch cubes.
2.Combine marinade ingredients, add chicken and mix well.
3.Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well.
4.Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegetables are crisp-tender. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. bring to boil.
5.Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot.

Beef & Broccoli With Garlic Sauce

Jan 9th, 2011 Posted in Beef recipes | no comment »

Beef & Broccoli With Garlic Sauce

Ingredients:
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli

1 ts Cornstarch
1 ts Sesame oil
1/4 cup Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 cup Sliced canned bamboo shoots

Directions:
1.Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices.

2.Toss beef 1 tbs vegetable oil the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Coconut Fried Shrimp

Jan 3rd, 2011 Posted in Seafood recipes | no comment »

Coconut Fried Shrimp


Ingredients:

1 cup BAKER’S ANGEL FLAKE Coconut
1/4 cup flour
1 tsp. salt
1/8 tsp. pepper

1 lb. cleaned shrimp
1 egg, slightly beaten
Oil for frying

Directions:
1.MIX coconut, flour, salt and pepper. Dip shrimp in egg; roll in coconut mixture.

2.HEAT oil in large deep skillet on medium heat to 325癋.

3.ADD shrimp; cook 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedges or a sauce, if desired.