Kung Pao Chicken
Spice up dinner with this special Sichuan chicken dish made with green onions,
garlic, snap peas, carrots, and peanuts. This is a mildly spicy version, so
adjust the heat level by increasing or reducing the amount of crushed red
pepper.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
1 pound boneless, skinless chicken breasts, cubed
1 tablespoon cornstarch
1½ tablespoons olive oil, divided
1 carrot, sliced
6 ounces snap peas, trimmed
3 tablespoons green onions, chopped
2 cloves garlic, minced
1½ teaspoons crushed red pepper
½ teaspoon ground ginger
2 tablespoons red wine vinegar
4 tablespoons soy sauce
2 teaspoons sugar
½ cup peanuts
Combine the chicken and cornstarch in a small bowl. Toss to coat evenly. Heat 1
tablespoon of olive oil in a large nonstick skillet or wok over medium-high
heat. Add chicken and stir-fry 4 minutes. Add carrots and snap peas and
stir-fry another 4 minutes. Transfer mixture to a plate. Add the other ½ tablespoon of olive oil to the pan, along with the green onions, garlic,
crushed red pepper, and ginger. Stir-fry for 1 minute.
Remove from the heat. Stir together vinegar, soy sauce, and sugar in a small
bowl. Pour over green onion mixture in pan. Add chicken, vegetables, and
peanuts to the pan. Heat through until sauce glazes and sticks to the chicken.
Serve over steamed rice if desired.
Beef Broccoli
Oyster sauce, ginger, and soy sauce flavor this Cantonese-style dish. Marinating
and blanching the beef make it juicy and tender, while quickly cooking the
broccoli helps it retain its crispness.
Servings: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
¾ pound lean beef, sliced thin
1 teaspoon cornstarch mixed with
1 tablespoon water
1¼ cups vegetable oil, divided
2 garlic cloves, chopped
4 green onions, chopped
1 pound fresh broccoli, stalk cut diagonally
into thin slices and florets cut into 3 to 4 pieces
¼ teaspoon salt
½ cup water
Marinade:
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
½ teaspoon powdered ginger
1 tablespoon water
Prepare the marinade by mixing all ingredients together in a small bowl. Place
beef strips in a shallow dish and pour marinade over them. Cover and marinate
in the refrigerator for 30 minutes.
Prepare the sauce by mixing all ingredients together in a small bowl. Set aside.
In another small bowl, mix the cornstarch and water and set aside.
Heat 1 cup oil in a nonstick skillet or wok over medium-high heat. When the oil is hot, add the beef. Blanch the beef by letting it lay flat for 30
to 40 seconds, then stir to separate the pieces. Remove the beef when it
changes color and is nearly cooked, 1 to 2 minutes. Drain on paper towels.
Clean out the pan and heat 2 tablespoons oil over medium-high heat. When the oil
is hot, add the chopped garlic and green onions and stir-fry briefly until
aromatic.
Add the broccoli and salt and stir-fry briefly, turning down the heat if
necessary to make sure it doesn’t burn. Add the water and cook the broccoli, covered, for 4 to 5 minutes, until
it turns a bright green and is tender but still crisp. Remove from the pan and
drain.
Clean out the pan and heat 2 more tablespoons oil over medium-high heat. Add the
broccoli and beef and stir. Stir in the sauce. Stir up the cornstarch mixture
and add to the middle of the pan. Stir quickly to thicken. Serve hot, over
steamed rice if desired.
Mango Pudding
Mango pudding is a popular dim sum dessert. It’s simple to prepare and has a silky texture and a sweet mango flavor.
Servings: 8
Prep Time: 15 minutes
Chill Time: 3 hours
2 envelopes (1 tablespoon) unflavored gelatin
¾ cup sugar
1 cup hot water
3 cups pureed fresh mangoes (or canned mango
puree)
1 cup whipping cream
8 ice cubes
Garnish:
fresh mango slices
fresh kiwi slices
Edamame
Kids and adults both love munching on these green soybeans in the pod.
Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
½ pound fresh edamame, in the pod
sea salt
Bring a large pot of water to a boil. Add edamame and continue boiling until
beans are crisp-tender, 7 to 10 minutes. Pour beans into strainer and rinse
with cold water. Drain well and pat dry with towel. Sprinkle with sea salt to
taste. To eat, hold pod by stem end, and slide the individual beans out with your
teeth. Discard pod.
Lettuce Wraps
Wrap up a savory filling of minced chicken, Shiitake mushrooms, water chestnuts,
and green onions in cool, crisp lettuce leaves. Mix it up by trying different
vegetables.
Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
1 head iceberg or butter lettuce
1 tablespoon sesame oil
½-inch slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 pound boneless, skinless chicken breasts, minced
8 ounces Shitake mushrooms, sliced
1 can water chestnuts, rinsed in warm running water and chopped
1 portion sauce (see recipe below)
1 teaspoon cornstarch mixed with 2 tablespoons water
Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
Wash and dry lettuce, then separate the leaves. Set aside.
Mix together the sauce ingredients. Set aside.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the ginger, garlic, and green onions and stir-fry until the garlic and
ginger are aromatic, 1 to 2 minutes. Add the chicken and stir-fry until the
chicken is browned, about 10 minutes. Remove chicken mixture from the pan and set aside.
Reduce heat to medium. Add the mushrooms, water chestnuts, and sauce to the pan
and stir. Make the cornstarch/water mixture and add to the sauce, stirring to
thicken. Add the chicken back to the pan and continue stir-frying for 2 to 3
more minutes. Pour filling onto a large platter and place lettuce leaves on
another platter, allowing guests to make their own wraps. To eat, lay out a
lettuce leaf and spoon a heaping tablespoon of the filling into the middle.
Fold like a taco and enjoy.
Sweet and Sour Shrimp
This is a perennial favorite of kids, made with onions, green bell peppers, and
pineapple. Find the sweet chili sauce in your grocer’s Asian foods section.
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
1 8-ounce can pineapple chunks in juice
1 teaspoon cornstarch
3 tablespoons sweet chili sauce
1 tablespoon soy sauce
½ teaspoon garlic powder
1 tablespoon vegetable oil
1 green pepper, coarsely chopped
½ onion, sliced
¾ pound large fresh shrimp, peeled and deveined
Drain pineapple, reserving juice. Set aside pineapple. Combine juice,
cornstarch, sweet chili sauce, soy sauce, and garlic powder. Set aside.
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat.
Stir-fry green pepper and onion for 2 to 3 minutes or until crisp-tender. Add
shrimp and stir-fry for 2 to 3 minutes, or until shrimp turns pink. Stir in
cornstarch mixture and pineapple chunks. Continue cooking until thickened and
well heated. Serve immediately, over steamed rice if desired.
Add gelatin and sugar to hot water and mix until dissolved and smooth.
In a large bowl, mix together mango puree, whipping cream, and ice cubes. Pour
gelatin mixture into mango mixture and stir until ice cubes are melted. Pour
mixture into individual ramekins or small cups and chill until set, at least 3
hours.
When ready to serve, unmold onto individual plates and garnish with mango slices
and kiwi slices.
