Kung Pao Shrimp

September 2, 2016 Leave a Comment

Kung Pao ShrimpKung Pao Shrimp

1 lb. medium shrimp. peeled and deveined

1 tsp. Chinese five-spice powder

1 tsp. cornstarch

2 Tbsp. oyster sauce

1 Tbsp. rice wine vinegar

2 tsp.  sesame chili oil

1 small onion, sliced

1 red or yellow bell pepper, sliced

2 tsp. grated fresh ginger

2 cups snow peas, trimmed

2 tsp. chopped peanuts

In a small bowl, toss the shrimp with the five-spice powder and cornstarch.  In another small bowl, mix the oyster sauce, rice vinegar and 2 tablespoons water.

In a large skillet, heat sesame chili oil over medium-high.  Add the onion, pepper, ginger and 1 tablespoon water; and stir-fry until vegetables soften,2 to 3 minutes.  Add the shrimp and cook 2 minutes.  Add the snow peas and sauce.  Cook until the shrimp are opaque in the center and the sauce thickens, 2 to 3 minutes..Garnish with the peanuts.

(Recipe was in EveryDay with Rachael Ray; Lighten-Up Chinese Food; 2016)

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Teriyaki Chicken & Snow Pea Stir-Fry

June 9, 2016 Leave a Comment

Teriyaki Chicken and Snow Pea Stir FryTeriyaki Chicken & Snow Pea Stir-Fry

2 tsp. Asian (dark) sesame oil

1 lb. skinless boneless chicken breast, cut into thin strips

2 garlic cloves, minced

1 (1/2 inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 (5 0z.) can sliced water chestnuts, drained

6 oz. snow peas, trimmed

1/4 cup reduced-sodium chicken broth

1/4 cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Heat large skillet or wok over medium-high heat until drop of water sizzles in pan.  Add oil and swirl to coat skillet.

Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to plate.

Add garlic and ginger to skillet and stir-fry until fragrant, about 30 seconds.  Add bell pepper, scallions and water chestnuts; stir-fry 2 minutes.  Add snow peas and stir-fry until bright green.  Add broth, teriyaki sauce and red pepper flakes; stir-fry until sauce is slightly reduced, about 1 minute longer.

Return chicken to skillet and stir-fry until heated through, about 1 minute.  Serve with brown rice.

Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR!  Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.

Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014

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Gingery Meatball Soup

April 20, 2015 Leave a Comment
Gingery Meatball Soup

Gingery Meatball Soup

 

After looking through 6 magazines, I came across this recipe, Gingery Meatball Soup.  I hope you like it.

 

Gingery Meatball Soup Recipe

 

Gingery Meatball Soup

1 lb. ground pork

2 green onions, finely chopped

3 cloves garlic, finely chopped

1 piece (1 inch) peeled fresh ginger, finely chopped

2 quarts lower-sodium chicken broth (You might try…Kitchen Basic)

8 oz. snow peas, sliced

3 cups cooked white or brown rice

 

Arrange oven rack 6 inches from broiler heat source.  Preheat broiler on high.  Line large rimmed baking sheet with foil.

In medium bowl, combine pork, green onions, garlic and ½ teaspoon each salt and pepper.  Form mixture into bite-size meatballs (about 1 inch each); arrange in single layer on prepared baking sheet.  Broil 5 to 7 minutes or until browned.

Meanwhile, in covered 5 quart saucepot, heat broth to simmering on high.  Uncover; add snow peas, rice and broiled meatballs.  Reduce heat to medium; simmer 5 minutes or until meatballs are cooked through and snow peas are tender.            6 serving

 

(Recipe for Gingery Meatball Soup was in a magazine)

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Snow Peas & Beef Stir-Fry

October 19, 2013 Leave a Comment

 

Snow Peas & Beef Stir-Fry

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable.  Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).

        Donna Lindecamp                                         Morganton, NC                                                                               

 

Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry

½ cup reduced-sodium soy sauce

½ cup sherry or water

2 Tbsp. cornstarch

2 tsp. sugar

2 Tbsp. canola, divided

2 garlic cloves, minced

1 beef top sirloin steak (1 ½ lbs.), thinly sliced

½ lb. sliced fresh mushrooms

1 medium onion, cut into thin wedges

8 oz. fresh snow peas

Hot cooked rice

In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion, cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.             6 servings

(Recipe for Snow Peas & Beef Stir-Fry came from tasteofhome.com)

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