4 chicken breasts, cut in chunks
1/4 cup low-sodium soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 cup pineapple chunks
Marinate chicken chunks in first 6 ingredients (soy sauce-green onions) Cover and refrigerate for 3-4 hours. Drain meat and thread on skewers alternating meat, tomatoes, onions and pineapple. Broil for 5-7 minutes.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
10/13/07
10/11/07
Pineapple Beef
I found this recipe in high school and it has been one of my standard favorites ever since! So tasty!
(4 servings 337 calories, 6 g. fat)
3/4 lb. top round beef steak
1-8oz. can pineapple rings
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
4 green onions-cut into 1/2 inch pieces
1 Tbsp. cornstarch
1 med. tomato cut into wedges
1 6 oz. pkg. frozen pea pods (thawed)
2 cups hot cooked rice
1. Partially freeze meat (easier to cut!) Cut on bias into strips.
2. Drain pineapple, reserving juice (cut rings into quarters)
3. In bowl, stir together pineapple juice, water, soy sauce, brown sugar, red pepper. Add meat and stir until coated. Cover and marinate 15 minutes. Drain and reserve the marinade.
4. Stir fry meat with onions.
5. For sauce, stir cornstarch into reserved marinade. Pour over meat and onions and cook (stirring constantly) until thick and bubbly. Add tomato quarters, pea pods and pineapple quarters. Cook and stir until heated through.
Serve over hot cooked rice! Yum!
(4 servings 337 calories, 6 g. fat)
3/4 lb. top round beef steak
1-8oz. can pineapple rings
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
4 green onions-cut into 1/2 inch pieces
1 Tbsp. cornstarch
1 med. tomato cut into wedges
1 6 oz. pkg. frozen pea pods (thawed)
2 cups hot cooked rice
1. Partially freeze meat (easier to cut!) Cut on bias into strips.
2. Drain pineapple, reserving juice (cut rings into quarters)
3. In bowl, stir together pineapple juice, water, soy sauce, brown sugar, red pepper. Add meat and stir until coated. Cover and marinate 15 minutes. Drain and reserve the marinade.
4. Stir fry meat with onions.
5. For sauce, stir cornstarch into reserved marinade. Pour over meat and onions and cook (stirring constantly) until thick and bubbly. Add tomato quarters, pea pods and pineapple quarters. Cook and stir until heated through.
Serve over hot cooked rice! Yum!
10/10/07
Saucy Beef with Broccoli
1 Tbsp. cornstarch
1/2 cup beef broth
1/4 cup additional beef broth
2 Tbsp. reduced sodium soy sauce
1 Tbsp. brown sugar
1 garlic clove, minced
1 tsp. fresh ginger
1/2 lb. lean boneless beef sirloin steak cut into 1/4" strips
2 tsp. canola oil
2 cups fresh broccoli florets
8 green onions cut into 1" pieces
Combine 1st 7 ingredients in a bowl. Stir-fry meat in 1 tsp. oil 1-2 minutes. Remove from pan, keep warm. In same pan stir fry broccoli in remaining oil 4-5 min. until crisp-tender. Add onions, stir fry 1-2 minutes. Return beef to pan. Stir cornstarch mixture into pan, cook 1-2 minutes until thickened. Reduce heat to low; cover and cook 5-6 minutes until meat and veggies are tender. Serve over rice!
1/2 cup beef broth
1/4 cup additional beef broth
2 Tbsp. reduced sodium soy sauce
1 Tbsp. brown sugar
1 garlic clove, minced
1 tsp. fresh ginger
1/2 lb. lean boneless beef sirloin steak cut into 1/4" strips
2 tsp. canola oil
2 cups fresh broccoli florets
8 green onions cut into 1" pieces
Combine 1st 7 ingredients in a bowl. Stir-fry meat in 1 tsp. oil 1-2 minutes. Remove from pan, keep warm. In same pan stir fry broccoli in remaining oil 4-5 min. until crisp-tender. Add onions, stir fry 1-2 minutes. Return beef to pan. Stir cornstarch mixture into pan, cook 1-2 minutes until thickened. Reduce heat to low; cover and cook 5-6 minutes until meat and veggies are tender. Serve over rice!
10/9/07
Mongolian Beef
This is what I always order at Chinese restaurants (that or beef and broccoli) so I was so excited to find this recipe that makes this dish taste better than what you get from delivery!
1 Tbsp. cornstarch
3/4 cup chicken broth
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. Hoison sauce
2 tsp. sesame oil
1 pound boneless beef top sirloin steak, cut into thin strips
1 Tbsp. olive oil, divided
5 green onions, cut into 1 inch pieces
2 cups hot cooked rice
In small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoison sauce and sesame oil; set aside. In large skillet or wok, stir-fry beef in 1 1/2 tsp. hot olive oil until no longer pink. Remove and keep warm.
In same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes until crisp-tender. Stirl cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve over rice.
4 servings 1/4 cup beef mixture with 1/2 cup rice mixture is 372 calories, 16 g. fat, no fiber!
1 Tbsp. cornstarch
3/4 cup chicken broth
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. Hoison sauce
2 tsp. sesame oil
1 pound boneless beef top sirloin steak, cut into thin strips
1 Tbsp. olive oil, divided
5 green onions, cut into 1 inch pieces
2 cups hot cooked rice
In small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoison sauce and sesame oil; set aside. In large skillet or wok, stir-fry beef in 1 1/2 tsp. hot olive oil until no longer pink. Remove and keep warm.
In same skillet, stir-fry the onions in remaining olive oil for 3-4 minutes until crisp-tender. Stirl cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and heat through. Serve over rice.
4 servings 1/4 cup beef mixture with 1/2 cup rice mixture is 372 calories, 16 g. fat, no fiber!
Dinner in a Pumpkin
1 small to med. pumpkin
1 onion chopped
2 Tbsp. olive oil
1-2 lb. ground beef
2 Tbsp. soy sauce
1 (8oz.) can water chestnuts
2 Tbsp. brown sugar
1 can cream of mushroom soup
1 1/2 cups cooked rice
1. Cut off top of pumpkin. Clean it out!
2. Preheat oven to 350. In large skillet, saute onions in oil until tender.
3. Add meat, brown, drain fat.
4. Add soy sauce, brown sugar, soup...simmer 10 minutes.
5. Add cooked rice and water chestnuts.
6. Spoon mixture into clean pumpkin shell. Replace top, put on cookie sheet and into the oven for 1 hour or until the meat of pumpkin is tender.
7. Put pumpkin on plate and serve.
You can scoop out the cooked pumpkin as your vegetable. Seriously y'all it's GOOD!
1 onion chopped
2 Tbsp. olive oil
1-2 lb. ground beef
2 Tbsp. soy sauce
1 (8oz.) can water chestnuts
2 Tbsp. brown sugar
1 can cream of mushroom soup
1 1/2 cups cooked rice
1. Cut off top of pumpkin. Clean it out!
2. Preheat oven to 350. In large skillet, saute onions in oil until tender.
3. Add meat, brown, drain fat.
4. Add soy sauce, brown sugar, soup...simmer 10 minutes.
5. Add cooked rice and water chestnuts.
6. Spoon mixture into clean pumpkin shell. Replace top, put on cookie sheet and into the oven for 1 hour or until the meat of pumpkin is tender.
7. Put pumpkin on plate and serve.
You can scoop out the cooked pumpkin as your vegetable. Seriously y'all it's GOOD!
7/30/07
Ginger Chicken with Scallions
olive oil
1 lemon
4 quarter sized slices of ginger (unpeeled)
4 chicken breasts
1 Tbsp. cornstarch
1/2 cup chicken broth
3 cloves garlic (chopped)
1 c. sliced scallions
1/2 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. salt and pepper
1. Grate zest from 1/2 the lemon. Cut the remaining half into paper thin slices. Mince ginger.
2. Cook chicken in 2 tsp. olive oil until golden. Remove and cover.
3. In a small bowl, dissolve cornstarch in broth.
4. Add 2 tsp. olive oil to skillet. Cook lemon zest, ginger, garlic and scallions 1 minute.
5. Add cornstarch mixture and bring to a boil. Return chicken, lemon slices, sugar, red pepper flakes, and pepper. Return to boil. Cover, reduce the heat to low, simmer until chicken is cooked through. 5 minutes
6. Season with salt. Serve hot, with equal amounts of scallions and sauce.
1 lemon
4 quarter sized slices of ginger (unpeeled)
4 chicken breasts
1 Tbsp. cornstarch
1/2 cup chicken broth
3 cloves garlic (chopped)
1 c. sliced scallions
1/2 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. salt and pepper
1. Grate zest from 1/2 the lemon. Cut the remaining half into paper thin slices. Mince ginger.
2. Cook chicken in 2 tsp. olive oil until golden. Remove and cover.
3. In a small bowl, dissolve cornstarch in broth.
4. Add 2 tsp. olive oil to skillet. Cook lemon zest, ginger, garlic and scallions 1 minute.
5. Add cornstarch mixture and bring to a boil. Return chicken, lemon slices, sugar, red pepper flakes, and pepper. Return to boil. Cover, reduce the heat to low, simmer until chicken is cooked through. 5 minutes
6. Season with salt. Serve hot, with equal amounts of scallions and sauce.
7/26/07
Teriyaki Chicken Kabobs
4 chicken breasts
1/4 cup soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger (or fresh)
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 c. pineapple chunks
Cut chicken in chunks. Marinate in soy sauce, water, honey, ginger, garlice and green onions. Cover and refrigerate for at least 3-4 hours. Drain meat, threat on skewere, alternating chicken, tomatoes,onions and pineapples. Broil 5-7 minutes.
1/4 cup soy sauce
1/4 cup water
2 Tbsp. honey
1 tsp. ground ginger (or fresh)
2 cloves garlic, minced
2 Tbsp. chopped green onion
12 cherry tomatoes
2-3 onions, cut in chunks
1 c. pineapple chunks
Cut chicken in chunks. Marinate in soy sauce, water, honey, ginger, garlice and green onions. Cover and refrigerate for at least 3-4 hours. Drain meat, threat on skewere, alternating chicken, tomatoes,onions and pineapples. Broil 5-7 minutes.
7/23/07
Five Spice Turkey and Lettuce Wraps
I'm watching what I eat and this is a super-healthy meal!
1/2 cup water
1/2 cup instant brown rice
2 tsp. sesame oil
1 lb. 93% lean ground turkey
1 Tbsp. minced fresh ginger
1 lg. red bell pepper, finely diced
1 8oz. can of water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 Tbsp. Hoison sauce (check asian food aisle in market)
1 tsp. 5 spice powder
1/2 tsp. salt
2 Heads boston lettuce, leaves separated
1/2 cup chopped cilantro
1 large carrot, shredded (I use the pre-shredded kind)
1. Bring water to boil. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from heat.
2. Meanwhile, heat oil--add turkey and ginger--cook 6 minutes. Stir in cooked rice, bell pepper, water chestnuts, broth and hoison sauce, five spice powder and salt--cook 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leavs and top with cilantro and carrot and roll up into wraps.
285 calories, 11 g. fat, 24 g. carbs, 5 g. fiber, 26 g. protein (from Eating Well . Com)
1/2 cup water
1/2 cup instant brown rice
2 tsp. sesame oil
1 lb. 93% lean ground turkey
1 Tbsp. minced fresh ginger
1 lg. red bell pepper, finely diced
1 8oz. can of water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 Tbsp. Hoison sauce (check asian food aisle in market)
1 tsp. 5 spice powder
1/2 tsp. salt
2 Heads boston lettuce, leaves separated
1/2 cup chopped cilantro
1 large carrot, shredded (I use the pre-shredded kind)
1. Bring water to boil. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from heat.
2. Meanwhile, heat oil--add turkey and ginger--cook 6 minutes. Stir in cooked rice, bell pepper, water chestnuts, broth and hoison sauce, five spice powder and salt--cook 1 minute.
3. To serve, spoon portions of the turkey mixture into lettuce leavs and top with cilantro and carrot and roll up into wraps.
285 calories, 11 g. fat, 24 g. carbs, 5 g. fiber, 26 g. protein (from Eating Well . Com)
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