Oriental Dishes
Slow Cooked Oriental Beef and
Noodles
Ingredients
1 16-ounce package frozen loose-pack broccoli stir-fry vegetables
(broccoli, carrot, onion, red pepper, celery, water chestnuts,
mushrooms)
2 pounds beef stew meat
1 12-ounce bottle sesame-ginger stir-fry sauce
1/2 cup water
1/4 teaspoon crushed red pepper (optional)
1 3-ounce package ramen noodles, broken
Directions
1. Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Top with
meat. In a medium bowl combine stir-fry sauce, water, and, if desired,
crushed red pepper. Pour over meat and vegetables in cooker.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat
setting for 4-1/2 to 5 hours. Discard spice packet from ramen noodles.
Stir noodles into meat mixture in slow cooker. Cover and let stand 10
minutes. Stir before serving. Makes 4 to 6 servings.
Nutritional facts per serving
calories: 494, total fat: 11g, saturated fat: 2g, monounsaturated fat:
3g, polyunsaturated fat: 0g, cholesterol: 135mg, sodium: 1889mg,
carbohydrate: 37g, total sugar: 22g, fiber: 2g, protein: 53g, vitamin C:
43%, calcium: 2%, iron: 32%
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This recipe is for a delicious stir-fry that will make an elegant entree for your table while keeping the heat in your kitchen as low as possible. Make sure you have all your ingredients at hand before starting to cook and you will keep your time in the kitchen to an absolute minimum. This is a Sichuan dish of wheat noodles and seafood swimming in a delightfully spicy chile sauce. It's sure to impress your guests. All of the ingredients can be found at your local market or Oriental specialty store.
TREASURES OF THE SEA WITH SPICY CHINESE NOODLES
You will need;
1/2 lb meduium size shrimp, peeled and deveined (ask for 21/30 size)
1 lb bay scallops
1/2 lb cooked crabmeat or lobster
2 tbsp peanut oil
3 garlic cloves, minced
1 tbsp + 1 tsp minced fresh ginger root
1/4 cup soy sauce
3 tbsp Chinese rice wine or dry sherry
3/4 to 1 tbsp Chinese chile paste ***(important Chef's note)
1/4 cup tahini
1/4 cup Chinese fermented black beans, rinsed and chopped (optional, but highly
recommended)
4 1/2 cups chicken stock or boullion
1 lb flat, thin wheat noodles
8 scallions, thinly sliced
3 tbsp chopped fresh coriander
***(Chef's note: Experiment with the chile paste. Adding more than 3/4 tbsp could make the sauce dangerously spicy! Add a little at a time to your taste. You can always add more, but you can't take any out)
Now, let's cook!
Heat the wok over high heat. Add the peanut il and heat thoroughly. Add the shrimp and scallops and stir-fry until just done, about two minutes. Remove seafood and set aside. Reduce heat to medium. add the garlic and ginger and stir-fry about 20 seconds. Add the soy sauce, rice wine or sherry, tahini, black beans and chile paste to taste. Stir until smooth, add chicken stock and let the sauce come to a boil.
Reduce heat to low and simmer until noodles are ready.
Bring a large pot of water to a boil. Add the noodles and cook about 2 to 6 minutes, until soft, depending on their thickness,. Drain and keep warm. Add cooked seafood to the warm sauce and heat for just a few seconds. Dived noodles among 4 to 6 serving bowls and spoon the sauce over the noodles, equally distributing the seafood and top with the sliced scallions and corriander. Accompany with egg rolls( available at your local market) and plum sauce for dipping for a wonderful Chinese dinner your family and guests are sure to love
Hello this recipe is for a classic stir-fry guaranteed to get you out of that hot kitchen in short order. I first learned to cook this dish at the Merlin Hotel in Hong Kong years ago. My family and friends all love it and I'm sure yours will too!
STIR-FRIED STEAK, BROCCOLI AND CASHEWS WITH SPICY NUT SAUCE
You will need;
For the sauce:
1/4 cup peanut butter
1/2 cup Chinese rice wine or dry sherry
1/4 cup soy sauce
2 tbsp sesame oil
2 tbsp honey or sugar
1 tsp Chinese chile paste
For the steak and vegetables:
3/4 lb sirloin steak, thinly sliced ( about 1/8 inch thick)
1/4 cup peanut oil
6 garlic cloves, minced
3 cups broccoli florets
1/2 cup cashews nuts
10 scallions, 5 thinly sliced and 5 halved lengthwise and cut into 2 inch pieces
Now, let's cook!
First, make the sauce: Place peanut butter in a small bowl. Add the rice wine, 1/3 cup water and soy sauce stirring until smooth. Add the remaining ingredients and mix thoroughly. Taste for seasoning, adding more chile paste if you want the dish to be very spicy. Set aside.
Prepare the steak and vegetables: Heat wok over high heat. Add half of the peanut oil and let it get hot. Add the garlic and broccoli and stir-fry about 1 minute. Add about 3 tbsp of water to help the broccoli cook and keep it from burning. Stir until the broccoli is just cooked, but still crispy. Remove garlic and broccoli to a plate.
Add the remaining peanut oil to the wok. When hot, add the cashews and stir for about 30 seconds. Add the thinly sliced scallions and the steak and stir-fry another
30 seconds to 1 minute or until the steak is just done. Add the broccoli and spicy nut sauce and stir for another 15 seconds. Serve over steamed rice garnished with the sliced scallions for an authentic Chinese dinner. Remember to cook it for someone you love!
Serves 4
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3/4# chicken livers
1/2 C. liquid use soy sauce by itself or cut down soy to 1/4
C. and use any of the following to make up the other 1/4 C.
pineapple, orange, lemon juices together or alone, do not
use just lemon juice, dilute with 7-up. American type Chili
Sauces from Del Monte or Heinze work well also the main
thing is not to limit yourself.
3-6 cloves of garlic smashed or chopped
1/2----- 3 tea. of some heat; chili flakes or seeds work well
but so would tabasco or any no. of liquid hot sauce
products.
1 inch piece of fresh ginger, sliced thin
Marinate for 3---9 hours.
To assemble, you will need;
1/2# of bacon, strips cut in 1/2 .lay out strips on cookie
sheet or baking pan, bake at 300 degress until 1/3 cooked
drain on paper towels.
8 0z. or so of whole water chestnuts, key point here is
count your water chestnuts and make them match up to the
bacon count. If needed just cut some of the bigger ones in
1/2.
27 ea. sturdy wooden tooth picks
Cut livers in 1/2 and wrap this around 1 water chestnut.
around this wrap a slice of bacon and secure it with a
toothpick
To cook;
Cook under broiler or in oven until done, 400 degress
you might turn them once if you use the broiler.
More Rumaki Variations
Instead of chicken livers and waterchestnuts;
Medium size scallops or large ones cut in 1/2, this would be best with the more citrus
types of marinate.
Chunk style canned pineapple with or without the waterchestnut.
Medium size raw shrimp.
Left over roast beef or roast pork can also be used, if cut into slices that will roll you
can cut the waterchestnuts into sticks and wrap the slice around that first then the 1/2
bacon slice around that. You still want to marinate the cooked roast, just not with any
marinate that was used with raw meat products .
Raw boneless and skinless chicken can be used. You just need to cut it into the right size
for cooking. Using raw bacon can work better with chicken if the pieces are big enough.
Tidbit style canned pineapple can be used with chicken also.
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INDONESIAN
CHICKEN BREASTS
1/2 cup orange juice
1/4 cup peanut butter
2 tsp curry powder
4 boneless, skinless chicken breasts halves
1 medium red bell pepper, cut in half
1/4 cup shredded coconut
1/4 cup currants
Hot cooked rice if desired
Beat orange juice, peanut butter, and curry powder in medium nonmetal bowl,
using wire whisk. Add chicken, turning to coat with marinade. Cover and
refrigerate , turning once, at least 1 hour but no longer than 24 hours.
Heat coals or gas grill. Remove chicken from marinade; discard marinade.
Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15 to
20 minutes, turning once, until is no longer pink in center. To serve, cut
chicken breasts diagonally into 1/2-inch slices and bell pepper into
1/2-inch strips. Top chicken and bell pepper with coconut and currants.
Serve with rice. Yield: 4 servings.
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Trim fat from steak and slice lengthwise into 1/2-inch strips; place in a
large glass bowl. Combine all remaining ingredients; pour over meat and toss
gently. Cover and refrigerate 2 to 3 hours. Drain, discarding marinade.
Loosely thread meat strips onto metal or soaked wooden skewers. Grill over
medium-hot heat, turning often, for 7 to 10 minutes or until meat reaches
desired doneness. Remove from skewers and serve. Yield: 6 servings.
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Per Serving (excluding unknown items): 354 Calories; 23g Fat (59.5% calories
from fat); 29g Protein; 6g Carbohydrate; trace Dietary Fiber; 95mg
Cholesterol; 1451mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2
Vegetable; 2 Fat; 0 Other Carbohydrates
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