Chinese Cookbook: Discover Stir Fries, Soups and More with Delicious Chinese Recipes [2 ed.]

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Chinese Cookbook Discover Stir Fries, Soups and More with Delicious Chinese Recipes

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Table of Contents Orange Chicken and Broccoli 9 Chicken Lo Mein 12 Beef and Broccoli 13 Authentic Fried Rice 14 Short ribs 15 Asian Green Beans 16 Authentic Fried Rice 17 Roasted Nutty Chicken Stir Fry 18 Spicy Chicken Noodles Stir Fry 19 Pepper Steak 20 Chinese Ginger Chicken 21 Authentic Fried Rice II 24 Sweet and Sour Eggplant 25 Maggie’s Favorite Kung Pao Chicken 26 Shanghai beef 27 Beijing beef 28 Honey Sherry beef 30 BBQ Ribs 31 Ma Po Tofu 32 Char Siu 33 Braised Ribs 36

Asian Pancakes 37 Tofu Steak Stir Fry 38 Famous Chinese Veggie Stir Fry 39 Tsao Mi Fun 40 Asian Boiled Eggs 42 Sesame Lemon Shrimp 43 Chinese Water Chestnut Stir Fry 44 Zucchini Stir Fry 45 Egg Foo Yung 48 Chicken Wings from China 49 Chicken Wings from China II 50 Asian Mushrooms 51 Classic Sirloin and Veggies Stir Fry 52 Sesame Veggies and Steak Stir Fry 53 Jian Bing 54 Asian Pesto 55 Simple and Classical Peanut Sauce 56 Vegetable Soup In Southeast Asia 57 Best Orange Chicken 60 Asian Broccoli Skillet 61 Spicy Chestnut Chicken Stir Fry 62 Carrot, Cabbage, & Chicken Skillet 63

Lee Yung’s Soup of Ginger 64 Sakura’s Chicken Curry I 65 Spicy Asian Pasta 66 Fried Chicken Sweet Asian Style 67 Cheesy Teriyaki Chicken Breasts 68 Maebashi Mushrooms 69 Oriental Chili Chicken and Ramen Stir Fry 72 Corny Grilled Chicken Stir Fry 73 Asian Consomme Steak Stir Fry 74 Fancy Sirloin Sherry Broccoli Stir Fry 75 Veggies Noodles and Beef Stir Fry 76 Chinese Veggie Stir Fry 78 Cabbage Stir Fry 79 Nutty Ramen Salad 80 Tofu Ramen Lo-Mein 81 Maggie’s Favorite Ramen Salad 84 Ground Beef Ramen 85 Broccoli Almond Ramen Coleslaw 86 Fried Noodles 87 Chinese Rockfish 88 Asian Green Beans 89 Sweet Garlic Salmon 90

Beef and Broccoli I 91 Kecap Manis Sedang 92 Sherry Chinese Teriyaki Meat 93 Healthy Juicy Teriyaki Tuna Steaks 96 Chicken Kabobs II 97 Seafood Sampler Fried Rice 98 Teriyaki Fried Rice 99 Chives and Ginger Ramen 100 Homemade Chinese Hot and Sour 101 10 Minute Shibuya Ramen 102 Red Chile Ramen and Duck 103 Bok Choy Stir Fry 104 Chinese Turkey Egg Rolls 105 North Chinese Style Cabbage 108 Hanoi Style Chicken Pho 109 Rising Sun Salad 110 Baby Mushroom Bake 111 Ginger Chinese Cellophane Noodles 112 Crab Rangoon 113 Spicy Tofu Salad 114 Kimchee Squats 115 Carrot Salad 116

Spicy Red Pepper Cucumbers 117 Salad with Sesame Dressing 120 Corn and Cashew Hummus 121 Toasti 122 Banana Waffles 123 Seaweed Soup 124

Orange

Chicken and Broccoli

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 380 kcal Fat 14 g Carbohydrates 33.1g Protein 31.7 g Cholesterol 68 mg Sodium 938 mg

Ingredients 1/2 C. orange juice 3 tbsps soy sauce 3 cloves garlic, diced 1 tbsp grated orange zest 1 tsp ground ginger 1/2 tsp red pepper flakes (optional) 3 tbsps vegetable oil 4 skinless, boneless chicken breast halves, thinly sliced

1/2 C. chicken broth 2 tbsps cornstarch 1 (16 oz.) package frozen stir-fry vegetables 1 C. sugar snap peas 1 C. broccoli florets 1 C. sliced carrot

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: pepper flakes, orange juice, ginger, soy sauce, orange zest, and garlic. Get your oil hot and then begin to stir fry your chicken and orange mix for 12 mins. Get a 2nd bowl, combine: the cornstarch and broth. Add this mix to the chicken, gradually, to make the sauce thicker. Once the mix has reached a consistency that you prefer add: carrots, veggies, broccoli, and snap peas. 6. Continue frying and stirring the contents for 9 more mins. 7. Enjoy.

Orange Chicken and Broccoli

9

CHICKEN

Lo Mein

Prep Time: 40 mins Total Time: 2 hrs 15 mins Servings per Recipe: 4 Calories 603 kcal Fat 14.9 g Carbohydrates 78.9g Protein 38.3 g Cholesterol 62 mg Sodium 2177 mg

Ingredients 4 skinless, boneless chicken breast halves - cut into thin strips 5 tsps white sugar, divided 3 tbsps rice wine vinegar 1/2 C. soy sauce, divided 1 1/4 C. chicken broth 1 C. water 1 tbsp sesame oil 1/2 tsp ground black pepper 2 tbsps cornstarch

1 (12 oz.) package uncooked linguine pasta 2 tbsps vegetable oil, divided 2 tbsps minced fresh ginger root 1 tbsp minced garlic 1/2 lb fresh shiitake mushrooms, stemmed and sliced 6 green onions, sliced diagonally into 1/2 inch pieces

Directions 1. 2. 3. 4. 5.

Get a bowl, mix: 1/4 C. soy sauce, chicken, 1.5 tbsps vinegar, and 2.5 tsps sugar. Place a covering of plastic around the bowl and put everything in the fridge for 60 mins. Get a 2nd bowl, mix: black pepper, broth, sesame oil, and water. Now combine both bowls. Get a 3rd bowl and mix a small amount of the contents from the 2nd bowl with your cornstarch until everything is smooth. 6. Then combine everything together into 1 bowl. 7. Boil your pasta in water and salt for 9 mins, then remove all the liquids. 8. At the same time begin to stir fry your chicken in 1 tbsp of veggie oil for 6 mins and then place it to the side. 9. Add in the rest of the oil and fry the following for 2 mins: green onions, ginger mushrooms, and garlic. 10. Combine in the cornstarch mix and the chicken and cook everything for 3 mins until it all becomes thick. Now add the pasta and toss the contents. Enjoy. 12

Chicken Lo Mein

Beef

and Broccoli

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 665 kcal Carbohydrates 104.6 g Cholesterol 39 mg Fat 13.8 g Protein 30.5 g Sodium 1594 mg

Ingredients 2 cups brown rice 4 cups water 2 tbsps cornstarch 2 tsps white sugar 6 tbsps soy sauce 1/4 cup white wine 1 tbsp minced fresh ginger 1 pound boneless beef round steak, cut into thin strips 1 tbsp vegetable oil 3 cups broccoli florets

2 carrots, thinly sliced 1 (6 ounce) package frozen pea pods, thawed 2 tbsps chopped onion 1 (8 ounce) can sliced water chestnuts, undrained 1 cup Chinese cabbage 2 large heads bok choy, chopped 1 tbsp vegetable oil

Directions 1. Get your rice boiling in water, set the heat to low, cover the pan, and let the rice cook for 40 mins until done. 2. Get a bowl, combine the following ingredients: soy sauce, cornstarch, wine, and sugar. 3. Mix everything evenly then add the ginger and beef to the marinade. 4. Get a wok and heat 1 tsp oil. 5. Begin to stir fry for 1 min: onions, broccoli, pea pods, and carrots. 6. Mix in: bok choy, Chinese cabbage, and the water chestnuts. 7. Place a lid on the pan and let everything fry for 4 mins. 8. Now remove everything from the pan and add in 1 tsp oil. 9. Begin to fry the beef for 4 mins. Then add the veggies back into the mix and continue frying everything for 3 more mins. 10. Enjoy with cooked brown rice. Beef and Broccoli

13

AUTHENTIC

Fried Rice

Prep Time: 25 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 415 kcal Carbohydrates 12.6 g Cholesterol 64.8g Fat 12.9 g Protein 562 mg Sodium 415 kcal

Ingredients 2 C. uncooked white rice 4 C. water 4 dried shiitake mushrooms, cleaned 1 C. hot water 1/2 lb ground chicken 1 tbsp soy sauce 1 tsp sesame oil 1 pinch white pepper 2 tbsps vegetable oil 3 cloves garlic, sliced

2 links lop chong (Chinese-style sausage), thinly sliced 1 tbsp dark soy sauce 4 green onions, diced 2 eggs, lightly beaten

Directions 1. Get your rice boiling in 4 C. of water. 2. Once the mix is boiling set the heat to low, place a lid on the pot, and let the rice cook for 22 mins. 3. Now begin to soak your mushrooms in hot water for 12 mins. Then dice the mushrooms and keep the liquid. 4. Get a bowl, combine: chicken, white pepper, sesame oil, and soy sauce 5. Begin to stir fry your garlic in veggie oil for 4 mins then add: sausage, mushrooms, and chicken. 6. Stir the mix until the chicken is fully done then add in: the rice, mushroom liquid, green onions, and soy sauce. 7. Continue stir frying until everything is coated with sauce. 8. Then add the eggs on top of everything and keep stir frying until the eggs are firm. Enjoy.

14

Authentic Fried Rice

Short ribs

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe:24 Calories 504 kcal Fat 31 g Carbohydrates 23g Protein 30.4 g Cholesterol 121 mg Sodium 1015 mg

Ingredients 3 tbsps hoisin sauce 1 tbsp ketchup 1 tbsp honey 1 tbsp soy sauce 1 tbsp sake 1 tsp rice vinegar 1 tsp lemon juice

1 tsp grated fresh ginger 1/2 tsp grated fresh garlic 1/4 tsp Chinese five-spice powder 1 lb beef Short ribs

Directions 1. Get a bowl, combine: five spice, hoisin, garlic, ketchup, ginger, honey, lemon juice, soy sauce, rice vinegar, and sake. 2. Add in the ribs and evenly coat them with the mix. 3. Place a covering of plastic around the dish and put everything in the fridge for 3 hrs. 4. Now set your oven to 325 degrees before doing anything else. 5. Get a broiler tray and pour in some water. 6. Add enough water to coat the bottom. 7. Put a grate on top of the tray and layer your meat on the grate. 8. Cook the ribs in the oven for 45 mins then coat them with the marinade at least 4 times. 9. Now boil the rest of the marinade on the stove for 10 mins then top the meat with the glaze when it is finished. 10. Enjoy.

Short ribs

15

ASIAN

Green Beans

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 40 Calories 107 kcal Fat 6.2 g Carbohydrates 12.3g Protein 3.1 g Cholesterol 0 mg Sodium 368 mg

Ingredients 1 C. vegetable oil 13 lbs fresh green beans, trimmed 5 tbsps minced garlic 5 tbsps minced fresh ginger root 2 tbsps kosher salt

1 tbsp coarsely ground black pepper 2 (8 oz.) bottles black bean sauce

Directions 1. 2. 3. 4. 5.

16

Stir fry your green beans for 4 mins in hot oil. Then add in the ginger and garlic. Continue cooking the mix for 5 more mins before adding some pepper and salt. Stir everything then add the bean sauce. Cook the mix until the green beans become soft. Enjoy.

Asian Green Beans

Authentic

Fried Rice

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 255 kcal Fat 10.2 g Carbohydrates 25.9g Protein 14.1 g Cholesterol 83 mg Sodium 516 mg

Ingredients 1 egg 1 tbsp water 1 tbsp butter 1 tbsp vegetable oil 1 onion, diced 2 C. cooked white rice, cold

2 tbsps soy sauce 1 tsp ground black pepper 1 C. cooked, diced chicken meat

Directions 1. 2. 3. 4.

Get a bowl, combine: water and whisked eggs. Get some butter hot in a frying pan then pour in your eggs. Let the eggs sit for 3 mins then remove the eggs and cut them into strips. Now being to stir fry your onions, until they are soft, in the same pan, then add in the chicken, rice, pepper, and soy sauce. 5. Cook the mix, while stirring, for 7 mins then add in the eggs and continue cooking everything for 2 more mins. 6. Enjoy.

Authentic Fried Rice

17

ROASTED

Nutty Chicken Stir Fry

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 437 kcal Fat 29.1 g Carbohydrates 18.8g Protein 29.7 g Cholesterol 46 mg Sodium 155 mg

Ingredients 1 tbsp wok oil or peanut oil 1 lb skinless, boneless chicken breast halves - cut into bite-size pieces 1 medium red bell pepper, chopped 1 1/2 C. chicken broth 2 tsp soy sauce 1 tbsp sugar 1 clove garlic, minced 1/4 tsp ground cayenne pepper 1 (1 inch) piece fresh ginger root, peeled and chopped

1 tbsp cornstarch 1 bunch green onions, chopped 1 bunch cilantro, chopped 2 C. chopped dry roasted peanuts

Directions 1. Place a large skillet over medium heat. Heat the oil in it. Cook in it the chicken for 6 min. Add the bell pepper and cook them until they become tender. 2. Get a small mixing bowl: Whisk in it the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Stir it into the skillet with green onion and cilantro. 3. Cook them for 6 min until the sauce becomes thick. Fold in it the roasted peanuts. Serve your stir fry hot. 4. Enjoy.

18

Roasted Nutty Chicken Stir Fry

Spicy

Chicken Noodles Stir Fry

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 503 kcal Fat 16.5 g Carbohydrates 69.8g Protein 26.5 g Cholesterol 29 mg Sodium 3868 mg

Ingredients 2 tbsp canola oil 1 tbsp sesame oil 2 skinless, boneless chicken breast halves - cut into bite-size pieces 2 cloves garlic, minced 2 tbsp Asian-style chile paste 1/2 C. soy sauce 1 tbsp canola oil 1/2 medium head cabbage, thinly sliced

1 onion, sliced 2 carrots, cut into matchsticks 1 tbsp salt 2 lb cooked yakisoba noodles 2 tbsp pickled ginger, or to taste (optional)

Directions 1. Place a large pan over medium heat. Heat 2 tbsp of canola oil and sesame oil in it. Cook in it the garlic with chicken for 2 min.. 2. Add chili paste and cook them for 5 min. Stir in the soy sauce and cook them for 3 min. Transfer the chicken mix into a bowl and place it aside. 3. Heat 1 tbsp of canola oil in the same pan. Cook in it the cabbage, onion, carrots, and salt for 5 min. 4. Add back the chicken mix with noodles. Cook them for 5 min. Serve your stir fry hot. 5. Enjoy.

Spicy Chicken Noodles Stir Fry

19

PEPPER

Steak

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 312 kcal Fat 15.4 g Carbohydrates 17g Protein 26.1 g Cholesterol 69 mg Sodium 972 mg

Ingredients 1 lb beef top sirloin steak 1/4 C. soy sauce 2 tbsps white sugar 2 tbsps cornstarch 1/2 tsp ground ginger 3 tbsps vegetable oil, divided

1 red onion, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 2 tomatoes, cut into wedges

Directions 1. Cut your steak into strips. 2. Get a bowl, combine: ginger, soy sauce, cornstarch, and sugar. 3. Combine the mix until the sugar dissolves. Then add in your steak and coat the pieces. 4. Now get 1 tbsp of veggie oil hot in a wok and add in one third of the steak to the pot. 5. Stir fry everything for 5 mins then place the steak into a bowl. 6. Continue frying your steak in thirds and placing the meat in the same bowl 7. Once the steak is cooked add everything back into the pot and also add in your onions. 8. Stir fry the mix for 4 mins then add the green pepper. 9. Continue cooking everything for 3 more mins then add in the tomatoes and get them hot. 10. Enjoy.

20

Pepper Steak

Chinese

Ginger Chicken

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 393 kcal Fat 10.3 g Carbohydrates 41.9g Protein 34.1 g Cholesterol 69 mg Sodium 772 mg

Ingredients 3 tbsps hoisin sauce 2 tbsps peanut butter 2 tsps brown sugar 3/4 tsp hot chili paste 1 tsp grated fresh ginger 3 tbsps rice wine vinegar 1 tbsp sesame oil 1 lb skinless, boneless chicken breast halves

16 (3.5 inch square) wonton wrappers, shredded 4 C. romaine lettuce - torn, washed and dried 2 C. shredded carrots 1 bunch green onions, diced 1/4 C. diced fresh cilantro

Directions 1. Get a bowl, combine: sesame oil, hoisin, vinegar, peanut butter, ginger, chili paste, and brown sugar. 2. Broil your chicken for 12 mins. Then cut it into strips. 3. Now set your oven to 350 degrees before doing anything else. 4. Coat a casserole dish with nonstick spray and layer your wonton wrappers in it. 5. Cook the wrappers for 22 mins in the oven then let them cool. 6. Get a 2nd big bowl, mix: cilantro, chicken, green onions, wontons, carrots, and lettuce. 7. Combine in the sesame oil mix with the chicken mix and toss the contents to evenly distribute the dressing. 8. Enjoy

Chinese Ginger Chicken

21

AUTHENTIC

Fried Rice II

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 7 Calories 425 kcal Fat 9.5 g Carbohydrates 47.5g Protein 34.7 g Cholesterol 134 mg Sodium 1060 mg

Ingredients 1/2 tbsp sesame oil 1 onion 1 1/2 lbs cooked, cubed chicken meat 2 tbsps soy sauce 2 large carrots, diced 2 stalks celery, diced 1 large red bell pepper, diced

3/4 C. fresh pea pods, halved 1/2 large green bell pepper, diced 6 C. cooked white rice 2 eggs 1/3 C. soy sauce

Directions 1. Stir fry your onions until tender then add in 2 tbsps of soy sauce and continue cooking the mix for 7 mins. 2. Add in your bell peppers, carrots, pea pods, and celery. 3. Continue frying the mix for 7 more mins. 4. Now add the eggs and 1/3 C. of soy sauce to the mix and cook everything until the eggs are scrambled and everything is heated. 5. Enjoy.

24

Authentic Fried Rice II

Sweet

and Sour Eggplant

Prep Time: 30 mins Total Time: 35 mins Servings per Recipe: 4 Calories 153 kcal Fat 7.8 g Carbohydrates 21.1g Protein 3.4 g Cholesterol 0 mg Sodium 1507 mg

Ingredients 2 long Chinese eggplants, cubed 1 1/2 tbsps soy sauce 1 tbsp red wine vinegar 1 tbsp white sugar 1 green chile pepper, diced 1 tsp cornstarch

1/2 tsp chili oil, or to taste 2 tsps salt 2 tbsps vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl, combine: salt and eggplant pieces. Submerge everything in water and let the veggies sit for 40 mins. Now remove all the liquids and run the eggplant under some fresh water. Get a 2nd bowl, combine: chili oil, soy sauce, cornstarch, wine vinegar, chili peppers, and sugar. Now being to stir fry your eggplant in veggie oil for 7 mins then add in the chili oil mix. Let the contents cook until the sauce becomes thick. Stir everything a few times then serve. Enjoy.

Sweet and Sour Eggplant

25

MAGGIE’S

Favorite Kung Pao Chicken

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 437 kcal Fat 23.3 g Carbohydrates 25.3g Protein 34.4 g Cholesterol 66 mg Sodium 596 mg

Ingredients 1 lb skinless, boneless chicken breast halves - cut into chunks 2 tbsps white wine 2 tbsps soy sauce 2 tbsps sesame oil, divided 2 tbsps cornstarch, dissolved in 2 tbsps water 1 oz. hot chile paste 1 tsp distilled white vinegar 2 tsps brown sugar

4 green onions, diced 1 tbsp diced garlic 1 (8 oz.) can water chestnuts 4 oz. diced peanuts

Directions 1. 2. 3. 4.

9.

Get a bowl, combine: 1 tbsp cornstarch mix, 1 tbsp wine, 1 tbsp oil, and 1 tbsp soy sauce. Add in your chicken to this mix and evenly coat the pieces. Place a covering of plastic around the bowl and put everything in the fridge for 40 mins. Get a 2nd bowl, mix: sugar, 1 tbsp wine, vinegar, 1 tbsp soy sauce, chili paste, 1 tbsp oil, 1 and a tbsp cornstarch mix. S Stir the mix until it is smooth then add in: peanuts, green onion, water chestnuts, and garlic. Stir the mix again then add everything to a frying pan and heat it gradually until fragrant. At the same time begin to stir fry your chicken in a separate pan until it is fully done. Once the peanut mix is fragrant and the chicken is fully done combine the chicken with the sauce and let everything thicken. Enjoy.

26

Maggie’s Favorite Kung Pao Chicken

5. 6. 7. 8.

Shanghai beef

Prep Time: 5 mins Total Time: 2 hrs 40 mins Servings per Recipe: 6 Calories 222 kcal Fat 5.5 g Carbohydrates 5g Protein 35.8 g Cholesterol 98 mg Sodium 373 mg

Ingredients 2 (1 1/2 lb) beef tenderloins, trimmed 2 tbsps light soy sauce 2 tbsps hoisin sauce 1 tbsp sherry 1 tbsp black bean sauce 1 1/2 tsps minced fresh ginger root

1 1/2 tsps packed brown sugar 1 clove garlic 1/2 tsp sesame oil 1 pinch Chinese five-spice powder

Directions 1. Get a bowl, combine: five spice, soy sauce, sesame oil, hoisin, garlic, sherry, sugar, black bean sauce, and ginger. 2. Add the beef to the mix and place a covering of plastic on the bowl. 3. Put everything in the fridge for 3 hrs. 4. Now set your oven to 375 degrees before doing anything else. 5. Once the oven is hot cook your beef for 32 mins in the oven, until fully done. 6. Let the beef cool for 15 mins then cut the meat into strips. 7. Enjoy.

Shanghai beef

27

BEIJING

beef

Prep Time: 40 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 588 kcal Fat 28 g Carbohydrates 59.5g Protein 25.2 g Cholesterol 118 mg Sodium 402 mg

Ingredients 2 tsps light soy sauce 1/8 tsp white sugar 2 tsps potato starch 1 tsp sesame oil ground black pepper to taste 1 lb beef loin, cut into 1-inch cubes 1 C. water 2 tbsps white vinegar 1/4 C. ketchup 1/4 C. white sugar 1 pinch salt 2 tsps potato starch 1 dash red food coloring

1 egg, beaten 1 C. potato starch 2 C. peanut oil for frying 1 green bell pepper, cut into large chunks 2 cayenne peppers, sliced 4 slices canned pineapple, diced 2 cloves garlic, sliced 2 green onions, sliced

Directions 1. 2. 3. 4. 5. 6. 7. 8. 28

Get a bowl, combine: black pepper, soy sauce, sesame oil, sugar, and 2 tsps potato starch. Add in the beef and evenly coat the meat. Let the mix sit for 20 mins. Get a 2nd bowl, combine: red food coloring, water, 2 tsp potato starch, vinegar, salt, 1/4 C. sugar, and ketchup. Place everything to the side. Coat your pieces of beef with the egg then dip the meat in 1 C. of potato starch. Now get your peanut oil hot and stir fry your beef in the oil for 6 mins then place the beef to the side on paper towels to drain. Once you have drained all the beef, add them back to the hot oil, and cook them for 2 more mins. Then place them on the paper towel again to drain. Remove most of the oil from pan but keep about 1 tbsp of it. Beijing beef

9. Begin to stir fry the following in the oil for 7 mins: green onions, bell peppers, garlic, cayenne, and pine apple. 10. Now add in the ketchup mix from earlier and let the contents get thick and hot. 11. Once the mix is thick add in your beef and heat the meat. 12. Enjoy.

29

HONEY

Sherry beef

Prep Time: 10 mins Total Time: 3 hrs 20 mins Servings per Recipe: 9 Calories 351 kcal Fat 21.7 g Carbohydrates 15.1g Protein 22.3 g Cholesterol 82 mg Sodium 1310 mg

Ingredients 4 lbs bone-in beef roast 3/4 C. soy sauce 1/2 C. dry sherry 1/3 C. honey 2 cloves garlic, minced 1/2 tsp ground ginger

1 tbsp cornstarch 1 tbsp water

Directions 1. Poke some holes in your meat with a fork. Then get a bowl, combine: ginger, soy sauce, garlic, sherry, and honey. 2. Stir the mix until smooth then add in the meat. 3. Stir the contents again then place a covering of plastic around the bowl and put everything in the fridge for 8 hrs. 4. Now set your oven to 325 degrees before doing anything else. 5. Place your beef into a casserole dish and keep the liquids. 6. Cook the beef for 65 mins in the oven then top the meat with some of reserved liquid and preserve the rest. 7. Place a covering of foil around the dish and continue cooking everything for 90 more mins. 8. Let the meat cook for 20 mins then pour the drippings from the beef into the marinade. 9. Place the beef back into the oven and continue cooking it. 10. Combine in some cold water and corn starch to the marinade. 11. Mix everything together vigorously then pour the contents into a pot. 12. Get the mix hot and boil it for 7 mins. 13. Once the mix is thick top your beef with it. Enjoy. 30

Honey Sherry beef

BBQ Ribs

Prep Time: 1 hr 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 6 Calories 932 kcal Fat 71.5 g Carbohydrates 120.5g Protein 48 g Cholesterol 243 mg Sodium 1009 mg

Ingredients 1/2 C. hoisin sauce 1/4 C. jellied cranberry sauce 3 tbsps reduced sodium soy sauce 2 tbsps white wine 2 tbsps honey 1/2 tsp red food coloring

1/2 tsp garlic salt 1/4 tsp Chinese five-spice powder 4 lbs beef spareribs, cut into 1-inch pieces 2 C. water

Directions 1. Get a bowl, combine: red food coloring, hoisin, honey, cranberry sauce, white wine, and soy sauce. 2. Stir the mix until it is smooth then add in the five spice and the garlic salt. 3. Stir the mix again and add your ribs in. 4. Evenly coat the meat then place a covering of plastic around the bowl and put everything in the fridge for 2 hrs. 5. Now set your oven to 350 degrees before doing anything else. 6. Place your ribs on the rack of a broiler pan and cook them in the oven for 40 mins. 7. Top the ribs with any remaining marinade and continue to cook the meat for 30 more mins. 8. Enjoy.

BBQ Ribs

31

MA PO

Tofu

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 212 kcal Fat 11.3 g Carbohydrates 13.5g Protein 15.6 g Cholesterol 20 mg Sodium 578 mg

Ingredients 4 oz. ground beef 2 tbsps dry sherry 1 tsp cornstarch 1/2 tbsp fermented black beans, rinsed and mashed 1/2 tbsp chili paste with garlic 1 tsp cayenne pepper 2 tbsps soy sauce 3 cloves garlic, crushed 1/2 tsp minced fresh ginger

1 (14 oz.) package tofu, drained and cut into cubes 1 C. frozen green peas 1/2 C. chicken broth 1 tbsp cornstarch, mixed with equal parts water

Directions 1. Get a bowl, combine: 1 tsp cornstarch, sherry, and beef. 2. Get a 2nd bowl, combine: ginger, black beans, garlic, chili paste, soy sauce, and cayenne. 3. Add some oil to a frying pan and being to fry your beef until browned all over then add in: peas, black bean mix, and tofu. 4. Heat the mix for 2 mins then add the broth and get everything boiling. 5. Once the mix is boiling add in the cornstarch and water mix and continue cooking everything until the mix becomes thick. 6. Enjoy.

32

Ma Po Tofu

Char Siu

(Asian beef)

Prep Time: 15 mins Total Time: 3 hrs 40 mins Servings per Recipe: 4 Calories 483 kcal Fat 8.9 g Carbohydrates 53.5g Protein 43.8 g Cholesterol 127 mg Sodium 2250 mg

Ingredients 2 beef tenderloins 1/2 C. soy sauce 1/3 C. honey 1/3 C. ketchup 1/3 C. brown sugar 1/4 C. Chinese rice wine

2 tbsps hoisin sauce 2 tbsps red food coloring 1 tsp Chinese five-spice powder (optional)

Directions 1. Cut your beef into strips of 2 inches and combine them in a bowl. 2. Heat the following in a pan for 4 mins: five spice powder, soy sauce, food coloring, hoisin sauce, honey, rice wine, ketchup, and brown sugar. 3. Now add the mix to the bowl with the beef. 4. Stir the mix to evenly coat the beef. 5. Place a covering of plastic around the bowl and put everything in the fridge for 5 hrs. 6. Now get your grill hot and oil the grate. 7. Cook your beef on the grill for about 22 mins, add a container of water on the grill and continue cooking the beef for 60 mins. 8. Enjoy.

Char Siu

33

BRAISED

Ribs

Prep Time: 5 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 244 kcal Fat 18.5 g Carbohydrates 3.5g Protein 15.2 g Cholesterol 60 mg Sodium 536 mg

Ingredients 1 lb beef spareribs, cut into 3 inch pieces 1 tbsp vegetable oil 1 (1 inch) piece fresh ginger root, sliced 5 green onions cut into 2-inch pieces 1/2 tsp ground cinnamon 2 C. water

1 1/2 tbsps soy sauce 1 tsp white sugar 1 tsp rice wine 1/4 tsp salt 1/4 tsp pepper

Directions 1. Boil your spareribs in water for 7 mins then remove all the liquid. 2. Now being to stir fry your cinnamon, green onions, and ginger in veggie oil until the mix becomes aromatic. 3. Now add the ribs and cook everything for 6 more mins before adding: rice wine, pepper, water, salt, sugar, and soy sauce. 4. Get this mix boiling then set the heat to low and place a lid on the pan. 5. Let the mix cook for 65 mins. 6. Enjoy.

36

Braised Ribs

Asian

Pancakes

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 366 kcal Fat 14.3 g Carbohydrates 51.8g Protein 7.5 g Cholesterol 0 mg Sodium 1757 mg

Ingredients 2 C. all-purpose flour 1 tbsp salt, divided 3/4 C. boiling water 1/2 C. cold water, or as needed

vegetable oil, or as needed, divided 1 bunch green onions (scallions), minced

Directions 1. 2. 3. 4.

Get a bowl, combine: 1 tsp salt and flour. Add the boiling water and continue stirring everything. Add in your cold water slowly in tbsp increments and make a dough. Knead the dough for 12 mins then place it in a bowl with a damp kitchen towel as a cover. 5. Let the dough sit for 50 mins. 6. Now break the dough into 4 pieces and shape each piece in a thin round. 7. Coat each piece of dough with veggie oil and top everything with 1/4 of the onions and half a tsp of salt. 8. Now shape the dough around the onions then form everything into a disk. Continue shaping the dough pieces in this manner. Once you have 4 disks let then sit for 20 mins. 9. Shape disk into a pancake and fry it for 4 mins each side. 10. Continue frying the rest of the dough. 11. Enjoy.

Asian Pancakes

37

TOFU

Steak Stir Fry

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 4 Calories 421 kcal Fat 23.1 g Carbohydrates 27.5g Protein 32.8 g Cholesterol 50 mg Sodium 1167 mg

Ingredients 3 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp mirin (sweetened rice wine) 2 tbsp olive oil, divided 1 large red onion, halved and thinly sliced 2 (10 oz) ribeye steaks, sliced 1/4-inch thick and 1-inch long

8 heads baby bok choy, trimmed 1/3 (12 oz) package tofu, cut into 1/3inch cubes 1 (3 oz) package enoki mushrooms, roots removed

Directions 1. Get a small mixing bowl: Mix in it the oyster sauce, soy sauce, and mirin. 2. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Cook in it the red onion for 2 min. Place it aside. 3. Heat the rest of the oil in the same pan. Cook in it the steak over high heat for 6 min. Place it aside. 4. Add the onion back into the pan with bok choy, tofu, and enoki mushrooms. Sauté them for 4 min. Add the steak slices with the soy sauce mix. 5. Stir them to coat. Cook them for 1 min. Serve your stir fry warm. 6. Enjoy.

38

Tofu Steak Stir Fry

Famous

Chinese Veggie Stir Fry

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 406 kcal Fat 6.2 g Carbohydrates 79.5g Protein 8.3 g Cholesterol 0 mg Sodium 120 mg

Ingredients 2 C. uncooked brown rice 4 C. water 1 tbsp safflower oil 1/3 C. leeks, chopped 2 cloves garlic 1 tsp minced fresh ginger root 1 C. zucchini, chopped

1 C. carrots, chopped 1 C. yellow squash, chopped sea salt to taste

Directions 1. In a large pan of the water, add the rice on high heat and bring to a boil. 2. Reduce the heat to medium-low and simmer, covered for about 45-50 minutes. 3. In a skillet, heat the safflower oil on medium heat and cook the leeks, ginger and garlic for about 5 minutes. 4. Stir in the zucchini, carrots, yellow squash and salt and stir fry for about 2 minutes. 5. Serve over the brown rice.

Famous Chinese Veggie Stir Fry

39

TSAO

Mi Fun (Fried Noodles)

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 523 kcal Fat 20 g Carbohydrates 63g Protein 19.2 g Cholesterol 122 mg Sodium 1106 mg

Ingredients 1/2 lb thinly sliced beef loin 1/4 C. soy sauce 1/4 C. rice wine 1 tsp white pepper 1 tsp Chinese five-spice powder 1 tsp cornstarch 4 dried Chinese black mushrooms 1 (8 oz.) package dried rice vermicelli 1/4 C. vegetable oil, divided 2 eggs, beaten 1/4 clove garlic, minced

1 tbsp dried small shrimp 3 carrots, cut into matchstick strips 1/2 onion, diced 3 C. bean sprouts 4 leaves napa cabbage, thinly sliced salt to taste 3 sprigs fresh cilantro for garnish

Directions 1. Get a bowl, combine: cornstarch, soy sauce, five spice, rice wine, white pepper, and beef. 2. Stir the contents to evenly coat the meat then let the mix sit to marinate. 3. Also let your mushrooms sit submerged in water for 30 mins then remove the liquid and stems. 4. Cut your mushrooms into slices and let your pasta sit in water for 10 mins. 5. Remove the water from the pasta and place everything to the side. 6. Get 1 tbsp of veggie oil hot in a wok then add in the eggs. 7. Let the eggs cook until they are firm then flip the eggs once and let them fry for 1 min. 8. Place the eggs to the side and add in 2 more tbsps of veggie oil to the wok. 9. Increase the heat then being to stir fry your shrimp and garlic for 30 secs. 10. Add in the beef and the marinade and cook everything for 5 mins, until the beef is fully done. 11. Now add the onions and carrots and cook the veggies until they are tender for 4 mins. 40

Tsao Mi Fun

12. Add the mushrooms, cabbage, and bean sprouts and cook the mix for 4 more mins then add everything to a bowl with the eggs. 13. Clean your wok and add the rest of veggie oil. 14. Add your pasta to the oil and stir fry the noodles for 2 mins until they are soft then combine in the beef mix and heat everything up. 15. Top the dish with some cilantro. 16. Enjoy.

41

ASIAN

Boiled Eggs

Prep Time: 20 mins Total Time: 11 hrs 20 mins Servings per Recipe: 8 Calories 76 kcal Fat 5g Carbohydrates 1.2g Protein < 6.6 g Cholesterol 186 mg Sodium 659 mg

Ingredients 8 eggs 1 tsp salt 3 C. water 1 tbsp soy sauce 1 tbsp black soy sauce 1/4 tsp salt 2 tbsps black tea leaves

2 pods star anise 1 (2 inch) piece cinnamon stick 1 tbsp tangerine zest

Directions 1. Get your eggs boiling in water with 1 tsp of salt. 2. Once the mix is boiling set the heat to low and let the contents simmer for 25 mins. 3. Now remove the liquids and once the eggs have cooled break the shells with a fork. But do not take off the shells. 4. Get the following boiling in a big pot: tangerine zest, 3 C. water, cinnamon, soy sauce, anise, black soy sauce, tea leaves, and salt. 5. Once the mix is boiling, place a lid on the pot, set the heat to low, and let the content cook for 4 hrs. 6. After the cooking time has elapsed shut the heat and add in your eggs and let the mix sit overnight. 7. Enjoy.

42

Asian Boiled Eggs

Sesame

Lemon Shrimp

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 9 Calories 286 kcal Fat 15.7 g Carbohydrates 3.8g Protein 31 g Cholesterol 230 mg Sodium 355 mg

Ingredients 3 lbs jumbo shrimp, peeled and deveined 1/2 C. olive oil 2 tsps sesame oil 1/4 C. lemon juice 1 onion, diced 2 cloves garlic, peeled 2 tbsps grated fresh ginger root

2 tbsps diced fresh cilantro leaves 1 tsp paprika 1/2 tsp salt 1/2 tsp ground black pepper skewers

Directions 1. Get a blender and process the following: pepper, olive oil, salt, sesame oil, paprika, lemon juice, cilantro, onion, ginger, and garlic. 2. Set a little to the side for later. 3. Get a bowl, and mix: the wet blender contents and your shrimp. 4. Let it marinate in the fridge for 2 hrs. while covered. 5. Skewer your shrimp and cook them on a preheated grill or grilling plate for 3 to 4 mins per side. 6. While the shrimp cooks make sure you baste it with some of the marinade that was set aside. 7. Enjoy.

Sesame Lemon Shrimp

43

CHINESE

Water Chestnut Stir Fry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 440.0 Fat 8.5g Cholesterol 0.4mg Sodium 319.2mg Carbohydrates 73.1g Protein 16.1g

Ingredients 1 1/2 C. water 2/3 C. jasmine rice 1/4 C. hoisin sauce 2 tbsp sherry wine 2 tbsp honey 1/4 tsp crushed red pepper flakes 2 tsp dark sesame oil 1/3 C. sliced scallion 3 garlic cloves, minced 1 tbsp minced fresh ginger 1 large red bell pepper, diced

2 large carrots, shredded 6 oz. snow peas, sliced on the diagonal 1 C. canned baby corn, rinsed and drained 1 (8 oz.) cans sliced water chestnuts, drained 1 lb firm tofu, cut into 2-inch squares 2 tsp cornstarch, blended with 1 tbsp water

Directions 1. In a pan of the boiling water, add the rice and bring to a boil. 2. Reduce the heat and simmer, covered for about 20 minutes. 3. Meanwhile, in small bowl, add the hoisin sauce, sherry, honey, red pepper flakes, and 1/2 C. of the water and mix till well combined. 4. In a large nonstick skillet, heat the sesame oil on medium heat and sauté the scallions, ginger and garlic for about 2 minutes. 5. Stir in the bell pepper and carrots and sauté for about 2 minutes. 6. Stir in the water chestnuts, snow peas and baby corn and cook for about 2 minutes, stirring frequently. 7. Stir in the hoisin mixture and tofu and bring to a boil. Cook for about 1 minute. 8. Stir in the cornstarch mixture, bring to a boil. 9. Cook for about 1 minute, stirring continuously. 10. Serve hot alongside the jasmine rice. 44

Chinese Water Chestnut Stir Fry

Zucchini Stir Fry

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 108.2 Fat 3.7g Cholesterol 0.0mg Sodium 132.9mg Carbohydrates 18.4g Protein 2.1g

Ingredients 1/2 C. pineapple juice 1 tbsp sugar 1 tbsp lemon juice 1 tbsp cornstarch 1 tsp soy sauce 1 tbsp olive oil 1/2 medium onion, chopped 1 C. broccoli floret 1 C. carrot, slices

1 C. chopped celery 1 C. chopped zucchini 1 C. red pepper

Directions 1. For the sauce: in a bowl, add the pineapple juice, soy sauce, lemon juice, sugar and cornstarch and mix till well combined. 2. In a large pan, heat the vegetable oil on medium heat and sauté the broccoli, carrots, onion and celery for about 2 minutes. 3. Stir in the zucchini and peppers and cook, covered for about 1 minute. 4. Stir in the sauce and bring to a boil. 5. Cook, covered for about 1 minute. 6. Serve hot.

Zucchini Stir Fry

45

EGG

Foo Yung

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 328 kcal Fat 23.8 g Carbohydrates 13g Protein 18.1 g Cholesterol 372 mg Sodium 11502 mg

Ingredients 1 large green onion 4 eggs, beaten 3/4 C. bean sprouts 3 tbsps soy sauce, divided 2 tbsps peanut oil, divided

2 C. sliced fresh mushrooms 4 tsps cornstarch 1 C. chicken or beef broth

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

48

Dice your green onions and place 1 tbsp to the side. Now combine the rest of the onions with 1 tbsp soy sauce, bean sprouts, and eggs. Get 1 tbsp of peanut oil hot and add 1/4 a C. of egg mix to the oil. Cook the mix for 3 mins then flip everything and continue cooking the mic for 1 more mins. Place the egg on a plate. And continue cooking the remaining ingredients. Add in 1 more tbsp of peanut oil and stir fry your mushrooms in it with 2 more tbsps of soy sauce for 4 mins. Mix the broth with the cornstarch and add the mix to the mushrooms and let the contents cook until the mix becomes thick. Coat your eggs with the sauce and serve. Enjoy.

Egg Foo Yung

Chicken Wings from China

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 11 Calories 362 kcal Fat 27.8 g Carbohydrates 3g Protein < 23.2 g Cholesterol 95 mg Sodium 2485 mg

Ingredients 3 lbs chicken wings 3 tbsps salt 2 tbsps white sugar 6 tbsps water 6 tbsps soy sauce

1 tbsp gin 1/4 tsp ground ginger 1 quart vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: ginger, salt, gin, sugar, soy sauce, and water. Combine in the chicken and stir the meat to evenly get it coated with sauce. Place a covering of plastic around the bowl and put everything in the fridge overnight. Now deep fry your chicken for 8 mins, in hot oil, each side. Then let the wings cool and drain. Enjoy.

Chicken Wings from China

49

CHICKEN WINGS

from China II

Prep Time: 5 mins Total Time: 9 hr 30 mins Servings per Recipe: 12 Calories 256 kcal Fat 9.2 g Carbohydrates 28g Protein 15.6 g Cholesterol 40 mg Sodium 2451 mg

Ingredients 2 C. soy sauce 2 C. brown sugar 2 tbsps garlic powder

5 lbs chicken wings, split and tips discarded

Directions 1. 2. 3. 4. 5. 6. 7.

Heat and stir the following in a large pot: garlic powder, soy sauce, and brown sugar. Continue to heat and stir until the sugar dissolves. Once the sugar has dissolved shut the heat and let the mix cool. Get a bowl, combine: soy sauce mix and chicken wings. Place a covering of plastic around the bowl and put everything in the fridge for 9 hrs. Now set your oven to 350 degrees before doing anything else. Layer your pieces of chicken into a casserole dish and place a covering of foil around the dish. 8. Cook everything for 50 mins in the oven then remove the foil and continue baking the chicken for 20 more mins. 9. Enjoy.

50

Chicken Wings from China II

Asian

Mushrooms

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 142 kcal Fat 8.5 g Carbohydrates 5g Protein 12 g Cholesterol 37 mg Sodium 403 mg

Ingredients 15 large fresh mushrooms, stems removed, rinsed, cleaned 1/2 lb ground beef 1/4 slice Chinese salted turnip (chung choi), rinsed and diced

1 tbsp soy sauce 3 tbsps finely diced canned water chestnuts 1/4 tsp salt 1/4 tsp white sugar

Directions 1. Get a bowl, mix: sugar, beef, salt, turnips, water chestnuts, and soy sauce. 2. Add this mix into your mushrooms caps then place everything on a steamer insert. 3. Steam your filled mushrooms over 4 inches of boiling water for 40 mins, with a lid placed on the pot. 4. Enjoy.

Asian Mushrooms

51

CLASSIC

Sirloin and Veggies Stir Fry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 333 kcal Fat 9.6 g Carbohydrates 35.3g Protein 25.2 g Cholesterol 39 mg Sodium 322 mg

Ingredients 1 lb beef top sirloin steak boneless, cut 1 inch thick 4 C. assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips 1 clove garlic, minced 1/2 C. prepared stir-fry sauce

1/8 tsp crushed red pepper, or to taste 2 C. hot cooked rice 2 tbsp unsalted dry-roasted peanuts (optional)

Directions 1. Slice the beef in half and cut it into strips. 2. Place a large pan over medium heat. Stir in it the veggies with 3 tbsp water. Put on the lid and cook them for 5 min. Drain the veggies and place them aside. 3. Place another pan over medium heat. Heat a splash of oil in it. Add the half of the beef with garlic. Cook them for 6 min. Drain them and place them aside. 4. Repeat the process with the rest of the garlic and beef strips. 5. Stir in the cooked veggies with the beef, stir-fry sauce and crushed red pepper. Cook them for 2 min. 6. Serve your stir fry warm with some noodles and roasted peanuts. 7. Enjoy.

52

Classic Sirloin and Veggies Stir Fry

Sesame

Veggies and Steak Stir Fry

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 5 Calories 364 kcal Fat 13.8 g Carbohydrates 45.4g Protein 15 g Cholesterol 103 mg Sodium 614 mg

Ingredients 3/4 C. cornstarch 1/2 C. water 2 eggs 1 lb flank steak, cut into thin strips 1/2 C. canola oil, or as needed 1 large carrot, cut into matchstick-size pieces 1 green bell pepper, cut into matchsticksize pieces 1 red bell pepper, cut into matchstick-size pieces

3 green onions, chopped 1/4 C. minced fresh ginger root 5 garlic cloves, minced 1/2 C. white sugar 1/4 C. rice vinegar 3 tbsp soy sauce 1 tbsp sesame oil 1 tbsp red pepper flakes, or to taste

Directions 1. Get a large mixing bowl: Place the cornstarch in it. Add the water gradually while mixing all the time. Add the eggs and mix them well. Coat the steak strips with the eggs mix. 2. Place a large deep pan over medium heat. Heat the oil in it. Add 1/4 of the beef strips in it. Cook them for 4 min. Remove the beef from the oil and place it aside to drain. 3. Repeat the process with the rest of the beef. Remove the oil from the pan and leave 1 tbsp of it. 4. Add the carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic. Cook them for 4 min over high heat. 5. Get a small mixing bowl: Mix in it the sugar, rice vinegar, soy sauce, sesame oil, and red pepper to make the sauce. 6. Add it to the veggies. Cook them until they start boiling. Add the fried beef strips. Cook them for 4 min. Serve your stir fry hot. 7. Enjoy. Sesame Veggies and Steak Stir Fry

53

JIAN BING

(Asian Crepes)

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 1 Calories 220 kcal Fat 11.2 g Carbohydrates 20.1g Protein 10.1 g Cholesterol 186 mg Sodium 266 mg

Ingredients 2 tbsps millet flour 2 tbsps soy milk 1/2 tsp vegetable oil 1 tsp water, if needed 1 tbsp Chinese black bean sauce 1 tsp water 1/2 tsp Asian chile pepper sauce, or to taste

1 tsp water cooking spray 1 egg, beaten 1/2 green onion, sliced 1 tbsp torn fresh cilantro leaves 2 whole crackers

Directions 1. Get a bowl, combine: veggie oil, soy milk, and millet. 2. Stir and combine everything until you create a cream. Then add in some water (1 tsp) and stir the mix again. 3. Now get a 2nd bowl and mix some water (1 tsp) with the black bean sauce. 4. Get a 3rd bowl, combine: water (1 tsp) and chili sauce. 5. Coat a frying pan with nonstick spray, then pour your batter in. 6. Form a crepe from the mix and let it fry for 3 mins. 7. Once the crepe is firm pour your egg on top of the crepe and cook everything for 3 more mins. Then add some cilantro and green onions. 8. Now turn the crepe over with a spatula and coat this side with the chili sauce mix and the bean mix 9. Add your crackers to the middle of the crepe and flip the crepe over the crackers. Enjoy.

54

Jian Bing

Asian

Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 12 Calories 84 kcal Carbohydrates 3.4 g Cholesterol 0 mg Fat 7.4 g Protein 1.9 g Sodium 197 mg

Ingredients 1 bunch cilantro 1/4 cup peanut butter 3 cloves garlic, minced 3 tbsps extra-virgin olive oil 2 tbsps minced fresh ginger 1 1/2 tbsps fish sauce

1 tbsp brown sugar 1/2 tsp cayenne pepper

Directions 1. Put all the ingredients that are mentioned above in a blender and blend it until you see that the required smoothness is achieved.

Asian Pesto

55

SIMPLE

and Easy Classical Peanut Sauce

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 130 kcal Carbohydrates 9.8 g Cholesterol 3 mg Fat 9.5 g Protein 2.7 g Sodium 529 mg

Ingredients 1/4 cup creamy peanut butter 3 cloves garlic, minced 1/4 cup brown sugar 1/4 cup mayonnaise

1/4 cup soy sauce 2 tbsps fresh lemon juice

Directions 1. Whisk all the ingredients that are mentioned above in a medium sized bowl and refrigerate it for at least two hours before you serve it to anyone.

56

Simple and Easy Classical Peanut Sauce

Vegetable Soup

In Southeast Asia

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 183 kcal Carbohydrates 21.4 g Cholesterol < 1 mg Fat 7.4 g Protein 4.4 g Sodium 749 mg

Ingredients 1 cup uncooked brown rice 2 cups water 3 tbsps olive oil 1 sweet onion, chopped 4 cloves garlic, minced 1/4 cup chopped fresh ginger root 1 cup chopped carrots 4 cups chopped broccoli 1 red bell pepper, diced 1 (14 ounce) can light coconut milk 6 cups vegetable broth

1 cup white wine 3 tbsps fish sauce 2 tbsps soy sauce 3 Thai chili peppers 2 tbsps chopped fresh lemon grass 1 tbsp Thai pepper garlic sauce 1 tsp saffron 3/4 cup plain yogurt fresh cilantro, for garnish

Directions 1. Bring the mixture of rice and water to boil before turning the heat down to low and cooking for 45 minutes. 2. Cook ginger, carrots, garlic and onion in hot olive oil for about five minutes before you add broccoli, coconut milk, broth, wine, soy sauce, Thai chili peppers, red bell pepper, lemon grass, fish sauce, garlic sauce, and saffron into it and cook for another 25 minutes. 3. Now blend this soup in batches in a blender until you get the required smoothness. 4. Mix yoghurt and cooked rice very thoroughly with this soup. 5. Garnish with cilantro before you serve.

Vegetable Soup In Southeast Asia

57

BEST ORANGE

Chicken

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 12 Calories 427 kcal Carbohydrates 37.1 g Cholesterol 32 mg Fat 24.3 g Protein 18.4 g Sodium 1360 mg

Ingredients 2 tbsps olive oil 3 carrots, cut into matchsticks 1/2 tsp minced fresh ginger root 1 clove garlic, minced 2 tbsps olive oil 2 skinless, boneless chicken breast halves, cut into small pieces 1/2 cup water 1/2 cup peanuts

1/3 cup orange juice 1/3 cup soy sauce 1/3 cup brown sugar 2 tbsps ketchup 1 tsp crushed red pepper flakes 2 tbsps cornstarch

Directions 1. Cook carrots, garlic and ginger in hot olive oil for about 5 minutes before transferring it to a bowl. 2. Cook chicken in hot olive oil for about 10 minutes before adding carrot mixture, water, brown sugar , orange juice, soy sauce, peanuts, ketchup, and red pepper flakes into this, and cooking for another 5 minutes. 3. Take out ¼ cup of sauce from the pan and add cornstarch into it. 4. Add this cornstarch mixture back to the chicken and cook until you see that the required thickness has been reached.

60

Best Orange Chicken

Asian

Broccoli Skillet

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 315 kcal Carbohydrates 8.2 g Cholesterol 65 mg Fat 18.9 g Protein 28.3 g Sodium 275 mg

Ingredients 2 tbsps olive oil 2 large skinless, boneless chicken breast halves, cut into bite-size pieces 1 (12 ounce) package broccoli coleslaw mix 1 tsp sesame oil, or to taste

1/2 cup water 1/2 cup peanut sauce (such as House of Tsang®), or to taste 1 pinch salt to taste

Directions 1. Cook chicken in hot olive oil for about 5 minutes before you add water, broccoli and sesame oil. 2. Cook this on medium heat for about 15 minutes or until you see that the broccoli slaw is tender. 3. Do add some peanut sauce and salt according to your taste before serving.

Asian Broccoli Skillet

61

SPICY

Chestnut Chicken Stir Fry

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 437 kcal Fat 23.3 g Carbohydrates 25.3g Protein 34.4 g Cholesterol 66 mg Sodium 596 mg

Ingredients 1 lb skinless, boneless chicken breast halves - cut into chunks 2 tbsp white wine 2 tbsp soy sauce 2 tbsp sesame oil, divided 2 tbsp cornstarch, dissolved in 2 tbsp water 1 oz hot chile paste 1 tsp distilled white vinegar 2 tsp brown sugar 4 green onions, chopped

1 tbsp chopped garlic 1 (8 oz) can water chestnuts 4 oz chopped peanuts

Directions 1. Get a large mixing bowl: Whisk in it 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch and water mix. Mix them well. 2. Add the chicken and stir them well. Place the mix in the fridge for 40 min. Get a small mixing bowl: Stir in it 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch and water mix, chili paste, vinegar and sugar. Stir in the green onion, garlic, water chestnuts and peanuts to make the sauce. 3. Place a large skillet over medium heat. Cook in it the sauce for 2 min. Place a another pan over medium heat. Grease it with some oil. Drain the chicken and cook it in the pan for 6 min. 4. Stir in the sauce into the chicken and cook them until the sauce becomes slightly thick. Serve your chicken stir fry warm. 5. Enjoy.

62

Spicy Chestnut Chicken Stir Fry

Carrot,

Cabbage, and Chicken Skillet

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 369 kcal Fat 4.9 g Carbohydrates 65.1g Protein 18.1 g Cholesterol 35 mg Sodium 789 mg

Ingredients 1 (12 oz) package dried rice noodles 1 tsp vegetable oil 1 onion, finely diced 3 cloves garlic, minced 2 C. diced cooked chicken breast meat 1 small head cabbage, thinly sliced

4 carrot, thinly sliced 1/4 C. soy sauce 2 lemons - cut into wedges, for garnish

Directions 1. Get a large bowl: Fill it with hot water. Place it in the noodles and place it aside until it becomes soft. 2. Place a large pan over medium heat. Heat the oil in it. Add the garlic with onion and cook them for 3 min. 3. Stir in the carrot with chicken and cabbage. Cook them for 6 min. Stir in the noodles and cook them for 3 min while stirring constantly. Serve your chicken stir fry hot. 4. Enjoy.

Carrot, Cabbage, and Chicken Skillet

63

LEE YUNG’S

Soup of Ginger

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 415 kcal Carbohydrates 7.3 g Cholesterol 29 mg Fat 39 g Protein 14.4 g Sodium 598 mg

Ingredients 3 cups coconut milk 2 cups water 1/2 pound skinless, boneless chicken breast halves - cut into thin strips 3 tbsps minced fresh ginger root

2 tbsps fish sauce, or to taste 1/4 cup fresh lime juice 2 tbsps sliced green onions 1 tbsp chopped fresh cilantro

Directions 1. Bring the mixture of coconut milk and water to boil before adding chicken strips, and cooking it for three minutes on medium heat or until you see that the chicken is cooked through. 2. Now add ginger, green onions, lime juice, cilantro and fish sauce into it. 3. Mix it well and serve.

64

Lee Yung’s Soup of Ginger

Sakura’s

Chicken Curry I

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 500 kcal Carbohydrates 22.1 g Cholesterol 58 mg Fat 36.1 g Protein 25.8 g Sodium 437 mg

Ingredients 1 tbsp olive oil 3 tbsps Thai yellow curry paste (such as Mae Ploy®) 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces 2 (14 ounce) cans coconut milk 1 cup chicken stock 1 yellow onion, chopped

3 small red potatoes, cut into cubes, or as needed 3 red Thai chili peppers, chopped with seeds, or more to taste 1 tsp fish sauce

Directions 1. Mix curry paste in hot oil before adding chicken and coating it well. 2. Add 1 can coconut milk and cook it for five minutes before adding the rest of the coconut milk, onion, potatoes, chicken stock and chili peppers into it and bringing all this to boil. 3. Turn the heat down to low and cook for 25 minutes or until the potatoes are tender. 4. Add fish sauce into before serving. 5. Enjoy.

Sakura’s Chicken Curry I

65

SPICY

Asian Pasta

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 564 kcal Carbohydrates 52.4 g Cholesterol 230 mg Fat 19.3 g Protein 46.3 g Sodium 375 mg

Ingredients 1 (12 ounce) package rice vermicelli 1 large tomato, diced 2 pounds cooked shrimp, peeled and deveined

4 green onions, diced 1 1/2 cups prepared Thai peanut sauce

Directions 1. Add rice vermicelli into boiling water and cook for about five minutes or until done. 2. Combine this rice with tomato, peanut sauce, green onions and shrimp very thoroughly in a medium sized bowl before refrigerating for at least eight hours.

66

Spicy Asian Pasta

Fried Chicken

Sweet Asian Style

Prep Time: 15 mins Total Time: 4 hrs 50 mins Servings per Recipe: 4 Calories 1032 kcal Fat 47.5 g Carbohydrates 102.1g Protein 76.1 g Cholesterol 1292 mg Sodium 1428 mg

Ingredients 1/2 C. honey mustard 1/2 C. sweet chili sauce 2 eggs, beaten sea salt to taste 12 chicken drumsticks

4 C. panko bread crumbs 4 C. vegetable oil for frying

Directions 1. Get a bowl, combine: sea salt, honey mustard, eggs, and chili sauce. Stir the mix until it is smooth and even then pour the mix into a plastic bag. Add your chicken to the bag and squeeze out all the air. Seal the bag then place everything in the fridge for 5 hrs. 2. Now set your oven to 350 degrees before doing anything else. 3. Get a dish layer your bread crumbs in it. Coat your pieces of chicken with the flour then begin to fry the chicken in hot veggie oil for 9 mins. Now place the meat on a cookie sheet and cook everything in the oven for 40 mins. 4. Enjoy.

Fried Chicken Sweet Asian Style

67

CHEESY TERIYAKI

Chicken Breasts with Steamed Asparagus

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 312 kcal Fat 10.8 g Carbohydrates 12.8g Protein 36.8 g Cholesterol 93 mg Sodium 2185 mg

Ingredients 3/4 C. honey teriyaki sauce 1/4 C. white wine 4 skinless, boneless chicken breast halves

16 spears fresh asparagus 4 slices Swiss cheese

Directions 1. Get a large mixing bowl: Stir in it the honey teriyaki sauce and wine. Dip in it the chicken and place a plastic wrap on top to cover it. Place it in the fridge for 2 h to 8 h. 2. Before you do anything preheat the oven to 375 F. Lined up a casserole dish with a piece of foil. 3. Drain the chicken from the marinade. Place the chicken breasts in the casserole dish and cook it for 17 min. 4. Bring a pot of water to a boil. Place on it a steamer and put the asparagus spears in it. Steam them for 5 min. 5. Arrange 4 asparagus spears on each chicken breast and place a slice of cheese on top. Cook them n the oven for 12 min. Serve them warm. 6. Enjoy.

68

Cheesy Teriyaki Chicken Breasts

Maebashi

Mushrooms (キノコ)

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 196 kcal Carbohydrates 14.2 g Cholesterol 0 mg Fat 14.1 g Protein 7.3 g Sodium 1367 mg

Ingredients 4 Portobello mushroom caps 3 tbsps soy sauce 2 tbsps sesame oil 1 tbsp minced fresh ginger root

1 small clove garlic, minced

Directions 1. Set your broiler to low. The rack should be placed 6 inches from the heating source (ideally). 2. Run mushrooms under cold water until clean. Place mushrooms with the top's down on the baking sheet. 3. Get a bowl mix the following evenly: sesame oil, garlic, soy sauce, and ginger. Cover the tops of the mushrooms with it. 4. Cook mushrooms for 10 mins. 5. Enjoy.

Maebashi Mushrooms

69

ORIENTAL

Chili Chicken and Ramen Stir Fry

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 438 kcal Fat 14.1 g Carbohydrates 47.6g Protein 31.9 g Cholesterol 65 mg Sodium 1118 mg

Ingredients 1 1/2 C. hot water 1 (3 oz) package Oriental-flavor ramen noodle soup mix 2 tsp vegetable oil, divided 8 oz skinless, boneless chicken breast halves, cut into 2-inch strips 2 C. broccoli florets 1 C. sliced onion wedges 2 cloves garlic, minced

1 C. fresh bean sprouts 1/2 C. water 1/2 C. sliced water chestnuts 1 tsp soy sauce 1 tsp oyster sauce 1/4 tsp chile-garlic sauce (such as Sriracha(R)), or to taste 1 roma tomato, cut into wedges

Directions 1. Pour 1 1/2 C. of water in a heavy saucepan. Cook in it the noodles for 3 min. Remove it from the water and place it aside. 2. Place a large pan or wok over medium heat. Heat 1 tsp of oil in it. Add the chicken and cook it for 7 min. Drain the chicken and place it aside. Turn the heat to high. Add the broccoli, onion, and garlic. Cook them for 7 min. Stir in the ramen seasoning packet with noodles, bean sprouts, water, water chestnuts, soy sauce, oyster sauce, and chile-garlic sauce. Cook them for 6 min. Stir in the tomato and cook them for 4 min. Serve your stir fry hot. Enjoy.

72

Oriental Chili Chicken and Ramen Stir Fry

Corny

Grilled Chicken Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 313 kcal Fat 9.6 g Carbohydrates 29.1g Protein 25 g Cholesterol 52 mg Sodium 915 mg

Ingredients 3 skinless, boneless chicken breast halves - cut into strips 2 tbsp olive oil 1 onion, sliced 1 red bell pepper, seeded and cubed 1 yellow bell pepper, seeded and cubed 1 (15 oz) can baby corn, drained

1 tbsp white sugar 1 (16 oz) package frozen stir-fry vegetables 1 C. water 1 tbsp cornstarch 1 tbsp soy sauce

Directions 1. Before you do anything preheat the grill and grease it. 2. Cook the chicken strips in the grill for 8 min. Place them aside to lose heat completely. Cut them into dices. 3. Place a large pan or wok over medium heat. Heat the oil in it. Cook in it the onion for 3 min. 4. Stir in the red and yellow pepper, baby corn, and the stir-fry veggies. Turn the heat to high medium. Cook them for 17 min. 5. Get a small mixing bowl: Whisk in it the cornstarch with water. 6. Stir in the salt with chicken, sugar, soy sauce, and cornstarch mix. Cook them until the stir fry becomes thick. Serve it hot with some rice or noodles. 7. Enjoy.

Corny Grilled Chicken Stir Fry

73

ASIAN

Consomme Steak Stir Fry

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 244 kcal Fat 7.6 g Carbohydrates 19.2g Protein 24.2 g Cholesterol 56 mg Sodium 884 mg

Ingredients 2 lb beef round steak, cut into thin strips 2 tbsp vegetable oil 1 (10.75 oz) can condensed tomato soup 1 (10.5 oz) can beef consomme 4 medium green bell peppers, cut into 1 inch pieces 1/4 C. soy sauce

2 tbsp cornstarch 1 tsp white sugar 1/4 tsp ground ginger, or to taste 1/4 tsp garlic salt 1/4 tsp ground black pepper 1 1/2 C. hot cooked rice

Directions 1. Place a large pan over medium heat. Heat the oil in it. Add the beef and cook it for 12 min. Place it aside. 2. Get a large mixing saucepan: Mix in it the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper. 3. Cook them over medium heat until they start simmering to make the sauce. Keep cooking the sauce for 12 min until it becomes thick. Add the green peppers with beef. 4. Cook them for 22 min. Serve your stir fry hot. 5. Enjoy.

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Asian Consomme Steak Stir Fry

Fancy

Sirloin Sherry Broccoli Stir Fry

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 446 kcal Fat 23.2 g Carbohydrates 23.2g Protein 36.6 g Cholesterol 74 mg Sodium 916 mg

Ingredients 1/3 C. dry sherry 1/3 C. oyster sauce 2 tsp Asian (toasted) sesame oil 1 tsp soy sauce 1 tsp white sugar 1 tsp cornstarch 1 1/2 lb beef sirloin steak, trimmed and cut into 1/8-inch-thick slices

3 tbsp vegetable oil, plus more if needed 1 thin slice fresh ginger root 1 clove garlic, minced 1 lb broccoli, cut into florets 1 (16 oz) can sliced mushrooms, drained 8 oz snow peas

Directions 1. Get a small mixing bowl: Mix in it the sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch to make the sauce. 2. Place the beef steak slices in a bowl with the sauce mix. Toss them to coat. Place the mix in the fridge for 35 min. 3. Place a large pan over medium heat. Heat the oil in it. Add the garlic with ginger. Cook them for 2 min. Drain them and discard them. 4. Add the broccoli, mushrooms, and snow peas. Cook them for 8 min. Place them aside. 5. Add the beef steak with marinade to the pan. Cook them for 6 min until the sauce thickens. Stir in the cooked veggies. 6. Cook them for 4 min. Serve your stir fry warm. 7. Enjoy.

Fancy Sirloin Sherry Broccoli Stir Fry

75

VEGGIES

Noodles and Beef Stir Fry

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 8 Calories 201 kcal Fat 7g Carbohydrates 31.5g Protein 3.6 g Cholesterol 7 mg Sodium 368 mg

Ingredients 3 tbsp soy sauce 2 1/2 tbsp white sugar 2 tbsp sesame oil 2 tsp minced garlic Stir Fry Ingredients: 8 oz sweet potato noodles 4 oz lean beef, cut into 2-inch long strips

6 oz fresh spinach salt and ground black pepper to taste 1 tbsp vegetable oil, divided 1 small sweet onion, thinly sliced 4 mushrooms, stemmed and sliced 1 small carrot, cut into matchsticks

Directions 1. Get a small mixing bowl: Mix in it the soy sauce, sugar, sesame oil, and garlic. 2. Place a pot of salted water over medium heat. Cook it until it starts boiling. Add the potato noodles and cook it for 8 min. Drain it. 3. Get a large mixing bowl: Toss in it the potato noodles with 2 tbsp of soy sauce mix. 4. Squeeze the beef under some water from all the juices. Toss it in a mixing bowl with 2 tbsp of the soy sauce mix. 5. Place a pot of salted water over medium heat. Cook it until it starts boiling. Add the spinach and cook it for 2 min. Drain it and place it in an ice cold bowl. 6. Drain the spinach completely from the water. Toss it with a pinch of salt and pepper in a mixing bowl. 7. Place a large pan over medium heat. Heat 1 tsp of oil in it. Add the onion and cook it for 3 min. Add the onion to the spinach bowl. 8. Heat 1 tsp of oil in the same pan. Sauté in it the mushroom for 3 min. Add it to the spinach and onion mix. 9. Heat 1 tsp of oil in the same pan. Add the carrot with beef and cook them for 3 min. Add the potato noodles and cook them for another 3 min. 76

Veggies Noodles and Beef Stir Fry

10. Stir in the onion and spinach mix with the rest of the soy sauce mix. Toss them to coat. Serve your stir fry warm. 11. Enjoy.

77

CHINESE

Veggie Stir Fry

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 4 Calories 128.9 Fat 7.5g Cholesterol 0.0mg Sodium 521.8mg Carbohydrates 13.4g Protein 4.9g

Ingredients 1/2 C. vegetable broth 2 tbsp oyster sauce 1 tbsp cornstarch 1 tbsp reduced sodium soy sauce 1 tsp brown sugar, packed 1 medium tofu, drained and cut into 1-inch cubes 1/2 tsp five-spice powder

2 tbsp vegetable oil 3 garlic cloves, sliced thinly 1/4 tsp hot pepper flakes 1 head bok choy, chopped 8 oz. shiitake mushrooms, stemmed and halved

Directions 1. In a bowl, add the broth, oyster sauce, soy sauce, cornstarch, sugar and 1/2 C. of the water and beat till well combined. 2. In a bowl, add tofu and 5 spice powder and toss to coat. 3. In a skillet, heat half of the oil on medium-high heat and stir fry the tofu for about 4 minutes. 4. Transfer the onto a paper towel lined plate. 5. In the same skillet, heat the remaining oil on medium-high heat and stir fry the garlic and hot pepper flakes for about 30 seconds. 6. Add the bok choy and mushrooms and stir fry for about 3 minutes. 7. Stir in the tofu and broth mixture and bring to a boil. 8. Reduce the heat and simmer, covered for about 3 minutes. 9. Serve hot.

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Chinese Veggie Stir Fry

Cabbage Stir Fry

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 4 Calories 66.2 Fat 1.7g Cholesterol 0.0mg Sodium 516.1mg Carbohydrates 9.1g Protein 5.6g

Ingredients 1 medium onion, cut in half and sliced medium thick 1 tbsp vegetable broth 4 medium garlic cloves, pressed 1 red bell pepper, cut into 1/2 inch pieces 1 C. mushroom, sliced 2 C. green cabbage, sliced 5 oz. extra firm tofu, cut into 1/2 inch cubes

2 tbsp soy sauce 1 tbsp rice vinegar salt and pepper, to taste

Directions 1. In a stainless steel wok, heat 1 tbsp of the broth on medium-high heat and stir fry the onion for about 2 minutes. 2. Add the mushrooms red pepper and stir fry for about 2 minutes. 3. Add the garlic and stir fry for about 2-3 minutes. 4. Add cabbage and remaining ingredients and cook for about 2 minutes.

Cabbage Stir Fry

79

NUTTY

Ramen Salad

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 12 Calories 395 kcal Carbohydrates 28.9 g Cholesterol 23 mg Fat 28.8 g Protein 8g Sodium 252 mg

Ingredients 1 (16 ounce) package coleslaw mix 8 green onions, chopped 1/2 cup butter or margarine 1 head fresh broccoli, cut into florets 2 (3 ounce) packages chicken flavored ramen noodles 1 cup slivered almonds 1 cup unsalted sunflower seeds 1/2 cup white sugar

1/4 cup apple cider vinegar 1/2 cup vegetable oil 1 tsp soy sauce

Directions 1. Mix broccoli, coleslaw mix and green onion in a bowl and set it aside. 2. Cook the mixture of ramen noodles, sunflower seeds, seasoning packets and almonds in hot butter for about eight minutes or until the nuts are toasted. 3. Pour the mixture of sugar, soy sauce and oil over the mixture of noodles mixture and slaw mixture. 4. Mix it very thoroughly before serving.

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Nutty Ramen Salad

Tofu

Ramen Lo-Mein

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 383 kcal Carbohydrates 38.6 g Cholesterol < 1 mg Fat 19.8 g Protein 17.1 g Sodium 1333 mg

Ingredients 1 (16 ounce) package extra firm tofu 2 tbsps olive oil 2 (3 ounce) packages Oriental flavored ramen noodles 1 (16 ounce) package frozen stir-fry vegetables

1 1/2 cups water 1 tbsp soy sauce, or to taste

Directions 1. Dry out tofu and cut into small pieces. 2. Cook tofu in hot olive oil for about 15 minutes. 3. Cook ramen noodles in boiling water for about 2 minutes and drain it with the help of colander 4. Cook the mixture of tofu, stir-fry vegetables and ramen noodle seasoning packet for a few minutes or until the vegetables are tender. 5. Add noodles and mix it well before seasoning it with soy sauce. 6. Serve.

Tofu Ramen Lo-Mein

81

MAGGIE’S

Favorite Ramen Salad

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 450 kcal Carbohydrates 34.9 g Cholesterol 6 mg Fat 31.1 g Protein 9.9 g Sodium 324 mg

Ingredients Salad: 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved 1/2 cup raw sunflower seeds 1/2 cup slivered almonds 1 (16 ounce) package coleslaw mix 3 green onions, chopped Dressing:

1/2 cup olive oil 3 tbsps white vinegar 1 tbsp white sugar 1/2 tsp ground black pepper

Directions 1. Set your oven at 350 degrees F. 2. Bake noodles, almonds and sunflower seeds in the preheated oven for about 15 minutes before adding this on top of the mixture of green onions and coleslaw mix in a bowl. 3. Now pour the mixture of olive oil, vinegar, reserved ramen seasoning packets, sugar, and black pepper over coleslaw mixture. 4. Serve.

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Maggie’s Favorite Ramen Salad

Ground Beef Ramen

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 368 kcal Carbohydrates 30.2 g Cholesterol 69 mg Fat 17.1 g Protein 23.3 g Sodium 843 mg

Ingredients 1 pound ground beef 1 (3 ounce) package Oriental flavored ramen noodles

1 (14.5 ounce) can diced tomatoes 1 (10 ounce) can whole kernel corn

Directions 1. Cook ground beef over high heat in a skillet until no longer pink before adding noodles, corn and tomatoes. 2. Bring all this to boil before turning down the heat to low and cooking it for another 10 minutes. 3. Stir continuously in all this time. 4. Serve.

Ground Beef Ramen

85

BROCCOLI

Almond Ramen Coleslaw

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 301 kcal Carbohydrates 19 g Cholesterol 0 mg Fat 23.8 g Protein 4.6 g Sodium 233 mg

Ingredients 1 (12 ounce) package broccoli coleslaw mix 1/2 cup sunflower seeds 1/2 cup slivered almonds 1 (3 ounce) package Oriental-flavored ramen noodles, broken into small pieces 1/2 cup canola oil

1/4 cup white sugar 1/4 cup white wine vinegar 4 green onions, chopped

Directions 1. Pour a mixture of canola oil, ramen noodle seasoning packet, sugar and vinegar over the mixture of broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles before adding green onions into it and refrigerating all this for 90 minutes. 2. Serve.

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Broccoli Almond Ramen Coleslaw

Fried

Noodles

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 161 kcal Fat 13 g Carbohydrates 6.9g Protein 4.3 g Cholesterol 69 mg Sodium 294 mg

Ingredients 2 (3 oz.) packages Oriental flavored ramen noodles 3 eggs, beaten vegetable oil 4 green onions, thinly sliced 1 small carrot, peeled and grated

1/2 C. green peas 1/4 C. red bell pepper, minced 2 tbsps sesame oil soy sauce

Directions 1. For 4 mins boil your ramen in water. Place to the noodles to the side. Do not add in the packet of spice. 2. Now being to stir fry your green onions for 4 mins in 1 tsp of oil. Then place this to the side as well. 3. One by one stir fry the following ingredients and place each one to the side separately: bell peppers, peas, and carrots. 4. Add 1 tsp of veggie oil and 2 tbsps of sesame oil to your wok and stir fry your cooked ramen for 4 mins. 5. Add some more sesame oil and soy sauce to the noodles and also some the packet. 6. Combine in the veggies and continue to stir the mix for 6 more mins. 7. Enjoy..

Fried Noodles

87

CHINESE

Rockfish

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 379 kcal Fat 13.8 g Carbohydrates 2g Protein < 58.1 g Cholesterol 1104 mg Sodium 1385 mg

Ingredients 1 (4 lb) whole rockfish, scales removed, rinsed, dressed 1/4 C. vegetable oil 1 green onion, thinly sliced diagonally

1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips 1/2 C. soy sauce

Directions 1. Get a pot, add in a steamer insert, and fill the pot half way with water. 2. Get the water boiling, place the fish in the steamer, place a lid on the pan, and steam the fish for 14 mins. 3. At the same time stir fry your ginger and green onions in veggie oil. 4. Continue frying the mix until the ginger gets bubbly then top your fish with the ginger mix. 5. Enjoy.

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Chinese Rockfish

Asian

Prep Time: 15 mins

Green Beans

Total Time: 35 mins Servings per Recipe: 8 Calories 178 kcal Fat 0.2 g Carbohydrates 45.4g Protein 3.5 g Cholesterol 0 mg Sodium 806 mg

Ingredients 2 lbs fresh green beans, trimmed 3/4 C. reduced-sodium soy sauce 1 tbsp diced garlic 1 tsp diced fresh ginger root

1 C. honey 1 tbsp sesame seeds

Directions 1. Get a saucepan and pour in some water. Heat it until boiling. 2. Once boiling add in your green beans. 3. Boil for 6 mins. Remove all water and run the green beans under cold water to stop the cooking. 4. Get a frying pan and stir fry your ginger, garlic, and soy sauce until aromatic then add in your honey. 5. Finally combine your cooked green beans and mix evenly. 6. Toast your sesame seeds in a pan for a few mins. Then use as a garnish over your beans. 7. Enjoy.

Asian Green Beans

89

SWEET GARLIC

Salmon

Prep Time: 15 mins Total Time: 8 hrs 40 mins Servings per Recipe: 8 Calories 384 kcal Fat 23 g Carbohydrates 11.7g Protein 31.1 g Cholesterol 83 mg Sodium 1885 mg

Ingredients 1 C. soy sauce 1 C. muscovado (dark brown) sugar 1 (5 inch) piece of fresh ginger root, peeled and diced 1/4 C. olive oil 2 cloves garlic, smashed

1 (3 lb) whole salmon fillet with skin 1 untreated cedar plank

Directions 1. Get a bowl, combine evenly: garlic, soy sauce, olive oil, muscovado sugar, and garlic. 2. Get a resealable plastic bag and put your salmon in it and cover the salmon with the contents in the bowl. 3. Let the fish soak for 8 hrs in the fridge. 4. Submerge a cedar plank in water for 30 minutes before you start to grill. 5. Oil your grate and heat up the grill. Cook your salmon on the grill for 20 mins on top of the plank with the grilled covered. 6. Enjoy.

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Sweet Garlic Salmon

Beef

Prep Time: 10 mins

and Broccoli I

Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 665 kcal Carbohydrates 104.6 g Cholesterol 39 mg Fat 13.8 g Fiber 11.7 g Protein 30.5 g Sodium 1594 mg

Ingredients

Directions

2 cups brown rice 4 cups water 2 tbsps cornstarch 2 tsps white sugar 6 tbsps soy sauce 1/4 cup white wine 1 tbsp minced fresh ginger 1 pound boneless beef round steak, cut into thin strips 1 tbsp vegetable oil 3 cups broccoli florets 2 carrots, thinly sliced 1 (6 ounce) package frozen pea pods, thawed 2 tbsps chopped onion 1 (8 ounce) can sliced water chestnuts, undrained 1 cup Chinese cabbage 2 large heads bok choy, chopped 1 tbsp vegetable oil

1. Get your rice boiling in water, set the heat to low, cover the pan, and let the rice cook for 40 mins until done. 2. Get a bowl, combine the following ingredients: soy sauce, cornstarch, wine, and sugar. 3. Mix everything evenly then add the ginger and beef to the marinade. 4. Get a wok and heat 1 tsp oil. 5. Begin to stir fry for 1 min: onions, broccoli, pea pods, and carrots. 6. Mix in: bok choy, Chinese cabbage, and the water chestnuts. 7. Place a lid on the pan and let everything fry for 4 mins. 8. Now remove everything from the pan and add in 1 tsp oil. 9. Begin to fry the beef for 4 mins. Then add the veggies back into the mix and continue frying everything for 3 more mins. 10. Enjoy with cooked brown rice.

Beef and Broccoli I

91

KECAP MANIS

Sedang (Indo-Chinese Soy Sauce)

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 12 Calories 54 kcal Carbohydrates 13.1 g Cholesterol 0 mg Fat 0g Fiber 0.1 g Protein 0.9 g Sodium 806 mg

Ingredients 2/3 cup soy sauce 1 cup water 2/3 cup brown sugar 8 bay leaves

Directions 1. In a mixture of sugar, water and soy sauce in a saucepan, put bay leaves and bring all this to a boil. 2. Now turn down the heat to medium and cook it for another 30 minutes. 3. Let cool.

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Kecap Manis Sedang

Sherry

Chinese Teriyaki Meat

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 10 Calories 980.7 Fat 96.5g Cholesterol 134.8mg Sodium 995.8mg Carbohydrates 12.3g Protein 12.4g

Ingredients 3 -4 lbs beef or 3 -4 lbs chicken Sauce: 2/3 C. shoyu ( Asian soy sauce) 1/2 C. sugar 2 tbsp sherry wine or 2 tbsp white wine 3 garlic cloves, minced

1 inch piece ginger, crushed 3 green onions ( chopped fine) 1 tsp Chinese five spice powder (optional)

Directions 1. Get a large zip lock bag: Combine in it all the ingredients. Seal the bag and shake it to coat. Place it in the fridge for 5 h to an overnight. 2. Before you do anything preheat the oven to 325 F. 3. Pour the mix into a roasting casserole dish. Cook it in the oven for 1 h 10 min. Serve your meat casserole warm. 4. Enjoy.

Sherry Chinese Teriyaki Meat

93

HEALTHY JUICY

Teriyaki Tuna Steaks

Prep Time: 2 hrs Total Time: 2 hrs 12 mins Servings per Recipe: 4 Calories 179.4 Fat 10.1g Cholesterol 0.0mg Sodium 1011.1mg Carbohydrates 14.2g Protein 2.1g

Ingredients 1/4 C. soy sauce 3 tbsp brown sugar 3 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp sherry wine or 2 tbsp chicken broth 2 tbsp unsweetened pineapple juice 3 cloves garlic, minced

1 tsp ground ginger 1/8 tsp black pepper 4 tuna steaks ( about 6 oz. each)

Directions 1. Get a large mixing bowl: Mix in it all the ingredients except for the tuna steaks to make the marinade. 2. Get a large zip lock bag: Place in it the tuna steaks with marinade. Seal it and shake it to coat. Place it in the fridge for 1 h 20 min. 3. Before you do anything preheat the grill and grease it. 4. Remove the tuna steaks from the marinade and grill them for 7 min on each side while basting them with the marinade. 5. Serve your steaks warm. 6. Enjoy.

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Healthy Juicy Teriyaki Tuna Steaks

Chicken

Kabobs II

Prep Time: 1 hr 30 mins Total Time: 2 hrs Servings per Recipe: 24 Calories 93.7 Fat 5.0g Cholesterol 31.4mg Sodium 717.1mg Carbohydrates 3.0g Protein 8.5g

Ingredients MARINADE 15 oz teriyaki sauce 6 tbsp sesame oil 1/4 tsp minced garlic 1 lemon, juice of 1 tbsp Splenda granular ( sugar substitute)

2 lbs boneless skinless chicken thighs 1 tbsp sesame seeds, toasted

Directions 1. Place some bamboo skewers in some water to some for at least 1 h 10 min. 2. Get a large mixing bowl: Combine in it all the marinade ingredients and whisk them well. 3. Cut the chicken thighs into stripes and dip them into the marinade. Cover the bowl with a piece of foil and place it in the fridge for 1 h 30 min. 4. Before you do anything preheat the oven to 375 F. 5. Thread each chicken thigh strip into a bamboo skewer. Lay them on a lined up baking sheet. Cook them in the oven for 32 min. 6. Sprinkle the sesame seeds over the skewers. Serve them warm. 7. Enjoy.

Chicken Kabobs II

97

SEAFOOD SAMPLER

Fried Rice

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 304 kcal Fat 12.2 g Carbohydrates 37.4g Protein 11.6 g Cholesterol 68 mg Sodium 1294 mg

Ingredients 2/3 C. uncooked long grain white rice 1 1/3 C. water 3 tbsp vegetable oil 2 medium onions, cut into wedges 3 cloves garlic, chopped 1/2 tbsp white sugar 2 tsp salt 1 egg, beaten 1/4 lb. cooked crab meat

3 green onions, chopped 1 tbsp chopped cilantro 1/2 cucumber, sliced 1 lime, sliced

Directions 1. 2. 3. 4. 5. 6. 7.

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In a pan, add the rice and water and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. In a wok, heat the oil on medium heat and sauté the onions and garlic till tender. Stir in the rice, sugar and salt and cook for about 5 minutes. Stir in the egg and increase the heat to high. Stir in the crab meat, green onions and cilantro and cook for about 2-5 minutes. Serve with a garnishing of the cucumber and lime slices.

Seafood Sampler Fried Rice

Teriyaki

Fried Rice

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 435 kcal Fat 14.8 g Carbohydrates 45.9g Protein 28.3 g Cholesterol 74 mg Sodium 1644 mg

Ingredients 2 C. water 1 C. uncooked white rice 1 lb. lean ground beef 1/4 C. soy sauce, divided 3 tbsp teriyaki sauce, divided 2 tbsp curry powder, divided

1 (4.5 oz.) can sliced mushrooms, drained 1/2 C. frozen peas and carrots 1/2 tsp ground cumin

Directions 1. In a pan, add the water and rice and bring to a boil. 2. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. 3. Heat a large skillet on medium-high heat and cook the beef with 1 dash of the soy sauce, 1 tbsp of the teriyaki sauce and 1 tbsp of the curry powder for about 5-7 minutes. 4. Drain the grease from the skillet. 5. Add the mushrooms and frozen vegetables and stir to combine. 6. Reduce the heat to medium-low and cook for about 2 minutes. 7. Fold in the rice. 8. Stir in the remaining soy sauce, teriyaki sauce, curry powder and cumin and cook for about 5 minutes.

Teriyaki Fried Rice

99

CHIVES

and Ginger Ramen

Prep Time: 1 mins Total Time: 4 mins Servings per Recipe: 1 Calories 478.3 Fat 18.2g Cholesterol 186.0mg Sodium 3816.0mg Carbohydrates 59.1g Protein 20.0g

Ingredients 1 (3 oz.) packets any flavor ramen noodles ( discard the seasoning packet) 1 egg 1 tbsp freshly grated ginger root 1/4 vegetable bouillon cube ( cut off a small piece) 1/4 C. bean sprouts 2 -3 tbsp soy sauce

1/2 tbsp Sriracha sauce red pepper flakes, to taste 2 tbsp chives

Directions 1. 2. 3. 4. 5. 6.

100

In a pan of the boiling water, cook the ramen noodles for about 2 minutes. Add the egg and with a fork immediately stir to combine. Add the ginger, bean sprouts and bullion and cook for about 1 minute. Drain the water. Stir in the soy sauce and Sriracha sauce. Serve with a sprinkling of the red pepper flakes and chives.

Chives and Ginger Ramen

Homemade

Chinese Hot and Sour

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 466.2 Fat 19.5g Cholesterol 211.5mg Sodium 1078.4mg Carbohydrates 57.6g Protein 14.7g

Ingredients 1 (3 oz.) packages ramen noodles 2 C. water 1/8 C. mushroom, thinly sliced 1 tbsp rice vinegar 1/8 tsp chili sauce 1 egg, beaten

1/8 C. meat, cooked, sliced thinly. (optional) 1 green onion, light and dark green parts, sliced thin

Directions 1. 2. 3. 4. 5. 6.

In a pan, add 2 C. of the warm water, ramen noodles and mushrooms and bring to a boil. Add the rice vinegar and chili cSauce and cook for about 5-7 minutes. Reduce the heat to medium. Add the sliced meat and stir to combine. Very slowly drizzle, add the beaten egg, stirring continuously. Divide the soup into serving bowls and serve hot with a sprinkling of the sliced onion.

Homemade Chinese Hot and Sour

101

10 MINUTE

Shibuya Ramen

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 602.8 Fat 35.1g Cholesterol 200.6mg Sodium 4094.5mg Carbohydrates 11.8g Protein 56.8g

Ingredients 1 (3 oz.) packages chicken-flavored ramen noodles 3 -4 thin turkey slices, cut into bite sized pieces

1/4 C. cheddar cheese, grated 1 C. water

Directions 1. 2. 3. 4. 5.

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In a pan, add 1 C. of the water and noodles and bring to a boil. Place the turkey pieces over the noodles and remove from the heat. Add seasoning packet and stir to combine well. Sprinkle with the cheese and keep aside, covered till the cheese is melted. Serve immediately.

10 Minute Shibuya Ramen

Red Chile

Ramen and Duck

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 282.7 Fat 9.4g Cholesterol 7.2mg Sodium 789.1mg Carbohydrates 39.4g Protein 10.5g

Ingredients 5 C. water 4 C. chicken stock 2 red chilies, seeded and halved 8 slices ginger 3 tbsp lemon juice 3 stalks lemongrass, bruised 2 sprigs coriander 1 Chinese barbecued duck, deboned and chopped 4 shallots, chopped

150 g dried ramen noodles bean sprouts, to garnish red Chile, to garnish coriander, to garnish ( cilentro) 3 bunches bok choy (optional) salt white pepper

Directions 1. In a pan, add the stock and water and heat till liquid is simmering. 2. Add, galangal, chillies, lime juice, lemon grass stalks and coriander and simmer for about 20 minutes. 3. Through a strainer, strain the liquid and return to pan. 4. Add the duck and shallots and bring to a boil. 5. Meanwhile in another pan of the salted boiling water, cook the ramen noodles ; cook ,for about 3-5 minutes. 6. Drain the noodles 7. Add noodles and bok choy into soup stock and simmer for about 5 minutes. 8. Stir in salt and pepper and remove from the heat. 9. Divide soup into serving bowls and serve hot with a garnishing of the bean sprouts, chili strips and coriander.

Red Chile Ramen and Duck

103

BOK CHOY

Stir Fry

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 3 Calories 90 kcal Fat 6.9 g Carbohydrates 5.9g Protein 2.2 g Cholesterol 0 mg Sodium 358 mg

Ingredients 3 small heads bok choy, chopped 1 tbsp vegetable oil 1 red bell pepper, sliced 2 cloves garlic, chopped 1 tbsp grated fresh ginger

1/2 tsp red pepper flakes (optional) 1 tbsp soy sauce 6 drops toasted sesame oil

Directions 1. 2. 3. 4.

Trim the bottom of boy choy heads and cut the leaves from the stalks. Cut the stalks into 1/2-inch pieces. Cut the large leaves into halves In a large skillet, heat the vegetable oil on high heat and sauté the Bok choy stalks and bell pepper for about 1 minute. 5. Stir in the garlic, ginger and red pepper flakes and sauté for about 1 minute. 6. Stir in the bok choy leaves, soy sauce and sesame oil and sauté for about 1 minute more.

104

Bok Choy Stir Fry

Chinese

Turkey Egg Rolls

Prep Time: 45 mins Total Time: 1 hr 5 mins Servings per Recipe: 20 Calories 206 kcal Fat 10.8 g Carbohydrates 21.1g Protein 6g Cholesterol 12 mg Sodium 248 mg

Ingredients 2 quarts oil for deep frying 1/2 lb. ground turkey 2 tbsp chopped fresh ginger root 3 cloves garlic, peeled and minced 2 tsp sesame oil 1 medium head bok choy, shredded

3/4 C. shredded carrots 2 green onions, finely chopped 1 tsp soy sauce 2 (12 oz.) packages wonton wrappers

Directions 1. In a large, heavy pan, heat the oil to 375 degrees F. 2. In a large, deep skillet, add the ground turkey, 1/2 of the ginger root and 1/2 of the garlic on high heat and cook till browned completely. 3. In another skillet, heat the sesame oil on medium-high heat and sauté the remaining ginger and garlic till aromatic. 4. Add the bok choy, carrots, green onions and soy sauce and cook till the vegetables are tender but crisp. 5. Remove from the heat. 6. In a medium bowl, mix together the turkey and Bok choy mixture. 7. Fill a double thickness of the wonton wrappers with 1 tbsp of the turkey and bok choy mixture. 8. Fold the wrappers over the filling and moisten seam to seal. 9. Repeat with remaining wrappers and filling. 10. Fry the filled in batches for about 3-5 minutes.

Chinese Turkey Egg Rolls

105

NORTH CHINESE STYLE

Cabbage

Prep Time: 15 mins Total Time: 22 mins Servings per Recipe: 2 Calories 317 kcal Fat 27.5 g Carbohydrates 17.9g Protein 1.8 g Cholesterol 0 mg Sodium 270 mg

Ingredients 1 1/2 tbsp white sugar 1 tbsp brown rice vinegar 1 1/2 tbsp cornstarch 3 tbsp cold water 1/4 C. vegetable oil 3 dried red chili peppers, seeded and thinly sliced

1/2 lb. baby bok choy, trimmed and chopped salt to taste

Directions 1. 2. 3. 4. 5. 6. 7.

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In a bowl, mix together the sugar, brown rice vinegar, cornstarch and cold water. In a large skillet, heat the oil on high heat and sauté the chili peppers for about 4 minutes. With a slotted spoon, transfer the chili peppers into a bowl. Add the bok choy and cook for about 1-2 minutes. Add the vinegar sauce and bring to a boil. Cook for about 30 seconds. Remove from the heat and season with the salt.

North Chinese Style Cabbage

Hanoi Style

Chicken Pho

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 2 Calories 521 kcal Fat 13.7 g Carbohydrates 54.4g Protein 49.8 g Cholesterol 107 mg Sodium 3270 mg

Ingredients 4 oz. dry Chinese egg noodles 6 C. chicken stock 2 tbsp fish sauce 4 cloves garlic, minced 2 tsp minced fresh ginger root 1 tbsp minced lemon grass

5 green onions, chopped 2 C. cubed cooked chicken 1 C. bean sprouts 1 C. chopped bok choy

Directions 1. In large pan of the boiling water, cook the noodles for about 8 minutes. 2. Drain well. 3. In a large pan, add the chicken stock, fish sauce, garlic, ginger, lemon grass and green onions and bring to a boil. 4. Reduce the heat and simmer for about 10 minutes. 5. Stir in the chicken, bean sprouts and bok choy and simmer for about 5 minutes. 6. Divide the cooked noodles between 2 large bowls and top with the pho. 7. Serve immediately.

Hanoi Style Chicken Pho

109

RISING SUN

Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 361 kcal Fat 34.4 g Carbohydrates 10.1g Protein 4.6 g Cholesterol 0 mg Sodium 764 mg

Ingredients 1/2 C. canola oil 1/4 C. rice vinegar 3 tbsp soy sauce 1 tbsp mirin (Japanese sweet rice wine) 2 tbsp toasted sesame seeds 1/2 head romaine lettuce, chopped 2 heads baby bok choy, cleaned and sliced

1 carrot, cut into matchsticks 1/4 C. toasted sliced almonds 1/2 C. croutons

Directions 1. In a small bowl, add the oil, vinegar, soy sauce, mirin and sesame seeds and beat till well combined. 2. In a large bowl, mix together the romaine, Bok choy, carrot, almonds, and croutons. 3. Place the dressing over the salad and toss to coat. 4. Serve immediately.

110

Rising Sun Salad

Baby Mushroom Bake

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 163 kcal Fat 3.8 g Carbohydrates 26.5g Protein 3.9 g Cholesterol 2 mg Sodium < 389 mg

Ingredients 2 tbsp extra-virgin olive oil 1 C. chopped leeks 6 oz. baby Bella (Crimini) or white mushrooms, sliced 1 1/4 C. uncooked long grain white rice

1/4 C. dry white wine 3 C. Swanson(R) Chicken Broth 3 C. chopped bok choy

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a large oven-proof skillet, heat the oil on medium-high heat and sauté the leeks for about 3 minutes. 3. Add the mushrooms and cook for about 3-5 minutes. 4. Add the rice and cook, stirring till the rice is coated with oil completely. 5. Add the wine and bring to a gentle boil on medium heat. 6. Cook for about 1 minute. 7. Add the chicken broth and bring to a boil. 8. Cover the skillet and immediately, place in the oven. 9. Cook in the oven for about 10 minutes. 10. Gently stir in bok choy and cook for about 10 minutes. 11. Remove from the oven and stir. 12. Keep aside, covered for about 10 minutes before serving.

Baby Mushroom Bake

111

THURSDAYS

Ginger Chinese Cellophane Noodles

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 360 kcal Fat 9.6 g Carbohydrates 62.2g Protein 10.6 g Cholesterol 0 mg Sodium 1639 mg

Ingredients 2 tbsp coconut oil 2 1/2 lb. bok choy, cut into bite-sized pieces 6 cloves garlic, grated 1 (3 inch) piece fresh ginger, grated 3 C. shredded carrots 2 tsp Chinese five-spice powder 1 tsp ground cumin

12 C. vegetable broth 2 (2 oz.) packages cellophane noodles 3 C. fresh bean sprouts 5 scallions, trimmed and thinly sliced

Directions 1. In a large pan, melt the coconut oil on medium-high heat and stir fry the bok choy for about 3-5 minutes. 2. Stir in the garlic and ginger and stir fry for about 1 minute. 3. Add the carrots, five-spice powder, cumin and vegetable broth and bring to a boil. 4. Add the noodles and reduce the heat and simmer for about 3 minutes. 5. Stir in the bean sprouts and scallions and remove from the heat. 6. Keep aside for about 5 minutes before serving.

112

Thursdays Ginger Chinese Cellophane Noodles

Crab

Rangoon

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 10 Calories 312 kcal Fat 19 g Carbohydrates 25.6g Protein 10.4 g Cholesterol 43 mg Sodium 491 mg

Ingredients 1 quart oil for frying 1 tbsp vegetable oil 1 clove garlic, minced 2 tbsps minced onion 1 medium head bok choy, diced 2 tbsps diced snow peas 1 (6 oz.) can crab meat, drained

1 (8 oz.) package cream cheese, softened 1 tbsp soy sauce 1 (14 oz.) package small won ton wrappers

Directions 1. Get a large pot or Dutch oven and get your oil hot to 375 degrees before doing anything else. 2. Now being to stir fry your onions and garlic for 3 mins then combine in the pea pods and bok choy. 3. Fry the veggies until they are crisp for a few mins. 4. Now get a bowl, mix: stir fry veggies, crab, soy sauce, and cream cheese. 5. Place a tsp of mix into the middle of your wonton wrapper and from the wrapper into a triangle. Use a bit of water and some pinching to seal the edges. 6. Fry your ragoon in the oil until browned. 7. Enjoy..

Crab Rangoon

113

SPICY

Tofu Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 198 kcal Carbohydrates 23.7 g Cholesterol 0 mg Fat 7.2 g Protein 10.4 g Sodium 472 mg

Ingredients 3 green onions, chopped two tbsps. soy sauce two tbsps. toasted sesame seeds one half tsps. Korean chili pepper powder, or to taste one tsp. white sugar half tsp. toasted Asian sesame oil one half cups steamed Japanese rice

half head of romaine lettuce (heart only), torn into bite-size pieces half cucumber - peeled, seeded, and chopped one (1two ounce) package tofu, sliced

Directions 1. Combine green onions, sesame seeds, Korean red pepper powder, soy sauce, sugar, and sesame oil in a regular sized bowl thoroughly 2. Now put the rice in bowl and add a mixture of lettuce and cucumber before putting tofu over it. 3. Now pour some sesame mixture over the tofu according to your tastes.

114

Spicy Tofu Salad

Kimchee Squats

Prep Time: 25 mins Total Time: 1d 4 hrs 25 mins Servings per Recipe: 6 Calories 36 kcal Carbohydrates 6.8 g Cholesterol 0 mg Fat 0.5 g Protein 2.6 g Sodium 1796 mg

Ingredients two lbs. chopped Chinese cabbage one tbsp. salt two tbsps. chopped green onion one clove garlic, crushed one tbsp. chili powder two tsps. minced fresh ginger root half cup light soy sauce

half cup white wine vinegar two tsps. white sugar one dash sesame oil

Directions 1. Let cabbage sit for 4 hours after adding some salt and massage it with your hands until you find that it is soft. 2. Now drain all the liquid and add green onion, soy sauce, sugar, ginger, garlic and chili powder into this cabbage. 3. Refrigerate for about 24 hours in a jar before serving.

Kimchee Squats

115

CARROT

Salad

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 119 kcal Carbohydrates 8.9 g Cholesterol 0 mg Fat 9.3 g Protein 0.8 g Sodium 767 mg

Ingredients one lb. carrots, peeled and julienned (preferably with a mandolin) three cloves garlic, minced 1/4 cup vinegar one tbsp. white sugar two half tsps. salt 1/three cup vegetable oil half onion, minced

one tsp. ground coriander half tsp. cayenne pepper

Directions 1. Add garlic over carrots in a bowl and separately mix vinegar, sugar, and salt thoroughly. 2. Cook onions in hot oil for about 5 minutes and add coriander and cayenne pepper before adding everything to the carrot mixture. 3. Also add vinegar dressing over the mixture and refrigerate in a sealed dish for about 24 hours while tossing it several times.

116

Carrot Salad

Spicy

Red Pepper Cucumbers

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 1092 kcal Carbohydrates 57.5 g Cholesterol 155 mg Fat 78.6 g Protein 39.1 g Sodium 2501 mg

Ingredients one tsp. vegetable oil two tbsps. sesame seeds two tbsps. kochujang (Korean hot sauce) 1/4 cup white vinegar one tbsp. sesame oil

1 green onion, chopped one cucumber, halved, seeded and thinly sliced

Directions 1. Place sesame seeds in a large bowl after cooking in hot vegetable oil for about three minutes and add kochujang, green onion and sesame oil into the sesame seeds. 2. Now add cucumber and mix well. 3. Serve.

Spicy Red Pepper Cucumbers

117

SALAD

with Sesame Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 5 Calories 80 kcal Carbohydrates 6.1 g Cholesterol 0 mg Fat 5.9 g Protein 2g Sodium 740 mg

Ingredients one head red leaf lettuce 4 green onions (white part only) 1/4 cup soy sauce 5 tbsps. water two tsps. white sugar 1/4 cup distilled white vinegar

two tbsps. sesame oil one tbsp. red pepper flakes

Directions 1. Place lettuce leaves into a bowl after washing and cutting. 2. Now add the sliced white portion of your sliced green onions into the bowl containing the lettuce leaves. 3. In a separate bowl mix soy sauce, white sugar, vinegar, sesame oil, water, and red pepper flakes and pour this mixture over the bowl containing lettuce leaves and green onions. 4. Serve.

120

Salad with Sesame Dressing

Corn

and Cashew Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 3 Calories 270 kcal Carbohydrates 28.6 g Cholesterol 0 mg Fat 16.5 g Protein 7.8 g Sodium 367 mg

Ingredients two cups corn kernels, thawed if frozen one cup cashews one tsp. lemon juice, or more to taste 1/4 tsp. salt 1/4 tsp. onion powder

1/4 tsp. garlic powder

Directions 1. Place everything mentioned in a blender and blend it for about one minute. 2. Serve with rice

Corn and Cashew Hummus

121

TOASTI

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 431 kcal Carbohydrates 30.9 g Cholesterol 247 mg Fat 29.8 g Protein 11.2 g Sodium 751 mg

Ingredients half cup shredded cabbage half carrot, shredded one egg half tsp. soy sauce

two tbsps. butter two slices bread, toasted

Directions 1. Add egg and soy sauce into a mixture of cabbage and carrot, and mix thoroughly. 2. Cook the patty made from this vegetable mixture in hot butter for about three minutes each side. 3. Serve by placing contents between two slices of bread.

122

Toasti

Banana

Waffles

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 241 kcal Carbohydrates 47.3 g Cholesterol 50 mg Fat 2.5 g Protein 8.3 g Sodium 606 mg

Ingredients one 1/4 cups all-purpose flour three tsps. baking powder half tsp. salt one pinch ground nutmeg one cup 2% milk

one egg two ripe bananas, sliced

Directions 1. Combine nutmeg, baking powder, flour and salt and add milk and eggs. 2. Pour two tbsps. of batter over preheated waffle iron after spraying the iron with nonstick cooking spray. 3. Now place two slices of banana on the mixture pour another two tsps. of batter over these slices of banana. 4. Cook for about three minutes or until golden brown. 5. Serve

Banana Waffles

123

SEAWEED

Soup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 41 Calories 65 kcal Carbohydrates 1g Cholesterol 17 mg Fat 3.7 g Protein 6.8 g Sodium 940 mg

Ingredients one (one ounce) package dried brown seaweed 1/4 lb. beef top sirloin, minced two tsps. sesame oil one half tbsps. soy sauce one tsp. salt, or to taste

6 cups water one tsp. minced garlic

Directions 1. Cover seaweed with water to get them soft and cut them into two inch pieces. 2. Cook beef, half tbsp. of soy sauce and some salt for about one minute in a saucepan over medium heat. 3. Now add seaweed and the remaining soy sauce and cook for another minute while stirring continuously. 4. Bring to boil after adding two cups of water and add garlic and the remaining water. 5. Cook this for 20 minutes and add salt before serving.

124

Seaweed Soup

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