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ASIAN FOOD
SUSHI YUM! OUR SUSHI FILES
An Asian Chicken and Veggies Stir-Fry Soup
Pepper Steak
Ingredients:
1 lb. beef (round or sirloin)
2 Tbsp. shortening or oil
1/4 cup soy sauce
1-1/2 cup water
2 medium onions, cut into strips
2 bell peppers, cut into strips
2 Tbsp. cornstarch
cooked rice
Directions:
Cut steak into small strips or cubes. Brown in shortening
or oil for about 5 minutes or until tender.
Add the soy sauce and 1 1/4 cups of the water. Simmer for
10 minutes.
Add the onions and simmer for 5 minutes.
Add the bell peppers. Cook until tender.
Mix the remaining 1/4 cup of water with the cornstarch. Stir
until no lumps remain. Add to the beef mixture. Allow it to
continue simmering until the sauce thickens.
Serve over a bed of warm rice.
CHICKEN A LA KING
INGREDIENTS
6 Tablespoons butter
6 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups chicken broth
1 cup light cream (half and half)
1 cup diced chicken
1/2 cup chopped pepper
1/2 cup pimento
METHOD
Melt butter and brown flour in it.
Add salt and pepper.
Cook over low heat, then stir in chicken broth and cream.
Boil for 1 minute.
Add diced chicken, pepper, and pimento.
Heat through.
HOT AND SPICY NOODLES
INGREDIENTS
1 lb. Chinese noodles or vermicelli or fettuccini (cooked
and rinsed)
1 tsp. sesame seeds (lightly browned in frying pan and
removed from heat
about 4 min.)
2 tbsp. rice vinegar
2 tbsp. light soy sauce
2 cloves garlic
1 tbsp. sesame oil
1 tbsp. Szechuan chili oil
1 tsp. sugar
1/4-1/2 tsp. ginger (optional)
3 tbsp. peanut butter
METHOD
Add to frying pan all of the following: Place frying pan over
low heat enough to melt peanut butter and blend ingredients.
Mix sauce in with cold, rinsed noodles.
Top with 4 tablespoons chopped scallions.
Refrigerate.
Eat cold.
STIR-FRY WILD RICE
INGREDIENTS
2 cup chicken broth
1 cup wild rice
1/4 cup sesame oil (it's ok -- use the full amount)
1/2 cup chopped bok choy
1 tbs. chopped garlic
1 tbs. chopped fresh ginger
1/4 cup julienned red bell pepper
1/4 cup diced poblano chili (about 1 chili)
1/4 cup bean sprouts
1/4 cup chopped scallions
2 tbs. hoisin sauce
2 tbs. chopped fresh cilantro
1 tsp. lime juice
METHOD
In a medium saucepot over medium-low heat, combine the
chicken broth and wild rice.
Cover and cook 20 min., or until tender.
Remove from heat and let rest 10 min.
Heat the sesame oil in a wok. When hot, add the bok choy
and stir-fry 15 sec.
Add the garlic and ginger and stir-fry 15 sec. more.
Add the red pepper, poblano chili, bean sprouts and scallions; stir.
Add the wild rice and stir.
Season with hoisin sauce, cilantro and lime juice.
Serve immediately.
Serves 6
MONGOLIAN BEEF
INGREDIENTS
1lb. lean flank or sirloin steak, thinly sliced across grain, cut
into 1 1/2 inch long strips
2 tablespoons soy sauce
1/2 teaspoon salt
1tablespoon dry sherry
1/2 teaspoon dry red pepper flakes
3 tablespoons peanut oil
1 tablespoon sesame oil
1/2 teaspoon chopped garlic
1bunch green onions, each cut in half lengthwise, then cut
diagonally in 1" long pieces
METHOD
Put meat strips in bowl; add one teaspoon soy sauce, next three
ingredients and two tablespoons of oil; set aside.
Mix remaining one tablespoon of soy sauce with sesame
oil; set aside.
Heat remaining one tablespoon of oil in wok, until hot.
Add garlic; stir fry 10 seconds.
Add beef; stir fry one minute.
Add onion and sesame oil mixture; stir fry until heated
through, 1-2 minutes.
Serve immediately.
Makes: 4 servings
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