Shanghai Noodles
Ingredients:
3 tablespoons oil 1 -2 tablespoon sesame oil 2 cups shredded cabbage (or Chinese cabbage) 1/2 cup chopped green onion 8 ounces angel hair pasta 2 -4 tablespoons soy sauce (to taste) 1 can bean sprouts, drained (optional) Directions: 1 Cook pasta according to package directions; drain. 2 Heat oil and sesame oil in skillet. 3 Saute cabbage and green onion for about 5 minutes. 4 Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.
Bourbon Chicken
Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce Directions: 1 Heat oil in a large skillet. 2 Add chicken pieces and cook until lightly browned. 3 Remove chicken. 4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved. 5 Add chicken and bring to a hard boil. 6 Reduce heat and simmer for 20 minutes. 7 Serve over hot rice and ENJOY.
Mandarin Chicken
Ingredients:
1 whole boneless skinless chicken breast, cut into 4 equal pieces (1lb) vegetable oil cooking spray 2/3 cup sugar (or less, according to taste) 1/4 cup soy sauce 1 tablespoon lemon juice 1 tablespoon vegetable oil 1/2 teaspoon minced fresh garlic 1/2 teaspoon minced fresh ginger 1/4 cup water 4 teaspoons cornstarch Directions: 1 Spray chicken breasts with vegetable oil spray. 2 Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots). 3 Chop chicken into bite size pieces, set aside. 4 Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. 5 Heat over medium until sugar is dissolved, stirring often. 6 Bring to boil. 7 Combine cornstarch and water. 8 Add to sauce pan, stirring often. 9 Reduce heat and simmer 4-6 minutes or until sauce thickens. 10 Pour chicken into a large frying pan over medium heat. 11 Heat until chicken sizzles, then reduce heat and pour sauce over the chicken. 12 Heat through. 13 Serve over white rice.
Crab Rangoon
Ingredients:
1 (6 ounce) can crabmeat 6 ounces cream cheese, room temp 1/2 tablespoon minced garlic 1 dash Worcestershire sauce 1/2 teaspoon salt 1 dash white pepper wonton skins 1 beaten egg deep frying oil Directions: 1 Pick over the crab to remove pieces of shell. 2 Use only about 1/2 t of filling for each wonton. 3 Seal edges with beaten egg. 4 (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)! 5 Deep fry at 350º until golden brown and crispy. 6 Blot on paper towels.
Egg Drop Soup
Ingredients:
4 cups chicken broth, divided 1/8 teaspoon ground ginger 2 tablespoons chopped fresh chives 1/4 teaspoon salt 1 1/2 tablespoons cornstarch 4 eggs 1 egg yolk Directions: 1 Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. 2 Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. 3 In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. 4 Set aside. 5 In a small bowl, whisk the eggs and egg yolk together using a fork. 6 Drizzle egg a little at a time from the fork into the boiling broth mixture. 7 Egg should cook immediately. 8 Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.