Once again, one of my favorite magazines has come up out with some very delicious food from the other side of the Asian continent! Here we are, some interesting (and tasty!) Chinese recipes that you can make in about the time it takes to order and get delivery!
Edamame
Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
½ pound fresh edamame, in the pod
sea salt
Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, 7 to 10 minutes. Pour beans into strainer and rinse with cold water. Drain well and pat dry with towel. Sprinkle with sea salt to taste. To eat, hold pod by stem end, and slide the individual beans out with your teeth. Discard pod.
Lettuce Wraps
Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
1 head iceberg or butter lettuce
1 tablespoon sesame oil
½-inch slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 pound boneless, skinless chicken breasts, minced
8 ounces Shitake mushrooms, sliced
1 can water chestnuts, rinsed in warm running water and chopped
1 portion sauce (see recipe below)
1 teaspoon cornstarch mixed with 2 tablespoons water
Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
Wash and dry lettuce, then separate the leaves. Set aside.
Mix together the sauce ingredients. Set aside.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the ginger, garlic, and green onions and stir-fry until the garlic and ginger are aromatic, 1 to 2 minutes. Add the chicken and stir-fry until the chicken is browned, about 10 minutes. Remove chicken mixture from the pan and set aside.
Reduce heat to medium. Add the mushrooms, water chestnuts, and sauce to the pan and stir. Make the cornstarch/water mixture and add to the sauce, stirring to thicken. Add the chicken back to the pan and continue stir-frying for 2 to 3 more minutes. Pour filling onto a large platter and place lettuce leaves on another platter, allowing guests to make their own wraps. To eat, lay out a lettuce leaf and spoon a heaping tablespoon of the filling into the middle. Fold like a taco and enjoy.
Sweet and Sour Shrimp
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
1 8-ounce can pineapple chunks in juice
1 teaspoon cornstarch
3 tablespoons sweet chili sauce
1 tablespoon soy sauce
½ teaspoon garlic powder
1 tablespoon vegetable oil
1 green pepper, coarsely chopped
½ onion, sliced
¾ pound large fresh shrimp, peeled and deveined
Drain pineapple, reserving juice. Set aside pineapple. Combine juice, cornstarch, sweet chili sauce, soy sauce, and garlic powder. Set aside.
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Stir-fry green pepper and onion for 2 to 3 minutes or until crisp-tender. Add shrimp and stir-fry for 2 to 3 minutes, or until shrimp turns pink. Stir in cornstarch mixture and pineapple chunks. Continue cooking until thickened and well heated. Serve immediately, over steamed rice if desired.
This information is presented by:
Connie Taylor
Keller Williams
ConnieTaylor@KW.com
www.AmarilloDreamHomes.com
Information is deemed to be reliable, but is not guaranteed.
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