Scrambled Eggs with Tomatoes
A great vegetarian side dish. Good with white rice. Adjust egg to tomato ratio depending on preferences.
Serves 2.
Ingredients:
2 medium tomatoes
2-3 eggs
Salt to taste
4 tbsp vegetable oil
1 tsp scallion, shredded
1/2 tsp fresh ginger, shredded
1/2 tsp sugar (optional)
1/4 tsp chicken powder (optional)
Directions:
1. Drop the tomatoes in boiling water for 30 seconds. Remove when the skin starts to crack, drain, and peel. Cut in half, squeeze out the seeds, and chop coarsely.
2. Beat the eggs with the 1/4 tsp. salt.
3. Heat 2 tbsp of the oil in a wok over high heat until the oil surface ripples. Pour in the eggs and cook, stirring constantly, until thickened. Remove from the wok and place in a dish.
4. Add the other 2 tbsp of oil to the wok and reheat until very hot. Add the scallions and ginger and stir-fry for a few seconds. Then add the tomato, the remaining salt, optional sugar and optional chicken powder. Stir-fry about 30 seconds. Then, return the scrambled eggs to the wok. Stir to blend, remove, and serve.
Thai Cashew Chicken
Great over white rice or noodles. A good recipe to use with left over raw veggies. Almost anything can be added in.
Serves 2-3.
Ingredients:
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 ½ tsp canola oil
1/2 large yellow onion, chopped
3 ounces broccoli, chopped
1/2 large yellow bell pepper, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
4 ounces fresh mushrooms, quartered
1/4 cup unsalted cashew nuts
Sauce (mix together a before cooking)
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
1/2 teaspoon white sugar
1/2 teaspoon Thai garlic chili paste
1 tablespoon creamy peanut butter
Directions:
1. Heat the oil in a skillet over medium heat, cook chicken for about 5 minutes until juice is clear.
2. Add onion and broccoli, and cook for a minute.
3. Add mixed sauce.
4. Add other veggies, and cook for another minute.
5. Mix in cashews just before serving.
Mongolian Beef
Great over white rice or noodles.
Serves 2.
Ingredients and Preparation:
1. Make bursting fragrance
3 cloves of garlic sliced into thin wafers
Small piece of ginger minced into tiny pieces
(if you like hot food) 1 small red hot peppers cut into small pieces
2. Prepare spicy flavor juice
½ cup of water
3 tablespoons of soy bean sauce
1 teaspoon of sugar
1 teaspoon of black pepper
1 teaspoon of cornstarch
3. Preparing meat
½ lbs. sirloin beef cut into thin slices
Mix well with 1 tablespoon of soy bean sauce and one teaspoon of cornstarch. Put in a bowl.
Great if left to marinate overnight.
4. Preparing vegetables
Two heads of scallions sliced diagonally into slices 2" long and 1/3" thick
Half of red bell pepper (not hot) cut into strips about the same as the scallion slices.
Stir Frying:
Step 1: bursting fragrance
Pour 1/4 cup of vegetable oil into frying pan. Wait until oil is at boiling point (some thin white smoke comes out) throw in the "bursting fragrance."
Step 2: adding meat
Several seconds later after the "bursting fragrance,” pour the beef mixture into pan. Use a spatula and turn the contents inside the pan until the meat is about 80% cooked. Turn the heat to low and take the beef out and put aside back to its bowl (keep the liquid part in the pan).
Step 3: adding vegetable
Turn the heat back to high. (Optionally) add a tablespoon of vegetable to the pan. Wait until the pan is hot again, and throw in the vegetables. Stir fry the vegetable for about one minute, and then pour in "flavors/spices juice." Then continue to stir fry a few more minutes till the vegetables are 90% cooked.
Step 4: mixing
Pour back the beef mixture and stir fry some 20 seconds or so.
Shrimp Fried Rice
Best with day old left-over rice.
Serves 2.
Ingredients
1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1/2 cup chopped white onion
3 cloves of garlic, chopped
1 1/2 cups cooked medium shrimp, peeled and deveined without tail (frozen ones ok).
1/4 cup chopped green onion
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil
Directions
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, garlic and white onion. Mix well and cook for 3 minutes.
3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stir constantly.
4. Mix green onions, eggs, salt, pepper, soy sauce and sesame oil together in small bowl. Make “crater” in center of rice and pour in egg mixture. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
* adding a little chicken powder, chili powder and/or cayenne pepper to the egg mixture can add flavor
* ground beef can be substituted for shrimp
Shrimp and Three Peppers
Chinese Japanese Fusion Dish
Serves 2-3.
Ingredients
3 Bell peppers, one red, yellow and green are pretty
½ Red onion
½ lb frozen shrimp
1 teaspoon chicken powder
½ teaspoon salt
cooking oil
soy sauce
wasabi mustard
Directions
1. Thaw shrimp
2. Clean the peppers. Cut peppers and onion into thin pieces.
3. Mix soy sauce and wasabi, to taste, in small bowl
4. Put oil in pan, heat then fry onions.
5. Add shrimp until they turn a cream color.
6. Add peppers, fry a little bit, then add chicken powder and salt. Mix well.
7. Serve with sauce mixture and white rice.
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