Category Archives: asian dishes

Orange Marmalade Soy Wings


Ingredients
15 whole chicken wings
(about 3 pounds)
1 cup soy sauce
1 cup orange marmalade
3 garlic cloves, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
Directions
Cut chicken wings into three
sections; discard wing tip
sections. In a small bowl,
combine the soy sauce,
marmalade, garlic, ginger
and pepper. Cover and
refrigerate 1/2 cup marinade
for basting.
Place remaining marinade in
a large resealable plastic
bag. Add wing sections; seal
bag and toss to coat evenly.
Refrigerate for 8 hours or
overnight.
Drain and discard marinade.
Place chicken wings in a
greased 15-in. x 10-in. x 1-
in. baking pan. Bake,
uncovered, at 350° for 15
minutes.
Baste with a third of the
reserved marinade; bake 15
minutes longer. Baste with
remaining marinade. Bake
10-20 minutes more or until
chicken juices run clear.

Crock Pot Pepper Steak


1 1/2 pounds boneless beef round steak
2 medium onion, cut into 1/4 inch slices
1 clove garlic, minced
1/2 tsp finely chopped ginger root or 1/4 tsp ground ginger
1 c. beef broth
3 tbsp soy sauce
2 tbsp cornstarch
1/4 c. cold water
2 bell peppers, cut into 3/4 inch strips
3 tomatoes, cut into eighths
6 cups cooked, hot rice

Remove fat from beef, and portion beef into 6 pieces. Spray large skillet with cooking spray, over medium high heat. Cook beef in the skillet, about 8 minutes on each side, until browned on each side. In a 3-4 quart slow cooker, place beef, onions, garlic and ginger root. Pour beef broth and soy sauce over the meat. Cover, and cook on low for 7-9 hours or until beef is tender. In a small bowl, mix together water, and cornstarch. Gradually add this to the beef mixture, along with the bell peppers. Increase heat to high, cover and let cook for 10-12 minutes, or until slightly thickened. Stir in tomatoes, cover and let cook for 3 minutes. Serve over hot cooked rice.

Chow Mein


   1 1/2 pounds pork and beef, cubed
   2 cups chopped celery
   1 large onion, chopped
   Butter
   2 cans cream of chicken soup
   2 cans cream of mushroom soup
   2 soup cans hot water
   1 large can mushrooms
   1/4 cup soy sauce
   1 cup chopped blanched almonds
   1 cup uncooked rice
   Mix all ingredients. Bake at 375 degrees for 1 hour and 30 minutes.

Steamed Ginger Shrimp Dumplings in Ginger Broth


4 cups shrimp stock
1/2 pound peeled ginger, large, diced
1 tablespoon olive oil
1/2 pound shrimp, peeled and chopped
1/4 cup onions, chopped
2 teaspoons garlic, minced
3 tablespoons fresh ginger root, peeled and grated
1/2 cup green onions, chopped, divided
3 tablespoons cilantro, chopped
1 tablespoon plus 1 teaspoon sesame oil
3 teaspoons sesame seeds, toasted
1 large egg, beaten
1 teaspoon soy sauce
1/2 teaspoon orange zest, grated
1 pinch cayenne
Salt, to taste
Freshly ground black pepper, to taste
20 wonton skins
1 cup stir-fried vegetables, julienned
1 tablespoon parsley, finely chopped
Fresh cilantro sprigs

In a sauté pot, bring the shrimp stock and diced ginger up to a boil. Reduce to a simmer and cook the liquid for 1 hour to infuse the stock. Strain and season with salt and pepper.

In a sauté pan, heat the olive oil. When the oil is hot, stir-fry the shrimp for 1 minute. Add the onions, garlic, and ginger, and stir-fry for 1 minute. Add the green onions and cilantro. Stir-fry for 1 minute. Remove from the heat. Turn the stir-fry mixture into a bowl. Add 1-teaspoon sesame oil, seeds, egg and soy sauce, orange zest, and cayenne. Season with salt and pepper. Brush the topside of each wonton with water. Fill each wonton with 1 tablespoon of the filling. Bring the corners to the center and twist, sealing the edges with water. Bring the ginger broth up to boil. Poach the dumplings in the broth for about 4 minutes, or until the dumplings are tender. Remove the dumplings with a slotted spoon. Mound the stir-fry vegetables in the center of a shallow bowl. Arrange the dumplings around the vegetables. Ladle the broth over the vegetables. Garnish with parsley and cilantro sprigs.

Wonton Soup


1 1/2 cup bok choy
1 tablespoon peanut oil
6 cups vegetable stock
Salt and pepper
25 wontons
3 scallions, thinly sliced on the diagonal

In a soup pot, sauté the bok choy in the oil for 1 minute. Add the stock and bring to a boil. Lower the heat and simmer until the bok choy is just tender, about 5 minutes. Season. In a separate pot, bring about 2 quarts of water to a boil. Drop the wontons into the boiling water and cook until tender. Drain and add to the soup. Serve garnished with scallions.

Sweet & Sour Pork


1 lb boneless pork loin chops, cut into 1-inch cubes
1 egg, beaten
3/4 cup Original Bisquick® mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1 can (8 oz) pineapple chunks, drained
1 jar (11 1/2 oz) sweet-and-sour sauce

1. In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
2. In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
3. Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.