Sun Ya Fried Rice

Serves 4 to 6 

Ingredients:

6 tablespoons oil

2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water

Directions:

1. Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

2. Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

3. Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

4. Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

5. Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.

*This is a very flexible recipe.  You may vary it with leftover turkey, duck, or lobster.

More delicious fried rice recipes are available in here

Chicken Teriyaki

Serves: 6
Ingredients:

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz
1 spinach and pepper saute (see recip, e for this)

Directions:

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.

Click here for more Chinese chicken recipes

Duck Sauce

Yield: 8 cups

Ingredients:

1 pound plums, halved and pitted
1 pound apricots, halved and pitted
1-1/4 cups cider vinegar
3/4 cup water

1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice

1/4 cup chopped ginger
1 small onion, sliced
1 Serrano pepper (or more), seeded and chopped
2 small garlic cloves, sliced
4 teaspoons salt
1 tablespoon mustard seed, toasted
1 cinnamon stick 

Directions:
Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.

Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.

Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.

Puree in food processor. Return to kettle and simmer until thick.

Transfer to sterilized mason jar, cap loosely and let cool.

Tighten caps and let stand in dark at least 2 weeks.

Click here for more chinese recipes 

White Gourd Soup with Dried Shrimps

Ingredients:

 9 oz (250 g) white gourd
 1/4 tsp scallions chopped
 1 cup (250 ml) high stock
 2 tsp sesame oil
 1 tbsp dried shrimps, soaked
 1/4 tsp MSG (optional)
 3/4 tsp salt            
Directions:

1.   Cut white gourd into 2 inch by 2 inch by 1/4 inch (5 cm by 5 cm by 7 mm) slices.

2.     Bring the high stock to a boil and add the white gourd slices, shrimps and salt. Simmer for 20 minutes, or until the white gourd is cooked. Sprinkle with the scallions, MSG, and sesame oil. Remove and serve.

For more Chinese soup recipes Click here

Stewed Beef Strips

Ingredients:

 1 3/4 lb. (750g) lean boneless beef sirloin
 5 tsp. rice wine
 3 tbsp scallions, chopped in sections
 3 cloves star anise
 1 tsp. ginger, sliced
 1 tbsp cornstarch, dissolved in 1 tbsp water
 4 tbsp (60ml ) soy sauce
 5 tsp. sesame oil
 1 tsp. salt, or to taste     

Directions: 

1. Soak the beef in cool water for 15 minutes. Wash off any blood. Cook in boiling water to cover 10 minutes. Remove, rinse and drain.

2. Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger. Bring to a boil over high heat and skim off the foam. Cover tightly and reduce the heat to a low simmer. Cook for 2 to 3 hours, replenishing the water if needed. When the beef is fork-tender, drain, reserving the cooking liquid. Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).

3. Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid. Place the bowl in a steamer and steam for 20minutes. Place the beef in a serving dish and pour the stock into a wok. Heat the stock and add the remaining 2 tbsp of soy sauce. When it comes to a boil, stir the cornstarch-water mixture and add. Cook , stirring, until thickened, and sprinkle with sesame oil. Pour the sauce over the beef and serve.

More more stew recipes Click here

Moon Cakes

Makes 20

Ingredients:

Filling:

1 pound red azuki beans
water
3/4 cup lard or oil
1-3/4 cups sugar  

Directions:

Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.

Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

You will need 2 cups of filling for the moon cakes. Divide this into 20 portions and shape into balls.

Click here for more tasty chinese recipes

Roast Mutton Kebabs

Ingredients:

 1 lb. (500g) lean boneless mutton
 1/4 tsp. fresh ginger, chopped
 2 tsp. salt
 1/2 tsp. peppercorn water
 1/2 tsp. pepper
 1/2 tsp. sesame oil
 2 tsp. soy sauce
 1/4 tsp. MSG (optional)
 1/4 tsp. scallions chopped       

Directions:

1.     Slice the mutton very thinly. Mix together the salt, pepper, soy sauce, scallion,ginger peppercorn, water, MSG, and sesame oil, add to the mutton, stirring until well-coated. Let marinate 30 minutes for longer.

2.     String the mutton slices on skewers . Roast over a charcoal fire until cooked through and serve.

For more delicious chinese recipes Click here

Braised Beef (Shanxi style)

 lb. (400g) lean boneless beef
1/2 g fennel seed
10 tsp. (50ml) soy sauce
3 1/2 oz (100ml) chicken or duck broth
4 tbsp cornstarch (corn flour), dissolved in 4 tbsp water 
2 tsp. rice wine 3 oz (100g) scallions, chopped 1/4 tsp. fresh ginger, chopped 3 1/2 fl oz (100ml) sesame oil 1/4 tsp. MSG (optional) 

Direction



1. Wash the beef and cut into thin slices. Mix with the soy sauce and scallions. Stir the cornstarch-water mixture and add. 

2. Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add the stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 minute. Add the ginger, stir and remove.Click and download for more Beef Recipes.

Kung Pao Chicken

Serves: 4-6

Ingredients:
1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced

Directions:

Combine chicken, 1 Tbls. soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes.Combine 2 Tbls. soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside. 
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden brown, remove peanuts from wok, and set aside.
Fill wok with vegetable oil for frying and heat to 350 degrees. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper bag. Remove oil from wok.
In hot wok, stir-fry the red peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger, garlic, and chicken to e wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in the peanuts and serve.For more recipes download here      

Pork Lo Mein

Makes 6 Servings Ingredients: 2 large dried black shitake mushrooms 1 1/4 to 1 1/2 pounds lean pork loin 3 scallions 1/2 cup bamboo shoots 1/2 pound dried or fresh Oriental noodles 1 Tbsp. sesame oil 3 Tbsp. vegetable oil 2 cups fresh bean sprouts, soaked in water and drained 3 Tbsp. sherry 1 Tbsp. oyster sauce 2 Tbsp. soy sauce       Directions: Soak the mushrooms in warm water 30 minutes before you start cooking. Squeeze out the water from the mushrooms. Slice the mushrooms, pork, scallions and bamboo shoots into thin julienne strips. Cook the noodles, drain, rinse in cold water, drain again, and toss with the sesame oil. Set aside. Heat the vegetable oil in a wok or skillet. Stir fry the pork about 5 minutes until browned, then add the mushrooms. Stir-fry for 1 minute longer. Add the bamboo shoots, scallions, bean sprouts, sherry, and oyster sauce. Mix and stir-fry an additional 4 minutes. More delicious Chinese recipes are available just download it.   Click here

Beef Lo Mein

Ingredients:

Beef Lo Mein

4 tb peanut oil
1 1/2 lb flank steak, shrimp, or chicken
2 stalks celery; shredded
2 slices ginger; minced
1 cup celery cabbage
1 scallion; minced
2 tsp.cornstarch
1/2 lb spaghetti or chinese/noodles
1/2 tsp.sugar
1 tbs.soy sauce
1/2 tsp. salt; optional

Directions:

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking.

Set aside.Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger,scallion, cornstarch, sugar, light soy, set aside to marinate.

Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, reserve.

Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs so and salt. Stir a minute to heat and serve.

Click here and download for more Noodles Recipes

Sweet and Sour Pork

  

Ingredients:

1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)

Sauce :

3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour

Directions:

1. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.

.2 Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.

3. Mix the sauce ingredients together in a bowl.

4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels.

5. Now heat a pan and add the sauce mix and heat till slightly thick.

6. Mix the sauce with the meat & vegetable just before serving.

For more pork recipes Click here

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Fastpaleo Top 100 Of 2012 Is Chock Full Of The Top 100 Paleo And Primal Recipes Of 2012, And Includes Four Amazing Mini-ecookbooks: Fastpaleo Top 10 Cookies, Fastpaleo Top 10 Ice Creams, Fastpaleo Top 10 Muffins And Fastpaleo Top 10 Smoothies & Beverages.

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Kiddie Chocolate Recipes

Chocolate recipes for kids to make that are yummy, healthy, gluten free and easy to make. They taste great.

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Learn how to make 30 cake and yeast doughnuts by scratch with 220 minutes of 1-on-1 doughnut training. You will learn about traditional doughnuts, specialty doughnuts, unique doughnuts, fillings, toppings & decorating lost over time! Learn how to make authentic doughnuts by scratch, provided to you by the most experienced independent consultant in the industry.

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Indian Recipes

Indian Cooking Made Simple

We can help you to make your Cooking a great fun! Mix-ups and mistakes is like learning cycling, once you get a hang of it it's smooth sailing.... Our chefs say '..mistakes are the mother of invention..' So there! All you need is tips and tricks that make a recipe a successful delicious delight. Most of our Indian recipes collection are very quick & easy.  Like all creative arts - the ingredients might be the same but how you use it- the personal touch is what makes a difference.

Our Indian recipes are of  great taste. Many are simple, quick and can be made with easily available ingredients. The food that you will cook by following these Indian recipes would be healthy, nutritious and delicious. To make it easy to follow, all the recipes are given step wise. Try them out and savor the taste of these terrific Indian dishes. You will feel proud of yourself as the results will be both tasty and appetizing.Click Here   

Five Star Indian Recipes

India, the land of Maharajas, a country with great regional diversity. Rich in culture and heritage. Indian recipes reflects the colourful and varied life led by its people. Indian recipes is an exciting and eclectic mix of styles and flavours.

Spices form an integral part of great Indian cuisine and their correct use is the key to successful Indian cooking.

There is no such thing as generic Indian food. India has a wide diversity consisting of 17 major languages and 844 different dialects, 38 states. We have made an attempt to compile the most wanted Delicious Indian recipes. Click here to read More about this e-book.

Super Food Quinoa

Quinoa is a superfood that originated in South America. More recently it has been grown in parts of the United States of America. Regular readers will know of my sorrowful attempt last year to grow my own quinoa. Unabashed I am going to try again this year when the UK weather warms up.

One question that often crops up is about the different types of quinoa. Most people are familiar with the standard cream coloured seed type of quinoa. This is still the most common form of quinoa that is sold in supermarkets here in the UK. There are, however, other varieties available as red quinoa and black quinoa. The health food chain sometimes has the red quinoa variety on sale but very rarely. The red quinoa is slightly crunchier and has a bit more of a bitter flavour. I much prefer it to the cream variety but only have it when I can get hold of it.

The other type of quinoa is black quinoa which I have yet to try. I understand from an American supplier that this type is not grown as much because it is harder to grow commercially. I have also heard that the people who grow black quinoa only sell it locally because it is so good. 

When cooking each of these types of quinoa there is no difference what ever. You still use 1 cup of quinoa to 2 cups of water and bring to the boils. Then just simmer for 12 - 15 minutes until all the water is absorbed into the quinoa seeds. Of course the different colours add a dynamic look to your meals and the red variety of quinoa certainly looks very attractive on the plate.

By-Products Of Quinoa.

You can now get quinoa flour and quinoa flakes which allow you to bake with quinoa much easier. The flour is quite oily and cannot be used as a like for like replacement for wheat flour. I have produced a few recipes in the quinoa cookbook but I am still experimenting with it. Quinoa flakes can be eaten as a porridge or used in cookie recipes. It works very well in this form and my favourite tray bake tastes stunning - though I say so myself.

More recently I have heard of quinoa powder. I still haven't seen this in the UK. There are shops selling quinoa bread which is like rye bread. Quinoa is being used as an ingredient in breakfast cereals and snack bars which must mean that it is finally getting recognized as a great versatile food for all occasions.Click Here

Health Recipes

 Cooking Quinoa Grain can be done in a number of ways. The way you choose will depend on what type of recipe you are going to use it in. The most basic way to prepare it is by boiling it in water. You use one part of quinoa to two parts of water. Rinse the quinoa under a tap to get rid of any coating on the seeds. Clic

Some brands will already be pre washed and not need the rinsing process. If it needs rinsing you will see a light foam appear when you rinse it. You then bring the quinoa to the boil and then simmer it for 10 – 15 minutes. If you want it firm and crunchy then only boil it for ten minutes. If you want it soft and fluffy then cook it for fifteen minutes. After you have done this a few times you will get to know how you like it.

As well as boiling it in plain water you can use vegetable stock or meat stock to boil it in. This will infuse the quinoa with the stock flavour. Some people also add olive oil to the water. You can also add any herb or spice you want to experiment with. What ever you add will add this flavour to the grains you are cooking. This is good when you are using it as a plain meal accompaniment as it gives it a bit of flavour without overpowering it.

You can also cook quinoa in a microwave oven although this is no quicker than the standard method and it does take more watching than boiling. 

If you are making a soup, risotto or a casserole then you do not need to prepare quinoa in this way. You can simply add it to the other ingredients and it will bulk up during the cooking process. You may need to add some more liquid because quinoa absorbs a lot of the moisture in the recipe. It will also slightly thicken the recipes which means you can reduce the amount of cornflower or other thickening agents you might be using. Your meals will feel much more satisfying and filling and you will feel fuller for longer because quinoa is a complex carbohydrate. 

You can add the seeds into cakes, cookies and scone recipes. It has to be prepared using the boiling method described above. You can also make them into a breakfast style porridge and add fruit to give it a more interesting flavour.For more details Click here 

Smoke Meats

Competition BBQ Secrets... Learn how to slow smoke meats like the pro's. Did you know that "competition quality" ribs are better than any rib you can get in a restaurant? No? Then you better read this. Click HERE

Barbecue

Your BBQ Sucks! Learn how slow smoke meats right... mouth watering competition style. Ribs, pork, brisket, and chicken. Instant download eBook and FREE BBQ newsletter. Click HERE

Real Secrets Of Wine

This is a 139 page book, aimed specifically at people who have an interest in wine but have never managed to develop their knowledge beyond ‘inquisitive amateur’. They may well have made several attempts to advance their knowledge in the past but have not found the right product to help them. I faced this same problem and couldn't find a suitable product to help me.

There were numerous, coffee-table tomes waxing lyrical on the topic of wine. However, whilst extremely professionally put together, they shared a common fault – too much information. I wanted an easy read, providing a succinct overview of the whole topic and its component parts.

What I invariably got was the opportunity to achieve a doctorate in the subject, if I could have persevered. Well I couldn't – the mass of information I was required to plough through would invariably sap my enthusiasm and my eyes would start to ‘glaze over’. Only after coming across several other people who had experienced the same problem did I decide to write Secrets of Wine.

Secrets of Wine provides a concise overview covering all aspects of wine, from grape to glass. It summarizes the numerous themes of wine, some of them quite complicated, into ‘easy to read’ and understandable sections. Some of the areas covered include:

• What are the 8 styles of Port and how do they make them?
• What exactly is Sherry and what are the 15 types produced?
• What are Madeira, Marsala and Vin Santo wines?
• How do they make Saké and how many different styles are there?
• Muscadet sur Lees – what exactly does the sur lees mean?
• What are sulfites which are present in wine?
• What is a ‘Blanc de Blancs’ wine and, for that matter, what is a ‘Blanc de Noirs’ wine?
• What is Ice Wine?
• What is a varietal wine?
• Which are the top wine-producing countries; where does China fit?
• What is Prädikatswein (adding sugar to this wine, in Germany, is a criminal offence!)?
• What are the 8 essential components of wine tasting?
• How do I create useful tasting notes?
• What is ‘blind’ tasting and what are ‘horizontal’ and ‘vertical’ tastings?
• What are the basics of pairing food with wine?
• What is a sommelier?
• What’s the difference between ‘Old World’ and ‘New World’ wine?
• What’s the best way to store wine?
• What exactly is ‘corked’ wine?
• Should wine be decanted?
• What is ‘Noble Rot’ and how can wine benefit from its qualities?      

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BBQ Secrets

I just finished a good book on cooking competition quality barbecue entitled "Competition BBQ Secrets". It's one of the few books around that give you ALL the details on how to slow smoke ribs, chicken, butts, and brisket. Important information like times and temperatures are not left to chance. Included also are chapters on fire management, wood selection, rubs, brines, marinades, sauces, turkey, and much more! I highly recommend that you add this book to your barbecue library. Many Grand Champions, Reserve Grand Champions, and Backyard Kings have been created by reading this valuable instruction manual. For all the details, Click Here

                   

Recipes For Your Canine Buddy

I am a dog lover, and want to show other dog lovers how to make delicious doggy biscuits.
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Master Chef Reveals Secret Recipes

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Low Carb Recipes/Almond Cookies

(Almond cookies are lighter and more delicately flavored than most cookies.)

Makes 30 - 35 cookies

Ingredients:

2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1 cup butter
2 eggs, beaten
1/8 teaspoon salt
1 tablespoon almond extract
1/4 pound whole, blanched almonds 

Directions:

Preheat oven to 325 degrees Fahrenheit. In a food processor, mix the flour, sugar, butter, salt and baking soda until it forms little balls. Add the eggs and almond extract. Roll out the dough on floured surface. Cut with 2 1/2 inch cookie cutter. Place on greased cookie sheet and place an almond in center of each cookie. Bake for 25 minutes.

Click here for more Low Carb Recipes

Vegetarian Cabbage Rolls

Ingredients: 6 large cabbage leaves 2 dried mushrooms 30 grams straw mushrooms 30 grams silver sprouts* 3 water chestnuts** 1/4 carrot a little dried fungus a little black moss Seasoning: 1/2 teaspoon rice wine 1/4 teaspoon salt Cornstarch Mixture: 40 ml water or liquid from the reconstituted mushrooms 1/2 teaspoon cornstarch Sauce: 40 ml water (or stock if desired) 1/4 teaspoon sugar 1/2 tablespoon vegetarian oyster sauce (available in Asian markets; it uses mushrooms instead of oysters) pepper to taste a few drops sesame oil 1 - 2 tablespoons oil for stir-frying Directions:  Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the cabbage. Move the leaves around with chopsticks so they will soften.  Drain well.  Soak the dried mushrooms in warm water for between 20 - 30 minutes.  Save the soaking liquid to use if desired. Cut off the stems.   Soak the black fungus in warm water for at least 15 minutes.  Rinse and trim the stems and cut off any stiff parts.  Soak the hair moss in warm water for 20 minutes and drain well. Wash the water chestnuts and peel.  Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms. Shred all the ingredients. Mix together the seasoning ingredients, adding 2 tablespoons of the reconstituted mushroom liquid if desired. Prepare the cornstarch/water mixture and the sauce. Heat oil in wok.  When oil is ready, add the mushrooms, fungus, hair moss and silver sprouts, carrots and water chestnut and stir-fry on high heat. Add the seasonings with the mushroom stock. Add the cornstarch/water mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the cooked filling into 6 portions.  Lay out a cabbage leaf and place a portion of the filling on the end.  (If necessary, cut off the stiff rib of the leaf and place a small piece of cabbage over to cover.)  Roll up the cabbage tightly and trim off the ends if necessary. Continue with the remaining rolls.   Steam the cabbage rolls on high heat for 5 minutes.   Heat oil in wok and when ready, add the rest of the sauce.  Heat and pour on top of the cabbage rolls. Serve hot. *Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off.  The purpose is to make a more attractive dish.  If desired, you can skip this step and not trim the bean sprouts. **If unavailable, substitute bamboo shoots  Click here for more Vegetable Recipes

Low Fat Recipes/Asparagus and Mushroom with Black Bean Sauce

Ingredients: 1 lb asparagus, stiff ends peeled 1/4 lb brown button mushrooms (or mixed mushrooms) 2 garlic cloves 1 T fermented black soybeans 1.5 T rice vinegar 1 T soy sauce 1 t potato starch (or cornstarch) 1 t brown sugar 1 T sake or other rice wine Directions Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside. Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside. Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately. Click here for more low Fat Recipes

Beef and Snap Pea Pods

Services 4

5g fat per serving

Ingredients:

1/2 lb boneless beef sirloin
1 tbsp vegetable oil
1 pkg (16 oz) frozen stir fry vegetables with snap pea pods
1 tbsp water
1/4 cup stir fry sauce with garlic and ginger
Directions
Trim fat from pork. Cut pork into 1/2-inch cubes.

Heat wok or large skillet over high heat. Add oil and turn pan to coat bottom and sides. Add beef cubes. Stir fry for 2 minutes or until brown. Add vegetables and water. Stir fry for 2 minutes. Add sauce and stir until well-blended.

Reduce heat to medium. Cover pan and cook for 7 minutes, stirring frequently. Serve while hot.

Click here

Pepper Steak

Marinade: 
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch (corn flour)
1/4 cup water
2 tablespoons oil
4 cloves garlic -- chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion
2 green peppers -- sliced

Directions:

1. Marinate steak for 15 minutes or more. Add oil to hot wok.

2. Swirl and stir fry garlic, ginger and scallions for 30 seconds.

3. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak.

4. Add oil and stir fry onion and green peppers for 2 minutes.

5. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly.

6. Blend in vegetables, add steak and heat thoroughly.

More delicious Chinese  beef recipes are available in here