Bamboo Shoots with Chicken and Ham

      Ingredients

 2 oz chicken meat, minced
 2 oz smoked ham, minced
 2 oz water chestnuts, minced
 2 egg whites
 1 tablespoon cornstarch
 8 oz bamboo shoots, cut into thick strips
 1 tablespoon chopped flat-leaved parsley  
                           

                     

                               
 Directions

 1. Mix together the chicken, ham and water chestnuts.

 2. Mix together the egg whites and cornflour then stir
them into the minced ingredients. Stir the bamboo shoots
into the mixture until well coated then arrange in an ovenproof dish.

 3. Place on a rack in a steamer, cover and steam over gently
simmering water for 15 minutes.

 4. Serve garnished with parsley.

 Makes Servings 4

Homemade Hot Mango Sauce

  

  

      Ingredients

 6 Thai chilies (Bird’s eye chili) 

 2 Habanero chilies 

 1/2 cup grated carrot 

 Zest of 1/2 a lemon

 Juice of 1/2 a lemon 

 1/2 cup onions, chopped roughly 

 5 ounces mango puree 

 1/4 cup white vinegar 

 1/4 cup sugar 

                                 1/2 teaspoon salt                                

                       

                                 

 Directions

 1. Blend together the Thai chilies, habaneros, carrot, zest of lemon, 

lemon juice, onions and mango puree.

 2. Transfer into a saucepan. Add sugar and salt Cook for about 

10-12 minutes.

 3. When cooled, transfer into the blender again. Add vinegar and 

blend again.

 4. Transfer into a jar. Keep covered and refrigerate. 

Chicken and Shrimp Stir-Fry

Chicken and Shrimp Stir-Fry 

  

  

      Ingredients

 1/2 pound boneless chicken breast, cut into 1/2 strips 

 1 clove garlic, chopped

 2 Tablespoons cooiking oil, divided 

 1/2 pound med. shrimp, shelled and deveined 

 2 Cup broccoli flowerettes

 1 Cup fresh mushrooms, sliced 

 1 Med. red bell pepper, cut into strips 

 1 12oz. jar homestyle gravy

 1 Tablespoon teriyaki sauce

 1/8 Teaspoon red pepper flakes

 Chow Mein noodles, warmed              

                       

                                 

 Directions

1. In preheated large skillet or wok, stir-fry chicken and 

garlic in 1 tablespoon oil for 2-3 minutes.

 2. Add shrimp and stir-fry 2-3 minutes or until chicken 

and shrimp are cooked; remove.

 3. Stir-fry broccoli, mushrooms and red bell pepper in 

remaining 1 tablespoon of oil about 2-3 minutes or until 

vegetables are tender-crisp. Stir in gravy, teriyaki sauce 

and crushed red pepper.

 4. Return chicken and shrimp to skillet; heat through. 

Serve over warm noodles. 

Sweet and Sour Chicken

Sweet and Sour Chicken    

  

      Ingredients

 1 Carrot, sliced into chunks

 1 Green pepper; cubed

 1 med Onion; quartered

 2 tablespoons Quick-cooking tapioca

 4 Chicken breasts

 1 8 oz can pineapple

 1/3 cup Dark brown sugar; packed frim

 1/3 cup Red wine vinegar

 1 tablespoon Soy sauce

 1 teaspoon chicken bouillon

 1/2 teaspoon Garlic powder

 2 tablespoons Fresh ginger; minced

 1 teaspoon Dried cilantro

 Rice; cooked          

                       

                                 

 Directions

 1. Put vegetables in bottom of crockpot. Sprinkle tapioca 

over vegetables. Place chicken atop veggies. Combine all 

other ingreds. except rice in a small bowl. Pour over chicken. 

Cover crockpot and turn to low and cook for 8-10 hours. 

Serve over rice. 

Asian Beef and Peppers

Asian Beef and Peppers

  

      Ingredients

 2 lbs beef stew meat

 1 green bell pepper, chopped

 1 red bell pepper, chopped

 1 medium onion, chopped

 1 cup water

 1/4 cup soy sauce

 1 Tablespoon Worcestershire sauce

 1/2 Teaspoon ground ginger

 2 garlic cloves, minced    

                       

                                 

 Directions

 1. Place all ingredients in crock pot and mix very well.

 2. Cook for 7-8 hours on low.

 3. Serve over hot rice. 

Beef And Broccoli Stir Fry

Beef And Broccoli Stir Fry  

  

      Ingredients

 1 tablespoon soy sauce

 1 tablespoon dry white wine

 1 minced garlic clove

 1/8 teaspoon ground ginger

 1 Lb top or bottom round

 2 teaspoons olive oil

 2 cups broccoli flowerettes

 1 cup beef broth or homemade stock

 1 1/2 tablespoons cornstarch                 

                                 

 Directions

 1. Cut meat into 1-inch strips. Mix together first four 

ingredients and marinate meat strips for 1 hour.

 2. Heat oil in skillet over moderate heat. Remove 

meat from marinade (reserve) and brown quickly on both sides. 

 3. Add the broccoli and cook until easily pierced with fork.

 4. Combine broth, cornstarch and marinade; stir into skillet

 mixture. Cook until sauce thickens.

Asian Shrimp Cakes

Asian Shrimp Cakes     

       

  

 Ingredients

 2/3 cup panko, divided 

 1/4 cup unsweetened dried coconut, minced and divided 

 2 tablespoons green onions,minced 

 2 tablespoons finely chopped fresh cilantro 

 2 teaspoons fish sauce 

 2 teaspoons hot chile sauce 

 1 1/2 teaspoons grated peeled fresh ginger 

 1 teaspoon fresh lime juice 

 1 large egg, lightly beaten 

 1 garlic clove, minced 

 8 ounces peeled and deveined shrimp, chopped  

 1 tablespoon olive oil 

                         1 lime, quartered                                

 Directions

  

 1. Combine 1/3 cup panko, 2 tablespoons coconut, 

and next 8 ingredients in a large mixing bowl. 

 2. Add chopped shrimp; stir just until combined. 

Using wet hands, shape mixture into 4 equal balls.

 3. Coat balls in panko mixture; press to form patties.

 4. Heat a large nonstick skillet over medium-high heat. 

Add oil; swirl to coat well. 

 5. Add shrimp patties and cook 4-5 minutes 

on each side or until done. 

 6. Serve with the lime wedges.