2 lb brussel sprouts; washed
1 water, salted
1 teaspoon soy sauce
1/2 teaspoon seasoned salt
1 tablespoon butter (or marg.)
5 oz water chestnuts; drain/slice
Simmer brussel sprouts, covered, in a small amount of salted water for about 8 to 10 minutes or until tender; drain. Add other ingredients and heat. Serve hot.
Recipe From: Southern Living Magazine, 1973
Chicken Oriental Burgers With Grilled Shitakes
2 tablespoon sesame seeds
2 lb ground chicken
2 tablespoon hoisin sauce
1 tablespoon chopped cilantro
1 tablespoon finely chopped scallions
1 teaspoon ginger juice
1 teaspoon tamari
1 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon sesame oil
1/4 teaspoon hot chili oil
1/4 teaspoon freshly cracked pepper
1 black bean mustard basting sauce
1/2 cup asian black bean sauce
1/4 cup white zinfandel
2 tablespoon stone ground mustard
2 teaspoon tamari
1 teaspoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
2 teaspoon vegetable oil for brushing grill rack
6 medium shitake mushrooms, stemmed
1 tablespoon sesame oil
6 onion rolls
1 tablespoon melted butter for brushing on rolls
Prepare a medium hot fire for direct heat cooking. Toast sesame seeds in dry pan; cool and reserve. Combine seeds with chicken and next 10 ingredients. Shape into 6 patties and reserve. Combine all sauce ingredients ; reserve. Brush grill rack with vegetable oil and place over hot coals. Brush mushrooms with sesame oil and grill along with burgers, basting frequently with sauce. After 5 minutes turn all items and place buttered rolls on outer edge of grill. Cook 5 minutes. Remove burgers, mushrooms and rolls and let rest 3 minutes. Cut shitakes into wedges. Brush a bit of sauce on cut side of each roll and top with a burger and 4 grilled shitake wedges. Serves 6.
Cucumber Salad
1 english cucumber
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon vegetaqble oil
1/2 teaspoon oriental sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon hot chinese chili paste
1 small clove garlic, minced
Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature.
Oriental Drumsticks
1/4 cup soy sauce
3 tablespoon brown sugar-dark brown
2 tablespoon lemon juice
2 tablespoon sherry
1 tablespoon salad oil
1 teaspoon ginger-ground
1/3 cup onions green-chopped
1 cup garlic-crushed
8 single chicken drumsticks
In 9" baking dish combine all ingredients except drumsticks. Add drumsticks turning to coat all sides. Cover and marinate in refrigerator 3 hours or overnight turning occasionally. Preheat oven to 350°F. Bake uncovered 60-70 minutes or until drumsticks are tender turning once.
Toasted Nuts
1 cup walnut pieces
1 cup pecan pieces
3 tablespoon margarine or butter
3 tablespoon soy sauce
2 teaspoon lemon juice
3/4 teaspoon ginger
1/2 teaspoon garlic powder
Heat oven to 325°F. Spread nuts on ungreased jelly-roll pan. Bake for 5 minutes or until lightly browned. Meanwhile, melt margarine in small skillet; stir in remaining ingredients. Pour over nuts; bake an additional 10-15 minutes, stirring twice. Makes 2-1/4 cups.
Veggies
1/2 cup onion, sliced
1 cup carrot, sliced
1 cup cauliflower, sliced
1 cup green beans, sliced
2 tablespoon peanut oil
1 cup water
2 teaspoon chicken broth
2 teaspoon cornstarch
1 pinch garlic
In skillet, heat oil and cook sliced green beans, cauliflower, carrots and onions. Combine sauce ingredients: water, chicken stock base, cornstarch and garlic powder. Add to cooked vegetables. Heat through until thickened. You can vary recipe by increasing onion or using 1/2 the amount required for onions and replace it with celery.
Rice And Spinach Salad With Oriental Vinaigrette
1 tablespoon safflower oil
1/2 cup pine nuts
1 1/2 cup cooked brown rice
1/2 lb spinach leaves; julienned
2 scallion; chopped
11 oz mandarin oranges; drained
8 oz waterchestnuts; sliced and drained
In small skillet, heat oil. Saute pine nuts or slivered almonds until lightly browned. Set aside to cool. In a large bowl, toss together rice, spinach, scallions, mandarin oranges and water chestunut. In a small bowl, whisk together dressing ingredients; pour over salad. Add pine nuts and toss. Garnish with pea pods, grapes or raisins.
Recipe by: 15 Minute Vegetarian Gourmet
Beef Filets
4 4 oz. beef filets
1 teaspoon seasoned salt
4 teaspoon soy sauce
4 teaspoon vegetable oil
1 cup chopped peanuts
8 water chestnuts, coarsely
1 grated
1 medium clove garlic,minced
1/4 teaspoon lemon and pepper seasoning
1/2 cup snipped parsley
August Moon Sauce:
1 tablespoon cornstarch
1/2 teaspoon ground ginger
2 1/2 tablespoon sugar
3/4 cup orange juice
2 tablespoon small orange rind,slivered
Garnish:
1 remaining chopped peanuts
1 savoy or leaf lettuce
1 green onion flowers
Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread mixture on top and sides of filets.Pat parsley on tops and sides.Place filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20 minutes or until desired doneness. Sauce: In small saucepan,combine cornstarch,ginger,sugar,orange juice and orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes oruntil thickened.Remove filets to platter.Spoon 2 tbsp. sauce over each filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts over tops.Surround with lettuce and green onion flowers.
Serves 4.
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