
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol.,
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Pour sa Quick stir-fry Cook pasta, set aside. Reserve shiitake soaking liquid, discard stems,
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Oriental chicken soup with shiitakes Pace the chicken carcass and the legs or brest into a large pot and add water until the carcass is fully covered. Add two carrots, cut in half, the shallot, the potato, crushed garlic, and ginger. Rinse the cilantro thoroughly and reserve several stems Oriental turkey salad Slice turkey breast and bell pepper into strips. Slice pea pods lengthwise.
Slice carrot diagonally. Chop onion. Mix salad dressing, soy sauce, and
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MM by Sylvia Stei Jerry martin's kick-back, relax & stir-up-a-success In a large saucepan or wok, heat 2 tablespoons oil. To hot oil, add
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finely shred the snow peas lengthwise, and sh Oriental rice Saute mushrooms in margarine in medium saucepan. Add water and bouillon.
Bring to a boil. Add vegetables and soy sauce. Stir in rice. Cover and
remove from heat. Let stand 7 minutes. Stir before serving.
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(against the grain) into very thin slices; sprinkle with 1/4 teaspoon each
salt and pepper. In 12" nonstick skillet over medium-high heat, heat 2
teaspoons iol; add b Stir-fried beansprouts Cut the spring onions into short sections abou tthe same length as the beansprouts. Heat the oil in a wok and stir fry the beansprouts and spring onions for about 1 minute. Add the salt and sugar and continue stirring for 1 minute. Serve. Do not overcook Stir-fried celery Separate celery into stalks. If stalks are stringy, lightly peel with
vegetable peeler. Cut stalks into 2-inch lengths; cut lengthwise into
1/4-inch thick sticks.
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2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
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Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken |
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