‘Chinese Style’

More Red Peppers… Shanghai Style

 

 

Serves 8

Oven 400 F

2 cups cooked rice

Prepare the rice, using 2 Tbsp less water than usual to keep the rice firm. Start the rice first and it will be ready when you need it.

 

4 large red bell peppers

3 Tbsp olive oil

 

 

 

Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.

 

1 large onion

4 stalks celery

2 cloves garlic

 

Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.

½ cup pine nuts

1 Tbsp Olive oil

 

Pour olive oil into a large sauté pan or wok. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.

1 Tbsp dried herbs – Provence mix or Italian mix

 

Return the pan with oil to the stove. Add herbs, onions, celery and garlic. Cook until onions are translucent.

 

2 cups fresh chopped spinach or 1 small box frozen spinach, thawed

 

1 cup sliced water chestnuts

 

 

Add additional oil if needed. Add spinach, water chestnuts, cooked rice, salt & pepper. Stir and cook for 2 minutes.

 

 

2 Tbsp soy sauce

1 tsp ginger

Black pepper

 

If desired:

I-2 cups chopped cooked chicken or turkey

or

1-2 cups raw shrimp, cleaned and deveined

 

Add soy sauce, ginger, and a sprinkle of pepper.

 

 

Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!)

 

Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30-40 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.

 

This is another version of my Red Peppers.

Sautéed Bok Choy

 

 

 

Serves 2

3 Tbsp olive oil

1 large sweet onion

3 cloves garlic

 

Pour the olive oil into a deep skillet or wok. Chop the onion into ½” pieces. Crush the garlic cloves, peel and chop. Add to the pan and sauté over medium-high for 5 minutes.

 

I large bok choy cabbage

 

Wash and chop into 1” pieces. Add to the skillet and stir well.

 

1 cup chicken broth or vegetable broth

½ tsp salt

¼ tsp pepper

1 tsp sugar

 

Add, stir well. Cook uncovered over medium heat for 15-20 minutes until tender.

This goes well with roast turkey, chicken or fish.

Spicy Black Bean Stirfry

 

spicy_black_bean_stirfry

 

Serves 4-6

 

Before preparing the vegetables, start the rice cooking. It will be done just in time.

 

2 Tbsp soy sauce

1 tsp minced garlic

1 tsp onion powder

1 tsp cornstarch

¼ tsp ground pepper

¼ tsp cayenne pepper

2 Tbsp white wine

 

Mix in a small dish or glass measuring cup. Set aside.

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

4 stalks celery

1 sweet yellow onion

 

 

 

Wash and chop the vegetables to ½” pieces.

Olive oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Assemble the vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.

 

Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 3-5 minutes until the onion is tender and translucent around the edges.

 

2 cups shelled edamame, frozen

1 can black beans, drained and rinsed

¼ cup water

 

(Add more cayenne pepper if you like it spicy!)

Add the edamame and stirfry for 2 minutes. Add the beans to the wok and stir.

 

Pour in the sauce and continue to stirfry. Add ¼ cup water to the sauce dish and pour into the pan. Stir and cook for a minute or two until the sauce thickens. Add more water if the sauce is too thick.

 

Serve with rice.

Ginger Sesame Tilapia

 

 

Oven 350 F

2-3 servings

1 lb Tilapia filets, frozen or fresh

 

(Also delicious with Mahi Mahi)

If the fish is frozen, leave in the package and place in the sink; cover with cool water for 20-30 minutes to thaw.

 

1 Tbsp olive oil

Grease the bottom of a small baking dish with olive oil. Place the tilapia filets in the dish.

 

2 Tbsp soy sauce

2 Tbsp white wine or sherry

1 tsp grated fresh ginger root or ½ tsp ground ginger

½ tsp minced garlic

½ tsp dried onion

½ tsp sesame oil

¼ tsp cornstarch

 

Mix together and pour over the fish.

Make a little tent of foil to cover the dish, but allow the steam to escape.

 

Bake at 350 F for 20-25 minutes. Check for doneness with a fork. The inside of the filet should be opaque white. A filet that is thicker than ½” may cook for 30 minutes.

 

Serve with rice. Remove the fish from the pan. Add about 2 Tbsp hot water and scrape the sauce from the pan. Drizzle a tiny amount of the sauce over the rice (to your taste) and serve.

 

You will find the sesame oil in the Asian section of your super market.

Leftover Turkey Stir-fry

 

Serves 6

1 or 2 packages of Uncle Ben’s Original Long Grain and Wild Rice

 

Prepare as directed. I use a little less water than directed for a firmer rice.

Cooked turkey

Chop the turkey into 1” cubes and set aside. I use 3-4 cups for six servings.

 

3 Tbsp soy sauce

1 tsp cornstarch

½  tsp garlic powder

1 tsp ground ginger

1 tsp onion powder

¼ cup white wine or sherry

 

Mix the sauce with a fork and set aside.

4 stalks celery

1 medium sweet onion

¼ cup olive oil

 

About ¼ cup hot water (if needed)

Chop the celery and onion into ½” bits.

Heat the oil in a wok or large sauté pan. Add the celery and onion and stir-fry until tender with a wooden paddle or spoon. Add the turkey. Mix the sauce again with the fork and add to the pan. Quickly stir with the wooden paddle to mix in the sauce. After it thickens, add a little hot water to thin out the sauce.

Serve with rice.

This is a nice change of flavors after a few days of turkey dinner.

Stir-fry Chicken with Pineapple

 

 

Serves 4-6

 

Before preparing the chicken, start the white rice cooking. It will be done just in time.

 

¼ cup soy sauce

2 tsp ground ginger

½ tsp garlic powder

1 tsp onion powder

2 tsp cornstarch

¼ tsp ground pepper

1 tsp sugar

 

Mix in a small dish or glass measuring cup. Set aside. Half will be used to marinate the chicken and the other half for the sauce.

6 pieces boneless chicken breast (1 ½ lbs)

Cut the chicken diagonally into ½ strips, then cut into cubes. The chicken will be most tender if you cut the diagonal strips across the grain like this:

Cutting Chicken

Place the chicken cubes in a plastic bag or bowl. Pour half of the soy sauce mixture over the chicken and mix well. Set aside to marinate for 10 minutes.

Wash your cutting board and knife with soap and hot water before using for vegetables.

1 green bell pepper

1 sweet yellow onion

  

Wash and chop the bell pepper into 1” pieces. Peel the onion and slice across the rings to ¼” – ½ “ slices, then chop to ½” pieces.

 

Olive oil

                        

Assemble the bowls with chicken, vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.

 

Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 2-3 minutes until the onion is tender and translucent around the edges. Turn off the heat. Transfer the vegetables to a bowl and set aside.

 

Add more oil to the wok to ¼” in the bottom. Turn the heat back on. When it is hot, add the chicken, distributing it evenly around the bottom and sides of the pan. While adding the chicken, protect yourself with the screen- hold the screen in your left hand between you and the pan while adding the chicken with your right hand. Cover with the screen and let it fry for 5 minutes until it starts to brown on the bottom. Now stir at 30 second intervals and fry for an additional 5 minutes until the chicken is done. Turn off the heat.

 

Remove the excess oil from the pan by wadding a paper towel and pressing it along the sides. Throw the towel away.

 

1 (20 oz) can pineapple chunks

1 Tbsp lemon juice or vinegar

2 tsp cornstarch

Drain the juice from the pineapple into the reserved soy sauce from above. Add the lemon juice and cornstarch. Mix well. Turn the heat back on. Stir and cook for a minute until the sauce thickens. Add a little water if the sauce is too thick.

 

Add the vegetables back into the pan, stir and heat for a minute to warm them. Turn off the heat and add the pineapple chunks.

 

Serve with white rice.

Chicken with Pineapple is one of Laura’s favorite meals.

Stir-fry Chicken

Stirfry Chicken 

 

Serves 4-6

  Before preparing the chicken, start the white rice cooking. It will be done just in time. 

¼ cup soy sauce

2 tsp ground ginger

½ tsp garlic powder

1 tsp onion powder

2 tsp cornstarch

¼ tsp ground pepper

Mix in a small dish or glass measuring cup. Set aside. Half will be used to marinate the chicken and the other half for the sauce.

6 pieces boneless chicken breast (1 ½ lbs)

Cut the chicken diagonally into ½ strips, then cut into cubes. The chicken will be most tender if you cut the diagonal strips across the grain like this:

Cutting Chicken

 

Place the chicken cubes in a plastic bag or bowl. Pour half of the soy sauce mixture over the chicken and mix well. Set aside to marinate for 10 minutes.

 

Wash your cutting board and knife with soap and hot water before using for vegetables.

1 green bell pepper

1 sweet yellow onion

 

Add any other chopped veggies as you like such as Zucchini, mushrooms, snow peas, red pepper, celery

 

Wash and chop the bell pepper into 1” pieces. Peel the onion and slice across the rings to ¼” – ½ “ slices, then chop to ½” pieces.

Olive oil

                        

Assemble the bowls with chicken, vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.

 

Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 2-3 minutes until the onion is tender and translucent around the edges. Turn off the heat. Transfer the vegetables to a bowl and set aside.

 

Add more oil to the wok to ¼” in the bottom. Turn the heat back on. When it is hot, add the chicken, distributing it evenly around the bottom and sides of the pan. While adding the chicken, protect yourself with the screen- hold the screen in your left hand between you and the pan while adding the chicken with your right hand. Cover with the screen and let it fry for 5 minutes without stirring until it starts to brown on the bottom. Now stir at 30 second intervals and fry for an additional 5 minutes until the chicken is done. Turn off the heat.

 

Remove the excess oil from the pan by wadding a paper towel and pressing it along the sides. Throw the towel away.

 

¼ cup dry white wine

¼ cup water

Turn the heat back on. Add the wine to the reserved sauce and pour over the chicken. Add water to the sauce dish and pour into the pan. Stir and cook for a minute until the sauce thickens. Add more water if the sauce is too thick.

 

Add the vegetables back into the pan, stir and heat for a minute to warm them.

 

Serve with white rice.

Stirfry chicken was Jenny’s favorite meal as a teenager. We have it so often, we simply refer to it as “Chicken and Rice … Again”. This basic recipe works in many variations such as Cashew Chicken and Stirfry Chicken with Pineapple.

White Rice

 

Serves 4-6

1 ½ cups Uncle Ben’s Original white rice

3 ¼ cups water

1 Tbsp olive oil

½ tsp salt

Use a saucepan with a tight fitting lid. Mix together everything in the saucepan. Turn the heat on high, stir a few times until it comes to a boil. Cover. Turn it down to low and cook for 20 minutes. Don’t open the lid at all. Turn off the heat and let it sit for 10 minutes until the water is completely absorbed.