Chinese Vegetable Soup with Noodles

RECIPE

The noodles here aren't cooked in the soup; they'd absorb too much of the liquid. Instead, they're boiled separately, tossed with sesame oil, and then put into bowls, waiting to be warmed by the hot broth. The bok choy goes into the soup toward the end of cooking, so that a hint of crispness remains.

Yield
4

Ingredients
1 tablespoon cooking oil
6 scallions including green tops, chopped
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1/4 cup soy sauce
1/4 teaspoon dried red-pepper flakes
3 1/2 cups water
3 1/2 cups canned low-sodium chicken broth or homemade stock
4 carrots, cut diagonally into 1/4-inch slices
3/4 pound napa (Chinese) cabbage (about 1/2 head), leaves shredded (about 3 cups)
3/4 teaspoon salt
1 small head bok choy (about 3/4 pound), stalks halved lengthwise and cut crosswise into 1/2-inch pieces, leaves shredded
Grated zest of 1 lemon
2 tablespoons lemon juice
1/4 pound vermicelli
1 1/2 teaspoons Asian sesame oil

Preparation
1. In a large saucepan, heat the cooking oil over moderately low heat. Add the scallions, garlic, and ginger and cook, stirring occasionally, until fragrant, about 1 minute. Add the soy sauce, red-pepper flakes, water, and broth and bring to a boil.

2. Add the carrots to the broth and simmer for 5 minutes. Stir in the cabbage and salt and simmer for 5 minutes longer. Add the bok choy and lemon zest and simmer until the bok choy starts to soften, about 5 minutes. Stir in the lemon juice.

3. Meanwhile, in a large pot of boiling salted water, cook the vermicelli until just done, about 9 minutes. Drain. Return the noodles to the pot and toss with the sesame oil. Put some noodles in each of four bowls and ladle the soup over the noodles.

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Chinese cooking@home
by cooking lover

Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce

RECIPE

The cooking goes quickly for this hearty one-pan meal, so have all the ingredients prepped before you begin.

Yield
4 servings (serving size: 3 ounces pork, 2 tablespoons sauce, and 1 tablespoon green onions)

Ingredients
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions

Preparation
Combine first 3 ingredients, and rub evenly over pork.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.

Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.

Nutritional Information
Calories:189 (30% from fat)
Fat:6.2g (sat 2.1g,mono 2.8g,poly 0.7g)
Protein:24g
Carbohydrate:6.1g
Fiber:0.6g
Cholesterol:75mg
Iron:2mg
Sodium:513mg
Calcium:22mg

Chinese cooking@home
by cooking lover

Chinese Chicken and Persimmon Lettuce Wraps

RECIPE

Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.

Yield
4 servings (serving size: 3 wraps)

Ingredients
1 1/2 teaspoons peanut oil
1/2 cup minced green onions
2 teaspoons cornstarch
1 pound ground chicken
1 cup chopped peeled ripe Fuyu persimmon (about 2)
1/2 cup chopped water chestnuts
1 tablespoon grated peeled fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon oyster sauce
12 Boston lettuce leaves

Preparation
Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.

Nutritional Information
Calories:247 (40% from fat)
Fat:11g (sat 2.8g,mono 4g,poly 2.7g)
Protein:20.2g
Carbohydrate:19.3g
Fiber:3.4g
Cholesterol:75mg
Iron:2.1mg
Sodium:392mg
Calcium:34mg

Chinese cooking@home
cooking lover

Lucky Chinese Soup

RECIPE

Prep Time: 10 minutes
Cook Time: 11 minutes

Yield
Makes 4 servings (serving size: 1 1/4 cups)

Ingredients
3 cups fat-free, less-sodium chicken broth
1/2 cup thinly sliced shiitake mushroom caps (about 2 ounces)
1 cup cubed firm tofu (about 6 ounces)
1/2 cup canned sliced bamboo shoots, drained
1/2 tablespoon fish sauce
1 large egg, lightly beaten
1/4 cup minced green onions
1/2 teaspoon dark sesame oil
1/4 to 1/2 teaspoon chili oil
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon sugar

Preparation
1. Bring broth to a boil in covered 2-quart saucepan; add mushroom slices, tofu, and bamboo shoots. Return to a boil; cook, uncovered, 5 minutes.

2. Remove from heat; stir in the fish sauce and remaining ingredients.

Nutritional Information
Calories:100
Fat:5g (sat 1g,mono 2g,poly 2g)
Cholesterol:53mg
Protein:10g
Carbohydrate:7g
Fiber:1g
Iron:1.5mg
Sodium:279mg
Calcium:38mg

Chinese cooking@home
by cooking lover

Sesame Beef and Asian Vegetable Stir-Fry

RECIPE

Yield
6 servings (serving size: 1 cup stir-fry and 1/2 cup rice)

Ingredients
1/4 cup low-sodium soy sauce, divided
1/4 cup Chinese black (Chinkiang) vinegar or rice vinegar, divided
4 teaspoons dark sesame oil
1/2 teaspoon five-spice powder
3/4 pound top round, cut into1/4-inch strips
1/3 cup water
1 teaspoon cornstarch
2 teaspoons peanut oil, divided
3 tablespoons sesame seeds, toasted and divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups red bell pepper strips
1 1/2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup sliced shiitake mushroom caps
1 (15-ounce) can whole baby corn, drained
1/2 cup diagonally cut green onions
3 cups cooked jasmine rice

Preparation
Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, sesame oil, and five-spice powder in a medium bowl, stirring with a whisk. Add beef; toss to coat. Let stand 10 minutes. Remove beef from bowl; discard marinade.

Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk.

Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 1 minute. Remove beef from pan. Add 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger, and garlic to pan; stir-fry 30 seconds. Add bell pepper, edamame, mushrooms, and corn; stir-fry 2 minutes. Add beef and cornstarch mixture; stir-fry 3 minutes or until sauce thickens. Remove from heat; stir in 1 tablespoon sesame seeds and onions. Serve over rice.

Nutritional Information
Calories:434 (30% from fat)
Fat:14.4g (sat 3.3g,mono 4.8g,poly 3.5g)
Protein:21.7g
Carbohydrate:55.9g
Fiber:6.3g
Cholesterol:36mg
Iron:3.7mg
Sodium:318mg
Calcium:62mg

Chinese cooking@home
by cooking lover

Stir-Fried Vegetables with Toasted Cashews

RECIPE

Yield
4

Ingredients
3 tablespoons canned low-sodium chicken broth or homemade stock
1 teaspoon cornstarch
3 tablespoons cooking oil
2/3 cup cashews
Dried red-pepper flakes
1 pound mushrooms, sliced thin
1/2 teaspoon salt
4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
3/4 teaspoon Asian sesame oil
3 cloves garlic, minced
1 pound broccoli, thick stems removed, tops cut into small florets (about quart)
1 1/2 pounds napa (Chinese) cabbage (about 1/2 head), shredded (about 1 1/2 quarts)
1 tablespoon oyster sauce
2 tablespoons soy sauce

Preparation
1. In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.

2. In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.

3. Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.

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Chinese cooking@home
by cooking lover