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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for September, 2008

20

Sep

2008

Egg Drop Soup

I know a cup of good old fashioned chicken soup is the American cure all when under the weather. Growing up in a Chinese household however, we had rice soup, wonton soup, spicy beef noodle soup and other soups that I couldn’t tell you what was in them expect for fish balls and I’ll leave it at that. Yet this one was my favorite feel good soup because it was simple.  It wasn‘t until recently, I realized how easy it is to whip up on a moments notice. As a bonus, it’s extra light and just 1 point in Weight Watchers speak!

2 cans chicken broth (14.5 oz. each) or 4 cups chicken stock
½ cup frozen peas and carrots
1/2 teaspoon salt
2 tablespoons cornstarch dissolved in 4 tablespoons water
2 eggs
1 scallion, including the green top
1/2 teaspoon sesame oil
white pepper (optional)

Preparation:
In a small bowl, dissolve 2 tablespoons cornstarch with 4 tablespoons of water together and set aside.
In another small bowl, lightly beat 2 eggs and set aside.
Wash and trim the green, finely chop.

To cook:
In a medium size pot, bring chicken broth, frozen peas, carrots and salt to a full boil over medium-high heat (approx. 4 to 5 minutes).  Stir the dissolved cornstarch again then slowly add into the boiling chicken broth. Stir until the soup is slightly thickened and clear. Carefully pour the beaten eggs through the twines of a fork into the hot soup.  Stir quickly with the fork. Add green onions and sesame oil for flavor. Turn off the heat. Serve hot.
Add white pepper to taste.

Makes 4 to 6 servings
Preparation time:  5 minutes
Cooking time:  7 minutes


15

Sep

2008

Shrimp with Cashews

I always try to keep an assortment of nuts in my pantry because you just never know when they will come in handy to spruce up a dish. Tonight I found cashews. The combination of shrimp and cashews make a delicious dish!

1 pound large size raw shrimp (21 to 25 per pound)
1/2 can sliced water chestnuts (2.5 oz.) drained
3/4 cup roasted and salted cashews
1/2 red bell pepper
1 scallion, including the green top
1 tablespoon canola or vegetable oil (cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
1/2 teaspoon sugar

Marinade:
1 egg white
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Preparation:
Peel and devein shrimp. Rinse and pat dry with paper towels. In a bowl, beat the egg white. Combine shrimp, wine and salt. Mix together thoroughly and set aside. Cut red bell pepper into 1-inch squares. Wash and trim the green onion, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat.  When the oil is hot, brown onions for a few seconds. Add shrimp into wok and stir-fry until the shrimp are pink, approximately 2 to 3 minutes. Add water chestnuts, cashews, red bell peppers and stir. Add sesame oil and sugar. Stir-fry for another minute. Be cautious not over cook the shrimp. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes


5

Sep

2008

Stir-Fry Pasta

A unique combination pasta dish where East meets West! Kids will love the curly pasta and just maybe you can get them to eat the seafood!

1/2 package Rotini pasta (8 oz.)
6 cups water
1 teaspoon salt for boiling the pasta
6 oz. boneless and skinless chicken breast (1/2 small breast)
4 oz. small size raw shrimp
4 oz. baby scallops
4 stalks medium size bok choy cabbage (approx. ½ pound)
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon oyster sauce (sold in the Asian section of most supermarkets)
2 teaspoons pure sesame oil
1 teaspoon sugar

Marinade:
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt

Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into ¼-inch thin pieces. Peel, de-vein and rinse shrimp. Rinse scallops. In a bowl, combine the chicken, shrimp and scallops with the marinade ingredients. Mix together thoroughly and set aside. Wash bok choy cabbage and cut the stalks crosswise into ½-inch pieces. Slice onion in half lengthwise and then cut crosswise into ¼-inch thin strips.

To Cook:
In a medium size pot, bring water to a boil. Add pasta and salt. Boil the pasta and stir occasionally for approximately 7 minutes. While the pasta is boiling, heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add the marinated chicken, shrimp and scallops into wok. Cook and stir for approximately 2 minutes until the chicken, shrimp and scallops are almost cooked through. Add bok choy cabbage and stir-fry for another minute. Drain the cooked pasta and add to wok. Add soy sauce, oyster sauce, pure sesame oil and sugar. Stir-fry for 2 minutes longer until the pasta absorbs all of the sauce. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: Total 14 minutes

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