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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)

Posts Tagged ‘Nuts’

14

Jul

2009

Beef With Peanut Sauce

Ingredients as common to an American household as chunky peanut butter can be used to create fantastic dishes with a unique Asian flavor.

1 pound beef round steaks
4 stalks romaine lettuce
¼ cup roasted salted peanuts
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a frying pan)

Marinade:
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon sugar

Sauce:
2 cloves garlic
3 tablespoons chunky peanut butter (We prefer Skippy brand)
2 tablespoons soy sauce
2 teaspoons white vinegar
1 teaspoon red hot chili oil

Preparation:
Slice beef against the grain into ¼ inch thick pieces. Cut pieces into 2 inch long strips. In a bowl, combine the beef strips with the marinade ingredients. Mix together thoroughly and set aside for at least 15 minutes. Wash the romaine lettuce and cut crosswise into ½ inch strips. Place ¼ cup of peanuts into a small plastic bag and crush them with a heavy knife. Set aside. Crush, peel and finely chop the garlic. In a small bowl combine the sauce ingredients. Mix until it resembles a thick paste. Set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated beef strips to wok. Stir-fry for approximately 2 to 3 minutes until the beef is medium rare. Add sauce, cook and stir for another minute. Serve hot on a bed of romaine lettuce strips and sprinkle with crushed peanuts on top.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 5 minutes


23

Jan

2009

Crunchy Tea Cookies

A light, nutty and crunchy cookie great with tea. What makes these cookies so unique: the Cashew nut!

1 large egg
¾ cup brown sugar
1 cup roasted and salted cashews nuts (5 oz.)
¼ cup creamy peanut butter (Skippy brand)
¾ cups all-purpose flour
Powder sugar

Preparation:
In a large bowl, beat the egg and brown sugar together until smooth. Use a food processor to finely ground the cashews into a powder. Add the finely grounded cashews and peanut butter to the egg and sugar mixture. Mix until smooth. Add flour to bowl. Knead into a soft, workable dough. Place the dough on a floured board and divide into four equal parts. Roll each piece into a long rope. Divide each rope in half and then into quarters, totaling 32 pieces. Using the palms of your hands, roll each piece into a ball. Use a rolling pin to gently flatten each piece into a 1/8 inch thick, 3 inch round circle. The edge of the cookies will be slightly jagged.

To Cook:
Preheat oven to 375 degrees. Place cookies on 2 large ungreased cookie sheets. Bake the cookies in the center of the oven for 6 to 7 minutes, until light golden brown. Be careful not to burn. Remove cookies from oven. Cool until the cookies become crisp. Dust with powder sugar.

Makes 32 cookies
Preparation time: 20 to 25 minutes
Cooking time: 6 to 7 minutes


16

Oct

2008

Kung Pao Chicken

Ever wonder what “Kung Pao” is exactly? Besides being one of the most popular dishes in a Chinese restaurant, it’s a classic Szechuan dish named for a 19th century governor of the Sichuan province in China. So there’s the history lesson for the day but all you really need to know is, Caution! Do not to eat the dried red peppers as they are extremely hot. And if you have ever eaten one by mistake, you know exactly what we mean 🙂

1 pound boneless and skinless chicken breasts
1 small green bell pepper
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
4 dried red chili peppers
½ cup dry roasted peanuts
1 tablespoon hoisin sauce*
1 tablespoon white vinegar

Marinade:
3 cloves garlic
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon pure sesame oil

Preparation:
Cut chicken breasts into 1 inch cubes. Crush, peel and finely chop the garlic. In a bowl, combine chicken with the marinade ingredients. Mix together thoroughly and set aside. Wash, discard stem and seeds from green pepper and cut into 1 inch squares. Chop onion into ½ inch squares.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. Break each of the dried chili peppers in half and add to wok. Cook the peppers for 1 to 2 minutes until darkened. Add chicken cubes and stir-fry for 2 to 3 minutes until the chicken is nearly cooked through. Add green peppers, onions, dry roasted peanuts, hoisin sauce and white vinegar. Stir-fry for another 1 to 2 more minutes. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 7 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets.  After opening, it can be stored for several months in the refrigerator.


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

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