Ethnic cooking you'll actually want to eat!
Yield: 10 servings 1 Tbsp oil 3 lbs beef boneless tip roast, trimmed of fat 2 tsp caraway seed 1/2 tsp salt 1 lb small whole onions 1 lb sauerkraut, undrained 1/2 cup dark beer or beef broth 1/4 cup flour 1 Tbsp stone-ground mustard …
Yield: 12 servings Serving size: 1/2 cup 1/2 lb bacon, chopped 3 medium onions 5 stalks celery 1 1/2 tsp salt 3/4 tsp celery seed 1/2 tsp pepper 2 lbs small red potatoes 1 cup chicken broth 1/4 cup sugar 2 Tbsp cornstarch 1/4 cup …
This is an easy, colorful chicken and vegetable stir-fry. The chicken breast meat comes out wonderfully tender due to the marinating. I added schezwan peppercorns which are optional but give it a nice flavor.
1 lb chicken breast (about three breasts)
2 Tbsp ketchup
2 Tbsp soy sauce
1 Tbsp mixed peppercorns, coarsely ground
1 tsp whole schezwan peppercorns, coarsely ground (optional)
1 Tbsp oil
1 red pepper
1 orange pepper
1 yellow pepper
2 Tbsp oyster sauce
handful of cashews (optional)
Slice the chicken into thin strips. Toss with the ketchup and soy sauce and let marinate at least fifteen minutes. Slice the peppers into long thin strips.
Heat the tablespoon of oil in a wok. Spread the chicken pieces out on a plate and sprinkle the peppercorns over it evenly. Add the chicken to the wok and stir-fry 3-5 minutes, until chicken is mostly cooked.
Add the pepper strips to the pan and stir-fry five minutes. Add the oyster sauce and cashews and heat through, another two minutes. Serve hot over rice.
Makes 4 Servings.
This is an easy and delicious recipe. It’s flavorful and tangy without being too spicy. Using boneless, skinless chicken breasts keeps the fat content low, but the marinating and grilling keeps the meat wonderfully moist. 2 lbs chicken breasts (about 5 breasts) 1/2 tsp ginger …
This is a super-easy and healthy soup; great as a side-dish to a Chinese meal or on it’s own. This is a completely invented recipe and there is lots of room to personalize it with your own favorite ingredients. You can easily make this a …
The best chicken recipie ever! Traditional Indian cooking uses the joints but I’ve substituted breasts for the recipe.
4 tsp Kashmiri masala paste
4 Tbsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp five-spice powder
1 tsp granulated sugar
4 chicken breasts, boneless, skinless
3 Tbsp vegetable oil
2-inch piece ginger root, finely grated
4 cloves garlic, minced
juice of 1 lemon
1 Tbsp cilantro, finely chopped
To make the marinade, mix the masala paste, tomato ketchup, Worcestershire sauce, five-spice powder and sugar. Allow the mixture to rest in a warm place until the sugar has dissolved.
Rub the chicken pieces with the marinade and allow to rest in a cool place for a further 2 hours, or in the fridge overnight. Bring to room temperature before cooking.
Heat the oil in a wok on fairly high heat. Fry half the ginger and all of the garlic until golden. Add the chicken and cook until both sides are sealed. Cover and cook until the chicken is tender, and the oil has separated from the sauce.
Sprinkle the chicken with the lemon juice; remaining ginger and chopped coriander leaves, and mix in well. Serve hot.
Good served with basmati rice as this act to temper the spice of the chicken. Also, when serving spoon the liquid from the wok on top of the chicken and sprinkle with coriander for a nice presentation.