how to season a Chinese wok

10:29:06 AM    

Chinese Shrimp Fried Rice

Got this recipe on the web somewhere...can't remember where.

Ingredients

• 2 eggs
• 2 tblsp canola oil
• 3 green onions (chopped)
• 3 cups cold, cooked, long-grain white rice
• 1/4 lbs. cooked shrimp (medium)
• soy sauce

Directions

1. Blend eggs with 2 tbsp. water; set aside
2. Heat oil in wok on high until oil is smoking.
3. Add green onions.  Stir fry for 30 seconds.
4. Add eggs; cook, stirring gently, until firm.
5. Stir in rice and cook until heated, gently separating grains.
6. Add shrimp and soy sauce; cook, stirring, until mixture is well blended and heated through.
7. Serve.  Makes 4 to 6 servings.

10:28:24 AM    

Delicious Stir Fry Sauce

Ingredients:

• 2 Tablespoons soy sauce
• 1 teaspoon cornstarch
• pinch of ginger
• 1 or 2 cloves of garlic, chopped
• 1 teaspoon tabasco or other hot pepper sauce
• 1 Tablespoon sherry

Directions:

1. Mix everything together, and after stir-frying veggies or tofu reduce heat and add sauce.
2. Stir for about 2 more minutes.

Very easy, and delicious! A great way to add flavor to the simplest stirfry.

Serves: enough for a pan of stir fried veggies

Preparation time: 5 minutes

I don't know why I'm cooking so much asian stuff lately but it sure is fun and easy!

10:27:39 AM    

Tuna Steak Recipe on Channel3000.com

Donna's Grilled Tuna Steak

With Lemon Lime Marinade

Combine tuna steak and colorful grilled vegetables for a beautiful healthy summer meal.

1 1/2 pounds tuna steaks

2 tablespoons lemon juice

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons olive or canola oil

2 tablespoons chopped fresh basil

1/2 teaspoon salt

dash hot pepper sauce

Cut tuna into 4 pieces. Place in resealable plastic bag. In a small jar, combine all remaining ingredients. Mix well and pour into bag with swordfish. Reseal and refrigerate several hours. When ready to serve, heat grill to medium-hot. Remove fish from bag. Grill for 5 10 minutes per side or until lightly brown and fish flakes easily.

Serve with grilled vegetables.

Combine vegetables of your choice such as zucchini, yellow summer squash, red onions, red peppers, mushrooms, and asparagus. (If you use carrots or beans they will have to be precooked.) Marinate vegetables in a resealable plastic bag in equal amounts of olive oil and balsamic vinegar and add fresh herbs of your choice. Refrigerate until ready to grill. Lightly spray a grilling basket. Add vegetables and grill vegetables until tender and lightly browned.

Serves 4

Nutritional Information per serving for the tuna:

Calories 220
Fat, gm. 7
Protein, gm. 34
Carb. gm. 2
Cholesterol, mg. 65
Fiber, gm. 0.1

10:27:03 AM    

Pineapple Stuffing

Ingredients 
1/2 cup butter
3/4 cup sugar
4 eggs (I use an egg substitute to cut down on the fat)
1 20 oz. can crushed pineapple, drained ( here again I use chunk pineapple,
drained
5 slices bread cubed

Directions

Preheat oven to 350*F. Grease or spray with non stick coating spray a 1 and
1/2 quart casserole. Cream butter and sugar til light and fluffy. Add eggs
or egg substitute and beat well. Stir in pineapple and bread cubes. Pour
into casserole dish and bake for 40 minutes. Great with ham and pork!

10:24:13 AM    

• 500-600 grams tender pork, cut into smallish cubes
• 6 smallish potatoes, peeled and quartered
• 2 medium-sized onions, chopped
• 5 cloves garlic
• 10 fresh red chilies (avoid dried chilies - they're hotter and have less aroma)
• 1 small (1/2 inch) piece of fresh ginger, chopped
• 300ml sieved tomatoes or passata
• 4 tablespoons vinegar
• 1 tablespoon lemon juice
• 2 teaspoons ground coriander
• 1 teaspoon ground tumeric
• 1/2 teaspoon ground cumin
• 2 teaspoons very hot red chili powder
• 2 smallish pieces from a cinnamon bark
• 3 cloves
• a few whole black pepper seeds
• 4 whole cardamom seeds
• 1 teaspoon tandoori powder
• salt
• ground black pepper
• 4 tablespoons oil or ghee

10:21:05 AM