How To Prepare
Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
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Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and teriyaki; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.
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Vietnamese-Style Beef Noodle Broth
How To Prepare
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until fully mixed. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.
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Kung Pao Chicken
How To Prepare
Prepare instant brown rice according to package directions.
Pour broth into a heavy medium saucepan, along with Splenda, Teriyaki and mirin. Bring to a boil; reduce heat to medium-low.
Stir egg whites in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among deep soup bowls according to your menu portion size and top with the chicken mixture.
TIPS & NOTES
Ingredient Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of Splenda may be substituted for mirin.
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Japanese Chicken-Scallion Rice Bowl
How To Prepare
Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. Transfer to a plate with tongs.
Add ginger and garlic to the pot and cook until fragrant, about 10 seconds. Add sherry and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. Add broth and water, increase heat to high and bring to a boil. Boil for 5 minutes. Add teriyaki, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. Return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.
TIPS & NOTES
*****Tip: “Cooking sherry” can be high in sodium. Instead, look for dry sherry with other fortified wines in your wine or liquor store.
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Hawaiian Ginger-Chicken Stew
Ingredients
- 1 tablespoon sesame oil, or canola oil
- 1 pound chicken tenders, cut into 1-inch pieces
- 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
- 4 cloves garlic, thinly sliced
- 1/2 cup dry sherry, (see Tip)
- 1 14-ounce can no salt added chicken broth
- 1 1/2 cups water
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- 1 teaspoon Asian red chile sauce, such as sriracha, or to taste
- 1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens
Ingredients
- 1 tablespoon sesame oil, or canola oil
- 1 pound chicken tenders, cut into 1-inch pieces
- 1 2-inch piece fresh ginger, peeled and cut into matchsticks or minced
- 4 cloves garlic, thinly sliced
- 1/2 cup dry sherry, (see Tip)
- 1 14-ounce can no salt added chicken broth
- 1 1/2 cups water
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- 1 teaspoon Asian red chile sauce, such as sriracha, or to taste
- 1 bunch mustard greens, or chard, stemmed and chopped (6-7 cups), or 2 cups frozen chopped mustard greens
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How To Prepare
Directions:
Alternate beef, pineapple, and red pepper on six skewers. Place kebobs in a large shallow glass baking dish.
Combine orange juice, marinade, syrup, and ginger. Pour over beef and marinate for 25 to 30 minutes.
Remove kebobs from marinade and grill 4 to 5 inches away from moderately hot coals (or broil) for 4 to 8 minutes (depending on heat) for medium-rare, turning frequently. Brush with marinade during grilling process.
Serve over brown rice.
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Grilled Hawaiian Beef Kebobs
How To Prepare
1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.
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Gingery Pork Meatballs with Noodles
How To Prepare
For sauce, in a small bowl combine ketchup, teriyaki, Maple Syrup, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.
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Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with cilantro. If desired, serve lime wedges alongside.
Tip
*Tip: If time permits, soak bamboo skewers in water before using. This helps to prevent the skewers from burning.
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Five-Spice Pork Kabobs
How To Prepare
1. Place chicken in crock pot. Sprinkle onions over the chicken.
2. In a separate bowl, combine Teriyaki, Splenda, vinegar, garlic, ginger and pepper. Pour sauce over chicken.
3. Cover crock pot and cook on low for about 4-5 hours or until chicken is tender. Check after 4 hours.
5. Remove chicken from crock pot.
6. Skim fat from cooking liquid, if there is any.
7. To serve: Top 1 piece of chicken with a little sauce. Serve with 1 small baked potato or ½ cup brown rice. Mash some teriyaki sauce into the baked potato and drizzle with little more teriyaki sauce over the top. If using rice, place chicken on top of rice and drizzle teriyaki sauce all over top of chicken and rice. In addition the chicken could be shredded and topped on the potato or rice.
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Crock Pot Chicken Teriyaki
How To Prepare
Directions:
Season pork on all side with fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 – 8 minutes.
In the crock pot, combine the broth, Mrs. Dash, balsamic, Splenda, sesame oil, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.
When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts.
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Crock Pot Asian Pork with Mushrooms
How To Prepare
Remove all visible fat from pork. Partially freeze meat; slice thinly into strips. Stir together in a bowl of Teriyaki and potato flour. Add stock and set aside.
Heat oil in wok or non-stick skillet over high heat. Add garlic and ginger root and cook for 1/2 minute. Add celery and onions and cook lightly. The vegetables should be slightly crisp, not overcooked. Remove vegetables and keep warm.
Add pork to the hot wok or skillet and dry fry until brown. Stir continuously. Add stock mixture to pork, cook and stir until thick and bubbly. Add cooked vegetables and tomatoes. Cover and cook for 1 minute. Serve immediately.
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Chinese Celery Pork
