No Wok Takeout (13 page)

Directions

Heat the soy sauce and broth to boiling.

Add in cornstarch mix, mixing till become thick.

Lower to simmer.

Add in eggs. Mixing.

Turn down the heat and add in onion. Add in salt. Add in pepper.

Ingredients

1 tablespoon oil

2 medium carrots, cut into matchstick

1 medium onion, chopped

2 teaspoons ginger, grated

2 garlic cloves, minced

6 cups water

1/4 cup soy sauce

2 teaspoons rice vinegar

2 teaspoons sesame oil

1/2 teaspoon black pepper

12 ounces firm tofu

2 cups bok choy, chopped

2 cups Chinese cabbage, chopped

1 cup snow peas, cut in half

Directions

Fry the garlic, ginger, carrots and onion in pan in oil till onion become soft.

Add in water. Add in soy sauce. Add in pepper. Add in sesame oil. Add in rice vinegar.

Heat to boiling.

Lower the temperature to simmer for ¼ hour, mixing from time to time.

After this, prepare the tofu and remove additional water and chop the tofu into 3 slabs.

Sauté in oil till both of the sides become brown in color.

Drain well. Chop the tofu slabs into cubes.

After this, add the tofu cubes. Add in bok choy. Add in cabbage. Add in snow peas.

Allow to simmer for TEN min.

Ingredients

5 cups chicken broth

4 ounces uncooked vermicelli, broken into thirds

1/2 lb. cooked chicken, cubed

3 ounces snow peas (fresh or frozen)

1 cup matchstick cut carrot (or shredded)

1/2 teaspoon chili sauce

1/2 cup chopped green onion

1/4 cup chopped cilantro

2 tablespoons lime juice

2 teaspoons soy sauce

1 tablespoon grated ginger

Directions

First of all, heat the broth to boiling in saucepan over high temperature setting.

Blend in vermicelli.

Bring back to boiling.

Lower the temperature to moderately high.

Allow to simmer for SIX min.

Blend in chicken. Blend in snow peas. Blend in chili sauce. Blend in carrots.

Allow to simmer for 120 seconds.

Take away from heat. And blend in green onions. Blend in cilantro.

Blend in ginger. Blend in soy sauce and blend in lime juice.

Ingredients

1 (15 ounce) cans cream-style corn

500 ml water

1/2 chicken stock cube, dissolved in small amount water

200 -300 g skinless chicken pieces

2 eggs, beaten

3 spring onions, finely sliced

Salt

Pepper

Directions

First of all, boil the water. Add in creamed style corn.

Add in dissolved chicken stock.

Blend well.

When boiled, add in chicken pieces.

Allow to simmer for FIVE min.

Heat back to boiling.

Remove the soup from heat and allow to cool for a couple of seconds.

Add the beaten egg, mixing.

After this, add salt as well as pepper according to your own choice.

Use the spring onions as sprinkle.

Ingredients

1 lb. broad leaf mustard greens

1 large sweet potato

6 cups water

Directions

First of all, wash the mustard greens.

Chop them into pieces.

Chop the peeled sweet potato into chunks.

Heat all of the items to boiling, lower the temperature.

Allow to simmer, covered, for 180 min.

Ingredients

14 ounces plum tomatoes, 1 can

1 tablespoon light soy sauce

1 pint chicken stock

1 egg, lightly beaten

2 spring onions, chopped finely

Directions

First of all, chopped the drained tomatoes and preserve the juice.

Heat the stock, soy sauce, and tomato juice to boiling.

After this, add in tomatoes.

Add in half of the spring onions.

Cook for 120 seconds.

After this, slowly dribble in beaten eggs.

Use the rest of spring onions as sprinkle.

Ingredients

1 whole boneless skinless chicken breast

4 1/2 cups chicken stock

2 egg whites

1 tablespoon cornstarch

2 teaspoons salt

4 ounces spinach leaves

2 tablespoons oil

1 tablespoon sherry wine

2 tablespoons cornstarch, dissolved in

2 tablespoons cold water

Directions

Finely chop the chicken and soak in ½ c of chicken stock.

After this, beat the egg whites and fold the cornstarch.

Then fold in chicken.

Fold in one teaspoon of salt. Put aside.

After this, cook the spinach in small quantity of boiling water.

Drain properly well and finely chop.

Sauté and mix the spinach in oil over moderately high temperature setting for ½ min.

Take the rest of 4c chicken stock, sherry and pour them over the spinach and heat to boiling.

Heat to boiling.

After this, add in chicken mixture and heat to boiling, mixing quickly.

Add one teaspoon of salt.

Add in the dissolved cornstarch if want it thick.

Ingredients