No Wok Takeout (6 page)

Ingredients

4 chicken breast halves

Olive oil

Salt

Fresh ground black pepper

1/2 lb. asparagus, ends removed, and cut in thirds diagonally

1 red bell pepper, cored and seeded and cut in strips about size of asparagus pieces

2 scallions, sliced diagonally (white and green parts)

1 tablespoon sesame seeds, toasted

For the dressing

1/2 cup vegetable oil

1/4 cup good apple cider vinegar

3 tablespoons soy sauce

1 1/2 tablespoons dark sesame oil

1/2 tablespoon honey

1 clove garlic, minced

1/2 teaspoon peeled grated fresh ginger

1/2 tablespoon sesame seeds, toasted

1/4 cup smooth peanut butter

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

Directions

Put chicken breasts on a shallow pan and use the olive oil for rubbing the skin.

Use the salt and pepper as sprinkle.

Roast for approximately FORTY min at 35o degrees Fahrenheit or till chicken is ready and done.

Allow to cool for a while.

Remove the meat from bones and remove the skin and shred chicken into eatable pieces.

After this, blanch asparagus in pot of salted and boiling water for FIVE min or till soft and crunchy.

Put in ice water and drain well.

Take the chop chicken and mix with peppers and asparagus in bowl.

Whisk all of the dressing items and pour this over the veggies and chicken.

Add in scallions.

Add in sesame seeds.

Add the seasoning according to your own choice and taste.

Ingredients

1 cup grainy mustard

8 medium shallots, roughly chopped

1/4 cup Chinese black vinegar

1/2 cup naturally brewed rice wine vinegar

1/4 cup soy sauce

2 tablespoons sugar

2 cups grape seed oil or 2 cups canola oil

Kosher salt

Ground black pepper

Directions

Puree the sugar, soy sauce, mustard, vinegars, and shallots in blender.

After this, drizzle in oil till emulsified.

Add the salt and pepper.

Ingredients

4 cups Chinese cabbage, shredded

1 cup chopped pineapple

2 cups fresh parsley, roughly chopped

1 cup shredded carrot

1/2 red onion, thinly sliced

1/4 cup mayonnaise

4 tablespoons reserved pineapple juice

1 tablespoon whole grain mustard

1 tablespoon ginger, grated

Salt & freshly ground black pepper, to taste

Directions

Take the finely sliced red onion, shredded carrot and mix with pineapple, cabbage and parsley in Ziploc bag.

Seal the bag and allow to chill.

Take the whole grain mustard, ginger and mix with mayonnaise, pineapple juice and salt and ground black pepper.

Cover and allow to cool.

Take the dressing and pour this into Ziploc bag and toss well.

Ingredients

2 tablespoons granulated sugar

1/4 teaspoon almond extract

1/4 teaspoon Chinese five spice powder

1 banana, peeled, sliced

1 cup mango, sliced (fresh or canned)

2 kiwi fruits, peeled, sliced

1 peach, pit removed, sliced thin

4 large strawberries, cut in half

Directions

Take the almond extra and mix with sugar and blend in 5spice powder and put aside.

After this, layer the slices of banana in ring shape in a bowl. Then lay the kiwi slices in the center.

Use little bit of sugar mixture as sprinkle all over.

Take mango slices and spread them over the bananas and kiwi.

Use more little bit of sugar mixture as sprinkle all over.

Then after this, lay peach slices around the dish and use sugar mixture as sprinkle.

Eventually, lay the strawberries in the center.

Use rest of sugar mixture as sprinkle all over the berries.

Allow to chill, covered.

Ingredients

1/2 kg beef sirloin tip, sliced thinly into strips

2 tablespoons cornstarch

1/4 cup rice wine

1/4 cup Kikkoman soy sauce

1 tablespoon sugar

2 green onions, cut into small pieces about 1/2 inch

1 head broccoli, cut diagonally across the stem

2 teaspoons oyster sauce

1 pinch baking soda

1/4 cup water, approx. just for it not to be dry and to have a little sauce

1 -2 tablespoon cooking oil

Directions

First of all, take the chopped meat strips and pound them with back of knife till become soft. And put aside.

Mix the rice wine and cornstarch.

Take meat and add to cornstarch and rice wine mixture.

Allow to marinate for a minimum of ½ hour.

After this, mix the sugar and Kikkoman soy sauce and put aside.

Chop the broccoli and chop the stems diagonally, remove the big stalk.

Sauté and mix the marinated beef in oil in sauté pan over moderate temperature, mixing till color is changed however only half done.

After this, take onions, Kikkoman and add them with sugar mixture.

After this, add broccoli.

Add in oyster sauce, keep on mixing for FIVE min or till cooked.

Add in pinch of soda as well to the broccoli.

After this, add in one fourth cup of water.

Sauté and mix for next 60 seconds.

Ingredients

2 tablespoons hoisin sauce

1 tablespoon peanut butter

2 teaspoons soy sauce

1 clove garlic, minced

1 teaspoon hot pepper oil

1/8 teaspoon sesame oil

1 lb. boneless skinless chicken breast

4 leaves iceberg lettuce

Directions

First of all, pound the chicken breasts to half inch thickness.

Take the hoisin sauce, peanut butter and blend with oil and garlic.

After this, spread over on each side of chicken.

Grill the chicken for FIVE min each side or till cooked through.

Diagonally slice the chicken against the breast.

You can serve this chicken with iceberg lettuce piece