Asian Recipes

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FRIED RICE
Makes: 4 Servings
2 cups rice, cooked
1/4 cup red peppers, finely diced
1 tbsp cooking oil
½ cup bean sprouts
2 tbsp sesame oil
½ cup broccoli florets
1/4 cup peas
3 tbsp soy sauce
1. Prepare rice according to directions and set overnight in the refrigerator, covered.
2. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and
broccoli.
3. Cook, stirring, for 1 minute.
4. Add the rice and soy sauce and cook, stirring for another 5 mins.
5. Place cooked rice in a serving dish. Serve.

CHINESE EGG SOUP
Makes 6 servings
4 cups seasoned chicken broth
1/2 cup frozen green peas
1 egg, beaten
1. Bring chicken broth and peas to a boil in a large saucepan.
2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green
onions.

FRIED RICE SHOYU
Makes: 5 servings
1 egg, beaten lightly
2 tsp vegetable oil
1 tsp soy sauce
4 cups rice, cooked
1 cup scallions, chopped
½ shrimps or crabmeat, cooked or pork, diced or ham,
½ cup green peas, cooked
1. Heat oil in skillet. Add egg and scramble.
2. Add all remaining ingredients except soy sauce.
3. Cook over medium heat 4 or 5 minutes, stirring gently.
4. Add soy sauce. Stir until evenly coated.
5. Cook 2 minutes.


CHICKEN FRIED RICE
Makes 4 servings
1 tbsp oil
1 egg, slightly beaten
2 tbsp oil
1 cup chicken, finely diced
½ cup water chestnuts, finely diced
½ cup bamboo shoots, finely diced
½ cup celery, finely diced
1 cup fresh bean sprouts
½ cup frozen peas
½ cup diced mushrooms
4 cups rice, cooked
soya sauce
salt
pepper
1. Cut up and prepare all ingredients.
2. Reserve. Heat wok up with 1 tbsp oil and fry egg into a thin sheet. Remove to plate and reserve.
Add 2 tbsp oil to wok.
3. Heat oil until almost smoking.
4. Stir fry chicken and onion together until cooked.
5. Add bean sprouts, peas, celery.
6. Stir and cook for 2 minutes in covered wok.
7. Uncover wok, add vegetables.
8. Stir fry, then cook covered for 2 minutes.
9. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
10. Break up clumps of rice. Stir fry until rice has even colour and heated through.
11. Finely chop egg sheet and stir into rice. Serve.

CHICKEN & MUSHROOM RICE
4 chicken breasts (skinned)
1 can cream of chicken soup, low-fat
1 can mushrooms
1 tsp Greek seasoning
salt
1 ½ cups quick rice
1 can cream of mushroom soup, low-fat
2 cups water
½ tsp garlic powder
pepper
1. Combine rice, mushrooms, soup and water.
2. Add salt, pepper, garlic powder and Greek seasoning.
3. Place in 9 x 13 baking dish.
4. Place chicken breasts on top of rice mixture. Sprinkle top of chicken breasts with additional
Greek seasoning and garlic powder.
5. Bake at 375 degrees for 45 minutes or until chicken is done. (Should be golden brown

CHOW FRIED RICE
Makes: 4 servings
2 tbsp vegetable oil
1/4 cup green onions, chopped
2 eggs, slightly beaten
1/4 cup green peas, uncooked
1/4 cup shrimps, cooked, diced
3 cups rice, cold, cooked
1/4 cup barbecued pork or ham, diced
½ tsp light soy sauce
1 tbsp dark soy sauce
1. Swirl vegetable oil around bottom and sides of a heated wok.
2. Add onions and eggs, quick fry, then add peas and shrimp and blend together.
3. Immediately add rice and break up with fork to separate.
4. Add pork or ham, salt, and soy sauces.
5. Stir together and serve.

CHINESE FRIED RICE
2 cups rice
1 tsp ginger-garlic paste
2 tbsp olive oil
1 cup chopped beans, carrots, cabbage, peas, celery, green onions
1 tsp vinegar
1 tsp soya sauce
1 tsp sugar
2 tsp tomato ketchup
2 tsp chili sauce
2 tbsp butter
1 tsp salt
1. Heat olive oil in a pan, add ginger-garlic paste, chopped vegetables and fry.
2. When the vegetables are half cooked add vinegar, mix well and put to one side.
3. In a separate pan heat butter and fry rice for 2 minutes. Add 2 cups of water and salt.
4. Mix soya sauce, sugar, tomato ketchup and chilli sauce in a bowl.
5. Add rice to the cooked vegetables with the soya sauce mixture.
6. Stir well and cook until it is done.

FRIED RICE
(CHOW FUN)
Makes: 4 Servings
3 cups rice, cooked
3 slices bacon
3 eggs, slightly beaten
1 1/4 cups meat, finely diced
2 green onions, finely chopped
½ lb fresh bean sprouts
6 mushrooms, diced
salt
1 dash black pepper
2 tbsp soy sauce
1. Cook bacon til lightly browned. Put aside.
2. Scramble eggs in bacon drippings.
3. Remove and finely chop.
4. Add cooked rice and fry for 5 minutes stirring constantly then add remaining ingredients.
5. Add your favourite precooked diced meat like pork, chicken or beef.
6. Stir constantly and cook for 10 minutes.
7. Serve.

FIVE-SPICE MEATBALLS
Makes: 48 meatballs
1 egg white, slightly beaten
3/4 cup soft breadcrumbs
1/4 tsp five-spice powder
1 lb lean beef, ground
1 ½ cups orange juice
3 tbsp honey
2 tsp cornstarch
4 tsp soy sauce
1/4 tsp ginger, ground
1 medium red pepper or green peppers sliced
1. In a large bowl combine egg white, bread crumbs, five-spice powder, and ½ tsp salt. Add beef;
mix well.
2. Shape into 48 1" meatballs.
3. Place in a 15 ” x 10"x 1" baking pan.
4. Bake in a 350 oven for 15 to 20 minutes or until no pink remains in centre of meatballs.
5. Drain.
6. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and
ginger.
7. Cook and stir until thickened and bubbly.
8. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan; cook and stir
until heated through.
9. Keep warm in a fondue pot or chafing dish.
10. Serve with toothpicks.

 

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JAPANESE SWEET RICE DUMPLINGS
Makes: 9 servings
3 cups water
1 ½ cups sweet brown rice, uncooked
1 pinch sea salt
3/4 raisins
3/4 tsp cinnamon
2 ½ cups walnuts, shelled
1. Bring water to boil in 2 quart saucepan.
2. Add rice and salt, cover and reduce heat to medium.
3. Cook for one hour (or until rice is tender).
4. Remove from heat and let cool for 5 minutes.
5. Preheat oven to 350 degrees F.
6. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly
through a grain mill. Or you can place mixture in wooden bowl and pound until paste forms.
7. Repeat with the remaining rice, raisins and cinnamon.
8. Place walnuts on a baking sheet and roast in oven and let cool.
9. Finely chop walnuts.
10. Measure rice into 2½ tbsp portions.
11. Shape dumplings with moistened hands.
12. Roll each dumpling in walnuts to coat. Serve immediately.

 

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MICROWAVE RICE PILAF
Makes: 2 servings
½ cup fresh mushrooms, sliced
2 green onions, sliced
1 tbsp butter or margarine
2/3 cup water
1/3 cup long grain rice
1/4 medium bell peppers cut in 1 -inch julienne strips
1/4 tsp salt
1/4 tsp dried sage, crushed
2 tsp parsley, snipped
1. In a 1 quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on
100% power for 1 ½ to 2 ½ minutes or til vegetables are tender.
2. Stir in water, rice, bell pepper strips, salt and sage.
3. Micro-cook, covered, on 100% power for 2 to 3 minutes or til boiling. Micro-cook, covered, on
50% power for 14 to 16 minutes or til rice is tender and liquid is absorbed, stirring once.
4. Stir in parsley.
5. Let stand, covered, for 5 minutes.

RICE PAPER WRAPPED CHICKEN
2lbs chicken breasts or chicken thighs
1 piece ginger, pounded for juice
1 tsp light soy sauce
3 tbsp oyster sauce
2 tbsp Chinese wine or sherry wine
2 tsp sugar
2 stalks scallions, chopped
1 package rice paper
oil for frying
1. Marinate chicken in seasonings for 30 minutes.
2. Place one piece of chicken on one sheet of paper, wrap firmly, deep fry. Continue process with
remaining chicken.
3. Serve.


STEAMED GINGER RICE
Makes: 6 servings
2 cups long-grain rice
3 cups water, cold
1 tsp ginger, finely grated
1/4 lb snow peas, chopped
1. Wash rice in several of changes of water until the water runs clear.
2. Place rice in a 3 quart saucepan that has a tight fitting lid.
3. Add water and grated ginger.
4. Bring to a boil, uncovered.
5. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes
appear in the surface of the rice.
6. Cover tightly, turn heat very low and cook 20 minutes.
7. Add snow peas and cover.
8. Cook 2 minutes longer then remove from heat and let stand 2 to 5 minutes before serving.
9. Stir gently to combine rice with snow peas.

ASIAN PASTA TOSS
Makes: 6 to 8 Servings
1 lb Rotini, Twist or Spirals, uncooked
½ cup bean sprouts
2 cups diced, cooked chicken or turkey
1 cup thinly sliced carrots
1 cup diagonally sliced celery
1 8oz can water chestnuts, sliced
½ cup green pepper, cut into matchstick strips
1 cup honey mustard salad dressing
1 tbsp Dijon mustard
1/4 tsp pepper
3 tbsp low-sodium soy sauce
1. Prepare pasta according to package directions.
2. Rinse in cold water, drain thoroughly.
3. Mix pasta with chicken, bean sprouts, carrots, celery, water chestnuts and green pepper in a large
bowl.
4. Mix remaining ingredients together.
5. Stir into pasta mixture.
6. Cover and chill several hours.

ASIAN CHICKEN PASTA SALAD
Makes: 4 Servings
8 oz Ozro, Small Shells or other small pasta shape, uncooked
2 cups poached chicken, cut into chunks
4 oz spinach leaves, stems removed and sliced into strips
½ cup bean sprouts
½ red bell pepper, seeded and cut into strips
2 scallions, sliced
3 tbsp red wine vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sesame or vegetable oil
2 tsp Teriyaki sauce
1 ½ tbsp prepared chilli sauce
1 tbsp fresh grated ginger
3 tbsp slivered almonds, toasted
1. Prepare pasta according to package directions; drain.
2. In a large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper and scallions.
3. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well.
4. Toss dressing with pasta mixture and refrigerate until ready to serve.
5. Sprinkle almonds over top just before serving
ASIAN CHICKEN AND NOODLES
Makes: 4 Serves
8oz Medium Egg noodles, uncooked
1 tbsp vegetable or olive oil
1 lb boneless, skinless chicken breasts, cut in julienne strips
2 carrots, peeled and thinly sliced
1 bunch scallions, chopped
½ red bell pepper, thinly sliced
1/4 cup chopped celery
1 4oz can sliced water chestnuts
½ tsp garlic powder
½ tsp white pepper
1 tsp dried cilantro
2 tbsp toasted almonds (optional)
1. Prepare egg noodles according to package directions; drain.
2. In a large skillet or wok, saute chicken, carrots, scallions and red bell pepper in oil until chicken
is opaque and white, about 4 minutes, stirring constantly.
3. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro.
4. Mix all ingredients together, cover and simmer for 5 minutes.
5. Stir in cooked egg noodles.
6. Sprinkle with toasted almonds, if desired

 

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JAPANESE PASTA
Makes: 6 Servings
1 lb Spaghetti or Linguine, uncooked
12-16oz flank steak, cut into thin strips
1/3 cup soy sauce
1 red bell pepper, halved and sliced
2 carrots, sliced into ¼ inch coins
2 bunches scallions, sliced
1. Prepare pasta according to package directions; drain.
2. In a non-stick skillet, saute the flank steak over high heat.
3. If it begins to stick, add a little soy sauce, one tablespoon at a time.
4. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red
bell pepper, carrots and scallions.
5. Increase heat to medium-high and cook 3 minutes.
6. Toss with pasta and serve.
STEAMED PORK DUMPLINGS
Makes: 30 Servings
1 package round dumpling skins
½ lb prawns
12 Chinese mushrooms, small
½ lb Ground pork
2 Green onions, finely chopped
1 Egg
Seasoning:
½ tsp salt
1 tsp sugar
1 tbsp sesame oil
2 tsp Thin soy sauce
1 tsp oyster sauce
1 tbsp Cornstarch
1. Shell, de-vein, wash, and drain prawns.
2. Dice into small bits.
3. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop
into very small pieces.
4. Combine the pork, mushrooms, prawns, and onion.
5. Put mixture on chopping board and chop 10 to 15 strokes with cleaver or sharp knife.
6. Add seasoning and egg to pork mixture. Mix together well.
7. To make dumpling, place 1 tbsp filling in the centre of a dumpling skin.
8. Then bring all sides of the skin up to cover the meat as much as possible, without closing.
9. The top of the dumpling is left open.
10. Cook dumpling by steaming 30 minutes
11. Wrap and freeze unused dumplings. They can be cooked after thawing by steaming for 10
minutes.
12. Serve with soy sauce, or your favourite dipping sauce.