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ASIAN FOOD


SUSHI YUM! OUR SUSHI FILES


Pepper Steak

Ingredients:

1 lb. beef (round or sirloin)

2 Tbsp. shortening or oil

1/4 cup soy sauce

1-1/2 cup water

2 medium onions, cut into strips

2 bell peppers, cut into strips

2 Tbsp. cornstarch

cooked rice

 

Directions:

Cut steak into small strips or cubes. Brown in shortening

or oil for about 5 minutes or until tender.

Add the soy sauce and 1 1/4 cups of the water. Simmer for

10 minutes.

Add the onions and simmer for 5 minutes.

Add the bell peppers. Cook until tender.

Mix the remaining 1/4 cup of water with the cornstarch. Stir

until no lumps remain. Add to the beef mixture. Allow it to

continue simmering until the sauce thickens.

Serve over a bed of warm rice.


CHICKEN A LA KING  
 
INGREDIENTS  
6 Tablespoons butter  
6 Tablespoons flour  
1 teaspoon salt  
1/8 teaspoon pepper  
1 1/2 cups chicken broth  
1 cup light cream (half and half)  
1 cup diced chicken  
1/2 cup chopped pepper  
1/2 cup pimento  
 
METHOD  
Melt butter and brown flour in it.    
Add salt and pepper.    
Cook over low heat, then stir in chicken broth and cream.    
Boil for 1 minute.  
Add diced chicken, pepper, and pimento.    
Heat through.


HOT AND SPICY NOODLES  
 
INGREDIENTS  
1 lb. Chinese noodles or vermicelli or fettuccini (cooked  
and rinsed)  
1 tsp. sesame seeds (lightly browned in frying pan and  
removed from heat  
about 4 min.)  
2 tbsp. rice vinegar  
2 tbsp. light soy sauce  
2 cloves garlic  
1 tbsp. sesame oil  
1 tbsp. Szechuan chili oil  
1 tsp. sugar  
1/4-1/2 tsp. ginger (optional)  
3 tbsp. peanut butter  
 
METHOD  
Add to frying pan all of the following: Place frying pan over  
low heat enough to melt peanut butter and blend ingredients.  
Mix sauce in with cold, rinsed noodles.    
Top with 4 tablespoons chopped scallions.  
Refrigerate.  
Eat cold.


STIR-FRY WILD RICE    
 
INGREDIENTS    
2 cup chicken broth    
1 cup wild rice    
1/4 cup sesame oil (it's ok -- use the full amount)    
1/2 cup chopped bok choy    
1 tbs. chopped garlic    
1 tbs. chopped fresh ginger    
1/4 cup julienned red bell pepper    
1/4 cup diced poblano chili (about 1 chili)    
1/4 cup bean sprouts    
1/4 cup chopped scallions    
2 tbs. hoisin sauce    
2 tbs. chopped fresh cilantro    
1 tsp. lime juice    
 
METHOD    
In a medium saucepot over medium-low heat, combine the    
chicken broth and wild rice.    
Cover and cook 20 min., or until tender.    
Remove from heat and let rest 10 min.    
Heat the sesame oil in a wok. When hot, add the bok choy    
and stir-fry 15 sec.    
Add the garlic and ginger and stir-fry 15 sec. more.    
Add the red pepper, poblano chili, bean sprouts and scallions; stir.    
Add the wild rice and stir.    
Season with hoisin sauce, cilantro and lime juice.    
Serve immediately.    
 
Serves 6


MONGOLIAN BEEF  
 
INGREDIENTS  
1lb. lean flank or sirloin steak, thinly sliced across grain, cut  
into 1 1/2 inch long strips  
2 tablespoons soy sauce  
1/2 teaspoon salt  
1tablespoon dry sherry  
1/2 teaspoon dry red pepper flakes  
3 tablespoons peanut oil  
1 tablespoon sesame oil  
1/2 teaspoon chopped garlic  
1bunch green onions, each cut in half lengthwise, then cut  
diagonally in 1" long pieces  
 
METHOD  
Put meat strips in bowl; add one teaspoon soy sauce, next three  
ingredients and two tablespoons of oil; set aside.  
Mix remaining one tablespoon of soy sauce with sesame  
oil; set aside.  
Heat remaining one tablespoon of oil in wok, until hot.  
Add garlic; stir fry 10 seconds.  
Add beef; stir fry one minute.  
Add onion and sesame oil mixture; stir fry until heated  
through, 1-2 minutes.  
Serve immediately.  
 
Makes: 4 servings


 

 

 

 

 

 

 



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