Delicious Chinese Inspired Dishes

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MOO SHU PORK

Prep Time: 20 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients:

2 large eggs

1-1/4 tsp. Garlic Salt, divided

1/2 lb. boneless pork chops or pork tenderloin, cut into match-stick-

size pieces

2 Tbsp. vegetable oil

1/2 cup thinly sliced green onions

1 bag (16 oz.) coleslaw mix

1/2 cup Teriyaki Marinade With Pineapple Juice

2 Tbsp. chicken broth or water

8 (6-in.) fajita size flour tortillas, heated according to package

directions

Directions:

1. In small bowl, mix eggs with 1/4 teaspoon Garlic Salt; set aside.

In medium bowl, toss pork with remaining 1 teaspoon Garlic Salt; set

aside.

2. In deep 12-inch skillet, heat 1 tablespoon oil over medium-high

heat and cook egg mixture. With spatula, lift set edges of egg

mixture, tilting pan to allow uncooked mixture to flow to bottom.

When egg mixture is set, remove and chop into small pieces; set

aside.

3. In same skillet, heat remaining 1 tablespoon oil and cook pork,

stirring occasionally, 2 minutes or until pork is done. Add green

onions and coleslaw mix and cook, stirring occasionally, 4 minutes or

until vegetables are tender. Stir in egg mixture, Teriyaki Marinade

With Pineapple Juice and broth; cook 2 minutes. Serve with tortillas

and, if desired, additional Marinade.

.

PINEAPPLE SHRIMP FRIED RICE

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

2 large eggs

1/2 tsp. Garlic Salt, divided

2 Tbsp. Olive Oil, divided

1/2 lb. uncooked medium shrimp, peeled and deveined

1 medium onion, chopped

1 can (8 oz.) pineapple chunks in natural juice, drained

1 cup frozen peas and carrots, thawed

2 cups basmati rice, prepared according to package directions

1/2 cup Teriyaki Marinade With Pineapple Juice

Directions:

1. In small bowl, beat eggs with 1/4 teaspoon Garlic Salt; set aside.

2. In deep 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over

medium-high heat and cook egg mixture. With spatula, lift set edges

of omelet, tilting pan to allow uncooked mixture to flow to bottom.

When egg mixture is set, remove and chop into small pieces; set

aside.

3. In same skillet, cook shrimp with remaining 1/4 teaspoon Garlic

Salt, stirring occasionally, 2 minutes or until shrimp turn pink.

Remove shrimp and set aside.

4. In same skillet, heat remaining 1 tablespoon Olive Oil and cook

onion, stirring occasionally, 3 minutes or until tender. Stir in

pineapple and peas and carrots and cook, stirring occasionally, 2

minutes. Stir in hot rice, egg mixture, shrimp and Teriyaki Marinade

With Pineapple Juice; heat through. Garnish, if desired, with chopped

fresh cilantro.

.

PORK TERIYAKI STIR-FRY

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients:

1/2 cup Teriyaki Marinade With Pineapple Juice

1- lb. pork tenderloin or boneless, skinless chicken breasts, cut

into thin strips

2 Tbsp. vegetable oil

1 large onion, cut into wedges

6 cups assorted cut-up fresh vegetables (red, green and/or yellow

bell peppers, green beans and/or mushrooms)

Directions:

1. In large resealable plastic bag, pour Teriyaki Marinade With

Pineapple Juice over pork; turn to coat. Close bag and marinate in

refrigerator 30 minutes.

2. Remove pork from Marinade, discarding Marinade. In 12-inch

nonstick skillet, heat 1 tablespoon oil over medium-high heat and

cook onion and vegetables, stirring frequently, 6 minutes or until

crisp tender; remove and set aside.

3. In same skillet, heat remaining oil and cook pork, stirring

frequently, 4 minutes or until done. Return vegetables to skillet and

heat through. Serve, if desired, with hot cooked rice.

.

SESAME GINGER SALMON WITH VEGETABLES

Prep Time: 10 minutes

Marinate Time: 30 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

1/4 cup PLUS

2 Tbsp. Sesame Ginger Marinade With Mandarin Orange Juice

1 Tbsp. lemon juice

4 salmon fillets (about 1 lb.)

3 tsp. Olive Oil

1 medium red or yellow bell pepper, sliced

1 cup snow peas

1/2 cup grape tomatoes, halved

1 green onion, sliced diagonally

Directions:

1. In large, shallow nonaluminum baking dish or plastic bag, pour 1/4

cup Sesame Ginger Marinade With Mandarin Orange Juice blended with

lemon juice over salmon. Cover, or close bag, and marinate in

refrigerator 30 minutes.

2. Remove salmon from marinade, discarding marinade. In 12-inch

nonstick skillet, heat 2 teaspoons Olive Oil over medium-high heat

and cook salmon, turning once, 8 minutes or until fish flakes with a

fork. Remove salmon to serving platter and keep warm.

3. In same skillet, heat remaining 1 teaspoon Olive Oil over medium-

high heat and cook red pepper, snow peas and remaining 2 tablespoons

Marinade, stirring occasionally, 4 minutes. Add tomatoes and cook,

stirring occasionally, 2 minutes or until vegetables are crisp-

tender. To serve, top salmon with vegetable mixture, then sprinkle

with green onion.

.

Chinese cooking at home

Chinese vegetable stir-fry is a healthy and easy dish to prepare at

home. You can buy pre-cut frozen vegetables at the grocery store, or

fresh ingredients like broccoli, snow peas, green beans, mushrooms

and carrots. Traditional Chinese cuisine includes vegetarian stir-fry

but also a variety of meat including chicken, pork, beef and shrimp.

Vegetable tips

Vegetables such as carrots take longer to cook than softer vegetables

like green beans. A variety of colors and flavors are central to

Chinese cooking, so you want your vegetables to retain their color,

flavor, and texture but still be cooked properly. If you’re cooking

with carrots, radishes, daikon (a large radish), or ginger root,

slice them thinly so they cook quickly.

Stir-Fry like a pro

To stir fry, you’ll need a wok or a deep round-bottomed pan. You can

use an ordinary skillet but make sure not to overcrowd the pan, as

the vegetables may not cook evenly. Use just enough oil to coat the

bottom of the pan when you swirl the oil around. Usually one or two

tablespoons of olive, corn, vegetable or peanut oil, and/or a

teaspoon of sesame oil, make enough for one to six people.

All about rice

Stir-fry is often served with rice. Most supermarkets sell rice in

small bags and boxes, with cooking instructions on the package. Some

white rice is pre-peeled with a chemical wash that you will need to

rinse off. Most common brands will not need washing but if you

purchase an economy bag from an Asian market, you may need to wash

the rice.

Add rice to water, usually about twice the volume of water for the

amount of rice you’re cooking. Bring to a boil, cover, and leave on

low heat until done. Knowing when rice is done is a common challenge

for the home cook. Natural brown rice usually takes 40-60 minutes to

cook, and has a healthy, nutty flavor of its own. White rice usually

takes 20 minutes and can dissolve into a pasty, starchy mush if

overcooked. You can also buy individual serving packets of precooked

rice that take only 5-10 minutes to prepare.

Noodles, anyone?

Noodles are an alternative to rice. In many take-out Chinese

restaurants, noodles are made from refined wheat flour. At home,

experiment with whole wheat, buckwheat, rice-flour, bean thread, egg

or cellophane noodles.

Don’t forget the sauce

Traditional Chinese sauces are more complex than simple soy sauce.

The Chinese like to prepare sauces by fermenting fish, which is not

as popular in America. There are many ready-made sauces available

that accommodate the Western palate, including sweet-and-sour sauce,

duck sauce, teriyaki sauce, Szechwan hot-pepper sauce, peanut sauce,

hoisin sauce and many other types of sauces available in the Asian

foods aisle. You also can use marinades, like Teriyaki Marinade, to

make your own sauces at home.

Experiment and enjoy

Exploring other cultures through cuisine is a great way to expand

your dinner menu. Experiment with ingredients and flavor combinations

to personalize each dish. Don’t worry about sticking with tradition—

have fun!

Tip: When making stir-fry, cook the toughest and thickest vegetables

first (carrots, broccoli & cabbage). Once these are soft, add the

more delicate veggies (bok choy, snow peas & bean sprouts).

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