Cashew Chicken Recipe

Stir fried veggies is the easiest recipes I guess. I usually make this when I’m not in a mood to cook. Just add bit oil, add together the veggies, spices & salt to taste…..What a cushy job!

Most of the Chinese recipes are stir fried such as stir fried string beans, broccoli, mushrooms, eggplants, noodles etc. I love them even if they are bland in taste, but spice is essential in whatever I cook. This time my choice was button mushrooms and paneer. Both goes well for stir fried & because of its soft texture, it hardly takes time to cook…..

Directions

Mushrooms – a packet which consist of 12 to 15 mushrooms
Paneer- 10 to 15 cubes
Tomatoes- 1 big diced
Green chilies – 4 to 5
Coriander leaves to garnish
Jeera to splutter
Red chilly powder – 1 tsp
Turmeric powder- ½ tsp
Tandoori masala – 1 tsp
Oil as required
Salt as required

Method

Heat oil in a pan & add jeera to splutter

Add sliced mushrooms and paneer to it

Toss it for a while till the paneer turns light brownish. Do not constantly stir with spatula as there is a tendency to break up the paneer cubes.

Add all the spice powders to it & toss for another 2 minutes.

Add diced tomatoes and green chilies at this stage.

Simmer it for a while till the tomatoes are soft & well bended with mushrooms.

The whole cooking is done on slow to medium flame.

Ginger and Scallion Crab Recipe

Ingredients:

1 crab (about 1 1/2 - 2 pounds)
2 inches ginger (peeled and sliced into 10-12 pieces)
3 stalks scallion (cut into 2-inch length)
3 tablespoons corn starch (for frying)
1 tablespoon cooking oil
Oil for deep frying

Sauce:

1 tablespoon oyster sauce
2 dashes white pepper powder
1/8 teaspoon sesame oil
1/2 teaspoon sugar
6 tablespoons water
3/4 teaspoon corn starch
1/8 teaspoon fish sauce

Method:

Mix the sauce and set aside.

Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.

Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately

Beef Fried Rice

Ingredients

1 pound Boneless Beef Sirloin Steak, thinly sliced
2 cups Frozen Stir-Fry Vegetables
1 cup Fat-Free Reduced-Sodium Chicken Broth
3 tablespoons Catalina Salad Dressing
2 tableespooons Lite Soy Sauce
2 cups Minute Brown Rice, uncooked
1 can (11 ounces) Mandarin Orange Segments, drained
1/3 cup chopped Green Onions

Preparation:

Brown steak in non-stick wok or large skillet sprayed with cooking spray on
high heat 3 minutes.
Add stir-fry vegetables, broth, dressing, soy sauce and rice; stir. Bring to
boil; cover. Simmer 5 minutes. Remove from heat.
Let stand 5 minutes. Add oranges and onions; fluff with fork.

Green Onion Pancakes recipe

Weight Watchers Green Onion Pancakes recipe
Makes 4 servings

Ingredients

1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onions (, white and green parts)
2 tablespoons peanut oil or vegetable oil
soy sauce, to taste

Preparation

1. Beat the egg and sesame oil together.
2. Brush one side of one egg roll wrapper with the egg mixture.
3. Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
4. Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
5. Repeat for other 3 pancakes.
6. Heat 1 tbsp oil on medium high heat.
7. Fry each side of each pancake for about 2 minutes til golden brown.
8. Add more heat as necessary.
9. Cut each into 6 pieces.
10. Can serve with soy sauce.
Weight Watchers Points per serving: 7
Nutritional information per serving: 309 calories, 12.7g fat, 2.2g fiber
Source Weight Watchers Recipes and Cocktails Recipes Christmas Day Recipes

Kung Pao Chicken recipe

Kung Pao Chicken recipe

This Chinese chicken recipe is for Andreea, who requested some Asian recipes (I’m going to post some Japanese ones soon, as I’m a big sushi fan).

Kung Pao chicken is a classic dish in Sichuan (or Szechuan) cuisine. It has 11 points per serving, but it’s worth trying at least once because it’s so delicious.

Weight Watchers Kung Pao Chicken recipe
Makes 3 servings

Ingredients

3 1/2 teaspoons cornstarch, divided
5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
1/4 teaspoon salt
3 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth or water
1 1/2 teaspoons sugar
3 tablespoons vegetable oil, divided
1/3 cup salted peanuts
6-8 small dried hot chili peppers
1 1/2 teaspoons fresh ginger, minced
2 green onions, with tops, cut into 1 1/2-inch pieces
green onions (for garnish)
dried hot chili peppers (for garnish)
Preparation
1. For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well.
2. Add chicken; stir to coat well.
3. Let stand 30 minutes.
4. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well, set aside.
5. Heat 1 tbsp. oil in wok or large skillet over medium heat.
6. Add peanuts; cook and stir until lightly toasted.
7. Remove peanuts from wok; set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
8. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
9. Add chicken mixture; stir-fry 2 minutes.
10. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions; stir-fry 1 minute. Stir cornstarch mixture; add to wok.
11. Cook and stir until sauce boils and thickens.
12. Garnish, if desired.