Braised Cornish Hens Recipes

INGREDIENTS

2	Cornish hens, thawed if frozen (1-1/2 to 1-3/4 pounds each)
1/4	cup soy sauce
2	tablespoons dry sherry
1	teaspoon sugar
2/3	cup plus 1 tablespoon cornstarch, divided
1/4	cup vegetable oil
1	piece fresh ginger (about 1 inch square), peeled and cut into 4 slices
2	cloves garlic, crushed
1	cup chicken broth
1	large yellow onion, coarsely chopped
12	ounces fresh snow peas, trimmed
Yellow squash, zucchini, carrot and red bell pepper crescents for garnish

PREPARATION:

1. Remove neck and giblets from hens; wrap and freeze for another use. Rinse hens and cavities under cold running water; pat dry with paper towels. Cut each hen into quarters, removing backbone and breast bone.
2. To prepare marinade, combine soy sauce, sherry and sugar in large bowl; mix well. Add hen quarters; stir to coat well. Cover and refrigerate 1 hour to marinate, stirring occasionally.
3. Drain hens and reserve marinade. Place 2/3 cup cornstarch in shallow dish or pie plate. Coat hens with cornstarch. Combine remaining 1 tablespoon cornstarch with marinade; mix well.
4. Heat wok over medium-high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add ginger and garlic; cook and stir about 1 minute or until oil is fragrant. Remove and discard ginger and garlic with slotted spoon. Add hens to oil and fry about 10 to 15 minutes or until well browned on all sides, turning occasionally.
5. Add chicken broth and onion to wok; bring to a boil. Cover and reduce heat to low; simmer hens about 20 minutes or until fork-tender, turning occasionally. Move hens up side of wok and add snow peas to bottom of wok. Cover and cook 3 to 5 minutes or until peas are crisp-tender. Stir cornstarch mixture and add to wok. Cook and stir until sauce thickens and boils. Transfer to serving platter. Garnish, if desired. Serve immediately.

Asian Brown Rice and Peanut Salad Toss

INGREDIENTS

1‑1/2	cups water
3/4	cup uncooked brown rice
3	ounces dry-roasted peanuts
1	(8-ounce) can sliced water chestnuts, drained
3	ounces frozen snow peas, thawed and pat dry
1/2	cup chopped red onion
1/2	cup chopped green bell pepper
1/4	cup raisins or dried sweetened cranberries
2	tablespoons cider vinegar
2	tablespoons reduced-sodium soy sauce
2	tablespoons honey
1/4	teaspoon red pepper flakes

PREPARATION:

1. Bring water to boil over high heat in small saucepan. Stir in rice; return to a boil. Reduce heat; simmer, covered, 25 minutes or until rice is tender and liquid is absorbed. Rinse rice with cold water; drain well.
2. Meanwhile, place large skillet over medium-high heat. Add peanuts; cook and stir 3 to 4 minutes or until fragrant and beginning to brown. Transfer to medium bowl. Stir in water chestnuts, snow peas, onion, bell pepper and raisins. Stir in rice.
3. Combine vinegar, honey, soy sauce and pepper flakes in small bowl.
4. Add vinegar mixture to rice mixture; toss to coat.

Aromatic Asian Beef Stew Recipes

INGREDIENTS

4	tablespoons vegetable oil, divided
3	pounds beef for stew, cut into 1-1/4-inch pieces
12	shallots, peeled
2	medium onions, chopped
4	cloves garlic, minced
3	cups water
2	tablespoons sugar
1‑1/2	teaspoons salt
1	teaspoon anise seeds
1/4	teaspoon ground cinnamon
1/4	teaspoon black pepper
2	bay leaves
1	pound white turnips (3 or 4) or 1 icicle radish or Japanese daikon, peeled and cut into wedges
1	pound carrots, cut into 1-1/2-inch chunks
3	(2X1/2-inch) strips lemon peel
1	can (6 ounces) tomato paste
Japanese daikon sprouts tied together with green onion top for garnish

PREPARATION:

1. Heat large wok over medium-high heat until hot. Drizzle 1 tablespoon oil into wok. Add 1/2 of beef; stir-fry 5 minutes or until browned. Remove to large bowl. Repeat with 1 tablespoon oil and remaining beef. Remove beef; set aside.
2. Heat 1 tablespoon oil in wok. Add shallots; stir-fry until browned. Remove to small bowl. Heat remaining 1 tablespoon oil in wok. Add onions and garlic; stir-fry 2 minutes.
3. Return beef and all juices to wok. Add water, sugar and seasonings. Cover; bring to a boil. Reduce heat to low; simmer 1-1/4 hours or until meat is almost tender.
4. Add turnips, carrots, shallots and lemon peel to beef. Cover; cook 30 minutes or until meat is tender, stirring occasionally. Remove and discard bay leaves and lemon peel. Stir tomato paste into stew. Cook and stir until sauce boils and thickens. Transfer to serving bowl. Garnish, if desired.

Apricot Beef with Sesame Noodles Recipes

INGREDIENTS

1	beef top sirloin steak (about 1 pound)
3	tablespoons Dijon mustard
3	tablespoons soy sauce
2	packages (3 ounces each) uncooked ramen noodles
2	tablespoons vegetable oil
2	cups (6 ounces) snow peas
1	medium red bell pepper, cut into cubes
3/4	cup apricot preserves
1/2	cup beef broth
3	tablespoons chopped green onions
2	tablespoons toasted sesame seeds, divided

PREPARATION:

1. Cut beef lengthwise in half, then crosswise into 1/4-inch strips. Combine beef, mustard and soy sauce in medium resealable food storage bag. Seal bag. Shake to evenly distribute marinade; refrigerate 4 hours or overnight.
2. Cook noodles according to package directions, omitting seasoning packets.
3. Heat oil in large skillet over medium-high heat until hot. Add half of beef with marinade; stir-fry 2 minutes. Remove to bowl. Repeat with remaining beef and marinade. Return beef to skillet. Add snow peas and bell pepper; stir-fry 2 minutes. Add noodles, preserves, broth, onions and 1 tablespoon sesame seeds. Cook 1 minute or until heated through. Top with remaining sesame seeds before serving.

Kitchen How-To

Toast sesame seeds in a dry, heavy skillet over medium heat 2 minutes or until golden, stirring frequently.

Asian Wraps Recipes

INGREDIENTS

Nonstick cooking spray
8	ounces boneless skinless chicken breasts or thighs, cut into 1/2-inch pieces
1	teaspoon minced fresh ginger
1	teaspoon minced garlic
1/4	teaspoon red pepper flakes
1/4	cup reduced-sodium teriyaki sauce
4	cups (about 8 ounces) packaged coleslaw mix
1/2	cup sliced green onions
4	(10-inch) flour tortillas
8	teaspoons plum fruit spread

PREPARATION:

1. Spray nonstick wok or large skillet with cooking spray; heat over medium-high heat. Stir-fry chicken 2 minutes. Add ginger, garlic and pepper flakes; stir-fry 2 minutes. Add teriyaki sauce; mix well.* Add coleslaw mix and green onions; stir-fry 4 minutes or until chicken is cooked through and cabbage is crisp-tender.
   *If sauce is too thick, add up to 2 tablespoons water to thin it.
2. Spread each tortilla with 2 teaspoons fruit spread; evenly spoon chicken mixture down center of tortillas. Roll up to form wraps.

Asian Citrus Sweet Sour Pork Recipes

Asian Citrus Sweet Sour Pork

INGREDIENTS

1‑2/3	cups orange-pineapple juice
2	pounds lean pork tenderloin, cut into 1/2-inch cubes
1	cup water
1/4	cup stir-fry sauce
2	cloves garlic, minced
1/3	cup sugar
1/4	cup cornstarch
1/4	cup rice vinegar
1	green pepper, cut into strips
1	red pepper, cut into strips
1	medium onion, sliced
2	seedless tangerines, peeled and sectioned
Hot cooked rice

PREPARATION:

1. Combine juice, pork, water, stir-fry sauce and garlic in large saucepan. Bring to a boil. Reduce heat; cover. Simmer 45 to 60 minutes or until meat is tender. Strain cooking liquid; reserve for sauce. Set meat aside.
2. Combine sugar and cornstarch in large saucepan. Add vinegar; stir until smooth. Gradually stir in reserved cooking liquid. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil. Add peppers and onion; simmer 5 minutes. Add meat and tangerine sections to sauce; heat thoroughly. Serve over hot cooked rice

Asian Chicken Satay Recipes

Chicken Satay

INGREDIENTS

1	pound chicken tenders or boneless skinless chicken breasts, cut into 8 strips
2	tablespoons reduced-sodium soy sauce
Satay Dipping Sauce
Nonstick cooking spray
2	tablespoons finely chopped onion
1	clove garlic, minced
Dash ground ginger
1/2	cup regular or reduced-fat chunky peanut butter
3	to 4 tablespoons reduced-sodium soy sauce
3	to 4 tablespoons white wine vinegar or rice wine vinegar
1	teaspoon sugar

PREPARATION:

1. Place chicken in 8X8-inch baking pan; drizzle with 2 tablespoons soy sauce and toss. Let stand 5 to 10 minutes.
2. Thread 1 chicken tender on metal or bamboo skewer. Repeat with remaining chicken tenders. Arrange skewers on broiler pan. Broil 4 inches from heat 3 to 5 minutes per side or until chicken is no longer pink in center.
3. Meanwhile, prepare Satay Dipping Sauce. Spray small saucepan with cooking spray; heat over medium heat until hot. Add onion, garlic and ginger; cook and stir 2 to 3 minutes or until onion is tender. Add remaining ingredients; cook 1 minute, stirring constantly, or just until sauce is smooth and hot. Spoon into bowl for dipping.
4. Arrange chicken on serving platter. Serve with Satay Dipping Sauce.

Asian Chicken Kabobs Recipes

Asian Cuisine includes a number of dishes and tastes from several Asian countries such as Korea, Japan, Singapore, Malaysia Indonesia and Thailand.

Asian Chicken Kabobs

 

Chunks of chicken and vegetables are marinated in a mixture of soy, sherry and garlic, then broiled to succulent perfection. Serve the kabobs over seasoned rice or couscous.

INGREDIENTS

1	pound boneless skinless chicken breasts
2	small zucchini or yellow squash, cut into 1-inch slices
8	large fresh mushrooms
1	cup red, yellow or green bell pepper pieces
2	tablespoons reduced-sodium soy sauce
2	tablespoons dry sherry
1	teaspoon dark sesame oil
2	cloves garlic, minced
2	large green onions, cut into 1-inch pieces

PREPARATION:

1. Cut chicken into 1-1/2-inch pieces; place in large resealable bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, oil and garlic in cup; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
2. Soak 4 (12-inch) skewers in hot water 20 minutes.
3. Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
4. Place on rack of broiler pan. Brush with half of reserved marinade. Broil 5 to 6 inches from heat 5 minutes. Turn kabobs over; brush with remaining marinade. Broil 5 minutes or until chicken is no longer pink. Garnish with green onion brushes, if desired.