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Recipes

RcpCardAlmond Chicken
RcpCardBasic Stir Fry
RcpCardBeef in Teriyaki Sauce Recipe
RcpCardBeef With Broccoli
RcpCardBroccoli with Garlic Sauce
RcpCardChicken Cashew Stir Fry
RcpCardChinese Fried Rice
RcpCardDragon Breath Chicken Wings
RcpCardFried Garlic Chicken Recipe
RcpCardGarlic Chicken
RcpCardGeneral Tso's Chicken
RcpCardHoisin Sauce
RcpCardKung Pao Beef
RcpCardKung Pao Chicken
RcpCardLemon Chicken
RcpCardPlain boiled rice
RcpCardPork Ribs, Shanghai Style
RcpCardSesame Beef
RcpCardSpicy Pepper Beef
RcpCardSzechuan chicken
RcpCardTenderloin Chinese Style
RcpCardTeriyaki Beef
RcpCardVietnamese Chicken Stir Fry

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Almond Chicken

4 servings

Oriental

1 pound skinned chicken breast.
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds
Marinade:
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon cornstarch
1 tablespoon soy sauce
1 egg white
Seasoning sauce
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cornstarch

Dice chicken into 1 inch cubes. Combine marinade ingrediants, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well. Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot

Nutrition Facts
Amount Per Serving: Calories 24 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 28%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1222mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Basic Stir Fry

4 servings

Oriental

1/2 pound lean beef, pork, chicken, or fish, with bones removed
6 to 4 cups of fresh vegetables, diced
3 tablespoons peanut oil
3 to 1 tablespoon of water
Marinade Ingredients **
1 tablespoon soya sauce
1 tablespoon sherry or saki, (rice wine)
1 teaspoon corn starch
1 teaspoon garlic powder
1/2 teaspoon ground fresh ginger, (keeps well in the freezing compartment)

1) Mix the Marinade ingredients in a medium size bowl.2) Cut the meat into thin strips, 1" long. Then soak the strips in the marinade for at least 15 minutes.
3) Set the temperature of an electric non-stick wok to 360 F (185 C). Put 1 tablespoon of oil in the wok, and wait for the wok to heat up. When the wok is hot, the red power indicator light will go off.
4) Put the marinated meat in the wok and stir constantly, for a few minutes, with a couple of wooden spatulas or spoons. Remove the meat once it is brown on the outside, but is still a little pink on the inside.
5) Wipe the wok clean with some paper towels. Be careful not to burn your hands on the hot wok surface!
6) Add 2 tablespoons of oil, and wait for the wok to heat up again.
7) Add the vegetables and stir constantly until they are soft, about 5 minutes.
8) Add some water, amount depending on how much water has collected in the wok from the vegetables. Then cover the wok and let the vegetables steam for 3 minutes.
9) Add the browned meat and stir constantly until everything is hot, a couple of minutes. Serve immediately with brown ric

Nutrition Facts
Amount Per Serving: Calories 94 - Calories from Fat 91
Percent Total Calories From: Fat 97%, Protein 1%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Beef in Teriyaki Sauce Recipe

4 servings

Oriental

(EBARA brand tastes quite good)
1 tablespoon vegetable cooking oil
1 teaspoon cornstarch in 3-4 tbsp. water
12 ounces beef, slice into strips
1 large red pepper, (cut into strips)
or 1 medium sized onion , (cut into strips)
2 teaspoons chopped garlic
1/4 teaspoon ground ginger or several strips of fresh ginger
2 teaspoons cooking sherry or Chinese cooking wine
4 to 3 tablespoons your-favourite-brand teriyaki sauce

Heat cooking oil over high heat. Add garlic and ginger to cook for 1 minute. If using onion, add it together with the garlic and ginger. Add beef, brown lightly and then add sherry. Stir fry till beef is more or less done. If using red peppers, add the red peppers now. Lower heat to medium or medium high. Add the teriyaki sauce. Mix the sauce well with the beef and red peppers. Stir fry for about 3-5 minutes until the red pepper is cooked but is still crispy. Add the cornstarch mixture and cook until sauce thickens. Serve with steamed white rice

Nutrition Facts
Amount Per Serving: Calories 218 - Calories from Fat 155
Percent Total Calories From: Fat 71%, Protein 29%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 7g, Cholesterol 58mg, Sodium 38mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

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Beef With Broccoli

1 servings

Oriental

1/2 pound broccoli
15 ounces of beef, cut length wise.
1 egg white
1 tablespoon cornstarch
1 1/2 tablespoons of soy sauce
1/2 teaspoon salt
1 tablespoon of dry sherry
1/3 cup of oil
1 clove of garlic smashed and minced
Green onions to garnish , (chopped)
Sauce:
1/4 cup of oyster sauce
1 tablespoon seasme seed oil
1 1/2 to 1 tablespoon soy sauce
1 tablespoon dry sherry
pinch(s) of sugar
Corn starch solution 1/3 cornstarch to 2/3 water
1/2 teaspoon MSG

Marinate the beef in egg white, cornstarch, soy sauce,salt, and sherry, set aside for 10 minutes. Blanch the broccoli until 3 minutes,set aside. Heat 1/4 cup of oil in your wok or pan and stir fry the beef, about 25 second, no longer. Remove and drain. Heat 3 tbs of fresh oil and heat through the broccoli, coat completely with oil. Return the beef and then add the sauce ingredients. Heat through. Thicken with cornstarch solution. Serve. Some Variations; Instead of broccoli use: Tomatoes, Snap peas, String beans, Napa, Onions, Cauliflower, Peas, and slivers of carrots. Instead of beef use: Chicken, Pork, Lamb. Use a combination of beef and pork, Beef and shrimp (adding shrimp last), beef and chicken, beef and lamb. Use Beer, wine or stock instead of sherry. Use a combination of sherry and shrimp stock

Nutrition Facts
Amount Per Serving: Calories 139 - Calories from Fat 7
Percent Total Calories From: Fat 5%, Protein 32%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2310mg, Total Carbohydrate 22g, Dietary Fiber 3g, Sugars 0g, Protein 11g, Vitamin A 3503 units, Vitamin C 212 units, Calcium 0 units, Iron 2 units

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Broccoli with Garlic Sauce

4 servings

Oriental

1 cup beef broth
1 cup water
1 bay leaf
1 clove garlic, eeled
1 onion, (minced)
2 tablespoons minced celery leaves
1/4 tsp.salt
1/8 teaspoon pepper
1/4 C. heavy cream
3 Thin slices Lemon
16 ounces broccoli, spears

Simmer all ingredients but the cream and lemon slices, covered for 20minutes. Then strain into another saucepan. Add cream and heat over lowest heat for 3-5 minutes. Add salt and pepper to taste. Serve hot with lemon slices on top of your cooked broccoli. This sauce is also good on meat

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 6
Percent Total Calories From: Fat 9%, Protein 28%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 228mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 5g, Vitamin A 1783 units, Vitamin C 110 units, Calcium 0 units, Iron 1 units

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Chicken Cashew Stir Fry

6 servings

Oriental

1 whole chicken breast skinned & deboned cut into 1/2 inch cubes
2 chicken thighs, Skinned and boned
6 ounces cashews
1/4 pound broccoli
1/4 pound pea pods
1/4 pound mushroom, cut into small pieces
1 green pepper, cut into stripes
1 red bell pepper, cut into stripes
1 small onion, cut into small pieces
1 clove garlic crushed
3 tablespoons hoisin sauce
2 tablespoons corn starch, mix with 3 Tbs of water
4 tablespoons peanut oil, use only 3 during stir frying

Heat wok to medium high heat. Pour oil around sides. Drop nuts into wok stir fry tell golden brown. Then remove and place on plate. Salt & pepper chicken to taste. Set heat on high. Put garlic into wok stir fry 5 seconds. Then place chicken into wok. Stir fry tell chicken is done about 6 minutes. Then remove. Place on plate with nuts. Set aside. Add remaining oil to wok. Add vegetables. Stir fry tell crisp & tender. Add hoisin sauce. Put chicken and nuts back in. Add corn starch and water mixture. Stir till thick. Serve over rice. You can adjust the ingredient's to suit your taste

Nutrition Facts
Amount Per Serving: Calories 336 - Calories from Fat 229
Percent Total Calories From: Fat 68%, Protein 13%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 5g, Cholesterol 15mg, Sodium 213mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1059 units, Vitamin C 54 units, Calcium 0 units, Iron 2 units

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Chinese Fried Rice

4 servings

Oriental

2 tablespoons sunflower or vegetable oil
8 ounces Cooked long grain rice
3 ounces Smoked lean bacon, finely diced
3 ounces Peeled prawns
2 size 3 eggs, beaten
4 ounces Fresh or frozen peas, blanched
6 Spring Onions
salt and freshly ground black pepper
To garnish **
Spring onion tassels

1) Heat the oil in a large frying pan or wok, until just smoking. Stir in the rice and stir fry for 1 minute, then add the bacon and prawns. Continue to cook for a further 5 minutes over a high heat.
2) Stir in the beaten eggs, peas and spring onions, and cook for a further two minutes. Season to taste.
3) Serve piping hot, garnished with spring onion tassels.
Note: For best results, slightly under cook the rice. This will stop the whole thing from becoming a sticky mess

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 291mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Dragon Breath Chicken Wings

4 servings

Oriental

16 chicken wings
Marinade:
1/4 cup soy sauce
1 clove garlic, crushed/minced
1 teaspoon Five Spice powder
1/4 cup dry sherry
1 tablespoon sesame oil
1/2 teaspoon Tabasco or other hot sauce

Marinate wings in a large ziploc bag for 24-48 hours, turning every 8 hours or so. Grill for 12 to 15 minutes per side until well browned. Accompany with fried rice,egg rolls, and/or stir-fried vegetables

Nutrition Facts
Amount Per Serving: Calories 460 - Calories from Fat 288
Percent Total Calories From: Fat 63%, Protein 35%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 8g, Cholesterol 123mg, Sodium 1151mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 41g, Vitamin A 233 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

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Fried Garlic Chicken Recipe

6 servings

Oriental

2 Lbs. of Chicken, (preferably Chicken wing pieces)
1 egg
1/4 cup of beer
2 tablespoons soy sauce
3 tablespoons garlic salt
1/4 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
dash white pepper

Par boil chicken until well cooked (This reduces the amount of fat absorbed during frying). Mix remaining
ingredients to make batter. Add chicken and toss to oat. Cover and chill 1/2 hour. Deep fry chicken in vegetable oil at 425F until golden brown

Nutrition Facts
Amount Per Serving: Calories 61 - Calories from Fat 11
Percent Total Calories From: Fat 17%, Protein 14%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 35mg, Sodium 506mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 104 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units

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Garlic Chicken

8 servings

Oriental

3 1/2 pounds chicken parts, cut into serving pieces
3 tablespoons peanut oil
1 head garlic, peeled and coarsely chopped
2 small dried hot red peppers
3/4 cup white vinegar
1/4 cup soy sauce
3 tablespoons honey

Heat oil in large heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end. Add remaining ingredients and cook over medium high heat until chicken is done and sauce has reduced somewhat?this will not take long, less than 10 minutes. If cooking both dark and white meat, remove white meat first so it doesn't dry out. Watch carefully so sauce doesn9t burn or boil away. There should be enough sauce left to serve with the chicken, and the chicken should appear slightly glazed. (Remove chicken to platter, then reduce sauce if necessary.

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 46
Percent Total Calories From: Fat 56%, Protein 3%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 515mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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General Tso's Chicken

8 servings

Oriental

1/2 cup cornstarch
3 pounds chicken thighs, boneless and cubed
1/4 cup water
1 1/2 teaspoons minced garlic
1/4 cup soy sauce
1 1/2 teaspoons minced ginger
1 teaspoon white pepper
3/4 cup sugar
1 whole egg
1/2 cup soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1 1/2 cups chicken broth, hot
2 cups scallions, diced
1 teaspoon M.S.G., (optional)
16 whole hot peppers, dried
4 cups cooked rice

To make sauce, mix cornstarch and water together. Add garlic,ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and MSG and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice

Nutrition Facts
Amount Per Serving: Calories 906 - Calories from Fat 424
Percent Total Calories From: Fat 47%, Protein 16%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 9g, Cholesterol 137mg, Sodium 1937mg, Total Carbohydrate 84g, Dietary Fiber 2g, Sugars 0g, Protein 37g, Vitamin A 10016 units, Vitamin C 223 units, Calcium 0 units, Iron 5 units

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Hoisin Sauce

1 servings

Oriental Sauce

4 tablespoons soy sauce, (usual/dark/light)
2 tablespoons Peanut butter/black bean paste
1 tablespoon Honey/molasses/white or dark sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons Sesame seed oil
20 dr Chinese-style hot sauce, habanero, jalapeno
1/8 teaspoon pepper

Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin

Nutrition Facts
Amount Per Serving: Calories 44 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 35%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4115mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

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Kung Pao Beef

6 servings

Oriental

2 green onions, cut into 1/2-inch lengths
2 cloves garlic, minced
1/2 cup diced water chestnuts
Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil
1 1/2 pounds flank steaks, sliced diagonally small pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup skinless roasted peanuts
10 whole chili peppers, dried

Combine beef, salt, egg white, and cornstarch. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add two tablespoons oil to heated wok and stir fry beef till it loses its pink color. Remove to serving bowl. Add two more tablespoons oil to same wok. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red. Remove from wok and add to beef. Lower heat. If necessary, add more oil. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.) Return beef, peanuts and peppers to wok and stir fry a few seconds to combine. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened

Nutrition Facts
Amount Per Serving: Calories 314 - Calories from Fat 167
Percent Total Calories From: Fat 53%, Protein 33%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 5g, Cholesterol 57mg, Sodium 683mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 8065 units, Vitamin C 182 units, Calcium 0 units, Iron 3 units

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Kung Pao Chicken

4 servings

Oriental

12 ounces chicken breast meat
4 tablespoons peanut or corn oil
2 dried red chilies, seeded and cut into pieces
2 cloves garlic, peeled and diagonally sliced
6 to 4 thin slices fresh ginger root
1 tablespoon dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts
Marinade:
1/3 teaspoon salt
2 teaspoons thin soy sauce
2 teaspoons sherry
1 teaspoon cornstarch
1 tablespoon egg white, slightly beaten
Sauce:
1 tablespoon thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 teaspoons white wine vinegar
2 teaspoons sugar
1 1/2 teaspoons cornstarch
6 tablespoons chicken stock or water

1) Cut the chicken into thin strips. Best to cut when chicken is slightly frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.
2) Prepare the marinade. Add to chicken, mix well and let marinade for 15 to 30 minutes.
3) Prepare the sauce.
4) Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the dried chili, stir, then add the garlic and ginger and stir to release their aroma. Add the chicken. Sliding the wok scoop to the bottom of the wok, turn and toss for about a minute. Splash in the sherry around the side of the wok, stirring and tossing continuously. Add the scallions and continue to stir for another 30 to 45 seconds.
5) Add the well-stirred sauce to the wok. Continue to stir while it thickens.
6) Add the peanuts, stir to mix for a few times, then transfer to a warm serving plate. Serve with steamed rice.

You may want to only add 1 dried red chili, about 1 inch long, if desired. If thin soy sauce is available, use it. If not, regular soy sauce won't really make a difference, only in color

Nutrition Facts
Amount Per Serving: Calories 112 - Calories from Fat 63
Percent Total Calories From: Fat 56%, Protein 15%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 262mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 3 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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Lemon Chicken

6 servings

Oriental

6 pieces chicken breasts, boneless
Marinade:
1/4 teaspoon oil, orange
1/2 teaspoon oil, lemon
Sauce:
8 tablespoons lemon juice
6 tablespoons Sherry / Chinese Cooking Wine
3 tablespoons honey
2 pieces ginger, small, fresh and sliced
Breading:
1/2 cup corn starch
1/2 cup corn flake crumbs, optional

Notes: Orange and Lemon oils should not be in prolonged contact with plastic utensils or bowls.

Rub orange oil onto the chicken. Let sit for 10-20 minutes.

Method I: Frying, In a large skillet, heat peanut oil sufficient to fry the chicken. When the oil is very hot, add the two Ginger slices to the oil. Coat the chicken breasts with corn starch. Add the coated chicken breasts to the oil, and fry until crispy, golden brown. Remove and drain the breasts. Pour off all but 2 tbs of the peanut oil, and put the pan back over low heat. Add the remaining ingredients, and simmer for 5 minutes. While the sauce is simmering, cut the chicken breasts into slices. Then add the chicken slices to the sauce, spooning the sauce over the chicken, and remove from heat.

Method II: Baked, Put the cornflakes in a plastic bag, and crush them into as fine a mixture as you can. Put the chicken in the big, and shake well, then place the chicken pieces in a baking plate and put them in an oven at 350 degrees until cooked. Construct the sauce by heating the liquid ingredients in a sauce pan and then pouring over the cooked chicken, optionally you may cook in ginger to taste

Nutrition Facts
Amount Per Serving: Calories 417 - Calories from Fat 137
Percent Total Calories From: Fat 33%, Protein 54%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 159mg, Sodium 165mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 57g, Vitamin A 308 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units

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Plain boiled rice

8 servings

Oriental

2 cups rice
4 cups water
1/4 teaspoon salt
2 teaspoons peanut oil

Take a heavy gauge pan and heat up the oil in it. put the rice in the oil and stir it around a bit for about a minute. Turn the heat down and add water till the water level comes up to an inch above the rice. Best way to see this is to dip your finger into it. The water should come up to about 2/3 of your finger. Turn the heat up and let the rice cook uncovered till most of the surface water has evaporated. When this happens you will see small craters forming in the rice. At this point turn the heat down to the lowest setting, cover the pan tightly and steam for about 10-15 minutes depending on the thickness of the pan. Viola, you have perfect rice. Uncover the pan, stir the rice around a bit and keep covered with a dry cloth for a while to absorb extra moisture. Incidently, for fried rice, contrary to what some people think, the colder the rice, the better it stir-fries. This is because all the excess moisture which makes the grains stick has evaporated. So you don't get mushy stuff. Ideally prepare the rice the one day before you make fried rice and keep it overnight. It's even tastier then.

TIPS : Wash the rice under cold running water before you make it. Keep washing till the water that it has been washed in is clear and not sort of white

Nutrition Facts
Amount Per Serving: Calories 180 - Calories from Fat 13
Percent Total Calories From: Fat 7%, Protein 7%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 73mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

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Pork Ribs, Shanghai Style

8 servings

Oriental

2 pounds pork ribs, in small pieces
6 tablespoons soy sauce
6 tablespoons sugar
3 whole Spring Onions
3 tablespoons sake
1 piece ginger, 2 to 3 inch, finely sliced
1 quart water

Put everything in the pan and bring to boil. Cover with the lid and lower the heat and leave it for about 45 minutes. Turn the meat every 10 minutes to allow even coloring (brown). Then take off the lid and leave it over high heat for about 20 minutes until the gravy thickens like syrup. Then it's ready. Goes well with a bottle of red wine and white rice

Nutrition Facts
Amount Per Serving: Calories 362 - Calories from Fat 227
Percent Total Calories From: Fat 63%, Protein 24%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 9g, Cholesterol 101mg, Sodium 858mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 8 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Sesame Beef

3 servings

Oriental

1/2 cup water, cold
1 tablespoon orange peel
1 tablespoon red pepper, crushed
1/4 cup brown sugar, packed
3/4 cup ketchup
1/2 cup sherry
2 teaspoons sesame oil
1/4 cup rice vinegar
salt, to taste
1 tablespoon soy sauce
2 teaspoons corn starch, mixed with 1 tbs of water
2 tablespoons sesame seeds, toasted
1 whole egg, beaten

In small saucepan mix, first three ingredients. Boil above ingredients down to about 1/3 cup of juice. Strain, reserving juice. Back in small saucepan add the next 7 ingredients. Stir well over low heat until slight boil. To this add a the cornstarch. Stir constantly until thickened. To sauce add the toasted sesame seeds. Keep warm until beef is ready.

Coat beef with mixture of 1 beaten egg, 1/2 tsp. sesame oil, and salt. Then coat beef in cornstarch, and let sit on wax paper for about 10 minutes (until cornstarch is almost absorbed). Deep fry beef pieces at 350 until slight brown (about 2/12 minutes). Drain on paper towel. Add beef to sauce and serve over hot rice

Nutrition Facts
Amount Per Serving: Calories 260 - Calories from Fat 75
Percent Total Calories From: Fat 29%, Protein 8%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 71mg, Sodium 1472mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 847 units, Vitamin C 16 units, Calcium 0 units, Iron 2 units

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Spicy Pepper Beef

4 servings

Oriental

Marinade:
1/3 cup soy sauce
1/4 teaspoon black pepper
1/2 pound beef, cut into 1/2 inch pieces
3 tablespoons vegetable oil
1/2 teaspoon ginger
1/2 whole green bell pepper, seeded and cut into match stick pieces
1/2 whole red bell pepper, seeded and cut into match stick pieces
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground toasted Sichuan peppercorns, (optional)
1 teaspoon sesame oil
4 cups cooked rice

Combine marinade ingredients in a medium bowl. Add beef and stir to coat. Set aside for about 30 minutes.

Place a wok or wide frying pan over high heat until hot. Add 2 tbs of the vegetable oil, swirling to coat the sides. Add ginger and cook, stirring, until fragrant, about 5 seconds. Add beef and stir-fry for 2 minutes or until barely pink. Remove beef and set aside. Add the
remaining 1 tbs vegetable oil to wok. Add green and red bell peppers and stir-fry for 1 minute or until crisp-tender. Return beef to wok. Stir in sugar, salt, pepper peppercorns, and sesame oil. Serve over rice

Nutrition Facts
Amount Per Serving: Calories 531 - Calories from Fat 212
Percent Total Calories From: Fat 40%, Protein 13%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 6g, Cholesterol 39mg, Sodium 1541mg, Total Carbohydrate 63g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 587 units, Vitamin C 26 units, Calcium 0 units, Iron 5 units

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Szechuan chicken

4 servings

Oriental

1 pound chicken breast, boneless, skinless and cubed
6 to 4 whole carrots, sliced into 1/4" pieces
1 10 oz. can bamboo shoots
15 to 12 whole hot peppers, dried
3 tablespoons cooking oil
Sauce:
9 tablespoons low sodium soy sauce
3 tablespoons cornstarch
2 tablespoons ginger
3 tablespoons sherry, (optional)
3 cups cooked rice

Mix the ingredients for the sauce in a bowl. Place the peppers and 1 tbs. of cooking oil in a wok. Brown the
peppers under medium-high heat and remove them to a plate. Add the cubed chicken and cook until pink color disappears (2-5 minutes). Remove the chicken from the wok. Add 1 tbs. of oil to the wok, and add the carrots. Stir-fry until carrots begin to soften. (If you prefer soft vegetables, you can add several tablespoons of water to the carrots and steam them for 5 minute. or so). Add the bamboo shoots and stir-fry 1-2 minutes. Add the peppers, chicken, and the sauce to the wok. Stir under medium heat until the sauce thickens. Serve with rice.

Nutrition Facts
Amount Per Serving: Calories 639 - Calories from Fat 166
Percent Total Calories From: Fat 26%, Protein 24%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 3g, Cholesterol 76mg, Sodium 1183mg, Total Carbohydrate 77g, Dietary Fiber 4g, Sugars 0g, Protein 38g, Vitamin A 34887 units, Vitamin C 335 units, Calcium 0 units, Iron 6 units

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Tenderloin Chinese Style

4 servings

Oriental

1 pound Beef Tenderloin
3 tablespoons dry sherry
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic, crushed
1 tablespoon vegetable oil
2 whole yellow onions, thinly sliced

Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in a medium glass bowl. Mix in meat. Cover and refrigerate at least 3 hours.

Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to a serving plate. Keep warm.

Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat

Nutrition Facts
Amount Per Serving: Calories 268 - Calories from Fat 110
Percent Total Calories From: Fat 41%, Protein 39%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 3g, Cholesterol 72mg, Sodium 564mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 26g, Vitamin A 0 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units

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Teriyaki Beef

4 servings

Oriental

3 cups cooked rice
1 pound flank steak
1 cup teriyaki sauce
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon fresh minced garlic
2 tablespoons oyster sauce
1 tablespoon Sauce:, black bean
1/4 cup sesame oil
4 ounces onions, 1/4 inch julienned
6 ounces broccoli florets

Cut flank steaks into 1 inch cubes and combine all above ingredients in mixing bowl. Mix thoroughly and let marinate for at least a half hour at room temperature.
Refrigerate until needed. When ready to cook, separate beef only from marinade (save everything else). In a wok, heat up about a 1/4 inch of olive oil. Add beef and cook until medium. Add marinated vegetables (broccoli and onion). Cook until beef is done, then add approximately 1 cup of marinate to beef and vegetables. Cook over low heat until it slightly boils. Serve over rice.

Nutrition Facts
Amount Per Serving: Calories 569 - Calories from Fat 203
Percent Total Calories From: Fat 36%, Protein 22%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 6g, Cholesterol 58mg, Sodium 3346mg, Total Carbohydrate 60g, Dietary Fiber 0g, Sugars 0g, Protein 32g, Vitamin A 1 units, Vitamin C 2 units, Calcium 0 units, Iron 6 units

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Vietnamese Chicken Stir Fry

6 servings

2 cups uncooked jasmine rice
1 tablespoon plus 1 tsp dark sesame oil
2 tablespoons plus t tsp vegetable oil
1 red bell pepper, cut into match stick size sticks
1 yellow bell pepper, cut into match stick size sticks
1 green pepper, same as above
2 bunches green onions, ( 8 oz.) cut into 1 inch pieces
8 ounces mushrooms, sliced
1 tablespoon thinly sliced fresh cilantro leaves
1 tablespoon thinly sliced basil leaves
2 cups Vietnamese stir-fry sauce, (recipe follows)
8 ounces broccoli florets
8 ounces snow peas, (approximately. 3 1/2 cups)
3 tablespoons cornstarch
3 tablespoons cold water
lime wedge, cilantro sprigs for garnish

Cook rice according to package instructions. Meanwhile, combine sesame and vegetable oils, heat in large skillet or Dutch oven until smoking. Add chicken and stir fry until almost cooked through, about 3 minutes. Add bell peppers, green onions, mushrooms, cilantro, and basil. Cook until vegetables are tender. Add sauce; bring to a boil; add snow peas and broccoli. Heat until both are just cooked, but still crisp. Stir together cornstarch and water; stir into skillet. Cook until mixture thickens. Serve with jasmine rice. Garnish with lime wedges and cilantro.

MARINATED CHICKEN BREASTS
6 (6 ox.) chicken breast halves, skinned and boned, fat removed.
2 tbs. light or dark sesame oil
2 tbs. fish sauce
2 tbs. plus 3/4 tsp. granulated sugar
2 tbs. Vietnamese chili-garlic sauce
1/2 tbs. ground black pepper
Cut chicken into 1/4 inch strips In mixing bowl, combine chicken with sesame oil, fish sauce, sugar, chili-garlic sauce, and black pepper. Place in a container, cover, and refrigerate for 24 hours.

VIETNAMESE STIR FRY SAUCE
2 tbs minced garlic
1/4 cup loosely packed minced fresh ginger
1 tbs dark sesame oil
1 1/2 cups water
2 tbs granulated sugar
1/2 cup oyster sauce
2 tbs fish sauce
1 tsp Vietnamese chili-garlic sauce
Combine garlic and ginger in oil in a skillet. Place a piece of parchment paper or foil directly over ginger and garlic. cover skillet tightly and cook over low heat until ginger and garlic are soft, about 10 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce to a simmer. Cook for 5 minutes. Strain through a fine mesh strainer or through cheesecloth. Discard solids. Add chili-garlic sauce to stir-fry sauce. Place in a container; let cool.

Nutrition Facts
Amount Per Serving: Calories 51 - Calories from Fat 3
Percent Total Calories From: Fat 5%, Protein 16%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1462 units, Vitamin C 72 units, Calcium 0 units, Iron 1 units

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This page last updated on 28 May 2001.
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