Does anyone have ?!
for a dessert and a lunch time meal ?
thanks
Answers: a low fat chinese recipe
for a dessert and a lunch time meal ?
thanks
Beef and Broccoli
1 lb. lean ground beef
4 tablespoons soy sauce
2 tablespoons dry cooking sherry
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 teaspoon ground ginger
1 lb. fresh broccoli stems
1 medium onion sliced dash of hot pepper sauce
salt and pepper to taste
Brown ground beef with above seasonings. Combine broccoli and onions and simmer until vegetables are tender, yet still a little bit crisp. Serve over rice.
Beef Fried Rice
1 lb. ground beef
6 green onion chopped
3 large celery stalks chopped
8 ounces been sprouts
1 cup chopped fresh mushrooms
1/2 cup finely chopped red pepper
1 teaspoon ginger root
3 cups cooked rice
2 tablespoons soy sauce
salt and pepper to taste
Brown ground beef in large skillet and drain. Add onions, celery, bean sprouts, mushrooms, red peppers and ginger root. Cook over medium-high heat for 5 minutes. Stirring frequently. Stir in rice and soy sauce and season with salt and pepper.
You can make a funnel in the middle of this and pour in a couple of whipped eggs if you like eggs in your fried rice as well. You can also add a small can of veg-all.
WonTon Cheesecake
For dessert get some wonton wraps and bake them in muffin tins to form a bowl. Next make an orange cheesecake to fill in the little bowls.
1 4 oz square of cream cheese
1 stick of real butter softened
2 cups sour cream
1 1/4 cups sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
1 teaspoon vanilla
5 eggs at room temp.
Beat cream cheese and butter in a bowl until creamy. Blend in sour cream, corn starch sugar, lemon juice and vanilla. Beat until well blended. Add eggs one at a time, beating well with each egg added. Pour into pre-baked wonton wrap bowls and return to oven to finish baking the cheesecake.
NOTE: When you pre-bake the wonton wraps do not bake them al the way, only enough to keep their shape. They will finish baking with the cheesecake.
If someone knows how to make orange rind candy you can sprinkle the top with that and look like a professional!
Not low-fat, but sure to please and if you are going through the trouble to have a nice meal, have a good dessert with it and don't worry so much about the low fat that one meal. :)
Slice up an orange.
Eight-Treasure Puddings
Servings: Makes 8 dessert servings.
Ingredients:
2 1/4 cups Chinese or Japanese short-grain sticky ("sweet") rice
1 teaspoon peanut or vegetable oil plus additional for greasing
3 1/2 cups cold water
1/2 cup Chinese rock sugar pieces
1/3 cup dried pitted Chinese jujubes, cut lengthwise into 1/4-inch-thick strips
8 pitted prunes, quartered (1/3 cup)
8 large dried apricots, cut into 1/4-inch-thick strips (1/3 cup)
3 tablespoons dried sour cherries
3 tablespoons diced (1/4 inch) candied orange peel
8 walnut halves
8 teaspoons canned sweet red beans or sweet red-bean paste (from a 14- to 16-oz can)
Special equipment: a 9-inch round cake pan (2 inches deep); 8 (6- to 8-oz) custard cups or heatproof bowls; a 17- by 12- by 2 1/2-inch roasting pan; heavy-duty foil
Preparation:
Rinse rice in a large sieve under cold running water until water runs clear, then drain. Combine rice, oil, and 2 cups cold water in cake pan.
Put 1/2 inch of water in a 12-inch-wide pot or deep skillet. Set a metal rack (or a few metal cookie cutters) in bottom of pot, then set cake pan (with rice) on rack and bring water to a boil. Cover pot and steam over high heat, checking water level occasionally and adding more water if necessary, until rice is cooked, about 40 minutes. Carefully remove pan and cool to room temperature.
Meanwhile, bring remaining 1 1/2 cups cold water to a boil in a 2-quart heavy saucepan with rock sugar, jujubes, prunes, apricots, cherries, and orange peel, then reduce heat and simmer, covered, until fruit is very soft and liquid is reduced to 3/4 cup, about 45 minutes. Stir in walnuts and simmer 1 minute. Immediately drain in a medium-mesh sieve set over a bowl, reserving syrup and fruit separately. Remove walnuts from fruit and set aside.
Put oven rack in middle position and preheat oven to 350°F. 3Lightly oil custard cups and a 1/3-cup measure. Put 1 walnut half in bottom of each cup, then spoon 2 tablespoons mixed fruit (per cup) on top, spreading evenly around bottom of each cup. Drizzle 1 teaspoon reserved fruit syrup over fruit in each cup, then press 1/3 cup rice (per cup) on top of fruit with dampened fingertips. Using your fingertips or back of a small spoon, make a small indentation in rice and fill with 1 teaspoon red beans (per cup), leaving at least a 1/2-inch border of rice. Drizzle 1 teaspoon fruit syrup over each rice pudding, then cover with 2 tablespoons rice (dip measuring spoon in water before measuring rice to prevent sticking). Using a small piece of plastic wrap, press rice in cups to flatten surface. Discard wrap.
Arrange cups in roasting pan. Oil a sheet of heavy-duty foil, then cover pan with foil (oiled side down) and seal tightly. Bake in a water bath 1 hour, then let stand, covered, 5 minutes. Run a knife around edge of each cup to loosen rice, then invert each pudding onto a dish. Drizzle with remaining fruit syrup.
Note:
Puddings can be cooked (but not unmolded) 3 days ahead and cooled completely, uncovered, then chilled (chill remaining fruit syrup separately), covered with plastic wrap. Reheat puddings in a shallow roasting pan, covered with foil, in a preheated 400°F oven until centers are warm, about 15 minutes (or reheat in a microwave instead). Bring remaining fruit syrup to room temperature before serving.
Chinese Noodle Nut Clusters
Servings: Makes about 30 clusters.
Ingredients:
2 cups (10 ounces) semisweet chocolate chips
2 tablespoons (1 ounce) unsalted butter
2 cups (about 4 ounces) Chinese chow-mein noodles, broken into 1/2-inch to 1-inch pieces (vary the sizes)
1 1/4 cups (5 ounces) dry-roasted salted peanuts, shaken in a sieve to remove excess salt
Preparation:
Line a baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.
Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir the mixture until it is smooth. In a large mixing bowl, toss the noodles and peanuts together. Pour the melted chocolate mixture over them. Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture. Set the clusters on the prepared sheet. Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
The clusters can be stored in an airtight container at room temperature for up to 1 month.
hope these help. enjoy.
LOW FAT CHINESE CHICKEN
Chicken parts with skin removed
Granulated garlic
Sherry
Tamari or soy sauce
Honey, optional
Mix together 1/2 cup of sherry or other white wine and 1/3 cup Tamari sauce; honey to taste. Use more of each if necessary to make a good amount of marinade.
Place a layer of skinless chicken in a Pyrex dish. Pour marinade over the chicken, then turn to coat all parts well. Sprinkle with garlic. Cover with waxed paper and cook in the microwave on high for about 20 minutes, or until chicken is done well.
This can be prepared ahead and refrigerated until cooked. Prepare enough for leftovers. It is very good for a quick lunch. Serve over rice for dinner.
ORIENTAL NOODLE SOUP (LOW-FAT)
12 c. chicken broth
1 1/2 c. cubed, cooked chicken
3/4 tsp. sugar
4 tsp. soy sauce
2 oz. uncooked Chinese noodles, broken into pieces
1 can quartered snow peas or 16 oz. frozen snow peas
2 green onions, thinly sliced
In large pan combine chicken broth, chicken, sugar and soy sauce. Bring to a boil. Add noodles and peas. Boil 3 to 5 minutes or until noodles and peas are tender. Garnish with onions.