Notes:
Recipe from Cooking Light: Per Serving: Cal 290, Protein 21.5g, carb 32.5g, fiber 4.6g, chol 21mg, Fe 2.8mg, Na 390mg, Ca 72mg, fat 8.4g, sat 1.9, mono 2.5, poly 3.3g

Ingredients

1-1lb pkg reduced fat firm tofu cut into 6 slices 1/2c fat free less Na+ chicken broth 2 tbsp low sodium soy sauce 1 tbsp oyster sauce 1-2 tsp chili paste 4 oz lean gd pork 1 tbsp grated ginger 3 cloves garlic, minced 2 c rice, cooked 1/3c chopped green onions

Directions

1. Place tofu slices on several layers of paper towels, cover with more paper towels. Place a dinner plate on top and let stand 30min. Remove plate and towels and cut tofu into 1/2″ cubes. 2. Combine broth, cornstarch, soy sauce, oyster sauce and chili paste, stirring with a whisk. 3. Heat a large nonstick skillet over med-high heat. Add pork, cook 4 min. or until done, stirring to crumble. Add ginger and garlic, cook 1 min. stirring constantly. Add tofu, cook 4 min. or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil, cook 1 min until thickens. Add green onions and serve over rice.

Notes:
Recipe from Classic Chinese Cookbook

Ingredients

2-3 chicken breasts 6 tbsp peanut oil 5-6 cloves garlic minced 4-5 scallions, cut into 1″ sections, wt and gr parts separated 1-1 1/2 tbsp white wine 3 tbsp hoisin sauce 2 oz roasted cashew nuts Marinade: 1/2 tsp salt 8 turns white pepper mill 2 tsp white wine 1 tsp cornstarch 1/2 egg white beaten 2 tsp sesame oil

Directions

1. Dice chicken and marinate 15-30 min. Blend in oil last. 2. Heat wok over high heat. Pour in 5 tbsp oil and add 2/3rds garlic and white onions. Stir a few times, add chicken. Toss about 2 min. lowering heat so chicken stays tender. Splash wine and cook until sizzle dies down. Transfer to plate. 3. Increase heat and add remaining tbsp oil, add garlic and as it sizzles add hoisin sauce and stir well. 4. Return chicken and toss in sauce. Add cashews and gr onions and serve immediately

Notes:
Recipe from Eating Well: Per Serving: Cal 442, Fat 14g

Ingredients

3/4 lb pork tenderloin, cut into matchstick pieces 1 1/2 tbsp oil 2 large eggs beaten 4c shredded gr cabbage 10 dried chinese blk mushrooms 8 scallions cut into 1″ lengths 1/2c hoisin sauce 8 mandarin pancakes Marinade: 2 1/2 tbsp soy sauce 1 1/2 tbsp rice wine 1 tsp sesame oil Minced Seasonings: 6 cloves garlic 1 1/2 tbsp ginger Sauce: 3 tbsp chicken broth 2 tbsp rice wine 1 tbsp soy sauce 1 tbsp cornstarch 1 tsp sugar 1/4 tsp pepper

Directions

1. Marinate pork in marinade 30 min. 2. Heat wok over high heat and add 1/2 tbsp oil, add pork and stir fry until meat is cooked (about 2 min.) Remove and set aside. 3. Cook down remaining juices to a glaze and add pork 4. Add 1/2 tbsp oil to wok, heat to very hot and add eggs and scramble. Remove and set aside. 5. Add remaining oil and heat to very hot. Add minced seasoning and stir fry 10-15 sec. 6. Add cabbage and mushrooms and stir fry 2 min. 7. Pour in sauce mix and stir until thick (about 1 min) 8. Return egg and pork to pan and heat thru, stir in scallions 9. Serve with hoisin sauce and pancakes

Notes:
Recipe from Yan Kits Classic Chinese Cookbook

Ingredients

12 oz chicken breast spray oil 1″ ginger, grated 1 tbsp rice wine 3 scallions, diced 2oz peanuts Marinade: 1/3 tsp salt 2 tsp soy sauce 2 tsp rice vinegar 1 tsp cornstarch 1 tbsp egg white Sauce: 1 tbsp soy sauce 1/2 tsp chili paste with garlic 1 tbsp ketchup 2 tsp rice wine vinegar 2 tsp sugar 1 1/2 tsp cornstarch 6 tbsp water

Directions

1. Heat wok over high heat, add oil, ginger and stir for 30 sec. Add marinated chicken and cook for 60 sec. Splash wine around sides and cook 60 sec. 2. Add scallions and cont. cooking 60 sec 3. Add sauce to wok and stir until thickened 4. Add peanuts, stir to mix and serve immediately

1- 1lb pork tenderloin 1/4 c dark soy sauce 1 tsp light soy sauce 3 tbsp catsup 1 tsp sugar 3 tbsp hoisin sauce 2 cloves garlic, crushed 1 tbsp red wine

DIRECTIONS

1. Make marinade and put pork in and marinate overnight. 2. Preheat oven 350oF. Place pork on oven rack with pan underneath to catch drippings. After 20min, lower heat to 300oF and brush both sides of meat. Barbeque 20min. 3. Brush sides again and turn over and barbeque 15min. more. Do this 1-2 times more. 4. Remove from oven and slice and serve.

Notes:
Recipe from Classic Chinese Cookbook

INGREDIENTS

6 oz lean pork 1 sm gr pepper 6 tbsp oil 3 thin slices ginger cut into threads 1 lb bean sprouts 1/2 tsp salt 2-3 cloves garlic, minced 3 scallions cut into 2″ sections, white and green parts separated 2 tsp white wine Marinade: 1/4 tsp salt 1/4 tsp sugar 2 tsp thin soy sauce 4 turns white pepper mill 1 tsp white wine 1/2 tsp cornstarch 1 tbsp water Sauce: 1/2 tsp cornstarch 3 tbsp water 2 tbsp oyster sauce

DIRECTIONS

1. Cut pork into matchstick pieces 2. Marinate pork in bowl with marinade for 20min 3. Slice gr pepper into strips 4. Prepare sauce 5. Heat wok over high heat until smoke rises. Add 3 tbsp oil and swirl. Add ginger and as it sizzles add bean sprouts and gr pepper, season with salt and toss continuously over high heat 2-3min. Transfer to warm plate. 6. Wash wok and reheat over high heat until smoke rises. Add oil, garlic and as it sizzles add wt scallions and toss for 30 sec. Put in pork and splash in wine. As it sizzles stir for 30-60 sec until pork is cooked. 7. Pour sauce and gr scallions on pork and stir 8. Place meat on bean sprouts and serve

INGREDIENTS

• 3/4 c fresh oj 2 tbsp hoisin sauce 2 tsp minced ginger 10 large sea scallops 1 tbsp coriander seeds coarsely crushed 2 tsp oriental sesame oil 2 baby bok choy, each cut lengthwise into 8ths 2 tbsp water

DIRECTIONS

1. whisk oj, hoisin sauce, and ginger in a small bowl pat scallops dry on paper towels spinkle coriander seeds over scallops, pressing to adhere heat sesame oil in nonstick skillet over high heat add scallops, coriander side down, cook until opaque in center, turning once, about 1 1/2 min per side transfer scallops to plate Add bok choy and water to skillet, saute until wilted, about 2 min using tongs, divide onto 2 plates, top with scallops Add hoisin mixture to same skillet, boil until reduced to 1/3 c, about 2 min.,, drizzle sauce over scallops and serve