Shrimp and Orange Spinach Salad

Serves 3

Ingredients:

1 cup dried small pasta shells
1/4 cup orange herb and poppy seed marinade
1/3 cup seasoned rice vinegar
1 Tbsp. minced fresh ginger
1 Tbsp. reduced-sodium soy sauce
1 tsp. Asian (toasted) sesame oil
2 Tbsp. chopped green onion
1/4 tsp. hot chili flakes
6 oz. baby spinach leaves, fresh
1 cup frozen petite peas, thawed
6 oz. shelled cooked tiny shrimp

Directions

Cook pasta according to package directions until just al dente; drain and rinse with cold water.

Combine vinegar, ginger, soy sauce, sesame oil, onion, and chili flakes. Measure 3 tablespoons of this dressing into a large bowl, add spinach, and mix. Mound spinach equally on 3 dinner plates. To bowl, add remaining dressing, pasta, peas, oranges and shrimp; mix. Mound equally on spinach. Spoon any dressing left in bowl over salad.

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Lemon Chicken

Lemon Chickeen.

Serving Size: 4 ~ 6

Preparation Time: 45 minutes

Ingredients:

2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish

2 tablespoons oil for stir-frying

Directions:

Put the sherry, spring onions and ginger in a bowl.

Add the chicken, toss well to coat, then leave to marinate in the
bowl for 15 minutes.

Heat the oil in a wok or frying pan.

Add the celery, mushrooms, and the green pepper.

Stir-fry for one minute.

Add the chicken and marinade, then cook for 3 minutes.

Stir in the soy sauce and lemon rind then cook for a further minute.

Pile into a warmed serving dish and garnish with lemon slices.

Per Serving (excluding unknown items):

294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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Chicken with Broccoli

Serves 4

Ingredients:

2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta

Directions:

1. Cook noodles or pasta.
2. Skin the chicken, cut into pieces.
3. Wash broccoli and break into small stalks.
4. Combine salt, browning, and sherry in a bowl, mix well.
5. Heat oil in wok, add ginger, stir fry 1 minute.
6. Add chicken, stir fry 1 minute.
7. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
8. Add nuts, serve on noodles or pasta.

Per Serving (excluding unknown items):

277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

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Tender-fried Fish Slices

Ingredients:

3 1/2 oz(100 g) fish filet, skinned and boned
1/2 tsp. salt
1 egg white
1/2 tsp. scallion sections
2 tsp. cornstarch (corn flour)
1/2 tsp. garlic mash
1/2 tsp. rice wine
4 tbsp vegetable oil

Directions:

1. Wash the fish and dry well and cut into slices. Mix the egg white, cornstarch, and salt into a batter . Coat the fish slices with the batter.

2. Heat the oil to very hot. Add the fish and stir-fry until cooked. Remove and drain.

3. Reheat the wok, add the scallions and garlic and fry until fragrant. Add the fish and sprinkle with the rice wine. Add the rest of the batter. Tip the wok to swirl the mass. Turn mass over and remove.

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