A alternative Meal for a dinner Party Chinese / Japanese

To my friends at Mandarin Kitchen in Bloomington, Minnesota this Chinese will not compare to your wonderful well prepared meals. We have a Chinese feast of food to enjoy with family, friends, and loved ones. We battle each day knowing our outcomes might not be favorable but, we press on ward to the goal. We keep hope alive and we strive for the best each day God gives us while the sun is out. Nights are harder but, we need tor rest and go to bed early and pray pray pray.

Chinese Spinach-Almond Salad

• 4 servings

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Ingredients

• 1 package (6 ounces) fresh baby spinach

• 2 cups cubed cooked pork

• 1 cup bean sprouts

• 2 medium carrots, thinly sliced

• 1/2 cup sliced fresh mushrooms

• 1/4 cup sliced almonds, toasted

• 1/2 cup reduced-fat sesame ginger salad dressing

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• In a large bowl, combine the first 6 ingredients. Divide among 4 salad plates; drizzle each serving with 2 tablespoons dressing. Serve immediately.

Nutrition Facts 1 each: 244 calories, 11g fat (3g saturated fat), 63mg cholesterol, 500mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Chinese Chicken Spaghetti

Ingredients

• 8 ounces uncooked spaghetti

• 1 tablespoon cornstarch

• 4 tablespoons reduced-sodium soy sauce, divided

• 2 tablespoons sesame oil, divided

• 1 pound boneless skinless chicken breasts, cut into 2-inch pieces

• 2 tablespoons white vinegar

• 1 tablespoon sugar

• 1 tablespoon canola oil

• 2 cups fresh snow peas

• 2 cups shredded carrots

• 3 green onions, chopped

• 1-1/2 teaspoons minced fresh gingerroot

• 1/2 teaspoon crushed red pepper flakes

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Directions

• Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.

• In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.

Nutrition Facts 1 cup: 329 calories, 9g fat (1g saturated fat), 44mg cholesterol, 465mg sodium, 37g carbohydrate (0 sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Chinese Takeout-on-a-Stick

Ingredients

• 3 tablespoons reduced-sodium soy sauce

• 3 tablespoons sesame oil

• 4 teaspoons brown sugar

• 4 teaspoons minced fresh gingerroot

• 2 garlic cloves, minced

• 1/2 teaspoon crushed red pepper flakes

• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

• 3 cups fresh broccoli florets

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Directions

• In a large bowl, combine the first six ingredients; remove 3 tablespoons for basting. Add chicken to remaining soy sauce mixture; toss to coat. On four metal or soaked wooden skewers, alternately thread chicken and broccoli.

• Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat until chicken is no longer pink, 10-15 minutes, turning occasionally. Baste with reserved soy mixture during the last 4 minutes of cooking.

Nutrition Facts 1 skewer: 261 calories, 13g fat (2g saturated fat), 63mg cholesterol, 534mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.

Chinese Scallion Pancakes

Ingredients

• 3 cups all-purpose flour

• 1-1/3 cups boiling water

• 4 teaspoons sesame oil

• 6 green onions, chopped

• 1 teaspoon salt

• 1/2 cup canola oil

• DIPPING SAUCE:

• 3 tablespoons reduced-sodium soy sauce

• 1 tablespoon brown sugar

• 2 teaspoons minced fresh gingerroot

• 2 teaspoons rice vinegar

• 1/2 teaspoon sesame oil

• 1/8 teaspoon crushed red pepper flakes

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Directions

• Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.

• Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.

• In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side.

• Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

Nutrition Facts 1 pancake with 1-1/2 teaspoons sauce: 333 calories, 17g fat (1g saturated fat), 0 cholesterol, 534mg sodium, 39g carbohydrate (2g sugars, 2g fiber), 5g protein.

Chinese Almond Cookies

• about 5 dozen

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Ingredients

• 1 cup butter, softened

• 1 cup sugar

• 1 egg

• 1 teaspoon almond extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup sliced almonds

• 1 egg white

• 1/2 teaspoon water

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• In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.

• Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.

• In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

Nutrition Facts 2 each: 133 calories, 7g fat (4g saturated fat), 23mg cholesterol, 147mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 2g protein.

Chinese Chard with Almonds

• 4 servings

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Ingredients

• 1 bunch Swiss chard (about 1 pound), chopped

• 1 tablespoon olive oil

• 1 large sweet red pepper, cut into strips

• 1 large tomato, diced

• 1 small red onion, diced

• 3 garlic cloves, minced

• 1 tablespoon minced fresh gingerroot

• 1 tablespoon hoisin sauce

• 3/4 teaspoon Chinese five-spice powder

• 3/4 teaspoon kosher salt

• Dash crushed red pepper flakes

• 2 tablespoons lemon juice

• 1/2 cup sliced almonds, toasted

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• In a large saucepan over medium-high heat, bring 2 in. of water to a boil. Add chard; cook, covered, until crisp-tender, about 5 minutes. Drain; set aside.

• In same saucepan, heat oil over medium-high heat. Add pepper, tomato and onion; saute until pepper is crisp-tender, 3-4 minutes. Add garlic; cook 1 minute more. Stir in next five ingredients; add cooked chard. Cook and stir until pepper is tender, 3-4 minutes ; add lemon juice. Top with almonds.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 3/4 cup: 156 calories, 10g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 15g carbohydrate (6g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch.

Chinese New Year Skillet

Ingredients

• 1 boneless pork shoulder butt roast (1 pound), cut into 1/2-inch cubes

• 1 tablespoon canola oil

• 1 can (20 ounces) unsweetened pineapple tidbits

• 2 tablespoons white wine vinegar

• 1 tablespoon sugar

• 3/4 teaspoon salt

• 1/4 teaspoon garlic powder

• 1 cup uncooked long grain rice

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1/2 cup coarsely chopped green pepper

• 1 medium tomato, cut into wedges

• 2 tablespoons Worcestershire sauce

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Directions

• In a large skillet, cook pork in oil over medium heat on all sides until pork is lightly browned; drain.Drain pineapple, reserving juice in a 2-cup measuring cup; set pineapple aside.

• Add enough water to the juice to measure 1-1/4 cups; stir into pork. Add the vinegar, sugar, salt and garlic powder. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 20 minutes or until meat is tender. Meanwhile, cook rice according to package directions.

• In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the green pepper, tomato, Worcestershire sauce and reserved pineapple; heat through. Serve with rice.

Nutrition Facts 1-1/4 cups: 608 calories, 25g fat (8g saturated fat), 98mg cholesterol, 621mg sodium, 66g carbohydrate (21g sugars, 3g fiber), 30g protein.

Easy Chow Mein

Ingredients

• 1 pound ground beef

• 1 medium onion, chopped

• 1 bunch celery, sliced

• 2 cans (14 ounces each) Chinese vegetables, drained

• 2 envelopes brown gravy mix

• 2 tablespoons soy sauce

• Hot cooked egg noodles or rice

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Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the celery, Chinese vegetables, gravy mixes and soy sauce. Cover and cook on low until celery is tender, 4-6 hours, stirring occasionally. Serve with noodles.

Purchase celery with crisp, firm and unblemished ribs and fresh green leaves. Refrigerate celery in a plastic bag for up to 2 weeks. Wash and trim the base and leaves just before serving.

Nutrition Facts 1 cup (calculated without noodles): 361 calories, 6g fat (2g saturated fat), 28mg cholesterol, 897mg sodium, 56g carbohydrate (6g sugars, 4g fiber), 18g protein.

Chinese Meatballs

Ingredients

• 2 large eggs, lightly beaten

• 2 tablespoons soy sauce

• 1 teaspoon salt

• 6 green onions, sliced

• 2 pounds lean ground pork

• 2 cans (8 ounces each) sliced water chestnuts, drained and chopped

• 1 cup dry bread crumbs

• SAUCE:

• 1/4 cup cornstarch

• 1 cup pineapple juice

• 1/3 cup sugar

• 4 teaspoons minced fresh gingerroot

• 1 can (10-1/2 ounces) condensed beef consomme, undiluted

• 1/2 cup white vinegar

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Directions

• Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes.

• In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Test Kitchen tipsAdd 1 teaspoon crushed red pepper flakes to the sauce mixture for a Szechuan profile. These meatballs and their gingery sauce are also delicious served over rice for a main dish. Meatballs made with ground pork are lighter and more delicate than beef meatballs.

Nutrition Facts 1 meatball: 41 calories, 2g fat (1g saturated fat), 12mg cholesterol, 109mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 3g protein.

Asian Coleslaw

Ingredients

• 5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed

• 3 medium carrots, shredded

• 2 green onions, thinly sliced

• 1/4 cup minced fresh cilantro

• 1/3 cup white wine vinegar

• 1 tablespoon canola oil

• 1 tablespoon sesame oil

• 1 teaspoon sugar

• 1/2 teaspoon salt

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Directions

• In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts 1 cup: 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 223mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.