Chinese cooking - The Jewish Standard

Welcome back to the regular Cooking With Beth Blog. Hope everyone had a wonderful Pesach and the matzoh didn’t cause too much damage to your digestive systems. Hoping my readers followed some of the delicious blog entries with all those recipes from guest contributors. The new cookbooks were also a big hit. Once you learn to cook in a healthy way it makes life so much simpler.

Since I have been craving Chinese food and have not indulged since way before Passover, I am including two easy dishes to make.

Chicken chow mein
1 cup of fresh diced mushrooms
1 stalk of celery, diced
1 large onion, diced
1 can chicken consommÃ© (do not dilute)
2 tbsp. cornstarch
1 can sliced water chestnuts
1 1/2 cups cooked white meat chicken, cubed
1/2 can bean sprouts

Saute celery with onions in a little olive oil until brown then add the cornstarch. Slowly add the chicken soup, then the mushrooms, water chestnuts, bean sprouts, and chicken.

Serve over brown rice (or white rice) if your family insists. Sprinkle with low-sodium soy sauce and Chinese noodles.

Pepper steak
2 lbs. of lean pepper steak strips (or cut up brisket, fillet, or shoulder steak)
3 large tomatoes, cut in cubes
2 large onions, sliced
3 green bell peppers, cut in strips
1 cup celery
1 cup mushrooms
2 minced garlic cloves
1 cup beef broth
1/2 cup red wine (optional)
2 tbsp. soy sauce
2 tbsp. cornstarch
1/4 cup water

Brown steak in Â½ cup olive oil and cook for about five minutes. Toss in tomatoes and add wine if desired. Seat aside. Saute onions, garlic, green pepper, and mushrooms. Add the broth. Set aside. Separately mix the water, cornstarch, and soy sauce. Mix the meat and vegetables. Stir in cornstarch mixture until it thickens. Serve over rice.

Cooking with Beth

comments