Showing posts with label Main Dish - Asian. Show all posts
Showing posts with label Main Dish - Asian. Show all posts

April 27, 2012

Freezer Meal Group - March 2012

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Turkey Meatloaf
from Sparky
Print Recipe

1 lb ground turkey
1 lb pork sausage
2 carrots, diced or shredded
2 potatoes, shredded
1 onion, diced
3-4 garlic cloves
2 eggs
2 cups oatmeal
2-3 cup ketchup or barbecue sauce, divided

Combine ground turkey and sausage. Add carrots, onion, and garlic; stir until combined. Add eggs; combine. Add oatmeal and 1 cup ketchup/barbecue sauce; combine.

Option 1 - Spread in casserole dishes, bread pans, muffin pans, whatever you would like. Bake at 350 for 45 minutes (adjust according to pan) or until almost done. Remove from oven, pour ketchup/barbecue sauce over the top and return to oven until internal temperature reaches 160.

Option 2 - Form into loaf. Place in slow cooker sprayed with cooking spray. Cook on low for 4-6 hours. 30 minutes before serving spread barbecue sauce or ketchup on the meatloaf the final 30 minutes of cooking.

Servings: 8 • Size: 1 slice • Old Points: pts • Points+: 12 pts
Calories: 466 • Fat: 24 g • Carb: 37.8 g • Fiber: 2.8 g • Protein: 23.2 g

**Nutrition is figured using 1.5 cups Famous Dave’s Barbecue Sauce and 93% lean Ground Turkey

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Broiled Tilapia with Thai Coconut Curry Sauce
from skinnytaste
Print Recipe

1 tsp dark sesame oil, divided
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 Tbsp brown sugar
2 tsp Asian fish sauce
1 (14 ounce) can light coconut milk
1/4 cup chopped fresh cilantro
6 (4 ounce) tilapia fillets
cooking spray

Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using. Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Servings: 6 • Serving Size: 1 piece fish plus sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g

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April 17, 2012

Freezer Meal Group - January 2012

We have eaten the Honey Pork Chops. We grilled them and they were delicious. We served them with steamed asparagus. I am so excited that we were able to grill and will be able to grill a lot more in the near future.
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Honey Pork Chops
from Eat at Home
Printable Recipe

6 (5 oz) boneless pork loin chops
1/2 cup honey
1/4 cup cider vinegar
1/4 tsp ground ginger
1 clove garlic, minced
2 Tbsp soy sauce
dash black pepper

Put all the ingredients, except the pork chops in a blender and mix well. Put the chops in a zip top freezer bag and pour the marinade over them. Label the bag and freeze. Thaw completely in the fridge. Bake at 350 for 1 hour and 15 minutes, or grill, or cook them in the slow cooker, cooking 5-6 hours on low.

Servings: 6 • Serving Size: 1 • Old Points: 8 pts • Points+: 9 pts**
Calories: 365 • Fat: 9.4 g • Protein: 44.6 g • Carb: 24 g • Fiber: 0 g

**The nutrition information is figured as though 1/6 of the marinade was consumed. If you were eating only a non marinated pork chop it would be 6 Points+. You can add however many points you feel comfortable with to account for the marinade.

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Honey Hoisin Chicken in the Slow Cooker
from Eat at Home
Print Recipe

6 (5 oz) boneless skinless chicken breasts
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
1/4 cup white wine or chicken broth
1/4 tsp ground ginger

Put the chicken in the slow cooker. Mix the other ingredients together and pour over the chicken. Cook on high for 4-5 hours or low for 7-8 hours.

To freeze: Put chicken in a gallon zip top freezer bag. Mix the remaining ingredients together and pour over the chicken. Freeze. To cook: Defrost in refrigerator. Pour contents into slow cooker and cook as directed above.

Servings: 6 • Serving Size: 1 • Old Points: 5 pts • Points+: 6 pts**
Calories: 242 • Fat: 3.9 g • Protein: 31.1 g • Carb: 17.5 g • Fiber: 0 g

**The nutrition information is figured as though 1/6 of the marinade was consumed. If you were eating only a non marinated pork chop it would be 4 Points+. You can add however many points you feel comfortable with to account for the marinade.

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March 14, 2011

Recipe Report - March 14

(Not sure why this did not post on Monday. Blogger has been a little weird lately.)

Thick Oven-Baked Chili
Yummy, yummy, yummy! A couple months ago PE and I made our first batch of chili and it was ok. Ever since then I had been craving chili. So, when this recipe appeared in my Reader I couldn't resist. I am so glad I couldn't. It was delicious. Thick, just like the title indicates and it was pretty easy to make. Delicious and easy! Who could ask for more?

Asian Orange Chicken
This was part of our Chinese New Year meal. It was pretty good other than I would have liked a crispier breading on the chicken. I have made other types of breaded chicken so I can remedy that quite easily. I would make it again.

Pork Dumplings and Beefy Chinese Dumplings
These were also part of the Chinese New Year meal. We love dumplings/potstickers and these delicious. I liked the steaming method without the frying that the Pork Dumplings had in the instructions. The frying is delicious but this is just as good and a bit easier. I made two kinds because I ended up not having enough ground pork for the recipe so I found a recipe for beef. One thing I love about dumplings/potstickers is how well they freeze then cook. We spent a bit of time making a bunch of dumplings and put quite a few in the freezer for other meals.

Baked Egg Rolls
This finished off the Chinese New Year menu. Technically the egg rolls started it. After we had all the rolls made we baked a batch and had them for lunch. Yummy, yummy. The one shortfall is I haven't found a worthy sweet and sour sauce. We purchased one at the store and ick. Double ick. I made some and it was better but still not I was looking for. Luckily the rolls were good enough to stand on their own.

Creamy Bacon Ranch Chicken Pasta
Yet another easy and delicious meal. One thing that made it easier was using canned chicken. I purchased a bottle of the Hidden Valley Ranch Seasoning at the local warehouse store and use two tablespoons of that in place of a packet.

Chicken and Spinach Tortilla Bake
I had some ricotta in the refrigerator from a recipe earlier in the month so when I went looking for a spinach recipe to use up some fresh spinach from the co-op I was drawn to this recipe. I am sure glad I was. It was fantastic. I think in place of ricotta (if you happen to have an aversion to it) you could use whipping cream. Or if you like it really spicy you could use the salsa verde straight.

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Click the links below to get the printable recipes.
Thick Oven-Baked Chili
Asian Orange Chicken
Pork Dumplings
Beefy Chinese Dumplings
Creamy Bacon Ranch Chicken Pasta
Chicken and Spinach Tortilla Bake

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May 27, 2010

Some Freezer Swap Meals

While I have been slacking on and off the last while we have eaten some delicious freezer swap meals. Two I will share today are Mandarin Orange Chicken and Mexican Style Stuffed Shells. Both meals were great! I will definitely add two cans of Mandarin Orange Chicken when I make it and maybe some garlic. Had I not had the recipe, I would not have guessed that there were french fried onions in the Mexican Style Stuffed Shells.

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Mandarin Orange Chicken
from Freezer Meal Swap
Print Recipe

1 lb boneless, skinless chicken breasts
1/2 cup chopped onion
garlic (optional)
1 Tbsp oil
2 chicken bouillon cubes
1/4 cup flour
1-2 (11 oz) cans mandarin oranges with juice
2/3-1 cup water
1 (6 oz) can frozen orange juice concentrate

cut chicken into 1-inch chunks. Heat oil in large skillet; add onions and garlic and saute until translucent. Add chicken and cook until browned on both sides. Remove chicken. Sprinkle flour over onion mixture; stir to combine. Gradually add water, orange juice, bouillon cubes. Stir constantly and bring to a boil. Reduce heat, add chicken and let simmer 3 to 4 minutes. Cool and freeze. Broccoli and cauliflower can be added to the cooled mixture before freezing.

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Mexican Stuffed Shells
from Freezer Meal Swap
Print Recipe

18 shells cooked and drained (large shell-roni)
18 oz. picante sauce
1 1/2 lb ground beef
2 cans tomato sauce
1 1/2 cups Monterey jack cheese
2 cups French fried onions

Brown beef. Combine picante and tomato sauce. Mix 3/4 cup mixture into beef along with 3/4 cup cheese and 1 cup onions. Pour half of remaining sauce on bottom of 10x13 pan. Stuff shells and place in pan. Pour reserved sauces over shells. Bake covered at 350 for 30 minutes. Top with cheese and onions. Bake uncovered 5 minutes longer.

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April 25, 2010

Fanciest Lunch Ever Served at My House

I had Chinese Chicken and Broccoli planned for dinner tonight; however, this morning before I was even fully awake PE had some game bird breasts in the slow cooker. While many of my recipes can wait a day, this one couldn't. The broccoli really needed to be used and I have plans for other perishable foods tomorrow so I decided I would make the Chinese Chicken and Broccoli for lunch. I had Moo start the rice and by the time it was finished cooking in the rice cooker, the rest was ready as well. Yes, I realize this really isn't that fancy of a lunch but considering we usually eat left overs, cheese on tortillas, or sandwiches. . .this was quite a treat for us.

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Chinese Chicken and Broccoli
from Annie's Eats
Print Recipe

1 Tbsp peanut oil, divided
1 1/2 tsp sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp grated fresh ginger
1/4 - 1/2 tsp red pepper flakes
4 cups broccoli florets
6 Tbsp chicken broth, divided
2 Tbsp oyster sauce
1 Tbsp hoisin sauce
4 Tbsp soy sauce
1 1/2 tsp cornstarch
3 scallions, chopped
sesame seeds, for garnish (optional)

Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces to the pan and saut̩ until golden brown and cooked through. Transfer to a bowl with a slotted spoon and cover with foil to keep warm. Add the remaining oil to the pan. Add the garlic and ginger and saut̩ until fragrant, about 30 seconds. Add the red pepper flakes and broccoli florets to the pan. Pour in about half of the chicken broth Рit should steam and boil quickly. Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated. Add the oyster sauce and hoisin sauce to the pan. In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan. Stir in the remaining chicken broth. Return the chicken pieces to the pan. Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in the scallions. Serve over rice and garnish with sesame seeds, if desired.

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March 26, 2010

Sweet & Sour Pork

This Sweet & Sour Pork was delicious. The sauce would be good for dipping--I might try it the next time we make egg rolls. It was a nice one pot dinner from the freezer. If you were to prepare it fresh there would be more dishes involved but it would still be worth it.

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Sweet & Sour Pork
from Freezer Meal Swap
Print Recipe

1 1/2 lbs boneless pork loin
1 Tbsp vegetable oil
1 medium green and/or red pepper, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 (15 1/4 oz) can pineapple chunks in juice
1/4 cup firmly packed brown sugar
1/4 cup white wine vinegar (or regular vinegar)
2 Tbsp corn starch
2 Tbsp soy sauce
hot cooked rice

To make and serve the same day:
Partially freeze pork. Cut the grain into 2 1/2 x 2 1/4 inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry pepper and onion in hot oil for 2-3 minutes or until crisp tender. Remove from wok. Add more oil, if necessary. add pork; stir-fry until browned. Keep warm. Drain pineapple, reserving juice. In a small saucepan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce. Bring to boil; cook 1 minute or until thickened, stirring constantly. Return peppers and onion to wok. Stir in pineapple and thickened pineapple juice mixture. cook and stir until heated through. Serve with rice, if desired.

To freeze and eat later:
Cut across the grain into 2 1/2 x 2 1/4 inch strips; set aside. Preheat a wok or large skillet over high heat; add oil. Add pork; stir-fry until browned. Let cool and place in 1 gallon zip top bag. Drain pineapple, reserving juice. In a quart size zip top bag, add cut peppers and onions and pineapple chunks. No need to cook. Place bag in 1 gallon zip top bag. In a small saucepan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Let cool and pour into zip top sandwich bag. Place bag in 1 gallon zip top bag.

To eat from frozen:
Thaw all bags completely. Combine all bags in skillet or wok and heat until warmed. Serve over rice.

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February 19, 2010

Two for One Acknowledged

As you all know we (PE and I) really aren't fans of holidays. Pretty much all of them we could live without. That being said, we do have children and we do have tiny sentimental bones in our bodies so we at least acknowledge them. This year for Valentine's Day we acknowledged it by sharing it with Chinese New Year (I don't think I have EVER acknowledged Chinese New Year). I was purely out of coincidence because we (mainly I) wanted to make Asian food for Valentine's Day. PE's way of aknowledging Valentine's Day was to not tell me I was crazy when I listed off the things I wanted to make. He also helped make most items too. For the Day of Red (shorter than Valentine's Day and I am not going to call it VD) we made Pot Stickers (three different recipes), House Lo Mein, House Fried Rice, Chicken Egg Rolls, and Chinese Donuts.

We started out by making the filling for the pot stickers. Then we made egg rolls. While PE fried the egg rolls I started filling the pot stickers. While I continued to fill the pot stickers PE made the lo mein. Then PE started the fried rice while I cooked the pot stickers. We set the oven to Warm and placed the lo mein and egg rolls in there to keep warm while we finished up the pot stickers and fried rice. Since the pot stickers were cooked in batches I also added to a baking sheet in the oven to keep warm.

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Pot Stickers
adapted from Runs with Spatula
Print Recipe

1/2 lb ground pork
1/2 Tbsp sesame oil
1/2 tbsp oil
1-1 1/2 Tbsp water
1/4 tsp salt
1/2 tsp rice vinegar
1/2 tsp chopped ginger
1/4 bundle minced green onion
1/2 Tbsp light soy sauce
1/2 pkg. pot sticker wrappers
about 2-3 cups chicken broth

Combine all ingredients but the pot sticker wrappers in a medium sized bowl and mix by hand. Place 1 heaping teaspoon of pork filling onto each pot sticker wrapper. Moisten edges with water and fold edges over to form a triangle shape while trying to remove air from inside the pot sticker skin. Set dumplings aside until ready to cook. Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 1 to 2 minutes, or until the bottoms are golden brown. Add 1/2 cup chicken broth. Cover and cook 6 to 7 minutes, or until the broth is absorbed. Repeat with the remaining dumplings.

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Pot Stickers II
from Blog Chef
Print Recipe

1/2 pkg. Pot Sticker wrappers (also called gyoza or pot sticker wraps)
1 cup cabbage (finely chopped)
1/2 tsp salt
1/4 lb shrimp (peeled, deveined, cooked, and chopped)
1/2 lb ground pork (cooked)
1 Tbsp soy sauce
1 Tbsp rice wine
1/2 Tbsp green onion (chopped)
1/2 Tbsp sesame oil
1 tsp fresh ginger (minced)
2 garlic cloves (minced)
1/8 cup oil
1/2 cup chicken stock
water (for sealing)

Dipping Sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sesame oil
1 tsp ginger (minced)

In a bowl add shredded cabbage and sprinkle 1 tsp of salt over the cabbage. Let sit for 5 minutes and then squeeze the juice out of the cabbage. Squeeze out any liquid from the shrimp. In the same bowl combine cabbage, shrimp, pork, soy sauce, rice wine, green onions, sesame oil, ginger and garlic. One by one lay out a pot sticker wrapper and add about 2 teaspoons of the cabbage mixture in the center. Lightly wet the other edges of the wrapper with your finger. Bring up both ends and pinch together the top in the middle. What we are doing here is sealing the upper half of the pot sticker. Start at one side and pinch that end closed. In small sections fold the dumpling wrapper skin over on itself until it is fully sealed (or you can just fold it into a half circle). Place pot stickers on a cookie sheet and put in the freezer for 30 minutes to an hour. In a large skillet, heat 1 tablespoon of oil. Add enough dumplings to fill the bottom of the pan and fry for 1 minute or until golden brown on the bottom. Pour ¼ cup of chicken stock into the pan, reduce heat to low, cover and simmer for 7 minutes or until the dumplings are translucent. Uncover and cook on higher heat for about 5 more minutes or until the bottoms are dark brown. Remove from the pan, put on a platter and keep warm. Repeat until all the dumplings are cooked. To make the dipping sauce- Mix all of the dipping sauce ingredients in a bowl and serve with the pot stickers.

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Pot Stickers III
adapted from Meal Planning 101
Print Recipe

1/2 lb ground pork
1/2 lb bag of coleslaw (or 1 lb cabbage finely shredded)
1/2 tbsp fresh ginger, grated or minced
2 cloves garlic, minced
1 tsp sugar
1 Tbsp soy sauce
1/2 Tbsp sesame oil

1/2 pkg of pot stickers
1/4 cup water
1 tsp cornstarch

Before you start making the pot stickers, prepare your workspace. Get out a large baking sheet and moisten a clean kitchen towel or paper towel until just damp. In a small bowl mix together the water and cornstarch. In a large mixing bowl mix together the pork, cabbage, ginger, garlic, sugar, soy sauce and sesame oil until well combined. To begin filling your pot stickers, hold a dumpling wrapper in one hand. Dip your finger in the cornstarch water and moisten all around the outside edge of the wrapper. Place a heaped teaspoon of filling in the middle of the wrapper. Fold the pot sticker wrapper in half and pinch in the middle. To make a pleat, you'll need to make a small fold to the left of the middle. Pinch that together. Make another fold to the left of the pleat you just made and pinch together. Make the same pleats pinching them together on the other side until the dumpling is completely sealed. Your cute little pot sticker is now folded and ready to stand up.... In the palm of your hand or on a hard surface, stand the pot stickers up and tap to make a flat bottom. When you are all done folding and making the potstickers, you could at this point place your whole baking sheet in the freezer. The pot stickers will freeze in about an hour or two and can then be placed in a ziplock bag. This prevents them from freezing into a big potsticker ball. When you are ready to use them, just pull them out of the freezer and add an extra minute or two for cooking time.

Whether cooking these fresh or frozen, get out a large non-stick skillet that has a tight fitting lid. Place a couple teaspoons of oil in the pan and turn the heat up to high. Get a 1/2 cup of water ready and place on the counter beside you. Place the pot stickers in the pan on the flat side with their pleats sticking up. Depending on the size of your pan you should be able to fit about 12 or so into the pan. After about a minute or two the bottoms of the pot stickers will be browned and crispy. Grab the lid to the frying pan in one hand and the 1/2 cup of water in the other. Quickly pour the water into the pan and put the lid on. Turn the heat down to low and set a timer for 10 minutes. The dumplings will finish cooking in the pan by steaming. After 10 minutes remove the lid of the pan. If not all the water is gone let them sit another minute or two to let the water evaporate and let the bottoms of the gyoza get crispy again. Remove to a serving dish. In the Japanese restaurant, they serve them with crispy side up.

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Chicken Egg Rolls
from Favorite Family Recipes
Print Recipe

1 chicken breast, chopped into tiny pieces
1/4 cup Yoshida's sauce
2 eggs beaten
vegetable oil
3-4 green onions, chopped
2 cups shredded cabbage
2 carrots, shredded
1 cup fresh bean sprouts
1/4 cup water
black pepper to taste (we like it peppery so we usually use quite a bit of pepper)
egg roll wrappers
vegetable oil for frying
sweet and sour sauce (optional)
hot mustard (optional)

Cook chicken in Yoshida's sauce until cooked through. When cooked, remove from pan and chop into even smaller pieces. Pour beaten egg into a large, lightly oiled skillet over medium heat. Cook flat and thin, flipping only once, until done. Remove from skillet, cool, and chop finely. In the same skillet, add chopped green onions and stir for about 30 seconds. Add cabbage, carrot and sprouts. Pour water over the cabbage mixture in the skillet. Stir often, until cabbage mixture becomes soft. If it becomes too dry, add more water. Add chicken and egg to mixture. Put about 2 Tbsp of mixture onto each egg roll wrapper and roll up according to package directions. Place egg rolls into heated oil (about 375 degrees) and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with hot mustard and/or sweet and sour sauce.

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House Lo Mein
adapted from Annie's Eats
Print Recipe

6 oz lo mein noodles
1 Tbsp oyster sauce
2 Tbsp low-sodium soy sauce
1/4 cup chicken broth
pinch red pepper flakes
1/2 Tbsp canola oil
1 medium chicken breast, cut into bite-sized pieces
1 pork loin chop, cut into bite-sized pieces
1/2 lb shrimp, peeled and deveined
1/2 small onion, chopped
1 bell pepper, seeded and sliced thin
1 cup snow peas
3 cloves garlic, minced
1 tsp sesame oil

Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside. In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes in a small bowl. Whisk well and set aside. Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan and cook until browned and cooked through. Add in the vegetables, each a few minutes apart, starting with the onion and bell pepper and ending with the mushrooms. Cook just until tender-crisp. Add in the garlic and saute just until fragrant, about 1 minute. Add the sauce to the pan, and then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.

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Short-Cut Chinese Donuts
from Suite101
Print Recipe

can of refrigerated biscuits (any kind will do)
oil for frying
sugar for coating

Heat enough oil in a deep pan to completely submerge biscuits. Heat the oil to approximately 350 degrees. Drop the biscuits into the oil and fry until lightly browned, turning midway through the cooking time. Drain on a rack or brown paper bag for 1-2 minutes and then roll around in white sugar. These can be eaten as they are normally served, with sugar, or they can be served with honey drizzled over the top. Another way to enjoy them is topped with a favorite preserve or jelly.

**I found that placing them in the microwave for 10 seconds before putting them in the oil made for a fluffier donut.

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