Chinese Vegetables
Chinese Vegetables
1 pound fresh broccoli
8 ounces fresh spinach
8 ounces fresh pea pods or 1 (6 ounce) package
frozen pea pods, thawed
4 stalks celery ginger root
2 medium yellow onions
8 scallions
3/4 cup water
1 tablespoon instant chicken bouillon granules
2 Tbspvegetable oil
1 tablespoon minced pared fresh ginger root
NOTE: In addition to or in place of the listed vegetables, sliced carrots, zucchini, green beans or green bell peppers may be used
Clean vegetables
Cut broccoli tops into florets
Cut broccoli stalks into thin strips 2 inches long & 1/4 inch wide
Chop spinach coarsely
Remove ends & strings from pea pods
Cut celery into 1/2-inch diagonal slices
Peel yellow onions, cut into wedges & separate layers
Cut scallions into thin diagonal slices
Combine water & bouillon
Heat oil in wok over high heat
Add broccoli stalks, onion wedges & ginger
Stir fry 1 minute
Add all remaining vegetables
Toss lightly
Add water mixture
Toss until vegetables are completely coated
Cook until liquid boils
Cover wok & cook until vegetables are crisp-tender, 2 to 3 min
Broiled Fish With Many Spices
Broiled Fish with Many Spices
2 Tbsplemon juice
2 Tbspdry mustard
2 tpss ground cumin
1 tps ground cori&er
1 tps salt
1/4 tps garam masala (optional)
4 swordfish or halibut steaks, 1 inch thick (about 2 lb)
2 Tbspghee
Mix all ingredients except fish & ghee
Spread mixture evenly on both sides of fish
Place fish in shallow glass or plastic dish; cover & refrigerate at least 12 hrs
Preheat oven to broil or 550 deg F
Arrange fish on rack in broiler pan; drizzle with ghee
Broil with tops about 4 inches from heat until light brown, about 7 min
Turn; drizzle with ghee
Broil until fish flakes easily with fork, 5 to 7 min longer
Yields 4 servings
Linguine With White Clam Sauce
Linguine with White Clam Sauce (Linguini con Vongole Bianco)
Serve this dish from Northern Italy with a green salad tossed with a sharp vinaigrette dressing
1 medium onion, chopped
1 clove garlic, finely chopped
3 tablespoons butter or margarine
1 tablespoon all-purpose flour
3 (6 1/2 oz) cans minced clams (with liquid)
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 tablespoon salt
3 quarts water
8 ozs uncooked linguine
1/4 cup minced parsley
Grated Parmesan cheese
Cook and stir onion and garlic in butter in 2-quart saucepan until onion is tender; stir in flour
Add clams, 1/2 teaspoon salt, basil and pepper
Heat to boiling; reduce heat
Cover and simmer 5 minutes
Add 1 tablespoon salt to rapidly boiling water in Dutch oven
Add linguine gradually so that water continues to boil
If linguine strands are left whole, place one end in water; as they soften, gradually coil them into water
Boil uncovered, stirring occasionally, just until tender, 7 to 10 minutes
Test by cutting several strands with fork against side of Dutch oven
Drain quickly in colander or sieve
Add parsley to clam sauce
Serve sauce over hot linguine; sprinkle with cheese
Yields 5 or 6 servings