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Chinese Recipes »  Low Fat Recipes

 

Low Fat Recipes



Garlic Chicken
   

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimes I will even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Hot Chinese Chicken Salad
   

1. Cook noodles in boiling water 4 to 5 minutes or until tender. Drain; set aside. Blend chicken broth, soy sauce, vinegar, rice wine, sugar and red pepper flakes in small bowl; set aside. 2. Heat 1 teaspoon oil in large nonstick skillet or wok. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Remove from skillet; set aside. 3. Heat remaining 2 teaspoons oil in skillet. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss until well blended. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.

Shrimp and Orange Spinach Salad
   

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.

Moo Goo Gai Pan (Mushrooms with Sliced Chicken)
   

Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes. While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove. Prepare sauce ingredients and set aside. Heat wok and add oil. Add the chicken and stir-fry until it changes color. Remove and set aside. Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot. *You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying.

Lemon Chicken
   

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.

Fish Soup with Tofu and Coriander
   

Bring stock to the boil. Add ginger, bean curd and mushrooms. Reduce heat and simmer for 3 minutes. Add fish slices and simmer until fish is cooked, about 3 minutes. Stir in vinegar, wine or dry sherry. Season with pepper and sprinkle with coriander.

Shrimp and Orange Spinach Salad
   

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.

Shrimp with Green Tea Leaves
   

To brew the tea, place the tea leaves in a bowl. Boil the water and pour over the leaves. Cover the bowl and steep for 10 minutes. Strain the tea. Reserve the tea leaves and 2 tablespoons of brewed tea for the sauce. In a bowl, mix the sauce ingredients and reserve. To blanch the shrimp, heat a wok over high heat for 1 minute. Add the peanut oil and slice of ginger and heat to 350 degrees F. Place the shrimp in the oil, stir, and loosen. When the shrimp begin to turn pink, about 5 seconds, turn off the heat. Remove the shrimp with a Chinese strainer and drain. Transfer the oil to a bowl and discard the ginger slice. Return 1 tablespoon of the reserved peanut oil to the wok. Heat over high heat for 20 seconds. When a wisp of white smoke appears, add the minced ginger and stir briefly. Add the scallion and cook, stirring, until its fragrance is released, about 15 seconds. Add the shrimp and reserved tea leaves and cook, stirring, for 20 seconds. Add the peppers and cook, until all the ingredients are coated, about 20 seconds. Make a well in the centre of the mixture, stir the sauce mixture, pour in, and stir well. When the sauce bubbles and thickens, turn off the heat, remove to a heated platter, garnish around the edges with orange half moons, and serve.

Szechuan Broccoli
   

Combine soy sauce, rice wine and splenda in bowl and set aside. Heat (medium) skillet, and add sesame seeds. Cook for 1 minute. Remove seeds and set aside. Add oil, red pepper, ginger (crushed) and garlic (crushed) for 30 seconds. Add broccoli for 1 minute. Add soy mixture. Cover and cook for 2 minutes. Sprinkle with sesame seeds and serve.

Szechuan Cucumber Salad
   

Peel the cucumbers, cut in half crosswise and then in half lengthwise. Scoop out the seeds and discard. Cut into strips about 2 in (5 cm) long and 1/2 in (1 cm) wide. Sprinkle cucumber strips with salt and mix thoroughly. Set aside for at least 10 minutes at room temperature. Drain the cucumbers and squeeze out all the excess liquid with your hands. Clean the scallions and cut them into 2 in (5 cm) lengths, cut these into thin strips, and add to the cucumbers. Add the rest of the ingredients and mix.


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WESTERN RECIPES | Appetizers and Snacks | Beef,Lamb and Veal Meals | Beverages | Biscuits | Breads and Pastries | Cakes and Pies | Desserts | Eggs and Breakfast | Fish Meals | Pork Meals | Poultry Meals | Salads and Dressings | Sauces and Dips | Soups and Stews | Sweets | INDIAN RECIPES | Chutneys and Pickles | Rice, Biryanis and Pulaos | Kachumbers and Raitas | Masalas & Spice Blends | Kebabs | Vegetable Purees | Steamed Vegetable Dishes | Greens or Leafy Vegetables | Indian Breads | Non-Vegetarian | Vegetarian | Indian Barbecue | Fruit Dishes | Kids Food | Health Food | Almonds Dishes | Cream Cheese Dishes | Travel Treats | Summer Coolers | Paneer Dishes | Monsoon Dishes | Milk Dishes | South Indian dishes | Mushroom dishes | Redmeat dishes | Traditional dishes | Non-Vegetarian Sweets | CHINESE RECIPES | Low Fat Recipes | Noodles Recipes | Tofu Recipes | Dim Sum Recipes | Chinese New Year Recipes | Side Dish Recipes | Chinese Rice Recipes | AMERICAN RECIPES | The Main Dish | Veggies | Cookies | Latin American Recipes | Cheese Recipes | Duck Recipes | American Rice Recipes | High Fiber Recipes | High Protein Recipes | Low Calorie Recipes | Low Carb Recipes | Low Cholesterol Recipes | Sugar Free Recipes | Quick and Easy Recipes | Casserole Recipes |
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