1 1/3 cup uncooked regular long grain white rice
2 2/3 cups water
10 frozen fully cooked breaded chicken breast strips, each cut diagonally into thirds
1/4 cup cashews pieces
2 teaspoons oil
1 (9 ounce) package Green Giant Frozen Sugar Snap Peas
1 (8 ounce) can whole water chestnuts, drained, quartered
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch

Cook rice in water as directed on package.

Meanwhile, heat oven to 400ºF. Place chicken in single layer on ungreased cookie sheet. Bake at 400ºF for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time.

Heat oil in large skillet over medium high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp tender. Stir in water chestnuts.

In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice.

Makes 4 servings.

Asian Peanut Dip

1/2 cup natural-style peanut butter
1/3 cup reduced-fat firm silken tofu
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed

Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days.Yield: 1 cup (serving size: 2 tablespoons).
CALORIES 122 (57% from fat); FAT 7.7g (sat 1.5g, mono 3.8g, poly 2.5g); PROTEIN 5.4g; CARB 7.4g; FIBER 0.5g; CHOL 0mg; IRON 0.4mg; SODIUM 131mg; CALC 19mg

4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. Serves 4

2 cups cooked white rice
4 tsp. minced pimiento
1/4 cup green bell pepper, minced
1/4 cup minced onion
1/4 cup basic salad dressing
salt and pepper to taste

Mix the rice, pimento, pepper, and onion and place them in a large salad bowl. Pour the salad dressing over them. Season to taste. Cover with plastic wrap and refrigerate for 1 hour. Serve cold.

4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (if desired)

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form. Garnish with green onion and serve.

Variations

These would all be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
* 1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir until thickened.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flu.

Egg Drop Soup II

10 cups chicken broth
1/2 cup water
4 Tablespoons cornstarch
6 eggs, slightly beaten
4 green onions, with tops, thinly diagonally sliced

Heat chicken broth in large kettle to boiling. Mix the 1/2 cup water and the cornstarch; stir gradually into broth. Boil and stir 1 minute. Slowly pour in eggs, stirring constantly in one direction with a fork. This will form shreds of egg. Remove from heat; taste for salt. Ladle into bowls; garnish with green onions. This recipe may be halved. If a thicker soup is wanted, increase a cornstarch and add one more egg.

3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, peeled and minced
1 cup water
1/2 cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon lemon juice

Preheat an outdoor grill for high heat, and lightly oil grate. In a medium bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator about 15 minutes. Heat vegetable oil in a medium saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Thread chicken onto skewers. Cook on the prepared grill 5 minutes per side, until chicken is no longer pink and juices run clear. Serve with the peanut butter sauce. Discard remaining marinade.

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

4 large green plantains
vegetable oil
salt

Peel the plantains and cut into 3-4 pieces. Heat the vegetable oil over medium heat. Carefully add the plantains to the oil. (Don't drop them in the hot oil. The oil can splatter and burn you.) Fry in hot vegetable oil. When they are golden, take them out of the oil and pound them flat. Return them to the oil and refry for a few minutes. Remove and place on paper towels. Sprinkle with salt to taste.

Peanut Noodles

8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes

1 Cook pasta in a large pot of boiling water until done. Drain.
2 Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
3 Toss noodles with sauce, and serve.

4 cups coconut milk
1/2 cup cornstarch
2/3 cup sugar
1/2 tbs. of salt
1 tbs. orange blossom water (if available)

Put the milk in a saucepan over medium-heat and stir in the cornstarch until it dissolves. Stir in the rest of the ingredients. Keep stirring until it becomes very thick. Pour into molds, cups, or a pan. Refrigerate for 2 hours. Sprinkle cinnamon or nutmeg over it before serving.

Thai Fried Noodles (Pad Thai)

1 - 2 T oil
4 - 5 cloves garlic, crushed
1/2 - 1 lb tofu, julienned
1/2 lb (250 g) dried thin noodles (woo-sen or rice)
3 - 8 T water
1 -3 T tamarind juice or vinegar
2 T pickled chinese radish (optional)
1 tsp molasses (optional)
2 T soy sauce
1 tsp sugar
1/4 c. chopped chives
1/2 c. bean sprouts
1/2 c. peanuts, crushed
(Chopped chives or coriander for garnish)
Heat 1 T oil in a hot wok, add the garlic and stirfry for 30 seconds. Add the tofu and continue to stir fry for a couple of minutes. Push tofu to sides of wok.

Add pickled turnip, stir for 15 seconds. Add the noodles, water and vinegar. Stir until noodles are softened a little bit. Add the rest of the ingredients and stir fry until everything is well mixed.

Adjust seasonings to taste with more sugar, vinegar, lime, or dried chilies.

Serve garnished with fresh chives or coriander.