This dish is a wonderful version of the traditionally high-fat, high-sodium take-out food. Plus it's dairy free!
1 lb. pork tenderloin
1/4 c. low-sodium soy sauce
1 tsp. peeled, grated ginger root
1/8 tsp. cayenne pepper
3 cloves garlic, crushed
2 c. fresh snow peas
1 c. thinly sliced sweet red bell pepper
3 c. cooked vermicelli
1/3 c. low-sodium chicken broth
2 tsp. cornstarch
1 tsp. sugar
2 tsp. dark sesame oil
Trim fat from pork, and cut pork in half lengthwise. Cut each half crosswise into 1/2-inch thick slices and set aside.
Combine soy sauce, grated ginger root, cayenne and crushed garlic in a large zip-top heavy-duty plastic bag. Add pork; seal bag and marinate in refrigerator 20 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork and marinade. Stir-fry 1 1/2 minutes or until browned.
Add snow peas and red pepper; stir-fry 1 minute.
Combine broth, cornstarch, sugar and sesame oil; add to vegetables and pork, cooking 1 minute or until thickened.
Stir in vermicelli and stir until heated through, about a minute longer.
This recipe is perfect for seafood lovers who are allergic to dairy products.
3/4 lb. sea scallops, rinsed well
1 lb. large shrimp, shelled and deveined
1 T. brown sugar
1 T. soy sauce
1 T. peanut oil
2 tsp. Chinese five-spice powder
1/4 tsp. freshly ground pepper
In a large bowl combine brown sugar, soy sauce, vegetable oil, five-spice powder and pepper. Add shrimp and scallops, tossing to coat. Marinate 15 to 30 minutes.
Alternately thread shrimp and scallops onto six long metal skewers. Place skewers on grill over medium heat; cook 10 to 12 minutes until shrimp and scallops turn opaque throughout. (Turn skewers occasionally and brush shrimp and scallops with any remaining marinade halfway through cooking.)
Yields: 6 servings
Preparation Time: 30 to 45 minutes, depending on marinating time
This is a simple casserole for those who can't have regular egg noodles. It's also perfect for those that need to eliminate wheat products from their diets.
1/4 c. brown rice flour
3 c. low-salt chicken broth, boiling
1/4 c. cool water
1 T. unsweetened white grape juice
4 oz. bean-thread noodles
1 T. lemon juice
1/4 c. mushrooms, sliced
1/4 c. peas
2 c. diced cooked chicken
1 T. olive oil
1/4 c. chopped parsley
1/2 c. Brazil nuts
1/4 c. Italian bread crumbs
Combine brown rice flour and cool water and set aside to soak.
Place the bean thread noodles in a large pan or bowl. Pour boiling water over them to cover. Soak for 2 minutes, then drain promptly. Rinse in cold water and set aside.
Sauté the mushrooms and peas in oil for several minutes. Set aside.
Place the nuts in a blender, and grind to a fine powder. Add chicken broth and blend well. Add the flour mixture, grape juice and lemon juice. Blend briefly.
Pour nut mixture into pan with mushrooms. Cook a few minutes to thicken sauce. Add the chicken, noodles and parsley, in that order. Turn into an oiled baking dish, and top with Italian crumbs. Bake, covered, at 400 degrees for 20 minutes.