From the Archives
Cooking with Kaye: January 6, 2008
If you've been reading the Recipe of the Week for a while you know I'm a big advocate of flavor, fresh herbs, spices and ingredients. But, like you, I also lead a hectic life and want to eat delicious healthy home-cooked foods without spending hours in the kitchen cooking and cleaning. Today's recipes take one pan, few ingredients and less than 20 minutes to prepare. And they deliver a flavor-bang using ready-made jarred sauces availalble at most supermarkets! Consider each recipe a template for you to personalize with the ingredients you love and have on hand.
The Asian inspired sauces I use are from Lee Kum Kee available at most supermarkets. Just a tablespoon or so takes the ordinary to the ultra-delicious we all crave when following a controlled eating plan. Keep a variety of them on hand to give that same 'ole same 'ole a brand new kick! Have fun!!!
Chili Garlic Shrimp and Vegetables
Serves 4
Start to finish: 20 minutes
Ingredients:
1 pound shrimp, large, tail on, shells removed
12 each asparagus spears
6 ounces canned baby corn, drained
1 large red bell pepper, sliced 1/3" thick
2 Tablespoons Lee Kum Kee Chili Garlic Sauce
1 Tablespoon oyster sauce
2 Tablespoons peanut oil
1/4 cup cashews, dry-roasted, coarsely chopped
Directions:
Prepare vegetables: clean and trim asparagus; drain and measure baby corn; clean and slice red bell pepper. Set aside.
In a small bowl combine chili garlic sauce and oyster sauce. Set aside.
Heat oil in a large skillet or wok on high heat. Add vegetables and cook 1-2 minutes until crisp-tender. Add shrimp and sauce mixture and continue to cook over high heat until shrimp are cooked through.
Divide among 4 serving plates and garnish with chopped roasted cashews.
Serves 4. Per serving: 256 calories, 26 grams protein, 13 grams fat (2 saturated), 9 grams carbohydrate and 5 grams dietary fiber. 213mg sodium. Rich in Vitamins C, A and B.
Serving Ideas: If desired serve with soy noodles (found in the produce section). After removing shrimp and vegetables from skillet or wok add 1 Tablespoon of peanut oil and cook noodles 1-2 minutes until heated through. Additional chili garlic sauce and oyster sauce may be added to noodles as they cook.
Stir-Fried Chicken
with Black Bean Garlic Sauce
Serves 4
Start to finish: 20 minutes
Ingredients:
2 cups broccoli florets
3 Tablespoons water
1 teaspoon sesame oil
1 teaspoon cornstarch
1 Tablespoon oyster sauce
1 teaspoon sugar
1 pound chicken breast without skin, cut into pieces
2 Tablespoons black bean garlic sauce
2 Tablespoons peanut oil
Directions:
In a microwave safe boil place broccoli florets and 3 Tablespoons of water. Cook on high 3-4 minutes until crisp tender. Set aside.
In a large bowl mix marinade: sesame oil, cornstarch, oyster sauce and sugar. Blend well. Add chicken and toss to coat. Set aside.
Over high heat in a large skillet or wok cook the black bean garlic sauce and peanut oil. When heated add chicken pieces and marinade and stir fry until cooked. Add broccoli and cooking water and stir well until heated well.
Serves 4. Per serving: 200 calories, 23 grams protein, 10 grams fat (2 saturated), 8 grams carbohydrate, 1 gram dietary fiber. Rich in Vitamin C and Niacin.
Notes: This recipe calls for 1 teaspoon of sugar which will help the chicken to brown nicely. It is a very small amount and sugar substitutes are not recommended.
Serving Ideas: If broccoli does not set well with you substitute snow peas, green onions, carrots or anything fresh and appealing. You may also use dark meat chicken if you prefer or other protein including shellfish, pork, beef or tofu. Use this recipe as a template for your culinary creativity.
More Recipes: LivingAfterWLS Kitchen
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