Vegetable Sour Soup

Here is the recipe
• 1 tsp. tamarind
• 5 tbsp. warm water
• 1 shallot, sliced
• 3 cloves gar¬lic, minced
• 1 inch-long piece fresh ginger,
• peeled and sliced
• 1 red chili pep¬per, seeded and sliced*
• 3 tbsp. raw peanuts
• 1 tsp. shrimp paste
• 1/2 tsp. salt
• 5 c. low-fat chicken or veg¬etable broth
• 1/2 c. salted peanuts, coarsely chopped
• 2 tbsp. brown sugar
• 1 chay¬ote, peeled, seeded, and
• sliced thin
• 1/2 c. fresh or frozen green beans,
• ends trimmed
• 1/3c. frozen corn kernels
• 1 green chili pep¬per, sliced (optional)
Direc¬tion
• Pre¬pare tamarind by plac¬ing it in a small bowl with warm water. Let soak for 15 minutes.
• To make spice paste, com¬bine shal¬lot, gar¬lic, gin¬ger, red chili pep¬per, raw peanuts, shrimp paste, and salt in a large mor¬tar and blend well with a pes¬tle. Use a food proces¬sor or blender if you don’t have a mor¬tar and pestle.
• Trans¬fer paste to a medium saucepan and add chicken or veg¬etable broth, salted peanuts, and brown sugar. Stir to com¬bine, and cook over medium heat for 15 minutes.
• Mean¬while, use a strainer to sep¬a¬rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chay¬ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serv¬ing, add tamarind juice and stir. Gar¬nish with green chili pep¬per slices if desired.

KOREAN CHICKEN RICE

Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.

Makes 3 servings of chicken fried rice, or 4 - 6 as part of a meal.

Ingredients:
• 4 cups cold cooked rice
• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
• 2 eggs (more if desired)
• 1/2 cup green peas
• 1 medium onion, diced
• 1 green onion, diced
• Seasonings (add according to taste):
• Light Soy Sauce
• Oyster sauce
• Salt
• Pepper
• Oil for stir-frying, as needed

Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients

DRAGON CHEF SESAME TERIYAKI BEEF

Ingredients
1 to 1 1/2 pounds roast beef, cut into thin slices
1 cup Iron Chef Sesame Garlic Sauce
2 to 3 tablespoons oil or butter

Directions
1. Mix together all sauce ingredients except the oil or butter.
2. Soak beef slices in sauce for at least 1 hour.
3. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender.

DRAGON CHEF GINGER SHRIMP WITH FRIED RICE

Ingredients
2 2/3 cups water
1 1/3 cups uncooked white rice
2 tablespoons sesame oil
1 tablespoon butter
1/4 cup snow peas
1/4 cup whole kernel corn, drained
3/4 pound cooked shrimp - peeled and deveined
1 Cup Orange Ginger

Directions
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a large skillet over high heat, add sesame oil andallow it to get hot. Add rice and 1 tablespoon of butter. Saute for three minutes.
3. Stir in the snow peas and corn. Saute until rice beginsto brown slightly. Add shrimp to top of rice. Reduce heatto low and cover to keep warm.
4. Cover Shrimp with enough Orange sauce to coat the shrimp.
5. Spoon out shrimp over the rice and shrimp with sauce to taste.

GRILLED STEAK AND VEGETABLE SALAD

Ingredients
/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
3/4 pound beef sirloin steak, 1/2- to 3/4-inch thick
2 large yellow peppers, halved lengthwise, seeded
3 cups torn mixed salad greens or spring greens
2 beefsteak or other large tomatoes, cut into wedges
1/2 cup slivered red onion

Directions
1. Preheat greased grill on medium-high. Set aside 1/3 cup of the dressing for salad. Brush remaining dressing lightly over one side of steak and insides of peppers.
2. Grill steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) until medium doneness (160 degrees F).
3. Meanwhile, arrange greens, tomatoes and onion on four serving plates. Cut steak across grain into thin slices and peppers into strips; arrange over greens. Drizzle reserved 1/3 cup dressing over salads.

SPICY BEEF WITH SHRIMP AND BOK CHOY

Ingredients
1/4 cup lemon juice (see Ingredient note)
1 1/2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
4 teaspoons canola oil, divided
3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
1/4 teaspoon crushed red pepper
10 raw shrimp (21-25 per pound), peeled, deveined and chopped
1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Directions
1. Whisk lemon juice, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
3. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

SALT AND PEPPER PRAWNS

Ingredients
1/4 cup lime juice
4 teaspoons reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa, thinly sliced
2 small red or orange bell peppers, very thinly sliced
1/4 cup rice flour or cornstarch (see Ingredient Tips)
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon five-spice powder (see Ingredient Tips)
1 1/3 pounds raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil
2 jalapeno peppers, seeded and minced

Directions
1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.

2. Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp