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Chicken Stir Fry |
Asian Vegetable Medley Salad |
Pacific Rim Salad with Salmon |
Chicken Stir Fry
1- 15 oz can Season® Oriental Stir Fry Vegetables, drained
1- 15 oz can Season® Baby Corn, drained
1 cup shelled walnuts
Marinate 1 boned and diced chicken in:
2 tsp rice wine
2 tsp Season® Lite Soy Sauce
2 pieces fresh ginger, smashed
2 minced green onions
1 egg white
1 tsp cornstarch
Add a "pinch" of salt to taste
For sauce (Mix and set aside):
1 tsp cornstarch in 3 tbsp of water
1 tsp sugar
2 tsp rice wine
A drop or two of sesame oil
Let walnuts stand in boiling water for five minutes. Dry and deep fry in wok with light oil, being careful not to let them brown too much. In the same oil, stir fry chicken pieces until they turn white. Add stir fry vegetables and baby corn. Last, add sauce, stirring until it thickens. Toss in walnuts and serve. back to top |
Asian Vegetable Medley Salad
10 cherry tomatoes
10 radishes, quartered
8 to 12 leaves of Chinese cabbage cut
2 carrots, sliced or cubed
3 hard boiled eggs, sliced or cubed
1 can (8 oz) Season® water chestnuts, drained
1 can (8 oz) Season® sliced bamboo shoots, drained
1 can (8 oz) Season® bean sprouts, drained
2 cans (6 oz) Season® solid white tuna, drained
Combine all ingredients in a large bowl; toss with your favorite dressing. back to top |
Pacific Rim Salad with Salmon
1 can (7.5 oz) Season® Blueback Red Salmon
1 can (8 oz) Season® Bamboo Shoots
2 medium carrots, julienned
2 medium ripe mangos, julienned
1 small red onion, julienned
2 cups snap peas
2 tsp sesame oil
3 tbsp rice-wine vinegar
3 tbsp Season® Tamari Sauce
In a large bowl, flake salmon, stir in carrots, mango, onion, bamboo shoot strips and snap peas. Sprinkle with sesame oil, rice vinegar and tamari sauce. Toss well and serve. back to top |
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