Healthy Chinese Nut Recipes

GETTING READY 1) In a large pot, place the rice and wash for 3 times in cold water, by rubbing with your hands. 2) Drain the rice and in a medium saucepan, place the rice. 3) Pour in 1 3/4 cups of fresh cold water to cover the rice and soak for 2 hours. 4)... - 46.7453

MAKING 1) Thaw the green peas and frozen shrimp for 2 minutes. 2) Take a baking dish and grease with salad oil. 3) Add ginger along with the thawed shrimp to it. 4) Cook for a minute. 5) Add the chopped leeks, green peas, sliced mushrooms and celery along... - 46.0462

MAKING 1. Take a glass casserole; add bouillon cubes, cornstarch, water, and salt. 2. In a microwave oven, place casserole and cook on a setting of HIGH (9) for 4 minutes until thick. 3. Add fresh Chinese pea pods, green onions, mushrooms, celery, and... - 39.5731

GETTING READY 1.Make thin long match sized strips of chiken and Add it in soy sauce for marinating. MAKING 2.Mix chciken, bamboo shoots, lettuce, nuts and radish in a bowl and shake well. 3.Separately, combine oil, vinegar, soy sauce and ginger. 4.Drizzle... - 42.2775

GETTING READY 1. Remove and discard the outer wilted leaves of the cabbage head. 2. Use a sharp cleaver knife or a food chopper to finely shred the young cabbage, discarding the core. 3. In a small bowl or screw top jar, combine and blend the dressing... - 48.2285

MAKING 1) In a 1-quart saucepan add celery and water. 2) Cover and cook until crisp-tender for about 3 to 5 minutes. 3) Drain and keep aside. 4) Place a large nonstick frying pan over medium heat. Heat oil. 5) Add scallions and saute until light brown for... - 43.329

GETTING READY 1) In a saucepan, put chicken, water, onion, salt and pepper. 2) Bring to a boil and simmer for 35 minutes or until chicken is tender. 3) Remove the chicken, strain and reserve the broth. MAKING 4) Cut the chicken into pieces and discard... - 44.8347

MAKING 1) Heat the oil in a 10-inch skillet. 2) Add the chicken to the skillet and cook over high heat, frequently stirring, till the chicken is light brown in color on all the sides (2 to 3 minutes of cooking). 3) Put the chicken on a plate and set aside. 4)... - 46.6875

MAKING 1. Place a wok or a frying pan over high heat and add the oil. 2. When the oil starts to smoke, remove the wok or pan from the heat and add the chilies and peppercorns. 3. All the mixture to cool and then pour it into a jar to marinate for 2... - 28.0904

1 Combine rice and cornstarch with sugar. Work in shortening, add water and stir with a knife to form a dough. Knead 2 — 3 minutes. Roll dough into a sausage shape and divide into 16 pieces. Shape into balls. 2 Combine bean paste and cashew nuts. Divide... - 32.5594

Boil or simmer chicken with usual seasonings until tender; shred or cut into small bites. Cool. Grind walnuts twice with paprika and press in cheesecloth to extract red oil. Soak trimmed bread in chicken bouillon, squeeze, and combine with ground nuts. Grind... - 32.8548

MAKING 1 In a 2-quart saucepan boil water and stir in rice.Reduce heat,cover and simmer for 45 to 50 minutes or until water is absorbed. 2 In a 12-inch heavy skillet,heat oil over medium-high heat.Cook onions in oil for about 2 minutes stirring occasionally... - 41.1463

MAKING 1. Defrost the duck if frozen, blot dry with paper towel and rub it evenly inside and out with the five spice powder and salt. 2. Wrap with a plastic wrap and keep it in the fridge for 3 hours or longer. 3. Stuff the cavity of the duck with ginger and... - 38.0047

MAKING 1) In a bowl, combine waterchestnuts, bean sprouts,cherry tomatoes, Chinese leaf, radishes, peppers, celery sticks, and sesame seeds. 2) Toss well and keep aside. SERVING 3) Add the dressing over and toss well once more. - 40.1306

GETTING READY 1) If dried lotus nuts are to be used, then, soak in hot water for 1 1/2 hours 2) Drain, peel and use a toothpick to push out the bitter central core. 3) If using tinned nuts, drain and discard liquid. MAKING 4) In warm water, soak the red... - 40.3151

Wash the rice under cold running water for several minutes; drain. Combine the rice and broth in a saucepan; cover, bring to a boil and cook over low heat 20 minutes. Spread on a flat surface to cool and dry. If possible, refrigerate for 2 hours. Heat the oil... - 41.2057

GETTING READY 1) Wash the rice under cold running water for several times and drain. 2) In a saucepan, place rice along with broth and bring to boil. 3) Cover and simmer for 20 minutes. 4) Remove and spread on a flat surface to cool and dry. MAKING 5) In a... - 44.509

GETTING READY 1) In a large bowl, place the tofu. 2) Using a fork, mash the tofu well. 3) To this, add the breadcrumbs, nuts and soy sauce. Mix well. MAKING 4) Onto a piece of greased foil, spread about 4 tablespoons of the mixture in a pancake shape. 5)... - 41.2047

GETTING READY 1. In a bowl add the chicken, egg white, salt and 1 teaspoon of cornflour , and put the mixture into the refrigerator for about 20 minutes. MAKING 2. In a wok or large frying pan heat oil until it is moderately hot. 3. Put in the chicken and... - 41.8762

MAKING 1. In a large saucepan boil large quantity of salted water. Cook broccoli for 3 or 4 minutes until just tender. 2. Drain broccoli and rinse under cold water. Drain again and keep aside. 3. In a 10-inch or larger frying pan or wok heat oil over high. 4.... - 42.726

Prepare cooking sauce; set aside. Cut chicken into thin strips; mix with soy and cornstarch and set aside. Heat oil over medium-high heat in a wok or wide frying pan; add nuts and cook, stirring, until brown; remove with slotted spoon. Add chicken to oil;... - 35.6445

GETTING READY 1) Make 1 cm (1/2 inch) cubes from the chicken. 2) In a bowl, add egg white, half of the sherry and the corn flour. Mix thoroughly. 3) Place the chicken cubes into the bowl and toss to coat evenly. MAKING 4) In a wok, add oil to heat up. 5) Add... - 46.6962

MAKING 1. Set the oil aside 2. In a large heatproof bowl, place all the ingredients and mix them well. 3. Heat a wok or frying-pan and pour in the oil; heat the oil till it is smoking. Remove the pan from the heat and pour the hot oil into the bowl with the... - 32.8056

GETTING READY 1) Preheat oven to 220°C (425°F), Gas Mark 7. 2) In a food processor or electric blender, add nuts, garlic, coriander, ginger and 25 ml (1 fl oz) of the stock. 3) Process the ingredients to a smooth paste. If the mixture becomes too dry, add... - 47.0345

GETTING READY 1. Prepare the Cold Sweet and Sour Chinese Leaves or preserved vegetable by rinsing them well in cold water. Place the leaves in a colander, drain them and then blot them dry with kitchen paper. Chop them finely and set them aside. MAKING 2.... - 38.913

Add rice to boiling water and simmer until water is almost absorbed. Lower heat, add sugar, and stir well. Continue to cook for several minutes until rice looks firm and water is absorbed. Grease an 8- or 9-inch round bowl. Put cherries in the center and... - 47.9283

MAKING 1. In a wok or large frying pan heat 1 tablespoon of the oil until smoking hot, quickly stir fry the chicken shreds for 1 minute or until the chicken is slightly firm. 2. Take out the chicken and drain it. 3. Clean and wipe the pan, reheat, heat the... - 39.883

MAKING 1. In a wok or large frying pan heat oil until it is smoking hot. 2. Fry the fish for 2-3 minutes until they are golden brown in batches. 3. Drain on paper towel, pour off all the oil and wipe the wok or pan clean. 4. Reheat the pan, add all the hot... - 40.1703

1. Preheat the oven to 250 degrees. 2. Line an 8- by 4- by 2-inch loaf pan with waxed paper. 3. Mix the whole wheat flour, baking powder, baking soda, and salt. Add fruits and nuts and mix to coat. 4. Beat the eggs until light. Add honey and beat well. Add... - 40.5855

MAKING 1) Make a crisscross cut on the top of each chestnut. 2) In a saucepan, bring the water to boil. 3) Cook the chestnuts in the water until its shells burst and chestnuts are soft. 4) Drain, cool and remove the shells of chestnuts. FINALIZING 5) Force... - 43.0806

GETTING READY 1. If using chicken pieces cut them into 2 inch, 5 cm chunks and if using wings, cut them in half at the joint. 2. In a bowl mix the soy sauce and sherry or rice wine together and pour it over the chicken pieces. 3. Marinate it for about 1 hour,... - 41.6792

MAKING 1. Sprinkle salt on both sides of the fish fillets evenly. 2. Cut it into 1 inch 2-5 cm wide strips and leave it for 20 minutes 3. Dust with cornflour and shallow fry in a wok or large frying pan with hot oil until they are crisp and brown. 4. Take it... - 41.3966

GETTING READY 1. In a bowl put the cucumber pieces, sprinkle with the salt and put the cubes into a colander to drain for 20 minutes.(This removes the excess moisture from the cucumber.) 2. Rinse the cucumber in cold running water and pat them dry on paper... - 40.1748

MAKING 1. In a bowl add the chicken, egg white, salt and 1 teaspoon of cornflour, and put the mixture into the refrigerator for about 20 minutes. 2. In a wok or large frying pan heat oil until it is moderately hot. 3. Put in the chicken and stir fry quickly... - 41.5494

MAKING 1) In a covered pan, heat butter or margarine and gently sauté mushrooms, onion and celery in it for 5 minutes. 2) Stir in bean sprouts and cook again for 5 minutes. 3) Let cool and then mix in eggs. 4) In a frying pan, heat oil and lower spoonfuls of... - 42.5378

GETTING READY 1. Sprinkle the salt all over the fish and let it sit for 15 minutes. MAKING 2. In a small bowl beat the egg dip the pieces of fish into the cornflour and then into the beaten egg. 3. Shallow fry in oil heated in a wok or large frying pan. 4.... - 42.6123

GETTING READY 1. With the honey and molasses sift the milk powder. 2. Mixing in well, heat the mixture to let it boil. 3. Lowering the flame let it simmer for 15 minutes. 4. Allow the mixture to cool in the freezer for 10 minutes. MAKING 5. As the mixture... - 39.4896

Steam the carrots and cauliflower until tender— about 10 minutes. To make a spice flavor base for the dressing, pour the oil into a small skillet over medium heat and saute the cayenne, mustard seed, cumin seed and turmeric for 3 minutes. Add the sugar... - 44.6311

MAKING 1) In a small stainless-steel mixing bowl or a glass bowl, combine together the sherry, garlic, soy sauce and gingerroot. Add the chicken and turn well to coat. 2) Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes. 3) Heat... - 46.1937

MAKING 1. Divide the duck into quarters and blot dry with paper towel. 2. In a wok or large frying pan heat oil until almost smoking and shallow fry the duck in two lots, skin side down. 3. Lower the heat and continue to fry slowly until the skin is browned... - 43.7309

MAKING 1. In a bowl add the chicken, egg white, salt and 1 teaspoon of cornflour , and put the mixture into the refrigerator for about 20 minutes. 2. In a wok or large frying pan heat oil until it is moderately hot. 3. Put in the chicken and stir fry quickly... - 44.1434

MAKING 1. In a food processor or liquidiser chop and blend the chicken with the egg whites, cornflour, sherry or rice wine, ginger, spring onions and salt until it turns into a fine paste. (Alternatively, it can be chopped with a sharp knife or cleaver until... - 42.4704

MAKING 1. Wash and clean the livers discarding any connecting membranes. 2. Pat dry nicely on paper towel. 3. In a bowl put all the marinade ingredients with the chicken livers and let marinade for about 30 minutes or more. 4. Drain the livers in a colander... - 42.4018

GETTING READY 1. With a very sharp knife, remove the outer kidney membrane and split the kidneys in half by cutting horizontally. 2. Now, with the help of the knife, remove any small knobs of fat and any tough membrane surrounding it. 3. Score the kidneys in... - 43.4957

GETTING READY 1. With a very sharp knife, remove the outer kidney membrane and split the kidneys in half by cutting horizontally. 2. Now, with the help of the knife, remove any small knobs of fat and any tough membrane surrounding it. 3. Score the kidneys in... - 43.9483

GETTING READY 1. Prepare the joint by deboning it and retain them for the braising liquid. Rub the pork belly whit salt and let it stands for one hour. Rinse the belly and remove the salt and dry the meat with a kitchen paper. MAKING 2. Heat oil in a wok and... - 42.6463

GETTING READY 1) In a bowl place together water, soy sauce, cornstarch, and bouillon granules. 2) Stir the soy sauce mixture until well mixed. MAKING 3) In a wok, heat oil and sauté ginger and garlic for 30 seconds. 4) Stir in carrots for 2 minutes... - 43.5311

MAKING 1. Sprinkle the fish with salt and cornflour. 2. In a wok or large frying pan heat oil until it is smoking hot. 3. Fry the fillets on both sides until they are brown (this should take about 5 minutes). 4. Take it out and drain on paper towel. 5. Pour... - 42.8921

MAKING 1. In a bowl add the chicken, egg white, salt and 1 teaspoon of cornflour , and put the mixture into the refrigerator for about 20 minutes. 2. In a wok or large frying pan heat oil until it is moderately hot. 3. Put in the chicken and stir fry quickly... - 43.3761

GETTING READY 1. In a bowl add the chicken, egg white, salt and 1 teaspoon of cornflour , and put the mixture into the refrigerator for about 20 minutes. MAKING 2. In a wok or large frying pan heat oil until it is moderately hot. 3. Put in the chicken and... - 43.7792

MAKING 1. Dry the chicken pieces on paper towel, put them in a bowl with 2 teaspoons of dry sherry or rice wine and 2 teaspoons of light soy sauce, mix well and set aside. 2. Cut the leeks at the point where they begin to turn green and discard the green... - 42.8106

MAKING 1. Take the salt and rub it on the chicken pieces and let them sit for about 30 minutes. 2. In a wok or large frying pan heat oil, add the chilli (you may remove it when it turns black or leave it in). 3. Add the chicken and brown it slowly a few... - 43.3053

MAKING 1. In a bowl mix all the marinade ingredients and rub the marinade all over the chicken pieces and keep them aside for an hour or more. 2. Set up a steamer or put a rack into a wok or deep pan and fill it with 2 inches (5 cm) of water. 3. Boil the... - 42.8694

GETTING READY 1. In a bowl put the chicken strips with egg white and cornflour and put it in the fridge for 20 minutes. MAKING 2. In wok or deep frying pan heat oil until it is moderately hot. 3. Put the chicken and stir quickly to keep them from... - 44.0523

GETTING READY 1. Pat dry the fish fillets with paper towel, rub both sides with salt and then cut them into 1 1/2 inch 3-5 cm wide, diagonal strips. 2. Leave it aside for 20 minutes, then again pat them dry with paper towel (the salt will extract some of the... - 44.2474

GETTING READY 1. Defrost the quails if frozen, dry them inside and out with paper towel. 2. Cut each quail into about 6 pieces with a cleaver or sharp knife. 3. In a bowl put all the marinade ingredients and quail and mix them well and let the marinade steep... - 43.5338

GETTING READY 1. If using a whole fish, remove the gills; pat dry the fish or fillets with paper towel. 2. Rub the salt on both sides, and then leave it for 30 minutes (this helps the flesh to firm up and draws out any excess moisture). MAKING 3. Set up a... - 42.3624

GETTING READY 1. In a bowl put all the marinade ingredients, add the liver slices and coat them thoroughly with marinade, cover tightly with plastic wrap and refrigerate for 20 minutes. 2. In another bowl mix ingredients for the sauce MAKING 3. In a wok or... - 43.2688

GETTING READY 1. If using fillets, select the ones which are 1 inch 2-5 cm or more thick, and remove the skin, if using whole fish, it needs to be cleaned and gutted, and gills removed. 2. The head canbe left on as the Chinese do or removed if preferd. 3.... - 43.0927

MAKING 1. In a large pot of boiling water blanch the pigeons for 2 minutes (this helps to get rid of impurities and tightens the skin). 2. Remove the pigeons from the pot and discard the water. 3. In a pot mix all the braising sauce ingredients together and... - 44.0263

GETTING READY 1. Cut the mea into (2-5cm) cubes 2. In a large bowl, place the meat and combine it with sherry or rice wine, 1 tablespoon of light soy sauce and 1/2 teaspoon salt. Set the bowl aside to marinate for 20 minutes. 3. In a separate bowl, place the... - 45.8621

This Cabbage Walnut Salad is a simple, easy and healthy treat to serve. A great combination of cabbage and nuts in cottage cheese base and flavored with line juice, this Cabbage Walnut Salad is simply the best salad you would want to try. - 29.9162

1. In a medium saucepan of boiling salted water, cook the potatoes until tender, 12 to 20 minutes, depending on size; drain. When cool enough to handle, peel and slice. 2. In another saucepan of boiling salted water, cook the cauliflower until just tender,... - 42.309

GETTING READY 1. In a large bowl, combine the sugar, biscuit mix, egg and milk to form soft dough and line 9-inch glass cake pan with it. MAKING 2. Wash the apple slices and layer them on top of the dough. 3. Measure out the cinnamon, cloves, brown sugar,... - 41.2195

GETTING READY 1) Preheat the oven to 350°F. MAKING 2) Beat the shortening until creamy and fluffy. 3) Add the sugar and beat well to a creamy mixture. 4) Add the beaten egg and vanilla. 5) Combine together all the other dry ingredients. 6) Add alternately... - 46.5797

1. Preheat the oven to 350°. Spread out the pine nuts on a baking sheet and toast in the oven until golden brown, about 10 minutes. 2. In a bowl, whisk together the vinegar, red ginger syrup, oil, fresh ginger, orange zest, chili sauce and salt. 3. In a... - 38.7994

MAKING 1) Dredge the cut surfaces of avocados with 2 tablespoon of the lemon juice. 2) Strain the litchis and reserve their juice. 3) In a bowl place the litchis, remaining lemon juice, oil, soy and ginger. 4) Mix in about 3 tablespoons of the litchi juice to... - 39.5071

1. Using a rinder, Japanese grater or sharp knife, cut daikon and carrot into long thin strips. Place in a large bowl. Add Chinese and red cabbages, green onions, snow peas, spinach, raisins and nuts. Toss to combine. 2. To make dressing, place sesame seeds... - 35.2834

1. Preheat the oven to 325°. On a small baking sheet, toast the pine nuts until golden, about 10 minutes. 2. In a large skillet, melt the butter in the oil with the garlic and 2 teaspoons of the ginger over moderately high heat. Add the scallops and cook,... - 40.8225

MAKING 1. Combine seeds and nuts in a bowl, and microwave them for 4 minutes until they get toasted. Alternatively they can be toasted in conventional oven at gas mark 6,400°F (200°C) for about 5-7 minutes. Check the seeds and nuts at set intervals to... - 46.1711

GETTING READY 1) Cut the carrots in half lengthwise. After laying the halves flat and cut in half, lengthwise, once again. Grasp the pieces firmly together and cut crosswise into small, fan-shaped pieces about 1/8-inch in thickness. Cut enough carrots to... - 44.5208

If the duck was frozen, defrost completely well ahead of time. It must be at room temperature before you cook it. Pat it dry (otherwise it will not brown well). Prick the skin with a fork to allow the lining of fat to ooze out as it melts. Mince the liver,... - 44.3521