The Menu
Cashew Chicken
Hot, cooked rice
Cauliflower Manchurian
fresh fruit, in season
The Recipes
Cashew Chicken
Serving Size : 6
1 can condensed golden mushroom soup -- (10.75 oz.)
3 Tbsp. soy sauce
1 tsp. ground ginger
1 1/2 pounds chicken tenders
1 pkg. frozen broccoli stir-fry vegetable blend -- (16 oz.)
1 can sliced mushrooms -- (4 oz.) drained
1/2 cup cashews
In a 3-1/2 or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir cashews into chicken mixture.
If desired, serve over hot cooked rice.
Cauliflower Manchurian
http://www.nikibone.com/recip e/chinese.html
1 head of cauliflower, broken into florets
pinch of Ajinomoto
oil for deep frying
Batter:
1/2 cup refined flour
1/4 cup cornflour
1/4 teaspoon chili powder
salt to taste
water as needed
Sauce:
2 tablespoons oil
2 tablespoons finely chopped spring onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green chilies
1/4 teaspoon white pepper
2 tablespoons soy sauce
1/4 teaspoon sugar
pinch of Ajinomoto (MSG)
1 tablespoon cornflour mixed with 1/4 cup water
1 cup vegetable stock or water
salt to taste
Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for 1/2 minute. Add the stock, pepper, soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.
Serve fresh fruit, in season, for dessert.
Cashew Chicken
Hot, cooked rice
Cauliflower Manchurian
fresh fruit, in season
The Recipes
Cashew Chicken
Serving Size : 6
1 can condensed golden mushroom soup -- (10.75 oz.)
3 Tbsp. soy sauce
1 tsp. ground ginger
1 1/2 pounds chicken tenders
1 pkg. frozen broccoli stir-fry vegetable blend -- (16 oz.)
1 can sliced mushrooms -- (4 oz.) drained
1/2 cup cashews
In a 3-1/2 or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Stir in chicken, stir-fry vegetables, and mushrooms.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir cashews into chicken mixture.
If desired, serve over hot cooked rice.
Cauliflower Manchurian
http://www.nikibone.com/recip e/chinese.html
1 head of cauliflower, broken into florets
pinch of Ajinomoto
oil for deep frying
Batter:
1/2 cup refined flour
1/4 cup cornflour
1/4 teaspoon chili powder
salt to taste
water as needed
Sauce:
2 tablespoons oil
2 tablespoons finely chopped spring onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green chilies
1/4 teaspoon white pepper
2 tablespoons soy sauce
1/4 teaspoon sugar
pinch of Ajinomoto (MSG)
1 tablespoon cornflour mixed with 1/4 cup water
1 cup vegetable stock or water
salt to taste
Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for 1/2 minute. Add the stock, pepper, soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.
Serve fresh fruit, in season, for dessert.
