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- 2. ½ cup fat-freereduced-sodium chicken broth 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon cornstarch 1 tablespoon fresh ginger, peeled and grated 2 garlic cloves, minced ½ teaspoon crushed red pepper 1 tablespoon canola oil 1 pound boneless skinless chicken breast, cut into bite-size pieces 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 can (8 ounces) sliced water chestnuts, drained 2 scallions, thinly sliced 2 tablespoons lightly salted peanuts, coarsely chopped 2 cups hot cooked long-grain rice Inasmallbowl,whisktogetherthebroth,hoisin sauce, vinegar, soy sauce, cornstarch, ginger, garlic, and red pepper. Heat 2 teaspoons oil in a large nonstick skil- let over medium-high heat. Add the chicken and stir-fry until just cooked through, 3 to 5 minutes. Transfer to a plate and keep warm. Addtheremainingoiltotheskillet;thenaddthe bellpeppersandsautéuntilcrisp-tender,about 3 minutes. Add the sauce and water chestnuts and cook, stirring constantly, until thickened, 1 minute. Return the chicken to the skillet, add the scallions, and toss to coat. Transfer to a serving platter and sprinkle with the peanuts. Serve with the rice. H Kung Pao Chicken You can cool down this traditionally spicy dish by eliminating the red pepper; if you like the hot stuff, add more. Serves 4 By Meredith Deeds HavingtakeoutChinesemayseemlikeagood idea on a hectic weeknight, but it’s packed with fat and sodium and, let’s face it, almost nevertastesasgoodasitsmells.Guesswhat? Authentic-tasting Chinese food is a lot eas- ier to make at home than you think. With some basic supermarket items, such as low- sodium soy sauce, rice vinegar, and toasted sesameoil,adelectableChinesemealcanbe on your table faster than it can be delivered toyourdoor. PhotographyJonathanHarper/FoodStylingSaraLevy
- 3. ¾ cup fat-freebeef broth 1 tablespoon cornstarch 2 tablespoons low-sodium soy sauce 1 tablespoon hoisin sauce 1 tablespoon dry sherry Pinch of crushed red pepper ¾ pound flank steak, trimmed of fat and thinly sliced across the grain ¼ teaspoon salt Freshly ground black pepper to taste 1 tablespoon canola oil 1 tablespoon fresh ginger, peeled and minced 2 garlic cloves, minced 1 pound broccoli, cut into small florets 2 cups hot cooked long-grain rice Beef and Broccoli Stir-Fry You can find sweet-savory hoisin sauce, aka Chinese barbecue sauce, in the Asian foods section of your supermarket. Serves 4 In a medium bowl, whisk the broth and cornstarch together until smooth. Add the soy sauce, hoisin sauce, sherry, and red pepper and set aside. Season the steak with salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Working in two batches, add the steak and sauté until browned but still slightly pink inside, about 1 minute. Transfer to a plate. Reduce the heat to medium; add the ginger and garlic to the skillet, stir, and cook for 30 seconds. Stir in the broccoli and sauce, cover, and cook until the broccoli is just tender, 4 to 6 minutes. Add the steak and heat through. Serve with the rice. Shrimp Fried Rice For best results, be sure to use cold leftoverriceforthisdish.Freshlymade warm rice will stick to the pan and become mushy. Serves 6 Heat1½teaspoonscanolaoilinalarge nonstickskilletovermedium-highheat. Addtheshrimpandcookjustuntilpink, about3minutes.Transfertoawarmed plate and keep warm. Add the eggs and salt and cook, stirring, until soft- scrambled,about30seconds.Transfer to the plate with the shrimp. Heat the remaining canola oil, add the carrot, and stir-fry for 1 minute. Stir in the scallions, ginger, garlic, and peas and stir-fry for 1 minute. Stir in the rice and cook for 1 minute. Add the soy sauce, sesame oil, shrimp, and eggs and cook, stirring, until heated through. 1 tablespoon canola oil 1 pound medium shrimp, peeled and deveined 2 large eggs, lightly beaten Pinch of salt 1 carrot, peeled and finely diced ½ cup scallions, thinly sliced 1 tablespoon fresh ginger, peeled and minced 2 cloves garlic, minced ½ cup frozen green peas 4 cups cooked long-grain rice, chilled 2 tablespoons low-sodium soy sauce 1 teaspoon sesame oil
- 4. Regular contributor MeredithDeeds is the author of several cookbooks, the latest of which is 300 Sensational Soups, which she wrote with Carla Snyder. Sesame Noodles Tahinipasteisnutbuttermadefrom sesame seeds. It imparts a delicate flavor to these delicious noodles, which can be served cold. Serves 4 2 tablespoons tahini paste or peanut butter 2 tablespoons reduced-sodium chicken broth 2 tablespoons rice wine vinegar 3 tablespoons low-sodium soy sauce 1 tablespoon toasted sesame oil 2 tablespoons sugar ½ teaspoon grated peeled fresh ginger 2 teaspoons chili garlic sauce* 2 garlic cloves, minced 8 ounces whole wheat spaghetti 1 red bell pepper, seeded and cut into matchsticks 1 cup matchstick-cut or shredded carrots ¾ cup scallions, thinly sliced 1 cup bean sprouts Toasted sesame seeds Bring a large pot of water to a boil. In a large bowl, whisk together the tahini, broth, vinegar, soy sauce, oil, sugar, ginger, chili sauce, and garlic until well blended. Cook the spaghetti in the boiling water until al dente, about 6 minutes. Drain and immediately add to the sauce. Add the bell pepper, carrots, ½ cup scallions, and sprouts and toss to coat. Let stand for at least 15 minutes. Garnish with the remaining scallions and the sesame seeds. Serve warm, at room temperature, or chilled; toss before serving. BHL *Available in the Asian foods section of most supermarkets. Regular contributor Meredith Deeds is the author of several cookbooks, the latest of which is 300 Sensational Soups, which she wrote with Carla Snyder.