A Trip to the Orient!

Thai Noodle Toss

2 chicken breasts, cooked and diced
12 oz spaghetti or linguine noodles
1 pkg coleslaw or broccoli slaw mix
1 c grated carrots
1/4 c soy sauce
1/2 c creamy peanut butter
1 c chicken broth
1 T sesame oil
1 T honey
1/2 t garlic powder
1 - 5 drops hot pepper sauce, depending on taste

Cook pasta.  During the last 3 minutes of cooking add carrots and slaw mix.  Drain quickly but do not rinse and return to pan.  In a saucepan, combine final 7 ingredients and cook over medium heat, stirring until smooth.  Toss with pasta mixture and chicken. Then serve.  You can top with chopped peanuts if desired.

Wontons

1 lb hamburger
3 T oyster sauce
1 T soy sauce
1 carrot, finely diced
1 onion, finely chopped
1 beaten egg

Mix together and shape into small balls - no more than 1 inch in diameter.  Put in wonton skins and fold according to package directions.  Fry in hot oil (at least 350 - 375 degrees).  Drain on paper towels and serve warm.

Egg Rolls

1 package egg roll skins/wraps (found in the produce section of the store by the tofu)
1 lb hamburger, browned
1 T sesame oil
1 small can bamboo shoots, chopped
1 small can water chestnuts, diced
1 head nappa cabbage, shredded OR 1 pkg coleslaw mix
8 - 10 fresh mushrooms, chopped
2 T soy sauce
1 T sugar
1 T salt

In a large frying pan, heat oil and stir fry vegetables until tender.  Stir in hamburger, soy sauce, salt and sugar. With a slotted spoon, place approx 1/4 c of mixture into an egg roll skin and fold according to package directions.  Fry in hot oil until crispy brown.  You can bake these at 375 for about 20 - 25 minutes if you would like the "healthier version".  You can also use shredded chicken instead of hamburger.

Easy Sweet and Sour Dipping Sauce

3/4 c fat free or regular Catalina salad dressing
1/4 c soy sauce
1/2 t garlic powder
1 T cornstarch

Combine and cook for 5 minutes, stirring constantly over medium heat.

Egg Drop Soup

3 1/2 c water
1 T chicken soup base
salt and pepper to taste
1 pkg chicken noodle single size cup of soup mix (in a pouch)
2 eggs, slightly beaten
1 c frozen veggies as desired
1 T soy sauce
1/2 t ground ginger

Heat water, soup base, soy sauce, ginger, cup of soup, salt and pepper and veggies to boiling.  Add eggs slowly to boiling mixture, stirring constantly with a fork until eggs form threads.  Boil for 5 more minutes.

Fried Rice

3 c cooked rice
1 green onion, sliced thinly
1/4 t salt
1/2 c bacon or ham
2 eggs, scrambled
3 T soy sauce
1/2 c frozen peas, thawed

Fry meat and onion with salt and pepper.  Stir in scrambled eggs.  Add rice and peas.  Sprinkle with soy sauce and mix together.  Heat until warmed through.

Egg Foo Yung

6 eggs slightly beaten
1 c cooked pork, beef or chicken
1 c bean sprouts (found in produce section)
1/4 c finely chopped green onions

Mix all ingredients and fry in hot oil.  Serve with followin sauce:

Egg Foo Yung Sauce

1 can chicken broth
2 T cornstarch
2 tsp soy sauce

Combine all ingredients in a sauce pan.  Cook, stirring constantly over medium heat until thickened.

Beef and Broccoli

1 lb beef steaks, cut into 3/4 inch thick strips
1 T sesame oil
1 can tomato soup, undiluted
3 T soy sauce
1 T rice or regular vinegar
1 t garlic powder
3 c fresh or thawed from frozen broccoli flowerettes

Heat oil in skillet on medium high.  Add beef slices and stirfry until browned and juices have evaporated.  Add soup, vinegar, soy sauce and garlic.  Heat to a boil.  Add broccoli and cook until broccoli is tender crisp, stirring often.  Serve over rice.

Easy Crockpot Teriyaki Chicken

4 - 6 boneless skinless chicken breasts
1 20 oz can pineapple chunks, undrained
1/2 t ground ginger
1 c bottled teriyaki sauce

Combine in a sprayed slow cooker.  Cook on low for 6 - 8 hours OR high for 4 - 6 hours and serve over rice.