Cinnamon Curry Rice

From Spoonful of Ginger

Makes six servings. Other vegetables and cubed meats may be added as garnishes.

4 sticks cinnamon
3 3/4 cups water
2 cups long-grain rice
2 1/2 teaspoons safflower or corn oil
1 1/2 cups thinly sliced leeks
1 1/2 tablespoons minced garlic
2 tablespoons good-quality curry powder
3 to 4 carrots, peeled and cut into 1/4 inch dice (about 1 1/2 cups)
3 to 4 turnips, peeled and cut into 1/4 inch dice (about 1/12 cups)
3 1/2 tablespoons rice wine or sake
1/2 cup water
1 1/2 cups cooked peas (if using frozen, thaw to room temperature)

Sauce (mixed together):
1 1/2 tablespoons soy sauce
1 tablespoon rice wine or sake
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Put the cinnamon sticks and the water in a pot and bring it to a boil. Cook about 5 minutes over medium heat. Under cold running water, rinse the rice in a saucepan until the water runs clear. Drain and add the rice to the cinnamon water. Bring the water to a boil again, reduce the heat to low, and cover. Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed. Remove from the heat and fluff the cooked grains with a fork. Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely. Discard the cinnamon sticks. (The rice should be cold or at least room-temperature before stir-frying.)
  2. Heat a wok or large skillet. Add the safflower or corn oil and heat until hot. Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots, turnips, rice wine, and water, and partially cover. Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula. Add the peas and the premixed Sauce. Toss lightly to coat the ingredients and spoon into a serving dish. Serve hot.

Spicy Stir-Fried Chicken with Vegetables

Serves Four to Six

1 pound boneless chicken meat, skin removed
2 tablespoons soy sauce
2 ½ tablespoons virgin olive oil

Seasonings:
2 ½ tablespoons minced fresh ginger
2 tablespoons minced garlic
1 teaspoon hot chile pepper flakes (or to taste)

3 cups defrosted, frozen vegetables such as broccoli, asparagus, green beans, and/or shelled edamame *

Sauce
mix all together
¾ cup unsalted, good-quality chicken broth or water
5 tablespoons soy sauce
2 tablespoons sugar
1 ½ tablespoons Worcestershire sauce
1 ¼ tablespoons cornstarch

  1. Trim the chicken of any fat or gristle and cut into ½ -inch cubes . Place in a bowl. Add the soy sauce and toss lightly to coat
  2. Heat a wok or a skillet, add 1 ½ tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken becomes opaque and is cooked, about 3 to 4 minutes. Remove with a handled strainer and drain. Wipe out the pan.
  3. Add the remaining oil and heat until hot. Add the Seasonings and stir-fry briefly, about 15 seconds, then add the defrosted vegetables and stir-fry over high heat for about 1 ½ minutes to heat through. Add the Sauce, and cook, stirring continuously, to prevent lumps, until thickened. Return the cooked chicken and toss lightly to coat and heat through. Scoop up everything onto a serving dish or a platter. Serve with instant couscous or rice.

*You may also use fresh vegetables, but pre-cook until crisp-tender, refresh in cold water, drain and use as directed in the recipe.

Watch the video: Weeknight Dinner: Quick and Easy.

© Copyright Dinner Doctor

Shrimp With Longjing Tea

Serves 4 to 6

1 tablespoon Longjing tea leaves
1 cup water
2 tablespoons plus 1 1/2 teaspoons cornstarch
2 teaspoons ground white pepper
1 pound medium shrimp, peeled,deveined, rinsed
4 tablespoons peanut oil
2 tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon aged rice vinegar
2 ounces fresh snow peas, strings removed
2 ounces green beans, cut into 1-inch pieces on the diagonal
1/4 cup scallions cut into 1/2-inch pieces on the diagonal

  1. Place the tea leaves in a teapot or heatproof measuring cup. Bring the water to a boil over high heat, then remove from heat and let cool for 3 minutes. Pour the water over the tea leaves and brew for 3 minutes.
  2. Strain and reserve the tea leaves and brewed tea liquor.
  3. Place 2 tablespoons of the cornstarch on a plate and add the white pepper. Mix well. Pat the shrimp dry and roll them in the mixture one at a time. Set aside.
  4. Heat a wok or skillet over medium heat for 1 minute.
  5. Add 2 tablespoons of the peanut oil and heat for an additional 30 seconds.
  6. Add the shrimp and stir to prevent sticking. Cook the shrimp for 2 minutes, or until they turn pink and opaque. Quickly remove them from the pan and drain the shrimp on paper towels.
  7. Mix the oyster sauce, soy sauce, sesame oil, and rice vinegar in a bowl and set aside.
  8. Add a few tablespoons of brewed tea to the remaining1 1/2 teaspoons cornstarch and stir to make a smooth paste. Add 1/2 cup of the brewed tea and stir to dissolve. Set aside.
    Add the remaining 2 tablespoons peanut oil to the pan and heat on medium-high for 30 seconds.
  9. Add the snow peas and green beans and saute for 2 minutes. Add the cooked shrimp and scallions and heat of 1 minute.
  10. Add the reserved tea leaves and the oyster sauce mixture. Heat for 1 minute, adding a few tablespoons of water to the sauce if it becomes too thick. Serve hot.

Mom’s Barbecue Chicken

Recipe from Dinner Doctor: Single Millie, Quick and Easy Episode

Serves Four to Six

1 ½ pounds chicken legs and thighs

Barbecue Sauce

1 ½ cups bottled Italian salad dressing
2 tablespoons minced garlic
½ cup ketchup
2 tablespoons soy sauce

Directions

  1. Mix the bottled dressing with the garlic, ketchup, and soy in a bowl and add the chicken parts. Stir to coat, cover with plastic wrap, and let the chicken marinate for several hours or overnight, if possible in the refrigerator.
  2. Preheat the oven to 375 degrees. Line a cookie sheets with aluminum foil and arrange the pieces, skin-side up on the pan, spooning some of the marinade on top. Roast the chicken for about 45 minutes turning once or until deep golden brown. Remove and serve hot, at room temperature, or cold.

Chinese Dumpling Dipping Sauce

Dipping Sauce
¾ cup soy sauce
2 tablespoons peeled and finely shredded fresh ginger
¼ cup water
3 tablespoons Chinese black vinegar or Worcestershire sauce

1. Combine all the ingredients in a small bowl.

2. Transfer to a serving dish and use at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to a week.

Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.

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