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Recipes
Almond Chicken and Asparagus
By joeyagielo
Arrange the asparagus on a serving platter; keep warm
- 36 stalks asparagus, steamed cut in 2″ lengths
- 1/2 cup toasted almonds* finely chopped
- 1 egg white
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 pinch salt
- 1 pinch five spice powder
- 1/2 pound boneless skinless chicken breasts cut in thin strips
- 1 teaspoon peanut oil
- 1 tablespoon cilantro finely minced
Chinese Cashew Chicken
By joeyagielo
Combine bean sprouts, chicken, soup, celery, onion, mushrooms, butter and soy sauce in slow cooker; mix well
- 1 pound of fresh bean sprouts or 1 can (16 ounces) of bean sprouts, drained
- 2 cups of sliced cooked chicken
- 1 cup of sliced celery
- 1/2 cup of chopped green onions
- 1 can (4 ounces) of sliced mushrooms, drained
- 3 tablespoons of butter
- 1 tablespoon of soy sauce
- 1 cup of whole cashews
- Hot cooked rice
Mandarin Almond Shrimp
By joeyagielo
1Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water
- 1/2
- pound fresh or frozen medium shrimp in shells
- 1
- cup boiling water
- 1
- cup sliced fresh mushrooms (3 ounces)
- 1/2
- cup uncooked regular long-grain rice
- 1/2
- teaspoon salt
- 1/2
- teaspoon ground ginger
- 1
- small onion, thinly sliced
- 2
- garlic cloves, finely chopped
- 1/2
- cup whole almonds, toasted
- 1
- can (11 ounces) mandarin orange segments, drained
- 1
- package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
- Soy sauce, if desired
Beef Satay with Peanut Sauce
By joeyagielo
Remove the beef from the marinade and thread lengthwise onto 16 skewers
- 1 1/2 pounds beef flank steaks
- 1/3 cup minced yellow onion
- 1/3 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup dark sesame oil
- 3 tablespoons brown sugar
- 6 cloves garlic, minced
- 4 teaspoons minced jalapeño
- juice of 1/2 lime, plus wedges for garnish
- 1 tablespoon chili paste
- 2 teaspoons minced gingerroot
- 2 teaspoons salt
- 1/2 cup smooth peanut butter
Miso Soup
By joeyagielo
Heat oil in bottom of small pot, add green onion (if using) and cook for about a minutes stirring frequently
- 3 cups water
- 2 tablespoons miso
- 1 green onion, finely minced (optional)
- 1/2 cake tofu, cut into 1/2 inch cubes (optional)
- 2-3 fresh mushrooms, thinly sliced (optional)
- 1/2 teaspoon sesame oil
Chicken-Mushroom Lo Mein
By joeyagielo
1. Cut chicken into bite-sized strips
- 12 ounces skinless, boneless chicken breasts or thighs
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons cornstarch
- 8 ounces linguine
- 1 tablespoon cooking oil
- 1 tablespoon toasted sesame oil
- 8 ounces fresh mushrooms, sliced (3 cups)
- 1 medium red or green sweet pepper, cut into 2-inch strips (1 cup)
- 4 green onions, cut into 2-inch pieces
- 6 ounces fresh pea pods, strings removed (1-1/2 cups)
- 1/2 cup water
- 1/4 teaspoon instant chicken bouillon granules
Paneer Egg Roll
By joeyagielo
Step 1: Take a bowl combined corn flour, refined flour, egg, salt and required water to make thin batter
- ½ cup Corn Flour
- 1 cup Refined Flour
- 1 cup Paneer, Grated
- 1 Egg, Lightly Beaten
- 1 Pinch Black Pepper
- 1 Bunch Spring Onion, Chopped
- 1 cup Oats
- 2 tsp Red Chili Powder
- Water as required
- Oil for fry
- Salt to taste
Cantonese Stir Fry Sauce
By joeyagielo
Mix ingredients together. Stir thoroughly before using
- 3/4 cup water
- 1 tablespoon chicken base powder (no MSG)
- 1 tablespoon sugar
- 2 tablespoon shaohsing wine or sherry
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1 teaspoon cornstarch