YOUR PRODUCE MAN’S
Asian Recipes

SNOW PEAS, MUSHROOMS, AND BAMBOO SHOOTS

Ingredients
2 TBS Peanut Oil
3/4 cup Mushrooms, sliced
1/2 cup Bamboo Shoots, sliced
1 lb Snow Peas
1 1/2 tsp. Salt
1 1/2 tsp. Sugar

Instructions
· De-stem the Snow Peas and take the string off
· Heat wok or large skillet over high heat. Add oil and thoroughly coat wok or skillet.
· Stir-fry mushrooms and bamboo shoots for 2 minutes. Add the snow peas, salt, and sugar; stir-fry for 2 more minutes or until all moisture evaporates. Serve at once.

ASIAN PEAR SAUCE

Ingredients
2 medium Asian Pears
1 slice Lemon
4 whole Cloves
1-2 TBS Lemon juice
1-2 TBS Honey

Instructions
· Core, peel, and cut into quarters the Asian Pears.
· In a saucepan, place Asian Pears with 3 cups water, lemon peel, and cloves. Bring mixture to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes, or until tender.
· Remove pears from liquid, reserving liquid. Place pears in food processor or blender; process until smooth. Add 2 to 4 tablespoons of the cooking liquid to the puree until mixture has a sauce consistency. Add lemon juice and honey to taste; serve warm or chilled.
· Store tightly covered in refrigerator. Use on pancakes, waffles, French toast, over pound cake, apple pie, or ice cream. Makes about 1 3/4 cups sauce.

FRIEDA’S BASIC STIR-FRY

Ingredients
3 cups Vegetables, bias-sliced or julienne-cut
Such as: Chinese Long Beans, Enoki Mushrooms, Japanese Eggplant, Snow Peas, Water chestnuts, bamboo shoots, dried oriental mushrooms, bean sprouts, carrots, broccoli, cauliflower flowerets, zucchini, mushrooms, summer squash, celery, potatoes, red or green bell peppers
1 cup Leeks, sliced (or cut-up green onion chunks or onion)
1 lb. Lean beef, pork, chicken, shelled shrimp, fish fillet chunks, or drained Tofu, julienne-cut
Peanut oil or salad oil for stir-frying

Sauce:
1/2 cup Orange juice
2 TBS Soy sauce
2 TBS Dry sherry or wine
1 tsp Ginger, grated
1 tsp Cornstarch

Instructions
· Clean, cut, and prepare all vegetables and meats as needed. For sauce, combine sauce ingredients and stir well.
· Heat wok or skillet over high heat. Add 2 tablespoons oil and heat for 2 minutes. Add half of the cut-up vegetables. Stir-fry 2 or 3 minutes then remove from wok. Stir-fry remaining vegetables then remove from wok. Stir-fry leeks or onion for 1 minute then remove from wok. Add desired protein food; stir-fry 3 minutes then remove from wok. Add sauce; stir constantly till sauce thickens and bubbles then stir 1 minute more. Add all cooked foods back to wok; toss well to coat with sauce. Cover and steam 3 to 5 minutes till hot. Serve at once. Makes 4 servings.

STIR-FRIED FRUITS AND SHALLOTS

Ingredients
2 TBS Butter or margarine
1 Asian Pear, cored and chopped
1 Papaya or mango
6 Kumquats, sliced
2 Shallots, peeled and sliced
2 TBS Port wine or claret
1 TBS Honey
2 TBS Pomegranate seeds
Salt to taste if desired

Instructions
· Peel, seed, and cut into 1-inch pieces the Papaya or Mango.
· Melt the butter or margarine in a large skillet or wok.
· Stir-fry fruit pieces about 5 minutes or till crisp-tender. Add shallots, wine, and honey. Cook over medium heat, stirring frequently, about 10 minutes or until shallots are browned. Season with salt, if desired; serve.
· Serve as an extra-special side dish with eggs, chicken, or fish. Makes 4 servings.

ORIENTAL GARDEN SALAD

Ingredients
1/3 Cup White wine vinegar
1 TBS Salad oil
1 tsp. Dijon mustard
I tsp. Ginger Root, minced
1 clove Garlic
1/8 tsp. Ground red pepper
I pkg. Frieda's® Chop Suey Vegetables
¼ lb Chinese Long Beans, or French-cut green beans
1 Hard-cooked egg slices

Instructions
· For salad dressing, in a shaker jar combine the vinegar, oil, mustard, ginger root, garlic, and red pepper; cover and shake well.
· On salad platter, arrange a layer of Chop Suey Vegetables. Top with 1-inch pieces of Chinese Long Beans or French-cut green beans. Top with hard-cooked egg slices or wedges.
· Serve salad with dressing. Makes 5 first-course servings.

RED ONION & SNAP PEA SALAD

Ingredients
2 cups Romaine lettuce, torn to bite size
1 1/2 cups Bok Choy leaves and stems, thinly sliced
1 1/2 cups Sugar Snap Peas, halved crosswise, stringed and blanched if desired
1/2 Red onion, thinly sliced
1/2 cup Feta or blue cheese, crumbled

Dressing:
1/3 cup Olive oil
3 TBS White wine vinegar
1 TBS. Lemon juice
1/4 tsp. Hot pepper sauce
1/4 tsp. Salt

Instructions
· In a large bowl toss together lettuce, bok choy, sugar snaps, onion, and cheese.
· In a shaker jar combine all dressing ingredients; cover and shake well.
· Pour over salad; toss and serve. Makes 4 side-dish servings.

WARM BOK CHOY SALAD

Ingredients
4 cups Bok Choy, chopped (stems and leaves)
1 cup Bean sprouts
1 cup Red cabbage, shredded

DRESSING:
6 slice Bacon
3 TBS Lemon juice
2 TBS Water
1 tsp. Dijon mustard
¼ tsp Salt
2 tsp Sesame seed

Instructions
· Toss together salad ingredients in a large salad bowl.
· For dressing, in a medium skillet fry bacon until crisp. Drain; reserving drippings in a skillet. Crumble bacon; set aside. In drippings, whisk in lemon juice, water, mustard, salt and sesame seed until blended. Stir in bacon. Immediately pour warm dressing over salad; toss well and serve. Makes 6 to 8 servings.

STIR-FRIED CHICKEN AND SNOW PEAS

Ingredients
2 TBS Soy sauce
2 TBS Dry sherry
2 tsp. Cornstarch
1 tsp. Instant chicken bouillon
1/2 cup Boiling water
½ lb Snow Peas
4 Chicken breasts
2 cloves Garlic, minced
2 cups Zucchini slices
1/2 cup Bamboo shoots, sliced
8 Cherry tomatoes, halved
Peanut oil or cooking oil
Hot cooked rice

Instructions
· Skin, bone, and cut Chicken breasts into bite-sized pieces
· Prepare sauce ahead: In a small bowl, stir together the soy sauce, sherry, cornstarch, and chicken bouillon granules. Pour boiling water over mixture; stir to combine. Set aside.
· Snap off ends of snow peas; remove strings.
· Heat a small amount of oil in a wok or large skillet over high heat. Add chicken and garlic to hot wok; stir-fry about 3 minutes or till chicken pieces are white.
· Remove chicken from wok; set aside. Add more oil to wok, if necessary. Stir-fry zucchini in hot oil 2 minutes; remove and set aside. Add more oil, if necessary. Stir-fry snow peas and bamboo shoots for 1 minute; remove from wok.
· Stir sauce mixture; turn heat to medium-high. Add sauce to wok; cook and stir till mixture is thickened and bubbly; stir 1 minute more. Add chicken, zucchini, snow peas and bamboo shoots to wok; stir to coat with sauce. Cover wok; cook 5 minutes to heat through. Stir in tomatoes; serve over hot rice. Makes 4 to 5 servings.

STIR FRIED-BAMBOO VEGETABLES

Ingredients
2 TBS Dry sherry
2 TBS Soy sauce
2 tsp. Ginger, minced
1/8 tsp. Crushed red pepper
1 tsp. Cornstarch
1/2 cup Water
2 cups Broccoli flowerets
2 cups Cauliflower flowerets
1 1/2 cups Carrots, bias-sliced
Peanut oil or cooking oil for stir-frying
1 cup Snow Peas
1 1/2 cups Bamboo shoots, drained and thinly sliced

Instructions
· For sauce, in small bowl, combine the sherry, soy sauce, fresh ginger, red pepper, and cornstarch. Stir in water; set aside.
· Steam broccoli, cauliflower flowerets, and carrot pieces over boiling water for 3 minutes.
· In wok or large skillet, add a little oil and heat. Add broccoli flowerets; stir-fry for 3 minutes. Remove from wok. Add a little more oil if necessary; stir-fry cauliflower. Remove from wok. Repeat with carrots. Add more oil if needed; add snow peas and bamboo shoots. Stir-fry 1 minute. Remove from wok.
· Stir sauce again; pour into center of wok. Cook and stir till thickened and bubbly. Cook 1 minute more. Add all vegetables back to wok; stir to coat with sauce. Cover wok; cook 3 minutes more to heat through. Makes 6 servings.

FRIEDA'S® WON TON SOUP

Ingredients
2 TBS Oil
1/2 cup Green onions and tops, minced
1/2 cup Mushrooms, minced
2 TBS Soy sauce
1 TBS Sherry
6 cups Chicken broth
½ lb. Snow Peas
1 TBS Ginger, finely chopped
1 cup Shrimp, minced and cooked
1/2 cup Waterchestnuts or Sunchokes, or Jicama, minced
1 lb. Won Ton Wrappers

Instructions
· Heat oil in skillet or wok. Stir-fry ginger root and onions 1 minute. Add mushrooms, shrimp, waterchestnuts or sunchokes or Jicama, soy sauce and sherry. Stir-fry for 1 minute and set aside.
· Remove won ton wrappers from package. Cover with damp cloth to keep from drying out. One at a time, dampen one side of a wrapper with fingertips which have been dipped in water.
· Put a level teaspoon of filling in center of wrapper. DON'T PUT TOO MUCH FILLING IN OR WON TON WILL COME OPEN DURING COOKING. Fold over to make a triangle. Press edges firmly to seal. Bring two opposite sides of triangle together and press to seal, using a little water if necessary. Set aside and continue to fill wrappers until all filling is used.
· Carefully slide won tons into a large pot of boiling water. Cook until won tons rise to the top. Remove and drain.
· Meanwhile, heat the chicken broth just to boiling point. Add snow peas and won ton and cook about 1 minute.
· Pour into soup bowls and garnish with minced green onion tops. Serves 6.