Chinese Barbecue Sauce

 Ingredients:

• 1/2 cup hoisin sauce
• 1/2 cup ketchup
• 1/2 cup ginger ale
• 2 tbsp. rice wine vinegar
• 1/2 tsp. five-spice powder
• 2 cloves of garlic, minced

Makes 12 Servings (2 tablespoons per serving)

1. Combine all the ingredients in a small saucepan over medium heat. Stir occasionally until simmering.
2. Reduce the heat to low and simmer 5 minutes, or longer for desired thickness. Cool 10 minutes before using (or cool and store in a plastic or glass container in the refrigerator for up to two weeks).

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com.  This easy version of Chinese BBQ sauce can be whipped up in less than 15 minutes and it is great on shrimp, scallops or lobster tails, as well as lean pork tenderloin and pork chops. Once prepared, the sauce can be stored in the refrigerator for up two weeks so plan to keep it handy so you can pull together a variety of quick meals on time-pressed evenings. The sauce gets its Asian flavors primarily from hoisin sauce and five spice powder, which is made from a combination of star anise, cinnamon, fennel, cloves and Szechuan peppercorns. Look for it on the international food aisle at your supermarket.

Scallion-Ginger Meatballs

Ingredients:

• 1 lb. ground turkey breast
• 3 tbsp. teriyaki sauce
• 3 scallions, finely chopped
• 2 tsp. grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 tsp. canola oil
• 1/4 cup hoisin sauce
• 2 tbsp. dry sherry or water
• 1 lb. baby bok choy, quartered lengthwise
• 1/2 red bell pepper, cut into thin strips
• 2 tbsp. water
• 2 tsp. sesame seeds

Makes 4 Servings (3 meatballs, about 2/3 cup vegetables  and 1 1/2 tablespoons sauce per serving)

1. Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a large bowl. With damp hands, form the mixture into 12 meatballs.
2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook, partially covered, turning occasionally, until browned and cooked through, about 12 minutes. Transfer to a serving bowl; keep warm. 
3. Add the hoisin sauce, sherry or water and remaining 1 tablespoon teriyaki sauce to the skillet; cook, scraping up any brown bits from the bottom of the pan. Cook, stirring, until slightly thickened, about 1 minute. 
4. Meanwhile, combine the bok choy, bell pepper, and water in a medium skillet. Cook, covered, until tender, about 5 minutes; drain. 
5. Add the meatballs and bok choy- mixture to the sauce, turning to coat the meatballs. Cook until heated through, about 1 minute longer. Serve sprinkled with the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about ordering takeout, PUT DOWN THE PHONE!! This meal is just as tasty and flavorful as what you would order on the phone or at the restaurant. Turkey meatballs are just as delicious as beef meatballs and they are healthier for you when they are done right. These meatballs are delicious with the vegetables with all the Asian flare. If you don't have bok choy on hand, substitute broccoli and the meal will be just as delicious. 

Kung Pao Chicken

Ingredients:

• 1/2 cup reduced-sodium chicken broth
• 1/3 cup sake or mirin
• 3 tbsp. hoisin sauce
• 2 tbsp. reduced-sodium soy sauce
• 2 tbsp. cornstarch
• 2 tbsp. honey
• 3 tsp. Asian (dark) sesame oil
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 2 scallions, chopped
• 1 tbsp. grated peeled fresh ginger
• 1/4  tsp. red pepper flakes
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 1 /4 cups unsalted dry-roasted peanuts

Makes 8 Servings (3/4 cup per serving)

1. Combine the broth, sake, hoisin sauce, soy sauce, cornstarch, and honey in a bowl; mix well.
2. Heat a large skillet or wok over medium heat until a drop of water sizzles. Pour in 2 teaspoons of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, about 8 minutes. Transfer the chicken to the plate.
3. Add the remaining 1 teaspoon oil to the skillet and swirl to coat the pan. Add the scallions, ginger, and pepper flakes; stir-fry until fragrant, about 30 seconds. Add the water chestnuts and peanuts; stir-fry until heated through, about 1 minute. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cook until heated through, about 1 minutes longer.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Who does not love Chinese food once in a while? Kung Pao chicken is a Chinese takeout classic and can be made at home in less time it takes for you to call the restaurant and pick up your order. This version of the Chinese classic gets is bursting flavor from Sake (Japanese rice wine) hoisin sauce, ginger, and red pepper flakes. I highly recommend adding a touch of garlic because garlic ALWAYS makes every savory meal taste better. To make this meal even more authentically Chinese, serve on top of a 1/2 cup of cooked brown rice for an additional 2-3 points a serving. Once you learn to cook this takeout classic, you'll never order Chinese takeout again.

Flank Steak Stir-Fry with Ginger & Scallions

Ingredients:

• 3/4 cup quick-cooking brown rice
• 3/4-lb. flank steak, trimmed and thinly sliced
• 1 tsp. cornstarch
• 4 tsp. reduced-sodium soy sauce
• 3 tbsp. hoisin sauce
• 1 tbsp. peanut oil
• 1 tbsp. finely grated peeled fresh ginger
• 1/2 large red bell pepper, cut into thin strips
• 1/2 large green bell pepper, cut into thin strips
• 5 scallions, cut into 1-inch pieces
• 1 tsp. toasted sesame seeds

Makes 4 Servings (3/4 cup beef mixture & 1/4 cup rice  mixture per serving)

1. Cook rice according to package directions, omitting salt and fat.
2. Combine steak, cornstarch, and 2 teaspoons soy sauce in a medium bowl and toss to coat. Combine remaining 2 teaspoons soy sauce with hoisin in small bowl.
3. Heat oil in wok or large skillet over medium-high heat until very hot. Add beef and cook, stirring occasionally, just until lightly browned, about 45 seconds. Add ginger and cook 30 seconds. Stir in bell peppers and cook, stirring often, until crisp-tender, about 2 minutes. Add hoisin mixture, stirring, 30 seconds. Remove from heat; stir in scallions and sprinkle with sesame seeds. Divide beef mixture and rice among 4 plates.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call gourmet Chinese food. I've said it once and I'll say it over  and over again: if you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE!! You can make this elegant meal in 20 minutes or less and it will taste just as good as takeout. You can use any cut of beef (porterhouse, sirloin, skirt, etc.) and this meal will be delicious. I highly recommend seasoning the beef with freshly ground pepper as and minced garlic to enhance the flavor. You don't need salt because the soy sauce is already salty. Any kind of vegetable such as broccoli, snap peas, or shitake mushrooms will work just as well too.

Poached Chicken with Asparagus & Hoisin Sauce

Ingredients:

• 1/4 cup hoisin sauce
• 1/4 cup rice wine or dry sherry
• 1/4 cup water
• 1 tbsp. low-sodium soy sauce
• 2 large garlic cloves
• pinch red pepper flakes
• 4 (5 oz.) boneless, skinless chicken breasts
• 1 lb. slender asparagus, trimmed and cut into 2-inch lengths
• 1 tsp. Asian (dark) sesame oil

Makes 4 Servings

1. Stir together the hoisin sauce, rice wine, water, soy sauce, garlic, and pepper flakes in a large skillet; bring to a boil. Add the chicken; reduce the heat and simmer, covered, turning once, until the chicken is cooked through, 10-12 minutes.
2. Meanwhile, bring a medium saucepan of water to a boil. Add the asparagus and cook just until crisp-tender; about 3 minutes; drain.
3. Transfer the chicken to a plate. Bring the sauce to a boil over medium-high heat; boil until slightly thickened and reduced to 1/2 cup, about 2 minutes. Stir in the sesame oil and any accumulated chicken juices. Cut the chicken crosswise into 1/2-inch-thick slices. Divide the chicken and asparagus among 4 plates. Spoon the sauce over the chicken and asparagus.

WW POINTS VALUE:6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This quick and easy dinner is tastier than takeout and tastes just as delicious. This chicken is succulently juicy and melts in your mouth. Cooking chicken in a liquid over medium and gently heat will guarantee that your chicken will be moist, while slicing it on a bias makes it tender and delicious. Hoisin sauce is found is the Asian and international isle of most supermarkets. Hoisin sauce is made from soybeans, chiles, garlic, and spices. If you're ever in the mood for Asian takeout, don't pick up the phone, just get the ingredients and cook this dish.

 



Mandarin Stir-Fried Pork Tenderloin & Broccolli

Ingredients:

• 1 tbsp. Chinese rice wine
• 1 tsp. cornstarch
• 1 egg white, slightly beaten
• 12 oz. pork tenderloin, sliced 1/8-inch thick X 1-inch wide
• 1 tbsp. hoisin sauce
• 1 tbsp. oyster sauce
• 3 tbsp. low-sodium chicken broth
• 1 tsp. sesame oil
• 1 tsp. extra-virgin olive oil or canola oil
• 1 tbsp. garlic, chopped
• 1 tbsp. ginger, chopped
• 3 cups broccoli cut in florets, stems peeled and sliced
• 2 tsp. cornstarch mixed with 1 tbsp. water
• 2 tbsp. scallions, chopped
• 2 cups brown rice, cooked
• salt
• freshly ground black pepper

Makes 4 Servings

1. Combine rice wine, cornstarch and egg white. Mix in 1 pinch salt and pepper. Add pork. Let sit for 20 minutes or overnight.
2. Combine hoisin sauce, oyster sauce, chicken broth, and sesame oil; set aside.
3. heat a wok or a large sauté pan over medium heat. Add olive oil, garlic and ginger. Stir until aromatic. Add pork and turn up the heat. Saute 1-2 minutes. Add broccoli and toss. Add sauce mixture and bring to a simmer; cover and cook until the broccoli mixture is al dente. Stir in cornstarch mixture. Bring to a simmer and stir in scallions.
4. Serve with brown rice.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE! You can make this meal in the same amount of time you order it and it comes to your door. The key to cooking good Chinese food are three ingredients: scallions, ginger and garlic. Broccoli is a key ingredient in stir-fries. If you don't have broccoli on hand, use sugar snap peas or baby bok choy and it will taste just as good. Chinese food is also sweet and spicy and if you want to add extra spice to this dish, add 2 teaspoons of chile paste. The pork issucculent and juicy in this dish and it makes a great leftover for lunch the next day.

Spicy Chinese Chicken Kabobs

Ingredients:

• 2 tbsp orange juice
• 1 1/2 tbsp hoisin sauce
• 1 tbsp South Beach Ketchup or sugar-free ketchup
• 1 tbsp rice vinegar
• 1 tbsp prepared Chinese chili sauce with garlic
• 1 tsp reduced-sodium soy sauce
• 1 tsp light sesame oil
• 1 tsp grated orange peel
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

Makes 6 Servings

1. In a 1-quart zip-top plastic bag, combine the orange juice, hoisin sauce, ketchup, vinegar, chili sauce, soy sauce, oil and orange peel. Add the chicken. Seal the bag securely and turn to coat the chicken. Refrigerate the chicken for at least 2 hours, turning thbag occasionally.
2. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
3. Thread the chicken pieces onto 6 metal skewers. Place the skewers on the prepared rack and grill over hot coals for 5 minutes per side, or until the chicken is no longer pink. Or broil 4 inches from the heat for 7 minutes per side, or until a thermometer inserted in the thickest portion registers 170 F and the juices run clear.

WW POINTS VALUE: 3 pts

 

Note: This recipe appear in the South Beach Diet Cookbook. Who knew Chinese food could taste so good and be good for you? If you're thinking abuot ordering Chinese takeout, PUT DOWN THE PHONE!! You can make this delicious meal in 30 minutes or less. If you don't have any kebobs, don't worry. You can cut up the chicken into small pieces and stir-fry it with vegetables such as red bell peppers and scallions and it will be just as delicious. If you really want to go all the way, serve this protein dish with a side of noodles or some hot brown rice and you won't be hungry.