Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas

RECIPE

In this recipe, fresh ginger is combined with salt then sits for five minutes. The salt draws out some of the ginger juice, making it drier, which is better for stir -frying; it also decreases the ginger's pungency.

Yield
2 servings (serving size: 1 3/4 cups)

Ingredients
1 tablespoon julienne-cut peeled fresh ginger
1/2 teaspoon kosher or sea salt
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 cups thinly sliced shiitake mushroom caps
1 cup snow peas, trimmed
1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile
1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
1/2 cup (1-inch) sliced green onions
3 tablespoons low-sodium soy sauce

Preparation
Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mixture, snow peas, and chile, and stir-fry 2 minutes. Add tofu; stir-fry 1 minute. Add onions and soy sauce; stir-fry 2 minutes.

Nutritional Information
Calories:208 (41% from fat)
Fat:9.4g (sat 2g,mono 2.5g,poly 4g)
Protein:15.4g
Carbohydrate:16.2g
Fiber:3.4g
Cholesterol:0.0mg
Iron:4.7mg
Sodium:775mg
Calcium:120mg

SS Recipes

Chinese Chicken and Persimmon Lettuce Wraps

RECIPE

Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.

Yield
4 servings (serving size: 3 wraps)

Ingredients
1 1/2 teaspoons peanut oil
1/2 cup minced green onions
2 teaspoons cornstarch
1 pound ground chicken
1 cup chopped peeled ripe Fuyu persimmon (about 2)
1/2 cup chopped water chestnuts
1 tablespoon grated peeled fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon oyster sauce
12 Boston lettuce leaves

Preparation
Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.

Nutritional Information
Calories:247 (40% from fat)
Fat:11g (sat 2.8g,mono 4g,poly 2.7g)
Protein:20.2g
Carbohydrate:19.3g
Fiber:3.4g
Cholesterol:75mg
Iron:2.1mg
Sodium:392mg
Calcium:34mg

SS Recipes