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Wok With Me

LOW FAT AND CHOLESTEROL

On this page I will post low fat and cholesterol dishes.

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Dim Sum
1/4 lb wonton wrappers
2-3 tbs peas
lettuce leaves for steaming
Filling
1/2 lb.chikcen,steamed and chopped fine
1/2 lb.firm white fish,chopped fine
1 scallion chopped fine
1/3 cup water chestnuts chopped
6 mushrooms,chopped fine
1 tbs low-salt soy sauce
pinch of pepper
Dipping Sauce
3 tbs. low salt soy sauce
1 tbs. white vinegar
METHOD
Mix together filling ingredients.Place 2 tsp filling in center of won ton skin.Gather edges around filling in a cup shape and press down so filling comes up to top of skin.Place a pea on top.Tap down so bottom is flat.Place lettuce leaves in a steamer.Arrange dim sum on top so thy don,t touch..Steam covered 20 minutes.Serve with dipping sauce.

Beef with Sweet and Sour Sauce
INGREDIENTS
1 lb. beef cut in 1/2" cubes
1 tsp. low-salt soy sauce
1/4 tsp five spice powder
2 tbs canola oil
SAUCE
1 cup unsweetened pineapple juice
1 tbs sugar
1 tbs white vinegar
1 tbs. cornstarch
1 tsp. dry sherry
1 cup beef broth
1/2 green pepper,cut in 1/2 pieces
1/4 carrot,parboiled,cut in 1/2" pieces
1/4 cup diced pineapple
METHOD
Combine beef,soy sauce and five spice powder,marinate 15-20 minutes.Heat wok on high heat add oil.Add beef and stir-fry 4-5 minutes.Remove and keep warm.Bring pineapple juice,sugar and vinegar to a boil.Mix cornstarch,sheery and broth together in a bowl.Add to wok and stir till it thickens.Add vegetables and pineapple,simmer 3 minutes.Add beef and stir to heat.Serves 4

Honey Orange Sauce Fish
1 Ibfirm white fish fillets, cut in 11/4 inch ) cubes
3 tbsp low-salt soy sauce
3 tbsp honey
1/4 Cup fresh orange juice, strained
1 slice fresh ginger, shredded
2 tbsp cornstarch mixed in 1/4 cup cold water
Combine fish pieces, soy sauce, honey and orange juice. Marinate 15 minutes. Place fish and marinade in a shallow heatproof dish. Sprinkle with ginger. Cover with a lid or foil. Steam over boiling water 12 minutes. Drain off liquid and reheat it in a saucepan. Reduce by half and thicken with cornstarch mixture. Serve over fish pieces.
SERVES 4

BEEF AND BROCCOLI

1/2 Ib beef fillet, thinly sliced
2 tsp low-saltsoy sauce
1/3 Cup vegetable stock
1 Ibbroccoli florets
1/2 tsp sugar
1/2 tsp chopped fresh ginger
1 tbspcornstarch blended with 3 tbsp vegetable stock

Combine sliced beef with soy sauce, and let marinate 15 minutes. Heatwok on high heat. Add beef and stir-fry 1 minute. Remove fromwok and set aside.
Add stock to wok and bring to a boil. Add broccoli, sugar and ginger, and cook covered over high heat 3 minutes. Return beef to pan. Stir in blended corn- starch and stock to thicken. Serve at once.
SERVES 4-6

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BEEF WITH HOT Bean Sauce

1/2 lb. beef fillet, thinly sliced
1 tbsp dry sherry
1/4 Cup beefbroth
1 tsp chopped garlic
1 tbsphot bean sauce
1 large onion, cut into eighths
2 tsp cornstarch
1 tsp low- salt soy sauce
1/4 cup vegetable stock or water

Combine sliced beef and sherry. Heat wok on high heat, add beef and stir-fry 2 minutes. Remove from wok and set aside. Reheat wok, add beef broth, garlic, hot bean sauce and onion, and simmer covered 2 minute Return beef to wok.Blend cornstarch with soy sauce and stock. Stir in to thicken and serve at once.

SERVES 4