Best Chinese Stir Microwave Recipes
CHINESE STIR-MICROWAVE
I was assigned to cook a dish of vegetables for my family's reunion dinner this Chinese New Year, but due to a migraine, my plan to cook claypot tofu went down the drain. This recipe at http://www.ehow.com/how_4556015_chinese-stirfry-microwave.html came to my rescue, but with some changes! Well received and complimentary to my sister-in-law's chilli crab.
Provided by Hani Selamat
Categories Vegetable
Time 25m
Yield 1 qt, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil, garlic, ginger and onion in 2 quart glass casserole. Cook uncovered on HI for 1 minute.
- Add carrots and green pepper. Stir. Cover with lid. Cook on Hi for 2 to 3 minutes more.
- Stir in asparagus, cabbage, soy sauce; cover. Cook additional 2 to 3 minutes on HI.
- Toss in mushrooms. Cook for additional 1 minute.
- Let sit covered for 3 minutes. Serve.
MICROWAVE STIR-FRY
After working all day, Nancy Johnson of Connersville, Indiana relies on this fat-to-fix main dish that's similar to a stir-fry but make in the microwave.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a resealable plastic bag, combine the first four ingredients; add meat. Seal bag and turn to coat. , Pour oil into a shallow 2-qt. microwave-safe dish; arrange meat evenly in dish. Cover and microwave at 50% power for 3-1/2 minutes, stirring once; set aside. Drain tomatoes, reserving juice; set tomatoes aside. , In a microwave-safe bowl, combine tomato juice, carrots, onion, basil and oregano. Cover and microwave on high for 2-1/2 minutes, stirring once. Pour over meat; add the tomatoes, zucchini and mushrooms. Cover and microwave at 50% power for 7-8 minutes, stirring several times. Let stand for 3 minutes. Serve with rice.
Nutrition Facts : Calories 237 calories, Fat 9g fat (0 saturated fat), Cholesterol 61mg cholesterol, Sodium 203mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CHINESE-STYLE MICROWAVE ROAST CHICKEN
Tasty and saucy chicken recipe that can be served over cut up blanched won bok (Chinese cabbage) or blanched cut up bok choy (Chinese white stemmed cabbage).
Provided by MasakoHI
Categories One Dish Meal
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Rub fryer with salt, oyster sauce and oil.
- Place in casserole dish and cover with saran wrap.
- Microwave on high for 10 minutes.
- Turn chicken over and microwave another 13 minutes, or until done.
- Let stand in casserole covered, while making gravy.
- For gravy:.
- In a sauce pan, mix gravy ingredients, except cornstarch mixture.
- Bring to boil.
- Add cornstarch mixture and stir until thickened.
- Pour over cup-up chicken.
Nutrition Facts : Calories 398.1, Fat 27.5, SaturatedFat 7.6, Cholesterol 127.7, Sodium 909.5, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 32.6
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