Black Bean Chicken Stir Fry

4 boneless, skinless chicken breasts

1 bunch asparagus

1 bell pepper

1/2 head Chinese cabbage

Cube the chicken breasts and sauté in a small amount of oil until partially cooked, then add Black Bean Sauce and finish cooking. Set aside. Chop the bell pepper and bok choy and sauté until soft. Chop the asparagus at an angle into 2 inch pieces and boil in water for 4 minutes. Remove and place in ice water until cold. Mix the vegetables together and serve on rice or noodles topped with the chicken and more Black Bean Sauce. May also use pork, shrimp or tofu.

A supreme glaze for chicken or any meat.
Try over fish, shrimp, crab, asparagus or vegetable crudities. pour over grilled tofu on hot noodles or sautéed chicken on rice.

         Sweet'n Sassy Soy Vinaigrette 
         Tomato Salad

2 large fresh tomatoes, sliced or quartered

1 large fresh yellow tomato, sliced or quartered

2 cucumbers, thinly sliced

1 red onion, thinly sliced

1/4 cup cilantro

4 cups Sweet'n Sassy Soy Vinaigrette

1 tbl. dried chili flakes (optional)

salt and pepper to taste

 

Blend together and chill 30 minutes before serving

SUPER EASY

Drizzle Sweet 'n Sassy Soy Vinaigrette over rice and steamed vegetables or use instead of butter on potatoes and pasta. Perfect as a grilling sauce.

         Creamy Wasabi Cole Slaw

3 cups of cabbage, spinach or bok choy (or a combination of these)

1 cup grated carrot

1/4 cup green onions, diagonally cut

2 tbs roasted sesame seeds

2 cups(or to taste) Creamy Wasabi Sauce

juice of one lemon and salt and pepper to taste

Blend together and enjoy

SUPER EASY

Blend Creamy Wasabi Sauce with shrimp or crab meat. Add cilantro, toasted almond or green onions as a garnish. Serve on a bed of lettuce or with crackers

        Chili Lime Thai Style Carrot Salad

4 cups grated carrots

1 cup bean sprouts

1/2 bunch cilantro, chopped

3/4 cup chopped peanuts

       Mix all the ingredients together except
       the peanuts. cover with a liberal amount
       Chili-Lime Sauce and chill for 30 minutes
       Top with peanuts and serve.

SUPER EASY

Pour Chili-Lime Sauce over sliced cucumbers and red onions for a tasty salad. Use as a dipping sauce for egg rolls, wantons, and spring rolls.

         Island Ginger Orange 
         Tropical Baked Fish

1 or 2 lbs. white fish

1/2 cup Island Ginger Orange Sauce

 

Wrap fish with the sauce in aluminum foil, and bake or barbecue for 8 to 10 minutes. Serve with steamed vegetables for a fast heart-smart meal that couldn't be easier.

SUPER EASY

Top a hot sweet potato or winter squash with 2-3 Tps. Island Ginger Orange Sauce for a succulent carbo experience. In a blender or Cuisinart™ put the left over squash with 1 cup vegetable or chicken broth and 3 Tbs Island Ginger Orange Sauce. Makes a great soup for cold winter nights.

         Tasty Thai Peanut 
         Chicken or Tofu

2 boneless, skinless chicken breasts cut into bite size pieces (1 lb of grilled/sauteed tofu may be substituted)

1/2 cup Tasty Thai Peanut sauce

1/4 cup of bean sprouts

1/8 cup green onions

1/8 cup grated carrots

Grill, saute, or steam chicken pieces. Stir fry or steam vegetables. Mix the chicken and vegetables together. and Tasty Thai Peanut sauce and serve.

SUPER EASY

For a fusion taste mix Tasty Thai Peanut Sauce with rice add shredded carrots, cabbage, and green onions. Roll in a tortilla. FUSION WRAP

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