Chinese Steamed Fish Low Fat Food

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Chinese Steamed Fish

Prep: 10 min, Marinate: 30 min, Cook: 10 min.

Ingredients:

2 Tbs. lite soy sauce
1 Tbs. Oriental sesame oil
3/4 tsp. fresh ginger, grated
3 Tbs. rice vinegar
1/4 cup plus 2 Tbs. orange juice
3/4 tsp. orange rind, grated
1-1/2 lbs. cod fillets or white fish, about 3/4 inch thick, rinsed with cold water
1-1/2 cups mushrooms, sliced
4 scallions, cut into 1 inch pieces
1-1/2 cups snow peas, cut into 1 inch pieces
1-1/2 cups carrots, sliced

Directions:

Combine first 6 ingredients in a nonreactive bowl. Marinate 30 minutes. Drain
marinade and transfer to a small saucepan over medium high heat. Bring to a
simmer and set aside. Arrange fish on a steamer tray. Place tray over boiling water.
Cover and steam 2 minutes. Add remaining ingredients and steam another 5
minutes until fish flakes easily and vegetables are crisp-tender. Pour sauce over
individual portions just before serving.

Per serving:

Calories 255, fat 5.2g, 18% calories from fat, cholesterol 73mg, protein 34.9g,
carbohydrates 16.8g, fiber 5.5g, sugar 9.0g, sodium 398mg, diet points 4.9.

Dietary Exchanges:

Milk: 0.0, Vegetable: 1.8, Fruit: 0.2, Bread: 0.3, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0,
Very lean meat protein: 5.1

easy chinese tea eggs recipe

Tea Eggs

Makes 6 Tea Eggs

Ingredients:

6 eggs
2 star anise
4 tablespoons black tea
1 teaspoon salt
2 tablespoons soy sauce
water to boil eggs
1 cinnamon stick (optional)

Directions:

Place the eggs in a pan and cover with cold water. Bring the water to a boil and
allow the eggs to simmer uncovered for 20 minutes. Place the eggs under cold
running water to cool. Don't drain the water in the pan.

Using the back of a heavy spoon, make a series of cracks all over the eggshells,
making sure the shell remains intact. (Don't worry if the shell does come off - it just
means that egg will have a darker color than the others).

Bring the water in the pan back to a boil. Mix in the other ingredients, and then
add the eggs. Simmer, stirring occasionally, for at least an hour, preferably longer.
Let the eggs remain in the juice until they are served.

Notes: May be prepared in advance, and may be frozen.


healthy chinese tea egg


chinese tea egg


marbled chinese tea eggs

Food Lobster Sauce Recipe

chinese lobster sauce


delicious lobster sauce

Lobster Sauce

Ingredients:
2 teaspoons fermented black beans
1 garlic clove
1/4 pound ground pork
2 scallion stalks

Mixture:
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon sugar
1/2 cup water
1 1/2 tablespoons oil
1 tablespoon cornstarch
2 tablespoons water
2 eggs, beaten

Directions:

Mix together the soy sauce, sherry, sugar, and water in a small bowl. Set aside.
Beat the eggs lightly and set aside.

Wash black beans and let sit for a few minutes to soften. Mince the garlic clove.
Mash it together with the soaked black beans.

Cut the scallions into sections approximately 1/2 inch long. Add to the soy sauce/
sherry/sugar and water mixture.

Heat wok and add oil, swirling to coat the sides. When oil is ready, add the mashed
black beans and garlic and stir-fry briefly. Add the ground pork, and stir-fry until it
changes color.

Give the scallion/soy sauce mixture a quick stir and add to the wok. Bring to heat,
and then cook, covered, under medium heat for about 3 minutes.

While the ingredients are cooking, mix together the cornstarch and water to form
a paste. Add to wok, stirring to thicken the sauce.

Give the beaten eggs a quick stir and add, stirring. Remove the sauce from the
heat, pour over shrimp or lobster and serve.