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| Shrimp with Bok Choi |
Shrimp with Bok Choi
- 1 lbs large shrimp, peeled and de-veined
- 1 large onion, quartered
- 2 cloves garlic, crushed
- 4 cups bok choi, sliced
- 1 tbs oil
- sauce:
- 1 1/2 cups rich chicken stock
- 2 tbs dry sherry
- 1/2 tsp dark sesame oil
- 1/2 tsp grated ginger
- 1 tbs soy sauce
- thickener:
- 2 tbs cornstarch
- 1/4 cup water
Mix all sauce ingredients in a small bowl; set aside. Mix thickener ingredients in a small glass; set aside.
Heat Gastrolux® wok over medium heat.
Add oil and heat until oil shimmers. Add garlic, onion and bok choi and stir with non-metal utensil constantly for 2 minutes.
Add shrimp and when it begins to turn pink, add sauce ingredients, stir and bring to a boil. Boil 2 minutes.
Stir the cornstarch and water again to blend. Add to the wok and stir constantly until mixture bubbles. Reduce heat and cook for 2 minutes. Serve immediately over rice.
Serves 4
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| Shrimp with Bok Choi |
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| Lo Mein |
Lo Mein
- 1 cup sliced mushrooms
- 1/4 cup carrots, julienne
- 1 cup sliced bok choi
- 2 eggs beaten
- 2 green onions, chopped
- 1 pkg (14.2 oz) Kame Hokkein noodles
- 2 tbs oil
- sauce:
- 1/2 cup teryaki sauce
- 1 cup water
- 1 tsp grated ginger
- 2 tbs brown sugar
- 1 tsp dark sesame oil
- 2 tbs dry sherry
- 1 clove garlic, crushed
- optional ingredient:
- 1 cup cooked meat, sliced julienne
Mix all sauce ingredients; set aside.
Heat Gastrolux® wok over medium heat. Add the beaten eggs and cook until set. Turn egg to set the other side. Remove egg “pancake” from pan to a plate and let cool. When egg pancake is cool enough, cut into thin strips.
Return Gastrolux® wok to medium heat. Add oil and heat until oil shimmers. Add the mushrooms, carrots and bok choi. Stir fry using non-metal utensil for 2 minutes. Add the Kame Hokkein noodles and stir fry for 2 additional minutes.
Stir sauce again and add to pan, stirring to coat contents with sauce. Add cooked meat if using. Cook over medium heat, stirring constantly until sauce has thickened. Serve immediately.
Serves 4
The full line of Gastrolux® cookware may viewed by clicking on their widget in the sidebar
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| Lo Mein |
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| Chicken Piccata |
Chicken Piccata
- 4 boneless skinless chicken breasts
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 lemons
- 2 tbs olive oil
- 2 tbs butter
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tbs capers
- 3 tbs parsley, chopped
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| Chicken Piccata |
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| Chicken Hot Pot |
- 1 cup cooked chicken, diced
- 4 medium potatoes, divided
- 1 can (10 oz) cream of chicken soup
- 8 oz milk
- 2 tbs. water
- 1 cup celery, sliced
- 1/2 cup fresh carrots, diced
- 1/4 cup rice
- 1/2 tsp. dill
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs butter, melted
- 1 tbs parmesan cheese, grated
- garnish:
- paprika for garnish
- chopped fresh parsley for garnish
NOTE: Peas may be substituted for the celery. You may also substitute the celery and carrots for veggies of your choice. Peas and pearl onions would be nice.
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| Chicken Hot Pot |
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| Chicken Hot Pot |
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| Breakfast/Dinner Torta |
Breakfast/Dinner Torta
- 8 oz bulk sausage
- 8 sliced cooked bacon, crumbled
- 1/2 large bell pepper, cut in strips
- 1 cup sliced fresh mushrooms
- 1 cup grape tomatoes, sliced in half
- 1 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 2 cups shredded Swiss cheese
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz cream cheese or Neufchatel cheese, at room temp
- 6 large eggs
- 1/4 cup cream (either light, heavy or half-n-half)
Preheat oven to 350 degrees F.
You may use either the Gastrolux® 9.5-inch saute pan or a 9-inch springform pan. If using the springform pan, spray lightly with non-stick spray. If using a Gastrolux® pan, no prep is necessary.
Brown sausage meat in a large skillet. Remove meat with slotted spoon to drain; set aside. Wipe pan with dry cloth.
Heat skillet again over medium heat. Add olive oil and heat. Saute the mushrooms, green onions, peppers and garlic until mushrooms are almost cooked. Remove from pan and set aside.
Heat the skillet over high heat. Add the grape tomatoes and sear over high heat, tossing or stirring frequently, until the tomatoes look slightly toasted. Remove pan from heat and set aside.
Beat cream cheese or Neufchatel in a large bowl for 1 minute with electric mixer. Add eggs, 2 at a time, beating very well after each addition. Mixture may appear lumpy, and this is OK. Add the cream, salt & pepper and beat for another minute.
Stir the remaining ingredients into the cream cheese mixture. Stir very well.
Pour into Gastrolux® saute pan or prepared springform pan.
Bake for 45-60 minutes (the Gastrolux® pan). You may need to bake longer in the springform pan, however, check after the bake times given. Torta is cooked if it no longer jiggles in the center -OR- a knife inserted near the center comes out clean.
Remove from oven and let torta stand for 10 minutes before serving. May be served hot, warm or chilled. Reheats very well and filling may be made ahead and refrigerated overnight to be baked in the morning. You may use any shredded cheese you wish. I just had swiss, but cheddar would be nice too.
Serves 6-8
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| Breakfast/Dinner Torta |
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| Garden Chicken with Orzo |
Garden Chicken with Orzo
- 1 cup orzo
- 2 tbs butter
- 2 pouches Swanson Flavor Boost*
- 2 cups water*
- 2 cups cooked chicken, cubed
- 1 clove garlic, minced
- 1 cup asparagus, sliced in 1-inch slices
- 1 cup grape tomatoes, sliced in half
- 1/4 cup grated parmesan cheese
- 1 tbs. chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional ingredient:
- 1 tbs chopped fresh basil
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| Garden Chicken with Orzo |
