Category Archives: Chinese/Asian

Chinese Pork Casserole

2 lbs. pork, cut in bite-sized pieces (I use pork steaks, but you can use pork roast or pork chops)
1 green pepper, chopped
2 onions, chopped
1 cup celery, chopped
1 can water chestnuts, sliced
1 can sliced mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup uncooked long grain rice
4 Tbs. soy sauce

Brown meat in small amount of oil. Add green pepper, onion, celery- sauté until onion is translucent. Mix all ingredients, place in casserole dish, and bake, uncovered, at 325 degrees for 2 hours

Sweet & Sour Chicken and Rice Casserole

1 lb. chicken tenders or chicken breasts, cut in bite-size pieces
1 8-oz. can pineapple chunks, drained and juice reserved
1 cup uncooked rice
2 carrots, thinly sliced
1 green bell pepper, cut into small pieces
1 large onion, chopped
3 cloves garlic, minced
1 can chicken broth
1/3 cup soy sauce
3 Tbs. sugar
3 Tbs. apple cider vinegar
1 Tbs. sesame oil
1 1/2 tsp. ground ginger

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Mix together chicken, pineapple, rice, carrots, pepper, onion, and garlic in the dish. Heat small saucepan over high heat, then add chicken broth, pineapple juice, soy sauce, sugar, vinegar, sesame oil, and ginger. Bring to a boil, then pour over chicken. Cover with foil and bake for about 45 minutes or until chicken is cooked through and rice is tender.

Beef & Mushroom Teriyaki Stir-fry

1/2 cup Soy Sauce
1/4 cup Water
2 Tbsp. Sugar
2 med. Onions, sliced
1 tsp. minced Garlic
3/4 tsp. ground Ginger
2 lbs. Round Steak, cut into thin strips
1 lb. fresh Mushrooms, sliced
1/4 cup Oil
2 cups shredded Cabbage
1 can Bean Sprouts
1 can Water Chestnuts, drained and sliced

Combine soy sauce, water, sugar, vinegar, garlic and ground ginger.  Add beef to marinade.  Cover and refrigerate for 2 hours.  In wok, or 12 inch skillet, heat oil, add mushrooms, saute 2 minutes, add cabbage, saute 5 minutes.  Add beef and marinade, stir fry 5 minutes.  Add bean sprouts and chestnuts, cook 5 minutes longer.  Serve over rice. 

-From Nana’s Recipe Collection

Chicken Chow Mein Casserole

4-6 Chicken Breasts, boiled
1 can Cream of Chicken Soup
1 lg. can Milnot
1 can Cream of Mushroom Soup
2/3 cup Milk
1 can Cream of Celery Soup
1 Tbsp. Minced Onion
1 lg. can Chow Mein Noodles

Tear or cut chicken into bite size pieces. Mix soups, milnot, milk, onion and chicken together in pan, cook until creamy.

Add 2/3 can of chow mein noodles to soup mixture. Pour into 13×9 pan and cover with remaining noodles. Bake at 350 degrees for 30 minutes, or until bubbly.

– From Nana’s Recipe Collection

Baked Crab Rangoon

4 oz. cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, finely chopped
12 won ton wrappers

Preheat oven to 350°F. Spray 12 (2-1/2-inch) muffin cups with cooking spray.

Mix cream cheese, mayo, crabmeat and onions. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.

Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve.