Crites Family Stuff

Ingredients for 4 servings

• 2 cups Soy Sauce
• 2 cups packed brown sugar
• 2 inches fresh ginger knob, finely grated
• 4 cloves garlic

Steps

1. Combine ingredients in a saucepan on medium heat until sugar is dissolved.
2. Use sauce as a marinade. When done marinating, drain liquid off meat and place in a saucepan. Boil for 5 minutes and then thicken with corn starch to make a glaze. Brush onto cooked meat.

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Description

I got this recipe from my Japanese friend, Ayumi!

Ingredients for 4 servings

• 2.5 cups COOKED rice
• Oil for sautéing
• 2 eggs
• 1 cup of veggies (frozen mixed veggies save time) use some chopped green onions
• .5 cup to 1 cup of chopped meat (ham, chicken, hot dog, bacon)
• 2-3 cloves minced garlic
• Salt and pepper to taste
• 2 tbsp soy sauce

Steps

1. In a large frying pan, heat enough oil to scramble the eggs till done. Remove form pan and set aside.
2. Add 1-2 more tbsp oil to pan and cook meat, garlic and veggies. When meat is cooked, stir in eggs and the cooked rice. Mix in soy sauce and stir until they are well blended. Season with salt and pepper.

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Ingredients for 5 servings

• 2.25 lbs center-cut salmon fillet, about 1 1/2 inches thick
• 1 cup soy sauce
• .25 cup rice vinegar
• .25 cup fresh squeezed lemon juice
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp toasted dark sesame seed oil
• 1.5 tsp chili paste
• .5 cup sliced scallions
• 2 tbsp minced garlic
• 2 tbsp minced fresh ginger
• 1.5 cups panko (Japanese bread crumbs)

Steps

1. Line 8x12 inch baking pan with foil. Place salmon in pan.
2. In mixing bowl, combine soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic and ginger. Pour 1/3 of this mixture over salmon. Sprinkle panko evenly over the fillet. Pour the remaining soy mixture over panko being sure to soak all the panko. If any panko runs off, spoon it back onto fish. Set aside for 15 minutes.
3. Preheat oven to 500F. Roast salmon for 18-20 minutes or 12 minutes per inch at the thickest part of the salmon. The internal temperature should be 120F on a meat thermometer. Remove from oven and wrap tightly with foil and allow to rest for 15 minutes. Serve.

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Description

This has been a favorite birthday meal for our kids throughout the years.

Ingredients for 6 servings

• 3 lbs boneless, skinless chicken breasts, cut into small bite-size pieces
• .75 tbsp baking powder
• .75 cup cornstarch
• .75 cup flour
• .25 tsp yellow food coloring
• 1.5 tbsp oil
• 1.25 cups water
• .5 tsp salt

Sauce:

• 2 cups water
• 1.5 cups sugar
• .25 cup white vinegar
• .25 cup pineapple juice
• .125 tsp red food coloring
• Dash garlic powder
• 2 tbsp cornstarch, more or less for desired consistency

Steps

1. Make a thin batter of the baking powder, cornstarch, flour, yellow food coloring, oil, water and salt. Dip chicken into the batter and drop into hot 350F oil. Deep fry until chicken is done and lightly golden brown. Fry pieces in batches to maintain the oil temperature. Drain on paper towel and keep warm in oven.
2. In a small saucepan, make sauce, stirring in enough cornstarch to get desired dipping sauce consistency. Bring to a boil and stir till thickened. Thin with pineapple juice if needed.
3. Serve chicken and sauce over rice.

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Ingredients for 8 servings

• 2 lbs ground pork or chicken
• 2 tsp ground ginger
• 1.5 tsp garlic powder
• 2 tbsp finely chopped green onions
• 2 tbsp soy sauce
• 1 pkg won ton wrappers
• Salt to taste
• Rice vinegar and soy sauce

Steps

1. Grind meat in food processor. Add the ginger, garlic, onions, soy sauce, and salt. (Change the amounts to suit your taste.) Let stand for 30 minutes to absorb flavors. Spread the won ton wrappers out on counter. Lightly brush water around the edges. Put a generous tsp of meat mixture in the center of each. Wrap up according to instructions on the package. Place in an electric skillet in a small amount of hot oil and brown on both sides. Add a little water, cover and steam to finish cooking, adding more water as needed. Remove from skillet and place in warm oven until ready to serve.
2. Make dipping sauce by combining equal amounts of rice vinegar and soy sauce.

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Ingredients for 6 servings

• 3 whole chicken breasts (boneless/skinless)
• Cooking spray
• .33 cup sugar
• .25 cup soy sauce
• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• .5 tsp fresh garlic
• .5 tsp fresh ginger
• .25 cup water
• 4 tsp cornstarch

Steps

1. Chop chicken into bite size pieces, sauté until done. Set aside.
2. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Heat over medium heat until sugar is dissolved, stirring often. Bring to a boil.
3. Combine water and cornstarch. Add to sauce continually stirring. Reduce heat and simmer 4-6 minutes or until sauce thickens. Heat chicken until it sizzles then reduce heat and pour sauce over the chicken. Heat through. Serve over rice.

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Ingredients for 3 servings

• Iceberg lettuce
• 2 boneless, skinless chicken breasts, finely diced
• 1 cup water chestnuts, diced
• 3 tbsp onions, diced
• 1 tsp minced garlic

Stir Fry Sauce:

• 4 tbsp soy sauce
• 4 tbsp brown sugar
• 1 tsp white vinegar

Special Sauce:

• .25 cup sugar
• .5 cup water
• 2 tbsp soy sauce
• 2 tbsp white or rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp lemon juice
• .125 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp hot mustard (optional)
• 1 tsp garlic and red chile paste (optional)

Steps

1. Prepare lettuce by removing the core and slicing the head in half. Crisp lettuce by rinsing in cold water, drain well and put in a ziplock bag. Refrigerate for several hours. Separate the leaves into cups.
2. Dice chicken and saute in olive oil with the water chestnuts, garlic and onions until almost done. Add stir fry sauce and finish cooking.
3. For special sauce, mix cornstarch and sugar. Add water and remaining ingredients. Cook until thickened slightly, stirring constantly. Set aside and cool.

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Ingredients for 4 servings

• 1 cup soy sauce
• 1 cup water
• .75 cup sugar
• .25 cup Worcestershire sauce
• 3 tbsp white vinegar
• 3 tbsp vegetable oil
• .33 cup dried onion flakes
• 2 tsp garlic powder
• 1 tsp fresh grated ginger

Steps

1. Mix and stir till sugar dissolves. Use it with beef or chicken.

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Ingredients for 4 servings

• 1 lb green beans
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 scallions, chopped, white part only
• .5 tsp chili paste
• 3 tbsp vegetable oil, or as needed

Sauce:

• 1 tbsp bean sauce
• 1 tbsp soy sauce
• 2 tsp water
• 1.5 tsp sugar

Steps

1. Wash and drain green beans thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long. Combine sauce ingredients and set both aside.
2. Heat wok, or electric frying pan, on medium heat and add 2 tbsp oil. When oil is hot, add the beans. Stir-fry for 7 to 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove beans from the wok.
3. Heat 1 tbsp oil in wok on medium-high. When oil is hot, add garlic, ginger, and scallions. Stir-fry briefly for a few seconds until aromatic. Add chili paste. Add the sauce and the green beans. Toss the ingredients together and serve hot.

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Ingredients for 4 servings

• 2 boneless, skinless chicken breasts, cut into small pieces
• .5 cup flour
• .25 cup cornstarch
• 1 tsp baking powder
• .5 tsp baking soda
• .5 cup cold water

Sauce:

• .25 cup water
• 2 tbsp cornstarch
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• .5 cup sugar

Steps

1. Mix everything together except the chicken. Add cubed chicken and stir. Drop in hot oil and cook until golden brown and meat is cooked. Drain on paper towels. (Keep warm in oven if making a lot.)
2. Make sauce. Combine cornstarch and water in a saucepan. Add remaining ingredients and cook over medium heat. Bring to a boil and simmer till thick. Serve over rice and chicken. Garnish with green peppers and pineapple.

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