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No Salt - Low Salt
Recipes

 

EggRolls & Fried Rice

eggrolls.jpg - 10444 Bytes Cubed Lean Meat (beef or pork) (about 65mg sodium for 3 oz.)
Canola Oil
1 Tablespoon Soy Sauce (390mg sodium)
Bok Choy
Bean Spouts
Water Chestnuts
Cabbage
Zucchini
Carrots
Pea Pods
Mushrooms
Onions
Black Pepper
EggRoll Wraps

Sweet & Sour Sauce (1 tablespoon 50mg)

 

Heat a tablespoon Canola Oil (or olive oil) in a wok (or deep pan). Add the meat... and stir as it cooks. Add the Soy Sauce. Chop the vegitables that you like... then add them to the pan. Lower the heat, and simmer for a few minutes (I so this for about 10 to 15 mins... I like the crunch of the vegitables... so I try not to over cook.)

Lay out the Eggrolls Wraps... spoon some of the vegitable - meat mix onto the wrapper... and roll. (Save some of the vegitable - meat mixture for your Fried Rice.) Usually the instructions for rolling are included on the package. Put a tablespoon of oil in your wok... place the eggrolls in the pan and fry... cook for about 4 minutes... then turn. Try to brown all four sides (I'm lucky to brown 2 sides... smile... they smell too good to wait long!)

After browning... place eggrolls on a pan... and bake in the oven at 350 degrees for 30 minutes. Top with Sweet & Sour Sauce and serve with the Fried Rice.

 

Fried Rice

Pam
Rice
1 tsp Browning Sauce (1 tsp 10mg sodium)
1 Egg (65mg sodium)
Vegitable - Meat Mix from above

Cook rice according to your package. Spray the wok with Pam. (sometimes there is still enough moisture - oil left from cooking the eggrolls) Add the Rice... and vegitables... then add the Browning Sauce. Mix by stirring until the rice is a nice brown color. Move the rice over in the pan leaving enough room to fry the egg. Add the egg to the wok... stir making a nice scrambled egg. When the egg is cooked... mix into the rice and vegi mixture.

I like to add a tablespoon low salt Promise margirine for taste.

 

 


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