Donna, we cook with wine quite often and always keep a good bottle of sherry on hand (you should be able to buy a small bottle at your local liquor store or wine shop for about $4 and that's Alaska prices!) and it stays good for a long time. While it's not quite the same, you can get decent results with Holland House cooking sherry (should be available in your grocery store since it's salted to prevent drinking) but I would only use about 1/4 cup instead of 1/2 or your dish might be too salty. If you're a tee-totaler, simply add additional cooking liquid (broth, water, etc.) to make up for the extra volume. Quite frankly, a splash of sherry is essential to a good clam chowder, French onion soup, beef stroganoff, chicken picatta, steak au poivre, Chinese food as a substitute for shaoshing wine, etc.
Sent: Saturday, April 18, 2015 8:25 PM
Subject: Re: [Healthy_Recipes_For_Diabetic_Friends] Hawaiian Chicken Stew with Ginger - 7g Carbs, 2.9g Fiber, 1.8g Sugar
any idea what the "tip" is regarding sherry. I've never used sherry and would like to avoid buying it for one recipe if there is a substitute
Preserve the Past
Live the Present
and Believe in the Future
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Donna Gates Thomas
Donna Gates Thomas
From: "chefgloria1030@yahoo.com [Healthy_Recipes_For_Diabetic_Friends]" <Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com>
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Sent: Saturday, April 18, 2015 5:08 PM
Subject: [Healthy_Recipes_For_Diabetic_Friends] Hawaiian Chicken Stew with Ginger - 7g Carbs, 2.9g Fiber, 1.8g SugarHawaiian Chicken Stew with Ginger - 7g Carbs, 2.9g Fiber, 1.8g Sugar
From: The Ultimate Guide: Recipes of Hawaii (Kindle)
Prep Time: 35 min
Cooking Time: 35 min
Servings: 4
1 lb chicken tenders, cut into 1-inch pieces
1 Tbsp sesame oil (OR canola oil)
1 2-inch piece ginger, peeling and cut into matchsticks or minced
1/2 cup dry sherry (see tip)
4 cloves garlic, thinly sliced
1 14 oz can reduced sodium chicken broth
2 Tbsp reduced sodium soy sauce
1 1/2 cups water
1 tsp Asian red chili sauce, such as siracha, or to taste
1 bunch stemmed and chopped (6-7 cups) mustard greens OR 2 cups frozen chopped mustard greens
1. Heat oil in a deep pan, add chicken and cook for 6 minutes stirring occasionally. Set aside in a plate.
2. Add ginger garlic paste in to the pan and stir for 10 seconds. Toss in sherry and cook for 1 1/2 to 3 minutes. Now add the water and water, Increase the heat and bring to boil. Boil for 5 minutes and pour soy sauce mustard green and chili sauce.
3. Cook for 3 minutes and add the cooked chicken pieces. Cook for a few more minutes. till vegetables and chicken are done.
Servings: 4
Nutrition per Serving: 318 Calories, 108 Calories from Fat, 12.0g Total Fat, 2.8g Saturated Fat, 0gTrans Fat, 101mg Cholesterol, 476mg Sodium, 605mg Potassium, 7g Total Carbs, 2.9g Dietary Fiber, 1.8g Sugars, 36.6g Protein
Vitamin A 178% - Vitamin C 100% - Calcium 11% - Iron 17%
Nutrition Grade: A-
Good points:
Low in sugar
High in niacin
High in selenium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
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Posted by: "Michael" <rumples@gci.net>
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