Almond Guy Ding Recipes

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ALMOND VEGETABLE STIR-FRY



Almond Vegetable Stir-Fry image

While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 12

1 teaspoon cornstarch
1 teaspoon sugar
3 tablespoons cold water
2 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil
4 cups fresh broccoli florets
2 tablespoons canola oil
1 large sweet red pepper, cut into 1-inch chunks
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,

Nutrition Facts : Calories 143 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein.

ALMOND GUY DING



Almond Guy Ding image

This is a Cantonese recipe from a Chinese cooking course that I took in Chinatown 45 years ago. Don't let the long list of ingredients put you off. Once the ingredients are prepped the cooking is very fast and easy. My family was very fond of my Chinese dishes. Check out my recipe for Chow Mien. If you prep the vegetables the...

Provided by Elaine Douglas

Categories     Chicken

Time 30m

Number Of Ingredients 17

1-1 1/2 boned and diced chicken breasts
2 stalk(s) celery, diced
1 medium cooking onion, diced
1-1 1/2 c frozen or fresh peas
1/2 c toasted almonds or cashews (unsalted)
3/4 c bamboo shoots, diced
1/2 c water chestnuts, diced (about 10)
4-5 chinese mushrooms or 3/4 c. fresh mushrooms, diced
1 Tbsp sherry (optional)
1 tsp salt
1/4 tsp sugar
1/2 tsp soy sauce
1 Tbsp oyster sauce
1/2 - 1 c chicken stock
cornstarch to thicken
1 clove garlic
1 slice ginger root

Steps:

  • 1. Prepare all ingredients before starting to cook.
  • 2. Heat wok (or large frying pan) on high heat - add oil. Add garlic and ginger. When the wok starts to smoke put in meat. Stir until white and remove from pan.
  • 3. Stir-fry in order: onion, celery, peas, mushrooms, seasonings and soy.
  • 4. Add cornstarch to a bit of water. Add chicken back to stir-fried vegetables and mix. Add chicken stock, cornstarch mixture and stir until thick.
  • 5. Add nuts and a squirt of oil. Serve. I like to serve over rice.

GAI DING ALMOND CHICKEN RECIPE - (3.8/5)



Gai Ding Almond Chicken Recipe - (3.8/5) image

Provided by á-2795

Number Of Ingredients 10

1/4 cup Balsamic Vinaigrette Dressing, divided
1 small onion
1 lb. boneless skinlesss chicken thighs, cut into bite-size pieces
1 tbsp. lite soy sauce
2 cups chopped fresh broccoli
1 cup sliced fresh mushrooms
2 stalks celery, chopped
1 carrot, thinly sliced
1/4 cup salted roasted almonds, chopped
2 2/3 cups hot cooked long-grain brown rice

Steps:

  • Heat 2 tbsp. dressing in large skillet on medium-high heat. Add onions; cook 1 min. Stir in chicken; cook 2 minutes or until done, stirring occasionally. Remove from skillet; cover to keep warm. Add remaing dressing, soy sauce and vegetables to skillet; stir. Cook 4 - 5 minutes or until vegetables are crisp-tender, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through, stirring occasionally. Stir in nuts. Serve with rice.

ALMOND DING



Almond Ding image

It was the name of this candy that first won me over, but it's the taste of this easy-to-make treat that continues to make me smile. Both novice and intrepid candy makers will be happy because this simple confection doesn't require a candy thermometer or any fancy equipment and it can be made in minutes. Serve pieces of almond ding as part of a cookie or candy plate, chop it into bits and fold them into just-churned ice cream, or offer some alongside a favorite sorbet. (It goes particularly well with Simple Cherry Sorbet, page 165.) Be sure to use flaky sea salt which will provide dramatic bits of salty sparks when you crunch into the buttery caramelized almonds. This recipe is from Cindy Pawlcyn, chef-owner of Mustard's Grill in the Napa Valley.

Yield makes 3/4 pound (350 g), 20 to 25 pieces

Number Of Ingredients 4

1 cup (125 g) blanched almonds (see Tips)
1/2 cup (100 g) sugar
2 tablespoons (1 ounce/30 g) unsalted or salted butter, cut into pieces
1/4 teaspoon flaky sea salt

Steps:

  • Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
  • In a medium saucepan or skillet, combine the almonds, sugar, and butter. Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization). Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream). Gently stir in the salt, then pour the mixture out onto the prepared baking sheet. Avoiding spreading out the almonds except to ensure that they're in a single layer. Using a heatproof spatula, push any spreading caramel back toward the almonds. Let cool completely.
  • Once cooled, break into bite-size pieces.
  • The candy pieces will keep in an airtight container for up to 1 week.
  • It's important to use blanched almonds for this recipe. Almond skins make it difficult for the syrup to permeate the nuts and your ding won't be as crunchy.
  • I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).

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