CHINESE AVOCADO RECIPE RECIPES

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ASIAN AVOCADO RECIPE | ALLRECIPES



Asian Avocado Recipe | Allrecipes image

Here is a very different and simple way of enjoying avocados. Use low-sodium soy sauce if desired, but full-flavored is best.

Provided by JOSIE

Categories     Side Dish    Vegetables

Total Time 15 minutes

Prep Time 10 minutes

Yield 2 Servings

Number Of Ingredients 4

1 avocado
½ teaspoon minced garlic
½ teaspoon minced fresh ginger root
1 teaspoon soy sauce

Steps:

  • Stir together garlic, ginger, and soy sauce; set aside for five minutes to allow the flavors to blend. Cut the avocado in half, and discard the pit; divide the sauce between the avocado halves. Eat with a spoon!

Nutrition Facts : Calories 163.6 calories, CarbohydrateContent 9.1 g, FatContent 14.7 g, FiberContent 6.8 g, ProteinContent 2.2 g, SaturatedFatContent 2.1 g, SodiumContent 156.6 mg, SugarContent 0.7 g

AVOCADO CHICKEN STIR-FRY RECIPE | ALLRECIPES



Avocado Chicken Stir-Fry Recipe | Allrecipes image

I created this recipe after trying a similar dish at a local Chinese restaurant. The avocado tastes SO good with snow peas and chicken. Be sure you use unripened avocados so they don't turn to mush during the cooking process! Serve over rice.

Provided by Cnstarz

Categories     World Cuisine    Asian    Chinese

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

½ cup chicken broth
¼ cup soy sauce
1 tablespoon cornstarch
1 clove garlic, minced
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups snow peas
2 cups cremini mushrooms, stems discarded, caps thinly sliced
4 bunches green onions, cut into 1-inch pieces
2 large ripe but firm avocados - peeled, pitted, and cut into large chunks

Steps:

  • In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
  • Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.
  • Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.

Nutrition Facts : Calories 494.1 calories, CarbohydrateContent 36.8 g, CholesterolContent 60.8 mg, FatContent 27.3 g, FiberContent 17.1 g, ProteinContent 33.4 g, SaturatedFatContent 4.3 g, SodiumContent 1001.6 mg, SugarContent 9 g

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