Chicken Lo Mein with greens

Ingredients

• 4 boneless skinless chicken breast halves
• 1 cup chicken broth
• 10 ounces broccoli florets
• 2 minced garlic cloves
• 4 green onions
• 2 carrots
• 1 cup shiitake mushrooms
• 1 tablespoon chopped ginger
• 1/2 cup dark soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• Noodles
• Salt to taste
• Black pepper to taste
• Fresh lemon juice to taste
  

Preparation

• Slice chicken breasts halves in thin slices. Put chicken in a bowl, season with salt and black pepper. You may add some soy sauce and/or fresh lemon juice.
• Slice green onions, carrots, and shiitake mushrooms. Cut broccoli florets in half.
• Prepare sauce: mix chicken broth, soy sauce, garlic, and sesame oil in a bowl.
• Cook noodles according to directions. Drain out the water.
• Prepare medium heat pan with vegetable oil. Stir-fry chicken for about 3 minutes.
• Reduce heat, add ginger and stir-fry for about 1 minute.
• Add onion, carrot, mushrooms, and broccoli. Stir-fry 3-5 minutes and pour in sauce. Stir-fry chicken until cooked.
• Add noodles and toss well.

Thai Coconut chicken

Ingredients

• 4 boneless skinless chicken breast halves
• 1 medium-size cup green beans
• 1 cup shredded carrot
• 1 cup chopped green onion
• 2 ounces coconut milk
• 1 tablespoon curry powder
• 2 tablespoons vegetable oil
• Black pepper to taste
• Salt to taste
  

Preparation

• Slice chicken breasts. Place chicken in bowl; add curry powder, black pepper and mix.
• Prepare medium-heat pan. Cook the chicken for about 5 minutes stirring frequently.
• Reduce heat; add green beans, onion, and shredded carrot. Fry for about 3 minutes.
• Pour coconut milk on pan and cook for about 10 minutes.
• Serve with rice.
  

Classic Russian salad

Ingredients

• 1 pound potato
• 2 carrots
• 1 paprika
• ¼ pound peas
• ¼ pound string beans
• ¼ pound mayonnaise
• 3 tablespoons marinated capers
• 2 tablespoons capers marinade
• 3 tablespoons wine vinegar
• 1 teaspoon sugar
• Salt
  

Preparation

• Dice potato and carrots. Add salt and boil 5 minutes. Place dices in colander and allow water to drain out.
• Cut string beans and boil them 10 minutes. Place beans in colander and cool them down.
• Separate paprika pulp from the seeds. Dice paprika and boil it with peas for about 3 minutes.
• Put boiled vegetables in big dish, add capers and mix.
• Place mayonnaise, sugar, capers marinade, and vinegar in dish. Add salt, mix everything and dress the salad with this mixture.
• Refrigerate salad for about one hour before serving.
  

Beetroot salad recipe

Ingredients

• 1 pound potato
• 1 pound beetroot
• 3 salted cucumbers
• 1 onion
• 4 ounces vegetable oil
• Salt
  

Preparation

• Wash potatoes and beetroot. Boil them and peel. Dice vegetables.
• Put potatoes, onion and cucumbers in a bowl. Add vegetable oil, season with salt and mix ingredients.
• Add beetroot and mix again. Refrigerate for about an hour before eating.

Chinese salad with ramen noodles

Ingredients

• 1 package ramen noodles
• Sliced red pepper
• 1 grated carrot
• 1/2 cup chopped green onions
• 1 tablespoon sunflower seeds
• 1/2 cup vegetable oil
• 1/2 cup vinegar
• 1 teaspoon salt
  

Preparation

• Place ramen noodles in a bowl and crunch up them.
• Add pepper, carrot, onion and seeds. Coat with vegetable oil and vinegar.
• Mix all ingredients and refrigerate for about one hour before serving.

Scallops with lemon

Ingredients

• 1 pound scallops
• 2 lemons
• 1 sliced tomato
• 1 sliced cucumber
• 2 celery roots
• 2 parsley roots
• Black pepper seeds
• Salt
  

Preparation

• Wash celery and parsley roots in cold water.
• Put scallops in boiling salted water. Add black pepper and roots. Boil 10 minutes.
• Cool scallops, slice them and put on dish. Squeeze one lemon.
• Serve with sliced lemon, cucumber and tomato.