Tea Sauce for all Occasions
Ying Chang Compestine's multipurpose sauce from Cooking Light magazine is great with a variety of dishes: Brush it on pork loin or salmon before baking, use it as a dipping sauce for dumplings or pot stickers, or try it as a salad dressing.
This recipe goes great with Green Tea and Orange Smoked Chicken and Tea Marinated Beef-Vegetable Kebabs (check out these additonal recipes below).
Tea Sauce for all Occasions Recipe
Yield: 1 cup (serving size: 2 tablespoons)
Ingredients
- 3/4 cup boiling water
- 2 teaspoons loose green tea or 2 green tea bags, opened
- 3 tablespoons minced fresh chives or green onions
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons honey
- 1 teaspoon minced peeled fresh ginger
- 1/4 teaspoon minced seeded hot red chile
- 1/8 teaspoon salt
- 3 garlic cloves, minced
Preparation
Combine the boiling water and green tea in a bowl; cover and steep for 3 minutes. Remove the tea bags or strain the tea mixture through a fine sieve into a bowl, and discard the tea leaves. Add the minced chives and remaining ingredients to the tea. Cover and chill for 30 minutes.
Nutritional Information
- Calories:
- 38 (81% from fat)
- Fat:
- 3.4g (sat 0.5g,mono 2.5g,poly 0.3g)
- Protein:
- 0.3g
- Carbohydrate:
- 1.9g
- Fiber:
- 0.1g
- Cholesterol:
- 0.0mg
- Iron:
- 0.1mg
- Sodium:
- 97mg
- Calcium:
- 5mg
Green Tea and Orange Smoked Chicken Recipe
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Ingredients
- 4 (4-ounce) skinless, boneless chicken breast halves
- 3 oranges
- 1/2 cup loose green tea
- 2 tablespoons sugar
- 1 tablespoon low-sodium teriyaki sauce
- Tea Sauce for all Occasions (see recipe above)
Preparation
Make 2 diagonal cuts 1/4-inch deep across each chicken breast half. Combine chicken and Tea Sauce for All Occasions in a zip-top plastic bag. Seal and marinate in refrigerator 24 hours, turning the bag occasionally. Remove chicken from bag, reserving 2/3 cup marinade.
Carefully remove rind from the oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Cut the rind into 2-inch pieces. Line the bottom of a Dutch oven with foil. Add orange rind, tea, and sugar to pan. Place a vegetable steamer in pan over the rind mixture. Place chicken breast halves in steamer. Cover with foil, and top with lid. Cook over medium-high heat 25 minutes or until done. Remove from heat.
Combine reserved marinade and teriyaki sauce in a small saucepan. Bring to a boil, and cook 1 minute. Strain mixture through a sieve into a bowl; discard solids. Remove chicken from steamer; discard the orange rind mixture. Serve teriyaki sauce with chicken.
Nutritional Information
- Calories:
- 194 (35% from fat)
- Fat:
- 7.5g (sat 1.5g,mono 4.4g,poly 1g)
- Protein:
- 26.9g
- Carbohydrate:
- 3.1g
- Fiber:
- 0.1g
- Cholesterol:
- 72mg
- Iron:
- 1mg
- Sodium:
- 258mg
- Calcium:
- 19mg
Tea Marinated Beef-Vegetable Kabobs Recipe
Tea is used twice here: in the marinade for the beef and in the Tea Sauce for All Occasions. Do not cut off the root end of the onion. That way, the wedges will hold together on the grill.
Yield: 4 servings (serving size: 1 kebab, 1 cup rice, and 2 tablespoons sauce)
Ingredients
- 1 (1-pound) beef tenderloin, cut into 24 (1-inch) pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon minced peeled fresh lemongrass or 2 teaspoons grated lemon rind
- 1 tablespoon hot chili oil
- 1 tablespoon lemon juice
- 2 teaspoons loose green tea or 2 green tea bags, opened
- 3 garlic cloves, minced
- 1 serrano chile, seeded and minced
- 1 yellow squash, halved lengthwise and sliced into 8 (1-inch) pieces
- 1 large onion, cut into 8 wedges
- 8 large cherry or grape tomatoes
- Cooking spray
- 4 cups hot cooked long-grain rice
- 1/2 cup Tea Sauce for All Occasions (see recipe above)
Preparation
Combine the first 8 ingredients in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 24 hours. Remove the beef from bag, and discard marinade.
Prepare grill or broiler.
Thread 6 tenderloin cubes, 2 squash pieces, 2 onion wedges, and 2 tomatoes onto each of 4 (12-inch) skewers. Place kebabs on grill rack or broiler pan coated with cooking spray; grill for 10 minutes or until desired degree of doneness. Serve the kebabs over rice with the Tea Sauce for All Occasions.
Nutritional Information
- Calories:
- 485 (25% from fat)
- Fat:
- 13.5g (sat 3.9g,mono 6.3g,poly 1.5g)
- Protein:
- 30g
- Carbohydrate:
- 59.4g
- Fiber:
- 3g
- Cholesterol:
- 71mg
- Iron:
- 5.6mg
- Sodium:
- 279mg
- Calcium:
- 54mg