Saturday, January 19, 2013


               My family loves Chinese food. My husband really loved it, but because of
          the sodium in Chinese food, we stayed away, [well, we did splurge once in a while].
          When we both were diagnosed with HBP, I tried to find recipes that contained low
          sodium. This was back in the latter '70s, when grocers shelves were not stocked
          with choices one has today. Here is a recipe I made often and we both liked .

                                                         CASHEW  CHICKEN

                   1/2 cup dry white wine
                   1/4 cup LOW SODIUM soy sauce
                   1 Tablespoon peeled, grated ginger root
                   1 clove garlic crushed
                   1 + 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
                           Combine these  4 ingredients in a heavy-duty zip-lock
                           bag; dd chicken. Seal bag, and shake until chicken is coated.
                           Marinate in refrigerator 1 hour, turning bag occasionally.
                     1/2 pound of fresh green beans [ I sometimes used fresh snap peas, instead]
                           Wash green beans, remove any strings, trim ends.
                           Cut diagonally into 1/2 inch pieces
                      1 Tablespoon dark sesame oil, divided
                           Coat a Wok or large skillet with cooking spray; drizzle
                           2 teaspoon oil around top of Wok or skillet, coating sides
                     1/2 cup  diagonally-sliced celery
                     1/2 cup diagonally-sliced carrot
                     1/2 cup sliced green onions
                             Heat Wok at medium high heat until oil is hot,
                             Add green beans, celery, carrots,and onions; stir-fry 5 minutes
                             or until vegetables are crisp-tender. Remove veggies from Wok
                             and set aside.
                     1 [10 + 1/2 ounce] can low sodium chicken broth
                     3 Tablespoon low sodium soy sauce
                     1 Tablespoon plus 2 teaspoons cornstarch
                     1 Tablespoon brown sugar
                                Remove chicken from marinade, discard marinade
                                Add remaining 1 teaspoon oil to Wok. Add chicken; stir-fry
                                3 or 4 minutes or until chicken is lightly browned.
                                Combine broth with the 3 ingredients, stirring well.
                                Add broth mixture to chicken in Wok, stir-fry 1 -2 minutes
                                until mixture is thickened and bubbly.   Add all the vegetables
                                and 1/3 cup chopped UNSALTED  cashews; stir-fry 1 minute
                               until heated thoroughly. Serve over rice, Yields 6 servings.

                      Calories-462 [ 17% from fat],  Sodium-369  mg.

                      This ordered at a Chinese restaurant--Calories-410 [not incl. rice]
                                                                                1300 -2000 mg Sodium
                       The choice as to which Rice to eat is yours;
                        White rice has 215 Cal, no fiber and no nutrients for 1 cup;
                        Brown rice has 216 Calories, 4 grams fiber, 84 grams potassium,
                        and  5 grams protein for 1 cup.

               When preparing this recipe, chop veg,  and gather all other ingredients
               before you even get started. Good luck and enjoy!

        That is all for today friend, this is Jenny



  1. alright, nix the celery and we have a chinese....we all do, even my boys....