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Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts

Friday, July 3, 2015

Asian Wings with Chili-Garlic Sauce

When it comes to chicken wings, many people think the hotter and spicier the better.  But that doesn't work for everyone!  My kids are the perfect example.  The oldest likes foods on the mild side, the middle child loves spicy foods and the youngest?  Well, she's one picky eater, so it's always up in the air whether she will like a new food or not.  But guess what?  All three of them loved these wings!

Full of sweet chili and garlic flavor, these Asian inspired wings are sure to be the favorite for people who don't like hot and spicy.


Instead of deep frying, the wings are lightly seasoned with salt and pepper, coated with a bit of oil and baked until golden brown.  The wings are then coated in a bold chili and garlic sauce that has just a hint of sesame oil and a Korean chili powder, both of which add a bright flavor to the wings.

If you do like foods that are on the spicy side, you can easily increase the heat in the sauce by increasing the chili powder to 1 tablespoon or by adding a teaspoon of crushed red pepper flakes.

All of these seasonings can be found in the Asian section of your local market, so they are not difficult to find.  We served these wings with steamed edamame and fried rice.  Enjoy!!

3 lbs  Chicken Wings (about 12), tips discarded and wings split
2 TB  Lee Kum Kee Chili Garlic Sauce
2 tsp  Korean Chili Powder (or regular chili powder)
1 TB  Sugar
1-1/2 tsp  Dark Sesame Oil
2 tsp  Water
1 tsp  Rice Vinegar
1 TB  Soy Sauce
1 tsp  Minced Ginger
2 tsp  Minced Garlic

Preheat oven to 450 degrees.

Line a large baking sheets with heavy duty foil and spray with nonstick cooking spray.  Set aside.

In a large bowl combine the wings, canola oil and salt and pepper.  Toss the wings to evenly coat, then transfer the wings to the foil lined baking sheet, placing them skin side up.  Bake the wings for 40 - 45 minutes, turning once, until golden brown and crispy.

In a medium glass bowl, whisk all of the sauce ingredients together, then set aside.

Add the cooked wings to the chili garlic sauce and stir to evenly coat the chicken.  Transfer the wings to a platter, sprinkle with chopped green onions and serve.

Wednesday, October 22, 2014

Vietnamese Beef Noodle Soup

For day 22 of Soup Month 2014 we made an easy Asian dinner soup that busy Moms will absolutely love! This is a quick and easy recipe for a Vietnamese Beef Noodle Soup, which is also known as Pho.  Although this is a total cheater recipe when compared to the authentic version, this soup is fast, simple, healthy and delicious.

With a combination of beef broth, sriracha sauce, baby spinach, thinly sliced beef and rice noodles, this is a filling soup that delivers just the right amount of spice.  A squeeze of lime juice can also be added if you like a bit of citrus flavor in your soup.


This is a great soup to make if you have leftover meat from a bottom round or top round roast.  Just slice the meat very thin, or use 2 forks to tear the meat into smaller strips, and you have beef ready for this recipe.

Also, if you have leftover beef rib bones from a Standing Rib Roast, which I always save and freeze to use in soups, add the bones to the broth and let simmer for 30 minutes before adding the other ingredients. This will give the soup a deeper beef flavor.  Enjoy!!

2 - 32-oz boxes  Beef Broth
6 oz Rice Noodles
1-1/2 tsp Sriracha Sauce, plus extra for topping
1  5-oz bag  Baby Spinach Leaves, stems removed
8 oz  Deli Roast Beef, sliced very thin
2 Green Onions, chopped, for garnish
Lime Wedges, for garnish (optional)

Put broth in a large pot. Cover and bring to a boil over high heat. Add the noodles and chili sauce, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender. Add the spinach leaves during the last 2 minutes of cooking time and stir gently.

Divide the beef among 4 serving bowls, then ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce, if desired. Serve with lime wedges to squeeze on the soup.

Monday, October 20, 2014

Pan-Seared Cod in Hot and Sour Broth

For day 20 of Soup Month 2014 we made a light and flavorful, Pan-Seared Cod in Hot and Sour Broth.  With a delicate Asian-style broth laced with honey, ginger and sesame oil, plus a gentle spike of sriracha sauce and cider vinegar, the seared cod adds the perfect final touch to this meal.

My family really liked this soup and we all agreed that the broth was so tasty, that it would even combine well with shrimp or small pieces of chicken.  Even by itself the broth had a great texture and just the right amount of sweet, spicy and sour flavors.  If you enjoy making Asian cuisine at home, this is a great recipe to keep on hand.


The cod and broth are served atop a small bed of steamed rice, with brown or white rice working equally well.  Serve with Homemade Shrimp Egg Rolls or steamed edamame on the side.  Enjoy!!

1-1/2 lbs  Cod Fillets, cut into 4 portions
Salt and Ground Black Pepper
24 oz  Chicken Broth
1/8 cup  Honey
2 TB  Tomato Paste
2 TB  Cider Vinegar
1 tsp  Sesame Oil
1 tsp  Fish Sauce
1 tsp  Minced Fresh Ginger
1/2 tsp  Sriracha Sauce, or more to taste
1 TB  Peanut Oil
1/4 cup  Chopped Green Onions, for Garnish
2 cups  Steamed White or Brown Rice

Season the cod fillets with salt and pepper and set aside.

In a medium saucepan, combine the chicken broth, honey, tomato paste, vinegar, sesame oil, fish sauce, ginger and sriracha sauce.  Bring the mixture to a simmer over medium-high heat, reduce heat to medium and simmer for 10 minutes, stirring occasionally.

Meanwhile, heat a large skillet over medium-high heat.  Add peanut oil and heat until shimmering.  Add the cod fillets to the pan and cook for 2 - 3 minutes or until the edges of the fish begin to turn opaque.  Turn the fillets, cook 2 minutes longer, then cover and remove the pan from the heat.

Taste test the broth and add salt and white pepper, if needed.

Place a 1/2 cup of steamed rice in each of 4 bowls.  Place a cod fillet on top of the rice, then pour about 3/4 cup of broth around the rice.  Sprinkle the fish with green onions and serve immediately with steamed edamame on the side.

Thursday, October 9, 2014

Quick Asian Pork Soup

For day 9 of Soup Month 2014 we made a Quick Asian Pork Soup that has the most amazing flavor! This soup is so easy to make it would make a great weeknight meal, and you won't spend a lot of time in the kitchen.  The leftovers will even make a delicious lunch for you to take to work.


With hints of flavor from ginger, garlic, and a bit of red pepper flakes, the real flavor booster for this soup is the fish sauce.  Although generally used for fish soups and seafood entrees, especially in Thai cuisine, fish sauce can be added to so many foods that need just a touch of saltiness and an added savory touch.  Fish sauce is a great ingredient to experiment with and it's definitely not just for Asian foods.

To add a bit of heartiness to the soup we used savoy cabbage, which is a bit sweeter than regular green cabbage, sliced mushrooms for an earthy taste, and lean pork loin cut into thin strips.

As I mentioned, this soup is very quick to make, with preparation time at just about 30 minutes start to finish.  The soup is a hearty meal by itself or can be served with Homemade Egg Rolls on the side.  Enjoy!!

1 TB  Peanut Oil
1-1/4 lb  Boneless Pork Loin, cut into thin bite-sized strips
8 oz  Button Mushrooms, cleaned and cut into thick slices
1 TB  Minced Garlic
1 tsp  Minced Ginger
1/2 tsp  Salt
1/4 tsp  White Pepper
1/4 tsp  Crushed Red Pepper Flakes
2 cups  Shredded Savoy Cabbage
2  Green Onions, thinly sliced
5 cups  Chicken Broth
2 tsp  Fish Sauce

In a medium soup pot, heat the peanut oil over medium heat, add the pork and cook 3 - 4 minutes, or until most of  the pink color is gone.  Remove the pork from the pan and set aside.

Add the mushrooms, garlic, ginger, salt, white pepper and red pepper flakes to the pan and saute until the mushrooms are tender, about 3 - 4 minutes.

Add the pork back to the pan, then add the cabbage, green onions, chicken broth and fish sauce.  Bring mixture to a boil, then reduce heat and simmer until the cabbage is tender, about 8 - 10 minutes.  Makes 4 - 6 servings.

Wednesday, October 8, 2014

Egg Drop Soup

For day 8 of Soup Month 2014 we have a simple but delicious Egg Drop Soup.  Sometimes a simple soup is just what you need after a long day at work, and this soup is one of my favorites just for that reason.  It's ready to serve in just a few minutes.

This delicate soup tastes great on its own but if you prefer a bit more spice, a generous dash of Sriracha sauce can be added, or you can increase the amount of white pepper.  We did not add any extra salt to this recipe since there is plenty of salt in the chicken broth, but you can adjust this to your own taste at the end of the recipe and add a bit of salt.  If you are watching your sodium intake, low-sodium chicken stock can also be used in place of the regular.


Serve this soup with a few Homemade Shrimp Egg Rolls on the side for a delicious Asian meal that tastes even better than carry out.  Enjoy!!

6 cups  Chicken Broth, refrigerated
3-1/2 tb  Cornstarch
1-1/2 tsp  Fresh Ground Ginger
1/4 tsp  Garlic Powder
2  Large Eggs
2  Egg Whites
3/4 tsp  Sesame Oil
3  Green Onions, sliced thin
Salt and White Pepper to Taste, optional

In a medium saucepan, whisk together the chicken stock, cornstarch, ginger and garlic powder until combined.  Bring to a boil over medium-high heat, stirring occasionally.

While the soup is heating, whisk the eggs and egg whites in a small bowl.

Once the broth reaches a boil, remove from the heat.  Use a fork or whisk to stir the broth while slowly pouring the egg mixture into the soup.  Stir in the sesame oil and green onions until combined and season to taste with salt and white pepper.

Wednesday, October 1, 2014

Hot and Sour Soup with Shrimp

~~~ Welcome to Soup Month 2014 ~~~

Today is the start of Soup Month, our annual series that will bring you 31 new soup, stew and chili recipes in 31 days.

We have a huge variety of soups coming your way from simple classic soups to economical soups, that will feed your family a healthy meal and allow you to stretch your budget, to elegant soups for your upcoming holiday dinners.  We will even be making a few new batches of chili to serve during football parties and winter events.

So whatever types of soups are your favorite I'm sure we will have something for everyone.  So get your soup pots ready and let's have some fun during Soup Month 2014!

For the first day of Soup Month 2014 we made a spicy Hot and Sour Soup with Shrimp that is better than anything you can get from a takeout restaurant.  This is a unique version of the classic hot and sour soup in that the sour flavor comes from lemon juice instead of vinegar, giving the soup a bright flavor without the lemon being too overpowering.


We spiced up the broth with a mixture of ginger, white pepper and Sriracha sauce, then added shrimp, mushrooms and tofu to complete this hearty Asian inspired soup.  A Homemade Shrimp Egg Roll on the side was the perfect companion for this soup.

This is also a very quick to prepare soup and can be ready to serve in about 30 minutes.  The ingredients are also adjustable to suit your own preferences.  A little more lemon juice will increase the sour level, an extra teaspoon of Sriracha or pinch of white pepper will increase the heat, and more mushrooms or shrimp can be added for a more hearty soup or if you would like to stretch the recipe to serve a few more people.

2 tsp  Peanut Oil
1  Carrot, peeled and cut into small strips
1 tsp  Minced Ginger
6 oz  Fresh Mushrooms, cleaned and quartered
8 oz can  Sliced Bamboo Shoots, drained
4 cups  Chicken Broth
1/3 cup  Soy Sauce
3 TB  Lemon Juice
1 tsp White Pepper (use 1/4 - 1/2 teaspoon more for more heat)
1-1/2 to 2 tsp  Sriracha Sauce (or more to taste)
12 oz  Extra Firm Tofu, drained and cut into strips or cubes
1 lb   Medium Raw Shrimp, peeled and deveined
2 TB  Cornstarch
4 TB  Water
2  Large Eggs, beaten
2 TB Green Onions, chopped

In a large saucepan heat the oil over medium-high heat.  Add the carrots and ginger and cook for 3 minutes.  Add the mushrooms and bamboo shoots and cook 3 - 4 minutes or until the mushrooms begin to soften.

Add the broth, soy sauce, lemon juice, white pepper, sriracha, and tofu to the pot and bring to a boil. Reduce heat to medium and simmer 5 minutes. Add the shrimp and cook 2 minutes or until the shrimp are just beginning to turn pink.

Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly until the soup thickens slightly. Slowly drizzle the beaten eggs into pan, stirring constantly, to create ribbons in the soup.

Remove from heat and serve with a sprinkle of chopped green onions.  Makes about 6 servings.

Wednesday, October 9, 2013

Asian Chicken Noodle Soup

For day 9 of Soup Month 2013 we made a delicate Asian version of Chicken Noodle Soup.  This soup can be prepared in less than an hour, it's a great way to use up leftover chicken and tastes great with Shrimp Egg Rolls.

This soup begins with a light sesame-infused stock, cooked chicken and a generous amount of mushrooms, sugar snap peas and green onions.  Other vegetables such as broccoli, red pepper, or carrots would also work well in this broth, and you could even replace the chicken with tofu, if you prefer, so the possibilities are endless.


We served the soup over a ladle of whole wheat angel hair pasta that worked really well with the broth.  The combination of sesame oil, mushrooms and pasta produced a nice earthly flavor.

Although my daughter and I loved the mild broth, my husband chose to add a squirt of Sriracha sauce to his soup and even a sprinkle of red pepper flakes can be used for a little extra amount of heat.  We served this soup with homemade Shrimp Egg RollsEnjoy!!

5 oz  Uncooked Angel Hair Pasta
4 tsp  Canola Oil, divided
1 cup  Onion, chopped
2 TB  Minced Garlic, divided
2 TB  Minced Garlic, divided
1/2 tsp  Red Pepper Flakes
4 cups  Chicken Stock
1 cup  Water
2 tsp  Sesame Oil
2 cups  Cooked Chicken, dark or white meat
8 oz  Mushrooms, cleaned and quartered
1 TB  Soy Sauce
1 tsp  Sugar
1 cup  Sugar Snap Peas, cut into 1-inch pieces
3  Green Onions, cut into 1-inch pieces
Sriracha Sauce or Red Pepper Flakes for Garnish

Cook pasta according to package directions, and keep warm.

To make the stock:  Heat a large saucepan over medium heat.  Add 2 teaspoons canola oil then the onion, 1 tablespoon ginger, 1 tablespoon garlic and red pepper flakes, stir and cook 4 minutes.

Add the chicken stock and water and bring to a boil.  Reduce heat to a simmer and cook for 15 minutes.

Pour the stock through fine mesh strainer and into a bowl; discard solids.  Return the stock to the pan and keep warm.

In a large skillet over medium-high heat, add the sesame oil and heat 1 minute.  Add the cooked chicken and mushrooms to the pan and sauté for 5 minutes, stirring.  Add 1 tablespoon ginger and 1 tablespoon garlic and cook for 3 minutes.

Pour the chicken and mushroom mixture into the stock, then add the soy sauce, sugar, snap peas and green onions.  Reduce heat to a low simmer for 5 minutes, then remove the pot from the heat.

Divide pasta evenly between 4 soup bowls and ladle the soup over the pasta.  Garnish with red pepper flakes and a dash of Sriracha sauce for extra heat.  Serves 4.

Monday, April 22, 2013

Pork-Asparagus Stir Fry

Cooking with seasonal produce is a great way to find fruits and vegetables at their peak of freshness and also save a little money.  One of my favorite vegetables to cook with is asparagus, and I couldn't wait to try a new stir fry with it.


This is a quick and easy stir fry recipe that combines fresh asparagus, sliced red pepper and red onion with lean pieces of pork loin.  The finishing touch is a mild glaze of red curry paste, soy sauce and fish sauce.  If you like your stir fry a bit spicier, just add a sprinkle of red pepper flakes to the oil for an extra layer of heat.

1 TB  + 2 tsp  Peanut Oil, divided
1/4 tsp  Crushed Red Pepper Flakes (optional)
1-1/2 lbs  Boneless Pork Loin, cut into thin 1-inch long pieces
1/3 cup  Low Sodium Soy Sauce
1 tsp  Red Curry Paste
1 tsp  Fish Sauce
1 TB  Cornstarch
1 tsp  Sugar
1-1/2 cups  Chopped Fresh Asparagus Pieces
1 cup  Sliced Red Onion
1 cup  Sliced Red Pepper Strips
Cooked Brown Rice

Place the pork in a glass bowl and add the soy sauce, curry paste, fish sauce, cornstarch and sugar.  Stir to combine and let marinade for 20 minutes.

Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat.  (Add red pepper flakes at this point, stir fry for 30 seconds for extra spice.)  Add the pork and sauce to the wok and stir fry for 4 minutes, stirring constantly, until nearly cooked through.  (If needed, cook the pork in 2 batches.)  Remove the pork to a plate and keep warm.

Add 2 teaspoons peanut oil to the wok, then add the asparagus, onion and red pepper.  Cook for 3 - 4 minutes or until the vegetables are softened slightly.

Return the pork to the wok and stir to combine.  Continue to heat for 2 - 3 or until the pork is cooked through and the sauce has thickened.  Serve over cooked brown rice with a side of steamed edamame.  Enjoy!!

Wednesday, March 6, 2013

Garlic-Sweet Chili Chicken Stir-Fry

Tonight we made a yummy chicken stir fry with a bit of a Thai influence from red pepper and lime, and it was a great way to use lots of ingredients I already had on hand.  That's the best thing about a stir fry, it's not an exact recipe, but more of a guideline that you can adjust and remix the flavors that work best for you.

 

We started with a selection of colorful veggies, shredded cabbage, onions, carrots, red and green peppers, and snow peas and sauteed them in peanut oil with ginger and red pepper flakes.  You could also use broccoli, celery, bean sprouts or mushrooms.  Next, we sliced up some chicken breasts and gave them a quick marinade in soy sauce and garlic.  For a simple sauce we used sweet chili sauce blended with lime juice and just a touch of cornstarch.  This wasn't a heavy sauce dish at all, the sauce was more of a compliment to the veggies and other flavors, and that helped keep the dish light.

The flavors were amazing and I loved how the hint of lime balanced with the spiciness of the red pepper flakes.  It wasn't hot and spicy, just a bit of heat to round out the citrus.  Everyone gave this recipe a thumbs up, and the picky eater in our family even tried the red peppers and snow peas. There is hope for her!  Enjoy!!

1 3/4 lb  Boneless, skinless Chicken Breasts, thinly sliced
1/4 cup  Soy Sauce
2 TB  Minced Garlic
1 TB + 1 tsp  Peanut Oil, divided
1/2 tsp  Red Pepper Flakes
1 tsp  Grated Fresh Ginger
1 small Onion, thinly sliced
2  Carrots, julienned
1 cup  Snow Peas, trimmed
1  Green, Yellow or Red  Bell pepper, thinly sliced
3 cups  Shredded Green Cabbage
1/2 cup  Sweet Chili Sauce
3 TB  Lime Juice
1 tsp  Salt
1 TB  Cornstarch

Place the chicken in a glass bowl and add the soy sauce and garlic.  Stir to combine and marinate for 1 hour.

Add the peanut oil to a large skillet or a wok set to medium-high heat.  When oil shimmers, add the red pepper flakes and ginger and stir fry for 1 minute.  Add the chicken to the pan, reserve the marinade from the chicken and set aside, and stir fry the chicken until browned.  (You might need to work in batches so you don't overcrowd the pan.)  Remove the cooked chicken from the pan, and cover to keep warm.

Add 1 tsp peanut oil to the pan, heat until warm, then add the onion, carrots, and peppers.  Stir fry 2 minutes over medium-high heat, then add the snow peas and cabbage, stirring to combine.

When the cabbage has softened slightly, add the chicken back to the pan, stirring to blend in the chicken.

Combine the reserved marinade with the sweet chili sauce, lime juice, salt and cornstarch and stir.  Pour the mixture into the pan and stir, cooking 2 - 3 minutes until the sauce has thickened.  Serve with or without rice.  Serves 6.

Sunday, February 10, 2013

Lemon Marinade Chicken Stir-Fry

Lemon Chicken is a popular dish that's available on almost any Chinese take-out menu.  The problem with the restaurant version is that it can be a very heavy meal because of the coating on the chicken.  With this recipe, we discovered a way to infuse a bright lemon flavor into the chicken, while keeping it light.

Instead of breading and frying the chicken pieces, we used a citrusy lemon marinade to coat the chicken, followed by a quick skillet saute.  If you are a fan of lemon and citrus flavor, this is one dish you are going to love.  We served this with two varieties of rice, Jasmati and brown, and both tasted great.


The prep time for this dish was only and 10 minutes, followed by a quick 10-20 minutes to marinate,  and cook time is right around 15 minutes.  Super fast, with a light and bright flavor.  Enjoy!!

Zest and Juice of 1 Whole Lemon
1/3 cup  Chicken Stock
1/3 cup  Soy Sauce
2 TB Brown Sugar
2 TB Honey
2 tsp Sriracha Chili Sauce
2 TB  Cornstarch
2 lbs  Chicken Breast, cut into bite sized pieces
1 tsp Sesame Oil
2 tsp  Peanut Oil
2 tsp Fresh Ginger, minced
1 TB  Minced Garlic
2 Green Onions, chopped for garnish
1 TB Toasted Sesame Seeds for garnish

Mix the lemon zest, juice, chicken stock, soy sauce, brown sugar, honey, chili sauce and cornstarch in a glass bowl. Add the chicken pieces to the mixture and marinate for 10-20 minutes.

Heat the sesame and peanut oils in a large skillet. Add ginger and garlic and saute about 1 minute. Add the chicken pieces, reserving the marinade, and saute the chicken until cooked through , about 5 minutes.

Add the reserved marinade to the skillet and simmer until the sauce has reduced and thickened, about 5 - 6 minutes.  If the sauce is too thick, add one or two tablespoons of chicken broth and stir to combine.

Serve on Jasmati or brown rice and sprinkle with green onions and sesame seeds. Serves 6-8.

Monday, January 28, 2013

Bourbon Chicken

Bourbon Chicken is a common dish served in many Chinese take-out restaurants.  Even though the dish contains no bourbon whatsoever, that's the name they gave it.  And it's always been one of my favorites.

This recipe is very similar to General Tso's Chicken, but it has the healthy advantage of sauteing the chicken instead of frying. 

I was surprised how well the sauce came together using just a few simple ingredients and the flavor was delicious.  The apple juice and brown sugar add just a hint of sweetness, while the cider vinegar adds a little bite.  A perfect combination.

If you're thinking about ordering Chinese take-out tonight, save yourself some money, skip the heavy dose of MSG and cook this for dinner.  It can be ready to serve in about 40 minutes.


2 lbs  Boneless/Skinless Chicken Breasts, cut into bite-sized pieces
1 TB  Olive Oil
2 tsp  Minced Garlic
1/4 tsp  Ground Ginger
3/4 tsp  Crushed Red Pepper Flakes
1/3 cup  Apple Juice
1/3 cup  Light Brown Sugar
2 TB  Ketchup
1 TB  Cider Vinegar
1/2 cup  Water
1/3 cup  Soy Sauce
1-1/2 TB  Cornstarch
Cooked Brown Rice and Steamed Edamame

Heat oil in a large skillet.  Add chicken pieces and cook until lightly browned, about 7 minutes. Remove the chicken to a platter and cover with foil to keep warm.  Set aside.

Add the remaining ingredients to the skillet and increase heat to medium-high.  Stir until combined and bring the sauce to a simmer.

Add the chicken pieces back to the skillet and bring mixture to a low boil as it begins to thicken.

Reduce heat to low and simmer for 15 minutes.  Serve over hot brown rice, with a side dish of steamed edamame.  Enjoy!

Monday, November 12, 2012

Szechuan Pork Stir Fry

One of my favorite time saving appliances is my electric wok.  You can combine almost any protein with a handful of vegetables (anything you have on hand will work just fine), and a quick sauce and you have dinner on the table in no time. 

  

Another reason I love to cook in the wok is that it's so much fun to experiment with different ingredients and see how close I can get to the flavors you find in a traditional Chinese take-out meal. For example, tonight I wanted to make a Szechuan-style spicy sauce and I happened to have some pork on hand, so I started there.  After thinly slicing the pork, I added cornstarch, soy sauce and garlic powder for a marinade.  Next, I sliced a green pepper into strips and placed those in a small bowl. (Using small bowls for the ingredients is ideal for cooking with a wok.  Just line up all of the bowls in order as they are called for in the recipe, then you are ready to toss everything into the wok as needed.)

The Szechuan sauce gets its heat from crushed red pepper, which is infused into the dry roasted peanuts with a quick stir-fry.  This step is very "aromatic" to say the least.  The heat of the wok really brings out the full strength of the red pepper and the smell is spicy and delicious.

After quickly stir-frying the pork and peppers, a blend of chicken broth, vinegar and white wine add a nice balance to the spicy red pepper.

Cooking with a wok is super easy, but you could also use a large non-stick skillet with equally good results.  This is also a great recipe to start with if you are new to stir-frying.  It's super easy, fast and the taste is even better than take-out Chinese.  Enjoy!!

1 3/4 lbs  Boneless Pork, cut into thin strips
5 TB  Soy Sauce
4 TB  Cornstarch, divided
1 tsp  Garlic Powder
3 TB  Water
2 tsp  Peanut Oil
1/2 cup  Dry Roasted Peanuts
1/2 tsp  Crushed Red Pepper
1/2 tsp  Minced Fresh Ginger
1 medium Green or Red Bell Pepper, cut into strips
1 cup  Chicken Broth
2 TB  Rice Vinegar
2 TB  Dry White Wine
1 tsp  Sugar

In a medium glass bowl, combine the soy sauce, 1 TB cornstarch and garlic powder, add the pork strips and marinate for 15 - 20 minutes.

Heat 2 tsp peanut oil in a large wok over medium-high heat.  Add the peanuts, crushed red pepper and ginger to the wok and stir-fry for 2 minutes.  Remove peanuts to a bowl and set aside.

Add 1 tsp peanut oil to the wok, then add the pork, and stir-fry for 3 minutes.  Add the green pepper and stir-fry for 2 minutes longer, stirring and turning frequently to cook evenly.

Combine the broth, vinegar, wine and sugar in a small glass bowl and stir to dissolve the sugar.  Add mixture to the wok, stir well, cover and simmer for 3 minutes.

In a small bowl combine 3 TB cornstarch and water, stir, then add the mixture to the wok and stir until the broth thickens, about 3 - 5 minutes.

Serve over steamed brown rice with a bowl of steamed edamame.  Serves 6.  Enjoy!!

Thursday, October 18, 2012

Chinese Vegetable Noodle Soup with Pork

It's day 18 of Soup Month and we have an incredibly light and versatile Asian soup for you, Chinese Vegetable Noodle Soup with Pork.  I've had a recipe on hand for a couple of years that I wanted to make, but it just didn't seem right.  It sounded bland and didn't have the spicy edge to it that I love in Asian cuisine.  So today was the day to tackle this recipe.

The first time I tried an authentic oriental dish was at the Szechuan House in Chicago.  The food was hot and spicy and incredible!  Since then, I always compare the flavors and spice level in an Asian dish to those I experienced at that restaurant.  Unfortunately, today it's rare that a restaurant will serve truly spicy 'Szechuan' style foods for fear it will be too spicy for their guests.  That's why it's better to make your own at home!

The spice level in this soup can be adjusted to suit your own tastes simply by adding some extra red pepper flakes, and for even more spice, you can add a dash of Sriracha Sauce.  The versatility of this soup comes from the source of protein you choose to use.  We used very thinly sliced pork loin, which was super tender, but you could also substitute chicken breast, shrimp or even thinly sliced beef in place of the pork.  To make this soup vegetarian, use vegetable stock instead of chicken stock and tofu in place of the meat.  The possibilities are endless and delicious!

This soup is very easy to put together.  Only 15 minutes of prep time to chop the veggies and meat and you're ready to go.  Cook time is only about 15 - 20 minutes.  We served the soup with homemade Shrimp Egg Rolls and everyone gave this meal a thumbs up.  Enjoy!!


1 TB  Sesame Oil
1 lb  Pork Loin, sliced into very thin 1-inch pieces
3  Green Onions, chopped
1 TB  Minced Garlic
1 tsp  Minced Fresh Ginger
6 cups  Chicken Broth
2 cups  Cabbage, thinly sliced
1 small Carrot, shredded
1/4 tsp  Red Pepper Flakes (increase to 1/2 tsp for extra spice)
3 TB  Soy Sauce
1 TB  Rice Vinegar
2 - 3 oz  Dreamfield's Angel Hair Pasta
Julienned Cucumber for Garnish (optional)
Sriracha Sauce for Garnish (optional)

Heat sesame oil in a soup pot over medium heat.  Add the pork, stir to coat the meat and cook for 3 minutes.  Add the green onions, garlic and ginger and continue to cook until the pork is cooked through, about 4-5 minutes.

Add the broth, cabbage, carrot, red pepper flakes, soy sauce and rice vinegar.  Stir soup and increase heat to high, bring to a boil then add the noodles to the pot.  Boil for 5 minutes, then reduce heat to medium-low and simmer until the noodles and cooked through.

Serve with a garnish of fresh julienned cucumber or chopped green onions.  For a spicier version add a bit of Sriracha sauce.

Thursday, October 11, 2012

Chicken and Tofu in Coconut-Lime Broth

Today for day 11 of Soup Month 2012, we're going a bit oriental with a Thai-inspired soup that makes a great light dinner on its own or with a mixed greens salad and a rice wine vinaigrette.

This delicate soup is infused with the perfect balance of coconut milk, a touch of lime juice and a spicy surprise kick of Sriracha sauce.  The inspiration for this soup came from the College Inn Thai Coconut Curry Broth.  I've been trying to piece together a soup that would play off of the light flavors in the broth, but have enough substance to be a complete meal, and adding the chicken and tofu did just that.


As an added bonus (for you Moms out there), I did discover that serving this soup with a cool Chinese soup spoon will somehow encourage kids to eat the entire bowl of soup.  (They liked the soup, but they loved the spoon...lol)

1 lb  Boneless-Skinless Chicken Breast, cut into 1/2-inch cubes
1 TB  Canola Oil
2 tsp  Sesame Oil
2 tsp  Minced Garlic
2 Carrots, cut into julienne strips
8-10  Mushrooms, cleaned and quartered
2  Green Onions, chopped
2 TB  Lime Juice
2 TB  Soy Sauce
1 TB  Fish Sauce
1 tsp  Red Chili Paste (or more to taste)
1 tsp  Sriracha Sauce (or more to taste)
1 32-oz Carton College Inn Thai Coconut Curry Broth
1 can  Thai Kitchen Light Coconut Milk
1 pkg Extra Firm Tofu

Heat sesame and canola oil in a medium soup pot.  Add the chicken pieces and saute for 5 minutes over medium-high heat.  Add garlic, carrots, mushrooms and green onions and saute for 3 minutes longer.

Add lime juice, soy sauce, fish sauce, chili paste, sriracha, broth and coconut milk, and stir to combine.  When the broth begins to simmer, add the tofu and bring soup to a low boil for 10 minutes.

Serve with a sprinkle of julienne carrots and minced green onions.  Enjoy!!

Sunday, July 15, 2012

California Rolls

About 2 years ago I bought a sushi set with the intent of learning how to make California Rolls, also known as Inside Out Rolls, and other types of sushi.  As usual, I was hoping to find the time to make the rolls but never got around to it.  Well, this was the day to learn about sushi.

The sliced rolls always look so pretty when you order them at a Japanese restaurant, but dining on sushi can be quite expensive.  By making your own rolls you can change the ingredients to suit your own taste and also save a lot of money.  Even better, they are actually very simple to make and I was surprised at how much fun they were to assemble.

The California Rolls are made of fairly common ingredients like crab, avocado, cucumber and sushi rice, along with a few unique items like nori seaweed and sesame seeds or sesame oil.  We went with these standard ingredients for this first batch but in the future the possibilities are endless! I can't wait to try these with different types of fillings.

2 cups  Rice Select Sushi Rice
2 1/2 cups  Water
2 TB  Rice Vinegar
2 TB  Sugar
1 TB  Kosher salt
1 cup of Water
1 TB  Rice Vinegar
1 package Nori Seaweed
1  8 oz pkg  Crab Meat or Imitation Crab Sticks
1  Avocado, thinly sliced and sprinkled with lemon juice to prevent browning
1  Cucumber, cut into thin matchsticks
Sesame Oil  (or Sesame Seeds, optional)

Place the rice in a mixing bowl and cover with water.  Swirl the rice in the bowl and pour off the water when the water becomes milky-white.  Add more water and repeat the process until the rice water is clear. This will take 3 or 4 rinses.

After the final rinse, place the rice in a medium saucepan with 2-1/2 cups of water.  Bring to a boil then reduce heat to low and cover.  Cook 18-20 minutes, until water is absorbed, remove from heat and let rest covered for 5 minutes.

Combine the rice vinegar, sugar and salt in a glass bowl and microwave mixture for 40 seconds.  Stir mixture until salt and sugar are fully dissolved and set aside.  Place the rice in a large non-metallic bowl and let cool for 10 minutes.  Stir the vinegar mixture into the rice, carefully stirring to coat all of the rice.  Allow the rice to continue to cool to room temperature.

Now you are ready to roll.  For quick preparation, place the bowls of ingredients in a row in front of you and place a bamboo mat on the counter, covering the mat with plastic wrap.  Combine the 1 cup of water with 1 TB of rice vinegar in a glass bowl and set this nearby.  This will be used to keep your hands moist while making the rolls.

Using a sharp knife, slice 1 sheet of nori in half and place it on the covered mat.  Dip your hands in the water/vinegar mix and then spread a layer of rice over the nori, pressing the rice all the way to the edges. The rice will be about a 1/2-inch thick. Now carefully turn the rice-covered nori over so the nori side is now facing up.

Spread a thin smear of sesame oil across the center of the nori from left to right. Now place a layer of crab, again working left to right, followed by a layer of cucumber and a layer of avocado.

Start rolling the mat up and over the ingredients, pressing the filling inwards, and roll almost one complete turn, stopping to press and firm the roll and the ends.  Complete the roll, making sure the plastic wrap doesn't get rolled inside.  Remove the wrap and carefully move the roll to a cutting board.  Slice in half and then cut each half into 3 slices, for a total of 6.

Place the slices on a plate with a serving of pickled ginger, a small dollop of wasabi and a dish of soy sauce for dipping.

Monday, March 5, 2012

Chinese Sticky Chicken Drumsticks

This recipe is adapted from a Giada de Laurentiis recipe and your kids are going to love this meal.  Just tell them it's called Sticky Chicken and you will already have them interested.  As a bonus for you, there is very little prep needed.

This chicken with a quick marinade is so easy to throw together in the morning, then when you get home from work, just bake 30 minutes, and dinner is ready.

The combination of just a few simple ingredients once again proves that making dinner at home can be so easy and it tastes even better than the food you get from the Chinese take-out place down the street.  These chicken legs are moist and flavorful as the marinade becomes a sweet glaze as it cooks.  If you have time, before you place the chicken in the marinade, score the chicken legs by making 3 or 4 slices into the meat all the way thru to the bone.  This will allow the maximum flavor to be absorbed by the drumsticks.


1/2 cup Honey
1/2 cup Balsamic Vinegar
1/2 Dark Brown Sugar, packed
1/2 cup Soy Sauce
5 cloves Garlic, minced
10 - 12 Chicken Drumsticks

Pour marinade ingredients into a large Ziploc bag. Add drumsticks, zip bag closed and turn bag over several times to coat the chicken. Refrigerate for a minimum of 2-4 hours or all day for the best flavor.

Preheat oven to 450 degrees. Line a baking pan with foil (I use Reynolds Non-Stick for easy clean-up) and place the drumsticks on the pan so they are not touching. Reserve the marinade.

Bake until drumsticks are dark brown in spots and slightly caramelized, about 30 - 35 minutes.

Pour the marinade in a small saucepan and bring to a boil. Reduce heat to low and cook 15 minutes. Brush the chicken with the marinade, return to oven for 3 - 5 minutes and serve with Veggie Stir-Fried Rice.

Wednesday, November 16, 2011

General Tso's Chicken

When I came across this Food and Wine recipe, I knew I had to try it.  This is a great take on the classic Chinese takeout dish.  The flavors are all there, with just a bit of spice, but the dish is lightened up a bit as the chicken has a light cornstarch coating similar to a tempura batter and then is quickly pan-fried instead of deep fried.  Serve this with a side of brown rice and steamed edamame.

If you have never tried edamame, which are young green soybeans, look for them in your grocers frozen vegetable section.  They are now sold in microwave steam bags, with a small bag of kosher salt for seasoning, and they are super easy to make.  Edamame are served as a snack in many Japanese restaurants and are extemely good for you.  Just a 1/2 cup of shelled edamame contain just 120 calories with 9 grams of fiber and 11 gram of protein.  As an extra bonus: Kids love them!

3 tsp  Sesame Oil
2  Large Egg Whites
1/2 cup plus 2 TB  Soy Sauce
1/2 cup plus 6 TB  Cornstarch
2 lbs  Boneless Skinless Chicken cut into 1-inch pieces
2 cups  Chicken Broth
2 tsp  Sriarcha Chili Garlic Sauce (use 3 tsp for a spicy version)
6 TB  Sugar
2 TB  Canola Oil, plus more for frying
3 TB  Ginger, minced
3 TB  Garlic, minced
Steamed Brown Rice and Steamed Edamame for Sides

In a medium bowl, combine the sesame oil with the egg whites, 2 TB soy sauce, and 1/2 cup plus 4 TB of cornstarch.  Add the chicken pieces, stirring to coat.  Let stand at room temp for 20 minutes.

In a small bowl, whisk the chicken broth with the Sriracha, sugar and remaining 1/2 cup soy sauce and 2 TB cornstarch.

In a large saucepan, heat 2 TB oil, add the ginger and garlic and cook over medium-high heat about 1 minute.  Stir broth mixture, add it to the pan and cook until thickened, about 3-5 minutes.  Keep sauce warm on low heat.

In a large, deep skillet, heat 1/2 inch of oil over medium-high heat until shimmering.  Add the chicken pieces one at a time, leaving space between the pieces, and fry chicken until browned and crisp, turning once or twice, a total of about 5 minutes.  Drain the chicken on paper towels, then add the chicken to the pot of sauce.  Stir to coat the chicken and serve over brown rice with a side of steamed edamame.

Saturday, October 29, 2011

Thai Pumpkin Soup

For day #29 of Soup Month, we have a very easy to prepare pumpkin soup, using just 4 ingredients.  The soup contains just a bit of thai seasoning for a perfect blend of sweet and spicy.  To add a tasty garnish, prepare a batch of Roasted Pumpkin Seeds in advance.

1 14 oz can Coconut Milk
2 tsp Thai Red Curry Paste (more or less to taste)
1 cup Pumpkin Puree
1 tsp Fish Sauce

Heat the thick coconut milk from the top of the can and the red curry paste and bring to a simmer for about three minutes, stirring constantly.

Add the remaining coconut milk, pumpkin puree and fish sauce and bring to a boil, stirring gently to blend. Taste and adjust thai curry seasoning, adding a bit more if needed. Garnish with a few roasted pumpkin seeds and serve.   Makes 2 generous bowls of soup.

Tuesday, October 25, 2011

Hot and Sour Soup

For day #25 of Soup Month, this version of the classic Oriental Hot and Sour Soup turned out very well.  I did have to improvise on some of the ingredients as locally it is impossible to find black mushrooms or black chinese vinegar!  The substitutions worked great and the soup had that familiar hot-sour-spicy flavor that I just love.  We enjoyed this soup with crispy, crunchy homemade Egg Rolls.


10 oz  Portabello Mushrooms, quartered
1 can  Bamboo Shoots
4 TB  Rice Vinegar
2 TB  Balsamic Vinegar
1/4 cup  Soy Sauce
1 1/2 tsp Salt
1 1/2 tsp Sugar
4 TB  Cornstarch
4 TB  Water
2 TB  Peanut Oil
12 oz  Pork Loin, cut into thin strips
5 cups  Chicken Stock
1 package  Extra Firm Tofu, cut into small pieces
3  Eggs, slightly beaten
1 tsp  White Pepper
1 tsp  Black Pepper
1 1/2 tsp  Sesame Oil
1 to 2 TB  Sriracha Sauce (more or less, to taste)

Mix the vinegars, soy sauce, salt and sugar in a small bowl and set aside.

Mix the cornstarch and water in a small bowl and set aside.

Heat oil in a large soup pot over medium-high heat.  Add the mushrooms and brown for 2 minutes.  Next add the pork and saute, turning frequently, about 4 minutes or until the meat is nearly cooked through.

Add the bamboo shoots and the broth and stir to combine. Add the tofu and stir, heating 2-3 minutes until the broth comes to a boil.

Next add the vinegar mixture and the cornstarch mixture and stir until soup thickens.  Turn heat to low-medium. 

While stirring the soup very gently, pour in the eggs in a thin stream. When the eggs are in the soup let the eggs rest and cook on top of the soup about 1 minute.  When the eggs are set, stir in the white and black peppers, sesame oil and the Sriracha.  Serve garnished with green onions.

Wednesday, December 29, 2010

Egg Rolls

The best thing about making your own egg rolls is you can control the ingredients.  Using fresh cooked shrimp and fresh vegetables the flavor is so much better than you get from the local Chinese take-out place.  This recipe can be changed in many ways. Try using chicken or pork instead of shrimp, add Thai chilies or red pepper flakes for more heat or even add bean sprouts.  The possibilities are endless!  These egg rolls go great with Hot and Soup Soup.


1 TB  Peanut Oil
1 tsp  Grated Ginger
2  Cloves Garlic, finely chopped
1  Green Onion, sliced thinly
1  Small Carrot, shredded
1  cup Green Cabbage, finely chopped
2  cups  Green Cabbage, sliced into thin ribbons
3 TB  Soy Sauce
1 TB  Sugar
1 tsp  Sesame Oil
8  Large Egg Roll Wrappers
10  Medium Shrimp, cooked, cooled and minced
Canola Oil

In a large skillet, heat the oil.  Add ginger, garlic and green onion and saute 3 minutes.  Add the carrot and cabbage mixture to the skillet, stir and saute 2 minutes.  Add the soy sauce, sugar and sesame oil, stir to combine and heat until the cabbage just begins to soften.  Add the shrimp and cook 2 minutes longer, then remove skillet from heat.

Allow the mixture to cool for about 15 minutes, so it is cool enough to work with.  Place an egg roll wrapper on a cutting board in a diamond shape and spoon about 3 tablespoons of the filling into the center.  Dab a little cold water around the edges of the wrapper, fold up the bottom corner, then the sides, then roll to seal.   Add another dab of water, if needed, to seal the edges, but not too much or the rolls will be soggy.

Using a heavy skillet, over medium-high heat add 1/4 inch of canola oil.  When the oil is hot, carefully add the egg rolls in a single layer, leaving space between the egg rolls.  Cook 4 minutes or until golden on the bottom, then turn, repeating as necessary to brown on all sides.  Remove egg rolls from pan when browned and place on paper towels to drain.  Allow to cool 5 minutes before serving.

Egg Roll Sauce

1/4 cup  Soy Sauce
1/4 cup  Rice Vinegar
2 TB  Honey
1 tsp  Sesame Oil
1/4 tsp  Red Pepper Flakes

Combine in a bowl and serve.  To adjust the flavor, add a bit more honey for more sweetness or more red pepper flakes if you like more spice.