Tag Archives: asian

bok choy chicken

15 Dec

There’s a farmers market by mom’s house that i pop into now and then…  they have a good variety of stuff and its CHEAP!   i always get baby bok choy there.   it’s just one of those things that much cheaper than shoprite!

the original recipe called for sliced breasts…  i used ground chicken.  this one came out a bit bland for me.

 

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Bok Choy Chicken Recipe

adapted from rasamalaysia

Ingredients:

1 lb ground chicken
2 tablespoons oil
baby bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces

Marinade:

1 tablespoon soy sauce
1 tablespoon cornstarch

Sauce:

1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes  pepper
1 teaspoon rice vinegar
1/2 teaspoon sugar

Method:

Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and brown. Dish out and set aside.

Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

orange chicken

9 Oct

this one was a little too bland for me… served it with green beans and a quinoa /rice blend…

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Orange Chicken
adapted from Skinnytaste

Ingredients:

For the Orange Sauce:

1/3 cup freshly-squeezed orange juice
1/4 cup reduced sodium chicken broth
2 tbsp soy sauce
2 tbsp sugar
1 tbsp rice vinegar
1 tbsp sriracha, or more to taste
1 tbsp rice vinegar
1/4 teaspoon white pepper
2 teaspoons corn starch

For the chicken:

2lb skinless, boneless chicken breast, cut into small cubes
kosher salt, to taste
1 1/2 tbsp corn starch
1 tbsp sesame oil
4 cloves minced garlic
1-inch grated ginger
1 teaspoon grated orange zest
2 tbsp chopped scallions

Directions:

Mix the orange sauce ingredients and set aside.

Season the chicken lightly with salt and coat evenly with corn starch, set aside.

Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.

Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add the orange zest then return the chicken to the pan. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes. Divide between 4 plates and garnish with the scallion

caramel chicken

10 Dec

this was really good — doubled the sauce on this one per reviews!

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caramel chicken
adapted from epicurious

ingredients
2 tablespoons vegetable oil
2 1/2 pounds boneless skinless chicken breasts
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4″-thick slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

preparation

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add 1/2 cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice

asian quinoa salad

28 Oct

i made this salad twice and it was a hit! the first time i made it for a teachers luncheon at the kids school and the second time for a block party we had. Both times i doubled the recipe and both times my dish came back to me empty… i’m going to have to make it a third time to actually eat more than a spoonful of it!

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asian quinoa salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

Korean Tacos with Asian Slaw

20 Oct

i had a red cabbage from our veggie box i needed to use and this recipe seemed like a good idea… it was ok.. nothing special

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Korean Tacos with Asian Slaw
adapted from womans day

ingredients
2 tablespoon(s) rice vinegar
1/2 teaspoon(s) crushed red pepper flakes
2 tablespoon(s) low-sodium soy sauce
2 teaspoon(s) low-sodium soy sauce
1/2 small (about 1 pound) cabbage, cored and thinly sliced
1 medium carrot, cut into matchsticks
2 tablespoon(s) light brown sugar
2 clove(s) garlic, very finely chopped
1 tablespoon(s) grated fresh ginger
1 pound(s) ground turkey
1 tablespoon(s) canola oil
1 small onion, finely chopped
8 small flour tortillas, warmed

directions

In a large bowl, whisk together the vinegar, red pepper, and 2 teaspoons soy sauce. Add the cabbage and carrot and toss to combine. Let sit, tossing occasionally, for 15 minutes or until ready to serve.
Meanwhile, in a second bowl, combine the sugar, garlic, ginger, and remaining 2 tablespoons soy sauce. Add the beef and mix to combine.
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 4 to 5 minutes. Add the beef mixture, increase the heat to medium-high, and cook, breaking it up with a spoon, until cooked through, 4 to 5 minutes.
Fill the tortillas with the beef and top with the slaw.

BLACK PEPPER STIR FRIED NOODLES

1 Sep

This was so good I already made it twice! Pretty quick and easy. And definitely yummy!

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BLACK PEPPER STIR FRIED NOODLES
adapted from pinch of yum

INGREDIENTS
For the Black Pepper Sauce:
½ tablespoon freshly ground black peppercorns
5-6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons honey or sugar
1 1-inch piece ginger
3 cloves garlic
2 tablespoons cornstarch dissolved in 6 tablespoons water

For the Stir Fried Noodles:
2 tablespoons sesame oil
8 ounces udon noodles (soba or rice noodles would also work)
2 cups spinach leaves
1-2 cups shredded cooked chicken
sesame seeds for topping

INSTRUCTIONS
Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (they should NOT be all the way cooked – just enough to barely soften). Drain and rinse with cold water – this removes starch and helps them stir fry without turning into a big blob. Set aside.
Place all the sauce ingredients in the food processor and give it a whirl. When it’s smooth, taste it and adjust to your liking. Heat 1 tablespoon sesame oil in a large wok or nonstick skillet. When the oil is shiny, add the chicken. Stir fry for 5-10 minutes until deep golden brown. Add a tiny splash of black pepper sauce, a tiny splash of water, and ½ tablespoon oil and shake the pan around – everything will be all sizzly and awesome. When the tofu is cooked to your liking, transfer to a bowl and set aside.
Heat the remaining ½ tablespoon oil in the skillet. When the oil is shiny, add the noodles and black pepper sauce. Add a splash of water if the sauce becomes too thick. Stir fry until the noodles are softened completely, covered with sauce, and piping hot. Remove from heat and toss with the spinach and chicken. Serve sprinkled with sesame seeds.

Vietnamese-Style Lettuce Cups

15 Aug

I picked a few lettuce leaves from our garden. Not enough for a salad unfortunately, so I decided to do some lettuce cups. These were good. Too bad I forgot the radishes!!!…..

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Vietnamese-Style Lettuce Cups
adapted from menumusings

Ingredients:

2 cloves garlic, finely minced
1 1/2 Tbsp ginger, peeled and finely chopped
1 jalapeno pepper, finely minced
1 Tbsp canola oil
1 pound ground turkey
1 large carrot, peeled and grated
1 shallot, finely chopped
zest of 2 limes
1/4 cup fish sauce
1/4 cup fresh squeezed lime juice
1 tsp granulated sugar
1 tsp sesame oil
1 head of Butter or Bibb lettuce leaves
2-3 radishes, washed and sliced super thin
Fresh cilantro
Fresh lime wedges

Sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 Tbsp brown sugar
2 green onions, thinly sliced

Step-by-Step:

1. Prep –
In a small bowl, combine the garlic, ginger, and jalapeno pepper.

2. Cook –
In a large wok (or large skillet), heat the oil over fairly high heat.
Add the garlic mixture and stir-fry about a minute.
Add the turkey, carrots, and shallots; and cook, stirring constantly, about 4 minutes until the turkey begins to brown and is no longer pink.
To the meat mixture, add the lime zest, fish sauce, lime juice, sugar, and sesame oil and cook for another 3 – 4 minutes.

3. Make the dipping sauce –
Just combine all the dip ingredients.

4. Serve!
Spoon the meat mixture into lettuce cups. Top with thinly sliced radishes and fresh cilantro. Serve with lime wedges to squeeze over the top. Give everyone a little bowl of dipping sauce, or have one communal bowl!

Asian quinoa salad

25 Jun

I think this was good? I’m going to have to make it agin to be sure 🙂 what could have been bad about quinoa and veggies though? I threw in some rotisserie too 🙂

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Asian Quinoa Salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

Slow Cooker Shredded Korean Pork

17 Jun

I ended up making this one twice. Forgot to take a picture the first time and it was so good I made it again! Yum!

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Slow Cooker Shredded Korean Pork
adapted from slender kitchen

Ingredients
3 lbs. lean pork loin
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced
2 jalapenos, diced (or substitute 2-4 tbsp. Sriracha)
1-2 inches fresh ginger root, peeled and grated
2 tbsp. rice wine vinegar
2 tbsp. sesame seeds

Instructions
Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
Add the pork and garlic to the crock pot and cover with the sauce.
Cook for 8 hours on low. When it has 30 minutes left to cook and the pork can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up. Finish shredding the pork.

Quinoa fried rice

13 May

I’ve made a quinoa fried rice before and liked it. Figured I’d try a different recipe this time. The first one was definitely better! Had too add a lot of soy sauce to this one to make it less bland! I also threw in some rotisserie chicken!

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quinoa fried rice
adapted from skinnytaste

4 cups cooked quinoa
8 scallions, chopped
4 cloves garlic, minced
2 red peppers, diced small
1 tomato, diced small
4 tsp low sodium soy sauce
2 tsp fish sauce
2 tsp vegetable oil
spray oil
3 egg whites, scrambled
1 whole egg, scrambled
salt

In a nonstick wok, spray oil and add the eggs and salt and cook a minute or two until done. Set aside.

Add the remaining oil to the wok and add the scallions, peppers and garlic. Saute about a minute, add the tomato and stir in all the quinoa. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add cooked scrambled egg. Adjust soy sauce if needed to taste and mix well another 30 seconds.