Easy Beef Stir Fry

Beef Stir Fry

 

This easy and quick stir fry is so much better when made at home and in the convenience of your own kitchen. Easy to make and the perfect combination of flavors. No need for take out now.   Beef Stir Fry.

Ingredients:

• Thinly sliced beef strips
• Worcestershire
• 1/4 cup Soy sauce
• 1 tsp fresh diced ginger
• 1 tsp sugar
• Small bag mixed stir fry vegetables
• Vegetable oil
• Cornstarch
• Rice
• Salt/pepper

1. Toss beef strips with some shakes of Worcestershire sauce. Salt and pepper Dredge in some cornstarch.

2. In a wok drizzle some vegetable oil and bring to a sizzle over high heat.

3. Cook steak in wok until browned. Remove

4. In same wok saute the ginger and mixed vegetables until tender.

5. Combine soy sauce and sugar in a bowl and pour into wok.

6. Toss beef strips back in and simmer on low until sauce thickens. Serve over cooked rice.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2+

Chicken Chow Mein

     Quick, minimal work, and full of flavor, this chow mein recipe will more than likely become one of your go-to dinners when craving that certain something. The term "Chow Mein" simple translates into stir fried noodle. Much better than any takeout you can get, this dish is inspired by one of my favorite Chinese chefs and from her cookbook; Ching-He Huang. Here is my Chicken Chow Mein.

 

Ingredients:

• 4oz yellow wheat noodles (I used udon)
• 1 large boneless skinless chicken breast
• Soy sauce
• 1 tsp Chinese five-spice powder
• 1 tsp sriracha or chili sauce
• 1 tbs corn starch
• 1/4 cup vegetable oil
• 1/2 red bell pepper thinly sliced
• 1/4 cup green onion diced
• 1/2 cup snow peas
• Sesame oil
• 1 tsp fresh diced ginger

 

1. Cook noodles in boiling water as directed. Drain and set aside.

 

2. Slice chicken into thin strips

 

3. Toss chicken in a bowl with five-spice powder, sriracha, and cornstarch. Let sit.

 

4. In a large wok over high heat pour in the vegetable oil and toss in the chicken. Continue to stir until almost cooked through.

 

5. Toss in the bell pepper, snow peas, and ginger. Stir and saute for roughly 1 minute

 

6. Pour in some soy sauce and a dash or two of sesame oil.

 

7. Stir in the noodles and let them saute and get slightly crisp on a few edges.

 

8. Toss in green onion and serve.

 

     This dish was so delicious. The interesting combination of flavors from the five-spice powder with the chicken and fresh vegetables all came together well with the noodles that were perfectly tender with a little bite.

 

Prep Time: 10 minutes
Cook Time: under 5 minutes
Serves: 1-2

Chinese Sesame Chicken

Sesame Chicken

 

 

 

    The next couple weeks I will be posting recipes that I have found and recreated from other food posts. I was craving some good Asian food and decided to try my hand at homemade Sesame Chicken. One of my favorite Chinese take-out items and one I had never tried before. So I researched some of my favorite Asian cuisine sites, one of which is RasaMalaysia, followed her recipe and viola! Sesame Chicken.

 

 

Ingredients:

 

• 2 boneless skinless chicken breasts
• 2 egg whites
• 4 tbs cornstarch
• 2 tbs soy sauce
• 1 tbs rice vinegar
• 4 tbs sugar
• 1/2 cup water
• 1 clove garlic
• Toasted sesame seeds

1. Combine soy, vinegar, sugar, water, garlic, and 2 tbs cornstarch in a bowl and set aside.

2. Dice up chicken into bite size pieces.

3. Combine egg whites and 2 tbs cornstarch into a paste in another bowl.

4. Toss the chicken in the cornstarch paste and in wok over medium high heat with enough oil to fry, drop into oil and brown on both sides until golden. I did about 4 at a time. Remove and let drain on paper towel.

5. Remove oil from wok and reserve for later use. In same wok saute the garlic just until fragrant. Pour in the sauce mixture and stir just for a few seconds as it will start to thicken up. Toss in the chicken and coat. Sprinkle in the sesame seeds and toss. Serve over rice or your favorite lo mein dish.

Prep Time: 15 min
Cook Time: 15-20 min
Serves: 2

Tasted just like the take-out version but better. Thanks RasaMalaysia!

Original post
http://rasamalaysia.com/sesame-chicken/2/

Pork And Cream Cheese Wontons

Pork Cream Cheese Wontons

 

 

     It is nearing the holiday seasons and I was having a sort of “blog block” with coming up with some ideas for posts. My coworker and friend gave me the idea to come up with some appetizer ideas that could be perfect for holiday entertaining. So here goes. I attempted my first ever wonton recipe. I thought why not do a pork and cream cheese stuffed wonton and add a couple of easy  dipping sauces. This was really easy and had so many flavors that I am sure if you give it a try your holiday party will be a blast with such good appetizers. Pork and Cream Cheese Wontons

 

Ingredients:

• 1 lb ground pork
• Small bundle green onion
• 2 packages of cream cheese softened
• 1 tsp Chinese 5 spice powder
• ½ tbs garlic powder
• Juice of 1 lemon
• Wonton wrappers
• Dipping sauce of choice, (I chose a combination of soy and sweet and sour sauce as well as soy and mango chutney).

 

1.       Brown pork in large sauté pan until cooked through.

2.       Combine chopped green onion, cream cheese, and drained ground pork in a large mixing bowl.

3.       Sprinkle in the Chinese 5 spice powder, garlic powder, and lemon juice. Mix well until smooth and combined.

4.       Preheat oven to 425 degrees.

5.       Spray a baking pan with cooking spray.

6.       Place a small dollop of filling into center of each wonton wrapper.

7.       Fold over either into little pockets or diamond shapes.

8.       Lay on baking dish and spray the tops with some cooking spray.

9.       Bake for 10 minutes until golden brown.

     I combined in one dish some soy and sweet and sour sauce. I also combined in another dipping dish some soy and mango chutney. I preferred the mango chutney, but whatever works for you. The flavors in the wontons were fantastic. The pork, the cheese, the hint of 5 spice powder and the onion went so well together along with dipping them into the two sauces. The flavors were fantastic and will definitely be a hit at your next holiday party.

Prep Time: 30-45 minutes

Cook Time: 10 minutes

 

Serves: Makes about 40 won tons.

 



Slow Cooker Asian Pork Ribs

Slow Cooker Asian Ribs

     I was walking through my local grocery store and looking for something quick and easy to make.  I came across the meat department and saw that the butcher had Country Pork Ribs on sale.  You know the ones, the cuts of pork from the rib end side of the loin with no bone. Typically they hold a lot of meat on them and are usually very affordable.  I grabbed a pack of seven and thought to myself that they would be great with a homemade Asian inspired sauce and slow cooked in my Crockpot. What could be easier?  Make the sauce the night before and right before work toss into the Crockpot the ribs and pour in the sauce, place the lid on it, and go to work.  Once I return home dinner would be ready and all I would need to do is cook some side of rice and a vegetable. The pork was extremely tender, juicy, and packed with tons of flavor.  I will definitely be making this again and adding it to my list of repeat dishes.  Give it a try: Slow Cooked Asian Pork Ribs

Ingredients:

• 7 country style cut pork ribs
• 1/2 cup soy sauce
• 1 tsp sesame oil
• 1 tbs chili paste
• 1/4 cup orange juice
• 1 tsp diced ginger
• 1 tbs oyster sauce
• 1/3 cup brown sugar
• 1 clove diced garlic
• 1 tbs rice wine

     Combine all ingredients minus the ribs in a bowl and stir together until dissolved and combined.  Place all ribs into a crock pot until packed in. Pour the liquid mixture over the ribs and turn the crock pot on low.  Allow to cook for roughly 7 hours.  You will be completely amazed out how well these ribs just fall apart. The juice is almost completely absorbed and what isn't makes a great drizzle over some nice rice. The citrus combined with the Asian flavors complement each other. The ribs are sweet, salty, and flavorful.  You will definitely make this again and again. It's so easy, just throw it all in before you go to work and when you come home it is all ready to consume. Serves 2-4.

Orange Honey Chicken

 

Orange Honey Chicken

     A traditional Chinese dish that you can easily find in any American/Chinese restaurant on the buffet along with other typical take out items is that of Honey Chicken.  I thought about taking that item and spinning it with a new twist. Another flavor that you might also find in Asian cuisines: orange.  I thought it would be a perfect idea to combine the sweetness of the honey and citrus of the orange and add it to a great Chinese fried chicken.  Served it over a little lo mein noodles and you find yourself with a good weeknight meal.  Orange Honey Chicken.

Ingredients:

• 1 large chicken breast
• 4 tbs honey
• 2 tbs rice wine
• 1/4 cup orange juice
• 1/4 cup soy
• 1 tsp diced ginger
• 1 tsp orange zest
• 1 tsp diced garlic
• 2 egg whites
• 2 tbs cornstarch

In a small bowl combine the egg whites and cornstarch.  Cut up the chicken into bite size pieces.  Toss into the cornstarch egg mixture. Heat a wok over medium high heat with enough oil to fry some chicken.  Toss in a few pieces of coated chicken and fry until golden brown. About 3-5 minutes each side. 

     Remove and drain.  Once chicken is all complete I discarded the oil into a receptacle.  With a little oil still left in the wok quickly sauté the ginger, orange zest, and garlic until fragrant.  Pour in and mix the rice wine, orange juice, soy, and honey until the mixture becomes thick.  Toss back in the chicken and coat.  Serve over your favorite lo mein or rice dish.  Another homemade Chinese dish that you can add to your recipe box. Serves about 1-2 people.

 

Surprise Stir Fried Rice

 

 

     Surprise Stir Fried Rice is a name I came up with because I had no idea what I was going to put in this stir fry dish.  I was asked to do a dish for my google+ community utilizing rice.  I have a couple dishes on here that use rice but thought the possibilities are endless.  I had some left over beef tips that I thawed out as well as the vegetables utilized below.  My measurements are a bit different with this dish due to the fact that I really just eyeballed them. This dish was delicious.  I mean it had heat, it had sweetness, and it had spice.  It had flavors from Chinese, Thai, and other Asian cuisines. I'm not quite sure the raspberry chipotle sauce added much as I could not distinguish it from the rest so you could eliminate this step. Overall I would definitely make this dish again.  It was quick, easy, and the flavors all went well together.  Two bowls and I was satisfied. Surprise Stir Fry.

Ingredients:

• 1/2 lb beef tips diced thin
• Small handful diced red onion
• Small handful frozen green beans
• Small handful diced green pepper
• 1 tbs diced ginger
• 1 tbs diced garlic
• 2 cups cooked white rice
• 2 tbs soy
• 1 tbs oyster
• 1 tbs hoisin
• 1 tsp rice wine
• 1 tsp chili paste
• 1 tbs raspberry chipotle sauce
• Small handful brown sugar
• Salt/pepper

 

     In a small bowl combine the soy, oyster, hoisin, rice wine, chili paste, raspberry-chipotle sauce, and brown sugar.  Mix well.  In a large wok over high heat drizzle in a little bit of vegetable oil.  Toss in the diced beef tips and start to brown. Next toss in the onion, green beans, pepper, ginger, and garlic.  Mix and sauté until vegetables start to soften and the aromas of the garlic and ginger start to fill the air.  Pour in the sauce mixture and simmer for a minute or two.  Stir in the rice and mix around until some of the rice begins to harden up.  This dish was delicious.  It was spicy just enough and had an amazing flavor combination. Enjoy. Serves 2-4.

Asian Style Soda Can Roast Chicken--??



Asian Soda Can Chicken

 



     The title seems a bit confusing, right? What is this Asian Soda Can Chicken thing?  Well it was something I came up with in my mind.  I thought, "I've heard of beer can chicken, but why not soda can with some accompanying spices?" I took what I thought would be good flavors to add to chicken: orange zest, ginger, garlic, and soy.  Add in the flavor of a soda and I have to admit a good tasty chicken appeared. The prep for this meal was quick and easy.  The only thing that took the longest was the cooking time.  Once this was done and I had cut into it I was amazed out how juicy this chicken was.  It had the subtle flavors of the orange, ginger, and garlic.  Nothing was too overpowering.  Delicious! Asian Style Soda Chicken.

 

Ingredients:

• 5.5 lb chicken
• 1/2 12oz can of soda
• Zest of 1 mandarin
• 2 cloves garlic crushed
• 1 tbs minced ginger
• 1 tsp cayenne pepper
• Black pepper
• Soy sauce

     Preheat oven to 350 degrees F. First I take the chicken and separate the skin from the breast and thighs of the chicken.  In a small bowl I combine the mandarin zest, garlic, ginger, cayenne, and some black pepper.  Rub the ingredients all over underneath the skin.  I then take and pour out half of the can of soda.  Place the soda can down in the middle of a Dutch Oven. Carefully take the chicken and place it on top of the soda can.  At this point the chicken will appear to be sitting down in the pot.  Take some soy sauce and generously rub it all over the outside of the entire chicken.  Do as much as you can.  Cover the Dutch oven with a tented tin foil and place in the oven. Roast for 1 hour.  Remove and rub more soy sauce over the chicken.  Roast for another 1 hour until a meat thermometer inserted into the thigh reaches 180 F.  Let rest and serve up. This chicken was so moist and delicious.  The small hints of the mandarin, garlic, ginger, and spicy pepper really gave this chicken a wonderful flavor but not overpowering. The soy sauce allowed this chicken to brown perfectly. Serves about 4-5 people.

 

 

General Tso's Chicken

General Tso

 

     Here comes the Chinese food kick again.  It is just one of those things that I love to eat and cook at the same time.  Its simplicity is great and the flavors are fantastic.  What better item to prepare than a traditional take-out item. We have all had it so don't lie.  General Tso's Chicken. 

 

     Now there is some disagreement to whether or not it is a traditional Chinese item that you would find in China or just simply and item created from a traditional one to attract the American pallet.  Whatever it is it is one of my favorites.  I decided to do some research on finding the best way to make this dish.  I looked at a couple authentic Asian recipes for this dish, combined some aspects of each one together, and created my own version of this dish.  Let me tell you this was fantastic and had all the flavors I love from ordering this dish in my local Chinese restaurant.  A little secret I discovered while doing my search was that in a lot of dishes in China they use Ketchup as a base.  Please enjoy my take on a classic take out item: General Tso's Chicken.

 

Ingredients:

 

• 1 large boneless skinless chicken breast
• 2 egg whites
• 2 tbs cornstarch
• Vegetable oil
• 2 tbs chicken stock
• 3 tbs soy
• 2 tbs rice wine
• 2 tbs hoisin
• 2 tbs ketchup
• 2 tbs sugar
• 2 chilies
• Carrots
• Broccoli

      Whisk together the egg whites and cornstarch to make a paste.  In a large wok pour enough vegetable oil in to fry the chicken.  Cut chicken into small bite size chunks, mix into egg white mixture, and drop into hot oil.  Fry in oil about 3-5 minutes a side until nice and golden brown.  Remove and drain on a paper towel lined plate.  I then removed the oil from the wok.  Sautéed some carrots and broccoli in the slightly oiled wok until a bit tender.  Meanwhile mixed the chicken stock, soy, rice wine, hoisin, ketchup, sugar, and chopped up chilies in a bowl.  Poured into the wok to thicken up and tossed the chicken back in to coat.  Served with some fresh made lo mein noodles.  Serves about 2-3 people. 

 



 

Pork Lo Mein

Pork Lo Mein

     On another Asian kick and thought about going back to Chinese.  My friends at foodies+ are to blame right now for my obsession, lol. I decided to go back to a traditional takeout item; Lo Mein.  I thought; why not do pork lo mein with some traditional flavors you would hope to find in a good takeout lo mein.  I thought about what makes a good lo mein.  The noodles, the vegetables; like cabbage, mushrooms, and a good sauce. So here goes, my version of Pork Lo Mein

 

Ingredients:

• 1/2 lb pork tenderloin
• 1 package lo mein noodles
• 1/4 white onion cut into strips
• 1 tsp of minced ginger
• 1 small zucchini cut into strips
• 1/4 cup stripped cut cabbage
• 1/2 cup shiitake mushrooms
• 1/2 tbs sugar
• 1 tbs starch
• 5 tbs soy
• 3 tbs oyster
• 2 tbs sesame oil
• 1 tbs rice vinegar

     First cut up your pork tenderloin into thin strips.  Mix in a tbs of starch and 1/2 tbs of sugar.  Marinate with 1 tbs of soy for about half an hour. Meanwhile cook the lo mein noodles as directed and drain.  In a large wok over medium heat toss in the pork and cook until done.  Toss in the ginger, zucchini, cabbage, and mushrooms and sauté until cooked through.  Pour in 4 tbs of soy, 3 tbs of oyster, 2 tbs of sesame oil, and 1 tbs of rice wine vinegar.  Pour over the lo mein noodles, incorporate, and serve immediately.  Serves 2-4 in about an hour.

 

Orange Beef and Lo Mein

Orange Beef with Broccoli Lo Mein

       Again I am on another Chinese food kick.  I decided to make my version of Orange Beef with a Lo Mein.  This dish is so simple and bursts with citrus flavor that before your friends get to have any you have already finished off the whole amount.  The dish is quick and requires very little ingredients and time.  A quick lo mein sauce with sautéd broccoli is a great light accompaniment to this beef.  This Orange Beef recipe is enough for 2-3 people.

Ingredients:

• 1lb beef sirloin cut into thin strips
• Fresh broccoli spears
• Lo Mein noodles
• 5 slices fresh ginger minced
• 1/2 tbs Hoisin sauce
• 1 lg orange
• 4 tbs soy
• 2 tbs oyster sauce
• 1 tbs sesame oil
• 1 tbs cornstarch
• vegetable oil

        In a pot of water cook lo mein noodles according to package.  Drain and set aside. In a small bowl mix together 3 tbs of soy, 2 tbs of oyster sauce, and the 1 tbs of sesame oil to make the sauce for the lo mein. Pour into the noodles to coat. Slice sirloin into thin strips and coat with the cornstarch. In a small bowl mix together the hoisin and juice of the large orange and sit aside as this will be the sauce for the beef. Meanwhile in a hot wok over medium heat sauté broccoli in a bit of vegetable oil. Drizzle in the last tbs of soy.  Cook just until they are a bit soft.  Mix into the noodles. In same wok cook beef in a little bit of vegetable oil until brown and cooked through.  Remove and sat aside.  Again in same wok sauté the minced ginger in a little bit of oil.  Mix in hoisin orange sauce and cook just for a second as it will thicken quickly.  Toss back in the beef and coat.  Serve over the broccoli low mein mixture.  Enjoy!

Hot Sweet and Sour Chicken

  



Hot Sweet and Sour Chicken with Chow Mein

 

This was my take on a combination of two different Chinese dishes. I used the inspiration of a Chinese cook's recipe for Chili chicken, Ching-He Huang's, with quite a bit of a spin on making it more my own. I have been a bit obsessed with learning Chinese cooking for some time now. I could eat Chinese take out at least once a week. I have tried my hand at a couple different dishes and will continue to pursue many more. I will be posting them as I try them out. I love how Chinese cooking seems to use some of the easiest and freshest ingredients to make a fulfilling meal. I am slowly learning, however, that the clean up can be a challenge in itself. I call this dish: Hot Sweet and Sour Chicken with Vegetable Chow Mein.  Trust me, this dish will become a must of your own.  The stickiness and spicy bite to these are fantastic.  (As I’m writing this, I want to make some more).

Ingredients:

• 1-2 boneless chicken breasts, cut into bite size chunks
• 6 oz yellow chow mein noodles
• 6 oz bag precut cabbage and broccoli, (found this in my local store)
• Vegetable oil
• 2 tbs cornstarch
• 2 egg whites
• ½ diced orange bell pepper
• 5 slices of fresh ginger, diced
• 1 small clove garlic
• 1 tbs chili paste
• 3 tbs sweet and sour sauce
• Light soy
• Sesame oil
• Oyster sauce
• ¼ cup chopped green onion
• Fresh parsley

    Cook noodles as directed on package.  Drain and rinse under cold water.  In a hot wok sauté the precut cabbage and broccoli in a bit of veg oil.  Toss in green onion and sauté until a bit soft.  Toss in drained pasta, drizzle in a couple splashes of sesame oil and soy.  Set aside.  In same wok pour in enough veg oil to fry the chicken, (about half full) and heat.  In a side bowl mix the two egg whites and two tbs cornstarch.  Toss in the chicken and coat.  Fry in oil for about 5 minutes in small batches until nice and dark golden brown.

    Drain on paper towel lined plate.  Drain oil out of wok and reserve in heat resistant jar for later use if needed.  Sauté in same wok the orange pepper, garlic, ginger, chili paste, sweet and sour sauce, and a couple dashes of soy and oyster sauce.  Toss chicken back in and reduce the sauce.  Serve in a bowl over the veg chow mein with some fresh chopped parsley.  Serves 2-4.