What can I say…an American favorite!
1 pound boneless and skinless chicken breasts (about 2 half breasts)
½ pound fresh broccoli
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
¼ cup chicken broth
½ teaspoon salt
½ teaspoon sugar
Marinade:
2 cloves garlic
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon pure sesame oil
Preparation:
Slice the 2 half chicken breasts lengthwise in half then crosswise cut into ¼ inch thin pieces. Crush, peel and finely chop the garlic. In a bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash and cut broccoli into small florets. Peel tough outer membrane of the broccoli stems and slice into ¼ inch thin bite-size pieces.
To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated chicken into wok. Cook and stir for approximately 3 minutes until the chicken is almost cooked through. Transfer chicken to a bowl.
Add broccoli and ¼ cup of chicken broth into wok. Stir-fry until the broccoli is cooked but still crunchy for approximately 2 minutes. Add cooked chicken into wok, mix well with broccoli. Add ½ teaspoon salt and ½ teaspoon sugar to wok. Stir-fry for another minute longer. Serve hot.
Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes
Summer is in full swing and the last thing I want to do on a hot day is slave over a hot stove! Cold noodles make for a great summer time dish. Served them room temperature or chilled. These noodles go well with any BBQ meat entrée.
½ package thin spaghetti (8 oz.)
6 cups water
1 teaspoon salt for boiling the spaghetti
1 small carrot
½ English cucumber
Sauce:
3 cloves garlic
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons water
2 tablespoons white vinegar
2 tablespoons smooth peanut butter (Skippy brand)
2 teaspoons pure sesame oil
1 teaspoon sugar
1 teaspoon dried crushed red chili peppers
Preparation:
Peel and slice carrot diagonally into ¼ inch thin pieces and then cut into strips. Put in a small bowl and set aside. Wash (do not peel) the cucumber, slice diagonally into ¼ inch thin pieces and then cut into strips. Put in a small bowl and set aside. Crush, peel and finely mince the garlic. In a small bowl, mix the sauce ingredients together thoroughly and set aside.
To Cook:
In a medium size pot, bring 6 cups water to a boil over high heat. Break the spaghetti in half and place into the boiling water. Add salt and stir well. Boil uncovered for approximately 8 minutes while stirring occasionally. Drain the cooked spaghetti through a colander and drain well (do not rinse with cold water), put in a large bowl and set aside.
In a small sauce pan, bring the sauce mixture to boil over medium-high heat and boil for just a few seconds. Remove from heat. Pour sauce over spaghetti in bowl. Toss, mix well together and let the noodles rest in the bowl for at least 10 minutes. The noodles will expand just a bit and the sauce will adheres to the noodles. Toss the noodles again before serving. You can also refrigerate and serve cold. Sprinkle cucumber and carrot strips on top of the noodles to serve.
Makes 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients as common to an American household as chunky peanut butter can be used to create fantastic dishes with a unique Asian flavor.
1 pound beef round steaks
4 stalks romaine lettuce
¼ cup roasted salted peanuts
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a frying pan)
Marinade:
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon sugar
Sauce:
2 cloves garlic
3 tablespoons chunky peanut butter (We prefer Skippy brand)
2 tablespoons soy sauce
2 teaspoons white vinegar
1 teaspoon red hot chili oil
Preparation:
Slice beef against the grain into ¼ inch thick pieces. Cut pieces into 2 inch long strips. In a bowl, combine the beef strips with the marinade ingredients. Mix together thoroughly and set aside for at least 15 minutes. Wash the romaine lettuce and cut crosswise into ½ inch strips. Place ¼ cup of peanuts into a small plastic bag and crush them with a heavy knife. Set aside. Crush, peel and finely chop the garlic. In a small bowl combine the sauce ingredients. Mix until it resembles a thick paste. Set aside.
To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the marinated beef strips to wok. Stir-fry for approximately 2 to 3 minutes until the beef is medium rare. Add sauce, cook and stir for another minute. Serve hot on a bed of romaine lettuce strips and sprinkle with crushed peanuts on top.
Makes 4 servings
Preparation time: 20 minutes
Cooking time: 5 minutes
This one hearty dish can be served as an entire meal!
6 cups cooked rice
4 oz. boneless and skinless chicken breast
4 oz. lean beef (sirloin or flank steak)
4 oz. small or medium size raw shrimp
3 eggs
2 scallions, including the green top
¾ cup frozen peas and carrots
2 tablespoons Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
½ teaspoon salt
Marinade:
1 tablespoon rice or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon sugar
Preparation:
Cut chicken breast into ½ inch small cubes. Slice beef against the grain into ¼ inch thick and 1 inch long pieces. Peel and devein shrimp. Rinse and pat dry with paper towels. If using medium size shrimp, just cut them in half. In a bowl, mix chicken, beef and shrimp with the marinade ingredients together thoroughly and set aside. In a small bowl, lightly beat the eggs. Wash and trim the green onions, finely chop.
To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon of oil into the wok or pan. When the oil is hot, brown onions for a few seconds. Add marinated chicken, beef and shrimp into the wok. Stir-fry for approximately 2 minutes until the chicken, beef and shrimp are almost cooked. Add peas and carrots, cooked eggs and stir-fry for another minute. Add cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together. Cook and stir for approximately 2 more minutes. Serve hot.
Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes
I have fond memories of Hot and Spicy Potato Strips while growing up. They are not exactly the American French fry but rather used as one of our vegetable side dishes at home in China. You can make them mild or hot but as a family, we prefer hot! Why not serve with hamburgers and hot dogs during this weekend’s Fourth of July celebration!
2 large size russet potatoes (about 1-½ pounds)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers
2 tablespoons water
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons white vinegar
1 teaspoon pure sesame oil
¾ teaspoon salt
½ teaspoon sugar
Preparation:
Wash and peel the potatoes. Slice the potatoes lengthwise into ¼ inch thick pieces. Crosswise cut the potatoes into ¼ inch thick strips.
To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot. Brown crushed red chili peppers for a few seconds. Add potato strips, cook and stir for about 3 minutes. Lower heat to medium. Add water, soy sauce, vinegar, sesame oil, salt, and sugar to wok. Cook and stir constantly for 6 to 7 minutes. The potato strips should be tender and slightly crispy. Serve hot.
Makes 4 servings
Preparation time: 6 minutes
Cooking time: 10 minutes
Cantonese style roasted pork can only be found in Chinatown. By cooking this easy recipe at home, the outcome is similar in flavor and produces very tender pork with minimal fat.
1 package fresh pork tenderloin, 2 whole pieces (about 2-1/4 pounds)
Canola oil or Pam cooking spray
Marinade:
¼ cup hoisin sauce*
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon white vinegar
2 teaspoons red hot chili oil
Preparation:
Rinse the fresh pork tenderloins with cold water and pat dry with paper towels. In a large bowl or zip lock bag, mix the marinade ingredients together. Add the pork into the marinade and coat well. Cover (or zip) and refrigerate for 2 hours or longer.
To Cook:
Preheat oven to 350 degrees. For easy clean up, spray cooking spray onto a 9×12 roasting pan. Place the marinated pork tenderloins into the pan. Save the remaining marinade for use later. Roast the pork uncovered for 30 minutes. Turn the tenderloins over and pour the remaining sauce on top. Continue to roast the pork for another 30 minutes. Remove from oven and let the tenderloins cool for approximately 10 minutes before slicing. Pour any remaining juice over the sliced pork to serve.
Makes 6 to 8 servings
Preparation time: 10 minutes
Marinating time: 2 hours or longer
Cooking time: 1 hour
*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can be stored for several months in the refrigerator.
This is a traditional Szechwan style dish. The ground beef symbolize little ants while the bean threads represent the tree branches. Bean Threads or Bean Thread Noodles are also known as “Saifun” made with mung beans and are found within the Asian section of most supermarkets.
½ pound 90% lean ground beef
1 package (3 pack tray, net wt. 5.29 oz.) bean threads / bean thread noodles
6 medium size shiitake dried black mushrooms
½ can sliced water chestnuts (2.5 oz.) drained
3 cloves garlic
2 scallions, including the green top
2 teaspoons finely grated fresh ginger root
1 teaspoon dried crushed red chili peppers
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
Sauce:
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 tablespoons water
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons pure sesame oil
¼ teaspoon salt
Preparation:
Soak the bean threads in warm water for 10 minutes until soft. Drain water. Use one hand to hold a bunch of bean threads on the cutting board and cut into 2 inches long pieces. Soak the mushrooms in warm water for 10 minutes until soft. Drain water from mushrooms, cut off stems if any and finely chop. Finely chop the water chestnuts. Crush, peel and mince the garlic. Wash and trim the green onions, finely chop. Peel and finely grate the fresh ginger root. In a small bowl, mix the sauce ingredient together and set aside.
To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown garlic, onions, ginger root and red chili peppers for a few seconds. Add ground beef and stir-fry for approximately 2 minutes. Add mushrooms, water chestnuts, bean threads and the sauce mixture. Lower heat to medium. Cook and stir constantly for approximately 3 to 4 minutes until the bean threads are soft and transparent in color. Turn off heat and let the bean threads rest in the wok or pan for 5 to 10 minutes. They will expand just a bit. Serve warm with steamed rice or create a hand roll with lettuce leaves.
Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 7 minutes
Bok Choy is readily available in the vegetable section of most supermarkets. It’s a member of Chinese cabbage family. Often, Bok Choy can be very large. If that is the case, just cut in half lengthwise. The other half will keep fresh in the refrigerator for at least one week.
Stir-fry Bok Choy is very tasty and my family gives this recipe the thumbs up. As an alternative however, you can also blanch or steam the Boy Choy then drizzle with Oyster Sauce and serve.
1 pound fresh Bok Choy
2 cloves garlic
1 teaspoon finely grated fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar
Preparation
Trim the ends and wash each stalk well. Lengthwise cut each stalk once or twice (depends on the size of the stalk), about ½ inch wide. Crosswise cut the stalks into 2 inch chunks. Crush, peel and finely chop the garlic. Peel and finely grate ginger root
To Cook
Heat oil in a non-stick wok or a frying pan over medium-high heat. When the oil is hot, brown garlic and ginger for a few seconds. Add Bok Choy. Cook and stir for about 1 minute. Add soy sauce, sesame oil, salt and sugar. Cook and stir for another 2 to 3 minutes until the green leaves are soft and the white parts are tender but still crunchy. Serve hot or warm.
Makes 4 servings
Preparation time: 6 minutes
Cooking time: 3 to 4 minutes
Fresh black pacific mussels are both sweet and tender. This dish may be served either as an appetizer or as an entire meal for two.
1 bag black pacific live mussels (2-pounds)
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
½ cup chicken broth
2 tablespoons oyster sauce*
2 tablespoons rice or cooking sherry wine
½ teaspoon salt
½ teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water
Preparation:
Discard any opened mussels, if any. Wash and scrub the mussels. Crush, peel and finely chop the garlic. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water together and set aside.
To Cook:
Heat oil in a non-stick wok over medium high-heat. When the oil is hot, brown garlic for a few seconds. Add chicken broth, oyster sauce, wine, salt and sugar. Cook and stir until the mixture is brought to a boil. Add cleaned mussels to wok. Stir-fry for approximately 3 to 4 minutes, until all the mussels’ shells are opened. Push the mussels to the sides of the wok. Stir again and add the dissolved cornstarch to the sauce in the center of wok. Stir until the sauce thickens. Thoroughly mix the sauce with the mussels and serve hot.
Makes 2 to 4 servings
Preparation time: 10 minutes
Cooking time: 6 minutes
*Oyster sauce by the bottle is sold at the Asian section of the most supermarkets. After opening, it can be stored for several months in the refrigerator.
Egg beaters are a great alternative to eggs whether or not you are watching your cholesterol. Stir-Fry Egg Beaters with Chicken is a fast and simple meal the kids are guaranteed to enjoy. Best when served with boiled or steamed rice.
1 package egg beaters (12 oz. and equivalent 6 eggs)
½ pound boneless and skinless chicken breast (about half breast)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sesame oil
¼ teaspoon salt
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar
Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into 1/4 inch thin pieces. In a small bowl, mix the chicken pieces with the marinade ingredients and set aside. Wash and trim the green onions, finely chop.
To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the egg beaters. Cook and gently stir until the egg beaters are firm and broken into large chunks, approximately 2 minutes. Remove the cooked eggs from the wok and place into a bowl. Add another 1 tablespoon of oil back into the wok. When the oil is hot, brown onions for a few seconds. Add chicken pieces, cook and stir for 2 minutes until the chicken is nearly cooked through. Add cooked eggs back into the same wok. Stir and mix the chicken and egg beaters together. Add soy sauce, sesame oil and salt. Stir-fry for a few seconds longer. Serve hot.
Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes
