Category Archives: Chinese
I am always looking for new stir fry sauce recipes and I came across this one on my favourite sites, Pinterest. I almost always use peeled and deveined shrimp to simplify cooking prep and this suited what I had on hand. Since we began a KETO diet years ago for the most part, we avoid rice and pastas, with some exceptions. You do not need to have rice with this, and thus, it becomes a shrimp “stew”…LOL. We always have a stir fry blend of vegetables on hand in the freezer, so you can substitute these with the frozen vegetables.
Shrimp Stir Fry
- 1 lb large shrimp (I usually buy peeled and deveined)
- 1 bunch broccoli
- 8 oz baby Bella mushrooms or other variety
- 8 oz snow peas
- 1/2 cup diced green onion
- 2 bell peppers
Stir Fry Sauce:
- 1/2 cup soy sauce
- 1 cup chicken broth can also use vegetable broth
- 2 tbsp rice vinegar
- 1/4 cup honey
- 6 garlic cloves
- 2 tsp chili paste more if you want spicier
- 2 1/2 tbsp cornstarch
Peel and de-vein shrimp if needed. Whisk all ingredients for the sauce together and set aside. Chop vegetables and set aside.
Preheat a large cooking pan or a wok over medium heat and add peanut oil.
Sauté vegetables, mixing often, until start to soften. Don’t cook vegetables all the way because it will continue to cook after you take it out of the pan and later with sauce.
Take veggies out of the pan and add a little more oil to the pan.
Sauté shrimp over medium-high heat until just turns opaque on each side.
Add vegetables back into the pan and stir.
Whisk the sauce again and pour it into the pan. Stir well and cook for a few minutes, just until sauce thickens.
Stir in green onions and serve right away.
You can serve shrimp stir fry over rice, with noodles, or just on its own.
You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..
Chinese Pork Meatballs
∙ Makes 20 meatballs
- 1 lb. Ground pork
- 3 Garlic cloves
- 1 tsp Ginger
- 2 tsp Soy sauce
- 2 tsp Brown sugar
- 1 tbsp Cornstarch
- 1 tsp Five-spice powder
- 2 pinches White pepper, ground
- 3 tbsp Peanut oil
In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.
Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.
In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.
Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.
Keep rotating the meatballs gently until cooked through.
For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.
Chinese Fried Rice Serves: 4
- 4 cups cooked brown or white rice
- 1 cup frozen peas and diced carrots
- 1 egg, whisked
- ⅓ cup soy sauce
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground ginger (optional)
- 3 green onions, diced
- Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
- Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.
Too many string beans from Costco AGAIN! What to do? Stir fry of course. Hope you enjoy this recipe with or without the rice…
Shrimp and Green Bean Stir Fry
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1/2 pound large shrimp-shelled, deveined and cut into 1-inch pieces (I cheated and used a dozen frozen, cooked shrimp – no need to thaw)
- 1/2 pound green beans, thinly sliced 1/4 inch thick on an extreme diagonal
- 1 or 2 sliced radishes (optional) seriously, I have started cooking radishes in my stir fries)
- 1/4 cup chicken stock or low-sodium broth
- 1 tablespoon Asian fish sauce
- Freshly ground pepper
- OPTIONAL RICE
Heat a wok until very hot.
Add the vegetable oil and heat until shimmering.
Add the garlic and stir-fry for 10 seconds.
Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
Add the green beans and radishes and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes.
Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
Serve right away.
A 2008 survey by Heinz shows that Brussels sprouts now take the most-hated prize for Americans in general, with eggplant faring slightly worse among kids. Brussels sprouts seem to be universally loathed, practically: They make it to the top five in surveys of the most-hated vegetables around the world. From Just Disgusting, by Andy Griffiths…. check out the following link – Brussels Sprouts
I happen to be a big fan of these little gems. A simple little meal is a bunch of Brussels sprouts in a bowl with a few drops of water, microwaved with a little salt, pepper and butter. This time I decided to take it up a notch and use them in a stir fry (Thanks again to Pinterest). As Mikey would say…Try it and you will like it!
Oriental cooking is all in the preparation…so lets get chopping!
Beef Stir Fry with Brussels Sprouts
- 3 tablespoons oyster sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 4 tablespoons vegetable oil, divided
- 1 pound Brussels sprouts, halved
- 8 ounces flank or skirt steak, thinly sliced against the grain
- Kosher salt
- 4 scallions, whites chopped, greens sliced (Substitute green onions if you like)
- 3 garlic cloves, sliced
- 2 tablespoons chopped peeled ginger or fresh grated
- 2 medium carrots, peeled, thinly sliced on a diagonal
- 1 Fresno chile or jalapeño, sliced into rings OPTIONAL
- Steamed rice (for serving)
Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add Brussel sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussel sprouts.
Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
Return Brussel sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.
I know this should not be something new to most folks, but I tried this one out a week ago and it was every bit as good as was stated. I do believe like the writer, that butter makes a difference. The most important thing is to cook and chill the rice beforehand! Trust me on this unless you want a sticky mess…
Fried Rice (www.gimmesomeoven.com)
Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!
Prep: 5 mins Cook: 10 mins Total: 15 mins
• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced*
• 1 small white onion, diced
• 1/2 cup frozen peas*
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional) I used hoisin since I was out of oyster
• 1/2 tsp. toasted sesame oil
* Since I was out of fresh peas and carrots, I substituted a cup or so of frozen veggies which included broccoli, cauliflower and carrots//it worked.
Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
Costco’s large quantities usually leave me scampering to use up those quantities rather than leave them sitting in the freezer for months. Recently, a friend gave me a bag of chicken and cilantro frozen wontons. Since I enjoy Chinese soups I thought I could try and use some of them up. Searching online I found this Jamie Oliver recipe. The great thing was I never had to make the wontons, using what I had from Costco!!
For the wonton dumplings (makes around 36 small ones) OR head to Costco for the chicken and cilantro ones)
• 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
• 150g cooked and shelled prawns or shrimps or chicken, finely chopped
• 150g lean pork mince
• 1 tbsp grated ginger
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 spring onions, finely chopped
• White pepper
For the soup
• 1.5 liters chicken stock
• 2 small heads of bok choy, or spinach roughly sliced
• 1 tsp light soy sauce
• 2 tsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 generous pinches of white pepper
• 2 spring onions, finely chopped
In a large pan, bring your chicken stock to a gentle boil. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked. OR, add your Costco wontons right into the stock mixture)
Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the bok choy or spinach– first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste. I’ve provided some guidelines, but feel free to amend according to your preferences.
Crock Pot Orange Chicken
• 1½ pounds boneless chicken, cut in 2-inch chunks or slivers
• ½ cup flour
• ½ cup panko (Japanese bread crumbs)
• ½ cup milk
• 1 egg
• 2 TB olive oil (I prefer peanut oil)
• 1 TB kosher salt
• 6 ounces (1/2 can) frozen orange juice concentrate (no pulp), thawed
• 3 TB brown sugar
• 1 tsp. balsamic vinegar
• 3 TB ketchup
• 6 ounces (other 1/2 can) orange juice concentrate
one green onion chopped
1. In a small bowl mix egg and milk.
2. In a separate bowl, mix your flour and panko. In 5-10 piece batches, soak chicken chunks in milk mixture then in flour mixture, Repeat this twice.
3. In a large skillet, heat olive oil on the stove and brown your chicken on all sides. You will not be fully cooking the chicken, just giving it a nice coat. Place the chicken pieces into your slow cooker
4. In a small mixing bowl, combine 1/2 of the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Add more sugar if you prefer a sweeter taste. Pour sauce evenly over the chicken, and carefully toss to coat.
5. Cover and cook on low for 6 hours, or on high for 3 to 4*. Serve warm over the rice of your choice.
6. Just before finishing add the remainder of the orange juice and continue to heat.
Sprinkle with chopped green onions.
I found that this recipe was actually done in a little over 1 ½ hours on LOW. Maybe its because I am at sea level…LOL
I came across this recipe from my friend in Toronto who has a blog, Closet Cooking. Indeed, it was great! Check out Kevin’s blog at www.closetcooking.com
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
A quick, easy, light and tasty Chinese orange chicken dish that is way better than takeout!
• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts or thighs, cut into 1 inch pieces
• 1/3 cup orange juice
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon chill sauce such as sambal oelek or sriracha
• 1 tablespoon orange zest, grated
• 1 clove garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1/4 cup green onion, sliced (optional)
1. Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.
2. Add the mixture of the orange juice, honey, soy sauce, rice vinegar, chill sauce, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.
3. Remove from heat and serve garnished with sliced green onions.
Option: Replace some or all of the honey with orange marmalade.
Option: Add some vegetables to the mix such as broccoli, peas, peppers, etc.
I first came across this recipe several years ago. I have to admit that I love Hoisin Sauce which you will find in the Oriental section of any grocery store (even in Mexico). If you buy some flatbread or a prepared crust and those precooked chicken strips, this recipe is K.I.S.S. Cooking it on the BBQ keeps the kitchen from heating up!
VEGAN friends…you can substitute your favourite grilled tofu for the chicken!
Chinese Chicken Hoisin Pizza
- Prepared pizza dough (or your favourite flatbread)
- 2 T oil
- 1/4 cup hoisin sauce
- 2 grilled skinless chicken breasts
- 4 onions finely sliced
- 2/3 cup cilantro leaves
- 1/3 cup red pepper in paper thin strips
- 1 cup mozzarella
Salt and pepper to taste.
Stay inside and enjoy this Chinese favourite! You can use any fresh mushrooms you might have instead of the dried ones. Be decadent and use chicken instead of the tofu! It is important to use rice noodles…
Hot and Sour Soup
- 10 oz. chicken broth
- 3 cups water
- 2 tablespoons minced ginger
- 10 grams dried sliced mushrooms
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Tabasco
- 1 teaspoon sesame oil
- 20 grams rice stick noodles
- 6 oz. silken tofu OR shrimp
- 3 green onions chopped
Combine broth, water, ginger. Rinse mushrooms in cold water.
Add to broth. Stir in soy, vinegar, sugar, Tabasco and sesame oil. Bring to boil.
Break noodles into 4 inch lengths. Cover with hot water for a few minutes to soften. Add to soup. Simmer uncovered for 8 minutes. Dice tofu. Slice onions. Stir tofu into soup.
Simmer until hot. Stir in onions. Taste. Add more Tabasco if desired. Serve.
Preparation time – 10 minutes
Cook time – 11 minutes
Makes 4 cups.