Lettuce wraps make for a light and tasty summer dinner. Make sure to use lettuce that will hold the ingredients, such as Boston, or Bibb, lettuce. The cool, crunchy lettuce complements the warm and slightly spicy chicken mixture.
You can easily change this up by using different vegetables, or substitute shrimp or even egg for the chicken. Or, make it totally vegetarian. Next time I plan to add some broccoli slaw mix in with the other veggies.
Chicken Mix:
1 lb boneless, skinless chicken breasts, diced
1 tbls sherry
1 tbls water
2 tsp reduced-sodium soy sauce
1/4 tsp black pepper
2 tsp cornstarch
Mix all ingredients and pour over diced chicken. Marinate at least 10 minutes.
Cooking Sauce:
21/2 tbls Hoisin sauce
2 tbls reduced-sodium soy sauce
2 tbls sherry
2 tbls water
1 tbls oyster sauce
1 tbls brown sugar
1/4 tsp red pepper flakes
1 tsp sesame oil
21/2 tsp cornstarch
Whisk all ingredients together in a small bowl. Set aside.
Veggie Mix:
2 tsp fresh ginger, minced
2 cloves garlic, minced
8 oz mushrooms, diced
2 green onion (both white and green parts), sliced thin
8 oz shredded carrots
1 (8 oz) can water chestnuts, drained and diced
Chop all ingredients and set aside.
Additional Ingredients:
2 tbls olive oil
1 head of lettuce, washed and leaves separated
Garnish:
2 tsp toasted sesame seeds
2 green onion, thinly sliced
Additional red pepper flakes, optional, for added heat
PROCESS:
Heat 1 tbls of the olive oil in large nonstick skillet or wok over medium-high heat until shimmery. Saute chicken mix 3 to 4 minutes, until just done. Remove chicken from skillet and set aside.
Clean any residue from skillet (or use a different skillet). Add remaining 1 tbls olive oil to skillet and heat over medium-high heat until shimmery. Add ginger, garlic, and mushrooms. Stir fry 2 minutes. Add remaining veggie mix ingredients, and stir fry an additional 2 to 3 minutes.
Return chicken to skillet. Stir fry 1 minute. Lower heat to medium-low and add cooking sauce. Cook until thickened and hot, 1 to 2 minutes more. Season with salt and pepper if desired.
Spoon approximately 2 tbls chicken/veggie mix onto each lettuce leaf. Sprinkle with desired garnishes.
Wrap leaf around mixture and enjoy!
Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts
Thursday, June 7, 2012
Monday, April 23, 2012
GARLIC LINGUINE WITH CHICKEN AND BROCCOLI
This recipe has a bit of an Asian flair, and the lime and cilantro added at the finish give it a very distinctive flavor. It was a hit with my family. This is the perfect dish in which to use leftover chicken. We had extra grilled chicken, and it was great in this recipe, but you can start with raw chicken if you prefer.
2 tbls olive oil
6 cloves garlic, minced
4 oz whole grain linguine (about 1/3 package)
1/2 onion, sliced 1/4" thick and cut into quarters
2 cups broccoli florets
1 cup matchstick-cut (or shredded) carrots
1 cup shredded cabbage
12 oz chicken (cooked,if you have it), sliced into thin strips
6-8 tbls reduced-sodium soy sauce
4 tbls sliced green onion (green part only), divided
salt and pepper, to taste
1 cup cilantro, chopped
4 lime wedges
Cook linguine in boiling water 8-10 minutes, until al dente.
While pasta cooks, heat olive oil in large skillet over medium heat. When hot, add garlic and cook until golden, about 30-60 seconds. Remove skillet from heat and set garlic in a small bowl. When pasta is done, drain well. Add half of the garlic and 1 tsp of the garlic oil to the pasta. Stir well and set pasta aside.
If using cooked chicken, skip to next paragraph. If cooking chicken, reheat skillet over medium-high heat. Reserving about half of the remaining garlic oil for the veggies, saute chicken with 2 tbls soy sauce until cooked through and tender. Remove chicken and set aside.
Heat remaining garlic oil in skillet over medium-high heat. Add onion, and saute 2 minutes. Add broccoli, carrots, soy sauce, and remaining garlic and stir-fry 5 minutes. Add cabbage and stir-fry 2 minutes. Add cooked chicken slices and 2 tbls of the green onion to the skillet. Stir-fry until heated through. Season with salt and pepper, if desired. Add linguine to skillet, and toss all ingredients together.
Sprinkle each serving liberally with cilantro, and squeeze lime juice on top. Garnish with remaining green onion.
Serves 4.
2 tbls olive oil
6 cloves garlic, minced
4 oz whole grain linguine (about 1/3 package)
1/2 onion, sliced 1/4" thick and cut into quarters
2 cups broccoli florets
1 cup matchstick-cut (or shredded) carrots
1 cup shredded cabbage
12 oz chicken (cooked,if you have it), sliced into thin strips
6-8 tbls reduced-sodium soy sauce
4 tbls sliced green onion (green part only), divided
salt and pepper, to taste
1 cup cilantro, chopped
4 lime wedges
Cook linguine in boiling water 8-10 minutes, until al dente.
While pasta cooks, heat olive oil in large skillet over medium heat. When hot, add garlic and cook until golden, about 30-60 seconds. Remove skillet from heat and set garlic in a small bowl. When pasta is done, drain well. Add half of the garlic and 1 tsp of the garlic oil to the pasta. Stir well and set pasta aside.
If using cooked chicken, skip to next paragraph. If cooking chicken, reheat skillet over medium-high heat. Reserving about half of the remaining garlic oil for the veggies, saute chicken with 2 tbls soy sauce until cooked through and tender. Remove chicken and set aside.
Heat remaining garlic oil in skillet over medium-high heat. Add onion, and saute 2 minutes. Add broccoli, carrots, soy sauce, and remaining garlic and stir-fry 5 minutes. Add cabbage and stir-fry 2 minutes. Add cooked chicken slices and 2 tbls of the green onion to the skillet. Stir-fry until heated through. Season with salt and pepper, if desired. Add linguine to skillet, and toss all ingredients together.
Sprinkle each serving liberally with cilantro, and squeeze lime juice on top. Garnish with remaining green onion.
Serves 4.
Monday, February 13, 2012
SWEET AND SPICY MUSHROOM STIR FRY
I found this recipe on Simply Recipes. It's a great site that I recently discovered--check it out here.
If you like mushrooms, you're going to love this recipe! I used about 20 ounces of mushrooms, and that was plenty. I also stir-fried about 11/2 lbs of chicken breast and added that to the final assembly to turn this into a heartier main dish.
I used sesame oil and 1/4 teaspoon of red pepper flakes. Next time I will increase the red pepper flakes to increase the spicy quotient.
This was delicious served over Tsuru Mai brown rice and topped with the toasted sesame seeds.
Glaze:
1/4 cup chicken or vegetable stock
1 tablespoon honey
1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
Sauce:
1/2 cup chicken or vegetable stock
3 tablespoons soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon shaoxing cooking wine or cooking sherry
1 tablespoon corn starch
Stir-Fry:
3 tablespoons sesame, grapeseed, or other high smoke-point oil
2 lbs mixed mushrooms (oyster, crimini, button, shitake, enoki, whathaveyou...), roughly chopped or quartered into bite-sized pieces
4 garlic cloves, sliced thinly
1 tablespoon grated ginger
2-5 dried red chilies, roughly chopped OR 1/4-1/2 teaspoon dried chili flakes
1 1/2 cups of snow peas or snap peas, de-stringed
8 green onions, chopped
Toasted sesame seeds (optional)
Assembly:
Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside.
Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the corn starch in a bowl and set that aside as well.
Place 1 tablespoon of oil in a large skillet or wok over high heat. When the oil is glistening and a bead of water evaporates in under a second, add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to give up their water (you'll see their water in the pan). When they do, add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any liquid remains in the pan, take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it. Do not clean out the pan.
Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies, and cook until fragrant, about 30 seconds. Add the snow peas and green onions and toss for about 30 more seconds.
Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms (and chicken, if using) back to the mixture and cook for about 20 more seconds. Remove from heat. Serve over rice and garnish with sesame seeds.
Serves 4
If you like mushrooms, you're going to love this recipe! I used about 20 ounces of mushrooms, and that was plenty. I also stir-fried about 11/2 lbs of chicken breast and added that to the final assembly to turn this into a heartier main dish.
I used sesame oil and 1/4 teaspoon of red pepper flakes. Next time I will increase the red pepper flakes to increase the spicy quotient.
This was delicious served over Tsuru Mai brown rice and topped with the toasted sesame seeds.
Glaze:
1/4 cup chicken or vegetable stock
1 tablespoon honey
1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten-free)
Sauce:
1/2 cup chicken or vegetable stock
3 tablespoons soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon shaoxing cooking wine or cooking sherry
1 tablespoon corn starch
Stir-Fry:
3 tablespoons sesame, grapeseed, or other high smoke-point oil
2 lbs mixed mushrooms (oyster, crimini, button, shitake, enoki, whathaveyou...), roughly chopped or quartered into bite-sized pieces
4 garlic cloves, sliced thinly
1 tablespoon grated ginger
2-5 dried red chilies, roughly chopped OR 1/4-1/2 teaspoon dried chili flakes
1 1/2 cups of snow peas or snap peas, de-stringed
8 green onions, chopped
Toasted sesame seeds (optional)
Assembly:
Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside.
Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the corn starch in a bowl and set that aside as well.
Place 1 tablespoon of oil in a large skillet or wok over high heat. When the oil is glistening and a bead of water evaporates in under a second, add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to give up their water (you'll see their water in the pan). When they do, add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any liquid remains in the pan, take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it. Do not clean out the pan.
Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies, and cook until fragrant, about 30 seconds. Add the snow peas and green onions and toss for about 30 more seconds.
Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms (and chicken, if using) back to the mixture and cook for about 20 more seconds. Remove from heat. Serve over rice and garnish with sesame seeds.
Serves 4
Sunday, March 6, 2011
LEMON PEPPER SHRIMP
Ever been to P.F. Chang's China Bistro Restaurant? If not, treat yourself sometime--great food! In the meantime, here's a recipe based on their Lemon Pepper Shrimp, which is fabulous.
The green onions & bean sprouts make for a crunchy complement to the tender shrimp and the spicy-sweet sauce. Serve over hot brown rice, if desired.
My family loved this dish--give it a try--I think you will, too! And by the way, I think it would be delicious with chicken, too.
This recipe looks long and complicated, but it's really not. As with most Asian dishes, it helps to chop and measure everything in advance, as the cooking process moves along quickly.
Sauce:
1 tsp sesame oil (or oil of your choice)
2 tbls minced garlic
1/2 tsp minced ginger*
2 tsp cornstarch
3/4 cup water
1/3 cup reduced-sodium soy sauce
1/4 cup dark brown sugar, packed
2 tsp lemon juice
1 tsp coarse black pepper
1/4 tsp red pepper flakes (more or less to taste for heat)
Heat oil in saucepan over medium heat. Mix water into cornstarch. Saute garlic and ginger in oil for 15-30 seconds, being careful not to burn garlic. Add cornstarch mix and all remaining sauce ingredients, and bring mixture to a boil. Reduce heat; simmer 2-3 minutes. Remove from heat and set aside. Sauce may be made ahead of time; keep covered until ready to use.
*Note on mincing ginger root: A really easy way to keep ginger root handy is to freeze it in a ziploc bag. When needed, simply grate it, still frozen, on a microplane zester. No need to peel; just grate the amount needed, then replace ginger root, tightly wrapped, in freezer until next use.
About 5 to 10 minutes before ready to serve, cook the shrimp & veggies at the same time.
Shrimp:
1 lb medium or large raw shrimp, shelled and de-veined*
2-3 tbls cornstarch
2 tbls olive oil
4 thin lemon slices,quartered
Rinse and drain shrimp; shrimp should be damp but not wet. Place shrimp in shallow bowl. Sprinkle cornstarch over shrimp & toss well. Allow to sit for 5 minutes to better absorb cornstarch. Meanwhile, heat oil in wok or skillet over medium-high heat until oil is hot & shimmers but does not smoke. Add shrimp to skillet, shaking off excess cornstarch. Discard any remaining cornstarch. Stir-fry 3 to 4 minutes, until shrimp begins to brown. Add lemon slices, and cook 1 minute more. Add sauce to pan. Toss gently to coat shrimp with sauce. Cook for 1-2 minutes, or until sauce begins to thicken. (If sauce thickens too much, remove shrimp, and thin with a bit of water.)
*HyVee now sells 1 lb. bags of frozen shrimp that are raw but already peeled and de-veined. It's a huge time-saver, and the price is quite reasonable--around $6 or $7 when I bought it. Simply thaw & cook!
Veggies:
1 tsp olive oil
6 green onions
11/2 cups bean sprouts*
salt & pepper, to taste
Heat oil in skillet over medium heat. Cut just the bottom white parts off the green onions. Leave about the next 4 inches intact. Chop the remaining green tips into 1 inch strips. In addition to these small green onion pieces, you should have 6 strips of green onions that each have about 3 stems sprouting from the base. Rinse, drain, and pat bean sprouts dry. When oil is hot, add green onions and bean sprouts to skillet. Season with a dash of salt and pepper. Stir fry for 2-3 minutes, or until green onions begin to soften.
*If you've never used bean sprouts before, I found them sold in a bag, located by the bagged coleslaw, etc.
Final Assembly:
Arrange green onion/bean sprout mixture on serving plate. Pour shrimp and sauce over veggies. Serve over brown rice, if desired.
The green onions & bean sprouts make for a crunchy complement to the tender shrimp and the spicy-sweet sauce. Serve over hot brown rice, if desired.
My family loved this dish--give it a try--I think you will, too! And by the way, I think it would be delicious with chicken, too.
This recipe looks long and complicated, but it's really not. As with most Asian dishes, it helps to chop and measure everything in advance, as the cooking process moves along quickly.
Sauce:
1 tsp sesame oil (or oil of your choice)
2 tbls minced garlic
1/2 tsp minced ginger*
2 tsp cornstarch
3/4 cup water
1/3 cup reduced-sodium soy sauce
1/4 cup dark brown sugar, packed
2 tsp lemon juice
1 tsp coarse black pepper
1/4 tsp red pepper flakes (more or less to taste for heat)
Heat oil in saucepan over medium heat. Mix water into cornstarch. Saute garlic and ginger in oil for 15-30 seconds, being careful not to burn garlic. Add cornstarch mix and all remaining sauce ingredients, and bring mixture to a boil. Reduce heat; simmer 2-3 minutes. Remove from heat and set aside. Sauce may be made ahead of time; keep covered until ready to use.
*Note on mincing ginger root: A really easy way to keep ginger root handy is to freeze it in a ziploc bag. When needed, simply grate it, still frozen, on a microplane zester. No need to peel; just grate the amount needed, then replace ginger root, tightly wrapped, in freezer until next use.
About 5 to 10 minutes before ready to serve, cook the shrimp & veggies at the same time.
Shrimp:
1 lb medium or large raw shrimp, shelled and de-veined*
2-3 tbls cornstarch
2 tbls olive oil
4 thin lemon slices,quartered
Rinse and drain shrimp; shrimp should be damp but not wet. Place shrimp in shallow bowl. Sprinkle cornstarch over shrimp & toss well. Allow to sit for 5 minutes to better absorb cornstarch. Meanwhile, heat oil in wok or skillet over medium-high heat until oil is hot & shimmers but does not smoke. Add shrimp to skillet, shaking off excess cornstarch. Discard any remaining cornstarch. Stir-fry 3 to 4 minutes, until shrimp begins to brown. Add lemon slices, and cook 1 minute more. Add sauce to pan. Toss gently to coat shrimp with sauce. Cook for 1-2 minutes, or until sauce begins to thicken. (If sauce thickens too much, remove shrimp, and thin with a bit of water.)
*HyVee now sells 1 lb. bags of frozen shrimp that are raw but already peeled and de-veined. It's a huge time-saver, and the price is quite reasonable--around $6 or $7 when I bought it. Simply thaw & cook!
Veggies:
1 tsp olive oil
6 green onions
11/2 cups bean sprouts*
salt & pepper, to taste
Heat oil in skillet over medium heat. Cut just the bottom white parts off the green onions. Leave about the next 4 inches intact. Chop the remaining green tips into 1 inch strips. In addition to these small green onion pieces, you should have 6 strips of green onions that each have about 3 stems sprouting from the base. Rinse, drain, and pat bean sprouts dry. When oil is hot, add green onions and bean sprouts to skillet. Season with a dash of salt and pepper. Stir fry for 2-3 minutes, or until green onions begin to soften.
*If you've never used bean sprouts before, I found them sold in a bag, located by the bagged coleslaw, etc.
Final Assembly:
Arrange green onion/bean sprout mixture on serving plate. Pour shrimp and sauce over veggies. Serve over brown rice, if desired.
Tuesday, July 6, 2010
ASIAN QUINOA - Vegetarian Recipe
1 cup water
1/2 cup quinoa
2 Tbsp. rice vinegar
2 Tbsp. plum sauce
2 garlic cloves, minced
1 tsp. grated fresh ginger root
1 tsp. sesame oil
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1 medium sweet red pepper, chopped
1/2 c sliced water chestnuts, chopped (I substituted celery which tasted fine)
1/2 c. fresh sugar snap peas, trimmed and halved (frozen is fine)
2 green onions, thinly sliced
2 scrambled eggs (optional)
In a large saucepan, combine the first nine ingredients, bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat. Add the remaining ingredients. Fluff with a fork. Cover and let stand for 10 minutes. I like to scramble the eggs separately and add at the last minute. Makes 3-4 servings.
1/2 cup quinoa
2 Tbsp. rice vinegar
2 Tbsp. plum sauce
2 garlic cloves, minced
1 tsp. grated fresh ginger root
1 tsp. sesame oil
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1 medium sweet red pepper, chopped
1/2 c sliced water chestnuts, chopped (I substituted celery which tasted fine)
1/2 c. fresh sugar snap peas, trimmed and halved (frozen is fine)
2 green onions, thinly sliced
2 scrambled eggs (optional)
In a large saucepan, combine the first nine ingredients, bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat. Add the remaining ingredients. Fluff with a fork. Cover and let stand for 10 minutes. I like to scramble the eggs separately and add at the last minute. Makes 3-4 servings.
Monday, June 28, 2010
11,375 STIR FRY RECIPES!
This recipe is from the March 2010 issue of Food Network Magazine. I haven't tried all 11,375 variations yet, but I have tried one. Hey--it's a start! It was good; I look forward to trying combinations.
The key to stir-frying is preparing everything in advance, so that you have all ingredients ready & in front of you when you start to cook. Also, blanch or slightly pre-cook any veggies you like tender rather than crisp.
If you like your stir-fries over rice, remember to cook the rice in advance.
STEP 1: PICK A PROTEIN
3/4 lb flank steak, trimmed & thinly sliced against the grain
3/4 lb pork tenderloin, thinly sliced
3/4 lb medium or large shrimp, peeled & de-veined
3/4 lb skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 oz package extra firm silken tofu, cubed
STEP 2: MARINATE
Whisk 1 egg white, 1 tbls Chinese rice wine or dry sherry, and 1 tbls cornstarch. Toss with your protein; cover & refrigerate 1 hour.
STEP 3: PREP 3 CUPS VEGGIES (any combination)
thinly sliced carrots
sliced celery
sliced bell peppers
1" scallion pieces
sliced onions or shallots
quartered mushroom caps
sliced bok choy or cabbage
sliced leeks
whole snow peas
sliced asparagus
quartered plum tomatoes or halved cherry tomatoes
baby spinach
blanched broccoli or cauliflower florets
thawed frozen peas or edamame
STEP 4: CHOOSE A SAUCE
Clear Sauce
Mix together:
3/4 cup chicken broth
1 tbls cornstarch
2 tbls Chinese rice wine or dry sherry
1/2 tsp sesame oil
1 tsp salt
1/2 tsp sugar
Sweet-and-Sour Sauce
Mix together:
3/4 cup chicken broth
2 tsp cornstarch
1/4 cup ketchup
2 tsp soy sauce
3 tbls rice vinegar
1/4 cup sugar
1/2 tsp salt
1 tsp sesame oil
Brown Sauce
Mix together:
1/2 cup chicken broth
1 tbls cornstarch
1 tbls soy sauce
1 tbls hoisin sauce
1 tbls Chinese rice wine or dry sherry
Oyster Sauce
Mix together:
3/4 cup chicken broth
1 tbls cornstarch
1 tbls Chinese rice wine or dry sherry
1 tbls soy sauce
3 tbls oyster sauce
2 tsp sesame oil
Spicy Sauce
Mix together:
3/4 cup chicken broth
1 tbls cornstarch
2 tbls soy sauce
2 tbls rice vinegar
2 tbls Chinese rice wine or dry sherry
1/2 tsp sesame oil
1 tbls sugar
2 tsp Asian chili sauce
STEP 5: STIR-FRY
Gather together:
peanut, olive, or vegetable oil
2-4 cloves garlic, minced
1-2 tbls ginger, minced
2 scallion, minced
pinch of salt
pinch of sugar
Optional garnishes:
sliced scallions
sesame seeds
peanuts
cilantro
sliced jalapenos
Procedure:
The key to stir-frying is preparing everything in advance, so that you have all ingredients ready & in front of you when you start to cook. Also, blanch or slightly pre-cook any veggies you like tender rather than crisp.
If you like your stir-fries over rice, remember to cook the rice in advance.
STEP 1: PICK A PROTEIN
3/4 lb flank steak, trimmed & thinly sliced against the grain
3/4 lb pork tenderloin, thinly sliced
3/4 lb medium or large shrimp, peeled & de-veined
3/4 lb skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 oz package extra firm silken tofu, cubed
STEP 2: MARINATE
Whisk 1 egg white, 1 tbls Chinese rice wine or dry sherry, and 1 tbls cornstarch. Toss with your protein; cover & refrigerate 1 hour.
STEP 3: PREP 3 CUPS VEGGIES (any combination)
thinly sliced carrots
sliced celery
sliced bell peppers
1" scallion pieces
sliced onions or shallots
quartered mushroom caps
sliced bok choy or cabbage
sliced leeks
whole snow peas
sliced asparagus
quartered plum tomatoes or halved cherry tomatoes
baby spinach
blanched broccoli or cauliflower florets
thawed frozen peas or edamame
STEP 4: CHOOSE A SAUCE
Clear Sauce
Mix together:
3/4 cup chicken broth
1 tbls cornstarch
2 tbls Chinese rice wine or dry sherry
1/2 tsp sesame oil
1 tsp salt
1/2 tsp sugar
Sweet-and-Sour Sauce
Mix together:
3/4 cup chicken broth
2 tsp cornstarch
1/4 cup ketchup
2 tsp soy sauce
3 tbls rice vinegar
1/4 cup sugar
1/2 tsp salt
1 tsp sesame oil
Brown Sauce
Mix together:
1/2 cup chicken broth
1 tbls cornstarch
1 tbls soy sauce
1 tbls hoisin sauce
1 tbls Chinese rice wine or dry sherry
Oyster Sauce
Mix together:
3/4 cup chicken broth
1 tbls cornstarch
1 tbls Chinese rice wine or dry sherry
1 tbls soy sauce
3 tbls oyster sauce
2 tsp sesame oil
Spicy Sauce
Mix together:
3/4 cup chicken broth
1 tbls cornstarch
2 tbls soy sauce
2 tbls rice vinegar
2 tbls Chinese rice wine or dry sherry
1/2 tsp sesame oil
1 tbls sugar
2 tsp Asian chili sauce
STEP 5: STIR-FRY
Gather together:
peanut, olive, or vegetable oil
2-4 cloves garlic, minced
1-2 tbls ginger, minced
2 scallion, minced
pinch of salt
pinch of sugar
Optional garnishes:
sliced scallions
sesame seeds
peanuts
cilantro
sliced jalapenos
Procedure:
- Heat 1/4" oil in wok or skillet over medium heat until shimmering & just beginning to smoke. (I only used 1 tbls oil.)
- Drain excess marinade from the protein.
- Set all ingredients, including your chosen sauce, protein, & veggies near the stove.
- Stir-fry protein in pan until almost opaque (not cooked completely), about 30 seconds to 1 minute. For tofu, brown on both sides--do not stir. Transfer protein to a plate; discard oil & wipe out the pan. (Note: I would use a separate pan for the next step. It took quite a bit of work to clean out the skillet; next time I would soak the first skillet while cooking in the second. However, it is possible that using the increased amount of oil would prevent the marinate mixture from sticking so badly to the pan.)
- Heat pan over high heat, 1 to 2 minutes. Add 2 tbls oil. Toss in garlic (4 cloves if making Spicy Sauce), ginger, scallions, salt & sugar. Stir-fry 30 seconds. Add the veggies, starting with the ones that take the longest to cook. Stir-fry until crisp-tender. (They will be cooked more, so do not overcook at this point.)
- Add protein and sauce, and stir until the sauce is thick and the vegetables & protein are cooked through, about 3 minutes. Thin w/additional chicken broth if necessary.
- Serve over rice (optional). Garnish as desired.
Monday, June 8, 2009
SESAME CHICKEN
from More Healthy Homestyle Cooking, by Evelyn Tribole
1/4 cup flour
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbls. olive oil
1 lb. boneless chicken breasts, cut into strips
1/4 cup reduced sodium soy sauce (I prefer Kikkoman)
1/4 cup turbinado sugar (regular sugar is also fine)
1/2 tsp. sesame oil
2 tbls. sesame seeds
1/4 cup chopped green onion tops
Toast sesame seeds in large dry skillet over med-high heat till light brown. (Watch closely; once they begin to brown, they burn easily.) Set seeds aside. In same skillet, heat olive oil over med-high heat. Combine flour, pepper, & garlic salt in shallow dish. Dredge chicken strips in flour mixture, shaking off excess. Cook chicken strips in skillet in batches, stirring occasionally, for 3-4 minutes or till cooked through. Transfer chicken to warm plate. Reduce heat to medium. Combine soy sauce & sugar in skillet. Cook, stirring occasionally, until sugar dissolves.* Stir in sesame oil & sesame seeds. At this point, remove skillet from heat if not yet ready to serve. Otherwise, proceed: Add chicken back into skillet. Toss to heat through, & serve. Top with chopped green onion.
Great over brown rice--I love the Tsuru Mai brown rice with this.
* Do not cook soy sauce mixture very long--just until sugar dissolves; leave thin. If sauce does thicken before you are ready to serve, thin with water & reheat.
Serves 4
Per serving (without rice):
Cal: 351
Fat: 14.7g
Chol: 101mg
Sodium: 633mg
Carb: 18.1g
Fiber: 1.1g
Sugar: 9.3g
Protein: 35.4g
1/4 cup flour
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbls. olive oil
1 lb. boneless chicken breasts, cut into strips
1/4 cup reduced sodium soy sauce (I prefer Kikkoman)
1/4 cup turbinado sugar (regular sugar is also fine)
1/2 tsp. sesame oil
2 tbls. sesame seeds
1/4 cup chopped green onion tops
Toast sesame seeds in large dry skillet over med-high heat till light brown. (Watch closely; once they begin to brown, they burn easily.) Set seeds aside. In same skillet, heat olive oil over med-high heat. Combine flour, pepper, & garlic salt in shallow dish. Dredge chicken strips in flour mixture, shaking off excess. Cook chicken strips in skillet in batches, stirring occasionally, for 3-4 minutes or till cooked through. Transfer chicken to warm plate. Reduce heat to medium. Combine soy sauce & sugar in skillet. Cook, stirring occasionally, until sugar dissolves.* Stir in sesame oil & sesame seeds. At this point, remove skillet from heat if not yet ready to serve. Otherwise, proceed: Add chicken back into skillet. Toss to heat through, & serve. Top with chopped green onion.
Great over brown rice--I love the Tsuru Mai brown rice with this.
* Do not cook soy sauce mixture very long--just until sugar dissolves; leave thin. If sauce does thicken before you are ready to serve, thin with water & reheat.
Serves 4
Per serving (without rice):
Cal: 351
Fat: 14.7g
Chol: 101mg
Sodium: 633mg
Carb: 18.1g
Fiber: 1.1g
Sugar: 9.3g
Protein: 35.4g
Monday, March 16, 2009
ORANGE CHICKEN
1 cup orange juice (reserve 2 Tbls. to mix w/cornstarch)
1/4 cup low-sodium soy sauce
1/4 to 1/3 cup sugar (preferably Turbinado), to taste
2 Tbls. wine (I used white merlot, but use whatever you have on-hand)
1/2 tsp. red pepper flakes (more or less, depending on how hot you like your dish)
Zest of 1 orange, divided in half
1 Tbls. cornstarch
1 Tbls. olive oil
3 chicken breasts (preferably pre-cooked), thinly sliced
Veggies of your choice, approximately 2-3 cups (I use onion, red pepper, carrots, broccoli, & shredded cabbage)
2 cups hot, cooked brown rice
In small saucepan, combine orange juice, soy sauce, sugar, wine, red pepper flakes, & half of the orange zest. Bring to a boil, then simmer for 5-8 minutes. Keep warm.
Meanwhile, heat oil in large skillet. (If using uncooked chicken, stir-fry it for 2 minutes, then add veggies. Pre-cooked chicken will be added later.) Add veggies--I add broccoli & cabbage after other veggies have been cooking for about 3 minutes--and stir-fry until tender-crisp. Add chicken & remaining half of orange zest. Stir-fry just until chicken is heated through. At this point, everything can be kept warm until ready to serve.
When ready to serve, mix remaining 2 Tbls. orange juice into cornstarch. Stir until smooth. Add to sauce & bring back to a boil. Reduce to simmer, & cook until slightly thickened. Do not overcook, or sauce will become a thick gel. Thin with water or orange juice if necessary.
Spoon rice onto plates. Top with stir-fry mix, & spoon desired amount of sauce over all. (You may mix sauce into stir-fry mix, but since some people like more sauce than others, you may wish to let everyone add their own sauce.)
Serves 4.
1/4 cup low-sodium soy sauce
1/4 to 1/3 cup sugar (preferably Turbinado), to taste
2 Tbls. wine (I used white merlot, but use whatever you have on-hand)
1/2 tsp. red pepper flakes (more or less, depending on how hot you like your dish)
Zest of 1 orange, divided in half
1 Tbls. cornstarch
1 Tbls. olive oil
3 chicken breasts (preferably pre-cooked), thinly sliced
Veggies of your choice, approximately 2-3 cups (I use onion, red pepper, carrots, broccoli, & shredded cabbage)
2 cups hot, cooked brown rice
In small saucepan, combine orange juice, soy sauce, sugar, wine, red pepper flakes, & half of the orange zest. Bring to a boil, then simmer for 5-8 minutes. Keep warm.
Meanwhile, heat oil in large skillet. (If using uncooked chicken, stir-fry it for 2 minutes, then add veggies. Pre-cooked chicken will be added later.) Add veggies--I add broccoli & cabbage after other veggies have been cooking for about 3 minutes--and stir-fry until tender-crisp. Add chicken & remaining half of orange zest. Stir-fry just until chicken is heated through. At this point, everything can be kept warm until ready to serve.
When ready to serve, mix remaining 2 Tbls. orange juice into cornstarch. Stir until smooth. Add to sauce & bring back to a boil. Reduce to simmer, & cook until slightly thickened. Do not overcook, or sauce will become a thick gel. Thin with water or orange juice if necessary.
Spoon rice onto plates. Top with stir-fry mix, & spoon desired amount of sauce over all. (You may mix sauce into stir-fry mix, but since some people like more sauce than others, you may wish to let everyone add their own sauce.)
Serves 4.
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