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Saturday, January 31, 2015

Easy Miso-Chicken Ramen

From EatingWell:  November/December 2013

Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.

Makes: 4 servings, about 2 cups each
Serving Size: about 2 cups
Active Time: 30 minutes
Total Time: 30 minutes


  • 2 tablespoons toasted sesame oil, divided
  • 1 bunch scallions, sliced, white and green parts separated
  • 4 cloves garlic, minced
  • 1 tablespoon finely grated fresh ginger
  • 4 cups water
  • 3 tablespoons white miso (see Tip)
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 8 cups chopped bok choy
  • 4 ounces dried Chinese noodles, broken in half
  • 4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)

Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the scallion greens.

Tip: In this warming ramen-noodle bowl, miso—a fermented soybean paste—adds a deep, rich umami flavor. Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Per serving: 383 calories; 16 g fat (3 g sat, 6 g mono); 76 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 28 g protein; 7 g fiber; 729 mg sodium; 842 mg potassium.

Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (68% dv), Iron & Potassium (24% dv)
Carbohydrate Servings: 2

Excanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 1/2 fat

Sweet-and-Sour Pineapple Chicken

By The Canadian Living Test Kitchen

This recipe makes 4 servings


  • 1 lb boneless skinless chicken breasts , cut into 1-inch (2.5 cm) cubes
  • 1 egg white
  • 2 tbsp cornstarch 
  • 2 tbsp all purpose flour 
  • 1/4 tsp salt 
  • 1/4 tsp white pepper or black pepper 
  • 1/3 cup vegetable oil 
  • 1/3 cup sodium-reduced chicken broth 
  • 3 tbsp ketchup 
  • 1 tbsp dry sherry, (optional) 
  • 1 tbsp sodium-reduced soy sauce 
  • 1 tbsp rice vinegar
  • 2 tsp minced gingerroot 
  • 1 tsp granulated sugar 
  • 1 onion , cut into 3/4-inch cubes
  • 1 sweet red pepper , cut into 3/4-inch cubes
  • 1 sweet green pepper , cut into 3/4-inch cubes
  • 1 can (250 mL) pineapple chunks , drained

In bowl, combine chicken, egg white, cornstarch, flour, salt and pepper; let stand for 10 minutes.

In wok or large skillet, heat oil over medium-high heat; stir-fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to plate.

Add broth, 1/3 cup (75 mL) water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

Discard all but 1 tbsp (15 mL) oil from wok. Stir-fry onion and red and green peppers for about 3 minutes or until tender-crisp.

Add chicken, pineapple and stock mixture to wok; stir-fry for 2 to 3 minutes or until thickened and chicken is coated.

Source : Canadian Living Magazine: May 2008 

Beef and Dill Dumpling Filling

Dill isn't usually associated with Chinese cooking, but here it is used by the handful to blend wonderfully with the beef.

Servings: 60 dumplings


  • 2 cups (500 mL) finely chopped napa cabbage (5 oz/150 g)
  • 3/4 tsp (4 mL) salt
    1 lb (500 g) medium or lean ground beef
  • 1-1/2 cups (375 mL) finely chopped fresh dill 
  • 2/3 cup (150 mL) minced green onion 
  • 1 egg, beaten 
  • 1 hot pepper, seeded and minced
  • 1 tbsp (15 mL) soy sauce 
  • 2 tsp (10 mL) sesame oil 
  • 1 tsp (5 mL) grated gingerroot 
  • 1/4 tsp (1 mL) black pepper 

Toss cabbage with 1/2 tsp (2 mL) of the salt let stand for 20 minutes. Squeeze out moisture. Transfer to large bowl.

Add beef, dill, onion, egg, hot pepper, soy sauce, sesame oil, ginger, pepper and remaining salt mix well.

Canadian Living Magazine: February 2009

Japanese Chicken Wings

Serving Size  : 1  
Categories    : Poultry                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken wings
     1/2  cup           Soy sauce
     1/2  cup           Sake
     1/4  cup           Sugar
     1/4  teaspoon      Crushed red pepper
   1                    Garlic clove -- crushed
   1 1/2  teaspoons     Fresh ginger root -- grated (do not
                        use powdered ginger)

Cut each chicken wing into 3 parts, separating at the joints. (Freeze wing 
tips for another use). In a 12 x 8 inch baking dish, mix remaining
ingredients.  Add chicken wings and turn to coat well. Let marinate for 1
hour, turning occasionally. (Can be prepared in advance. Cover and
refrigerate for up to 24 hours).
Preheat oven to 375 degrees. Bake chicken in marinade uncovered for 1 1/2
hours, turning occasionally. Serve warm or cold.

Spicy Peanut Thai Ramen Noodle Upgrade


  • 1 package Ramen noodles (I used picante chicken)
  • 1 packet noodle flavoring
  • 1 tbsp soy sauce
  • 2 tbsp chunky peanut butter
  • 2 tsp Sriracha
  • Green onions, pepper, carrots, all diced

Boil the noodles with the flavor packet mixed into the water. Once it’s done, drain off most of the water/broth, you don’t want it soupy, but leave a little bit of pasta water in there. Next, toss with soy sauce, peanut butter, Sriracha, and vegetables.

This recipe can be easily double or tripled, but consider starting with 2 tbsp of peanut butter if you do make a larger quantity, you don’t want it to be too peanut buttery. Add more to your liking.

Adapted from Martha Stewart

Friday, January 30, 2015

thai ground pork salad

At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground meat spiked with chiles, lime juice, and fish sauce and served with lettuce leaves for wrapping.

Servings: 6
Prep Time: 40 mins
Total Time: 40 mins


  • 2   pounds ground pork
  • 2   garlic cloves, minced
  • 2   small shallots, minced
  • 1   large jalapeno, seeded and minced, plus sliced jalapeno for garnish
  • Juice of 1 lime, plus lime wedges, for serving
  • 2   tablespoons Asian fish sauce
  • 1   teaspoon light brown sugar
  • 1   teaspoon Sriracha (chile sauce), plus more for serving
  • 1   tablespoon vegetable oil
  • 1/2  cup chopped cilantro
  • 1/2  cup chopped mint
  • 1/2  cup chopped basil
  • Salt and freshly ground pepper
  • 1   cup chopped salted peanuts
  • 1   head Boston or other leafy lettuce, separated into leaves

1. In a bowl, mix the pork, garlic, shallots, and minced jalapeno. In a small bowl, whisk the lime juice, fish sauce, brown sugar, and the 1 teaspoon of Sriracha.
2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapenos. Serve with lime wedges, Sriracha, and lettuce for wrapping.

Thai Shrimp Noodle Soup

*serves 6


  • 8 cups water
  • 3 green onions, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 2 tablespoons fish sauce {or soy sauce}
  • 1 tablespoon Thai hot chili sauce {I use Sriracha hot chili sauce}
  • 2 cloves garlic, finely minced
  • 2 tablespoons fresh ginger, peeled, thinly sliced and then roughly chopped
  • 1 teaspoon chopped fresh basil {or 1/4 teaspoon dried basil}
  • 3 packages oriental or chicken flavor ramen noodles, slightly broken
  • 12-16 ounces medium-size shrimp, peeled and deveined {I use fully cooked, frozen shrimp ~ raw shrimp gives me the creeps}
  • 2 cups fresh spinach, coarsely chopped
  • 1 carton sliced mushrooms
  • 1 lime – use juice and grated zest

1. Bring water to a boil in a soup pot.
2. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot.
3. Add 2 ramen noodle seasoning packets {if you add all 3 packets the soup will probably be too salty.}
4. Boil 5 minutes.
5. Add shrimp, spinach, mushrooms, and ramen noodles.
6. Cook 5 more minutes.
7. Add lime juice and zest.
8. Stir well and serve.

Cold Noodles In Spicy Peanut Sauce

Serving Size  : 4  
Categories    : *Chinese                         Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   garlic -- minced (fresh)
   3      tablespoons   coriander -- minced
     1/2  cup           peanut butter
   5      ounces        soy sauce -- light
   5      tablespoons   sugar
   1      tablespoon    rice wine
   1      tablespoon    hot bean paste -- (up to 2 T)
   1      tablespoon    sesame oil
   1      pound         lo mein noodles -- (other, noodles will
                        -- do,
                        as ramen noodles -- or even spaghetti)

Cook the lo mein according to directions.  Let cool.  Mix the rest of the ingredients.  Peanut butter doesn't mix very well, so for a few minutes you'll think you've made a mistake.  Don't worry, just keep stirring until it's smooth.  Add the sauce to the noodles.

Hot bean sauce also goes by the name Szechuan bean sauce etc.  This is the main "spicy" ingredient and should be handled with care.  Vary this ingredient to taste.  This recipe is probably very good without it.  It's also quite good served when the noodles are still hot.

*  Mildly spicy cold noodles -- I first had this at Brandy Ho's in Chinatown, San Francisco.  I forget where I found the recipe.

Congee with Vegetables

Categories: Chinese, Rice, Vegetables
      Yield: 6 servings

      1    Recipe congee
    1/2 lb Spinach
      1    Egg
      1 tb Ginger; finely shredded
      1    Scallion; thinly sliced
      1 md Tomato; coarsely chopped
           Salt and pepper; to taste

  Prepare congee following the basic recipe. Meanwhile, wash the
  spinach, trim any tough stems, and pat dry. Lightly beat the egg.
  When the congee is cooked, stir in the egg, ginger, scallion,
  spinach, and tomato.
  Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately.
  Recipe by: Joanne Hush, Classic Chinese Cooking, pg 155

Chinese Pigs' Tail And Peanut Soup

Serving Size  : 6  
Categories    : *Chinese                         Soups And Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pigs' tails
   1      cup           raw Virginia peanuts or -- blanched almonds
   1      slice         fresh ginger root
   1      tablespoon    choong toy -- (salted, preserved
                        -- turnip)
   1      teaspoon      salt
     1/2  cup           chopped green onions -- with

Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 2-inch lengths.

Return to the pot with 2 quarts fresh water and all the remaining ingredients except green onions.

Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.

Add the green onions just before serving.

All these recipes are from "Innards and Other Variety Meats".  Jana Allen and Margret Gin.  101 Productions.  San Francisco, 1974.

Thursday, January 29, 2015

Chinese Turkey Lettuce Wraps

Adapted from Can You Stay For Dinner

Makes 4 servings


  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • ¼ cup hoisin sauce, found in the Asian food section of the grocery store

  • 2 teaspoons olive oil
  • 1 pound 93% lean ground turkey breast
  • 2 cups finely chopped button mushrooms\
  • ½ teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 3 cloves garlic, minced
  • 1” knob of fresh gingerroot, finely minced
  • 2 large carrots, grated (about 1 ½ to 2 cups)
  • 1 medium red bell pepper, finely minced
  • 6 scallions (green onions), finely chopped (about 1 ½ cups)
  • 1 (8-ounce) can water chestnuts, drained and finely chopped

  • 1 head iceberg lettuce

Sriracha sauce, to serve

1. In a small bowl, whisk sesame oil, soy sauce, brown sugar, and hoisin sauce. Set aside.

2. Add olive oil to a large skillet or wok set over medium-high heat.  Add ground turkey and cook for 5 minutes, using a spatula to crumble the meat.

3. Add the mushrooms and cook for 3 minutes, stirring frequently, until the turkey is no longer pink and the mushrooms have begun to soften.

4. Add salt, chili powder, garlic, and ginger, and stir to combine.

5. Add the reserved soy sauce mixture to the pan and stir to coat all ingredients. Cook for 3 minutes to allow the sauce to thicken slightly.

6. Add carrots, bell pepper, scallions, and water chestnuts, and give the whole pan one final stir. Remove from heat.

7. To serve: Divide lettuce leaves among four plates. Spoon a small amount of the turkey mixture into each lettuce leaf and fold to eat.  Top sriracha if using.

grilled vietnamese chicken breasts

Spicy-sweet peanut sauce and crisp broccoli slaw lend Asian flavors to this grilled chicken breast sandwich recipe that goes from grill to table in 15 minutes.

Servings: 4
Prep Time: 15 mins


  • 4   medium skinless, boneless chicken breast halves (about 1 pound total)
  • 2   teaspoons toasted sesame oil
  • 1/2  teaspoon crushed red pepper
  • 2   tablespoons sugar
  • 2   tablespoons peanut butter
  • 2   tablespoons soy sauce
  • 1   tablespoon cooking oil
  • 1   clove garlic, minced
  • 4   French-style rolls, split
  • 1/4  cup radish sprouts
  • 1/2  cup packaged shredded broccoli (broccoli slaw mix)
  • 1/4  cup chopped peanuts (optional)

1. Rinse chicken; pat dry. Combine sesame oil and crushed red pepper; brush over chicken.
2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
3. Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with radish sprouts, broccoli, peanuts (if desired), and roll tops. Makes 4 servings.

* The heat from the grill will blacken the outside of the saucepan, so use an old one or a small cast-iron skillet.

nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 14, chol. (mg) 59, sat. fat (g) 3, carb. (g) 29, fiber (g) 1, pro. (g) 28, vit. A (RE) 31, vit. C (mg) 8, sodium (mg) 852, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Slow-Cooker Chicken with Cashews

If you have a craving for Asian food, why not turn to the slow cooker instead of your wok? This recipe brings together chunks of chicken, carrots, snow peas, pineapple, and cashews in a ginger-flavored soy sauce.

Servings: 6 Prep: 15 mins
Slow Cook: 5 hrs 30 mins(low) or 3.5 hours (high)


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 
  • 2 cups baby carrots 
  • 1/2 cup low-sodium chicken broth 
  • 4 tablespoons ginger-flavored soy sauce (such as House of Tsang) or regular low-sodium soy sauce 
  • 8 ounces snow peas, trimmed 
  • 2 cans (8 ounces each) pineapple tidbits, drained, and 2 tablespoons juice reserved 
  • 1 sweet red pepper, seeded and thinly sliced 
  • 3 tablespoons cornstarch 
  • 1/2 cup roasted cashews 
  • 3 cups cooked brown rice (optional)

Make It
1. Stir together chicken, carrots, broth and 2 tablespoons soy sauce in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.
2. Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.
3. In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid in slow cooker bowl. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice, if desired.

Nutrition Facts
Servings Per Recipe: 6; Amount Per Serving: Calories: 249, Protein(gm): 22, Carbohydrate(gm): 23, Fat, total(gm): 7, Cholesterol(mg): 44, Saturated fat(gm): 1, Dietary Fiber, total(gm): 3, Sodium(mg): 366, Percent Daily Values are based on a 2,000 calorie diet.

Bok Choy With Ginger Vinaigrette

Recipe By     : Sunset Fresh Produce from A to Z - Page 64
Serving Size  : 6  
Categories    : Vegetables                       *Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        bok choy -- fresh as possible
     1/3  cup           salad oil
   2      tablespoons   white wine vinegar
   2      teaspoons     Dijon mustard
   2      teaspoons     soy sauce
   1      clove         garlic -- minced
   1      tablespoon    fresh ginger root -- finely chopped
     1/2  teaspoon      sugar

Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole.

Arrange as many boy choy on a steaming rack as will fit without crowding.

Steam until stocks begin to turn translucent and are soft when pierced (4 to 5 minutes).  Lift out and plunge into cold water; when cool, drain well and place in a shallow dish.

Repeat with remaining bok choy.

Stir together oil, vinegar, mustard, soy, garlic, ginger, and sugar.  Pour over bok choy.

Japanese Pear and Pecan Cannelloni with Bleu Bénédictin, Vanilla Martini Sauce

Course Hors D'oeuvres and Appetizers
Prep. Time 20 - 25 mins
Cooking Time 10 - 15 mins
Yields 8 servings

What You Need

  • 4 Japanese pears 
  • 8 wonton wraps 
  • 1/2 cup (125 ml) pecans 
  • 4 oz (120 g) Canadian Bénédictin Blue* cheese 
  • 3/4 cup (180 ml) sugar 
  • 2/3 cup (160 ml) water 
  • 1 tbsp (15 ml) cardamom seeds 
  • 2 cinnamon sticks 
  • 1 tbsp (15 ml) star anise 
  • 1 tsp (8 ml) ground ginger
    1 vanilla bean 
  • Zest of one lemon 
  • 1 sprig of fresh mint, sliced 
  • 1/4 cup (60 ml) vodka 


  1. Prepare a syrup with the sugar and water. Bring to a boil with the spices (cardamome, cinnamon, star anise, and ginger).
  2. Peel the pears and poach in the syrup for 5 to 8 minutes. When cooked, let cool. Set the syrup aside.
  3. Roast the pecans in the oven. Crush and mix with the Canadian Bénédictin blue cheese. Mix in a dash of syrup, then divide into 8 portions. Place each portion at one end of a wonton wrap. Roll into a cannelloni-shaped tube and close each end. Steam.
  4. Add the lemon zest, vanilla, mint, and vodka to the syrup. For each serving, lay a pear over two cannelloni tubes and pour two spoonfuls of strained syrup over top.

Jean-Pierre Challet
Chef de Cuisine, Windsor Arms, Toronto

*Also try Canadian Blue Ermite cheese for this recipe.

Wednesday, January 28, 2015

Chinese Steamed Beef Patty

By The Canadian Living Test Kitchen

Flavoured with chestnuts, gingerroot, and shiitake mushrooms, this recipe gives an Asian flair to the humble beef patty. 


  • 1 pkg (14 g) dried shiitake mushrooms 
  • 1 can (8 oz/227 ml) drained and rinsed water chestnuts 
  • 1 tbsp cornstarch
  • 2 tsp grated gingerroot 
  • 1 minced clove of garlic
  • 1 tsp soy sauce
  • 1 tsp sesame oil 
  • 1/4 tsp each of salt and pepper 
  • 4 sliced green onions 
  • 1 lb regular ground beef 
  • 3 tbsp hoisin sauce , (approx) 

In heatproof bowl, soak mushrooms in hot water for 10 minutes. Drain and squeeze out water; chop. Using flat side of knife, crush water chestnuts.

In large bowl, combine mushrooms, water chestnuts, cornstarch, ginger, garlic, soy sauce, sesame oil, salt, pepper and all but 1 tbsp (15 mL) of the green onions; mix in beef.

Spread mixture in 9-inch (23 cm) pie plate to form large patty. Spread with hoisin sauce. Place rack or steamer in wok or large shallow pan; pour in enough water to come 1 inch (2.5 cm) below rack. Cover and bring to boil; reduce heat to medium-high.

Place pie plate on rack; cover and steam until digital thermometer inserted sideways into centre of patty reads 160°F (71°C), about 15 minutes.

Remove from steamer; drain off fat. Sprinkle with remaining green onions. Serve with more hoisin sauce, if desired.

Source : Canadian Living Magazine: November 2009 

hot and cheesy chicken casserole

This one dish dinner recipe features a delicious mix of broccoli, chicken, green chiles, and rice.

Servings: 8 to 10


  • 3   cups chopped cooked chicken
  • 1  14  ounce package frozen broccoli florets
  • 2   cups cooked rice*
  • 1 1/2  cups frozen peas
  • 1  10 3/4 ounce can condensed cream of chicken soup
  • 1  10 3/4 ounce can condensed fiesta nacho cheese soup
  • 1  10 - 10 1/2 ounce can diced tomatoes and green chilies
  • 1/2  cup milk
  • 1/2  teaspoon crushed red pepper (optional)
  • 1/2  cup shredded cheddar cheese (2 oz.)
  • 1/2  cup shredded mozzarella cheese (2 oz.)
  • 1   cup crushed rich round crackers

1. Preheat oven to 350 degrees F. Place chicken in bottom of a 13x9x2-inch baking dish or 3-quart rectangular casserole. In large bowl combine broccoli, rice, and peas. Spread mixture over the chicken. In medium bowl combine cream of chicken soup, nacho cheese soup, diced tomatoes, milk, and crushed red pepper. Stir in 1/4 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle crushed crackers evenly over all. Top with remaining cheddar and mozzarella cheeses.
2. Bake, uncovered, 35 to 40 minutes or until topping is golden. Makes 8 to 10 servings.
3. *If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.

*If you do not have leftover rice, cook 2/3 cup long grain white rice or brown rice in 1-1/3 cups boiling water for 15 minutes (40 minutes for brown rice) or until water is absorbed.

nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 15, chol. (mg) 65, sat. fat (g) 6, carb. (g) 29, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 5, pro. (g) 26, vit. A (IU) 1312, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 886, Potassium (mg) 316, calcium (mg) 202, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

June’s Chinese Chicken

June was my Mum and this was her only foray into Chinese cooking. She used to make it with chicken wings and serve it as a starter for her dinner parties in the 70s. I’ve simplified it since then and turned it into more of a main course by using chicken drumsticks.
The real gem here, though, is the bok choy. By wrapping it in foil and baking it in the oven it steams to a lovely texture without adding any extra washing up. Win! Win!
enough for 2 

  • 6-8 chicken drumsticks 
  • 1/2 cup soy sauce 
  • 2-3 tablespoons honey 
  • 1 teaspoon ground ginger or 2 teaspoons grated fresh ginger 
  • 1 bunch bok choy or other Asian greens or broccolini

1. Preheat your oven to 180C (350F).
2. Combine soy, honey & ginger. Place chicken in a baking dish and cover with the sauce. Cover the dish with foil and bake for 40 minutes.
3. Remove foil and turn the chicken. Return to the oven. Wrap bok choy in foil and place on a lower shelf in the oven.
4. Bake for another 20 minutes or until chicken is well browned and the bok choy has wilted.

vegetarian / vegan -- try Chinese mushrooms. Cook field mushrooms instead of the chicken. You might like to add some cashews as you serve to increase the protein. I’m also thinking tofu or tempeh would be lovely with all the flavours from the sauce. And if you don’t eat honey a little brown sugar or maple syrup would work.
More substantial -- serve with steamed rice or cauliflower ‘rice’ (raw grated cauliflower).
different cuts of chicken -- feel free to use chicken thighs instead or a whole chicken chopped into pieces on the bone both of these options will take about the same time to cook. Boneless chicken breasts or thigh fillets will also work, reduce the cooking time to 20-30 minutes.
Different protein -- You could use fish fillets (will take about 15 minutes or a little longer). Lamb shanks, pork ribs or beef osso buco will take about 3-4 hours cooked at 160C (350F).
hot -- add in some fresh or dried chilli.

Shrimp Pad Thai

Prep time 30 mins
Cook time 10 mins
Total time 40 mins

The perfect balance of spice and heat, with slurpy noodles and juicy shrimp. Yum!

Author: Katie B. of
Recipe type: Main
Cuisine: Thai
Serves about: 6-8


  • 1 8-oz. package rice noodles
  • 3 tablespoons fish sauce (Tiparos)
  • 2 tablespoons tomato paste
  • 2 tablespoons chili-garlic sauce (sambal oelek from Lee Kum Kee)
  • 2 tablespoons sugar (we use coconut sugar)
  • 1 tablespoon peanut oil
  • 1 tablespoon dark sesame oil
  • 4 cloves garlic, minced
  • 1 lb. shrimp, tail off
  • ½ teaspoon red pepper flakes (preferably Korean)
  • 2 eggs, beaten
  • 6 green onions, chopped
  • 2 tablespoons roasted, unsalted peanuts, crushed (optional)
  • 3 fresh lime wedges
  • 6 fresh basil leaves, chopped

1] Put noodles in large pot and cover with water. Bring to boil and boil 5 minutes. Remove from heat, let sit 10 minutes, and drain well. (Or cover with boiling water and let sit 30 minutes, then drain.)
2] In small bowl, combine fish sauce, tomato paste, chili-garlic sauce and sugar.
3] Heat peanut and sesame oils in large skillet.
4] Saute garlic for 1 minute in oil.
5] Add shrimp and red pepper flakes, stirring constantly until shrimp turns pink.
6] Add sauce mixture and stir well.
7] Add eggs and stir 1 minute, without letting eggs set.
8] Add drained noodles and stir until coated with sauce and shrimp is mixed through.
9] Remove from heat and stir in chopped green onions and peanuts.
10] Squeeze lime over pan and stir again.
11] Sprinkle with basil leaves.

Eggplant, Chinese Style

Recipe By     : Jeff Smith
Serving Size  : 4  
Categories    : *Chinese                         Eggplant
                Vegetables                       Chicken

   1      large         eggplant
   2      tablespoons   salt
   1      teaspoon      freshly-grated ginger root
   1      tablespoon    red chile paste with garlic
   1      tablespoon    Chinese rice wine
   1      tablespoon    soy sauce -- light
   1      tablespoon    sweet bean sauce
   1      tablespoon    hot bean sauce
   3      tablespoons   peanut oil
   3                    garlic cloves -- minced
   4                    green onions -- chopped
   1      tablespoon    toasted sesame oil
                        green tops of 3 green onions -- chopped for garnish

Cut off the stem of the eggplant and cut into 3/4-inch slices.  Cut the slices again so that you have 3/4-inch-square cubes.

Place in a bowl and mix with the salt.  Place in a colander and let drain for 45 minutes.  Rinse off the cubes and drain for another 45 minutes.  Or rinse and pat dry with paper towels.

Meanwhile, mix the sauce:  In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce.  Stir and set aside.

Heat a wok or very large frying pan.  Add the peanut oil and the garlic.  Sauté for a moment and then add the eggplant and green onion.

Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes.  Add the mixed sauce.  Continue cooking for another 3 minutes.

Place on the serving platter and drizzle the sesame oil over the top.  Add green onion tops for garnish.

Tuesday, January 27, 2015

Beef and Broccoli Stir-Fry

Servings: 4 

12 oz (375 g) flank marinating steak, thinly sliced across the grain
3 tbsp (50 mL) oyster sauce
4 cups (1 L) broccoli florets (about 2 stalks)
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot

Sprinkle beef with 1/4 tsp (1 mL) pepper; set aside.

In small bowl, whisk together 3/4 cup (175 mL) water, oyster sauce and 1 tbsp (15 mL) cornstarch; set aside.

In wok or skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; stir-fry beef until browned but still pink inside, about 3 minutes. Transfer to plate.

Add 1 tbsp (15 mL) vegetable oil to wok; stir-fry broccoli florets, garlic and ginger for 1 minute. Cover and steam for 2 minutes.

Return beef and any accumulated juices to wok. Add oyster sauce mixture; stir-fry until slightly thickened, about 3 minutes.

Additional Information
If you can't find flank steak at the supermarket or butcher shop, thinly slice top sirloin grilling steak across the grain. Or use the beef stir-fry strips available at the meat counter.

Serve this stir-fry with Asian rice noodles. Naturally gluten-free, they are available in a range of thicknesses and widths, are very quick to prepare and are a great alternative to rice.

Canadian Living Magazine: May 2007

chicken, rice and broccoli casserole

Servings: 6
Prep Time: 25 mins
Total Time: 50 mins


  • 1   cup uncooked long grain white or brown rice
  • 1/2  cup sliced green onions
  • 2   cloves garlic, minced
  • 1   teaspoon vegetable oil
  • 4   teaspoons cornstarch
  • 1   teaspoon dried Italian seasoning, crushed
  • 2 3/4  cups milk
  • 1/2 8  ounce package cream cheese, cut up
  • 1  22  ounce package Tyson® Grilled & Ready® Frozen Chicken Breast Strips, thawed
  • 1 1/2  cups loose-pack frozen cut broccoli
  • 1/2  cup grated Parmesan cheese
  • 1/3  cup diced cooked ham
  • Salt
  • Black pepper
  • 2   tablespoons sliced almonds, toasted*

1. Cook rice according to package directions; remove from heat and stir in 1/4 cup of the green onions. Spread evenly in a greased 2-quart rectangular baking dish. Set aside.
2. Preheat oven to 350 degrees F. In a large skillet cook and stir the remaining 1/4 cup green onions and the garlic in oil over medium heat until tender. Stir in cornstarch and Italian seasoning. Add milk all at once. Cook and stir until slightly thickened and bubbly. Reduce heat; stir in cream cheese until nearly smooth. Remove sauce from heat; stir in Grilled & Ready® Chicken Breast Strips, broccoli, Parmesan cheese, and ham. Spoon over rice in baking dish; season to taste with salt and pepper.
3. Bake, covered, 25-30 minutes or until heated through. Sprinkle with almonds.

Serving Suggestions:
1. Serve with warm biscuits and a fresh fruit salad.

Freezing Directions:
1. To freeze, prepare as directed through Step 4. Cover with heavy foil; seal, label, and freeze up to 3 months. Place covered frozen casserole in the refrigerator overnight (casserole may still be icy). Bake casserole, covered, in a 350 degrees F oven 1 hour. Uncover. Bake 20-25 minutes more or until heated through. Sprinkle with almonds.

1. To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake 5-10 minutes or until nuts are light brown, shaking pan once or twice.

nutrition information
Per Serving: cal. (kcal) 435, Fat, total (g) 16, chol. (mg) 101, sat. fat (g) 7, carb. (g) 37, fiber (g) 2, pro. (g) 38, vit. A (IU) 972, vit. C (mg) 24, sodium (mg) 1011, calcium (mg) 273, Percent Daily Values are based on a 2,000 calorie diet

Chicken, Snow Peas and Cashew Stir-Fry

By The Canadian Living Test Kitchen
500 people added this to their Recipe Box
This recipe makes 4 servings

Stir-fries are great summer meals - quick, healthy and popular with kids. Try this one from the "20-minute Suppers" story in our August 2004 issue. 


  • 3 tbsp (50 mL ) soy_sauce
  • 4 tsp (20 mL ) cornstarch
  • 1 tbsp (15 mL ) granulated_sugar
    1 tbsp (15 mL ) sherry or chicken stock
  • 1 tsp (5 mL ) sesame_oil
  • Dash hot_pepper sauce 
  • 1 lb (500 g ) boneless skinless chicken thighs or breasts
  • 1 cup (250 mL ) snow_peas (4 oz/125 g)
  • 1 sweet red pepper
  • 1 tbsp (15 mL ) vegetable_oil
  • 1/3 cup (75 mL ) roasted cashews
  • 1 clove garlic, sliced
  • 1 piece (2 inches/5 cm) gingerroot, sliced 


  1. In small bowl, whisk together soy sauce, cornstarch, sugar, sherry, sesame oil and hot pepper sauce; set aside. Cut chicken into bite-size pieces; set aside.
  2. Remove strings from snow peas; cut diagonally in half. Seed, core and cut red pepper into bite-size chunks. Set aside.
  3. In wok or large skillet, heat vegetable oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate.
  4. Add snow peas, red pepper, cashews, garlic and ginger to wok; cover and steam until red pepper is tender-crisp, about 2 minutes.
  5. Return chicken and any accumulated juices to pan; toss to combine. Stir in soy sauce mixture; simmer until glossy, about 1 minute.

Additional information : 
Shortcuts: Look for precut stir-fry chicken strips at the meat counter.

Source : Canadian Living Magazine: August 2004 

Beau's Sweet-Sour Chicken Wings

Serving Size  : 1  
Categories    : Appetizers

  20                    Chicken wings
   7 1/2  ounces        Tomato sauce (half can)
   2      tablespoons   Orange marmalade
   1      tablespoon    Honey
   2      teaspoons     Ginger -- minced
   2      teaspoons     Fermented chili sauce -- (Summit brand)
   2      teaspoons     Pepper vinegar
   4                    Garlic cloves -- peeled
   1      teaspoon      Salt (scant)
   2      teaspoons     MSG
     1/2  cup           Water (more as needed)
ds Tabasco, to taste -(or other hot pepper  -sauce)

 Cut off spurs from chicken wing-tips and rinse chicken wings. Place in 
pressure cooker with water; bring to pressure and cook at high heat for up 
to five minutes.  Remove from pressure cooker and place cooked-out fat in 
wide-mouthed, tapered jar for other uses.

 Blend all ingredients except chicken and Tabasco (or hot sauce) until
fairly even consistency, with no large chunks of ginger or garlic.

 Place 3/4 of sauce in pan.  Roll wings in sauce; remove wings to broiler
pan (with slotted top).  Bake at 325 degrees F. for 20 minutes. Remove
from oven and spoon about half of remaining sauce on top of each piece;
broil for 5 minutes.  Add Tabasco or other hot pepper sauces to taste and

 Beau's notes:

 *  Use vinegar "which has been used to keep a supply of bird's-eye
 *  After discarding chicken spurs, wash hands with very warm water and
Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils
with bleach.  (One should always regard chickens, even if processed in USA
or inspected by USDA, as unclean! USDA inspectors are notoriously less
than thorough, and U.S. packing houses often neglect basic hygienic rules
in working with chickens, especially in dealing with their entrails, waste
products un-excreted, etc.  And one should not expect much better from
out-of-country chickens.)

Teriyaki Beef Stir-Fry

By The Canadian Living Test Kitchen
92 people added this to their Recipe Box

1 tbsp vegetable oil
Main Ingredients: 
1 lb beef stir-fry strips , (or boneless skinless chicken breasts, thinly sliced)
1 tbsp vegetable oil
1 onion , chopped
3 garlic cloves , minced
1 tbsp minced gingerroot , (or 1tsp/5 mL ground ginger)
4 baby bok choy , quartered lengthwise
2 cups button mushrooms 
3/4 cup beef stock
1/4 cup thick teriyaki sauce
1 tbsp cornstarch
1 tbsp rice vinegar
1 green onion , thinly sliced

Sauce: In bowl, whisk together beef stock, teriyaki sauce, cornstarch and rice vinegar; set aside.

Main Ingredients: In large wok or skillet, heat vegetable oil over high heat; stir-fry1 beef in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.

Add vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.

Vegetables: Add bok choy and mushrooms; cover and steam until tender-crisp, 3 to 5 minutes. Return Main Ingredient to pan. Pour in Sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.

Source : Canadian Living Magazine: April 2003 

Monday, January 26, 2015

asian beef and noodle bowl

Use prepackaged ingredients to make this delicious one-dish supper in just 30 minutes.

Servings: 4
Total Time: 30 mins


  • 4   cups water
  • 2  3  ounces packages ramen noodles
  • 2   teaspoons chili oil or cooking oil*
  • 12   ounces beef flank steak or beef top round steak, cut into bite-size strips
  • 1   teaspoon grated fresh ginger
  • 2   cloves garlic, minced
  • 1   cup beef broth
  • 1   tablespoon soy sauce
  • 2   cups torn fresh spinach
  • 1   cup shredded carrots
  • 1/4  cup snipped fresh mint or cilantro
  • 1/4  cup chopped peanuts (optional)

1. In a large saucepan bring water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Do not use the flavor packets.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.
2. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef, ginger, and garlic in hot oil for 2 to 3 minutes or until done. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir 1 to 2 minutes more or until heated through.
3. Add noodles, spinach, carrots, and mint to mixture in wok; toss to combine. Ladle mixture into soup bowls. If desired, sprinkle with peanuts. Makes 4 servings.

* If using cooking oil, stir 1/8 to 1/4 teaspoon ground red pepper into oil.

nutrition information
Per Serving: cal. (kcal) 211, Fat, total (g) 10, chol. (mg) 47, sat. fat (g) 3, carb. (g) 11, fiber (g) 2, pro. (g) 20, vit. A (RE) 1041, vit. C (mg) 14, sodium (mg) 690, calcium (mg) 40, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens

stuffed grape leaves

You'll need a steamer basket to make this Greek recipe. The bite-size grape leaf rolls are filled with a mixture of ground beef, rice, and mint and steamed until fork tender. A lemon-dill dressing gives the appetizer just a hint of tang.

Yield: 4 dozen
Prep Time: 50 mins


  • 1   jar (1 pound) grape leaves in vinegar
  • 1/2  cup finely chopped red onion
  • 2   tablespoons butter
  • 2   cloves garlic, chopped
  • 1/4  teaspoon ground cumin
  • 1/2  pound ground beef
  • 1   cup uncooked white rice
  • 1 1/2  teaspoons dried mint
  • 2 1/4  cups water
  • 3/4  teaspoon salt
  • 1/8  teaspoon black pepper
  • 3   tablespoons all-purpose flour
  • 1/2  cup waterDressing:
  • 1/2  cup lemon juice (about 4 lemons)
  • 1   tablespoon snipped fresh dill
  • 1/4  teaspoon salt
  • On Sale 1/8  teaspoon black pepper
  • 2   teaspoons sugar
  • 1   teaspoon Dijon mustard
  • 1   cup olive oil

1. Boil grape leaves in 6 cups boiling water until tender, 20 to 25 minutes.
2. In second saucepan, saute onion in butter 3 minutes, until slightly softened. Add garlic and cumin; cook 2 minutes. Add beef; cook, breaking apart with wooden spoon, 5 minutes. Add rice and mint; cook, stirring, 3 minutes. Add water, salt, pepper. Simmer, uncovered, stirring, 7 minutes. Cover; simmer 13 minutes.
3. Whisk flour and 1/2 cup water in small cup. Add to rice; cook 2 minutes. Remove from heat.

1. Mix juice, dill, salt, pepper, sugar and mustard in bowl. Whisk in oil.
2. Drain leaves; rinse with cool water. Add 1/3 cup dressing to rice.
3. Place steamer or steamer insert in large pot with 2 inches of water.
4. Lay 1 leaf flat, smooth side up, on work surface. Place 1 tablespoon filling on center of base of leaf. First fold over one side of leaf, then fold over other side. Beginning at bottom of leaf, roll up tightly to leaf point. Place, seam side down, into steamer basket. Continue with remaining leaves and filling.
5. Steam 35 to 40 minutes, until tender. Remove to platter. Drizzle with remaining dressing. Makes 4 dozen.

nutrition information
Per Serving: cal. (kcal) 77, Fat, total (g) 6, chol. (mg) 4, sat. fat (g) 1, carb. (g) 5, pro. (g) 1, sodium (mg) 250, Percent Daily Values are based on a 2,000 calorie diet

vietnamese-style beef & noodle broth

Inspired by pho - traditional Vietnamese soup - this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

Yield: 6 servings, 1-1/3 cups each
Prep Time: 15 mins
Total Time: 30 mins


  • 2   teaspoons canola oil
  • 1   pound beef flank steak, very thinly sliced against the grain (see Tip)
  • 4   cups chopped bok choy, (1 small head, about 1 pound)
  • 4   cups reduced-sodium chicken broth
  • 1   cup water
  • 4   ounces wide rice noodles
  • 2   teaspoons reduced-sodium soy sauce
  • 1 1/2  cups mung bean sprouts
  • 4   tablespoons chopped fresh basil, or to taste

1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

1. Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.

nutrition information
Per Serving: cal. (kcal) 235, Fat, total (g) 8, chol. (mg) 33, sat. fat (g) 3, carb. (g) 19, Monosaturated fat (g) 3, fiber (g) 1, pro. (g) 22, vit. A (IU) 1944, vit. C (mg) 15, sodium (mg) 209, Potassium (mg) 451, Vegetables () 1, Starch () 1, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

Apple Wonton Bundles Recipe

When preparing fondue for the main meal, don't forget to have a fondue dessert as well. These deliciously different treats taste just like caramel apples.

Prep: 20 min.
Cook: 20 min.
Yield: 16 Servings


  • 4 medium tart apples, peeled
  • 64 wonton wrappers
  • 2 to 3 cups canola oil
  • 1 jar (12 ounces) caramel ice cream topping, warmed


  1. Cut each apple into four wedges; cut wedges into four pieces. Place a piece of apple in the center of each wonton wrapper. Brush edges of wrapper with water and bring up around apple; pinch to seal. Cover with plastic wrap until ready to cook.
  2. Heat oil in a fondue pot to 375°. Use fondue forks to cook wonton bundles until golden brown (about 1 minute). Cool slightly. Serve with caramel topping. Yield: 64 bundles.

Nutritional Facts 1 serving (4 each) equals 403 calories, 28 g fat (4 g saturated fat), 3 mg cholesterol, 257 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Apple Wonton Bundles in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p181

Barbecued Pork Strips

Serving Size : 4
Categories : *Chinese Barbecue

2 pounds boneless pork butt
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine
2 tablespoons sugar
1 tablespoon garlic
1 tablespoon brown bean sauce
1 tablespoon hoisin sauce
1 tablespoon red bean curd
5 spice powder
-----basting liquid-----
3 tablespoons honey
3 tablespoons boiling water

CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly.
Marinate at room temperature for 3 hours, or overnight in the refrigerator.
Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch.
Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork.
When the pork is cool enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on a platter. 
Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer

Sunday, January 25, 2015

CrockPot Pineapple Chicken

This is a very simple dish--and chances are you have all four ingredients already! The sweetness of the pineapple works great with the salt from the soy sauce and the touch of spice from red pepper flakes

The Ingredients
--enough chicken for 4
--20 oz can of pineapple chunks
--1/4 cup soy sauce (Tamari wheat free or La Choy are gluten free)
--1 t red pepper flakes

The Directions.
plop the chicken into the crockpot. I used frozen breast tenders. Drain the pineapple, and add the chunks with the soy sauce and the red pepper flakes.
cook on low for 4-6 hours, or on high for 3-4.
The cooking time will depend on how thick your pieces of chicken are, and if they are frozen or not.
My frozen breast tenders only needed to cook on low for 4 hours.
Serve over rice, quinoa, or on a bed of fresh spinach.

The Verdict.
We ate this over spinach and ate outside. It was a hot evening, and we were in swimsuits. The kids had a ball feeding the guinea pigs any spinach that fell to the ground. I liked the flavor a lot, and the kids ate the chicken and picked at the pineapple. I did open a fresh can for them, though. Eating hot pineapple weirded them out. I added more red pepper flakes to my dish, and I can't remember what Adam did.
Our chicken was dry. I'm always a touch disappointed when I use the frozen breast tenders after using thighs for a while. The breast pieces just don't retain moisture the way the thighs do. I don't seem to remember this while I'm at the store, though.

Thai Shrimp with Coconut Rice


  • 1 cup shredded sweetened coconut
  • 1 cup jasmine rice
  • 2 1/2 cup chicken broth, divided
  • 2 Tablespoon coconut oil
  • 1 red bell pepper, cut into small strips
  • 1 Serrano chili, seeded and minced (you can use more if you like extra heat)
  • 3 cloves garlic, minced
  • 2 pounds large shrimp, peeled and deveined
  • 2 teaspoons oyster sauce
  • 1 Tablespoon dry basil (you can use fresh as well)
  • 2 limes, zested and juiced

Toast coconut over medium heat in a skillet until evenly browned. Reserve ¼ cup and combine ¾ cup with rice and 2 cups of the chicken broth in a sauce pan. Toasting the coconut brings out the sweetness and the aroma in the kitchen is nice! Cook rice according to package directions.

Rinse the shrimp and pat them dry. Heat the coconut oil in large skillet until hot. Add shrimp, red pepper, minced Serrano pepper, garlic and saute 3-4 minutes until shrimp is cooked. Add the remaining ½ cup broth, basil and fish sauce. Heat through.

Serve in a bowl with the rice at the bottom and the thai shrimp mix on top. Garnish with remaining coconut and top with the lime zest. Sprinkle the lime juice on top according to taste. I like a lot of lime so I was generous with this.

Vietnamese Spring Rolls

(Makes 12 rolls)
*12 rice paper rounds
*4 cups simmering water
*2 medium ripe avocados, sliced
*1/2 a bunch of cilantro, rinsed and coarsely chopped
*4-5 scallions, green and white parts thinly sliced
*4 large carrots, peeled and grated
*2 cups shrimp or crab (optional for vegetarians)
*3 cups softened glass noodles (traditional but optional–They make the rolls too dry and chewy for my taste)
*Soy Sauce
*Chili-garlic sauce
*Fish sauce

For starters, I like to add some flavor to my crab and shrimp by tossing them in a tablespoon of chili garlic sauce and a splash of fish sauce.

Next, set up all of your ingredients in an assembly line because once you soften a rice wrapper, it will get sticky very quickly.

Pour water into a skillet and bring to a simmer. Remove skillet from heat.

Dip a wrapper into the water and allow it to soak for 10-15 seconds until it starts to soften a little. Do not over-soak.

Sprinkle a clean work surface with a teaspoon or so of water. This will prevent the rice paper from sticking while you work.

Place the wrapper on your work surface and add a few shrimp or a couple tablespoons of crab along the center.

Layer on a couple tablespoons of carrot, a couple slices of avocado and a sprinkling of scallions and cilantro.

To wrap, bring the bottom of the wrapper up and over the filling.

Fold in the sides of the wrapper…
…and roll the rest of the way up.

For a dipping sauce, mix a couple tablespoons of chili garlic sauce with a few tablespoons of soy sauce or fish sauce along with a sprinkling of chopped scallions.

Beef Balls

Serving Size : 1
Categories : Appetizers Beef
*Chinese Dim Sum

1 cup uncooked rice
1 pound ground steak -- (sirloin)
3 green onions -- finely chopped
1 teaspoon ginger root -- finely chopped
2 ounces water chestnuts -- finely chopped
1 egg -- beaten
1 tablespoon soy sauce
3 tablespoons Shaohsing wine or sherry

Mix the filling and form into balls about 1 inch in diameter.
Place the uncooked rice in a shallow pan or dish.
Roll the beef balls in the rice until they are covered with the rice.
Steam the beef balls for 30 minutes.
Serve with your favorite Dim Sum dipping sauce.

Crisp Chicken - Szechuan

Serving Size  : 6
Categories    : Chicken                          *Chinese
                Main Dish                        Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   peppersalt -- see below
   1      tablespoon    dry sherry
   4                    scallions
   3      pounds        whole chicken -- - cleaned
   8      cups          - boiling water
   2      tablespoons   soy sauce
   2      tablespoons   all purpose flour
   1      tablespoon    cornstarch
   8      cups          oil -- for deep frying
   2      tablespoons   Szechuan peppercorns
   2      tablespoons   salt

Put Peppersalt and sherry in a large bowl; pound scallions with the broad side  of a  cleaver, then chop into 1 inch lengths; add to peppersalt mixture.  Rinse chicken in  cold water; pat dry with paper towels; rub inside  and outside with peppercorn mixture; refrigerate chicken for 8 hours.

 Pour 4 cups  boiling water into  a wok or  large pot; place chicken in a baking dish in steamer or on steamer rack over boiling water; cover wok and steam the chicken over  medium heat about 2 hours until meat is very tender, adding  more boiling water as needed.  Remove wok from heat; let cool slightly before removing chicken; pat chicken dry and let cool; brush soy sauce all over chicken.

 Combine flour  and cornstarch;  dust chicken  with mixture; heat oil in a wok over high heat to 350F; carefully  lower chicken into hot oil with tongs; deep fry 2 minutes; remove chicken from oil with tongs; set aside.  Reheat oil  to 350F and carefully submerge chicken in hot oil again; deep fry 1 minute or until chicken is browned and crisp;  remove and let cool a few minutes.  Use a heavy, sharp cleaver  to chop cooked chicken into small serving pieces.  4 servings.

 Heat a medium  saucepan over medium-low  heat 1 minute; add peppercorns and stir-fry  for  5 minutes; remove saucepan from heat and let cool; grind peppercorns into a fine powder with a mortar and pestle; add salt, mix well.  Store in a tightly covered container.  Makes about one cup.

Saturday, January 24, 2015

Gluten-Free Pad Thai

Prep time 25 minutes
Total time 25 minutes
Portion size 4 to 6 servings


  • 1/2 pkg (454 g pkg) wide rice stick noodles, (about 1/4-inch/5 mm wide) 
  • 1/3 cup ketchup 
  • 1/3 cup sodium-reduced chicken broth 
  • 1/4 cup  fish sauce 
  • 3 tbsp  lime juice 
  • 2 tsp granulated sugar 
  • 1 tsp Asian chili sauce, (such as sriracha) 
  • 1/4 cup vegetable oil 
  • 2 eggs, lightly beaten 
  • 225 g frozen large shrimp, thawed, peeled and deveined 
  • 280 g boneless skinless chicken breasts, thinly sliced 
  • 4 shallots, or 1 onion, thinly sliced 
  • 4 cloves garlic, minced
  • 1 sweet red peppers, thinly sliced 
  • 2 tsp minced fresh ginger 
  • 170 g medium-firm tofu, drained and cubed 
  • 3 cups  bean sprouts 
  • 3 green onions, sliced 
  • 1/4 cup chopped unsalted peanutunsalted peanuts, roasted 
  • 1/2 cup fresh cilantro leaves 
  • lime wedges

In large bowl, soak noodles in warm water for 15 minutes; drain and set aside.

Meanwhile, in small bowl, whisk together ketchup, broth, fish sauce, lime juice, sugar and chili sauce; set aside.

In wok or large skillet, heat 1 tbsp of the oil over medium-high heat; cook eggs, stirring occasionally, until scrambled and set, about 30 seconds. Transfer to separate bowl.

Wipe out wok. Add 1 tbsp of the remaining oil and heat over high heat; stir-fry shrimp until pink, about 1 minute. Transfer to plate.

Add 1 tsbp of the remaining oil to wok; heat over high heat. Stir-fry chicken until browned and no longer pink inside, about 1 minute. Add to shrimp.

Heat remaining oil in wok over high heat. Cook shallots, garlic, red pepper and ginger until softened, about 2 minutes.

Stir in ketchup mixture and noodles. Return shrimp mixture to pan; cook, stirring to coat, until noodles are tender, about 3 minutes.

Return scrambled eggs to pan along with tofu, bean sprouts and green onions; heat through just until sprouts begin to wilt, about 1 minute. Serve garnished with peanuts, cilantro and lime wedges

Slow Cooker Char Siu Pork Roast

In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow-cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)


  • 1/4 cup low-sodium soy sauce 
  • 1/4 cup hoisin sauce 
  • 3 tablespoons ketchup $ 
  • Click to see savings
  • 3 tablespoons honey 
  • 2 teaspoons bottled minced garlic 
  • 2 teaspoons grated peeled fresh ginger 
  • 1 teaspoon dark sesame oil 
  • 1/2 teaspoon five-spice powder 
  • 2 pounds boneless Boston butt pork roast, trimmed 
  • 1/2 cup fat-free, less-sodium chicken broth 


  1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
  2. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
  3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
  4. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Holly Rudin-Braschi, Grill Power, Cooking Light 
MARCH 2006 

Slow Cooker Sesame Broccoli and Mushrooms

Why order Chinese? balance these deliciously Asian tasting veggies on top of white rice or some noodles and there you have it! No wok, no stir frying, no oil splashes on your nice kitchen counters, no hassle. Simply dump your ingredients in the slow cooker and set the buzzer for two hours.
This dish tastes kinda adult-ish. My kids liked it but they are Harissa licking little freaks of nature and that’s exactly how I like them. If you plan on making this for more conservative palated children, try adding some ketchup or orange juice to the sauce and slightly reducing the amount of soy sauce. Or just use whatever Asian flavoured concoction you know works best Chez Vous.


  • Broccoli florets cut from 1 big bunch of Broccoli, or about 3 cups of frozen, thawed broccoli.
  • 250 gr (about 2-3 cups) of white mushrooms, whole if smallish and quartered if your grocer only stocks on monster size ones
  • 1/4 cup good soy sauce
  • 2 Tbs olive oil
  • 1 Tbsp pure maple syrup (do NOT use table syrup unless you like your broccoli to taste like pancakes. Please. Try honey instead)
  • 1 tsp sesame oil
  • 1 Tbsp crushed garlic
  • a pinch of crushed dry chili flakes (optional)
  • Sesame seeds for serving

1. Rinse broccoli (if fresh) and place with the mushrooms in the bottom of the slow cooker.
2. Mix together the sauce ingredients and pour on top of veggies. mix well.
3. Close the lid and cook on HIGH for two hours.
4. Sprinkle with sesame seeds and serve, on its own as a side dish or on top of rice or noodles.

Golden Crown Restaurant House Special Chow Mein

Serving Size  : 6  
Categories    : *Chinese                         Chicken
                Fish And Seafood                 Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      ounces        chow mein noodles -- (not canned)
     1/4  cup           vegetable oil -- divided
   2                    garlic cloves -- minced
   1 1/2  cups          fresh bean sprouts
     1/4  cup           slivered bok choy
     1/4  cup           slivered carrot
     1/4  cup           slivered green pepper
     1/4  cup           slivered celery
   2      tablespoons   sliced water chestnuts
   2      tablespoons   slivered bamboo shoots
   2      tablespoons   sliced canned mushrooms
   2      tablespoons   slivered onion
     1/4  pound         peeled small shrimp (40-50 ct)
     1/4  cup           chopped chicken
     1/4  cup           slivered Chinese Bbq pork
   1      cup           chicken broth
   1      tablespoon    cornstarch
   1      teaspoon      oyster sauce
     1/2  teaspoon      granulated sugar
     1/2  teaspoon      msg -- (optional)
     1/8  teaspoon      salt

Boil chow mein noodles according to package directions.  Drain.  Heat 2 tablespoons oil in wok or very large frying pan.  Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown.

Remove from wok and set aside.  Add remaining 2 tablespoons oil and garlic.

Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok.

Stir-fry for several minutes over high heat.  Add shrimp, chicken and barbecued pork.  Continue stir-frying several minutes.  Add broth and cover with lid.  Cook with lid on for 3 to 4 minutes.  Combine Cornstarch with cold water.

Stir in oyster sauce, sugar, MSG, if used, and salt.  Add sauce and noodles to wok.  Continue cooking just until sauce thickens about 1 minute.

Serve immediately