Quick and Easy Shoyu Ramen

 3 cups assorted vegetables green onion, carrots, snow peas, mushroooms, etc. sliced thin

boneless chicen breast or thigh meat (about 1 lb), sliced thin or pork or beef

6 oz ramen or about 2/3 of a 9.5 oz package

1 tsp olive oil

1 tbsp sesame oil

1 heaping Tbsp fresh or pickled ginger, chopped

1 clove garlic, minced, about 1 1/2 tsp

3-4 Tbsp soy sauce

1 tbsp rice vinegar or cider vinegar

1 tsp sugar (leave out if using cider vinegar)

1/2 tsp onion powder

4 cups chicken beef or vegetable broth or stock

salt adn pepper, to taste

garnish (optional): sesame sees, nori (dried seaweed), medium boiled egg (peeled and halved)

Recipe:  a bountiful kitchen

Chicken Lo Mein

 10 oz Chinese egg noodles

1 tsp sesame oil

2 Tbsp canola oil

2 chicken breasts, sliced thinly

1 red bell pepper, thinly sliced

1 tsp minced ginger

2 garlic cloves, minced

3/4 cup water

1/4 cup lite soy sauce

2 Tbsp cornstarch

1 Tbsp oyster sauce

1 Tbsp vegetable oil

1 carrot , thinly sliced

1/2 cup onion slices

1/2 cup shredded cabbage

1 cup bean sprouts

1.  Cook the egg noodles one minute shy of the directions.

2.  Drain and toss with sesame oil in a bowl to coat.

3.  Heat canola oil in a large skillet or wok over medium-high heat.

4.  Cook the chicken 3-4 minutes on each side until cooked through.

5.  Remove from the pan and add in the red bell peppers, ginger and garlic,  cook them for 1-2 minutes, stirring frequently until just softened.

6.  Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.

7.  Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles.

8.  Add in the bean sprouts, toss all the ingredients together well and Serve.

Chicken Chow Mein

 1 lb chicken breast boneless, skinless, cut into bite-sized pieces

3 Tbsp oil

12 oz Chow Mein noodles (uncooked noodles)

2 cups cabbage, shredded

1 large carrot, julienne

1/2 batch green onion, chopped

2 garlic cloves, minced

Chow Mein Sauce:

6 Tbsp oyster sauce

3 Tbsp low sodium soy sauce

3 Tbsp light sesame oil (not toasted)

1/2 cup chicken broth

1 Tbsp cornstarch

1 Tbsp granulated sugar 

1.  In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch.  Set aside. 

2.  Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

3.  Heat a large wok with olive oil over medium-heat.  Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown.  Remove strips and set aside.

4.  Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

5.  Add chicken and noodles back into the pan.  Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

6.  Garnish your Chow Mein with chopped green onions and serve the noodles straight from the pan  piping hot.

Recipe:  Natasha's Kitchen

Vegetable Chow Mein

 

3 Tbsp olive oil

3 garlic cloves, minced

1 lg onion (2 1/2 cups)

2 carrots, matchsticks

3/4 cup celery , chopped

1 medium cabbage, choppped

14 oz broccoli florets

1 red pepper, matchsticks

3/4 cup soy sauce

2 Tbsp rice vinegar

3 Tbsp sugar

2 lbs Yakisoba noodles, precooked

 

Add 3 Tbsp oil to a Wok on medium/high heat.  Add minced garlic cloves and onions to Wok and saute.  Add carrots and celery to soften.  Add cabbage broccoli and red pepper.  Stir for 4 minutes.  Should be softened but still crunchy.  Add the soy sauce, rice vinegar, sugar.  Mix.  Add the Yakisoba noodles and combine.  Serve.

Fried Rice

 3 eggs, beaten

protein (spam, chicken, pork, etc), cut into small pieces

1/2 cup frozen peas

1 carrot, chopped small

2 green onion, chopped

1/2 tsp salt

cold cooked (left over) rice

1 tsp chicken bullion granuales or 1 tsp soy sauce and 1/4 sugar

pinch of white pepper

1/4 tsp sesame oil

In a skillet pour 1/2 tsp oil and fry up the chopped protein.  Add the carrots and whites of the green onions. Set aside.  In skillet pour 1/2 tsp oil and scramble the eggs.  Set aside.  In skillet pour 1/2 tsp oil as needed and add the cold rice.  Add 1/2 tsp salt adn bullion or soy sauce/sugar. 

Add back to skillet with the rice the protein/vegetables and scrambled eggs. Add the frozen peas and the green  tops of the green onions.  Add 1/4 tsp sesame oil to finish and mix together well.   Serve.

Recipe:  Emmymade

Homemade Egg Rolls (air fryer)

 Vermechelli rice noodles

1/2 head green cabbage, shredded

8 oz mushrooms, sliced

2 medium carrots, grated

1 medium onion or 1/2 large onion, chopped

1 lb ground pork

olive oil

2 Tbsp soy sauce

1 tsp sesame oil

1/2 tsp each salt and pepper

Spring Home Brand, TYJ Spring Roll Pastry, ( in the freezer section), thaw

Sweet chili sauce, for dipping

1.  Cover the noodles with hot water and separate with a fork for 5-7 minutes.  Drain and rinse in cold water.  Cut noodles into 1 inch pieces and add to a large bowl.

2.  In a large skillet on medium heat add 1 Tbsp olive oil.  Add the ground pork and brown, add salt. When browned transfer to bowl with noodles.

3.  In the same skillet add 2 Tbsp olive oil, carrots, onions and mushrooms.  Saute for 5-6 minutes until softened.  Stir.  Add 4 cups shredded cabbage.  Saute for 1-2 minutes until wilted.  Add 1 1/2 tsp salt and take off heat.  Combine in bowl with meat and noodles.

4.  Combine 1/2 tsp salt, 1/2 tsp pepper, 2 Tbsp soy sauce, and 1 tsp sesame oil together.  Mix well and add to bowl.  Mix everything well.

5.   Open up thawed spring rolls (cover the remaining with a damp towel to not dry out).  In a diamond shape with a point on the bottom add 1/4 cup of mixture.  Roll up tightly and fold int the sides.  Brush an egg wash (beaten egg and water) to seal the egg rolls.  Cover with plastic wrap to keep them from drying out until you roll all of them.  (40)

6.  In a Dutch oven with a candy therm. at 340-350 degrees fry egg rolls for 5 minutes until golden brown in 2 inches of oil.  Cool on a wire rack. Serve with a sweet chili sauce. 

Note: when cooled to room temperature put in a freezer bag.  Heat up in an air fryer and serve.

Air Fryer:  Set at 400 degrees for 6 minutes. Flip for 4 more minutes.

Recipe:  Natasha's Kitchen

Sushi Bake

 California and Shrimp Sushi

Rice, cooked (equal parts water to rice)

avocado, cut into large slices

Roasted Seaweed, cut into strips for serving

 

To season rice:

1/4 cup rice vinegar, heated up

2 Tbsp sugar

1 tsp salt

Combine rice vinegar, sugar and salt.  Mix into the rice to flavor it. Pour rice out into a 9x13 baking pan.  Spread evenly in pan in an even layer.  Sprinkle with bagel spice over all of the rice.  

 

On half of the rice:

1/2 lb shrimp, deshelled, washed and cut up into smaller pieces

1/4 cu mayo

1 shake of hot sauce

pinch of salt

Put shrimp on 1/2 of the rice.  Put in a 425 degree oven for 5-10 minutes.  Take out of oven and prepare the other side.

On the other half of the rice:

1 1/2 cups Imitation crab meat, cut up and shred smaller with hands

1/3 cup mayo

pinch of salt

2 green onions, chopped (save some for the garnish)

1 Tbsp melted butter

1 cup Panko 

Mix together ingredients.  Set on broil and put crab meat on the other side of shrimp and broil for 5 minutes. Remove from oven  Zigzag the mayo onto the crab, add a sliced avocado and top all the shrimp and crab with the remaining green onions. 

Use a roasted seaweed cut into strips to wrap the sushi to eat.  (like a taco)

Recipe:  Flolum

Crispy Almond Chicken

 chicken thighs, cut into 2 inch pieces

1 Tbsp soy sauce

1 egg

1 tsp ginger, grated

1 garlic clove, grated

1 green onion, chopped (for garnish)

8 oz shiitake mushrooms, stemmed and cut into slices

flour (for dredging the chicken)

1/1/4-1/3 cup sliced almonds, toasted

1 1/2 cups chicken stock

1 Tbsp oyster sauce

1 tsp dark soy sauce

1/4 tsp white pepper

1 tsp sesame oil

1 Tbsp corn starch combined with 1 Tbsp cold water to make slurry

bed of sliced lettuce (to lay the finished chicken to plate)

1.  Marinate the chicken pieces in a large bowl with soy sauce and egg.  Set aside.

2.  In a dry skillet toast the almond slices for about 4 minutes. Set aside.

3.  In a skillet or air fryer, dredge the marinated chicken pieces in flour and fry until golden brown. Set aside.

4.  In a Cast Iron Skillet combine 1 Tbsp vegetable oil and saute the ginger and garlic for 30 seconds. Lower the heat and add the sliced mushrooms, cook for 2-3 minutes.  Stir together. Add the chicken stock, oyster sauce, dark soy sauce, white pepper and sesame oil.  Add the slurry mixture to thicken sauce. Mix all together.  

5.  To a bed of lettuce on a serving plate add the cooked chicken and top with the sauce.  Sprinkle with toasted sliced almonds and sliced green onions.  Serve.

Recipe:  Flolum

 

Asian Green Bean Casserole

 8 oz canned sliced mushrooms

1/2 cup chopped onion

1 (5 oz) can sliced water chestnuts, drained

3/4 cup butter, melted

1/3 cup flour

1 tsp salt

1/2 tsp pepper

1 cup milk

2 cup cheddar cheese, shredded

2 tsp soy sauce

1/8 tsp tabasco sauce

2 lbs frozen french cut green beans

1 (14 oz) can french fried onions

1.  Drain mushrooms, Reserve liquid.

2.  Saute onion, mushrooms and water chestnuts in 1/2 cup butter.

3.  Melt remaining butter for cheese sauce then whisk in flour, salt and pepper, gradually add milk and 1/2 cup of mushroom liquid.  Stir until smooth then add cheese, soy sauce, and tabasco.

4.  Partially cook beans.

5.  Place alternate layers of bean, veggies, and cheese sauce in baking dish

6.  Bake at 350 degrees for 15 minutes, remove sprinkle with onions and bake 10 minutes longer.

Recipe:  Connie Seacrest

Sweet and Sour Chicken

 4 chicken breasts (about 2 lbs)

1/2 cup corn starch

1/2 cup all-purpose flour

1 tsp salt

1 tsp pepper

2 large eggs

vegetable oil for frying

Quick Sweet and Sour Sauce:

3/4 cu brown sugar

2 Tbsp ketchup

1/4 cup rice vinegar

2 Tbsp soy sauce

2 Tbsp corn starch

1 cup pineapple juice

1.  Cut the chicken into bite sized pieces.

2.  Put the cornstarch, flour, salt, and pepper in a shallow bowl.  Put the eggs in a separate bowl.

3.  Add oil into a pan so that it is at least 2 inches deep.  Heat the oil over medium heat.  The amount of oil used is based off of how large your pan is.  If using a smaller circumference pan, you will need to do multiple batches and you may need to add oil througvout the process.

4.  Work in small batches, dip the chicken into the egg and then toss the chicken in the cornstarch mixture.  Add the coated chicken into the hot oil and brown the chicken on all sides.  Once sides are all browned and chicken is safely cooked, move to a paper towel lined pan to drain off any excess oil.

5.  Continue working in small batches until all chicken is cooked.  Add extra oil if needed.  Make the sauce.

Quick Sweet and Sour Sauce:

1.  For the sweet and sour sauce, whisk together brown sugar, ketchup, rice wine vinegar, soy sauce, and cornstarch in a small saucepan.  Pour in pineapple juice and whisk to combine.

2.  Bring to a simmer over medium-high heat.  Once simmering, sauce will thicken.  Remove from heat and pour over the cooked chicken when ready to serve.

3.  Canned pineapple chunks and bit size pieces of bell pepper are optional but if adding them in, add 1/2 cup of chunk pineapple and 1 cut up bell pepper into the sauce once it is finished simmering.

Notes:

Best is sauce is poured onto the chicken once ready to serve.  Popular additions are pineapple chunks and slices of green bell pepper.  Serve over rice.

Recipe: stay at home chef

Chicken Chow Mein or Chicken Lo Mein

 1 1/2 lb chicken breast, cut into bite size pieces

1/2 cup shredded green cabbage

3 shredded carrots

1/4 cup oyster sauce

3 Tbsp soy sauce

1 tsp sesame oil

1 Tbsp cornstarch

1/4 cup chicken broth

2 cloves garlic, minced

2 tsp minced ginger

noodles (dried Chow Mein, Dried Lo Mein or refrigerated Yakisoba noodles)

1 tbsp sesame oil

In a small bowl make the sauce.  Add teh oyster sauce, soy sauce, sesame oil, cornstarch, chicken broth, garlic and ginger. Set aside.

In a Wok heat 1 Tbsp sesame oil and cook diced chicken. Season chicken with salt .Cook until browned.  Add 1/2 cup shredded green cabbage, 3 shredded carrots. Add the sauce. Add in noodles.  Mix well.  Top with green onions. Serve.

Recipe:  stay at home chef

Soy Sauce Chicken

1 1/2 lbs boneless, skinless chicken thighs, (about 10 pieces)

1/2 oz ginger, sliced thin (thumb size)

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 tsp cornstarch

1 tsp sugar

 

Combine above ingredients in a large bowl and marinate for 30 minutes.  In a cast iron skillet cook and sear chicken on both sides.  Remove from skillet and set aside. 

1 onion, large chopped

2 Tbsp olive oil

In the same skillet with the remaining chicken bits cook the onion removing the bits as the onion cooks. If it needs thickening, make a slurry (1 tsp corn starch mixed with 1 tsp water)

Serve with rice.  You can also cut up the chicken thighs smaller and stir fry vegetables in a Wok

Recipe: Flo Lum

 

 

Orange Chicken

 2 lbs chicken thighs, cut into 1 inch pieces

2 Tbsp soy sauce

1 egg

flour (for dredging chicken)

3 cloves garlic, minced (about 1 Tbsp)

1 tsp ginger, minced

1/8 tsp red pepper flakes

1/4 cup vinegar

zest 1/2 orange

juice from orange, (about 1/4 cup)

2 more Tbsp soy sauce

1/4 cup brown sugar

1 tsp sesame oil (sprinkle on for a final topping)

 

Slurry:

1 Tbsp cornstarch

1 Tbsp water

 

1.  Marinate the chicken pieces in 2 Tbsp soy sauce and a beaten egg.  Set aside. Dredge chicken in flour to coat.  Put in an air fryer. Mist with oil. Preheat at 400 degrees for 12 minutes. 

2.  In a small bowl mix together garlic, ginger and red pepper flakes. Set aside.

3.  Mix together in a small bowl or cup vinegar, orange zest, orange juice, 2 Tbsp soy sauce and brown sugar. Set aside.

4.  To a Wok with oil, add the garlic mixture for 30 seconds.  Add the orange sauce and mix constantly for 2 minutes.  Combine the slurry ingredients and add the slurry to the Wok to thicken up the sauce.  

5.  Take it off the heat and add the sesame oil. Mix well.  Toss orange sauce onto the cooked chicken and Serve.

Chinese Stir Fry Green Beans

 4-6 strips of  bacon or pork belly, cut into small pieces

1 tsp corn starch

2 tsp soy sauce

pinch of salt

2 Tbsp vegetable oil

1 lb green beans, snap off the ends, cut into 2 inch pieces

2 tsp ginger, grated (scrape off with a paring knife)

2 garlic cloves, minced

1/4 tsp sugar

2 tsp soy sauce

 1 tsp Chinese wine

 1/2 tsp sesame oil

In a small bowl mix together bacon pieces, corn starch, 2 tsp soy sauce, and salt.  In another small bowl mix together grated ginger and minced garlic.

Heat up Wok adding 2 Tbsp vegetable oil.  Add beans.  Char a bit by adding a couple Tbsp of water and put the lid on to steam for 5 minutes until the beans are tender and the water is evaporated. (may need to add more water if the Wok is very hot). Take out the beans and set aside.

Add the bacon and garlic/ginger mixtures to the Wok.  Cook for a few minutes while stirring constantly.  Add back the green beans to the Wok.  Add the sugar, 2 tsp soy sauce, Chinese wine and sesame oil.  Mix well.  Turn off the heat and Serve

 

Garlic Noodles

 1 lb thin spaghetti noodles

1 Tbsp olive oil

4 Tbsp unsalted butter

6 garlic cloves, minced (2-3 Tbsp)

2 tsp brown sugar

1 Tbsp oyster sauce

1 Tbsp fish sauce

1 Tbsp soy sauce

2 tsp sesame oil

 Parmesan cheese, grated (1/2 cup)

Cook the noodles in a large pot of salted boiling water according to pkg directions.  Mince garlic cloves.  In a small bowl mix together brown sugar, oyster sauce, fish sauce, soy sauce and sesame oil. 

In a Wok on medium/low heat add the olive oil and 4 Tbsp butter.  When the butter melts add the garlic cloves and cook for 2-3 minutes watching carefully that the garlic doesn't burn.  Add the drained noodles to the Wok and mix the noodles with tongs into the garlic and butter.

Add the sauce to the noodles.  Mix well.  Turn off the heat and add the Parmesan cheese.  Mix well and Serve.

Asian Tofu and Edamame Salad

 4 cups mixed greens

1/2 cup shredded red cabbage

3 oz baked tofu cubes

1/2 cup grated cararots

1/2 cup edamame

1/4 cup mandarin oranges

1 Tbsp golden raisins

1/2 cup bamboo shoots

2 Tbsp chow mein noodles

2 Tbsp bottled reduced-sugar Asian sesame vinaigrette

Mix greens, cabbage, tofu, carrots, edamame, oranges, raisins, bamboo shoots, and chow mein noodles in a medium bowl.  Drizzle with vinaigrette.

Stir Fry Vegetables with Chicken

oil

 1 bell pepper 

carrot

celery

green onion

1/2 onion

1/2 head cabbage

 yellow squash

mushrooms

zucchini

1 Tbsp sesame oil

soy sauce

 can of water chestnuts

salt and pepper

garlic powder

paprika 

onion powder

1/2 orange segments, chopped

corn starch ( if needed to thicken sauce), 1 cup water and a heaping tsp corn starch)

 

1.  Using a Wok on high heat with some oil add the vegetable, all chopped, that take longer to cook. Like bell peppers, carrot, celery, green onion, onions and cabbage.  Add sesame oil mixing constantly. Next, add other vegetables like squash, mushroom zucchini and water chestnuts. Add soy sauce and seasonings.  Stir constantly.  When vegetables are cooked to your liking, not too soft, remove from pan onto a serving dish. 

2.  In Wok keep any remaining juices from the vegetables.  Add chopped oranges, soy sauce.  Taste to see if it needs salt, pepper, sugar, honey or more soy sauce. If you need to thicken up the sauce use some corn starch mixed in water.  Pour sauce over vegetables in serving dish.  Mix well.

3.  In a cleaned out Wok on high heat add oil and bite size chicken pieces.  Stir constantly.  Add 1 tsp sesame oil, salt and pepper until chicken is not longer pink.  Add cooked chicken to vegetables and sauce.  Mix well.  Serve with cooked rice.

Recipe:  Collard Valley Cooks

Chicken and Broccoli Stir Fry

 1 lb (5-6 cups) or 1 head of broccoli florets

1/2 lb button mushroom, sliced

1 small yellow onion, chopped (follow the line)

1 lb or 2 chicken breasts, cut into bite sized pieces

2/3 cup chicken broth

3 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp sesame oil

1 Tbsp cornstarch

1 tsp ginger, minced

1 tsp garlic, minced

1 tsp black pepper

1.  Season with chicken breast with some pepper and cook in a wok with 1 Tbsp oil about 5 minutes. When cooked take out and set aside.

2.  To make the sauce: Add the chicken broth, soy sauce, brown sugar, sesame oil, cornstarch, ginger, garlic and black pepper to a small saucepan.  Heat and set aside.

3.  Turn heat to medium-high and add another Tbsp of oil in wok.  Add the mushrooms, onions and broccoli florets.  Stir constantly until the mushroom and onions are tender. 

4.  Reduce heat to low and add sauce to the broccoli.  Simmer for 3-4 minutes.  Return chicken to skillet until just warmed up.  

5.  Sprinkle with sesame seeds and serve over rice.  

Recipe:  Natasha's Kichen

Sesame Instant Ramen Noodles with Brocoli and Soft-Boiled Egg

 3 cups water

1 cup frozen broccoli

1 (3 oz) package ramen-noodle soup mix

1 tsp toasted sesame oil

1/2 tsp toasted sesame seeds

1 large soft-boiled egg, halved

1.  Bring water to boil in a medium saucepan.  Add broccoli; cook for 2 minutes.  Add noodles (reserve the seasoning packet); cook until the noodles are tender about 3 minutes more.  Drain the broccoli and noodles and return to the pan.

2.  Add sesame oil, sesame seeds adn half of the seasoning packet  (discard the remainder or reserve for another use); toss well to combine.  Transfer to a bowl; top with egg and serve.

Tips:  To soft-boil eggs:  Place eggs in a sauce pan; add water to just cover the eggs.  Bring to a simmer over medium-high heat.  Remove from heat and let stand for 2 to 3 minutes for perfect soft-set yolks.

Serves 1

Pad Thai Spaghetti Squash

1 Spaghetti squash, (roasted in a 400 degree oven for 45 minutes with olive oil, salt and pepper) 

1/4 cups warm water

3 Tbsp soy sauce

2 Tbsp honey

2 Tbsp lime juice

1 Tbsp ginger

1 Tbsp sesame oil

1/2 cup peanut butter

 1 Tbsp garlic, minced

1 cup cucumber, chopped

1 cup carrots, grated

1/2 cup green onion, chopped

1 cup red bell pepper, chopped

1/2 cup cilantro, chopped

1/2 cup onions, chopped

1/2 cup peanuts

 

In a small bowl mix together sauce ingredients, water, soy sauce, honey, lime juice, ginger, sesame oil, peanut butter and garlic.  Set aside. Using a fork pull apart the spaghetti sauce from its shell and put in a large skillet.  Add cucumbers, carrot, green onions, red bell pepper, cilantro, onions and peanuts. Add sauce and serve. 

* can serve in empty spaghetti squash shells