Shrimp and noodles

Here is a fun recipe for the family that is easy to make and fun to eat.  No need for stopping at your favorite noodle restaurant, this one is great tasting and made at home.

I adapted this recipe from one that I found in Cooking Light magazine last summer. I used 8 ounces of Lo Mein noodles and cooked according to the package directions and drained.

Next, I combined 1 1/2 cups chicken stock, 2 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and black pepper to taste in a small bowl.

Then, in a large electric skillet, I drizzled 1 tablespoon stir fry oil and added  1 1/4 cups broccoli tops, 3/4 cup sliced carrots, and 3/4 cup red pepper.  Saute these until soft and then add 1/4 cup chicken stock mixture.  Heat for another 2-3 minutes and then add one bag cleaned large shrimp, along with 1 tablespoon minced garlic and 1 teaspoon minced ginger.  Continue to cook until the shrimp are cooked and pink.  Then add the Lo Mein noodles and the rest of the chicken stock mixture.

Cook until all the ingredients are well mixed and warmed through.  Just prior to serving, add 1 tablespoon rice vinegar.  Top with Sesame seeds if desired for serving.

Noodle bowl

Noodle bowls are very easy to make at home. And, they are often one pot meals, making them very easy for a weeknight dinner when schedules are hectic. I modified a recipe that I found last year in Real Simple magazine, and came up with a great dish. Here are the ingredients needed for this dish:

1 Tablespoon sesame oil, 10 white mushrooms-cleaned and sliced, 1/3 bag of small carrots, 1 teaspoon minced ginger, 6 green onions, 4 cups chicken broth and 3 cups hot water, lo mein noodles, 2 small bok choy-chopped, 1 Tablespoon rice vinegar

I used my Staub cast iron pot and with the sesame oil, added the mushrooms, carrots, ginger and scallion whites only, cooking for about 3 minutes until just starting to soften.

Next, add the chicken broth and water, bringing the soup up to a boil.  Reduce the heat and simmer for 15 minutes.  Next add the desired amount of noodles and the bok choy and cook for up to 4 minutes maximum.  Stir in the vinegar and scallion greens at the end just prior to serving.

 

This cooking pot is wonderful, as it operates like a rain forest. By keeping the moisture and flavors within the pot, it makes any soup or stew just delicious. This noodle bowl can also include shrimp or cooked chicken breast.

 

Healthy chicken “fried” rice

If leftover brown rice is available in the refrigerator, try this great recipe to use it for the next dinner entree. I make this dish in an electric skillet with 1 tablespoon olive oil total.

Here is how I prepare this entree rice dish.  Gather these ingredients:  1 tablespoon olive oil, 1 white chopped onion, 1/2 cup frozen peas, 1/2 cup chopped carrots, 6 chopped scallions, 3 beaten eggs, 1 1/2 cups cooked and chilled brown rice, 1 chicken breast, 2 tablespoons light soy sauce, 1 teaspoon sesame oil.

Add 1 tablespoon olive oil to an electric skillet and brown one chicken breast.  Remove from the pan and cut into smaller pieces.  Next, add onions, carrots and peas to the skillet and cook for about 5 minutes.

Remove the vegetables from the skillet or move them to the other side and add the eggs to cook and scramble in the pan.

Once the eggs are cooked, mix with all of the vegetables, including the chopped scallions– and add back the chicken.  Season with sesame oil and soy sauce, mixing so everything is well combined.

Serve while hot as an entree dish, or serve as a side dish to accompany other Asian chicken meals.

Just like takeout chicken

Here is another really easy and delicious recipe for chicken that is so similar to takeout from your favorite Asian restaurant.  I was inspired by a recipe I found last year in Good Housekeeping magazine. I gave it a try, and the flavors were excellent and very tasty.

I used chicken drumsticks, but chicken thighs, chicken breasts or other chicken pieces could also be used in this recipe.  Here is how I prepared the recipe.  Using one package of chicken drumsticks, place in a ceramic baking dish, sprayed with Pam, and cover the chicken with 1/2 to 3/4 cup of hoisin sauce.   Place in a preheated oven at 375 degrees for 40 minutes.  Turn and rotate the chicken and bake for another 15 minutes until done.

Traditionally served with Chinese pea pods, I boiled mine for 10 minutes on low near the end of the chicken cooking cycle.  I drained them and seasoned with 1 teaspoon sesame oil, cilantro, red and ground pepper.  When the chicken was complete, I sprinkled sesame seeds on top for serving.  This dish could be served on a round platter, with the green pea pods in the center of the dish with the wings, drumsticks or other chicken pieces around the sides.

   

 

Won-Ton soup

One of our favorite Winter meals is soup.  Soup and salad or soup and crusty bread or even soup and sandwich come together in a matter of minutes and can be super delicious on a cold night.  This is one of my all-time favorite soups.  No need to get take-out as this soup recipe is better than take-out.

Assemble these ingredients and combine in a large stock pot on the stove:  8 cups of chicken broth, sliced fresh mushrooms, sliced water chestnuts, about 6 green onions including the green stems, cooked shrimp, pork or chicken slices (could be leftover from another meal), fresh romaine lettuce pieces, and won-ton noodles.  I slice my won-ton noodles into thin strips and use them in the soup.  I do not take the time to make filled won-tons.  Only slice as many noodles from the package as you will need for the soup, probably not even 1/3 of the package. The last time I used 10 noodles cut into thirds.

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Boil the stock and add the above ingredients except the greens. Stir in the noodles and cook to heat. Add the greens just before serving the soup.  If this soup will be served for a planned Asian themed party, serve with egg rolls or any classic Asian dish. I have many posts on this blog for Asian entrees, egg rolls and spring rolls. Use the search tool and input Asian or shrimp to find quite a few recipes very quickly. Or scan the recipe categories to search more efficiently for exact names of dishes.

This soup can also be served on a buffet.  Use an attractive soup tureen and it will be the star of the meal.

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Shrimp and Pineapple fried rice

Are you looking for an easy easy easy fried rice recipe?  I have posted several on my blog in the past, but this one has a different flavor profile.  I thought I would try shrimp and pineapple this time in a recipe, and the results were outstanding.  Make sure to use cold white rice.  I usually prepare 2 cups of quick cook rice the morning that I plan to make this Asian treat, or make extra rice the night before and keep it cold.  The cold rice insures that your dish with not be soggy.

Here is how I made this dish:  In a wok, I heated 1 tablespoon oil and added 3 eggs to cook– stirring frequently and breaking them up until done.  Remove them from the wok and set aside. Add another 2 tablespoons oil and add 1/2 bag of cleaned shrimp (size 26-30) and cook about 3-4 minutes until done and remove from the wok.  Next, add about 3/4 cup chopped carrots and 4 cleaned and chopped green onions (both white and green stems).  Stir fry while adding these ingredients:  3 tablespoons soy sauce, 1/2 teaspoon minced ginger, and one cup drained pineapple tidbits.

Next add 1/2 cup frozen green peas and continue to cook for about 3-4 minutes.  Add 1-1/2 cups cooked rice and incorporate. Then finally, add the cooked eggs and shrimp to stir fry and finish the dish.  Make sure all ingredients are hot before serving.  This may take another 4-5 minutes.  One of my husband’s favorites.

 

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Cashew lettuce wraps

Lettuce wraps are often a staple menu item,  expanding to a variety of family restaurants recently.  Beginning in Asian only restaurants, the wraps have moved mainstream with great popularity.  Understandably, since most lettuce wrap recipes are very tasty and can be made with only vegetables or with added chicken, beef or fish proteins.

This inspired recipe came from Cooking Light magazine, January-February 2014. I have used this recipe and especially enjoyed making with grilled chicken. Of course, this recipe can be adapted to omit that ingredient if desired. I do recommend purchasing Bibb or Boston lettuce for this one, as the delicious taste of that lettuce only adds to the flavor of the wraps.  Serve these on an appetizer buffet, for a main dish, or with rice on the side.

For this recipe, gather these ingredients:  

2 tablespoons light soy sauce, 1 tablespoon red wine, 1 tablespoon hoisin sauce, 1 teaspoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1/2 bag shredded coleslaw mix, 1-2 grilled chicken breasts, 1/2 cup sliced green onion, Boston lettuce leaves, and cashews.

In a small bowl, mix soy sauce, red wine, hoisin sauce, and rice vinegar. In a wok, use sesame oil to grill the sliced chicken.  Adapt the amount to the number of wraps desired. Next, add garlic and ginger, cooking about one minute.  Add the coleslaw mix and cook about one more minute.  Add the sauce and mix everything together.  Add onions as the final step.  Cook all the ingredients together to finish about one minute.  Serve with cashews for presentation.  If desired, additional chopped green onions can be added to the top for presentation.