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Category Archives: Chinese Inspired

Shrimp Asparagus Bok Choy with Sweet Chili Sauce

May 21, 2018

A yummy Chinese inspired recipe with delicious asparagus!

Sweet Chili Sauce

  • ½ cup rice vinegar
  • 1 cup water
  • 1 tablespoon sugar or honey
  • 3 garlic cloves, grated
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
  • 2 tablespoons fish sauce

Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.

  • 1 pound medium shrimp, cleaned and deveined
  • 2 teaspoons salt
  • 1 tablespoon cornstarch
  • 3 tablespoons extra light olive oil
  • 1 bunch bok choy, chopped
  • 1 bunch asparagus, trimmed and cut in 2 inch pieces
  • 3 garlic cloves, grated
  • 1 inch ginger, grated

Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.

 

Shredded Tofu with Mushrooms and Edamame

April 22, 2018

I am making more non-meat dishes as my daughter wants to eat less meat. I am a fan of the NY Times recipes and cook a lot of the dishes. This one is modified from the NY Times cooking site and is extremely healthy but most importantly, it is delicious! I served it with red rice instead of white or brown but any rice or grain will do.

1 package firm tofu (15 ounces), drained

4 tablespoons soy sauce

2 tablespoons Chinese Shaoxing sauce

Juice of 1 lime

2 teaspoons sesame oil

2 teaspoons cornstarch

3 tablespoons peanut oil

3 cups shiitake mushrooms, sliced

1/3 cup green onions, chopped

1 stalk lemongrass, trimmed and outer leaves removed

1 inch fresh ginger

3 garlic cloves

1 jalapeno, seeds taken out

Salt

¾ cup shelled edamame

½ cup chopped, basil, cilantro and chives

 

Using a box grater, shred the tofu and spread on a paper towel lined platter to drain.

In a small bowl, mix the soy sauce, Shaoxing, lime juice, sesame oil and cornstarch. Mix well and keep aside.

Process the lemon grass, ginger, garlic and jalapeno in a food processor. Keep aside.

In a wok like pan, heat the peanut oil. Add the mushrooms and cook on high heat for 7 to 8 minutes till browned and slightly crisp. Add the green onions and the lemon grass mixture and cook on medium heat for 2 to 3 minutes. Add the tofu and edamame and mix well.  Add the soy sauce mixture and bring to a boil. Mix well and check for seasonings and add salt accordingly. Garnish with more lime juice and the chopped herbs.

Asian Meatballs

March 12, 2018

Going with the Asian theme this week…
Asian Meatballs

 

 

 

 

 

 

 

 

  • 1 pound ground turkey, dark meat preferable
  • ½ cup panko breadcrumbs
  • 1 teaspoon sesame oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tamari
  • 1 egg, beaten
  • Salt
  • 2 green onions, chopped
  • 1 inch ginger, chopped
  • 3 garlic cloves, chopped

Process the green onions, ginger and garlic in a food processor. Keep aside.

Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.

  • 2 cups marinara sauce

Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.

Stir Fried Noodles with Steak and Mushrooms

March 5, 2018

I love a one pot meal! This is a yummy dish filled with noodles, steak and mushrooms. It is flavored with one of my favorite Chinese spices- Szechuan peppercorns!!

  • 10 ounces Chinese noodles, cooked according to directions, keep aside
  • 1 rib eye steak, sliced thin
  • 1 teaspoon Szechuan peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Roast the peppercorns and cumin seeds in a pan for 2 to 3 minutes. Let them cool and grind till a powder is formed. Marinate the steak slices with the spice mixture and salt for 2 to 3 hours.

  • 3 tablespoons peanut oil
  • 10 ounces Cremini mushrooms, sliced
  • 4 ounces Shiitaki mushrooms, sliced
  • 1 large yellow onion, sliced
  • 3 garlic cloves, grated
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • ½ cup cilantro, chopped

Heat a wok like saucepan with the oil. Brown the steak on high heat for 2 to 3 minutes. Take out of the pan and add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the onion and garlic. Saute for a minute and add the cooked noodles, steak slices and the sauces. Mix well and check for seasonings. Garnish with cilantro.

Tofu and Broccoli Stir Fry with Cumin

January 28, 2018


 

  • <WORKING ON FORMAT>
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon corn starch
  • 1 teaspoon honey
  • ¼ cup water
  • 3 tablespoons peanut oil
  • 2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 2 serrrano chilies, chopped
  • 2 teaspoons ground cumin
  • 1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water
  • 3 cups broccoli florets
  • 3 scallions, chopped
  • 1 teaspoon sesame oil

In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.

Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.

ShanXi Noodles with Pork

October 31, 2017

I can eat noodles everyday, 3 times a day. I am always looking for different recipes… I really like this one. Very different flavored with cumin, coriander and ginger!

  • 12 ounces flat wide noodles (wide pasta noodles can be substituted), cooked according to package instructions. Drain and drizzle with some oil and keep aside.
  • ½ pound center cut boneless pork chops, sliced thin
  • Peanut oil
  • 1 + 2 tablespoon Shaoxing rice wine
  • 1 teaspoon cornstarch
  • 1 tablespoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 inches fresh ginger, grated
  • 3 scallions, chopped with white and green parts separated
  • 5 garlic cloves, grated
  • 1 jalapeno pepper, seeded and chopped
  • 1 yellow onion, sliced thin
  • 2 celery stalks, diced
  • 1 tablespoon chili oil
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon tamari
  • ½ cup chicken broth
  • Salt
  • 6 to 8 baby bok choys, sliced in half
  • ½ cup cilantro, chopped

 

Combine the sliced pork with 1 tablespoon peanut oil, 1 tablespoon Shaoxing rice wine and 1 teaspoon cornstarch. Mix well and let it sit for at least an hour or up to 3 hours in the fridge.

In a small pan, roast the cumin and coriander seeds until fragrant, about 5 minutes. Coarsely grind the spices in a mortar and pestle and set aside.

Heat 3 tablespoons peanut oil and add the ginger and scallion whites and cook on medium heat for a minute. Add the garlic and jalapeno pepper and cook for another 30 seconds. Turn the heat up and add the pork. Stir fry till browned and add onion and celery. Stir fry for another 2 minutes and add 2 tablespoons Shaoxing rice wine, the spice mixture, chili oil, sugar, rice vinegar, tamari. Add chicken broth to deglaze to pick up all the brown goodies from the bottom of the pan. Add the bok choy, stir fry for 2 minutes and add the noodles. Mix well, check for seasonings and add salt and garnish with cilantro. Serve immediately.

MaPo Tofu with Mushrooms and Bok Choy

June 18, 2017
  • 1 pack firm tofu- 450 grams, cut into 1 inch squares and soaked in 3 cups of water and 2 teaspoons salt for 10 minutes
  • 2 tablespoons peanut oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 10 ounces Cremini mushrooms, chopped into small pieces
  • 1 tablespoon chili bean sauce
  • 1 teaspoon Sichuan peppercorn, ground
  • Salt
  • 1 tablespoon tamari
  • 5 to 6 mini bok choy, sliced in half
  • ½ cup mushroom or vegetable broth
  • 1 tablespoon water
  • 1 tablespoon corn starch
  • ½ cup fresh cilantro, chopped

Drain the tofu and pat dry making sure not to break the pieces. Mix the corn starch in water in a small bowl, mix and keep aside.

Heat a wok like pan with peanut oil. Add the onion, ginger and garlic. Stir fry over high heat for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 3 to 4 minutes. Move the veggie mixture to the side of the pan and add the chili bean sauce and Sichuan peppercorn powder. Saute for 30 seconds. Mix in with the veggies and add the tamari, tofu, bok choy, broth and corn starch. Mix well and bring to a boil. Simmer for 2 to 3 minutes, add salt if needed. Garnish with cilantro.