Category Archives: Chinese Inspired
Steak Mushroom Broccoli Lo Mein
- 8 ounces lo mein noodles, cooked according to package instructions, rinse with water and drizzle a teaspoon of oil to avoid clumping
- 4 garlic cloves, minced
- ¼ soy sauce
- 3 tablespoons honey
- 1 teaspoon red pepper flakes
- 4 tablespoons peanut oil
- 4 ounces steak, filet mignon, cut thinly
- 1 inch fresh ginger, sliced thin
- 4 cups fresh broccoli, cut into florets
- ¼ cup chicken broth
- 2 cups Cremini mushrooms, cut into quarters
- 2 carrots, shredded
- Salt
- 3 scallions, thinly sliced
- 2 teaspoons sesame oil
- Juice of one lime
Stir together the garlic, soy sauce, honey and red pepper flakes. Heat a tablespoon of peanut oil in a wok like pan till scorching hot. Add the steak and ginger. Saute on high heat for about two minutes, sprinkle with salt and transfer to a plate.
Add 2 tablespoons peanut oil into the same wok, add the mushrooms and sauté on high for 3 to 4 minutes, till the mushrooms are golden brown. Transfer to the same plate.
Add the remaining tablespoon oil to the wok and add the broccoli florets. Cook on high for 2 minutes and add chicken broth to steam the broccoli. Cook for 2 minutes, add the carrots, steak, mushroom and soy sauce mixture. Bring to a boil and add the noodles and toss well. Check for seasoning and add salt accordingly. Add the sesame oil, scallions and lime juice. Toss to coat and serve warm.
Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce
- 2 tablespoons extra light olive oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 medium yellow onion, sliced
- 2 bunches baby bok choy, chopped, whites and greens separated
- 1 10 oz pack of Cremini mushrooms, sliced
- 1 package firm tofu, crumbled
- ½ cup cilantro, chopped
Sauce
- 1 teaspoon tamarind concentrate
- 2 teaspoon orange marmalade, melted
- 1/2 cup orange juice
- 3 tablespoons tamari
- 1 teaspoon corn starch
Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.
Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.
Tofu Stir Fry with Mushrooms and Bok Choy
1 pack firm tofu, water drained and cut into ½ inch squares
2 bunches baby bok choy, the whites and greens chopped and separated
1 10 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 inch ginger, grated
Sauce
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.
¼ cup chicken or vegetable broth
1 tablespoon corn starch
Mix the corn starch in broth and keep aside.
2 tablespoons extra light olive oil
Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.
Shrimp Asparagus Bok Choy with Sweet Chili Sauce
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
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
Going with the Asian theme this week…
- 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
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.