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I thought since I have been posting tons of Latin recipes- I can’t help it.. that is all I have been cooking. A little break is in order so I am posting a Chinese dish. I bought some broccolini from Trader Joes. I usually sprinkle some olive oil and salt and roast it in the oven and serve it with some fish or meat. I usually keep it simple.

For this dish, I chopped it up small. I took some minced chicken and marinated it with tamari, rice vinegar and corn starch. I wanted black bean to be the dominant flavor. I mixed it with some chili sauce. I sauteed the broccolini stalks, chicken with the ginger and garlic and added the broccolini greens. It was a simple, quick and delicious dish. I served it with brown rice and was happy to serve a super healthy meal to my family.
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This is another yummy recipe using kumquats. I had a pack in my fridge needed to be used. I looked around online for a good recipe and found one on Epicurious. It was a Chinese inspired stir fry with pork and used a delicious spice I don’t use very often. It used Chinese five spice powder- which includes a mixture of cloves, fennel, cinnamon, star anise and Szechuan peppers. Szechuan peppers have an interesting numbing effect to the tongue. The five spice powder has the same flavor and effect. It is a delicious way to make stir fries, stews and curries.

I started with center cut pork chops and marinated them in hoisin and oyster sauce. I then made a sauce with orange juice, chicken broth, rice vinegar and the five spice powder. The kumquats need to be halved and deseeded. I sprinkled some sugar on them to sweeten them further.

The stir fry was delicious. I served it brown rice and sauteed bok choy. My daughter ate the dish but didn’t care for the little oranges… so, we kept them aside and went on with the evening….
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This is a healthy version of a very popular chicken dish in Chinese restaurants. We usually don’t order it since it is not the best thing to eat. It is delicious though- so I decided to make it at home. It is not exactly the same as what you get in the restaurants but it is pretty darn tasty.

I made a separate glaze with oyster sauce, tamari and apple cider. It makes a delicious sauce to drizzle all over the white chicken pieces.

I served the chicken over asparagus fried rice- it was a quick, balanced meal.
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This is a yummy, yummy dish. I used my daughter’s favorite fish, cod. I did a miso glaze like I usually do with the black cod- which is a very expensive fish. It is my husband’s favorite and do make it once in a while- special occasions or when I feel really generous.

The miso glaze is delicious with any fish. The fish was really tasty and simple. I made bok choy on the side and used the tofu noodles with mushrooms.

Amazing meal- try it…

• 3 to 4 cod fillets
• 2 tablespoons mellow white miso paste
• 1 tablespoon tamari
• 1 tablespoon mirin

Mix the miso, tamari and mirin in a small bowl. Marinate the fish with the paste and refrigerate for 2 to 3 hours.

• 1 tablespoon extra light olive oil
• Salt
• Pepper

Heat the oven to a high broil. Sprinkle the fish fillets with salt, pepper and oil. Cook for 5 to 6 minutes on each side, depending on the thickness- make sure not to overcook. Serve over bok choy.

• 4 bunches of baby bok choy, whites and greens separated and cut into 1 inch pieces
• 3 garlic cloves, chopped
• 1 tablespoon extra light olive oil
• Salt

Heat a medium frying pan with the oil. Add the bok choy whites and garlic. Saute on medium high heat for 2 to 3 minutes. Add the greens and salt. Saute for another minute or so and serve hot with the fish.

This simple dish can be served with the Asian stew I made yesterday. I love making fried rice- like quesadillas, you can add anything to the mix and it comes out delicious. I love emptying out my fridge and coming up with a delicious fried rice. Sometimes when I am really lazy, I take out a box of frozen brown rice which I always have on hand, and use it for the fried rice.

I had kale in my fridge which needed to be cooked. I had eggs in the fridge and of course the brown rice. I find the brown variety an ideal choice for fried rice. My daughter doesn’t seem to be able to tell the difference especially since fried rice has a honey color from the soy sauce- so using brown rice is ideal. I kept it very simple- garlic, ginger, shallots, tamari and some oyster sauce.

It was done before I knew it.. It can also be served as a meal since it has a vegetable and protein from the egg and whole grain from the brown rice. It is a well balanced meal and a great thing to pack for a school lunch the next day!
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