Category Archives: Chinese Inspired
Tofu and Broccoli Stir Fry with Cumin
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
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
- 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.
Sausage Basil Dumplings
This is a great way to keep kids busy after school. These are delicious dumplings with yummy Italian flavors… serve it with marinara sauce!
- 3 sausage links, squeezed out of the casings (any kind of sausages)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, chopped
- 1 medium shallot, chopped
- ½ cup basil, chopped
- 1 cup marinara sauce
- 1 pack wonton skins
- Small bowl with water
Heat a non-stick pan with the olive oil. Add the meat from the sausages and brown for 2 to 3 minutes while separating the meat with the back of a wooden spoon. Add the shallot and garlic. Saute for 4 to 5 minutes on medium heat. Turn heat off and cool for 10 minutes. Add the chopped basil and keep aside.
Take one wonton skin, wet the edges with a finger. Place one to two teaspoons of filling in the middle. Fold the wonton skin in half and seal the top while pleating at the same time. Repeat the process using up the remaining filling.
- ¼ cup olive oil
Heat a frying pan with 1 teaspoon oil. Add enough dumplings making sure not to over crowd. Brown the dumplings on both sides on a medium heat. Add ¼ cup of water to the pan and cover with a lid. Cook the dumplings on medium heat for 3 to 4 minutes. Take the lid off and cook any excess moisture. Transfer the dumplings to a platter and cook the remaining dumplings. Serve with marinara sauce.
Tofu and Broccoli Stir Fry with Blood Orange Sauce
Perfect thing to make for Meatless Mondays- and it has blood oranges which are in season!
- 1 cup blood orange juice
- 2 tablespoons low sodium soy
- 2 teaspoons honey
- 2 teaspoons rice wine vinegar
- 1 tablespoon Thai chili paste
- 1 inch fresh ginger, grated
- 3 garlic cloves, grated
Bring the juice, soy, honey, vinegar, chili paste, ginger and garlic to a boil. Simmer and reduce by half. Keep aside.
- 4 tablespoons extra light olive oil
- 1 large yellow onion, sliced
- 1 cup Cremini mushrooms, sliced
- 3 cups broccoli florets
- 1 package firm tofu, cut into cubes
- 2 teaspoons corn starch
Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 to 3 minutes. Add the mushrooms and sauté for another 2 to 3 minutes. Add the florets and sauté on medium heat for 4 to 5 minutes. Take the vegetables out, add the remaining oil to the pan and reheat. Sprinkle the cornstarch on the tofu cubes. Brown the tofu on high heat for 3 to 4 minutes. Add the vegetables back to the pan. Add the sauce and bring to a boil. Mix well and check for seasonings. Serve with brown rice.
Chinese Style Chicken and Broccoli
Much better than take out…
- 1 pound chicken breast, cut into 1 inch pieces
Marinade
- One egg white, beaten
- 2 teaspoons corn starch
- 1 teaspoon rice vinegar
- 1 teaspoon dark soy sauce
- 3 garlic cloves, grated
- 1 inch ginger, grated
Add the egg white to a small bowl. Beat well and add the cornstarch. Continue beating until incorporated. Add the vinegar, soy sauce, garlic and ginger. Mix well and transfer to a medium bowl with the chicken. Mix well and marinate for an hour in the fridge.
Sauce
- ½ cup orange juice
- 2 tablespoons black bean sauce
Mix the two ingredients together and keep aside.
- 4 tablespoons extra light olive oil
- 1 bunch broccoli, cut into florets, about 3 cups
- 1 medium yellow onion, sliced
Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 minutes. Add the broccoli florets and sauté for another minute. Cover with lid and lower heat to medium and cook for 2 to 3 minutes. Take out of pan and add the remaining 2 tablespoons oil and reheat pan. Add the marinated chicken and sauté on high heat for a minute. Add the orange sauce and bring to a boil. Add the broccoli and onion and mix well. Cook with lid on for another 2 to 4 minutes or till the chicken is cooked through. Check for seasonings and serve with brown rice.
Szechuan Pepper Sweet and Sour Shrimp
Yummy, yummy is all that comes to mind when I read this recipe.. it is a bit involved but so worth making at home and not ordering the sticky sweet stuff from a take out restaurant…
- 1 pound small shrimp, cleaned
- 1 tablespoon Szechuan peppers
- 1 teaspoon salt
- 2 garlic cloves, roughly chopped
- 1 inch fresh ginger, roughly chopped
- 1 jalapeno pepper, deseeded and chopped
Roast the Szechuan peppers in a small pan for 2 to 3 minutes. Take out and grind to a powder.
Transfer the ground pepper, salt, garlic, ginger and jalapeno pepper to a mortar and pestle. Pound till a paste is formed and marinate the shrimp for 2 to 3 hours and keep aside.
- 3 tablespoons peanut oil
- 1 cup pineapple, cut into small chunks
- 1 red pepper, cut into 1 inch squares
- 1 orange pepper, cut into 1 inch squares
- 1 large yellow onion, cut into 1 inch squares
- 1 cup blood orange or regular orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- ½ cup cilantro, chopped
- 2 green onions, chopped
Transfer the pineapple, red pepper, orange pepper and onion chunks to a lined cookie sheet. Broil on high for 7 to 8 minutes till the veggies are a bit charred. Keep aside.
Mix the orange juice, vinegar, honey, soy sauce and cornstarch in a small bowl, test for seasonings and keep aside.
Heat a wok like pan with the peanut oil. Add the marinated shrimp and cook for about 5 minutes on high heat. Add the charred vegetables and mix well. Add the sauce and bring to a boil. Cook for another 2 to 3 minutes and garnish with cilantro and green onions and serve with brown rice.