Tag: corn starch
Minced Chicken with Black Bean Sauce
- 1 pound minced chicken (thighs)
- 1 tablespoons tamari
- 2 teaspoons rice vinegar
- 2 teaspoons corn starch
Add the chicken to a medium bowl. Dissolve the corn starch in the rice vinegar and tamari. Add the corn starch mixture, mix well and marinate for 2 to 3 hours. Keep refrigerated.
Sauce
- ¼ cup black bean sauce
- 2 tablespoons sweet chili sauce
Mix the black bean and sweet chili sauce. Keep aside.
- 2 to 3 bunches broccolini, cut the tops off and chop; cut the green stalks and chop, keep aside
- 2 tablespoons extra light olive oil
- 3 garlic cloves, grated
- 1 inch ginger, grated
Heat a wok like saucepan with the olive oil. Add the broccolini stalks, ginger and garlic. Saute on high heat for 2 to 3 minutes. Add the minced chicken and cook while separating on high heat. Add the broccolini greens and mix well. Add the black bean sauce and mix well. Bring to a boil and cook for another 2 to 3 minutes. Check for seasonings and serve with rice or noodles.
Crispy Tofu with Lemon Grass and Snow Peas
- 1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
- 3 tablespoons corn starch
- 1 teaspoon salt
Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.
- 2 tablespoons extra light olive oil
Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.
- 4 stalks fresh lemon grass, tender part only, minced
- 3 garlic cloves, minced
- 1 large yellow onion, cut into 1 inch pieces
Sauce
- 2 tablespoons tamari
- 2 tablespoons fish sauce
- 1 tablespoons chili paste
- 2 tablespoons palm sugar (or 1 tablespoon honey)
- Juice of one navel orange
- 1 teaspoon corn starch
Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.
- 2 tablespoons extra light olive oil
- 2 cups snow peas
- Juice of a lemon
Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.
Soba Noodles with Mushrooms and Red Peppers
Meatless Mondays have never been yummier! These easy to make soba noodles are a crowd pleaser- no one will notice how healthy they are! I would eliminate the dashi to make it a 100% vegetarian!
Sauce
- 1 cup vegetable broth, warm
- 1 ½ teaspoons dashi
- 2 tablespoons tamari
- 2 tablespoons shaoxing wine
- 1 teaspoon corn starch
Mix all the ingredients in a small bowl and keep aside.
- 2 tablespoons peanut oil
- 1 cup mushrooms, sliced, any variety
- 1 cup green beans, chopped
- 1 large red pepper, sliced
- 1 pound fresh or dried soba noodles, cooked to package instructions, drained and rinsed with cold water
- Salt
- Pepper
- 3 green onions, sliced on a bias
Heat a wok like pan with the peanut oil. Add the mushrooms, green beans and red peppers and sauté on high heat for 3 to 4 minutes. Add the cooked and drained noodles and sauté for another 2 minutes. Add the sauce and bring to a boil and mix well. Taste for seasonings and add salt and pepper accordingly. Garnish with green onions and serve.
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.
Yaki Udon with Chicken and Tofu
My daughter loves to eat yaki udon whenever we go to a Japanese restaurant, she absolutely loves it! I guess what is there not to love about a yummy, steaming bowl of noodles… especially udon noodles. I love how thick and delicious they are! Now that we have the Asian store nearby, I have been buying fresh noodles from there. I got a pack of fresh udon noodles from there. The key to delicious yaki udon are just a few ingredients- mirin, a sweet cooking wine and dashi granules. They give Japanese dishes that particular flavor we all taste in Japanese cuisine.. the rest of the steps and ingredients are easy…
- 2 tablespoons peanut oil
- 1 large shallot, sliced
- 1 large chicken breast, sliced thin, sprinkled with salt
- ½ cup shredded carrots
- ½ cup snow peas, sliced
- 1 pack firm tofu, cut into cubes
- 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
- 2 green onions, sliced
Sauce
- 1 ½ teaspoons dashi powder
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 teaspoon corn starch
Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.
Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the chicken breast and sauté on high heat till golden brown, about 3 to 4 minutes. Take out of the pan leaving the shallots in there. Add the carrots and snow peas and sauté for 2 to 3 minutes. Add the tofu and the cooked noodles. Saute for a minute and add the chicken back and the sauce. Bring to a boil and stir well and cook till chicken slices are cooked through. Taste for seasonings and garnish with green onions.
Bok Choy and Scallop Stir Fry
Yummy, simple and quick- need I say more???
- ½ to a pound scallops, cleaned and sliced in half or quarters
- 1 large bok choy, cleaned, chopped with greens and whites separated
- 4 green onions, chopped with greens and whites separated
- ½ cup cilantro, leaves and stems separated and chopped
Sauce
- 2 teaspoons dark soy sauce or ¼ cup regular low sodium soy sauce
- ¼ cup black bean sauce
- 1 teaspoon agave
- 2 teaspoons rice wine vinegar
- 3 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 teaspoon corn starch
Mix the ingredients well in a small bowl and keep aside.
- 3 tablespoons extra light olive oil
Heat a wok like sauce pan with the olive oil. Add the scallops and sauté for 2 minutes on high heat. Take out of pan with a slotted spoon. Reheat and add the whites of the green onions, stems of the cilantro and whites of the bok choy. Saute on high heat for 2 minutes. Add the bok choy greens and the remaining cilantro. Add the sauce and the scallops. Bring to a boil and cook for another few minutes till the scallops are cooked through. Check for seasonings and serve with brown rice.
Chinese Broccoli with Ground Turkey
I served this dish with the lo mein. I love, love Chinese broccoli. I try to get it any time I see it. Unfortunately I don’t find it very often at Whole Foods. Since I was in the Asian market, I promptly bought some. I used the dark soy sauce to marinate the meat and cooked it with the delicious greens. Next time you want to make delicious Chinese food- try this one… read more …