Tag: ketchup
Cauliflower and Yellow Pepper Stir Fry
1 head of cauliflower, cut into florets
1 tablespoon olive oil
1 tablespoon tamari
Place the florets onto a lined cookie sheet. Drizzle olive oil and tamari. Mix well and broil under a high setting until the florets are golden brown for about 10 minutes.
1 yellow pepper, chopped
1 yellow onion, sliced
4 garlic cloves, chopped
2 tablespoons olive oil
½ cup cilantro, chopped
Sauce
¼ cup ketchup
2 tablespoons sweet garlic chili sauce
2 tablespoons tamari
1 teaspoon hoisin sauce
Mix the ketchup, garlic chili sauce, tamari and hoisin sauce and keep aside.
Heat a large wok like saucepan and add the olive oil. Add the onion and garlic cloves and sauté on medium high heat for 2 to 3 minutes. Add the cauliflower florets and sauté for 4 to 5 minutes. Add the sauce, mix well and cook covered on low heat for 7 to 8 minutes. Take the lid off, check for seasonings and top with cilantro.
Yaki Soba with Beef and Chinese Broccoli
Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…
- 3 tablespoons tamari
- 3 tablespoons mirin
- 3 tablespoons oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1 pound skirt steak, sliced against the grain into thin slices
- 2 tablespoons corn starch
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil plus more
- 1 orange or red pepper, sliced
- 1 medium yellow onion, sliced
- 1 bunch Chinese broccoli, chopped
- 1 pound yaki soba fresh noodles, cooked according to package directions
Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.
Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.
Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.
Yakisoba Noodles with Mushrooms and Cabbage
Make this today… obviously any vegetable in season will do… try your favorites… I served it with roast chicken on top but it is fabulous meatless dish…
- 1 tablespoon Worcestershire sauce
- 2 teaspoons oyster sauce
- 1 teaspoon ketchup
- 1 teaspoon soy sauce
- ½ teaspoon honey
Mix the ingredients together and keep aside.
- 2 tablespoons peanut oil
- Pack of shiitake mushrooms, sliced
- 1 medium onion, sliced
- 1 carrot, sliced
- 3 green onions, chopped
- ½ cabbage, cut into 1 inch squares
- 1 package (8 ounces) of soba noodles (cooked according to package instructions)
Heat a wok like pan with the peanut oil. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the onion, carrot, green onions and cabbage. Saute for another 3 to 4 minutes and add the cooked noodles. Mix well and add the sauce. Mix well and cook for another 3 to 4 minutes. Check for seasonings and serve.
Orange Barbecue Chicken
It’s the beginning of fall but I thought I should post a recipe for grilled barbecue chicken. I like making my own barbecue sauce as the store bought ones have far too much sugar and honestly, it is a very quick sauce! Make this one, quick!
- 1 to 2 pounds chicken tenders or breast
- 1 teaspoon ground coriander
- 1 teaspoon roasted ground cumin
- 1 teaspoon salt
Mix the spices and rub all over the chicken and marinate in the fridge for 3 to 4 hours or over night.
Barbecue Sauce
- Juice and zest of 1 orange
- 2 teaspoons smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon cayenne pepper
- ¼ cup ketchup
- 2 teaspoons honey
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients together and taste for seasonings and keep aside. Take the chicken out half an hour before grilling/cooking. Baste the chicken with the sauce before, during and after the cooking process. Cook till the chicken is done and serve with the sauce on the side.
Sweet and Sour Shrimp
I saw a version of this recipe somewhere on tv.. I can’t remember where or exactly what it was.. I think it was a Filipino recipe. It looked fantastic with a fried egg served on top. I made a brown fried rice to serve with this delicious dish.. recipe coming up tomorrow!
Sauce
- ¼ cup ketcup
- 2 tablespoons Chinese rice wine
- 1 tablespoon tamari
- 1 tablespoon mirin
- 1 tablespoon sweet and hot garlic sauce
- 2 to 3 tablespoons water or broth
Mix everything in a bowl and keep aside.
- 1 pound medium shrimp, shelled and deveined
- 2 to 3 tablespoons cornstarch
- Salt
- Pepper
- ¼ cup peanut oil
Place the shrimp onto a flat platter. Sprinkle cornstarch, salt and pepper all over the shrimp. Heat a frying pan with the oil and brown the shrimp in batches on both sides on high heat briefly. Take out and keep aside.
- 2 tablespoons peanut oil
- 2 tablespoons fresh ginger, grated
- 4 to 5 green onions, chopped
- 1 red jalapeno pepper, deseeded and finely chopped
- 1 large orange pepper, cut into 1-inch squares
- ½ cilantro, chopped
Heat a wok like pan with the oil. Add the ginger, green onions and jalapeno. Saute on medium high heat for 2 to 3 minutes. Add the orange pepper and sauté for another 2 minutes. Add the shrimp, sauté for a minute and add the sweet and sour sauce. Mix well and bring to a boil and simmer until shrimp are cooked through but not over done. Garnish with cilantro and serve with rice. Add an egg if desired.
Ma Po Tofu with Peas
This is my husband’s favorite thing to order in Chinese restaurants. It is a Szechuan dish and so not really available in a lot of the restaurants. The dish is also on the greasy side- like any other that we tend to order in the restaurant. As usual I try to make it at home. It doesn’t taste exactly the same but it tastes good and I know it is healthy.
Usually the dish is made with ground pork and soft tofu with a delicious sauce. I used my usual ground turkey, which is my ‘go to’ ground meat. It is much healthier- I use dark turkey meat so the taste is really good.
I marinated the meat with some tamari and corn starch. The corn starch was to thicken the sauce while cooking the dish. I then prepared a sauce consisting of black bean sauce, chili garlic sauce, ketchup and vinegar. I made a delicious sauce and got the tofu ready. I decided to make the dish a one pot meal and added some peas to it. I thought it was a good addition to the dish and I didn’t have to worry about serving a vegetable on the side.
Try this dish- it is easy, quick and super delicious….
- ½ pound ground turkey
- 3 teaspoons tamari
- 2 teaspoons corn starch
Mix the tamari with the cornstarch. Marinate the turkey meat with the cornstarch mixture for 2 to 3 hours.
- 1 tablespoon tamari
- 2 teaspoons black bean sauce
- 1 teaspoon chili garlic paste
- 2 teaspoons ketchup
- 2 teaspoons rice vinegar
- 1 teaspoon honey
Mix the tamari, bean sauce chili paste, ketchup, vinegar and honey in a small bowl. Keep aside.
- 1 pound silken or firm tofu, cut into 1 inch squares
- 1 tablespoon extra light olive oil
- 1 cup frozen peas
- 2 teaspoons corn starch
- 2 teaspoons water
Mix the cornstarch and water in a small bowl and keep aside.
Heat a wok-like saucepan with the oil. Add the ground turkey and sauté on high heat and separating the meat with the back of the spatula. Cook on high for 4 to 5 minutes till golden brown. Add the tamari sauce and mix well. Add the tofu and frozen peas. Mix well and bring to a boil. Add the cornstarch mixture and bring to another boil. Check for seasonings and serve with brown rice.
Roasted Cauliflower Manchurian
This dish came out delicious. Cauliflower manchurian is very popular at Indian Chinese restaurants- especially amongst vegetarians.
We usually stay away from the dish as the cauliflower florets are dipped in a batter and fried. It is delicious but not too healthy.
When I decided to recreate it at home, I knew I was not going to fry- so the next best thing was roasting- it actually makes the vegetable yummier. I simply roasted the vegetable with salt and olive oil.
As the cauliflower was roasting, I made a sweet, savory sauce to complement the sweet vegetable. I mixed ketcup, sweet chili sauce and tamari. The whole process took almost no time and soon I had a delicious, healthy dish to serve my family.
As I mentioned in the previous post, I made delicious brown rice cooked in mushroom broth- it was by far the best brown rice I have made. The whole meal was really good- my daughter’s friend was over for dinner and enjoyed the meal with us.
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