Tag: oyster sauce
Pork and Vegetables Stir Fry Ramen Noodles
This was a huge hit! Everyone loved it and wanted me to make it again!
- 1 pound boneless pork chops, sliced
- ¼ cup Szechuan peppercorns, ground
- 1 teaspoons salt
- 1 tablespoon peanut oil
Marinate the pork slices with the peppercorns and salt for 2 to 3 hours in the fridge. Take out half an hour before cooking.
Heat a frying pan with the oil and add the pork slices. Cook on a high heat for 3 to 4 minutes. Take out and keep aside.
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 1 tablespoons fresh ginger, grated
- 2 garlic cloves, grated
- 1 red chili, deseeded and chopped
- 2 cups Cremini mushrooms, sliced
- 1 medium red pepper, sliced
- 1 cup green beans, trimmed and cut in half
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Sauce
- ¼ cup oyster sauce
- 2 teaspoons fish sauce
- 1 tablespoon Shao Shing Hua Tiao cooking wine
- 2 tablespoons dark soy sauce
- 1 tablespoon ponzu sauce
- 1 packet of Ramen noodles, cooked according to package instructions
Transfer the oyster sauce, fish sauce, cooking wine, dark soy and ponzu sauce to a medium bowl. Mix well and keep aside.
Heat a wok like pan with the peanut and sesame oil. Add ginger, garlic and red chili and sauce for 1 to 2 minutes on medium heat. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the red pepper and green beans. Sauce for another 2 to 3 minutes. Add the noodles and cooked pork slices. Mix well and add the sauce. Toss and garnish with green onions and cilantro. Serve warm.
Chinese Broccoli with Tofu Noodles
This was a great discovery and a huge success in my house. A friend told me about tofu noodles she bought at the Asian store. I found them in Whole Foods with the other tofu products. It is tofu shaped as noodles in a liquid- similar to the liquid in a tofu package.
I brought them home; drained them; rinsed and cooked them in the microwave for a minute. They were then ready to be used like regular cooked noodles. I also had a big bunch of Chinese broccoli- one of our favorite vegetables to eat. It reminds me of broccoli raab- which is my favorite thing to eat.
I simply sauteed the Chinese broccoli with garlic and oyster sauce. I then added the noodles and some salt- and that was it. It was the quickest dish- almost comparable to the fish I made with it. Both the dishes were super easy and quick to make.
My daughter devoured the noodles and wanted more. I wish I had made two packages instead of one… she would have eaten the whole package if I had let her. It is definitely going to be a staple in my house…
Try these noodles- they are healthy and delicious….
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Pork and Kumquat Stir Fry
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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Kale Fried Rice
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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Healthy Chicken & Broccoli
Here is another healthy dinner for you to make. I have made chicken and broccoli before but this version is a bit quicker and healthier. I used frozen broccoli instead of fresh- you can use either one. I happen not to find fresh broccoli so I used the frozen.
I drizzled a bit of oil on the broccoli and roasted it to get rid of excess moisture.
In the meantime I mixed up a quick sauce and instead of my usual chicken thighs, I used chicken breast. I sliced the breast pieces really thin and marinated them. Obviously chicken breast has less fat and is healthier than thighs. Personally I prefer the taste of dark meat but to be healthy- I used the breast.
Overall the dish was delicious and I served it with brown rice- enjoy!!!
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Orange Chicken with Sauteed Gai Lan (Chinese Broccoli)
I felt like eating the really unhealthy Chinese dishes like the orange chicken. The amount of fat, salt and all the other bad stuff turned me off- plus who can afford the calories??
I decided to make my own. I got some boneless, skinless chicken breast; cut it in small pieces and marinated them in tamari. I then sprinkled them with corn starch and sauteed them- instead of deep frying. I saved loads of calories by simply sauteing the chicken pieces.
I then assembled the sauce with fresh navel oranges, rice wine vinegar, tamari, garlic and honey. With the help of some more cornstarch, I had a delicious, thick sauce- perfect for orange chicken.
While shopping for the chicken, I found Chinese broccoli (at Whole Foods). My husband and I usually buy the greens in Chinatown in NYC and love eating it as often as we can. So, when I saw it in the market, I was super excited. I simply sauteed it with garlic and served it with the chicken and brown rice.
It was a delicious meal- my daughter and husband loved it.
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