Tag: Asian

Peanut Chicken Stir-fry

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Peanut Chicken Stir-fry

Adapted from: https://www.tasteofhome.com/recipes/quick-peanut-chicken-stir-fry/
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: chicken, stir-fry
Servings: 4 servings
Calories: 328kcal

Ingredients

Sauce

  • 2 teaspoons cornstarch
  • 3/4 cup chicken broth
  • 1/4 cup peanut butter
  • 2 1/2 tablespoons soy sauce
  • 1/2 tbsp fish sauce
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper

Stir-fry

  • 1-1/4 pounds boneless skinless chicken breasts cut into strips
  • 3 teaspoons olive oil divided
  • 1 cup chopped onion
  • 1 cup snow peas
  • 1 can water chestnuts
  • 1-1/2 cups fresh mushrooms sliced
  • 1 teaspoon garlic minced
  • 1 stalk lemongrass sliced

Instructions

  • In a small bowl, combine the first six ingredients until smooth; set aside.
  • In a large skillet or wok, stir-fry chicken in 1-1/2 teaspoons oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
  • Stir-fry onion and peppers in remaining oil for 3 minutes. Add mushrooms; stir-fry 3-4 minutes longer or until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through.
  • Serve with rice.

Notes

You can cook the onion and mushrooms separately if needed

Crispy Chinese Honey Chicken

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Crispy Chinese Honey Chicken (without Deep Frying)

This Chinese honey chicken recipe guarantees crispy juicy chicken and a rich sauce that is bursting with flavor with a simple approach. Now you can make your favorite takeout dish at home and it’ll taste just as great as the restaurant version! {Gluten Free Adaptable}To make this dish gluten-free, use tamari or coconut amino to replace the soy sauce. Use dry sherry, sake, or mirin instead of Shaoxing wine.
Course: Main Course
Cuisine: Chinese
Keyword: poultry, stir-fry

Ingredients

  • 1 pound chicken thighs cut into bite- sized chunks
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 1/2 cup cornstarch

Sauce

  • 1/4 cup honey or agave syrup
  • 1/4 cup water
  • 2 tablespoons Shaoxing wine or dry sherry for gluten-free
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch

Instructions

  • Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
  • Mix all the ingredients for the sauce in a small bowl.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  • Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic, ginger, and the white part of the green onion. Stir fry a few seconds to release the aroma.
  • Stir the sauce again to thoroughly dissolve the cornstarch.
  • Add the chicken back into the pan and pour in the sauce. Stir to mix well.
  • Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side to add some color to the dish.

Notes

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Shaking Beef

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Shaking Beef

In Vietnam, this classic–named for how the meat is tossed in the pan–is usually made with tough, overcooked beef cuts. For his version, which has been on the Slanted Door’s menu since 1995, Charles uses grass-fed filet mignon. On an electric stove, use a flat-bottomed wok or pan so the cooking surface gets as hot as possible. On gas, use a wok ring to nestle the wok down into the flames.
Course: Main Course
Cuisine: Asian, Vietnamese
Keyword: beef, stir-fry

Ingredients

  • 1 1/2 pounds filet mignon trimmed of excess fat and cut into 1-in. cubes
  • 1 tablespoon plus 1 tsp. sugar divided
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 7 tablespoons canola oil divided
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce
  • 2 teaspoons dark soy sauce*
  • 1/2 teaspoon Vietnamese or Thai fish sauce
  • 1 cup thinly sliced red onion
  • 3 green onions ends trimmed, onions cut into 1-in. lengths
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon unsalted butter
  • 1 bunch watercress tough stems removed

Spicy Lime Dipping Sauce

  • 2 Thai or serrano chiles stemmed and minced
  • 2 teaspoons salt divided
  • 1/2 teaspoon pepper
  • 1/4 cup fresh lime juice

Instructions

  • Mix beef with 1 tsp. sugar, the salt, pepper, and 1 tbsp. oil in a bowl. Let marinate at room temperature 2 hours.
  • Whisk together remaining 1 tbsp. sugar, the vinegar, mirin, soy sauces, and fish sauce until sugar has dissolved.
  • Divide meat into 2 equal portions. Heat a large wok or a large (not nonstick) frying pan over high heat until very hot but not smoking. The metal will have a matte look and a drop of water flicked onto its surface should evaporate on contact.
  • Add 3 tbsp. oil to wok and heat until shimmering but not smoking. Add half the beef in a single layer and sear until a brown crust forms underneath, about 30 seconds. Flip cubes and cook 30 seconds on second side.
  • Add half each of red and green onions and cook, stirring, about 30 seconds. Add half the soy sauce mixture and shake wok to coat beef. Add half each of garlic and butter and shake wok to distribute evenly. Transfer to a bowl and keep warm.
  • Wipe wok clean and return to high heat. Repeat steps 4 and 5 with remaining 3 tbsp. oil, beef, red and green onions, sauce mixture, garlic, and butter.
  • Arrange watercress on a platter; top with beef and vegetables. Serve with Spicy Lime Dipping Sauce.

Spicy Lime Dipping Sauce

  • Grind chiles in a mortar with 1 tsp. salt to a paste with a pestle.
  • Transfer to a small bowl and stir in remaining 1 tsp. salt, the pepper, and lime juice.

Notes

AUTHOR
Charles Phan, found on Sunset.com
*Dark soy sauce is thicker, darker, and less salty than regular soy; find it at Asian markets and well-stocked grocery stores.

Chicken wrapped in Lettuce

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Chicken Wrapped in Lettuce

From Shannon Jean Walsh when she was in college
Course: Main Course
Cuisine: Asian, Chinese
Keyword: poultry, stir-fry

Ingredients

  • 2 cups fresh shiitake mushrooms
  • 1 ½ pounds thin cut chicken breast
  • 2 tablespoons light colored oil such as vegetable oil peanut oil
  • Coarse salt and coarse black pepper
  • Three cloves garlic chopped
  • 1 inch ginger root finely chopped or grated, optional
  • 1 orange zested
  • ½ red bell pepper diced small
  • 1 small can 6 – 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions chopped
  • 3 tablespoons Hoisin sauce
  • ½ large head iceberg lettuce core removed, head quartered
  • Wedges of navel orange on platter for garnish

Instructions

  • Remove tough stems from mushrooms and brush with damp towel to clean.
  • Slice mushrooms.
  • Chop chicken into small pieces.
  • Preheat a large skillet or wok to high.
  • Add oil to hot pan.
  • Add chicken to the pan and sear meat by stir frying a minute or two.
  • Add mushrooms and cook another minute or two.
  • Add salt and pepper to season, then garlic and ginger. Cook a minute more.
  • Grate zest into pan.
  • Add bell pepper bits, chopped water chestnuts, and scallions. Cook another minute, continuing to stir fry mixture.
  • Add hoisin sauce and toss to coat the mixture evenly.
  • Transfer the hot chopped barbecue chicken to serving platter and pile quartered wedges of crisp iceberg lettuce alongside.
  • Add wedges of oranges to platter to garnish.
  • To eat, pile spoonfuls of chicken into lettuce leaves, wrapping lettuce around filling and squeeze an orange wedge over the outside.

Japchae (Korean stir-fried noodles)

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Japchae

Courtesy of Rachel Kim, Branson music teacher
Course: Main Course, Side Dish
Cuisine: Asian, Korean
Keyword: noodles

Ingredients

  • -6 ounces of Korean potato starch noodles
  • -4 ounces of beef preferably lean (we use sirloin)
  • -Dried shitake mushrooms about 5, soaked in water until plump
  • -1 carrot
  • -1 small sweet onion
  • -2 green onions
  • -about ¾ cup spinach
  • -vegetable oil salt and pepper

Sauce

  • -3 tbsp soy sauce
  • -2 tbsp sesame oil
  • -2 tsp roasted sesame seeds
  • -2 ½ tbsp sugar
  • -2 tsp minced garlic

Instructions

  • Cut carrot into thinly sliced match sticks, slice green onions into about half a finger length, thinly slice onion into similar length, cut stems off mushrooms and slice into thin strips about similar length
  • Cut beef into 2 inch long strips
  • To make sauce, mix all sauce ingredients until sugar dissolves. Pour about a tablespoon of sauce on beef strips.
  • Blanch spinach in boiling water until wilted, soak in cold water. Squeeze out excess water, cut into similar length as green onions, and season with salt and pepper.
  • Bring pot of water into boil, cook noodles according to package directions. Important thing about these noodles is we rinse in cold water when noodles are done cooking. Drain, and cut noodles into 6 inch lengths. Mix with about 2 tbsp of sauce.
  • In a large skillet, stir fry the noodles over medium heat (no need for oil). Stir frequently, until noodles look translucent.
  • Add vegetable oil to pan, stir fry onion until translucent, season with salt and pepper. Stir in green onion and cook, then transfer to separate bowl and add cooked noodles. Stir fry carrot until lightly softened.
  • Stir fry beef and mushrooms until meat is cooked, add to noodles and vegetables.
  • Add spinach and the rest of the sauce to the bowl. Mix well by hand, adjust seasoning as necessary by adding soy sauce and sugar. Enjoy!

Marinated Tofu

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Marinated Tofu

from the Greens Cookbook We added this just for Julia because she is cooking tofu so frequently these days. Makes 2 ½ cups marinade (enough for two packages of tofu). Use firm (Chinese style) tofu rather than the soft regular tofu. Tofu tastes best if it has been marinated for several days, and should be marinated for at least one full day before using.
Course: Main Course
Cuisine: American, Chinese
Keyword: Vegan, vegetarian

Ingredients

  • 1 or 2 packages firm tofu 14 to 18 ounces each
  • ½ ounce dried wild mushroom porcini or shitake
  • 1 cup water
  • 2 teaspoons dried oregano or marjoram
  • 2 cloves garlic sliced
  • ½ cup olive oil
  • ½ cup sherry vinegar or red wine vinegar
  • ½ cup red wine
  • ½ cup tamari soy sauce
  • 4 cloves
  • ½ teaspoon salt
  • Several twists of black pepper

Instructions

  • Cut the tofu into slabs one inch thick – firm tofu often comes in pieces that size – and drain.
  • Set the pieces on a bread board or the back of the baking sheet and raise one and; point the lower end toward the sink and let the water drain off.
  • Cover the tofu with another baking sheet and weighs it down with something heavy, such as a few cans of tomatoes.
  • Let the tofu drain for about a half hour.
  • This will remove excess water and allow the marinade to penetrate without being diluted.
  • While the tofu is draining, prepared the marinade.
  • Simmer the mushrooms in water for 15 minutes.
  • Heat a small heavy skillet and toast the oregano or marjoram slowly until it is fragrant.
  • Add the oregano and the remaining ingredients to the pot with mushrooms, bring to a boil, and simmer slowly a few minutes more.
  • Remove the tofu from the draining board and arrange it in a single layer in a square or rectangular non-corrosive pan.
  • Strain the marinade through a coffee filter or paper towel and pour it over the tofu.
  • Cover with plastic or a lid and refrigerate at least one day, preferably longer.
  • The tofu can be grilled, baked, sautéed, or stir-fried.

Notes

The marinade can be boiled, strained, and reused if the tofu was well drained.

Veggie Stir-fry

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VEGGIE STIR-FRY


Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.


Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: Vegan, vegetarian

Ingredients

  • 2 tablespoons canola oil
  • 1 red bell pepper cored, seeded, and julienned
  • 1 yellow bell pepper cored, seeded, and julienned
  • 1/2 cup thinly sliced red onion
  • 1 cup half-moon sliced yellow squash
  • 1 cup small broccoli florets
1 baby eggplant cut into chunks
  • 8 ounces firm tofu cut into large chunks
1 clove garlic, minced
  • 1/2 cup teriyaki sauce check the label: no more than 2 grams sugar per serving
  • 2 cups sliced bok choy
  • 1 cup fresh mung bean sprouts
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup snow peas
  • 2 tablespoons sesame oil

Instructions

  • In a wok or large skillet, heat canola oil over high heat until almost smoking.
  • Add the peppers and onion while stirring constantly.
  • While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce.
  • Cook, stirring, constantly for 2 minutes.
  • Add the bok choy, sprouts, pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
  • Stir in snow peas and sesame oil and remove from heat. Serve immediately.