Chicken Pot Stickers with Sweet and Sour Sauce

Tags

Chicken, Chinese, Company, Favorite, Green Onions, Soy Suace

“I like a cook who smiles out loud when he tastes his own work.
Let God worry about your modesty; I want to see your enthusiasm.”

Ingredients

• 2 boneless skinless chicken breast
• 2 cups chopped shredded cabbage
• 1/2 cup apricot jam
• 1 cup finely chopped green onions
• 2 teaspoons soy sauce
• 1/2 teaspoon ginger
• 1/2 teaspoon cayenne pepper
• Wonton wrappers

Sweet and Sour Sauce

• 3/4 cup apricot jam
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon ginger

Preparation

1. Sweet and Sour Sauce- combine all ingredients in a small saucepan. Cook and stir over low heat until sugar is melted. Remove from heat and set aside to serve with pot stickers.
2. Bring 3 cups of water to a boil in a medium saucepan. Add chicken. Reduce heat to low; simmer, covered, for about 10 minutes or until chicken is not longer pink. Drain chicken, let cool, and finely chop.
3. Next, add cabbage and 3 tablespoons of water to the same saucepan. Cook over high heat for 1 to 2 minutes. Stir occasionally.
4. Add chopped chicken, jam, green onions, soy sauce, ginger and cayenne pepper to the cabbage. Mix well and cook for about 5 minutes, remove from heat.
5. Spoon slightly rounded tablespoonfuls of chicken mixture into the center of each wonton wrappers. Brush the edges of the wrapper with water. Bring all four corners together; press to seal securely. Repeat with remaining wrappers as needed.
6. Coat a steamer basket with nonstick cooking spray, place pot stickers in the basket so they do not touch. Add 3 cups water to a medium saucepan, bring to a boil. Place steamer basket on the pot, cover, and steam pot stickers for  about 5 minutes. Transfer cooked pot stickers to a serving plate, repeat as needed.
7. Serve with sweet and sour sauce.

JKM

Recipe Reference Chinese Favorites from PILcookbooks.com

 

 

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Szechuan Chicken

Tags

Bell Peppers, Chicken, Chinese, Edamame, Garlic, Green Onions, Nuts, Pasta, Soy Suace, Spicy!

Szechuan cuisine is a style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 2 cups fresh edamame beans, removed from their skins
• 1/4 cup soy sauce
• 2 tablespoons vinegar
• 1 teaspoon chili paste
• 1 teaspoon crushed red pepper (or more to desired spice)
• 5 ounces cooked Chinese egg noodles
• 1 tablespoon peanut oil
• 3 large cloves garlic, minced
• 1 large red pepper bell, chopped
• 2 green onions, sliced
• 1/4 cup coarsely chopped peanuts
• Dash of cayenne pepper

Preparation

1. For sauce, in a small bowl stir together the soy sauce, vinegar, chili paste, and crushed red pepper. Set aside.
2. In a large pot cook noodles in boiling lightly salted water for 4 to 6 minutes or until tender. Drain. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Stir-fry the garlic in hot oil for 15 seconds. Add the edamame beans, chopped red bell pepper, and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok.
4. Add chicken to the hot wok. Sprinkle with cayenne pepper for extra spice. Stir-fry for 4 to 8 minutes or until no pink remains.
5. Add the sauce to the wok. Add the cooked vegetables. Stir ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through.
6. Serve immediately over noodles and sprinkle with peanuts.

JKM

 

Pad Thai Salad

Tags

Basil, Bell Peppers, Chinese, Chives, Healthy Eating, Nuts, Pasta, Simple Things, Spicy!, Thai

“Tis’ better to live your own life imperfectly than to imitate someone else’s perfectly.”

Ingredients

• 1/4 pound pad thai noodles, cooked
• 1/4 cup pre-made peanut sauce
• 1 tablespoon apple cider vinegar
• Assortment of different types of lettuce
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped salted peanuts
• 2/3 cup bean sprouts
• 2 tablespoons chopped basil
• 2 tablespoons chopped chives

Preparation

1. Cook thai noodles according to the package
2. Combine pasta with peanut sauce and vinegar
3. Arrange lettuce on several plates
4. Divide pasta mixture among plates of lettuce
5. Top with peppers, peanuts, sprouts, basil and chives

JKM

Ginger Pork Meatballs

Tags

Bell Peppers, Chinese, Cilantro, Garlic, Green Onions, Onions, Pasta, Pork, Snow Peas, Soy Suace

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”

Ingredients

Meatballs:

• 1/2 cup chopped fresh cilantro
• 1/4 cup breadcrumbs
• 1/4 cup chopped red onion
• 2 tablespoons soy sauce
• 2 teaspoons ginger
• 3 garlic cloves, minced
• 1 pound lean ground pork
• 1 large egg, lightly beaten

Noodles:

• 8 ounces uncooked wide fettuccine noodles
• 1 tablespoon sesame oil
• 1 red bell pepper; cut in strips
• 1 cup snow peas
• 1/2 teaspoon salt
• 1/2 cup chopped green onions

Preparation

1. Place a foil-lined pan in a preheated 450° oven
2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes.
3. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
4. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain.
5. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas and salt; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 cup noodle mixture on each of 4 plates; top each serving with 3 meatballs. Sprinkle each serving with 2 tablespoons green onions.

JKM

Recipe Reference cookinglight.com

 

 

 

 

 

Beef with Broccoli

Tags

Beef, Broccoli, Chinese, Garlic

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

Ingredients

•  3/4 pound flank or sirloin, sliced thinly across the grain
• 3/4 pound broccoli florets
• 2 tablespoons  cooking oil
• 2 cloves garlic, minced
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water

Marinade

• 1 teaspoon soy sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1/2 teaspoon cornstarch
• 1/8 teaspoon freshly ground black pepper

Sauce

• 2 tablespoons oyster sauce
• 1 teaspoon dry sherry
• 1 tablespoon soy sauce
• 1/4 cup chicken broth

Preparation

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

What’s a great side to add to this Dish?!?

Dill and Garlic Red Potatoes!

JKM

 

 

P. F. Chang’s Chicken Lettuce Wraps

Tags

Chicken, Chinese, Favorite, Garlic, Mustard, Onions, Rice, Soy Suace

Ingredients – Serves 4

• 3 tablespoons oil
• 1 pound ground chicken
• 1 cup water chestnut
• ²⁄₃ cup mushroom
• 3 tablespoons chopped onions
• 1 teaspoon minced garlic
• 4 -5 leaves iceberg lettuce

Special Sauce

• ¼ cup sugar
• ½ cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• ¹⁄₈; teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• ½ teaspoon rice wine vinegar

Preparation

1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.
2. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps
3. Bring oil to high heat in a wok or large frying pan. Saute ground breasts for 4 to 5 minutes or until done.
4. Remove chicken from the pan and cool.
5. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
6. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
7. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
8. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
9. Top with”Special Sauce”.

J.K.M

Mongolian Beef

Tags

Asian, Beef, Chinese, Company, Date Night, Favorite, Garlic, Green Onions, Rice, Soy Suace, Wine

 “The name of this dish is somewhat misleading, as aside from the beef, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term “Mongolian” is rather meant to imply an “exotic” type of food.”

Ingredients – Serves 4

• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 teaspoons dry sherry
• 2 teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chile paste with garlic
• 1/4 teaspoon salt
• 2 teaspoons peanut oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 pound sirloin steak, thinly sliced across the grain
• 16 medium green onions, cut into 2-inch pieces

Preparation

1. Combine first 8 ingredients, stirring until smooth.
2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

J.K.M

Beef Chop Suey

Tags

Beef, Broccoli, Celery, Chinese, Company, Date Night, Mushrooms, Onions, Snow Peas, Soy Suace, Stir-Fry

Chop Suey: A Chinese-style American dish consisting of small pieces of meat, chicken, etc., cooked with a variety of vegetables.

Ingredients – Serves 4

• 1 pound porterhouse steak, thinly sliced
• 2 tbsp of vegetable oil
• 1 onion thinly sliced
• 2 celery stalks, thinly sliced
• 1 head of broccoli, cut into small florets
• 2 cups snow peas, sliced in half lengthwise
• 1/2 cup canned bamboo shoots, rinsed and julienned
• 8 water chestnuts, thinly sliced
• 4 cups thinly sliced button mushrooms
• 1 tbsp oyster sauce
• 1 tbs salt

Marinade

• 1 tbsp chinese rice wine
• pinch of pepper
• pinch of salt
• 1 tbsp soy sauce
• 1/2 tsp sesame oil

Preparation

1. Combine all the marinade ingredients in a bowl and marinate the beef for at least 20 minutes
2. In a preheated wok, heat 1 tbsp of oil and stir-fry the beef until the color has changed. Remove and set set aside. Wipe out the wok with a paper towel
3. Heat the remaining oil and stir-fry the onion for 1 minute. Add celery and broccoli and cook for 2 minutes. Add snow peas, bamboo shoots, water chestnuts, and mushrooms and cook 1 minute. Add beef, then season with oyster sauce and salt.

J.K.M