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Category: Asian

Hoisin Shrimp and Broccoli

Hoisin Shrimp and Broccoli

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Yield: 1-2

LKK

Yum. Shrimp, broccoli and hoisin. What a treat.

  • 1TBS oil
  • 1TBS ginger, minced
  • 1TBS garlic, minced
  • 4cups broccoli florets
  • 1½lbs shrimp, shelled and deveined
  • sliced scallion, for garnish
  • sesame seeds, for garnish

Seasoning:

  • ¼cup hoisin sauce
  • salt, to taste
  • black pepper, to taste

Heat oil in a wok over medium-high heat. Once hot, add minced ginger and minced garlic. Sauté for 30 seconds then add the broccoli. Cook the broccoli until tender, for about 3 minutes, stirring constantly.

Add shrimp and stir fry until they just begin to turn pink, about 2 minutes.

Stir in the Lee Kum Kee Hoisin Sauce and season with salt and pepper. Continue to cook until the shrimp and broccoli are fully coated in the sauce for about 1-2 minutes.

Garnish with sliced scallions and sesame seeds. Enjoy!

Shortcut General Tso’s Chicken

Shortcut General Tso’s Chicken

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Yield: 4

Adapted from: Woks of Life

Ground chicken is the key to making Shortcut General Tso’s Chicken that cuts out chopping and deep-frying steps without compromising flavor!
Prep: 20 Cook: 15

For the chicken:

  • 1lb ground chicken
  • 2tsp Shaoxing wine
  • ¼tsp salt
  • ¼tsp ground white pepper
  • ½tsp sesame oil
  • 2TBS AP flour
  • ⅓cup cornstarch

For the sauce:

  • ⅓cup low sodium chicken stock
  • 3½TBS brown sugar
  • 1TBS light soy sauce
  • 2½tsp rice vinegar
  • 1tsp dark soy sauce

For the rest of the dish:

  • 3cups broccoli florets (about 8 oz)
  • 4TBS neutral oil
  • 3-5dried red chili peppers (optional)
  • 2cloves garlic (minced)

In a medium bowl, mix the ground chicken with the Shaoxing wine, salt, white pepper, and sesame oil. Set aside to marinate while you prep the other ingredients. (Or if making ahead, cover and refrigerate overnight.)

Make the sauce:

To a measuring cup, add the chicken stock, brown sugar, light soy sauce, rice vinegar, and dark soy sauce. Set aside. Set water to boil for steaming the broccoli.

While that’s happening, add the flour and cornstarch to a shallow dish, stirring with a fork or whisk to combine. Break up the ground chicken into pieces on top of the cornstarch, then use your fingers to break up the ground chicken into nuggets/large chunks and toss them in the cornstarch flour mixture.

Heat your wok or skillet over high heat. Add the oil and ground chicken in a single layer and fry until golden. Once a golden crust has formed, use a wok spatula to flip the chicken and let it brown once more undisturbed. Repeat until the chicken is uniformly seared. Remove from the wok, leaving behind any oil.

Add the broccoli to the steamer and steam for 5-6 minutes until crisp tender.

With the heat on medium-high, add the red chili peppers and cook for 1 minute. Add the garlic and cook for another 30 seconds to a minute.

Stir up your sauce and add it to the pan. Bring to a simmer. Add the chicken, toss until the chicken is coated and the sauce is caramelized and sticky. There should be very little standing sauce.

Serve immediately with the steamed broccoli and steamed rice!

Teriyaki Chicken

Teriyaki Chicken

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Yield: 3 to 4

Cook! Stacey Cook

Marinate:

18-24 oz boneless, skinless chicken thighs, thicker parts cut and spread out to thin.

4 TBS mirin

4 TBS sake or Shaoxing rice wine

4 TBS soy sauce, mix and set aside for 1 hour.

1 tsp brown sugar

Cook:

Heat a large skillet over medium high heat. Add

1 TBS oil, add

Marinated chicken and cook until bottom is golden brown, then turn over. Cover and reduce heat to low and cook for 3 to 4 minutes. Remove cover and turn heat to medium. Let it cook until the juice starts to caramelize. Turn to get both sides nicely brown. Remove to plate.

Add remaining marinade and add brown sugar if you like it sweeter. BTB to thicken.

Cut chicken into strips and drizzle with sauce.

Serve.

Szechuan Chicken & Green Bean Stir-Fry

Szechuan Chicken & Green Bean Stir-Fry

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with Ginger Rice & Candied Peanuts

Yield: 2

Adapted from: Hello Fresh

This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30

  • 1thumb ginger
  • 2scallions
  • 1oz peanuts
  • 2TBS Szechuan paste
  • 6oz green beans
  • ¾cup jasmine rice
  • 10-12oz chicken breast strips
  • 4TBS sweet soy glaze
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans, if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans & nuts:

Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.

Cook chicken:

Pat chicken dry with paper towels.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Make stir-fry:

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.

Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1- to 2-minutes. Remove pan from heat.

Tip: If ginger and scallions begin to brown too quickly, reduce heat to medium low.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Taste chicken stir-fry and season with salt and pepper.

Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts.

Serve… with pot stickers or an egg roll!

Beef and Broccoli 2

Beef and Broccoli 2

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Yield: 4

Adapted from: Cook! Stacey Cook

Prep:

4 cloves of garlic, minced

10 oz broccoli, cut into florets

3 slices of ginger

Marinate:

10-12 oz beef steak, cut across grain into thin slices

½ tsp soy sauce

3 tsp dark soy sauce

1½ tsp oyster sauce

1 tsp sugar

¾ tsp baking soda

¼ tsp black pepper

5 tsp corn starch

8 tsp water, mix until water absorbed, add

4 tsp oil, mix

Cook:

Heat a large skillet or wok over medium-high heat. Add

1 TBS oil, add

ginger slices

Broccoli florets, stir fry until coated with oil, add

1 TBS Shaoxing wine

⅛ tsp sugar

⅛ tsp salt

½ cup water, cover, cook for 30 seconds, remove to plate. Add

1 TBS oil,

Marinated beef, spread out and pan fry on one side, add

Minced garlic and flip beef to brown on the other side until 50% cooked. Add

1 TBS Shaoxing wine, cook until evaporated. Add

2 tsp dark soy sauce

1 tsp oyster sauce

1 tsp sugar

⅓ cup water, cook until sauce thickens. Turn off heat. Return

Broccoli to pan. Add

¼ tsp black pepper, mix

Serve with steamed rice.

Chicken with Sugar Snap Peas

Chicken with Sugar Snap Peas

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Yield: 4

Adapted from: The Kitchn

Ok, this sucks. Looking for a replacement.

For marinating the chicken:

  • 3boneless, skinless chicken breasts, thinly sliced crosswise
  • 2tsp cornstarch
  • 2tsp soy sauce
  • 2tsp vegetable oil

For the rest of the dish:

  • 3TBS vegetable oil
  • 2cloves garlic, chopped
  • 1lb snap peas or sugar snap peas, trimmed and washed
  • 2TBS Shaoxing rice wine or dry sherry
  • 3TBS soy sauce
  • 2tsp toasted sesame oil
  • 1tsp sugar
  • black pepper, to taste

For slurry:

  • ⅔cup chicken stock
  • 2TBS cornstarch
  • Steamed rice, for serving

Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.

Combine the ⅔ cup chicken stock with 2 TBS cornstarch to make a slurry (stir out any lumps) and set aside.

When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 TBS oil and sear the chicken just until browned. Remove the chicken from the wok and set aside.

Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.

Hunan Shrimp

Hunan Shrimp

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Yield: 4

https://www.whiskaffair.com/hunan-shrimp-recipe/#recipe

Hunan Shrimp is a delicious Chinese-style preparation where juicy shrimp are coated in a hot and spicy sauce.

  • 1lb shrimp, cleaned and deveined
  • ¼cup cornstarch (divided)
  • 4TBS vegetable oil (divided)
  • 2tsp minced garlic
  • 1cup broccoli florets
  • ½cup thinly sliced celery
  • 1red bell pepper (cored, seeded and cut into ½ inch cubes)
  • ½cup chicken broth
  • 2TBS dark soy sauce
  • 2TBS oyster sauce
  • 2tsp rice vinegar
  • 1tsp honey
  • ½tsp salt
  • ¼tsp black pepper powder
  • 2tsp red chili paste

Fry the shrimp:

Transfer cleaned and deveined shrimp to a medium mixing bowl. Pat them dry using a kitchen towel.

Add 2 TBS cornstarch and toss well to coat each shrimp with cornstarch.

Heat a flat wide pan over high heat. Once the pan is hot, add 2 TBS of vegetable oil to it.

Add the shrimp to the pan and spread them in a single layer. You want the shrimp to fry not steam; hence it is important to use a wide pan. I used a 12-inch pan for one pound of shrimp. If you are scaling the recipe, then fry them in batches.

Stir the shrimp occasionally while cooking and fry until nicely browned from both sides (4-5 minutes). Remove to a plate.

Do not overcook the shrimp, otherwise, they will become chewy.

Make the sauce:

Add 2 TBS of vegetable oil to the same pan and heat over medium-high heat.

Once the oil is hot and shimmery, add garlic and sauté it for 3-4 seconds.

Add broccoli florets, celery, and red bell peppers and sauté for 15-20 seconds.

Add the fried shrimp back to the pan and mix well.

Stir together 2 TBS cornstarch with chicken broth and add the slurry to the pan.

Add dark soy sauce, oyster sauce, rice vinegar, honey, salt, and pepper, and mix well.

Note: Be careful about the extra salt. The sauces already have a lot of salt in them so add a little, taste, and add more if required.

Add red chili paste and mix well again.

Garnish the Hunan shrimp with scallions and serve hot.

Super Greens (Panda Express CC)

Super Greens (Panda Express CC)

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Yield: 4

Adapted from: Woks of Life

Panda Express Super Greens (a mix of kale, cabbage, and broccoli) is a beloved side dish from the popular chain. Here’s how to make it!

Note: Original probably doesn’t have oyster sauce, but it was quite good and less salty than original.
Prep: 30 Cook: 10

  • 5cups green cabbage, roughly chopped
  • 4cups curly kale (stems removed, roughly chopped or torn, then kneaded to tenderize)
  • 3cups broccoli florets
  • 3TBS neutral oil
  • 5large cloves garlic, roughly chopped or sliced
  • ½tsp salt
  • ¼-½cup water
  • 1TBS oyster sauce


Prep:
Wash and prepare your cabbage, kale, and broccoli. Soak the vegetables in a large stainless-steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while you prepare the other ingredients.

Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.

Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.

As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.

Add the oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.

Transfer to a plate and serve.

Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

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Yield: 1 to 2

Adapted from: Sue & Gambo

New England style with a brown sauce. Surprise, there is no lobster in this. Once upon a time it was Lobster, but was replaced with shrimp to reduce cost. In New England the sauce is brown because of added soy or dark soy sauce. In the rest of the country it is usually a white sauce.

Shrimp & Marinade:

  • 1lb shrimp
  • 1egg + 1 egg white
  • 1pinch of salt
  • 1pinch white pepper
  • 3tsp corn starch
  • 1tsp sesame seed oil

Stir-Fry:

  • ¼lb ground pork
  • 4TBS vegetable oil, divided
  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¼cup green onions
  • 1TBS black bean sauce

Slurry:

  • 2TBS water
  • 1TBS corn starch

Sauce:

  • 2cups water
  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp soy sauce or dark soy sauce


Marinating the shrimp:

In a bowl add the shrimp, egg white, salt, 1 pinch white pepper, 3 tsp corn starch and 1 tsp sesame seed oil. Mix everything together well.

Premix Sauce:

To a small bowl, add oyster sauce, sugar, soy sauce, 1 tsp sesame seed oil, and 1 pinch of white pepper. Set it aside.

Slurry:

In another small bowl, whisk together 1 TBS of cornstarch and 2 TBS water. Set it aside.

Stir fry:

Add 2 TBS of oil and add the pork to the wok and cook on high heat until the pork is fully cooked all the way through. Set pork aside.

Next add 2 TBS of oil and add the shrimp to the wok and cook on high heat until the shrimp is cooked through.

Add minced garlic, minced ginger, black bean sauce, pork, water, and stir-fry for about a minute.

Add the premix sauce to the wok and bring to a boil.

To thicken the sauce, slowly add slurry to your stir-fry until it’s the desired consistency.

Add green onions to wok and stir-fry for 30 seconds.

Optional:

Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.

Kung Pao Shrimp

Kung Pao Shrimp

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Yield: 4

Adapted from: Woks of Life

This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home!
For roasting the peanuts:

  • 1tsp neutral oil
  • 1cup raw peanuts (shelled, with or without the skin)

For the shrimp:

  • 1lb peeled and deveined large shrimp
  • 1tsp neutral oil
  • 1tsp Shaoxing wine
  • ¼tsp salt
  • ⅛tsp white pepper powder
  • ½tsp cornstarch

For the sauce:

  • 3TBS water
  • 1TBS rice wine vinegar
  • 1TBS light soy sauce
  • 1tsp sugar
  • 1tsp cornstarch
  • ½tsp Sichuan peppercorn powder
  • ½tsp dark soy sauce

For the rest of the dish:

  • 3TBS neutral oil
  • 3cloves garlic (smashed and sliced)
  • 1TBS ginger (minced)
  • 2-4dried red chilies (de-seeded and chopped; these can be quite spicy, so adjust to your own taste)
  • 6scallions (white parts only, cut into ½-inch/1cm pieces)


Roast the peanuts:

Heat 1 tsp of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4- to 5-minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.

They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.

Prepare the shrimp:

Butterfly each shrimp, making a small cut along its back without cutting it all the way through. Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.

Mix in the cornstarch right before cooking.

Prepare the sauce:

In a medium bowl, make the sauce by combining the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.

Assemble the dish:

Heat the wok over high heat, until it just starts to smoke. Add 2 TBS of oil, followed by the shrimp (be sure to stir the ½ tsp cornstarch into the shrimp before searing). Quickly sear the shrimp on both sides, and transfer to a bowl once they turn light pink. Set aside.

Reduce the heat to low. Add the remaining TBS of oil, garlic, ginger, chilies, and scallions. Cook for 1- to 2-minutes, until fragrant, maintaining low heat.

Increase the heat to high and add the shrimp back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce (the cornstarch settles to the bottom and should be re-stirred). Add the sauce to the wok, and stir-fry for another minute. The sauce should thicken very quickly. Add the peanuts and turn off the heat. Mix everything well, and serve!