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Category: Asian

Shrimp and Vegetables

Shrimp and Vegetables

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Yield: 2 to 4

Scott Nowell

Yum. Tasty, tasty, tasty. Your choice of vegetables. Whatever you want.

Premix sauce:

  • ½cup water
  • 1spoon BTB chicken, heat and stir
  • 1-3TBS Hoisin sauce
  • 3tsp Shaoxing cooking wine
  • ½tsp sugar
  • 1TBS of oyster sauce
  • ½-1tsp sesame oil
  • 1tsp soy sauce, mix well

Shrimp:

  • 1lb large shrimp, peeled, deveined, rinsed, patted dry
  • salt & pepper, season shrimp, add
  • 1/4cup corn starch, mix well to coat shrimp

Vegetables:

  • 1carrot, peeled and sliced thinly diagonally. Precook in MW 2 to 3 minutes.
  • 4oz green peas
  • 4oz green beans, other vegetables optional, e.g.,
  • 2oz red and orange peppers, sliced thin

Stir-fry:

  • vegetable oil, divided
  • 1tsp ginger, sliced
  • 1tsp garlic, minced
  • ½onion, julienned and separated
  • 1-2scallions, cut small

Slurry:

  • 1TBS corn starch mixed with 2 TBS water

Stir fry shrimp: In a hot wok add 1-2 TBS oil and add the shrimp. Cook until browned on bottom, then flip and brown other side. About 1-2 minutes on each side. Remove to bowl.

Vegetables: If the wok is dry add a little oil. Add the garlic and ginger to the wok and stir fry for 30 seconds.

Next add vegetables to the wok, stir fry until lightly browned.

Add premix sauce to the wok and let it boil for a couple minutes.

Add slurry to thicken.

Return the shrimp back into the wok and stir everything together. Adjust seasoning.

One-Pan Banh Mi–Style Beef Tacos

One-Pan Banh Mi–Style Beef Tacos

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with Pickled Cucumber & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo.
Prep: 5 Cook: 20

  • 1lime
  • 10oz ground beef
  • 4TBS sweet soy glaze
  • 6wheat flour tortillas
  • 1mini cucumber
  • 5tsp rice wine vinegar
  • 2TBS mayonnaise
  • ¼oz cilantro
  • 4oz shredded carrots
  • 1tsp sriracha
  • salt & pepper
  • ½tsp sugar
  • 2tsp cooking oil


Prep:

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise, thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle cucumber:

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar, and a pinch of salt.

Stir in cucumber. Set aside to quick pickle.

Cook carrots:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat, transfer to a plate.

Cook beef:

Heat another drizzle of oil in the same pan over medium-high heat. Add beef, season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

Make sriracha mayo:

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Szechuan Beef 🔥

Szechuan Beef 🔥

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Yield: 4 Servings

Sue & Gambo


Beef & marinade:

  • ½lb sliced beef, tenderloin or sirloin
  • ½tsp salt
  • 1tsp sesame seed oil
  • 1pinch of white pepper
  • 1egg white
  • 3TBS corn starch
  • 4TBS oil

Stir-fry:

  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¾cup onions
  • ½cup carrots
  • ¾cup green peppers
  • 1cup celery
  • 1cup mushrooms
  • 4-8Szechuan peppers
  • 1TBS Shaoxing wine
  • 1cup water + 2 TBS water
  • 1TBS oyster sauce
  • ½tsp hot pepper sauce
  • 1heaping tsp sugar
  • 1tsp dark soy sauce


Marinating the beef:

In a bowl, mix the beef, salt, sesame seed oil, white pepper, egg white, 2 TBS of corn starch and 1 TBS of oil.

Stir fry:

Heat 2 TBS of oil in a wok and add the Szechuan peppers. Stir fry for 30 seconds and add the beef and stir frying until the beef is golden-brown.

Set the beef and Szechuan peppers aside to drain.

In a wok add 1 TBS of oil, minced ginger, minced garlic and stir-fry for few seconds.

Next add all the vegetables and stir fry for a minute. Add Shaoxing wine and a cup of water, enough to just cover the vegetables. Cover and cook for 1 minute.

To make the sauce add 1 TBS oyster sauce, ½ – 1 tsp hot pepper sauce, and a heaping tsp of sugar.

Return the cooked beef and 1 tsp dark soy sauce to add color.

To thicken the sauce, whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl and slowly add to your stir-fry until it’s the right thickness.

Pork and Celery Stir-Fry

Pork and Celery Stir-Fry

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Yield: 4

Sue & Gambo

I like celery in stir fry’s!

Marinade & pork:

  • lb pork cutlets, cut into 2-in strips
  • pinch of salt
  • pinch of white pepper
  • 1egg
  • 1TBS canola oil
  • 2-3TBS corn starch

For the stir-fry:

  • 4-5medium ribs celery, sliced into batons (approx. 4 cups)
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 1carrot, cut into battonetes
  • 3green onions, cut into 2-inch lengths
  • 4TBS Shaoxing rice wine
  • 1TBS sesame oil
  • pinch white pepper
  • ½TBS soy sauce
  • 2TBS oyster sauce
  • cilantro sprigs


Pork:
Slice pork into thin ¼-inch strips, then cut strips into ¼-inch batons. Place in bowl. Season with salt and pepper. Mix.
Add in egg and mix.
Add 2 TBS corn starch and mix to coat. Add more if needed to coat.
Add about ½ TBS oil and mix.
Heat pan and add enough oil to cover bottom of pan.
Add pork and stir fry, stirring to separate so they aren’t stuck together. Remove to bowl.
Add another TBS oil, ginger and garlic, green onion and carrot. Add celery and stir to combine.
Add 4 TBS Shaoxing wine, 1 TBS sesame oil and a small pinch of white pepper. Mix and add ½ TBS soy sauce and 2 TBS oyster sauce. Mix.
Add cooked pork. Mix well. Mix in some cilantro sprigs and serve.

Chicken & Bean Sprouts

Chicken & Bean Sprouts

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Yield: 2 Servings

Woks of Life

Chicken and Bean Sprouts is a classic Chinese stir-fry dish and is a refreshing, and easy-to-make stir fry made with chicken breast and crunchy bean sprouts.

Chicken marinade:

  • 8oz chicken thighs (or chicken breast, cut into thin strips)
  • 1TBS water
  • 1tsp vegetable oil
  • ½tsp soy sauce
  • 1tsp cornstarch

Rest of the dish:

  • 1lb fresh mung bean sprouts
  • 4scallions (cut in half lengthwise, and then into 2-inch pieces, white and green parts separated)
  • 2cloves garlic (minced)
  • 5shiitake mushrooms (fresh or dried/reconstituted, sliced)
  • 3TBS vegetable oil (divided)
  • 2tsp Shaoxing wine
  • 2tsp oyster sauce
  • ¾tsp salt
  • ¼tsp sesame oil
  • ⅛tsp ground white pepper
  • ¼tsp MSG (optional, really gives that extra restaurant flavor)
  • 1tsp cornstarch (dissolved in 2 tsp water)


For the chicken:

Mix 1 TBS of water with the strips of chicken until the water has been completely absorbed by the meat. Add the oil, soy sauce, and cornstarch, and mix until well combined. Set aside for 20 minutes.

For the mung bean sprouts:

Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes so they are rehydrated. This step not only washes the sprouts but also allows them to absorb some of that cold water to regain their freshness and crunch. Transfer them to a colander, setting them over a bowl or the sink to let the excess water drain completely. The root portion of the bean sprout can be a bit stringy and unpleasant, and some folks do pinch it off–but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold water.

For the other vegetables:

Finally, prepare the other ingredients–namely the scallions, garlic, and mushrooms. Cooking this dish quickly is important, so your bean sprouts don’t turn to mush. If you’re not great at adding quick measurements of spices, oils, and sauces, it’s best if you have all those ingredients prepped and measured in advance, in addition to the fresh ingredients.

Stir Fry:

Heat your wok on high heat until it just starts to smoke and spread 2 TBS of oil around the perimeter of the wok. Add the chicken and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.

Add another TBS of oil to the wok, along with the mushrooms and the white portions of the scallions. Stir fry for 10 seconds and add the garlic. You should have the wok at the highest heat you can muster at this point!

Next, add the mung bean sprouts and stir fry everything together. Spread the Shaoxing wine around the perimeter of the wok and give everything another quick stir. Then add the oyster sauce, salt, sesame oil, white pepper, and MSG, if using.

Add the chicken back to the wok, along with any liquid in the bowl, and the green portions of the scallions. Again, the burner should be at maximum heat at this point!

Stir-fry for another 10 seconds until everything is well combined, making sure to spread the mixture around the sides of the wok to get that Wok Hei sear and flavor. There will be some liquid in the wok and when that is bubbling, stir in the cornstarch and water mixture.

Stir fry for another 15 seconds or so, until the mung bean sprouts are just starting to turn transparent. Serve!

Chicken with Garlic Sauce

Chicken with Garlic Sauce

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Yield: 2 to 4 Servings

Sue & Gambo

Slightly spicy chicken with garlic sauce stir-fry recipe.

  • Chicken and Marinade
  • 1lb of chicken breast and/or thighs sliced
  • 1pinch of salt
  • 1pinch of white pepper
  • 1egg
  • 4TBS of corn starch
  • 1-2TBS oil

Vegetables

  • 1cup sliced mushrooms
  • ½cup sliced white onions
  • ½cup sliced red, green and/or orange peppers
  • ½cup of celery, 2-inch pieces, split into narrow strips.
  • ½cup of sliced Black Fungus (wood ear mushrooms) cut into thin strips
  • ⅓cup green onions chopped into 2-inch pieces
  • 1-2TBS oil
  • 1tsp minced garlic
  • 1tsp sliced ginger
  • ¼tsp crushed red pepper

Premix sauce:

  • 1TBS of white vinegar
  • 2TBS of cooking sherry wine
  • 1TBS of oyster sauce
  • 1TBS of sugar
  • ½TBS sesame seed oil
  • ½TBS of Koon Chun double black soy sauce
  • 4TBS of water

Marinate the chicken

Add pinch of salt, pinch of white pepper, 1 egg with the 12 oz of chicken. Mix well.

Add around 3 TBS of corn starch to the chicken. Mix again.

Lastly around 1 to 2 TBS of oil to the chicken and mix again.

Premix sauce:

Mix 1 TBS oyster sauce, 1 TBS sugar, ½ TBS sesame seed oil, ½ TBS double black soy sauce, and 2 TBS of water.

Slurry:

Mix 2 TBS of water with 1 TBS of corn starch as a thickening agent for the sauce.

Boil the vegetables

Boil the celery, wood ear mushrooms, green peppers, and mushrooms for 4-5 minutes

Set the cooked vegetables aside.

Cook the chicken

Add some oil to the wok and then cook the chicken until it is golden brown and cooked through. After it’s cooked, set the chicken aside in a bowl.

Stir fry

Add some oil to the wok and then minced garlic, sliced ginger and crushed red pepper.

Stir for a few seconds and next add the cooked vegetables and stir fry. After a minute add a TBS of white vinegar and a TBS of Shaoxing wine. Stir through. Add premix sauce.

Add slurry a little bit at a time until the sauce is to your preferred thickness.

Lastly add the chicken and the chopped green onions and stir for a minute or two.

Serve.

Szechuan Chicken

Szechuan Chicken

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Yield: 2 Servings

Scott Nowell

Maybe not authentic, but it varies so much it’s impossible to know what is.

Chicken

  • 2oz boneless skinless chicken breasts

Vegetables:

  • ½onion, chopped 1-inch pieces
  • ½lb button mushrooms, sliced
  • ¼cup carrot, sliced ⅛-inch-thick on diagonal or matchsticks
  • 1zucchini, quartered and sliced ½ inch thick
  • ½cup celery sliced diagonally lengthwise to match sticks
  • ½cup bamboo shoots sliced to match sticks (optional)
  • ½cup water chestnuts, sliced (optional)
  • 2cloves garlic, minced
  • equal amount of ginger minced
  • 4-8dried Szechuan peppers
  • 1TBS vegetable oil

Sauce

  • 1cup chicken stock
  • 1TBS corn starch
  • 2tsp soy sauce
  • ¼cup Hoisin sauce

Velvet the Chicken:

Slice breasts in half or thirds, length wise to make thin cutlets. Slice cutlets on diagonal into ⅛ to ¼ inch thick slices. In a bowl add sliced chicken, salt, egg white, white pepper, sesame seed oil, 1½ TBS of corn starch and 1 TBS of oil. Mix everything together well. Marinate for 15 minutes.

Premix sauce:

In a small bowl, mix 1 TBS corn starch into 1 cup chicken stock with 2 tsp soy sauce and ¼ cup hoisin sauce. Whisk to combine. Set aside.

Stir fry:

Heat 2 tsp oil in wok until starting to smoke. Add garlic and ginger, cook for 15 seconds and add the chicken. Stir fry until cooked through. Remove to bowl.

Heat 2 tsp oil in wok and add Szechuan peppers. Stir fry 30 seconds. Add vegetables and stir fry for 2-3 minutes until starting to soften. Remove to bowl with chicken.

Sauce & finish:

Add premix sauce into wok, stir and bring to a boil and cook until thickened.

Return chicken and vegetables to wok and mix with sauce until heated through and sauce boils.

Adjust seasoning with additional soy, hoisin as needed.

Remove from heat, serve.

Whip-Flop-Glop (Pork)

Whip-Flop-Glop (Pork)

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with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

  • For Pork:
  • 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
  • 1-2heaping TBS corn starch
  • 1pinch white pepper
  • 1egg white
  • 1tsp soy sauce
  • ½TBS oil
  • Vegetables:
  • 1onion, julienned
  • 2medium carrots, sliced thin on diagonal
  • 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • Sauce:
  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS oyster sauce
  • 1TBS corn starch mixed with 2 TBS water for slurry
  • 2TBS oil
  • 2scallions chopped to ¼ inch rings (optional)


Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.

Chicken & Vegetables with White Sauce

Chicken & Vegetables with White Sauce

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Yield: 4 Servings

Adapted from Fortunecooking

A very simple clean tasting stir fry made with vegetables and left-over chicken. Your choice of vegetables. I usually use broccoli, snow peas, mushrooms, carrots, celery and sometimes water chestnuts.

My white sauce was not as white as the original. It is fixed now. 😊 😊

  • 2cups total:
  • broccoli florets
  • pea pods
  • button mushrooms, sliced or quartered
  • carrots, sliced thin on a diagonal
  • celery, sliced thin on a diagonal
  • sliced water chestnuts
  • chicken, cooked and sliced 
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 2cups water or stock
  • salt & pepper
  • 1TBS cornstarch mixed with 1 TBS water for slurry
  • 1sesame oil to taste (optional)


Blanch vegetables:

Bring 2 cups of stock or water to a boil in a wok or pan.

Add the 2 cups vegetables and chicken and cook for about 1½ minutes.

Reserve some of the vegetable cooking water and set aside.

Season with salt and pepper. Taste and adjust seasoning. 

Chicken & sauce:

Add ginger and garlic and cook for 30 seconds. 

Add slurry and stir to thicken.

If desired, add sesame oil to taste.

Serve.

Beef and Broccoli

Beef and Broccoli

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Sheet Pan Dinners

Yield: 4 Servings

adapted from: eazypeazymealz

Don’t you know that beef and broccoli is all about the sauce? This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

  • 1½lb flank steak
  • 1lb broccoli florets
  • sesame seeds for garnish

Steak Sauce

  • 2TBS oyster sauce
  • 1TBS soy sauce
  • ¼tsp garlic powder
  • ½TBS minced garlic
  • 1tsp sesame oil
  • 1tsp corn starch

Sauce

  • 1TBS oyster sauce
  • 1TBS hoisin sauce
  • 1TBS brown sugar
  • 1TBS soy sauce
  • ⅓cup vegetable stock
  • ¼tsp red pepper flakes or to taste

Preheat oven to 425°F.

Place the flank steak on a half-sheet pan.

In a small bowl mix the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.

Pour over flank steak and spread evenly over the top.

Bake for 15-17 minutes depending on the thickness of the steak.

While the steak cooks, blanch the broccoli for 90 seconds in boiling water. Remove to ice water.

Meanwhile, mix sauce ingredients: oyster sauce, hoisin sauce, brown sugar, soy sauce, vegetable stock, and red pepper flakes, in a medium sized bowl, whisking until smooth.

When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).

Return steak and any juices to the pan.

Dump broccoli over the top of the steak.

Pour sauce over the top of all of it and stir to mix it all together.

Return to 425°F oven and bake an additional 5-8 minutes until broccoli is fork tender.

Remove from oven. Top with sesame seeds, stir well to coat everything in sauce.

Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.