asian Archives - The Midnight Baker

Stir Fried Brussels Sprouts

Judith Hannemann — Tue, 19 Jul 2022 23:00:02 +0000

If you love this veg, then you’ll flip over these easy yet tasty stir fried brussels sprouts.

Stir Fried Brussels Sprouts?

Why not?

In fact, stir fried brussels sprouts are a real treat! Knowing that brussels sprouts are not a lot of peoples’ favorite veg, I’m encouraging you to give them a try prepared this way.

The reason that sprouts are bypassed by some is that sprouts, more often than not, are overcooked. Sometimes overcooked beyond belief. When cooked to perfection, they are sweet and crunchy. Stir frying is one of the best ways to cook them. The risk of overcooking is slim by this method.

Do It Right

As with anything you do, it’s best to do it the right way for the best results.

They key to success with brussels sprouts, beyond not overcooking them is the proper preparation. With this recipe you start with fresh brussels sprouts so there’s a bit of attention that has to be paid to them.

Firstly comes choosing sprouts that are at their peak of freshness. If you grow them yourself, this won’t be a problem. However if you get them from the produce department in your market you’ll have to give them the onec-over. They’re sold loose so you can. Try to avoid those that are bagged already.

The very best tutorial I found comes from the experts at TheKitchn. It’s comprehensive and full of great information.

The Cooking

As with all stir frying, it’s done very quickly at high heat so you cannot slack here. Stir frying demands your full attention. The benefit is that it’s very quick so it’s not like a watch pot.

If the sprouts get singed on the edges, that will add great flavor. If your heat is high enough it will happen and be totally delicious.

I might add that if you want to get more adventurous with this veg, my maple roasted brussels sprouts have converted many a hater into a lover, so do try them!

The Recipe

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Stir Fried Brussels sprouts

Tasty way to serve sprouts

Prep Time10

Cook Time10

Course: Side Dish

Cuisine: Asian

Keyword: asian style brussels sprouts, brussels sprouts recipes, stir fried brussels sprouts

Servings: 6

Calories: 111kcal

Author: Judith Hannemann

Ingredients

1 lb fresh Brussels sprouts
1 cup sliced water chestnuts
2 cloves garlic crushed
2 tbs oil
1 tsp dark sesame oil
1 tsp salt

US Customary - Metric

Instructions

Prepare Brussels sprouts by trimming the root end and cutting a cross in the bottom--this helps them cook faster. Bring a large pot of water to the boil and add 1 tablespoon of salt. Add the Brussels sprouts and boil for 5 minutes. Drain and plunge into very cold or ice water. Drain thoroughly.
When sprouts are cool enough to handle, cut them in half.
Heat a wok or large deep skillet over medium-high heat. Add the oil and when the oil shimmers, add the sprouts, water chestnuts garlic and salt. Stir fry until the sprouts are deep vibrant green; about 4 minutes. Drizzle with sesame oil and toss to coat. Add any salt at this point if you need to.

Nutrition

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Cashew Chicken With Snow Peas And Mushrooms

Judith Hannemann — Sat, 04 Aug 2018 23:00:37 +0000

Delicious Asian chicken with snow peas, cashews and mushrooms is so quick and doesn’t heat the kitchen!

Bypass Takeout

OK I’lll freely admit I probably get Chinese takeout more than the average person. Since I’ve gotten so lazy in my old age, I just go with the flow–and the restaurant is local. I console myself by saying I’m supporting local business…

Anyway, there’s just times I want to cook an Asian dish at home. This is especially true if I have some nice fresh veggies on hand. This was one of those times.

One thing I always have on hand are chicken breasts. I always have fresh mushrooms too–and I even had some whole cashews. The inspiration for this came when a friend gave me a ton of fresh snow peas. How can you resist?

If You’re In A Hurry…

If you’re pressed for time, you can skip the marinating. The dish will still taste great but the meat will have a different texture.

What I usually do–and it’s worth it–is to velvet the meat I use in a stir fry. If you’ve always wondered how the meat in dishes you get from the Chinese restaurant has that nice melt-in-your-mouth texture, velveting is the secret. It can either be done with egg white and cornstarch or with baking soda and cornstarch. Restaurants use the baking soda method which is more economical. So do I since it produces better results (in my opinion) than the egg white method. However, try both to see what you prefer.

I use this opportunity to introduce other flavors as the meat has to sit for at least 30 minutes, but I recommend one hour.

Don’t Have Cashews?

Honestly this is not a nut that I stock in my pantry. I bought some to make candy so I had some left over.

If you don’t have them, then use peanuts. It’ll taste just as good.

The nuts, of course, may be omitted entirely if you have a nut allergy or you simply have no nuts in your pantry.

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The Recipe

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Cashew Chicken With Snow Peas And Mushrooms

Delicious Asian chicken with snow peas, cashews and mushrooms is so quick and doesn’t heat the kitchen.

Prep Time1

Cook Time8

Total Time1 8

Course: Dinner

Cuisine: Asian

Keyword: Asian chicken recipe, cashew chicken, chicken recipe

Servings: 6

Calories: 498kcal

Author: Judith Hannemann

Ingredients

1 lb boneless skinless chicken breast cut in 1/4-inch strips
1/2 cup cornstarch
5 oz vegetable oil divided into 1/2 cup + 2 tbs
2 cups snow peas
8 oz button mushrooms
1/2 cup cashews
2 cloves garlic crushed
1 slice fresh ginger about 1-inch in diameter

Chicken Marinade:

4 tbs soy sauce
2 tbs dry sherry OR dry white wine
2 tsp cornstarch
1 tsp baking soda
1 tsp dark sesame oil

Stir Fry Sauce:

2 cups chicken stock
3 tbs dry sherry OR dry white wine
1 tbs soy sauce
1 tsp dark sesame oil
4 tbs cornstarch

Instructions

Mix marinade ingredients in a small bowl. Add the chicken, toss and let sit at room temperature for 1 hour. Drain then place on paper towels to absorb excess moisture.
Mix the sauce ingredients in a small bowl and set aside.
Heat 1/2 cup of the oil over medium-high heat in a deep skillet or wok. Oil will shimmer when the correct temperature is reached.
Put the 1/2 cup cornstarch in a plastic bag. Add the chicken and toss to coat.
Add the chicken to the hot oil (do not crowd pan, you may have to do this is shifts). Fry for 2 minutes on each side; remove and place on a plate on a paper towel.
Discard the oil used for frying and wipe out the pan. Add the remaining 2 tbs of oil to the wok over medium-high heat.
Add the garlic and ginger, stirring constantly until garlic begins to brown; discard garlic and ginger.
Place the mushrooms in the hot wok. Stir fry until they begin to sear. Add the chicken and snow peas to the pan. Stir fry until the snow peas are bright green then add the cashews.
Stir the sauce again to dissolve the cornstarch; add to the pan and stir constantly until the sauce thickens. Serve immediately over rice.

Nutrition

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Garlic Pork With Bok Choy

Judith Hannemann — Sun, 11 Mar 2018 00:00:51 +0000

Why get take out when you can make this great garlic pork and bok choy in your own kitchen?

Yes You Can Cook Like The Restaurant!

It’s pretty simple once you know the secret.

One thing I always loved about Chinese food was the texture they achieved with meat in their stir fry dishes. It was always tender and melted in your mouth.

After quite a bit of research, I discovered they used a process called velveting. The classic way to velvet is using egg whites and cornstarch. Experts say this is the best way to velvet chicken.

However, most restaurants use a cheaper method that works with all meats. This method uses baking soda and cornstarch. This is the method I use because the ingredients are always readily available. Plus I never really find a use for that lone egg yolk so it’s less wasteful.

You velvet the meat for up to one hour so it does add a bit of prep time, but I find it’s well worth it. Of course you don’t have to do this if you want dinner on the table in about 20 minutes. The dish will still taste great but the meat will have a different texture.

Mirin: One Of My Favorite Ingredients

One of my favorite ingredients in Asian cooking is Mirin. It’s not Chinese but Japanese in origin. I’ve also heard it referred to as “sweet saki,” but I don’t think that’s entirely correct.

Mirin adds a touch of sweetness to the food that’s pleasant and not overpowering. I find it works very well in this recipe too.

Years ago it was pretty hard to find if you didn’t live in a major city. Nowadays I can find it in my local supermarket in the Asian aisle. If you can’t find it in your store, it’s available from Amazon grocery

Don’t Forget The Greens

In this recipe, you get to use some of those lovely green leaves from the bok choy. Never throw them out!! Use them in soups, stews or even lightly steam them for a veggie. Even though they look a lot like spinach, they’re a lot milder and not bitter.

I had a few orphaned mushrooms that I added to the mix here, but if you don’t like mushrooms or don’t have them on hand, they’re totally unnecessary here.

The Recipe

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Garlic Pork With Bok Choy

Why get take out when you can make this great garlic pork and bok choy in your own kitchen?

Prep Time1

Cook Time10

Total Time1 10

Course: Main Course

Cuisine: Asian

Keyword: Asian pork recipe, bok choy, garlic, garlic pork

Servings: 4

Calories: 343kcal

Author: Judith Hannemann

Ingredients

1 lb lean pork loin sliced in strips
2 cloves garlic minced
3 cups sliced bok choy including the green leaves
2 cups fresh mushrooms sliced (optional)
3 tbs oil

Marinade:

1/4 cup soy sauce
2 tbs white wine
2 tsp cornstarch
1 tsp baking soda

Stir Fry Sauce:

1 cup chicken stock see NOTES
1/4 cup low-sodium soy sauce
2 tbs mirin or white wine - if using white wine, add 1 tsp sugar
1 tsp dark sesame oil
2 tbs corn starch

Instructions

Place pork in plastic zipper bag. Mix marinade in a small bowl then pour over the pork. Seal the bag and and mush to distribute marinade. Marinate for 1 hour.
In a small bowl, mix all stir fry sauce ingredients; set aside.
In a large deep skillet or wok, heat oil over high heat. When oil shimmers, add the pork and the garlic. Stir fry until pork begins to brown.
Add the bok choy and mushrooms (if using). Stir fry until green bok choy leaves are bright green. Stir in sauce and cook until sauce bubbles and thickens; cook for 1 minute.
Serve over jasmine or basmati rice.

Notes

I use low-sodium Better Than Bouillon—about 2 tsp dissolved in a cup of water.

Nutrition

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Chicken with Mushrooms (Moo Goo Gai Pan)

Judith Hannemann — Thu, 08 Oct 2015 23:00:59 +0000

Jazzed up version of the restaurant classic. This chicken with mushrooms contains a pinch of bright red peppers to give it a color pop and another flavor element.

Stir fries are just about the best way you can use any leftovers–meat or veg.

I had a breast of a roasting chicken in the fridge that was leftover from when I made my crock pot rotisserie chicken a few days ago. I couldn’t think of a better way to use half of that breast. The other half will become a chicken salad tomorrow.

Since there’s been lots of sales on mushrooms lately–and I can’t resist a sale–I had a box that I’d bought about a week ago and wanted to use them before I had to chuck them. Also had a nice bright red bell pepper as the red, orange and yellow ones were on sale…yep couldn’t resist this either. I know the real deal dish doesn’t contain peppers, but I added them because I do like the flavor and it added such a nice pop of color. If you want to be a purist about the recipe, just leave out the peppers!

Don’t do mushrooms? Just increase the peppers and snow peas. Of course it won’t be anything like Moo Goo Gai Pan, but it will still be delicious and like they say, “What’s in a name,” anyway?

This was served over jasmine rice. I highly recommend using jasmine rice with this and to be honest, exclusively, because it has such a wonderful flavor. It’s really not much more expensive than regular long-grain rice. This rice is so good you can eat it plain. Not to mention, this is the rice used in Chinese restaurants–or at least any that I’ve ever eaten in.

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Chicken with Mushrooms (Moo Goo Gai Pan)

Jazzed up version of the restaurant classic. This chicken with mushrooms contains a pinch of bright red peppers to give it a color pop and another flavor element.

Prep Time10

Cook Time10

Total Time20

Course: Chicken, Everyday Meals, skillet dinners

Cuisine: Asian

Keyword: Asian chicken recipe, skillet dinner, stir fry recipe

Servings: 4

Calories: 231kcal

Author: Judith Hannemann

Ingredients

2 cups sliced cooked chicken breast
8 oz fresh mushrooms sliced in half
1 clove garlic minced
1/4 cup thinly sliced red bell pepper
8-10 snow peas
2 green onions sliced
2 tbsp vegetable oil

SAUCE

1 1/4 cup rich chicken stock
2 tbsp soy sauce
1 tbsp sugar
1/2 tsp dark sesame oil

THICKENING

2 1/2 tbsp corn starch
1/4 cup water

Instructions

Mix the sauce ingredients; set aside
Mix the thickening ingredients; set aside
Heat a wok or large skillet over medium-high heat.
Add oil.
When oil begins to shimmer, add the mushrooms and garlic
Stir fry for about 3-5 minutes or until mushrooms lose that "raw" look
Add the cooked chicken and stir fry till heated through.
Add the sauce mixture and heat until it boils.
Add the red bell pepper, green onion and the snow peas; stir to combine
Mix up the thickening mixture again because as the cornstarch/water sits, the cornstarch sinks to the bottom of the dish.
Add the thickener and stir until sauce is thickened and bubbling; cook for 1 minute.
Serve immediately over rice

Nutrition

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Honey Soy Ribs

Judith Hannemann — Sat, 27 Jun 2015 23:00:00 +0000

Honey Soy Ribs

These finger-lickin’ good Asian-style honey soy pork baby back ribs are marinated then cooked low and slow on the grill–or in the oven.

Come summer, I think ribs. Especially ribs cooked on my gas grill using the indirect cooking method.

These honey soy ribs have a delicate flavor that will please even the kiddos.

Delicate flavor to savor

I go very light on five-spice powder because I find too much to be too overwhelmingly star anise-y. If you like a more intense flavor, then up my amount–but do it in steps and taste the marinade. Otherwise you may end up with something you don’t like!

Most of the time I serve my ribs with a green salad or potato salad. I served my Chipotle Ranch Potato Salad with these ribs that are pictured.

These are also made easily in the oven, so they don’t have to be a strictly summer treat done on the BBQ. And if you don’t have a grill, you don’t need one to enjoy these!

Honey Soy Ribs

1 rack pork baby back ribs
Marinade:
1 cup soy sauce
2 tbs tomato paste
2 tbs brown sugar
4 cloves garlic, crushed
1/4 tsp Chinese 5 spice powder
1 tsp ginger
Glaze:
1/2 cup honey
2 tsp soy sauce

Mix marinade ingredients in a small bowl. Pour into a large zipper freezer/storage bag (the best way to marinate btw).

Add the ribs to the bag–you may have to cut the rack of ribs in half. Seal bag and turn a few times to coat with marinade. Place in the refrigerator and marinate for at least 6 hours, preferably overnight.

Prepare your grill for indirect cooking. If using a gas grill, this means lighting one side and cooking on the unlit side. Place a drip pan below the grate and place ribs on the grate. Close the lid of the grill and cook for approximately 3 hours at a temperature of 300-350 degrees (internal grill temp). If your grill doesn’t have a built-in thermometer, a cheap oven thermometer placed on the unlit side will do. FYI–I find that keeping the lit side of the grill at a medium heat gives me an internal grill temp of between 325 & 350 degrees F.

Mix glaze in a small bowl. Brush with glaze a few times during the last 30 minutes of cooking.

If you wish to crisp the ribs and caramelize the glaze a bit, transfer the ribs to the lit side and grill until the glaze is bubbly–but watch them–the honey will burn quickly so this should only take about 30-40 seconds over direct heat.

OVEN METHOD: Place ribs on a rack in a roasting pan. Roast at 350 degrees F for the time stated in the grill method. Follow grill method up to optional crisping–for the oven method, pop them under the broiler for about 30 seconds.

Serves 4

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Pork with Caramelized Mushrooms & Green Beans

Judith Hannemann — Sat, 20 Jun 2015 23:00:00 +0000

Pork with Caramelized Mushrooms & Green Beans

No one will believe this Asian-inspired pork and green bean stir fry is not only low on sodium, but low in fat as well!

I found this recipe leafing through a monthly magazine published by my local supermarket. You get it free if you spend more than $25–HAH, I always do!

In the past, I never found anything that really interested me until this month. It was this recipe that caught my eye because I love green beans and pork and especially sriracha because of it’s great flavor.

You won’t believe it’s actually healthy!

I have to say that I will try most anything I find interesting but sometimes the anticipation is better than the realization with such things. Given that this dish is low sodium and low fat, I wasn’t expecting it to actually be a keeper.

All I can say is WOW…this is really good! And yes, it’s well worth doing the couple of things like caramelizing the mushrooms and browning the pork separately. The recipe actually suggested using separate pans, but I HATE to wash dishes, so I just used the same one for the mushrooms and pork.

Serve with some jasmine rice

Another thing I changed was I did not use cooking spray to do the mushrooms. I pretty much despise that substance except for using it to “grease” baking pans and a nice olive oil tastes way better than silicone and it is all natural.

What I did here was buy some cheaper pork chops and grind the meat using my grinding attachment to my stand mixer. It’s a lot more economical and you can control the amount of fat that’s in the meat.

So enjoy this…I really did. And serving it with jasmine rice really kicks it up a notch.

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Pork with Caramelized Mushrooms & Green Beans

No one will believe this Asian-inspired pork and green bean stir fry is not only low on sodium, but low in fat as well!

Prep Time10

Cook Time20

Total Time30

Course: Pork

Cuisine: Asian

Keyword: Asian pork recipe

Servings: 4

Calories: 652kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground pork
8 oz sliced mushrooms I used baby bellas
1 small onion sliced
1 tbsp minced garlic
1 tbsp grated fresh ginger
12 oz bag washed & trimmed fresh whole green beans
2 tbsp oil
1/4 cup water

SAUCE

2 tbsp reduced sodium soy sauce reg can be used too
2 tbsp mirin or white wine
1 tbsp rice vinegar
2 tsp brown sugar
1 tsp sriracha
1 tsp dark sesame oil

Instructions

Whisk together all the sauce ingredients in a small bowl; set aside.
Heat 1 tbs oil in a large skillet or wok over high heat. Add the sliced mushrooms and cook until they release all their liquid and begin to brown. Remove from pan and set aside.
Add the ground pork to the same skillet and cook over high heat until pork is cooked and begins to brown. Remove from pan and set aside.
Add the remaining 1 tbs of oil to the wok/skillet and add the garlic, ginger, onion and green beans. Stir fry until very aromatic--about 1-2 minutes. Add the water and cook until green beans are crisp-tender; about 2 minutes.
Add the mushrooms and ground pork back to the pan. Whisk the sauce again to make sure all the sugar is dissolved and pour over the pork mixture.
Stir and toss to blend well and cook until most of the liquid is absorbed.
Serve with jasmine rice.

Nutrition

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Subgum Chicken Lo Mein

Judith Hannemann — Tue, 07 Apr 2015 23:00:00 +0000

Subgum Chicken Lo Mein

Delicious dinner for 2! But this everything lo mein can be doubled to serve 4 easily.

If there’s anything I love, it’s an Asian-style meal. Couple that with my favorite meat, chicken, and that’s a marriage made in heaven!

And who would believe such a flavorful, yet quick, dinner can be whipped up from what are basically “standard” ingredients?

Perfect for empty nesters

Since I’m into Asian cooking, fish sauce and Maggi seasoning are pantry ingredients for me. If they are not on your shelf, it’s really no biggie. Most larger supermarkets carry both. Fish sauce will be in the Asian section. Don’t get alarmed–it doesn’t add any “fishy” taste. It’s used basically as we use salt. It’s actually made from anchovies. But if you are all, “EWWW” about it, just leave it out.

Peanuts add a crunchy dimension

Maggi, on the other hand, can be anywhere in your supermarket. It’s popular in Europe and Asia. It could be in the Asian section or the spice/seasoning section. However, soy sauce is a pretty decent substitute for it.

The cocktail peanuts add extra oomph to this, and a wonderful nutty flavor too.

Although this recipe’s amounts are for empty-nesters, just double or triple everything to serve more people!

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Subgum Chicken Lo Mein

If there’s anything I love, it’s an Asian-style meal. Couple that with my favorite meat, chicken, and that’s a marriage made in heaven!

Prep Time20

Cook Time10

Total Time30

Course: Chicken, Everyday Meals, skillet dinners

Cuisine: Chinese

Keyword: 30-minute meals, Asian chicken recipe, lo mein

Servings: 2

Calories: 575kcal

Author: Judith Hannemann

Ingredients

1 about 8-10 oz boneless skinless chicken breast, cut into strips
1 stalk celery sliced thinly
1 small onion sliced thinly
1 clove garlic minced
2 tbsp diced red bell pepper
1/4 cup cocktail peanuts
4 oz uncooked spaghetti
2 tbsp teryaki sauce
1 tbsp fish sauce*
1 tbsp Maggi seasoning**
1/8 tsp dark sesame oil
1 tsp cornstarch
1 tbsp water
2 tbsp olive oil

Instructions

*Available in larger supermarkets in the Asian section
** Soy sauce may be substituted.
Cook spaghetti according to package directions. I use "pan-size" spaghetti--which is merely regular spaghetti broken in half lengthwise (which is better for this dish). Drain and set aside.
Mix the teriyaki sauce, fish sauce, Maggi and the sesame oil in a small bowl. Set aside.
Mix the cornstarch and water in a small bowl. Set aside.
Heat 8-inch omelette pan over medium-high heat. Add oil and heat through.
Add chicken to the pan, stirring constantly until cooked through and golden in color. Add the celery, onion, garlic and bell pepper. Stirring until celery turns bright green.
Add the cooked spaghetti and the teriyaki mixture, tossing so the spaghetti is well coated.
Add the cornstarch mixture and stir contents of the pan well and cook for 1 minute.
Serve immediately.

Nutrition

Subgum Chicken Lo Mein

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Asian Chicken Thighs

Judith Hannemann — Sun, 08 Feb 2015 00:00:00 +0000

Asian Chicken Thighs

Quick, simple and tasty. Chicken infuses with delicately flavored asian-style sauce while it cooks.

Here’s another ridiculously simple dinner that’s full of flavor.

This chicken is a good example of how you don’t have to fuss or have a zillion expensive ingredients for something to taste so darn good.

One pan, perfect flavor

It cooks quickly too. In 45 minutes or less, it’s on the table. And surprise! It only uses one pan.

There was a bit of fat in the sauce after cooking–not much–but that won’t happen to any real degree if skinless thighs are used. But do use bone-in pieces. The bone is necessary for some additional flavor here.

It work really well with smaller bone-in chicken breasts too, but I just didn’t have them on hand. Drumsticks would be another variation. Both of these probably wouldn’t produce much rendered fat in the final product since there’s not a lot of sub-skin fat on those parts.

I served this with a simple meatless fried rice. Just leave out the ground beef in my Take Out Fried Rice for the perfect side.

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Asian Chicken Thighs

Quick, simple and tasty. Chicken infuses with delicately flavored asian-style sauce while it cooks.

Prep Time5

Cook Time30

Total Time35

Course: Chicken

Cuisine: Asian

Keyword: Asian chicken recipe

Servings: 4 -6

Calories: 414kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs bone-in chicken thighs skinless is fine
1 tbsp oil
1/4 cup brown sugar
1/4 cup soy sauce
1/2 tsp dark sesame oil
1/2 tsp ginger
1 tbs rice vinegar white is OK too

Instructions

Preheat oven to 375 degrees F.
Mix the brown sugar, soy sauce, sesame oil, ginger and rice vinegar in a small bowl. Stir until sugar is dissolved. Set aside.
Heat a large skillet over medium-high heat. Brush top/skin side of chicken with the 1 tbs oil.
Place chicken, skin/top side down in heated skillet. Brown for 3-5 minutes–until chicken releases freely. Turn and brown on other side. Remove to plate; drain fat from skillet and wipe with a paper towel.
Place chicken back in skillet, skin/top side up. Pour soy sauce mixture over chicken.
Bake for 25-30 minutes, or until internal temperature of chicken is 170 degrees and/or juices run clear.

Nutrition

Asian Chicken Thighs

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