Asian Beef And Pepper Noodles–Quick Dinner

What dinner can be quicker than a stir fry? The answer to that is not too many.

Anything Asian is likely full of flavor. Most Asian stir fries are also economical because meat is, more than likely, used as a condiment. Stir fries are also a great place to use any leftover fresh veggies and meat. If you’re like me, you probably have bits and pieces of fresh veggies in your crisper. With me it’s usually bell peppers–I’ll have half or a quarter of a pepper. That’s perfect for this Asian beef and pepper noodles. With this, I was lucky enough to have several colors of bell peppers due to a sale.

Noodles

I use the Asian stir fry noodles because I love the chewy texture. They have a satisfying texture that spaghetti does not. But since my mantra is always “use what you have” then if you have good old spaghetti, use it here. Trust me I’ve made it with spaghetti and it’s very good.

If I’m using regular spaghetti, I tend to use the No. 8 because it’s a bit thicker that No. 9. Sometimes No. 8 is called spaghetti where No. 9 is called thin spaghetti.

Leftovers?

You betcha!

This is the perfect dish to use them up. I had some leftover uncooked round steak and pepper halves so I took advantage.

Now, I used beef but if you have some rotisserie chicken left over, then use it here. Also, feel free to change up the veggies either to what you have left in the crisper or to ones you prefer over my choices. The two constants here should be onion and garlic–unless you have allergies to either.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Asian Beef & Pepper Noodles

Leftovers work great here.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Main, Main Course

Cuisine: Asian

Keyword: easy stir fry with leftovers, lo mein stir fry, using lo mein noodles

Servings: 4

Calories: 400kcal

Author: Judith Hannemann

Ingredients

• 1/2 each yellow orange & red bell peppers, cut in matchsticks
• 1 small onion thinly sliced
• 2 cups Napa cabbage shredded
• 1 clove garlic thinly sliced
• 8 oz beef round steak cut in thin strips
• 2 tbs oil
• 8 oz lo mein noodles or spaghetti

Noodle Sauce

• 1/2 cup oyster sauce
• 1/2 cup water
• 1 1/2 tsp dark brown sugar
• 1 tsp fresh ginger grated
• 2 tsp dark sesame oil
• 1 1/2 tbs soy sauce
• 1 tbs fish sauce
• 1/2 tsp pepper

US Customary - Metric

Instructions

• Cook noodles per package directions. Drain and set aside
• Heat oil in a large, deep skillet or wok. Add the beef and cook until browned.
• Add the peppers, onions, cabbage, and garlic in the same pan and stir fry until crisp-tender.
• Add the cooked noodles and sauce and toss until coated and heated through.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 1734mg | Potassium: 410mg | Fiber: 2g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 2mg

The post Asian Beef And Pepper Noodles appeared first on The Midnight Baker.

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

Print Recipe Add to Recipe Box Go to Collections

Stir Fried Brussels sprouts

Tasty way to serve sprouts

Prep Time10 minutes mins

Cook Time10 minutes mins

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

Serving: 1serving | Calories: 111kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 411mg | Potassium: 367mg | Fiber: 4g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 65mg | Calcium: 36mg | Iron: 2mg

The post Stir Fried Brussels Sprouts appeared first on The Midnight Baker.

Honey Shrimp And Broccoli

Here’s another dish that will let you skip that take-out place.

Since making your favorite take-out dishes also saves you plenty of money, here’s another one for your arsenal. Another great thing is you know exactly what’s going into your meal. That’s a great benefit–or at least it is to me. In fact, I’ve duplicated many of my favorites, such as Dan Dan Noodles so I don’t break my budget by getting it from a restaurant. That’s not to say that I don’t order out when I simply don’t feel like cooking (and who doesn’t at times?). This way is just more cost-effective.

A Complete Meal

Like most stir-fry dishes, this is a complete meal since it has your protein and veggies. Combine it with some nice jasmine rice and it’s really filling too. Serving with rice also extends the portions; that’s something to remember if you’re on a tight budget and want to eat shrimp. However, I’ve noticed some great deals on shrimp in the past year so it’s not as extravagant as it once was.

You can also beef this meal up by adding in different veggies in addition to the broccoli. I used sliced water chestnuts here for some crunch and they work very well. Summer squash is good addition too. Anything you like would be delicious, just as long as the vegetables are fresh.

Add Some Spice

For those who like a bit of heat in their food, this can be jazzed up too.

Some Thai chiles or any other hot red pepper can be added. They also add a pop of color. If you’re not into heat, then red bell peppers are good.

You can even add some red pepper flakes to the sauce. A pinch is about right for me, but let your own taste be your guide.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Honey Shrimp With Broccoli & Water Chestnuts

Quick and easy so why get take-out?

Prep Time20 minutes mins

Cook Time10 minutes mins

Course: Main, Main Course

Cuisine: Asian

Keyword: copycat chinese take out, honey shrimp, stir fry with broccoli, stir fry with shrimp

Servings: 4

Calories: 300kcal

Author: Judith Hannemann

Ingredients

• 1 lb large shrimp peeled and deveined
• 2 tbs vegetable oil
• 8 oz can sliced water chestnuts drained
• 2 cups broccoli florets
• 1 clove garlic finely minced
• 2 tbs honey

Sauce:

• 1 cup chicken stock
• 1 tbs low-sodium soy sauce
• 1 tsp dark sesame oil
• 1 tsp fresh ginger
• 1 clove garlic finely minced
• 2 tbs cornstarch

US Customary - Metric

Instructions

• Pat shrimp dry with paper towels.
• Add the cornstarch to a small bowl then add the remaining sauce ingredients; stir well
• Heat the oil in a large, deep skillet or wok over high heat. Add the shrimp and garlic. Drizzle the shrimp with the honey.
• Stir fry until shrimp are pink and lightly crusted and brown. Add the sliced water chestnuts.
• Add the broccoli and stir fry until it is bright green.
• Stir the sauce again so it's well blended and add to the shrimp and broccoli. Stir and bring to a boil. Cook for 1 minute to cook the cornstarch.
• Serve immediately over rice.
• 1/2 tsp of powdered ginger may be substituted.
• If you want a little heat in this dish, sprinkle with a little red pepper flakes.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 25g | Protein: 27g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 288mg | Sodium: 1121mg | Potassium: 385mg | Fiber: 3g | Sugar: 12g | Vitamin A: 285IU | Vitamin C: 47mg | Calcium: 194mg | Iron: 4mg

The post Honey Shrimp and Broccoli appeared first on The Midnight Baker.

Flank Steak For Quick Stir Fry

I’m a big lover of flank steak. In fact, I stock up on it for summertime BBQs. It’s tender when marinated and sliced correctly. It practically melts in your mouth.

However, I had so much flank steak left over in the freezer from last summer, I had to start thinking out of the box on how to use it up. Since it works so well with marination, I figured it would be perfect to use in a quick stir fry dinner.

Marinate For Great Flavor

While many meats, including beef, don’t really require being marinated to use in a stir fry, it’s recommended you do so for this recipe.

The marinade here is basically the one I use for a whole steak when I grill it. You could even use a store-bought Asian-style marinade if you wish. They are all quite good.

With flank steak it is especially important to make sure you slice the meat correctly. Always slice the meat thinly and across the grain. Otherwise the meat will be tough. That applies whether you grill a whole steak or slice it for a stir fry.

Veggie Add-Ins

Bok choy is the main vegetable element in this stir fry dinner. However, you can add in any additional crispy veggies that you have on hand and feel would “go” with the general taste. I used up some red bell pepper that would have otherwise gone bad.

Another great thing about using additional vegetables is that it extends the number of people you can feed with this dish. In stir fries, meat is actually a condiment instead of the main focal point, so using a larger amount of veggies is actually more authentically Asian.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Beef & Bok Choy

An easy peasy stir fry

Prep Time10 minutes mins

Cook Time10 minutes mins

Marinate8 hours hrs

Course: Dinner, Main, Main Course

Cuisine: Asian

Keyword: quick dinners to make in summer, using beef in stir fries, using flank steak

Servings: 6

Calories: 245kcal

Author: Judith Hannemann

Ingredients

• 1 lb flank steak cut in thin strips
• 3 ribs bok choy cut in 1/2-inch slices
• 1/2 red bell pepper cut in thin strips
• 2 green onions chopped for garnish
• 2 tbs oil

Sauce:

• 1/4 cup soy sauce
• 2 tbs dry sherry
• 1/2 tsp ground ginger
• 1/2 cup water
• 1 clove garlic crushed
• 1 tsp sesame oil
• 1 tbs cornstarch

Marinade:

• 2 tbs soy sauce
• 2 tbs dry sherry
• I clove garlic
• 1 tbs honey
• 1/4 tsp pepper
• 1/4 tsp ground ginger
• 2 drops sesa

US Customary - Metric

Instructions

• Mix all marinade ingredients in a small bowl. Add the steak strips, toss to coat. Place in a plastic zipper bag and refrigerate overnight.
• Heat a large skillet over medium-high heat. Add the oil and heat.
• Mix the sauce ingredients in a small bowl; set aside.
• Drain marinade from the steak. Discard marinade. Add the steak to the hot skillet and stir fry until it’s cooked and starting to brown.
• Add the bok choy and bell pepper and stir fry for 2-3 minutes, depending on how crisp you like your veggies.
• Stir the sauce so that the cornstarch is dissolved. Pour the sauce over the meat/veggie combo and stir until thickened. Cook for one additional minute so the cornstarch cooks through.
• Serve immediately with rice.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 16g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 1191mg | Potassium: 1381mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19116IU | Vitamin C: 203mg | Calcium: 462mg | Iron: 5mg

The post Beef and Bok Choy appeared first on The Midnight Baker.

Ground Beef Can Be Fancy

There’s endless things you can make with ground beef. That’s why it’s an ever-popular item on most people’s grocery list.

So you’ve got the pound of ground beef and want to make something that’s not only delicious, but filling and maybe a bit fancy? Look no further than this luscious ground beef stir fry that includes a nice variety of veggies.

It’s not only a complete meal when served over rice, but it’ll likely feed six people and feed them well.

The Veggies

It looks like you can get asparagus year round now and it’s not just a springtime treat–meaning the fresh kind, of course. I wouldn’t recommend using frozen here because it would be a bit limp. However, if it doesn’t bother you if the asparagus is a bit droopy, then use it by all means.

The above would be under ordinary circumstances, but right now, we’re dealing with shortages on many items. Therefore, substitutions come into play.

Broccoli would be an excellent substitute whether it’s fresh or frozen florets. Frozen or fresh green beans are also a good choice. And if you don’t mind that the veg isn’t green, cauliflower or carrots will also suffice.

I haven’t heard of a shortage of tomatoes, so you should be good there.

The Rice And Other Things

My personal preference for rice is either jasmine or basmati. Both have wonderful aromatic flavors that add so much to a meal.

But now, you have to take what’s available. I had no trouble getting jasmine, but if you can’t get a nice aromatic rice, plain old long-grain white will do.

I’ve also not noticed any shortages of sliced (or other forms) of water chestnuts, so they should be available. too.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Ground Beef and Asparagus Stir Fry

Easy ground beef skillet dinner that's ready in no time

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: beef, Main, Main Course

Cuisine: Asian

Keyword: asparagus stir fry, ground beef stir fry, stay safe at home recipes

Servings: 4 servings

Calories: 1192kcal

Author: Judith Hannemann

Ingredients

• 1 lb lean ground beef 90% lean
• 2 cups cut fresh asparagus 1-inch pieces
• 8 oz can sliced water chestnuts, drained
• 1 cup cherry or grape tomatoes sliced in half
• 1 tsp minced garlic
• 2 tsp sesame oil
• 2 tbs cornstarch
• 1-1/2 cups beef broth
• 1/3 cup hoisin sauce
• 2 tbs reduced-sodium soy sauce
• 1 tsp minced fresh ginger

US Customary - Metric

Instructions

• In a large skillet or wok, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, stir-fry the asparagus, water chestnuts and garlic in oil for 5 minutes or until crisp-tender.
• In a small bowl, combine cornstarch and broth until smooth. Stir in the hoisin sauce, soy sauce and ginger. Pour over vegetables. Return beef to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in tomato. Serve with rice if desired.

Nutrition

Serving: 1serving | Calories: 1192kcal | Carbohydrates: 104g | Protein: 113g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 284mg | Sodium: 3326mg | Potassium: 2963mg | Fiber: 16g | Sugar: 40g | Vitamin A: 3267IU | Vitamin C: 40mg | Calcium: 149mg | Iron: 21mg

The post Ground Beef and Asparagus Stir Fry appeared first on The Midnight Baker.

Quick Sweet And Sour Pork: Dinner In 20 Minutes

Are you thinking about stopping at the Chinese take-away tonight for your dinner?

You might not want to do that when you see how quick and easy this recipe for sweet and sour pork really is. Whats more you save big bucks because this has got to be half the price of what you’d pay at the take-out. OK, I know you have to cook it and sometimes that’s the thing you want to avoid (under those circumstances get the take-out LOL). However, there’s very little work involved here and it’s delicious too. Even the kiddos will like this one!

Got Pork?

Have you got pork on hand in the form of chops, country-style ribs or anything else? Well, you can use it here.

Even though the recipe calls for tenderloin or boneless loin, rest assured, you can use other pork cuts! While I have a couple of tenderloins and boneless loins in my freezer now thanks to great sales, this isn’t always the case. I’ve cut up bone-in chops and even those country-style ribs to make this easy pork stir fry. An added bonus here is the bones can go to make your own stock!

You could do the same with chicken if you want and it should be good too, but I also have a recipe for more authentic sweet and sour chicken if you’d like to try that.

Pork Stir Fry With Lots Of Color

This pork stir fry has loads of color. All that color comes from the great veggies that the dish contains.

The snow peas are quick cooking and so are the green onions. Just make sure to slice the carrots extra thin so they cook to crisp-tender quickly too.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Quick Sweet & Sour Pork

Don’t call take-out when you can make this delicious sweet & sour pork in your own kitchen

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Dinner, Main, Main Course

Cuisine: Asian

Keyword: easy stir fry with pork, pork stir fry recipe, pork,, stir fry, sweet and sour recipes

Servings: 4

Calories: 309kcal

Author: Judith Hannemann

Ingredients

• 1 lb boneless pork loin or tenderloin cut in 1/2-in/1.3 cm pieces
• 3 cups snow peas cut in half
• 2 carrots thinly slices
• 2 green onions/scallions cut in 1/2-in/1.3 cm pieces
• 1/2 tbs balsamic vinegar
• 3 cloves garlic finely minced
• 3 tbs oil
• pinch of salt
• pinch of sugar
• 1 tbs sesame seed-optional

Sauce

• 2 tbs balsamic vinegar
• 1 tbs soy sauce
• 3 tbs ketchup
• 1 tbs cornstarch/cornflour
• 1/3 cup water

US Customary - Metric

Instructions

• In a small bowl, toss the pork with the 1/2 tbs balsamic vinegar and a pinch of salt.
• Mix all sauce ingredients in another bowl; set aside.
• Heat 2 tbs of the oil in a large heavy skillet over medium-high heat. Add the pork and stir fry until pork is nicely browned and cooked through; about 5 minutes. Remove the pork to a plate.
• Add the remaining oil to the pan. Add the garlic, pinch of sugar and the carrots. Stir fry for about 3 minutes or until carrots are crisp-tender. Add the green onion and stir fry for an additional 2 minutes.
• Add the pork back to the pan along with the snow peas and the sauce. Cook for 3 minutes.
• Top with sesame seeds if desired.

Video

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 16g | Protein: 27g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 441mg | Potassium: 770mg | Fiber: 3g | Sugar: 9g | Vitamin A: 6012IU | Vitamin C: 48mg | Calcium: 57mg | Iron: 3mg

The post Quick Sweet and Sour Pork Stir Fry appeared first on The Midnight Baker.

Odds And Ends Chicken Stir Fry

If you’re looking to use up odds and ends you have in the fridge when there’s not enough to go around for everyone, consider this tasty stir fry.

This is also great if you have a bumper crop of zucchini (courgettes) from the garden. The zucchini gives this meal an interesting flavor.

Leftover chicken can also be used here. I used fresh, but leftover cooked chicken breast can work equally as well.

Actually any combination of veggies will work in this. Reason is it’s the spices that give Panang chicken is great flavor.

Cooking Perfect Rice: Non-Stick Rice

One of the best tips I picked up from Mary Berry is how to cook non-stick rice. Done this way, you will cook perfect rice every time you want fried rice or it’s included in a stir fry.

I think we all know that cold rice is the key to making any fried rice crispy, but it still remains sticky. I’ve always had that problem no matter what I do. I’ve rinsed and rinsed pre-cooking to no avail. Also did the “no touch” until the water was completely absorbed…you name it, I did it. However, the rice was always sticky.

The way the rice is cooked here is the thing that works. It’s simple; you cook it as you would pasta–in a large amount of water. When it’s tender, you drain it in a strainer then rinse it thoroughly in cold water. Voila–the rice is cool enough to use and it’s not at all sticky!

Chili Sauce

Since I adapted this from a European recipe, what they call “chili sauce” was a bit of a mystery to me. My sister couldn’t help me since she’s not into spicy foods at all and doesn’t have a clue. So I relied on Google images for my clue–it may not be authentic but I got the idea.

I thought that this wasn’t what we in the States call chili sauce–you know the sweet Heinz stuff (but I could be wrong so let your individual tastes decide). So I opted for either Thai chili sauce and/or chili garlic sauce. These are the kind that are pourable not the paste kind. They’re also a bit on the hot side so use a bit of caution. It might taste good with American-style chili sauce too so if you’re not too adventurous when it comes to hotsy totsy, you might want to stick with that. If all else fails, I’d just chop up a medium-heat chili pepper and use that.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Panang Chicken

Got a lot of zucchini from your garden? Use it in Panang chicken

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Chicken, Dinner, Main, Main Course

Cuisine: Asian

Keyword: Asian chicken recipe, chicken, cooking perfect rice, stir fry recipe

Servings: 6

Calories: 288kcal

Author: Judith Hannemann

Ingredients

• 2 tbs olive oil
• 2 chicken breasts cut into very thin strips
• 1 tbs honey
• 1 onion finely chopped
• 1 zucchini/courgette finely chopped
• 1 red pepper finely chopped
• 2 sticks celery finely chopped
• 2 tsp grated ginger
• 2 garlic cloves crushed
• 1 tbs curry powder
• 1 cup uncooked rice
• 3 tbs soy sauce
• 1 tbs sweet chili sauce
• ½ lime juice only
• salt and freshly ground black pepper

US Customary - Metric

Instructions

• Bring a saucepan of water to the boil and cook the rice (about 10–12 minutes). Drain well, rinse and set aside to cool completely.
• Heat the oil in a frying pan, season the chicken with salt and pepper and add to the pan. Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked. Remove from the pan and set aside.
• Add the onion, zucchini, red pepper and celery to the pan. Fry for 4–5 minutes, stirring. Stir in the ginger, garlic and curry powder and fry for another minute. Add the cooled rice, soy sauce, chlli sauce and lime juice. Toss and season with little salt and pepper. Return the chicken to the pan and heat through.

Notes

See post relating to chili sauce.

Video

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 35g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 626mg | Potassium: 503mg | Fiber: 2g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 1mg

The post Panang Chicken appeared first on The Midnight Baker.

Beat The Heat

Shrimp chow mein is one of the quickest dinners you can make and is an excellent meal to make to beat summer heat.

However, this is so good, you’ll find yourself going back to it in any season. When you want to eat “real food” and not depend on take-outs or reheating something frozen, this is it. This recipe also comes in handy for when you’re swamped and pressed for time–especially during the winter holidays.

It’s so good and versatile that you’ll find yourself making it often. It’s sure to become one of those go-to recipes.

Shrimp The Easy Way

You can make the preparation even easier if you have totally cleaned shrimp on hand.

Shrimp has been almost a constant sale item in my area for quite a long time. I stocked up when one store had a 2-pound bag of easy-peel jumbo shrimp for $14. A few weeks later, I was able to get a similar-size bag of organic peeled and deveined ones for $17. So if you can score a good deal on completely cleaned shrimp, it’s less work for you.

However, here’s the caveat: Having used the completely cleaned shrimp, I find I don’t like them all that much. They seem to shrink and are pretty dry. I don’t understand it so maybe I just got a bad bag or the store had them “on ice” too long so they dried out a bit. But I never experienced this with the peel-on shrimp, even with bags I’ve had in the freezer for months. So this is just a heads up that your mileage may vary.

The Sauce: Make It Flavorful

The flavor of the sauce is dependent on the quality of your chicken stock. I use Better Than Bouillon (low-sodium) because I think that tastes the best. I use about one tablespoon mixed with water for this sauce. College Inn Rich Stock is good as well, but I find that difficult to find now.

I like mirin in this recipe. You’ll find that in the Asian section of your store. Mirin is sweet so if you prefer a sauce that isn’t slightly sweet, use the white wine/dry sherry option. Either way, its good. I’m sure most people don’t stock mirin but do have white wine or dry sherry for cooking, so use what you have on hand!

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Shrimp Chow Mein

Shrimp chow mein is an elegant but quick dinner. Perfect for any season

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Main

Cuisine: Asian

Keyword: Asian shrimp recipe, chow mein recipe, quick dinner, shrimp chow mein

Servings: 4

Calories: 243kcal

Author: Judith Hannemann

Ingredients

• 1 lb fresh shrimp cleaned and deveined
• 2 stalks celery sliced
• 1 clove garlic minced
• 1 small onion sliced
• 2 tbs vegetable oil don’t use olive oil

Sauce:

• 1 1/4 cups chicken stock
• 2 tbs mirin see NOTES -OR- dry white wine/dry sherry
• 1/2 tsp dark sesame oil
• 1/4 tsp ginger
• 2 tbs cornstarch

Instructions

• Mix all sauce ingredients in a small bowl and set aside.
• Heat a wok or large skillet over high heat; add the oil.
• When the oil shimmers, add the shrimp. Stir constantly until shrimp is opaque and pink; about 5 minutes.
• Add the onion, garlic and celery. Stir constantly until celery turns bright green, about 2 minutes. Stir the sauce again and add it to the pan, stirring constantly until it boils. Cook for 1 minute.
• Serve immediately.

Notes

Dry white wine or dry sherry can be substituted

Nutrition

Serving: 1g | Calories: 243kcal | Carbohydrates: 12g | Protein: 25g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 288mg | Sodium: 1071mg | Potassium: 247mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 6.8mg | Calcium: 176mg | Iron: 2.6mg

The post Shrimp Chow Mein appeared first on The Midnight Baker.

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

Print Recipe Add to Recipe Box Go to Collections

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 hour hr

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

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

Calories: 343kcal | Carbohydrates: 16g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 1900mg | Potassium: 846mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2346IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 2mg

*Post may contain affiliate links

The post Garlic Pork With Bok Choy appeared first on The Midnight Baker.

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.

Print Recipe Add to Recipe Box Go to Collections

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 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

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

Serving: 1serving | Calories: 231kcal | Carbohydrates: 14g | Protein: 21g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 703mg | Potassium: 592mg | Fiber: 1g | Sugar: 6g | Vitamin A: 396IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 1mg

The post Chicken with Mushrooms (Moo Goo Gai Pan) appeared first on The Midnight Baker.