mommyluvsmickey said:
anyone have an recipes for Chinese dishes or asian or stir fry I love this stuff but need to stop eating out! plus need to eat healthier. Thank you
This is great to clean out your fridge and tastes like the stuff you get as takeout. Everything cooks pretty fast, so make sure all your prepwork is done before you start to cook, you won't have much time to clean and chop the veggies, etc, once you've got the food starting to cook.
Simple Fried Rice
2-3 cups of cold cooked white or brown rice. (Try not to use fresh rice- it will stick and get clumpy- cook the day before and refrigerate)
Leftover cooked meat of your choice (chicken, pork, beef, whatever you have on hand) or 2 thinly sliced chicken breasts, pork chops, or a thin sliced steak are good in this- you can also substitute tofu for veggie friendly). You want about 1-2 cups of meat
2 eggs
1-2 cups vegetables (your choice), fresh or frozen- good choices are onions, peppers, baby corn, broccoli or cauliflower florets, carrots, sliced thin
soy sauce- probably about 3-4 tablespoons- low salt is better for you
Splash of cooking oil
About a tablespoon of hoisin sauce (found in the Chinese aisle- a little goes a long way).
In a wok or a very large frying pan, heat cooking oil. Not much, just enough to thinly coat the sides of the pan. The bigger the pan, the better, you need a lot of room to work the food around.
Beat eggs with a bit of water- a tablespoon or two so they are thin and evenly mixed.
Pour egg mixture into pan, then twirl pan a bit so it coats the sides and bottom of the pan- basically you're making a very thin scrambled egg. Scramble eggs lightly until firm- you want them in small bits. Remove from pan.
If you need to, wipe out the pan and add a tiny bit more oil. If you're using raw meat, add it in when the oil is heated back up and the pan is hot. Cook meat until cooked through. If you cut in thin slivers and keep the food moving, it should take only a couple of minutes. Remove from pan.
Add in vegetables, toss with oil until cooked- depends on what you've got in there. You can use leftover cooked vegetables, in that case, toss until they are heated through.
Now, add in the rice, the soy sauce and the spoonful of hoisin sauce, toss to coat, then add back in the cooked meat, veggies and egg. Toss until mixture is completely coated and the rice is heated through- add more soy if needed.
Teryaki Pork Chops
4 thin cut boneless chops
pinch of ground ginger
small clove of garlic, crushed
about 2 cups of pineapple juice
1-2 teaspoons of Teryaki sauce
teaspoon of cornstarch (optional)
cooking oil
Prepare marinade- combine half of the juice, garlic (don't mince it, just give it a whack with your knife and throw the whole thing in), teryaki and ginger in a medium bowl or a ziploc bag. Add the chops and let marinate for at least a half hour, if not more. (Overnight isn't good, the chops get mushy from the pineapple juice).
Pan fry the pork chops in the oil until done.
In the same pan, pour in some more pineapple juice- about 1/4 cup or so, and a healthy shot of teryaki and use a whisk to loosen the browned bits from the bottom of the pan. Keep whisking the sauce until it gets bubbly and thickens. If you want a thicker sauce, use the cornstarch to thicken.
Serve chops and sauce over white rice. This is good with a side of broccoli.
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