Ground Chicken Chop Suey

Chop suey literally means leftovers so whatever vegetables or protein you have in the fridge can go into this dish. That means a different meal everytime! It could have bell peppers, carrots, turnip, snow peas, cabbage, cooked beef, shrimp, peanuts... the possibilities are endless.

Ingredients:

1 tbsp vegetable oil

1 lb ground chicken

salt and pepper to taste

1 large onion, sliced

3 celery stalks, sliced

1 cup frozen Asian-style mixed vegetables with edamame

1 tbsp minced garlic

1 tsp minced ginger

370g (3/4 lb) bean sprouts

1 cup chicken broth

1/4 cup soy sauce

2 tbsps cornstarch

pinch of ground star anise (optional)

In a large skillet heat vegetable oil to medium and cook the chicken until no pink remains, add salt and pepper. Add the onion, celery and mixed veg and cook about 5 minutes. Add the garlic, ginger, star anise if using and sprouts and cook 1 minute. Then make a well in the center of the skillet, mix the broth, soy sauce and cornstarch together and pour into the center. Stir and mix through on medium heat for 1-2 minutes. Serves 4

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Korean Bean Sprouts

 Here's a garlicky and salty, quick and simple side.  

 

Ingredients:

8 oz bean sprouts

1 quart water

1 tsp salt

Dressing:

1 1/2 tsps chopped young chives

1 tsp minced garlic

1 tsp sesame oil

1/2 tsp toasted sesame seeds

pinch sugar

2 pinches of salt

1 tsp soy sauce (optional) 

 

Bring water and salt to a boil, then add the bean sprouts for 1-2 minutes. Next dump them into a colander and rinse well with cold water. Let sit in the colander a few minutes to dry. In a bowl combine the dressing ingredients then toss in the sprouts to coat. Serve cold. Serves 1-2 

 

Adapted from cjeatsrecipes.com 

 

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Saucy Shrimp Chop Suey

This classic stir fry is quick and easy with juicy, plump shrimp. So saucy you could serve it over rice or noodles. Great busy night dinner!

Ingredients:

2 tbsps vegetable oil

300 g (3/4 lb) shrimp

1 onion, sliced thinly

1 carrot, sliced thinly

1/2 large red bell pepper, sliced thinly

3 large radishes, sliced thinly

3 cups bean sprouts

1 tbsp chopped chives

1 cup chicken broth

2 tbsps hoisin sauce

1 tbsp oyster sauce

2 tbsps soy sauce

1 tbsp grated ginger

2 tsps minced garlic

1 tsp sesame oil

pinch red pepper flakes

1 tbsp cornstarch

black sesame seeds to garnish

Mix the broth, hoisin sauce, oyster sauce, soy sauce, ginger, garlic, sesame oil and red pepper flakes together and set aside. Heat the vegetable oil in a wok to medium high and add the onion, carrot, bell pepper, radishes and chives. Stir fry 5 minutes. Make a well in the center and add the shrimp. Once turning opaque on one side flip and add the bean sprouts. Cook another 3 minutes. Whisk the cornstarch into the sauce and pour into the wok. Mix together and heat through for about 1 minute to thicken. Serve garnished with sesame seeds. Serves 2 

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Sweet and Sour Slow Cooker Chicken

This saucy dish is a little sweet and just a bit sour as the name suggests. And it's the easiest dump and go meal you'll see today! 

Ingredients:

1 lb (500g) boneless, skinless chicken breast, cut in 1 1/2" cubes

1 red bell pepper, sliced

1 onion, sliced

2 tsps sesame oil

2 tsps sriracha sauce

1 tbsp hoisin sauce

2 tbsps soy sauce

2 tsps cornstarch

1/4 tsp 5 spice powder

1 cup fresh pineapple chunks

1 tsp rice wine vinegar

1 tbsp honey

1 tbsp oyster sauce

2 green onions sliced to garnish 

Mix everything except the honey, oyster sauce and green onions together in the slow cooker. Cover and set on high for 2 hours. In the last 30 minutes add the honey and oyster sauce and stir through. When done plate and garnish with sliced green onions. Lovely with jasmine rice! Serves 3

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Okonomiyaki Japanese Savory Pancake

This oven-baked version of Okonomiyaki is a nutritious savory pancake that can be made for lunch, a light dinner or even for a hearty breakfast. Most recipes cook the pancakes individually on a hot griddle but this single baked pancake is convenient and ready to serve 4 at once.  

 

Ingredients:

 4 eggs

1 tbsp soy sauce

1/2 cup flour

1/4 tsp baking powder

1 cup thinly sliced and chopped cabbage

1/4-1/3 cup shredded carrot

2 green onions sliced

Garnish: mayo/sriracha mix, sesame seeds, sliced green onions

Preheat the oven to 350°F. Slice cabbage on a mandolin then chop fine. Shred the carrot and slice the green onions. Set the vegetables aside. In a bowl, whisk the eggs, a scant 1/2 cup of flour, baking powder and soy sauce together to a pancake-like batter. Fold in the veggies. Cut parchment to fit a 6" round baking dish. Spray the dish with oil, place the parchment in the bottom and spray it. Pour the batter into the dish and spread evenly. Bake at 350°F for 25-30 minutes or until a knife in the center comes out clean. Rest on counter 5 minutes then run a knife around the edge, place a plate on top and flip the pancake out of the dish and onto the plate. Remove the parchment paper. Cut into serving pieces and garnish with a mix of mayo and sriracha sauce, sesame seeds and green onion slices. Serves 4 

Adapted from: supergoldenbakes.com 

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Savory Beef Chop Suey

This flavourful meal checks all the boxes: one pot, healthy, quick and easy ... and delicious! It's the perfect weeknight dinner!

Ingredients:

2 cups thinly sliced cabbage

2 celery stalks, thinly sliced

2 small onions, thinly sliced

1 small carrot, shredded

2 tsps minced garlic 

2 cups bean sprouts

1 lb medium ground beef

salt and pepper to taste

2 tsps minced ginger

1 cup beef broth

1/4 cup soy sauce

2 tbsps cornstarch

sliced green onion to garnish 

In a wok or large skillet brown the beef for about 5 minutes or until no pink remains. Add cabbage, celery, onion, carrot and garlic, cover and cook on medium heat 5 minutes. Then add the bean sprouts, salt, pepper and ginger. Mix the broth, soy sauce and cornstarch together. Make a well in the center of the wok and add the broth mixture. Stir 30 seconds to 1 minute in the center then stir all together with the meat and veggies and heat 2-3 minutes. Plate and garnish with green onion slices. Serves 4

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Asian Garlic Ribs

Mouthwatering pork garlic ribs are oven baked with meat that comes right off the bone! These ribs are a little time consuming as they do need to marinate overnight but are well worth your time!

Ingredients:

7 lbs (2 racks) pork ribs

3 - 341 ml (12 oz) jars garlic spare rib sauce (I use VH sauce)

3 tbsps ketchup

2 tbsps hoisin

1 1/2 tsps 5 spice powder 

1/4 cup honey 

First, and most importantly, remove the membrane from the bone side of the ribs. Peel off a small edge with a knife then grab it with a paper towel. It should come off in mostly one piece. This allows a more tender finished product. Take one jar of spare rib sauce and add ketchup, hoisin and 5 spice powder. Cover the ribs with this sauce and rub it in, then cover and refrigerate overnight. To cook, preheat oven to 375°F, line baking sheets with foil and place a rack on top. Lay the ribs bone side up on the rack and add water to the pan below. Roast for 30 minutes. Mix the second jar of sauce with the honey in a small saucepan and simmer to combine. Set aside. Take the ribs out of the oven and turn them bone side down. Add more water to the pan below if needed and return the ribs to the oven for 30 minutes more. Now cover the pans with foil and place them back in the oven for 45-60 minutes. Check the water part way through. Now uncover the pans, bone side up and baste with the sauce and honey mixture, roasting 10 minutes. Flip them over and baste again roasting another 10 minutes. Rest 10-15 minutes before serving. If making ahead of time, cut into pieces if you like, and cover with foil to refrigerate. When ready to have, bring to room temperature, pour half to all of the third jar of sauce over the ribs and reheat covered for about 15 minutes. Serves 8-10

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Longevity Noodles

Longevity or long life noodles... a wish for a long, healthy and successful life.

Ingredients:

450g (1 lb) chow mein noodles

2 cups bean sprouts, washed and drained

5 green onions, cut in lengths of 3" and halved lengthwise

1 green onion, sliced for garnish

2 cups green cabbage, cut in 1/4" slices

1/2 red pepper, cut in strips

1/2 yellow pepper, cut in strips

1 medium onion, cut in thin strips

1 stalk of celery, cut in 3" strips

5 tbsps vegetable oil, divided

Sauce:

3 tbsps oyster sauce

2 1/2 tbsps soy sauce

2 tsps sugar

2 tsps chicken bouillion powder (or vegetarian bouillion powder)

1/2 tsp black pepper

Bring water and 1 tbsp vegetable oil to a boil. Add chow mein noodles and cook as directed on the package. Mine was 2 minutes. Then drain and spread out on a baking sheet tossing with 3 tbsps vegetable oil. Let cool. If making a little ahead of time keep the noodles and oil in a ziplock baggie until ready to use. Mix the sauce ingredients together and set aside. Heat 1 tbsp. vegetable oil in a wok or large skillet. Add onion, white of green onions, cabbage, celery and peppers and cook until onions are translucent and cabbage is tender, 5-8 minutes. Add the noodles and sauce and mix to coat. Then add the bean sprouts and green of green onions. Toss and heat through then serve garnished with 1 sliced green onion (which I forgot to take a picture of). Serves 8

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Savory Meaty Asian Noodles

For this first day of the Lunar New Year here's a simple yet satisfying dish featuring long noodles to represent longevity. 

12 oz your choice of noodles (yi mien, fettuccini, spaghetti)

1 tsp sesame oil 

1/4 cup reserved pasta water

1 lb ground meat (chicken, beef or pork)

1 tbsp vegetable oil

1-2 tbsps minced garlic

1 tbsp minced ginger

3 green onions, sliced and divided white and green

1 small onion, diced

1/3 cup soy sauce

1/4 cup water

1 tbsp hoisin sauce

2 tbsps brown sugar

1 tbsp rice vinegar

1 tbsp cornstarch

2 tbsps cold water

garnish with sesame seeds, green onion slices, red pepper flakes

Cook noodles then reserve 1/4 cup of the pasta water and drain. Rinse in cold water then toss with sesame oil. Set aside. Mix the soy sauce, water, hoisin sauce, brown sugar and rice vinegar together for the sauce and set aside. Heat vegetable oil in a wok or large skillet and brown the meat 5-7 minutes. Remove excess liquid from the pan then make a hollow in the center of the meat and add the diced onion, white slices of green onion, garlic and ginger. Leave for 30-60 seconds before mixing together with the meat. Pour in the sauce and bring to a boil 1-2 minutes. Next make a slurry with the cornstarch and 2 tbsp cold water, add to the pan and simmer 1-2 minutes. Toss in the cooked noodles and reserved pasta water and heat through. Plate and garnish to your liking. Makes 4 servings. 

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Smash Dumpling Tacos

Cooked smash-burger style, these Smash Dumpling Tacos are an easy way to enjoy homemade dumplings without the painstaking chore of wrapping them.

Ingredients:

28 dumpling wrappers 

1 lb ground pork

2 tbsps minced garlic

2 tsps minced ginger

1/4 cup chopped green onion

4 tsps rice vinegar

1/4 cup soy sauce

pepper to taste

vegetable oil for cooking

sesame seeds and green onion slices to garnish

Sauce:

1/4 cup soy sauce

4 tsps rice vinegar

1 tsp chili crisp oil 

Combine the sauce ingredients and set aside. Mix the ground pork, garlic, ginger, chopped green onion, rice vinegar, soy and pepper together. This can be done early in the day and refrigerated for the flavours to meld. Lay the dumpling wrappers out on a counter. Take 1 tbsp of meat mixture, form a ball then press or smash onto the wrapper. Prepare all the dumplings stacking them between sheets of wax paper. Heat oil in a frying pan or griddle to medium. Place the dumplings pork side down on the pan and fry 1-2 minutes. Flip them over then fold over like a taco and cook another 1-2 minutes until crisped.

Serve with dipping sauce on the side and topped with sesame seeds and sliced green onions. Makes 28 or enough for about 4 servings.

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