Sweet and Sour Pineapple Shrimp

These succulent shrimp are ready in a flash and served with your favourite rice make a quick and easy Asian inspired stir fry dinner.

Ingredients:

3/4 lb shrimp, 51/70 size

3/4 cup fresh pineapple chunks 

2 tbsps cornstarch

1/2 tsp garlic powder

salt and pepper to taste

pinch red pepper flakes

2 tsps soy sauce

1/4 cup pineapple juice (or orange)

1/4 cup ketchup

2 tbsps brown sugar

1 tbsp apple cider vinegar

1/4 cup diced onion

1/4 cup diced sweet bell pepper

1 medium carrot, julienned

2 tbsps vegetable oil, divided

4 button mushrooms, sliced

1 tsp fresh minced ginger

handful of greens (optional)

sesame seeds to garnish

 

Combine the cornstarch, garlic powder, salt, pepper and red pepper flakes together then toss in the shrimp to coat. Set aside. Mix the soy sauce, pineapple juice, ketchup, brown sugar and apple cider vinegar together and set aside. Heat 1 tbsp oil in a skillet on medium high. Add onion, bell pepper, carrot, mushrooms, pineapple and ginger (and greens if using). Stir fry 3 minutes then push to the sides of the pan leaving a space in the middle. Add 1 tbsp oil and the shrimp and fry 4-5 minutes or until no pink remains. Pour in the sauce and stir together for 2 minutes.

Plate and garnish with sesame seeds. Serves 2

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Korean Style Ground Chicken and Sprouts

This healthy one pan dinner features lean ground chicken, lots of vegetables and enough ginger to knock your socks off!

Ingredients:

1 tbsp vegetable oil

3/4 lb ground chicken

1/4 cup soya sauce

1/4 cup brown sugar

2 tsps sesame oil

3 tbsps fresh grated ginger

4 tsps minced garlic

2 medium carrots, shredded

2 cups shredded cabbage

4 cups bean sprouts

black pepper to taste

Combine the soya sauce, brown sugar and sesame oil and set aside. Heat the oil to medium in a large skillet or wok. Brown the chicken, breaking it up as it cooks, until no pink remains. Add the garlic and stir for 1 minute. Increase the heat to medium high and add the carrots, cabbage, ginger and bean sprouts. Cook 2-3 minutes, then pour in the sauce and heat through 2 minutes. Add black pepper to taste.

Serves 2-3  as a main or 4 as a side

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Ginger Chicken and Broccoli

Stir fry fresh broccoli and tender chicken in a light ginger sauce for an easy and quick dinner in under 30 minutes!

Ingredients:

1 cup chicken broth

2-3 tbsps soya sauce

1 tsp fresh minced ginger

2 tbsps vegetable oil, divided

2 boneless, skinless chicken breasts, cubed

2 cups broccoli florets

1 small onion, sliced

2 tbsps cornstarch

black pepper to taste

Mix broth, soya sauce and ginger together and set aside.

Heat 1 tbsp oil in a wok or skillet to medium high and cook the chicken 6-8 minutes. Remove to a plate. Then add the remaining 1 tbsp oil to the pan along with the onion and broccoli and cook 5 minutes. Add the cornstarch to the broth mixture, make a well in the center of the pan and pour it in, stirring all together. Add pepper to taste and bring to a boil. Return the chicken to the pan and reduce heat to a simmer, cooking until sauce thickens and everything is nicely coated.

Makes 3-4 servings

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Beef, Kale and Bean Sprout Stir Fry

This healthy stir fry is made even easier when you prep all the veggies ahead of time. Keep them in a container and when you're ready to cook just dump them in the pan. Dinner will be ready in literally minutes!

Ingredients:

1 lb ground beef

1 onion, sliced

3 celery stalks, sliced

4 mushrooms, sliced

1 large carrot, sliced

1 cup chopped kale

2 tsps fresh grated ginger

1 tsp minced garlic

salt and pepper to taste

370g (13 oz) bag bean sprouts

1/2 - 1 tsp hot sauce 

1 cup chicken broth

1/4 cup soya sauce 

2 tbsps cornstarch 

In a wok or large frying pan brown the ground beef. When no pink remains add the onion, celery, mushrooms and carrot. Cook covered for about 5 minutes, then add the kale, ginger, garlic, salt, pepper and bean sprouts. Stir to combine.

Next mix the hot sauce, broth and soya sauce together with the cornstarch. Make a well in the center of the pan and pour in the liquid. Stir everything together. Cook on medium heat a couple of minutes until the sauce slightly thickens.

Serves 3-4

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Green Onion Chicken

This 30 minute meal uses chicken thighs rather than breast meat for a richer, more flavourful dish.

Ingredients:

 1 1/4 lb boneless, skinless chicken thighs, cut in 4 strips each

2 cups sliced green onions, keeping green and white parts separate

1 cup diced red bell pepper

3-4 tbsps vegetable oil

3 tbsps soya sauce

1 tbsp oyster sauce

black pepper to taste

3 tbsps cornstarch

3/4 cup fresh diced pineapple

2 pinches red pepper flakes, optional

 

Mix the chicken with soya sauce, oyster sauce, black pepper and cornstarch. Marinate for 10 minutes.

Heat oil in skillet to medium high and add the chicken. Cook through for 8-10 minutes.

Add the white part of sliced green onions and diced red pepper and cook until softened, 2-3 minutes. Then add the green part of sliced green onions along with the pineapple and red pepper flakes if using. Cook 1-2 minutes.

Makes 4 servings

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Ground Beef Ramen

When you are craving ramen but trying to eat healthy. Toss those high sodium flavour packets and replace them with these tasty seasonings and sauce. Beef for protein and lots of veggies for vitamins, minerals and fiber. 

Ingredients:

3 tbsps vegetable oil, divided

1 small onion, thinly sliced

2 tsps minced ginger

2 tsps minced garlic

1 lb ground beef

black pepper to taste

1 red pepper, thinly sliced

1/4 - 1/2 scotch bonnet pepper, very thinly chopped

1 small carrot, julienned

1/2 cup frozen edamame beans

2 packages ramen, noodles only not flavour packet

2 tsps cornstarch

3 tbsps sodium reduced soya sauce

1/3 cup chicken broth

2 tsps sesame oil

1 tbsp brown sugar

1 tbsp rice wine vinegar

1 tbsp hoisin sauce

1 tbsp oyster sauce

white sesame seeds and sliced green onion to garnish

 

Fry beef in a skillet with 2 tbsps vegetable oil, breaking up as it cooks, for 4-5 minutes on medium high heat. Then add onion and scotch bonnet for 2 minutes. Stir in the ginger, garlic and black pepper cooking 1 minute.

Cook ramen as directed on package, drain and toss with 1 tbsp vegetable oil then set aside.

Add red pepper, carrots and edamame to the beef cooking 4-5 minutes, covering for the last 2 minutes.

For the sauce, mix the chicken broth, sesame oil, brown sugar, rice wine vinegar, hoisin and oyster sauce together. Whisk the cornstarch and soya sauce together then whisk into the sauce.

Add the sauce and ramen to the beef and veggies, stirring to coat. Cook 1 minute. Then plate and garnish with sesame seeds and green onion.

Serves 4

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Asian Pork Meatballs

These pork meatballs are generously seasoned with garlic and ginger and can be served anywhere you'd have an Asian meatball. These steamed bao buns  for instance, were the perfect blank canvas to hold these meatballs with some kale and vegetable salad. You can serve them in a rice bowl or alongside a crispy vegetable stir fry.

Ingredients:

 1 lb ground pork

2 tbsps shredded onion

1 tbsp minced garlic

1 tsp minced ginger

1 egg

1/2 tsp sesame oil

salt and pepper to taste

2 tsps Panko

1 tsp sesame oil

 

Honey Ginger Sauce:

1 1/2 tbsps sesame oil

1 tsp minced garlic

1 tbsp minced ginger

1 tsp rice wine vinegar

1 tbsp honey

1/2 tsp chili crisp oil

1/4 cup chicken broth (optional)

1/2 tsp cornstarch

1/2 tsp water

Combine the ground pork, shredded onion, minced garlic, minced ginger, egg, 1/2 tsp sesame oil, salt, pepper and Panko. Form into 1" balls. Heat 1 tsp sesame oil in frying pan and lightly brown the meatballs on all sides. Then place on a lined baking sheet and bake in a 350°F oven for 10 minutes.

In the same frying pan make the sauce. Heat 1 1/2 tbsps sesame oil to medium and add the minced garlic and ginger, sautéing for 1-2 minutes. Add the rice wine vinegar, honey and chili crisp oil and heat to medium bringing to a boil. Mix the cornstarch and cold water together and add to pan. Thicken for 1 minute. If you'd like it a little more saucy add about 1/4 cup of chicken broth.

Makes 34 - 1" meatballs or 5-6 servings

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Sesame Cauliflower

Change how you think of cauliflower! If you're thinking mild, uninteresting then nope this ain't for you... this one's got tons of flavour!

Ingredients:

1 medium cauliflower, cut in florets (about 5-6 cups)

3 tbsps soya sauce 

2 tbsps cornstarch 

2 tbsps vegetable oil 

Sesame Sauce:

1/2 cup water

3 tbsps soya sauce

2 tbsps honey

1 tbsp rice wine vinegar 

1 tbsp sesame oil 

Pinch red pepper flakes 

1 tbsp minced garlic

1 tbsp minced ginger 

1 tbsp cornstarch 

1 tbsp water 

Sesame seeds 

Whisk the 3 tbsps soya sauce and 2 tbsps cornstarch together. It will be thickish. Toss with the cauliflower florets. Heat vegetable oil in a wok to medium high and add the cauliflower. Stir and cook for 5-8 minutes depending on how crisp you like them, then remove to a plate.

Combine the sauce ingredients and pour into the same wok. Bring to a boil, scraping brown bits from the pan 1-2 minutes. 

Add the cauliflower back to the wok, stir to coat 2 minutes. Then cover off heat for 5 minutes. Serve sprinkled with sesame seeds.

Serves 6

Adapted from: deliciouslittlebites.com

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Filipino Chicken and Vermicelli

Filipino Pancit is a traditional dish of the Philippines with Chinese roots in which different kinds of noodles, vegetables and protein can be used. This one is a very light stir-fry dish.

Ingredients:

 6 oz vermicelli rice noodles

2 tbsps olive oil

1 lb chicken breast, cut in bite size pieces

1 onion, diced

1/2 cup diced red pepper

1 stalk celery, diced

4-6 tsps minced garlic

2 tbsps soya sauce

1 cup chicken broth

2 cups shredded cabbage or bagged coleslaw mix

1/2 cup thinly sliced carrots

3 green onions, sliced

salt and pepper to taste

pinch or 2 of red pepper flakes

2 tsps cornstarch

2 tsps cold water

Prep the noodles as directed on package. Mine were 6 minutes in hot water. Drain and set aside.

Heat oil to medium high in a wok. Add chicken and brown, then add onion, garlic, soya sauce, salt and pepper stirring for 5 minutes.

Add the broth, cabbage, carrots red pepper, celery and green onions for 5 minutes along with the red pepper flakes. Mix the cornstarch and water together and stir in heating until slightly thickened, about 1 minute.

Finally toss in the noodles and mix together.

Serves 3-4

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Sweet and Sour Pork Meatballs

A tangy sweet and sour sauce bursts with flavour in this Chinese restaurant takeout fakeout with juicy meatballs, onion, pepper and pineapple.

Ingredients:

1 1/4 lb ground pork

2 tbsps soya sauce

1/4 cup grated onion

2 tbsps grated ginger

2 tbsps minced garlic

2 tbsps vegetable oil

2 tbsp cornstarch

1 onion, diced

1 bell pepper, diced (or two halves in different colours)

1 cup pineapple chunks

 

Sauce:

1/4 cup tomato paste

2 tbsps vegetable oil

1/4 cup rice wine vinegar

1/4 cup honey

2 tbsps water

2 tbsps soya sauce

1/4 cup pineapple or orange juice

1 tbsp cornstarch

1 tbsp water

Combine the ground pork, 2 tbsps soya sauce, grated onion, grated ginger and minced garlic. Take heaping tablespoons and form into 16 balls then roll in 2 tbsps of cornstarch. Heat 2 tbsps vegetable oil in a skillet to medium heat. Fry the meatballs 10 minutes, turning regularly until the internal temperature reaches 160°F. You may need to work in batches.

For the sauce: In a clean skillet heat another 2 tbsps vegetable oil to medium. Whisk the tomato paste into the oil for 1-2 minutes then add the rice wine vinegar, honey, water, soya sauce and pineapple juice cooking 5 minutes. Mix 1 tbsp cornstarch and 1 tbsp water together then whisk this slurry into the sauce heating 30 seconds to thicken.

Add onion, pepper and pineapple and cook for 3-4 minutes then add the fried meatballs. Stir to coat and heat through about 5 minutes.

Delicious served with your favourite rice and veg!

Serves 4

And here's the link to my Roasted Carrot and Broccoli Stem recipe:  https://www.hotandcoldrunningmom.ca/2024/06/roasted-carrot-and-broccoli-stems.html

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Asian Inspired Air Fryer Pork Roast

Air fryer roasted pork is so easy and quick to make I may never go back to oven roasted again! And any leftovers cut thinly makes for an awesome sandwich!

Ingredients:

1 1/2 lb boneless pork loin roast

2 tbsps soya sauce

1 tbsp sesame oil 

2 tbsps brown sugar

1 tbsp minced garlic

1 tbsp fresh chopped ginger

2 tbsps ketchup

1/2 tsp 5 spice powder

 

Mix everything together, coat pork loin and place in a ziplock plastic bag. Marinate in the fridge for 2-24 hours.

Spray the air fryer basket with cooking oil, place the roast in the basket and air fry at400°F for 18-20 or until the internal temperature reads 145-160°F.

Let rest 5 minutes before slicing.

Serves 4

Served here with my Braised Celery and Black Olives. Here's the link to the recipe:

https://www.hotandcoldrunningmom.ca/2024/02/braised-celery-with-black-olives.html 

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Teriyaki Sauce for Meatballs

This teriyaki sauce will elevate any meatball you pull out of the freezer. Mix it up in next to no time. Make some rice and stir fry veggies, dunk the meatballs in the sauce and you're good to go!

Ingredients:

2 tbsps cold water

2 tsps cornstarch

2 tbsps soya sauce

2 tbsps packed brown sugar

1 tsp fresh minced ginger

1/2 tsp minced garlic

1 tbsp honey

1/2 cup water

Makes enough sauce for 1/2 lb store bought or homemade meatballs. Always handy to keep some meatballs in the freezer for a quick meal.

Mix the soya sauce, brown sugar, minced ginger, minced garlic, honey and 1/2 cup water together in a saucepan. Bring to a simmer. Whisk 2 tbsps water and cornstarch together and pour into the saucepan whisking everything together. Simmer a few minutes until thickened. Pour over cooked meatballs and serve.

Sauce for 2 servings of meatballs

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