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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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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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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Steamed Ramekin Dumplings

Wow! These were so easy to make and are, if I do say so myself, pretty impressive! They're just like little dumpling lasagnas! 

Ingredients:

FIlling:

12 dumpling wrappers

1/2 lb ground pork

2 tbsps chicken broth

4 tbsps chopped green onions

4 tsps grated ginger

2 tsps cornstarch

salt and pepper to taste

Chili Crisp Dumpling Sauce:

3 tbsps chili crisp oil

2 tbsps soy sauce

2 tbsp chopped green onions

2 tbsps rice vinegar

spray oil 

sesame seeds and green onion slices to garnish 

Mix the ground pork, broth, green onions, ginger, cornstarch, salt and pepper together. Spray 4 - 4"ramekins with oil. I only had 2 - 4", one a little smaller and one a little bigger but it all worked out. Divide the filling into eighths. Lay a dumpling wrapper in the bottom of each ramekin. Spoon 1/8 filling and spread evenly over the wrapper.Place another wrapper on top, another 1/8 of the filling and finish with another wrapper. Continue until all the ramekins are prepared. These may be prepared to this point earlier in the day. Cover with plastic wrap and refrigerate. When ready, place the uncovered ramekins in a steamer (I used my canning pot and it worked perfectly!) Place the lid on the steamer and steam the dumplings for 15 minutes until the internal temperature reaches 160°F. While they cook combine the sauce ingredients in a bowl.

Once cooked slide a spoon under the dumpling and simply slip it out as a perfect addition to this Chinese food plate! Top with Chili Crisp Dumpling Sauce, green onion slices and sesame seeds. Makes 4 servings.

 

Adapted from: sbsfood 

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Spicy Kung Pao Chicken

First of December and it's a little chilly out! This Spicy Kung Pao Chicken will warm you right to your toes!

Ingredients:

Marinade:

1 1/2 tbsps soy sauce

1 tbsp rice vinegar

2 tsps cornstarch

1 1/4 lbs chicken breast, cut in 1" cubes

Sauce:

1 tbsp balsamic vinegar

2 tbsps soy

1 tbsp hoisin sauce

2 tsps sesame oil

1 1/2 tbsps honey

1 tbsp cornstarch

1/2 tsp red pepper flakes

1/4 tsp minced ginger

1/3 cup water

Stir Fry:

2 tbsps vegetable oil, divided

1 bell pepper, cut in 1" squares

2 celery stalks, sliced

3 tsps minced garlic

1/3 cup edamame beans

4 mushrooms, sliced

1 onion, sliced

1 small red hot chili pepper, thinly sliced or chopped

Mix the marinade ingredients together then add the chicken to coat. Let stand 15 minutes. Mix together the sauce ingredients except for the cornstarch (add that only when ready to use). Heat 1 tbsp vegetable oil to medium high in a large skillet or wok. Add the onion, pepper, celery and mushrooms. Cook 5-7 minutes then remove to a large bowl. Heat 1/2 tbsp vegetable oil and cook 1/2 the chicken for 3 minutes. Remove to vegetable bowl, then add another 1/2 tbsp oil to the  pan and cook the remainder of the chicken 3 minutes adding the garlic in the last 30 seconds. Return all the chicken and vegetables to the pan along with the edamame, chili pepper and sauce (with the cornstarch added). Heat through. Serves 4 

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