Category: ASIAN

SHREDDED CHICKEN VEGETABLE EGG ROLLS




SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and sauce sauce.
  • Set aside.

CASHEW CHICKEN STIR FRY

CASHEW CHICKEN STIR FRY
3/4 pound boneless, skinless chicken breast, cut into thin strips
1 tablespoon corn starch
1 JUMBO egg white
2 bunches green onions, sliced thin
1/2 pound mushrooms, sliced thin
1 cup bean sprouts (optional)*
1 cup honey roasted cashews, whole or chopped
1/4 cup sweet cooking rice wine
1/8 cup bead molasses
1/8 cup soy sauce
2 tablespoons sugar
1 teaspoon salt
Peanut Oil

  • Whisk together the cornstarch and egg white. Coat the chicken strips and chill 1 hour before preparing the meal.
  • Heat 1 tablespoon peanut oil.
  • Quickly stir fry the mushrooms, onions and bean sprouts.
  • Lift out veggies with a slotted spoon and set aside.
  • Add another tablespoon +/- of peanut oil and heat.
  • Add chicken pieces and stir fry until white and tender.
  • Whisk together the rice wine vinegar, soy sauce, bead molasses, salt and sugar. Add to pan and coat chicken well and continue stir frying until most of the liquid is absorbed and chicken is glazed.
  • Add veggies back in as well as the cashews. Mix well and heat through.
  • Serve over rice or with noodles.

*You just can’t always get fresh and I don’t care for the canned.

Cashew Chicken Stir Fry

I’ve been trying to get more and more vegetables into our diet as we approach spring and stir fry has been a great taste tempting treat for us recently.


CASHEW CHICKEN STIR FRY
3/4 pound boneless, skinless chicken breast, cut into thin strips
1 tablespoon corn starch
1 JUMBO egg white
2 bunches green onions, sliced thin
1/2 pound mushrooms, sliced thin
1 cup bean sprouts (optional)*
1 cup honey roasted cashews, whole or chopped
1/4 cup sweet cooking rice wine
1/8 cup bead molasses
1/8 cup soy sauce
2 tablespoons sugar
1 teaspoon salt
Peanut Oil

  • Whisk together the cornstarch and egg white. Coat the chicken strips and chill 1 hour before preparing the meal.
  • Heat 1 tablespoon peanut oil.
  • Quickly stir fry the mushrooms, onions and bean sprouts.
  • Lift out veggies with a slotted spoon and set aside.
  • Add another tablespoon +/- of peanut oil and heat.
  • Add chicken pieces and stir fry until white and tender.
  • Whisk together the rice wine vinegar, soy sauce, bead molasses, salt and sugar. Add to pan and coat chicken well and continue stir frying until most of the liquid is absorbed and chicken is glazed.
  • Add veggies back in as well as the cashews. Mix well and heat through.
  • Serve over rice or with noodles.

*You just can’t always get fresh and I don’t care for the canned.

final blog signature. ♥

Vegetable Pork Stir Fry & Fried Rice


VEGETABLE PORK STIR FRY
Peanut Oil
egg white (save the yolk for the fried rice)
1 tablespoon cornstarch
3/4 pound thin pork chops (chicken works great too)
1 large bunch green onions, sliced thin
1 cup snow peas
3/4 cup carrots slices
1 cup broccoli florets
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup orange juice

  • An hour before you plan on cooking slice pork chops into thin strips.
  • Whisk together the egg white and cornstarch.
  • Coat pork strips in egg mixture and chill for 1 hour.
  • Slice the onions, carrots and broccoli to bite size pieces.
  • Cut the snow peas in half if they are large or leave whole.
  • Heat peanut oil to medium high.
  • Stir Fry pork pieces quickly and remove to drain on paper towel.
  • Add vegetables and stir fry until tender. Add pork slices back in.
  • Whisk together the soy sauce, sesame oil and orange juice.
  • Add to the pan and toss to coat.
  • Heat through until glaze forms.
  • Serve with Fried Rice (recipe follows).

FRIED RICE
2 tablespoons butter
2 cups cooked brown rice
2 eggs + the yolk from the above recipe
2 teaspoon sesame oil
1/8 cup soy sauce
2 green onions, sliced thin
1/4 cup diced broccoli
1/4 cup peas
1/4 cup diced carrots

  • Cook rice according to package directions.
  • In a small pan scramble the eggs and set aside.
  • Melt the butter in a skillet and saute vegetables until tender.
  • Add the rice, soy sauce and sesame oil, stirring constantly.
  • Just before serving add egg back in and heat through.

final blog signature. ♥