postheadericon Hot & Sour Soup

Hot & Sour SoupAs much I love pumpkin, I need an occasional break from the pumpkin options everywhere right now  from  pumpkin lattes at Starbucks to the pumpkin pancake mix from Trader Joe’s I just made for my kids over the weekend.   To me, there’s nothing quite like a bowl of steaming Hot & Sour Soup when autumn hits.  This Szechuan classic has just right amount of piquant heat from the chili sauce to balance the sour notes from the vinegar.  A lot of my friends didn’t realize how easy it is to make this Chinese restaurant fave and were delighted to find out it only takes a few minutes.  I use pork in this recipe for its rich flavor but you can substitute with chicken or just go with tofu if you’d like.  Not only is this soup packed with bold flavors, it aids in digestion too! Continue reading “Hot & Sour Soup” »

postheadericon Grilled Vietnamese Pork

Vietnamese Grilled Pork

Glazed in a sweet and sticky marinade made of shallots, honey, brown sugar, fish sauce, lemongrass, soy sauce, cilantro and white pepper,  this grilled Vietnamese pork recipe always wins rave reviews at my house.   I grill the pieces of pork shoulder on my non-stick stove top grill pan so it’s easy peasy and clean up is a snap.  This dish is loaded with sweet, sour, salty flavors but low in fat.   The succulent and savory pork is served over a cool, crunchy and bright noodle salad that’s refreshing and addicting.   It’s a time saver because you can make the noodles in advance and simply grill the pork when you’re ready to eat.    I love serving this with sparkling wine or champagne because they compliment Southeast Asian flavors so well.  Feel free to substitute pork shoulder with boneless chicken thigh.   Substitute the soy sauce with tamari and you’ve got a gluten-free feast. 

Grilled Vietnamese Pork

Ingredients

  • 3 tablespoons minced shallots
  • 3 stalks lemongrass (tender bulb only), finely chopped
  • 1 scallion, finely chopped
  • 3 tablespoons fresh cilantro, finely chopped
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Honey
  • 1 Tablespoon Fish Sauce
  • 2 Tablespoons Soy Sauce
  • 1/4 teaspoon white pepper
  • 1 Pound Pork Shoulder, sliced into 2-3 inch strips
  • Cilantro leaves for garnish
  • Crushed roasted peanuts for garnish
  • Lime slices
  • Rice Noodle Salad:
  • Dressing:
  • 1 clove garlic, minced
  • ½ teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
  • 2 tablespoons minced lemongrass
  • 4 tablespoons fish sauce (nam pla)
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon palm sugar or brown sugar
  • 3 tablespoons olive oil or canola oil
  • 1 tablespoon toasted sesame oil
  • Salad:
  • 6 oz dried rice vermicelli noodles
  • 1 tsp sesame oil
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup sliced red bell pepper
  • 1/4 cup thinly sliced cucumber, peeled and seeded

Instructions

  1. In a large bowl, combine honey, fish sauce, soy sauce, and sugar until well blended. Add the rest of the marinade ingredients to combine. Add pork and toss to coat. Cover and refrigerate for 30-45 minutes or up to overnight.
  2. While pork is marinating, make the salad dressing: In a medium bowl, whisk together the garlic, chili-garlic sauce, lemongrass, fish sauce, lime juice, brown sugar, canola oil and sesame oil until well blended. Set dressing aside.
  3. Now, make the salad: Cook noodles according to package directions. Drain and rinse with cool water. Toss with 1 teaspoon sesame oil Add the cilantro, red pepper and reserve dressing and toss to combine.
  4. Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare outdoor grill). Grill meat for approximately 1-2 minutes on each side until browned.
  5. Divide noodle salad equally among four plates. Divide grilled pork pieces on top of noodles. Garnish with crushed peanuts and cilantro leaves. Serve with lime slices.
http://www.thesweetandsourchronicles.com/vietnamese-recipes/grilled-vietnamese-pork-2/

Vietnamese Grilled Pork

postheadericon Crab Puffs

Crab Puffs

My friend Scott calls these “little pillows of cream cheese crab heaven.”  For a skinny guy, he can wolf down about a dozen of these before he even finishes his glass of Cabernet.  No one is quite sure of the origin of this Polynesian favorite, also known as Crab Rangoon (what is a Rangoon, anyway?) but everyone can agree on how incredibly addicting this appetizer is with hot cream cheese melding together with luscious bits of crab meat.  You can substitute crab meat with imitation sea legs or skip the crab altogether for your vegetarian friends.  Tiki torches not required.

Crab Puffs

Ingredients

  • 1 package (6 ounces) crabmeat, drained, picked over for shells and chopped
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 40 wonton skins
  • 1 egg, slightly beaten
  • Vegetable oil
  • Store-bought Sweet and Sour sauce

Instructions

  1. Mix chopped crabmeat, cream cheese, salt and garlic powder.
  2. Brush wonton skin with egg.
  3. (1) Place heaping teaspoonful crabmeat mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) (2) Top with another wonton skin; press edges to seal. Brush dab of egg on center of each edge, pressing to seal. Repeat with remaining wonton skins. (Cover crab puffs with dampened towel or plastic wrap to keep them from drying out.)
  4. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Fry 4 or 5 crab puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel. Serve with sweet and sour sauce.
http://www.thesweetandsourchronicles.com/appetizers/crab-puffs/

Crab Puffs

postheadericon Chap Chae (Korean Noodles)

Chap Chae

I just went with some friends to the incredible Chosun Galbee for Korean BBQ and a night of karaoke in LA’s Koreatown a couple of weeks ago and it inspired me to repost this gem.  Before I belted out my signature karaoke songs, Super Star by The Carpenters and White Rabbit by Jefferson Airplane, I had to get fortified by some of Chosun Galbee’s melt-in-your-mouth bulgogi and my favorite Korean noodles, Chap Chae.  They’re made with dried sweet potato noodles that you can get at an Asian market (dried cellophane noodles are a fine substitute) and are lightly seasoned with soy sauce, sesame oil and sugar.  They are addicting and so easy to make.  These type of noodles absorb tons of flavor and you can use whatever meat and veggies you like.  I use spinach, red pepper and carrots but go ahead and be creative with whatever is in your fridge or garden.  It’s also great for leftovers.  I love to make this the day after a BBQ because I can throw in the leftover cut up steak (If you’re using leftover meat, add it at the end after you cook the veggies until heated through).  With these noodles, I’m happy to sing for my supper anytime!

Chap Chae (Korean Noodles)

Ingredients

  • 8 oz sweet potato noodles or dried cellophane noodles (might be called glass noodles or Chinese vermicelli)
  • 1 small white onion, sliced thinly
  • 2 cloves garlic, minced
  • 6 oz filet mignon, sliced into thin strips
  • 1/2 pound baby spinach, parboiled
  • 1 carrot, cut into matchsticks and parboiled
  • 2 scallions, finely chopped
  • 3 tbsp sesame oil
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • toasted sesame seeds for garnish

Instructions

  1. Cook noodles according to package directions.
  2. Heat a wok or large skillet over medium high heat. Add 1 tbsp of the oil and swirl to coat. Add the onion and garlic and stir-fry until fragrant, about 30 seconds. Add the beef and stir-fry for 1 minute.
  3. Add the remaining oil and then the vegetables and scallions. Stir-fry for 3-4 minutes. Add the sesame oil, soy sauce and sugar. Toss to coat for 30 seconds. Dish out onto a platter and garnish with sesame seeds.
http://www.thesweetandsourchronicles.com/korean-recipes/chap-chae-korean-noodles-2/

Chap Chae

 

 

Chap chae or jap chae translates as nooodles mixed with meat and veggies and is one of the most popular noodle dishes in Korea.  I try to get to LA’s Koreatown as often as I can (to get my chap chae fix followed by karaoke) but since we had the twins it’s not as easy these days.  Whenever I get the urge, I whip up a batch of this easy recipe which satisfies my chap chae craving.  I could eat this chap chae every day as it’s so flavorful and simple to make.  You can find sweet potato noodles at Asian markets but you can also use dried cellophane noodles which are a bit more accessible.  These type of noodles absorb tons of flavor and you can use whatever meat and veggies you like.  I use spinach, red pepper and carrots but go ahead and be creative with whatever is in your fridge or garden.  It’s also great for leftovers.  I love to make this the day after a BBQ because I can throw in the leftover cut up steak (If you’re using leftover meat, add it at the end after you cook the veggies until heated through).   Soy sauce, sesame oil and sugar are the backbone of flavors in traditional chap chae.  Whenever an Asian recipe calls for sesame oil make sure it’s toasted sesame oil.  – See more at: http://www.thesweetandsourchronicles.com/recipes-2/chap-chae-korean-noodles/#sthash.PO3SlfUw.dpuf
Chap chae or jap chae translates as nooodles mixed with meat and veggies and is one of the most popular noodle dishes in Korea.  I try to get to LA’s Koreatown as often as I can (to get my chap chae fix followed by karaoke) but since we had the twins it’s not as easy these days.  Whenever I get the urge, I whip up a batch of this easy recipe which satisfies my chap chae craving.  I could eat this chap chae every day as it’s so flavorful and simple to make.  You can find sweet potato noodles at Asian markets but you can also use dried cellophane noodles which are a bit more accessible.  These type of noodles absorb tons of flavor and you can use whatever meat and veggies you like.  I use spinach, red pepper and carrots but go ahead and be creative with whatever is in your fridge or garden.  It’s also great for leftovers.  I love to make this the day after a BBQ because I can throw in the leftover cut up steak (If you’re using leftover meat, add it at the end after you cook the veggies until heated through).   Soy sauce, sesame oil and sugar are the backbone of flavors in traditional chap chae.  Whenever an Asian recipe calls for sesame oil make sure it’s toasted sesame oil.  – See more at: http://www.thesweetandsourchronicles.com/recipes-2/chap-chae-korean-noodles/#sthash.PO3SlfUw.dpuf
Chap chae or jap chae translates as nooodles mixed with meat and veggies and is one of the most popular noodle dishes in Korea.  I try to get to LA’s Koreatown as often as I can (to get my chap chae fix followed by karaoke) but since we had the twins it’s not as easy these days.  Whenever I get the urge, I whip up a batch of this easy recipe which satisfies my chap chae craving.  I could eat this chap chae every day as it’s so flavorful and simple to make.  You can find sweet potato noodles at Asian markets but you can also use dried cellophane noodles which are a bit more accessible.  These type of noodles absorb tons of flavor and you can use whatever meat and veggies you like.  I use spinach, red pepper and carrots but go ahead and be creative with whatever is in your fridge or garden.  It’s also great for leftovers.  I love to make this the day after a BBQ because I can throw in the leftover cut up steak (If you’re using leftover meat, add it at the end after you cook the veggies until heated through).   Soy sauce, sesame oil and sugar are the backbone of flavors in traditional chap chae.  Whenever an Asian recipe calls for sesame oil make sure it’s toasted sesame oil.  – See more at: http://www.thesweetandsourchronicles.com/recipes-2/chap-chae-korean-noodles/#sthash.PO3SlfUw.dpuf

postheadericon Shu Mei with Hello Kitty

Shu Mei screen shotI love Hello Kitty so much I wanted to share my love for her in my most recent You Tube Video.  Dim Sum literally translates as “to touch the heart” so it seemed only natural to showcase my love of Hello Kitty while making shu mei, a staple at dim sum restaurants.   Check out the video here and subscribe to my  Chef Katie Chin You Tube channel!

In case you didn’t know, Shu Mei is the open-faced dumpling loaded with chicken or pork and shrimp as well as fresh ginger, black mushrooms, scallion, minced carrot and sesame oil.  It’s steamed so it’s incredibly healthy and each bite is tender, savory and delicious.  Although it seems hard to make, it’s really quite easy once you get the hang of it as you’ll see in the video.  

Hello Kitty RingMake sure to watch my video to learn how to make Shu Mei and catch all the cute Hello Kitty cameos while you’re at it.   Let’s just say she makes a Smart exit!

Shu Mei with Hello Kitty

Ingredients

  • 4 medium dried black mushrooms
  • 1/1/2 teaspoons salt, divided
  • 10 ounces medium shrimp, peeled and deveined
  • 10 ounces skinless, boneless chicken breast
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon sesame oil
  • 1/2 egg white
  • 1 tablespoon cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 tablespoons finely chopped carrot
  • 4 tablespoons finely chopped onion
  • 3 tablespoons light soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon chopped green onion with tops
  • 18 shu mei wrappers

Instructions

  1. Soak the mushrooms in hot water for 15 to 20 minutes or until soft. Rinse them in cold water and drain. Squeeze out any excess water. Remove and discard the steams and cut the mushrooms into 1/4-inch pieces.
  2. Pour two cups warm water in a bowl. Add one teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.
  3. Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, make the marinade by mixing the pepper, sesame oil, egg white, cornstarch, vegetable oil, remaining 1/2 teaspoon salt, ginger, carrot and onion. Add the chicken, shrimp and mushrooms. Mix well and set aside.
  4. To make the dipping sauce, mix the soy sauce, sugar, 1 tablespoon water and the chopped green onion in a small bowl.
  5. Place one tablespoon of the chicken and shrimp mixture in the center of the a shu mai wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mai wrappers.
  6. Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.
http://www.thesweetandsourchronicles.com/dumplings/shu-mei-with-hello-kitty/

Shu Mei

 

 

 

 

postheadericon Coconut Shrimp with Ginger Lime Sauce

Coconut Shrimp with Ginger Lime SauceI just brought the twins to Minneapolis for a family reunion with my sisters Laura and Jeanie and my brother Bill in Minneapolis.  Between kayaking, visiting Barbie’s Dreamhouse at the Mall of America and getting sent to the emergency room after a crazy allergic reaction to a bee sting, we squeezed in a fun dinner party with old and new friends.   It was balmy and humid that night and I got the urge to whip up some tropical cocktails and these sweet, crunchy and succulent coconut shrimp.  The shrimp are served with a bright, orange gingery glaze spiked with lime.  Next time you feel like bringing some “Tiki” to your table, try this easy and delicious recipe and take your taste buds on a trip to the Tropics.  No passport required.

Coconut Shrimp with Orange Lime Sauce

Ingredients

  • 3 egg whites
  • 1/3 cup beer
  • 1 lb. large shrimp, peeled and deveined (tails entact)
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 2 cups flaked, sweetened coconut
  • corn oil for frying
  • Orange Lime Dipping Sauce:
  • 1 cup orange marmalade
  • juice of one lime
  • 2 tbsp dijon mustard
  • 1 teaspoon grated fresh ginger

Instructions

  1. Beat egg whites and beer until frothy in a medium bowl. Rinse and dry shrimp with paper towels. Mix cornstarch and salt in a shallow bowl. Place coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white and beer mixture, and roll it in the coconut, making sure to coat the shrimp well. Heat sauce ingredients in a small sauce pan over medium-low heat, stirring until well blended, and simmer for about 3-4 minutes. Heat corn oil in a deep frying pan to 350 degrees. Fry shrimp 2-3 pieces at a time until golden brown. Remove with tongs or metal strainer and drain on a baking sheet lined with paper towel. Serve immediately with dipping sauce.
http://www.thesweetandsourchronicles.com/appetizers/coconut-shrimp-with-ginger-lime-sauce-2/

Coconut Shrimp with Ginger Lime Sauce

postheadericon Thai Steak Salad

Me and Pat EvansI’ve been in my hometown of Minneapolis this week and had the pleasure of making an appearance on KARE-11 TV with the fabulous anchor Pat Evans!  He was a great friend of my mom Leeann’s so I was especially honored to be visiting his set.   Click here to view my cooking demo on KARE-11!

Thai Steak SaladI covered  light summer salads during my segment which  included this tender and delicious Thai Steak Salad.  This salad is light and refreshing yet satisfying from the melt-in-your-mouth rib eye steak.  Steaks are thrown on the grill and then tossed in a salad with red peppers, mangoes, Thai basil, cilantro, mint and crushed peanuts.   It’s then drizzled with a sweet, hot, salty and sour dressing made with lime juice, orange, juice, lemongrass, soy sauce, chili-garlic sauce and brown sugar.  Why have the same old steak salad when you can have this beauty?   Exploding with bright, fresh and spicy flavors, this salad promises to make your next summer get-together memorable special. 

Thai Steak Salad

Ingredients

  • 1 lb. (500 g) boneless rib eye steak
  • salt
  • freshly ground black pepper
  • Dressing
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons freshly squeezed orange juice
  • 1 ½ teaspoons fish sauce (nam pla)
  • ½ teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
  • 1 teaspoon minced lemongrass
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil or canola oil
  • Salad
  • 2 cups mixed greens
  • ¾ cup fresh cilantro leaves
  • 1/3 cup (7 g) fresh Thai or Italian basil leaves, julienned
  • 1/3 cup (7 g) fresh mint leaves
  • 1 small carrot, julienned
  • 1/3 cup (55 g) diced fresh mango
  • crushed roasted peanuts

Instructions

  1. Preheat broiler. Season steaks with salt and pepper. Broil for 4 to 7 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board; let stand for 10 minutes, then cut across the grain into thin slices.
  2. Dressing: In a small bowl, whisk together lime juice, soy sauce, orange juice, fish sauce, chili-garlic sauce, lemongrass, and garlic. Gradually whisk in olive oil and sesame oil until well blended.
  3. In a serving bowl, combine the mixed greens, cilantro, basil, mint, carrot and mango. Add all but 2 tbsp dressing and toss to combine. Arrange steak on top of salad. Drizzle the remaining dressing over steak. Garnish with crushed peanuts. Serve immediately.
http://www.thesweetandsourchronicles.com/thai-recipes/thai-steak-salad-2/

Thai Steak Salad

 

 

 

postheadericon Walnut Shrimp

Walnut Shrimp

As many of you may know, I recently launched my Chef Katie Chin You Tube Channel.  I couldn’t resist sharing this recipe for Walnut Shrimp again since we just posted the video on how to make it on my channel.  Check it out here and please subscribe to my channel!

 

If you’ve tasted this citrusy, creamy and crunchy dish, you know what I mean when I say it’s completely addicting.  This is an indulgent dish you want be making every night but it’s an impressive recipe to serve at a dinner party or for those nights when you just want to treat yourself.  I always make Walnut Shrimp on my hubby’s birthday because it reminds him of when we first met and I cooked him dinner.  He didn’t realize at the time that I snuck this recipes out of my late mother Leeann’s personal vault!  She learned how to make Walnut Shrimp from Hong Kong chefs known for their decadent sauces like this one made from mayonnaise, condensed milk and lemon & lime juices.  I like to keep it simple by buying candied walnuts from Trader Joe’s for this recipe.

Walnut Shrimp

Ingredients

  • 1 egg white
  • ¼ cup cornstarch
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon garlic salt
  • 4 cups + 1 teaspoon vegetable oil, divided
  • 1 lb extra-large shrimp, peeled and deveined
  • ½ cup sweetened condensed milk
  • ¼ cup mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons freshly squeezed lime juice
  • ½ cup store-bought candied walnuts

Instructions

  1. In a small bowl, mix together the egg white, cornstarch, baking soda, garlic salt and 1 teaspoon vegetable oil to a smooth paste. Add the shrimp and blend to coat very well.
  2. In another small bowl, mix together the sweetened condensed milk, mayonnaise , and lemon and lime juices until smooth. Set aside.
  3. In a wok or large deep skillet, heat the remaining 4 cups vegetable oil to 350°F. Deep fry the shrimp until light brown, 3 to 4 minutes, turning as necessary. Remove from the oil. Increase the oil temperature to 375° F. Cook the shrimp for 1 more minute and remove; drain well on paper towels.
  4. Pour the mayonnaise mixture over the shrimp and stir until well covered. Place onto a platter, sprinkle the candied walnuts on top and serve immediately.
http://www.thesweetandsourchronicles.com/chinese-food/walnut-shrimp-2/

Walnut Shrimp

 

If you’ve had this crispy, creamy, sweet and citrusy dish with prawns and crunchy honey glazed walnuts, you know exactly what I mean.  This is not an everyday recipe I make on busy weeknights.  It takes some extra steps and is pretty indulgent so it’s something I make on weekends or for a dinner party.   That’s not to say kids won’t love it.  Kids of all ages gobble up this addictive and amazingly delicious dish.  Believe it or not, the lusciousness of this dish comes from a combo of condensed milk, mayonnaise and fresh lemon & lime  juice.  I like to get my garlic salt from Cost Plus World Market in gourmet section.  It’s a terrific blend of sea salt and garlic.  Sweet, tart, crispy and nutty…Try this recipe and you’ll be hooked!

 

– See more at: http://www.thesweetandsourchronicles.com/chinese-food/walnut-shrimp/#sthash.0szymZQy.dpuf

If you’ve had this crispy, creamy, sweet and citrusy dish with prawns and crunchy honey glazed walnuts, you know exactly what I mean.  This is not an everyday recipe I make on busy weeknights.  It takes some extra steps and is pretty indulgent so it’s something I make on weekends or for a dinner party.   That’s not to say kids won’t love it.  Kids of all ages gobble up this addictive and amazingly delicious dish.  Believe it or not, the lusciousness of this dish comes from a combo of condensed milk, mayonnaise and fresh lemon & lime  juice.  I like to get my garlic salt from Cost Plus World Market in gourmet section.  It’s a terrific blend of sea salt and garlic.  Sweet, tart, crispy and nutty…Try this recipe and you’ll be hooked!

 

– See more at: http://www.thesweetandsourchronicles.com/chinese-food/walnut-shrimp/#sthash.0szymZQy.dpuf

 

If you’ve had this crispy, creamy, sweet and citrusy dish with prawns and crunchy honey glazed walnuts, you know exactly what I mean.  This is not an everyday recipe I make on busy weeknights.  It takes some extra steps and is pretty indulgent so it’s something I make on weekends or for a dinner party.   That’s not to say kids won’t love it.  Kids of all ages gobble up this addictive and amazingly delicious dish.  Believe it or not, the lusciousness of this dish comes from a combo of condensed milk, mayonnaise and fresh lemon & lime  juice.  I like to get my garlic salt from Cost Plus World Market in gourmet section.  It’s a terrific blend of sea salt and garlic.  Sweet, tart, crispy and nutty…Try this recipe and you’ll be hooked! – See more at: http://www.thesweetandsourchronicles.com/chinese-food/walnut-shrimp/#sthash.0szymZQy.dpuf

postheadericon Chicken Chow Mein

Chicken Chow Mein 2Someone just asked me to name my ultimate comfort food.  This is a tricky question because I love so many different kinds of foods that give me comfort (wait, is chocolate a food?) but my hands down favorite comfort food is a steaming bowl of Cantonese Chicken Chow Mein.   My late mother used to make bowls of this for me on Saturdays or when I did something particularly good, like getting first chair in clarinet.   Like many Chinese parents, my mom and dad preferred to show their love through food instead of saying “I love you” or giving us a hug and boy, did we ever feel loved.  Noodles are also served at celebratory dinners because they symbolize long life, the longer the noodle, the longer the life.   This easy and delicious recipe is from late mother’s vault and is savory, crunchy and filled with tender pieces of chicken and fresh veggies.  Serve this for dinner and I guarantee you’re family will feel loved!

Chicken Chow Mein

Ingredients

  • 6 medium dried black mushrooms
  • 1 pound boneless skinless chicken breast or thigh, cut into shreds
  • 1 teaspoon canola oil
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • Dash white pepper
  • 16 ounces bean sprouts
  • 4 ounces pea pods
  • 2 green onions (green and white parts), cut into 2-inch pieces
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sugar
  • 2 tablespoons cold water
  • 1 package (8 ounces) Chinese egg noodles or linguini
  • 3 tablespoons canola oil
  • 1 teaspoon fresh minced ginger
  • 1 garlic clove, minced
  • 3 tablespoons canola oil
  • 1/2 cup sliced canned bamboo shoots
  • 1 teaspoon salt
  • 1 cup chicken broth
  • 2 tablespoons oyster sauce

Instructions

  1. Pre-heat oven to 300 degrees.
  2. Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard steams; cut caps into thin slices. Toss together the shredded chicken, 1 teaspoon canola oil, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in medium bowl. Cover and refrigerate for 30 minutes.
  3. Rinse bean sprouts in cold water; drain. Remove strings from pea pods. Please pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain.
  4. Mix 2 tablespoons cornstarch, the sugar and 2 tablespoons water.
  5. Cook the noodles according to package directions and drain.
  6. Heat 1/4 cup canola oil in a wok or skillet over moderately high heat. Reduce heat to medium and add the noodles. Cook and stir the noodles and light brown. Keep noodles warm in the oven.
  7. Add 3 tablespoons canola oil to the wok or skillet. Add the chicken, ginger and garlic and stir-fry until chicken turns white, about 3 minutes. Remove the chicken from the wok or skillet.
  8. Add 3 tablespoons canola oil. Add the mushrooms, bean sprouts, bamboo shoots and 1 teaspoon salt and stir-fry for 1 minute. Add the chicken broth mixture and cook until thickened, about 10 seconds. Add the reserve chicken and pea pods. Heat until the chicken is hot, about 1minute. Serve over noodles and garnish with green onions. Serve immediately.
http://www.thesweetandsourchronicles.com/noodle-recipes/chicken-chow-mein/

Chix Chow MeinIf you can’t find Chinese egg noodles, you can substitute with linguini or spaghetti.   If you’re on a gluten-free diet, simply substitute with rice noodles and use tamari in place of soy sauce.  

postheadericon Prawn and Mango Salad

GDLA
I was so excited to appear on Good Day LA recently to demo light summer salads with hosts Araksya Karapetyan and Marla Tellez!
Prawn and Mango Salad
I made this easy and delicious Prawn and Mango Salad from my cookbook, “Everyday Thai Cooking” made with juicy fresh mangos, red pepper, cucumber, cilantro, crushed peanuts, tender shrimp tossed in a sweet, sour, salty, hot dressing of fish sauce, freshly squeezed lime juice, brown sugar, Asian chili sauce, canola oil, sesame oil, fresh ginger. Light, refreshing and cool, this is the perfect salad for a hot summer day!

Prawn and Mango Salad

Ingredients

  • DRESSING
  • 2 teaspoons minced galangal or fresh ginger
  • 2 teaspoons palm or brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce (nam pla)
  • ½ teaspoon Asian chili-garlic sauce, preferably sambal oelek
  • ¼ cup olive or canola oil 1 teaspoon dark sesame oil
  • SALAD
  • 16 cooked medium-sized shrimp, peeled and deveined
  • 1 cup (165 g) sliced fresh mango
  • ½ cup (52 g) chopped cucumber, peeled and seeded
  • ½ cup (46 g) chopped red bell pepper
  • 4 tablespoons finely chopped fresh coriander leaves (cilantro)
  • 4 tablespoons crushed roasted peanuts
  • Mixed baby greens for four salad plates

Instructions

  1. Dressing: In a small bowl, whisk together the Dressing ingredients. Gradually whisk in olive oil and sesame oil until well blended.
  2. In a large bowl, combine shrimp, mango, cucumber, red pepper, fresh coriander leaves, and peanuts. Add the Dressing and toss to combine. Divide salad greens evenly among four plates. Place salad mixture on top of greens. Serve immediately.
http://www.thesweetandsourchronicles.com/thai-recipes/prawn-and-mango-salad/

Prawn and Mango Salad

Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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