Author Archive

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

postheadericon Japanese Style Stir-Fried Vegetables

The twins are graduating from kindergarten this week (Yikes! How did that happen?) and we’ve got recitals and all sorts of end of the year craziness happening so I was just thinking about something easy to make for dinner tonight. I don’t really have time to go to the grocery store and remembered that I have some salmon in the fridge that I’ll throw on the grill. But what about a side dish? This Japanese Stir-fried Veggie dish comes to mind and I can’t resist reposting it. It’s easy peasy because I have all the ingredients in my pantry and chances are you will too if you like to cook Asian food. Flavored with notes of soy, mirin, rice vinegar, ginger and garlic, this recipe pairs beautifully with any grilled seafood or meat.  You can also toss in some tofu for a complete one-dish meal.   Feel free to substitute the soy sauce with tamari (but use about half) if you’re on a gluten-free diet.

Japanese Style Stir-Fried Vegetables

Ingredients

  • Serves 3 to 4
  • 1/3 cup lite soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons mirin
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable oil, divided
  • 1 small white onion, diced
  • 2 teaspoons fresh minced ginger
  • 2 garlic cloves, minced
  • 1 japanese eggplant, sliced diagonally into ¼-inch pieces
  • 1 red bell pepper, diced
  • 1 cup fresh shitake mushrooms, cleaned and sliced
  • 1 ½ cups broccoli florets, blanched
  • toasted sesame seeds for garnish

Instructions

  1. Make the stir-fry sauce: In a small bowl, combine the soy sauce, rice vinegar, mirin, sugar and sesame oil until blended and sugar is dissolved. Set aside.
  2. Heat a wok or large frying pan over medium-high heat until hot. Add the 2 tablespoons of oil and swirl to coat. Add the onion, garlic and ginger and sauté until fragrant, about 1 minute.
  3. Add the remaining 1 tablespoon of oil and add the eggplant. Saute for 2 minutes. Add the mushrooms and red bell pepper and sauté for 1 minute. Add the broccoli and sauté for 1 minute. Add the sauce mixture and toss to coat for 1 minute. Garnish with sesame seeds and serve immediately with hot jasmine rice or brown rice.
http://www.thesweetandsourchronicles.com/japanese-recipes/japanese-style-stir-fried-vegetables-2/

postheadericon California Roll

California Roll

Yup, that’s how we roll. Who doesn’t love California Roll? I still have friends in LA who are squeamish about raw fish (I know, how can this be?) but I don’t know anyone who doesn’t love the sweet, fluffy, sticky, crunchy and salty goodness of a California Roll. One of my proudest moments was when my 5 year-old son Dylan chose California Roll over pizza at the food court. He can eat 12 pieces at a time and asked me last week why I never put the recipe on my blog. I broke out my sushi mat and put Dylan and his sister Becca to work. Not only is this a great healthy dinner or snack, kids have so much fun making their own creations. So this one’s for you, Dylan! While making sushi rolls seems complicated, it’s really very easy. You just need to know the basics and a few simple tips. If you want to splurge, use fresh lump crabmeat but crabsticks are fine for everyday dining. Squeeze some lemon juice on the avocado after it’s been cut to prevent it from browning.
Cal roll ingredients
First start with all of your ingredients ready to go. Cover your bamboo mat with a piece of plastic wrap and place the nori on top of the mat.
rice and nori
Wet your fingers and spread the sushi rice evenly over the nori.
about to roll
Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
Rolled
Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Sprinkle the roll with sesame seeds. Voila! You’re done. Now, just slice with a wet serrated knife and serve!

California Roll

Ingredients

  • 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
  • 4 sheets nori
  • sushi rice (recipe follows)
  • 1/3 cup sesame seeds, toasted
  • 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
  • 4 crabsticks, torn into pieces
  • Pickled ginger
  • Wasabi
  • Soy sauce
  • Sushi Rice:
  • 1 cup sushi or short grain rice
  • 1 cup water, plus extra for rinsing rice
  • 1 tablespoon rice vinegar
  • 1 tablespoons sugar
  • 1 teaspoon salt

Instructions

  1. Make the sushi rice: Place the rice into a mixing bowl and cover with cool water. Let soak for 20 minutes. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
  2. Place the rice and 1 cup of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds or bring the mixture to a simmer in a saucepan. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature.
  3. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.
  4. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Repeat until all rolls are completed. Slice each roll into into six pieces using a wet serrated knife. Serve with ginger, wasabi and soy sauce.
http://www.thesweetandsourchronicles.com/japanese-recipes/california-roll/

California Roll

postheadericon Chinese Peanut Noodles with Chicken

Chinese Peanut Noodles Noodles have played an important role in the Chinese diet dating all the way back to the Han Dynasty 206 B.C.  I mean, who doesn’t love noodles especially when they’re tossed with peanut butter, sesame oil, soy sauce, garlic, ginger and some chile-garlic sauce?  This recipe is sweet and nutty with a nice spicy kick.  It’s super easy for a weeknight because you just toss in some shredded rotisserie chicken with whatever veggies you may have on hand.  I used whole wheat pasta for this dish as a healthier option but you could use whatever spaghetti or linguini you’d like.  I love the texture from crunchy peanut butter but feel free to use creamy if you prefer something smoother.  Omit the chile-garlic sauce when cooking for young kids.  Time saving tip:  Buy pre-cut and cleaned veggies from the salad bar at your local grocery store.

Chinese Peanut Noodles with Chicken

Ingredients

  • 2 cups fresh sliced veggies, such as broccoli florets, red bell pepper and carrots
  • 1/2 cup crunchy peanut butter
  • 3/4 cup chicken broth
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon chile-garlic sauce
  • 2 teaspoons minced fresh ginger
  • 8 ounces whole-wheat spaghetti
  • 2 cups shredded rotisserie chicken

Instructions

  1. Put a large pot of water on to boil for cooking pasta.
  2. Steam mixed veggies until tender-crisp and set aside.
  3. Whisk peanut butter, chicken broth, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
  4. Cook pasta in the boiling water until al dente. Rinse with cool water and drain. Add the reserved peanut sauce, veggies and shredded chicken. Toss to combine. Serve warm or chilled.
http://www.thesweetandsourchronicles.com/noodle-recipes/chinese-peanut-noodles-with-chicken/

Chinese Peanut Noodles

postheadericon Pepper Steak

Pepper Steak

Growing up in the Midwest, most of my friends considered their mom’s meatloaf or pot roast to be the ultimate comfort food after a crummy day at school or losing a track meet (something that never applied to me because I was more of the marching band clarinet type rather than athlete type.  I know, dork alert and one time at band camp…) In my house though, whenever I was feeling down or blue from the subzero temperatures during the winter, my mom would whip up her melt-in-your-mouth pepper steak for me.  It’s tender and juicy and loaded with protein as well as vitamin c from the red bell pepper.  Served over brown rice, this is an easy and healthy weeknight meal sure to put everyone in your family in a great mood.  Dark soy sauce, also known as mushroom soy sauce,  is sweeter and a bit thicker than regular soy sauce.  It is sold at Asian markets.  If you can’t find dark soy sauce then regular soy sauce is a fine substitute. 

Pepper Steak

Ingredients

  • 1 pound top sirloin steak or filet mignon, cut into 2-inch x 1/8-inch slices
  • 1 tablespoon cooking oil
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon soy sauce
  • dash white pepper
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 medium onion, diced
  • 1/4 cup chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sugar
  • 3 tablespoons cooking oil
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons cooking oil
  • 1/2 cup chicken broth

Instructions

  1. Toss beef with the oil, cornstarch salt, soy sauce and white pepper.
  2. Mix the 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar together until blended. Set aside.
  3. Heat a wok or skillet to medium high heat. Add 3 tablespoons oil and swirl to coat. Add the onion, ginger and garlic and stir-fry until fragrant, about 1 minute. Add the beef and stir-fry for 3 minutes. Remove from wok.
  4. Add 2 tablespoons oil and swirl to coat. Add peppers and stir-fry for 30 seconds. Add 1/2 cup chicken broth and heat to boiling. Stir in the cornstarch mixture and stir-fry until thickened. Add the reserve beef and stir-fry for 30 seconds. Serve immediately with steaming hot jasmine rice.
http://www.thesweetandsourchronicles.com/chinese-food/pepper-steak/

Pepper Steak