Tag Archives: Chinese

Chinese Vegetable Soup

Have all the vegetable chopped the night before or sometime before to make this a lot easier.  It’s a delicious soup that warms the soul and you can add or substitute any vegetables you like.  I left out the celery and mushrooms but added bok choy, cabbage and bean sprout, because that’s what I had on hand.

 

If you pre-chop the veggies then this becomes a very easy soup to make and well worth having around to impress people that you can make Chinese food from scratch.  Cuz that’s what you’re doing.

 

clip_image002[4]

What You Need:

1          tsp       vegetable oil

1          lb         boneless chicken thigh (cut into bite-size pieces)

1                      boneless chicken breast (cut into bite-size pieces)

8          c.         water

1                      chicken bouillon cubes

2          clove    garlic (minced)

2          tsp       fresh ginger root (minced)

3          tsp       soy sauce

2          tsp       toasted sesame oil (Asian)

1+        tsp       salt

2          tsp       maple syrup (or honey)

7          oz         baby corn (ears)

8          oz         water chestnuts (sliced, rinsed and drained)

10        oz         shredded carrots

1          c.         broccoli florets

1          c.         napa cabbage (shredded)

1/2                   red bell pepper (chopped)

5                      green onions (chopped)

1          stalk     celery (thinly sliced)

1                      zucchini (small, thinly sliced)

1          c.         snow peas

1          c.         fresh mushrooms (sliced)

 

 

What You Do:

1.      Heat the vegetable oil in a soup pot over medium-high heat. 

2.      Cook the chicken until it no longer pink inside, about 3 minutes.

3.      Pour in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil.

4.      Bring the soup to a boil, and reduce heat to a simmer.

5.      Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes.

6.      Mix in the mushrooms, and simmer for 5 more minutes.

 

Advertisements

General Tso’s Meatballs

Meat - Beef - General Tsos Meatballs

 

I would give credit where credit is due for this one but I really forgot where I found it.  It is a spicy, sweet and fun way to eact meatballs.  Make the sauce ahead of time and you’ll have an easy dinner.

 

 

What You Need:

For the Meatballs

·         1 lb ground turkey or chicken

·         2 Tbl minced ginger

·         1/4 cup scallions, chopped

·         1 tsp garlic powder

·         1/4 cup almond flour

·         1 egg

·         light flavored oil for frying (olive, grapeseed, etc)

For the Sauce

·         1/2 tsp sesame oil

·         3 Tbl rice wine vinegar

·         3 Tbl soy sauce (tamari based for GF, or coconut aminos for Paleo)

·         1/4 cup water

·         3 Tbl sugar substitute (honey for Paleo)

·         1/2 tsp xanthan gum (or arrowroot powder)

·         1/4 cup scallions, chopped

·         4 – 5 small dried chilies, seeded and chopped

 

What You Do To Make the Meatballs:

1.      Combine all of the meatball ingredients and mix thoroughly.

2.      Form into 16 balls and saute/fry in oil over medium heat until cooked through and crispy.

 

What You Do To make the sauce:

1.      Combine the sesame oil, vinegar, GF soy sauce, water, sugar substitute, and xanthan gum in a small saucepan and whisk until combined.

2.      Add the scallions and chili pepper and bring to a boil.

3.      Simmer for five minutes until thickened and remove from heat.

 

Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.

 

 

Kung Pao Chicken

This recipe comes from Cooking Light but it looked good so I thought I’d try it. 

What you Need:Kung Pao Chicken (3)

 

1 TB Soy Sauce

6  Chicken Breasts

 

¼ c. Cornstarch

Salt

Oil

1 ½ t Cornstarch

1 ½ TB. Honey

1 TB Sesame Oil

2 tsp. Rice Vinegar

1 tsp. Chili Paste

1 clove garlic – minced

3 TB. Chopped Peanuts

¼ c. Celery – cubed

¼ c. Carrots – cubed

 

Green Onion

Lime Wedge

 

What you do:

1. Marinate the Chicken in the soy sauce in a plastic bag for 1 hour

2. Add salt to the cornstarch (and anything else you like), bread the chicken

3. Fry the chicken

4. Heat the Sauce ingredients in a pan on the stove until thick. (5-10 min.)

5. Mix with the chicken in the pan

6. Add the veggies and peanuts for about 7 min.

Enjoy over rice or whatever you want to put it over!

The Result:

I  pounded out the chicken 1st and cubed it before marinating.  That way it could marinate for a shorter amount of time and I could get on with things.  This is really easy and so much better than anything you can get in a cookie-cutter type Chinese restaurant.  I used a wok so everything cooked evenly and came out fresh and tasty.

This is Gluten –Free of course but let me tell you about the cornstarch.  For whatever molecular reason, it keeps the chicken moist inside even after refrigerating.  I cook chicken this way to put on my salads that I take to work and it really makes the salad. 

 

This is not sugar-free because there is some sugar in the rice vinegar.  I believe that since there is honey in the sauce, you could just use apple-cider vinegar and it would be fine.

 

This tasted so much fresher and a LOT less greasy then what you get at the local Chinese restaurant factories.  There are some steps to this but they are well worth it!

 

Here’s my version of the recipe. 

(I think it makes it easier to make when you can see it all at once)

What you need:                      

What you do:

1 TB Soy Sauce

6  Chicken Breasts

1. Marinate the Chicken in the Soy for an hour

¼ c. Cornstarch

Salt

Oil

2. Cut up the chicken in cubes.

    Coat the chicken in the Cornstarch & Salt and Saute until cooked

1 ½ t Cornstarch

1 ½ TB. Honey

1 TB Sesame Oil

2 tsp. Rice Vinegar

1 tsp. Chili Paste

1 TB Soy Sauce

3. Combine and heat on stove until thick – about 5 – 10 min.

    Mix with the chicken in the pan

1 clove garlic – minced

3 TB. Chopped Peanuts

¼ c. Celery – cubed

¼ c. Carrots – cubed

4. Cook with the chicken mixture for about 7 to 10 min.

Green Onion

Lime Wedge

Condiments

Kung Pao Chicken (2)