Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 tablespoon corn starch
• 1/3 cup orange juice
• 1/4 cup soy sauce
• 1/3 cup stock or water
• 1 - 2 tablespoons sweet chili sauce
• 1 tablespoon ginger
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1 tablespoon oil
• 1/2 cup onions, scallions, or shallots
• 2 cups vegetables (I like a mixture of red pepper and snap peas, but any stir-fry veggie works)
• 1/2 pound shrimp, peeled and deveined

Directions:

Combine the corn starch, orange juice, soy sauce, stock or water, chili sauce, ginger, vinegar, and honey in a bowl. Set aside.

Add the oil to a skillet or wok and heat over high heat. Add the onions and stir fry for 1 minute before adding the remaining veggies. Stir fry for 2 to 3 minutes. Add the shrimp and stir fry for 2 minutes. Add the sauce, bring to a boil, and cook for 1 minute or until thickened. Serve over rice.

Serves 2.

Nutrition:

Substitutions:

Combination of many recipes.

Read my review of this recipe.

Ingredients:

• 1 tablespoon oil
• 4 garlic cloves, minced
• 2 teaspoons grated ginger
• 3 green onion, chopped
• 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
• 2 red bell peppers, julienned
• 16 ounces water chestnuts, drained
• 3 cups broccoli florets
• 1/4 cup soy sauce
• 2 teaspoons toasted sesame oil
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons hoisin sauce

Directions:

Set a wok over high heat and add the oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for 2 to 3 minutes. Combine the soy sauce, sesame oil, chicken stock, and cornstarch in a small bowl. Add to the stir-fry and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes. Stir in the hoisin sauce. Serve over rice.

Serves 4.

Nutrition:

Substitutions:

The sauce could have used a little more spice, but I really liked the combination of vegetables.

Recipe courtesy of Emeril Lagasse.

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Ingredients:

• 1/4 cup mirin or semisweet white wine, like Riesling
  
• 1/4 cup orange juice
  
• 1/4 cup low-sodium soy sauce
  
• 2 tablespoons rice vinegar
  
• 1/4 teaspoon red pepper flakes
  
• 1/4 cup water
  
• 2 tablespoons canola oil
  
• 8 ounces beef round tip steak, sliced 1/4-inch thick
  
• 3 cloves garlic, minced
  
• 2 cups fresh snow peas (6 ounces)
  
• 1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
  
• 1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
  
• 2 cups (8 ounces) frozen shelled edamame
  
• 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
  
• 1 teaspoon sesame oil

Directions:

Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.

Serves 4.

Nutrition:

Substitutions:

I’ll admit that I did omit the beef, but it wasn’t the stir-fry itself that I had a problem with. There wasn’t enough sauce, however, so I doubled it (omitting the water).  I really enjoyed the mix of veggies, but there was a taste to the sauce (I think the mirin) that I didn’t enjoy. I would try the recipe again, altering the sauce.

Recipe courtesy of Ellie Krieger.

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Ingredients:

• 6 ounces tofu
• 1/4 cup, plus 2 tablespoons, soy sauce, divided
• 1 teaspoon five spice powder, divided
• 1 teaspoon canola oil
• 1 tablespoon grated ginger root
• 2 garlic cloves, minced
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup red pepper, diced
• 1 cup sugar snap peas
• 2 tablespoons hoisin sauce
• 1/2 teaspoon sesame oil
• 1/4 cup vegetable or chicken stock

Directions:

Wrap the tofu firmly in a tea towel or paper towels. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 2 to 15 hours.Place pressed tofu in a 2-cup container. Combine 1/4 cup soy sauce and 1/2 teaspoon five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Dice into large cubes.

Heat the oil in a wok over high heat. Add the ginger and garlic and stir fry for 30 seconds. Add the tofu and stir fry 2 to 3 minutes, until golden brown. Add the onion, carrots, red pepper, and snap peas. Stir fry another 2 to 3 minutes, just until the veggies are crisp tender. Add the remaining 2 tablespoons soy sauce and hoisin sauce. Stir to combine. If it’s a little dry, add the stock to loosen the bits on the bottom of the pan. Once heated through, serve over brown rice with a drizzle of sesame oil.

Serves 2.

Nutrition:

Substitutions:

Chicken, shrimp, pork, or beef can be used in place of the tofu.

My own concoction.

Read my review of this recipe.

Ingredients:

• 1/2 cup plus 1 tablespoon soy sauce, divided
• 1 cup pineapple juice, divided
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 pound pork loin, cut into 1-inch pieces
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon oil
• 1 cup diced onion
• 1 cup diced celery, jicama, or water chestnuts
• 2 cup chopped carrots
• 1 cup chopped green peppers
• 1 cup chopped red peppers
• 1 tablespoon corn starch dissolved in 2 tablespoons of water
• 2 cup chopped pineapple
• 1 teaspoon sesame oil

Directions:

In a large non-reactive bowl, combine 1/2 cup soy sauce, 1/2 cup pineapple juice, garlic, and ginger. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

In a bowl, combine 1/2 cup pineapple juice, ketchup, brown sugar, vinegar, water, and 1 tablespoon soy sauce. Mix to combine and set aside.

Heat oil in a large skillet over medium-high heat. Drain the excess marinade from the pork, and then add the pork to the hot skillet. Cook 4 to 5 minutes, until pork is golden brown. Remove from the pan and drain on a paper towel.

With the skillet still over medium-high heat, add the onion, celery, carrots, peppers. Cook for 5 minutes, until the vegetables are crisp-tender. Add the reserved sauce mixture and the corn starch mixture. Cook for one minutes, until the sauce thickens, and then add the pork back to the skillet, along with the pineapple. Stir to combine, remove from the heat, and then drizzle with sesame oil. Serve over rice.

Serves 4 - 6 people.

Nutrition:

Substitutions:

I would cut the sugar down to 1 tablespoon.

Recipe adapted from Alton Brown.

Read my review of this recipe.

Ingredients:

• 2 teaspoons, divided
• 2 large cloves garlic, minced
• 4 scallions, greens included, rinsed, trimmed and thinly sliced
• 1 tablespoon minced ginger
• 4 cups leftover cooked brown rice
• 3/4 cup finely diced pepper
• 3/4 cup cooked, shelled edamame
• 3/4 cup carrot, diced
• 6 ounces firm tofu, cut into 1/4-inch cubes
• 2 eggs, beaten
• 3 tablespoons low-sodium soy sauce
• 1 to 2 tablespoons hoisin sauce
• 2 teaspoons sesame oil

Directions:

Heat 1 teaspoon of canola oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, pepper, edamame, carrot, and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce, hoisin sauce, and sesame oil and incorporate thoroughly. Serve hot.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Ellie Krieger.

Read my review of this recipe.

Ingredients:

• 3 tablespoons vegetable oil
• 1 pound large shrimp, shelled and deveined
• 1 tablespoon minced fresh gingerroot
• 2 whole scallions, trimmed and sliced
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 1 can baby corn, drained (we may need to cut each ear of corn in half if too long)
• 3-4 tablespoons chicken stock or broth
• 1-2 tablespoons rice wine or dry sherry
• 2 tablespoons lite soy sauce
• 1 tablespoon Asian sesame oil

Directions:

In a wok or large skillet, heat 1 tablespoon of the oil until hot. Add shrimp and salt and pepper to taste and stir-fry over moderately high heat for 2 minutes, or until shrimp turn pink. Transfer shrimp to a plate. Add remaining oil to wok. When hot, ad gingerroot, scallions, and garlic and stir-fry 30 seconds. Add broccoli and baby corn, and stir-fry for 1 minute. Add broth, rice wine, sherry, soy sauce, and salt to taste, cover, and steam 2 minutes. Return shrimp to wok and stir-fry 1 minute, or until heated through. Swirl in sesame oil and transfer to heated serving dish. Serve over brown rice.

Serves 4.

Nutrition:

Substitutions:

I omitted the corn from this recipe.

Recipe courtesy of Gourmet Magazine

Read my review of this recipe.

Ingredients:

• 1 pound boneless sirloin steak
• 1 tablespoon vegetable oil
• 1 teaspoon corn starch
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/4 teaspoon pepper
• 3 small tomatoes, cut into wedges
• 2 medium green peppers, sliced into thin strips
• 1 medium onion, diced
• 1 teaspoon finely minced ginger root
• 1 teaspoon garlic powder
• 1 cup beef broth
• 2 tablespoons corn starch
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 5 tablespoons vegetable oil

Directions:

In a bowl or bag, mix together the first 6 ingredients (including the beef slices). Refrigerate for 30 minutes.

In another bowl, mix beef broth, 2 tablespoon corn starch, 2 tablespoons soy sauce, and sugar. Stir to combine and then set aside.

Add 3 tablespoons of oil to a wok over medium heat. Add onion, ginger root, and garlic. Saute for 1 minute and then add beef mixture. Continue to cook until beef is cooked through. Remove beef mixture from wok.

Add the remaining 2 tablespoons of oil to the wok. Add the peppers and stir fry for 2 minutes. Add the tomatoes and stir fy for another minute. Add the beef broth mixture and stir until bubbly and thickened. Add the beef mixture back to the wok and cook another minute until heated through. Serve over rice.

Serves 4.

Nutrition:

Substitutions:

I used chicken in place of the steak and chicken broth in place of the beef broth. I omitted the salt from the meat marinade. I also used fresh garlic in place of the garlic powder and omitted the ginger root.

Recipe courtesy of Kelly Tinari.

View my experience with this recipe.

Ingredients:

• 2 tablespoons vegetable or wok oil
• 1 cup snow peas, halved on a diagonal
• 1 red bell pepper, seeded and cut into match stick size pieces
• 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
• 4 scallions, thinly sliced on a diagonal
• 2 cups fresh bean spouts
• 2 inches fresh ginger root, minced or grated with hand grater
• 4 cloves garlic, minced
• 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well

Sauce:

• 3 rounded tablespoons hoisin sauce
• 3 tablespoons dark soy
• 3 tablespoons water
• 2 teaspoons hot sauce
• 1 teaspoon sesame oil

Directions:

In a small bowl, mix together the ingredients for the sauce and reserve.

Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles to the pan. Pour the sauce over the mixture and toss with to combine. Turn off pan and let sit for about a minute to let the liquids absorb.

Makes 4 servings.

Nutrition:

Substitutions:

I didn’t have hot sauce, so I added a sprinkle of chili flakes to the sauce mixture. Be careful though, it can make it very spicy. I used regular soy sauce instead of tamari (dark/aged soy sauce). I also put a couple sliced of leftover beef slices on top, just to add a little protein to the dish. For the lo mein noodles, I used soba noodles (Japanese buckwheat noodles). I wouldn’t use them again though since they fell apart when mixing.

Recipe courtesy of Rachael Ray

View my experience with this recipe.

Ingredients:

• 8 7-inch flour tortillas
• 3 tablespoons cold water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons toasted sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon minced garlic
• 3/4 pound pork tenderloin or pork loin
• 1 tablespoon oil
• 3 cups packaged shredded cabbage with carrot (coleslaw mix)
• 1/3 cup hoisin sauce

Directions:

Wrap tortillas in foil. Warm in a 350 degree oven for 10 minutes. Meanwhile, for the sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar and garlic. Set aside.

Trim fat from pork and cut into thin bit-sized stripes. Heat cooking oil in a wok or large skillet on medium-high heat. Add the pork stripes and stir-fry for 2 to 3 minutes or until no longer pink.

Push meat the end edge of the skillet. Stir the sauce and add it to the center of the wok. Cook and stir until thickened and bubbly. Continue to cook for 2 more minutes. Add shredded cabbage with carrots. Stir to coat with sauce and heat through.

Spread one side of each warm tortilla with hoisin sauce. Spoon about 1/2 cup of the pork mixture onto the center of each tortilla. Fold bottom edge over the filling and then fold sides to the center, overlapping the edges. Secure with toothpicks.

Makes 4 servings.

Nutrition:

Calories 435 g, Total fat 14 g, Saturated fat 3g, Cholesterol 60 mg, Sodium 2266 mg, Carbs 49 g, Fiber 1 g, Protein 27 g

Substitutions:

I have made this recipe many times with a lot of variations. I usually use chicken breast instead of pork since that is what I usually have on hand. I have used the shredded coleslaw mix and also have shredded a head of cabbage and a couple of carrots. I have made it with and without the sesame oil (sometimes I add sesame seeds to the chicken too). None of these changes seem to dramatically change the outcome of the dish. I don’t think there is enough sauce in the recipe so generally use 5 tablespoons of water (chicken broth makes a great substitution too), 3 tablespoons of soy sauce, and about a teaspoon of garlic. I also use whatever tortillas I have on hand and they all work fine. You may have to add more or less filling depending on the size though. I warm the tortillas in a separate skillet also instead of heating the oven.

Recipe courtesy of Big Book of 30-Minute Dinners