Tag: Asian

Manchurian Vegetable Balls

Published on by richbLeave a comment

Ingredients

  • Vegetable Balls
    • 1 carrot grated fine
    • 1 cup of cabbage grated or sliced & chopped finely
    • 1/2 Onion grated
    • 1/2 Bell pepper chopped finely
    • 2 pieces of bread crumbed (for Vegan use Vegan Bread)
    • 1/4 cup of flour
    • 1/2 tsp cumin
    • 1/2 tsp salt
    • 1/2 tsp garlic powder
    • 1 egg
    • 1/3 cup water
    • Oil for frying
  • Sauce
    • 1/2 onion chopped
    • 2 tablespoons oil
    • 1 tablespoons vinegar
    • 3 cloves garlic minced
    • 1 tablespoon minced ginger
    • 3 tablespoons Ketchup
    • 1 tsp Siracha sauce
    • 1/4 tsp sugar
    • 1 tablespoon cornstarch in 2 tablespoons of water

Directions

For Veggie Balls: Add Vegetable Ball ingredients to a bowl and mix till well mixed. Heat frying oil in a pan, when hot, form 1″ diameter balls and drop into hot oil. Fry till golden brown and cooked through, then drain.. Or for Heathier version with less fat coat w/oil and cook in an air fryer.

For Sauce: Add oil to pan and heat till hot. Add in onions and fry about 2 minutes. Now add garlic and ginger fry lightly, do not brown. Then add water, ketchup, vinegar, Siracha and sugar. Adjust vinegar and sugar to taste. Cook about 2 minutes till boiling, then add in cornstarch/water mixture and boil till thickened. Serve Veggie balls with sauce on the side to spoon over.

Fried Rice Easy ~10 min in Microwave

Published on by richbLeave a comment

Ingredients

  • 1 cup rice
  • 2 cups of water
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon oyster sauce
  • 3 strips uncooked bacon, chopped
  • 2 cloves garlic chopped finely (Can use chopped garlic in jar)
  • 1 cup cooked peas (If frozen heat in microwave for about 2 mins)
  • 3 eggs
  • salt, to taste
  • fresh scallion, to garnish

Directions

Combine first 7 ingredients in a microwavable bowl at least 1 quart sized. Microwave for about 8 minutes. Add eggs and some salt to bowl and beat. Microwave eggs for about 2 minutes or until cooked. Chop eggs and add to rice. Stir in peas and 3 green onions chopped.

Thai Basil Chicken

Published on by richbLeave a comment

Ingredients

  • 1.5 lbs of boneless skinless chicken Breast Chopped into bite size pieces
  • 3 Thai chilies chopped
  • 5 cloves of garlic
  • 2 Tablespoons of Oyster sauce
  • 2 Tablespoons of low sodium soy sauce
  • 2 Tablespoons of Canola Oil
  • 1 cup of Thai Basil leaves chopped into small slivers
  • 2 green onions sliced finely
  • 2 Teaspoons of fish sauce
  • 1 teaspoon of white sugar
  • 1 teaspoon of brown sugar

Directions

Add garlic and peppers into a mortor and pestle and crush together then put into a bowl and mix in oyster sauce, soy sauce, white and brown sugar, and fish sauce till combined. Add oil into a hot pan and then add the chicken. Stir till it starts to brown and then add in a tablespoon of the mixture from the bowl. Keep stirring till it starts to caramelize. Add in the rest of the sauce and stir till pan deglazed and a coating forms on the chicken. Add basil and green onions to the pan and stir till mixed, then remove from heat immediately and serve with rice.

Note: The first time I made this, the sauce looked very thick and I added 2 tablespoons of water to thin a little. This was a mistake, the sauce has to be thick to coat the chicken. If it doesn’t cote the chicken the sauce along with most of the flavor will be all at the bottom of the pan.

Spicy Garlic Green Beans

Published on by richbLeave a comment

Spicy Garlic Green beans
Spicy Garlic Green beans

When we go to the local Vietnamese Pho restaurant we always order the Spicy Garlic Green Beans ( Đậu Xanh Xào Tỏi ) as an appetizer. They taste great but cost about $5 and we always want more. I decided to see what I can make them at home and have come up with my own recipe that tastes remarkably similar.

Ingredients

  • 1-1.5 pounds of green beans
  • 3 tablespoons of soy sauce
  • 2 tablespoons of crisp chili oil
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce (For Vegan/Vegetarian use  either Vegan Fish sauce or about 1/4 teaspoon salt)
  • 1 large clove of garlic minced very finely
  • 1/2 teaspoon Chinese black vinegar
  • 1 tablespoon finely minced cilantro (Optional)
  • 1 tablespoon finely sliced green onion (Optional)

Directions

Mix all the ingredients but the green beans in a bowl and adjust with additional sugrar if needed. Cook the green beans by putting about 1/2 inch of water in the bottom of a sauce pan and bringing to a boil. Add the green beans and cover and let steam for about 10-15 minutes till tender. Pour the water off now add the sauce into the pan and mix the green beans in the sauce. Pour onto a plate and serve.

Delicious Spicy Tangy Asian Chicken

Published on by richbLeave a comment

Spicy Asian Chicken
Spicy Asian Chicken

This satisfies both your craving for asian food and for something tangy and spicy. This tastes great and is pretty easy to make. You can serve it with rice, on lettuce as a salad or even over asian noodles.

Ingredients

  • 4 tsp canola oil with additional canola oil for frying chicken
  • 3 large boneless/skinless chicken breasts, diced into 1″ cubes (veg/vegan use sliced firm marinated tofu).
  • 5 – 6 green onions sliced crosswise. Use white part up to where the stem turns green.
  • 12 oz pineapple juice
  • 5 large cloves of garlic, minced
  • 4 tablespoons of garlic chili sauce
  • 5 tablespoons of white distilled vinegar
  • 6 teaspoons of sugar
  • 3 tsp of soy sauce
  • 4 tablespoons of water
  • 3 teaspoons of corn startch (mix with water)
  • 1/2 cup of corn starch for coating chicken, don’t need for tofu.
  • Additional oil for frying chicken or tofu.

Prep and measure all the ingredients out ahead of time. Start by frying the garlic and onion in the oil  on high heat till they soften then add pineapple juice, chili sauce, vinegar, sugar, and soy sauce. Cook till boiling, then add the cornstarch and water mixture and continue cooking till it turns clear after adding the cornstarch. Pour the sauce into a bowl and set aside. Now coat chicken cubes then fry them in canola oil on high heat until crispy on the outside (Veg/Vegan: Fry tofu till crispy). For a healthiest  chicken option skip cornstarch coating on chicken and just lightly fry. Spoon chicken or tofu over lettuce or rice and then spoon sauce over the top. Enjoy!