Easy to make Asian marinated cucumbers! This healthy recipe is cooked in 10 minutes. My family loves it served over rice or with chicken.
Asian Marinated Cucumbers
If I showed you my refrigerator right now you’d gasp at the amount of mason jars full of pickles. There is alot, it’s kinda frightening at the amount of pickles that are in there. You would think I’m hoarding pickles for the apocalypse. Because I can’t fit any more pickles in my refrigerator and I have run out of mason jars I got to thinking what else I could do with our garden cucumbers.
The only real thing I do with cucumbers is make pickles, but they are a vegetable that I compare to broccoli or peas, so why not marinate them just like I do with those? Asian Marinated Cucumbers is where the party is!
Homemade Chinese Wonton Soup recipe that’s authentic and easy to make! The wontons are made from scratch and the dumplings are filled with pork. It tastes just like your favorirte Chinese restaurant soup but much more healthy for you!
I met Matthew during my first few weeks at Art School in Pittsburgh in 2002. Months later, we were dating. Months after that, we moved in (with Essy!). 15 years later, we’ve changed locations, added a few furry and human children to the family, and are still doing out art together. What else do we do together? We cook in the kitchen.
Wonton Soup Recipe (That’s easy to make!)
I would say that I cook the majority of the meals that we eat for dinner, but once in a while Matthew cooks up dinner and it’s always delicious. One recipe he’s really into and made it his goal to perfect was homemade wonton soup.
Wonton soup is a favorite of ours and is one of the most popular things we order from Chinese takeout (besides chicken and broccoli!), but we wanted to make it ourselves, including making the wontons from scratch.
Matthew was on a wonton kick for a few weeks, where he spent many nights in the kitchen rolling dough and trying different filler contents to add to the wontons. I have to say this recipe is the real deal and it receives a 10/10 on the “I Love You!” scale.
Also, it tastes JUST LIKE the Chinese restaraunt – but so much more healthier because it’s homemade!
10 MINUTE, EASY Vegetable Lo Mein! This simple recipe uses dry lo mein noodles and lots of vegetables to make a healthy dish that tastes just like your favorite Chinese restaurant! I love that the authentic sauce is made with basic pantry ingredients!
Easy Lo Mein Recipe
There’s been one favorite Chinese dish that’s been hard for me to conquer in the kitchen over the years, lo mein. I love the noodles, the sauce and all the fresh vegetables that are chopped up in it. I love ordering a plate full of lo mein and shocking everyone as I eat every single noodle. I love lo mein.
From the Chinese restaurant to my own kitchen has been hard though. First you have to find the right noodles, and then you have to cook them just right. The most important part is making the sauce. The sauce needs to taste authentic while gently coating the noodles and vegetables.
10 Minute Lo Mein Recipe
But finally… finally…. I got it! I’ve made Chinese restaurant quality lo mein noodles at home! And now I’m sharing with you so everyone can get their lo mein on!
EASY and HEALTHY Chinese Green Beans With Ham recipe! These taste just like the Chinese buffet! A soy sauce garlic sauce is added on top of the beans in this easy to make dish that only takes 15 minutes to make!
Chinese food is one of my favorites but I have to admit that usually after I eat takeout I feel guilty and awful. Over the years I’ve really been working hard to perfect some Chinese recipes to get them tasting like the restaurant but healthier by making them in my own kitchen. I even have a section of Chinese recipes favorites here, with a little push that the Chicken and Broccoli is a fan favorite on my blog.
Fresh Green Beans Recipe
Right now we have a bunch of green beans growing in the garden. I love rooting around in the bush beans trying to find the beans. I love my Slow Cooker Green Beans recipe, but I wanted to try something new!
With some freshly green beans just picked I knew what was on the menu: Chinese Green Beans, just like from the Chinese buffet! To make this a full all around meal ham is a great addition to Chinese Green Beans. You can used Cubed Ham or Diced Ham, depending on what you like. It’s also a perfect recipe for leftover ham.
What else do you need? I love adding green peppers to Chinese meals because they soak up the soy sauce and other sauces so nicely. Whenever I get broccoli and garlic sauce for takeout, they always add green peppers. I love it!
And 15 minutes later, your meal is done. That’s faster than calling the Chinese restaurant and waiting for it to be delivered! Not to mention it’s so much more healthy!
If you have sesame seeds in your pantry, sprinkle some on top. They make a nice little crunch on top.
Enjoy my Chinese Green Beans recipe! Now load up on beans and enjoy your meal!
These Chinese Buffet Style Green Beans With Ham are delicious! A soy sauce garlic sauce is added on top of the beans in this easy to make healthy recipe that only takes 15 minutes to make!
Course
Main Course, Side Dish
Cuisine
Chinese
Servings4
Ingredients
2tablespoonsvegetable or sesame oil
2clovesgarlicminced
1poundgreen beansends cut off
1large green pepperchopped
1cupchopped ham
1tablespoonsugar
2tablespoonsoyster sauce
2tablespoonssoy sauce
Instructions
Heat oil in a large pan over medium high heat.
Stir in garlic and mix for a minute or until slightly browned.
Add green beans and pepper and stir for 10 minutes.
Add ham, sugar, oyster sauce and soy sauce and heat for a additional 5 minutes.
Remove from heat and serve.
Recipe Notes
For vegetarian option, follow the recipe but don't add ham.
AMAZING Chinese Pepper Beef Cubes – this easy to make Chinese recipe is tasty and will have your family begging for it! Serve beef and vegetables over white rice for a healthy authentic Chinese meal!
Do you have a favorite Chinese dish? I’m a big fan of Chinese soups (like salted pork and cabbage), Chicken and Broccoli and I’m always down for Lo Mein. One thing I always love in my dishes is a ton of vegetables covered in that delicious Chinese sauce they always smoother them in. It doesn’t matter if it’s peppers, broccoli, carrots, water chestnuts or something else, I can’t say no to a yummy vegetable.
Right now being Winter I am craving fresh vegetables. I am missing the green pepper overload from the garden. I can’t wait to pick broccoli in the Spring. Thankfully we still have enough carrots left from Fall so I have those to survive on. Over the weekend it was freezing (literally). The wind was harsh, my knees were shaking and my gloves didn’t feel like they were doing much of anything. One thing I craved when I got home was a warm fresh meal, something that would take me out of the Winter blues.
Shanghai Stir Fry Rolls are a healthy and delicious dinner packed with vegetables! Ingredients include Brussels sprouts, bok choy, kale, snow peas and carrots! These make a great appetizer too!
Do you ever get obsessed with a food and can’t think of anything else? Sometimes it’s naughty and you’ll want brownies 24 hours a day. Sometimes it’s not naughty at all and you’ll want vegetables all the time. With the holidays, I’m feeling happy to have that stretch of just wanting a good vegetable Stir Fry, especially when it contains brussels sprouts, bok choy, kale, snow peas and carrots all wrapped up in a rice roll. Garden fresh vegetables in the Winter.. I love it!
Easy, healthy Bok Choy and Garlic Over Pasta recipe that you can throw together in minutes! The bok choy tastes great in this olive oil and garlic sauce!
Bok choy was another one of those plants that we really discovered this Spring on a new plant getting to know you level. Over the past few Winters we experimented with a few bok choy plants under a greenhouse and it worked pretty good, so we thought to start making it a permanent garden fixture.
This Spring we planted a few more bok choy plants and they grew massive. Want some size comparison?
So after we had such great luck with that we wanted to try to see if it would grow in the heat in the Summer too. So now there are about 10 bok choy plants growing happily alongside the kale. Right now they’re about 8 inches in diameter so hopefully in about a month we’ll see some more bok choy ready to harvest! Bok choy freezes great so it’s nice to be able to put some aside to enjoy on Snowy January days too!
These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!
This is a meatball recipe full of flavor! It’s perfect for pasta and meatball subs!
With our big lettuce harvest, you might have heard me on Twitter exclaiming it was a Meatball Date in the kitchen! There’s Matthew, Me, 16 pounds of ground meat, dozens of eggs and a entire sink full of lettuce that was just washed. If that doesn’t sound like a romantic evening then I don’t know what is! So there we stood for the next few hours, in assembly line fashion, making meatballs! How many meatballs did we make? I’m glad you asked. We made 226 of them! After we made them, we divided them into bags for dinner and froze them. With this big lettuce harvest we were able to freeze over 25 dinner meals. Pasta and meatballs? Done! Meatball casserole? Done! Meatball subs? Done!
These meatballs are full of lettuce! Each batch of 30 meatballs calls for 4 cups chopped lettuce making it a great way to use up a ton of lettuce at once. Combined with the lettuce we’re throwing in a few tablespoons of soy sauce making them extra full of flavor. I don’t think I can go back to not adding soy sauce to meatballs now.. it makes them real special!
I hope you enjoy these Baked Lettuce Soy Sauce Meatballs!
Add 3 tablespoons of olive oil to a pan over medium high heat. Add lettuce, spices and soy sauce. Cook until your lettuce is wilted.
Put lettuce mixture, garlic, beef, turkey, bread crumbs and eggs and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
Form this mixture into 1-2 inch balls.
Preheat oven to 350 degrees.
Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!
Easy Chinese Fried Rice Recipe
We have a ton of lettuce right now in our garden. You might have seen a sneak peak of our lettuce earlier this week in the Garden Update, but if you saw my refrigerator today you might go running in fear! Lettuce is awesome, but when you have multiple giant lettuce heads staring at you with eyes that say “Eat me before I go bad” then you start to feel the stress!
That is one reason (there’s many) that I love gardening, it makes me explore ingredients and go outside my regular cooking box. I have a few recipes coming up in the next week that involve lettuce and they’re all ones that I wouldn’t traditionally think of adding lettuce but since I want to use my harvest I get to have some kitchen fun and do some new ideas. Because of this Chinese Fried Rice with Lettuce was born!
We love rice in our house! For example we eat this Indian basmati rice multiple times a week, so I knew I wanted to make another rice recipe!
This Fried Rice is delicious and so full of vegetables. It tastes just like Takeout Fried Rice but because you’re making it in your own kitchen you can be sure it’s much healthier for you! Many times you throw vegetables in your rice but often times lettuce gets looked over… but not here! In this recipe we’re going to throw a ton of chopped up lettuce and eat away!
This recipe is so easy to make, not to mention quick, because we’re using instant rice! Cook rice according to box. In a another small pot cook your carrots and frozen peas. After those are done we’re going to add everything to a pan, along with lettuce and eggs and in minutes our Fried Rice will be ready!
Enjoy this Chinese Fried Rice With Lettuce for dinner sometime soon!
EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!
Course
Side Dish
Cuisine
Chinese
Servings4
Ingredients
2cupsuncooked instant rice
2cupsbeef broth
2/3cupchopped carrots
3/4cupfrozen green peas
2tablespoonsvegetable oil
3eggs
1 1/2cupchopped lettuce
2tablespoonssoy sauce
1/4cupoyster sauce
sesame oil to tastedon't skip this!
Instructions
Cook rice according to box. Instead of water, cook rice in beef broth.
In a small pot boil carrots in water for 3 minutes. Drop frozen peas into water, boil for 1 more minute, drain.
Heat large pan over medium high heat. Pour in vegetable oil then stir in carrots and peas. Cook for 1 minute.
Crack in eggs and stir them quickly to scramble them with carrots and peas.
Add in cooked rice, lettuce, soy sauce and oyster sauce. Stir to combine everything together.
CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!
Lately I have really been in the mood for a big bowl of Chinese noodles full of vegetables so I cooked this Bok and Mushroom Noodles dish one night and now it’s a official staple for dinner. I love that I can use both fresh bok choy and kale from the garden making this a healthy vegetable dish too!
This Chinese dish will only take you 15 minutes to make so it’s a easy meal to make on weeknights! The red pepper flakes and ginger add a little spice that goes a long way for flavor. These noodles are not soupy as the broth will boil off and the rice noodles will soak them up.
Hope you enjoy these simple and healthy Bok Choy and Mushroom Noodles!
CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!
Ingredients
2tablespoonsolive oil
1teaspooncrushed red pepper flakes
1teaspoonginger
1large head bok choy - chopped
1/2cupkale - chopped
8ozsliced mushrooms
4cupschicken broth
12ozrice noodles
salt + pepper to taste
Instructions
In a pot heat olive oil over medium high heat. Add red pepper flakes, ginger, bok choy, kale and mushrooms. Stir to combine them while cooking for 2-3 minutes until the greens wilt.
In a large pot bring chicken broth to a boil. Once boiling add rice noodles, cooking as instructed on noodle package. When the noodles have 4 minutes left, add vegetables and stir.
10 minute Chicken and Cherry Tomato Stir-Fry recipe. Serve hot over rice, couscous or noodles.
This chicken and cherry tomato toss is a gardeners dream serving up a fresh and delicious stir-fry dish! When tomato season hits I like to be prepared for recipes because once one it starts…. then it will start to rain tomatoes!
When tomato insanity hits we often have days where we are picking 10 pounds of tomatoes. I make plenty of sauces to last us through winter, but I love to enjoy our cherry tomatoes super fresh for dinner! This Chicken and Cherry Tomato Toss Stir-Fry is totally going to be a Summer time favorite!
The combination of chicken stock, soy sauce and ginger root gives this a great “Asian” tasting meal. I can totally see this being a Chinese dish served over rice. In my case I served it over thick lo mein noodles which was a perfect compliment to the chicken and tomatoes. After dinner I was declaring this delicious so next time you set your eyes on some cherry tomatoes, grab them and make this Stir-Fry!
12ozskinless boneless chicken breastscut into 11⁄2-inch
1⁄3 cup thinly sliced green onions
3⁄4 cup halved cherry tomatoes
Instructions
In a small bowl, combine chicken stock, soy sauce, dark soy sauce, if using, sugar and salt and stir well. Set aside.
In a wok or a large deep skillet, heat oil over medium-high heat. Add garlic and ginger and toss well, until fragrant, about 30 seconds.
Add chicken and spread into a single layer. Cook, undisturbed, until edges turn white, about 1 minute. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
Add chicken stock mixture, pouring in around sides of pan. Cook, tossing occasionally, until chicken is cooked through and coated in a thin, smooth sauce, 1 to 2 minutes more.
Reserve a generous pinch of green onions for garnish, and add remaining green onions and cherry tomatoes to pan. Cook, tossing once, for 1 minute more.
Transfer to a serving plate. Sprinkle reserved green onions over chicken. Serve hot or warm over rice, couscous or noodles.
I’m back with another Chinese Takeout recipe! If you haven’t noticed I have a crush on Chinese takeout, but not so much on the ingredients that sometimes can be added in the restaurant kitchen.
Some past recipes I’ve made that are Chinese inspired:
I love it!
I also love the comments that the Chicken and Broccoli recipe gets. Nothing makes me happier seeing a new comment that someone made it for dinner and loved it. It makes my Chinese Takeout loving heart so happy!
So after I completed the Chicken and Broccoli recipe I had one more on my “Must Master” list. That was General Tso’s Chicken. How do they make it so good? How does the sauce stay on so well? How do you keep the chicken crispy with the sauce? How do you get a hint of spice? I must have tried to make this dish a million times (ok not that much, but you get the idea) and every time it just didn’t turn out right. Then finally I got it! It was a beautiful moment. I cheered, I cried, I ate it, I made it again and ate more. I love this General Tso’s Chicken! Finally… you can have the takeout version at home! No wok required!
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!
I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make. Want some delicious Chinese soup in less than 15 minutes? Done. You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.
Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
1 1⁄3 cups snow peasends trimmed and cut (can also use frozen peas)
1can baby corn
1bunch chopped bok choy
3green onionswhite and green parts coarsely chopped
1⁄4 cup low-sodium soy sauce
1⁄4 cup rice wine vinegar
2 1⁄2 teaspoon sesame oil
freshly ground black pepper to taste
1lbudon noodles
Instructions
In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
Recipe Notes
For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.
Do you love Chop Suey in the can? I’m totally guilty of loving it. I’m also totally guilty of eating that sauce by the spoonful. Goodness, it’s delicious.
If you love it you can probably agree that it’s not the most healthy for you. Low in calories, sure, but not exactly the best homemade ingredients that a dinner can offer you, so I set out to make a homemade version of La Choy’s Chop Suey.
Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!
Do you love chicken and broccoli as much as I do? Goodness, I just love it. This is the chicken and broccoli recipe I love dearly and I have gotten such nice comments, emails and messages about it – I’m so glad you love it as much as I do!
I was in Chinatown a few weeks ago where I was feeling hungry after acupuncture so I ran across the street to a shop called “Excellent Dumpling House”. There I got some Chinese takeout goodies to go, along with a amazing pork dumpling. While I was waiting for my order to be done so many people came in and ordered the Chicken and Broccoli in White Sauce. My eyes rose every time someone ordered it, I had never heard of this at a Chinese restaurant. So I did what everyone else would do, I took out my phone and begun googling furiously.
In the next week, something was telling me to make this dish. I received not one, but two completely random comments and email asking me if I had a Chicken and Broccoli in White Sauce recipe. Can you believe that? First in line, then real life questions. It’s like I was meant to make this.
This is a great dish that is creamy and full of yummy vegetables (hello broccoli, sugar snap peas and carrots). It’s more rich than your usual Chicken and Broccoli due to the sauce which is made with heavy cream and Parmesan cheese.
Next time you’re in the mood for Chicken and Broccoli, give this dish a shot, I hope you enjoy!
Lately I’m obsessed with Chinese Vegetable Noodle Soup. Every time I go to my favorite Chinese Restaurant (which is Kum Kau in Brooklyn) I always get the vegetable shrimp soup and stuff myself on noodles and broth. But I don’t want Takeout Chinese weekly, even if it’s only soup, I want to be able to make it myself. So I came up with this recipe and I couldn’t be happier with the results. If you’re a fan of Chinese Noodle dishes, you will love this soup!
This soup is very brothy so if love broth, you will be swimming in soup heaven. Also, this soup asks for a squirt of Sriracha sauce (chili-garlic sauce), you can add or subtract if you want more or less heat, but I definitely think if possible you should add a bit, it gives the soup a real nice kick but isn’t whelming in spice.
Because I always want to add vegetables to every meal, there’s a bunch of kale and carrots in this soup. I always love the way kale looks and tastes in a brothy soup. Along with the vegetables there’s garlic and the real star: ginger. I always think using ginger in dishes really gives it that true Chinese taste. If you cook a Chinese dish without ginger and with, it’s always the ginger dish that wins – always! But don’t worry if you don’t have fresh ginger or fresh garlic, because I have something that is going to help you in cooking year round. Do you know about frozen herb cubes? They are the best. I’ve bee using them for years and they have been saving me from the issue of making a dish and then realizing halfway I don’t have fresh cilantro, ginger, parsley etc on hand. I just open up the freezer, pop out a few cubes and I have fresh herbs. And don’t stop at soups, I love using the frozen cilantro for salsas in the winter time. And frozen dill cubes are perfect for adding in Sour Pickles!
The fine folks at Dorot sent me a few packages of their frozen garlic and herbs to try out and I have to say – Dorot is totally the brand to pick. As soon as I opened up the frozen cubes of ginger the smell hit me. The ginger smelled and tasted so fresh I was amazed that this came from a frozen package. As soon as I had garlic and ginger in the soup pot, Matthew even complimented across the room how great the soup smelled. A little more about Dorot, the company was established in 1992 and is fully owned by Kibbutz Dorot in the southern part of Israel. The kibbutz has more than 3,500 acres of field crops – garlic & herbs – which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and nutritive value. And bonus, their products are all natural, non-GMO and gluten-free. Dorot can be bought in most grocery stores, while you can find them under Pop & Cook at most Walmarts. Each packaging will tell you the frozen equivalent measurement. For ginger, 1 cube is 1 teaspoon. For garlic, 1 cube is a clove. I’m in love with these frozen cubes.
So now that we have our easy to use fresh herbs, let’s get soup making! In this recipe you can use lo mein or chow mein noodles, but I prefer lo mein noodles myself. They don’t take very long to cook, 5 minutes max.
And in not much time, you’ll have a big pot of delicious Chinese Vegetable Noodle Soup ready for dinner.
And if you have any left over (it’s hard to do), it even tastes great heated up the next day. Enjoy!
CHINESE Chicken and Broccoli. Homemade, healthy and easy recipe that tastes just like your favorite Chinese takeout restaurant! Your entire family is going to love how delicious this is, and you’re going to love how simple it is to make!
When I get Chinese takeout I usually order:
Chicken & Broccoli
Broccoli & Garlic Sauce
Shrimp & Broccoli
Lo Mein with Added Broccoli
Do you see the broccoli love?
Authentic Chinese Chicken and Broccoli Recipe
I have been trying to perfect a takeout restaurant version of chicken and broccoli for many years. I was close but the broccoli was never perfectly crunchy, the sauce was too thick, the sauce was too thin, the taste was off. But finally, finally! I shake my fist at you chinese chicken and broccoli recipe because I did it!
It was a great moment sitting down at dinner to eat this and hear the cheers from both my and Matthew’s mouths. It’s really good. I don’t think I can ever order takeout again if I know it’s this easy (and much more healthier) to make at home.
If you love Chinese Takeout Chicken and Broccoli, you will love this recipe!
How to Make Chicken and Broccoli
Oh garden greens, I love you. I picked some fresh broccoli, green peppers and sugar snap peas. You can omit the sugar snap peas if you want to, but I would highly recommend keeping them in. It gives it a great additional crunch!
You want your chicken to be cut up into bite size pieces, and then you let them marinate for a bit until you are ready to move on to the next step with them.
This is the magic sauce that holds everything together. It’s the sauce I have fought with to get just right. It was a glorious moment!
The sauce turned out so well due to these 3 great ingredients. I’ve really come to love sesame oil in cooking the past few years. PS. Make sure you use low sodium or lite soy sauce, we want to cut back on the salt in this recipe.
And when it’s all done you will have one beautiful skillet full of chicken and broccoli. Dive right in, this CHINESE TAKEOUT Chicken and Broccoli is delicious!
CHINESE Chicken and Broccoli. Homemade, healthy and easy recipe that tastes just like your favorite Chinese restaurant! Your entire family is going to love how delicious this is, and you're going to love how simple it is to make!
Course
Main Course
Cuisine
Chinese
Servings4
Ingredients
Vegetables
1head of broccolicut up into florets
1small green pepper - cut up into small slices
3/4cupsugar snap peas - chopped into thirds
For the chicken marinade
1poundboneless skinless chicken breasts - cut up into bite size pieces
1/2teaspoonbaking soda
1teaspoonsugar
2teaspoonscornstarch
1tablespoonlow sodium soy sauce
1tablespoonwater
2tablespoonsvegetable oil
For the sauce
1/4cup+ 1 tablespoon low sodium soy sauce
2tablespoonsbrown sugar
4clovesgarlic - minced
2tablespoonsflour
1tablespoonrice cooking wine
1teaspoonsesame oil
1tablespoonvegetable oil
Additionally
1tablespoonvegetable oil to fry in
1/2cupwater
Instructions
Mix your marinade ingredients in a bowl - add your bite size chicken pieces and stir. Set aside.
Mix your sauce ingredients in a bowl - set aside.
Steam broccoli for 3 minutes, drain - set aside.
Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the chicken, it's marinade and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked.
Add steamed broccoli, sugar snap peas, green pepper and remaining sauce with 1/2 cup water.
Cook for about 3-4 minutes until sauce thickens up.
Do you love soup? Do you love chinese restaurants? Do you love chinese restaurants soup? Ok, then this is for you! What is your favorite soup from chinese restaurants? There’s wonton, which I love. Then there’s shrimp noodle which is great. Then there’s this….
This is egg drop soup and it’s so good.
Can you believe it takes 10 minutes to make? I’m not kidding. And you can customize it if you’d like. Maybe you’d like to add some onions or carrots, that would be good too! For this recipe I wanted to use some fresh garden harvest so I threw in some sugar snap peas and salad greens – *pats self on back * – good choice. The salad greens wilt because of the hot broth making them perfect for this soup. The sugar snap peas still keep their snap and crunch so it’s a nice bite to the soup.
Heat up your chicken broth in a pot. Take 3/4 cup out of it and set aside.
Add salt and ginger to chicken broth in pot. Bring to a boil.
In your reserved 3/4 cup chicken broth, add cornstarch and stir until smooth. Set aside.
In a bowl whisk your 3 eggs together with a fork.
Add your greens and sugar snap peas to boiling chicken broth.
With a fork, drizzle your eggs into the boiling chicken broth a little bit at a time. Once it hits the broth it will cook right away.
Add your cornstarch broth mixture now and stir until it's all mixed.
Enjoy!
Step by Step:
You need 4 and 3/4 cups of chicken broth for this. I usually always use bouillon cubes for my broth but you can use the packaged stuff too. Whatever you do though, use low sodium broth. When I first made this without low sodium broth I found it way too salty. If you absolutely have to use regular broth, I would omit the additional salt the recipe calls for. When your chicken broth is boiling, remove 3/4 cup of it and set aside, we’ll use this later.
My beloved sugar snap peas picked from the garden.
Then you de-string them. Is that a word de-string? I don’t know but that’s all I could come up with.
Then chop them up into bite size pieces. I usually cut each pea up into 2 or 3 pieces.
Then grab your salad greens, I just picked these from the garden so I threw them in a bag to keep chilled.
Rip them up, no certain way, just rip them up.
Great! Now your vegetables are set.
Remember that chicken broth you set aside? Now we’re going to use it to thicken the soup.
Add your cornstarch and stir, stir, stir until it’s smooth.
Now we want to get the eggs ready for this soup.
Take 3 our and whisk with your fork.
I couldn’t take any pictures of the process of dropping in vegetables, eggs as I don’t have a 3rd arm (one day?) but after you put everything in and add your cornstarch broth to thicken…
Then your delicious egg drop soup will be ready!
It’s a messy looking soup, but it’s also a pretty looking soup. I love the greens in it.
This recipe is so easy to make, not to mention quick, because we’re using instant rice! Cook rice according to box. In a another small pot cook your carrots and frozen peas. After those are done we’re going to add everything to a pan, along with lettuce and eggs and in minutes our Fried Rice will be ready! 
Roasted Tomato Salad - Brooklyn Farm Girl
[…] more garden fresh recipes? Check out the best cherry tomato recipes and my Asian Marinated Cucumbers […]