1
CHINESE Chicken and Broccoli
2
Asian Marinated Cucumbers
3
Homemade Chinese Wonton Soup
4
Japanese Curry – Karei Raisu
5
10 MINUTE Easy Vegetable Lo Mein
6
Chinese Green Beans With Ham
7
Chinese Pepper Beef Cubes
8
Shanghai Stir Fry Rolls
9
Edamame Recipe
10
Bok Choy and Garlic Over Pasta
11
Chinese Fried Rice With Lettuce
12
Chinese Bok Choy and Mushroom Noodles
13
Chinese Takeout General Tso’s Chicken
14
Hot and Sour Udon Noodle Soup
15
Chinese Takeout Chop Suey
16
Chicken and Broccoli In White Sauce
17
Chinese Vegetable Noodle Soup
18
Egg Drop Soup with Sugar Snap Peas and Greens

CHINESE Chicken and Broccoli

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!

chinese chicken and broccoli in pan

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?

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Asian Marinated Cucumbers

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

Asian Cucumbers Recipe

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!

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Homemade Chinese Wonton Soup

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.

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!

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.  

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!

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!

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Japanese Curry – Karei Raisu

Delicious homemade Japanese Curry using beef, onions, potatoes, carrots and curry sauce mix.

I love Curry.  And I’m not talking about Steph Curry because you guys know I’m a Cavs fan.  I’m talking about curry, the delicious dish that can be found in multiple varieties around the world.   In Morimoto’s cookbook Mastering the Art of Japanese Cooking he writes “Japanese curry is like the final whisper in an international game of telephone.  It began in India, moved to and morphed in England, and settled in my home country ….every prefecture and every family has its own version”.

Delicious homemade Japanese Curry (Karei Raisu) using beef, onions, potatoes, carrots and curry sauce mix.

Right now I’m really into Morimoto’s cookbook to get better at Japanese cooking. The book has everything in it from this delicious curry (who my husband rated as “one of the best things you ever  made”) to udon noodle soups, shrimp dumplings, rice bowls, tempura and so much more.   For a holiday gift I’d definitely add Mastering The Art of Japanese Home Cooking to your wishlist.  You can also find more recipes at the #JapaneseHomeCooking book blog party if you make this, fall in love and want to try more! 
Delicious homemade Japanese Curry (Karei Raisu) using beef, onions, potatoes, carrots and curry sauce mix.

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10 MINUTE Easy Vegetable Lo Mein

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!

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!

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Chinese Green Beans With Ham

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. 
green bean with sesame seeds on top

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! 
garden green beans cut

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. 
diced 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! 
fresh green pepper

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! 
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!

If you have sesame seeds in your pantry, sprinkle some on top.  They make a nice little crunch on top. 

You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

Enjoy my Chinese Green Beans recipe!  Now load up on beans and enjoy your meal!
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

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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 Buffet Green Beans With Ham

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
Servings 4

Ingredients

  • 2 tablespoons vegetable or sesame oil
  • 2 cloves garlic minced
  • 1 pound green beans ends cut off
  • 1 large green pepper chopped
  • 1 cup chopped ham
  • 1 tablespoon sugar
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce

Instructions

  1. Heat oil in a large pan over medium high heat.
  2. Stir in garlic and mix for a minute or until slightly browned.
  3. Add green beans and pepper and stir for 10 minutes.
  4. Add ham, sugar, oyster sauce and soy sauce and heat for a additional 5 minutes.
  5. Remove from heat and serve.

Recipe Notes

For vegetarian option, follow the recipe but don't add ham.

 

Chinese Pepper Beef Cubes

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.

Chinese Pepper Beef Cubes recipe

AMAZING tasting Chinese Pepper Beef Cubes - this easy to make Chinese dish is tasty and will have your family begging for it! Serve beef and vegetables over white rice for a healthy authentic Chinese meal!

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Shanghai Stir Fry Rolls

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!

Vegetarian Spring Roll Recipe

Shanghai Blend Stir Fry Rice Rolls_3

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Edamame Recipe

This Homemade Salted Edamame recipe tastes just like your favorite Japanese restaurant. This healthy recipe takes 15 minutes and requires 2 ingredients. Make it as a side dish or a snack!

Who’s ready to pop a few soybeans right in their mouth?

Ok, me too! Grab a few soybeans and let’s get snacking!

Edamame Recipe

I love edamame. I went through this phase where every time I ordered sushi I also ordered a big bowl of edamame to go with it.   Then I got to thinking, why don’t we grow our own soybeans?  So we bought some seeds, planted them in our containers and BOOM! SOYBEANS!  Ok maybe it wasn’t that instant, but it was pretty much that easy. Since the beginning we’ve had lots of luck growing soybeans in containers.  This year they have grown to new heights and soon they will be all picked to be frozen and enjoyed for many happy edamame snacking sessions.

Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

What’s edamame best with?  Just a little bit of salt.  That’s it.  Beans and salt.  Just a few ingredients makes one of the most delicious and healthy snacks you can eat.
Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

Is it easy to make edamame? Yes!  All you do is boil the soybeans for a few minutes, drain and you’re set.   
Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

Sprinkle a little sea salt on top and hello gorgeous! I’m going to eat you!
Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

Then start nibbling away.  They’re healthy and addictive.  That’s a pretty happy match, don’t you think? 
Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

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This Homemade Salted Edamame recipe tastes just like your favorite Japanese restaurant. This healthy recipe takes 15 minutes and requires 2 ingredients. Make it as a side dish or a snack!

Edamame Recipe

This Homemade Salted Edamame recipe tastes just like your favorite Japanese restaurant. This healthy recipe takes 15 minutes and requires 2 ingredients. Make it as a side dish or a snack!

Ingredients

  • Soybeans fresh or frozen
  • Sea Salt to Taste

Instructions

  1. Bring a pot of water to a rapid boil.
  2. Add soybeans and boil for 5 minutes.
  3. Drain soybeans and put soybeans in bowl.
  4. Sprinkle salt on top and enjoy your edamame!

 

Bok Choy and Garlic Over Pasta

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?  
giant bok choy

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!

Fresh Garden Bok Choy

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Chinese Fried Rice With Lettuce

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!   

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!

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 Chinese Fried Rice recipe is 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!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! 

This Chinese Fried Rice recipe is 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!

Enjoy this Chinese Fried Rice With Lettuce for dinner sometime soon!

Looking for more rice recipes? Try my basmati rice!
If you’re looking for more Chinese recipes make sure to check out my Chicken and Broccoli, and 10 Minute Lo Mein!

 

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This Chinese Fried Rice recipe is 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!

Chinese Fried Rice With Lettuce

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
Servings 4

Ingredients

  • 2 cups uncooked instant rice
  • 2 cups beef broth
  • 2/3 cup chopped carrots
  • 3/4 cup frozen green peas
  • 2 tablespoons vegetable oil
  • 3 eggs
  • 1 1/2 cup chopped lettuce
  • 2 tablespoons soy sauce
  • 1/4 cup oyster sauce
  • sesame oil to taste don't skip this!

Instructions

  1. Cook rice according to box. Instead of water, cook rice in beef broth.
  2. In a small pot boil carrots in water for 3 minutes. Drop frozen peas into water, boil for 1 more minute, drain.
  3. Heat large pan over medium high heat. Pour in vegetable oil then stir in carrots and peas. Cook for 1 minute.
  4. Crack in eggs and stir them quickly to scramble them with carrots and peas.
  5. Add in cooked rice, lettuce, soy sauce and oyster sauce. Stir to combine everything together.
  6. Add sesame oil to taste on top. Stir again.
  7. Serve and enjoy!

 

 

Chinese 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!

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! 

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!

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.

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!

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!

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!

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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!

Looking for more easy Chinese recipes? Try:
10 Minute Vegetable Lo Mein
Chinese Fried Rice With Lettuce
Chinese Takeout Chicken and Broccoli
Chinese Pork Wonton Soup

Chinese 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

  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ginger
  • 1 large head bok choy - chopped
  • 1/2 cup kale - chopped
  • 8 oz sliced mushrooms
  • 4 cups chicken broth
  • 12 oz rice noodles
  • salt + pepper to taste

Instructions

  1. 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.
  2. 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.
  3. Season with salt + pepper if needed.
  4. Enjoy!

Chinese Takeout General Tso’s Chicken

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:

Chinese Takeout Chicken and Broccoli
Egg Drop Soup with Sugar Snap Peas and Greens
Chinese Vegetable Noodle Soup
Chicken and Broccoli In White Sauce
Homemade Chinese Pork Wonton Soup
Chinese Takeout Chop Suey
Hot and Sour Udon Noodle Soup

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! 

Chinese-Takeout--General-Tso's-Chicken_4

Chinese Takeout General Tso's Chicken

Chinese Takeout General Tso's Chicken_3

Chinese Takeout General Tso's Chicken_1

Chinese Takeout General Tso's Chicken_2

Chinese Takeout General Tso's Chicken

Ingredients

  • 1 pound boneless chicken breast - cut up into bite size pieces.
  • 3 eggs beaten
  • 1/2 cup cornstarch
  • 6 teaspoons cornstarch
  • 8 tablespoons rice wine
  • 5 tablespoons sugar
  • 9 tablespoons soy sauce
  • 2 teaspoons chopped red chilies
  • vegetable oil to fry

Instructions

  1. In a bowl mix 1/2 cup of cornstarch with eggs. Add chicken and mix to coat.
  2. In a small bowl mix 6 teaspoons cornstarch, rice wine, sugar and soy sauce.
  3. Heat 1-2 inches of vegetable oil in a large pan to medium heat (use a thermometer to get it to 350 degrees).
  4. Carefully add the chicken and fry just long enough until it's cooked.
  5. Remove the chicken carefully to paper towel to let sit and absorb grease.
  6. Leave two tablespoons of vegetable oil in pan, remove the rest.
  7. Add chopped red chilies to pan and fry until fragrant.
  8. Return the chicken to the pan and stir fry until crispy brown.
  9. Add sauce mixture and toss with chicken to coat and turn into a glaze (about 1 minute).
  10. Serve over rice with steamed broccoli.

Hot and Sour Udon Noodle Soup

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.  
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 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.
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Enjoy this soup, let me know how you like it!

Hot and Sour Udon Noodle Soup

Servings 4
Author Courtesy 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney © 2014 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

Ingredients

  • 6 cups vegetable stock
  • 1 1 ⁄3 cups snow peas ends trimmed and cut (can also use frozen peas)
  • 1 can baby corn
  • 1 bunch chopped bok choy
  • 3 green onions white 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
  • 1 lb udon noodles

Instructions

  1. 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.
  2. 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.

Adapted from 125 Best Vegan Recipes Cookbook

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Chinese Takeout Chop Suey

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.

Chinese-Takeout-Chop-Suey_1

 

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Chicken and Broccoli In White Sauce

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!

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Make sure to check out my Chicken and Broccoli Chinese Food recipe too!

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Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chicken and Broccoli In White Sauce

Ingredients

  • 1 pound cooked chicken breast - cut up into bite size pieces
  • 1 carrot - peeled and cut up into bite size pieces
  • 1 cup sugar snap peas - cut into thirds
  • 1 head broccoli - cut up into florets
  • 1/4 cup butter
  • 1 cup heavy creamy
  • 1 clove garlic - minced
  • 1 1/2 cup Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. While oven is preheating melt butter in a saucepan over medium heat. Add heavy cream and simmer for about 5 minutes
  3. Add mined garlic and Parmesan cheese to heavy cream mixture, stirring until combined and completely melted and creamy.
  4. In a baking dish, layer your chicken on the bottom. Then spread your vegetables on top.
  5. Pour your creamy Alfredo sauce on top to cover.
  6. Bake for 20 minutes.
  7. Enjoy!

Chinese Vegetable Noodle Soup

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!
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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. Chinese Noodle Soup_6

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!
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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.  11487576353_1939aa9f0c_b

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.
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And in not much time, you’ll have a big pot of delicious Chinese Vegetable Noodle Soup ready for dinner. Chinese Noodle Soup_5

And if you have any left over (it’s hard to do), it even tastes great heated up the next day.  Enjoy! Chinese Noodle Soup_7

Looking for more Chinese recipes? Check out my Chinese Chicken and Broccoli Recipe!

Chinese Noodle Vegetable Soup

Ingredients

  • 2 tablespoons sesame oil
  • 1 pound ground turkey
  • 2 cloves of garlic - minced
  • 1 tablespoon fresh ginger
  • 6 cups chicken broth
  • 2 cups cut up kale
  • 1 cup chopped carrots
  • 3 tablespoons soy sauce
  • 1 tablespoon rice cooking wine
  • 1 squirt of sriracha sauce
  • 8 ounces lo mein noodles uncooked

Instructions

  1. Heat 1 tablespoon of sesame oil in large pot over medium heat.
  2. Add ground turkey, garlic and ginger and cook until meat is fully cooked. Remove from pot and set aside.
  3. In the same pot, add broth, kale, carrots, soy sauce, cooking wine, 1 tablespoon sesame oil, sriracha sauce and noodles.
  4. Bring to a boil and cook for 5 minutes until the noodles are tender.
  5. Add in turkey mixture and stir until combined.
  6. Serve and enjoy.

Egg Drop Soup with Sugar Snap Peas and Greens

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.  

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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.  

I hope you try this soup. I really really do!

Egg Drop Soup

Egg Drop Soup with Sugar Snap Peas and Greens

Ingredients

  • 4 3/4 cups low sodium chicken broth
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 3 eggs
  • 1/2 cup ripped salad greens
  • 1/2 cup chopped sugar snap peas

Instructions

  1. Heat up your chicken broth in a pot. Take 3/4 cup out of it and set aside.
  2. Add salt and ginger to chicken broth in pot. Bring to a boil.
  3. In your reserved 3/4 cup chicken broth, add cornstarch and stir until smooth. Set aside.
  4. In a bowl whisk your 3 eggs together with a fork.
  5. Add your greens and sugar snap peas to boiling chicken broth.
  6. 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.
  7. Add your cornstarch broth mixture now and stir until it's all mixed.
  8. Enjoy!

Step by Step:

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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.

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My beloved sugar snap peas picked from the garden.  

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Then you de-string them.  Is that a word de-string? I don’t know but that’s all I could come up with.

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Then chop them up into bite size pieces. I usually cut each pea up into 2 or 3 pieces.

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Then grab your salad greens, I just picked these from the garden so I threw them in a bag to keep chilled.

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Rip them up, no certain way, just rip them up.

Great! Now your vegetables are set.
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Remember that chicken broth you set aside? Now we’re going to use it to thicken the soup.  

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Add your cornstarch and stir, stir, stir until it’s smooth. 

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Now we want to get the eggs ready for this soup.

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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…

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Then your delicious egg drop soup will be ready!

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It’s a  messy looking soup, but it’s also a pretty looking soup.   I love the greens in it.

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Sit down and enjoy, I hope you like it!

 

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