Filed under: Asian | Tags: Asian, chicken, cooking, egg rolls, family, Food, Recipes
Crispy on the outside and tender, juicy and flavorful on the inside. These are absolutely delicious! Boneless, skinless chicken thighs marinated with an Asian flare with carrots, cabbage, onion, celery and garlic all wrapped up in a crispy won ton wrap. Add your favorite dipping sauce and dig in!
Ingredients: Chicken ( marinade )
1 1/2 lbs. boneless skinless chicken thighs ( about 6 thighs )
1/4 teas. salt
1 teas. pepper
2 tbsp. soy sauce
1 tbsp. teriyaki sauce
2 teas. corn starch
2 tbsp. peanut oil
Method: Chicken ( marinade )
Wash and dry your chicken thighs and slice into strips about 1 inch long and 1/2 inch wide. An easy way to do this is to semi freeze the chicken. This will keep the thighs stiff while slicing making it easier to cut. It will thaw almost immediately. Add your chicken to a ziplock bag. In a small bowl add the soy sauce, teriyaki sauce, salt and pepper and stir to combine. Add the corn starch and stir until it has dissolved then add the peanut oil and stir it in. Pour the mixture into the bag with the chicken and zip shut. Using your hands, gently “smoosh” the chicken around to thoroughly coat it with the marinade. Open the bag and squeeze out as much air as possible and close it back up and let it sit at room temperature to marinate for about 1/2 hour.
Ingredients: Chicken and Vegetable Egg Rolls
marinated chicken
1 small head green cabbage ( 1/2 in. strips )
2 stalks celery ( thin bias slice )
1 onion ( thin slice )
2 carrots ( cut in half lengthwise then thin bias slice )
5 cloves fresh garlic ( rough chopped )
1 pkg. won ton wraps ( about 20 )
2 tbsp. soy sauce
1 tbsp. teriyaki sauce
2 teas. sesame oil
1 tbsp. peanut oil
1 egg and the same amount of water ( 1/2 and 1/2 )
3 to 4 cups vegetable or peanut oil ( for frying )
Method: Chicken and Vegetable Egg Rolls
Steam your cabbage separately in a steamer or by placing a metal colander over a pot of boiling water and cover, it takes about 8 to 10 minutes. This might have to be done in a few batches. Remove to a big bowl. While your cabbage is steaming, add the peanut oil to a deep 14 inch skillet preheated to medium high heat. You will need at least a 14 inch skillet or two 10 inch skillets. Add the garlic and saute for only about 30 seconds. The oil will be hot and you don’t want to burn your garlic. Stir in the onion, carrots and celery and saute for about 5 minutes and then push the mixture to one side of the pan. Add your chicken to the open part of the pan and move your pan so that the vegetables are off of the direct heat and the chicken is over the direct heat. Basically what we’re doing is heating only one side of the pan ( the chicken ) and keeping the other side ( the vegetables ) warm. Cook the chicken for 20 to 30 minutes, stirring both the vegetables and the chicken occasionally. After the chicken has browned, stir the vegetables into it and add the steamed cabbage, soy sauce, teriyaki sauce and sesame oil and give it a good stir. Continue to cook on medium high heat for about 5 to 8 minutes. Remove from heat and let the mixture cool. If you try to roll your egg rolls with a hot mixture the wraps will start to dissolve and turn to mush. I actually put my mixture into the refrigerator to chill slightly.
For the 2 pan method, use 1 pan to cook the vegetables and 1 for the chicken. Start the chicken about 15 minutes before the vegetables so they will be done about the same time. Combine these into one pan and then take half of that mixture and add it back to the other pan and then add half of the cabbage to each pan along with half of the soy sauce, teriyaki sauce and sesame oil, basically 2 batches.
After your mixture has cooled, mix the egg and water into a small bowl to make an egg wash. Place a won ton wrap on a small plate so that when you’re looking at it it is in the shape of a diamond instead of a square. Spoon about 2 to 3 tablespoons of your mixture onto a won ton wrap just below the center and brush a very light coating of the egg wash on the top two sides. From the point at the top to the corners on the side. Go easy on the egg wash, too much will start to dissolve the wraps. Think of the glue strip on an envelope, that’s all you really need. Fold the bottom over the mixture, turn in the two sides and gently roll it up making sure to seal it. Roll about 3 to 5 at a time and place them into a preheated 350 degree pan of hot oil to fry. They take about 3 to 5 minutes. Remove them to drain on a few paper towels. Roll up a few more while your first batch is frying and continue until done. I got about 18 egg rolls out of this batch.
Add your favorite dipping sauce and dig in! The suttle flavors of the soy and teriyaki sauces along with the nuttiness of the sesame oil make for a wonderful slightly sweet yet savory egg roll that is tender and juicy on the inside and crispy on the outside, just what you would expect from a good Chinese restaurant.
Give them a try, you’ll love em! HAPPY COOKING!
David
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Filed under: Asian | Tags: asian food, cooking, family, Food, noodles, Recipes, soup, soy sauce, stir fry vegetables, teriyaki sauce, turkey
This is an awesome Asian style soup with the flavors you’d expect from a chinese restaurant. Made with tender dark meat turkey, Udon noodles, stir fry vegetables, soy and teriyaki sauces and a hint of nuttiness from sesame oil to round it out. Great as an appetizer or load up a big bowl, add an egg roll for a delicious meal. Easy to make.
Asian Style Turkey Noodle Soup with Vegetables
Ingredients: Asian Turkey Soup
8 cups chicken or turkey broth
1lb. cooked and picked dark meat turkey ( bite size pieces )
12 oz. frozen stir fry vegetables
1 tbsp. soy sauce
2 tbsp. teriyaki sauce
6 oz. Udon noodles ( in the ethnic section of your store )
1 tbsp. sesame oil or 2 tbsp. creamy peanut butter
2 cloves crushed garlic ( 1 big tbsp. )
1/2 teas. cracked pepper
Method: Asian Turkey Soup
Add your broth to a large stock pot and bring to a boil. Be sure you have about 2 inches of extra space after the broth has been added. This will give you the room for foam to collect when adding the noodles. Add your crushed garlic and cracked pepper and boil for about 5 minutes. Add your soy sauce, teriyaki sauce and sesame oil ( or peanut butter ) and boil for another 5 minutes.
Break your Udon noodles into 3rds and add to your broth. When it comes back to the boil you might see foam collecting on top. Don’t worry, it’s the nature of this type of noodle and it will disappear. Boil for an additional 10 minutes stirring occasionally. Reduce your heat to a simmer ( low to medium low ) and add your cooked turkey pieces and frozen stir fry vegetables and simmer covered for 20 to 40 minutes depending on how soft you like your vegetables. Thats it! Your ready to eat!
This is a very simple and easy soup to make and is great for using some of that leftover turkey from the holidays. Great with egg rolls!
Thanks for looking and HAPPY COOKING!
David
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Filed under: Asian | Tags: asian food, cooking, family, Food, home, noodles, pork, Recipes, stir fry, vegetables
If you like Asian food you’ll love this! Easy to make and very tasty. This is one of my favorite Asian recipes, I hope it will be one of yours soon.
Ingredients:
2lbs. boneless pork ( roast or chops )
10oz. Yoshida sauce ( this is an asian stlye bbq sauce, you can find it in the ethnic food section of your store )
3 to 4 green onions ( sliced )
1 thumb ginger ( about 2oz. thin sliced )
1 pkg. chuko soba noodles ( also found in the ethnic section )
16oz. bag of frozen stir fry vegetables
sesame oil
sesame seeds
chow mien noodles
water
Method: pork
Trim excess fat from pork roast and cut into 1 inch steaks ( if using chops this should already be done for you ) and place in a big ziplock bag. Pour 8oz. yoshida sauce, ginger and green onions into the bag, mix well and marinate for at least 4 hours, overnight is better ( 8 hours ) in the refrigerator ( place on a plate or in a bowl just in case your bag leaks ).
Discard marinade and grill on medium heat for 5 to 7 minutes a side or until done ( at least 155 degrees internal temperature ). You will want to keep an eye on it because the sugar in the marinade will burn if the pork is too close to the flames. If you can change the level of your grill adjust to a distance of about 4 inches between fire and pork and close the lid.
Note: For cooking in the oven place a rack on the bottom of a baking dish and arrange your pork on rack leaving a little space between each piece and bake at 400 degrees for about 15 to 20 minutes flipping the pork at the half way point ( about 7 to 10 minutes ).
Transfer to a plate and cover and let stand for 5 minutes. Slice into 1/4in. slices.
Method: stir fry noodles
Add remaining yoshida sauce ( 2oz. ) and a tablespoon of sesame oil to a big skillet and cook on a medium heat for about a minute ( until it just starts to bubble ). Add your stir fry vegetables and cook just long enough to thaw ( not cook ) the vegetables ( about 1 more minute ). Add your dry chuko soba noodles and 1 cup of water and cover. After about 3 to 5 minutes stir mixture and check to see if noodles need more water and add a little at a time ( re-covering ) until noodles are al dente.
Note: When adding more water give the mixture a little time to absorb the liquid. The noodles will get mushy on you if you add too much.
Now all you have to do is plate and sprinkle chow mien noodles and sesame seeds over the top. Now is a good time to drizzle with soy sauce and maybe a little more sesame oil if desired.
Makes 6 to 8 servings
Tip:
It is usually preferred to use fresh vegetables instead of frozen but sometimes it is not cost effective for the home cook. In order to cook a vegetable stir fry ( in this case ) you would have to buy a whole list of vegetables just to use a little of each. For instance I would have to buy broccoli, green beans, carrots, celery, onions, water chestnuts, snap peas etc. This can get costly and wasteful if you don’t use it all. Frozen vegetables can also be fresher than “fresh”. Most frozen vegetables are harvested and flash frozen immediately which can significantly reduce the amount of decay time. When you buy something in the produce section of your local store do you really know when that product was picked, how long it took to reach your store and how long it has been sitting on the shelf?
I hope this little bit of information will prove to be helpful to you in your culinary endeavors.
Until next time…. HAPPY COOKING!
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Filed under: Asian | Tags: , Asian, beef, broccoli, egg roll, fried rice, Recipes, rice
Here is a little something I whipped up last night. I hope you try it.
INGREDIENTS:( Broccoli Beef )
2 1/2 lbs. Beef ( chuck roast or sirloin )
2 Broccoli Crowns
1/3 Cup Yoshida sauce ( you can find this in the Asian section of your store or with the BBQ sauce )
1/4 Cup Teriaki sauce
3 Cloves garlic ( crushed )
1 Teaspoon pepper
1 Teaspoon onion powder ( not onion salt )
Peanut oil ( for frying )
Method:
Cut broccoli into bite-size pieces.
Trim fat from meat and discard fat.
Cut against the grain into thin, bite-size pieces. ( about half a finger long )
Pour Yoshida sauce, Teriaki sauce, garlic, pepper and onion powder into a zip-lock bag and marinate for at least 2 hours.
Add peanut oil and equal portions of beef and broccoli and cook on medium high heat in a skillet, saute until done ( about 8 min. ) Repeat.
Note: It is best to do this in batches. Too much food in the pan will make meat steam instead of fry.
Note: You can add a little more Yoshida sauce and Teriyaki sauce to your mix if needed. This is helpful for the first few batches, as most of the marinade will remain in the bag.
INGREDIENTS: ( Fried Rice )
3 Cups cooked rice
1 Cup mixed vegetables
1 Egg
3 Tablespoons peanut oil
1 Tablespoon Sesame oil
Method:
Here is a great tip for scrambling an egg. Put your egg in a bowl and whisk as normal. Stir in a teaspoon of water.
Microwave on high for 1 minute and you have an instant scrambled egg. Pretty cool! Just give it a stir.
Add peanut oil and mixed vegetables to skillet and cook on medium high heat for 3 minutes.
Add scrambled egg.
Add cooked rice and sesame oil and saute for 10 minutes.
INGREDIENTS: ( Egg Rolls )
1lb. Ground beef
1 Large carrot
1/2 Medium size onion ( brown )
1 Stalk celery
1 Egg
1 Teaspoon salt
1 Teaspoon pepper
3 Cloves garlic ( crushed )
1 Teaspoon onion powder ( not onion salt)
2 Tablespoons Teriyaki Sauce
10 Egg roll wraps or spring roll wraps
2 to 3 cups Vegetable oil ( for frying )
Method:
Dice carrot, celery and onion into very small dice.
Here is a dicing tip: cut carrot into strips ( match-stick size ) then cut into small dice.
Add ground beef and break it down as much as possible, the smaller the pieces the better, about like taco meat. Cook until half browned and then add everything but the egg and wraps.
It should look like this when it is done. Let cool completely.
Note: If you try to roll up your egg rolls while the mixture is still hot it will turn your egg roll wrappers into mush ( not good )
Whisk egg for an egg wash and set aside.
Take about 1/3 of a cup ( packed ) of the cooled mixture and place on your wrap.
Fold bottom corner over and press mixture in ( you want it packed tight ). Brush remaining corners with the egg wash. Fold outside corners in and roll it up tightly.
This is what it should look like. Keep going until you have used all of the mixture. It will make 10-12 egg rolls. Heat oil to 350 degrees. If you have a deep fryer it will be easy. If not, heat oil in a 2 quart sauce pan using a thermometer to identify the temperature. Fry 2 to 3 at a time and place on paper towels to drain. They take 2 to 4 minutes to fry or until golden brown.
Now it’s time to eat!
Serves 4-6
Note: ALWAYS be careful when cooking with oil, it is very hot and will stick to your skin and your clothes and will continue to burn you. If you do get burned you will need to immediately submerge the affected area into ice water to stop the “cooking”. I have heard of people spreading butter on a burn, all this does is keep the heat in.
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Please come back to see more recipes and tips, and, by all means, feel free to comment.
Filed under: Asian | Tags: , asian.grilling, beef, oriental food, Recipes, steak
Here is a great recipe for you. I just created another masterpiece!! For those who like Asian cuisine… give this a try.
Ingredients
- 1 piece (2 inches) Fresh Ginger, peeled and thinly sliced
- 1/2 Red Onion, cut into 1-inch chunks
- 4 cloves Garlic coarsely chopped
- 1/2 cup chopped fresh Cilantro or Flat-Leaf Parsley
- 1/4 cup dry Red Wine
- 1/8 cup Soy Sauce
- 1/8 cup Teriyaki Sauce
- 1/4 cup Vegetable Oil
- 1/2 teaspoon Black Pepper
- 1 London Broil (1 1/4 to 1 1/2 inches thick; 1 1/2 to 2 pounds)
Cooking Instructions
Prepare the marinade: Place the ginger, onion, garlic and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, teriyaki sauce, oil, and pepper and process to combine.
Place the steak in a zip lock bag large enough to hold it and add the marinade. Let marinate in the refrigerator for at least 2 hours, ideally 4 hours turning bag around to incorporate marinade into meat.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. (This is not absolutely essential, as the steak will be carved for serving, but the perfectionist in you may want to do it anyway.)
Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into broad thin slices, cutting against the grain, hold the knife blade at a 45 degree angle to the top of the meat. Serve at once. Enjoy!
Note: you can substitute pork loin instead of london broil.
David,
