Sweet and Sour Pork Stir-Fry

It’s happening.  The holiday season is upon us! Now don’t get me wrong, I have a plethora… I mean PLETHORA of sweets and treats recipes to post (now to just get around to posting them!) but this is also the season of busy family activities and having some quick healthy dinner options is more important than ever.  Now this sauce is only naturally sweetened with pineapple juice and a dash of honey.  If it’s not sweet enough for your family you could always add a little sugar to it as well.  But for me it’s perfect! And don’t be tempted to overcook the vegetables, that crisp tender snap is what you want!

Sweet and Sour Pork Stir-Fry

1 pound pork tenderloin, thinly sliced
1/3 cup cornstarch
2 T oil
1 red or white onion, chopped
1 bell pepper, ribs and seeds removed, chopped
2 ribs celery, chopped
8 oz can pineapple chunks, (juice reserved for sauce)
brown rice, for serving

Sauce:
3/4 cup pineapple juice
1/4 cup rice vinegar
2 T soy sauce
2 T cornstarch
1 tsp honey

In a small bowl,  whisk together sauce ingredients and set aside.
Toss the pork with the cornstarch and heat 1 T of the oil in a large skillet over medium high heat.
Add half the pork and cook until well browned on both sides.  Remove and repeat with remaining pork.
Cook the peppers, onion, and celery in skillet for 5-8 minutes, until crisp tender.
Add pork back to pan along with pineapple and sauce.
Simmer and cook until sauce is thickened and pork is cooked through.
Serve hot with brown rice.

Sweet and Sour Pork Stir-Fry

Ingredients

  • 1 pound pork tenderloin, thinly sliced
  • 1/3 cup cornstarch
  • 2 T oil
  • 1 red or white onion, chopped
  • 1 bell pepper, ribs and seeds removed, chopped
  • 2 ribs celery, chopped
  • 8 oz can pineapple chunks, (juice reserved for sauce)
  • brown rice, for serving
    Sauce:
  • 3/4 cup pineapple juice
  • 1/4 cup rice vinegar
  • 2 T soy sauce
  • 2 T cornstarch 
  • 1 tsp honey

Instructions

  • In a small bowl,  whisk together sauce ingredients and set aside.
  • Toss the pork with the cornstarch and heat 1 T of the oil in a large skillet over medium high heat.
  • Add half the pork and cook until well browned on both sides.  Remove and repeat with remaining pork.
  • Cook the peppers, onion, and celery in skillet for 5-8 minutes, until crisp tender.
  • Add pork back to pan along with pineapple and sauce.
  • Simmer and cook until sauce is thickened and pork is cooked through.
  • Serve hot with brown rice.
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    Smoked Salmon (or crab) Puffs

     

     

    DSC02249
    We love to have a homemade Chinese style dinner for New Year’s and this time I wanted to try my hand at making crab puffs (also called crab rangoons).  Except I swapped out the crab for smoked salmon.  Results? So good.  They came together so quickly and were a big hit.  They would be great made with crab as well.  If you prefer more of a cream cheese flavor in them you could even reduce the salmon or crab to just 2 Tablespoons.    This makes quite a few so they would be perfect for a dinner party as well and stay crisp for quite a while.

    SMOKED SALMON (OR CRAB) PUFFS
    8 oz Cream cheese
    1/4 cup finely chopped smoked salmon (or crab meat)
    1/4 tsp kosher salt
    12 oz pkg small square wonton wrappers (about 48 wrappers)
    Oil, for frying
    Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

    Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese.  Gently fold in the salmon or crab until well blended.

    Place about 1 tablespoon in the middle of a wonton wrapper.
    DSC02234
    Brush the edges with a little water (use a brush or your finger dipped in water).
    Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.
    DSC02235
    Make a pleat on each side of the center point to make a crown shape.
    DSC02236
    Heat oil over medium high heat (Use a deep fryer, wok, or high skillet.  You want the oil at least an inch or 2.)
    When oil is hot, fry in batches until golden brown, flipping once if needed.
    Remove to a wire rack or paper towel lined tray.
    Serve with desired dipping sauce.

    Smoked Salmon (or crab) Puffs

    Ingredients

    • 8 oz Cream cheese
    • 1/4 cup finely chopped smoked salmon (or crab meat)
    • 1/4 tsp kosher salt
    • 12 oz pkg small square wonton wrappers (about 48 wrappers)
    • Oil, for frying
    • Honey Ginger Dipping Sauce, for serving (Or sweet and sour sauce)

    Instructions

  • Mix the cream cheese and salt together in a small bowl, mixing well to soften the cream cheese. Gently fold in the salmon or crab until well blended.
  • Place about 1 tablespoon in the middle of a wonton wrapper.
  • Brush the edges with a little water (use a brush or your finger dipped in water).
  • Fold in half to make a triangle and working from the inside out, seal together pushing all the air out.
  • Make a pleat on each side of the center point to make a crown shape.
  • Heat oil over medium high heat (Use a deep fryer, wok, or high skillet. You want the oil at least an inch or 2.)
  • When oil is hot, fry in batches until golden brown, flipping once if needed.
  • Remove to a wire rack or paper towel lined tray.
  • Serve with desired dipping sauce.
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    Spicy Orange Chicken

    spicy orange chicken
    I have yet to find a Chinese restaurant in our town that has good food.  There are a couple with so/so, mediocre food, but none that we just love.  So when one of us is craving Chinese food, unless we’re going across the river to Portland, OR (which has no shortage of amazing restaurants… that we never seem to make it to) I just make it at home.   It’s kind of a fun “date night in” and we now have a few dishes we really love, including this one.
    Next on my list, dim sum!

    SPICY ORANGE CHICKEN
    3/4 cup chicken broth
    3/4 cup orange juice
    2 tsp orange zest
    6 T white vinegar
    1/4 cup soy sauce
    1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
    3 cloves garlic, minced
    1 tsp ginger powder
    pinch red pepper flakes (more for spicier)
    1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
    1 T plus 2 tsp cornstarch
    2 T cold water

    For coating:
    3 large egg whites
    1 cup cornstarch
    1/2 tsp baking soda
    oil, for frying

    For serving:
    2 green onions, sliced
    extra orange zest

    In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
    Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
    Bring remaining marinade to a simmer.  Whisk the cornstarch and cold water together, then whisk into sauce.  Simmer a couple more minutes, until thickened.  Taste and adjust if needed.  Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.

    In a shallow bowl, whisk the egg whites.
    In another shallow bowl, whisk together the cornstarch and baking soda.
    Drain chicken from marinade and pat dry with paper towels.  Dip chicken in egg, then cornstarch mixture.  Set on a baking sheet or plate and repeat until done.
    Heat a couple inches of oil in a wok or heavy pan to 350 degrees.  Fry the chicken until cooked through, flipping halfway through and working in batches.
    Toss cooked chicken with the sauce and top with extra zest and green onions.
    Serve with steamed or fried rice.

    Spicy Orange Chicken

    Ingredients

    • 3/4 cup chicken broth
    • 3/4 cup orange juice
    • 2 tsp orange zest
    • 6 T white vinegar
    • 1/4 cup soy sauce
    • 1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
    • 3 cloves garlic, minced
    • 1 tsp ginger powder
    • pinch red pepper flakes (more for spicier)
    • 1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
    • 1 T plus 2 tsp cornstarch
    • 2 T cold water
      For coating:
    • 3 large egg whites
    • 1 cup cornstarch
    • 1/2 tsp baking soda
    • oil, for frying
      For serving:
    • 2 green onions, sliced
    • extra orange zest

    Instructions

  • In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
  • Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
  • Bring remaining marinade to a simmer. Whisk the cornstarch and cold water together, then whisk into sauce. Simmer a couple more minutes, until thickened. Taste and adjust if needed. Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.
  • In a shallow bowl, whisk the egg whites.
  • In another shallow bowl, whisk together the cornstarch and baking soda.
  • Drain chicken from marinade and pat dry with paper towels. Dip chicken in egg, then cornstarch mixture. Set on a baking sheet or plate and repeat until done.
  • Heat a couple inches of oil in a wok or heavy pan to 350 degrees. Fry the chicken until cooked through, flipping halfway through and working in batches.
  • Toss cooked chicken with the sauce and top with extra zest and green onions.
  • Serve with steamed or fried rice.
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    Summer Rolls with Lemon Ginger Poached Chicken

    DSC01201
    “Cure for hot summer days when you don’t want to turn on the stove or oven.  Or stand in front of a hot grill.”   Seemed like too long of a recipe title. 🙂
    DSC01202
    While I did poach some chicken for ours, you could just use precooked shrimp if you don’t want to do any cooking for them.  But we adored this chicken and all of the flavor that really boosted these otherwise pretty mellow tasting summer rolls.  You can use as many or as little ingredients from the list as you like, I let everyone pick what they wanted in theirs, kind of like taco night.
    These will keep covered in the fridge for a couple days as well, so they are a nice hot day lunch option.
    Serve with sweet chili sauce, or your favorite Asian dipping sauce, like peanut sauce, terriyaki, or my favorite, this honey ginger dipping sauce.

    SUMMER ROLLS WITH LEMON GINGER POACHED CHICKEN

    carrots, cut in small matchsticks
    celery, cut in small matchsticks
    green onions, quartered lengthwise
    bean sprouts, trim roots if desired
    cucumber, seeded and cut in small matchsticks
    cilantro, whole leaves
    basil, cut in chiffonade
    lettuce or napa cabbage, shredded
    chicken, cooked and sliced or shredded
    shrimp, cooked and whole or butterflied
    avocado, sliced
    rice vermicelli, cooked
    Rice paper wrappers

    Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
    DSC01191
    Dip rice paper in water for about 5 seconds, or until pliable.
    Lay rice paper on a plate or work surface.
    First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2″ border on top and bottom.
    DSC01192
    next, layer on vegetables…
    DSC01193
    then lettuce if using, then noodles if using.
    DSC01194
    To fold, fold one side in over the filling.
    DSC01195
    Then fold the top and bottom in.
    DSC01196
    Snugly roll up, making a tight roll.
    DSC01197

    For Lemon Ginger Poached Chicken:
    2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
    4 cloves garlic, smashed
    3″ piece fresh ginger, peeled and sliced
    1 tsp salt
    1 T black peppercorns
    2 halved lemons

    Place everything in a pot and cover with water.  Bring to a boil over medium heat, then cover and reduce to a simmer.  Simmer until cooked through, about 20-30 minutes.
    Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).

    Summer Rolls with Lemon Ginger Poached Chicken

    Ingredients

    • carrots, cut in small matchsticks
    • celery, cut in small matchsticks
    • green onions, quartered lengthwise
    • bean sprouts, trim roots if desired
    • cucumber, seeded and cut in small matchsticks
    • cilantro, whole leaves
    • basil, cut in chiffonade
    • lettuce or napa cabbage, shredded
    • chicken, cooked and sliced or shredded
    • shrimp, cooked and whole or butterflied
    • avocado, sliced
    • rice vermicelli, cooked
    • Rice paper wrappers
      For Lemon Ginger Poached Chicken:
    • 2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
    • 4 cloves garlic, smashed
    • 3" piece fresh ginger, peeled and sliced
    • 1 tsp salt
    • 1 T black peppercorns
    • 2 halved lemons

    Instructions

  • Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
  • Dip rice paper in water for about 5 seconds, or until pliable.
  • Lay rice paper on a plate or work surface.
  • First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2" border on top and bottom.
  • next, layer on vegetables...
  • then lettuce if using, then noodles if using.
  • To fold, fold one side in over the filling.
  • Then fold the top and bottom in.
  • Snugly roll up, making a tight roll.
  • Make the Lemon Ginger Poached Chicken:
  • Place everything in a pot and cover with water. Bring to a boil over medium heat, then cover and reduce to a simmer. Simmer until cooked through, about 20-30 minutes.
  • Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).
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    Beef and Broccoli Stirfry


    My hubby may not love stir fries but he does love this one.  It is one of the few recipes that I have made our entire marriage and not tweaked or changed.
    After a holiday I love making simple meals like stir fries, with alot of vegetables.  The great thing about them is they go together so quickly, everything is cooked in one pan so you don’t have as much clean up either, and it’s easy to adjust them for everyone’s likes and dislikes.
    Sometimes I serve this with peanuts on the side as well for those that want some extra crunch too.  Baked brown rice makes a perfect pair with it as well.

    BEEF AND BROCCOLI STIR FRY
    For marinade:
    1/2 cup water
    1/4 cup soy sauce
    1/4 tsp grated gingerroot (or 1/2 tsp dried)
    2 garlic cloves, minced

    2 lbs steak, thinly sliced (I usually use top round or petite sirloin)
    1 tsp oil
    2 cups thinly sliced carrots
    6 cups broccoli florets and stalks, thinly sliced
    1/2 cup water
    2 T soy sauce
    1 tsp Worcestershire
    1 tsp ginger powder
    1 tsp garlic powder
    1 tsp cornstarch
    2 green onions, thinly sliced
    sesame seeds for serving

    Marinade the beef.  Combine the water, soy sauce, ginger, and garlic in a bag and add beef, coating with marinade.  Marinate in the fridge for at least 4 hours.

    Heat oil in a wok or large skillet over medium high heat.  Remove beef from marinade and cook.  Remove from pan and set aside.
    Add carrots and broccoli and the 1/2 cup water.  Cover and let steam for 3-5 minutes.  Add the beef back to the pan.
    Stir together the soy, worcestershire, ginger, garlic, and cornstarch and mix into pan, coating everything well.
    Top with green onions and sesame seeds and serve over rice.

    Crispy Garlic Chicken

    I have a New Year’s resolution.  Let’s eat garlic.  All of us.
    And lots of it.  Do-able, right?
    My hubby and I may not agree completely on what the greatest foods are, but luckily enough he loves garlic as much as I do.  Good thing too, because I think we might need counseling if we didn’t agree on that one. : )  I use garlic in lots of recipes, but this one is definitely all about the garlic.
    It took me awhile of testing and not-so-tasty experiments until I finally got this one right.  But it was totally worth it.  You’ll see.
    CRISPY GARLIC CHICKEN
    Recipe by My Stained Apron
    1 1/2 to 2 lbs boneless skinless chicken breasts
    Oil for frying
    Batter:
    2/3 cup flour
    1/2 cup cornstarch
    1 tsp baking powder
    1 tsp baking soda
    2/3 cup cold seltzer water
    1/2 tsp salt
    Sauce:
    1 cup soy sauce
    1 cup sugar
    1/4 cup minced garlic
    1 T sesame oil
    1/2 to 1 tsp chili flakes (depending on how spicy you want it)
    2 T honey
    Make the sauce.  Whisk all sauce ingredients together in a pot and bring to a simmer over medium heat.  Simmer for a couple minutes then remove from heat.
    Cut the chicken into strips, 1/2 to 1 inch thick.
    Make the batter.  Whisk all batter ingredients together in a bowl until smooth.
    Heat a few inches of oil in a pot over medium high heat. (You want about 350 degrees).
    Working in batches, dip chicken in batter then carefully place in the oil.  Be careful not to overcrowd the pan.  Cook for a couple minutes, then flip and cook the second side.  Set on a wire rack set over a baking sheet while you finish frying the chicken.
    Warm the sauce and toss with the chicken (I use my big wok to do this).
    Serve hot.
    Crispy Garlic Chicken

    Ingredients

    • 1 1/2 to 2 lbs boneless skinless chicken breasts
    • Oil for frying
      Batter:
    • 2/3 cup flour
    • 1/2 cup cornstarch
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 2/3 cup cold seltzer water
    • 1/2 tsp salt
      Sauce:
    • 1 cup soy sauce
    • 1 cup sugar
    • 1/4 cup minced garlic
    • 1 T sesame oil
    • 1/2 to 1 tsp chili flakes (depending on how spicy you want it)
    • 2 T honey

    Instructions

    Make the sauce.
  • Whisk all sauce ingredients together in a pot and bring to a simmer over medium heat. Simmer for a couple minutes then remove from heat.
  • Cut the chicken into strips, 1/2 to 1 inch thick.
  • Make the batter.
  • Whisk all batter ingredients together in a bowl until smooth.
  • Heat a few inches of oil in a pot over medium high heat. (You want about 350 degrees).
  • Working in batches, dip chicken in batter then carefully place in the oil. Be careful not to overcrowd the pan. Cook for a couple minutes, then flip and cook the second side. Set on a wire rack set over a baking sheet while you finish frying the chicken.
  • Warm the sauce and toss with the chicken (I use my big wok to do this).
  • Serve hot.
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    Pork Potstickers with Honey Ginger Dipping Sauce

    Potstickers are much easier to make then you might first imagine, and they are really work the time spent assembling them.  I love meals like this that really require little work or time except assembling.
    Perfect for getting your family in the kitchen to help, and it goes really quick with a few extra hands helping.
    Don’t worry about how perfect or imperfect yours look, it doesn’t take long to get the hang of it.
    When they’re done, they should have a steamed appearance on the top folded side, but the bottoms should be golden brown and crispy.
    And be warned, it doesn’t seem to matter how many of these you make, it will never be enough! : )
    PORK POTSTICKERS
    FOR FILLING:
    3/4 lb ground pork
    1/4 cup finely chopped green onions
    2 cups finely chopped cabbage
    1 T soy sauce
    1 tsp ground ginger
    1 garlic clove, minced
    2 T cornstarch
    1/2 tsp black pepper
    FOR ASSEMBLING/COOKING:
    1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
    1 T oil
    1/3 cup water or chicken stock
    Mix all the filling ingredients together in a medium bowl.
    Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.)  TIP: While you’re filling, make sure you cover the remaining wrappers with a damp towel so they don’t dry out before you get to them.
    Dip your finger in water and dampen the outer edge.
    You want to leave half unfolded, with the pleats only on one side.
    Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle, as shown:
    The front should look like this:
    And the back should be smooth like this:
    Heat 1 T oil in a large skillet over medium high heat.  (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
    Lay flat side of potstickers down, in a single layer in skillet.  Cook for 2 minutes uncovered.
    Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium.  Cook for 3 minutes.
    Uncover, and let all the liquid cook off, then serve.
    HONEY GINGER DIPPING SAUCE
    3/4 cup orange juice
    2 T honey
    2 T soy sauce
    1/4 tsp ground ginger
    2 T thinly sliced green onions
    Whisk everything except green onions together in a bowl until well combined.  Add green onions.
    Chill until ready to serve.
    Pork Potstickers with Honey Ginger Dipping Sauce

    Ingredients

      FOR FILLING:
    • 3/4 lb ground pork
    • 1/4 cup finely chopped green onions
    • 2 cups finely chopped cabbage
    • 1 T soy sauce
    • 1 tsp ground ginger
    • 1 garlic clove, minced
    • 2 T cornstarch
    • 1/2 tsp black pepper
      FOR ASSEMBLING/COOKING:
    • 1 package (12 oz) small circle wonton wrappers (should contain about 60 wrappers)
    • 1 T oil
    • 1/3 cup water or chicken stock
      HONEY GINGER DIPPING SAUCE
    • 3/4 cup orange juice
    • 2 T honey
    • 2 T soy sauce
    • 1/4 tsp ground ginger
    • 2 T thinly sliced green onions

    Instructions

  • Mix all the filling ingredients together in a medium bowl.
  • Take one wonton wrapper at a time and put 1/2 to 1 tsp of filling in the middle. (This will depend on how much filling you want in them.) !
  • TIP: While you're filling, make sure you cover the remaining wrappers with a damp towel so they don't dry out before you get to them.
  • Dip your finger in water and dampen the outer edge.
  • You want to leave half unfolded, with the pleats only on one side.
  • Pinch the wrapper together in the middle, then make 3 pleats on each side of the middle, pinching in towards the middle.
  • Heat 1 T oil in a large skillet over medium high heat. (You just want to barely coat the bottom of the pan, no pooling or excessive oil).
  • Lay flat side of potstickers down, in a single layer in skillet. Cook for 2 minutes uncovered.
  • Pour 1/3 cup water or chicken stock into skillet, cover, and turn heat to medium. Cook for 3 minutes.
  • Uncover, and let all the liquid cook off, then serve.
  • Make the dipping sauce:
  • Whisk everything except green onions together in a bowl until well combined. Add green onions.
  • Chill until ready to serve.
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    Baby Bok Choy and Beef Stir Fry

    I made this using an electric skillet when our kitchen was out of commission during it’s remodel.  I was desperate to cook a halfway decent meal and threw it together with things in my fridge on my makeshift “kitchen” (a card table with an electric skillet).  Funny thing is, it turned out being one of our favorite stir-fry dishes!  My hubby isn’t a huge stir fry fan, but he loved this one.
    BABY BOK CHOY AND BEEF STIR FRY
    1 1/2 lbs steak, thinly sliced (I used top round, also labeled london broil)
    1/2 cup soy sauce
    1 T sesame oil
    1/4 tsp black pepper
    1 tsp ginger
    1 tsp garlic powder
    1/2 cup cornstarch
    1 egg white, beaten
    oil for frying
    1 onion, sliced
    3 baby bok choy, quartered lengthwise
    1/4 cup peanuts
    3 green onions, sliced
    2 T sesame seeds
    Combine soy, sesame oil, pepper, ginger, and garlic in a medium bowl.
    Add meat, cover, and marinate for at least 30 minutes.
    Heat a small amount of oil in a pan, enough to coat the bottom.
    Dip steak slices in cornstarch, then egg white, then fry in oil.
    Don’t crowd the pan, do a second batch if needed.
    Remove from pan, then saute the onion, bok choy, and peanuts.
    Cook until softened, then add back beef.
    At end of cooking add green onions and sesame seeds.
    Baby Bok Choy and Beef Stir Fry

    Ingredients

    • 1 1/2 lbs steak, thinly sliced (I used top round, also labeled london broil)
    • 1/2 cup soy sauce
    • 1 T sesame oil
    • 1/4 tsp black pepper
    • 1 tsp ginger
    • 1 tsp garlic powder
    • 1/2 cup cornstarch
    • 1 egg white, beaten
    • oil for frying
    • 1 onion, sliced
    • 3 baby bok choy, quartered lengthwise
    • 1/4 cup peanuts
    • 3 green onions, sliced
    • 2 T sesame seeds

    Instructions

  • Combine soy, sesame oil, pepper, ginger, and garlic in a medium bowl.
  • Add meat, cover, and marinate for at least 30 minutes.
  • Heat a small amount of oil in a pan, enough to coat the bottom.
  • Dip steak slices in cornstarch, then egg white, then fry in oil.
  • Don't crowd the pan, do a second batch if needed.
  • Remove from pan, then saute the onion, bok choy, and peanuts.
  • Cook until softened, then add back beef.
  • At end of cooking add green onions and sesame seeds.
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    Baked Egg Rolls

    I should really put this under a “perfect score” category. : )  My hubby loves, loves, LOVES when I make these.  I’ve made them for him throughout our whole marriage (almost 10 years now!) and he still loves them.
    I’ve never had the best luck making fried egg rolls, they just always end up limp and sad by the time we make it to the table (any tips, any one?)  But these never fail, and it is nice to be able to pop a whole tray in the oven and I never worry about them being greasy.
    The dipping sauce is one of our favorites as well.  But you could always use your favorite teriyaki sauce or whatever.  I always make them with ground beef, but you could of course use the more traditional ground pork or chicken as well.
    BAKED EGG ROLLS (with Honey Ginger Dipping Sauce)
    3 stalks celery, chopped
    1/2 head cabbage, shredded (about 4 cups)
    1 lb ground beef (could substitute ground pork or chicken as well)
    2 garlic cloves, minced
    1/2 tsp black pepper
    3 T water
    2 1/2 T teriyaki or soy sauce
    2 T brown sugar
    3 T cornstarch
    2 green onions, sliced
    1 pkg large won ton wrappers (1 pound, should contain about 21 wrappers)
    In a large skillet or wok, cook the ground beef until cooked through over medium high heat.
    Add the celery and cabbage and cook until softened.
    Add the garlic and pepper.
    In a small bowl, mix together the water, terriyaki, brown sugar, and cornstarch until thoroughly combined.  Add to meat mixture, and stir to combine well.  Stir in the green onions.
    I like to work in 4 batches.  Since there about 20 to 21 wrappers per package, I section the filling into four and lay out 5 wrappers at a time. (Unless I’m making a double batch, then I just double it).
    Make sure if you aren’t going to be fast doing this to keep your wrappers wrapped up so they don’t dry out.  Now measure out about 1/3 cup into the middle of each wrapper.
    Fold up the bottom point like so, and moisten outer edge with either a brush or your finger dipped in water:
    Then fold the outer edges in toward the middle:
    Now roll up as tightly as you can without tearing the wrapper
    Like so:
    Place on a greased cookie sheet and bake at 350 degrees for about 20 minutes.
    HONEY GINGER DIPPING SAUCE:
    3/4 cup orange juice
    2 T soy sauce
    2 T honey
    1/4 tsp ground ginger
    2 T thinly sliced green onions
    Combine everything except green onions in a small bowl, mixing until well combined.
    Add green onions, chill until ready to serve.
    Recipe Source: Egg rolls: My Stained Apron
    Dipping sauce: unknown (Had it lying around on a scrap of paper for a long time, I don’t remember if it’s one I came up with or wrote down from another source!)
    Baked Egg Rolls

    Ingredients

      Egg Rolls:
    • 3 stalks celery, chopped
    • 1/2 head cabbage, shredded (about 4 cups)
    • 1 lb ground beef (could substitute ground pork or chicken as well)
    • 2 garlic cloves, minced
    • 1/2 tsp black pepper
    • 3 T water
    • 2 1/2 T teriyaki or soy sauce
    • 2 T brown sugar
    • 3 T cornstarch
    • 2 green onions, sliced
    • 1 pkg large won ton wrappers (1 pound, should contain about 21 wrappers)
      Honey Ginger Dipping Sauce:
    • 3/4 cup orange juice
    • 2 T soy sauce
    • 2 T honey
    • 1/4 tsp ground ginger
    • 2 T thinly sliced green onions

    Instructions

    To make egg rolls:
  • In a large skillet or wok, cook the ground beef until cooked through over medium high heat.
  • Add the celery and cabbage and cook until softened.
  • Add the garlic and pepper.
  • In a small bowl, mix together the water, teriyaki, brown sugar, and cornstarch until thoroughly combined. Add to meat mixture, and stir to combine well. Stir in the green onions.
  • I like to work in 4 batches. Since there about 20 to 21 wrappers per package, I section the filling into four and lay out 5 wrappers at a time. (Unless I'm making a double batch, then I just double it).
  • Make sure if you aren't going to be fast doing this to keep your wrappers wrapped up so they don't dry out. Now measure out about 1/3 cup into the middle of each wrapper.
  • Fold up the bottom point and moisten outer edge with either a brush or your finger dipped in water.
  • Then fold the outer edges in toward the middle:.
  • Now roll up as tightly as you can without tearing the wrapper
  • Place on a greased cookie sheet and bake at 350 degrees for about 20 minutes.
  • To make Honey Ginger Dipping Sauce:
  • Combine everything except green onions in a small bowl, mixing until well combined.
  • Add green onions, chill until ready to serve.
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    http://mystainedapron.com/baked-egg-rolls/

    Sesame Noodles

    We are entering our FIFTH week of kitchen renovation.  Only a month longer than anticipated.  No biggie.. ; )
    While I now have use of sink, oven, and cooktop (HALLELUJAH!), I am relying on simple meals like this one, especially since my girls are in the depths of the second virus to pox our house since we started this kitchen project.  (Vomit and sawdust just mix, let me tell ya).
    The original recipe contained hot chili oil, which I swapped out for ground ginger, and we like it with plain spaghetti noodles or yakisoba noodles (I buy the big package at Costco and freeze it in portions).   I also add some potstickers and you have a great quick meal, especially when you add some stir-fried veggies.  Since I usually have all the ingredients on hand, this is a great pantry dinner.
    SESAME NOODLES
    12 oz noodles, I used spaghetti
    1/4 cup soy sauce
    2 T sugar
    4 cloves garlic, minced
    3 T sesame oil
    1/2 tsp ground ginger
    1/4 cup oil
    2 T water
    4 green onions, sliced thinly
    Cook noodles according to package directions.
    Whisk remaining ingredients together (except onions) in a bowl.
    Toss with hot noodles and add green onions.
    Recipe adapted slightly from The Pioneer Woman.
    Sesame Noodles

    Ingredients

    • 12 oz noodles, I used spaghetti
    • 1/4 cup soy sauce
    • 2 T sugar
    • 4 cloves garlic, minced
    • 3 T sesame oil
    • 1/2 tsp ground ginger
    • 1/4 cup oil
    • 2 T water
    • 4 green onions, sliced thinly

    Instructions

  • Cook noodles according to package directions.
  • Whisk remaining ingredients together (except onions) in a bowl.
  • Toss with hot noodles and add green onions.
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    http://mystainedapron.com/sesame-noodles/
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