Asian Beet Greens

Farm Fresh Feasts

As promised in my Hoisin-Sesame Swai and Hoisin-Roasted Radishes post (because two recipes in one post is . . . well never enough, but let's say sufficient) here it is:

Asian Beet Greens
2-3 teaspoons cooking oil of your choice
½ cup chopped onion
¾ cup chopped stems of beet greens
2-3 cups chopped beet green leaves
½ to ½ teaspoon soy sauce, plus more to taste
½ teaspoon seasoned rice vinegar, plus more to taste

Preheat a large skillet over medium high heat. Add a turn of cooking oil, then once it is shimmery add the onion and beet green stems. sauté them 5-8 minutes until softened, then toss in the leaves. Stir to coat with fat, and continue cooking until the leaves are wilted, another 3 minutes or so. Remove from heat, and sprinkle with soy sauce and rice vinegar. Taste and see if you need to adjust any seasonings. You can do this while the Swai and radishes are roasting.

Baked Spring Rolls

My Baked Spring Rolls
LuvMyMonkeyMunch

2/3 cup shredded celery
2/3 cup shredded carrot
2 generously full cups cabbage
1 tsp olive oil
2/3 cup almost minced onion
1/2 tsp minced peeled fresh ginger, or shredded crystal
1 garlic clove, minced
1/2 lb shredded, sauteed, chicken, shrimp or beef, in olive oil seasoned with salt and pepper
1 tsp low sodium soy sauce
3 Tb sweet and sour sauce, aka duck sauce
1 Tb red wine vinegar
1/4 tsp black pepper
14 egg roll wrappers
water, very little (for wrapping)
cooking spray

Drizzle oil in saute pan. Heat to medium heat and saute chicken, slice, and then shred, set aside. Use the same pan and add the onion, ginger, and garlic, saute 2 minutes, or until translucent. Add the celery, carrot, cabbage and toss. Then add the pepper, soy sauce, duck sauce, and red wine vinegar. Continue to toss until wilted, then add the chicken, shrimp, or beef back to the pan until heated. Set aside and cool off. Wrap 2 Tb of mixture per wrap and fold according to package directions, using as little water as possible to use as a "glue". Place on a greased, glass baking dish and lightly coat wrappers with cooking spray, to help with browning. Bake 425* for 15-20 minutes, or until they appear crispy.

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Crockpot Cashew Chicken

Crockpot Cashew Chicken.. Oh so good

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Chinese Steamed Bread

About This Recipe

"This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this."

Ingredients

• 1 tablespoon active dry yeast
• 1 teaspoon white sugar
• 1/4 cup all-purpose flour
• 1/4 cup water
• 1/2 cup warm water or 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 1 tablespoon vegetable oil or 1 tablespoon peanut oil
• 1/2 teaspoon black pepper (optional)
• 1/2 teaspoon baking powder

Directions

1. In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
2. Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
3. Mix everything to a dough.
4. Turn it on to a floured work surface and knead it until it is smooth.
5. Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
6. Punch down the dough with the back of your fist to flatten on a floured board.
7. Sprinkle the baking powder over and knead for a few minutes.
8. Shape the dough into 24 rolls.

Page 2 of 2Chinese Steamed Bread (cont.)

Directions

9. Keep each ball on a wax paper and let it rise for another 30 minutes.
10. You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
11. Bring water in the bottom of a steamer to a boil first.
12. Then place the rolls in the steamer, leaving a 1-inch gap between them.
13. Cook in batches if need be.
14. Cook them for 10-15 minutes, or until they are firm and cooked through.
15. Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
16. Serve them hot.

Nutrition Facts

Serving Size: 1 (19 g)

Servings Per Recipe: 24

Amount Per Serving

% Daily Value

Calories 44.4

 

Calories from Fat 6

13%

Mu Shu Chicken Wraps

Mu Shu Chicken Wraps
Amy - amylz
Family Fun Magazine

1 onion, diced 
1 1/2 to 2 pounds boneless, skinless chicken thighs 
Salt and pepper to taste 
1 cup hoisin sauce 
2 tablespoons honey 
1/4 teaspoon ground ginger 
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings 
Flour tortillas or flatbread 

Step 1 Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.

Step 2 With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.

Step 3 In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.

Step 4 Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

Fried Rice

Fried Rice 

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!

Oriental Noodle Soup

Oriental Noodle Soup - This was pretty good.  It is very low in calories (I figured 144 per serving, 3 servings total).  My kids didn't love the mushrooms but I liked them.  I did dice up the mushrooms and I would recommend using Angel Hair pasta in this.  I used thin spaghetti but it was still a little too thick.  I think it would be good with a crunch, like water chestnuts in it too.

Oriental Noodle Soup
Amy - amylz
Quick & Healthy Carb Conscious Cooking

5 cups fat free chicken broth
3/4 tsp garlic powder
1/4 tsp black pepper
3 oz angel hair pasta
4 green onions, sliced thin
3/4 cup thinly sliced mushrooms
1/2 cup thinly sliced carrots

Combine the first three ingredients in a medium stockpot.  Bring to a boil.  Break pasta into small pieces.  Add pasta and vegetables to the stockpot.  Cook for 5-6 minutes or until pasta is ender.  

Better Than Takeout Orange Chicken

This is amazing! Takes a bit of extra time but so worth it.

Better Than Takeout Orange Chicken
thenoshery.com (adapted from Blogchef.net) serves 6
JDTMamma

Chicken

* 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
* 1 ½ cups corn starch
* 1 cup panko bread crumbs
* 2 eggs, beaten
* ¼ teaspoon salt
* ¼ teaspoon pepper
* Oil (for frying)

Orange Sauce

* 1 ½ cups water
* 1/4 cup orange juice
* 1/3 cup rice vinegar
* 2 ½ tablespoons soy sauce
* 1 tablespoon orange zest, grated
* 1 cup packed brown sugar
* ½ teaspoon ginger root, minced
* ½ teaspoon garlic, minced
* 2 tablespoons green onion, chopped
* ¼ teaspoon red pepper flakes
* 3 tablespoons cornstarch
* 2 tablespoons water

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Orange Chicken

Yummy!!! We served w/ rice & garlic green beans. I made some wraps w/ the leftovers using the chicken, rice, shredded lettuce, & chow mien noodles. They were really good too. Will make again. Thanks OP!


Orange Chicken
Cindy J from Mom's Recipe Collection/ Susan Harder

2 lbs chicken,cut in cubes
1/2 c flour
1 tsp garlic powder
1/2 tsp pepper
2 tbsp butter

1 1/2 c water
1/4 c + 2 tbsp fresh orange juice
1/3 c rice vinegar
2 1/2 tbsp soy sauce
1 tbsp orange zest
3/4 c br sugar
1/2 tsp finely minced ginger
1 tsp minced garlic
3 tbsp cornstarch
1/4 c water

Heat oven to *350. Melt butter and put into baking pan. Put chicken,flour,garlic powder and pepper in a plastic bag and shake. Put chicken in a single layer in pan and bake for 30 min. In a saucepan combine water,vinegar,soy sauce,juice and rind. Stir over med heat,add sugar,ginger and garlic. Bring to a boil,then add cornstarch mixed with water. Boil to thicken. Pour over chicken and bake another 1/2 hr basting every now and then. Serve over rice and sprinkle with green onion.

Baked Egg Rolls

I think I found my new obsession! Egg rolls. I finally bought some wonton wrappers and decided to try them. I used this recipe as a base but made many changes. I did not use the veggies as called for. I substituted about 2 cups of broccoli slaw (I halved the recipe). I used grilled marinated chicken that was marinated in soy sauce. I cooked the slaw for about three minutes. I made the sauce and then stirred in the slaw. The sauce got kind of funny and lumped together, almost too thick so I had to add more water. But, I'm not sure it did too much for the egg roll, I don't think I would make the sauce again. I baked them as directed and dipped them in Frank's Sweet Chili Sauce. They were fabulous.

Baked Egg Rolls (mymomluvs2bake)
Ingredients:
2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers*
Directions:
1.
Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
2.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F for 10-15 minutes or until lightly browned.

Stir Fry Green Beans and Chicken

Stir Fry Green Beans and Chicken (By: Robin Joss- allrecipes.com)

2 TBL soy sauce

3 TBL minced garlic

2 tsp brown sugar

2 tsp peanut butter

3/4 lb fresh green beans, trimmed

4 1/2 tsp olive oil

1 chicken breast diced

1 md onion sliced

- In bowl, combine soysauce, sugar, peanut butter; set aside.

- In large skillet, 2 tsp of oil and a few dashes of soy, garlic and chicken, cook- when almost done add onion and saute. Remove. Now put in rest of oil and 2-3 dashes of soy, stir fry the beans until desired crisp-tenderness, then remove from heat.

- Add sauce mixture, stir to coat. (If only doing the beans no chicken half the sauce mix..if you want)