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Showing posts with label Asian American cuisine. Show all posts
Showing posts with label Asian American cuisine. Show all posts
Tuesday, April 24, 2012
Asian Chicken Slaw Recipe
This is an easy, tasty side dish or light lunch.
1 - 16oz bag of coleslaw mix
1 pound of cooked chicken, shredded (I use precooked breasts or left over rotisserie chicken)
2 cups of broccoli florets (blanched) You can get frozen broccoli or fresh
1 cup sugar snap peas (the frozen ones are hard to find. Fresh ones seasonal)
1 red bell pepper (or can use green pepper if you have it) thinly sliced
1 cup sliced scallions (I used an onion since I had it)
1 /2 cup chopped cashews (optional - but highly recommended)
Combine in a bowl and toss.
Dressing:
1/4 cup soy sauce
2 Tbs white vinegar
2 Tbs smooth peanut butter
1 Tbs sugar
2 cloves garlic, minced
1 tsp freshly grated ginger (I did not have any so I used 1/4 tsp of ground ginger)
1/2 cup canola oil
1 Tbs sesame oil
Whisk together in a small bowl. Drizzle over salad and toss.
Makes 10 servings.
1 - 16oz bag of coleslaw mix
1 pound of cooked chicken, shredded (I use precooked breasts or left over rotisserie chicken)
2 cups of broccoli florets (blanched) You can get frozen broccoli or fresh
1 cup sugar snap peas (the frozen ones are hard to find. Fresh ones seasonal)
1 red bell pepper (or can use green pepper if you have it) thinly sliced
1 cup sliced scallions (I used an onion since I had it)
1 /2 cup chopped cashews (optional - but highly recommended)
Combine in a bowl and toss.
Dressing:
1/4 cup soy sauce
2 Tbs white vinegar
2 Tbs smooth peanut butter
1 Tbs sugar
2 cloves garlic, minced
1 tsp freshly grated ginger (I did not have any so I used 1/4 tsp of ground ginger)
1/2 cup canola oil
1 Tbs sesame oil
Whisk together in a small bowl. Drizzle over salad and toss.
Makes 10 servings.
Sunday, January 22, 2012
My Egg Roll Recipe
My Egg Roll Recipe - I know there are many egg roll recipes out there. This one works for me and my guys seem to like it.
Ingredients:
Finely chop the following ingredients:
celery - 1 - 2 stalks
1 bunch of green onions (or 1/2 or so of an onion)
3 carrots
Bok Choy (I have used regular cabbage too)
1 green pepper
mushrooms (sliced, 8 oz package)
1 clove garlic, minced
You can also add: 1 can of the tiny canned shrimp or previous cooked and seasoned chicken.
Heat a few tablespoons of oil in a wok or skillet. Add the onion and saute', then add the rest of the veggies. Saute' for 5 - 7 minutes. Add the shrimp or chicken. Add in 1 - 3 Tablespoons of Soy Sauce (I use low - sodium soy sauce). Continue to cook for 5 minutes.
Drain the mixture.
Fill the egg roll wrapper with 2 Tablespoons of the mixture. Fold according to the package directions.
Heat up approx. 1 1/2 quarts of oil in a 3 quart pot.
Once the oil is 350 degrees. Drop in the egg rolls one a time. They will fry in less than 5 minutes. Keep an eye on them they cook quickly.
If you want to freeze these then freeze then mixture separately. The mixture will freeze well for up to 3 months.
Enjoy!
Ingredients:
Finely chop the following ingredients:
celery - 1 - 2 stalks
1 bunch of green onions (or 1/2 or so of an onion)
3 carrots
Bok Choy (I have used regular cabbage too)
1 green pepper
mushrooms (sliced, 8 oz package)
1 clove garlic, minced
You can also add: 1 can of the tiny canned shrimp or previous cooked and seasoned chicken.
Heat a few tablespoons of oil in a wok or skillet. Add the onion and saute', then add the rest of the veggies. Saute' for 5 - 7 minutes. Add the shrimp or chicken. Add in 1 - 3 Tablespoons of Soy Sauce (I use low - sodium soy sauce). Continue to cook for 5 minutes.
Drain the mixture.
Fill the egg roll wrapper with 2 Tablespoons of the mixture. Fold according to the package directions.
Heat up approx. 1 1/2 quarts of oil in a 3 quart pot.
Once the oil is 350 degrees. Drop in the egg rolls one a time. They will fry in less than 5 minutes. Keep an eye on them they cook quickly.
If you want to freeze these then freeze then mixture separately. The mixture will freeze well for up to 3 months.
Enjoy!
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