Gong Xi Fa Cai ~ Wishing You To Be Prosperous in the Coming Year

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Today begins the year of the Rabbit in Chinese tradition.  Chinese new year was a huge deal when we lived in Hawaii and Chinatown in NYC was fun, too.  Here in Virginia, not so much.  I’m hoping that I wrote it out correctly in my title ~ if not, someone will let me know I’m sure, LOL!.

Since I am just cooking for myself this week, I am not going all out as I usually do.  I just made egg rolls and noodles ~ carbs are my friend!

In researching egg rolls to see if they were even a Chinese tradition, it seems there are many Asian countries that claim egg rolls as their own, including China.  There are as many names for egg rolls as there are fillings to use.  The recipe I use is really an Americanized version that I have tweaked a bit to make it easy and less meat-filled than some.  The recipe was posted on Food.com by Charmie777 .

The noodles are really good and easy to toss together.  I left out the chicken but they are yum with or without it.  The recipe was posted on Food.com by papergoddess .

I have some other Asian inspired dishes here on my blog ~ Asian Recipes

Chinese Noodles

3 tbsps vegetable oil
1 -2 tbsp sesame oil (I used 2 tbsps)
2 cups shredded cabbage or Chinese cabbage (I used cole slaw mix)
1/2 cup chopped green onions
8 ounces angel hair pasta
2 -4 tbsps soy sauce (I used more than 4 tbsps)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional) (I used the entire can)

Cook pasta according to package directions; drain.

Heat oil and sesame oil in skillet ~ I used my wok. Saute cabbage, green onion and bean sprouts (if using) for about 5 minutes. Add pasta and soy sauce (also chicken if desired) and heat through.

Makes 4-6 servings.

Egg Rolls

12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef) ~ I used about 1/3 lb of pork
2 tsps chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bags shredded cabbage and carrot coleslaw mix ~ I used about 2/3 of the bag, the whole bag is too much
4 green onions, sliced ~ I used the whole bunch, chopped
1 eggs, beaten with ~ I didn’t use this at all
1 teaspoon water
oil (for frying)

Brown pork with ginger and garlic in pan; drain any grease.

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly.

Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point ~ I just use some water on finger. Finish rolling. Set aside and repeat with remaining filling.

Heat 2-3 inches oil in large frying pan to very hot (350ºF). Fry a few egg rolls in pan at a time, 2-3 minutes per side. Drain on paper towels.

Serve with your favorite sauce.

COOK’S NOTE: I have made these egg rolls earlier in the day and cooked them, let them cool, wrap, and put in the fridge. At dinnertime, I took them out and put them on a parchment paper lined sheet and baked them at 350º until heated through. Worked great!

Makes 12 egg rolls.

Happy Cooking!

Easy Stir-Fried Vegetables

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One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great.  It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand.   All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.

Easy Stir-Fried Vegetables

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tbsps vegetable oil
2 tbsps low sodium soy sauce
1 tsp ground ginger
1 bunch green onions, thinly sliced
2 tbsps cornstarch
1 cup chicken broth
1/4 cup cold water

Saute the peppers, carrots nad broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.

Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.

Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables. Bring to a boil and cook and stir for 2 minutes or until thickened.

Makes 4-5 servings.

Happy Cooking!

Easy Stir-Fried Beef

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This is one of those stir-fry recipes that doesn’t use a million ingredients so it’s an easy meal to put together on a busy weeknight.  I served mine with fried rice.  Just be sure to use a tender cut of beef for the meat.  I think you could switch this up to use chicken if you prefer.

Easy Stir-Fried Beef

2 tbsp soy sauce
1 tsp sugar
1 tsp cornstarch
2 tsps dry sherry
2 tsps hoisin sauce
1 tsp rice vinegar
1 tsp chili paste with garlic
1/4 tsp salt
2 tsps peanut or canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 lb sirloin steak, slice across the grain very thinly
16 medium green onions, cut into 2-inch pieces

Combine the first 8 ingredients, whisk until smooth and set aside.

Heat the oil in a wok or large frying pan over medium0high heat.

Add minced giner and garlic, then add beef. Stir-fry for 2 minutes or until the beef is cooked through and browned. Add green onion pieces and stir-fry for about 30 seconds. Add soy sauce mixture and cook 1 minute or until thickened, stirring constantly.

Makes 4 servings.

Happy Cooking!

Beef and Noodles

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This is one of my daughter’s favorite meals.  The flavors go together really well and it’s pretty easy to make.  Just make sure you have all your ingredients ready to go since it cooks fast.

libbys-beef-and-noodles-added

Beef and Noodles

2 quarts boiling water
3 (3 ounce) packages instant ramen noodles, any flavor, discard seasoning
2 tablespoons vegetable oil (I use garlic oil)
12 ounces flank steaks, sliced thin across grain
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
12 ounces green beans, cut into 1 1/2 inch pieces
3 carrots, sliced into matchstick pieces
3 green onions, sliced
1 cup cold water
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 (1 1/8 ounce) package beef bouillon granules
2 teaspoons cornstarch

Pour boiling water over noodles in large bowl. Cover and let stand ~ I just cover the bowl with a plate.

Heat 1 tbsp of oil over med high heat. Add steak and brown on all sides. Add garlic and ginger; cook one minute. Remove meat, garlic and ginger from skillet.

Add remaining 1 tablespoons oil to skillet. Add green beans, carrots and green onions; stir-fry 3 minutes. Whisk together 1 cup cold water, soy sauce, sesame oil, pepper flakes, beef granules (1 packet from the box) and cornstarch in small bowl until smooth. Stir into skillet. Cook, stirring until mix thickens and boils. Lower heat, cover and simmer 1-2 minutes or until veggies are tender crisp.

Drain noodles and add to skillet with reserved meat. Stir well to blend ingredients. Heat noodles through to serve.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

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