Showing posts with label Asian food. Show all posts

Asian Pot Stickers | Fried Dumplings | Potsticker Recipe

If you enjoy Asian food, these Pot Stickers are for you, so easy to make.

Asian Pot Stickers Dumplings

My co-worker gave me the recipe for Pot Stickers many years ago, and I have made tons of them to send to my daughter and her roomates when she was in college. They are easy to freeze, and then microwave for lunch, dinner, snack or party food.

I like to meal prep these tidbits ahead of time and keep a bag on hand in the freezer to grab when needed..

Aactually I only have a recipe for the dumpling filling and then I just wing it so here goes.

You can purchase the wrappers in the grocery store or an Asian specialty store – to me it's not worth the time to make them. Round or square wrappers can be used.

Pot Sticker Dumpling Recipe

1 package won ton wrappers

Filling:

3/4 lb. ground pork or ground chicken

Soy Sauce (NOT La Choy) or Tamari to taste

Salt and pepper, optional

2 cloves minced garlic

A bit of minced scallion

1/2 to 3/4 small can water chestnuts, minced

Just enough corn starch to bind

1 -2 tbl. of water, for softness

Preparation:

Keep won ton wrappers sealed until ready to use

Mix all other ingredients

Have a small bowl of warm water ready for dipping your fingers

Have a plate or platter ready and a wet towel to keep the dumplings moist

On each wrapper place approx. 3/4 tsp. of meat mixture

Fold to desired shape and seal with wet fingers

Place on plate and after 3-4 cover with wet towel until ready to cook to prevent wrapper from drying

out

Steam until wrapper shrinks slightly around meat and looks wet

Remove from steamer and return to plate and wet towel

Put a thin sim of oil in pan and fry on medium high until golden

Dip in any sauce you like and enjoy

(May be frozen at any stage but must be well sealed)

(May be refrigerated after steaming and before frying if kept under moist towel -

great when having company)

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Asian Pork Fried Rice | Pork Fried Rice | Recipe

Here's a delicious Asian recipe for Pork Fried Rice. I usually am able to enjoy Asian food only if I'm with my daughters. Usually they take me out to celebrate my birthday. Out of necessity since my birthday falls once a year, I had to find a recipe that was easy to make at home.

Our local market now carries frozen Steamable Edamame in the Pod, so that's easy to serve as a side dish, add a little garlic or salt to taste! Sometimes I can even find organic Edamame. The grandkids love it, along with their favorite, Sushi that they've been eating since toddlers.

This is a recipe adapted from a former co-worker who makes all sorts of Asian recipes at home.

We have some great local restaurants in Connecticut serving up all types of dishes, but with Covid, inside dining was restricted and we were/are limited to take-out only.

It's great for a simple lunch, supper, and terrific for leftover (if any) too!

Check out my recipe for easy Chicken Pad Thai

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shop !

Asian Pork Fried Rice

Pork Fried Rice
Serving Size: 4

Ingredients:

3 tbl. oil
2 cloves garlic, minced
2 tsp. fresh ginger, minced
1 lb. pork tenderloin, cut into thin strips
8 scallions, sliced (all of white end and 3" of
green stem)
2 tbl. soy sauce
4 servings of quick cooking rice

Preparation:

Prepare rice according to package directions.

In a wok or large skillet, heat oil over medium-high
heat. Cook garlic and ginger for 30 seconds.

Add pork, a few strips at a time, stirring frequently
until brown.

Add green onions, rice and soy sauce. Mix well.

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Easy Chicken Pad Thai Recipe | Pad Thai Sauce | Asian Food

One of my favorite Thai food dishes is Pad Thai. You can learn to make this authentic easy Chicken Pad Thai recipe and sauce at home.

How To Make Pad Thai

Connecticut has an abundance of Top colleges such as UConn, ECSU, University of Hartford, Connecticut College, Yale University, Wesleyan University, Trinity College, Fairfield University, Quinnipiac University, Sacred Heart University, St. Joseph College, and as with many college towns, we're fortunate to have a variety of restaurants serving International Cuisine.

I first tried Pad Thai at a little Thailand restaurant in the college town of Middletown, Connecticut, home to Wesleyan University. It was nice to get together with both of my sisters-in-law and enjoy a leisurely Girls Lunch Out.

Now my hubby isn't as adventurous when it comes to trying ethnic dishes and is a meat and potatoes kind of guy who likes everything in it's own little pile. If I want Asian food, I either have to dine out with my sisters-in-law, friends, order take-out to-go with my youngest daughter or enjoy it when we have a Diversity Day luncheon at the office.

Try making this stir-fried Chicken Thai Pad recipe with egg, scallion, bean sprout, ground peanut, Pad Thai sauce and fresh lime at home for an easy lunch or light dinner! If you don't have a Wok, you can still make this Asian recipe in a large skillet or fry pan! I can find all of those ingredients at my favorite Aldi store to save money.

Cooking at home is a fun way to introduce the kids and grandkids to the culinary delights of new ethnic foods.

Clean up your kitchen easily with my crochet handmade Dish Cloths from my Moomettes Crochet shop!

Enjoy!

Easy Chicken Pad Thai Recipe

8-10 oz. thin Thai-style rice noodles (or enough for 2-3 people)
1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
4 cloves garlic, minced
2 tsp. cornstarch
2 Tbsp. soy sauce
3 cups fresh bean sprouts
optional: 2 eggs
3 spring (green) onions, sliced
1/2 cup fresh coriander/cilantro
1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
1/4 cup chicken stock
1/8 tsp. ground white pepper
vegetable oil for stir-frying, and wedges of lime

PAD THAI SAUCE:
3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
2 Tbsp. fish sauce, + more to taste
1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
3 Tbsp. brown sugar

Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

Source: Adapted at About .com

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Bang Bang Shrimp Recipe | Spicy Shrimp | Asian Food

I've heard nothing but raves about the Bonefish Grill in Atlanta, famous for it's Bang Bang Shrimp recipe. Have you ever had an appetizer or meal that was so yummy that you wanted to find a copycat recipe?

Seafood Recipes

I've been to Atlanta and wish I could have spent more time there so I could visit and try their zesty spicy shrimp dish first-hand myself.

Bang Bang Shrimp is rock shrimp, battered and cooked in a deep fryer then tossed in an Asian style Aioli sauce over shredded lettuce. To me, the Aoili Asian-style Thai Sauce tastes a bit like the special sauce from McD's, only spicy. However, Jamie Oliver describes it as "Aioli is a lovely fragrant and pungent type of mayonnaise."

This copycat recipe comes close. It can be adapted to use Panko bread crumbs instead of cornstarch, which will give the seafood a bit more substantial coating when deep-fat frying.

Here in New England, we love our seafood, especially during the summer when it's plentiful. You can make this seafood dish any time of the year using fresh shrimp or frozen shrimp.

Serve as an easy appetizer, or double the recipe and make a healthy Asian-style Thai dinner!

Easy clean-up with my crochet handmade Dish Cloths from my Moomettes Crochet shop!

Check out my Shrimp Gumbo Recipe too!

Copycat Bonefish Grill Bang Bang Shrimp Recipe

1 lb shrimp, shelled and deveined smaller shrimp works best
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce, just a few drops
1/2-3/4 cup cornstarch, to coat the shrimp in

Mix mayo and sauces for coating
Bread shrimp in cornstarch.
Deep fat fry the shrimp until lightly brown
Dain on paper towel, put shrimp in a bowl and coat with the sauce
Serve in a lettuce lined bowl, top with chopped scallions

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