Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


Leave a comment

Sesame Chicken Egg Rolls with Hoisin Sweet and Sour Sauce

I found this lovely recipe for Sesame Egg Rolls with Sweet and Sour Sauce on the food blogger Carlsbad Cravings site.  She has some delicious looking recipes.  We especially liked the Hoisin Sweet and Sour Sauce that went with this.  It is easy to make and tasty.  The tricky part is wrapping them in the egg roll wrappers, and remember not to stack them, or they will stick together. Let’s not ask why I know this! hehe  I think next time I will add garlic to the chicken mixture.

 

Here is the recipe adapted from Carlsbad Cravings.

Sesame Chicken Egg Rolls with Hoisin Sweet and Sour Sauce

Serves 8-12 egg rolls | adapted from Carlsbad Cravings

Ingredients:

  • 1 lb boneless skinless chicken breast
  • 1 Tbsp canola oil
  • 1 bag stir fry vegetables (broccoli, carrots, snap peas, sprouts)
  • 1 1/2 cups bean sprouts (my stir fry did not include them)
  • 2 tsp chopped garlic
  • 1 red bell pepper, cut into strips
  • 1 package McCormick brand  Sesame Chicken Stir Fry Skillet Sauce (available at Target)
  • 2 tsp Sriracha or Sambal Oelek (ground chili paste)
  • salt, to taste
  • pepper, to taste

additionally:

  • egg roll wrappers
  • vegetable or canola oil for frying

FOR THE SAUCE:

  • 3 Tbsp white vinegar
  • 1 tsp cornstarch
  • 4 Tbsp Hoisin Sauce (Lee Kum brand)
  • 3 Tbsp sugar

Instructions:

Make the sauce: Dissolve the cornstarch in the white vinegar and add the Hoisin sauce and sugar to the ingredients.  Stir until well combined.  Refrigerate until serving.

Trim the chicken of any fat, slice into thin strips and lightly season with salt and pepper.  Heat 1 tablespoon of canola oil in a  non stick skillet over medium high heat and cook the chicken, stirring occasionally, for 3 or 4 minutes.  Add stir fry mix vegetables, bean sprouts, bell peppers, and garlic and cook, stirring for an additional 2 or 3 minutes.

Add McCormick’s Sesame Chicken Stir Fry Skillet Sauce, Sriracha (or Sambal Oelek) and cook for 5 minutes over low heat. Use a slotted spoon and transfer the chicken filling to a food processor. (You do not want the filling to be overly wet).  Pulse the food processor about 10 times to chop the filling, scraping down the sides about half way through.

Fill each egg roll with about 1/4 cup of the chicken filling and fold the top corner over the egg roll over the filling rolling down about 1/4 turn.  Wet the remaining three corners with a little water to help the egg roll seal.  Fold the two side corners over the filling.  Continue rolling the egg roll and seal to close the final corner.  Do not stack the egg rolls as you make them as the warm filling will cause the egg rolls to stick to one another.

Heat about 1/2 of an inch of canola oil in a cast iron skillet over medium high heat (about 350 F). Fry 4 egg rolls at a time (or as many as you can comfortably fit into the skillet) turning them over with tongs until all sides are golden brown.  Place the cooked egg rolls on a wire rack to drain any excess oil and keep warm in an oven until all the remaining egg rolls are cooked.

Serve with the Hoisin Sweet and Sour Sauce and enjoy!

Printable Recipe

Photos below.

IMG_4985IMG_4987IMG_4990IMG_4993IMG_4994IMG_4995


Leave a comment

Shaking Beef

IMG_2829My husband had a dish called Shaking Beef at PF Chang’s and gave me a taste of his dish.  I loved the flavors instantly.  Months have passed since then and it still was a dish I wanted to make at home.  I found this recipe by Mark Bittman at the NY Times. It is not quite like the one at Chang’s, which has roasted potatoes and broccolini in the dish as well. Perhaps next time I will make it using roasted potatoes and broccoli.  I did use watercress and lettuce (half and half each) this time, but next time will just stick with the lettuce as it is cheaper and in my opinion tastier.  I did use beef tenderloin like the recipe called for, but next time will change that to something like flat iron steak and cut it thinly to save on costs there!  That said, it was a really tasty dish and I look forward to making it again.  Here is the recipe:

Shaking Beef

adapted from Mark Bittman (NY Times) | Serves 4 | approx

Ingredients:

  • 1 1/2 lbs beef tenderloin, trim of excess fat and cut into 1 inch cubes
  • 2 Tbsp chopped garlic
  • 2 Tbsp sugar
  • salt and pepper
  • 5 Tbsp canola oil
  • 1/4 cup rice-wine vinegar
  • 1/4 cup white wine (or rice wine)
  • 3 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 1 red onion, peeled and thinly sliced
  • 3 scallions, trimmed and cut into 1 inch pieces
  • 2 Tbsp butter
  • 1 bunch watercress and half a head of red leaf lettuce, washed and dried
  • 1 lime, cut into wedges

Instructions:

In a zip top bag, combine the garlic, 1 tablespoon sugar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon of the canola oil and add the steak cubes.  Refrigerate for about two hours.

For the sauce: In a small bowl, combine the remaining tablespoon of sugar, rice-wine vinegar, white white, soy sauce, fish sauce and stir.

In a small bowl, combine 1 teaspoon salt and 1/4 teaspoon pepper. (This is for additional seasoning at the table if you desire)

Cut the lime into wedges (also for seasoning just before eating).

Thinly slice the red onion and cut the scallions into pieces.

Heat a wok over medium high heat and add 3 tablespoons of canola oil.  When the oil is shimmering add half the beef cubes at a time.  Sear for 4 minutes, turn the steak cubes over and repeat to brown.  Add half the red onion slices and scallions and cook for half a minute longer. Add half the sauce to the beef mixture and cook for a minute longer.  Melt half the butter into the sauce and remove the beef onion mixture to a large bowl.  Repeat with remaining oil and beef following the same process. Finishing with the sauce and butter. Add to the bowl of cooked beef and onions.

Place the watercress and lettuce on a large platter and arrange the beef and onions on the bed of lettuce. Pour the sauce over the beef and onion mixture.

Serve.  Season with additional salt and pepper mixture if desired and squeeze lime juice over the beef.

Enjoy!

Printable Recipe


Leave a comment

Slow Cooker Sweet Fire Chicken

IMG_2397I love the Sweet Fire Chicken that is served at the chain Panda Express, and I found this Slow-Cooker recipe at another blog site: Creme de la Crumb (link).  On a day when temperatures are hovering around 100, I had no interest in heating up my kitchen by turning on the oven or standing over a hot stove.  I steamed some Jasmine Rice to go with this dish.  I did like this dish a lot – I used only 1 teaspoon of red pepper flakes, since my children were also eating and did not want them to be overwhelmed by the spices, but I think you certainly could use the full 2 teaspoons in the original recipe if you like a little kick.  I think it would be closer to the original cooking it over a wok, but this is not bad! Not bad at all!  I will make it again!  This could easily be made ahead and popped into zip- lock bags and put in the freezer for the days when you have no time to cook.  Just thaw and put in the crock pot! Now the recipe:

Slow Cooker Sweet Fire Chicken

adapted from Creme de la Crumb

Serves 6 | Cook time 4 hours

Ingredients:

  • 4 boneless skinless chicken breast halves, cut into bite sized pieces
  • 1 red bell pepper, diced
  • 1 can pineapple chunks, drained

Sauce:

  • 2 tsp minced garlic
  • 1-2 tsp crushed red pepper flakes
  • 2/3 cup sugar
  • 1 cup water
  • 2 Tbsp sweet red chili sauce (I used May Ploy Sweet Chili Sauce)
  • 1/2 tsp salt

Finish with:

  • 4 Tbsp cold water
  • 3 Tbsp corn starch

Instructions:

Place a crock pot liner in your slow cooker. (This is something I only recently discovered and love the ease of clean up).

Put the diced chicken breast, red bell pepper pieces and pineapple in the slow cooker.

In a medium bowl, combine the sauce ingredients and pour into the chicken, stir.  Cover with a lid and turn on to high for 4 hours.  30 minutes before serving, combine the cold water and cornstarch and pour over the chicken.  Cover and cook on high for 30 minutes.  Stir and serve over steamed rice.

Thank you Creme de la Crumb for this wonderful recipe.  It is an instant favorite already!

I discovered  May Ploy Chili Sauce on a family vacation to Hawaii and was pleased to discover it for sale in my local supermarket – it may be in your Asian ingredients section of your supermarket.

Printable recipe

 

 


Leave a comment

Korean Beef

IMG_7923Nearing dinner, I looked in my refrigerator and found a pound of ground beef.  I did not want to make the same old same old and turned to Pinterest for inspiration.  I came across the recipe for Korean Beef at the website of Elizabeth Bryant (link).  It looked simple enough, and I had the basic ingredients needed in my refrigerator right? Well, actually, I had to send my husband to the store to get my green onions (my hero!).  The Korean Beef came together quickly and was delicious with steamed rice and steamed broccoli (which hubby also picked up because he was going to the store already!).  Korean Beef is usually made with flank steak, but this ground beef option was very good.  This dish is simple enough, my 11 year old son could cook with supervision.  It is easy and delicious.  I will be making this again and again.  Thank you Elizabeth Bryant for posting this to Pinterest.

Korean Beef (Ground Beef)

adapted from http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

Ingredients:

  • 1 lb lean ground beef
  • 3 tsp chopped garlic
  • 1/2 tsp grated fresh ginger
  • 1/4 cup brown sugar
  • 1/4 cup low sodium soy sauce
  • 1/2 tsp to 1 tsp dried crushed red pepper flakes
  • 1 bunch green onions, thinly sliced (just the green part)

Serve with:

  • steamed rice
  • steamed broccoli

Instructions:

Brown the ground beef in a large non stick skillet over medium high heat, breaking up and stirring the beef with a wooden spoon.  When the beef is mostly cooked, drain off any fat and stir in the chopped garlic and grated ginger.  Cook stirring for about 1 or two minutes or until the beef is completely cooked through.  Remove any additional fat if needed and add the sugar, soy sauce, crushed red pepper flakes and stir.  Just before serving stir in the green onions and serve over hot steamed rice and broccoli on the side.

Serves 5

Printable Recipe

 

 

 

 


Leave a comment

Lemon Chicken

IMG_6988It has been a while since I made this dish.  I am not sure why I have not made it more often. It reminds me of Lemon Chicken that you can get at popular Chinese restaurants.  I did blog this recipe before, but in 2010 and without picture. The original recipe can be found here. It is a popular recipe on allrecipes, and my family gives it two thumbs up.

Lemon Chicken

adapted from allrecipes

Serves 6

Ingredients

  • 4 large boneless skinless chicken breast halves, sliced thinly

Marinade:

  • 2 Tbsp dry sherry
  • 2 Tbsp low sodium soy sauce
  • 1/2 tsp salt

Breading:

  • 2 eggs, beaten
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder

For frying:

  • 1 1/2 – 2 cups vegetable oil

Lemon Sauce:

  • 2 Tbsp vegetable oil
  • 1/3 cup white sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp cornstarch
  • 1 cup chicken broth
  • 1 tsp salt
  • 1 lemon sliced

Instructions

Slice the chicken breast halves into thin strips.

In a large zip top bag, combine the dry sherry, soy sauce and salt together.  Add the thin chicken strips to the marinade and allow to sit for 20 to 30 minutes.

In a small bowl, whisk the egg, 1/4 cup cornstarch and baking powder until it forms a smooth batter.

To prepare the lemon sauce, combine the 2 tablespoons of vegetable oil, white sugar, lemon juice, cornstarch, chicken broth, salt whisking until combined and add the lemon slices to the bowl.  Set aside until the chicken is ready.

Preheat the 1 1/2 to 2 cups oil over medium high heat in a non stick skillet. Also preheat your oven to 325°F to keep the chicken warm while you finish cooking.

Remove the chicken with tongs from the marinade, allowing the excess to drip off first.  Add to the prepared batter, toss to coat (it will make a thin coat, but don’t worry it will work perfectly).  Carefully add a few battered chicken strips to the hot oil without over crowding the skillet with chicken.  Fry for a minute or two until golden brown on one side and turn over with clean tongs. Cook on second side and then remove to a casserole dish (Keep chicken warm in pre heated oven while cooking remaining batches of chicken).  Cook remaining chicken the same way.

Pour off the excess hot frying oil and wipe the skillet with a paper towel.  Use the same skillet to heat the prepared lemon sauce.  Heat over medium high and stir until the sauce thickens.  Pour over the chicken pieces.  Serve with steamed white rice (or baked brown rice) and a vegetable to round out the meal.

Printable recipe


Leave a comment

Asian Slaw with Spicy Peanut Dressing

IMG_6889Pinterest strikes again… I made this Asian Slaw yesterday for lunch, but the dressing did not impress me.  Today I made it again, but used a dressing I made with  Yard House’s Norwegian Salmon.  It was perfect. The dressing yields about 2 cups, so I save the dressing to use with chicken later in the week. This recipe is inspired by:

http://www.scalingbackblog.com/savory-bites/day-3-crunchy-cabbage-salad-with-spicy-peanut-dressing/

and

http://blogs.miaminewtimes.com/shortorder/2009/06/yard_house_recipe_for_ginger_c.php

Here is my rendition:

Asian Slaw with Spicy Peanut Dressing

goodcookbecky  Serves 4

For the Slaw:

  • 1/2 head Napa Cabbage, cut thinly
  • 1/4 head medium size red cabbage, cut thinly
  • 1 cup sugar peas
  • 1/2 cup cashew nuts
  • 1 avocado. diced
  • 1/4 cup chopped cilantro, optional

Dressing:

  • 1/4 cup smooth peanut butter
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/2 cup seasoned rice vinegar
  • 1/4 cup coarsely chopped ginger
  • 2 Tbsp minced garlic
  • 1/4 cup sesame oil
  • 1 tsp cayenne pepper

Combine the slaw ingredients in a large salad bowl.

Prepare the salad dressing by combining the ingredients in a food processor or blender (or use an immersion blender) and process until smooth.
Refrigerate until needed.

Toss slaw with 1/2 cup dressing and serve.

Printable Recipe

I will be making this one again – and again!


Leave a comment

Shrimp Pad Thai

Shrimp Pad Thai

Shrimp Pad Thai – http://www.goodcookbecky.com

One of my best friends lives in Thailand.  Her daughter now goes to school in England and they both were here over the summer.  I took them to eat at a Thai restaurant near me.  Her daughter had not had Thai food in some time and enjoyed it.  I also found out, though the decor was a mix of Thai and Chinese, their food was pretty authentic, and that is what matters. I learned from my friend, that when eating Pad Thai, it tastes better when you squeeze lime juice over the dish just before eating and sprinkling with just a little sugar (1/4 tsp does the job) — I was skeptical, but it really did bring out the flavors.  I discovered I really like Pad Thai.  So I bought the ingredients recently to try to make it myself.  Actually, I made the dish twice!  Once to make all the mistakes, and the second time to make it right!  Yum!

I used the recipe on the Roland brand Pad Thai Noodle package and adapted it to my own taste.  I don’t like tofu- so I increased the amount of shrimp.  You could also use chicken or pork.  Tamarind paste was the hardest ingredient to locate, but you will find it in an Asian market, or order it online.

Shrimp Pad Thai

adapted from Roland

Serves 4

Ingredients:

  • 1/2 package Roland Pad Thai Noodles
  • 2 eggs, lightly beaten
  • 1 Tbsp Tamarind Paste
  • 1/4 cup boiling water
  • 2 tsp brown sugar, packed
  • 3 Tbsp Fish sauce
  • 2 Tbsp soy sauce
  • 3/4 tsp crushed red pepper flakes
  • 3 Tbsp canola oil
  • 4 garlic cloves, minced
  • 9 oz. medium size shrimp, cleaned and peeled
  • 1 cup bean sprouts
  • 3 green onions, thinly sliced
  • 4 Tbsp roasted peanuts, coarsely chopped
  • juice of one lime
  • 1/4 cup fresh cilantro, chopped
  • 1 lime sliced in wedges, for serving
  • sugar, for serving

Instructions:

Prepare the Pad Thai Noodles according to package directions.  Mine, I soaked in room temperature water for 30 minutes, drained the noodles and then put them back in the bowl and poured boiling water over them and let them sit another 5 minutes to soften them.  Drained them again and then added a little oil and tossed to keep the pasta from sticking.

In the meantime prepare the sauce:  Combine the tamarind paste with the 1/2 cup hot water and stir.  Strain the tamarind paste in a sieve, saving the liquid in a small bowl.  Discard any solids (I had very little).  Add the brown sugar, fish sauce, soy sauce, and red chili flakes to the tamarind sauce and stir to combine.

Cook your scrambled eggs in a non stick skillet, breaking the egg up into smaller pieces as it cooks and set aside.

Heat a wok or cast iron skillet over medium high heat and add 2 Tbsp of canola oil to it.  Add the minced garlic.  Add the clean shrimp and cook for about 3 minutes until they are pink and fully cooked.  Remove the shrimp to the skillet with the eggs, so they do not overcook – you will add these back into the wok toward the end of cooking.

Add the drained noodles, and tamarind mixture to the wok. Cook for about 5 minutes.  Add bean sprouts and green onions and cook for one minute longer.  Add the scrambled eggs, shrimp, and peanuts to the wok.  Add the juice of one lime and toss lightly.

Place the Pad Thai on a large serving dish and sprinkle with a few more peanuts and fresh cilantro.  Serve hot and garnish with lime wedges.

It really tastes best when you squeeze a little lime on the Pad Thai and sprinkle the single serving with about 1/4 tsp of sugar.  If you are skeptical as I was, try it without first and then add… I think you will agree that it does taste better.

Printable recipe