Tag Archives: Asian

Asian, Beef, Broccoli, Ethnic - Regional, Mushrooms, Steak

Beef & Broccoli Stir-Fry

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Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

This BEEF & BROCCOLI recipe is better than take out.

INGREDIENTS
1 tbsp olive oil
1 lb flank steak, trimmed of fat and sliced thin against the grain
½ cup low sodium soy sauce
2 tbsp cornstarch
3 cloves garlic, minced
3 tbsp white wine
3 tbsp brown sugar
1 tsp fresh ginger, minced or dried ground ginger
2 tbsp sesame oil
1 tbsp Sriracha sauce, or to taste
½ cup beef broth
2 heads broccoli, cut into small florets
1 can whole mushrooms
INSTRUCTIONS
In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.
Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)
Serve over rice or noodles.

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Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

Ingredients

1 lb flank steak, trimmed of fat and sliced thin against the grain

½ cup low sodium soy sauce

2 tbsp cornstarch

3 cloves garlic, minced

3 tbsp white wine

3 tbsp brown sugar

1 tsp fresh ginger, minced or dried ground ginger

2 tbsp sesame oil

1 tbsp Sriracha sauce, or to taste

½ cup beef broth

2 heads broccoli, cut into small florets

1 can whole mushrooms

Instructions

In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.

Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)

Serve over rice or noodles.

http://cookingwith.sharonspringfield.com/blog/beef-broccoli-stir-fry/

Main Dish

Creamy Coconut Shrimp

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Creamy Coconut Shrimp

 

Creamy Coconut Shrimp

This recipe for Creamy Coconut Shrimp (Chinese buffet style) is adapted from a recipe I found somewhere online.  As usual, I modified it so much that I feel I can call it my own version.  You can serve this over rice or noodles.

Creamy Coconut Shrimp Recipe:

1 pound medium or large shrimp
1/2 cup coconut cream
2 tablespoons heavy cream or whole milk
1 tablespoon vanilla extract
2 tablespoons butter
1 tablespoon rum
1 teaspoon salt
1 tablespoon cornstarch
2 tablespoons sweetened condensed milk

Shell & devein shrimp – rinse – pat dry.  Season with salt.
In measuring cup, combine coconut cream, cream (or milk), and vanilla extract.

Melt butter in a sauté’ pan over medium heat.  Add shrimp and sauté’ until both sides are golden brown, about 2 minutes each side.  Splash in some rum and cook the shrimp for another minute.  Set aside.

In a separate pan, add the coconut cream mixture and cook over low heat.  Add condensed milk and stir in to mix.  When coconut mixture begins to bubble, add additional sugar to taste.  Simmer 3 minutes until reduced by one third.  Add cornstarch combined with a few tablespoons of water to thicken sauce.  Pour sauce over shrimp.

*optional – Mix in 1/2 bag of coleslaw (shredded cabbage & carrots) Heat through.

Serve over steamed rice or cooked noodles.

Creamy Coconut Shrimp

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Sharon Springfield

Sharon Springfield

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Asian, Chicken, Ethnic - Regional, Main Dish, Rice

Orange Cashew Chicken Recipe

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Orange Cashew Chicken Recipe

 

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

 

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Sharon Springfield

Sharon Springfield

 Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Asian, Carrots, Ethnic - Regional, Main Dish, Peas, Pork, Rice

Pork Fried Rice

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2 cups pork tenderloin, cooked, diced
2 cups rice, cooked
1/2 cup carrots, shredded
1/4 cup scallion tops, sliced
1/4 cup frozen peas
2 eggs
dash soy sauce
dash sesame oil
dash ginger
1 teaspoon garlic, crushed
1/2 teaspoon white pepper

Heat 2 tablespoons oil in large skillet. add 2 cups each of diced pork and rice, carrots, peas and scallions. Stir fry until hot. Add 2 beaten eggs and remaining ingredients.

Stir until eggs are set.

4 Servings

Asian, Bell Pepper, Shrimp

Emperor’s Shrimp

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1/4 cup Spicy Sesame Sauce (see below)
4 teaspoons cornstarch
1 pound medium raw shrimp, shelled and deveined
4 tablespoons canola oil
1 tablespoon loose green tea, preferably gunpowder
1 medium green bell pepper, cut into 2-inch-long matchstick-size strips
2 medium red bell peppers, cut into 2-inch-long matchstick-size strips
1 medium white onion, cut into 2-inch-long matchstick-size strips
6 tablespoons cashew nuts, toasted

Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.

Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and sauté until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl.

Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot