Tag: Asian

Sticky Honey Garlic Pork

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Sometimes all you need is a quick recipe that’s going to satisfy all cravings. This was so simple and trust me when I say it’s better than takeout.

Serves 4 and only takes 30 mins!

Ingredients:

  • 1 pound thin boneless pork chops, cut into 1/4 inch strips
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon chopped garlic
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper
  1. In a small bowl, whisk together the soy sauce, honey, garlic, sesame oil and crushed red pepper until combined.
  2. Heat the olive oil over high heat in a large skillet. Add the thinly sliced pork to the pan and quickly sauté on each side for a couple minutes. Remove the pork from the pan.
  3. Add the sauce to the skillet and reduce the heat to medium-low. Allow the sauce to simmer and thicken for about 5 minutes. Add the pork back into the sauce and toss to coat. Cook for a few minutes more, or until the pork is cooked through and coated in the sauce. The sauce also thickens up quite a bit once the heat is off.
  4. Serve on a bed of rice with fresh cilantro and lime wedges.

Optional to add in cornstarch if you want it a little thicker!

Enjoy!

Sweet and Spicy Thai Chili Chicken.

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This is an easy and delicious recipe with the right amount of sweet to spicy ratio. Serve at gatherings as it is sure to impress your guests.

Ingredients

Chicken 

  • 2 lbs boneless skinless chicken thighs cut into cubes
  • 3 tbsp cornstarch
  • ¼ cup vegetable oil plus 2 tbsp or more as needed

Vegetables

  • 2 bell peppers sliced
  • 1 cup green beans
  • 3 garlic cloves minced
  • 1 tsp ginger

Seasonings

  • 1 tsp garlic powder (add more for taste)
  • 1 tsp crushed red pepper
  • ⅛ tsp sesame oil
  • 1/2 cup of honey
  • 2-3 Tbsp of chili sauce

Instructions

  1. In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and ½ tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
  2. In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You’ll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture. Take all the chicken out of the pan and set aside.
  3. Add the bell peppers and green beans to the pan and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, honey, chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.

Enjoy!

Thai Yellow Curry

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This Thai Yellow Curry recipe is better than take out and is ready in just 25 minutes. Made with chicken, potatoes, onions, carrots, and cooked in a creamy broth made up of coconut milk and yellow curry paste. This yellow curry can easily be made vegan or vegetarian.

Ingredients:

  • 1 Tbsp. olive oil
  • 1/2 yellow onion, chopped
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • 1 large russet potato, peeled and cubed
  • 2 medium carrots, peeled and sliced
  • 3-4 Tbsp. yellow curry paste
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 2 tsp. minced garlic
  • 2 13.5 oz. cans coconut milk, full fat
  • 1 tsp. fish sauce
  • 1 Tbsp. lime juice
  • 1 Tbsp. brown sugar
  • 1 Tbsp. peanut butter (optional)
  • 1/2 tsp. salt
  1. Heat oil in a large pot or skillet over medium-high heat, add onions and sauté for a few minutes until softened.
  2. Add potatoes and carrots, ginger, garlic, and turmeric. Stir well.
  3. Add chicken and yellow curry paste and sauté for a few minutes.
  4. Pour in both cans of coconut milk and bring to a slow boil. Once boiling, reduce to a simmer for 20 minutes or until potatoes are tender and chicken is cooked through.
  5. Stir in fish sauce, lime juice, peanut butter, salt, and brown sugar. Continue to simmer for 3 minutes.
  6. Remove from heat and serve over rice, noodles, or alone.

Enjoy!

Sweet and Spicy Noodle Soup.

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On a rainy day there is nothing mor comforting than a big bowl of soup. Combining my two favourite things sweet and spicy this broth is a cure for the rainy day blues.

Ingredients:

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons light soy sauce
  • 2 teaspoons Chili paste
  • 1 teaspoon honey
  • 8 ounces rice or egg noodles
  • Optional garnishes: Sliced green onions, chopped fresh cilantro, and sesame seeds
  1. In a large pot, heat the oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
  2. Add the broth and water. Increase heat to high and bring to a boil.
  3. Stir in the soy sauce, Chili paste and honey.
  4. Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
  5. Garnish with optional toppings, if using, and serve immediately.

Chicken Chow Mein.

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This is probably already one of your favourite takeout dishes. This one-pan dinner is so satisfying and also, it’s way healthier than ordering takeout.

Ingredients:

  • 1 lb chicken breast, boneless, skinless
  • 3 tbsp oil
  • 12 oz chow mein noodles, (uncooked noodles)
  • 2 cups cabbage
  • 1 large carrot, julienned
  • 1/2 batch green onions
  • 2 garlic cloves

Chow Mein Sauce

  • 6 tbsp oyster sauce
  • 3 tbsp low sodium soy sauce
  • 3 tbsp light sesame oil, (not toasted)
  • 1/2 cup chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar

How to Make Chow Mein:

  1. In a small mixing bowl, combine ingredients for chow mein sauce: oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.
  2. Cook noodles according to package instructions, set aside.
  3. Heat a large wok or pan. Add a bit of oil to the pan and cook chicken until it’s golden brown. Remove chicken and set aside.
  4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened.
  5. Add chicken back to the pan, followed by cooked noodles and pour the sauce right on top. Cook for about 2 minutes, distributing all that saucy goodness around evenly.
  6. Add chopped green onions and remove from the heat. Serve hot!

Enjoy!

Vegan Dumplings

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The best appetizer there is! I’ve made pork but I wanted something more universal for the vegetarians in my life. These are amazing and so much flavour is sucked into all the veggies.

Ingredients

  • 2 carrots shredded
  • 1/4 of a cabbage shredded
  • 1 zucchini shredded
  • 1/2 pint of mushrooms diced
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1 1/2 TBSP of ginger
  • Package of wonton wrappers
  • 1/4 cup of water

Add all the veggies into a pan and sauté until cooked. Add the garlic and ginger and mix in. Cook until fragrant and let cool.

Once the mixture is cool set up a station with the wonton wrappers and water. Lay out all the wrappers and place a TBSP in to the centre of each.

Dip your fingers into the water and rub the outer edges where you will be folding. Fold the wonton and press firmly to seal. Once folded apply water to the outer edge and begin to pinch the edges to give it a nice look.

To cool: add to a frying pan with water or boil. Once the wrapper is cooked fry the dumpling with sesame oil!

Enjoy!

Vegan Dumplings

Leave a comment

The best appetizer there is! I’ve made pork but I wanted something more universal for the vegetarians in my life. These are amazing and so much flavour is sucked into all the veggies.

Ingredients

  • 2 carrots shredded
  • 1/4 of a cabbage shredded
  • 1 zucchini shredded
  • 1/2 pint of mushrooms diced
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1 1/2 TBSP of ginger
  • Package of wonton wrappers
  • 1/4 cup of water

Add all the veggies into a pan and sauté until cooked. Add the garlic and ginger and mix in. Cook until fragrant and let cool.

Once the mixture is cool set up a station with the wonton wrappers and water. Lay out all the wrappers and place a TBSP in to the centre of each.

Dip your fingers into the water and rub the outer edges where you will be folding. Fold the wonton and press firmly to seal. Once folded apply water to the outer edge and begin to pinch the edges to give it a nice look.

To cool: add to a frying pan with water or boil. Once the wrapper is cooked fry the dumpling with sesame oil!

Enjoy!