Tag: Fried

Chicken Lo Mein with Cabbage

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I have done many posts about lo mein, but I have yet to post about the standard, chicken lo mein. This chicken lo mein is full of savory flavors, tender chicken, sauteed but crunchy onions, and cooked cabbage which adds a whole new texture. Lo mein is a classic oriental dish that is easy enough to make at home. This recipe makes 4 adult sized servings.

Chicken Lo Mein with Cabbage Recipe CardDownload

What You Will Need

  • Wok/Large Dutch Oven
  • 2 Tbsp Oil
  • 1 Medium Onion, sliced
  • 2 Cups Rough Cubed Green Cabbage
  • 2 Frozen Chicken Tenders, Cut into Strips
  • 8 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 3 tsp Sesame Oil, Divided
  • 5 Tbsp Tbsp Soy Sauce, Divided
  • 1 Tbsp Minced Garlic
  • 2 tsp Dried Ground Ginger
  • (Optional) 2 tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Add your Cabbage to the oil, add 1 tsp sesame oil and 2 Tbsp soy sauce, and cook for 5 minutes. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your sliced Chicken and cook on each side until both sides are cooked (it will finished cooking with everything else). Add onion and cook until beginning to soften.

3. Add remaining sesame oil, soy sauce, garlic, ginger, red pepper flakes, then stir together to coat. Add your noodles and stir until everything is coated, then remove from heat. Let cool for 5 minutes before eating.

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Shrimp Lo Mein

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I am always in the mood for Chinese food. Their cuisine is so rich in savory flavors with vegetables and carbs. Lo mein is one of my favorite easy Chinese recipes. The only thing you will need is fish oil and oyster sauce, then you can make any kind of lo mein there is! For this recipe, I used zucchini as my green vegetable. You could also use a spinach, a bok choy, or some broccoli, to name a few. I also added about 2 teaspoons of red pepper flakes for a subtle hint of heat to the dish. I would recommend adding some for more depth of flavor, or more if you’d like some extra spice in your dish! This recipe makes 5-6 adult sized servings.

Shrimp Lo Mein Recipe CardDownload

What You Will Need

  • Wok/Large Dutch Oven
  • 1/3 Cup Oil
  • 1 Medium Onion, sliced
  • 1 Green Vegetable
  • 12 Oz Frozen shrimp
  • 12 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 1 1/2 Tbsp Fish Oil
  • 2 Tbsp Soy Sauce
  • 1/2 Tbsp Garlic powder
  • 1/2 Tbsp Ground Ginger
  • (Optional) 1/4+ tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your onion and green vegetable to the oil and cook until onion is translucent. Add your oyster sauce, fish oil, soy sauce, and spices. Stir until combined.

3. Place frozen shrimp into luke warm water. Let sit for 2-3 minutes. Remove tails if applicable. Add shrimp and pasta to wok/dutch oven, stir over medium heat until thoroughly mixed.

4. Remove from heat. Let cool 5 minutes and serve.

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Tuna Croquettes

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Tuna Croquettes is an easy and flavorful dish. Simply mix the ingredients together, coat in crumb, and fry. The tuna flavor is very prominent, and and the onion compliments it. Because it is fried, too little seasoning will be covered by the frying process, so add a bit more spice than you think you’ll need. These would also be delicious on a sandwich with lettuce and mayo, or you can have them plain with tartar or even just ketchup. For this recipe I made eight croquettes, but you could also make six larger croquettes. We had two croquettes as one serving.

Tuna Croquettes Recipe CardsDownload

What You Will Need

  • 2 Slices of bread, cut into small cubes
  • 1 Cup Italian bread crumbs
  • 2 Eggs
  • 1/4 Cup Diced Onion
  • 2 Cans of Tuna in water, strained
  • 1 Cup oil
  • Large Frying Pan/Dutch Oven
  • Spatula

Directions

  1. In a side bowl, mix together cubed bread, egg, onion, and tuna. Pour the bread crumbs onto a plate. Place your Large Frying Pan/Dutch Oven over medium low heat. Add your oil and heat until oil is hot but not rippling.
  2. Split the tuna mixture into 8 parts. Form each into a patty. Coat each patty with crumbs on both sides. Place the patties into the oil and cook on each side for 2-3 minutes. Cook the patties in 2 batches.
  3. Place patties on a paper towel lined plate before serving to collect excess grease before serving.
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Kielbasa Curry Fried Rice

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As the weather begins to cool down, nothing is more comforting than a warm meal. Fried rice is a great way to use leftover rice and there are so many ways to make it, that there is no reason to get tired of the flavor! For this recipe I used up what I had left of a green pepper, then added just under 1/2 a bag of chopped and frozen peppers and onion. I also used 1/3 of a very large zucchini and I can say I now enjoy the flavor and consistency a lot more than before. I also sliced my kielbasa without removing the casing. If you are serving someone who may have a hard time chewing, you will want to remove the casing, if not, the kielbasa is only harder to chew and the flavor is no different. This recipe made many servings! It made 5-6 Adult sized servings.

Kielbasa Curry Fried Rice Recipe CardDownload

What You Will Need

  • 3 Tbsp Oil
  • 1 13 Oz Package of Kielbasa, Sliced (opt. remove casing)
  • 1 cup sliced peppers
  • 1 cup diced onion
  • 1 cup diced Zucchini
  • 3-4 cups cooked rice
  • 1 cup beef broth
  • 1 Tbsp Curry Powder
  • 1/2 Tbsp Turmeric powder
  • 2 tsp Garlic powder
  • 2 tsp paprika
  • 2 tsp ground ginger
  • 2 tsp ground cayenne pepper
  • Wok/Large Dutch Oven

Directions

  1. Prepare your ingredients. Heat wok/dutch oven over medium heat. Add oil.
  2. Once hot, add zucchini, peppers, and onion, and cook until heated through. Add kielbasa and spices. Coat everything with seasoning and cook Kielbasa until heated through, 3-4 minutes.
  3. Add rice and broth. Cook for another 4-5 minutes until everything is incorporated and heated through. Let cook 5 minutes before serving.
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Eggplant Parmesan

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This was me first time having and cooking with eggplant. When I was looking at recipes that use eggplant, I was surprised to find many people use eggplant in place of a protein like chicken or beef. I decided to make eggplant parmesan because it was one of the first recipes to pop into my head for eggplant. This recipe can easily be made vegetarian by swapping out cheese for vegan cheese, egg for an egg replacement, and using a natural oil like canola (what I used) or coconut. With this dish, I made homemade sauce. I added 1/3 of a very large zucchini and 1 large cucumber. Because these are both sweeter veggies, I added some salt and it came out tasting amazing and looking beautiful with speckles of green. I also added some red pepper flakes for spice, and same paprika for smokey flavor. Finally, I added the sauce at the end. I altered that for the recipe since I noticed after that many people like to bake it with the sauce. I chose not to though thinking the crispy crust was more important then having a gooey cheese on top. Either way, you can’t mess up this recipe! Makes 5-7 adult sized servings.

Eggplant Parmesan Recipe CardDownload

What You Will Need

  • 1 Medium Eggplant
  • 2 sandwich bags
  • 1 pie plate
  • 3/4 cup Parmesan cheese, grated
  • 1 Egg
  • 1/2 cup Flour
  • 1/2 cup Mozzarella shredded
  • 1/2 cup Spaghetti sauce
  • 1 cup oil
  • Large Dutch Oven
  • 9 X13 baking dish

Directions

  1. Slice off the top and bottom of your eggplant and discard. Slice remaining eggplant into 1/4 inch slices.
  2. Add flour to one sandwich bag, add parmesan to the second. Crack your egg into the pie plate, add 2 Tbsp water, then beat with a fork until smooth. Add the oil to a dutch oven, and heat over medium heat until oil ripples.
  3. One-Two pieces at a time, coat the eggplant slices with flour, then egg, then parmesan. Then, set aside. Repeat for all remaining slices.
  4. Heat oven to 350 F.
  5. Add slices carefully to oil. Cook on each side for 2 minutes. Then transfer directly to the baking dish.
  6. Top each slice with 1 Tbsp sauce and a generous pinch of mozzarella. Add to oven and bake for 20 minutes. Let cool 10 minutes before serving.
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