If you don’t have steak, this is a great option for some tasty lo mein. First, I used spaghetti for this dish instead of lo mein noodles. You can use either, but I usually keep lots of spaghetti on hand, so I used that. I used mushrooms and green beans for my veggies, but you can use many other veggies such as bok choy, carrots, peas, or radishes. Sesame oil is one of the biggest elements to this dish. The flavor and richness it brings to the sauce is important. I also used part worcestershire sauce and part soy sauce, because the worcestershire sauce has extra flavoring like added ginger, garlic and onion. You can, however, use just soy sauce to get the same great flavor. Finally, this recipe serves a lot! We had six generous sized portions with this recipe. The recipe also holds it’s heat well, but it also doesn’t need any time to cool before serving.
Begin by boiling 16 oz of spaghetti until al dente. Strain.
Meanwhile, in a large dutch oven or wok, begin browning 1 pound of ground beef and crumbling it. Add 1/2 cup diced onion and cook until translucent.
Once browned, add 1 can strained sliced mushrooms. Add 1 Tbsp ground ginger and 1 Tbsp garlic powder. Add 2 tsp sesame oil, 3 Tbsp soy sauce, and 3 Tbsp worcestershire sauce. Stir until mushrooms where heated through.
Strain a can of green beans, add to beef mixture. Then add strained spaghetti. Carefully stir and keep over heat until everything is heated through. Remove from heat and immediately serve.
To make sweet and sour chicken, you need your chicken and your sauce. For my sauce, I used a bottle of La Choy sweet and sour sauce. This sauce was not as overly sweet as you would find at most Chinese restaurants. This sauce was more on the bitter side, and was unique with some red pepper flakes that don’t add too much heat, but enough to taste it. If you wanted to make is sweeter, the bottle suggested, you could mix in some crushed pineapple, or you could just add some pineapple juice. This is a high quality product, and it will give you a new experience of the classic sweet and sour chicken. For my chicken, I pretty much followed my chicken nugget recipe. However, there are a few things I need to note. First, I was reusing canola oil. Because the oil was already used, the flavor was a little off, also, I’ve heard canola oil gets a weird flavor when fried, so I also recommend using an oil other than canola. I also coated my chicken twice for a crispy crust, but if you wanted the normal smooth finish, I recommend using half corn starch and half flour. I’ve seen many people also use only corn starch to achieve that smooth fried chicken finish.
Heat 3 cups oil in a large dutch oven over medium heat.
In a wide mouthed bowl add 1 egg and 1/4 cup water, and in another wide mouthed bowl, add 1 cup of flour, 2 tsp paprika, and 1 tsp soy sauce. Mix both bowls.
Take 4 thawed chicken tenderloins, and cut into bite sized pieces. Place on to the side.
Coat your chicken in egg, then transfer the chicken to your flour mixture and coat evenly. You can repeat egg then flour if you want a crisp chicken finish.
Place your coated chicken into your hot oil. Cook on each side for 4 minutes, or until internal temp reaches 165 F. Remove chicken and place on a paper towel to strain before serving.
This oriental dish is made with ground pork and is full of traditional flavors. Using oyster sauce and soy sauce, this dish is mostly savory with some sweet flavors. I added onion for an additional flavor. You could also add any other vegetables such as bok choy, peas, broccoli, Swiss chard, or radish. Best served with a side of rice, this dish is full of flavor and very filling. The recipe I made makes 5 adult sized meals.
Place 1/2 pound ground pork into a large sauce pan, and heat over medium heat. Add 2 Tbsp oil. Brown pork and break it up. Add 1 small diced onion (1/2 cup), and cook till translucent.
Add 1 Tbsp oyster sauce and 1 Tbsp soy sauce, cook till dark brown. Add 2 tsp garlic powder, 1 dash red pepper flakes, and 1 tsp ground ginger. Stir.
Add 1 cup water. Simmer until most water is evaporated. Serve with white rice.
After several days of thanksgiving dinners, we needed a break from the standard thanksgiving flavor, so I decided I would take my usual Chicken stir fry recipe and just substitute in some cooked turkey. If you don’t have Worcestershire sauce, you can use soy sauce and add garlic and onion (powder or minced). Sorry no photos this time! I’m still trying to remember to take some whenever I cook.
1 1/2 cup of cubed turkey
Frozen stir fry veggies
Cooked rice (for serving)
Start by placing 2 Tbsp of oil into a wok or dutch oven and heat to medium-high.
Carefully add the Turkey and cook till you begin to see color
Add the frozen veggies and any ice in the bag. Add 4 Tbsps of Worcestershire sauce, and 1 Tsp of ground ginger. Coat everything in the sauce and cook until veggies are hot.