Tag: oriental

Chicken Veggie Stir Fry Side

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If you have rice and any vegetables, you can make this dish. Cook your veggies in oil, add your cooked rice and broth, cook together and serve. I added 1 Tbsp soy sauce to the whole wok before serving. This recipe makes 3-4 side sized servings. I used leftover rice, but you can also make new rice for this dish. If you’d like, you can also make this vegetarian by using vegetable stock instead of chicken.

Chicken Veggie Stir Fry Side Recipe CardDownload

What You Will Need

  • 2 Tbsp Oil
  • 1 Cup Sliced Carrots
  • 1/2 Diced Onion
  • 1 Cup Sliced Green Beans
  • 2 Garlic cloves, Minced
  • 2 Cups Cooked Rice
  • 1 Cup Water
  • 1 Chicken Bouillon
  • Wok and Spoon

Directions

  1. Place wok over medium high heat. Add oil. Add Carrots, onion, green beans, and garlic. Cook until everything is tender.
  2. Add cooked rice, water and bouillon. Continue to cook over heat until there is no excess liquid.
  3. Remove from heat and serve right away.
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Fried Pork Cutlet Bowl, Katsudon

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The Original Recipe can be found here. I have made significant changes from that, but that was my main source. I don’t have bread crumbs at the moment, so I used crushed potato chips. I also used some Worcestershire sauce in this recipe because it has more flavors and herbs than standard soy sauce.

Katsudon is very good. This recipe, though it seems like a lot, is actually quite simple. Before serving the rice, you could fry it with additional vegetables like peas, carrots or green beans for additional flavors. Since the broth is built on soy sauce, it is very salty. The vinegar and onion adds additional savory flavor, and was very delicious. Finally, the pork cutlet was exceptional. It was very tender and tasted particularly good with the savory broth. The only think I would change is the addition of frying the rice with a veggie, other than that the dish is perfectly balanced, filling. This recipe makes 5 adult sized portions.

Katsudon, Pork Cutlet Bowl Recipe CardDownload

What You Will Need

  • 1 Large Pork Cutlet
  • 2 Cups Cooked White Rice
  • 1 Medium Onion Diced
  • 2 1/4 Cups Water
  • 2 Chicken Bouillons
  • 1/4 Cup White Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 2 Tbsp Sugar
  • 2 tsp Ground Ginger
  • 2 Eggs beaten
  • 2 Tbsp Flour
  • 1 1/2 cup bread crumbs
  • 1/2 cup oil
  • Chives

Directions

  1. Make rice, then keep warm. Combine in a pan, diced onion, water, bouillons, vinegar, soy sauce, worcestershire, sugar, and ginger. Simmer for 15 minutes.
  2. Using a large sided container, add your oil and heat over medium heat. In three separate bowls, add egg, flour, and bread crumbs. Cover your pork first with flour, coat in egg, coat in bread crumbs, coat in egg a second time, then coat with bread crumbs a second time.
  3. Transfer your pork chop to the oil and fry for 3 minutes on each side. Once fried, coat in broth before transferring to a paper towel to strain.
  4. Add your rice to your bowls, top with sliced pork, drizzle broth over top, then sprinkle chives over top before serving.
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Homemade Chicken and Broccoli

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Chicken and broccoli is my favorite Chinese food. I’ve been eating it since I was a kid and I hear a lot of other people like it too. So, as a result, this dish was formed. When you choose to make this, you can substitute worcestershire sauce in place of soy sauce if you don’t have much ginger or garlic, since worcestershire has soy, ginger, and garlic in it. I used 2 small chicken tenders to make this, however, it wouldn’t be a bad idea to use a pound of chicken breast instead if your love Chinese food, or if you have a larger family than two to feed. Though this tastes very similar to takeout, this dish tastes just as good if not better with the sesame oil, and garlic powder coming through even more than takeout!

Homemade Chicken and Broccoli Recipe CardDownload
What You Will Need
  • 1 cup Chicken (Brest or Tenders)
  • 3 cups Broccoli (Fresh or frozen)
  • 2 Tbsp Oil
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Oyster Sauce
  • 1 tsp sesame oil
  • 2 Tbsp ground ginger
  • 1 Tbsp garlic powder
  • Pinch of Flour
  • Wok/Dutch Oven & Spoon
  • 1 1/2 – 2 cups White rice
  • Medium Saucepan
Directions
  1. In a medium saucepan, add 1 1/2 – 2 cups white rice. Rinse the rice under cool water 5 times. Add an equal amount of water to rice. Place over medium heat. Once boiling, cover and reduce your heat to the lowest setting.
  2. Place your wok/dutch over over medium high heat, and add oil. Meanwhile, half your chicken and slice it, then add it to the oil. Prep your broccoli now if you are using fresh.
  3. Stir your chicken and cook it until the chicken looks cooked externally. Add your broccoli (if using fresh add 1/4 cup water). Add to your mixture the rest of the ingredients. Continue to stir and cook until you broccoli is cooked to your desired texture.
  4. Remove from heat, and serve chicken and broccoli over rice.
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Japanese Cucumber Salad

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I found this recipe here.

I have been searching tirelessly for new recipes to use all the cucumbers I’ve gotten this year from the garden. Talking to other locals, I have found out everyone is having a good year for cucumbers, so naturally all ingredients to make dill pickles are sold out withing a 20 mile radius. As a result, I’m stepping out of my comfort zone and making new recipes. This recipe had lots of great comments, as you’ll see if you look at the original post. I have had to make alterations to the recipe, such as excluding sesame seeds and substituting in white wine vinegar, since I do not have rice wine vinegar. With the substitute, I had to dilute the mixture a bit. This recipe makes lots of marinade, so cut as many cucumbers as you need to serve or you think you can eat. I probably wouldn’t add more than 3, maybe 4 cups of cucumbers before doubling the marinade.

Japanese Cucumber Salad Recipe CardDownload
What You Will Need
  • 2 Medium Cucumbers (4 small homegrown cucumbers)
  • 1/4 cup White wine vinegar
  • 1 Tbsp Water
  • 1 Tbsp Soy sauce
  • 1 tsp Sesame oil
  • Salt and Pepper
  • Covered Mixing Bowl, Cutting board, and Knife
Instructions
  1. Peel you cucumbers, cut in half length wise, cored, then sliced into half-moons. Add to mixing bowl. Add pinch of salt and fresh pepper.
  2. Add remaining ingredients and mix together. Let sit for at least 30 minutes before serving.
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Ground Beef Lo Mein

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.

  1. Begin by boiling 16 oz of spaghetti until al dente. Strain.
  2. 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.
  3. 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.
  4. 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.
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