Posts Tagged ‘asian’


It’s been a long time since I posted! Shame on me! This tasty recipe for baked egg rolls is super delicious, easy and very healthy. My five year old helped me “roll” the egg rolls, and both my kids loved the end result. The green onions are the only ingrediant that requires chopping. Everything else is just opening packages. I found egg roll wrappers in the produce section by the tofu, and oyster sauce is in the Asian food aisle. Get your kids to help and have fun! (Yes my daughter is pictured below still in her jammies at dinner time. And yes she’s wearing Christmas jammies in April.)

Crispy Baked Egg Rolls

2 tbsp. olive oil
16 oz. bag cole slaw mix (cabbage or broccoli slaw)
4 green onions, chopped
1 1/2 cups bean sprouts
1 tbsp. white wine (vermouth or sake)
2 tbsp. oyster sauce
2 tbsp. soy sauce
2 eggs (optional)
1/2 tbsp. cornstarch
20 egg roll wrappers

Preheat oven to 400 degrees F.

Heat oil in a large pan over medium to medium high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, and soy sauce. Stir- fry until cabbage is wilted, 3 – 5 minutes. Push contents of pan to the outside leaving a well in the center. Whisk eggs in a small bowl and add to pan. Let the eggs cook for about 1 minute then stir until soft scrambled. Mix everything together. Mix cornstarch with 1 tbsp. cold water and stir into cabbage mixture. Stir for about 1 minute until sauce is thickened.

Spray a baking sheet with cooking spray. Place a 1/4 cup of the mixture in center of egg roll wrapper turned like a diamond.

Fold the bottom corner up over the filling. Fold in both sides, then roll upward. Put a dab of water on the top corner to seal the roll. Place on baking sheet seam side down.


Repeat with remaining mixture and wrappers, about 20. Egg rolls can be placed close together on baking sheet but cannot touch. Spray the tops with cooking spray and bake until golden brown, about 15 to 18 minutes. Serve with sweet and sour sauce and Chinese hot mustard.



Read Full Post »

This stir fry is flavorful, colorful and simple.  Hoisin sauce can be found near the soy sauce at the grocery store, and is a great addition to many Asian inspired dishes.  If you are serving kids omit the the chili garlic sauce and add it at the table.
Chicken, Shiitake, and Broccoli Stir Fry
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, minced
  • 12 oz fresh shiitake mushrooms, sliced (or 3 – 4 large dried mushrooms)
  • 1 pound chicken breast cut into 1 inch pieces
  • Florets from 1 crown of broccoli (about 3 cups)
  • 5 tablespoons hoisin sauce
  • 2 teaspoons chili garlic sauce
  • 1/4 teaspoon chinese five spice powder

 If using dried mushrooms, place the mushrooms in a microwave safe bowl and cover with water. Microwave on high for 3 minutes and let mushrooms soak until ready to use. Season chicken with salt and pepper.  Heat sesame oil in a wok or large saute pan.  Add ginger, mushrooms, broccoli and onion.  Stir fry 5 minutes.  Move the vegetables to the outside of the pan and add the chicken to the center. Cook stirring frequently for about 10 minutes or until chicken is just cooked through.  If you like a lot of sauce add some of the mushroom soaking liquid now.  Add hoisin, chili sauce and five spice.  Cook about 2 minutes more and remove from heat.  Serve with hot steamed white or brown rice.

Read Full Post »

First of all, I agree that cauliflower is not a substitute for potatoes, but it is really tasty and deceptively yummy when mashed with just a tiny bit of olive oil and butter.  My kids ate it up.  My son picked most of the spinach out of his rice, but loved the tender flavorful flank steak.  I think this meal is beautiful and delicious.

I can’t guarantee that you can make this meal from start to finish in any particular time period, but if your kitchen is somewhat organized, and you have small children helping wash veggies and play with the salad spinner, you can do it in about 45 minutes.  This is the second time I made this exact meal, (I wanted to make sure the first time wasn’t just dumb luck),  and I did it in 45 minutes with a break to fold a load of laundry.  Anywho, it’s a complete meal, veggie, whole grain carb, mmmmmm yes red meat, and its super easy.

Garlic Ginger Flank Steak

  • 1 ½  lb flank steak (approximately)
  • 1/8 tsp ground black pepper
  • 4 Tb soy sauce
  • ½ tsp sesame oil
  • 2 Tb honey
  • 3 cloves minced garlic
  • 2 tsp grated fresh ginger root (or really really finely chopped)
  • Juice of one lemon

Place steak in a large zip lock bag.  Combine marinade ingredients, pepper through lemon juice, and pour over steak in bag.  Mush it around a little and marinade in refrigerator 30 – 60 minutes.

Remove steak from bag, reserving marinade, and place on a foil lined baking sheet.  Broil on top rack of oven for 6 minutes per side for medium.  While steak is cooking pour reserved marinade into a small sauce pan and bring to a boil.  Boil over medium heat until reduced and slightly thickened (about 7 minutes).  When steak is done, transfer to a cutting board and pour juice from pan into the sauce pan with the marinade.  Simmer for another minute or two and remove from heat.  Let the steak rest for about 10 minutes before slicing!  Cut against the grain into thin strips and serve drizzled with sauce.

Mashed Cauliflower

  • 1 head cauliflower (washed and florets separated from stalk)
  • 2 tsp olive oil
  • 1 cup water
  • 1 Tb unsalted butter
  • Salt and pepper to taste

Place florets and water in a large pan with tight-fitting lid.  Drizzle with olive oil.  Bring water to a boil over medium high heat.  Once the water is boiling, cover and reduce heat.  Simmer for about 40 – 45 minutes.  Check after 30 minutes to make sure the water hasn’t evaporated.  Add more water, ¼ cup at a time, if necessary until cauliflower is very tender.  There should be about ¼ cup of cooking liquid left in the pan when cauliflower is done.  Remove from heat; add butter to pan and mash with a potato masher until it resembles mashed potatoes.  Season with salt and pepper.

Brown Rice with Spinach

  • 4 cups hot cooked brown rice
  • 1 bunch or 1 bag spinach washed and dried in salad spinner
  • 2 Tb soy sauce
  • 1 Tb sesame oil (use less if you’re not a sesame oil lover like me)
  • Drizzle of honey

Cook rice according to package directions.  Sorry I’m not much help here, my husband is Korean, we have a rice cooker, I highly recommend getting one.  Combine the hot cooked rice with the uncooked spinach in a large bowl.  Stir until all the spinach is incorporated with the rice.  Let it sit for a minute or two (slice up your steak here) and then add the soy sauce, sesame oil and honey.  Stir again and the spinach should be wilted.  TADA!

For tips on when to start what so its all ready at the same time, send me a comment.  Thanks!

Read Full Post »

I know its parsley in the picture not cilantro, please forgive me

I love soup, and with summer coming a bowl of hot steaming soup doesn’t sound so great after a day of playing outside with the kiddies.  This version of chicken noodle soup is cooled off with fresh, cool veggies and cilantro.  I think it tastes best room temperature.  It does seem like a lot of components but I made this for lunch today in less than an hour.  The chicken cooks for a long time so that it is tender and easily shredded.

Asian Style Chicken Noodle Soup

  • 1 32 oz carton all natural or organic chicken stock
  • 1 inch piece fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 Tb onion, grated (or cheat and use 1 tsp dried minced onion)
  • 2 Tb soy sauce
  • 1 Tb brown sugar
  • 1 – 2 tsp sesame oil
  • Pinch nutmeg
  • Black pepper
  • 4 Boneless skinless chicken thighs, or 2 breasts
  • 1 lb. Asian noodles like somen, soba, or udon


  • Thinly sliced cucumber
  • Shredded Carrot
  • Fresh cilantro
  • Sriracha or Gochujang (Korean red pepper paste), (optional)

Combine chicken stock, ginger, garlic, onion, soy sauce, brown sugar, sesame oil, nutmeg, and pepper in a large saucepan.  Add chicken thighs and heat until simmering.  Simmer over medium low heat for about 30 minutes.  While the chicken is simmering cook noodles according to package directions in salted boiling water.  Most take between  5 and 10 minutes.  Drain noodles and rinse under cold water and set aside.  Grate the carrots and slice the cucumber while the chicken finishes.  When chicken is done, remove from broth and place on a plate or in a shallow bowl.  Shred chicken using 2 forks.  To assemble soup, divide noodles among bowls, ladle broth over noodles, top with shredded chicken.  Arrange carrots, cucumber slices, cilantro, and hot sauce on top of chicken.  Stir together before eating.  (Makes 4 servings)

For a vegetarian version, use vegetable broth (one without tomato), and tofu.  Combine the broth ingredients and add the tofu and simmer for 10 minutes or so.  Assemble the same way!

Read Full Post »