Chicken Lo Mein

My entire family adores Chinese food.  When my kids find out I am making 'Chinese' it seems that they instantly become more open-minded about what they are going to be eating.  It is SO SO rare that any of them don't care for a meal with Oriental flare.  Could it be that they know they get to eat with chop sticks?  Whatever it is, I'm not complaining.  It usually means a hearty meal packed with lean meats and vegetables.  What mom doesn't love their kids gobbling that up?  

This Lo Mein was a real winner that I know I will be making again soon.  I doubled the recipe for my family of 5 and hardly had enough to send with my hubby for lunch the next day.  Did I say that all of my children had seconds {or thirds}?  A total winner. 

Chicken Lo Mein

1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:

1 Tb soy sauce

1 1/2 tsp cornstarch

Sauce:

2 Tb oyster sauce

2 tsp soy sauce

4 Tb beef broth

1 Tb granulated sugar

8 ounces linguine, prepared to al dente

1 tsp sesame oil

1/4 cup canola oil

1 clove garlic, chopped

1 large carrot, chopped into 1/2-inch pieces

1/2 cup chopped cabbage, such as Napa

1 cup sliced mushrooms

1-2 cups bean sprouts

3 green onions, sliced in 1 inch segments, white and green parts

*note: I like to chop up the white parts small and leave the green parts in longer pieces

Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.

In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.

Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.

Heat a wok (or large, deep frying pan) over medium-high heat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.

Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.

Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

Source: The Sisters Cafe

Egg Rolls

Happy Earth Day!  On a day like today, I am reminded about how far I have yet to go in being a caring steward of my children's land.  I am thankful that many more people seem to realize that changes need to be made.  I have am always trying to slowly implement positive changes.  This summer, I hope to start composting.  One of my #1 changes that I would personally LOVE to see more people make, is reducing their use of plastic.  Those "convenient" plastic packages and bags are something that, not so conveniently, will stay on this plant long after you yourself are gone {possibly forever in some form}.  I'm not sure there was ever a worse invention.  Do your research on the subject, you will be appalled.  The thing that initially sickened me the most is what it is doing to remote parts of our oceans.  Very scary indeed.  Fortunately, every little change we make helps a little!  Change is a slow process so do 1 positive thing at a time and you will find that being more environmentally friendly isn't hard at all!

Cooking from scratch is not only an environmentally sound practice, but good for your health as well.  While I fully recognize egg rolls are NOT good for me, I also know that these homemade ones pictured below are made with a handful of ingredients that are not actually all that bad.  We have always loved to have egg rolls with our Chinese food but aside from not tasting as good as homemade, all those individual packaged egg rolls sicken me in their little plastic sleeves.  That is the kind of waste that makes my stomach turn, and is one of the many reasons that I avoid the premade freezer foods.

You will find that I DO typically use a couple of convenience items in these egg rolls, namely, bagged coleslaw mix & premade egg roll wraps.  Remember, baby steps.  I am often pressed for time when I am making these and I just don't reasistically have time to make my own egg roll wraps.  I do sometimes buy a head of cabbage instead, it just depends on how much prep time I am going to have.

Delicious & Easy Egg Rolls 

1 pound ground pork

2 teaspoon ground ginger

2 teaspoon garlic powder

1/2 tsp. salt

1/2 tsp. white pepper

1 quart peanut oil for frying

2 tablespoons all-purpose flour 

2 tablespoons water

3 1/2 cups shredded bagged coleslaw mix

10-12 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (optional)

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

 Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

One Year Ago:  The Best Banana Bread {I still maintain that this, really is, THE best banana bread}

Three-Pepper Beef

First off, I want to apologize because I have been terrible about posting recipes of late.  All you are getting from me these days is a menu plan with the very occasional recipe thrown in.  I have been feeling BLAH, I must admit.  The snowy spring we are having in ND is taking it's toll on my mental state;)

This month, I lost my dear aunt to cancer after a courageous 12 year battle. She was a beautiful, fun-loving person and she is going to be sorely missed.  A year ago, she gave me a recipe book with some of her favorite recipes.  When it came to cooking, canning, and fun recipe ideas, we were kindred spirits.  I have been enjoying paging through the recipe book and I can't wait to share some of her recipes on my blog.

In the meantime, here is a fabulous, easy, and even HEALTHY stir-fry that I made recently.  With the multi-colored vibrant peppers, it was a truly beautiful dish that everyone in my family seemed to really enjoy.

Here is what you will need:

Three-Pepper Beef 

2 1/2 teaspoons cornstarch, divided

1 teaspoon sugar, divided

1/2 teaspoon salt

1 pound flank steak, trimmed and thinly sliced across the grain

1/4 cup low-salt beef broth

3 tablespoons low-sodium soy sauce

1 teaspoon freshly ground black pepper

1 teaspoon vegetable oil

1/4 cup thinly sliced green onions

1 teaspoon minced peeled fresh ginger

1 garlic clove, minced

1 cup sugar snap peas, trimmed

1 1/4 cups cubed red bell pepper

1 1/4 cups cubed yellow bell pepper

1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Source: Cooking Light

One Year Ago:  Oatmeal Caramelites

Egg Drop Soup

My family, as you well know, just loves Chinese food.  One of my kids' absolute favorites is Egg Drop Soup. It is just so dang easy to make and it is something we typically have the ingredients on hand for, so we have it very frequently as a first course to a Chinese meal.  I have made many, many different recipes but I do think this was my favorite to date.  I really liked the taste of the ginger in it & the way the cornstarch thickened it, just a touch.  Give this a try!  You won't regret it!

Egg Drop Soup

5 cups chicken broth (low-sodium is best), divided

1/2 teaspoon ground ginger

2 green onions, finely chopped (chives are even better & what I like to use when I have my summer herb garden)

1/4 teaspoon salt

2 tablespoons cornstarch

3 eggs

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and green onions or chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.  Stir in the cornstarch mixture gradually until the soup is the desired consistency.  Bring to a boil, then reduce heat to medium-low.

In a small bowl, beat the eggs using a fork.  Add eggs slowly, stirring soup in clockwise direction with a wooden spoon.   Egg should cook immediately. 

Enjoy!

One Year Ago:  Pork Medallions with Olive-Caper Sauce (A family favorite!)

Oriental Fried Rice

I have been wanting to get this recipe for Fried Rice up for quite some time.  It is a total winner that will spoil you for even restaurant fried rice.  It is so easy and quick, not to mention everyone is always happy to see it on the table.  It tends to be one of those quick meals that I whip out on a busy night, so I have never gotten it photographed.  I had my crew around me, giggling at me taking my food pictures tonight (anxiously waiting to eat) so I didn't look closely at them.  Unfortunately, I see that they didn't turn out very good.  I will have to make it again and have a re-shoot!  I'm not waiting any longer to share though!  

As you will see, I have shrimp in the picture below, but not in the recipe.  I typically make this with chicken but tonight I only had one (very measly) breast so we had 1 chicken breast diced up and about 3/4 c. on small shrimp in the rice.  It was very good that way.  You can get creative and use leftover meat that you have on hand too!  Leftover pork tenderloin would be great!  

Oriental Fried Rice

 4 Whole Eggs, Slightly Beaten

4 Tablespoons Oil

2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces

4-5 whole Green Onions, Sliced (use White And Green Parts)

6 cups Cooked Rice (This is 2 cups raw,white rice)

3 Tablespoons Soy Sauce

1 teaspoons Sugar

Heat 1 Tbsp. oil in a skillet over high heat.  Quickly fry the chicken until browned, reduce heat to medium-high.  Add the rest of the oil and fry beaten eggs in oil until firm. Chop up the eggs as you cook them. In the same pan after egg is cooked, add onion; cook over medium heat for 2 minutes. Add cooked rice. Mix soy sauce with sugar and drizzle over rice. Cook for about 4 more minutes, stirring occasionally.

Serve with extra soy sauce, if desired.

Note: An absolute MUST when making fried rice, is to make your rice ahead of time and refrigerate for at least a couple of hours, but preferably overnight.  The reason for this is that it will turn the grains firm and get rid of excess moisture.  If you use freshly cooked rice, you will end up with a lumpy, goopey mess.  Remember, Fried Rice was invented as a way to use up leftover rice!  

Beef with Snow Peas

A Chinese recipe on Diary of a Recipe Addict?!?  Shocking, I know.  I can't help it, my whole family loves Chinese food.  Back in the day (before I was a SAHM) we got Chinese take-out frequently.  When we moved to Bismarck, ND we could never find a Chinese place in town that we thought quite measured up to the ones we loved in Fargo.  For a long time, we ate little to no Chinese food.  Within the past few years I have discovered some Chinese recipes that are nothing short of fabulous.  As a matter of fact, last week I went to a sit down Chinese restaurant with a good friend (it is hailed as the best place in town).  While the food was good, I really think I can do better these days.  Not to mention I can feed my whole family (plus leftovers for my husband for lunch) for less than the $16+tip that it cost for my daughter and I to eat there for lunch portions!  

In the interests of full-disclosure, this isn't technically Beef with Snow Peas.  It is really Beef with Sugar Snap Peas, because that is all they had for fresh peas in my grocery store.  It is ND, and it is January.  I am just thankful that there were ANY fresh peas that looked half decent.  

Beef with Snow Peas

1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain

½ cups Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, weight Fresh Snow Peas, Ends Trimmed

5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal

3 Tablespoons Peanut Or Olive Oil

Crushed Red Pepper, For Sprinkling

Jasmine Or Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Source: Pioneer Woman

Beef-Broccoli Lo Mein

I just realized today that my little cooking blog is now 1 year old!!  Very cool!  I am so appreciative to everyone that takes the time to read this!  I love to read so many of your blogs too, I just don't take the time to comment as much as I should.  I am going to try to be better about that in the coming year because I so LOVE to read comments that people leave me!

On that note, I have a question for you!  Have you tried any recipes from this blog?  What was your favorite recipe?

I feel just terrible that I haven't gotten many new recipes up lately.  Here is one that I have been making for a few years now.  It is one of my go-to Chinese recipes that hits the spot every time.  I hope you enjoy it!

Here are the ingredients you will need to get started:

Beef-Broccoli Lo Mein

8 oz. uncooked spaghetti noodles

1 tsp. dark sesame oil

1 Tbsp. peanut oil

1 Tbsp. fresh ginger (minced and peeled)

4 garlic cloves, minced

3 c. broccoli, chopped

1 1/2 c. vertically sliced onion

1-11/2 lb. flank steak, trimmed and cut across the grain into long, thin strips

3 Tbsp. soy sauce

2 Tbsp. brown sugar

1 Tbsp. oyster sauce

1 Tbsp. chili paste with garlic

Cook pasta according the the package directions, omitting salt and fat; drain.  Combine pasta and sesame oil, tossing well to coat.

While the pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat.  Add the ginger and garlic; saute 30 seconds.  Add broccoli and onion; saute 3 minutes.  Add steak, and saute 5 minutes or until done.  Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.  

Simple Sesame Chicken Noodle Bowl

So sorry I haven't been around much lately!  I have been trying to step up my exercising along with healthier eating and I seem to have let it cut into my blogging time.  Well, no more!  I will try to be better!  I think one of the most important ways to eat healthy is to cook your food yourself!  I have always been proud of the fact that I try hard to stay away from boxed and overly processed foods.

Now, when I say this is a healthy recipe, that doesn't mean it is fat-free and uses all non-fat fake ingredients (can you sense my bias??).  For me, healthy cooking means using GOOD stuff, in moderation.  I am not going to fill myself and my family full of chemicals instead of butter.  When I use bacon, I will use REAL pork bacon.  None of that turkey bacon (does anyone actually think that is a suitable replacement?).  In other words, I would rather eat a smaller portion of tasty food than fat-free cardboard or mystery food.

Without further ado, here is what you will need to get started:    

Simple Sesame Chicken Noodle Bowl

Serves 8

16 oz. Spaghetti Noodles

16 oz. Stir-Fry Vegetables, frozen

1 lb. Chicken Breasts, cut into 1 inch pieces

1/4 c. Soy Sauce

2 Tbsp. Sugar

4 cloves Garlic, minced

2 Tbsp. Rice Vinegar

3 Tbsp. Pure Sesame Oil

1/2 tsp. Hot Chili Oil

4 Tbsp. Canola Oil, divided

2 Tbsp. Hot Pasta Water

4 Green Onions, thinly sliced

Cook spaghetti noodles according to package directions.  During the last 3 minutes of cooking time, add the frozen vegetables.  Drain.

Meanwhile, heat 1 Tbsp. Canola oil in a skillet over medium-high heat.  Quickly saute the chicken until browned and cooked through.  

Combine the remaining ingredients, minus the green onions, to make the sauce (soy sauce, sugar, garlic, rice vinegar, sesame oil, chili oil, canola oil, & hot pasta water).

Combine the chicken with the noodles/veggie mixture in a large serving bowl.  Pour sauce over it and toss to coat.  Sprinkle with green onions and toss again.  

Serve in a bowl with chopsticks!

Nutritional Info Per Serving:

	Fat: 10.3g Carbohydrates: 50.4g Calories:387.5 Protein: 21.1g

Mongolian Beef

Thinking about this Mongolian Beef recipe and looking at my picture makes my mouth water.  It was SO totally delicious.  I think it is, quite possibly, the best new recipe I have tried recently.  I can guarantee I will be making it again soon.  I always know something is a hit when everyone eats it without complaining.  As a mother, having all 3 of my kids eat ANYTHING that my husband and I also enjoy without complaining, makes me feel like I won a cooking contest.  We are all huge lovers of Chinese food, so that always helps too.  Plus, my kids love to use chopsticks.  We are making great strides at mastering those too!  We are lucky that Mr. Recipe Addict is so proficient and willing to give frequent demonstrations throughout dinner;-)

Mongolian Beef

1 1/2 lbs. flank steak, sliced very think across the grain

1/3 c. cornstarch

Canola Oil

6 scallions, cut in 1-inch pieces

1 1/2 tsp. minced fresh ginger

1 1/2 Tbsp. chopped garlic

3/4 c. low sodium soy sauce

1/3 c. water

3/4 c. dark brown sugar

2 scallions, cut in 1-inch pieces, reserved for garnish

Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated.  Let sit while you make the sauce.  On medium-low heat, cook the ginger, garlic, soy sauce, water, and brown sugar, mixing constantly until the sugar dissolves.  Raise the heat and stir until the sauce boils.  Remove from heat and set aside.  

Cover the bottom of a large frying pan or wok with enough Canola oil to coat and heat over high heat.  Once the oil is hot, add the steak and saute it until browned on all sides.

Remove the steak with a slotted spoon and place on paper-towel lined plate.

Remove any leftover oil from the pan, then add the steak, sauce, and scallions.  Cook over medium heat for a few more minutes until heated through.  

Serve over rice.

Adapted From: Sticky Cook

Chinese Beef Broccoli

Lately, I have become obsessed with the Pioneer Woman's recipes.  I have yet to try anything that hasn't knocked my socks off.  The only problem I foresee with this new obsession is that my ability to button my pants might become a bit of a difficulty.  I am just hoping my 1/2 marathon training prevents me from too much weight gain;P  

This beef broccoli recipe isn't actually bad, it is actually pretty healthy.  Then again, this isn't actually PW's recipe even though she does feature it on her site.  It actually comes from Steamy Kitchen, another fantastic food blogger.  Beef Broccoli is a family favorite around here.  I am always trying out new recipes that I think might be just a little better than the last.  This one really was a contender for one of the best.  It is certainly the simplest version I have ever tried.  Actually, I was surprised by how little sauce was used, very different from other recipes.  I really didn't hinder the flavor though and it actually enhanced the main ingredients instead of drowning them in a heavy sauce.  I know I will be making this again! 

Chinese Beef Broccoli

Serves 4 as part of a multi-course meal

1 lb. top sirloin or flank steak, sliced very thin (1/8 in. thick strips)

1 1/2 lb. broccoli, cut into bite-sized florets

1 Tbsp. high heat cooking oil (I used canola oil)

1 Tbsp. minced garlic

Beef Marinade:

1 1/2 tsp. soy sauce

1 tsp. cornstarch

1/2 tsp. cooking oil (I used sesame oil)

Freshly ground black pepper to season the beef

Stir-Fry Sauce:

3 Tbsp. oyster sauce

2 tsp. Chinese rice wine (or dry sherry)

2 tsp. Chinese black vinegar (or balsamic vinegar)

In a bowl, combine the ingredients for the beef marinade.  Add the beef and let marinate for 10 minutes at room temperature.

In a small bowl, mix together the ingredients for the stir-fry sauce.

In a wok or large saute pan, add 1 inch of water and bring to a boil.  Add the broccoli and cover to steam for 3 minutes.  The broccoli should be bright green, crisp tender, and you should be able to pierce the stem with a fork.  Drain.

Discard the water in the pan and dry the pan well.  Set the pan over high-heat and when hot, add the high-heat cooking oil and swirl to coat.  Add the garlic and fry for 15-30 seconds, until fragrant.  Add the steak strips, keeping them in one layer, and fry 30 seconds.  Flip the strips and fry the other side.

Pour in the stir-fry sauce and stir to combine.  Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds.  Add the cooked broccoli back into the pan and toss to coat well.

Serve atop white rice.

Source: Steamy Kitchen as featured on Pioneer Woman