June 20th, 2016
Archive for Asian
I’m BAAAACK! Yes, I’ve been missing in action for a few months. I had to take a break from Winner Dinners because I was having some health issues, and then after that, my son Craig came home from his two-year mission to Italy, and I got really busy. But now he’s off to college, and I’m back to blogging. This picture was taken the day after he returned from Italy. Isn’t he cute! I can’t claim to have contributed to his good looks because we adopted him. He was the best Christmas present I ever got.
He came tucked inside of a Christmas stocking when we got him. This picture was taken at the adoption agency on the day we picked him up in 1994, and you can sort of tell that I was crying. That’s our daughter Ashley next to me. We adopted her three years earlier.
Anyway, even though I haven’t been blogging for a few months, I never stopped cooking. I’ve been whipping up recipes and making improvements to them just like I’ve always done. I have a whole stack of recipes that are ready to be photographed, and I picked out this Thai Chicken Basil Stir-Fry to start with. I love Asian dishes, and I have about 20 different stir-fry recipes. Some with beef, some with pork, and some with chicken. The best part about this one is the yummy sauce which is made from coconut milk, soy sauce, rice wine vinegar, and some crushed red pepper. This is a spicy dish, but if you don’t like spicy foods, you can just eliminate the crushed red pepper. Happy cooking!
Recipe Slighty Adapted by Winner Dinners/Origin Unknown
1 (1/2-ounce package) dried Oriental mushrooms
2 pounds chicken breasts, cut into 1/4-inch wide strips
1 onion, thinly sliced
3 cloves garlic, minced
2 tablespoons minced fresh ginger
1-1/2 cups lightly packed slivered fresh basil leaves
1 bunch of green onions, cut into 1″ pieces
3 tablespoons vegetable oil
hot cooked rice
3/4 cup canned coconut milk
5 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 teaspoon crushed red pepper
Soak mushrooms in warm water to cover for 30 minutes, then drain. Cut into 1/4-inch slivers, and set aside. Prepare cooking sauce by mixing the four ingredients in a bowl and set aside. Prepare chicken and vegetables as directed. Place a wok over high heat; when wok is hot, add 2 tablespoons of the oil. When oil is hot, add sliced onion, garlic, and ginger; stir-fry until onion is soft (about 4 minutes). Remove vegetables from the wok and set aside. Add half the chicken to the wok and stir-fry until cooked through. Remove from wok; set aside with cooked onion mixture. Repeat with the remaining chicken, adding 1 tablespoon more oil if needed. Pour cooking sauce into wok and boil until reduced by a third. Return onion mixture and chicken to wok. Add basil, mushrooms, and green onions; heat through. Serve over hot cooked rice.
My husband and I both love Chinese dishes that use a lot of fresh vegetables. In fact, I have about 25 different Chinese recipes that are all very good, but I haven’t shared many of them yet. This particular one calls for beef, cabbage, red bell peppers, green onions, and several spices including fresh ginger, garlic, and red pepper flakes. If you don’t like your dishes too spicy, just cut back on the red pepper flakes or leave them out all together.
This is a really healthy meal. Sometimes when I’m trying to lose a little bit of weight, I will eat it without the rice. It’s good either way! I hope you enjoy it!
Recipe Adapted by Winner Dinners/Origin Unknown
1 pound flank steak
2 teaspoons cornstarch
2 tablespoons soy sauce
1-1/2 tablespoons fresh ginger, minced
4 tablespoons vegetable oil, divided
2 red bell peppers, cut into 1″ squares
2 cloves of garlic, minced
5 cups shredded green cabbage
1 bunch of green onions, sliced into 1/2″ pieces
hot cooked rice
2 tablespoons cornstarch
2 tablespoons sugar
2/3 cup beef broth
1/3 cup soy sauce
3/4 teaspoon crushed red pepper flakes, or to taste
Cut beef into thin strips about 2-inches long. In a medium bowl, stir together the next three ingredients. Add the beef and stir to coat well. Let marinate for 10 minutes. Meanwhile combine all of the cooking sauce ingredients in a small bowl and set aside. Place a wok over high heat. When the wok is hot, add 2 tablespoons of the oil. When the oil is hot, add the meat mixture. Stir-fry until meat is browned. Remove meat from the wok. Add the remaining 2 tablespoons of oil to the wok. When the oil is hot, add the bell pepper and garlic. Stir-fry for about 30 seconds. Add the cabbage and stir-fry until the cabbage is bright green and tender-crisp, about 2-3 minutes. Return the meat mixture to the wok. Stir the cooking sauce and add to the wok, cooking until the sauce boils and thickens. Mix in the green onions. Serve over hot cooked rice.
My family and I go to PF Chang’s quite often because they have fantastic Chinese food. It’s my youngest daughter’s favorite restaurant, and she chooses to go there for her birthday every year. My husband and I always order their Hot and Sour Soup before our main dish because we love spicy foods, and egg drop soup doesn’t have enough of a kick for us.
I can’t remember where I got this recipe, but I have been working on it and making changes to it for quite some time to get it as close to PF Chang’s recipe as I could. I think it’s really close. In fact I’m not sure if I would be able to tell the difference if I was doing a blind taste test.
Sometimes I serve this soup with egg rolls that I purchase from the freezer section of the grocery store. It makes for a quick and easy Chinese dinner. Enjoy the soup!
Recipe Heavily Adapted by Winner Dinners/Origin Unknown
Serves about 6
1/2 ounce dried shiitake mushrooms
3 (14-ounce) cans chicken broth
3/4 cup soy sauce
3/4 teaspoon white pepper
6 ounce chicken breast, cut into small strips
1/2 cup thinly sliced bamboo strips (from a can)
1/3 cup cornstarch
1/3 cup water
2 eggs, beaten
1-1/2 tablespoons white vinegar
6 ounces tofu, cut into small pieces
Reconstitute the dried mushrooms according to package directions, and then slice them very thinly. Bring chicken broth to a boil. Add soy sauce, white pepper, mushrooms, chicken, and bamboo strips. Let cook for 10 minutes. Meanwhile, combine cornstarch and water. Add the cornstarch mixture to the soup a little at a time and stir until thick. Add the eggs and cook for 30 seconds. Add vinegar and tofu. Heat through.