One thing my kids all eat is Chinese food. So I figured why do we need to wait to go out for Chinese food, why not make some at home? I love the idea of saving some money and without too much effort, serving nutritious and delicious meals that everyone will enjoy. These recipes are all easy, Asian, and a big hit when I serve them. I always make roasted broccoli or cauliflower and some fresh white or brown rice to serve along side. If you have leftovers (I doubt that!), send it to school for lunch, it reheats well and stays for days.
Won Ton Soup
Serves 8 – 10
- 6 ounces ground beef
- ½ large egg white, lightly beaten
- 2 medium scallions, minced
- 1/8 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced25 wonton wrappers
- 1 tablespoon canola oil
- 2 ounces ground beef
- 1 onion, chopped
- 2 garlic cloves, smashed
- 1 (1-inch) piece fresh ginger, sliced thin and smashed
- 8 cups chicken broth
- 1 carrot, peeled and grated3 scallions, sliced
To prepare wontons:Combine all ingredients (except wrappers) in medium bowl and mix thoroughly. Cover bowl with plastic wrap and freeze until chilled, about 10 minutes. Line a large rimmed baking sheet with parchment paper. Lay 3 wrappers on dry work surface. Place 1 rounded teaspoon of filling in center of wrapper, brush edges lightly with water, and fold wrapper in half.
Place wonton on baking sheet and repeat with remaining filling and wrappers. Loosely cover wontons with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
For the soup:Heat oil in large Dutch oven over medium heat. Add ground beef, onion, garlic and ginger and cook, breaking up meat with wooden spoon, until cooked through, 3 to 5 minutes.
Stir in broth and bring to a boil. Reduce to simmer, cover partially and cook 25 minutes. Strain if you wish (I don’t do this).
Return strained broth to saucepan and bring to boil. Carefully add wontons, carrot and scallions and simmer until wontons are tender, about 5 minutes. Serve.
Asian Garlic Ginger Chicken
Serves 6 – 8
- 5 1/2 to 6 pounds chicken thighs
- 5 cups low-sodium chicken broth
- 2 cups low-sodium soy sauce
- 1 cup packed light brown sugar
- 3/4 cup mirin (this is Japanese rice wine and is available at kosher markets nationwide)
- 8 medium garlic cloves, smashed and peeled
- 4-inch piece ginger, sliced 1/2-inch thick and smashed
- 1 teaspoon freshly ground black pepper
- 5 tablespoons cornstarch dissolved in 5 tablespoons water
- Thinly sliced green onions, for garnish
Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions. I serve it with white rice.
Asian Sticky Short Ribs
Serves 6 – 8
- 1 1/2 cups dry sherry or red wine
- 1/2 cup hoisin sauce
- 1/3 cup packed light brown sugar
- 2 1/2 pounds short ribs
- 1 tablespoon kosher salt
- 2 teaspoons five-spice powder
- 1 tablespoon vegetable oil
- 6 medium garlic cloves, smashed
- 1-inch piece ginger, sliced
- 1 small jalapeno pepper, halved
Heat the oven to 350 degrees and arrange a rack in the middle. Mix together sherry, hoisin sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and brown, about 2 minutes per side. Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer. Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees and cook, covered, until ribs are sticky, about 30 more minutes.