Sesame Chicken Stir Fry
This recipe, from start to finish, can be made in less than 15 minutes. At home I make many variations using different proteins and added vegetables for supper. Serve this as is, on rice, on pasta on a salad, it will be a hit any way.
- 1 package of chicken cutlets, cut into strips
- 1 cup teriyaki sauce
- Kosher Salt
- Fresh ground black Pepper
- Ginger powder
- Garlic powder
- Ground mustard
- 1 cup sesame seeds
- 3 garlic cloves
- 1 tsp. fresh ginger
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. toasted sesame oil
- 1 small white or red onion, diced
- 2 red peppers, diced
- 1 cup snow peas, sliced
- 6 baby bella mushrooms, sliced
- 1 cup shredded carrots
- ½ tsp. cilantro
Season chicken strips with salt, pepper, garlic powder, ginger powder, and ground mustard. In a plastic bag, marinate your chicken in teriyaki sauce. You can just toss the chicken in the marinate if you need to cook right away, or let sit in fridge until ready to use. Coat in sesame seeds cover the entire strip of chicken. Set aside.
In a heated wok, add the fresh whole garlic and fresh ginger. Sauté together until slightly browned, remove from wok and reserve for later use. (about 3 minutes)
Add the sesame oil to the same hot wok, add the onions and sauté until transparent. Add red pepper, snow peas, mushrooms, and carrots. Add salt, pepper, and cilantro. Crush the reserved garlic cloves and ginger, and add to vegetables. Sauté all together until soft. Remove from the wok and set aside.
Add chicken to the wok and cook, occasionally stirring. When almost done add ¼ cup teriyaki sauce and deglaze the pan around the chicken. When cooked, add the vegetables back to the wok and sauté all together until hot.
Chicken cutlets, teriyaki sauce, sesame seeds, onion, red pepper, snow peas, baby bella mushrooms, shredded carrots, fresh garlic, fresh ginger, ground mustard, ginger powder, garlic powder, sesame oil
Wok Soup with Mushroom Cashew Wontons
I love making this soup. It's really more a meal than a soup, and is a great dish to make when you need something to serve for a lot of people, but don’t want to spend too much time patchking. Because I am an over zealous mushroom buyer, many times I have an overflow of mushrooms that need to be used up before they go bad, so I make these wontons in advance and freeze them. These wontons are delicious in this soup, or even boiled like a ravioli and paired with a simple alfredo or tomato sauce.
- 2 packages button mushrooms, sliced
- 1 package shredded carrots
- ½ cup cashews
- 12-15 wonton wrappers
- Kosher salt and black pepper to taste
- 1 tsp. Garlic Powder
- 2 lb. sliced steak
- 2 Tbsp. olive oil
- 1 onion, diced
- 2 red peppers, diced
- 1 eggplant, cubed
- 2 stalks scallions, sliced
- Kosher Salt
- Black Pepper
- 1 tbsp. Cilantro
- 1 tsp. Ginger
- 3 cloves whole garlic
- 1 tsp. Ground mustard
- Pinch cayenne pepper
- 2 tsp. sesame oil
- 2 cups vegetable broth
In a food processor, combine 1 ½ cups sliced mushrooms, ½ cup carrots, cashews, salt, pepper, and garlic powder. Lay out one wonton wrapper, lightly go around the edges with a small amount of water. Put a small mound of the mushroom mixture in the middle, folding the wonton in half forming a triangle. Set aside.
In a wok heat 1 tablespoon of olive oil, add the steak, sautéing until cooked ( about 6 minutes). Add the eggplant and sauté until soft (about 4 minutes). Remove from pan.
Heat the remaining olive oil and sesame oil in the wok. Add the onions, and spices, sautéing until soft (about 4 minutes). Add ¼ cup vegetable broth to deglaze the pan. Add the mushrooms, peppers, and carrots until softened.
Pour in 1 ¾ cups of vegetable broth and 6 cups of water. Let it come to a simmer and add the meat, eggplant, scallions, and wontons to the soup. Bring to a boil. Serve garnished with Chinese noodles.
Mushrooms, carrots, cashews, red peppers, onion, eggplant, steak, scallions, olive oil, sesame oil, vegetable broth, wonton wrappers, garlic powder, ginger powder, cilantro, ground mustard, cayenne pepper
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