Beef Stir Fry

I got a wonderful Asian pack of ingredient from Bountiful Baskets this week and wanted to do my own stir fry. My husband loves stir fry's. So it was a win-win with everyone.

Tools:

Cutting Board
Knife
Glass Baking Dish
Wok or Large Skillet
Spoon
Medium Mixing Bowl

Ingredients:

1lbs Beef Tips or Beef used for stew
5 Green Onions
2Tbs Shredded Carrot
1/4 C Sugar Snap Peas
1/2 C Broccoli
1 Bok Choy
1/2 Chinese Cabbage
4Tbs Thai Basil
4Tbs Thai Chili Sauce
4Tbs Hoisin Sauce
4Tbs Soy Sauce
2Tbs Fresh Ginger
4 Cloves Garlic
2tsp Sesame Seed Oil
2Tbs Oyster Sauce
1 C Water(optional)
1tsp Salt
1tsp Red Pepper Flake
2Tbs Canola Oil

Directions:

Place Beef into glass baking dish to marinate the meat. Add to the meat the salt and red pepper flakes, 2Tbs of the Thai basil, 2Tbs Thai chili sauce, 2Tbs hoisin sauce, 2Tbs fresh grated ginger, 4 cloves chopped garlic, 1tsp sesame seed oil, 2Tbs soy sauce, and 1Tbs oyster sauce. Then add 3 chopped green onions.  Let it marinate for 2 hours.

In mixing bowl add 2Tbs Thai basil, 2Tbs Thai chili sauce, 2Tbs hoisin sauce, 1tsp sesame seed oil, 1Tbs oyster sauce, and 2Tbs soy sauce. Mix until combined. Clean and chop the bok choy and Chinese cabbage and add to the bowl. Chop the broccoli into bite size pieces and add to bowl. Then add the shredded carrots, snap peas, 2 chopped green onions and mix until combined with the sauce.

Add the 2Tbs canola oil to the wok and heat up to a medium-high heat. Once heated add the meat with all the marinade and cook for 7 to 10 minutes.

Then add the vegetables and cook for another 5 minutes. If the sauce is too thick you can add some water to thin out the sauce.

Then enjoy over rice or like I did over cauliflower rice.

Asian Chicken with Spinach Mushroom Cream Sauce

I have been getting some baskets of some wonderful fruits and vegetables with Bountiful Baskets for the past couple weeks. So I have all these wonderful things at my disposal. I have been having to come up with new ideas for all the produce. So this is one of the dinner ideas that I came up with recently!

Tools:

Cutting Board
Knife
Grill or Grill Pan
Saute Pan
Glass Baking Dish
Meat Thermometer (Optional)
Coffee Cup
Measuring Cups

Ingredients:

Bunch of Spinach, sliced
Container of Button Mushrooms, diced
Onion, diced
2 Chicken Breasts
4 Tbs Teriyaki Sauce
4 Tbs Soy Sauce
1 tsp Seasame Seed Oil
1/2 tsp Ginger paste
1 tsp Salt
1 tsp Pepper
2 tsp Red Pepper Flake
4 tsp Garlic Powder
2 Tbs Butter
2 tsp Flour
1 cup Milk
4 Tbs Canola Oil

Directions:

Rinse and pat dry the 2 chicken breasts. In the baking dish add the 2 chicken breasts, 4 Tbs teriyaki sauce, 2 Tbs soy sauce, 1/2 tsp salt, 1/2 pepper, 1 tsp red pepper flake, and 2 tsp garlic powder. Marinate for 2 hours.

Dice onion, mushrooms, and slice the spinach. Combine the diced veggies with 2 Tbs canola oil, 2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp red pepper flake, 1/2 tsp ginger paste, 1 tsp seasame seed oil, and 2 Tbs soy sauce in a saute pan. Saute for 10 minutes or until mushrooms and spinach is cooked completely.

 

While the veggies are cooking, heat up the grill or grill pan. If using a grill pan, add 2 Tbs canola oil and heat up. Add chicken to the pan/grill. Grill around 8 minutes each side or until the chicken is 160°F.







While the chicken is cooking, melt 2 Tbs butter in coffee cup. Once melted add the 2 tsp flour mix until blended. Add the mixture to the veggie mixture and stir together. Cook for 30 seconds to 1 minute. Once cooked add 1 cup milk. Cook for 10 minutes or until it thickens.

Once both are done cooking, combine with rice or potatoes.

I hope you enjoy this as much as I did!

Potstickers! Little pockets of yumminess!

      So what inspired me to do this recipe was a dinner at The Cheesecake Factory with my husband. We had these wonderful potstickers! My husband and I are the type of people that like to enjoy private dinner time, so we wanted to enjoy a dinner without the next table an elbow away. I decided to make my own version of this wonderful treat to enjoy at home!

The Tools You Will Need:
Cutting Board
Knife
Medium Bowl
Large Frying Pan
Stirring utensil

Ingredients:
1/2 lb ground pork (or any meat you like)
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, finely chopped (optional, I have made them with and without)
1 tsp salt
1/2 tsp sugar
1 tsp of sesame oil
3 Tbs Vegetable oil
2/3 cup Water
1 package of wonton wrappers (if you can get a potsticker press, it will make it easier) 

Directions:

Crumble pork in pan, cook over medium high heat until brown. Drain and set aside to cool.

In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar, and sesame oil. Chill in the refrigerator for 6-8 hours or overnight. (I did make it once only chilling it for 2 hours, flavor is a little less intense.)

Place a tablespoon of the mixture into each wonton wrapper. Moisten the wonton wrapper and press together with potsticker press. If you do not have a potsticker press then just fold over the wrapper and seal with a moistened fork.




In a large, deep skillet, heat 3 tablespoons of vegetable oil over medium high heat. Place the pot stickers into the oil seam side up. Heat for 30 seconds to a minute. Pour 2/3 cups water into skillet. Gently boil for 7 to 8 minutes, until oil and water begins to sizzle, and then add 2 more tablespoons of oil. When the bottoms begin to brown, remove pot stickers from heat.






We use a premade tempura dipping sauce to dip the pot stickers in.