Asian Meatballs

Photo & Recipe from Gimme Some Oven

Meatball Ingredients:

• 1 lb. ground pork or ground beef
• 1 tsp. sesame oil
• 1/2 cup Panko or breadcrumbs
• 1/4 tsp. ground ginger
• 2 egg whites
• 2 garlic cloves, minced
• 1/4 cup thinly-sliced green onions
• optional garnish: toasted sesame seeds, sliced scallions 

Asian Sauce Ingredients:
• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Preheat oven to 350. In a large bowl, mix together meatball ingredients until well-combined. Shape into balls and place on a greased baking sheet. Bake for 20-25 minutes (turning halfway through). While the meatballs are baking, whisk together all of the sauce ingredients until blended.

Once meatballs have finished cooking, toss them in the sauce. Serve over brown rice and broccoli.  There will be extra sauce to pour over the rice.

Lettuce Wraps (PF Changs Knock Off)

Photo and recipe from Damn Delicious

1/2 Tbsp olive oil

1 lb ground turkey 

1/2 bag spinach, chopped (optional)

2-3 garlic cloves, minced

1 onion, diced

1/4 c hoisin sauce

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

1 Tbsp grated ginger

1 tsp sriracha (optional)

1- 8oz can water chestnuts, drained and chopped

2 green onions, thinly sliced

1 head butter lettuce

Heat oil in a large pan over medium high heat.  Add turkey, season with salt and pepper, and cook until browned.  Add spinach and mix until wilted, if you are adding spinach- not in original recipe but adds more greens.

Stir in garlic, onion, hoisin, soy sauce, vinegar, ginger and sriracha until onions are translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes.

Chicken and Veggie Fried Rice

Recipe from Blue Apron

Chicken from 1 rotisserie chicken

2 eggs

1 cup jasmine rice

6 oz. green beans, cut into 1 inch pieces

2 green onions, sliced (separate green and white)

1 lb. cabbage, thinly sliced

1 zucchini, cut into 1/4" inch pieces

1- 1" piece of ginger, grated

1/2 cup teriyaki sauce

1/3 cup peanuts, roughly chopped

1/4 cup rice vinegar

1 tbsp. sesame oil

Toss chicken with 1/4 cup teriyaki sauce and 2 tbsp. vinegar and set aside.  Scramble the eggs then set aside.

RICE: Heat sesame oil in small pot, add half the ginger and season with salt and pepper; cook 30 seconds.  Add the rice and 2 cups water, heat to boiling then cover, reduce heat to low and cook 12-14 minutes, or until water has been absorbed and rice is tender.  Remove from heat and fluff with fork.  Stir in 2 tbsp. vinegar and season with salt and pepper to taste.

In a large saute pan, heat 1 tbsp. olive oil until hot, add cabbage and green beans; season with salt and pepper.  Cook 5-7 minutes until slightly softened.  Add zucchini, white bottoms of green onions and remaining ginger.  Cook 3-5 minutes or until softened.

Add the chicken, rice and remaining teriyaki sauce to pan.  Cook 5-6 minutes or until thoroughly combined and heated through.  Garnish with peanuts.

Korean Beef (turkey) Bowls

This was amazing!  So flavorful.

Original Recipe from Damn Delicious

1 bag frozen brown rice

For the Sautéed Spinach

1/2 tbsp olive oil 

2 garlic cloves, minced

1/2-3/4 bag spinach, chopped

For the Korean "Beef"

1/4 c brown sugar

1/4 c soy sauce

1 tbsp grated ginger

1 tsp sesame oil

1/2 tsp sriracha

1/2 tbsp olive oil 

2 cloves garlic, minced

1 lb ground turkey

3-4 green onions, thinly sliced

In a small bowl, whisk together sugar, soy sauce, ginger, sesame oil and sriracha.

Heat 1/2 tbsp olive oil in a large skillet over medium heat.  Add garlic and cook, stirring frequently, 1 minute.  Stir in spinach until wilted.  Set aside.

In same pan, heat 1/2 tbsp olive oil.  Add garlic and cook, stirring frequently, 1 minute.  Add ground turkey and cook until browned.  Stir in sauce mixture and green onions until well combined, about 2 minutes.

Turn off heat, add spinach and 1 bag brown rice into turkey mixture and combine.

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Brussels Sprouts and Steak Stir-Fry

This is the photo from Bon Appetit Magazine

This is really delicious.  Gary loved it, and even Ella ate it.  Everett spit every bite out of his mouth that I forced in, but he just doesn't know a great stir-fry sauce when he tastes one!

3 tbsp. oyster sauce
3 tbsp. soy sauce
2 tbsp. rice vinegar
4 tbsp. vegetable oil, divided
1 lb. brussels sprouts, halved
8 oz. flank or skirt stead, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced (I used 1.5 tsp. crushed garlic)
2 tbsp. chopped peeled ginger (I grated the ginger)
2 medium carrots, peeled and thinly sliced
Steamed brown rice

Whisk oyster sauce, soy sauce, vinegar and 1/4 cup water in a small bowl; set aside.

Heat 2 tbsp. oil in a large skillet over medium-high heat.  Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes.  Cover and cook until crisp-tender, about 3 minutes longer.  Transfer to a plate; wipe out skillet.

Season steak with salt.  Heat 1 tbsp. oil in same skillet over high heat until just beginning to smoke.  Add steak in a single layer;  cook until browned, about 3 minutes.  Turn and cook until nearly cooked through, about 30 seconds.  Add to brussels sprouts.

Heat remaining 1 tbsp. oil in same skillet.  Add scallion whites, garlic and ginger and stir until fragrant, about 1 minute, adjusting heat as needed.  Add carrots and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add sauce.  Cook, tossing occasionally, until sauce is thickened, about 3 minutes.  Serve with steamed rice and garnish with scallion greens.

Crock Pot Honey Sesame Chicken

I made this one tonight- VERY easy and VERY delicious.  Gary loved it!!  So did Everett.  Ella liked the rice and broccoli but declared that she no longer likes chicken because it's "gross".  Nice.

I slightly altered the recipe from this blog.

4 chicken breasts (I used only 3)
1/2 medium onion, finely chopped
2 cloves garlic minced (or 1 tsp. crushed garlic)
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tbsp. vegetable oil
Pinch red pepper flakes
Cooked brown rice
Sesame seeds
2 scallions, chopped

Place chicken in crock pot and lightly season with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and pepper flakes.  Pour over chicken.  Cook on low 3-4 hours or high for 2 hours.  Shred chicken in crock pot.  Serve over rice.  Sprinkle with sesame seeds and scallions.

As you see, I served it with broccoli, which was delicious mixed in with the rice and chicken!

Lighter Sesame Chicken

I can't remember what magazine I got this recipe from, but it's delicious!

3/4 cup brown rice
2 tbsp sesame seeds
1 garlic clove, finely chopped or crushed
1/4 cup corn starch
2 tbsp vegetable oil, such as safflower
1 lb boneless, skinless chicken breast halves, cut into 2-inch chunks
1 1/2 lbs broccoli, cut into large florets, stems peeled and thinly sliced
3 tbsp honey
2 tbsp soy sauce
2 large egg whites
Coarse salt and pepper
4 scallions, thinly sliced

1. Steam rice and cook rice.

2. Make sauce: in a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside.  In a large bowl, whisk together egg whites and cornstarch.  Add chicken; season with salt and pepper and toss to coat.

3. In a large nonstick skillet, heat 1 tbsp oil over medium-high heat.  Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6-8 minutes.  Transfer to a plate; repeat with remaining tbsp oil and chicken.  Return all the chicken to skillet; add reserved sauce and scallions and toss to coat.

4. Mix the chicken with the broccoli and serve over rice.

Asian Pork with Mushrooms- Slow Cooker

 

Photo and recipe from Skinny Taste

*Really delicious and tender.  I served it over brown rice, but I think it would be even better as an Asian taco like the taco trucks do.  All I would do differently next time is turn the roast over in the crock pot half way through cooking and not add the mushrooms (but I don't like mushrooms).  I would also probably not add the pork back to the sauce after shredding, but rather, just add the sauce to your rice and put the pork on top.

Ingredients:

• 2 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
• kosher salt and fresh cracked pepper
• Non-stick oil spray (I used Smart Balance spray)
• 1 cup low-sodium fat-free chicken broth
• 1/2 cup reduced-sodium soy sauce (for gf use gf tamari)
• 1/3 cup balsamic vinegar
• 3 tbsp agave (or sugar)
• 1 tsp hot sesame oil (aji oil)  (or use sesame oil + pinch red pepper flakes)
• 1/2 tsp Chinese five spice (I used McCormick)
• 3 cloves crushed garlic
• 1 tbsp fresh grated ginger root
• 8 oz sliced mushrooms (I used baby bella)

For topping:

• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro

Directions:

Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.
In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.
When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts. 

Asian Edamame Fried Rice

Photo & original recipe from Skinny Taste

5-6 cups cooked brown rice (2 of the frozen bags from the Trader Joes kind that comes in a box w/ 3 bags)
5 eggs, scrambled
1 tbsp oil + 2-3 tbsp butter
2-3 garlic cloves (or 2 tsp crushed garlic)
8 scallions, chopped, whites and greens separated
1 cup shredded carrots
1 cup shelled edamame
3 tbsp soy sauce
salt and pepper to taste

Scramble the eggs with salt and pepper and set aside.  Add oil and butter to hot saute pan and cook scallion whites, carrots, garlic and salt and pepper  and cook for 3 minutes.  Add brown rice and soy sauce and stir well.  Add egg, edamame, scallion greens and mix well for 3-4 minutes.