Category Archives: Asian

Teriyaki Shrimp Stir Fry

February 9, 2021

My kids are have polarized opinions on Asian cuisine. One will eat just about any of it- from noodles to spicy curries to anything rice. The other only claims she ONLY likes sushi. The one-year-old is somewhere in the middle. But ALL 3 enjoyed this simple shrimp stir fry, as did my husband and I! And since it’s quick and flavorful (the homemade teriyaki sauce is just right), it’ll be a recipe we return to.

When I buy shrimp, I go for frozen and uncooked and definitely peeled and deveined. We prefer them on the smaller side so they’re less chewy and more bite-size. They thaw quickly in the fridge or run under some warm water. I used mostly frozen veggies and a bag of frozen rice as well this time for an ultra-convenient weeknight dinner! It’s not as economical but rice I can throw in the microwave and have perfectly steamed in minutes is the best invention ever!

Teriyaki Shrimp Stir Fry

INGREDIENTS

Stir Fry:
~1 lb. shrimp, peeled and deveined
~3 cups of mixed vegetables (I used a 16 oz. bag frozen vegetable mix + a few fresh mushrooms)
salt and pepper, to taste
1 Tbsp. vegetable oil, divided

Teriyaki Sauce:
¼ cup soy sauce (I used low-sodium and added a pinch of salt)
½ cup water
3 Tbsp. brown sugar
2 tsp. minced garlic
2 tsp. minced ginger
1 Tbsp. of honey
1 tsp. toasted sesame oil
1 Tbsp. cornstarch
pinch crushed red pepper flakes (optional)

steamed jasmine rice, for serving
sliced green onions, for garnish
toasted sesame seeds, for garnish

DIRECTIONS

  1. For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Season with a pinch of crushed red pepper flakes, to taste. Set sauce aside.
  2. For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
  3. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.
    Place the shrimp in the pan and season generously with salt and pepper. Cook for 2-3 minutes or until just cooked through (shrimp should be pink and opaque). Add the vegetables back to the pan. Pour the sauce over the top and cook for 1-2 minutes over medium high heat until warmed through. Garnish with sesame seeds and sliced green onions if desired.

Serves 4.

(Adapted from Dinner at the Zoo)

Teriyaki Salmon (with Easy Teriyaki Sauce)

December 18, 2020

There’s a teriyaki place around every corner here and we’ve become fans of chicken or salmon teriyaki as a quick take-out option. I’ve attempted making it at home before and tried a few bottled teriyaki sauces but never been super impressed (Trader Joe’s Island Soyaki- with pineapple!- is the best I’ve found). But after trying this recipe I won’t be going back to bottled! This quick and easy homemade teriyaki sauce is just so good- and paired with salmon (chicken would work as well), steamed rice, and veggies, it’s a win.

Have I shared my secret to keeping fresh ginger on hand? Freeze it! Whenever I buy ginger root I throw it in a ziplock bag (I don’t even bother peeling it first) and keep it in the freezer until needed. I just chop/grate off the amount I need for a recipe and then it goes back into the freezer until next time. It should stay good frozen for up to about 6 months!

Teriyaki Salmon

INGREDIENTS

1 Tbsp. vegetable oil
~1 lb. salmon filets (skinless)
1 clove garlic, minced
1/2 tsp. fresh ginger, grated or minced
1/4 cup low-sodium soy sauce
2 Tbsp. water
2-3 Tbsp. brown sugar (3 Tbsp. for a sweeter Teriyaki sauce)
1 Tbsp. unseasoned rice vinegar
1 tsp. sesame oil
1 tsp. cornstarch
1 Tbsp. water
sliced green onions, for garnish
toasted sesame seeds, for garnish
steamed rice, for serving

DIRECTIONS

  1. Add garlic, ginger, soy sauce, water, brown sugar, rice vinegar and sesame oil to a medium bowl. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.
  2. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan. Cook 3-4 minutes on each side until desired doneness. (OR salmon can be grilled over medium-high heat OR baked in the oven at 400 F for approx. 10-15 min until just cooked through/flakes easily with a fork.)
  3. Meanwhile, heat the reserved marinade in the saucepan over medium heat and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine.
    Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
  4. Serve immediately over steamed rice with the teriyaki sauce drizzled on top and garnish with green onions and sesame seeds.

(Adapted from Chef Savvy)

Honey Cashew Chicken with Vegetables and Rice

December 10, 2020

I love this easy honey cashew chicken stir fry! It’s packed with veggies and has a tangy sweet sauce that you’ll want to scrape every last bit of from the pan to pour over rice. As for the kids- one really liked the chicken, one devoured her broccoli first, and the smallest one preferred the cashews and rice. But there’s something here for everyone!

Honey Cashew Chicken with Vegetables and Rice

INGREDIENTS

1 lb. boneless skinless chicken breast, cut into 1-inch cubes
2 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. canola oil
1 Tbsp. sesame oil
2 cups broccoli florets (I lightly steam mine first so it’s not too crisp)
1 cup frozen shelled edamame (I used another cup of broccoli instead)
2 cloves garlic, minced
1/2 yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted (or use salted and decrease the salt in the recipe slightly)
1 Tbsp. rice vinegar
2 1/2 Tbsp. honey
2 Tbsp. low-sodium soy sauce
up to 1 Tbsp. Sriracha or another hot chile pasta (I used 1 tsp. Sambal Oelek for a medium kick, use 1/2 tsp. for mild)

steamed jasmine rice, for serving
green onions, sliced for serving (optional)

DIRECTIONS

  1. Combine chicken, cornstarch, and salt and pepper in a bowl; toss to coat.
  2. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté until just cooked through. Remove chicken from the skillet to a plate. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Stir in cashews and cooked chicken.
  3. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Bring to simmer and cook several minutes until sauce thickens. Sprinkle with green onions (optional) and serve with rice.

Serves 3 – 4.

(Adapted from Cooking Light)

Sweet and Spicy Chicken and Veggie Stir Fry

October 8, 2020

This recipe makes me think of my mama, because she loves anything resembling Chinese cuisine. I can’t say I inherited her affinity for Chinese buffets, but I have learned to appreciate a good stir-fry! This chicken and veggie stir-fry is a recipe I’ve been coming back to again and again over the last few years because it’s simple (I usually have all of the ingredients on hand), quick (especially if you go the frozen veggie route), and flavorful (the right balance of spicy, sour, and sweet).

A warning about the fish sauce: it’s stinky. But it adds amazing flavor. So just plug your nose and go for it!

The sambal oelek can be adjusted to taste depending on how much heat you’re trying to achieve. I use less in the recipe because I’m cooking for kids and then offer extra on the side for the adults.

Green onion and chopped peanuts are great on top. The original recipe suggests a friend egg, which sounds delicious and would add even more protein.

INGREDIENTS

3 Tbsp. dark brown sugar
3 Tbsp. low-sodium soy sauce
2 Tbsp. fish sauce
2 Tbsp. rice vinegar 
1 tsp. sambal oelek (for a mild kick, use more for more heat)
2 tsp. toasted sesame oil
1 tsp. fresh ginger, grated (optional- I love the flavor it adds!)
1 1/2 tsp. cornstarch
2 Tbsp. canola or vegetable oil, divided
1 lb. boneless, skinless chicken breast, cut into thin bite-sized pieces
1 small clove garlic, minced (optional, to give the veggies more flavor)
fresh or frozen stir-fry vegetables (such as onion, bell pepper, zucchini, green bean, snap peas, mushroom, broccoli, carrot, etc., here I used a 16 oz. bag of frozen vegetables)
steamed jasmine rice, for serving
green onions, sliced for garnish
1/4 cup dry-roasted peanuts, chopped for garnish (optional)

DIRECTIONS

  1. In a small bowl, whisk to combine the first 8 ingredients and set aside.
  2. Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and just cooked through. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add garlic (if using) and vegetables; stir-fry until vegetables are crisp-tender (time will depend on the vegetables you’re using and if they’re fresh/frozen). Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Serve with steamed jasmine rice and sprinkle with green onions and peanuts to garnish. 

Serves 4. 

(Adapted from Cooking Light)

Korean Ground Beef Bibimbap Bowls

August 6, 2020

I told you about my newfound love of Korean cuisine when I shared these Korean Beef Tacos. Today I have a more traditional Korean recipe for you… bibimbap bowls! Korean beef (also known as bulgogi) is usually made with ribeye steak, but for the sake of cost and ease we’re using ground meat. The sweet-spicy sauce is the same so you still get that amazing flavor. The beef is served over steamed jasmine rice with lots of veggies, a fried egg (or two, if you’re my kids and that’s your favorite part) and Gochujang sauce if you can find it (sriracha will work in a pinch but doesn’t have quite the same flavor). And if you love it, add some kimchi!

Korean Ground Beef Bibimbap Bowls

INGREDIENTS

Sauce:
1/4 cup low-sodium soy sauce
4 cloves garlic, minced
1 Tbsp. sesame oil
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 Tbsp. fresh grated ginger
1 tsp. chili garlic sauce (I used 1/2 tsp. sambal oelek)

Korean Beef Bowls:
1 – 1/12 lbs. ground beef
3 green onions sliced, green and white parts separated
4 eggs
4 tsp. butter
steamed jasmine rice
stir-fried or steamed veggies (mushroom, bell pepper, broccoli, zucchini, cabbage, carrot, onion, etc.)
Gochujang sauce
sesame seeds, for garnish

DIRECTIONS

  1. Whisk together the sauce ingredients, set aside
  2. Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes.
    Pour the sauce over the meat and bring to a simmer. Stir in the white parts of the green onions, cook for 3-4 minutes.
  3. Meanwhile fry the eggs: Heat a frying pan over medium heat. When the pan is hot add the butter. Once butter is melted, crack the eggs into the pan, being careful not to break the yolk. Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes.
  4. To assemble the bowl: Add rice to a bowl, top with korean ground beef, vegetables, then a fried egg. Drizzle with sauce and garnish with remainder of green onions and sesame seeds.

Serves 4.

(Adapted from Fox and Briar)