Tag: East Asian
Sweet and Sour Salmon
Sweet and Sour Salmon
This is a real simple dinner for two that takes no time to prepare and cook. Plus it’s rather healthy, minus the sugar in the sweet and sour sauce. Pay attention to the broiling time of the salmon. Depending on the thickness of the fillets, it can take anywhere between 6-8 minutes. They will need to be cooked to an internal temperature of 145 degrees. The temp will go up at least 5 degrees after letting it rest. Serve the salmon and bok choy with steamed rice.
Servings: 2
Ingredients
- 2 – 6 oz salmon fillets
- 6 baby bok choy cut in half
Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sriracha
- 2 tsp light soy sauce
- 2 tsp water
- 2 garlic cloves minced
Instructions
- Mix the rice vinegar, sriracha, brown sugar, soy sauce, and water together in a small pot over medium heat. Simmer for 5 minutes until thickened.
- Add in the garlic and turn off the heat.
- Turn on you oven’s broiler, setting the top rack 6” away. Line a baking pan with parchment paper. Brush the cut side of the bok Choy with the sweet and sour sauce.
- Flip cut side down. Lay the bok Choy close together to make a bed for the salmon. Brush the top side with the sweet and sour sauce.
- Place the salmon fillets on top of the bok choy. Brush the salmon with the sweet and sour sauce.
- Broil the salmon for 6-8 minutes. Take out of the oven and brush with more sweet and sour sauce. Let rest for 5 minutes before serving.
Cantonese-Style Ground Beef Rice and Eggs
Cantonese-Style Ground Beef Rice and Eggs
In a weird way, this recipe is like a Cantonese version of shakshuka. Ground beef rice and eggs is easy to prepare and is ready in 30 minutes. None of the ingredients are out of the ordinary. You can really use any type of ground meat or vegetables of your choosing. If you don’t have rice, the stewed ground beef is great over noodles.
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 medium white onion diced
- 2 tsp ginger
- 2 tbsp cornstarch dissolved into 1/4 cup water
- 1 cup frozen peas
- 1 tsp sesame oil
- 4 large eggs
- white rice for serving
Sauce
- 2 cups beef stock
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp white pepper
Garnish
- sesame seeds
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Brown the ground beef for 6 minutes.
- Add in the onions and ginger, cooking for 5 more minutes.
- Pour in all of the sauce. Simmer for 10 minutes.
- Add in the frozen peas.
- Mix in the cornstarch slurry. Let the sauce thicken for 2 minutes.
- Crack in the eggs. Place a cover over the pan. Simmer on medium low heat until the eggs are cooked; about 5 minutes.
Shrimp Chow Mein
Shrimp Chow Mein
The words “chow mein” has multiple meanings across the world. Chow mein can be found in Australian, Brazilian, Canadian, Caribbean, Indian, Mexican, Nepalese, Peruvian, and obviously the U.S. cuisines with Chinese influences. If you live in Minnesota, chow mein to us means a celery gravy with ground pork served over steamed rice with crispy fried noodles. It couldn’t be farther from what real chow mein is.Chow mein means stir fried noodles in Cantonese, a southern Chinese dialect. Traditionally, Chinese egg noodles are stir fried with an assortment of vegetables and sometimes meat or tofu, tossed with a light soy based sauce. In Minnesota, we call this lo mein (but in actuality, this is closer to real chow mein). Regardless of what your interpretation of chow mein is, this recipe is extremely easy to prepare and takes only 10 minutes to cook. It’s fairly healthy as well. The nice thing about this recipe is that the vegetables and protein are interchangeable. It’s ultimately about the noodle, anyways.
Ingredients
Sauce
- 1/4 cup chicken stock
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 1/4 tsp white pepper
Stir Fry
- 2 tbsp vegetable oil
- 1 tbsp ginger minced
- 1 large carrot julienned
- 20 16/20 ct shrimp peeled and deveined
- 8 oz dried Chinese egg noodles prepared according to directions
- 2 cups bean sprouts
- 6 green onion chopped
- 2 cups spinach stems removed
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Heat up cooking oil in a large sauté pan or wok over high heat until the oil is almost smoking. Sauté the ginger and carrots for a minute.
- Add in the shrimp. Cook for a minute a side.
- Add in the sauce. Coat the shrimp in it. Then add in the noodles. Cook for 2 minutes.
- Add in the bean sprouts and green onions. Cook for 2 more minutes.
- Add in the spinach. Cook for 2-3 minutes until it is wilted.
