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Pork Stir Fry

Pork Stir Fry | afoodieaffair.com

I am constantly trying to come up with healthy dinners and keep coming back to my ole stand by, Pork Stir Fry. It’s just a concoction of fresh vegetables, protein, brown rice and a tasty sauce.

The tasty sauce is a very important ingredient, as stir fry tastes like nothing without it. And for me, It has to be tasty, or why eat it?

If you’re trying to eat more brown rice, and hate eating it alone, this recipe is perfect.

It is amazing the different ways you can make this dish. It’s primarily vegetables of your choice, a healthy protein, some brown rice, and sauce. I do admit I sometimes use the precooked brown rice. If I don’t have time to make ahead and keep in the fridge, this rice is a time saver. I don’t cook in the pouch though, I just throw the rice in with the vegetable and protein, and it heats up in no time.

As I’ve said in previous posts, I only use House of Tsang Oyster Sauce. In my opinion, it has the best flavor, and really takes center stage in this recipe. If you can’t find locally, check on Amazon, I’m sure someone carries it there. It’s well worth it, trust me, I’ve tried every brand out there.

I’ve used chicken, pork, lean beef or you can even use shrimp if you like. It’s super easy to make. You just have to remember to use a wok pan, and keep your light on high. I have a pretty high BTU gas range, so it gets pretty hot, but on your basic range, make sure your on high. You want to brown your protein, to really give your dish good flavor. When you add the veggies to the pan to cook, all the delicious browning from the protein will add flavor.

You can throw this together in approx 15 minutes, and you have a really healthy dish for your family, and for leftovers the next day…if there are any left.  Your family isn’t going to believe you didn’t order take out for this one!

Pork Stir fry | afoodieaffair.com

Pork Stir Fry with Brown Rice
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 4
Deliciously quick for dinner. Perfect for leftovers.
Ingredients
  • 2 Tbsp Extra Virgin Olive Oil
  • 3/4 lb Pork Tenderloin, trimmed of any muscle and fat and cut into bite sized pieces
  • 2 carrots, peeled and thinly sliced
  • 4 stalks celery hearts, sliced
  • 10 small mushrooms, sliced
  • 1 red bell pepper, sliced into strips then cut in half
  • 1 small onion, sliced
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Low Sodium Soy Sauce
  • 1 tsp Dry Sherry
  • 1 tsp Sesame Oil
  • 1 tsp Brown Sugar
  • 1 small Garlic Clove or 1 Cube Frozen Garlic
  • 1 tsp Ginger, minced or 1 Cube Frozen Ginger
  • 1/2 can bean sprouts
  • 1 pkg Uncle Bens Prepared Brown Rice or 2 cups Cooked Brown Rice
Instructions
  1. Place wok pan on high heat and add olive oil until heated.
  2. Add protein of your choice (in this case, pork), and saute on high until pieces are slightly browned. Remove from pan, and set aside.
  3. Add another tablespoon of oil and add carrots, celery, mushrooms, bell pepper and onion. Saute on high until vegetables are tender and starting to brown (do not overcook; vegetables should still be slightly crunchy).
  4. While vegetables are cooking, add five ingredients for sauce together in a separate bowl. Set aside.
  5. Just before the vegetables are done, put a hole in the center of pan, and add the garlic and ginger and cook until fragrant. Mix in with vegetables.
  6. Add the pork back to the vegetable mixture, and add bean sprouts and rice. Add sauce mixture and stir thoroughly. Cook until heated through.

 

 

Appetizers/ Chinese Food/ Cookouts/ Poultry

Chicken Wings – Race 4 of the Chase

First, let me tell you… these chicken wings are delicious! They are super easy to make, and can be made ahead and reheated. I tried with and without the added glaze, and both ways they are delicious, although I prefer with the added glaze. The picture above is with the added glaze and picture below id without. Either way they are super delicious and easy!

The inspiration for this recipe came from blogchef.net. I added and changed a few ingredients to the original recipe. You just need the time it takes to marinate the chicken, so plan ahead.

By the way, there are LOADS of chicken wing recipes on the blogchef.net site! This could definately put me in to a chicken wing frenzy, especially at this time of year!

4th Race: Talladega SuperSpeedway

 

Chicken Wings
Recipe Type: Appetiser
Author: A Foodie Affair
These wings are deliciously sweet and sticky. Although the directions below look quite lengthy, they are super easy to make. Marinate, bake and eat!
Ingredients
  • 3-1/2 to 4 lbs chicken wings, drumstick and wing sections separated
  • Marinade:
  • 1 c. soy sauce
  • 1 c. water
  • 1 c. brown sugar
  • 2 garlic cloves, minced
  • 1/2 c. apricot preserves
  • 1/4 c. oil
  • 1 – 6 oz. can pineapple juice
  • 2 tsp fresh ginger, grated
  • Optional Glaze Ingedients:
  • 1 – 8 oz. can crushed pineapple
  • 2 Tbsp apricot preserves
  • 1-2 Tbsp cornstarch
  • Scallions, sliced
Instructions
  1. Rinse, and pat dry chicken wings.
  2. Combine all marinade ingredients. Reserve 1-1/2 cups to 2 cups and refrigerate for later use.
  3. Add chicken wings to a large ziploc bag and add remaining marinade. Double bag ingredients, and refrigerate overnight, or at least 8 hours.
  4. To bake, preheat oven to 350 degrees F. Arrange wings on foil lined baking sheet in a single layer, and bake for about an hour, or until browned, flipping over half way through baking. (Normally I always use an instant thermometer to gauge doneness, but it is pretty difficult to do with wings as there is little meat surrounding bones).
  5. If glaze is desired, while chicken is cooking, heat reserved marinade in a medium saucepan. Add the crushed pineapple and 2 Tbsp apricot preserves and heat to boiling. Lower to low heat and cook approx. 10 minutes to meld flavors. Mix a tablespoon of cornstarch with a tiny bit of water and mix together. Higher heat to med high, and add to glaze. Cook until thickened. If a thicker glaze is desired add a little more cornstarch mixture.
  6. Dip each wing in glaze, top with sliced scallions and serve.
Notes

Peach preserves can be substitutes for apricot. Or, orange marmalade can be substituted for apricot for a little different flavor.

For traveling, lay wings in a single layer as they are very sticky and will stick together. The added glaze makes them a little easier to separate if they stick together.

 

 

Winner of Race 4 of the Chase, Matt Kenseth!

Appetizers/ Chinese Food/ Pork/ Side Dishes/ Vegetables

Egg Rolls

Egg Rolls
I’ve always wanted to make egg rolls, but never really got around to it. The other day, I bought these egg roll wrappers and decided I would undertake the  take out favorite, “egg rolls”. Making the filling is super easy, and filling and rolling them is much easier than I had imagined (I had nightmares of my pie crust debacle, when I couldn’t figure out why on earth the pie crust kept splitting). These pre-made egg roll wrappers are very easy to work with, and I had no problem what so ever with splitting or tearing.

There are probably many variations to egg roll filling. This is a basic one, which was truly delicious. I used my favorite House of Tsang oyster sauce in this recipe that is a very sweet instead of extremely fishy tasting, as a lot of other sauces are. A while ago, I couldn’t find this brand anywhere, so tried every brand I could find and only found one brand that was similar.  I ended up buying a case of 6 bottles so I’d have when I needed.

You will never want to get these from take out again, when you see how easy these are to make. BTW, these would go beautifully with my Fried Rice recipe.

 

Egg Rolls

Egg Rolls
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 6
Ingredients
  • 1 pkg egg roll wraps
  • 3 Tbsp canola oil
  • 1 lb lean ground pork
  • 1 tsp minced fresh ginger
  • 2 c. cabbage, finely chopped
  • 1/4 lb. fresh bean sprouts
  • 1/2 c. carrot, shredded
  • 3 green onions, finely chopped
  • 2 Tbsp oyster sauce
  • canola oil for frying
  • Sauce for dipping
Instructions
  1. Add 2 Tbsp canola oil to wok or fry pan and heat til glistening. Stir fry meat and ginger in skillet over high heat until lightly browned; 2-3 minutes.
  2. Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes. Stir in oyster sauce. Let mixture cool.
  3. Use 2 Tbsp filling for each egg roll. Orienting the egg roll wrap in a diamond shape in front of you, fold bottom corner over filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling; sealing roll with top flap.
  4. In a large skillet, heat oil to 350 degrees F. Place rolls flap down, a few at a time, turning occasionally until golden; 2-3 minutes. Drain on paper towels.
Notes

Baking Option:

Heat oven to 400 degrees F. Place rolls on a baking sheet coated with non-stick spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.

 

Beef/ Chinese Food/ Main Dishes/ Poultry

Stir Fry Chicken with Crispy Noodle Cake

This recipe is adapted from Cooks Illustrated and is basically the same stir fry as I make quite often, but with a crispy noodle cake as a base. I used fresh lo mein noodles. The crispy exterior and soft interior of the noodles make it a perfect match for the savory sauce and vegetables. This sauce is so flavorful and delicious, it keeps you coming back for more.

Stir fry with crispy noodle cake - afoodieaffair.com
You can replace any vegetables for the ones listed. In the pictures, I replaced carrots and celery for broccoli, and used the baby bok choy. The choices are endless.

Crispy Noodle Cake - afoodieaffair.com
I think the crispy noodle cake adds a new dimension to the stir fry. The noodle cake is sift on the inside and crispy on the outside, so you get a crunch in every bite. Don’t eliminate it, you’ll love it. Just brown it in a non-stick pan. It’s much easier to get out of the pan that way.

Oriental Stir Fry with Crispy Noodle Cake

Oriental Stir Fry with Crispy Noodle Cake

For stir fry, it is best to get all ingredients prepared and ready, as cooking stir fry is rather quick.

Oriental Stir Fry with Crispy Noodle Cake

Oriental Stir Fry with Crispy Noodle Cake

Stir Fry Chicken with Crispy Noodle Cake
Author: A Foodie Affair
Ingredients
  • Stir Fry:
  • 1 lb. boneless chicken, cut into very small bite size pieces
  • 3 Tbsp soy sauce
  • 1-1/2 Tbsp dry sherry
  • 4 Tbsp chicken broth
  • 6 Tbsp oyster sauce
  • 1-1/2 Tbsp brown sugar
  • 2 Tsp sesame oil
  • 2 Tsp cornstarch
  • 6 medium garlic cloves, minced
  • 1 piece (2″ or so) fresh ginger, minced
  • 4 Tbsp canola or peanut oil
  • 1 lb, broccoli florets
  • 1/3 c. water
  • 1 red pepper, sliced into bite sized pieces
  • 5-6 baby bok choy or 1 stalk bok choy, stalks & green separated and sliced
  • handful or so of fresh bean sprouts (preferably) or half can of canned
  • bean sprouts
  • scallions, sliced
  • Crispy Noodle Cake:
  • 1 pkg fresh lo mein noodles
  • 2 scallions, sliced
  • canola oil
Instructions
  1. Stir Fry:
  2. Marinate chicken in soy sauce 10 minutes to 1 hour.
  3. Meanwhile prepare sauce; Whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, & cornstarch. In a separate bowl, combine garlic, ginger & oil.
  4. Drain chicken, and cook on high heat preferably in a wok until browned. Transfer chicken to plate. Add a little oil to hot wok, and add broccoli, white stalks of bok choy and water and cover pan to steam vegetables for about 2 minutes.
  5. Transfer to plate. Add a little more oil to hot wok, add peppers, bok choy leaves and bean sprouts and cook until peppers are spotty brown (1-1 1/2 min).
  6. Clear center of wok & add garlic/ginger mixture and cook for 20 seconds and stir into vegetables. Add broccoli & beef and mix together. Add sauce mixture and cook to thickened. Sprinkle with sliced scallions and serve.
  7. Crispy Noodle Cake:
  8. Cook lo mein noodles in boiling water about 3 minutes. Drain. Heat oil on medium high heat in a 12″ skillet. Mix sliced scallions with noodles and place in skillet. Cook until slightly browned. To flip, place a dinner plate over skillet, and flip noodles onto plate. Then slide back in to skillet to brown the other side. When browned, remove from skillet and cut in to wedges. Serve with stir fry.
Notes
This recipe can be made with virtually any vegetables you would like, or any protein (beef, pork, etc). The basic principal is to prepare everything ahead of time, and then cooking takes minutes. Basically the meat is cooked, the heavier vegetables are then cooked, the lighter vegetables, the garlic/ginger is lightly cooked to bring out the aromas, and then the sauce added.

 

Chinese Food/ Rice, Potatoes & Beans/ Side Dishes

Fried Rice


I found this recipe in my gold standard, Cooks Illustrated magazine. I was having a Luau themed party for my family, and thought this would be perfect. It was fantastic! That day I made a whole tenderloin, and whole ham glazed with an insane glaze (made with apricot jam, brown sugar, etc) made on the grill, baked beans and cole slaw. It was easy to make and most can be done ahead, so you can enjoy your guests.

This rice is totally packed with flavor! For the oyster sauce I use only one brand, House of Tsang Oyster Sauce. For those of you in the Northeast, I find it at Shaw’s markets. I’ve tried most other brands, trust me this is the best.

Fried Rice
Recipe Type: Side Dish
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 6
This extremely flavorful rice, is a perfect side dish for any type of meat.
Ingredients
  • 1/2 c. oyster sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons canola oil
  • 2 large eggs, beaten lightly
  • 1 c. frozen peas , thawed
  • 2 medium garlic cloves, minced
  • 7 c. cooked white rice, cooled and clumps separated
  • 1 c. bean sprouts
  • 5 medium scallions, sliced
Instructions
  1. Cook rice according to package directions and cool fully on a cookie sheet. Separate any clumps.
  2. Combine oyster sauce, and soy sauce in small bowl, set aside.
  3. Heat 12″ non-stick skillet over medium heat. add 1-1/2 tsp oil and coat pan. Add eggs and cook without stirring until they begin to set, then scramble, breaking into small pieces until cooked. Transfer to a plate.
  4. Return skillet to burner on high heat; add 2-3 Tbsp. oil. Add peas and cook 30 seconds, stir in garlic until fragrant about 30 seconds. Add rice and oyster sauce mixture; cook stirring constantly until heated through. Add eggs, bean sprouts and scallions. Cook until heated through.
Notes

This is the most flavorful fried rice I’ve had. Addictive. The oyster sauce is the key ingredient in this dish. Most of the restaurant fried rice is dull and lacks real flavor. After the rice is cooked, make sure to cool the rice on a cookie sheet and separate any clumps. Otherwise the fried rice will be “very” starchy and unappealing. This is full of flavor and just as good for leftovers. Yum!

 

Adapted from Cooks Illustrated.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Chinese Food/ Main Dishes

Great Chinese Stir Fry

This stir fry recipe takes more prep time than cook time, and is well worth it. You can add or substitute ingredients depending what you have on hand. The sauce is pungent, and in my opinion is highly dependent on the brand Oyster sauce used. My local store stopped carrying “House of Tsang” brand so I tested many, many brands, and came to the conclusion I ‘d better find it online and order it if I wanted to continue to make stir fry with this unbelievable sauce.  The techniques and ingredients are base on two recipes from Cooks Illustrated.

Great Chinese Stir Fry

1 lb. flank steak, sirloin tips or boneless chicken, cut into very small bite size pieces
3 Tbsp soy sauce
1-1/2 Tbsp dry sherry
4 Tbsp chicken broth
6 Tbsp oyster sauce
1-1/2 Tbsp brown sugar
2 Tsp sesame oil
2 Tsp cornstarch
6 medium garlic cloves, minced
1 piece (2″ or so) fresh ginger, minced
4 Tbsp canola or peanut oil
1 lb, broccoli florets
1/3 c. water
1 red pepper, sliced into bite sized pieces
5-6 baby bok choy or 1 stalk bok choy, stalks & green separated and sliced
handful or so of fresh bean sprouts (preferably) or half can of canned
bean sprouts
scallions, sliced

Marinate beef in soy sauce 10 minutes to 1 hour.  Meanwhile prepare sauce; Whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, & cornstarch. In a separate bowl, combine garlic, ginger & oil. Drain beef, and cook on high heat preferably in a wok until browned. Transfer beef to plate. Add a little oil to hot wok, and add broccoli, white stalks of bok choy and water and cover pan to steam vegetables for about 2 minutes. Transfer to plate. Add a little more oil to hot wok, add peppers, bok choy leaves and bean sprouts and cook until peppers are spotty brown (1-1 1/2 min). Clear center of wok & add garlic/ginger mixture and cook for 20 seconds and stir into vegetables. Add broccoli & beef and mix together. Add sauce mixture  and cook to thickened. Sprinkle with sliced scallions and serve.

This recipe can be made with virtually any vegetables you would like. The basic principal is to prepare everything ahead of time, and then preparing takes minutes. Basically the meat is cooked, the heavier vegetables are then cooked, the lighter vegetables, the garlic/ginger is lightly cooked to bring out the aromas, and then the sauce added.