Chinese Chicken Salad This is just so yummy. It makes up quite a lot, but we’ll have it for more than one meal. Chinese Chicken Salad Recipe Type: Salad Cuisine: Asian Author: Marsha Powell Prep time: 25 mins Total time: 25 mins Serves: 5 Ingredients […]
Garlic Beef & Broccoli Noodles
This very very good. You could always use the thinner noodles if you don’t have the wide ones.
- 8 ounces wide rice noodles
- 3 cups broccoli florets
- 1 Tablespoon olive oil
- 8 ounce flank steak, sliced against the grain
- 3 garlic cloves, minced
- 1 medium onion, coarsely chopped
- 8 ounce mushrooms, sliced
- ¼ cup packed brown sugar
- ½ cup reduced-sodium soy sauce
- 2 Tablespoons hoisen sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
- In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
- While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, onion and mushrooms and cook for a minute more.
- In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper and cornstarch.
- Add the noodles to the skillet and pour the sauce on top and toss until incorporated.
Instant Pot Bang Bang Chicken I love my Instant Pot, so I’m always looking for different things to make. This one comes out really good. Since hubby and I aren’t real big on the hot spicy stuff, I cut way back on the Siriracha sauce. […]
Instant Pot Skinny Egg Roll Bowl I love egg rolls. But sometimes it’s just too much with all the fat from frying. This is just as good and much healthier. Instant Pot Skinny Egg Roll Bowl Recipe Type: Entree Cuisine: Asian Author: Marsha Powell Prep […]
Chicken Cabbage Stir Fry
This is so good. You can add as many or as few veggies as you like. I usually put in as many as I have.
- 3 chicken breasts, cut in strips
- 1 tsp. vegetable oil
- 3 cups cabbage, shredded
- 1 Tbsp. cornstarch
- 1/2 tsp. ginger
- 1/4 tsp. garlic powder
- 1/2 cup water
- 1 Tbsp. soy sauce
- Veggies: carrot strips, chopped onion, mushrooms, pea pods, green & red peppers, bamboo shoots, water chestnuts, bean sprouts
- 4 ounces cooked vermicelli
- Fry chicken strips over med-high heat until done. (Or use leftover chicken)
- Saute cabbage and onion for 2 or 3 minutes. Add whatever veggies you want.
- Mix cornstarch with seasonings. Add water and soy sauce. Mix until smooth.
- Pour over veggies and chicken. Cook until thickened. Stir in noodles.
Beef & Broccoli Noodles This a great Asian recipe. It’s quite flavorful with lots of garlic and spices. Beef & Broccoli Noodles Recipe Type: Entree Cuisine: Asian Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 6 Recipes […]
One Pot Chicken Chow Mein I love Asian food. For me, it’s one of the easiest things to fix. One Pot Chicken Chow Mein Recipe Type: Entree Cuisine: Asian Author: Marsha Powell Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: […]
Crock Pot Pineapple Pork Chops
If you like food with an Asian or Polynesian flavor, then you’ll like this. The best part is that you cook it in the crockpot.
Just put it together in the morning and it’s ready when you are. I always used those big butterfly pork chops because they don’t dry out so quickly.
- 4 looin or shoulder chops, 3/4-inch thick
- salt & pepper, to taste
- 1 cup drained pineapple chunks (save the syrup)
- 3/4 cup pineapple syrup
- 1/4 cup honey
- 2 Tbsp wine vinegar
- 1 Tbsp soy sauce
- 1/2 tsp. ground ginger
- 2 green onion, sliced
- 1 green pepper, cut in thin strips
- Trim excess fat from chops; sprinkle with salt and pepper. Brown in oil.
- Arrange chops in bottom of crock pot.
- Combine remaining ingredients excepts the green onions and pepper strips. Pour the mixture over the chops.
- Cover and cook on LOW for 6 to 8 hours.
- Halfway through cooking, add green onions and pepper strips.
- Thicken juices with 1 Tbsp. cornstarch mixed with 1/4 cup water. Turn on high and heat until thickened, stirring constantly.
- Note: I used the thick butterfly pork chops. Then, I used half a green pepper and half a red pepper.
Beef & Broccoli Rice
The Texas Beef Council http://www.txbeef.org/
By: Marsha Powell
- 1 pound beef top round steak -- cut 3/4 inch thick
- 3 tablespoons butter -- divided
- 2 cloves garlic -- crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 6.8-ounce package beef flavor rice and vermicelli mix
- 1/2 cup onion -- chopped
- 2 1/2 cups water
- 2 cups frozen broccoli mixture -- defrosted
- Step 1 Trim fat from beef steak
- Step 2 cut steak lengthwise in 1/2 and then crosswise into 1/8″-thick strips. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet
- Step 3 season with salt and pepper.
- Step 4 In same skillet, cook and stir rice mix, onion and remaining 2 tablespoons butter over medium heat until vermicelli is golden brown. Stir in water and contents of seasoning packet
- Step 5 bring to a boil. Reduce heat to low
- Step 6 cover tightly and simmer 15 minutes.
- Step 7 Stir in vegetables
- Step 8 continue to cook 3 to 5 minutes or until rice is tender. Return beef
- Step 9 heat through.