Far East Eats

How about changing up your take out and take some time to make it at home. This way you'll know what's in it, it's healthy and totally fulfilling. 

Pineapple Fried Rice
1 cup of brown rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water

5 tablespoons coconut oil
1 carrot, chopped in small cubes
1/2 red pepper minced
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons Tamari or coconut aminos /not GF, use soy
4 green onions, sliced
*1/2 cup cashews or peanuts, some chopped if desired
 
In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. Let the rice completely cool. You can do this ahead of time.
In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions, carrot and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger and pineapple, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl.
In the same pan, pour some scrambled egg in the pan in a thin layer, flip and remove to a plate. Continue making egg pancakes until all egg is gone. Stack eggs pancakes, roll and then slice into ribbons.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
Reduce the heat to low and stir in tamari/soy sauce. Taste it before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or even tofu.


Erin's Pot Stickers
1 pound ground pork or chicken
1/2 head of Napa cabbage (release their water by sprinkling lightly with salt,let them sit while you manage the other ingredients and then squeeze of water)
10-12 chive strands or you could use 2 stalks of scallion
1 1/2 T. fresh, finely grated ginger
1 carrot shredded really fine
1 T. tamari  (not gluten free, use soy)
1/2 T. sesame oil
1/2 tsp sriracha
2 cloves of garlic
pinch of salt and pepper

*Sometimes I add mushroom instead of chicken for a veggie version
1 package of round wonton/dumpling wrappers 
OR use gluten free spring roll rice wrappers
          stack 2 wet spring roll wrappers on top of each other and then fill with your filling

1 T. corn starch for dusting the pot stickers
1-2 T. vegetable oil (for frying)
3/4 c. warm water for steaming

Combine all these ingredients in a Cuisinart and pulse lightly until combined, don't over process into mush.
I used a small plastic dumpling press I found at a garage sale to make these up. I place 1 tsp full of mixture in my wrapper and then wet the edges and pressed it in this dumpling maker. I dusted them with corn starch and placed them on an oiled plate and covered them. It goes really fast with this handy press. Place your large saute pan on medium heat and heat a small bit of your oil. If you don't have a "dumpling press", simply pinch and fold the wrapper closed. Place the dumplings in the pan, cook until they are browned on the bottom, pour in a small amount of liquid and seal with a lid for 2-3 minutes. The dumplings should be eaten right away. They don't last very long in my house. My son and husband gobble them up almost as fast as they come out of the pan.
 
Dipping sauce:
1/4 cup Tamari or light soy sauce
3/4 tablespoon seasoned rice vinegar
1 teaspoon brown sugar/sugar sub works
1 minced garlic clove
1/2 teaspoon sesame oil
1 teaspoon green onion (thinly sliced)

Take Out at Home

These recipes are easy and fun to do as a family. No more take out, when you can have an even more successful meal for less money and in no time. 


Lo-Mein
8 ounces lo mein style egg noodles/gluten free option*
1 tablespoon coconut oil/olive oil
2 tsp garlic/fresh or jarred
2 cups mushrooms, sliced
1 red bell pepper, thin strips
1 carrot, thin strips
1/2 cup snow peas
3 cups baby spinach

Sauce
2 tablespoons reduced sodium soy sauce/ I used GF Coconut Aminos
2 teaspoons splenda
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha, or more, to taste

*Gluten free rice noodles and Manischewitz gluten free wide egg noodles.
A great gluten free sriracha is organicville found at wholefoods. 

In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss to combine. 

If you want to make this lo mein for the main dish, add some chicken or beef sliced very thin. 


 
This next recipe is easy and it's a much healthier version. The chicken isn't fried. Serve it with steamed veggies or white rice and you've got a simple easy meal. Steam some broccoli and it's so good!

Healthy Orange Chicken
1 1/2 cup water
2 Tbsp orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 Tbsp soy sauce or Gluten Free Coconut Aminos
1 Tbsp orange zest (grated)
1 cup packed Splenda brown sugar or 1/4 cup honey
1/2 tsp ginger minced
1/2 tsp garlic fresh or jarred
1/4 tsp red pepper flakes
     *green onions and pineapple chunks

1 1/2 Tbsp coconut oil
2 chicken breasts cut into slices or chunks
3 Tbsp cornstarch
salt and pepper to taste

Salt and pepper your chicken lightly, and roll them through the cornstarch. Make sure they are fully coated. Head oil in large skillet (I used a non stick pan) Add your chicken once your oil is hot. While your chicken is browning combine in a bowl, 1 1/2 cups water, lemon juice, orange juice, rice vinegar, and soy sauce/coconut aminos. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, you can add green onions if you'd like for some fresh onion zing.

Add the sauce components and simmer on medium low until thickened and saucy.

*Here is a quick tip. You can take all the components for the sauce and put it in a pyrex and microwave the sauce until it bubbles. Then pour it over pre made chicken or beef and heck I've even put it over steamed veggies and some crispy chow mein noodles. Sam loves to dip his chicken nuggets into this sauce.  Make sure you cover the container with a paper-towel. 



Asian Chopped Salad with Sesame Dressing

1 bag of spring mix
1 orange segmented or 1 small can of mandarin oranges
1 cucumber sliced
4 green onions, green and white cuts
1 half red pepper diced small
1/4 C edamame 
Chow Mein noodles (these are not gluten free)
   I sometimes replace the chow mien noodles with slivered almonds. Goldbaum makes a gluten free alternative crunchy noodle. You can find them on amazon.

Sesame Dressing
1/2 cup seasoned rice vinegar
1/4 cup splenda or honey
2 tablespoons canola oil
1 teaspoons sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sesame seeds, toasted

In a mason jar, combine dressing ingredients and shake shake shake!

 
This next recipe is super fun for the kids and adults alike. It is not Gluten Free, but I've included a recipe link below for the wrapper if you're interested in making them. You can also substitute rice papers.  If you can believe it, they are baked wontons and they are actually really really easy and yummy. 

Recipe and Photo Here

Baked Banana Wontons

1 medium banana, mashed with a fork
1/8 tsp. ground cinnamon
16 wonton wrappers (see note)
1 tsp. coconut oil, melted (or oil mister/cooking spray)

Coconut Caramel Sauce
1/3 c. coconut milk (not light—you need the full-fat kind)
1/2 tsp. vanilla
pinch of salt
1/4 c. sugar
2 tbsp. water

Preheat oven to 400 degrees.
Combine cinnamon and banana in a small bowl. Place a heaping teaspoon of banana filling in the center of each wonton wrapper. Brush edges of wrapper with a small amount of water, fold into a triangle, and press edges together to seal.
Brush both sides of each finished wonton with coconut oil (or spray both sides with oil or cooking spray). Place wontons on a baking sheet.
Bake for 8-10 minutes or until corners are browned and crispy.
 

Coconut Caramel Sauce
Whisk together coconut milk, vanilla, and salt in a small bowl. Set aside.
Combine sugar and water in a small heavy-duty saucepan over medium-high heat. Do not stir! Allow mixture to come to a boil. Once it begins to boil, watch it like a hawk. Eventually the mixture will start to smell like caramel and turn a golden color, then light brown. This will take about 6 minutes. When you see that it’s started to turn brown, slowly pour in coconut milk mixture, whisking constantly and quickly. If the sugar hardens around the whisk, don’t worry; it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more. Drizzle over wontons and ice cream.

Note: Gluten Free Wontons

Curry In A Hurry

 There's nothing like a little spice to get your taste buds back in order. I recently discovered it's really easy to make delicious curry recipes at home. I never grew up eating curry, but I wished I did. Curries are so versatile and it can feed a big crowd. Delicious!

These recipes can all be interchanged with pork, beef, fish, and chicken or just keep it purely vegetarian. Serve your curry with lentils, chickpeas, rice and noodles, and don't forget those tasty nuts like peanuts, almonds and pepitas. Use these curry opportunities to add interesting vegetables that you wouldn't normally use. Eggplant, cauliflower, pumpkin, jalapenos, kale, okra, peas, spinach, and zucchinis. Most of these sauces can be loaded in to a slow cooker and simmered on low for hours. 

 Coconut Chicken Curry  serves 6-8
                   with carrot, potato and onion

 

Curry Spice Blend

2 Tbsp ground Cumin

2 Tbsp ground Coriander 

2 Tbsp ground Turmeric

1/4 Tsp ground Red Pepper

1/2 Tsp ground Mustard (or seed)

1/2 Tsp ground Ginger 

 3 Chicken Breasts

 3 Tbsp Curry seasoning mix

 1 Tbsp Coconut oil

1/2 Yellow or White Onion sliced in slivers

3 medium Carrots sliced

2 medium Potatoes(any variety) sliced in large chunks

1 can Lite Coconut Milk (shake the can to mix the cream)

1/2 c Water

1/2 tsp. curry seasoning mix

1 Lime (squeeze at end of cooking the dish)

             *optional ingredients -Slivered green onions 

                                                Toasted Almonds

                                                 Zucchini rounds

                                                 Diced Eggplant 

                                                 Green Beans 

                                                 Chickpeas

If you have time the night before rub your chicken breasts with curry seasoning and set in the fridge covered with plastic wrap overnight. 

Saute chicken in melted coconut oil until browned on all sides. You can cube the chicken before browning if you like a more crusted style chicken. Set chicken aside. Saute onion potato and carrot until slightly softened. Add water and additional curry blend and continue to cook additional 5 minutes. Add chicken back in to pot, add coconut milk and simmer for additional 10 minutes. Before serving squeeze your lime. Serve with Rice

Thai Shrimp Curry serves 6-8

2 tablespoons Coconut or Grape seed oil blend
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, sliced 
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste (Thai Kitchen makes a delicious jarred paste)
2 tablespoons fish sauce *
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves (whole foods or trader joes)
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish and a squeeze of lime

In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add curry paste (I use thai kitchen) and cook until it's fragrant. Stir in fish sauce and sugar, coconut milk and and bring to a boil.

Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.

Remove from the heat and stir in the basil and cilantro.

*If you don't want to use fish sauce, you can substitute using a couple of limes and 1/8tsp Worcestershire sauce.

Green Curry and Squash Soup 8 servings

4 Cups Veg Stock (2 carrots, 2 stalks celery, 1 onion, 4 cloves garlic, 6 peppercorn, 4 cups water, 1 Tbsp course salt, simmered for 30 minutes and strained)

2-lb squash (like kabocha or acorn), seeded & cut into 1-inch cubes*

1 large sweet potatoes (about 1 lb.), peeled and cut into 1-inch cubes

3 medium carrots, peeled and diced (about 1 1/2 cups)

1/2 large onion, chopped (3/4 cup)

2 garlic cloves, minced

1 teaspoon minced ginger

Recipe and Photo adapted from Carpeseason.com

generous 1 tablespoon Thai green curry paste(thai kitchen)

2 teaspoons lime zest (from about 1 lime) (less to taste)

1 stalk lemongrass, cut into 3-inch pieces and smashed with the handle of a knife (optional)**

1 14-ounce can coconut milk

2 teaspoons freshly squeezed lime juice

1 tablespoon fish sauce

Asian chili oil or red pepper flakes

Garnishes: fresh cilantro, thinly sliced green onions, and lime juice 

Combine the broth, squash, sweet potato, carrots, onion, garlic, ginger, curry paste, lime zest, and lemongrass (if desired) in a large pot and bring to a boil. Reduce heat, cover, and gently simmer, stirring occasionally, until  the vegetables are just tender, about 20 minutes.

Finish the Soup:

Add the coconut milk, lime juice, and fish sauce. Cook uncovered over medium heat at least 15 minutes or longer if you prefer a thicker soup, stirring frequently to keep soup from sticking to the bottom of the pot. Discard the lemongrass.

Serve the Soup:

Serve topped with a drizzle of chili oil (or a tiny pinch of red pepper flakes), the cilantro, green onions, and additional lime juice as preferred.

Peanut Noodle Cakes  makes 6 cakes
 

2 cups cooked rice noodle
2 eggs, whisked
2 tablespoons of peanut butter
1 teaspoon of curry powder ( I used a store bought curry powder)
1 tablespoon of chopped parsley
1 tablespoon sesame oil

 IN A PAN HEAT

1 tablespoon coconut or vegetable oil  

Combine ingredients above and heat your skillet on medium heat, add oil. I used a round biscuit cutter to keep the patties round. Cook until browned on both sides. Set aside on a paper towel. 

I purchased these fresh noodles from trader joes

Dipping Sauce
2 tablespoons of gluten free tamari
1 tablespoon of peanut butter
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
crushed red pepper flakes, or red pepper powder to taste

Blend together and chill.

These recipes are all gluten free 

The Year of The Dragon

Just in time for Chinese New Year, my Mom and Dad were generous and bought me a fantastic electric wok so I can make authentic Chinese meals at home. It's been fun experimenting and learning to make authentic dishes. 

I came up with this recipe by just mixing different ingredients that I liked together until it was balanced and tasted good. If you're interested in the authentic American Chinese restaurant version that is below.

Erin's Pot Stickers with Plum Sauce

1 pound ground pork or chicken ( I wouldn't recommend mixing them, but some do)

1/2 head of Napa cabbage (release their water by sprinkling lightly with salt, squeezed)
10-12 chive strands or you could use 2 stalks of scallion
1 1/2 T. fresh, finely grated ginger

1 carrot shredded really fine
1  T. soy sauce
1/2 T. sesame oil

1/2 tsp Chinese chili sauce

2 cloves of garlic

                    
1 package of round wonton/dumpling wrappers

1 T. corn starch for dusting the pot stickers
1-2 T.vegetable oil (for frying)

 3/4 c. warm water for steaming

Combine all these ingredients in a Cuisinart and pulse lightly until combined, don't over process into mush. 

I used a small plastic dumpling press I found at a garage sale to make these up.  I places 1 tsp full of mixture in my wrapper and then wet the edges and pressed it in this dumpling maker. I dusted them with corn starch and placed them on an oiled plate and covered them. It goes really fast with this handy press. Place your large saute pan on medium heat and heat a small bit of your oil. Place the dumplings in the pan, cook until they are browned on the bottom, pour in a small amount of liquid and seal with a lid for 2-3 minutes. The dumplings should be eaten right away. They don't last very long in my house. My son and husband gobble them up almost as fast as they come out of the pan....you should see them eat my cream cheese wontons too.

My Homemade Pot Sticker Sauce

1/2 jar of my homemade plum syrup mixed with 1/2 tsp. cornstarch, a dash or ground ginger and garlic powder and some crushed pineapple. Heat on the stove until bubbly. 
If you want a jar of my syrup, write me an email and I'll make sure you get one.

Traditional Restaurant Style Pot Stickers photo and recipe by Martin Yan
1/2 lb. ground pork
1/4 cup finely chopped scallion
1 cup mushroom 
1/2 cup each of minced carrot, 
and red bell pepper
1 T. sesame oil
2 T. oyster sauce
40 wonton wrappers
Water for sealing wrappers + water for steaming
3 T. vegetable or canola oil for frying
Video Here
Shred your cabbage and pour over the salt, let it sit until the liquid gives out. Squeeze the cabbage and discard the liquid. Combine all ingredients.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Sprinkle with corn starch and place on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

 Heat a 12 inch saute pan on medium heat. Place 1/2 T. of oil in the pan and once it's hot place 10-12 the dumplings in the pan and cook for 2 minutes, being sure not to let them touch each other. Do not touch or move once they've been placed. Cook them for 2 minutes and then gently add water and turn the heat to low, cover and cook for another 5 minutes. Dump out any excess liquid and continue process with the rest of your batch of dumplings.

Sauce Options

Balsamic, 1 tsp Thai chili sauce

Light soy sauce, chili garlic sauce (sriracha), sesame seed oil

Light soy, crushed garlic, crushed ginger, sunluck plum sauce or sunluck sweet & sour sauce

Pineapple preserves, pinch of crushed garlic, orange zest, and 1 tsp. seasoned rice vinegar

Stir Fried Broccoli via Easy Chinese by Bee Yunn Low

2 T. sesame seeds toasted

2 T. vegetable oil

3 gloves garlic, minced

1 small piece of ginger, minced

1/2 red bell pepper, sliced thin into strips

1/2 cup carrot medallions

3/4 cup snap peas or snow peas

2 lbs. broccoli florets, cut into bite size pieces

Squeeze of lemon

1 T. cornstarch 

1 1/2 cup low sodium chicken broth

salt and pepper to taste

Spread sesame seeds in a small skillet over medium-high heat and cook, stirring constantly, until lightly toasted and beginning to release oil, about 1 minute. Remove to a plate to cool.
Warm vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and sauté until fragrant, about 1 minute. Stir in bell pepper, carrot, peas and broccoli and stir well until coated in oil. Cook, stirring, until broccoli is slightly softened, 2 to 3 minutes.
Pour in broth mixed with lemon and cornstarch; bring to a simmer. Reduce heat to low, cover and cook, stirring once or twice, until broccoli is tender, about 5 minutes. Sprinkle with sesame seeds. Season with salt and pepper; serve warm.

Chicken Fried Rice

1 breast of chicken cooked and shredded (saute the chicken breast in the wok until it's cooked through, you can season with salt and pepper and slather a little bit of hot mustard)
2 eggs beaten with 1 tsp warm water (after the chicken is cooked in the wok, add the scrambled egg, rolling the pan until the egg coats the whole bottom. Use a spatula to loosen the edge of the egg and flip over. When cooked, removed roll in a cigar shape, slice and set aside. 

2 cups cooked rice- I prefer long grain and I cook it the night before and let it sit in the fridge before I saute it with the vegetables. 

1/2 cup frozen peas

1/4 cup diced carrots

1/2 cup snow peas

1/3 onion diced very small

1 scallion, sliced thin

1 clove of crushed garlic

sprinkle of red chili pepper

1 small knob of ginger minced (you can substitute 1/2 tsp. ground ginger)

2 T. veggie or canola oil

1 1/2 T. soy sauce (this is all about taste, you might like more, I like it lighter)

1/4 tsp. sesame oil

2-3 T. seasoned rice wine vinegar

salt and pepper to taste

In a wok or large skillet, heat canola oil and saute onion, carrots for about 3-5 minutes. Add your garlic and ginger and stir until it smells fragrant. Toss in your peas, rice, soy, sesame oil, red chili powder, snow peas, chicken and rice wine vinegar. Continue to cook the rice mixture until it's seasoned the way you like with salt and pepper, add the chopped scrambled egg and garnish with your sliced green scallions.

*Note: It's important to cut all veg and measure out all ingredients before you get started cooking. 

Sweet & Spiced Asian Shrimp

1 1/4 lbs large shrimp , shelled and de-veined with tail part of shell left on if you like
4 wooden skewers , soaked (10-12 inches)
1 can of cubed pineapple
1/3 cup hoisin sauce
3 tablespoons ketchup
1 1/2 teaspoons fresh ginger , peeled and grated
1/4 teaspoon Chinese five spice powder
2 tablespoons rice vinegar
2 tablespoons water 
You can either grill the shrimp on your outdoor grill or bake them on broil in the oven. Since it's the winter right now I went ahead and broiled my shrimp in the oven. 
You want to skewer the prepared shrimp, alternating the pineapple. 
In a small bowl, combine hoisin sauce, ketchup, ginger, five spice powder, and 1 T. vinegar. Remove 1/4 cup of sauce to a small dish and add water and remaining 1 T. vinegar for the dipping sauce. 
Turn your oven on broil. Brush the shrimp and pineapple skewers with the sauce mixture and lay the shrimp on a grill rack that has been sprayed with cooking oil on top of a baking sheet and broil for 1-2 minutes on one side and then flip the skewers and broil for an additional 1-2 minutes until the shrimp is golden and pink. I sometimes let the shrimp go a little longer until they are slightly charred on the edges. You don't want the shrimp to be over cooked, but a little char tastes really yummy. Serve the shrimp with the dipping sauce or over rice with snow peas that have been sauteed in garlic and a tad bit of oil and cracked pepper.

Kiwi Pops

1 3/4 cup water

1 cup sugar

4 kiwis

Recipe & Photo by Country Living

1/2 cup (about 4 limes) fresh lime juice

Make the syrup: combine 1 cup of water with the sugar in the small saucepan and bring just to a boil. Set aside to cool.

Make the ice pops: Using a paring knife, cut kiwis into quarters, reserving a few slices for the bottom of the ice pop. Take the quartered kiwis and remove the white inner and seeds. Place kiwi and syrup in a food processor and puree to a liquid. 

Combine puree, lime juice and reaming cup of of water and put it in to a bowl with a spout.

Pour mixture into small plastic bathroom rinse cups and insert a small wooden craft stick into one of the reserved kiwi slices and place it in the cup. 

Freeze until solid, about 4 hours. 

If you use a small paper cup, it should just put right out or peel off around the edge. If you purchase the plastic cups, dip the cup in a bowl of hot water for a brief second and it will pop right out. Refreshing!