Crab and Corn Soup

Confession time! I was planning to make a dip recipe when I bought crab meat at the store. But the Zapps potato chips did not make it. "Blushing" They were gone one day after I brought them home. I had help, so don't judge. Why make the dip now, right? How about Crab and Corn Soup instead? Dear sister and I would sometimes share Crab and Corn Soup for Two at the Chinese restaurant we went to as a family growing up.  It was a little like egg drop soup but made special with the addition of corn and crab. I haven't had it in years. I am not really sure what brought it to mind today? But it was perfect! Today there was still a chill in the air and this recipe was warm and quick to prepare. I love the delicate sweet flavor of the crab and corn. I think it is better warm not piping hot. When is was still bubbling the flavor was masked by the heat. My favorite garnishes were the green onions and hot chili oil. So good! I am sure more soy sauce, sesame oil or even Sriracha would be great too. I look forward to making this soup again in the future.

Crab and Corn Soup

Serves 4

Ingredients

4 cups chicken stock

1 can (14.75 oz.) cream-style corn

1 Tbsp. dry sherry

2 tsp. low sodium soy sauce

1/2 teaspoon sesame oil

1/4 cup cornstarch, dissolved in

1/4 cup water

2 eggs, beaten

6 oz. lump crab, save some for a garnish

Kosher salt and white pepper, to taste

Green onions, sliced for a garnish

Hot chili oil (optional)

Directions

In a stock pot, bring chicken stock to a boil. Add the cream-style corn, sherry, soy sauce and sesame oil. Mix well and let simmer for 8 minutes. Add dissolved cornstarch stirring to combine; continue to simmer for 2 to 3 minutes until the soup is thick. Add the eggs stirring in with a fork to make ribbons. Add the crab and season with salt, pepper and more soy sauce to taste. Continue to cook for a minute until the eggs have set. Serve garnished with crab, green onions and chili oil (optional).

Note: This soup is better slightly cooled. The delicate flavors are more apparent than when it is piping hot. It was also delicious re-heated.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Jam Hands: Recipe Sharing Monday

Ms. enPlace: See Ya in the Gumbo

My Pinterventures: The Yuck Stops Here!

Yesterfood: Treasure Box Tuesday

It's Your Life: Tuesday with a Twist

Anyonita Nibbles: Tasty Tuesdays

Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday

Turnips 2 Tangerines: Four Seasons Blog Hop

Carole's Chatter: Food on Fridays - Crayfish, Lobster & Crab

Inside Out Egg Roll [Re-post]

Here are the photos I promised. Sister and I made Inside Out Egg Rolls again. We were going to make Spicy Edamame too but sister forgot them at the store. She went to the store with out a list and forgot all about them. Who does not do this? I forget stuff on my list sometimes [Shaking my head in shame]. LOL!!!

The Inside Out Egg Rolls were delicious yet again! It really does taste like an egg roll without the fried skin. This time we added green onions and sesame seeds to the recipe I originally posted [Click here]. This stir-fry is a great quick meal. Next time I think I will add a few shrimp. YUM!

Inside Out Egg Roll

Serves 3-4

Ingredients

1 Tbsp canola oil

1/2 a roll of reduced fat pork or turkey breakfast sausage

1 or 2 garlic cloves, grated

1" piece of ginger, grated
1 bag (16 oz.) Cole slaw mix 

Soy sauce (reduced sodium) to taste

1/8 tsp. Chinese five-spice powder

Salt, white pepper and red pepper flakes to taste

Optional garnishes:
Green onions, sliced
Toasted sesame seeds
Fried Chinese noodles

Directions

Sauté sausage in oil until brown. Add garlic, ginger, and slaw mix; saute until it starts to reduce in size. Add soy sauce, five spice powder, salt and peppers to taste. Sauté a little longer and serve. Garnish with any or all garnishes from above.

Linking to:

Life on Lakeshore Drive: Bouquet of Talent Linky Party

My Plate of Crumbs: Random Recipe Roundup

Call Me PMc: Marvelous Mondays

Ms. enPlace: See Ya in the Gumbo

The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays

Mommy On Demand: Create it or Bake it

Stone Cottage Adventures: Tuesday with a Twist

Ma Niche: Tasty Tuesday

Dizzy Busy and Hungry: Wine'd Down Wednesday

Carole's Chatter: Food on Friday - Quick & Easy

Hunan Chili Mushrooms Part Deux

Last month I created this recipe to answer a big veggie craving. It was delicious but not very pretty. (Click here for original post) Let's face it, it was BROWN! And it did not photograph well at all. Well I have made it two times since then and made some modifications. I used baby bellas halved or quartered depending on their size. This fixed the "brown" problem. I also added a little more soy sauce and sherry so there is more sauce in the finished dish. I also added to the fiery heat of the dish. I now use the entire jalapeno seeds and all. It is even better and so much more attractive. My only regret is I still haven't taken a photo to do it justice. I will keep trying. I see myself making this dish very often.

Hunan Chili Mushrooms
Serves 2 or 4 as part of a multi-course meal

Ingredients

1 lb mushrooms (baby bellas), halved or quartered

2 Tbsp vegetable oil

4 Tbsp reduced sodium soy sauce

2 Tbsp dry sherry

1 Tbsp cornstarch

2 tsp brown sugar

1 can baby corn, drained

3 to 5 green onions cut into 1 inch pieces

1” piece of ginger, peeled and minced

2 cloves garlic, minced

1 red bell pepper, cut into strips 1" long

1 jalapeno, halved and sliced

1 tsp hot chili oil

Hot cooked rice

Directions

Prepare mushrooms and other ingredients. Combine soy sauce, sherry, cornstarch and brown sugar in medium bowl, set aside.

Heat work over high heat for 1 minute or until hot. Drizzle 1 Tbsp vegetable oil into wok and heat 30 seconds. Add mushrooms; stir-fry until mushrooms begin to brown. Push mushrooms to the sides of wok drizzle in remaining 1 Tbsp vegetable oil add corn, onions, ginger, garlic, red pepper and jalapeno to wok stir-fry 1 minute. Add sauce mixture and chili oil. Cook and stir until heated through and sauce begins to thicken. Serve over hot rice.

Linking to:
My Mixing Spoon: Random Recipe Roundup

Hunan Chili Mushrooms

Sometimes I just crave nothing but vegetables. It is usually after a week where I did not cook much. Or I dined on quick convenient foods like sandwiches, burgers, pizza, etc. Usually the first thing that pops in my head is veggie stir-fries. Or big portobello mushrooms. I love mushrooms! 

This recipe is for one of those veggie cravings. I took a beef recipe from a check out stand recipe mag and substituted portobello mushrooms. It was so good! Not too spicy just right. I loved the combination of mushrooms, peppers and corn. The portobellos really do deliver a beefy texture and flavor in this dish. The only problem is they made everything a little brown. Does not make for a pretty photo. I think next time I will try baby bellas cut in half or quartered. If that does not help I will try white button mushrooms. I am pretty sure it is the gills of the portobellos that are to blame for the browning of this dish. Maybe the baby bellas will have the beefy flavor and less color. Definitely worth making again and refining it a little. Maybe next week in fact. I will be sure to share the results.

Hunan Chili Mushrooms
Serves 2 or 4 as part of a multi-course meal

Ingredients

1 lb mushrooms (portobello, baby bellas or white), sliced

3 Tbsp vegetable oil

3 Tbsp reduced sodium soy sauce

1 Tbsp dry sherry

1 Tbsp cornstarch

2 tsp brown sugar

1 can baby corn, drained

3 green onions cut into 1 inch pieces

1” piece of ginger, peeled and minced

2 cloves garlic, minced

1 red bell pepper, cut into strips

1 jalapeno, seeded and cut into thin strips

1 tsp hot chili oil

Hot cooked rice

Directions

Prepare mushrooms and other ingredients. Combine 1 Tbsp vegetable oil, soy sauce, sherry, cornstarch and brown sugar in medium bowl, set aside.

Heat work over high heat for 1 minute or until hot. Drizzle 1 Tbsp vegetable oil into wok and heat 30 seconds. Add mushrooms; stir-fry until mushrooms begin to brown. Push mushrooms to the sides of wok drizzle in remaining 1 Tbsp vegetable oil add corn, onions, ginger, garlic, red pepper and jalapeno to wok stir-fry 1 minute. Add sauce mixture and chili oil. Cook and stir until heated through and sauce begins to thicken. Serve over hot rice.

To see how this recipe has be updated (Click here).

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Monday's
This Gal Cooks: Marvelous Mondays Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Memories By the Mile: Tuesday Trivia - Arizona and Link Party
Anyonita's Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
Carole's Chatter: Food on Fridays Stir-Fry
My Turn For Us: Freedom Fridays

Pork and Shrimp Dumplings

This has to be my favorite dish from our Mother's Day Menu. It was the most fun to make, the tastiest and most aromatic. I saw the recipe on the Chew. The original recipe called for ground chicken. I substituted lean ground pork because it is available at my store. Ground chicken is not. Mom and I had so much fun! We snacked on Asian Party Mix, sipped wine and folded dumplings. We got quite good at it if I do say so myself. From the very beginning I thought this was going to be amazing. The raw filling smelled so good. The aroma only got better as they steamed. The filling was moist, soft and full of flavor. The blend of pork, shrimp, garlic, ginger, soy and sesame oil was perfect. I would not change a thing. I will make again very soon!

Some helpful hints about folding the dumplings: I dusted a plate with cornstarch to prevent them from sticking. I also covered the finished raw dumplings with a damp paper towel. I steamed some dumplings right away for us as appetizers and saved some for when sister arrived. I steamed about 8 at a time and transferred the finish cooked dumplings to a plate. I covered them with foil to keep them warm and to prevent them from drying out. You will need tongs or chopsticks the help remove them from the steamer. I also discovered you can warm the steamed dumplings in the steamer for 3 minutes and they are fresh as when they were first steamed.

Pork and Shrimp Dumplings

Adapted from: the Chew - Clinton Kelly’s Chicken and ShrimpDumplings

Makes 24 to 28 pieces

Ingredients

28 wonton wrappers

1/2 pound lean ground pork

1/2 pound shrimp (peeled and deveined)

2 garlic cloves (chopped)

2 teaspoons fresh ginger (grated)

3 scallions (chopped)

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

2 teaspoons cornstarch

2 cups chicken stock

nonstick spray

Directions

For the Dumplings: Bring 1 quart of water and 2 cups of chicken stock to a boil in a medium stock pot. Reduce to a simmer.

Place the pork, shrimp, garlic, ginger, scallions, soy sauce, sesame oil and cornstarch in a food processor and pulse until fully combined.

Brush a wonton wrapper with water. Place 2 teaspoons of the mixture into the center of the wrapper and bring the four corners up to the center and pinch to seal while pressing out any excess air. Repeat with the remaining wrappers and filling.

Place the dumplings into a steamer basket that has been lightly sprayed with nonstick spray, in one layer making sure the edges do not touch, working in batches.

Place the steamer basket into the stock pot and cover with a lid. Cook for 12-15 minutes.

Gently remove the dumplings to a serving platter along with the dipping sauces.

Notes:

Do not pulse the shrimp too finely.  Large pieces of shrimp are delicious in the filling.

Make sure there is space between the steamer and the water. Also, do not overcrowd the steamer.

Watch the water level in the steamer, add more if the level drops.

As for the sauces, I was not a big fan. They were okay, but needed to be altered a bit. On the Chew they suggested using take-out sauce packets to make the dipping sauces. I think that may have contributed to my lack luster approval of the sauces. They were a little bland or stale tasting on their own. I added lemon juice, honey and/or mustard to taste. My family enjoyed the sauces. I think I would try again with premium jar sauces not take-out packets.


Sweet and Sour Dipping Sauce

Ingredients

1/2 cup duck sauce

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

1 tablespoon Sriracha

Directions

Whisk together the ingredients until fully combined.

Note: I added honey and lemon juice to taste.

Spicy Mustard Dipping Sauce

Ingredients

1/4 cup spicy Chinese mustard

2 tablespoons hot water

2 tablespoons distilled white vinegar

1 teaspoon brown sugar

1/2 teaspoon toasted sesame oil

Directions

Whisk together the ingredients until fully combined.

Note: I added honey, lemon juice and Dijon mustard.



Linking to:
Love Bakes Good Cakes and With a Blast: All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Fridays - Finger Foods for Parties

Shrimp with Mushrooms and Bamboo Shoots

This will be the last Chinese dish I try to re-create for a while. I promise! Last week I made Beef with Mushrooms and Bamboo Shoots. Tonight I tried to make Shrimp with Mushrooms and Bamboo Shoots. I was surprised at how different the two dishes turned out. I used pretty much the same ingredients except for the protein, but they are so different. The beef version is very rich with huge beef and mushroom flavor. The shrimp version is so much lighter and the shrimp almost sweet. I don’t think I could pick just one. I love the combination of veggies too, so good! As I said before the mushrooms are wonderfully "squidge" and the snow peas crispy crunchy. So whether you’re in the mood for shrimp or beef these recipes have you covered.

Shrimp with Mushrooms and Bamboo Shoots

Serves 4

Ingredients

For the stir-fry:

2 Tbsp canola or vegetable oil, divided

1 lb 26/30 shrimp, peeled and deveined

1 tsp minced garlic

1 tsp minced ginger

8 oz shitake mushrooms, sliced

2 tsp white wine vinegar

2/3 lb snow peas, trimmed

8 oz can bamboo shoots, drained

For the sauce:

3 tsp oyster sauce

2 tsp light soy sauce

2 tsp sugar

2 tsp cornstarch

1/2 cup water

1 tsp chicken bouillon

Directions

Be sure to prepare and gather all ingredients before you start cooking. Peeled and devein the shrimp. Prepare the snow peas; trim the ends and peel the edges (they are tough).  In a small bowl, mix remaining oyster sauce, soy sauce, sugar, cornstarch, water and bouillon. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add shrimp, saute for about 2 minutes. Add the garlic and ginger stir-fry for 1 minute. Add the mushrooms; cook for a minute or so until the fragrant, then add the white wine vinegar.

Add the snow peas and bamboo shoots, stir. Stir-fry with the vegetables until combined.

Add the sauce mixture.  Keep stirring.  Do not overcook the snow peas.  Remove from the heat when the sauce has thickened. Serve over cooked white or brown rice (optional).

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Ms.enPlace: See Ya in the Gumbo

My Turn for Us: Freedom Fridays

Taste and Tell Thursdays
This Gal Cooks: Marvelous Mondays
Carole's Chatter: Food on Fridays Stir-Fry

Shredded Beef Szechwan

Continuing with my copycat Asian food phase, I tried to re-create another Chinese dish from Imperial Cathay. They make a Shredded Beef Szechwan that is so flavorful and a little spicy. The meat is cut into little match sticks and all the veggies are shredded. This dish has a unique texture. It is just great! One of those dishes that you crave, you just have to order it over and over again. I did go explore Bao Bao an international food market for some ingredients. It was a little overwhelming, so many ingredients that were new to me. I did buy rice noodles, spring roll wrappers, hoisin sauce, garlic chili paste, sweet chili sauce and plum sauce. It was great to find everything in one place. I usually have to go to multiple stores to buy these things. I did find Shao Hsing rice wine, but it said cooking wine on the bottle. I bought it; it was only $3 but I was a little worried and hopeful at the same time.

Cooking this dish was a little more time consuming than an average stir-fry. To achieve that unique texture you have to do a lot of prep work. Slicing the beef requires the most time. I suggest freezing the beef a little while so it is easy to cut. Shredding the veggies turned out to be relatively easy. I used a wonderful gadget called the Titan julienne peeler to shred the celery. I already had some match stick carrots in the frig and the green onions were easy to do with a knife. The actually cooking takes no time and all that prep is so worth it. It was delicious and so close to the restaurant version. My only complaint was that it could have used a little less salt. I blame the cooking wine; it turned out to be like American cooking wines, too salty for wine. It taste like soy sauce was added to wine.  So next time I will use sherry until I find true Shao Hsing rice wine. My sister tried this dish with me and she really liked it. She said it was really close to what you get at the restaurants. I will definitely make it again.

Shredded Beef Szechwan

Serves 4

Ingredients

For the beef:

1 lb flank steak

1 tsp salt

1/2 tsp sugar

1/4 tsp white pepper

2 tsp cornstarch

1 Tbsp canola or vegetable oil

1 Tbsp light soy sauce

1 Tbsp dry sherry or rice wine

For the stir-fry:

2 Tbsp canola or vegetable oil

2 cloves garlic, minced

1 tsp minced ginger

6 celery ribs, shredded

1 cup shredded carrots

3 green onions, shredded

For the sauce:

1/2 cup water

1 tsp beef bouillon

1 Tbsp light soy sauce

1 Tbsp dry sherry or rice wine

1 Tbsp cornstarch

1 Tbsp rice vinegar

1 Tbsp oyster sauce

1 Tbsp garlic chili paste

Directions

Place the flank steak in the freezer for 30 or 45 minutes. It will be easier to cut if semi-frozen or firm. Cut flank steak with the grain into long strips about 2 inches wide. Cut each strip across the grain into 1/8 inch slices. Cut each slice into 1/8 inch sticks(or shreds). Sprinkle with salt, sugar, white pepper and cornstarch, mix well. Combine 1 Tbsp oil, 1 Tbsp soy sauce, 1 Tbsp rice wine. Pour over the meat, mix and refrigerate 30 minutes. Meanwhile gather all the other ingredients. Be sure to prepare and gather all ingredients before you start cooking.

Prepare the vegetables; shred the carrots and celery on a mandolin (or julienne with a Titan peeler or use the large holes of a box grater). You want large shreds or small julienne or match sticks. Slice green onions into 2“lengths, then slice each piece into shreds or ribbons. In a small bowl, mix water, bouillon, remaining soy sauce, sherry, cornstarch, rice vinegar, oyster sauce and garlic chili paste. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add minced garlic and ginger.  Saute for about 20 seconds. Add the beef, stir-fry for 4 minutes until cooked. Add the celery, carrots and green onions. Stir-fry until the vegetables and beef are combined. Add the sauce mixture.  Keep stirring.  Do not overcook the vegetables.  Remove from the heat when the sauce has thickened. Serve over cooked white or brown rice (optional).

 

Linking to:

Buns in My Oven: What's Cookin Wednesday
Love Bakes Good Cakes: All My Bloggy Friends 
Miz Helen's Country Cottage: Full Plate Thursday
Ms. enPlace: See Ya in the Gumbo

My Turn for Us: Freedom Fridays
Taste and Tell Thursdays
Carole's Chatter: Food on Fridays Stir-Fry

Beef with Mushrooms and Bamboo Shoots

I guess I am going through a copycat phase and definitely an Asian food phase. Yesterday I tried to re-create a Chinese dish from Imperial Cathay in Shreveport, LA. They make a Beef with Mushrooms and Bamboo Shoots that is very good. It also has snow peas, I don't know why it is left out of the name. Anyway ... The meat is very tender and the veggies nice and crisp. The sauce is very smooth and velvety too. Their dish has black mushrooms. I have not found black mushrooms at the grocery store, so I substituted shitake mushrooms. I need to make a list and go explore the Asian grocery store for some of the rare ingredients. Like Shao Hsing rice wine, I have been using dry sherry as a replacement with good results. Even with the substitutions I say this experiment was a huge success! The combination of beef, mushrooms and oyster sauce is so rich in flavor. The three really complement each other and give the dish huge beef flavor. The mushrooms have a "squidgy" texture. Is that a word? I mean "squidgy" in the best of ways. The beef is very tender and the snow peas and bamboo shoots are crisp and crunchy. I love this dish! I have also had the same dish with shrimp instead of beef. I think I will try that combo soon. 

Beef with Mushrooms and Bamboo Shoots

Serves 2 to 4(2 as a single entree or 4 as one dish in a multiple entree meal)

Ingredients

For the beef:

1 lb flank steak

1/4 tsp white pepper

1 tsp cornstarch

1 tsp sesame oil

1 tsp light soy sauce

1 tsp oyster sauce

1 Tbsp dry sherry

For the stir-fry:

3 Tbsp canola or vegetable oil, divided

3 cloves garlic, minced

8 oz shitake mushrooms, sliced

2 tsp white wine vinegar

2/3 lb snow peas, trimmed

8 oz can bamboo shoots, drained

For the sauce:

3 tsp oyster sauce

2 tsp light soy sauce

2 tsp sugar

2 tsp corn starch

1/2 cup water

1 tsp beef bouillon

Directions

Cut flank steak with the grain into long strips about 2 inches wide. Cut each strip across the grain into 1/8 inch slices. Sprinkle with white pepper and cornstarch, mix well. Combine sesame oil, 1 tsp soy sauce, 1 tsp oyster sauce, and sherry. Pour over the meat, mix and set aside while you gather all the other ingredients. Be sure to prepare and gather all ingredients before you start cooking.

Prepare the snow peas; trim the ends and peel the string from the edges (they are tough).  In a small bowl, mix remaining oyster sauce, soy sauce, sugar, corn starch, water and bouillon. Stir to combine and set aside.

Heat up a large deep pan or wok over med-high heat.   Add 2 tbsp of cooking oil.  Wait until oil is very hot.   Add minced garlic.  Add a pinch of salt (to taste).  Saute for about 20 seconds. Add the beef stir-fry for 2 minutes until slightly under-cooked.   Remove from pan. 

Add 1 tbsp of cooking oil. Add the mushrooms; cook for a minute or so until the fragrant, then add the white wine vinegar.

Add the snow peas and bamboo shoots, stir. When the vegetables are 80% done, add the beef back to the pan. Stir-fry with the vegetables until combined.

Add the sauce mixture.  Keep stirring.  Do not overcook the snow peas.  Remove from the heat when the sauce has thickened. Taste for seasoning, add salt or more soy sauce if needed. Serve over cooked white or brown rice (optional).

Linking to:
Jam Hands: Recipe Sharing Monday
Life on Lakeshore Drive: Bouquet of Talent Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Mondays with Countrified Hicks
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Thursdays
Carole's Chatter: Food on Fridays Stir-Fry

Spicy Vegetable Delight

I love to order vegetarian dishes at Chinese restaurants. Some call the dish Buddha’s Delight or Vegetable Deluxe or Vegetable Delight. They are all favorites of mine. Each restaurant uses different vegetables. The most common are onion, bell pepper, cabbage, snow peas, mushrooms, carrot, water chestnuts and baby corn. Sometimes I will ask to have it made a little spicy. Today I tried to make my own spicy version at home. I used baby bok choy in my version, I had too! They have been winking at me at the store. They are really, really cute and very tasty. In my opinion, they look like a cross between cabbage and celery. All of the other veggies I used are commonly found in the restaurant version. To make it a little spicy, I used garlic chili sauce. It was a very delicious lunch. I think this is something I will make again and again. I may try a few other vegetable combinations in the future, maybe shop for what looks good that day. Definitely a great way to eat your veggies.

Spicy Vegetable Delight

Makes 4 servings

Ingredients

1/2 cup low-sodium chicken broth

1/4 cup hoisin sauce

1 Tbsp reduced-sodium soy sauce

1 Tbsp garlic chili sauce

2 tsp cornstarch

1 Tbsp sesame oil

1 onion, quartered and thickly sliced

2 baby bok choy, thickly sliced

1 (8 oz) carton white mushrooms, thickly sliced

1 orange or red bell pepper, seeded and cut into 1” pieces

1 (8 oz) can sliced water chestnuts, drained

1 (15 oz) can baby corn, drained

3 scallions, sliced on the diagonal

2 cups cooked white or brown rice (optional)

Directions

Combine the broth, hoisin sauce, soy sauce, and cornstarch in a small bowl; set aside.

Heat a nonstick wok or a large, deep skillet over medium-high heat. Swirl in the oil, then add the onion. Stir-fry 1 minute. Add bok choy, mushrooms, bell pepper, water chestnuts and baby corn. Stir-fry until crisp-tender, about 4 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from the heat and garnish with scallions. Serve over rice.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Miz Helen's Country Kitchen: Full Plate Thursday
This Gal Cooks: Marvelous Mondays Link Party
Carole's Chatter: Food on Fridays Stir-Fry

Chicken and Broccoli Stir-fry with Weekend Review

I just had a wonderful weekend surprise. My favorite person in the world (FPITW) was able to ride into town Friday with a friend and hang out with me all weekend. Not much cooking went on. Instead we had a great po-boy, our first crawfish of the year, and just lots of fun. 

We went to Kim's Seafood in Bossier City, LA. There, it is all about the bread. It has to be the best french bread in the area. We shared a Roast Beef Po-boy and a Catfish Po-boy. Both were delicious, but I think any Po-boy made on that bread is going to be great. 




We also went to Shaver's for crawfish. They were very good. It is early in the season and they are a little small and have a soft shell. But that makes them easy to peel. Shaver's does a great job with the seasoning and everyone is so friendly there. We always go back. 



So what did I cook this week? I did make a stir-fry mid week that I have not shared with you yet. So I will tell you all about it below. I also made a Thai meal for Mom, Dad and Sister Sunday night. I made Pork Noodle Salad and Chicken Basil Cashew again. That Pork Noodle Salad is addictive. I could make it again right now.

This Chicken and Broccoli Stir-fry is also a great recipe. I borrowed the sauce from a Weight Watchers recipe for Kung Pao Shrimp. The original recipe called for rice wine. I did not have rice wine so I substituted marsala. In my opinion dry sherry, marsala and rice wine smell similar. It went together so fast and has a great balance of spicy, sweet and salty. I love the ginger too. If you are not a huge ginger fan you may want to use less. It makes a lot of sauce so you may want to make some rice to absorb the yummy sauce. Will definitely make this one again, after I do the Pork Noodle Salad yet again. LOL!!!

Chicken and Broccoli Stir-fry

Makes: 4 servings

Ingredients

3/4 cup low-sodium chicken broth

1/4 cup marsala wine

2 Tbsp reduced sodium soy sauce

2 Tbsp honey

1 Tbsp chili-garlic sauce

1 Tbsp cornstarch

1 tsp sesame oil

2 tsp canola oil

1 lb boneless skinless chicken breast, sliced

3 scallions, sliced

2 Tbsp fresh ginger, minced or grated

2 garlic cloves, minced or grated

2 broccoli crowns, broken into florets

1 (8 oz) can bamboo shoots, drained

Directions

Combine the broth, marsala, soy sauce, honey, chili-garlic sauce, cornstarch and sesame oil in a bowl and set aside.

Heat a nonstick wok or a large deep skillet over medium-heat heat. Swirl in canola oil, then add chicken. Stir-fry until chicken in cooked on all sides; transfer to a plate. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add the broccoli florets and bamboo shoots; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the chicken. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Fridays Stir-Fry