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Delicious Cantonese Recipes

Delicious Cantonese Recipes

Celebrate the Chinese New Year with these authentic, delicious, and easy-to-prepare Cantonese recipes!

Wonton Noodle Soup

 This classic Cantonese dish is one of the most love comfort foods at home.

 Serves 4 | Prep. time 15 minutes | Cooking 30 minutes

 Ingredients

  • 15 ounces wonton noodles
  • 12 ounces bok choy, chopped
  • 1 piece green onion, chopped
  • 8 pieces shrimp, peeled and deveined

 Wontons

  • 2 teaspoons soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 pound ground pork
  • ½ medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 2 tablespoons minced fresh ginger
  • 3 cloves garlic, minced
  • 40 wonton wrappers

Broth

  • 14 ounces chicken broth
  • 4 cup water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper

 Directions

  1. Cook wonton noodles according to packaging instructions. Once done, set aside in a bowl.
  2. To make the wontons, in a bowl, mix the first 5 wonton ingredients.
  3. In a skillet, cook the pork over medium heat for 6–8 minutes; drain. Add the vegetables, ginger, and garlic, and cook for 2–3 minutes. Add the sauce mixture; cook for 2–3 minutes. Let cool slightly.
  4. Put a spoonful of filling in the middle of each wonton wrapper and fold the corner diagonally to make a triangle. Seal the edges with water.
  5. For shallow frying, heat 1 inch of oil to 375°F (191ºC) in a deep skillet. For deep frying, heat oil to 375°F (191ºC) in a deep fryer. Fry the wontons in batches for 2–3 minutes, turning once. Set aside cooked wontons.
  6. To make the broth, in a pot over medium heat, bring to a boil chicken broth and water. Once it boils, add remaining broth ingredients.
  7. Add bok choy and cook for 1-2 minutes. Add shrimp and cook for 1-2 minutes.
  8. In a serving bowl, add cooked noodles, wontons, and broth.
  9. Serve warm.

 Nutrition (per serving)

Calories 301, fat 23 g, carbs 1 g, sugar 1 g, Protein 20 g, sodium 272 mg

 

 

Classic Spareribs

Spareribs marinated in a sweet soy sauce that makes them an irresistible appetizer the whole family will love. Plan to marinate overnight for extra flavors.

Serves 4-6 | Prep. time 10 minutes | Marinating time 8-12 hours | Cooking time 1 hour 5 minutes

Ingredients

  • 1 slab pork spareribs, about 4 or 5 pounds, sliced into individual ribs
  • 4-5 cloves garlic, crushed and minced
  • ½ cup soy sauce
  • ½ cup sherry
  • ¼ cup hoisin sauce
  • 3 tablespoons chili garlic paste
  • 4 tablespoons packed brown sugar
  • 2 tablespoons molasses
  • 1¼ teaspoons Chinese five-spice powder
  • ½ teaspoon cardamom
  • 1½ teaspoons sesame oil

Directions

  1. Place ribs in a large stock pot and cover completely with water, plus an extra inch. Bring water to boil, reduce heat, and let simmer for at least one hour. Meat should be tender and close to falling off the bone. Remove ribs from water and allow to cool completely.
  2. In a large bowl, combine all other ingredients. Split the marinade in two. Reserving half in a sealed container in the refrigerator. Place cooled ribs into the other half of the marinade and toss to coat. Cover and refrigerate for 8 hours or overnight.
  3. Let ribs rest at room temperature at least 30 minutes before cooking.
  4. Preheat broiler or grill.
  5. If using a broiler, transfer ribs to a foil-lined baking sheet. Brush liberally with remaining marinade and broil or grill for 5-7 minutes or until hot and just beginning to crisp around the edges. Turn over the ribs after 3 minutes. Brush with marinade and continue cooking for 2-4 more minutes.
  6. Transfer to a serving plate and enjoy immediately

Nutrition per serving

Calories 638, fat 37 g, carbs 32 g, Protein 44 g, sodium 610 mg

 

 

Cashew Chicken

A favorite takeout recipe that can easily be made at home. The sticky, sweet, and savory sauce complement cashew and chicken nicely.

Serves 4 | Prep. time 20 minutes | Cooking time 10 minutes

Ingredients

Sauce

  • 3 tablespoons light soy sauce
  • 3 tablespoons oyster sauce
  • 1½ tablespoons Chinese cooking wine
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • Pinch of ground white pepper

Other ingredients

  • 1 pound skinless boneless chicken thighs, cubed
  • 2 tablespoons vegetable oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 6 tablespoons water
  • ¾ cup unsalted cashews, toasted
  • Rice for serving

Directions

  1. In a small bowl, mix all the sauce ingredients. Set aside
  2. In another bowl, mix the chicken and 2 tablespoons of the sauce. Set aside for about 10 minutes.
  3. In a heavy-bottomed skillet, heat the oil over high heat and sauté the onion and garlic for about 1 minute.
  4. Add the chicken and stir fry for 2–3 minutes.
  5. Add the zucchini and stir fry for about 1-2 minutes.
  6. Stir in the water and sauce and bring to a boil.
  7. Cook for about 1 minute, stirring continuously.
  8. Stir in the cashews and remove from heat.
  9. Serve hot with rice.

Nutrition (per serving)

Calories 485, fat 29 g, carbs 18 g, Protein 38 g, sodium 911 mg

 

 

Chinese Beef and Broccoli

You can whip up this healthy recipe quickly when you have an empty stomach.

Serves 4 | Prep. time 30 minutes | Cooking time 15 minutes

Ingredients

  • 2 tablespoons cornstarch, divided
  • 3 tablespoons Chinese rice wine, divided
  • 1 pound flank steak, cut thinly against the grain
  • 1 pound broccoli florets, chopped into small pieces
  • 2 tablespoons oyster sauce
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons canola oil
  • ¼ teaspoon sesame oil
  • 1 teaspoon ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons sesame seeds

Directions

  1. In a large Ziploc bag, add 1 tablespoon cornstarch and 2 tablespoons Chinese rice wine. Place beef inside and seal tightly. Massage bag to fully coat beef. Set aside to marinate for at least 20 minutes.
  2. Rinse broccoli and place in a nonreactive bowl. Place a wet paper towel on top, then microwave for 2 minutes. Set aside.
  3. Stir oyster sauce, water, 1 tablespoon Chinese rice wine, brown sugar, soy sauce, and remaining cornstarch in a bowl until well mixed. Set aside.
  4. Heat wok over high heat. You want the wok to be very hot. Then, heat canola and sesame oil in wok and wait to become hot.
  5. Working in batches, add steak and cook over high heat for 1 minute. Flip, and cook other side for another 1 minute. Transfer to a plate.
  6. To the same wok, add garlic and ginger. Sauté for about 10 to 15 seconds then return beef to wok. Toss in heated broccoli. Slightly stir prepared sauce to make sure cornstarch is not settled on the bottom, then add to wok. Toss everything in sauce to combine. Continue cooking until sauce becomes thick.
  7. Garnish with sesame seeds. Serve.

Nutrition (per serving)

Calories 465, fat 26 g, carbs 12 g, sugar 4 g, Protein 45 g, sodium 904 mg

 

 

Cantonese Sweet and Sour Pork

This tangy, colorful dish will make your day.

Serves 4 | Prep. time 12 minutes | Cooking time 10 minutes

Ingredients

  • ½ pound pork, cut into ½-inch cubes
  • 1 tablespoon soy sauce
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup all-purpose flour
  • 2 large eggs

For stir-frying

  • 1 tablespoon cooking oil
  • 1 tablespoon minced garlic
  • 2 cups cored and chopped bell peppers
  • 2 cups sliced pineapple

For the sweet and sour sauce

  • ¼ cup ketchup
  • ¼ cup water
  • ¼ cup granulated sugar
  • ¼ cup rice vinegar
  • 2 tablespoons plum sauce, optional
  • 1 tablespoon cornstarch
  • ¾ teaspoon kosher salt, or to taste

Directions

  1. In a large mixing bowl, combine the pork slices with the soy sauce, salt, and baking soda. Cover and refrigerate to marinate overnight.
  2. In a mixing bowl, combine eggs. Then in a shallow bowl, add the flour.
  3. Coat each pork slice with egg then flour. Repeat once more to thicken the flour layer.
  4. In a deep skillet or deep fryer, add cooking oil and heat to 350°F (177°C).
  5. Deep-fry the pork, working in batches. Set aside.
  6. To make the sweet and sour sauce, combine all the sauce ingredients in a saucepan over medium heat. Stir regularly to prevent it from sticking to the bottom of the pan.
  7. Reduce the heat to low as it starts to bubble. Simmer until it the texture is syrup-like.
  8. Now, it’s time to stir fry all the vegetables. Heat the oil over medium-high heat. Add the garlic, pineapple, and bell peppers. Cook for 1-2 minutes.
  9. Add the meat and cook for 3 minutes.
  10. Add the sauce and coat well. Serve with rice if desired.

Nutrition (per serving)

Calories 1156, fat 18 g, carbs 170.3 g, sugar 97.6 g, Protein 81.2 g, sodium 2713 mg

 

 

Shrimp Lo Mein

Quick and tasty shrimp and broccoli lo mein prepared with carrots, bell peppers, and noodles.

Serves 4 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

  • 1 tablespoon sesame oil
  • 1½ pounds shrimp, peeled and deveined
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • ⅓ cup carrots, sliced thinly
  • 6 ounces cooked lo mein noodles
  • 3 green onions, sliced

Sauce

  • ½ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon cold water
  • 2 teaspoons cornstarch

Directions

  1. Drizzle the wok with sesame oil. Over medium heat, cook the shrimp, broccoli, peppers, and carrots for about 7 minutes until the vegetables are tender and the shrimp turns pink.
  2. Whisk together the sauce ingredients and add the sauce to the wok. Bring to a boil, then decrease to a simmer.
  3. Stir in the noodles and green onions and cook for about 4 minutes or until warmed.
  4. Serve immediately.

Nutrition per serving

Calories 435, fats 10 g, carbs 49 g, Protein 35 g, sodium 663 mg

 

 

Hong Kong Fried Rice

An everyday recipe that is delicious and comforting. You can serve it warm with any kind of curry dish or serve it as is.

Serves 2 | Prep. time 15 minutes | Cooking time 5 minutes

Ingredients

  • 2 tablespoons cooking oil, divided
  • ¼ cup yellow onion, chopped
  • 1-inch piece ginger, peeled and grated
  • 2-3 cloves garlic, minced
  • 5 ounces small/medium-sized shrimp, peeled, deveined, and tails removed
  • 2 cups day-old cooked rice, chilled
  • ¼ cup Chinese pickled vegetables (optional)
  • ½ cup mixed frozen vegetables, thawed, drained and patted dry with paper towels.
  • 2 tablespoons soy sauce or tamari sauce
  • Kosher salt, to taste
  • ⅛ teaspoon white pepper, or to taste
  • 1 teaspoon sesame oil
  • 1 large egg, optional
  • 3 tablespoons green onions, chopped and for garnish (optional)

Directions

  1. Heat 1 tablespoon of oil in a wok or a large skillet over medium/high heat.
  2. Once the oil shimmers, add the onion, ginger, and garlic and fry, stirring regularly so you don’t burn them, about 1 minute.
  3. Add the shrimp and stir fry until they are no longer translucent and golden-brown. Transfer to a plate lined with paper towel and set aside.
  4. Add the thawed mixed vegetables. Stir fry for 1-2 minutes, or until fully cooked. Maintain the movement of the vegetables in the pan.
  5. In a separate a wok or skillet, fry the rice so that all of the rice pieces are coated in oil and flavorings. If desired, add the Chinese pickles last.
  6. Transfer the rice to the main wok or pan’s center. Allow a few seconds for the soy sauce to evaporate around the edges of the rice. Season with salt, white pepper, and sesame oil to taste, stirring regularly.
  7. Return the cooked shrimp or meats to the wok or pan, stirring to combine well.
  8. Form the rice to create a well in the middle. Pour the beaten egg into the well and let it rest for a few minutes. Then, whisk the egg until it starts to pull together.
  9. Flip the rice over the egg mixture using your spatula. You’ll want to see thin strands of egg.
  10. If desired, add the chopped green onions and serve.

Nutrition (per serving)

Calories 69, fat 4.6 g, carbs 5.1 g, sugar 1.8 g, Protein 2.3 g, sodium 1960 mg

 

 

 

***These recipes and more are found in Lina Chang’s Everyday Asian Cooking: Cantonese Recipes. To get your copy, click on the cover below or click here.

To download or print the recipes, click here.

Delicious Chinese Takeout Recipes

Delicious Chinese Takeout Recipes

Celebrate Chinese New Year with homemade takeout classics! From crispy Orange Chicken and sticky Honey-Glazed Spareribs to flavorful Vegetable Fried Rice, these easy-to-make recipes bring the taste of your favorite Chinese dishes right to your kitchen. Perfect for a cozy dinner or a festive occasion!

Chicken Fried Dumplings

Yields: about 48 pieces – Preparation time: 45 minutes – Cooking time: 45 minutes

Ingredients

  • 1 leek, chopped
  • 2 cups cooked roasted chicken, chopped
  • 1 cup shredded cabbage
  • 1 tablespoon fresh ginger, grated
  • ¼ cup rice wine
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 48 round dumpling wrappers
  • 1 egg, beaten with 1 tablespoon of water
  • Extra light olive oil

Preparation

  1. Heat 3 tablespoons oil in skillet, add leek, sauté for a minute, and remove from heat.
  2. Add roast chicken, cabbage, ginger root, rice wine, soy sauce, salt, and mix well.
  3. Place a tablespoon of filling in the center of the dumpling wrapper, now brush the top half circle edge with beaten egg.
  4. Bring the bottom half up over the filling to meet the top half and pinch the two halves together all along the sides, give a second pinch over to ensure there are no air holes.
  5. Place dumplings on a plate and cover with a slightly damp cloth to ensure they do not dry out.
  6. Fill a large pot of water up halfway over medium heat and bring to a boil.
  7. Drop a batch of dumplings into the water and cook for 10 minutes. Leave raw dumplings under damp cloth. You can also steam the dumplings for 12-15 minutes in a bamboo steamer.
  8. Warm 1-2 tablespoons of olive oil in a large skillet. Once the dumplings are cooked, fry them in small batches in the heated skillet until golden brown.
  9. Serve warm with the Spicy Soy Dumpling Dipping Sauce (recipe follows).

Nutritional facts per dumpling (no sauce)

Calories 49, total fat 3 g, saturated fat 1 g, carbs 4 g, sugar 1 g, fiber 1 g, protein 4 g, sodium 172 mg

 

 

Chinese Spareribs in a Sticky Honey Sauce

With just six simple ingredients, have this mouth-watering appetizer ready in just under an hour.

Serves: 6 – Preparation Time: 10 minutes – Cooking Time: 40 minutes

Ingredients

Sauce:

  • 3 cups cold water
  • 3 tablespoons honey
  • ½ teaspoon sea salt
  • 2 tablespoons soy sauce

Other ingredients

  • 1 tablespoon olive oil
  • 2 pounds spareribs, chopped into 1½-inch pieces

Preparation

  1. Prepare the sauce by mixing all the ingredients in a bowl. Set aside.
  2. Heat oil in a large pan. Cook spareribs over medium heat for about 5 to 10 minutes or until brown on both sides. Pour in sauce over spareribs. Bring to a boil, then adjust heat to medium Simmer for about 20 minutes or until sauce is thick and caramel-like then immediately transfer to a plate. The sauce shouldn’t be cooked too long because it can burn easily.
  3. Toss spareribs with the sauce until well-coated. Serve.

Nutritional facts per serving

Calories 353, total fat 22 g, saturated fat 7 g, carbs 9 g, sugar 8 g, fiber 0 g, protein 29 g, sodium 261 mg

 

 

Beef Lo Mein

Cooked beef strips until tender and flavorful vegetables in an even tastier sauce, this quick home version of the lo mein take-out favorite will make you think twice about ordering your next Chinese take-out.

Serves: 4 – Preparation Time: 20 minutes – Cooking Time: 10 minutes

Ingredients

  • ¼ pound flank steak, sliced into thin strips
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce plus 1 tablespoon, divided
  • 1 teaspoon vegetable oil, for marinade
  • 2 tablespoons vegetable oil, for stir-frying
  • 1 clove garlic, minced
  • 8 ounces fresh egg noodles
  • 2 cups shredded Napa cabbage
  • 1 medium carrot, cut into thin strips
  • ½ small red bell pepper, cut into thin strips
  • ½ cup fresh sliced mushrooms
  • ½ cup sliced winter bamboo shoots
  • 2 cups of mung bean sprouts
  • ⅔ cup snow peas
  • 1 scallion, cut into thin strips
  • 1 tablespoon Chinese rice wine
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • Pinch of salt
  • Pinch of sugar

Preparation

  1. In a bowl, mix together beef, cornstarch, 1 teaspoon soy sauce, and oil.  Set aside.
  2. Heat a large wok over high heat until smoking slightly. Add 2 tablespoons oil and swirl to coat wok. Add beef and stir-fry until beef is slightly seared. Transfer beef to a bowl and set aside.
  3. Add garlic, cabbage, carrot, red bell pepper, mushrooms, and bamboo shoots. Stir-fry on high heat for a minute then add rice wine, pouring in a circle near the perimeter of the wok.
  4. Add beef back to the pan. Add noodles. Mix everything well from the bottom up for about 30 seconds. Cover and cook for one minute. Remove cover and add the remaining regular soy sauce, dark soy sauce, sesame oil, salt, sugar, scallion, bean sprouts, and snow peas. Toss to make sure everything is coated in sauce for another for another or until any remaining liquid has evaporated.
  5. Serve immediately.

Nutritional facts per serving

Calories 337, total fat 7 g, saturated fat 2 g, carbs 49 g, sugar 3 g, fiber 4 g, protein 18 g, sodium 785 mg

 

 

Cantonese Sweet and Sour Pork

Using a three-step frying method to create that oh-so-crispy texture, prepare this sweet and sour dish for a nice dinner with loved ones.

Serves: 4 – Preparation Time: 40 minutes – Cooking Time: 10 minutes

Ingredients

Marinade:

  • 2 teaspoons soy sauce
  • ⅛ teaspoon white sugar
  • 2 teaspoons potato starch
  • 1 teaspoon sesame oil
  • Ground black pepper, to taste

Sauce:

  • 1 cup water
  • 2 tablespoons white vinegar
  • ¼ cup ketchup
  • ¼ cup white sugar
  • 1 pinch salt
  • 2 teaspoons potato starch
  • 1 dash red food coloring

Other ingredients

  • 1 pound pork loin, diced
  • 2 cups peanut oil
  • 1 egg, beaten
  • 1 cup potato starch
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1 hot pepper, minced
  • 1 red onion, chopped
  • 4 slices canned pineapple, diced
  • 2 cloves garlic, chopped
  • White rice for serving

Preparation

  1. Mix together marinade ingredients in a bowl. Add pork and toss until evenly coated. Set aside to marinate for about 15 minutes.
  2. In another bowl, mix together sauce ingredients. Set aside.
  3. Preheat oil in a wok to 375 °F over medium-high heat.
  4. Piece by piece, coat pork in egg then toss pork in potato starch until evenly coated. Apply pressure to each piece using your hand so that the coating sticks to the pork pieces.
  5. Slowly lower pork in wok and deep fry for about 5 minutes or until pieces turn slightly brown and crispy. Using a slotted spoon, transfer pork onto a plate lined with paper towels to drain. Don’t turn off the heat yet. Place pork back in wok and cook for another 30 seconds. Return to paper towel-lined plate.
  6. Drain oil from wok but leave about 1 tablespoon for frying.
  7. Return wok with reserved oil to heat. Stir-fry the onion for 1 minute. Add red and green bell peppers, hot pepper, pineapple, and garlic. Stir-fry for about 5 minutes, then pour in sauce. Stirring continuously, simmer until sauce has thickened. Add pork and toss until evenly coated with sauce.
  8. Serve with white rice.

Nutritional facts per serving

Calories 588, total fat 28 g, saturated fat 7 g, carbs 60 g, sugar 26 g, fiber 2 g, protein 25 g, sodium 402 mg

 

 

Classic Orange Chicken

This homemade Orange Chicken dish gives Panda Express a run for their money. Prepare this sweet chicken entrée in just 35 minutes.

Serves: 8 – Preparation Time: 15 minutes – Cooking Time: 20 minutes

Ingredients

  • 1 egg
  • 1 tablespoon oil
  • 1½ teaspoons salt
  • 1 pinch black pepper
  • ½ cup cornstarch
  • ¼ cup flour
  • 2 pounds chicken thighs, boneless and skinless, chopped into 1-inch pieces
  • Oil, for deep frying

Orange sauce:

  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 1 teaspoon sesame oil
  • 10 tablespoons sugar
  • 10 tablespoons white vinegar
  • 4 tablespoons orange zest
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 2 teaspoons garlic, finely chopped
  • 1½ tablespoons ginger root, finely chopped
  • ½ teaspoon hot red chili pepper, crushed
  • 4 scallions, diced
  • 2 tablespoons Chinese rice wine

Preparation

  1. Add oil to a large skillet until about 2 inches deep. Preheat to 375 °F.
  2. Combine egg, 1 tablespoon oil, salt, and pepper in a bowl. Mix well until fully blended. In another bowl, add ½ cup cornstarch and flour. Mix well.
  3. Place chicken pieces in egg mixture, then transfer to the second mixture and toss until evenly coated.
  4. Working in batches, add chicken to skillet and cook for about 3 minutes or until crispy. Then, transfer to a plate lined with paper towels.
  5. Discard oil from the pan, clean, and wipe dry.
  6. Prepare the orange sauce by mixing the ingredients together in a bowl. In another bowl, combine 1 tablespoon cornstarch and water. Mix until cornstarch is completely dissolved. Set both aside.
  7. Using the pan from earlier, heat oil. Fry garlic and ginger root for 10 seconds then toss in red peppers and scallions. Cook for about 5 seconds. Pour in rice wine and orange sauce. Bring to a boil. Stir in cornstarch mixture and simmer until thick.
  8. Remove from heat and stir in chicken until everything is mixed well.
  9. Serve.

Nutritional facts per serving

Calories 395, total fat 15 g, saturated fat 4 g, carbs 30 g, sugar 16 g, fiber 1 g, protein 34 g, sodium 915 mg

 

 

Green Jade Vegetables

Make this easy green vegetable-only side dish to complement any Chinese meal.

Serves: 4-6 – Preparation Time: 15 minutes – Cook Time: 15 minutes

Ingredients

  • 3 cups broccoli, chopped, including stems
  • 2 cups snow peas, rinsed and trimmed
  • 2 cups mini bok choy, rinsed and trimmed
  • 2 cloves of garlic, crushed and minced
  • 1 onion, diced
  • 1-inch piece of fresh ginger, peeled and grated
  • 3 tablespoons rice wine vinegar
  • 4 tablespoons low-sodium soy sauce
  • ½ tablespoon sesame oil
  • ½ cup water
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 2 tablespoons peanut (or other preferred) oil
  • Rice for serving

Directions

  1. In a large saucepan, filled with boiling water, blanch bok choy and broccoli for 2 minutes. Drain under cold water to stop the cooking process. Set aside.
  2. In a small bowl combine sugar, water, soy sauce, sesame oil, and cornstarch. Set aside.
  3. Heat wok and add 1 or 2 tablespoons of peanut oil over medium-high heat. Add onions, garlic and ginger. Cook for one minute.
  4. Add broccoli, snow peas, and bok choy. Cook for 3-4 minutes, tossing gently, until vegetables begin to soften just slightly and become brighter in color.
  5. Add rice wine vinegar and cover to let the vegetable steam the wine fragrance. Cook for 1 minute.
  6. Add soy sauce mixture to pan and cook only until sauce begins to thicken. Season with salt if desired. Serve immediately with rice.

Nutritional facts per serving

Calories 112, total fat 7 g, saturated fat 2 g, carbs 9 g, sugar 5 g, fiber 2 g, protein 2 g, sodium 765 mg

 

 

Vegetable Fried Rice

The simple dish doesn’t miss out on any of the seasonings. Packed with flavor, this could be your next vegetarian Chinese staple.

Serves: 4 – Preparation Time: 10 minutes – Cooking Time: 18 minutes

Ingredients

  • 2½ tablespoons oil, divided
  • ¾ cup onion, minced
  • 1 egg, beaten
  • 3 drops soy sauce
  • 3 drops sesame oil
  • ½ cup carrot, minced
  • ½ cup frozen peas, thawed
  • 4 cups cold cooked rice, grains separated
  • 4 scallions, sliced
  • 2 cups bean sprouts
  • 2 tablespoons light soy sauce

Preparation

  1. In a wok, heat 1 tablespoon oil. Sauté onions for about 2-3 minutes or until slightly brown. Remove from heat and transfer to a plate.
  2. Combine egg, soy sauce, and sesame oil in a bowl. Set aside.
  3. Once wok has cooled slightly, coat surface with ½ tablespoon oil. Pour in egg mixture. Spread egg by swirling it around surface of wok. When egg appears fluffy, turn over and cook for a few seconds. Transfer to a bowl and cut into small pieces.
  4. Add 1 tablespoon oil in wok. Sauté carrots, peas, and cooked onion for about 2 minutes. Toss in rice, scallions, and bean sprouts. Sauté for an additional 3 minutes. Drop in 2 tablespoons soy sauce and egg pieces and fold. Sauté for 1 minute.
  5. Serve.

Nutritional facts per serving

Calories 498, total fat 16 g, saturated fat 3 g, carbs 65 g, sugar 6 g, fiber 4 g, protein 22 g, sodium 607 mg

 

 

 

***These recipes and more are found in Sarah Spencer’s Chinese Cooking: Favorite Chinese Takeout Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Classic Vietnamese Recipes to Make at Home

Delicious and Classic Vietnamese Recipes to Make at Home

Savor the authentic flavors and explore the rich culinary heritage of Vietnam. Try out these tasty Vietnamese recipes that, with one bite, will surely transport you to the bustling streets and enchanting landscapes of this Southeast Asian gem.

Beef Pho

Serves 4 | Preparation Time 20 minutes | Cooking Time 8 hours

Ingredients

  • 4 pounds beef soup bones
  • 1 large onion, unpeeled, halved
  • 5 thumbs fresh ginger, cleaned and peeled
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 ½ tablespoons fish sauce
  • 4 quarts water
  • 1 8-ounce package dried rice noodles
  • 1 ½ pounds beef sirloin, very thinly sliced
  • ½ cup cilantro, chopped
  • Green onion, chopped
  • 1 ½ cups bean sprouts
  • Thai basil
  • 4 wedges fresh lime
  • Hoisin sauce, Sriracha, and Nước Mắm (Fish Sauce)

Directions

  1. Preheat the oven to 425°F.
  2. Arrange the beef bones and onion on a baking sheet and bake for 1 hour, removing the onion after about 45 minutes. It should be roasted but soft.
  3. Remove the bones after about 1 hour, or when they are nicely browned.
  4. Pour 4 quarts of water into a large pot. Add the bones, onion, ginger, salt, star anise, and fish sauce. Bring to a boil.
  5. Reduce the heat to low and simmer for 6 to 10 hours. Strain the broth into another pot and set it aside.
  6. Soak the rice noodles in lukewarm water for 1 hour.
  7. Transfer the pre-soaked noodles to a pot of boiling water. Continue boiling for one minute. Drain the noodles and distribute them among the serving bowls.
  8. Reheat the broth to a simmer.
  9. Meanwhile, top the noodles in the bowls with the raw sirloin, cilantro, and green onion.
  10. Pour the hot broth into bowls. Wait for beef to “cook” in the broth and lose its pink coloring. This will take a few minutes.
  11. Serve with bean sprouts, Thai basil, and lime wedges. Offer hoisin sauce, sriracha and/or Nước Mắm (fish sauce) as condiments.

 

 

Vietnamese Crepe (Banh Xeo)

Serves 6 | Preparation Time 20 minutes | Cooking Time 15 minutes

Ingredients

For Dipping Sauce

  • ¼ cup nuoc mam, or fish sauce
  • ¼ cup sugar
  • 1 teaspoon lime juice
  • Hot sauce or hot peppers, finely chopped
  • For crepes
  • 1 ¼ cups rice flour
  • 1 ¼ cup carbonated mineral water
  • 2 eggs
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon ground turmeric
  • 1 tablespoon cooking oil

For Filling

  • ½ pound raw medium shrimp, cleaned, shelled, and halved
  • ½ pound lean pork, sliced into thin strips
  • Black pepper, ground
  • 2 tablespoons nuoc mam or fish sauce
  • 1 tablespoon cooking oil
  • 2 bags bean sprouts, cleaned and drained
  • 1 bunch of scallions, diced
  • 1 cup straw mushrooms, cleaned and diced
  • Optional toppings
  • Basil, lettuce, cucumber, mint, chili sauce

Directions

  1. Combine the fish sauce, sugar, lime juice, and hot sauce or peppers to make the dipping sauce. Adjust the proportions according to taste, and set aside.
  2. In a bowl, mix the rice flour, mineral water, eggs, salt, sugar, and turmeric together and let stand for 10 minutes.
  3. Season the pork and shrimp with black pepper and fish sauce.
  4. Heat the cooking oil in a skillet over medium-high heat. Sauté pork and shrimp until the pork is no longer pink.
  5. Mix the bean sprouts, scallions, and mushrooms in with the sautéed pork and shrimp in the skillet, and set it aside.
  6. Heat a wok over medium-high heat. Swirl 1 tablespoon of oil in the wok. Pour about half a cup of crepe batter into the pan and swirl to make a thin crepe.
  7. When the crepe begins to sizzle and bubble, spoon in about 2 teaspoons of the filling.
  8. When the edges of the crepe begin to pull away from the wok and the underside is a nice golden brown, fold the crepe over.
  9. Remove from the pan and repeat until all the ingredients are used. Serve garnished with a choice or mixture of basil, lettuce, cucumber, or mint, with chili sauce on the side.

 

 

Fresh Spring Rolls

Serves 8 | Preparation Time 45 minutes | Cooking Time 5 minutes

Ingredients

Fish sauce mixture

  • 4 teaspoons fish sauce
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • ½ teaspoon garlic chili sauce

Hoisin Sauce Mixture

  • 3 tablespoons hoisin sauce
  • 1 teaspoon peanuts, finely chopped

Filling

  • 2 ounces rice vermicelli
  • 8 8 ½-inch diameter rice wrappers
  • 8 large cooked shrimp, peeled, deveined, and halved
  • 1 1/3 tablespoons fresh Thai basil, chopped
  • 3 tablespoons fresh mint leaves, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 2 leaves lettuce, chopped

Directions

  1. In a small bowl, prepare the fish sauce mixture by combining the fish sauce, water, lime juice, garlic, white sugar, and chili sauce. Set aside.
  2. In a separate small bowl, prepare the hoisin mixtures by combining the hoisin sauce and peanuts. Set aside.
  3. Cook the rice vermicelli in boiling water for about 5 minutes or until al dente. Drain well.
  4. To prepare the rice paper, wet one or two pieces at a time by soaking them in warm water for one second, to make them pliable.
  5. Lay a wrapper flat on a plate. At the center of the wrapper, arrange 2 shrimp halves, about ⅓ cup of vermicelli, and pinches of basil, mint, cilantro, and lettuce. Leave a 2-inch allowance on the sides. Fold in the two sides and then roll from the bottom end upwards to make a roll.
  6. Repeat to make more rolls.
  7. Serve with fish and hoisin sauce mixtures as condiments.

 

 

Vietnamese Chicken Curry (Ca Ri Ga)

Serves 6-8 | Preparation Time 10 minutes | Cooking Time 35 minutes

Ingredients

  • 1 tablespoon peanut oil (or any cooking oil)
  • 1 large stem lemon grass, pale section only, finely chopped
  • 2 garlic cloves, minced
  • 2 thumbs fresh ginger, finely chopped2 tablespoons mild curry powder
  • 2 medium sweet potatoes, peeled, cut into 1 ½-inch cubes
  • 1 medium carrot, peeled, julienne
  • 2 14-ounce cans coconut milk
  • 1 cup chicken stock
  • 3 bay leaves
  • 1 ½ pounds boneless chicken breast, cut into 1 ½-inch pieces
  • 2 teaspoons sugar
  • 2 teaspoons fish sauce
  • ½ teaspoon freshly ground black pepper
  • Fresh cilantro sprigs, for garnish

Directions

  1. In a wok, heat the oil over medium heat. Add lemongrass, garlic, and ginger, and cook until fragrant.
  2. Stir in the curry powder, sweet potato, carrots, coconut milk, chicken stock, and bay leaves.
  3. Bring the mixture to a boil and simmer until the vegetables are tender about 25 minutes.
  4. Add the chicken and continue cooking until the chicken is done, for about 7 minutes.
  5. Stir in the sugar, fish sauce, and pepper. Adjust the flavor with seasonings, as needed.
  6. Serve garnished with cilantro. Best with rice or baguette.

 

 

Chicken and Mint Salad

Serves 4 | Preparation Time 10 minutes

Ingredients

For dressing

  • 1 tablespoon sugar
  • 1 ½ tablespoons lime juice
  • 1 ½ tablespoons fish sauce (nuoc nam)
  • 1 ½ tablespoons rice wine vinegar
  • 1 Thai chili, seeded and minced
  • 1 large clove garlic, minced
  • 1 ½ tablespoons vegetable oil
  • ½ medium onion, finely sliced
  • Black pepper

For salad

  • 3 cups cabbage, shredded
  • 1 medium carrot, shredded
  • 8 ounces cooked chicken breasts, cut into very fine strips
  • 1½ cups fresh mint leaves

Directions

  1. To prepare the dressing, whisk together the sugar, lime juice, fish sauce, and first rice wine vinegar, in a medium-sized bowl.
  2. Add the chili, garlic, vegetable oil, onion, and pepper, and whisk well. Let stand for at least 30 minutes for the flavors to meld.
  3. Combine the cabbage, carrot, chicken, and mint leaves in a large bowl.
  4. Add the dressing and toss thoroughly, to distribute the flavor.
  5. Adjust flavor with salt and pepper, if needed.

 

 

Beef Bánh Mì

Serves 4 | Preparation Time 20 minutes, plus 1 hour for pickling and 30 minutes for marinating | Cooking Time 10 minutes

Ingredients

Pickled vegetables

  • 2 tablespoons sugar, divided
  • 1 teaspoon salt, divided
  • 1 medium carrot, peeled and julienned
  • 4 ounces daikon radish, julienned
  • ¼ cup rice vinegar

Steak Filling

  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut oil
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • 1 pound flank steak

Bread and garnishes

  • 4 sandwich rolls or French baguettes, halved lengthwise
  • ¼ cup mayonnaise
  • ⅓ cup Vietnamese chicken liver pâté
  • ½ cucumber, cut into sticks
  • 12 cilantro sprigs
  • 1 hot red pepper, thinly sliced (optional)

Directions

  1. Prepare the pickled vegetables in advance (at least an hour before). Combine 1 tablespoon of sugar and ½ teaspoon of salt, and toss with the daikon and carrot. Let them soak for 10 minutes, or until the vegetables become pliable.
  2. Rinse with cold water and drain well. While the veggies are draining, combine the remaining sugar and salt with vinegar in a jar with a lid. Allow to stand until all the granules have dissolved.
  3. Soak the vegetables in the vinegar solution for 1 hour or longer, up to 2 days. Turn the bottle over, if needed, to ensure even absorption. Drain well.
  4. Whisk together the fish sauce, soy sauce, peanut oil, sugar, sesame oil, and garlic. Marinade the flank steak in this mixture for at least 30 minutes.
  5. Preheat the oven to 400°F.
  6. Drain the marinade and sear the beef in a skillet over medium-high heat for 2 minutes on both sides.
  7. Transfer to the heated oven, and cook for 5-8 minutes or until medium-rare.
  8. Allow it to cool, and then cut it into thin slices.
  9. To assemble the sandwich, spread all the cut sides of the bread with mayonnaise.
  10. Spread the bottom halves with pâté.
  11. Layer according to your preferences with beef, cucumber, pickled vegetables, cilantro, and hot pepper (optional).

 

 

Pork Lemongrass Skewers (Nem Nuong Xa)

Serves 7-8 | Preparation Time 15 minutes plus 30 minutes marinating time | Cooking Time 15 minutes

Ingredients

  • 7-8 lemongrasses stalks, hard outer layer removed
  • 2 ¼ cups ground pork, about 1 pound
  • 1 tablespoon lemongrass (white parts only), very finely minced
  • 2 tablespoons tapioca starch
  • 2 tablespoons peanut oil
  • 1 ½ tablespoons fish sauce
  • 2 tablespoons honey
  • 1 thumb ginger, peeled and finely grated
  • ¼ cup spring onion, finely chopped
  • 4 kaffir lime leaves, finely sliced
  • Salt and pepper, to taste
  • Oil for frying

Directions

  1. The lemongrass stalks will serve as skewers, and there are 2 ways to prepare them. One way is to simply trim off the leaves and tops, and then cut to desired length. Alternatively, after cleaning and trimming, make cuts along about a third of the length of the stalk all around, and separate them with your fingers. The slots of lemongrass will hold the patty during frying or grilling. See the image below.
  2. Combine the pork, white parts of the lemongrass, tapioca starch, peanut oil, fish sauce, honey, ginger, spring onion, and lime leaves in a large bowl. Season with salt and pepper. Beat or mix thoroughly to distribute the flavor evenly and until the mixture becomes sticky. Cover and let it marinate, refrigerated, for at least 30 minutes.
  3. If you are using plain skewers, form the meat into patties. Place a lemongrass stalk at one end of the patty and roll it up, compressing to make the patty stick to the stalk. If you made slots in your lemongrass, stuff about 2 tablespoons into the space formed by the slits.
  4. Heat enough oil to deep fry the skewers in a wok, and fry them until they are golden brown. Tongs or chopsticks are useful for turning the skewers over. They can also be grilled until the meat is done.
  5. You may serve while on the skewers or remove the patties first, before serving.
  6. Serve with rice as well as with various dipping sauces and condiments.

 

 

 

***These recipes and more can be found in Sarah Spencer’s Totally Vietnamese: Classic Vietnamese Recipes to Make at Home. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Japanese Takeout Recipes

Delicious Japanese Takeout Recipes

Flavorful, healthy, and easy to prepare! Check out these delicious Japanese takeout recipes you can make at home!

Dumplings (Gyoza)

Serves 10 | Prep. time 30 minutes | Cooking time 15 minutes

Ingredients

  • 1 (10-ounce) package wonton wrappers
  • 1 tablespoon vegetable oil
  • ¼ cup water

For filling

  • 1 tablespoon sesame oil
  • 2 cups cabbage, chopped
  • ½ small onion, chopped
  • 1 clove garlic, chopped
  • ¼ cup carrot, chopped
  • 1 cup minced pork (minced chicken, beef, or seafood may also be used)
  • 1 egg, beaten

Directions

  1. In a large skillet, heat the sesame oil over medium-high heat.
  2. In the sesame oil, sauté the cabbage, onion, garlic, and carrot until the cabbage is tender and translucent.
  3. Add the pork and egg, stirring constantly. Cook until the pork is browned. Remove from the heat and let it cool slightly.
  4. To make the dumplings, place about a tablespoon of filling on the center of each wrapper and fold it in half to enclose the filling. Moisten the inner edges and pinch to seal.
  5. In a large skillet, preheat the vegetable oil over medium-high heat.
  6. Fry the gyoza until lightly browned (about 1 minute per side).
  7. Add the water and cover the skillet. Let the dumplings steam until almost all the liquid has evaporated.
  8. Serve with soy dipping sauce or spicy soy dipping sauce.

 

 

California Maki

Serves 8-10 | Prep. time 30 minutes

Ingredients

  • 5 sheets nori
  • 1 large cucumber, peeled, seeded, cut lengthwise into long strips
  • 2-3 avocados, halved, pitted and cut into thin strips
  • Freshly squeezed lemon juice
  • Imitation crab sticks, cut lengthwise
  • Wasabi
  • Sesame seeds, if desired

Directions

  1. Sprinkle the avocado with lemon juice to prevent browning.
  2. Follow the steps for making sushi for an inside-out roll, up to step 3.
  3. For filling, arrange the strips of avocado and cucumber along the center of the rice, and top with crab meat.
  4. Proceed with succeeding steps up to step 5 (do not cut yet)
  5. Wrap the plastic wrap around the roll and set aside until ready to cut. Refrigerate for longer storage. Repeat with remaining nori sheets to make additional rolls.
  6. Roll in sesame seeds if desired. Cut into 6-8 rolls as desired.
  7. Serve with wasabi, soy sauce, and sushi ginger.

 

 

Mixed Vegetable Tempura

Serves 3-4 | Prep. time 20 minutes | Cooking time 15 minutes

Ingredients

  • 1 pound assorted vegetables such as:
  • Broccoli, cauliflower, or green beans, cut in 3-inch lengths
  • Sweet potatoes, sliced ¼-inch thick
  • Zucchini or eggplant, cut into 3-inch strips
  • Carrots, sliced ¼-inch thick
  • Others: onions, bell pepper, squash, lotus root, mushrooms
  • Basic tempura batter
  • 2 cups panko breadcrumbs
  • Oil for frying
  • Tempura sauce or mentsuyu for dipping

Basic tempura batter

  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon onion powder (optional)
  • ½ teaspoon white pepper (optional)
  • 1 cup ice-cold water

Tempura sauce

  • 1 cup Dashi stock
  • ¼ cup mirin
  • ¼ cup soy sauce
  • ½ tablespoon sugar
  • ¼ cup daikon radish, peeled and grated

Directions

  1. Whisk ingredients for the batter in a bowl and keep it refrigerated until use (cold batter contributes to getting crispier results).
  2. To make the tempura sauce, mix the ingredients, except the daikon, together in a saucepan. Bring it to a boil. Remove it from heat and let it cool down. Add grated the daikon and set aside.
  3. Place the breadcrumbs in a shallow bowl.
  4. Dip the vegetables in the cool batter.
  5. Next, dip them in breadcrumbs, making sure to pack them well.
  6. Heat up the oil in a wok or fryer, at least 2 inches deep.
  7. While heating the oil, dip the vegetables in the batter and breadcrumbs a second time.
  8. Drop the vegetables into the hot oil one by one. Do not crowd.
  9. Cook until golden brown (about 2-3 minutes), and drain on paper towels.
  10. Serve with tempura sauce or mentsuyu for dipping.

 

 

Hotpot Beef with Noodles and Vegetables (Sukiyaki)

Serves 4 | Prep. time 10 minutes | Cooking time 3-5 minutes

Ingredients

  • 1 pound beef tenderloin or sirloin, very thinly sliced
  • 2 tablespoons beef suet, oil, or butter
  • 1 package shirataki (konjac yam) or cellophane noodles, washed, drained, and cut into 3-inch pieces
  • 8 shiitake mushrooms, destemmed
  • 1 enoki mushroom, trimmed
  • 1 leek, cut into 2-inch pieces
  • ½ head Chinese cabbage, cut into 2-inch pieces, stalks separated from leaves
  • 1 bunch chrysanthemum leaves (shungiku); or other leafy greens; torn from stalk
  • 1 grilled tofu, cut into bite-sized pieces
  • 4 pasteurized eggs (fresh and preferably free-range)

Sukiyaki sauce

  • ⅓ cup soy sauce
  • 3 tablespoons sake
  • 5 tablespoons sugar
  • ¾ cup water

Directions

  1. Follow the packaging instructions for the noodles. Some may need to be parboiled to remove an offensive odor. Submerge them in cold water in a pot and bring it to a boil. Immediately remove the noodles from the boiling water, drain and submerge in cool water. Drain again.
  2. To pasteurize your own eggs, submerge them in water at 140°F for 4 minutes (This is optional if you are sure that the eggs are fresh and you are used to eating raw egg). Remove them from the hot water.
  3. Combine the sukiyaki sauce ingredients in a bowl. Set it aside.
  4. Preheat an electric pan or skillet on the table for cooking ingredients. The meal is served hot, served straight from the pan.
  5. Arrange all ingredients on a large serving platter beside the skillet.
  6. Add the suet, oil, or butter to the skillet and fry the beef just until it is no longer pink.
  7. Push the beef to one side and pour in 2-3 tablespoons of sukiyaki
  8. When the sauce begins to boil, add the other ingredients. Traditionally, these are arranged in the skillet in an orderly manner; bunching each type of ingredient in a section of the pan.
  9. Start adding the tofu, mushrooms, and cabbage stalks.
  10. Next, add the noodles, making sure to place them away from the beef as the shirataki can cause the beef to toughen. Add the leafy greens and onions last, and more sauce, if needed.
  11. Place a lid over the skillet and let it simmer for 3 to 5 minutes.
  12. Meanwhile, crack one egg per person in a bowl and beat.
  13. Sukiyaki is eaten by dipping ingredients from the hotpot in raw beaten egg.
  14. Make sure the liquid does not dry up. Add more sauce or hot water to the pan when needed.
  15. Leftover sukiyaki broth is traditionally saved to make udon.

 

 

Chicken Teriyaki

Serves 4 | Prep. time 5 minutes | Cooking time 10 minutes

Ingredients

  • 2 boneless, skinless chicken breasts
  • Freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 2 green onions, green and white parts, sliced

Teriyaki sauce

  • ¾ cup soy sauce
  • ¼ cup light brown sugar, packed
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, minced

For slurry (optional)

  • 2 teaspoons water
  • 1 teaspoon cornstarch

Directions

  1. Mix the teriyaki sauce ingredients together in a bowl. Set it aside.
  2. Place the chicken breasts on a cutting board, smooth side facing up. Cover with plastic wrap and pound to flatten them to ½-inch thickness. Cut each piece in half. Season evenly with freshly ground pepper.
  3. Heat the oil in a large pan over medium-high heat. Cook the chicken until golden brown (about 3 to 4 minutes on each side).
  4. Pour the teriyaki sauce mixture over the chicken. Do not stir. Allow the chicken to absorb the sauce as it cooks. Flip the chicken pieces over, if needed. Ensure that the chicken is evenly cooked and that there are no pink areas, especially inside.
  5. Remove the chicken pieces with tongs and transfer them to a serving dish.
  6. Heat the sauce in the pan for 3 to 5 minutes longer for a thin sauce.
  7. For a thicker sauce, whisk together the slurry ingredients in a bowl. Whisk the sauce while pouring in the slurry. Keep mixing for about 30 seconds until thickened. Remove from the heat.
  8. Pour the sauce over the chicken.
  9. Best served with steamed rice.

 

 

Deep-Fried Breaded Pork Cutlet (Katsudon)

Serves 2 | Prep. time 5 minutes | Cooking time 20 minutes

Ingredients

  • 1 medium onion, thinly sliced
  • 2 large eggs, beaten
  • 2 servings steamed white rice, freshly cooked
  • Green onion, chopped, for garnish

For sauce

  • ½ cup dashi stock
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons mirin

Katsu or breaded cutlet 

  • 2 pieces boneless pork chops, pounded to ⅛-inch thickness (may be substituted with chicken breast or thigh, or beef)
  • Salt and pepper
  • Flour, for dusting
  • 1 egg, beaten (for coating)
  • 1 cup panko breadcrumbs
  • Cooking oil, for frying

Directions

  1. Whisk together the ingredients for the sauce in a bowl. Set aside.

For breaded cutlets

  1. Place the egg and panko in separate shallow bowls.
  2. Season the pork chops with salt and pepper. Dust lightly with flour.
  3. Heat up a skillet or wok and add the oil. Test if the oil is hot enough by dropping in a pinch of panko. The panko should sizzle.
  4. Dip the pork in the egg, followed by the panko. Press down on the breadcrumbs to make sure they stick well to the pork.
  5. Fry the breaded pork until golden brown (about 5 minutes on both sides).
  6. Remove from the pan and drain on paper towels. Cut the pork into ½-inch strips, but not all the way to the other one edge, so you can still pick it up as a whole piece.

For sauce and to assemble Katsudon

  1. Heat up another wok or skillet over medium heat. Add 1 tablespoon of oil that is used to fry the cutlets.
  2. Add the onions and sauté until slightly caramelized.
  3. Pour the sauce over the onions and bring it to a boil.
  4. Arrange the cutlets over the onions.
  5. Reduce the heat to low, and pour the eggs over the meat. Do not stir. At this point, fill 2 donburi bowls (or regular bowls) with hot rice and set them aside.
  6. When the egg has set, turn off the heat.
  7. Place the cutlets with sauce, onions, and egg over steamed rice and garnish with green onion.

 

 

***These recipes and more can be found in Lina Chang’s Japanese Takeout Cookbook Favorite Japanese Takeout Recipes to Make at Home: Sushi, Noodles, Rice, Salads, Miso Soups, Tempura, Teriyaki, and More. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Classic Korean Recipes

Delicious Classic Korean Recipes

Make these delicious authentic Korean dishes at home. They’re easy and flavorful!

Mandu with Simple Sesame Dipping Sauce (Korean Dumplings)

Cook Time: 15 minutes | Prep Time: 15 minutes | Serves: 6-8

Ingredients

  • ½ pound ground pork
  • 3 tablespoons vegetable or peanut oil, divided
  • 2 cloves garlic, crushed and minced
  • ¼ cup red onion, diced
  • ½ cup cabbage, shredded
  • ½ cup carrot, shredded
  • 1 tablespoon fresh ginger, grated
  • ¼ cup scallions, diced
  • ½ pound tofu, mashed
  • 2 tablespoons hoisin sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 24 large wonton skins
  • 1 egg, lightly beaten
  • Additional vegetable oil for frying

Sauce

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 2 teaspoons white sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon chile pepper, diced
  • 2 teaspoons sesame seeds

Directions

  1. Place 1 tablespoon of the peanut or vegetable oil in a large skillet or wok over medium heat. Add the ground pork and cook until browned, taking care to break apart the meat into small pieces as it is cooking.
  2. Once the meat has browned, remove it from the pan and set it aside.
  3. Add the remaining oil to the pan and heat over medium-high.
  4. Add the garlic and onion. Sauté for 2 minutes before adding the cabbage and carrots. Cook while stirring for an additional 3 minutes.
  5. Next add the ginger, scallions, mashed tofu, and hoisin sauce. Cook for 2-3 minutes before removing the contents from the pan and mixing them with the browned pork.
  6. Once the pan has cooled, wipe out the inside and place ½-1 inch of vegetable oil in the pan. Heat the oil over medium-high.
  7. While the oil is heating, combine the soy sauce, rice vinegar, sugar, sesame oil, chile pepper, and sesame seeds for the sauce. Whisk well and set aside.
  8. Place 1 or 2 wonton skins out on a flat surface, and brush the outer edges with the beaten egg. Keep the remaining skins covered so they do not dry out.
  9. Add a heaping spoonful of the meat mixture to the wonton, placing it just slightly off-center.
  10. Fold the wonton skins over and press the edges together, making a triangular shape. Make sure the edges are sealed, crimping them if desired.
  11. Place the dumpling in the pan with the hot oil. Cook for 2-3 minutes per side until lightly golden brown.
  12. Remove from the pan and drain off any excess oil.
  13. Serve hot with dipping prepared dipping sauce.

 

Kimchi Pancakes

Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 4

Ingredients

  • 1 cup kimchi, drained with the liquid reserved
  • ¼ cup radish, sliced
  • ¼ cup scallions, sliced
  • 1 teaspoon crushed red pepper flakes
  • ½ cup kimchi liquid
  • 1 cup whole wheat flour
  • 2 eggs
  • Vegetable oil for cooking

Directions

  1. In a bowl, combine the drained kimchi, radish, scallions, and crushed red pepper flakes. Toss to mix.
  2. In another bowl, combine the kimchi liquid with the whole wheat flour and the eggs. Mix until the eggs are incorporated.
  3. Add the batter to the kimchi mixture and stir.
  4. Liberally brush a skillet with vegetable oil and heat over medium to medium-high heat.
  5. Spoon a ladle full of the batter onto the skillet, gently pressing down. Cook for 2-3 minutes, or until the edges begin to turn a golden brown color.
  6. Flip the pancake and cook for an additional 2 minutes.
  7. Remove the pancake from the pan and keep it warm while you work through the rest of the batter.
  8. Serve warm with your favorite dipping sauce.

 

Classic Bibimbap

Cook Time: 35-40 minutes | Prep Time: 15 minutes | Serves: 6

Ingredients

Bulgogi

  • 1 pound beef steak, sliced thin
  • ½ cup soy sauce
  • ¼ cup Asian pear, shredded
  • 3 cloves garlic, crushed and minced
  • ¼ cup Asian pear juice
  • ¼ cup rice wine
  • 3 tablespoons white sugar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame seeds
  • 1 teaspoon coarse ground black pepper

Rice

  • 6 cups cooked sushi rice
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons sesame oil

Vegetables

  • 3 cups carrots, shredded
  • 1 tablespoon fresh ginger, grated
  • 6 cups fresh spinach
  • 2 cloves garlic, crushed and minced
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 cups shiitake mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon red pepper paste
  • 4 cups mung bean sprouts, cooked
  • ¼ cup sesame oil, divided
  • 6 eggs

Directions

  1. Begin by making the marinade for the bulgogi. In a large bowl, combine the soy sauce, Asian pear, garlic, Asian pear juice, rice wine, white sugar, ginger, sesame seeds, and black pepper. Mix well.
  2. Add the meat to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
  3. For the rice, combine the rice and the sesame seeds. Mix well.
  4. Place the sesame oil in a skillet and spread it around, using a brush if necessary. Heat over medium.
  5. Add the rice and press it gently into the pan. Cook, pressing occasionally for 12-15 minutes until the bottom of the rice begins to brown and crisp.
  6. Using a spatula, mix the rice up slightly and cook for an additional 3-5 minutes.
  7. In a bowl, combine the shredded carrots, ginger, and 1 tablespoon of sesame oil. Mix well and set aside.
  8. Bring 3 cups of water to a boil in a saucepan. Place the spinach in the boiling water and cook for 1-2 minutes. Drain the spinach and press out as much moisture as possible.
  9. Place a tablespoon of sesame oil in a sauté pan along with the spinach, garlic, soy sauce, and rice vinegar. Sauté for approximately 3 minutes. Remove from the pan and set aside.
  10. In a saucepan, combine the sliced shiitake mushrooms with the beef broth, brown sugar, and red pepper paste. Bring to a boil, then reduce the heat and let it simmer for 5-7 minutes.
  11. In a skillet, cook the meat over medium heat until it has reached the desired doneness, approximately 7-10 minutes.
  12. Remove the meat from the pan and set it aside. Fry each of the eggs until the yolk reaches your desired consistency.
  13. Place the crisp rice into six individual serving bowls.
  14. In little individual piles, arrange the meat, carrots, spinach, mushrooms, and mung bean sprouts over the rice in each dish.
  15. Top each dish with a fried egg before serving.

 

Bulgogi

Cook Time: 15 minutes | Prep Time: 10 minutes | Serves: 4-6

Ingredients

  • 1 ½ pounds sirloin, or other tender steaks, sliced very thin
  • ½ cup Korean soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons rice wine
  • 2 cloves garlic, crushed and minced
  • 2 teaspoons fresh ginger, grated
  • ¼ cup finely diced pineapple, or thinly sliced Asian pear
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne powder (optional)
  • 2 tablespoons sesame oil
  • 1 cup sweet yellow onion, sliced
  • ½ cup carrot, julienned
  • ½ cup leek, sliced
  • 1 tablespoon toasted sesame seeds
  • Lettuce leaves for serving (optional)
  • Rice for serving (optional)
  • 1 green onions, sliced for garnish

Directions

  1. In the blender, combine the Korean soy sauce, brown sugar, rice wine, garlic, ginger, pineapple, black pepper, salt, and cayenne. Blend until smooth.
  2. Place the sliced meat in an airtight container or re-sealable plastic bag and mix to coat with the marinade. Cover the meat and place it in the refrigerator for 2-4 hours.
  3. Heat the sesame oil in a skillet or wok over medium-high heat.
  4. Add the meat, along with any remaining marinade, and the onion, carrot, and leek to the skillet.
  5. Cook, stirring frequently until the meat begins to brown, approximately 5 minutes.
  6. Reduce the heat to medium and continue cooking until the meat is cooked through and the vegetables are crisp-tender.
  7. Reduce the heat to low, add the sesame seeds, and cook for one more minute.
  8. Serve with lettuce leaves and rice, if desired.
  9. Sprinkle with green onions before serving.

 

Korean Fried Chicken

Cook Time: 25 minutes | Prep Time: 10 minutes | Serves: 4-6

Ingredients

  • 2 pounds chicken legs, skins removed if desired
  • ¾ cup flour
  • ½ cup rice flour
  • ½ teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • ½ teaspoon cayenne powder
  • ½ teaspoon garlic powder
  • 2 eggs, lightly beaten
  • 2 cups vegetable oil
  • ½ cup soy sauce
  • ¼ cup tomato ketchup
  • 2 cloves garlic, crushed and minced
  • 1 tablespoon spicy chile paste
  • 2 teaspoons hot mustard
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Directions

  1. In a bowl, combine the flour, rice flour, salt, black pepper, cayenne powder, and garlic powder. Mix well.
  2. Take each piece of chicken and dredge it through the flour mixture.
  3. Dip each piece of chicken in the beaten egg, and then once more into the flour mixture, and set them aside.
  4. In a large frying pan, heat the vegetable oil over medium-high heat.
  5. Once the oil is nice and hot, place the chicken legs in the pan and cook, turning occasionally, until the chicken is a deep golden brown and crispy, approximately 15-20 minutes depending upon the size of the pieces.
  6. While the chicken is cooking, combine the soy sauce, ketchup, garlic, chile paste, hot mustard, honey, and rice vinegar. Cook over medium heat, stirring frequently for at least 5 minutes.
  7. Once the chicken is done cooking, remove it from the pan and drain off the excess cooking oil.
  8. Using a basting brush, brush the chicken with the still-warm sauce.
  9. Serve immediately.

 

 

 

**These recipes and more can be found in Sarah Spencer’s Totally Korean: Classic Korean Recipes to Make at Home. To get your own copy, click on the cover or click here.

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