Quick Vegetable Chow Mein

I am always looking for new Chinese and Asian inspired dishes to create at home. Chinese take-out can be very expensive so I am always trying to find a cheaper way to satisfy my craving. This quick and easy vegetable chow mein hits the spot every time!

Slow Cooker Cashew, Almond Chicken

My husband and I absolutely love Chinese food, we pretty much eat it every chance we get. However, ordering Chinese take-out and eating at Chinese restaurants can get pricey, so I am always looking for new recipe to try at home. This cashew, almond, chicken is so easy and delicious. I will definitely be making this a regular in my recipe repertoire.

2 lbs. boneless, skinless chicken tenders
3 heaping tbs. all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 tbs. vegetable or canola oil
1/4 cup soy sauce
2 tbs. rice wine vinegar
2 tbs. Ketchup
1 tbs. brown sugar
1 tsp. toasted sesame oil
2 large cloves garlic, grated
1 tsp. fresh ginger, grated
1/4 tsp. crushed red pepper flakes
1/2 cup cashews, salted or non-salted
1/2 cup slivered almonds
2 cup snap peas
1 cup sliced carrots

In a large skillet, over medium-high heat, heat the vegetable or canola oil. In a large zip-top bag, place the chicken tenders, flour, salt and pepper. Shake the bag until all the chicken is coated in the flour. Remove the chicken from the bag, shaking off the excess flour, and place in the skillet. Brown the chicken on each side, about 3-4 minutes.

While the chicken is browning, in a medium sized bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, ketchup, brown sugar, garlic, ginger, and red pepper flakes until combined. When the chicken is done browning, place in the bottom of a slow cooker and pour the sauce over the top of the chicken. Cook on low 3-4 hours. During the last 30-45 minutes of cooking add the snap peas, carrots, almonds, and cashews.

Serve of rice and enjoy!

Note: If you like a lot of sauce you will probably want to double the sauce mixture.

Fake-out Takeout

Pork Gyoza (Dumplings/Potstickers)

Vegetable Fried Rice

Instead of ordering Chinese takeout, why not try and make it at home? It is easy, fun, and friendly on your wallet! Below are the recipes for each dish.

Pork Gyoza (Dumplings/Potstickers)
1 lb. ground pork
6 oz. cream cheese; brought to room temperature
2 large eggs
4 scallions, diced
3 large garlic cloves, grated
2 tbs. ginger, grated
4 tbs. soy sauce
3 tsp. sesame oil
3 tbs. vegetable or canola oil
wonton wrapper; approximately 60

In a medium bowl whisk together the softened cream cheese, eggs, grated garlic, grated ginger, soy sauce, and sesame oil. Whisk ingredients till combined - it is alright if there are still a few lumps of cream cheese. You can also mix the ingredients with a hand-mixer but I find that a whisk works just fine.

Next fold in the scallions and ground pork and mix until just combined. Be careful not to over work the mixture, as the meat will begin to get tough and will become chewy when cooked. Place a heaping teaspoon of the mixture into the center of a wonton wrapper. Moisten the edges of the wonton wrapper with a little water using your finger, fold the wrapper in half but do not seal. Pinch one end of the wrapper closed, then begin to create pleats along the edge of the wrapper until you reach the other end. Flatten out the bottom of the dumpling so it will sit nicely in the skillet. Repeat until all the wonton wrappers are filled.

In a large skillet, heat 3 tbs vegetable or canola oil on medium-high heat. Place the dumplings, flat side down, in the pan; making sure not to over-crowd the pan. Cook for 3-4 minutes until the bottoms of the dumplings are golden brown. Next, pour 1/4 cup of water into the skillet and cover with a lid, cook the dumplings another 3-4 minutes until cooked through. Working in batches until all the dumplings are cooked. 

Serve with honey-soy dipping sauce and enjoy!

Note: This recipe makes a lot of dumplings, we generally freeze half of the dumplings to enjoy later.

Honey-Soy Dipping Sauce
1/4 cup honey
1/4 cup soy sauce
1/4 cup vegetable or canola oil
4 tbs sesame oil
4 tbs rice vinegar
3 scallions, diced
1 large clove garlic, grated
1 tbs ginger, grated

Combine all the ingredients into a tupperware, tightly secure the lid, and shake until combined. Serve with pork gyoza.

Vegetable Fried Rice
1 c brown rice
2 1/4 c water
1/2 tsp. salt
1 c edamame
1 c shredded carrots
1/2 c peas
4 tbs. vegetable or canola oil
1 packet of fried rice seasoning mix
2 tbs. soy sauce
1 scallion sliced thin for garnish

In a small sauce pan bring the water and salt to a boil. Once the water has boiled, stir in the rice, cover with a lid and cook for 20 minutes. 

After the rice has cooked, heat the oil to high heat in a large skillet. When the oil is hot, place the rice, vegetables, soy sauce, and seasoning mix into the skillet. Stir to combine and let sit for 4-5 minutes until the bottom of the rice gets crisp and browned. Flip the rice and cook for another 4-5 minutes. You want the pan to stay very hot so you can get the rice crisp and a little crunchy, mimicking the traditional fried rice texture without having to "fry" it in too much oil or a wok.

Garnish with sliced scallions and serve!

Note: You can add whatever vegetables you like or substitute white rice for brown rice.