Egg Drop Soup

Ingredients:
3 eggs lightly beaten
4 cups of chicken stock
1 Tbsp of cornstarch
1/2 tsp grated ginger
1 Tbsp soy sauce
3 green onions, chopped
1/4 tsp white pepper
3/4 cup of mushrooms, chopped

Directions:

Reserve 1/2 cup of chicken stock and mix with cornstarch until dissolved.

Place the chicken stock, ginger, soy sauce, green onions, mushrooms, and white pepper in a pot and bring to a boil.  Ad the cornstarch and stock mixture and stir.  Reduce heat to a simmer.

Slowly pour in the beaten eggs while stirring the soup.  The egg will spread out into ribbons.  Turn off the heat and garnish with a few more chopped green onions.  Serve immediately. 

Sesame Green Beans

Ingredients
8 ounces fresh green beans, trimmed
2 tablespoons low sodium soy sauce
1/2 tablespoon miso paste
1/2 teaspoon red pepper flakes
4 cloves garlic, minced
1 teaspoon grated fresh ginger root
1 tablespoon sesame seeds, toasted

Directions1.Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2.Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

Vegetable Potstickers

Ingredients:
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand) Salt to taste
Canola oil

Directions
In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot. Serve with dipping sauce. SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
Combine all.

Egg Rolls

 It's very important that you choose the right egg roll wrappers. Apparently the type of wrappers in regular grocery stores are thicker than the ones you can get at Asian grocery stores. So the thinner the better.

Ingredients:
5 potatoes diced
1+ cups finely chopped cabbage
4-5 carrots diced
4 stalks celery finely chopped
5 green onions sliced
2 1/2 cups bean sprouts
dash of pepper
2 Tbsp soy sauce
2-3 Tbsp canola oil + more for frying the egg rolls
Thin egg roll wrappers
Optional: cooked ground beef


Directions:
Heat 2-3 Tbsp of oil in large frying pan. Add the potatoes, cabbage, carrots, celery, green onion, and bean sprouts. Add a couple tablespoons of soy sauce and a few dashes of pepper. Saute for about 10 minutes. It doesn't need to be cooked completely because it will cook more when you fry and bake the rolled egg rolls. Take the filling and prepare to wrap the egg rolls. Have a small amount of water handy. Place an egg roll wrapper in front of you so it looks like a diamond in front of you--with a point toward you. Put about 1/4 cup of the filling on the egg roll wrapper on the end closest to you. Then dip your finger in the water and put a drop of water on the tip of the wrapper closest to you. Take that end and wrap it over the filling and the water will make the wrapper stick to itself.
Take the right point of the wrapper and fold it to the left so that no filling is coming through and do the same with the other side. Now roll it as tightly as you can. When you come to the end get another drop of water to seal the wrapper shut. Once they are all rolled up it is time to fry them.

Heat about a half in layer of oil in a frying pan. It needs to be hot enough that it will fry the egg rolls quickly. This step is just to get them crispy not to cook them completely. Just put the egg rolls in for a couple minutes on each side. Place them on paper towels to soak up excess oil. Once that is done you can put some aside to freeze and eat later. When you want to eat them you take them and do the next step which is to bake them in a 400 degree oven for 10 minutes. Flip them over halfway through baking. These were so good. My sister in law also adds ground beef to hers which is very good too.

Quick and Easy Stir Fry

Ingredients:
1 can roast beef
1 Tbsp Sesame Oil
~1/2 cup Yoshida's marinade and cooking sauce (Costco)
Veggies of your choice--red pepper, green pepper, onions, carrots, etc
Raman Noodles (without spice packet)

Directions:
Heat saucepan of water for Raman noodles. Chop of vegetables of choice and saute with sesame oil. Add in drained can of roast beef (I'm sure chicken would be good too---it's also good without meat). Pour in 1/2 cup of Yoshida's cooking sauce. Cook the raman noodles for 3 minutes in pan of water. Add noodles to stir fry mixture. Add more Yoshida's sauce to taste.

Teriyaki Chicken

Ingredients:
1 Tbsp cornstarch
1 Tbsp water
1/2 cup sugar
1/4 cup apple cider vinegar
1/2 cup soysauce
1 garlic clove, minced
1/2 tsp ginger
1/4 tsp pepper
Boneless skinless chicken breasts


Directions:
Whisk together all ingredients (except chicken) in a saucepan. Cook over medium heat until the sauce thickens. Place chicken in a 9x13 pan. Pour sauce over chicken. Bake at 350 for 50 minutes, turning chicken every 15 minutes. Serve with rice.

Szechuan Chicken

Ingredients:

1 lb chicken

1/4 cup cornstarch (I'm guessing here--may have been less)

1-2 Tbsp oil (I used olive oil but was thinking sesame oil might be good)

1 1/2 Tbsp minced garlic

3-5 Tbsp Soy Sauce

1-2 Tbsp White Wine Vinegar

1 Tbsp Sugar

1/4 cup water

3 diced green onions

dash of cayenne pepper

Directions:

Cut chicken into 1 inch cubes and lightly coat with corn starch (I do this by putting the chicken in a ziploc bag with the cornstarch and mixing it all around until it's covered). Heat oil in a frying pan and add minced garlic. Add chicken and fry until all sides are white. Add soy sauce, vinegar and sprinkle with sugar. Add the water--more or less depending on how strong of a flavor you want and how runny you want the sauce. Add diced green onions and cayenne pepper. You can make it as spicy as you want. Serve with rice.

Fried Rice

Ingredients:
1 1/2 cups uncooked rice (I use brown for everything now and my family doesn't even notice)
3 Tbsp sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup diced ham
2 stalks celery, chopped
2 carrots, peeled and diced
1 green pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce

Directions:
Cook rice according to package directions. While rice is cooking heat a wok or large skillet over med-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned mix in ham. Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm. When rice is done, mix thoroughly with vegetables and stir in soy sauce. Serve.

Sesame Chicken

 

Ingredients:
3 chicken breasts
1/4 c flour
2 T peanut or sesame oil
salt and pepper
1/3 c soy sauce
1/3 c sugar
1/3 c green onions chopped

Directions:
Cut chicken into pieces and add flour and salt and pepper in a bag to coat.
Brown in sesame oil.
Mix the soy sauce, sugar and green onions and pour the mixture over the chicken.
Cover and cook until the chicken is cooked through.
Top with sesame seeds and serve over steamed rice.

Sesame Asparagus

This is so good! My kids eat it like candy.

Ingredients:

1 lb asparagus, ends snapped off

2 Tbsp dark sesame oil

1 Tbsp soy sauce

1 clove garlic, minced

salt and pepper to taste

2 Tbsp sesame seeds

1/4 cup water

Directions:

Mix sesame oil, soy sauce, garlic, sesame seeds, water, salt and pepper. Place Asparagus in a skillet and pour sauce over the asparagus. Heat to boiling. Simmer for about 10 minutes or until asparagus is tender.