Posts Tagged Asian

Mu Shu Chicken Lettuce Wraps

Mu Shu Chicken Lettuce Wraps

Mu Shu Chicken Lettuce Wraps

The theme for this week is “quick and easy” since we’re easing into a new routine.  And apparently also “hoisin sauce” for no particular reason at all. This recipe comes from Real Simple by way of FreshDirect, and is, appropriately enough, really really simple.

  • 3/4 lb chicken, sliced thin
  • 2 large carrots, in matchsticks
  • 2 red bell peppers, in matchsticks
  • 1/4 green cabbage (about 2-3 cups), shredded
  • 1-2 cups button mushrooms, sliced thin
  • 1 head of butter lettuce
  • 2-3 tbsp hoisin sauce, more for drizzling
Heat some vegetable oil in a wok or large nonstick skillet, add mushrooms.  Stir-fry for 2-3 minutes or until mushrooms have given up their water and are starting to brown.  Add chicken, cabbage, carrots, and peppers, cook about 7 minutes or until veggies have wilted and chicken is just cooked through.  Add hoisin sauce, toss to coat, and continue to cook until you like the way it looks.  (If you want your vegetables on the crisp side, just another minute is enough.  If you want it to be softer and more Chinese-takeout-esque, you can let it cook for quite a while.)
Serve wrapped in lettuce leaves, drizzled with a little extra hoisin.  Delish, and also low-carb if you’re into that sort of thing.  (Also gluten free, unless hoisin has gluten in it, but there’s probably a GF version out there.)
Dylan’s menu: mu shu chicken over rice, milk to drink
Aeryn’s menu: mashed potato/sweet potato, cheerios, formula

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Miso-hoisin spaghetti with eggplant and green beans

This is a variation on this recipe I found on Serious Eats a few weeks ago and fell head over heels in love with.  The sauce can be used for a dish like this, over pasta, or for a terrific chicken/pork/shrimp marinade.  And since the ingredients are all things that last basically forever in your fridge (miso, hoisin, and chili-garlic sauce), this can be whipped up at the last minute when you realize that it’s the end of the week and your pantry is down to half an eggplant, some green beans, and half a box of spaghetti.

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Pla Phad Prik King

Or, as the subtitle says, “fish with red curry sauce.”  I do not think this is entirely accurate, as when I went to Great Wall to find red curry paste, I also found (and purchased) “prik king” paste alongside it, which would indicate to me that they are subtly different dishes.  But I’m very very white, so what do I know?  I just love this recipe.  It’s either from Gourmet or Saveur, but Google isn’t telling me which.  Anyway.  Have I mentioned how much I love shopping at Great Wall?  Seriously worth the bus ride.

This is a catch-up post from Monday.  Sorry!

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