Wonton Soup

Wonton Soup
 

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon freshly grated ginger

4 cups chicken broth

4 ounces shiitake mushrooms (any kind can be used)

2 baby bok choy (cut in thirds)

1/4 bunch chopped cilantro (more to taste)

3 green onions, thinly sliced

1 tablespoon yellow miso paste, or more, to taste

Frozen wontons of your choice

 

Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

 

 

Whisk in chicken broth, mushrooms and 2 cups water.

 

Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes.

 

 

Stir in bok choy, cilantro and green onions. Stir in miso paste until well combined, about 1-2 minutes.

 

 

Stir in wontons until cooked through, about 2 minutes.  I got these wontons at Costco

This recipe comes from the blog - Damn Delicious.

Chicken Curry Stir Fry

Chicken Curry Stir Fry
 

2 tbsp olive oil or other preferred oil

2 chicken breasts, diced

1 bell pepper, sliced into thin strips

1 onion, halved and then cut into strips

1 head broccoli, cut into bite sized pieces

4 cloves garlic or 1 shallot, diced

1 tbsp smoked paprika

1 tbsp red curry powder

2 tsp turmeric

 

In cast iron pan or heavy skillet, heat oil until shimmery.  Add chicken and brown evenly.

 

 

If you have a large pan, add veggies. If your pan is too small for everything to fit and not be too crowded, remove chicken and add veggies (but be sure to cook chicken completely).

 

 

Brown veggies and continue cooking chicken (or brown veggies and add chicken back when they are nice and browned). Add garlic or shallot when slightly browned so they don't burn.

When chicken and veggies are fully cooked and browned, add another tablespoon of olive oil and spices.

 

 

Combine well so spices evenly coat chicken and veg.  Serve hot on its own or over rice.

Enjoy!

 

This recipe comes from Sweet C's Designs.

Filipino Pancit

Filipino Pancit

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Brown the chicken in the oil with the soy sauce, garlic, and onion.

Add the water and bouillon cube to the chicken and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. 

Add the uncooked pancit noodles and vermicelli. Simmer over low heat until the noodles soak up all the broth.

This recipe comes from Pinch of Yum - she's got tons of great things on her website!

------------------------------------------------

Filipino Pancit

2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
1 lb. lean pork, cut into very small pieces
½ cup oil
1 onion, minced
1 tablespoon soy sauce
6 cloves garlic, crushed
1 pork bouillon cube
6 cups water

Brown the chicken in the oil with the soy sauce, garlic, and onion.

Add the water and bouillon cube to the chicken and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. 

Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

This recipe comes from Pinch of Yum - she's got tons of great things on her website!

Asian Pasta Stir-Fry

I was inspired to create this recipe by a fresh stir-fry package I purchased at Trader Joe's.  I wanted to use pasta instead of rice and I found some nutritious looking whole wheat fettuccine.  I pulled all of the spices and sauces out of the refrigerator and got to work.

Asian Pasta Stir-Fry

2 chicken breasts, sliced thinly

8 oz whole wheat pasta, cooked

6 cups chopped stir-fry vegetables of your choice

1 Tbsp low sodium soy sauce

1 Tbsp crushed ginger

4 garlic cloves, crushed

1 Tbsp Sirracha Sauce (to taste)

2 Tbsp Fish Sauce

1 Tbsp sesame oil

1/3 cups Teriyaki sauce

Coat the inside of a wok with sesame oil and head on medium-high.  Add the sliced chicken and all of the ingredients except the mixed vegetables and pasta.  Cook the chicken until done.  Take the chicken out of the wok and place it on a plate.  Be sure to leave all of the sauce in the wok.

Add the vegetables to the wok and cook until tender but crisp.  At this point you can add a bit more fish sauce or Sirracha if you'd like.

When the vegetables are done, add the chicken back to the wok and stir.  Just before serving, toss the cooked pasta in the with the meat and vegetables and serve!

Makes 6 large portions.  Weight Watchers PointsPlus = 8

Asian Lettuce Wraps

I made this recipe for a friend’s party and quadrupled the recipe.  This is reflected in the pictures.  I used Romaine Lettuce instead of Boston Bibb.  I also added the dipping sauce to the meat – gave it a ton of flavor.  I heard someone say that they thought it was just like P.F. Chang’s!  Terrible news - but I forgot to take a picture of the finished product!

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves

1 pound ground turkey

1 tablespoon cooking oil

1 large onion, chopped

2 cloves fresh garlic, minced

1 tablespoon soy sauce

1/4 cup hoisin sauce

2 teaspoons minced ginger

1 tablespoon rice wine vinegar

Asian chile pepper sauce (optional)

1 (8 ounce) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

2 teaspoon Asian (dark) sesame oil

Sauce:

1 tsp sesame oil

2 T soy

2 T rice vinegar

1 T chile paste

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside. In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. 

Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes. 

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!