Wife Jan is on the Noom program and is constantly scanning for recipes I can make that fit both Noom’s parameters and our personal tastes. Her most recent request was for orange chicken. I did not think much of the recipe she sent me, so I went looking for something better. Many of the recipes I found were “healthy” only in the sense that they replaced white sugar with honey or brown sugar— both of which are very much Noom “red foods.” I finally found a recipe that was close to what I wanted and adapted it to be more Noom-y.
Tag Archives: Chinese cuisine
Karl’s Mandarin Chicken Pea Top Stir Fry
When we lived in China we were introduced to a vegetable that was not commonly used in the U.S. pea tops (sometimes sold as “pea leaf”)—the tender ends of the pea shoots. Pea tops is not something you will find in Western supermarkets, you will only find them Asian markets—in season. Frequently, I would use these in a soup, but today wife Jan asked for them in a stir fry. Lately, there has been a bowl of Mandarin oranges on my counter and—as I was gathering ingredients for my stir fry—I decided, “Why not throw a couple into the mix?”
Filed under Chicken, Main Dishes
Karl’s Chinese Smashed Cucumber Pickles II
I was making mapo douf for dinner and I decided that a cucumber side dish would be nice. Since the last time I made this dish I discovered crispy chili oil. While using Sichuan chili oil would be an appropriate choice, it is such a production to make that a commercial version is sometimes useful to have on hand.
Filed under Pickles, Side Dishes
Karl’s Spicy Chicken with Pan Fried Noodles without Garlic and Onions
My Spicy Chicken with Pan Fried Noodles is one of my daughters favorite dishes. Unfortunately, daughter Miriam is “off” onions and garlic at the moment. However, this is a dish that is dominated by onions and garlic—a whole large yellow onion, 8-10 cloves of garlic, and tablespoons of chili garlic sauce. Making it taste even close to the original is going to be quite the challenge.
Filed under Chicken, Main Dishes, Sauces and Spices
Karl’s Chinese Chive Stem and Sichuan Pickle Stir Fry
I tend to make some Chinese dish at least once a week for a week day meal—this comes from having spent several years in Asia. Wife Jan really likes mapo doufu and it makes frequent appearances on these nights. However, mapo dofu has little in the way of green vegetable matter—beyond some green onion—so I tend to make a vegetable stir fry as a second dish.
Filed under Side Dishes, Vegetarian
Karl’s Oyster Mushroom Chicken with Bok Choy
Stir-fries are a popular weekday meal at my house. I try to keep things interesting by mixing up my sauces. From the basic Chinese sauces, you can blend new combinations every time you make a dish.
Filed under Chicken, Main Dishes
Karl’s Oyster Mushrooms in Oyster Sauce II
Sister Grace stopped by this Sunday. Of the several options I gave her for dinner was spicy chicken and pan fried noodles. While this dish is a lot of work, it is one of my family’s favorite meals.
Filed under Side Dishes, Vegan, Vegetarian
Karl’s Chinese Smashed Cucumber Pickles
Sister Grace stopped by this Sunday. Of the several options I gave her for dinner was spicy chicken and pan fried noodles. While this dish is a lot of work, it is one of my family’s favorite meals.
Filed under Pickles, Side Dishes, Vegan, Vegetarian
Karl’s Sichuan Pepper Chicken Wings
Jan asked for chicken wings for Mother’s Day dinner. She is also very fond of Sichuan pepper. To go with the wings, I made Jan’s favorite coleslaw and Japanese potato salad and rice pudding for dessert.
Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices
Karl’s Leftover Steamed Chicken Soup
Last Sunday I made steamed chicken for Sunday’s dinner. While my family ate a great deal of it, there was enough left over for soup on Monday. Making soup with leftovers is second nature to me.
Filed under Chicken, Main Dishes, Soups