Beef and Cabbage Stir-Fry

This is just a quick recap of what I made for dinner last night, I do not want to forget what I did because everyone loved this dish.  There are no measurements because, truth be told, I don't really measure.

10 oz beef.  I just got the beef steak that was on sale.
soy sauce
rice wine
brown sugar
Korean garlic chili paste
Vegetable Oil
1 T. grated ginger
1 large onion, thinly sliced
2 cups cabbage, thinly sliced
1 carrot, cut into matchsticks

Cut the beef very thin and if the steak is thick cut again to make almost matchsticks out of the beef
Marinate the beef in enough soy sauce, rice wine, brown sugar, chili paste, and ginger to cover

stir fry the onion, set aside
stir fry the cabbage, set aside
stir fry carrot, set aside
drain the beef and set marinade aside
stir fry the beef for about 2 minutes, until cooked about 2/3rd s of the way through, set aside
add the marinade into wok and cook until bubbling.  add all the set aside ingredients into the wok and cook to mix well with the sauce and all is heated through.
Serve with steamed rice.

I would like to try this with a little plumb sauce added to it as well.

Garlic Chicken & Broccoli Stir-Fry

Sauce
1/4 cup minced garlic
2 tablespoons sriracha hot sauce
2 tablespoons Thai sweet chili sauce
1 teaspoon fish sauce
1 cup water or chicken stock
2 tablespoons soy sauce
2 tablespoons stir fry oil or veg oil
1 teaspoon sesame oil

1.5 pounds chicken cut into pieces

2 heads of broccoli cut into large florets

steam broccoli until bright green but still very crisp

heat  wok to hot and stir fry the chicken in batches small enough so that the chicken does not release so much water that it will not brown.  Cook long enough to just get the chicken cooked.  Once all the chicken put the broccoli chicken and sauce in the wok and stir fry to coat and  heat the chicken and broccoli and the sauce to thicken.

Serve with rice.

Photo will come the next time I make this

Stir-fry Beef and Green Beans

We had bags and bags of beans out of my mother's garden this summer. We ate several popped in the pressure cooker for 4 minutes with some Mrs. Dash and Canadian bacon, but I still had to find other creative ways to cook some up so I tossed together a stir-fry that tuned out to be a nice way to eat up the beans without adding a ton of calories.

1 pounds sirloin stake, cut into this strips against the grain of the meat.

2 pounds green beans topped and tailed (I am not very adamant with the top and tailing)

1/4 cup soy sauce

2 cloves minced garlic

1 inch nob minced ginger (I grate it on my box grater with the fine shred side)

1 Tablespoon brown sugar

1/2 cup beef broth

1 bunch green onions, sliced into oblong rounds whites and a little of the green. Roots removed

2 tablespoons vegetable or peanut oil

add the beef, soy sauce, corn starch, 1/2 garlic, 1/2 ginger, brown sugar and corn starch in a bowl and let set for 30 minutes.

Heat your wok to very hot add 1 tablespoon oil and the beef and cook until just browned on both sides and remove onto a dish and reserve. do not worry about cooking it through because you will add it again later and be sure to keep the sauce in the bowl that the meat was in.

add the other tablespoon of oil to the pan then add the beans and the other half or the garlic and ginger. toss a little and then add the beef stock and cover wok with a lid to let the bean steam up for about 2 to 4 minutes.

once beans are crisp tender add in the green onion sauce that was left over from meat and the meat. stir for a few seconds until all is saucy and a little thick.

server with a cup of Brown rice

the whole dish is 1600 calories 119 carb, 65g fat, and 163g protein. I say this dish served 5 and is worth 7 zucchini points and 1 cup of brown rice is 4 so total meal is 11 zucchinis

Spring Rolls

My first try with spring rolls. They were a little short on flavor and texture being filled with peppers, bean sprouts, minced ginger, radishes Udon noodles (that is what I could find) and some cucumber. I went to White on Rice Couple after to figure out what I could do the fix this and they had tons of ideas, I now have to try those ideas.

shrimp stir-fry

while this dish tasted good I would do things a little different next time. instead of Julian the vegetables I think that they would be better matched with shrimp if I cut them into chunks and maybe add some red pepper flacks for some heat.

cut veggies into chunks such as

• onion
• celery
• red bell peppers
• carrots
• minced garlic
• minced ginger

dust cleaned and dried shrimp with corn starch.

In a hot hot pan add in peanut oil with a touch of sesame oil and saute the shrimp in a single layer. when the shrimp is just pink on both sides remove a set aside. Clean the pan and get it hot hot again, add a little peanut (or avocado) oil with a touch of sesame oil add in the garlic, ginger and veggies. toss the veggies a few times, add the shrimp to reheat and serve over steamed rice.

Eating out in Mexico City - What I have to say about the Restaurants

I am not much for reviewing restaurants. I may say it is good and a friend may say the opposite. I think that Restaurants for the most part are ever changing, from one day to the next and from one item to the next, so I don't often write about them here on my blog. However, I have been eating out here in Mexico and some places I have enjoyed very much, but what I find when I do a search on the net for a place to eat is laking, the results tend to come up a little short so I have decided to say a little bit about the places I visit and provide a few photos too, photos never hurt.

Today I am going to tell you about a Thai place we went to in La Condesa called Mibong. I learned of this place through my Spanish tutor who happens to be a big Thai fan just like my husband.

We set out with the address in a Taxi and after the taxi drove around for a while (Condesa is full on one way streets, not easy to get around in) he dropped us right in front of the restaurant.
I had Pad Thai, it was very nice, the noodles were cooked perfectly the chili has a very Mexican flavor to it and the sauce has a nice peanut flavor to it. This is not the Pad Thai I am used to eating in Michigan but it was a great dish done well.

My Husband ordered a fried rice dish that our 5 year old daughter stole from him and ate us so I can't tell you first had how good it was but she seamed to love it, good enough for me.
We also tried a seafood soup that they offered and it was very nice. We all got to have a few bites but in the end this was the big hit for my 3 year old son and he got to eat most o it. The kitchen is small and well used but clean!
The menu has much to offer with both sides full of many appealing looking items listed.

MiBong
Thai, Malaysian, Vietnamese
Campeche 396-B
ph. 5211-2078
Sun – Wed: 1 p.m. – 12:30 a.m.
Thurs – Sat: 1 p.m. – 1:30 a.m.

Daring Cooks Challenge Number Dos

As always I am a day late and a dollar short. today is the second daring cook post date and I am whipping up pot stickers on posting day. I was worried that this was going to be a very involved long process to make pot stickers but they came together very fast and I had fun doing them with my 3 year old son. I made the dough and he kneaded while I put the filling together. then I kneaded the dough a little more for good measure.

Once the dough sat for 15- 20 minutes I cut it into little 1 inch square pieces and Luka rolled them out while I filled them. Filling 3 year old rolled, not so round, pot sticker dough is a bit of a challenge. But towards the end he had is down, making perfect little round rounds to be filled.

I chose to fry them as that is the usual method when I buy them from the store. And everyone enjoyed eating them. I would have gotten a cross section photo but Luka ate them so fast that I did not have a chance to get the camera out for that.

I was not able to follow the exact recipe given in the challenge because here in Mexico City all ingredients are available some of the time they are never ready at a whim. Napa cabbage and shitake mushrooms were nowhere to be found so I left out the mushrooms and replaced the napa with regular green cabbage.

I chopped the green onion (they were a little large) and the cabbage, sauteed them in a pan until they were soft. place in a bowl and added, chopped water chestnuts (bamboo shoots being another no find item) garlic, ginger, soy sauce, sesame oil, corn starch and once cool the ground pork.

I will make these often not that I know how easy and delicious they are.

Chinese Dumplings/Potstickers

pork filling:

1 lb (450g) ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots, minced
1/4 (55g) cup ginger root, minced
3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g) corn starch

dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
2 cups (250g) all-purpose flour
1/2 cup (113g) warm water
flour for worksurface

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in post for how to fold pleats). Keep all unused dough under damp cloth.

To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

Asian Lettuce Wraps

Filling:
1 head bib or iceberg lettuce or any lettuce that will hold up as a wrap
2 boneless skinless chicken thighs
1 medium carrot
6 medium button mushrooms
1 small zucchini
one can water chestnuts
2-3 green onions
1/4 cut chopped peanuts
peanut oil
sesame oil

Sauce
1 tablespoon minced ginger
3 cloves minced garlic
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon corn starch
1 tablespoon brown sugar
1.5 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons teriyaki sauce
1 teaspoon pepper flakes, if you like it hotter.

dice the chicken into small (1/8th inch) cubes, place in a bowl and add a few dashes of soy sauce, a tablespoon of corn starch, stir and set aside. cut the carrots, mushrooms, zucchini, and water chestnuts into little cubes and put each in its own little bowl. Cut the green onion into little rounds like you would for any other Asian dish... you know just slice it and set aside.

mix all the sauce ingredients together in a bowl and set aside.

Carefully pull the leaves off the head of lettuce and wash in cold water. dry the lettuce leaves and store in the refrigerator. Keep in mind that cold lettuce is crunchy and the filling will be hot and you looking for the contrast. I think keeping the lettuce very cold and adding the filling just before eating will give the best results.

Place a heavy bottomed pan or wok over high heat for about a minutes add about 2 to 3 tablespoons peanut oil and 1 tablespoon sesame oil and let it heat until the oil starts to ripple. Add in half of the chicken quickly stir it around and once it is browned all over remove and set aside in a clean bowl. Repeat with second half of chicken. Add another tablespoon of peanut oil and a tablespoon of sesame oil into the hot empty pan and add the carrots. cook stirring for about a minute then add the mushrooms, cook for another minute to 2 minutes and then add the zucchini and water chestnuts then add in the cooked chicken and sauce and cook for about 30 seconds to a minute or until the sauce thickens a little add the green onion and peanuts and serve.

This dish was a huge hit with the family. it was a little difficult to get the kids to try it because they thought it looked bad. But once they took a bite they could not get enough. Next time I make it I will have to double the batch.

if you would like to keep this vegetarian I think that little cubes of tofu could easily replace the chicken and I do plan to try it that way next week when I make this dish again. I am also thinking celery would be a nice element too.

Garlic Beef and Broccoli Stir-Fry

This is one of my best stir-fries yet, I have been trying my had at Asian food a lot the last year and a half and I think that I have gotten to the point where I think I am pretty good. I would hot compare mine to any cook from Asia; however.
The biggest thing that I have learned when making a stir-fry is....less is a lot more, don't over do it.

beef and broccoli stir-fry

marinade:
1 egg, beaten
1 teaspoon sesame oil
1 tablespoons fish sauce
2 tablespoons rice wine
4 cloves minced garlic
2 tablespoons cornstarch
1 tablespoon oyster sauce (optional)
1 chicken breast cut into thin strips

mix 1 teaspoon sesame oil with 2 tablespoons vegetable oil in a bowl, mix and set aside

1 small head broccoli (steam to crisp tender if you like it a little more done)
1 carrot peeled and cut on diagonal
2 tablespoons mushroom soy sauce (you can used regular)

cut broccoli into florets and steam, set aside
cut carrot, set aside
marinate chicken for 10 minutes
heat wok, add a spoonful of oil mixture to wok cook half the chicken until just white. set aside and repeat with the rest of the chicken reserving the marinade.
put the rest of the oil in the wok add in the carrots, stir, add the broccoli, stir, add the chicken, stir add the marinade and soy sauce, stir until it is done, about 30 seconds to 1 minute. remove stir fry from wok into serving bowl. Server with rice.

Udon Soup

Beef and Broccoli in Orange Sauce

I really love Everyday food because most of the food that they prepare on the show is quick, easy, tasty and made with ingredients that can be found at your local market. That is what everyday cooking is really is. I do enjoy more complex recipes but not everyday or during the week when time is at a premium.

Here is an Everyday Food recipe that I thought the kids would like, and they did. What more do I need to say.

~

1/4 cup freshly squeezed orange juice, (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar

1 teaspoon ginger, minced
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 bunch (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

1/4 cup slivered almonds

In a small bowl, combine orange juice, vinegar, soy sauce, ginger, and sugar; set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper. Continue cooking over high heat until sauce thickens, 2 to 4 minutes. top with almonds and serve over nice nutty brown rice.

Chicken Fried Rice

I am not sure if I mentioned it before but we eat a lot of Asian food in our house and I don't think it is because my Hubby works for Nissan and has gone to Japan a few times. We love it's versatility, ease and not to mention it tastes great.

For years I tried to make "Chinese" food and failed. I knew that I wanted an alternative to the buffets full of fat, MSG and who knows what else, but I just could not pull it off. As time went on Hubby and I discovered Thai and then Japanese and we loved them too. A few years ago Hubby got me a wok for Christmas and then the magic began...well to tell the truth a lot of practice took place and some raised brow, fake smile mmmmmms happened and after some time the flavors started to come together. Today (2 1/2 years later) I can through together some pretty good chow, it may not always be authentic but we can breath while we eat and the wok is nicely seasoned now too.

This time we had a fried rice, not the first fried rice I have tried my hand at, but one of the best and it was made with whatever I happened to have in my refrigerator.

Ingredients:

1/2 large yellow onion, sliced

1/2 green pepper, diced

1 carrot, diced

1 stalk broccoli, stem and tops. Peel the stalk and cut it into rounds and cut the florets into bite size pieces.

2 medium ribs bok choy, chopped

3 or 4 white mushrooms, sliced

1 teaspoon grated fresh ginger

2 to 3 cloves minced garlic

1/4 cup water or stock

1 chicken breast, cut into small chunks

2 cups left over cooked rice

1/3 cup peanuts

1 egg beaten

Sesame oil
vegetable oil
Mushroom flavored soy sauce

Method:

Heat wok on high flame until very hot add 1 tablespoon vegetable oil and 1 tablespoon sesame oil and the chicken. stir once or twice and add a pinch of ginger and garlic stir for another 30 second and add a few dashes of soy sauce stir for another 30 seconds remove from wok and set aside. add beaten egg and stir until soft scrambled and remove from wok and set aside.

add another tablespoon of sesame oil and add in the carrots and broccoli stir a few times and add the water or stock and a few dashed of soy sauce and another pinch of ginger and garlic stir and place a lid over the wok and let steam for about 45 seconds. Add the onion, peppers, mushrooms and bok choy and cook until just short of being done, remove from pan and set aside with the chicken and egg.

add the rice and the rest of the ginger and garlic and stir a for about 20 seconds. return all the ingredients back to the wok and stir them together adding a few more shakes of soy sauce and a few drips of sesame oil peanuts and serve. Top with green onion (I did not have any so I did not add them) and enjoy.

It sounds like it is a lot of work but as long as you have everything ready to go before you even get the wok out it is really fast and it doesn't feel like that much work at all.