Sweet and Spicy Shrimp (General Tso’s Shrimp)

My mother-in-law Atsuko makes this shrimp dish, which is sort of a Japanese rendition of a General Tso’s recipe. You can substitute the shrimp with chicken or any vegetable too.

 

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Stir Fried Fish with Oyster Sauce

This is a really easy, yummy fish my mom makes that is inspired by Asian flavor.

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Chicken with Broccoli

This is a really light, healthy and easy one-dish wonder. This recipe is based on Martin Yan’s Beef broccoli recipe. It’s a great quick meal for a weeknight and impressive enough to serve to a crowd too. You can use any veggies for this recipe such as asparagus, green beans etc.
 

 
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Mini Veggie Cups

These veggie cups are a really delightful, low calorie appetizer. I always keep ready made wonton skins in my fridge or freezer so I can bake them up and make this appetizer in a jiffy.

Feel free to experiment with different kinds of ingredients for the fillings. You can add or take away anything you like and adjust it according to your tastes.  The wonton skin cups can be made up to a day ahead and kept in a sealed container.

 

 
 
 
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Crispy Vegetables with Sweet and Sour Sauce

One of our favorite Thai spots to eat in Delhi is called Ego Thai. One of the dishes they serve there is a tangy, crispy vegetable dish which is really excellent.
Of course my mother has recreated the recipe in her kitchen  and I’m amazed at just how easy it is. This dish is best when eaten hot. The sauce really adds a nice tangy flavor to the vegetables.

 

 

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BRAISED BABY BOK CHOY

Bok Choy is such an easy vegetable to cook. Its beauty is in retaining all of its crunchy goodness whilst cooking it. Here is a really simple recipe that I got from the farmer in my CSA newsetter this past week.

Use vegetable stock if you can for this dish and if not then chicken broth is fine too. I also reduced the amount of butter recommended drastically – one tbsp versus three worked just fine in this recipe.
 
 


 
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Chinese Chicken with Oyster Sauce

This is a really quick stir fried chicken recipe using oyster sauce. It is a huge favorite with the kids.


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STIR FRIED RICE NOODLES WITH VEGETABLES

Who doesn’t love rice noodles?

Here is a really quick and healthy recipe, which is chockfull of vegetables. I usually use whatever veggies I have lying around in the fridge – you can always improvise with this recipe.

The main flavoring for these noodles comes from hon-tsuyu and sesame oil. If you don’t have hon-tsuyu, you can just use soy sauce and a little sugar.

 

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Pansit: Filipino Rice Noodles

Pansit is a delicious Filipino rice noodle dish that I learned from my friend Rob Aguilla’s mother – who always made the most amazing Filipino food. This is a really healthy recipe with tons of  vegetables and meats in it. You can easily skip the meats to make this dish vegetarian altogether. I love to top my Pansit off with crushed peanuts and some cayenne pepper.



PANSIT

2 Tbs. oil

1 tsp. minced garlic

3 cups thin asian rice noodles ( wash noodles and set aside)

1⁄2 cup sliced onion

6 medium shrimps, peeled in halves length wise

1⁄2 c  chicken meat diced

1⁄2 c  ham cut in strip

2 Tbs. soy sauce

1⁄2 c  shrimp juice

1 c   green cabbage shredded

1⁄2 c   string beans (julienne cut)

1⁄2 c   carrot (julienne cut)

1-2 stalks celery (diagonally diced)

1 Tbs. finely cut green onion

1 cup vegetable or chicken stock

Salt & pepper to taste

1 lemon (sliced) for garnish


METHOD:

  • Heat wok.
  • Add oil and sauté onion and garlic until fragrant.

  • Add chicken and shrimp.
  • Toss to mix to precook chicken and shrimp.
  • Add soy sauce, string  beans, carrots, diced celery and green cabbage.
  • Add salt, pepper and soy sauce to taste.
  • Remove meat and veggie’s and put them in big bowl.
  • Set aside.  Keep warm.  Retain sauce in the wok.
  • Add one cup of stock to the sauce.

  • Let it boil, then drop the washed rice noodles.
  • Toss and let noodles cook with the sauce.
  • After the noodles are cooked  (don’t overcook the noodles) put back the veggie’s and mixture and
  • Toss the rice noodles with the veggies and mixture.

  • Serve warm.
  • Sprinkle with finely cut green scallion, peanuts and garnish with slices of lemon.