Tag Archives: Soy sauce

Pad Thai

14 Nov

My kids like to bring their entire room with them when we go places. Stuffed animals, blankets, toys, pillows…you name it, it should be with us…always. And they are all about carrying it themselves for about the first 2 minutes. And then its, “Mom, it’s getting too heavy. Can you carry this…and this…and this.” Never mind the fact that I am holding a baby, a diaper bag, a bink in my teeth, a blanket, a sippy cup – you get the idea. I try to discourage the entourage, but sometimes I cave when the tantrum is just not worth it. We went to the fabric store yesterday and my two year old fell asleep in the car. It’s hard to wake up from a 5 minutes nap sometimes, I get that. So, blankie was allowed to accompany us inside to help. Unfortunately, as soon as the world started looking a little brighter, so did everything else in the store, and poor blankie got left behind. I didn’t realize that we didn’t have it until, of course, we had already gotten home. Sigh. Reload everyone up and trek back to the store. Luckily, someone had found it and brought it to the front register (a blankie a few years back was not so lucky and has never been seen or heard from again). Today, we went to the library. Same two year old: “Mom! I want to hold my movie!” I was laden with the same baggage as I listed before, and then add in seven or eight books precariously balanced in my free hand – I didn’t mind at all having someone offer to help for a change. I should have been a little wiser considering our escapade from the day before. We got home, got everyone out and…I had a two year old with two fists full of acorns, but no movie. Gah! Back to the library we went, to search for the movie that had been left on the lawn to make room for the acorn collection (which they actually tried to eat, but declared to be ‘disgusting!’) Again, someone had found our abandoned treasure and had returned it to the library for us. Too bad for two year old, I did not check it out again. Maybe she’ll learn a lesson…maybe.

This recipe is actually a Chinese Pasta Salad – I liked it better warm and with a little more veggies, which turned it into Pad Thai instead of pasta. Works for me. Top with some crispy noodles (or improvise with some tortillas strips like me when you don’t have crispy noodles 😉 – still tasty!), and enjoy!

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Ingredients:

1/4 cup sesame seeds
4 (3 oz.) packages Ramen noodles, any flavor
1/3 cup vegetable oil
1/3 cup soy sauce
1/3 cup rice vinegar
1 tsp. sesame oil
3 Tbs sugar
1/2 tsp ground ginger
1/4 tsp black pepper
3 cups diced, cooked chicken breast
1/3 cup chopped cilantro
choice of mixed vegetables, cooked

Heat a skillet over medium-high heat. Add sesame seeds and cook, stirring frequently until lightly toasted. Remove from heat and set aside. Bring a large pot of lightly salted water to a boil; add pasta (break each brick into at least 4 pieces so the noodles aren’t too long) and cook 3-4 minutes or until slightly tender but not soft – do not use seasoning packs. Drain and transfer to a large bowl.

Combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Mix well. Pour sauce over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and mixed vegetables.

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Wontons

12 Nov

Sometimes when I look up recipes, I find typos. Gasp! It is true…even though I read and re-read every post I do, I occasionally miss things. Have I mentioned that I have four kids? And I’m pretty sure that I’m living proof that you lose brain cells with every child born. But they are just cute enough that I’m pretty sure it’s worth no longer being able to carry on intelligent conversation, let alone manage a blog with no typos. The funny thing is that you’d think that I’d fix them when I see them. It’s my blog. I can do that. But…wait for it…I forget where they are. I remember that there was a typo somewhere, but I have no idea where. In between, “Mom, I need more juice,” cleaning up said juice when it spills, keeping the dog from eating the food from the table, tripping over toys, giving tastes on spoons, trying to remember which spoons were used for tastes and which ones were used for stirring, stealing tastes myself…I can’t even remember what it was I was making when I saw the mistake. I’m lucky to remember my name most days. So, if you see one do share. And maybe, just maybe, I’ll manage to get it fixed. 🙂

This recipe is a no-brainer. Phew.

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Ingredients:

1 lb chicken or pork, cubed

1 1/2 cups soy sauce

2/3 cup brown sugar

won ton wrappers

Cube chicken and place in sauce pan. Add soy sauce and brown sugar and cook until meat is cooked through and sauce is thickened (can adjust soy sauce and brown sugar to taste). Lay out won ton wrappers. Place 2-3 pieces of chicken in each wrapper making sure not to fill too full or wrapper will tear. Wet sides with water and fold into a triangle. Bring bottom 2 corners up to meet top corner. Fry in hot oil until light brown and crispy; flip and cook other side. Serve with Sweet and Sour Sauce and rice.

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Sweet and Sour Sauce

11 Nov

The perfect Sweet and Sour sauce that contains no ketchup! Dip for Wontons, or coat Homemade Chicken nuggets and bake @ 350^F for 30 min for sweet and sour chicken.

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Ingredients:

1/2 cup vinegar

1 cup water

1/2 cup brown sugar

1/2 cup sugar

2 tsp cornstarch

1 tsp soy sauce

Combine all ingredients in saucepan and cook over medium-high heat until thickened.

 

Orange Chicken

16 Oct

I think I’m getting old. My kids are famous for not sleeping through the night until I force them to at about 10-11 months – I’ve survived three of these. So how come I am withering away to a state of mental nothingness at only 4 months? Granted, the last few nights my little man has been up way more than usual, but still…I should be able to suck it up. I should be able to function. I should not have these giant holes in my face where my eyes used to be and I really shouldn’t be this crabby. I am forever grateful to the person who decided that makeup wasn’t just for prostitutes and for kids who don’t mind having a down day here and there. And for recipes that can fulfill that Chinese take-out craving without having to actually go out. I may be grateful for the makeup, but I don’t always want to bother putting it on. 🙂

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Ingredients:

Chicken (Homemade Chicken Nuggets):

4 chicken breast halves

1 beaten egg + 1 Tbsp water

1 1/2 cups flour

Sauce:

1/2 cup orange juice

1/4 cup vinegar

1/2 cup brown sugar

1/4 cup soy sauce

1/2 tsp salt

1 tsp cornstarch

Cut chicken into bite size pieces. Coat in egg wash. Put flour in a zip lock bag and season with salt and pepper or season-all salt to taste. Put chicken pieces in bag of flour and shake until coated. Fry chicken pieces in vegetable oil until cooked through and light brown. Combine last 6 ingredients in medium saucepan and simmer 1 minute until thickened. Place chicken in a shallow baking pan and pour sauce over pieces. Bake at 350^F for 45 min, stirring the chicken to coat occasionally. Serve over rice.

*I like mine more saucy, so I typically double the sauce

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Teriyaki Stir Fry

12 Aug

I am convinced: head colds are of the Devil. Seriously. You feel so terrible that you don’t want to function, and yet not quite terrible enough to justify it. So, you just end up plodding through your day, grumping and growling and blowing your poor, red nose and coughing pitifully. Not cool. And not conducive to creative cooking. It’s really kind of awesome that there are recipes that don’t require much brain power just in case those nasty head colds strike – they don’t require too much prep, but they taste and look like they did. Huzzah. I would add an exclamation mark at the end of that ‘huzzah,’ but I just don’t have the energy. Sniff, cough, cough. The Devil made me do it.

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Ingredients:

1/2 cup teriyaki sauce

2 Tbsp soy sauce

1 tsp rice vinegar

1 Tbsp cornstarch

1 Tbsp oil

1 lb chicken or beef, cubed

vegetables of choice – I am lazy and usually use frozen mixed vegetables, and frozen sweet corn; this time we had some fresh peas from the garden!

In a small bowl, whisk together teriyaki sauce, soy sauce, and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside. In a wok or large skillet, heat oil and stir fry chicken until cooked through. Add vegetables and cook about 2 minutes more until vegetables soften. Add sauce to wok and stir until sauce is thickened. Serve over rice.

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