Yaki Udon

Our family has really developed a craving for sushi or Japanese cuisine. We give the credit to Jack for that! He has become quite the sushi maker and we the connoisseurs-aren't we lucky!   Jack recently made some "organic Udon authentic Japanese wheat noodles" they were great but I think a thin linguine will be a great substitute (One we will probably have to use more often then not.  We can't come by Japanese noodles easily in our parts.) When we get around a "World Market" we like to see what fun things we can try.  Jack picked noodles up and we tried the recipe on the back of the package. These were a huge hit at our table, so much so, that Jack had to make them again the next day for lunch.  The kids loved them and could eat the whole recipe by themselves if we would allow it.  Gotta love a recipe like that!

Yaki Udon
(Serves 5 according to package)

9.5 oz Hakubaku Udon Noodles or Thin linguine
7.5 oz Chicken breast, finely sliced
1/2 Medium onion, finely sliced (we used our favorite sweet onion here)
1 Carrot, finely sliced
3 oz Cabbage, finely sliced
3 Spring onions, cut on angle
3 Tablespoon Olive Oil
3 Tablespoons Soy Sauce
Pinch of salt
Ground black pepper to taste

Bring a large pot of water to a boil and cook the Udon Noodles for 4 minutes, (for linguine according to package for al dente) drain, then rinse well under cold water. Put olive oil into frying pan and heat up.  Cook chicken thoroughly, then cook onion, carrot, cabbage, and noodles lightly.  Once everything is warmed up, add spring onion, pinch of salt, pepper, and soy sauce.  Toss in pan. Serve

Stir-fried Shrimp and Asparagus in Lemon Sauce

We all love asparagus at our home. The past several weeks we have gotten a pound of asparagus in our bountiful baskets. Every time I ask my kids what do you guys think I should make for dinner. Quin always responds quickly with a cheer SHRIMP! I have tried to tell him that we save shrimp for special occasion dinners because they can be expensive. He accepts this but it hasn't stopped him from putting in this request each time I inquire for a dinner suggestion. So for no special reason other than I needed an idea for dinner, we had all the ingredients for this stir-fry, and it was quick! What more could I ask for!! Call it a special occasion and get cook'n! (Reference: The Best Light Recipe cook book p.285)

Stir-Fried Shrimp and Asparagus in lemon Sauce

Serves 4-5

Let the Shrimp marinate as you make the sauce and prepare the vegetables.

1 lb. shrimp, peeled and deveined

2 teaspoons low-sodium soy sauce

2 teaspoons dry sherry (I use the Sherry cooking whine found by the vinegars in the store)

3 medium cloves garlic, minced or pressed

1 Tablespoon grated fresh ginger

3 Scallions, white parts minced and green parts cut into 1/4-inch lengths (1/4 cup sweet onions minced)

5 teaspoons peanut or vegetable oil

1 lb asparagus, tough ends removed, sliced on the bias into 2-inch lengths

2 carrots, peeled and cut into 2-inch matchsticks

Toss the shrimp with the soy sauce and sherry in a medium bowl. In a small bowl, combine garlic, ginger, scallion whites, and 2 teaspoons of the oil.

Heat 1 more teaspoon oil in a 12-inch non-stick skillet over high heat until just smoking. Add the shrimp and coo, stirring occasionally until curled and bight pink, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more teaspoon oil to the pan return to high heat until shimmering, Add the asparagus and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Transfer the asparagus to a clean bowl. Add the remaining teaspoon oil and carrots to the pan and cook, stirring occasionally, until crisp-tender, about 2 minutes. REturn the asparagus to the pan.

Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into vegetables. Add the scallion greens and shrimp and toss to combine. Whisk the sauce to combine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until the all the ingredients are well coated with sauce and sizzling hot. Season with salt and pepper to taste and serve immediately.

FOR the SAUCE:

LEMON SAUCE:

Makes enough for 1 stir-fry recipe

The flavors in this sauce are mild and work especially well with shrimp.

6 Tablespoons low-sodium chicken broth

1/4 cup juice from 2 lemons

1/4 cup dry sherry

2 Tablespoons low-sodium soy sauce

2 teaspoons sugar

2 teaspoons cornstarch

1/4 teaspoon ground black pepper

Combine all the ingredients in a small bowl.

Orange Chicken and Vegetable Stir-Fry

I got this recipe from a blog called Jamiecooksitup. My family loved it. I used 9 chicken tenders when I tried it and Jack said there needed to be more meat in the dish. The kids and adults gobbled it down so I guess it was a hit. I passed the recipe on to my sister-in-law two doors down and her family had the same response. So Thank You Jamie-who ever you are- for this creation and for sharing it with us.

Orange Chicken and Vegetable Stir Fry www.jamiecooksitup.blogspot.com Time: 45 minutes Yield: 6 servings Recipe created by Jamie Cooks It Up! 4 chicken breasts 3/4 C flour 1/4 t salt 2 T olive oil 5 large carrots 1 onion 2 bell peppers (red, green or orange...you choose) 6 stalks celery (I will use a little less next time my kids weren't crazy about it) salt and pepper to taste (again with the "you choose") Sauce: 3/4 C fresh orange juice (I use from concentrate and it works fine) 1/4 C soy sauce 1/2 t ginger 2 t rice vinegar 1/2 C brown sugar 1/2 t sesame oil pinch red pepper flakes (Optional if you don't like the kick! Jack and I like it; kids not so much.) 2 T corn starch 1 C chicken broth Cut those chicken breasts up into 2 inch cubes. Combine the flour and the 1/4 t salt in a small bowl, and toss until coated. Heat up a large skillet. When it's nice and hot add 1 T oil and put your floured chicken into it. Toss the chicken in gently, now. Cook your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking up, chop up your veggies. Make sure they are about the same size. When your chicken is pretty and golden, take it out of the pan and place it on a nice plate. Add another T of oil into the hot skillet. Add your veggies and cook over medium high heat until crisp tender...about another 10 minutes. While your veggies cook add all sauce ingredients to a medium sized sauce pan. Whisk them together until they are all combined nicely. Bring to a boil. Once it boils it should thicken up nicely for you. When your veggies are crisp tender add your thickened sauce and chicken into the pan. Serve over a bed of rice.

Gingery Stir-Fried Chicken and Bok Choy

I am bummed that I didn't get a picture of this tasty little dish. I thought I had already posted this over a year ago. So, I served it up and let it disappear. Oh well!

For those in our area that are participating in the Bountiful Basket food services being offered. If you are wondering what to do with your baby heads of Bok Choy, this would be a useful recipe. It used the Bok Choy and a red bell pepper too. (If you want another stir-fry recipe that uses bok choy try Stir-Fried Tofu and Bok Choy in Ginger sauce.)

It serves 4 as a main dish with rice. I doubled the batch and it served 5 adults and 6 children with a small serving left over. I didn't serve any other sides with this dish, because that is pretty standard for my style when I serve a stir-fry that has meat and veggies with rice I don't feel like we need anything more. (Doubling the recipe I was able to use 9 heads of my baby bok choy. A pound of these little bok choy was around 5 heads. It looks like a ton when you prep it for the stir-fry, but really it cooks down to nothing-similar to spinach.)

This recipe did come from my "The New Best Recipe" book so it may seem like over kill on the instructions, but it all turns out in the end. Promise.

Gingery Stir-Fried Chicken and Bok Choy

1/4 cup low-sodium chicken broth

2 Tablespoons dry sherry (I just use Sherry cooking whine)

1 Tablespoon soy sauce

1 Tablespoon oyster sauce

1/2 teaspoon toasted sesame oil

1 teaspoon cornstarch (At the end of cooking the entire recipe you may want to thicken it more)

1 teaspoon sugar

1/4 teaspoon read pepper flakes (I would use 1/8 tsp. If you don't love hot food. Which I had to do to keep it more kid friendly. When doubling the recipe I used only 1/4 teaspoon. It is plenty spicy with all the ginger in it.)

4 teaspoons minced fresh ginger

1 medium garlic clove, minced or pressed through a garlic press

Peanut or Vegetable oil

1 recipe Marinated Velveted Chicken for Stir-Fry

1 small head bok choy (about 1 pound) {this is 5-6 baby heads}, washed and dried, stalks and green separated, stalks cut on the bias into 1/4-inch slices and greens cut into 1/2-inch strips.

1 small red bell pepper, cored, seeded, and cut into 1/4-inch strips.

Whisk the chicken broth, sherry, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, red pepper flakes, and 2 teaspoons of minced ginger in a small bowl. Combine the remaining 2 teaspoons of ginger, the garlic, and 1 teaspoon peanut oil in another small bowl.

Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken in a flat, even layer. Cook without stirring but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with additional 2 teaspoons peanut oil and remaining chicken.

Add 1 Tablespoon peanut oil to the now empty skillet; heat until just smoking. Add the bok choy stalks and red bell pepper; stir-fry until they begin to brown, about 1 minute. Push the vegetables to the sides of the skillet to clear the center; add the garlic-ginger mixture to the clearing and cook, mashing the mixture with a spoon, until fragrant, 15 to 20 seconds, then stir the mixture into the stalks and continue to cook until the stalks are tender-crisp, about 30 seconds longer. Stir in the bok choy greens and cook until they begin to wilt, about 30 seconds. Return the chicken to the skillet. Whisk the sauce to recombine and cook, stirring constantly, until the sauce is thickened and the chicken is cooked through, about 30 seconds. Transfer to a serving platter and serve immediately.

Portobello-Broccoli Stir-Fry

Portobello mushrooms are fully mature cremini mushrooms.

Their meaty texture and rich flavor beefs up this vegetarian stir-fry. From eatbetteramerica.com

I bought a package of baby portobello mushrooms at Costco a couple of weeks ago and we gave this recipe a try. We all loved this recipe. The first time I made it a single recipe fed us, but there were no seconds for those who were hungrier than others and no leftovers. We learned have to double the recipe to satisfy the hunger needs in our home. We also leave out the red pepper because the kids won't eat them, but they sure make it pretty besides adding flavor. I also think this sauce would be a good stir-fry sauce in general. We love it as a vegetarian meal, but next time I plan on adding some chicken to help it satisfy the kids for longer.

prep time:25 min

start to finish:25 min

makes:4 servings Rice 1 1/3 cups regular long-grain white rice 2 2/3 cups water Salt (optional)

Sauce
1/4	cup water
2	tablespoons soy sauce
1	tablespoon hoisin sauce
2	teaspoons cornstarch
1	teaspoon honey
Stir-Fry
1	(6-oz.) pkg. portobello mushroom caps
1	medium onion, cut into thin wedges
1	small red bell pepper, cut into thin strips
1	garlic clove, minced
3	cups fresh broccoli florets (about 6 oz.)
1/4	cup water

1.	Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2.	Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3.	With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4.	Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5.	Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.

Ramen Noodle Stir-Fry

This recipe came to us by way of the Shambaugh family cookbook-Jack's aunts.  This isn't a to die for recipe, but the kids like it because of "Ramen Noodles" and I like it because stir-fries are always quick when you need a meal in a hurry. 

1 (3 oz) pkg. Oriental Ramen Noodle mix

2 teaspoons Cornstarch

1 1/2 teaspoons soy sauce (reduced sodium)

1 teaspoon rice vinegar or white wine vinegar

1/4 teaspoon crushed red pepper

1 Tablespoon toasted sesame oil (or another cooking oil you have one hand.)

4 cups Broccoli floweretts or any mix of vegetables (I personally love the the Costco-Kirkland brand stir-fry mix!!)

Chicken Breast or Lean Beef, cut into bite-size pieces (optional)

Break noodles into pieces; reserve seasoning packet. Place noodles in a 1 quart microwave safe casserole dish. Add one cup warm water. Microwave on High for 2 1/2 to 3 minutes or until noodles are softened, stirring twice , drain.

Sauce: in a small bowl combine the seasoning packet, 2/3 cup cold water, corn starch, soy sauce, vinegar and red pepper. Set aside.

In a large skillet or WOK heat oil over med-high heat. Stir-fry vegetables 3-4 minutes or until crispy-tender. Cook, stirring until bubbly, then cook one minute more.

You can also stir-fry chicken breast or lean beef first and then add with the noodles and sauce.

*The picture shows a side of mini egg rolls found in the freezer section of the grocery store.

Stir-Fried Tofu and Bok Choy in Ginger Sauce

Quin loved this recipe and everyone else simply enjoyed the new experience of mom trying to cook tofu.
(The Best Light Recipe cookbook, pgs 290; 292)
One pound of bok choy may used in place of regular bok choy if available; simply quarter it lengthwise. Pressing the tofu expels moisture, which helps the tofu to achieve a golden brown exterior. It is important to us FIRM or EXTRA FIRM TOFU in this recipe.

1 (14 oz) package firm or extra-firm tofu
2 teaspoons low-sodium soy sauce
2 teaspoon dry sherry
3 medium garlic cloves, minced or pressed trough a garlic press (about 1 Tablespoon)
1 Tablespoon grated fresh ginger
3 scallions, white parts minced and green parts cut into 1/4-inch lengths
5 teaspoons peanut or vegetable oil
1 lb. bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1-inch thick, leaves torn in large pieces.
2 carrots, peeled and cut in to 2-inch matchsticks
1 recipe Ginger Sauce (see below)

Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-oz can tomatoes) and let drain for 15 to 25 minutes. Cut the drain tofu into 1/2-inch cubes.

Toss the tofu with the soy sauce and sherry in a medium bowl. In a small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.

Heat 1 more teaspoon oil in a 12-inch non-stick over high heat until just smoking. Add the tofu and cook, stirring occasionally until lightly browned, 4 to 6 minutes. Transfer the tofu to clean bowl.

Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl. Add the remaining teaspoon oil and the carrots to the pan and cook until crisp-tender, about 2 minutes. Return the bok choy stems and the leaves to the pan and toss until the leaves begin to wilt, about 30 seconds.

Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.
Yeilds 4 servings
Per serving:Cal 240 Fat 14g Sat Fat 2g Chol 0 mg Carbs 16g Protein 15g Fiber 4 g Sodium 1070mg


Ginger Sauce (make enough for 1 Stir-Fry recipe)
This classic sauce has a clean bright ginger flavor that complements any meat, seafood, or tofu

6 Tablespoons low-sodium soy sauce
6 Tablespoons low-sodium chicken broth
2 Tablespoons dry sherry (I just use sherry cooking wine)
1 Tablespoon sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 Tablespoon grated fresh ginger

Combine all the ingredients except the ginger in a bowl and set aside.
Add the ginger to the garlic mixture in step 1 of the stir-fry recipe