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Sunday, March 23, 2014

Soba Noodle and Steak Stir Fry Bowl

Usually, when I have leftover flank steak, I make fajitas and or steak sandwiches but lately I have been obsessed with Asian food. I cant seem to get enough. So I was excited to use up the remaining steak from Friday nights dinner in this Soba Noodle, Steak and Vegetable Stir Fry Bowl. It was also the perfect meal for a Saturday night because I had been out shopping all day and didnt roll through the door until almost 8:00pm. Starving and worn out, I was so happy I had something this easy, healthy, and delicious for dinner.

Soba Noodle and Steak Stir Fry Bowl
soba noodles
left over steak or chicken (sliced)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 carrot, shaved into long ribbons
1/2 cup cabbage, shredded
1 yellow pepper, thinly sliced
1 green onion, sliced
1/4 cup soy sauce
1 teaspoon hot Asian chili sauce
2 tablespoons rice vinegar
dash toasted sesame oil
chopped fresh cilantro

Cook, drain and rinse soba noodles according to the directions on the package. In a large skillet or wok heat several tablespoons of canola oil and add garlic and ginger. Cook until fragrant, but do not burn. Add vegetables and stir fry until softened. Add beef or chicken and noodles and cook until heated through. Add soy sauce, vinegar, hot sauce and sesame oil. Turn heat to low and warm through for approximately 5 minutes. Serve with chopped fresh cilantro and green onion.

Friday, January 31, 2014

Moo Shu Chicken and Sesame Stir Fried Sugar Snap Peas

Last nights dinner was a little Asian themed spread that I helped one of my clients prepare. In addition to our take on Moo Shu Chicken, we also made some delectable Asian BBQ Shrimp Skewers and Citrus, Honey, Soy Baked Tilapia with Brown Rice. All of which was gobbled up before I could get a photo. If you are wanting to add some Asian flavors to easy weeknight meals, these dishes are great place to start. Give them a try!

A bit unorthodox for sure, but we wanted to brush up on the techniques for grilling boneless, skinless chicken breast so this Moo Shu Chicken started with grilled chicken seasoned with salt and pepper and a bit of canola oil. We grilled the chicken over medium heat so as not to develop too much color but to ensure they were thoroughly cooked. After letting the chicken breasts cool until easily handled, we shredded the chicken into bite size pieces. Meanwhile, in a very large skillet over high heat we stir fried 1 tablespoon of fresh ginger, 2 minced cloves of garlic and 1/2 bag of broccoli slaw and 1/2 bag of cabbage slaw for about 1 minutes. Then, we added the shredded chicken, tossed well to combine and added sliced green onions, soy sauce, fresh squeezed lime juice and a drizzle of Hoisin sauce. The chicken was already cooked through, so just a minute or two in the skillet to heat through and incorporate the flavors. As a substitute for the traditional pancakes, we used a very, very thin flour tortilla (Azteca brand) which we heated until pliable, added a spoonful of Hoisin sauce and topped with the chicken and slaw mixture. A little garnish of chopped green onion and it was a very tasty and healthy home cooked version of a Chinese restaurant favorite.

I mentioned by current seasonal obsession with snow peas and sugar snap peas in a post earlier this month. I love the crunchy sweet freshness of these peas and they are particularly delicious when enhanced with just a touch of sesame oil. To prepare these beautiful sugar snap peas, we heat a large skillet with 1 tablespoon canola oil and tossed in the peas, which had already had that inconvenient little string removed, and stir fried them for a minute or two. Then we added a dash of soy sauce and a drizzle of toasted sesame oil. A really perfect celebration of Spring freshness!