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Sesame oil

Chinese Anyone?

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Homemade Chinese Food
Chinese Anyone?

My version of  “Happy Family” Chinese at home. We were running short on rice I used spaghetti noodles for chow mein. Very easy recipe and fun at the same time. The chopsticks pictures are my favorite and it’s a requirement that I eat as much as I can with chopsticks before resorting to a fork.

I find eating with chopsticks people slow down, and I enjoy my food a whole lot more. besides, it’s fun!

Ingredients

  • Shrimp
  • Sliced chicken breast
  • Beef (or venison, I still had some from last winter)
  • Powdered Ginger
  • Garlic Powder
  • Cracked Peppercorns
  • Sea Salt
  • Sliced onion
  • Mushrooms
  • 2 TSP Sesame Oil (remember I don’t measure, I just add)
  • 2 TBSP Wok Oil
  • Sweet peppers (green, yellow and orange for color)
  • 2 TSP Soy Sauce
  • 1/4 Cup Dorothy Lynch Salad Dressing (French dressing will work too)
  •  1 TBSP Cornstarch

Wow, I guess that’s a lot of ingredients. As far as vegetables you can use anything you have handy, broccoli, slivered carrots. REMEMBER: Measurements are not important, you add to your taste and desire.

Directions

  1. Season meats with spices and toss to coat
  2. Prepare rice ahead of time according to directions.
  3. Heat a combination of above oils in wok on high
  4. Add chopped or sliced onions and cook until clear
  5. Add chicken and beef (in my case venison)
  6. Cook and stir on high until cooked through
  7. Push ingredients to the side of the wok away from the center and direct heat
  8. Add vegetables and shrimp on top of the cooked meat on the side
  9. There should be some liquid in the bottom of the wok, add soy sauce and  salad dressing. Then add water  until total liquid amount is approximately 3/4 cup.
  10. Cover with lid and let liquid boil and steam cook the vegetables.
  11. Mix a tablespoon (or so) of cornstarch with 1/4 cup water until creamy
  12. When vegetables are tender pour cornstarch mixture into the liquid and stir. Liquid should thicken slightly.
  13. Quickly stir the liquid and all ingredients until coated in the sauce.

Eat and Enjoy!

Chinese Chicken Stir Fry

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Chicken Stir Fry
Chinese Chicken Stir Fry

I love Chinese food, yet I don’t get a chance to eat it as much as I would like. We live about 30 minutes from Omaha and Lincoln and although it’s not far, we just don’t eat out very much. I do make a mean stir fry at home though and it’s not that it’s hard to make.

By the way the chopsticks above were given to me by my oldest Marine son for Christmas, he made a thrift store run and found amazing presents that fit everyone’s interest and taste. I LOVE these bamboo chopsticks!

I use a wok, but before I had a wok I used a cast iron skillet, the same with the sesame oil and wok oil, it does add a certain flavor, but if you don’t have it leave it out.

Ingredients

  • 3 chicken breasts, cubed, or in strips
  • Bag of frozen Chinese vegetables (or combination of green peppers, shredded carrots, broccoli, etc)
  • 2 TBSP Sesame oil
  • 2 TBSP Wok oil
  • 1/2 onion, sliced
  • 1/2 cup sliced mushrooms
  • Jar of water chestnuts
  • 1/4 cup Soy Sauce
  • 1/4 cup Dorothy Lynch Salad dressing (or catalina style)
  • 2 TBSP Cornstarch (or flour)
  • Cooked Rice

Directions

  1. Preheat oils in wok pan, when hot add onions and cubed chicken
  2. Cook till chicken is cooked throughout.
  3. Push chicken and onions to sides of wok, add vegetables and push on the side
  4. Add 1/2 cup water, salad dressing and soy sauce
  5. Cover and bring liquid to boil, reduce heat and simmer for 10 minutes.
  6. Steam vegetables to desired tenderness
  7. Mix 1/4 cup water with cornstarch, add to simmering liquid in middle of wok. Sauce will thicken
  8. Mix all ingredients in sauce, remove from heat.
  9. Serve over cooked rice

Eat and enjoy!