Inside-Out Potstickers

Inside-Out Potstickers

When planning out this week’s meals, I saw that we were going to be getting a long stretch of cold and rainy days, which means I needed to plan some warming and delicious meals. Of course, now that Bill is sick, it’s doubly important to fill him up with good things to force all the bad out. He cheered when he saw Inside-Out Potstickers on the week’s meal plan and couldn’t wait for me to make it yesterday when I got home from work. I think he was getting a little tired of cinnamon toast after a few days of it…

Based on Inside-Out Pork Dumplings from Pink of Perfection, this dish is simple to put together and to enjoy! The lean pork and fresh bok choy give this dish a fresh and light feeling while still filling you up with savory flavors and wonton ‘noodles’. Even though the only real seasonings are ginger, garlic, vinegar and soy sauce, they combine to make a delicious, complex sauce. You can substitute ground chicken or turkey in place of the pork; we’ve done so before and it’s still one heck of a tasty dish.

Inside-Out Potstickers

  • 1½ teaspoon wok oil*
  • 1½ teaspoon sesame oil*
  • ¼ teaspoon red pepper powder
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced ginger
  • 1 pound ground pork
  • 1 pound baby bok choy, cut into 1½ inch pieces
  • 1 Tablespoon white vinegar**
  • 1 Tablespoon rice vinegar**
  • 2 Tablespoons soy sauce
  • 20 – 30 fresh wonton wrappers
  1. Heat oils and red pepper in a skillet over medium heat. When oil is heated, add ginger and garlic to the skillet and cook for 1-2 minutes, or until fragrant.
  2. Add pork to skillet and mix well until cooked through, about 3 minutes.
  3. Combine bok choy into skillet, cover and steam for 5 minutes, or until tender.
  4. While the bok choy steams, bring a pot of water to boil. When water is boiling, add the wonton wrappers, one by one. Cook for one minute, then drain.
  5. Add wonton wrappers to skillet after the bok choy has steamed and toss. Top with vinegars and soy sauce, mixing well to allow the flavors to combine.

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This recipe has both simple directions and simple ingredients, but the flavors are anything but plain! The use of wonton wrappers as a sort of noodles combines very well with the savory potsticker filling and steamed bok choy.

Click here to download a PDF of this recipe!

* You can use 1 Tablespoon sesame or olive oil in place of this combination, if need be.
** If you don’t have rice vinegar, use 1 Tablespoon white vinegar in its place.

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Chicken and Sugar Snap Pea Stir-Fry

Chicken and Sugar Snap Pea Stir-Fry

There’s something about a light, fluffy breading on chicken, combined with fresh veggies and a savory sauce, that makes for one happy Emily belly. This Chicken and Sugar Snap Pea Stir-Fry is based on a recipe from What Megan’s Making, with a few changes to incorporate the sauce and use my favorite, sesame oil!  The chicken marination does take up a bit of time, but when you’re ready the dish comes together very quickly and easily. When we had this for dinner last night, I had to physically restrain Bill from eating the portion I had set aside for my lunch today. The crispy rice mixed with the yummy oyster sauce, crunchy sugar snap peas, and tasty chicken all adds up to an easy and craveable dish!

Chicken and Sugar Snap Pea Stir-Fry

  • 1 pound chicken breasts, cut into thin strips
  • 3 ½ Tablespoons sesame oil
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • salt
  • 2 Tablespoons oyster sauce
  • ¾ pound sugar snap peas
  • 1 Tablespoon soy sauce
  • 2 cups rice, cooked
  1. In a large ziploc bag, toss the chicken strips with 1½ Tablespoons of the sesame oil, the baking soda, and the cornstarch. Place in refrigerator to marinate for 15 minutes, then set on the counter for 15 minutes.
  2. Heat a large skillet over medium-high heat and add the remaining 2 Tablespoons of sesame oil. When oil is heated, add the chicken, and turn the heat down to medium-high. Distribute chicken throughout the pan, season with salt and cook for 1 minute without stirring. Stir the chicken while cooking until opaque throughout, about 2-3 minutes. Stir in 1 Tablespoon oyster sauce and cook for 30 seconds.
  3. Add the peas to the skillet, and stir-fry until crisp-tender, about 1 minute. Stir in the remaining oyster sauce and the soy sauce and cook for 30 seconds.
  4. Add the rice to the skillet and toss everything together until well-coated with sauce. Cook for an additional 30 seconds.

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All of the warm, rich flavors of Chinese takeout, with no added MSG or breading calories! This dish is filling while remaining light and flavorful. Try additional soy sauce if you need a little more saltiness.

Click here to download a PDF of this recipe!

Sesame Chicken

Sesame Chicken

This Sesame Chicken was one of the recipes I was known for in college, I even included it in my Senior Capstone project: a cookbook! At least twice a month, Bill requests that I make this Sesame Chicken for dinner; in fact, I’m relatively convinced it’s one of the reasons he married me.  The reason this recipe has gotten me a husband and college notoriety is simply because it’s so darn tasty! This dish fills you up without loading you down with heavy breaded chicken and gelatinous sauce. Imagine the classic Chinese take-out, but with fresh ingredients and no sickly-sweet aftertaste. With the simply cooked chicken and a basic sauce, this recipe is clean, quick and delicious!

Sesame Chicken

  • 6 boneless, skinless chicken breasts
  • ¼ cup honey
  • ¼ cup soy sauce
  • ½ cup water
  • 1 Tablespoon cornstarch
  • ³/4 teaspoon ground ginger
  • 1 Tablespoon sesame seeds
  1. Cut chicken breasts into 1″ cubes. Heat a large non-stick skillet on medium-high heat and cook chicken until cooked through.
  2. Mix together honey, soy sauce, water, cornstarch and ground ginger. Whisk together well until all cornstarch lumps disappear.
  3. Pour sauce mixture into skillet with the chicken, sprinkle with sesame seeds and cook uncovered for 2 minutes, or until sauce begins to thicken.
  4. Cover skillet and simmer for 10 minutes, or until chicken begins to absorb thickened sauce.

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This ManckWhite favorite is easy to throw together, with a delicious sauce even better than a restaurant. Serve it over white or fried rice for a filling and tasty dinner. Enjoy!

Click here to download a PDF of this recipe!

Beef with Broccoli

Beef with Broccoli

Sometimes you need a nice punch of Asian flavors after a long day, which is when the takeout menu usually calls your name. But even though we’ve lived in our apartment for going on 3 years, Bill and I haven’t found a good place for cheap and easy Chinese takeout yet. In steps Beef with Broccoli, based on a recipe from Framed Cooks. This is a quick and easy recipe that comes together in 15 minutes and just one skillet! The sauce is nice and savory, with delicious steamed broccoli that soaks in all the goodness.

Beef with Broccoli

  • 2 tablespoons cornstarch, divided
  • 1/4 teaspoon salt
  • 1 pound stir-fry style beef (in strips)
  • 1 tablespoon sesame oil
  • 1 cup chicken broth, divided
  • 5 cups broccoli florets
  • 1 teaspoon powdered ginger
  • 2 teaspoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup soy sauce
  • 1/2 cup water
  1. Combine salt and 1 1/2 tablespoon of cornstarch in a large zip-top bag; add beef and toss to coat well.
  2. Heat sesame oil in a large, deep skillet over medium-high heat. When oil is heated, add beef and stir-fry until cooked through. Remove beef from skillet and set aside.
  3. Add 1/2 cup of broth to the skillet and stir to incorporate any leftover beef bits on the bottom.
  4. Add broccoli to skillet, cover and steam for 3 minutes, or until the broccoli is crisp-tender and bright green.
  5. Remove cover and add garlic, ginger and pepper. Mix skillet well while cooking for 1 minute.
  6. In a small bowl, combine soy sauce, 1/2 cup chicken broth, 1/2 tablespoon cornstarch and water and stir until well-blended. Add to the skillet and stir well to combine. Reduce heat to medium and simmer until slightly thickened.
  7. Return beef strips to the pan and cook for 1 additional minute. Toss all ingredients in pan so they are well-coated with sauce.
  8. Serve over rice or fried noodles.

This was a great recipe to throw together after a long day at work since it came together quickly and with very little mess. And, since it’s made at home instead of at the mall food court, you don’t have to worry about MSG or random preservatives!

Click here to download a PDF of this recipe!

Pork Potstickers

Pork Potstickers

One of the recipes I was most excited to make this week was Pork Potstickers based on this recipe for Homemade Dumplings from Chic n’ Cheap Living. These little pockets of goodness take a little work since you have to make the dough, then the filling, then assemble, then cook, but they’re so, so tasty and making a dish you usually have to buy either frozen or from a restaurant is a fun novelty as well. The Mancktastic version of Pork Potstickers are a little more hearty than commercial potstickers, which Bill and I both love. The filling is savory and flavorful, the dough is plump and the sesame seed oil + steaming finish makes a great crisp bottom.

Pork Potstickers

  • 1-1/2 cups flour
  • 1/2 cup water
  • 1/8 cup canola oil
  • 1 tablespoon salt
  • 1/2 pound ground pork
  • 1/2 inch ginger (minced)
  • 1/2 cup shredded cabbage
  • 2 tablespoons soy sauce
  • 2.5 tablespoons sesame oil
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon rice wine vinegar
  • additional water for steaming
  1. Combine flour, water, canola oil and ½ tablespoon salt in a large bowl and mix throughly until it forms a well-incorporated dough.
  2. Knead dough for 5-10 minutes until it’s smooth.
  3. Roll kneaded dough into a large bowl and cover to keep moist.
  4. In a large bowl, combine ground pork, shredded cabbage, sesame oil, ginger, soy sauce, oyster sauce, sugar, and rice wine vinegar. Set this mixture aside.
  5. Grab a piece of dough about the size of a golf ball. Use a rolling pin to roll the ball out to a circle 3″ in diameter.
  6. Place slightly less than a tablespoon of the meat mixture into the center of the dough circle.
  7. Close the dumpling into a half circle and pinch shut. Set aside your completed dumpling on a tray.
  8. Repeat steps 5-7 to make the rest of your batch of dumplings.
  9. Heat a skillet on medium-high heat and add 1 tablespoon sesame oil. When oil is hot, add dumplings, arranging them in a circular pattern.
  10. Pour in ¼ cup water and allow water to steam off. Pour in ¹/3 cup water and cover skillet. Cook for 7 minutes. Enjoy dumplings!

If you don’t feel like Pork Potstickers, it’s easy-peasy to swap out the pork for chicken or even turkey! You could also add garlic, carrots or any other filling that would make for a happy tummy : )

Download the PDF of this recipe here!