Monday, May 16, 2011

Asian Swap

Melissa made Won Ton Soup.

Kelly was challenged to try a Thai recipe.

Lisa made a quick and yummy meal, Chinese Beef with Noodles.

Christina had a few missteps,  but came out with a good result anyway, when she tried Malaysian Chicken Pizza.

Lishie modified her recipe to suit her family's needs to make Crock Pot Asian Beef and Noodles.

Mrs.angel2003 made Lettuce Wraps with Peanut Sauce, and doesn't have a blog.  She had to say:

Even though it looked complicated at first sight, it was actually really easy to make!  I didn't have rice wine vinegar so I just omitted it and it was fine.  I really liked the tastes of everything - it was so rich in flavor!  Tasted just like a restaurant meal.  But I definitely should have followed Kelly's change and used iceburg lettuce instead of Boston Bibb lettuce.  The Boston Bibb was WAY too flimsy and the lettuce wraps were impossible to eat :(  I ended up having to cut it up and just eat it all with a fork.  Overall, it was enjoyable.  

Trish B98 made Sauteed Tilapia with Honey Ginger Dressing, and said:
It was so good and (according to my husband, the weeknight cook of the house) very easy to make!  We loved it especially since we're both trying to lose weight and it ended up being really low in points on WW!  We only had one change - DH left the tilapia at the store so I had to go back and get more fish, but they were out of tilapia when I went, so we used cod instead.  
 It's a definite make again!!

akayf  made Gianna's General Tso's Chicken!
DH and I loved it.   DS isn't a big chicken eater but he enjoyed the sauce over rice and broccoli.   This was so easy to make and since I usually have all the ingredients on hand, it is going into my mental file of go-to meals for those days when I have very little time to cook.   the only thing I changed was I used sesame oil instead of peanut oil because I don't like peanuts(or peanut oil!)    
General Tso's Chicken  -- Gianna (Luvin*Livvy)(Weight Watchers)

  • 3/4 cup canned reduced-sodium chicken broth
  • tablespoons cornstarch
  • tablespoons sugar
  • tablespoons low sodium soy sauce
  • tablespoon white wine vinegar
  • 1/2 teaspoon ground ginger
  • teaspoons peanut oil
  • medium scallions, chopped
  • medium garlic cloves, minced
  • 1/2 teaspoon red pepper flakes or dried chili, minced
  • lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
  • cups cooked white rice, kept hot
  • Directions:

    Prep Time: 20 mins
    Total Time: 30 mins
    1. 1 In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
    2. 2 Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
    3. 3 Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
    4. 4 Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
    7. Gianna found a recipe to add to her weekly rotation, Ginger, Scallion, and Garlic Shrimp.

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