My cookbook

Очень вкусно! Мясо нежное, много овощей. Делала с замороженным зеленым горошком. Боялась, что если не обжарить отдельно, то грибы не приготовятся, но нет, они были готовы.

1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick
5 Tbsp. soy sauce, divided
2 Tbsp. mirin (sweet Japanese rice wine), divided
1 Tbsp. cornstarch
4 scallions, white and pale green and dark green parts separated, thinly sliced
6 garlic cloves, coarsely chopped
1 2" piece ginger, scrubbed, coarsely chopped
4 Tbsp. vegetable oil, divided
8 oz. baby bok choy, halved lengthwise
8 oz. mushrooms, trimmed, sliced
8 oz. snow peas, trimmed
Kosher salt (optional)
Cooked rice (for serving)

Toss 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick, with 2 Tbsp. soy sauce and 1 Tbsp. mirin in a medium bowl. Sprinkle 1 Tbsp. cornstarch over; toss to coat.

Pulse white and pale green parts of 4 scallions, 6 garlic cloves, coarsely chopped, and one 2" piece ginger, scrubbed, coarsely chopped, in a food processor until very finely chopped.


Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Arrange chicken in skillet in an even layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Turn chicken over and cook until golden brown on other side, about 2 minutes. Transfer to a plate.


Heat remaining 2 Tbsp. vegetable oil in same skillet. Add scallion mixture and cook, stirring, until fragrant, about 30 seconds. Add 8 oz. baby bok choy, halved lengthwise, 8 oz. mushrooms, trimmed, sliced, and 8 oz. snow peas, trimmed, and cook, tossing, until crisp-tender, about 2 minutes. Return chicken and any accumulated juices to skillet. Add remaining 3 Tbsp. soy sauce and 1 Tbsp. mirin and ¼ cup water, scraping up any browned bits stuck to bottom of pan. Cook, tossing, until vegetables are tender and sauce is slightly thickened, about 2 minutes. Remove from heat; taste and season with kosher salt if needed.


Divide stir-fry among plates; top with dark green parts of 4 scallions. Serve with cooked rice alongside.

Источник: https://www.epicurious.com/recipes/food/views/ba-syn-ginger-garlic-chicken-and-vegetable-stir-fry

Салат готовится не за минуту, но того стоит. Невозможно оторваться, просто очень вкусный!

5 шт огурцы (3)
3 шт помидоры (2 штуки, удалить сок и семена)
1 шт морковь (порезать как для моркови по-корейски)
2 шт сладкий перец (1/2)
зелёный лук 1 пучок (только зеленые стрелки, без белого)
зелень укроп кинза
чеснок 2 зубчика
растительное масло 50 гр
соевый соус 1 ст.л
соль 1 чл
паприка 1 чл
острый перец по вкусу

Источник: https://www.youtube.com/watch?v=JRLgII94w_Y

For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1½-inch pieces
1 teaspoon soy sauce
1 teaspoon Shaoxing wine or dry sherry
½ cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 oranges
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch piece)
⅛ to ¼ teaspoon crushed red pepper
1 tablespoon low-sodium soy sauce
1 teaspoon Shaoxing wine or dry sherry
1 teaspoon rice vinegar (not seasoned) or cider vinegar
2 tablespoons sugar
Thinly sliced scallion greens, for garnish
Thinly sliced fresh red chile, for garnish (optional)
Cooked rice for serving
Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)
Start the chicken:
Step 1
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

Make the orange sauce:
Step 2
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about ¾-inch wide and 3½- to 4-inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

Step 3
Squeeze enough juice from both oranges to measure ½ cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

Step 4
In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:
Step 5
Line a large rimmed baking sheet with paper towels.

Step 6
In a 10-inch cast-iron skillet, heat ½ inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

Step 7
Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

To serve:
Step 8
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Источник: https://www.epicurious.com/recipes/food/views/chinese-orange-chicken-51168000?utm_term=grid-6&utm_source=nl&utm_brand=epi&utm_mailing=EPI_QUICKANDEASY_WEEKLY%202022-12-25&utm_campaign=aud-dev&utm_medium=email&bxid=5c92e95d2ddf9c5f6fe8c8a1&cndid=27160599&hasha=774932a5b0c90a85e7e8797f0b2496d0&hashb=d624cf0bee45ddbade344ecb913d73c1c49012fb&hashc=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632&esrc=epi_prefs

4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces

6 cloves garlic, unpeeled

4 thin slices ginger, unpeeled

1 red jalapeno pepper, seeded and thinly sliced

3 tablespoons all-purpose flour

1 1/2 pounds beef chuck roast, trimmed

1/4 cup hoisin sauce

1/4 cup Shaoxing rice wine, mirin or dry sherry

3 tablespoons soy sauce

2 tablespoons packed light brown sugar

4 heads baby bok choy, cut crosswise into 2-inch pieces

2 cups cooked white rice, for serving



Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.

Источник: https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chinese-beef-and-bok-choy-3363605

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Источник: https://www.foodnetwork.com/recipes/robin-miller/stir-fried-bok-choy-with-ginger-and-garlic-recipe-1944956

Простые и вкусные котлеты. Я просто обжарила, подавала с полентой и яйцом, а так же с пюре и салатом.

1/2 yellow onion finely chopped
6 cloves garlic minced
2 tablespoons ginger finely grated
1/2 teaspoon red pepper flakes
2 tablespoons soy sauce
3 tablespoons panko bread crumbs
1 1/4 pound ground pork

Источник: https://whatsgabycooking.com/asian-pork-meatball-bowls/?ct=t(RSS_EMAIL_CAMPAIGN

Вадим сказал повторять. Очень просто и быстро готовится.

2 tablespoons toasted sesame oil
1 tablespoon chili-garlic sauce
1 tablespoon reduced-sodium tamari
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1 tablespoon avocado oil or canola oil
1 pound peeled, deveined raw shrimp (21-25 count)
1 bunch scallions, cut into 2-inch pieces
1 (5 ounce) package baby spinach
2 cups cooked brown rice
1 tablespoon sesame seeds


Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.
Step 2

Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.
Step 3

Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.

Источник: http://www.eatingwell.com/recipe/279030/sesame-shrimp-stir-fry-with-spinach/

Вкусно! Делала с 4 ломтиками бекона, замороженной брокколи и зеленым горошком. На чуть меньше чашки риса соус 1/2, но в другой раз надо попробовать целиком.

8 slices bacon
3 tablespoons sesame oil
4 cloves garlic, chopped
1 bunch green onions, sliced
1/2 cup frozen peas
4 cups cooked white rice
3 tablespoons soy sauce, plus more to taste
2 tablespoons rice vinegar
2 tablespoons sambal or Sriracha (мой вьетнамский)
2 eggs, beaten
1 avocado (не брала)

INSTRUCTIONS

Cook the bacon until crispy, let cool, then tear into small pieces.
In a large non stick skillet over medium heat, heat sesame oil. Add garlic, green onions and peas and cook, stirring, until green onions are softened and peas are warmed through, about 3 minutes. Add cooked rice and toss to combine, breaking up any clumps. Let the veggies and rice cook until slightly browned, about 6 minutes
In a small bowl, stir together soy sauce, rice vinegar and sambal. Pour mixture over fried rice, then add bacon and stir well. Scrape rice to one side of the pan and pour eggs into the other side; stir immediately to scramble the eggs as they cook. As the eggs begin to scramble, stir rice into eggs. Taste and season with more soy sauce and/or Sambal, as desired

Serve with avocado and extra green onions if desired.

Источник: https://whatsgabycooking.com/spicy-bacon-fried-rice

Очень вкусно и просто! Даже мужу понравилось.

На одного цыпленка Teriyaки соус сделала так:

5 Tbsp. unseasoned rice vinegar (2 1/2 ч.л.)
3 Tbsp. low-sodium soy sauce or tamari (2 ч.л.)
2 Tbsp. hot chili paste (such as sambal oelek) (1 ч.л.)
2 Tbsp. honey (1 ч.л.)

1 cup thick teriyaki baste and glaze
1 cup orange juice (1/2 апельсна)
4 green onions, finely chopped (1)
2 tablespoons grated orange peel
1 tablespoon minced peeled ginger
4 1- to 1 1/4-pound Cornish game hens
2/3 cup canned low-salt chicken broth

Preparation

Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.

Источник: https://www.epicurious.com/recipes/food/views/Roast-Cornish-Game-Hens-with-Orange-Teriyaki-Sauce-103137

Очень вкусно! Делала салад с туной татаки, муж был в восторге.

1 tablespoon oil

1/2 tablespoon sliced shallot

1 1/2 teaspoons wasabi powder

1 tablespoon water

1-ounce soy sauce

1-ounce lemon juice

1/2 tablespoon mirin

1-ounce rice vinegar

1/2 tablespoon white vinegar

1/2 teaspoon yuzu juice (лайм)

1-ounce sugar