THAI CUCUMBER SALAD

Cucumbers are extremely beneficial for your health. They are mostly made of water and important nutrients. This is a healthy version of an Asian cucumber salad. I added a couple of Thai chiles for a little heat.

2 English cucumbers, washed, unpeeled, and thinly sliced

4 scallions, thinly sliced

2 T cilantro leaves, chopped

¼ cup rice vinegar

2 t sesame oil

1 T honey or granulated sugar

1 T fresh lime juice

2 Thai red chilies, thinly sliced or ¼ t red pepper flakes

½ t sea salt

1 t toasted sesame seeds

Place cucumber slices in a large bowl.

Add the scallions, cilantro, vinegar, sesame oil, honey or sugar, lime juice, red chiles or red pepper flakes, and salt.

Toss to combine and sprinkle with sesame seeds.

Serves 4

SUNDAY IN RYAN, LOUDOUN CO, VA

This was my favorite pink dress that I wore about 3 times in weddings as the flower girl. 

BROCCOLI BEEF WITH MUSHROOMS

I am in an Asian food frame of mind lately. I have posted my go-to easy weeknight Chinese and Chinese-American dishes lately; Cashew Chicken, Kung Pao Chicken, Pork Chow Mein, Szechuan French Green Beans, Orange Chicken with Broccoli, and now Broccoli Beef with Mushrooms. I also have some Indian dishes that are quick and delicious that I will post later.

Sauce

¼ cup low sodium soy sauce

¼ cup beef broth

¼ cup oyster sauce

3 T dry sherry

1 T chile garlic sauce

1 T rice vinegar

1 T cornstarch
1 t sesame oil

2-inch piece ginger, grated

2 T peanut oil or avocado oil

1 large bunch broccoli, cut into florets

12 white or cremini mushrooms, cleaned, trimmed, and sliced

½ yellow onion, thinly sliced

1 lb steak, cut into thin strips

1 red bell pepper, sliced

1 clove garlic, pressed or minced

2 scallions, diagonally sliced, for garnish

Sesame seeds, for garnish

In a bowl or measuring pitcher, whisk together the sauce ingredients and set aside.

Heat half of the oil in a wok over medium-high heat.

Stir fry the broccoli for 3 to 4 minutes, remove and set aside in a large bowl.

Stir-fry mushrooms for 5 minutes, remove and transfer to the same bowl.

Stir-fry the onion and bell pepper for 3 to 4 minutes, remove and transfer to the same bowl.

Add the rest of the oil and stir-fry the steak for about 3 minutes.

Return the broccoli, mushrooms, onion, and bell pepper to the pan, along with the garlic and cook another minute.

Pour in the sauce and heat through for about 2 minutes.

Serve over cooked rice or Asian noodles and garnish with scallions and sesame seeds.

Serves 4

KUNG PAO CHICKEN OVER NOODLES

Kung Pao Chicken is a Chinese dish from the province of Sichuan. It can be very spicy but you can control the spice by adding only red pepper flakes instead of dried chile peppers or none at all. You can substitute 1 ½ pounds shrimp for the chicken, just stir-fry for 1 minute before adding the celery and bell pepper.

Kung Pao Sauce
¼ cup low sodium soy sauce

¼ cup dry sherry

1 T brown sugar

1 T honey

2 T grated or minced ginger

1 T hoisin sauce 

1 T rice vinegar

2 t Sriracha

1 T cornstarch

¼ cup water.

2 T peanut oil or avocado oil

6 dried chile peppers, left whole or ½ t red pepper flakes

4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs, diced

3 stalks celery, finely sliced

1 large red bell pepper, cut into bite-size chunks
3 cloves garlic, minced or pressed

1 cup unsalted peanuts

1 lb fresh chow mein noodles

4 scallions, sliced

In a bowl or glass measuring cup, mix together, the soy, sherry, brown sugar, honey, ginger, hoisin, vinegar, and Sriracha.

In a small bowl, mix together the cornstarch and water and then stir into the soy sauce mixture and set aside.

In a wok or large cast-iron skillet heat the oil over high heat.

Add the chile peppers and stir a minute.

Add the chicken and fry until cooked through about 3 to 4 minutes.

Add the celery, red bell pepper, and garlic and cook another 2 minutes.

Pour in the soy sauce mixture and cook until thickened, about 2 minutes.

Add the peanuts and toss to combine.

Serve over fresh noodles and garnish with sliced scallions.

Serves 4

PORK CHOW MEIN

You can make this classic Chinese-American recipe with chicken, beef, shrimp, or pork. We love it with pork.

Chow Mein Sauce

¾ cup chicken broth

¼ cup dry sherry

3 T oyster sauce

3 T low sodium soy sauce

2 T honey

2 T garlic chili sauce

1 t sesame oil

3 cloves garlic, pressed or minced

Noodles and Vegetables

8 oz fresh chow mein or Chinese-style lo mein noodles

¼ cup coconut oil or avocado oil, divided

4 boneless pork chops, cut into bite-size strips

12 white or cremini mushrooms, trimmed and thinly sliced

½ yellow onion, thinly sliced

4 baby bok choy, optional

½ napa cabbage, thinly sliced

1 large carrot, peeled and shredded

4 scallions, sliced diagonally, for garnish

Sesame seeds, for garnish

Cilantro, for garnish

Sriracha, optional

In a glass measuring pitcher, whisk together all of the Chow Mein Sauce ingredients and set aside. You can do this in the morning, cover and refrigerate, but stir thoroughly.

Place all prepared mushrooms, onion, bok choy, cabbage, carrot, and scallions in separate piles on a large pizza pan or tray.

In a wok or large skillet over high heat, add half of the oil and stir-fry pork for 3 to 4 minutes until light brown. Transfer pork to a bowl and set aside.

Add the rest of the oil and stir-fry mushrooms and onion until golden.

Prepare noodles according to package directions and set aside.

Save some of the cooking water

Return pork to wok and cook one minute. 

Add bok choy and cabbage and cook another 3 minutes. 

Add grated carrot and cook another minute.

Add the noodles with a little of the cooking water to pan along with the Chow Mein Sauce.

Heat through and using tongs, toss noodles to coat with sauce.

Season with salt, pepper and Sriracha.

Dish out into 2 warm pasta bowls and top with scallions, sesame seeds, cilantro, and Sriracha, if desired.

SZECHUAN FRENCH GREEN BEANS

One of the most popular side dishes in a Chinese restaurant is Szechuan green beans.  

I found 2 bags of already trimmed French green beans at my supermarket. It made it even easier and each one was perfect!

2 T coconut oil or avocado oil

2 lbs French green beans

2 cloves garlic, thinly sliced

½ t red pepper flakes

1 t grated ginger

2 T Asian chili-garlic sauce

1 T low sodium soy sauce

1 T dry sherry

½ t sesame oil
3 green onions, thinly sliced
1 t toasted sesame seeds

In a wok or large skillet heat the oil over medium-high heat.
Add the green beans and stir fry for just 3 to 4 minutes.
Add the garlic and red pepper flakes and cook another 2 minutes.
Lower the heat and add the ginger, garlic sauce, soy sauce, sherry, and sesame oil.
Cook until beans and liquid is combined and hot.
Turn off heat and stir in the green onions.
Transfer to a warm bowl and sprinkle with sesame seeds and serve.