Hot and Sour Soup

 Hot and Sour Soup

Recipe

6 cups chicken broth

8 pieces Shiitake mushroom, sliced thinly

1/2 cup bamboo shoots

1/2 package firm tofu, thin sliced

1 cup carrot, julienne

1/4 cup soy sauce

1 tsp sugar adjust according to your taste

1 tbsp sriracha hot sauce adjust to your liking

1 teaspoon white pepper

1/4 cup white vinegar add an additional if you like more sour

1 tablespoon sesame oil

2 tablespoons corn starch + ¼ cup water

2 eggs beaten

2 green onions, sliced

Salt to taste

Directions:

Slice the tofu, carrot and mushrooms. Set aside.

In a large pot, boil 6 cups of chicken broth on medium-high heat. Once the broth is boiling, add the mushrooms, carrot, tofu, and bamboo shoots. Cook for 5 minutes.

While the soup is cooking, beat two eggs and set aside. Make corn starch slurry by mixing 2 tablespoons of corn starch with ¼ cup water and set aside.

Start adding flavor to the soup. Add soy sauce, sugar, siracha hot sauce, white pepper, white vinegar, and sesame oil. Mix everything together and cook for 5-7 minutes.

Mix cornstarch slurry and slowly add in to the soup. Continue to stir while adding.

Add beaten eggs to the soup and continue to stir while adding. Add salt if needed. Serve while hot. Hope you enjoy.

Thai Coconut Curry Dumpling Soup

 Thai Coconut Curry Dumpling Soup

Ingredients:

• 20 gyozas or potstickers

• 1 tablespoon vegetable oil

• 4 garlic cloves, grated

• 1 teaspoon grated ginger

• 4 cups chicken broth

• 1 can (14 oz/400 ml) unsweetened coconut milk (full fat)

• 1 tablespoon low sodium soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon toasted sesame oil

• 3 tablespoons Thai red curry paste

• 1 teaspoon brown sugar

• 2 tablespoons lime juice

• Chopped chives, for serving

• Your favorite vegetables (optional), for serving

Directions:

1. Cook the Dumplings:

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the gyozas (or potstickers) and cook, stirring occasionally, until they are golden brown on all sides. Remove from the pot and set aside.

2. Sauté the Aromatics:

In the same pot, add the grated garlic and ginger. Cook for 1-2 minutes, stirring, until fragrant.

3. Make the Soup Base:

Add the chicken broth, coconut milk, soy sauce, fish sauce, toasted sesame oil, red curry paste, and brown sugar to the pot. Stir well to combine and bring the soup to a simmer.

4. Add the Dumplings and Simmer:

Return the cooked gyozas to the pot and simmer the soup for 5-7 minutes until the dumplings are heated through.

5. Finish the Soup:

Stir in the lime juice and adjust the seasoning with more soy sauce or fish sauce if needed.

6. Serve:

Ladle the soup into bowls, garnish with chopped chives, and add any extra vegetables you'd like. Serve hot and enjoy!

Amish Onion Fritters

 Amish Onion Fritters

Ingredients:

2 large onions, thinly sliced

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon black pepper

½ cup milk

1 egg

Vegetable oil for frying

Instructions:

Prepare the Onions:

Thinly slice the two large onions and set them aside.

Combine Dry Ingredients:

In a mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and ½ teaspoon black pepper.

Add Wet Ingredients:

Add ½ cup milk and 1 beaten egg to the dry ingredients. Whisk until the batter is smooth.

Fold in the Onions:

Gently fold the sliced onions into the batter, ensuring each onion ring is well-coated.

Heat the Oil:

Pour vegetable oil into a frying pan, filling it about 1/4 inch deep. Heat over medium heat until the oil reaches about 350°F.

Fry the Fritters:

Using a spoon, drop spoonfuls of the onion batter mixture into the hot oil. Fry for 2-3 minutes on each side, or until golden brown. Flip the fritters carefully with a spatula to ensure even cooking.

Drain the Fritters:

Once golden and crispy, remove the fritters from the oil using a slotted spatula and place them on paper towels to drain any excess oil.

Serve: These Amish Onion Fritters are perfect as a side dish or snack, crispy on the outside and tender on the inside with a delicious onion flavor. Enjoy them with a dipping sauce like ranch or ketchup, or simply as they are!

Asian-Style Crispy Garlic Chicken

 Asian-Style Crispy Garlic Chicken

Ingredients:

500 grams boneless chicken thighs

2 tablespoons cornstarch

1 tablespoon dark soy sauce

1.5 tablespoons minced garlic

1 teaspoon ginger, minced

1 red bell pepper, sliced

⅓ cup green onion, chopped

⅓ cup oil for frying

For Chinese Garlic Sauce:

2 tablespoons soy sauce

¼ cup chicken broth

2 teaspoons rice vinegar

1 tablespoon light brown sugar

1 teaspoon sesame oil

1 teaspoon Sriracha

¼ cup water

½ teaspoon pepper

1 tablespoon cornstarch

Directions:

Prep Sauce and Marinate Chicken:

In a mixing bowl, combine all the sauce ingredients and set aside.

Cut chicken thighs into bite-sized pieces and place in a separate bowl.

Add dark soy sauce and 2 tablespoons cornstarch to the chicken, toss to coat evenly.

Cook Chicken:

4. Heat 1/3 cup oil in a skillet on medium heat. Add half of the marinated chicken spaced apart. Cook for 2-3 minutes per side.

5. Repeat with the remaining chicken. Drain all but 1 tablespoon of oil from the skillet.

Cook Aromatics and Sauce with Chicken:

6. Heat the remaining oil, add ginger and garlic, sauté for 30 seconds.

7. Add chicken, bell pepper, and green onions. Pour over the sauce, mix well.

8. Cook for 2-3 minutes until the sauce thickens.

Serve hot with rice.

Mongolian Noodles with Ground Beef

 Mongolian Noodles with Ground Beef

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

Kcal: 420 kcal per serving | Servings: 4

Ingredients:

8 oz ramen noodles (or any thin noodles)

1 lb ground beef

3 cloves garlic, minced

1/4 cup soy sauce

1/4 cup hoisin sauce

2 tablespoons brown sugar

1 teaspoon sesame oil

1/4 teaspoon crushed red pepper flakes (optional)

2 green onions, chopped (for garnish)

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Directions:

Cook the Noodles:

Bring a pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.

Prepare the Sauce:

In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, sesame oil, and red pepper flakes. Set aside.

Cook the Beef:

Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Combine Everything:

Add the minced garlic to the cooked beef and sauté for 1 minute until fragrant. Pour in the prepared sauce and stir to coat the beef. If you'd like a thicker sauce, add the cornstarch slurry and cook for an additional 1-2 minutes until thickened.

Toss with Noodles:

Add the cooked noodles to the skillet and toss to combine, ensuring the noodles are evenly coated with the sauce.

Serve:

Transfer to serving plates and garnish with chopped green onions. Serve hot.

Hawaiian Huli Huli Chicken

Hawaiian Huli Huli Chicken

Prep Time: 15 minutes + Marinating | Cooking Time: 15 minutes | Total Time: 30 minutes + Marinating | Kcal: 310 kcal | Servings: 4 servings

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup pineapple juice

1/4 cup soy sauce

1/4 cup brown sugar

2 tablespoons ketchup

1 tablespoon sesame oil

1 tablespoon ginger, grated

2 cloves garlic, minced

1/4 teaspoon black pepper

1 tablespoon cornstarch

2 tablespoons water

Sliced green onions and sesame seeds for garnish

Directions:

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, sesame oil, ginger, garlic, and black pepper.

Place chicken breasts in a large ziplock bag and pour the marinade over them. Seal and refrigerate for at least 4 hours, or overnight for best flavor.

Preheat grill to medium-high heat.

Remove chicken from marinade, reserving the marinade. Grill chicken for 5-7 minutes on each side or until fully cooked.

While chicken is grilling, pour reserved marinade into a small saucepan. Mix cornstarch and water, then stir into the marinade. Bring to a boil, then reduce heat and simmer until thickened.

Brush the thickened sauce over the grilled chicken. Garnish with sliced green onions and sesame seeds.

Korean Sloppy Joes

Korean Sloppy Joes 

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Ingredients:

1 1/2 pounds ground beef, 85/15 fat content

3 cloves garlic, minced

2 teaspoons sesame oil

1/2 cup ketchup

1/2 cup hoisin sauce

1/2 cup water

2 tablespoons low sodium soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon sriracha

2 green onions, sliced thinly

4 brioche rolls

Directions:

In a large skillet, cook the ground beef over medium heat, breaking it apart but leaving some chunks.

Once browned, add garlic, sesame oil, ketchup, hoisin, water, soy sauce, rice wine vinegar, and sriracha. Stir well until the sauce thickens and the mixture becomes "sloppy."

Toast the brioche rolls, then spoon the beef mixture over them. Top with sliced green onions.

One-Pot Honey Garlic Chicken and Noodles

 One-Pot Honey Garlic Chicken and Noodles

Ingredients:

2 tbsp olive oil

1 lb (450 g) chicken breast, cut into bite-sized pieces

4 cloves garlic, minced

1 small onion, finely chopped

1/4 cup honey

1/4 cup soy sauce (use low sodium if preferred)

2 tbsp hoisin sauce

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp red pepper flakes (optional, for spice)

8 oz (225 g) noodles (lo mein or spaghetti)

2 cups chicken broth

1 tsp cornstarch mixed with 2 tbsp water

2 tbsp green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Directions:

Heat olive oil in a large skillet or wok over medium heat. Add the chicken and cook until golden brown on all sides, about 5-6 minutes. Remove the chicken and set aside.

In the same skillet, add the garlic and onion. Sauté until fragrant and the onion becomes translucent, about 2-3 minutes.

Stir in honey, soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Simmer for 2 minutes.

Add the chicken broth and uncooked noodles. Stir to coat the noodles in the sauce. Cover and simmer for 8-10 minutes, stirring occasionally, until the noodles are tender.

Return the cooked chicken to the skillet and stir to combine. Add the cornstarch slurry and let the sauce thicken for 1-2 minutes.

Garnish with green onions and sesame seeds before serving.