Cashew Chicken with Asian Veggies

Cashew Chicken with Asian Veggies

Who cashew chickendoesn’t love Asian cuisine?  I mean the “normal” dishes we’re accustomed to, not the more “exotic” ones the guy on TV loves to try.  I know when we go to any Chinese restaurants one of our favorite dishes is Kung Pao Chicken, that spicy stirfry with peanuts.  So I thought why limit it to peanuts?  I made this yummy Cashew Chicken for dinner the other week, it was delicious!

Cashew Chicken is basically a stir-fry with soy sauce, veggies, and cashew sprinkled in.  It’s pretty healthy, as long as you use unsalted cashews and low sodium soy sauce.  But if you want to splurge, like I do, just use regular soy sauce.  I figure the veggies are healthy enough!

You can use any kind of veggies you want, you can even use the frozen stir fry mix you find in your grocer’s freezer.  I know I do when I’m pressed for time.  But really fresh veggies are the best to use as they stay crisper when cooked.  Also if you’re watching your fat intake make it with chicken breasts.  I use thigh because I feel they don’t dry up like breasts tend to.

Here are the ingredients, feel free to add or delete veggies.

6 Boneless Skinless Chicken Thighs or Breasts – cubed

2-3 Tbs. Sesame Oil

1/4 cup Soy Sauce

2 Tbs. Oyster Sauce

2 Tbs. Corn Starch dissolved in 1/2 Cup water

1/2 cup Unsalted Whole or Halved Cashews

1 Onion – diced

3 cloves garlic minced

1 Bag Frozen Asian Stir Fry Vegetable Mix  OR

1/2 cup each of:  Broccoli Florets, Snow Peas, Mushrooms, Red Pepper slices, canned baby corn

Once you’ve gathered and prepped all your ingredients here’s what you do.

Heat oil in wok or large frying pan

Saute onions until they turn translucent

Stir in minced garlic; mix until garlic starts to turn golden brown

Add chicken, cook until done, stirring constantly

Add Veggies, cook until they start to get tender, stirring constantly

Stir in soy and oyster sauce

Slowly stir in cornstarch water.  The sauce should start to thicken.

Once the sauce is thick enough remove from heat and serve with steamed white rice!

 

 

Cashew Chicken with Asian Veggies
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Cashew Chicken with Asian Veggies
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Instructions
  1. Heat oil in wok or large frying pan Saute onions until they turn translucent Stir in minced garlic; mix until garlic starts to turn golden brown Add chicken, cook until done, stirring constantly Add Veggies, cook until they start to get tender, stirring constantly Stir in soy and oyster sauce Slowly stir in cornstarch water.  The sauce should start to thicken. Once the sauce is thick enough remove from heat and serve with steamed white rice!
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Adobong Pusit (Stewed Squid) Recipe!!!

Adobong Pusit (Stewed Squid) Recipe!!!

Adobong Pusit (Stewed Squid)

Adobong Pusit is literarily squid stewed in vinegar and water with garlic, onion and black pepper.  Adobong Pusit (Stewed Squid) recipe is another variant of Filipino Adobo. Adobo is a mixture of meat cooked in soy sauce and vinegar. This dish is versatile and flexible; the meat can be chicken, pork, squid or any other meat.

This dish is very simple and easy to prepare and to cook, Just follow this simple steps and you’ll have perfectly cooked Adobong Pusit (Stewed Squid). This is my version of the dish, I’m sure you will love this. Enjoy!

 

Ingredients:

1 lb. fresh squid “posit”

1 tbsp. oyster sauce (optional)

2 tbsp. soy sauce

4 tbsp. vinegar

2-4 pcs. red thai chili

3-5 cloves garlic, minced

1 pc. large white onion, chopped

3 tbsp. cooking oil

½ cup water

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

Directions:

First, clean the squid and separate the head and tentacles.

Remove the innards and the transparent filament attached in to the head. Slice the squid into ring circle bite sizes and wash thoroughly under running water.

In a saucepan over medium heat, add the cooking oil.

Sauté garlic and onion.

Add the squid and stir fry just until the color turns pale.

Add the vinegar and water, and bring to a simmer.

Add soy sauce, oyster sauce (optional) and red thai chilli and cook for about 5-8 minutes or until the squid is cooked through.

Season with salt and pepper.

Serve while its hot with hot steamed rice.

Serve,

Share and Enjoy!

Adobong Pusit (Stewed Squid) Recipe!!!
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Servings
4-6 people
Servings
4-6 people
Adobong Pusit (Stewed Squid) Recipe!!!
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. First, clean the squid and separate the head and tentacles.
  2. Remove the innards and the transparent filament attached in to the head. Slice the squid into ring circle bite sizes and wash thoroughly under running water.
  3. In a saucepan over medium heat, add the cooking oil.
  4. Sauté garlic and onion.
  5. Add the squid and stir fry just until the color turns pale.
  6. Add the vinegar and water, and bring to a simmer.
  7. Add soy sauce, oyster sauce (optional) and red thai chilli and cook for about 5-8 minutes or until the squid is cooked through.
  8. Season with salt and pepper.
  9. Serve while its hot with hot steamed rice.
  10. Serve,
  11. Share and Enjoy!
Recipe Notes

Don’t overcook the squid as it easily turns dry and gummy.

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Siopao – Filipino Steamed  Pork Bun (Pork Asado filling)

Siopao – Filipino Steamed Pork Bun (Pork Asado filling)

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Siopao literally means “steamed bun”  with yummy meat fillings. It is a famous Chinese-Filipino snack or street food.  It’s mainly sold in Chinese restaurants or by sidewalk vendors in the Philippines.

Pork Asado Siopao or Steamed Pork Bun is the most popular type  and a favorite of many Filipinos including me. There are many kinds of fillings that can be used in this siopao recipe but pork asado is the most popular one.

Making siopao or steamed pork bun is not as difficult as you think, if you have some experience in kneading dough, then making siopao is easy. The only tricky part is twisting and sealing the dough when you finished wrapping up the filling. It must have that fluffy and soft bun with yummy filling inside.

Here’s a Siopao with Pork Asado Filling recipe you can follow, Enjoy!!!

 

Ingredients:

For Siopao Dough:

4 cups flour

3 tbsp. shortening

2 tsp. dry active yeast

¾ cup sugar

2 tbsp. olive oil

¼ tsp. salt

2 cups warm water

For Pork Asado Filling:

½ kg. pork, sliced into small pieces

2- 21/2 tbsp. oyster sauce

¼ cup soy sauce

2 tbsp. cornstarch, dilute in ¼ cup water

¼ cup brown sugar or white sugar

2 cups water

1 clove garlic, minced

1 pc. onion, minced

2-3 tbsp. cooking oil

 

Directions:

For Pork Asado Filling:

Heat oil in a pan over medium heat then sauté the garlic and onion.

Add the sliced pork and stir fry until the color turns light brown.

Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.

Add the diluted cornstarch and stir until the sauce becomes thick then set aside.

For Siopao Dough:

In a bowl or glass, pour in 2 cups of warm water, add the sugar, shortening and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.

After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.

Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.

Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.

Then after that you can now punch down the dough and divide into desired sizes.

Form into balls and let them rise again for 30 minutes.

Flatten dough with a rolling pin.

Fill the center with prepared pork asado using spoon.

Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.

Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.

Let the balls rise for at least 60 – 90 minutes or until double the size.

And finally, steam at least 10 to 15 minutes or until cooked.

Serve while it’s hot,

Share and Enjoy!!!

Siopao (Pork Asado Filling) Filipino Recipe!!!
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Servings
10 people
Servings
10 people
Siopao (Pork Asado Filling) Filipino Recipe!!!
Print Recipe
Servings
10 people
Servings
10 people
Ingredients
For Siopao Dough:
For Pork Asado Filling:
Servings: people
Instructions
For Pork Asado Filling:
  1. Heat oil in a pan over medium heat then sauté the garlic and onion.
  2. Add the sliced pork and stir fry until the color turns light brown.
  3. Add the oyster sauce, soy sauce and sugar then stir and add 2 cups water, simmer for at least 45-60 minutes.
  4. Add the diluted cornstarch and stir until the sauce becomes thick then set aside.
For Siopao Dough:
  1. In a bowl or glass, pour in 2 cups of warm water, add the sugar and stir for a while to dissolve then sprinkle the yeast and set aside for at least 10 to 15 minutes.
  2. After 10-15 minutes you can now add the salt and olive oil in the bowl, mix well, add the flour and continue mixing till well blended; knead on floured board until smooth.
  3. Shape the dough into a ball and place in a bowl greased with. Grease surface of dough. A little bit of olive oil so it won’t stick or you can buy a non-stick spray for food so it won’t stick on the bowl.
  4. Cover with wet cloth, foil or a food plastic wrapper and set aside for at least 60 – 120 minutes in a warm temperature place to let the dough rise.
  5. Then after that you can now punch down the dough and divide into desired sizes.
  6. Form into balls and let them rise again for 30 minutes.
  7. Flatten dough with a rolling pin.
  8. Fill the center with prepared pork asado using spoon.
  9. Wrap the filling similar to wrapping a siomai and seal the dough by twisting the top and shape into small balls.
  10. Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.
  11. Let the balls rise for at least 60 – 90 minutes or until double the size.
  12. And finally, steam at least 10 to 15 minutes or until cooked.
  13. Serve while it’s hot,
  14. Share and Enjoy!!!
Recipe Notes

[tonjoo_spb]Open the steamer right after 10 minutes and touch the buns. If the buns are fluffy and soft then its ready to serve.

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Pork Chop Suey Filipino Style Recipe!!!

Pork Chop Suey Filipino Style Recipe!!!

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Chop Suey literally means assorted pieces. It’s become a staple of Chinese overseas cuisine consisting of meat, seafood, poultry, or eggs, quickly cooked with vegetables such as cabbage, celery, beans, sprouts, in a starch-thickened sauce.  In short what many of us call stir-fry.

When we have parties, fiestas or other events we always order  Chop Suey from the local Chinese restaurant or we cook it at home.   We will be making some for our town fiesta this coming May 15, 2016.

The combination of vegetables and meat/seafood is perfect and the taste is fantastic.  Most of my family is vegetarian so we make this with just veggies.  I make it for my grandmother and she loves it.  But for now I will give you my version of Chop Suey with Pork.   You’re  definitely gonna love this!


Ingredients:

1/2 lb. pork, cut into thin strips

1 tsp. soy sauce

1 tsp. oyster sauce

1 tsp. corn starch

salt and pepper, to taste

1 to 1-1/2 cup chicken broth or water

2 tbsp. oyster sauce

2 tbsp. corn starch

1/2 tsp. sugar

3 stalks celery, cut diagonally into 1 inch long

15 to 20 pcs. snow peas, trimmed

1/4 cup vegetable oil

3 cloves garlic, minced

1/2 cup chopped red bell pepper

1-1/2 cup baby carrots, halved

1 can slice mushroom, drained

1 can miniature cut cobs of corn, drained

1 onion, chopped

 

Directions:

Cut the pork into thin strips.

Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper.  Add the meat and marinate for 10 to 15 minutes then set aside.

In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar.  Set   aside.

Heat oil in a pan or wok over medium heat.  Fry pork for about 3 to 5 minutes.

Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.

Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.

Remove immediately from heat after heated through.

Serve it hot with steamed white rice.

 

Share and Enjoy!!!

 

Pork Chop Suey Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Pork Chop Suey Filipino Style Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. Cut the pork into thin strips.
  2. Stir together 1 tbsp. oyster sauce, soy sauce, corn starch, salt and pepper. Add the meat and marinate for 10 to 15 minutes then set aside.
  3. In a small bowl, whisk together broth, 1 tbsp. oyster sauce, corn starch and sugar. Set aside.
  4. Heat oil in a pan or wok over medium heat. Fry pork for about 3 to 5 minutes.
  5. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
  6. Add the corn starch mixture, bring to a boil then lower the heat and continue stirring until well blended and sauce thickens.
  7. Remove immediately from heat after heated through.
  8. Serve it hot with rice.
  9. Share and Enjoy!!!
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