Powered by Blogger.

Sweet and Spicy Cashew Chicken with Rice Noodles, Stir-Fried Vegetables, Fried Rice and Crockpot Mongolian Beef


Behind-the-scenes talks, secret negotiations and clandestine activity will characterize this Chinese year ... things are not what they seem in a Snake year. 

Huffington Post

Happy Chinese New Year!  All week HoneyBear has been learning about the Chinese zodiac at her preschool. She is the Rat. SydneyBean is one of the fortunate ones to be born in the year of the Dragon. I am a Goat and Ninja is a Rabbit. I printed up all of our traits and read them to everyone over dinner. 

I prepped dinner yesterday so we could go out today and enjoy the beautiful Okanagan weather. HoneyBear loves to adventure to new parks!

Enjoying the park!
A Big HUG 
When we got home it was swim class and stir-fry!

Sweet and Spicy Cashew Chicken with Rice Noodles 

2 boneless chicken breasts, cut into 1 inch pieces
1/4 cup soy sauce
2 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon Sriracha sauce
1/2 tablespoon cornstarch
1/2 cup dry roasted unsalted cashews
1 tablespoon sesame oil

Chicken before cashews were added

In a large skillet, heat oil over medium heat. Season the chicken with salt and pepper.

Add the chicken to the skillet and brown the chicken on both sides.

Remove chicken and add the remaining ingredients together cooking over medium heat until sauce thickens.  

Throw chicken back into skillet and mix until chicken is well coated.  

Serve with rice noodles. (cooked as directed on package)

Stir-Fried Vegetables
Adapted from Wolfgang Puck’s Stir-Fried Chinese Vegetables

2 tablespoons peanut oil
1/2 tablespoon minced fresh ginger
2 cloves garlic, minced
1/8 teaspoon crushed red chili flakes
1/2 red onion, cut into 4 wedges, layers separated
1 head baby bok choy, cut lengthwise in quarters
1/4 lb broccoli, cut into florets
1/4 lb green beans, cut into 1-inch pieces
3 green onions, cut diagonally into 1-inch pieces
1/4 head cauliflower, cut into florets
2/3 cup chicken stock, heated
1 tablespoon soy sauce
1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
2 teaspoons toasted sesame seeds



DELICIOUS! Tasted better than take-out!
Heat a large wok over high heat. Add 1 tablespoon of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry about 30 seconds. Remove from oil and set them aside.

Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry, 1 to 2 minutes.

Add the bok choy, cauliflower and the broccoli. Stir-fry 1 to 2 minutes more.

Add the green beans and the green onion pieces. Continue stir-frying 1 to 2 minutes more.

Add a 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry 1 minute more.

Garnish with sesame seeds.

Fried Rice
Adapted from Rachel Ray’s Special Fried Rice

2 cups chicken stock
1 cups basmati rice
3 tablespoons vegetable oil
2 eggs, beaten
2 cloves garlic, minced
2 inches fresh ginger, minced
1/2 cup carrots, shredded
1 small red bell pepper, diced
4 green onions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup soy sauce

Bring stock to a boil. Add rice, reduce heat, cover and cook over medium low heat for 15 minutes. Spread rice out on a cookie sheet to quick cool it.

Heat skillet over high heat. Add oil to the pan. Add egg and scramble it. When eggs are done, add garlic and ginger, stir. Add carrots, pepper, green onions and stir-fry for 2 minutes. Add rice to the pan and stir. Fry for 2 or 3 minutes. Add peas and soy sauce and stir fry 1 minute more.

Bright and colorful PLUS super tasty!
Crockpot Mongolian Beef
Adapted from Kansas CityMamas

1.5 lbs of top round steak, sliced thinly against grain
3 cloves garlic, minced
4 green onions, sliced
1 tablespoon dried onion
1/2 cup soy sauce
1/4 cup white wine
1/2 tablespoon white wine vinegar
1 tablespoon sesame oil
1 teaspoon molasses
1 teaspoon fresh ginger, minced
1/4 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
1/2 tablespoon peanut butter
3 tablespoons brown sugar
1/4 cup cornstarch

Place steak strips in Ziploc bag with cornstarch. Shake.

Add all other ingredients to a bowl and mix well. Transfer to a 4-6 quart crockpot.

Place meat on top of ingredients and toss lightly.

Cover and cook on low for 4-6 hours.

Half eaten... oops I dove right in before pictures lol
HoneyBear practicing with her chopsticks.

May we all find good fortune, health and happiness in 2013… The Year of the SNAKE! 

0 comments:

Post a Comment

  © HoneyBears & SydneyBeans

Design by Emporium Digital via Blogspot templates