Tag Archives: asian flavors

Sesame Chicken with Mushrooms



Sesame chicken is one of my favorite Asian dishes, only usually it’s not the healthiest because it’s breaded and fried. In this version, the unhealthy parts are eliminated but the flavor is still there in full! I altered it a bit to add some sautéed Shitake mushrooms – and that added even more flavor!


1 chicken breast, cut into bite size pieces

Flour for dredging

1/4 c. soy sauce

1/8 c. brown sugar

1/2 t. sesame oil

2 T. toasted sesame seeds

8 oz. sliced shitake mushrooms

3 green onions, sliced

Cooked rice


Saute the mushrooms in some olive oil until tender. Remove and set aside.

In a zip lock bag, combine the chicken, flour, salt and pepper. Mix well.

Add a bit more olive oil to the pan and add the chicken. Cook the chicken until no longer pink. Remove and set aside.

Add the soy sauce, brown sugar, sesame oil, sesame seeds and green onions to the pan. Cook for a couple of minutes.

Return the chicken and the mushrooms to the pan and stir to combine.

Serve over cooked rice.


Beef and Garlic Asian Noodles


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Evidently Asian noodles are quite different than regular pasta noodles – luckily I thought of looking for some at the grocery store rather than just using the pasta noodles I had at home. I used chow mein noodles and they turned out great – plus, they cook really quickly!


1 package chow mein noodles, cooked and drained

1 lb. beef  chunks (use a good quality meat) – I used sirloin tips

3 green onions, sliced

4 garlic cloves, chopped

2 T. brown sugar

2 T. soy sauce


Heat some olive oil in a wok. Add the green onions and garlic and cook for a few minutes.

Add the beef chunks and brown well.

Add the brown sugar and soy sauce. Stir well until all combined.

Add in the noodles and mix altogether. Serve!

Mongolian Beef A La Crock Pot



Cooking the meat in the crock pot really makes it tender. And the flavors all meld together nicely. Just watch the cooking time on this as it was starting to burn even though it had only been cooking on low for about 4 hours. This is definitely not one of those crock pot meals that you can put on before work and let go for 8 hours (unless you have a timer!).


1 lb. flank steak, cut into bite size strips

1/4 c. corn starch

2 T. olive oil

1/2 c. water

1/2 c. soy sauce

1/2 c. brown sugar

1 T. minced garlic

1 T. minced ginger

1 t. chili flakes

1 c. shredded carrots

1 head broccoli, cut up into florets


Combine the steak with the corn starch in a zip lock bag and make sure the cornstarch covers the meat well.

In the crock pot add the sauce ingredients minus the vegetables and the meat.

Stir it well to combine all the ingredients.

Add the meat and stir to coat with the sauce.

Cook on low for about 4 hours.

Add the carrots and broccoli and cook for another 1/2 hour.

Serve over cooked rice.


Shrimp & Broccoli



All in one, once more! Healthy, healthy, healthy!


1 lb. medium shrimp, peeled & deveined

1 1/2 lb. broccoli florets

1 thinly sliced green onion

3 T. soy sauce

2 T. oyster sauce

1 T. rice wine vinegar

1 T. brown sugar

1 T. minced ginger

2 minced garlic cloves

1 t. sesame oil

1 t. cornstarch

1 t. chili oil or chili paste (for a kick – optional)

Cooked Brown rice


Mix everything (except shrimp and broccoli) together into a bowl and set aside.

Sauté the shrimp in some olive oil until it begins to turn pink. Add in the broccoli and cook for a few minutes until the broccoli begins to become tender.

Add the sauce ingredients and cook until thickened.

Serve over brown rice.

Pepper Steak



Asian-inspired meals always seem so healthy to me. They always incorporate vegetables, and many times, in a one pot meal!


1 lb. flank steak, sliced thinly diagonally across the grain.

1/4 c. soy sauce

1/3 c. water

2 T. rice wine vinegar

1 T. cornstarch

12 mini sweet peppers, thinly sliced

2 green onions, thinly sliced

2 T. minced ginger

4 minced garlic cloves


Mix marinade ingredients (soy sauce, water, vinegar and cornstarch) together in a bowl. Add the beef and marinate in a zip lock bag for at least 15 minutes.

Saute the peppers, green onions, garlic and ginger in some olive oil until softened. Remove to a plate.

Add a touch of olive oil to the same plan. Remove the meat (saving the marinade) from the bag and cook it until barely browned. Transfer that to the same plate as the vegetables.

Add the marinade ingredients to the pan and cook until starting to thicken. Add back the meat and vegetables and cook until the sauce coats all.

Serve over brown rice.