Ginger Chicken (Longevity) Noodles
Servings: 4-6 | Prep: 25 min. | Cook: 30 min. | Total: 55 min.
Ingredients:
1 12 oz. package fresh noodles (lo-mein) | 1 Tbsp. sesame oil | 1 lb. chicken thighs, boneless, skinless | 1 Tbsp. ginger, chopped | 1 clove garlic, chopped | 2 Tbsp. vegetable oil | 1 Tbsp. rice wine vinegar | 2 Tbsp. soy sauce | 2 tsp. cornstarch (mixed with 1 Tbsp. water) | ¼ tsp. white pepper | ½ tsp. red pepper flakes | 2 cups napa cabbage, shredded | 3 scallions, chopped diagonally
Directions:
Chop chicken thighs into smaller pieces. Boil noodles for 3 to 5 minutes until done; stir to prevent sticking. Drain noodles and rinse with cold water to cool down. Return to pot and toss with sesame oil. Set aside. Combine chicken, ginger, and garlic in a mixing bowl. Let sit for 10 minutes to marinate. Heat a wok (or saute pan) over high heat. Add vegetable oil. Stir fry chicken until done. Remove from wok, place in a bowl, and set aside. Mix rice wine, soy sauce, and cornstarch in a separate small bowl. Add cabbage to the wok and stir fry for 1 minute to wilt. Add chicken and noodles to the pan with cabbage. Stir in the sauce mixture and stir fry until the chicken and noodles are warmed through and the sauce is thickened. Season with pepper and garnish with scallions.
Tips and Tricks
Most grocery stores carry fresh Asian noodles. Sub with any long fresh noodles.
Lion’s Head Meatballs (with bok choy)
Servings: 8 | Prep: 20 min. | Cook: 40 min. | Total: 1 hr.
Ingredients:
2 cups napa cabbage, shredded | 6 scallions, divided | 1 tsp. ginger | 3.5 oz water chestnuts, drained | 1 lb. ground pork | 1 egg | 1 tsp. salt | 1 tsp. sugar | 1 Tbsp. sherry vinegar | 5 Tbsp. oyster sauce | ½ tsp. sesame oil | 2 Tbsp. vegetable oil | 1 ½ cup chicken broth | 16 each baby bok choy | 1 Tbsp. ginger slices | 1 Tbsp. soy sauce | 1 Tbsp. cornstarch (mixed with 1 Tbsp. water)
Directions:
Pulse to shred, in a food processor, the cabbage, 3 scallions, 1 tsp. of ginger, and drained water
chestnuts. Combine shredded vegetables with pork, egg, salt, sugar, vinegar, oyster sauce and sesame oil. Wet hands to form
meat mixture into 8 large meatballs. Place meatballs into the refrigerator to set for 10 minutes. Heat a large saute pan and add vegetable oil. Press each meatball slightly before frying in oil. Fry meatballs until browned. Remove meatballs from the pan and set aside. Add chicken broth to the saute pan. Steam bok choy in broth, covered, using a steam insert, until wilted. Remove from pan and set aside. Place meatballs in broth and cover to continue cooking for 30 minutes (internal temp of 160-165°). Place meatballs on a baking sheet. Add ginger slices and soy sauce to the remaining chicken broth and reduce by half. Remove ginger and add in cornstarch to thicken.
Place meatballs back in the sauce to glaze. Serve with steamed bok choy.
Tips and Tricks
This can be a one-pot dish with the use of a steam basket and a covered saute pan.
Pork & Mushroom Potstickers
Servings: 8 | Prep: 30 min. | Cook: 15 min. | Total: 45 min.
Ingredients:
1 package round dumpling skins/wonton wrappers | 1 pound ground pork | ½ cup green onion, finely diced | 3.5 oz. package shitake mushrooms | 2 Tbsp. soy sauce | 1 tsp. sesame oil | 1 Tbsp. cornstarch | 1 tsp. sugar | 3 Tbsp. water | 1 Tbsp. sesame oil Dipping Sauce: ¼ cup black vinegar (or soy sauce) | 1 tsp. sugar | ½ tsp. ginger, chopped
Directions:
Chop green onion. Remove the stems from shitake mushrooms and finely chop the tops. Combine pork, green onion, mushrooms, soy sauce, sesame oil, and sugar in a medium bowl. Prepare the wrappers. Take one wrapper at a time, dip your fingertips in water, and brush along the edges of the wrapper to moisten. Place ½ Tbsp. of filling in the center of the wrapper. Fold the dumpling wrapper in half and press to seal the edges together. Pinch the edges to crimp or create pleats. Gently press the dumpling on a flat surface to create a triangular base. Steam/Fry dumplings by adding 1 Tbsp. of sesame oil to a medium saute pan over medium heat. Add 8 to 10 potstickers to the pan and cook for 2 minutes without touching. Add ⅓ cup water to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Repeat until all the wontons are cooked. Make the sauce by mixing black vinegar, sugar, and ginger until sugar dissolves. Serve immediately.
Tips and Tricks
Place green onion and mushroom tops in a food processor to finely chop, then add to ground pork with the other ingredients.
Jennifer Basjel
Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @jennifer_bajsel
