Yaki Udon

 original recipe here

• 2 tbsp cooking oil divided
• 500g udon noodles, frozen
• 1/2 lb thinly sliced chicken
• 1 cup cabbage shredded
• 1/4 cup carrot julienned
• 3 mushrooms sliced
• 2 green onions chopped

Sauce

• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp white grape juice 
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes, optional

Instructions

• Season chicken with salt and pepper. Combine all sauce ingredients in a small bowl.
• To prepare your udon noodles, soak them in hot water for about a minute, and carefully loosen the noodles. Rinse with cold water, drain, and set aside.
• Heat oil in a wok or a large pan over medium heat and and the shrimp or your choice of protein. Cook for about 2 minutes or until opaque. Remove and set aside.
• Add oil to the same wok and add cabbage, carrot, and mushrooms. Continue to cook for 2-3 minutes.
• Add the cooked chicken, udon noodles, and sauce, and toss them together until the noodles are evenly coated.

Asian Lettuce Wraps

 original recipe here

3 tsp olive oil, divided
1 lb 93% lean ground chicken
4 - 5 TBSP hoisin sauce
1 TBSP soy sauce
2 tsp sriracha (optional)
1 TBSP rice vinegar
1 1/2 tsp sesame oil
1 TBSP minced fresh garlic (3 cloves)
1 TBSP peeled and minced fresh ginger
2/3 cup sliced green onions, white and light green portion
1/2 cup carrot, peeled and shredded
1 (8 oz) can diced water chestnuts, drained
1 large head Bibb lettuce or iceberg lettuce

• Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
• Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
• whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil, then set aside.
• Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
• Heat remaining 1 1/2 tsp oil in now empty skillet.
• Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
• Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
• Serve warm in lettuce leaves garnished with sliced green onions.

20 Minute Honey Garlic Shrimp

 original recipe found here

1/3 c honey

1/4 c soy sauce

1 TBSP minced garlic

1 lb. uncooked shrimp, peeled & deveined

2 TBSP olive oil

1) Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.

2) Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice)

3) Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.

4) Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Thai Red Curry

*Recipe from my friend Elizabeth*

2 lbs. chicken

2 TBSP vegetable oil

3 cans coconut milk

2 cans lychees

2 cans baby corn

1 small jar red curry paste

1/2-1 cup kaffir lime leaves

1-2 pieces palm sugar OR 1-2 TBSP granulated sugar

2 children bullion cubes

*Rice (cooked)

1) Cut chicken into bite-size pieces. Drain baby corn and cut each piece in half. 

2) In a large pot, heat oil over medium-high heat. Add oil and heat. Add half jar of red curry paste (I only use about 1 TBSP because it's very spicy). Sauté curry paste in oil for 1-2 minutes, stirring constantly.

3) Add chicken and sauté for 3-5 minutes.

4) Add coconut milk and 1 1/2 cans water.

5) Add palm sugar (or sugar), bullion cubes, kaffir lime leaves, and baby corn

6) Serve over rice

Easy Sweet & Sour Pork/Chicken

*Adapted from a recipe on bettycrocker.com

1

lb boneless pork loin chops OR chicken breast, cut into 1-inch cubes

1

egg, beaten (optional; I didn't use egg because our daughter is allergic)

3/4

cup Original Bisquick® mix

1/2

teaspoon salt

1/8

teaspoon pepper

1/2

cup vegetable oil

1 1/2

cups frozen bell pepper and onion stir-fry (from 1-lb bag)

1

can (8 oz) pineapple chunks, drained (I used Pineapple tidbits)

1

recipe of Sweet & Sour Sauce

• In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
• In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
• Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Sweet & Sour Sauce--Allrecipes

3/4 cup white sugar

1/3 cup white vinegar

2/3 cup water

1/4 cup soy sauce (or coconut aminos if you're avoiding soy)

1 TBSP ketchup

2 TBSP cornstarch

Bring all ingredients to a boil in saucepan. Stir continuously until mixture has thickened.