Chinese Food Night (4 recipes)

Who doesn’t love take out food? It’s comfort, it tastes good, and it’s convenient. Well it’s also usually kind of shitty for you…ha. So here I will swap the convenient for healthy (ish at least).
This dinner definitely did take some prep and patience but we honestly felt like we were eating at a restaurant and there was no guilt, sluggish feelings, or tummy aches to follow.

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It all started with this brand new cook book! I am following the author on instagram and new I wanted this book asap. Basically it’s classic take out favorite without msg, sugar, dairy, and weird ingredients. This is exciting. Our first experiment with this book we decided we wanted to do an all out theme. One dish wasn’t enough, let’s make a bunch and have Chinese NIGHT! Yes.

We decided on orange chicken, beef and brocoli, coconut shrimp, and fried rice.

Orange Chicken.

Sauce:

  • 1 cup chicken broth
  • 1 cup orange juice
  • 2 tbsp raw honey
  • 1 tsp rice vinegar (I used apple cider)
  • 1/2 tsp sea salt
  • 1/4 tsp white pepper (I used black)
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • splash of tamari (can use coconut amino if avoiding all soy)
  • pinch of crushed red pepper
  • zest of 1 orange.

Nuggets:

  • 2tbsp coconut oil
  • 1/4 cup tapioca or arrowroot starch (I used arrowroot)
  • 1 tsp sea satl
  • 1 tsp white pepper (again, black)
  • boneless skinless chicken breasts, cut into bite sized. (recipe calls for 2lbs but we just eyed it)
  • 2 large eggs, beaten.

Slurry:

  • 1 tbsp arrowroot starch
  • 1tbsp cold water.

Start by combining all sauce ingredients in a pan over medium low heat, but save half the orange zest for later. Once it simmers, reduce heat to low while you prepare chicken.

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Looks less than appealing but it smelled great…

Preheat oven to 250 to put ready chicken in while you are making the rest. Warm coconut oil. Combine arrowroot, salt, pepper, and toss the chicken pieces into the mix. Dip the starchy chicken pieces into the beaten eggs, add to oil. Fill your skillet but don’t crowd the chicken. Flip aprox every 2 mins until they’re golden brown and cooked. Place on plate with paper towel and put into the oven while you cook next batch. (I did mine it aprx 3 batches)

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Stir in the remaining orange zest to the sauce.

In a small bowl pre mix the slurry to avoid clumping. Turn temp up to medium on sauce until it bubbles add the slurry and stir until thick. Toss chicken in sauce and garnish with green onion.

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Beef and Brocoli

Sauce:

  • 1/4 cup beef broth
  • 1/4 cup tamari
  • 2 tbsp chinese cooking wine
  • 2tbsp arrowroot powder
  • 1 inch ginger root
  • 4 cloves garlic
  • 1tsp honey
  • 1/2 tsp white pepper
  • pinch crushed red pepper
  • steak sliced against grain
  • 1 cup beef broth
  • 2tbsp coconut oil (divided in 2)
  • 1 bunch brocoli

combine sauce ingredients, divide in half. Combine half the sauce with the steak to marinade and set aside. Combine other half with beef broth in pan over meduim-low heat, once simmering reduce heat to low.

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.

Warm 1 tbsp coconut oil over high heat, add half the steak and stir fry. Set aside, repeat with other half.

Reduce heat to meduim-high and add broc. Simmer until bright green. Combine with steak and stir fry until sauce is thick

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Coconut Prawns

We altered this a bit so I’m going to post our version.

Sauce:

  • 1 can full fat coconut milk
  • 1 tbsp honey
  • 1tbsp chinese cooking wine
  • 1/2 tsp sea salt
  • 1/2 tsp white pepper (except we used black)

Slurry:

  • 2tbsp arrowroot starch
  • 2 tbsp cold water.

Combine sauce ingredients, bring to simmer over medium heat, the reduce to low and gently simmer.

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In second pan, we did a really quick pan fry of the prawns

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Once lightly cooked add to the above sauce.

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pre mix the slurry and add to the pan. Stir until thick.

Fried Rice

Sauce:

  • 1 1/2 tbsp tamari
  • 1 tsp honey
  • 1 tsp fish sauce
  • 1/2 tsp chinese cooking wine
  • 1/4 white pepper (we used black)

This is one you can basically wing it. We just used some stuff from the fridge that we had. I made cauliflower rice by pulsing cauli in food processor until rice like appearance. Garlic, onion, carrots, bok choy, sesame oil, beaten eggs. If you add eggs scramble them first then set aside. Add veggies in order of hardness. Add cauli rice, sauce, eggs, toss with sesame oil and enjoy! You can definitely add meat to this and make it a meal itself but we already had so much protein.

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I made the “rice” and the orange chicken and Rob made the beef and broc and the prawns. It was kind of hectic because so much was going on at the same time and we both wanted the same recipe book. If it was just me, I could definitely make one dish plus a side of veg and be done for dinner. But this was really fun to do a theme night!!

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http://thedomesticman.com/  check out this guys blog! He’s quite an inspiration. He had a stroke just before turning 25 (WHATTT 25?!?!) and then was also diagnosed with a pulmonary disorder…scary stuff but he turned his life around by cutting out grain, dairy, soy, and grains. He has traveled through out Asia and uses his experience in other cultures to create Asian dishes without the “westernization” and crazy added in ingredients.

I highly recommend this book, it helps keeps things interesting and delicious. We would never have thought of this combination but we really enjoyed it. We did not feel it was lacking AT ALL. Even the next day having left overs we were in awe how good it was, how much we felt like we treated ourselves, and impressed we had created it!

Because these were the first dishes we made from this book, it was kind of an expensive shop because we didn’t have a lot of the ingredients. Most of the things we needed were in all 4 so it was worth it and next time we make something it won’t be as much because we will already have an arsenal of ingredients.

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