Chinese "Fried Rice"

We have enjoyed reading a book called, FIT2FAT2FIT

by Drew Manning and within this book are some amazingly delicious and clean recipes. Also, it's a book that describes Drew Manning's experience of being a fit, very lean trainer, to overweight and unhealthy, back to being fit again. It's quite an amazing story! Great book Drew!

We decided to try out some of the recipes from his book.
This one was a HIT! It honestly tasted like an indulgent and rich Chinese dish.
But, YOU be the judge.... I think it was a spectacular knock off dish.

Chinese "Fried Rice"

Ingredients:

10 ounces fresh cauliflower (about 1/2 medium head)

cooking oil, (we used coconut oil)

3 green onions, sliced (and roughly separated into green and white)

1 clove garlic, minced

dash of ginger, optional

3 Tbsp. soy sauce

Few drops of sesame oil, to taste

16oz. raw chicken, cut into 1 in. pieces

3 eggs beaten

(makes 4 to 6 servings)

Grate the cauliflower using either the largest holes on a hand grater or the grating blade in a food processor. The results should resemble cooked white rice--hence the recipe's name.
Weigh out 10 ounces of the grated cauliflower.
On medium high heat, heat enough oil to cover the wok or skillet.
Quickly stir fry the garlic and the WHITES of the onions. (Watch closely so as NOT to burn)
Add the cauliflower; fry about 4-5 minutes, stirring constantly, until it begins to color a bit. (Don't overcook or it will get mushy)
Stir in the Ginger, soy sauce, sesame oil, onion greens and shrimp. Stir fry chicken until cooked through.
Push the "rice" mixture to one side of the wok.
Pour the eggs into the other side; scramble and cook until moist.
Mix the eggs into the "rice", breaking up any large chunks of egg.

Tip: This dish stores and reheats well.

Recipe courtesy of: FIT2FAT2FIT by Drew Manning p.140 (but we changed the protein to chicken, the original recipe calls for shrimp)

Saucy Asian (Turkey) Meatballs

Oooooh! Now, THIS is worth a try!

I came across this recipe this morning, and thought this just looked amazing! 

Mason even loves meatballs and that's ONE way I have been able to hide vegetable purees within the meatballs, but for this recipe, I just wanted to try it out without putting my own twist to it. 

So here's a tasty lunch, dinner or appetizer idea!

Meatball Ingredients: (makes 40 meatballs)

1  1/2 lb. Lean Ground turkey (I used 93/7)--I'm almost certain 99% fat free will work just fine (FYI: the original recipe calls for ground beef)

1/2 lb. ground pork

2 tsp. sesame oil

1 C. panko breadcrumbs

1/2 tsp. ground ginger

1/2 tsp. salt

2 eggs

3 tsp. minced garlic

1/2 C. thinly-sliced green onions

Preheat oven to 400 degrees.

Thoroughly mix everything together.

Roll into forty 1 in. meatballs.
Place on a baking sheet with parchment paper.

Bake for 10 min. Rotate meatballs. If you are using two baking sheets, then this is also the time to rotate the pans.
Bake an additional 10 min. (20 min total baking time)

Asian Sauce Ingredients:

1 1/3 C. Hoisin sauce (you'll need 2 jars)

1/2 C. Rice vinegar

4 garlic cloves, minced

1/4 C. Soy sauce

2 tsp. Sesame Oil

2 tsp. Ground ginger

Optional garnish: toasted sesame seeds and sliced green onions.

Mix everything in a saucepan and heat through. Pour the sauce over the meatballs and garnish with toasted sesame seeds and green onions. 

We served 5 meatballs over 1/2 C. brown rice with 1 C. steamed veggies.

You can use this tasty recipe for appetizers at any event as well.
The sauce contributes a sweet and tangy bite to the hearty meatball that makes a delicious dinner.
Enjoy!

Recipe adapted from http://cookingwithmandy.blogspot.com/2013/02/saucy-asian-meatballs.html

Kung Pao Chicken

I do enjoy Chinese food, However, I HATE the sodium levels that come with it.

No thanks! 

I do my best to cook these type of dishes, 

and make them a bit healthier. 

Josh LOVES Kung Pao chicken, and this recipe definitely adds a kick to it. 

Ingredients:

1 1/2 boneless, skinless chicken breasts, cut into bite sized pieces.

1 tbsp. Cornstarch

2 tsp. sesame oil

2 tbsp. vegetable oil

4 green onions, chopped

2 large garlic cloves, minced

2 tsp. fresh ginger, grated

1/2 tsp crushed red pepper flakes

3 tbsp. seasoned rice vinegar

2 tbsp. soy sauce

1 tsp. sugar

1/2 cup roasted peanuts (to eliminate more sodium, use unsalted peanuts)

cooked brown rice (cook whatever you will need to feed your family)

Serves 4-6

Cut up chicken into bite sized pieces, and place in a medium sized bowl.

Cover the chicken with cornstarch

In another bowl combine the vinegar, soy sauce and sugar.
Set aside.

Heat a large skillet, or wok, with sesame oil and the vegetable oil over medium high heat.
When the oil is piping HOT....

....add the chicken, and stir to sear all sides of chicken.
Stir Fry 5-6 minutes (or until no longer pink  inside). 

Our little helper really wanted to catch the stir-fry action!

Remove chicken from skillet and set aside.
Add the green onions (leaving a few for garnish),
garlic, ginger and red pepper flakes.
Stir fry for 30 seconds over medium high heat, stirring constantly.

Add the Chicken back to the wok.
Add the soy sauce/vinegar mixture. Stir.

Add the peanuts and stir until everything is thoroughly heated.

Add 1 cup of cooked brown rice to a plate

....and follow that up with a big scoop of the chicken!

This is sure to be a family favorite, that packs flavor and NOT excess sodium.

ENJOY!

Recipe adapted from Mandy's cooking blog. http://cookingwithmandy.blogspot.com/2013/02/kung-pao-chicken.html