Archive for Dinner

Beef Stir Fry with Eggplant, Mushrooms and Bean Sprouts

Beef…it’s what’s for dinner.  🙂  I love that commercialized tag line.

Beef stir fry is another one of those versatile dishes that you can change by adding different vegetables.  I like using whatever looks freshest at the grocery store.  Use whatever vegetables you like, or modify this further by substituting the beef with chicken, pork, or even shrimp!  You can even make this a vegetarian dish by stir frying firm tofu in place of the beef.  The options are virtually endless.

Beef Stir Fry

Ingredients:

  • 3 pounds thinly sliced beef
  • 3 tablespoons sesame oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon accent (or aji), optional
  • 8 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 head broccoli, cut into small pieces
  • 2 medium Japanese eggplants, sliced
  • 1 package sliced mushrooms, about 2 cups
  • 1/2 cup soy sauce
  • 1 tablespoon hoisin sauce
  • 4 tablespoons Korean seasoned soybean paste (see note)
  • 1 bag fresh bean sprouts

Directions:

1.  In a large pan or wok, brown the beef over high heat along with the sesame oil, black pepper, accent and garlic.

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2.  When the beef is browned, add the onions, broccoli, eggplant and mushrooms. Cook over medium high heat until the eggplant and mushrooms have wilted slightly.

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3.  In a small bowl, mix the soy sauce, hoisin sauce, and Korean seasoned soy bean paste. NOTE: If you can’t find the soybean paste, substitute with like amounts of hoisin sauce. Add the soy sauce mixture to the pot; stir to combine all the ingredients.

4.  Add the bean sprouts. Reduce the heat to low and simmer for about 5 minutes until the bean sprouts have wilted only slightly.

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5.  Serve with hot rice and enjoy!

This makes enough for about 8-10 servings.

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Pork & Shrimp Chop Suey with Noodles

Chop suey most often refers to a stir fried noodle dish, but I like my version of chop suey with a bit of gravy.  I guess my brain refuses to separate spaghetti noodles from sauce, so my chop suey is saucy.  That’s got a nice ring to it, doesn’t it?  Saucy Chop Suey?  🙂

Anyhow, my recipe is made with slices of pork, shrimp, and a variety of veggies — I like adding carrots, cabbage, mushrooms, peppers, and onions.  My mom adds celery in hers, but that’s one vegetable I am not too keen on, so it stays out in my version.

Add your favorite ingredients to make it your own.  Give it a try and let me know how you like it.  🙂

 

CHOP SUEY

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This recipe makes enough to feed a family of four, plus enough leftover for a couple of packed lunches the next day.

Ingredients:

  • 2 pounds lean pork, sliced into 1-inch long strips
  • 2 tablespoons vegetable oil
  • 2 cups carrots, thinly sliced
  • 3 cups cabbage, sliced into 4×1-inch pieces
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup sliced mushrooms
  • 2 pounds raw shrimp, shelled and deveined
  • 1/4 cup soy paste (or regular soy sauce will do)
  • 2 beef bouillon cubes
  • Salt and pepper to taste
  • 2 cups water
  • 3 tablespoons corn starch
  • 1 box spaghetti noodles, cooked per package directions

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Directions:

1.  Using a wok or large pan, cook the pork with the 2 tablespoons vegetable oil, about 5 minutes.  Stir occasionally to keep the pork from burning and sticking to the pan.

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2.  Add the carrots; stir to mix then cook for another 2 minutes.

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3.  Mix in the cabbage and onions; cook for another 2 minutes.

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4.  Add the garlic, peppers and mushrooms.  Stir to combine then cook for a minute or two.

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5.  Add the shrimp, soy paste, bouillon cubes, and 1/4 cup of water (set the remaining water aside).  Stir then cook for about 3 minutes; the shrimp should begin to turn pink.

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6.  Turn the heat to high.  Mix the remaining water with the cornstarch; stir until the cornstarch is completely dissolved.  Pour the cornstarch mixture into the pan, stirring constantly to prevent lumps from forming.  Cook for a minute over high heat; the mixture should start to thicken.

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7.  Turn the heat to low.  Add the cooked spaghetti noodles to the pan.  It’s easier if you use a pair of tongs to mix the pork mixture with the noodles.  Once the noodles have heated through, remove from the heat and serve.

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Enjoy!

Pork & Shrimp Chop Suey with Noodles

 

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