Deconstructed Egg Roll Soup

Deconstructed Egg Roll Soup

adapted from Soup Lovers

Imagine all of the inside goodness of an egg roll in a soup. Swap out the ground pork for chicken, turkey or Chinese sausage.

94% lean ground pork was not available where I shopped. If you can get it it will drop the point total down to 0.

We recommend serving it wonton strips (1 WW point / Tbsp,) to mimic the outer crispy coating to the egg roll.

                                                                      

Makes  3 servings                                                              5 WW point / serving

Cooking spray
1/2 lb. ground pork (or you can use ground chicken or turkey)
1/2 small onion, chopped
1 cloves garlic, minced
1 1/2 tsp. fresh ginger, finely grated
2 cups Homemade chicken stock or canned stock
1 1/2 tsp. soy sauce
1 1/2 tsp. rice vinegar
1 cups shredded green cabbage
1/2 cup shredded carrots
1/8 teaspoon freshly ground Penzeys Szechuan peppercorns

1/4 tsp. sesame oil
Salt, to taste

Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha, chopped cilantro

1. Heat a pot coated with cooking spray over medium-high heat. 
2. Add the ground pork and cook, breaking it up into smaller pieces, until browned; Drain off any excess fat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook , stirring occasionally until the onion is translucent. about 2-3 minutes.
4. Stir in the chicken stock, soy sauce, and rice vinegar; Return the mixture to a gentle simmer.
5. Add the shredded cabbage, carrots, Szechuan pepper and salt.
6. Simmer until the cabbage wilts and the carrots soften, about 10-15 minutes; adjust seasoning as needed.
7. Ladle the soup into bowls and garnish as desired. 

Cauliflower with Sesame Toasted Cashews

Cauliflower with Sesame Toasted Cashews 

adapted from Cooking Light Annual Recipes 2015

The sesame oil enhances the nutty flavor of the cashews. 

If you don't want to purchase the Penzeys Szechuan Pepper Salt you can substitute 1/8 tsp each Kosher salt and ground black pepper but I would highly recommend giving it a try.

Makes 2 servings                                                     2 WW points / serving

2 cups cauliflower florets
1 tsp. sesame oil
1 Tbsp. unsalted cashews
1/3 tsp. grated fresh ginger
1/4 tsp. Penzeys Szechuan pepper salt
2 tsp. sliced scallions

1. Bring a medium saucepan of water to a boil.
2. Add the cauliflower; Boil 4 minutes; Drain.
3. Heat the sesame oil in a skillet over medium heat. 
4. Add the cashew, ginger, salt, and pepper
5. Cook until the nuts are toasted, about 4 minutes. 
6. Toss cauliflower with nut mixture
7. Top with green onions. before serving.

Enjoy!

Yang Chow Fried Rice

Yang Chow Fried Rice

adapted from Sara's Weeknight Meals

Yang Chow Fried Rice is named after the city of Yangzhou, China. It is a wok fried rice that is made with 2 proteins, frequently pork and shrimp but sometimes with chicken or duck. It is a sweet and savory with minimal use of spices and sauces.

Makes 2 servings                                                                12 WW pts / serving

2 tsp. grapeseed oil
2 oz. shrimp, cut into 1/2 inch pieces
1 1/2 cups cold cooked jasmine rice
1/2 cup frozen peas
4 oz. Chinese BBQ pork, cut into 1/2 inch dice
1/4 cup chopped scallions
1/4 + 1/8 tsp. Penzeys Szechuan Pepper Salt or 1/2 tsp. Kosher salt and 1/4 tsp. freshly ground black pepper

1. Heat a wok over high heat
2. Cook the shrimp in 1 tsp. grapeseed oil until just turning orange but not cooked through, about 1 minute.
3. Add the remaining 1 tsp. oil rice and peas, cook another 2-3 minutes, breaking up any rice clumps with a spatula.
4. Add the BBQ pork, scallions and Szechuan pepper salt and cook an additional minute until heated through and the shrimp are cooked through.

Enjoy!

Vegetable Stir Fry with Garlic Miso Sauce

Vegetable Stir Fry with Garlic Miso Sauce

adapted from Epicurious

You can use an vegetables you have on hand. I used snow peas, onion, bell pepper, and mushrooms but zucchini, eggplant, broccoli, cauliflower, green beans, and bean sprouts would also work nicely.

Makes 2 servings                                                              2 WW points / serving

1 Tbsp olive oil

3 cloves garlic, chopped

1 1/2 tsp. yellow miso

1/2 tsp. oyster sauce

1/2 tsp. Sriracha

1/4 tsp. sugar substitute

1 1/2 tsp. water

1/2 lb. assorted vegetables

1/2 jalapeno pepper, seeded and thinly sliced

Penzeys Szechuan salt or Kosher salt and white pepper

1. In a small bowl combine the miso, oyster sauce sugar substitute and water; set aside
2. In a hot skillet, sauté the garlic in the oil until fragrant, about 1 minutes.
3. Add the mushrooms and sauté until their are beginning to brown, about 4 minutes.
4. Add the onions, bell pepper and jalapeno and continue cooking until they begin to soften, about 4 minutes.
5. Add the snow peas and cook until tender, about 1 minutes.
6. Pour in the miso mixture and toss to combine; Cook another 1-2 minutes to heat through.
7. Season to taste with Szechuan salt

Enjoy!

Japanese Curry Fried Rice

Japanese Curry Fried Rice

adapted from RawSpiceBar

For awhile I was a member of the Spice of the Month Club from RawSpiceBar. Along with the spices they send recipes of the herbs and spices. My husband is not a fan of curry, a spice that I have recently come to enjoy. Our son on the other hand is a big fan of curry. Since my husband is away visiting his mother and sister, I took the opportunity to try out a curry recipe. It is quite spicy but tasty.

Makes 3 servings                                                      3 WW Blue points / serving

1 1/2 tsp curry powder

Cooking spray

1/4 small onion, diced

1/3 carrot, peeled, finely diced

1/4 cup frozen peas, thawed

1 1/2 cup cooked jasmine rice, cooled

1/2 tsp. soy sauce

Penzeys Szechuan Pepper Salt or Kosher salt & Freshly ground pepper 

1. In a skillet coated with cooking spray, cook the carrot, onion, peas and curry powder, until the carrots are tender.
2. Add the rice, soy sauce; cook until the curry is fragrant and the rice is shiny; Season to taste with salt and pepper.
3. To serve, top with scallions.

Enjoy!