Bok Choy with Mushroom in Oyster Sauce

Bok Choy with Mushrooms in Oyster Sauce

adapted from Wegmans.com

This vibrant dish features tender-crisp bok choy and a savory medley of wild mushrooms all brought together by a rich, umami-packed oyster sauce. The stalks of the bok choy provide a refreshing crunch, while the leaves become delicate and silky after being lightly blanched.

Makes 2 servings

3 oz. bok choy, chopped or 1 baby bok choy sliced in half longitudinally
2 tsp.garlic flavored olive oil, divided 
1 oz sliced mixed wild mushrooms, washed

1 oz. water chestnuts, sliced

1/4 tsp toasted sesame oil,
21/2 tsp. Homemade chicken stock or canned broth

1 Tbsp. oyster sauce

1. Bring a pot of salted water to a boil
2. Add the bok choy and blanch for 2 minutes.
3. Transfer to an ice bath and set aside.
4. Heat skillet containing 1 tsp. oil until shimmering; Add mushrooms and cook, stirring occasionally, 3 min. 
5. Add the remaining olive oil and water chestnuts; Cook, stirring, about 15 sec. 
6. Add broth and oyster sauce; Stir to combine and cook 2 min. 
7. Add sesame oil and bok choy; Stir to combine and cook 1-2 minutes to heat through.
8. Top with the cashews and scallions prior to serving.

Enjoy!

Asian Chicken Salad with Corn and Mango in Wonton Cups

Asian Chicken Salad with Corn and Mango in Wonton Cups

Adapted from The Buffet Book^©  by Carole Peck

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

1. Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
2. Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
3. Preheat oven to 300F. 
4. Bake the chicken in the marinade for 75 minutes.
5. Remove the chicken from the marinade and set aside to cool.  
6. Increase oven temperature to 375F.
7. Coat a mini muffin tin for with vegetable cooking spray. 
8. Place one wonton sheet in each well, pushing down in center to form a cup. 
9. Bake in preheated oven about 5-10 minutes until cups are golden. 
10. Set the cups aside to cool.
11. Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
12. When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
13. Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
14. Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Hoisin and Honey-Glazed Pork with Bok Choy and Noodles

Hoisin and Honey Glazed Pork with Bok Choy and Noodles

adapted from Food Network.com

Using the flavors of char sui (Chinese barbecue pork), this recipe uses a ginger -five spice powder infused hoisin glaze to bring richness with a slightly sweet flavor to the pork tenderloin. 

Makes 2 servings                                                                7 WW pts / serving

1 Tbsp. honey
1 1/2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 1/2 tsp. oyster sauce
1 1/2 tsp. minced peeled fresh ginger
1/8 tsp. five-spice powder
1/2 pork tenderloin (about 1/2 pound)
1/4 tsp. Kosher salt 

pinch of freshly ground black pepper
2 heads baby bok choy (about 6 ounces), leaves separated
4 oz. dried Udon noodles or your noodle of choice
1 tsp. toasted sesame oil
Sliced scallions, for topping
Kosher salt and Szechuan pepper or freshly ground black pepper 

1. Preheat oven to 475 degrees F.; Set a wire rack on a foil-lined baking sheet; set aside. 
2. Combine the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Prick all over with a fork; rub with 1 Tbsp. of the honey-hoisin marinade, 1/4 tsp. salt and a few grinds of pepper. Place on the wire rack.
3. Roast the pork until the surface looks dry, about 10 minutes. 
4. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping); Return the roast to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. 
5. Transfer to a cutting board and let rest 5 minutes.
6. Meanwhile, bring a pot of salted water to a boil; Add the bok choy and boil until crisp-tender, about 30 seconds; Remove with a slotted spoon to a paper towel lined plate. 
7. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt and Szechuan pepper or freshly ground black pepper 
8. Slice the pork; Divide the noodles among shallow bowls;Top with the pork and bok choy. 
9. Drizzle with the reserved honey-hoisin marinade and top with scallions prior to serving.

Enjoy!

Chicken with Snap Peas and Shiitakes

Chicken with Snap Peas and Shiitakes

Adapted from Food Network

Blanch the snap peas by cooking them in boiling for for 1-1 1/2 minutes then transfer to an ice bath to stop the cooking.

You can reduce the WW points bu using boneless skinless thighs.

Served with Scallion Speckled Rice

Makes 2 servings                                                            10 WW pts / serving

2 boneless, skin on chicken thighs
1 tsp. sesame oil
2 Tbsp. oyster sauce
2 tsp. cornstarch
2 garlic cloves, minced and, divided
2 tsp. grated ginger, divided
3 oz. snap peas, blanched and held in ice bath
2 Tbsp. grapeseed oil or other neutral oil
2 sliced scallion, light green and white only
2 Tbsp. Homemade chicken stock or low sodium canned broth
2/3 cup sliced shiitakes mushroom caps
Penzeys Szechuan Pepper Salt or Kosher salt and freshly crushed black pepper to taste

1. Marinate chicken in sesame oil, oyster sauce, cornstarch, half of the garlic and half of the ginger for at least 30 minutes. 
2. In a hot wok, coat bottom with oil and add the remaining garlic, ginger and white scallions; Stir quickly to avoid burning. 
3. Season chicken with Szechuan pepper salt and cook until it reaches 165F, about 8 minutes. and remove from the pan.
4. Add chicken stock and reduce by half, about 1 minute.
5. Add mushrooms quickly stir for 1 minute.; Add peas just to heat up 
6. Adjust seasoning then serve the vegetables with the chicken.

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!

Springtime Chicken Stir-Fry with Asparagus and Cashews

Springtime Chicken Stir-Fry with Asparagus and Cashews

adapted from Food & Wine

I have been amping up the vegetables in stir-fries and decreasing higher fat components like the nuts. You could eliminate them all together and reduce the point count to 3. Substitute cauliflower rice and you have a 0 WW Blue point meal.

Our new favorite addition to our stir-fries is to sprinkle with Thai Si Racha Seasoning Blend from Calicutts Spice Co. in Hershey, PA. It is expensive but a little goes a long way to spice up your dishes.

Makes 2 servings                                                      5 WW Blue points / serving

2 Tbsp. dry roasted cashews

Cooking spray

3/4 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

1 Tbsp. Asian fish sauce

1/2 cup homemade chicken stock or canned broth

1/2 lb. asparagus, cut into 1-inch pieces

1/4 cup chopped bok choy

1 1/2 tsp. oyster sauce

1 tsp. lime juice

pinch cayenne

1/4 cup water chestnuts, diced

1/4 cup bamboo shoots

1/4 cup chopped basil

2 Tbsp. chopped green scallion tops, reserve remaining for another purpose

1 cup cooked jasmine or white rice

Soy Sauce & Sriracha for passing at the table (optional)

1. In a bowl, toss the chicken with 1 1/2 tsp. fish sauce.
2. In a large saucepan coated with cooking spray, spread the chicken in an even layer and cook over high heat until browned and cooked through, turning once, about 4 minutes.
3. Remove the chicken to a bowl and set aside.
4. Pour the stock into the pan and bring to a simmer, add asparagus and bok choy, cover and cook until tender-crisp, about 3 minutes.
5. Transfer the asparagus to the bowl with the chicken.
6. Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper.
7. Simmer until the sauce is reduced to 1/6 cup, about 2 minutes.
8. Return the chicken, asparagus, bok choy, water chestnuts and bamboo shoots to the wok and toss to heat through.
9. Remove from the heat and add the basil and chives. 
10. Serve over the rice passing soy sauce and Sriracha if using.


Enjoy!

Chicken with Rum served with Asian Broccoli with Cashews

I never would have thought to put rum and sage together. This dish does not have a strong rum taste, just enough to make you wonder what the secret ingredient is that's in there.

Chicken with Rum
adapted from http://www.bellalimento.com/2009/08/24/pollo-al-rhum-chicken-with-rum/
4 large chicken thighs
3 1/2 tbsp unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup rum
Montreal Steak Seasoning

Pat your chicken thighs dry (wet chicken does not brown) and season with Montreal Steak Seasoning.. Melt the butter in a frying pan large enough to hold the chicken without crowding. Add the sage leaves and chicken thighs. Brown the thighs on all sides. 

Add the chicken stock and cook for about 5 minutes. Reduce the heat to a simmer and add the rum. Cover the pan and simmer until the chicken is cooked through, about 20 minutes.

Asian Broccoli with Cashews
1 bunch of broccoli florets, separated
1 Tbsp canola oil
4 garlic cloves, crushed
4 thin slices of ginger
1/4 tsp kosher salt
1/4 cup water
2 Tbsp. oyster sauce
Splash of apple cider vinegar
Handful of cashews


Steam the broccoli until tender crisp. Saute the garlic and ginger in the oil until golden. Add the broccoli, salt and water, stir fry until heated through. Stir in the oyster sauce, vinegar and cashews. Serve warm.

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