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!

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!

Asian Chicken Vegetable Soup

Asian Chicken Vegetable Soup

The Asian Court-bouillon creates a tasty broth for this chicken soup.

Makes 6 cups                                                           0 WW Blue points / serving

2 - 4 cups Asian Court-bouillon

1-3 cups water (optional)

1/2 cup chopped carrot

4 scallions chopped, white / light green and dark green separated

1/4 cup chopped onion

1/2 cup frozen peas

1/2 cup chopped water chestnuts

1/2 cup chopped bamboo shoots

1 cup shredded poached chicken, rotisserie chicken or leftover chicken

1. In a pot coated with cooking spray, cook the carrots, onion and white / light green scallions until they begin to soften, about 3 minutes.
2. Add the Asian Court-bouillon, if used reserved from fondue adjust as needed with the water.
3. Add the peas, water chestnuts, and bamboo shoots; cook 10 minutes until the vegetables are cooked.
4. Add the chicken and cook until heated through.
5. Serve topped with the dark green scallion pieces.

Enjoy!

 

Asian Inspired Vegetable Soup

Asian Inspired Vegetable Soup

adapted from WW.com 

This vegetable soup can be made with any Asian style vegetables you have in your refrigerator. Mix and match with what you have available.

You can also add some cooked shrimp or chicken to turn this from a side dish to a hearty meal.

Makes 3 servings                                0 WW Blue points / serving

1/2 cup bok choy, chopped

1/2 cups Chinese cabbage, chopped

1 clove garlic, minced

1 Tbsp. minced ginger

1/4 c. sliced mushrooms

1/2 c. sliced scallions

1/4 cup canned chopped water chestnuts

1 tiny bell pepper, julienned

Pinch red pepper flakes

3 c. homemade chicken stock or canned broth

1/2 tsp. dried cilantro

1/4 c. bean sprouts, canned or fresh

1/2 cup snap peas, cut in half or thirds depending on their size

1 1/2 tsp. soy sauce or more to taste

1. Place the ingredients except the bean sprouts and snap peas in a stock pot.
2. Bring to a boil and  reduce to simmer and cook 6 minutes.
3. Add the bean sprouts and snap peas and cook an addition 4 minutes.
4. Add soy sauce and serve.

Enjoy!

Napa Cabbage Slaw with Miso Dressing

 Napa Cabbage Slaw with Miso Dressing

adapted from Whole Foods Market

Makes 3 servings            1 WW Blue Point

1 tsp miso

2 tsp Dijon mustard

1 tsp liquid sugar substitute

2 Tbsp rice vinegar

1/2 Tbsp olive oil

1/2 Tbsp water

2/3 tsp sesame oil

2 cups Napa cabbage, thinly sliced

1 carrot, julienned

1 1/2 scallions, julienned

1 1/2 ounce water chestnuts, chopped

1. Whisk the miso, mustard, sugar substitute, vinegar, and oils in a small bowl.
2. Put Napa cabbage, carrots, scallions and water chestnuts in a bowl.
3. Add the dressing and toss to combine.

Enjoy!