Asian Pickled Zucchini & Carrots

My youngest son Sam and I planted two zucchini plants in our garden this year and they've yielded a bumper crop of large, hearty squash. We're down to just one plant now – thanks to an attack of squash beetles – yet as I write there are several tiny zucchini making their way into the world.

Now that I've made many of my usual zucchini recipes, I decided to use some for pickles. The results are surprisingly good. I removed the seeds (because they were quite large) and cut the squash into sticks.

Carrots add color and variety. And the zucchini stayed firm and crunchy, absorbing the pickling flavor well – just like a cucumber.

Mangia! Mangia!
Andrea

Asian Pickled Zucchini & Carrots
Inspired by a recipe from McCormick

2 medium-large zucchini, seeded and cut into sticks
4-5 carrots, peeled and cut into sticks
2 cups water
1 1/2 cups white vinegar
1 cup rice vinegar
1/2 cup sugar
2 tablespoons salt
2 teaspoons Korean style red pepper flakes (Gochugaru)
2 teaspoons minced garlic
1 teaspoon ground ginger
1 teaspoon minced onions

Place cut vegetables in a large glass bowl or a 9 x 13 inch glass dish. Set aside.

Add water, vinegars, spices, sugar and salt to a large saucepan. Bring to a boil over medium-high heat. Then reduce heat and simmer for 5 minutes.

Pour liquid spice mixture over vegetables in bowl and let sit until everything cools to room temperature.

Place vegetables into canning jars. Then fill jars with pickling liquid, leaving 1/2 inch at top of jar. Top with lids and bands and refrigerate. Let sit in fridge for 3 weeks before eating for best flavor and crunch.

Our zucchini plants earlier this summer.

Singapore Noodles

Singapore noodles is like the original Asian fusion dish. First of all, they originated in Hong Kong, not Singapore. Plus, there's a little bit of China (soy sauce), a little bit of Thai (rice noodles) and a little bit of India (curry).

I've been meaning to try this recipe from Cook's Illustrated for years and finally got around to doing it one weekend night recently. It's involved with a lot of steps, making it not suitable for a weeknight week, in my opinion. While this dish was perfectly good the night I made it, it tasted even better as leftovers.

XOXO,
Amy

Singapore Noodles
Based largely upon Cook's Illustrated
4 tablespoons plus 1 teaspoon vegetable oil or olive oil
2 tablespoons curry powder
1/8 teaspoon cayenne pepper (optional)
6-8 ounces rice vermicelli
2 tablespoons soy sauce
1 teaspoon sugar
12 ounces large shrimp (ideally 26 to 30 per pound), peeled and deveined, cut into 1/2 inch pieces, OR smaller shrimp (36 to 40 per pound, peeled and deveined and left whole
4 large eggs, lightly beaten
1/4 teaspoon salt, and extra for serving, as needed
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 red bell pepper, stemmed, seeded and cut into 2-inch-long matchsticks
2 large shallots, sliced thin
2/3 cup chicken broth
4 ounces (2 cups) bean sprouts (optional) (I hate bean sprouts, so no way)
4 scallons, finely cut
2 tablespoons lime juice, plus lime wedges for serving

Heat 3 tablespoons oil, curry powder and cayenne, if using, in 12-inch nonstick skillet over medium-low heat, stirring occasionally until fragrant, about 3-4 minutes.

Bring 1 1/2 quarts of water to boil. Place noodles in large bowl. Pour boiling water over noodles and soak noodles until flexible, but not soft, about 3 minutes. Drain noodles and transfer to cutting board. Using a chef's knife cut pile of noodles roughly into thirds. Return noodles to bowl, add curry mixture, soy sauce and sugar; use tongs to toss until well combined. Set aside.

Wipe out skillet with paper towels. Heat 2 teaspoons oil into skillet over medium-high heat until shimmering. add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Push shrimp to one side of skillet. Add 1 teaspoon oil to empty side of skillet. Add eggs and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 1 minute. Stir eggs into shrimp and continue to cook, breaking up big pieces of egg, until eggs fully cooked — about 30 seconds longer. Transfer shrimp-egg mixture to second large bowl.

Reduce heat to medium. Heat remaining 1 teaspoon oil in empty skillet until shimmering. Add garlic and gingers and cook, stirring constantly, until fragrant, about 15 seconds. Add bell pepper and shallots. Cook, stirring frequently, until vegetables are a little tender but also still crisp, about 2 minutes. Transfer to bowl with shrimp-egg mixture.

Return skillet to medium-high heat, add broth to skillet  and bring to simmer. Add noodles and cook, stirring frequently, until liquid is absorbed, about 2 minutes. Add noodles to bowl with shrimp-egg and vegetable mixture and toss to combine. Add bean sprouts, scallions and lime juice and toss to combine. Plate noodles and serve with lime wedges.

Asian Chicken & Corn Chowder

Every time I go to Costco, I snag a rotisserie chicken. They are so good, so easy, and so cheap. I find the biggest chicken I can and wedge it into my SUV-sized cart between the behemoth pack of paper towels and enough Goldfish to survive a week of toddler tantrums. And I rely on that chicken to make fast paninis after work, Curry Chicken Salad, and Fried Rice when I can't wait for take-out.

Last time I had a Costco bird in my fridge, I whipped up Asian Chicken & Corn Chowder inspired by the Penzey's Spices catalog. It's my new favorite speedy meal, and it's perfect for these chilly January nights. It's even hearty enough to count as an official dinner in the eyes of the husband. No side sandwich needed.

The ingredients may seem like a strange combo (sesame oil and ginger with creamed corn??), but trust me on this one. It's awesome. The creamed corn adds richness and a subtle sweetness that complements the Asian flavors of the soup.

Next time you grab a rotisserie chicken (or if you have leftovers of Amy's Roasted Chicken), give this soup a try. I hope you enjoy it as much as we do.

Let's get cooking!
Erin

Asian Chicken & Corn Chowder
Adapted from Penzey's

2 tablespoons sesame oil
2 cups cooked chopped chicken
1" piece of fresh ginger, peeled and chopped OR 1 teaspoon ground ginger
2 cups* low-sodium chicken broth
1 (15 ounce) can creamed corn
2 cups frozen corn kernels, thawed
2 eggs, beaten
Salt and pepper
Extra sesame oil, for serving
Chili flakes, for serving

Heat sesame oil in a pan over medium-high. Add chicken and saute for about 5 minutes, stirring frequently. Stir in ginger and cook until fragrant, about 1 minute.

Add chicken broth and scrape the bottom of the pan to incorporate any browned bits into the broth. Stir in creamed corn and corn kernels. Cover and cook over low heat for 10-15 minutes. Remove from the heat.

Slowly make a figure eight stirring motion in the soup with a fork. While you're stirring, very slowly pour the beaten egg into the soup. Season to taste with salt and pepper.

Serve the soup with a drizzle of sesame oil and a sprinkle of chili flakes.

*If your soup is a little too thick, feel free to add a little more broth at the end.

Quick & Easy Asian Beef

I don't know about you, but I'm in over my head this fall. I need to get dinner on the table fast. And it needs to be easy. Bonus if it tastes good and at least one kid will eat it.

So I've been searching this here ol' blog for my favorite super easy meals. We've got six years (SIX YEARS!!) worth of recipes here on Hot Dinner Happy Home, and sometimes I need to turn back to the classics.

This Quick & Easy Asian Beef is a definite family favorite. The salty goodness of soy sauce, bite of ginger, and smokey sweet flavor of dark brown sugar make this dish kid- and grown-up-approved. Steam some edamame in the microwave and open a package of frozen, pre-cooked rice, and you can have dinner on the table in 15 minutes.

With Quick & Easy Asian Beef, hot dinner is within reach!

Let's get cooking!
Erin

Quick & Easy Asian Beef
This recipe was originally posted in December 2013.

1 tablespoon vegetable oil
1 1/2 pounds ground beef
2 cloves garlic, peeled and minced
2 teaspoons chopped fresh ginger
1/4 cup dark brown sugar
1/3 cup low-sodium soy sauce
1 teaspoon sesame oil
Pinch crushed red pepper
3 tablespoons chopped fresh cilantro
Hot cooked rice for serving

Heat 1 tablespoon oil in a large skillet over medium high heat. Add ground beef and cook, breaking up the beef into bite-sized pieces with a spatula, until beef is browned and cooked through, about 7 minutes. Add garlic and ginger and cook until fragrant, 30 seconds. Stir in dark brown sugar, soy sauce, sesame oil, and crushed red pepper. Allow to simmer for 2-3 minutes until the sauce is thickened and all the beef is evenly coated. Sprinkle with cilantro and serve over rice.

Slow Cooker Mongolian Chicken

Usually when I'm working on an idea for dinner, I read a gazillion recipes and then cobble them together for a new final product. Or I stand in front of the open cupboards long enough to come up with a recipe that uses up what I have on hand. Yeah, usually the second one.

When I stumbled across a recipe for Slow Cooker Mongolian Chicken on Pinterest, I had to try it. No substitutions to use up the half-empty box of whatever in my pantry. No additional research. No comparing similar recipes. I even bought special ingredients I'd never used before. (I'm talking to you, sweet chili sauce.) And I barely tweaked the recipe.

After one bite, I knew I had to share this one here on HDHH. It was SO good. Worth a trip down the Asian aisle at the grocery store.

And it's a crock pot recipe! Amy is the crock pot queen around here, but I thought she'd be willing to share the spotlight for this delicious dinner.

Let's get cooking!
Erin

Slow Cooker Mongolian Chicken
Gently adapted from Carlsbad Cravings

1/2 cup low-sodium soy sauce
1/2 cup water
1/3 cup brown sugar
4 tablespoons sweet chili sauce
2 tablespoons sweet rice wine
2 tablespoons fresh chopped peeled ginger
1 tablespoon Hoisin sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds* boneless, skinless chicken breasts
1 1/2 tablespoons cornstarch
Cooked rice for serving, optional
Steamed broccoli for serving, optional
Sesame seeds for garnish, optional

Whisk together soy sauce, water, brown sugar, sweet chili sauce, sweet rice wine, ginger, Hoisin, salt, and pepper. Place chicken in the slow cooker. Top with 1/2 cup sauce and turn to coat. Refrigerate remaining sauce. Cook chicken on low for about 4 hours**.

Remove cooked chicken to a plate and use two forks to shred it. Return chicken to the slow cooker.

Place reserved sauce in a pan over high heat along with the liquid from the slow cooker. Whisk in cornstarch. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 6 minutes. Stir as much sauce as you'd like into the shredded chicken and keep on the warm setting until you're ready to eat.

Serve chicken over rice with remaining sauce on the side. Garnish with sesame seeds. This meal is extra tasty with steamed broccoli.

*This was two gigantic chicken breasts for me.
**After 4 hours, my chicken was fall-apart tender and not over-cooked. I think my slow cooker tends to run a bit hot, so yours may take longer. When you can shred the chicken with two forks, you'll know it's done.

Beef and Broccoli Stir Fry

I think we can all admit that take-out is fantastic. Dinner on the table with no work? Uh, yes, please!

That said, it's not always the healthiest option. And sometimes I don't feel like leaving the house to pick it up. Can making dinner be lazier than take-out? With quick, easy, and tasty Beef and Broccoli Stir Fry, it sure can.

Let's get cooking!
Erin

Beef and Broccoli Stir Fry
Adapted from Life Made Sweeter

For the Stir Fry:
1 pound sirloin steak, sliced very thin across the grain
1 teaspoon cornstarch
2 teaspoons soy sauce
3/4 teaspoon sesame oil
Pepper, to taste
1 pound broccoli, cut into bite-sized pieces
1 tablespoon vegetable oil
Sesame seeds for garnish (optional)

For the Sauce:
3/4 cup chicken broth
2 tablespoons oyster sauce
2 1/2 teaspoons sugar
2 1/2 teaspoons cornstarch
2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon Mirin
Pepper, to taste

Combine steak, cornstarch, soy sauce, sesame oil, and pepper in a small boil. Set aside to marinate for about 10 minutes.

While the steak marinates, stir together the sauce. In a small bowl, mix broth, oyster sauce, sugar, cornstarch, soy sauce, sesame oil, Mirin, and pepper. Set aside.

Meanwhile, in a large non-stick skillet, bring about 3 cups of water to a boil. Add broccoli and cook until bright green, about 1 minute. Drain and rinse under cold water to stop the cooking. Set aside.

In the now-empty skillet, heat vegetable oil over high until it starts to smoke, about 2 minutes. Add beef and spread into a single layer. Allow it to cook until it gets nice and brown, about 2 minutes. Stir the steak around and allow to cook for another 1-2 minutes, being careful not to overcook the meat.

Add sauce to the skillet and bring to a boil. Allow sauce to cook and thicken for 2 minutes. Stir in cooked broccoli. Garnish with sesame seeds and serve.

Sriracha Pork Noodles

Move over Slow Cooker Thai Peanut Pork. Amy has a new favorite HDHH pork dish: Sriracha Pork Noodles.

I'm joking. Erin's Thai Peanut Pork became the first recipe on this blog to win over my belly. I've made it many times and passed it along to many friends, all of whom gave it rave reviews. I'd say they gave it two thumbs up but they were too busy shoveling the food in. So, if you love that dish, you are going to love Sriracha Pork Noodles.


XOXO,
Amy

Sriracha Pork Noodles
Adapted from Good Housekeeping

1 pound linguine or lo mein noodles
3 tablespoons soy sauce
2 tablespoons sriracha (or other hot sauce)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 pound ground pork
Red pepper
Ground black pepper
11 ounces fresh spinach

Start water to boil to cook noodles according to package directions.

Mix together soy sauce, sriracha and balsamic vinegar and set aside.

Heat oil in skillet over medium high heat. Add pork and cook through, breaking up big pieces. Add a pinch of red pepper and and pinch or two of ground black pepper. When pork is cooked, add in the sauce and spinach and stir through until spinach is wilted.

Drain noodles and combine with meat, spinach and sauce.

Yum!

Asian Lettuce Wraps

Two throwback posts in a row! I just can't get enough of these Hot Dinner favorites, you guys. It's been so fun to go back through old posts. Good memories and good food.  

Today we're making Asian Lettuce Wraps. Thanks to P.F. Chang's, Asian Lettuce Wraps are universally loved. It's easy to see why: Crunchy and refreshing lettuce envelops a savory filling drizzled with sweet and tangy sauce. Plus they're fun—albeit a bit messy—to eat.  

Next time you're looking for an appetizer or a light meal, give these babies a whirl. I think you'll see why they ended up on my favorites list.

Asian Lettuce Wraps
Adapted from allrecipes.com
Original post here.

For Wraps:
16 leaves of butter lettuce (or iceberg or Romaine, just use something crunchy)
1 pound ground turkey
1 tablespoon oil
1 large onion, peeled and finely chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons pickled ginger, minced
1 tablespoon rice wine vinegar
1/2 teaspoon Asian chile pepper sauce
8 ounces water chestnuts, drained and chopped
5 green onions, white and light green parts only, chopped
2 teaspoons dark sesame oil

For Dipping Sauce:
1/4 cup plum sauce
1 tablespoon orange juice
1/2 teaspoon corn starch
1 tablespoon teriyaki sauce

In a skillet over high heat, brown the ground turkey and onion in 1 tablespoon oil. Add garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce into the skillet and stir. Stir in the chopped water chestnuts, white and light green parts of the onion, and sesame oil. Continue cooking until the onions begin to wilt, about 2 minutes. 

Meanwhile, make the dipping sauce. Whisk together plum sauce, orange juice, corn starch, and teriyaki sauce in a small saucepan. Boil for 1 minute. 

Arrange lettuce leaves on a platter and add the meat in a big pile. Serve with the sauce, letting everybody make his or her own lettuce wraps. And make sure you have plenty of napkins.

Easy Asian Beef

Christmas is in less than two weeks. Holy cow, I am so not ready. If I am going to get everything purchased/wrapped/baked/shipped on time, I need some crazy easy meals. That means it's time for Easy Asian Beef.

This simple but delicious dinner comes together in twenty minutes. Seriously. And it reheats really well if you happen to have any leftovers, which is unlikely. I was counting on Easy Asian Beef for lunch the next day when I made this recently...no such luck. Every last morsel was devoured at dinner, and we all sat looking longingly at the empty pan. Maybe the moral of the story is to double the recipe.

This is a simple recipe, so it helps to use ingredients that really pack a punch. Since I don't always keep fresh ginger on hand, I often substitute powdered or candied ginger in recipes that call for fresh. In this case, though, I think it's worth a trip to the store for fresh ginger. It really adds pizzazz. If you have leftover fresh ginger, you can store it in the freezer so you're ready next time it's called for. The dark brown sugar is a bit richer and more complex than typical light brown sugar. And sesame oil adds a nutty depth to the dish that makes it complete.

Now you know one of my favorite easy meals. What do you make to save time? These presents aren't going to wrap themselves!

Easy Asian Beef
Serves 4
Adapted from The Girl Who Ate Everything

1 tablespoon vegetable oil
1 1/2 pounds ground beef
2 cloves garlic, peeled and minced
2 teaspoons chopped fresh ginger
1/4 cup dark brown sugar
1/3 cup low-sodium soy sauce
1 teaspoon sesame oil
Pinch crushed red pepper
3 tablespoons chopped fresh cilantro
Hot cooked rice for serving*

Heat 1 tablespoon oil in a large skillet over medium high heat. Add ground beef and cook, breaking up the beef into bite-sized pieces with a spatula, until beef is browned and cook through, about 7 minutes. Add garlic and ginger and cook until fragrant, 30 seconds. Stir in dark brown sugar, soy sauce, sesame oil, and crushed red pepper. Allow to simmer for 2-3 minutes until the sauce is thickened and all the beef is evenly coated. Sprinkle with cilantro and serve over rice.

*You could totally serve Easy Asian Beef in lettuce cups instead of rice. That would make a lovely appetizer, too.