#mushrooms

Moo Goo Gai Pan

Theresa PizarroLeave a comment

Here is a quick and easy version of a staple Chinese restaurant take out!

Once in a while I’d crave Chinese food really bad. Most good restaurants are not close to where I live so it’ll be about a 20-30 mile drive to get to one and I’m too lazy to drive out to hunt them down. So I made this using an older cookbook I saw at the library a while back.

The cooking process takes no time at all so make sure to prep everything in the beginning (chop, dice, mince…)and have it all ready to go.

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Ingredients:

1 pound chicken breasts, cut into 1/4 inch thick slices

2 tablespoons soy sauce

2 tablespoons Chinese shao xing wine

2 teaspoon cornstarch

1/3 cup chicken stock

1 tablespoon oyster sauce

1 tablespoon sugar

2 tablespoons oil

2 teaspoon garlic

2 teaspoon minced ginger

6 oz snow peas

8 oz mushrooms, sliced

Salt and pepper

Green onions, to serve

Procedure:

1. Prepare all ingredients and set close by.

2. In a medium sized bowl, mix together chicken, soy sauce shao xing wine, cornstarch, chicken stock, oyster sauce, and sugar.

3. In a wok, heat up oil. Sauté garlic and ginger until fragrant.

4. Drain chicken, keeping the marinade, and add the chicken to the wok. Stir fry until cooked through, about 5 – 10 minutes.

5. Add the snow peas, and stir fry for a minute.

6. Add the mushrooms and stir fry for another minute.

7. Add in the reserved marinade and boil for 3-4 minutes. Make sure you boil it.

8. Serve hot with freshly cooked white rice.

9. Enjoy!

Electric Lunchbox #39: Penne with Meat sauce

Theresa Pizarro2 Comments

Penne with meat sauce the easy way! If I planned my prep day well, I would have some ground beef browned with onions and garlic in the fridge. That little prep makes it easy to put together little meals in the ELB.

This is one such meal. As usual, easy to prepare, one bowl, and you just basically put everything in and press the steam button! Love my ELB!

*I have not used this lunchbox at work though, as I work in a laboratory and we cannot eat on our work desk (we call them bench). We have a cafeteria in our building, and some seats and tables outdoors, and that’s where everyone eats. I am not sure I want to leave the ELB unattended when it is not close by. However, I have used the ELB a lot at home to prepare small amounts of food, and of course, desserts!*

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1/3 – 1/2 cup cooked ground beef (I just saute in garlic and onions until browned)

3 mushrooms, chopped

1 tablespoon diced celery

1 tablespoon diced onions

1/2 teaspoon garlic powder

1/2 teaspoon beef bouillon powder

3/4 cup penne pasta

120 ml marinara sauce

160 ml water

120 ml water for base

Place the beef, mushrooms, celery, onion, garlic powder in the bottom big bowl. Add in the penne, marinara sauce and 160 ml water. Stir to mix. Cover with foil and set on the base of the ELB.

Place 120 ml water in the base, cover and let steam until done, about 55 minutes.

Carefully open the lunchbox and stir the pasta. Check the doneness of the pasta. Adjust seasoning if needed. Serve hot.

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Ono Broiled Sushi

Theresa Pizarro3 Comments

This is yet another recipe I picked up from my time at Brentwood UCLA. I believe we had it at a potluck when I was fairly new, maybe around 2005. I called it “deconstructed sushi” yet it was a lot more than that. It has sushi rice, kani, shiitake mushroom, nori…but it also has sour cream, mayo, and furikake. It is just so good you’ll have to try really hard to stop yourself from eating the contents of the whole pan. Luckily, it makes a lot so there is enough to share…with your closest, most dearest family/friends.

You can definitely add chopped avocados, chopped mangoes, gari, takuan, kimchi…whatever you like in your sushi. Or serve them on the side. I do this a lot, make the recipe my own by adding more of what I like to eat. I hope you’ll try this easy recipe and let me know what you think!

9 shiitake mushrooms, soaked then squeezed of excess water and chopped
8 oz imitation crab meat, shredded
1 cup sour cream
1 cup mayonnaise
4 cups rice, freshly cooked and seasoned*
1 bottle (1.7 – 1.9 oz) Nori Fumi Furikake
Korean style nori, to serve

*Sprinkle just cooked rice with about 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt. Mix well.

In a medium bowl, combine sour cream and mayo. Add chopped mushrooms and crab meat. Mix well. Set aside.

Spread the hot, seasoned rice in a 13”x9” pan and sprinkle furikake evenly over rice. Drop crab mixture all over the rice and spread evenly. Broil until browned, about 6-8 minutes.

Serve warm with nori. To eat, scoop some (make sure to reach all the way to the bottom of the pan!) onto a piece of nori, fold nori over and eat! Or you can cut big squares of the sushi and serve on individual plates with nori on the side.