Ginger Chicken with Bok Choy

Here’s another revamped recipe from the chicken bible; if you like Chinese food as much as I do, you’ll love this one. Tangy, slightly sweet sauce, succulent chicken, and just tender bok choy add up to a savory recipe for the entire family. And I thought it was as good as anything I might order at a restaurant. Follow the steps, get the chicken and bok choy chopped, fresh ginger grated before starting and it’s a quick, easy dish to make. I sliced the chicken and put it in the marinade before chopping and grating first so it could sit and tenderize while I did everything else. FYI, want to make it vegan, use firm tofu slices instead of chicken. This dish would also be good with pork, some mushroom, water chestnuts, bean sprouts, etc. The sauce would be great with any number of vegetable/meat mixtures. Serves 4.

First mix the marinade for the chicken in a medium size bowl (at least 4 cups):

3 tablespoons soy sauce substitute*

1 tablespoon rice vinegar

1 tablespoon date syrup

1 tablespoon sesame oil

1/2 teaspoon cornstarch

Whisk together and set aside. Cut up:

2 large or 4 small chicken breasts (around 1 pound of chicken)

Slice as thinly as possible. TIP: Freeze the breasts for 15 minutes before cutting to make them easier to slice. Mix the sliced chicken into the marinade and let sit while preparing the remaining ingredients.

In a small dish, combine:

2 teaspoons grated fresh ginger

2 teaspoon minced garlic

1 teaspoon olive oil

Mix the ginger mixture well and set aside. In another bowl (at least 1 cup), combine for the sauce:

1/4 cup chicken stock

2 tablespoons rice vinegar

1 tablespoon date syrup

3 tablespoon soy sauce substitute

2 teaspoons grated fresh ginger

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1/4 teaspoon crushed red pepper flakes *(Optional)*

Whisk the sauce together and set aside.

Wash and prepare:

1 pound bok coy

Cut off root bottom and thoroughly wash stems and leaves. Remove as much of the green as possible while leaving the tougher white stems and branches. Slice the stems into 1/2″ pieces and set aside. Chop the greens roughly and set aside in a separate bowl. (The greens cook very quickly and will be added separately from the stems.)

Now we cook; and this is the quickest part of this recipe, only about 10 minutes until the dish is ready to serve so if cooking rice to go with the dish, put it on before you start preparing the ingredients. First, in a 12″ skillet, over medium high heat:

1 tablespoon olive oil

When the oil is shimmering hot, add:

1/2 the chicken slices

Add the chicken pieces but not the marinade (there’s won’t be much of the marinade left in the bowl anyway). Stir the chicken constantly as it cooks through. This should only take about a minute depending on how thinly it was sliced. If the slices are more than about 1/8″, it may take a little longer. Remove to a separate dish and cover. Repeat the process with the remainder of the chicken.

Into the now empty skillet, over medium high heat:

1 tablespoon olive oil

When shimmering hot, add:

Bok choy stem slices

I jar, drained, banana pepper slices

Cook, stirring every 30 seconds or so, until bok choy is softened slightly and starting to brown, about 2-3 minutes. Push vegetables to the edges of the skillet and add:

the ginger/garlic mixture

Stir for roughly 30 seconds in the bottom of the pan until fragrant. Add:

bok choy greens

Stir to combine the bok choy, greens, and ginger mixture and cook approximately 30 seconds until the greens are slightly wilted. Add the chicken back into the pan along with any juices and then add:

the sauce mixture

With the heat at medium high, stir constantly until the sauce thickens, about 30 seconds. Garnish with sesame seeds and/or scallion greens. Serve.

*If like me you are not only allergic to soy but also can’t use coconut, Whole Foods has started carrying a line of soy and coconut free sauces made by Ocean’s Halo. They have many of the same ingredients as my soy sauce substitute but also include cane sugar.

Moo Goo Guy Pan

We’re continuing the Chinese revisionist recipes. One of my mother’s and my favorite Chinese dishes is Moo Goo Guy Pan – a mixture of chicken and vegetables in a light sauce. Usually made bok choy, water chestnuts and mushrooms along with snow peas, this dish is a satisfying meal that covers all the nutritional bases. Other than cutting up all the vegetables and chicken, it goes together quite easily. I actually cut up everything the night before I wanted to make this, storing the vegetables in a container in the refrigerator and the chicken in a gallon food storage bag with the corn (or tapioca) starch. It was then very simple to prepare the next day.

Vegetables (feel free to substitute other vegetables your family likes, asparagus would work nicely):

1/2 medium onion, sliced

6 ounces sliced mushrooms, any variety will work

4-6 ounces snow peas with the strings removed

4-5 baby or 1 large bok choy

8 ounces sliced water chestnuts (the canned kind works fine)

Heat 1 tablespoon olive oil in either a 12 inch high sided skillet or a wok over medium high heat. Add the prepared vegetables and cook, stirring for 2-3 minutes until slightly softened. Remove them from the heat and set aside in a separate bowl.

Chicken:

2 medium sized chicken breasts thinly sliced (works best if the breasts are partially frozen)

2 tablespoons corn or tapioca starch

Toss the chicken slices in the starch and let sit for at least 30 minutes. Heat another tablespoon of olive oil, over medium heat, in the same skillet and add the sliced chicken. Brown on one side for 2-3 minutes and then flip and brown on the other sides. If they stick, you’re turning them too soon. And don’t worry, making the sauce in the pan will release those brown sticky pieces from the bottom of the pan. Total, this should only take about 5 minutes if you’ve sliced them thin enough.

While the chicken cooks, prepare the sauce:

2 tablespoons rice vinegar

2 tablespoons agave nectar

1/2 cup chicken stock

1/2 to 1 tablespoon sesame oil (depending on your taste, this is a very strong flavor)

1-2 tablespoons fish sauce (again depending on your taste, very salty flavor)

1 1/2 tablespoons corn or tapioca starch

1 teaspoon minced garlic

Whisk to combine before adding to the cooked chicken in the skillet. Stir constantly until sauce thickens, scraping the bits off the bottom of the pan. Stir in the reserved vegetables. Cover and let sit for 2-3 minutes which will reheat the vegetables. Serve with slivered scallion greens and rice. Makes 4 servings.

Oriental Pork and Vegetables

I’d intended to make pork with eggplant but . . . I used all the eggplant in the eggplant with garlic sauce yesterday! So instead here’s pork and vegetables. As in many of my recipes, feel free to substitute the vegetables for whatever ones your family prefers, eggplant would be great. Makes 4 generous servings.

Ingredients for sauce:

1/2 tablespoon olive oil

3 tablespoons minced garlic

1 tablespoon minced (or grated) fresh ginger (adjust to your family’s taste)

1 small can diced chilis (I used mild but whatever heat level your family enjoys is fine)

1/2 cup soy sauce substitute (see recipe under sauces and condiments)

1 teaspoon fish sauce

1 teaspoon sesame oil

1 teaspoon corn or tapioca starch (or arrowroot) dissolved in 2 teaspoons water

Ingredients for the pork and vegetables:

2 tablespoons olive oil

16 ounces pork, diced

2 tablespoons corn or tapioca starch

2-3 baby bok choy, cleaned and chopped

1 medium onion sliced thinly

1/2 grated carrots (or 2 large carrots cut on the bias)

1 medium yellow pepper, seeded and cubed

1 small can sliced water chestnuts

First, put the pork cubes into a gallon food storage bag with the 2 tablespoons of corn or tapioca starch. Shake to coat the cubes, making sure all the pork gets some starch, and set aside for 15-20 minutes (I’ve left it overnight and it worked fine).

In a large skillet, heat over medium high heat:

2 tablespoons olive oil

When hot, add the pork cubes and fry, turning frequently to brown on all sides, about 5 minutes. Remove cubes from the pan and set aside covered (they will continue cooking). Add the vegetables to the pan and cook over medium heat until they start to soften but still have some crunch, about 3-5 minutes. Remove from heat and add to the pork.

In a small saucepan or skillet, heat the 1/2 tablespoon oil then add the garlic, ginger, chilis (drained) over medium heat. After about 1-2 minutes, add the soy sauce substitute, fish sauce and sesame oil. Cook until it comes to a boil, about 1 minute and then add the slurry of corn/tapioca starch and water. Stir to combine and continue stirring until thickened, should be almost immediately. Remove from heat and pour over the vegetables and pork. Stir to combine and plate, garnishing with sliced scallions and sesame seeds. Serve with brown rice (or white rice if preferred).

Caramelized Cabbage with Bratwurst

I follow another food blogger who writes about traditional German recipes and every once in a while one comes along that sounds pretty good to me and easily adapted to allergy free. As usual, feel free to adjust to your tastes. Leave out the bratwurst and the dish becomes a side dish. It would also be very good with some diced apple or pear, much like the braised cabbage recipe on my blog.

In a large, high sided skillet, over medium high heat:

2 tablespoons olive oil

When shimmering add:

2 medium onions thinly sliced

12 ounces cole slaw mix (or small white cabbage shredded)

2 large baby bok choy washed and sliced into chunks

Salt and pepper to taste (I used about 1 teaspoon of my Herbamare and 1/4 teaspoon pepper)

2 teaspoons date syrup (or date sugar if you don’t have date syrup, or 1 teaspoon agave)

Stir to combine and then stir every minute or so to keep the bottom from burning. When sizzling, reduce heat to medium and continue stirring every minute or two until caramelized, about 15-20 minutes. The onion and the cabbage will release liquid as they cook and that needs to evaporate before the mixture can begin to caramelize. Most important to stir often once the liquid is gone. Deglaze the pan with:

1 1/2 cups chicken stock (or 1 cup stock and 1/2 cup white wine if you can have it)

Add:

1 bay leaf

1 teaspoon lightly crushed caraway seeds (I put them in my spice mill for about 2 pulses)

Stir and reduce heat to medium low and simmer until about half the liquid has evaporated, about 10 minutes. Sauce should thicken slightly as it reduces.

As the cabbage mixture is simmering, in a separate skillet over medium high heat:

1 tablespoon olive oil

Add:

4 pork bratwurst, casings removed*

Brown on all sides then reduce heat to medium, cover, and let cook until cooked through, about 7-8 minutes. Slice into bite size pieces and add to the cabbage mixture. Be sure to remove the bay leaf before serving. Can be served over noodles.

*Feel free to use any sausage your family prefers.

Chicken “Divan”

Traditionally Chicken Divan is made with heavy cream, eggs, and broccoli. I can’t eat any of those things so I’ve revised the recipe. I used bok choy and mushrooms for my vegetables but feel free to use broccoli or any other vegetables that your family likes.

In a large skillet, heat:

1 tablespoon olive oil

When the oil is hot, over medium heat add:

1 large shallot diced

6 ounces of sliced mushrooms

Let cook for 2-3 minutes until mushrooms are starting to wilt and shallot is turning translucent. Add:

2 cups chopped bok choy including greens (or your vegetable of choice)

Stir in the bok choy along with:

1/4 cup chicken stock

Cover and let steam until bok choy is tender, 3-5 minutes. Remove cover to let the stock reduce. When the stock is basically gone, remove from heat to a separate dish.

In a gallon food storage bag mix:

3 tablespoons gluten-free all purpose flour

1/4 teaspoon salt (or herbamare)

1/8 teaspoon ground pepper

1/8 teaspoon garlic powder

Mix together and add:

6-8 skinless, boneless chicken thighs, or 4 boneless skinless chicken breasts

Seal the bag and shake to coat the chicken pieces in the flour mixture.

Heat over medium heat in the same skillet:

2 tablespoons olive oil

When shimmering, add the chicken making sure not to overfill the skillet. As the chicken browns, 3-5 minutes, turn and brown on the other side. Remove from heat onto a plate and repeat if needed. Preheat oven to 400 degrees. Add to the oil:

the dredging flour

If the flour doesn’t combine with all the oil, add more flour until the oil and flour mixture is pasty. Whisk to remove any lumps and over low heat, cook for 2-3 minutes until the flour is slightly browned and cooked. Add:

1 cup chicken stock

Whisk in the stock to remove any lumps. Bring to a simmer and add:

1 cup non-dairy milk (NOT SOY!)

Simmer over low heat until the sauce thickens then add:

4 ounces non-dairy parmesan cheese grated

Whisk to combine and let simmer for several minutes or until the cheese starts to melt. Cut the chicken into large pieces. Add any juices to the sauce.

In a 8×10″ baking dish, arrange the chicken pieces with the vegetable mixture on top. Pour the sauce over the vegetables. Bake for 30-40 minutes , sauce should be bubbling.

Serve with rice or mashed potatoes. Serves 4-6.

NOTE: I got my flour a little too brown; you may have a lighter sauce.

Easy Sweet and Sour Pork (or chicken or tofu) (Dairy-free, gluten-free, soy-free, cane sugar-free)

I do love Chinese food but its been off limits since I developed an allergy to soy. With the soy substitute I gave you last year on this blog, this is really delicious! It’s not quick but it is very easy to put together; takes longer to cut everything up then to cook. Do it in stages and use precut or frozen vegetables to make it even quicker.

Start by cutting into 1/2 inch pieces 1 pound of pork, chicken or tofu

Put the pork into a zip-lock bag with 1 tablespoon corn starch, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper [If you are allergic to corn, use 1 tablespoon tapioca or cassava flour or arrowroot]. Shake to coat all the pieces of pork and refrigerate for at least 1 hour.

While the pork is sitting, prepare your vegetables. I’m giving the list of what I used but feel free to use whatever veggies your family likes.

1/2 large onion sliced

2 celery stalks cut on a slant

2 baby bok choy sliced

1/2 cup grated or thinly sliced carrot

1 medium bell pepper sliced and seeded (you could cut into chunks if you prefer)

1 small can water chestnuts

1 tablespoon minced garlic

1 tablespoon minced ginger (be sure to mince it well because no one wants a big piece of ginger! Or you can buy pre-minced in a jar)

Mix the sauce together:

1/3 cup chicken or vegetable stock (use a little more if you’d like a saucier dish but increase the thickener as well)

1/4 cup rice vinegar

1/4 cup date sugar (or 1/4 teaspoon monk fruit powder, 1/4 cup agave or coconut nectar)

2 tablespoons soy substitute [See recipe under sauces and dressings or use can use coconut aminos]

1 tablespoon corn starch [or cassava or tapioca flour; I wouldn’t recommend using arrowroot because it will be very slimy]

Whisk together. Tip: Put the date sugar and corn starch in the bowl first and then the liquids. Set aside.

When the pork is ready, add 2 tablespoons olive or avocado oil to a large skillet (or if you have one use a wok). When hot, add the pork in individual pieces so that each one cooks individually. In other words don’t just dump the bagful into the skillet! Turn the skillet down to medium heat and let brown for about 1 1/2 minutes before turning. It will only take about another 1 1/2 minutes for the pork to cook through. Remove from the skillet.

And the vegetables and let cook for several minutes 2-3 before turning and then give them another 2-3 minutes covered so the celery, bok choy, and carrot soften. Remove cover and add the pork back in and stir to combine.

Add the sauce and stir until the sauce thickens. This should only take about 30 seconds. And its ready to eat! Serve over rice or quinoa, or noodles.

Serves 4

Bok Choy with onions and garlic

Easy, quick, and a household favorite.  Cook the bok choy to whatever doneness you like, either crunchy or well done.  Goes very well with any meat.

For 2 people:

  • 2-3 bunches baby bok choy
  • 1/2 medium onion, diced,  I use red but you can use any kind you like
  • 1 clove garlic diced
  • 1 tablespoon olive oil in the bottom of a large fry pan

Heat your fry pan over medium heat, add the oil and the vegetables.  I also like to salt and pepper to taste along with some of my dried hear mixture.  Stir and let simmer over medium heat for several minutes.  If you like it crunchy, its done.  If you want it cooked a little more, cover and let simmer for about 5 minutes.  Serve with any meat.

Salmon with Bok Choy (dairy-free)

Want a quick meal that is very tasty?  This one can be prepared and cooked in less than a half hour.  Bok choy is one of my favorite vegetables and it pairs very well with a salmon filet.  Here I’ve sautéed the bok choy with some red onion and garlic in a little olive oil and topped the salmon with an easy mustard sauce.  The recipe serves two, or if you’re like me and love bok choy, this serves just me!

You’ll need:

  • 4 small to medium bok choy, washed and chopped
  • 1 small red onion, diced
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 2 salmon filets
  • 1 tablespoon of your favorite mustard
  • 1 tablespoon of your favorite vinegar
  • 1/8 teaspoon stevia (or 2 tablespoons agave or honey, 1/8 teaspoon monk fruit powder,  etc.)

Prepare 4 small to medium baby bok choy by cutting of the lower portion and rinsing thoroughly under cold water.  The bok choy may still have some spots and that’s okay.  Be sure to rinse the green portion as well as the white.  Then slice from bottom to the leaves, you can use all of this vegetable.

Chop one small red onion (I like to half it, then slice it into medium slices, and finally cut each slice in half).  Chop one clove of garlic.

Add 1 tablespoon olive oil to a hot 10-12 inch skillet.  Add the prepared vegetables (bok choy, onion and garlic).  Stir to mix thoroughly and then cover and cook over medium heat for approximately 7-10 minutes depending on how al dente you like them.

Meanwhile, heat a large grill pan or skillet; add a small amount of olive oil.  Wash your salmon filets and dry them with a paper towel.  You will notice that I prefer the thinner slices of the salmon, they cook faster and I find I don’t dry the fish out as much.  Make some slices across the skin side and add, skin side down, to the hot pan.  Reduce heat to medium.  I like to cover the fish and cook for 5 minutes.  I then remove the cover and turn over the fish to cook for another 2-3 minutes until pink inside.

While your salmon and bok choy are cooking, in a small container with a lid put 1 tablespoon of your favorite mustard and 1 tablespoon of your favorite vinegar.  Add a very small amount of stevia (I used about 1/8 of a teaspoon).  Put on the lid and shake until mixed.  Sauce is ready.