SANDRA’S SPICY SWEET and SOUR CHICKEN THIGHS

The addition of red pepper flakes 
takes this recipe over the top...

Servings: (4)
Prep: 10 Mins. |
Braise: 40 Mins.

Posted: by Sandra

INGREDIENTS

2 tablespoon olive oil

4 chicken thighs, bone-in, skin-on

¼ cup low-sodium soy sauce

2 tablespoons dark brown sugar

1 tablespoon red wine vinegar

1 (8 oz. can) pineapple tidbits, with juice

½ red bell pepper, julienned

½ red onion, julienned

1-1/2 cup low-sodium chicken broth

1 teaspoon freshly chopped ginger

½ teaspoon red pepper flakes

1 garlic clove, minced

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

2 tablespoons water

2 teaspoons corn starch

--Prepared steamed rice

METHOD

Heat a large skillet over medium-high heat with olive oil.  Sear chicken thighs skin side down for 5 minutes; turn over and continue searing for another 5 minutes.  Using a spoon, remove all but 1 tablespoon of drippings.  Add all the remaining ingredients, except water and cornstarch.  Cover and reduce heat to medium and let simmer for 30 minutes, until juices of chicken thighs run clear.  Whisk the cornstarch and water, and add to skillet while stirring to thicken sauce.  Serve with steamed rice. - Enjoy!

SANDRA'S PERFECT PORK CHOP SUEY over STEAMED RICE

I grew up eating this on a regular basis, 
and I was inspired today to add more
'fresh' ingredients versus the traditional versions...

Servings: (4 to 6)
Prep: 10 mins. |
Cook 20 mins.

Posted by Sandra

INGREDIENTS:

***Meat:
1 (1 lb.) pork tenderloin, trimmed, and cut into 1”x2” strips
1/4 cup all-purpose flour
kosher salt and ground pepper, to taste

2 tablespoons peanut oil, divided

***Stir-fry:
1 small spanish onion, cut in half lengthwise, and julienned
2 stocks sliced celery, diagonally julienned
1 carrot, julienned
½ red bell pepper, julienned
6 crimini mushrooms, sliced
1 cup fresh bean sprouts
1 (8-ounce) can slivered water chestnuts, drained
1 (8 oz.) can sliced bamboo shoots, drained
2 garlic cloves, minced
1 teaspoon fresh ginger, minced

***Sauce:
1/2 cup low-sodium chicken broth
1/2 cup low-sodium soy sauce
2 tablespoon cornstarch
2 tablespoons sherry
***Garnish:
2 green onions, diagonally julienned

---prepared steamed jasmine rice

METHOD:

Begin preparing steamed jasmine rice, as directed so it is done at the same time pork chop suey is. Combine pork strips, kosher salt and ground pepper, and flour in a large ziploc bag; seal and shake to coat meat. Prepare stir-fry ingredients, and set aside. Prepare sauce in a medium bowl, and set aside. Chop green onions for garnish, and set aside as well.

Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add coated pork while separating pieces, and sear without disturbing, about 3 to 4 minutes per side, until browned and crisp. Remove from skillet to a plate, and set aside.

Add an additional tablespoon of peanut oil to the skillet, and turn heat to high. Add all stir-fry ingredients and saute for 3 minutes. Whisk the sauce because the cornstarch may have settled to the bottom, and add to skillet. Add seared pork; stirring for 2 to 3 minutes, just until sauce bubbles and thickens and pork is reheated through. Taste for seasonings, and alter if need be by adding kosher salt and ground pepper, if needed. Serve pork chop suey over steamed jasmine rice, and garnish with green onions. – Enjoy!

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Tip: Sometimes I enjoy sprinkling chow mien noodles over the top as well (these crunchy noodles are found in the asian isle of the market ;-)

SANDRA'S ASIAN SIRLOIN SWEET POTATO STIR FRY

An ultimate dish that is healthy and very flavorful,
with all your favorite ingredients merrily
adapted together...

Servings: (4)
Prep: 15 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

3 tablespoons olive oil, plus more as needed
12 ozs. sirloin steak, cut into thin slices (it’s easier to slice if frozen for 30 minutes first)
kosher salt and ground pepper
3 cups sweet potatoes, peeled and grated
1 red onion, thinly julienned
1 fresh jalapeno, seeded and minced
1 garlic clove, minced
1/4-cup low sodium soy sauce
2 limes, (1 juiced; plus 1 cut into wedges for garnish)
1/2 cup fresh basil, chopped

--Steamed brown rice, prepared according to directions

METHOD

Put a large non-stick skillet over medium-high heat. When heated, add 1 tablespoon of olive oil and the beef and sprinkle with salt and pepper. Stir immediately, then stir every 20 seconds or so until the meat loses its color, only a minute or two. Transfer the beef to a plate.

Reduce the heat to medium and add the remaining 2 tablespoons oil, tossing in the sweet potatoes, onion, minced jalapeno, and garlic. Cook, stirring only occasionally, until the potatoes change color and begin to brown, and then stir more frequently until they are tender but not at all mushy, about 10 to 15 minutes.

Return the beef to the pan along with the soy sauce and lime juice. Cook, stirring and scraping bits from bottom of the pan, until the liquid is slightly reduced. Toss in the basil, and stir to combine. Serve over steamed brown rice an lime wedges along side.


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TIP: This recipe also works great with shrimp/prawns, pork, or chicken.  I also make this with moose/venison meat, but I like to simmer the meat beforehand for a couple of hours to tenderize, and then I begin the recipe as listed by sauteing the meat first...