Archive for the ‘Asian Fusion’ Category

It still amazes me that I can *cook* a dish in 5 minutes. Yes, I know… the prep time is 3 times as long but it somehow still feels manageable for a weeknight. With practice and familiarity with recipes, asian cooking can become a speedy, mid-week meal.

This recipe is the first one that I am to try from the Steamy Kitchen Cookbook.  I usually have most of these ingredients on hand, which is one of the reasons why this dish appealed to me.  I began by prepping the chicken and getting it into its slurry bath. Then I prepped veggies and the sauce.

Thai-style sweet chilli chicken:

  • 2 tsp soy sauce
  • 1/2 tsp cornstarch
  • 1/2 lb chicken, sliced
  • 1 tbsp oil
  • 3 shallots
  • 2 garlic cloves
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 2 tsp fish sauce
  • 2 tbsp soy sauce
  • 1/4 cup sweet chilli sauce
  • handful of basil leaves (Thai or Italian)

Marinate the chicken in the slurry for 10 mins.  If you begin the chicken first, by the time you make the sauce and slice up the veggies, you’ll be ready to cook.  Heat wok to medium high, add oil and swirl.  Add chicken in one layer, cook 2 mins, flipping halfway. Remove chicken, leave oil.

Lower heat to medium, add shallots and garlic, 30 seconds. Add peppers and (and mushrooms if you are so inclined). Cook 1 minute.  Add sauce and stir well.  Add chicken. Simmer for 2 minutes.  Remove from heat, add basil.  Serve with rice.

P.S. Or.. serve with fresh spring rolls!


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Ms. Ray has nothing on me with this recipe. I can seriously have it tucked in my bowl with chopsticks in hand in 15 minutes or less. This is the ultimate “I need to eat now!” noodle dish.

There really isn’t any ‘recipe’ that you need to follow for this noodle bowl supper.  And, to be honest, I probably wouldn’t make it the same way twice.  This dish is about what you have on hand and how to best use ingredients that are already in your fridge.

What I had available was: red, green and yellow peppers, grated carrots and mushrooms.  I already had a bottle of peanut sauce and one serving of udon noodles left.  But wait. Where’s the tuna?  Ah… my secret weapon!

Say hello to spicy tuna in a can.  Currently, I can only find these gems in Canada now.. so I usually stock up whenever I go home to visit.

Peanut Satay Tuna with Udon

  • 2 cups of veggies (peppers, carrots, onions, mushrooms, broccoli… etc)
  • one can of spicy peanut tuna
  • 2 tbsp peanut satay sauce
  • 1 serving udon noodle (small or large, your choice – its what you have on hand!)

Bring a pot of water to boil, salt and cook udon according to package directions.

Meanwhile, prep veggies.  Heat wok, add 1 tbsp of cooking oil (I’m currently using canola). Stir-fry your veggies until al dente. Yes, like pasta.  I like my veggies to retain a bit of crunch.  Next, toss in tuna and sauce.  Heat through.  Add drained udon and mix up.

That’s all there is to it!  Happy wokking and see you on another Wednesday!

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There are certain dishes that you always reach for when you are at the Chinese buffet.  For me, sweet and sour pork is definitely one of those.  The crunchy batter, the tender pork all coated sweet sauce that tingles with heat.  *sigh*.  I’m wanting to make it again, just thinking about it.  Especially when you toss in some peppers and pineapple. Yum yum yum.

sweet n sour pork

As I learned while making the Orange Zest Chicken , it really is all about the prep work.  This experience with a ‘busy’ recipe went much quicker once I knew the game. Prep EVERYTHING first.  And then its mere minutes til chopsticks are in hand.  I started my rice in the cooker just before I started cooking the pork.

Sweet and Sour Sauce –  { Adapted from Rasa Malaysia}

  • 1 1/2 tbsp ketchup
  • 1 tsp plum sauce
  • 1/8 tsp Chinese rice vinegar
  • 1/2 tsp Worchestershire sauce
  • 1 tsp oyster sauce
  • 1 tsp corn starch
  • 1 tsp sugar
  • 2 tbsp water


  • 1 tsp soy sauce
  • 1/2 tsp corn starch
  • 1/2 tsp rice wine

Frying Batter

  • 1/2 cup water
  • 2 oz. flour
  • 1 oz. corn starch
  • 1/2 tsp baking soda
  • 1/2 egg
  • 1 tsp oil
  • 1 pinch salt


  • 1/2 lb pork tenderloin (bite size pieces)
  • 1/2 green pepper
  • 1/2 red pepper
  • 2 stalks scallions (white parts only, 2″ pieces)
  • 1/2 cup pineapple (bite size pieces)
  • 1 clove garlic (minced)
  • oil for frying

I began by cubing my pork and letting it sit in the marinade for 20-30 minutes.  This gave me time to assemble the sweet and sour sauce and dice my veggies.  Next, I mixed together the batter. 

Prep Work

Once the batter was finished, I tossed all my pork cubes into it and swirled them around to coat.  I used the wok for shallow frying and even used the oil from the previous frying event.   I only cook about 4-6 pieces of pork at a time, for roughly 1 minute per side.  I use a fork to flip.

Pork Fry

Once the pork pieces were all cooked and draining on paper towel, I drained the oil from the wok.  Then gave it a quick wipe with paper towel and drizzled 1 tbsp of canola.  Once hot, quickly cook garlic for 1 minute.  Then toss in peppers and pineapple, about 2 minutes. Next, pour in the sauce. It will thicken quickly. Once thick, stir pork into the sauce and veggies, add scallions.  Serve immediately.

Pork w veggies

I paired mine with long grain brown rice and it was amazing.  My only comment from making this recipe is that you could easily double the sauce.  I like sauce. I like my rice to mingle with the sauce.  So if you like sauce too – double the quantity!

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I’m not too sure yet, but I’m tempted to change the title of this blog to “Adventures of a White Girl in Asian Fusion”.  Catchy, yes? Its so easy to be excited when you have the proper cooking utensils and I must say, the new wok is fast becoming a treasured piece in my collection.  On Monday night, I tried a new dish that I found on Rasa Malaysia that seemed a little challenging but a good step forward. I did make an addition, obviously, b/c I can’t leave well enough alone. In an attempt to promote a well-rounded meal, I added asparagus to the dish. Thus, Orange Zest Chicken with Asparagus was born in a wok on Monday night.Orange Chicken with Asparagus

The most important thing that I learned through making this dish is be prepared.   I had everything prep’d before I started the cooking procress. And while it seemed a little hectic in the beginning, the cooking phase was actually quite easy and quick.  I first started by making the orange sauce that would be added at the very end. Next I made the batter for the chicken and then I prep’d the ingredients that would be fried together at the end.

Orange Sauce

  • 1/4 cup orange juice, fresh squeezed
  • 3 tbsp chicken broth
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 2 tsp rice vinegar
  • 4 tsp sugar
  • pinch white pepper powder
  • 1 tsp corn starch

Mix well and set aside.


  • 1/2 cup water
  • 1/2 cup – 1 tbsp flour
  • 1/4 cup corn starch
  • 1/2 tsp baking soda
  • 1/2 egg, beaten
  • 1 tsp canola oil
  • salt

Mix batter well. Dunk chicken in batter to coat. Sit until time to cook chicken.

Orange Chicken Stir Fry

  • 1 chicken breast, cubed
  • 1 cup asparagus, blanched
  • 1 inch ginger, zested
  • 2 cloves garlic, zested
  • 4 dried chilis (soak in hot water, remove seeds)
  • 1 tsp orange zest
  • 2 tsp canola oil
  • Oil for deep drying

Prepped Ingredients

I used vegetable oil (about 1/2 cup) in the wok to shallow fry the chicken. I scooped out 5-6 pieces of chicken from the batter bath and dropped it into the wok. Once golden brown on one side, I turned the chicken pieces over.  Complete process until all chicken pieces are cooked.  Set aside on paper towel to drain.

Frying chicken

Clean wok of oil. I actually saved the frying oil for another occasion in a mason jar. Its your choice.

Next, heat 2 tsp canola in wok. Quickly cook minced (I use a zester to grate) ginger and garlic. Next toss in chilis and cook for 1 minute. Add orange zest and chicken. Stir for one minute. Next add orange sauce, continuing to stir until sauce thickens slightly.  Serve over steamed brown long grain rice.

Orange chicken with Asparagus

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It’s a Sunday night and my desire for cooking has been nil for the past week. Which seems counter-intuitive, after my foodie weekend in San Francisco. But, with a wok, you can’t go wrong with a stir-fry, right? And I’ve always tonnes of veggies in the fridge. So, veggie stir-fry it was tonight.Veggie Stir-Fry

It took me an hour to properly season the wok, according to the directions I received from the Wok Shop.  I just didn’t have the brain-power to think of something more incredible than just veggies.  And, truth be told, I’ve been lacking in my veggie consumption lately. In the fridge, I was able to scoop up 5 fresh veggies.


Once the veggies were all prepped, I heated the wok with some oil and started the stir-fry with cooking broccoli and carrots.  Using foot long chopsticks is fun! Then I added in the onions, green peppers and mushrooms.  Then I threw in my favourite ingredient into any stir-fry:


Water chestnuts are the bomb! I then finished the stir-fry off with a little teriyaki sauce. And that was my first experience with my new cast iron wok. I think I’m in love.

Veggie w sauce

Veggie Stir-fry

  • 1 cup broccoli, small florets
  • 2 carrots, diagonal slice
  • 1 cup red onion
  • 1/2 cup green pepper
  • 2 cups mushrooms, sliced
  • 1 cup water chestnuts, sliced
  • 1/2 cup teriyaki sauce

P.S.  I realize now that I need a better oil dispenser. Using a big jug – not a clever idea!

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