Turkey and Sweet Potato Potstickers

These delicious Turkey and Sweet Potato Potstickers will be the dish that saves you from the monotony of reheated leftovers. From Imperfect Foods.

Makes 24 potstickers 

Ingredients

1 ½ cup mashed sweet potatoes

2 tbsp butter 

1 small onion, finely chopped

1 tbsp sesame oil

1 tbsp soy sauce

2 tbsp minced chives

1 cup cooked turkey, finely chopped

Salt and pepper to taste

4 tbsp oil

24 dumpling wrappers

Instructions

Make the filling:

In a large bowl, mix together mashed sweet potatoes, butter, onion, sesame oil, soy sauce, and chives until everything is well incorporated. 

Add turkey to the mashed potato mixture and stir well. Add salt and pepper to taste.

Fold the dumplings:

Line a baking sheet with parchment paper. Fill a small bowl with water and grab a spoon for scooping the filling.

Dip a finger into the bowl of water and line ¾ of the edge of the wrapper with your wet finger. The wrapper should have a wet border that is about 1/4 inch wide. Place a dumpling wrapper in your left hand, wet side up. Use your right hand to place about 1 tbsp of filling in the center of the wrapper.

Start folding the dumpling like a taco and pinch together the wrapper in the center. Start creating pleats to the left of the center pinch. Use your index finger and thumb to create a pleat and seal it to the right. Continue pleating and sealing to the right until you reach the end. If this makes absolutely no sense, watch this video.

Once the left side is finished, start pleating the right side. Gather wrapper to create a pleat and seal it to the left. Continue pleating and sealing to the left until you reach the end. Again, if this makes no sense, see this video.

Place the finished dumpling on the sheet pan and cover with a towel so it won’t dry out. Continue folding dumplings until there’s no more filling.

Cook the dumplings:

Heat a large pan over medium high heat. Pour enough oil to cover the bottom of the pan, about 1-2 tbsp. Place about 10-12 dumplings over the pan and fry for 30 seconds to 1 minute.

Pour water into the pan, just enough to cover the bottom, about ¼ cup. There will be a lot of splattering, so be careful. Cover the pan with the lid, reduce the heat to medium and cook for 2-3 minutes.

Remove the cover from the pan and cook for another minute. 

Transfer cooked dumplings to a plate and serve hot.

INSTANT POT TERIYAKI BEEF

Found https://goodnessgraciousglutenfree.com/2019/01/instant-pot-teriyaki-beef/

Ingredients
2 pounds of sliced beef, pork or chicken. I used a strip roast that I cut into thin slices. 
1 cup of water 5 TBSP of packed brown sugar.
 Or less- I like mine less sweet but my family likes it sweeter. So the decision is yours 🙂
1 Large garlic clove minced.
1/2 tsp grated ginger or powdered ginger.
2 tsp honey.
2 TBSP cornstarch.
1/4 cup water.

1 cup of water and
1 cup or rice if you want to make it in the ceramic pot. As well as any veggies you would like to add.

DO not add the cornstarch and 1/4 cup of water in the beginning when you put the ingredients into the pressure cooker on saute. You are going to make a slurry to thicken the sauce with them. A slurry is a mixture of a thickener like cornstarch or flour and a liquid like water that gets whisked together and added to thicken a dish.

Directions:

NOTE: I hate the saute selection except to thicken at the end. I use a stovetop pan for browning.

Turn your pressure cooker or instant pot on to saute mode. This allows you to bring the liquid to a boil and make your sauce. I love this setting for browning or precooking meat in the Instant Pot.

 Add all of the ingredients except the 1/4 cup of water and 2 TBSP of cornstarch.

Whisk it all together. Continue to stir occasionally until the temperature comes up and it is getting thick. Once it is thick, turn the pot off.

Add your meat and give it a stir to coat the meat in the sauce. If you want to add veggies you can do it now.

 If you want to make rice in the ceramic cooker, put the stand into the meat.

Add 1 cup of rice and 1 cup of water into the ceramic cooker and put the silicon lid on top. Put it in the metal lifting rack. Place into the pressure cooker. Put the lid on and turn it on to manual pressure mode.

Set the time for 20 minutes. Make sure it pressurized correctly and then wait for your food to be done.

Instant Pot Shrimp with Lobster Sauce - Hibachi Fried Rice and Sauces

 Found https://pressureluckcooking.com/recipe/instant-pot-shrimp-with-lobster-sauce/
This phenomenal dish pairs BEAUTIFULLY with my famous Hibachi Fried Rice! https://pressureluckcooking.com/recipe/instant-pot-hibachi-fried-rice/

If you don’t have or don’t feel like buying Lobster Better Than Bouillon (although I strongly suggest you do because this is what makes it a “lobster” sauce – plus you should already have it because you should make my awesome Lobster Bisque 😜), you can use chicken or beef broth instead.

Yes, frozen shrimp are fine too – just make sure they are UNCOOKED/RAW and add the pressure cook time to 1 minute.

Ingredients
1.5 lbs raw large shrimp, peeled/shelled, tails off and deveined (you can use frozen shrimp too – just make sure they’re large and uncooked)
1.5 cups lobster broth (I used 1.5 tsp of Lobster Better Than Bouillon + 1.5 cups of water)
1/2 tablespoon low sodium soy sauce
1/2 tablespoon Shaoxing wine (or cooking sherry if you can’t find it)
1 tsp of sugar
1/2 tsp of white pepper (ad 1 tsp if you want it a little spicier)
1/2 tbsp of crushed ginger
1/2 tbsp of crushed garlic
1.5 cups of frozen peas
1 bunch of scallions (about 5 strands), sliced
3 tablespoon cornstarch + 3 tablespoons water
2 egg whites (no yolks), beaten
1/2 tbsp of heavy cream (I don’t suggest using any more than this – a little goes a long way for this sauce)


Instructions
Add lobster broth, Shaoxing wine, soy sauce, ginger, garlic, sugar and white pepper to the Instant Pot. Stir well an then add in the shrimp and stir
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 0 (yes, zero) minutes. If using frozen shrimp, set for 1 minute. Quick release when done. While the steam is releasing, beat the egg whites and prepare the cornstarch slurry (in separate bowls, of course)
Using a slotted spoon, remove the shrimp and set it aside in a serving dish
Hit “Keep Warm/Cancel” and then “Sauté” and Adjust so it’s on the “More” or “High” setting. As the broth is heating up, add in the frozen peas (they will cook VERY quickly) and the scallions and stir. Once it begins to bubble, add in the cornstarch slurry and stir immediately as it bubbles for about one minute. Turn the heat off and let it cool down a bit – the broth is going to thicken into a sauce here
Once the bubbles have died down a bunch, add in the beaten egg whites and stir immediately. Watch the magic happen as the sauce begins to transform!
Lastly, add in the heavy cream, stir and PRESTO! – the sauce is done. Spoon it over the shrimp in the serving dish and serve (this pairs BEAUTIFULLY with my famous Hibachi Fried Rice!)
Enjoy!


Hibachi Fried Rice
Found https://pressureluckcooking.com/recipe/instant-pot-hibachi-fried-rice/
2 cups of Jasmine rice, rinsed well and drained
2 cups of water
2 tbsp of sesame oil
2 tbsp of soy sauce (I used low sodium)
1 tbsp of salted butter
3 eggs (you can use 6 eggs if you want it EXTRA eggy!)
Half of 1 large white onion, chopped
Half a 10oz box of frozen peas & carrots mixed (or use the whole box if you want even more)
Half a 10oz box of frozen sweet kernel corn (or use the whole box if you want even more)
Sesame seeds, for sprinkling

Japanese mustard sauce, Japanese Ginger Sauce AND/OR Yum Yum Sauce, optional (but suggested) for topping (Note: see below for the sauce recipes)
GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!


Want it vegan? Don’t use the butter or egg!

Want some more protein in there?  You can cut up about 1 pound of chicken or beef into small pieces (or a few raw shrimp) and add to the pot (along with about another tablespoon of sesame oil) to cook thoroughly while you cook the veggies and just before you add the egg! A traditional Hibachi Fried Rice is meant to be very mild, simple and also very satisfying with the brunt of the flavor stemming from the vegetables and sesame flavor – making it not too heavy, but just right!  For a great finishing touch, add one or both of these sauces by mixing together these ingredients and pouring over the individually served bowls of rice! (Tip: They also make great salad dressings!)


Instructions

Using a strainer, rinse the Jasmine rice thoroughly for about 90 seconds until the water draining from it is no longer cloudy, but clear (NOTE: Do NOT skip this step. If you do, your rice will likely cook very mushy and too sticky)
Add the rinsed and drained rice to the Instant Pot and then add the 2 cups of water and give it a stir
Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 3 minutes.  When done, allow a natural release for 10 minutes followed by a quick release. Fluff the rice with a fork when done, transfer to a serving bowl and set aside. (Note: If you want to use brown rice, follow my brown rice recipe instead!)
Go back to the Instant Pot (you don’t need to clean the liner pot where the rice cooked), hit “Keep Warm/Cancel,” add the sesame oil and hit “Sauté” and “Adjust” so it’s on the “Normal” or “Medium” setting
Once the oil begins to sizzle, deglaze (scrape) the bottom of the pan with a wooden spatula and add the onion.  Let it cook for about a minute and then add the peas, carrots and corn. Add the butter and cook together for about another 2 minutes
Move the veggies to one side of the pot and add the eggs to the other side and constantly stir as they begin to scramble and cook (NOTE: It’s important you constantly stir the egg so it doesn’t stick to the bottom of the pot).  Once the egg begins to cook, mix it in with the veggies for a few moments until done
Hit “Keep Warm/Cancel,” add the rice back in, add the soy sauce, shake in a generous amount of sesame seeds and mix together with all the other veggies and egg
Transfer back to the serving bowl and top with additional sesame seeds. Serve in individual bowls and add desired sauce (see the “Jeffrey Sez” section for three AMAZING Japanese sauce options: Mustard, Ginger & Yum Yum). GOES GREAT with my Shrimp with Lobster Sauce, Moo Shu Pork, Black Pepper Beef, Polynesian Pineapple Chicken, Soup Dumplings, Hot & Sour Soup, Egg Drop Soup, and Wonton Soup!!
Enjoy!

MAKE THESE SAUCES TO GO WITH IT!:

Japanese Mustard Sauce

2 tbsp of ground mustard powder (the typical stuff you’d find in the spice section)
1.5 tsp of white sugar
1/4 cup of milk
2 tbsp of heavy cream
1/4 cup of soy sauce (low sodium is best)
1 tsp of crushed garlic


Japanese Ginger Sauce

1/2 cup of soy sauce (low sodium is best)
1/4 tsp of white vinegar
2 tbsp of lemon juice
1/2 tsp of white sugar
1/2 tbsp of onion powder
1 tsp of crushed garlic
2 tbsp of minced/crushed ginger


Yum Yum Sauce

1 cup of mayonnaise
1 tbsp of melted butter
1 tsp of tomato paste
1 tsp of sugar
1/2 tsp of paprika
1/2 tsp of garlic powder
1/2 tsp of salt
2 tbsp of water

PF CHANG'S CHICKEN LETTUCE WRAPS

Found https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

INGREDIENTS:

1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

DIRECTIONS:
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Easy Better-Than-Takeout Chicken Fried Rice

Found https://www.averiecooks.com/easy-better-takeout-chicken-fried-rice/# INGREDIENTS: 2 tablespoons sesame oil 2 tablespoons canola or vegetable oil 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces 1 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer) 3 green onions, trimmed and sliced into thin rounds 2 to 3 garlic cloves, finely minced 3 large eggs, lightly beaten 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice) 3 to 4 tablespoons low-sodium soy sauce salt and pepper, optional and to taste DIRECTIONS: To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently. Add the garlic and cook for 1 minute, stir intermittently. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired. Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats

Wow 26 Copycat Chinese Take Out

I've been trying my hand at more Asian cooking lately so this was a great find!

https://www.allfreecopycatrecipes.com/Entrees/Copycat-Chinese-Main-Dish-Recipes

1. Cashew Chicken

2. Copycat Bourbon Chicken

3. General Tao's Chicken

4. Copycat Panda Express Black Pepper Chicken

5. Firecracker Chicken from Panda Express

6. Homemade Chinese Takeout Bourbon Chicken and Rice

7. Homemade Orange Chicken

8. Copycat Panda Express Glazed Lemon Chicken

9. Copycat P.F. Chang's China Bistro Garlic Noodles

10. Copycat Panda Express Chow Mein

11. Noodles and Co Thai Peanut Saute Knockoff

12. Pei Wei Mongolian Beef

13. Copycat Panda Express Honey Walnut Shrimp

14. Peanut Noodles with Chicken

15. Takeout Chicken Pad Thai

16. 20 Minute Takeout Teriyaki Chicken

17. Better than Takeout Chicken Fried Rice

18. Lighter Chinese Restaurant Sesame Chicken (pictured above right)

19. Springfield Style Cashew Chicken

20. Takeout Firecracker Shrimp

21. Stir Crazy Stir Fry (pictured below)
Stir Crazy Stir Fry
22. Takeout Lo Mein

23. Better than Takeout Easy Manadarin Chicken

24. Copycat American Chop Suey

25. Copycat General Tso's Chicken Sliders

26. Takeout Pork Fried Rice

SESAME CHICKEN POTSTICKERS

SESAME CHICKEN POTSTICKERS

Found https://damndelicious.net/2014/08/08/sesame-chicken-potstickers/

YIELD: 36 POTSTICKERS
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

Potstickers are unbelievably easy to make. Best of all, they’re freezer-friendly, perfect for those busy weeknights!


INGREDIENTS:

1 pound ground chicken
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon rice vinegar
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving


DIRECTIONS:


In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

20 Minute Garlic Beef and Broccoli Lo Mein

20 Minute Garlic Beef and Broccoli Lo Mein

 Found https://therecipecritic.com/20-minute-garlic-beef-and-broccoli-lo-mein/


Prep time 5 mins
Cook time 15 mins
Total time 20 mins

20 Minute Garlic Beef and Broccoli Lo Mein has melt in your mouth tender beef with broccoli, carrots, and noodles. The sauce adds such amazing flavor to this incredibly easy meal!

Author: Alyssa
Serves: 4-5

INGREDIENTS
8 ounces lo mein noodles, or spaghetti noodles
3 cups broccoli florets
1 Tablespoon olive oil
8 ounce flank steak, sliced against the grain
3 garlic cloves, minced
1 medium carrot, shredded
¼ cup packed brown sugar
¼ cup reduced-sodium soy sauce
2 Tablespoons hoisen sauce
2 teaspoons sesame oil
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

INSTRUCTIONS

In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

Yum Yum Sauce

Total time: 6-24 hours

Serves: 4-6

Ingredients:

1-1/4 cup mayonnaise

1/4 cup water

2 teaspoons tomato paste

1 tablespoon melted butter

1 teaspoon garlic powder

1 teaspoon sugar

½ teaspoon paprika

¼ teaspoon cayenne pepper

1 tablespoon apple cider vinegar

Directions:

Combine ingredients in a bowl, and mix thoroughly until the tomato paste is incorporated throughout.

Refrigerate sauce for 6 to 24 hours.

Serve with your favorite Japanese cuisine and enjoy!



Found: http://www.mashed.com/94639/yum-yum-sauce-recipe/?utm_campaign=clip

General Tso's Shrimp 'n Broccoli

Found https://www.delish.com/cooking/recipe-ideas/recipes/a51932/general-tsos-shrimp-and-broccoli/


BY JUDY KIM

There's more to life than chicken.

YIELDS: 4
 PREP TIME: 0:20
 TOTAL TIME: 0:20

Ingredients
1 clove garlic, grated
3 tbsp. soy sauce
2 tbsp. white vinegar
2 tbsp. sugar
1/3 c. ketchup
1/2 tsp. dry mustard
1 large head broccoli, cut into florets
1 lb. shrimp, peeled and deveined, tails removed
kosher salt
Freshly ground black pepper
1/2 c. cornstarch
Vegetable oil, for frying
1 tbsp. Toasted sesame seeds

Directions
In a skillet over medium-low heat, combine garlic, soy sauce, vinegar, sugar, ketchup, and mustard. Bring to a boil and turn off heat. Steam broccoli until tender in a large pot fitted with a rack.

Meanwhile, in a medium mixing bowl, season shrimp with salt and pepper. Dredge shrimp in cornstarch.
Preheat a large skillet over medium-high heat with 1/2" of oil and cook shrimp until golden and cooked through. Spoon sauce over shrimp and stir-fry until slightly caramelized. Serve on top of steamed broccoli and garnish with sesame seeds.

CHICKEN AND BROCCOLI STIR FRY

CHICKEN AND BROCCOLI STIR FRY
FOUND https://www.spendwithpennies.com/chicken-and-broccoli-stir-fry/
SERVINGS: 4 SERVINGS

PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS

Tender chicken and broccoli tossed in a deliciously simple stir fry sauce.

INGREDIENTS
1 1/2 tablespoon light flavored olive oil or coconut oil, divided
1 medium onion, sliced into thin strips, about 1 1/2 cups
4 garlic cloves, minced
1 1/2 lb boneless skinless chicken thighs, cut into 2 inch pieces
1 1/2 teaspoons cornstarch
1/3 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon chili paste
3 cups bite-sized broccoli florets
cooked rice for serving, optional

INSTRUCTIONS

Heat a large stainless steel skillet over medium-high heat. Add 1/2 tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.

Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.

While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.

Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

MAKE-AHEAD DIRECTIONS
Store this in an airtight container for up to 3 days. Reheat in the microwave or on the stove. This can be stored in one large container or portioned into individual servings for storage and reheating.

RECIPE NOTES
Boneless skinless chicken breasts may be substituted for the thighs in this recipe. However, breasts will cook faster, so take care not to overcook.

Recipe published with permission from The Weekday Lunches & Breakfasts Cookbook.

*Nutrition calculated without rice.

NUTRITION INFORMATION Calories: 336, Fat: 12g, Saturated Fat: 6g, Cholesterol: 161mg, Sodium: 885mg, Potassium: 737mg, Carbohydrates: 20g, Fiber: 2g, Sugar: 11g, Protein: 36g, Vitamin A: 9.3%, Vitamin C: 78.2%, Calcium: 6.3%, Iron: 13.3%

Classic Chinese Chow Mein

Found https://dinnerthendessert.com/classic-chinese-chow-mein/

Classic Chinese Chow Mein with authentic ingredients and easy ingredient swaps to make this a pantry meal in a pinch!

 Prep Time 10 minutes
 Cook Time 10 minutes
 Total Time 20 minutes
 Servings 4 servings

Ingredients
2 tablespoons canola oil
1/4 head cabbage thinly sliced
2 cloves garlic , crushed and minced
2 tablespoons sweet soy sauce (aka Kecap Manis)* see note for homemade substitute
2 tablespoons soy sauce
4 tablespoons oyster sauce
1 cup water
12 ounces chow mein noodles , cooked a minute shy of the directions*
6 ounces bean sprouts (optional)
sesame seeds for garnish (optional)

Instructions
Heat a large pan or wok on high heat.
Add two tablespoons of canola oil to the pan and cook the cabbage.
Cook 2-3 minutes until wilted, add the garlic and cook for an additional 30 seconds.
Add the soy sauce, sweet soy sauce, oyster sauce and water and bring to a boil for 1 minute.
Add in the pasta and bean sprouts and toss to coat.
Serve immediately

Recipe Notes
To make homemade Kecap Manis, add 1 1/2 teaspoons of soy sauce and 1 1/2 teaspoons of molasses or dark brown sugar with a tiny pinch of ground anise. This is a decent substitute, but if you can get the original the flavor will be even deeper.

If you can't find chow mein noodles you can substitute yakisoba noodles and just toss the packet and use the noodles only.

Slow-Cooker Asian Beef

Found https://www.bettycrocker.com/recipes/slow-cooker-asian-beef/65f6cac1-82d2-42ad-ab36-fcedba556855

Slow-Cooker Asian Beef

Prep 30 MIN
Total 8 HR 30 MIN
Servings 8

Ingredients
1 cup Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1/2 teaspoon ground gingerroot
6 green onions, sliced on the bias, white and green parts separated SAVE $
1 boneless beef chuck roast (2 to 3 lb)
1/4 cup cornstarch
1/4 cup cold water SAVE $
4 cups hot cooked white rice
1/4 cup chopped fresh cilantro leaves SAVE $
1 tablespoon toasted sesame seed
1 lime, cut into wedges SAVE $

Steps
1 Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.
2 Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.
3 Divide rice among 8 bowls. Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.

Fried Rice

Fried Rice
20 minutes to prepare serves 4

INGREDIENTS
4 cups cooked rice, white or brown
1 ½ cups frozen mixed veggies (peas, carrots, corn, etc.)
2 eggs, whisked
½ cup green onions, finely chopped
⅓ cup soy sauce
1 tablespoon oil, vegetable or peanut
1 tablespoon minced garlic
½ tablespoon onion powder
1 teaspoon chili powder
½ teaspoon ground ginger

PREPARATION

In a large skillet add oil and veggies, and saute over medium heat until just cooked, about 3-4 minutes.
Slide the veggie mix to one side of the pan and add whisked eggs to the other half. Let cook for about 2 minutes then scramble them and combine with veggie mixture.
Add rice, soy sauce, garlic, onion powder, chili powder, and ground ginger to skillet. Stir well and cook over medium-high heat until browned, about 8-10 minutes.
Remove from heat and stir in green onions.
Serve warm and enjoy!

Recipe adapted from Le Creme de la Crumb

EGG FOO YUNG

I love egg fu yung for breakfast so going to try making this soon

EGG FOO YUNG

Recipe by Lorac

READY IN: 50mins SERVES: 4

INGREDIENTS
6 eggs, lightly beaten
1 cup fresh bean sprout
1⁄4 cup minced scallion
1⁄4 cup minced bamboo shoots or 1⁄4 cup celery or 1⁄4 cup shredded Chinese cabbage
4 water chestnuts, minced
1⁄3-1⁄2 cup slivered cooked ham or 1⁄3-1⁄2 cup chicken or 1⁄3-1⁄2 cup pork or 1⁄3-1⁄2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)

FOO YUNG SAUCE
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

DIRECTIONS
Mix eggs, vegetables, meat and soy.
Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
In a bowl, blend cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.

Serve with hot Egg Foo Yung.

*********************************************************************

Super Easy Egg Foo Yung
Found https://www.tablespoon.com/recipes/super-easy-egg-foo-yung/b9441f02-41b8-4daf-9b45-fd2d0816c0a3

Prep 5 MIN
Total 20 MIN
Servings 8
No need to get Chinese takeout with this easy homemade Egg Foo Young recipe. This recipe yields about eight pancakes, and it's easy to double

8 eggs
1 cup chopped onion
1 cup bean sprouts
1/2 cup chopped celery
1/2 cup chopped mushrooms
1/4 cup diced green onion
1 tablespoon soy sauce
8 teaspoons sesame oil, divided

Steps
1 In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
2 Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
3 Repeat with remaining sesame oil and egg mixture until batch is complete.

CHINESE FRIED RICE

CHINESE FRIED RICE
Found http://www.geniuskitchen.com/recipe/chinese-fried-rice-38748
 
“This Chinese fried rice has the flavor those other recipes are missing.


READY IN: 28 mins SERVES: 4

INGREDIENTS
3⁄4 cup finely chopped onion
2 1⁄2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1⁄2 cup finely chopped carrot (very small)
1⁄2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

DIRECTIONS
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

Skinny Southwestern Egg Rolls

Skinny Southwestern Egg Rolls
Found https://www.theseasonedmom.com/skinny-southwestern-egg-rolls/

prep 20 mins
cook 12 mins
total 32 mins
author the seasoned mom

yield 8

Ingredients
1 cup finely diced cooked chicken
2 teaspoons taco seasoning
¼ cup corn
¼ cup canned black beans, drained
4 tablespoons salsa, plus additional for dipping
16 teaspoons (1.33 ounces) reduced-fat 4 Cheese Mexican blend shredded cheese
8 egg roll wraps (I use Nasoya brand, which I find in the refrigerated produce section of the grocery store near the vegetarian meats like tofu)

Garnish: sliced green onion

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Set aside.

In a large bowl, toss together chicken, taco seasoning, corn, beans, and salsa.

Spoon about 2 tablespoons of the chicken mixture on the bottom third of one egg roll wrapper. Top with about 1 teaspoon of cheese.

Fold sides toward center and roll tightly. Tip: Keep the remaining wrappers covered with a damp paper towel until ready to use. Place seam-side down on prepared baking sheet. Repeat with remaining wrappers.

Spray tops of egg rolls with cooking spray (this will help them turn golden brown and crispy in the oven).

Bake for 10-15 minutes or until lightly browned.

Notes
Serving a crowd? This recipe can easily be doubled or tripled -- they go fast!

Beef & Broccoli Lo Mein

Beef & Broccoli Lo Mein
Team Mealthy

This quick and easy stir-fried dish uses noodles, vegetables, and a simple sauce to make a dinner that will delight everyone.

SERVINGS: 4
READY IN:  25min

Ingredients
8 ounces lo mein noodles
2 cups broccoli florets
⅓ cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 teaspoons cornstarch
1 (1 inch) piece fresh ginger, peeled and grated
3 garlic cloves, grated
¼ teaspoon red pepper flakes
1 tablespoon neutral cooking oil
½ pound flank steak, thinly sliced
2 green onions, thinly sliced
2 tablespoons white sesame seeds, or to taste

Directions
Bring a large pot of salted water to a boil; add noodles, cover pot with a lid, and cook for 5 minutes. Then, add broccoli and continue cooking until pasta is al dente and broccoli is tender, about 4 minutes more; drain.

Stir soy sauce, brown sugar, sesame oil, cornstarch, ginger, garlic, and red pepper flakes together in a small bowl.

Heat oil in a large skillet; sauté steak in oil until browned completely, 2 to 3 minutes.

Pour sauce over the beef; stir. Add noodles and broccoli; cook and stir until warmed through and sauce coats the noodles, 1 to 2 minutes.

Sprinkle most of the green onions and sesame seeds over the lo mein; stir to incorporate.

Divide into bowls; garnish with more green onion and sesame seeds to serve.

Mealthy tip:
Lo mein is traditionally made with egg noodles. You can substitute whatever strand pasta you have available or as preferred, just adjust your cooking time to assure you do not overcook the noodles. This is a great way to enjoy vegetables, so add more, like bell peppers, carrots, and snow peas, to your heart's delight!

Slow-Cooker Beef & Broccoli

Slow-Cooker Beef & Broccoli
  BY LINDSAY FUNSTON
Found http://www.delish.com/cooking/recipe-ideas/recipes/a51806/slow-cooker-beef-broccoli-recipe/

The tender beef melts in your mouth.

TOTAL TIME: 4:30
PREP: 0:10
LEVEL: EASY
SERVES: 4-6

INGREDIENTS

1 1/2 lb. sirloin steak, thinly sliced
1 c. low-sodium beef broth
1/2 c. low-sodium soy sauce
1/2 c. brown sugar
3 tbsp. sesame oil
1 tbsp. sriracha
3 cloves garlic, minced
3 green onions, thinly sliced, plus more for garnish
2 tbsp. cornstarch
2 c. broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving

DIRECTIONS

In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.

Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.

When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.

Garnish with sesame things and green onions and serve over rice.

Mongolian Beef Ramen

Mongolian Beef Ramen
BY LAUREN MIYASHIRO
Found http://www.delish.com/cooking/recipe-ideas/recipes/a51085/mongolian-beef-ramen-recipe/

Instant ramen noodles never tasted so good.

TOTAL TIME: 0:30
PREP: 0:10
COOK: 0:20
LEVEL: EASY
SERVES: 4

INGREDIENTS

1 lb. sirloin streak, sliced against the grain
2 tbsp. corn starch
2 tbsp. vegetable oil
1 tbsp. sesame oil
3 garlic cloves, minced
1 tsp. minced ginger
1/2 c. soy sauce
1/4 c. brown sugar
1 c. chicken broth
pinch red pepper flakes
1 large head broccoli, cut into florets
1 carrot, peeled and cut into matchsticks
3 package instant ramen, flavor pack discarded
3 green onions, thinly sliced
Toasted sesame seeds

DIRECTIONS

Cook ramen noodles according to package instructions. Drain and set aside.

In a large skillet over medium-high heat, heat vegetable oil. Toss beef with cornstarch. Cook until crispy, about 2 minutes per side. Transfer to a plate.

Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and chicken broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.

Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender about 5 minutes.

Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Garnish with toasted sesame seeds.