Tag Archives: Chinese

Easy Cauliflower Fried “Rice”

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Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)  Typical fried rice is mostly refined carbohydrates with extra oil and salt but few vegetables. This recipe still has the flavor and a similar texture, but without the refined carbs, and with a little healthy fat from a healthy oil and tons of veggies! On top of that, it’s quick and easy to make, especially if you buy cauliflower that has already been “riced.” Hint: They sell it at Trader Joe’s now, plus other brands are also carrying it. To make it gluten-free, use gluten-free tamari or soy sauce. To make it vegan, leave out the eggs.

Easy Cauliflower Fried “Rice”

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Easy Cauliflower Fried “Rice”
Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Breakfast, Main Dish, Side Dish
Enjoy fried "rice" with less starch and calories and more nutrients. It's easy to make, especially if you buy cauliflower that has already been "riced."

Ingredients

  • 1 tablespoon oil, such as olive, peanut, canola, or grapeseed
  • 2 cloves garlic (minced)
  • 3 cups cauliflower (grated or riced)
  • 1 cup frozen mixed vegetables
  • 2 large eggs (beaten)
  • 2 tablespoons low sodium tamari or soy sauce
  • salt to taste
  • sliced green onion and/or sesame seeds for garnish

Directions

Step 1
Heat oil in a wok or large skillet over medium high heat. Add garlic and cook for 30 seconds, until fragrant. Add cauliflower and mixed vegetables and cook until just tender, stirring occasionally, about 3-5 minutes.
Step 2
Push cauliflower to one side of the pan to create a space and pour in the eggs into the open part of the pan. Stir just the eggs to scramble until fully cooked, then mix into the cauliflower mixture. Gently stir in tamari and salt to taste. Garnish with green onions and sesame seeds and serve warm.

Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)

Pan-Fried “Noodles” with Vegetable Stir Fry

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Pan-Fried "Noodles" with Vegetable Stir Fry

Pan-Fried “Noodles” with Vegetable Stir Fry

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This recipe replaces unhealthy fried refined noodles with light pan-fried spaghetti squash. It's delicious!

Ingredients

  • 1 Medium spaghetti squash
  • olive oil
  • 1lb chicken, fish, or scallops (bite-sized pieces)
  • 1 egg white
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 Medium yellow onion
  • 1/2lb snow peas
  • 1/2lb shiitake mushrooms
  • 1/4lb bean sprouts
  • 1 tablespoon Shaoxing rice wine (or substitute dry sherry)
  • 2 tablespoons low-sodium tamari
  • 1/4 teaspoon white pepper
  • peanut oil

Directions

Step 1
Preheat oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. Brush with olive oil, then place face-down on a baking sheet. Bake for 30-40 minutes or until tender. Let cool.
Step 2
Meanwhile, whisk the egg white in a medium bowl, then add corn starch, salt, and protein of choice (chicken, fish, or scallops) and combine. Cover and refrigerate for about 20 minutes.
Step 3
Combine the Shaoxing rice wine, tamari, and black pepper, then set aside.
Step 4
Heat 2 tablespoons peanut oil in wok or large pan. Add the chicken, fish or scallops and stir fry for a few minutes until mostly cooked. Set aside in a dish, leaving excess oil in pan or letting oil pool in the dish and adding any remaining oil back to the wok.
Step 5
Add 1-2 tablespoons peanut oil to the pan, less if some oil remains from the previous step. Add the onion and cook for a few minutes, stirring occasionally, until it starts to become translucent. Add the mushrooms and cook until they are mostly soft, stirring occasionally. Add the snow peas and cook another 2-3 minutes, until they are bright green and no longer dull. Add the bean sprouts and cook 1 more minute.
Step 6
Add the chicken, fish, or scallops back to the wok, then add the sauce and combine. Set aside in another dish, then wipe out the pan.
Step 7
Once the spaghetti squash has cooled, use a fork or spoon to scoop out the flesh, which will resemble noodles.
Step 8
Heat the wok over medium heat, then add 2 tablespoons peanut oil. Add enough spaghetti squash to form a solid layer about 1/2 inch thick on the bottom of the pan. Once it starts to become golden brown on the bottom, flip the spaghetti squash and cook until the other side starts to turn golden brown. Repeat with remaining squash if necessary. Place the squash on a serving plate.
Step 9
Top the squash with the vegetable stir fry and serve.

Pan-Fried "Noodles" with Vegetable Stir Fry

Easy Whole Wheat Scallion Pancakes

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These savory pancakes are similar to Chinese and Korean pancakes, but are made with whole wheat flour. They may not be completely authentic, but they are easy to make and even easier to eat. You could experiment with other finely chopped or shredded veggies too, such as carrots or bell peppers.

Healthy Whole Wheat Scallion Pancake - similar to Chinese or Korean pancakes. Guess Who's Cooking

Whole Wheat Scallion Pancakes

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Serves 4-8
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack
These savory pancakes are similar to Chinese and Korean scallion pancakes, but have a healthy twist with whole wheat flour.

Ingredients

Pancakes

  • 4 large eggs
  • 1 1/2 cup water
  • 1 cup whole wheat flour
  • 1 1/2 cup green onions (or about 8 stalks)
  • 1 teaspoon salt (or to taste)
  • 2 teaspoons oil (grapeseed, canola, coconut, or olive oil)

Dipping Sauce

  • 2 tablespoons low sodium tamari or soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil

Directions

Pancakes
Step 1
Add eggs to a large bowl and whisk. Add water and flour and whisk until well combined.
Step 2
Slice green onions into 1-inch pieces. Add to batter, along with salt.
Step 3
Heat a medium nonstick skillet over medium heat. Add about 1/2 teaspoon oil to the pan to lightly coat the bottom.
Step 4
Add about 1 cup of batter to the pan. Swirl the pan to make the pancake an even round shape, and use a wooden spoon to spread out the scallions if necessary.
Step 5
When the edges start to brown and the underside is golden brown, about 3-4 minutes, flip the pancake. Continue cooking until the underside is golden brown, another 3-4 minutes. Set aside and repeat steps 3-5 until you've used up all the batter. Cut into wedges and serve with dipping sauce.
Dipping Sauce
Step 6
Whisk together ingredients for dipping sauce.

Kung Pao Chicken

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Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

Kung Pao Chicken

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Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Peanuts, Soy, Tree Nuts
Dietary Diabetic, Gluten Free
Meal type Lunch, Main Dish
Misc Serve Hot
Occasion Casual Party, Formal Party
Region Chinese
This recipe isn't perfectly authentic, but it is tasty and uses pretty wholesome ingredients.

Ingredients

  • 1lb chicken breast (cut into 1-inch cubes)
  • 1 tablespoon coconut oil
  • 2 cups mushrooms (quartered)
  • 2 bell peppers (chopped)
  • 4-6 green onions (cut into 1-inch pieces)
  • 2 tablespoons corn starch (non-GMO and/or organic) (divided)
  • 1 tablespoon water
  • 3 tablespoons reduced sodium tamari (divided)
  • 2 tablespoons sriracha sauce
  • 2 teaspoons rice wine vinegar
  • 10-12 dried red chiles
  • 1/4 cup nuts, such as peanuts or cashews

Directions

Step 1
In a medium bowl, combine chopped chicken with 1 tablespoon corn starch and 1 tablespoon tamari, Let sit for a few minutes while you chop the other vegetables.
Step 2
Preheat a wok over medium-high heat and add coconut oil. Add chicken and cook until all sides are opaque.
Step 3
Add mushrooms and cook for another 3-5 minutes. Add bell peppers and cook another 2-3 minutes. Add green onions and dried red chilis and cook for about 2 minutes.
Step 4
Meanwhile, combine tamari, rice wine vinegar, sriracha, and 1 tablespoon corn starch dissolved in 1 tablespoon water. Add to the wok after you finish cooking the chicken and vegetables. Stir to combine and turn down heat. Cook for 1-2 minutes or until sauce has thickened.
Step 5
Top with nuts and serve.

 

Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com

Kung Pao Chicken - healthy, clean, natural, low carb, gluten free, dairy free. https://guesswhoscooking.com