Tag Archives: Asian

Orange-Sesame Pork Chops with Teriyaki Whole-Wheat Noodles

This is a very delicious dish. One of the great things about it is that you can make it diabetes friendly by using sugar free marmalade. While making the pasta I used the entire bag of edamame because we did not have use for half a frozen bag of them. However, I do not suggest you do this because there were too many. Also, make sure the pork is fully cooked through. It will most likely take longer than the recipe says to cook.

Ingredients

·   Salt

·   1 pound whole-wheat or whole-grain spaghetti

·   5 tablespoons vegetable or light oil

·   5 boneless pork loin chop 1 1/2-inches thick

·   Freshly ground black pepper

·   3 tablespoons orange marmalade

·   6 tablespoons teriyaki sauce

·   1 teaspoon sesame oil

·   1 bunch scallions, thinly sliced on an angle

·   1 cup shelled, frozen edamame

·   1 tablespoon black sesame seeds or toasted sesame seeds, optional

Directions

Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.

While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.

While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.

Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.

Found at: http://www.foodnetwork.com/recipes/rachael-ray/orange-sesame-pork-chops-with-teriyaki-whole-wheat-noodles-recipe/index.html

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Chicken Stir Fry

Chicken Stir Fry

Stir fry is a great quick and easy meal to make. The best part is you can add or take out any vegetables you do or do not like. I mostly followed the recipe below but added waterchestnuts and took out the bok choy (due to poor selection in the super market). To make this meal even easier you can buy prepackaged vegatables that have already been cut up in the fresh produce department at the super market. A great side to serve with this dish is brown rice.

Ingredients

  • 2 tablespoons dark sesame oil, divided
  • 2 garlic cloves, finely minced
  • 2 pounds chicken breasts, skinless and boneless
  • 1 head broccoli, stems removed
  • 1 dozen mushrooms, sliced
  • 3 carrots, peeled and julienned
  • 1/4 pound green beans, diced
  • 1 head bok choy, chopped
  • 2 to 3 tablespoons teriyaki sauce

Directions

Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.

Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.

Found at: http://www.foodnetwork.com/recipes/tyler-florence/chicken-stir-fry-recipe/index.html

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