Place the rice spaghetti container that allows it to lay flat. Cover with cool water and allow to soak for 1 hour. Drain and return to the container. Massage a small amount of oil over the strands and set them aside.
Thinly slice green onion and crumble meatloaf. Set aside.
Mix soy sauce, sesame oil, sugar, vinegar and black pepper in a small bowl and set aside.
Heat oil and Thai pepper in a wok or heavy skillet over medium-high heat.
Add spaghetti, green onion and meatloaf to wok. Cook until spaghetti is slightly browned, about 5 minutes. Use tongs to toss frequently for even browning and to prevent spaghetti from sticking together Pour in soy sauce mixture and stir to deglaze the pan.
Remove from wok immediately, garnish with additional green onions and serve.
1 serving, 635 calories per serving
Hack: I’ve used leftover meatloaf in this recipe but you can use any leftover meat that you have on hand!
Hack: For more variety, add some sauteed fresh or leftover veggies of your choice.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Why order out when you can make this delicious homemade sesame chicken right in your own kitchen? Thanks to Yuhong’s Country Kitchen video, it’s easy!
Homemade Sesame Chicken
8 oz skinless boneless chicken breast
1 tbsp soy sauce
1 egg plus one egg white, divided
4 tbsp cornstarch, divided
Pinch white pepper
Pinch salt
2 tbsp all-purpose flour
1 tsp baking soda
4 tbsp vegetable oil, divided, plus more for frying
½ cup of water
2 green onions
1” knob ginger, sliced (optional)
Cooking sauce:
2 tbsp soy sauce
Pinch salt
2 tbsp Chinese (black) vinegar
2 tbsp ketchup
2 tbsp sesame seeds
2 tbsp honey
1 tbsp sugar
1 tbsp cooking wine
Pinch of white pepper
Cut chicken breast into 2” cubes.
Place chicken in a bowl with soy sauce, 1 egg white, 1 tbsp cornstarch, pepper and salt. Massage with hand until well blended.
In a medium bowl, mix together flour, 3 tbsp cornstarch, baking soda, 1 whole egg, 2 tbsp vegetable oil and one pinch of salt. Stir in water, a little bit at a time stirring until the mixture has no lumps and is a consistency that will coat chicken cubes.
In a small bowl, mix all cooking sauce ingredients. Cut green onion into thin slices and set aside.
Heat 2” of oil in a heavy sauce to a temperature of 350℉.
Mix chicken cubes in the batter. Put coated cubes in a pan one at a time, stirring occasionally to make sure they don’t stick together. Fry until it becomes a pale yellow color, about 3 minutes, and remove from pan. Fry in several batches if necessary to avoid crowding.
Allow the oil to heat to 380℉. Put all chicken back in oil and fry until they become a golden brown, 1-2 minutes. Remove from the pan.
In a saute pan or wok, heat 2 tbsp oil and ginger over high heat.
Put in chicken cubes followed by cooking sauce and green onions. Stir fry for 30 seconds and remove from the pan.
Garnish with more green onions, if desired and serve immediately.
3 servings, 529 calories per serving
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
Chinese style pancakes with eggs & chives is a traditional dish made from dough instead of the batter pancakes that are generally served in other countries.
Chinese-style Pancakes with Eggs & Chives
(Courtesy: Yuhong Sun)
2 cups all-purpose flour
1 tsp baking soda
½ – ¾ cup water plus more for soaking noodles
8 ounces angel hair rice noodle
3 cups chopped fresh chives** (5 oz)
1” ginger knob
3 eggs
5 tbsp vegetable oil, divided
3 tbsp soy sauce
3 tbsp olive oil
1 tbsp oyster sauce
1 tbsp white pepper or to taste
1 tbsp sesame oil
Salt to taste
Measure flour and baking soda into a medium mixing bowl. Slowly add water until it forms a soft dough. Turn onto a flat surface and knead until it’s smooth and no longer sticks to the surface, oiling the surface and/or using a pastry knife if necessary.* Allow to rest for 20 minutes.
Cover rice noodles with hot water and allow them to soak for 20 minutes.
Finely chop chives and ginger, set aside. Beat eggs well in a small bowl.
Heat 3 tbsp vegetable oil in a saute pan or wok. Pour in beaten eggs and allow to cook, undisturbed, until set. Use a spatula to flip the eggs over, leaving them in one piece.
Remove from the pan and allow it to cool slightly. Chop the eggs into small pieces and add to the chive and ginger mix. Cut the rice noodles into ½” pieces and add to the mixture.
Add soy sauce, olive oil, oyster sauce, white pepper, sesame oil and salt to the chive mixture. Stir to combine.
Divide dough into 6 portions and roll into balls. Dust surface of counter with a small amount of flour and roll each ball into a 7” circle. Place an equal amount of the filling mixture into the center of each circle. Fold over and press the edges to seal.
Heat remaining 2 tbsp vegetable oil in the saute pan or wok, spreading it evenly over the bottom of the pan. Cook pancakes in batches, flipping several times until both sides are golden brown.
Alternately, pancakes can be brushed with vegetable oil and cooked in the air fryer at 380℉ for 8 minutes.
*I prefer to oil the kneading counter instead of using flour as too much flour will result in a dry pancake. Only use flour if the mixture is too wet to form a soft dough.
** I substituted green onions in this recipe
6 servings, 470 calories per serving
Hack: Sealing the edges of a pancake is similar to pleating a dumpling. For more in-depth instruction on rolling and pleating dumplings, check out this video!
Hack: Cooked, filled pancakes can be stored in the refrigerator for up to 5 days or wrapped tightly and frozen for up to 3 months.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
Asian Stir Fry Green Beans is a simple, healthy and easy-to-make side dish that will shine at the dinner table!
Asian Stir Fry Green Beans
1 lb fresh whole green beans
2 cups water
1 tbsp canola oil*
Salt and pepper to taste
Wash and drain green beans. Cut or break off stem ends.
Place a skillet over high heat. Add beans and water. Cover the skillet and allow it to steam until water evaporates.
When the pan is dry, move beans to the side of the pan, creating a well in the center. Add canola oil to the well and stir fry beans for 1-2 minutes. Add salt and pepper to taste.
Cut chicken into 1” cubes and place into a bowl. Add egg white, 2 tbsp soy sauce and cornstarch. Gently mix with your hands for 2 minutes.
Mix remaining soy sauce, vinegar, and sugar in a small bowl and set aside.
Heat 1 cup vegetable oil and peanuts/cashews in a heavy skillet and turn on the heat to medium-high. Cook nuts to golden brown and remove from oil.
Add chicken to the same oil and cook until there is no more pink, 6-8 minutes. Remove from the pan.
Add green pepper and saute until slightly tender, about 10 minutes. Remove from the pan.
Add 2 tbsp oil and turn the heat up to high. When the pan is heated, add garlic, red peppers and ginger. Cook until aromatic, 1-2 minutes.
Return nuts, chicken and green peppers back into the pan. Add sauce and green onion. Cook, stirring constantly, until all ingredients are hot. Add basil and cook just until wilted.
Serve with rice, if desired.
6 servings, 535 calories per serving
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving size portions for up to 3 months.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!
Chinese Chicken Cabbage Soup is a full-flavored soup with an Asian flair! It’s low in calories which makes it perfect for a snack or light meal any time of day!
Chinese Chicken Cabbage Soup
Chinese Chicken Cabbage Soup
1 tbsp. lemon juice
1 tbsp water
1 tbsp. Cornstarch
1 tsp. kosher or fine sea salt
1 egg white
12 oz skinless, boneless chicken breasts
4 teaspoons toasted sesame oil
3 tablespoon ginger, grated
5 clove garlic minced (5 tsp)
2 dried Thai chili pepper, optional
8 cups chicken broth low sodium
3 carrots, thinly sliced
2 celery stalks, thinly sliced
¼ cup soy sauce
2 tbsp rice vinegar
1½ tbsp dried cilantro
¼ cup tablespoons hoisin sauce*
1 can sliced water chestnuts, drained (8 oz)
4 cups Napa (Chinese) cabbage shredded (1 lb)
Salt and pepper to taste
In a medium bowl, whisk together the lemon juice, water, cornstarch, and salt. Add the egg white and whisk until frothy. Cut the chicken breasts crosswise into thin strips. Stir in the chicken the egg mixture and stir to coat. Cover and set aside to marinate for 30 minutes. The chicken can be refrigerated for up to 1 day before continuing.
Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chilis. Saute until fragrant, about 30 seconds.
Add chicken broth, carrots, celery, soy sauce, rice vinegar and cilantro. Bring to boil over high heat. Lower to medium-low and simmer for 30 minutes.
While the soup is simmering, fill a medium saucepan two-thirds full with water and bring to a simmer over medium-high heat. Add the chicken and stir to separate the pieces. Boil for 1 minute. Drain in a colander and rinse under cold water. Transfer the chicken to a bowl and set aside.
When broth is done simmering, add hoisin sauce, water chestnuts, cabbage and chicken. Cook until chicken is no longer pink, about 3 minutes.
Add rice or noodles if desired. Serve hot.
*To make hoisin sauce mix together ¼ cup barbecue sauce, 1 tbsp. Molasses, 1 tsp soy sauce, ½ tsp Chinese five-spice powder or garam masala
6 servings, `196 calories per serving excluding rice or noodles
Hack: Soup can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months.
Hack: If adding rice or noodles, Cook and store them separately from the soup. This will keep them from getting soggy.
Hack:Dehydrated vegetables will work nicely in this recipe, using 1/3 cup dehydrated carrots, 2 heaping tbsp dehydrated celery and 1¼ cup dehydrated cabbage.
Cook noodles according to package directions and drain. Stir in olive oil. Allow to cool or chill in the refrigerator.
Peel the cucumber and cut it into 2” matchsticks.
In a small bowl, combine green onion, garlic, ginger, soy sauce, sesame oil, sugar, vinegar, chili sauce and salt.
Assemble salads by placing 1 cup of cold noodle in a bowl. Top with cucumbers and 1-2 tbsp sauce. Serve immediately.
8 servings, 275 calories per serving
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Hack: For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!
2 oz block of plain, dried ramen noodles, slightly crushed
1 cup beef bouillon, hot
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 cup leftover beef or pork, chopped
Heat oil in a skillet over medium heat. Add onion and saute until onion is soft and translucent, 5-8 minutes. Add peas, garlic, salt, pepper and parsley. Saute until fragrant, about 1 minute.
Add crushed ramen noodles and saute, stirring continuously, until lightly browned, 3-5 minutes. Turn heat up to medium-high.
Pour beef bouillon over noodles gradually to maintain sizzle in the pan and allow liquid to absorb, still stirring constantly.
Add balsamic and Worcestershire to the pan, scraping the bottom to deglaze.
Stir in meat and cook just until warmed through.
Serve immediately.
2 servings, 360 calories per serving
Hack: ½ cup frozen onions can be substituted for fresh onion in this recipe.
Traditional Chinese Hot Pot
(Courtesy: Yuhong Sun)
1 lb beef flank*
4” knob fresh ginger (1 ounce or ¼ cup sliced)
5 cloves garlic
2 green onions
2 bay leaves
2 star anise
3-4 dried hot peppers to taste
1 onion
Dipping sauce:
4 tbsp soy sauce
1 tbsp sugar
Pinch of black pepper
2 tbsp chili sauce (or to taste)
1 tbsp crushed garlic
1 tbsp sesame oil
Ingredients to cook in the hot pot: Typical hot pot ingredients include thinly sliced meat, leafy vegetables, mushrooms, vermicelli, sliced potatoes, dumplings, tofu, small meatballs and seafood but feel free to use whatever you like or have on hand.
Put beef and ginger in water. Bring to a boil and cook until the blood comes out, about 15 minutes. Drain water and cut the beef into 2” chunks.
Place meat and ginger in an Instant Pot. Add garlic, green onions, bay leaves, anise, hot peppers and onion. Cook for one hour.**
While broth is cooking, assemble individual bowls of dipping sauce for each person.
Strain and pour broth into an electric hot pot (or hot plate topped with heatproof container) that has been placed on the table within easy reach of all diners (Use two or more pots if needed). Adjust heat to keep the broth at a simmer.
Using chopsticks or other utensils, drop pieces of food into the hot pot to cook. Once the item is cooked, use chopsticks or a small strainer to remove items to your plate. Season with dipping sauce, if desired. Separate utensils are recommended for handling raw and cooked food.
Add additional hot water as needed.
The broth is usually strained and consumed after everyone is done eating or kept for use in a future meal. It can be frozen for up to a year.
*Beef, pork or chicken marrow bones can be substituted for flank
**If preferred, stock can also be simmered, covered, on the stove over low heat for 6 hours or in a slow cooker on low for 12 hours.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!
Place all ingredients except cornstarch into a small saucepan and bring to boil, stirring constantly. When the sugar has melted, add cornstarch mixture and allow to cook, stirring constantly, until mixture begins to thicken, about one minute.
Remove from heat, allow to cool and transfer to an airtight container. Store in refrigerator for up to one week.
*Red pepper flakes can be purchased in the spice section of the grocery store, labeled as “red pepper flakes” or “crushed red pepper”. You can make your own with dried chili peppers using a mini chopper or sharp knife.
Yield: One cup. Serving size 2 tbsp, 38 calories per serving
Hack: Chili sauce can be frozen for up to 3 months. Thaw in the refrigerator and heat gently to restore consistency.
Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
