I first tasted this vegetable as a side dish when a friend of mine invited my husband and I to his house for lobster. I absolutely loved this great tasting vegetable. My friend gave me this recipe and now I prepare it as a side dish with any kind of seafood (fish, lobster, shrimp). This amazing bok choy recipe is easy to prepare and heavenly tasting.
Serving Size: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Money Savings: $7.00
Approximate Calories per serving: 70
Ingredients:
2 tbsp of olive oil
3 cloves of garlic thinly chopped
1 head of bok choy about 1 ½ lbs -2 lbs wash and cut about ½ inch thick.
Adobo
Garlic powder
Directions:
Place a wok or a skillet on medium heat. Pour oil, and garlic cloves on it. Let the garlic brown (watch do not burn). Place the bok choy on top sprinkle adobo, and garlic powder to taste. Steering once or twice until is cooked or the leaf turn dark green.
I remember when I was younger, my mom would prepare this in family gatherings or special occasions like birthdays or when someone special would come over. This recipe has been in my family from generations to generations. My grandma passed it on to my mom, my mom passed it on to me. I am going to pass this on to my daughter and to all of you who like it.
All the vegetables in this dish is what make’s it so juicy. You can actually smell all the delicious vegetables and chicken when cooking. It will make your mouth water even before tasting it.
Serving Size: 4-5
Preparation Time: 20 minutes
Cooking Time: 1 hour
Money Savings: $17.00
Ingredients:
1 whole chicken cut into peaces or 4-5 chicken quarters
Adobo
Complete seasoning
Garlic powder
3 packages of sazon
1 bag of fresh coleslaw cabbage salad
1 10 oz bag of matchsticks carrots
2 chayote squash matchsticks cut
2 medium size red peppers cut in strips
2 8oz tomato sauce
1/3 cup of water
2 tbs. of butter/margarine
1box 1 lbs. of angel hair spaghettis
Thinly chopped cilantro
Directions:
Place the chicken on a large cooking pot. Sprinkle adobo, complete seasoning, garlic powder, and 1 package of sazon.
Place the coleslaw cabbage salad, matchsticks carrots, chayote squash, peppers and tomato sauce on top of the chicken on the pot. Sprinkle with adobo, and the remaining 2 packages of sazon. Pour the water on top of it. Cover on medium heat and let it cook stirring occasionally.
Until the veggies are all well cooked and plenty of juicy liquid on top of the veggies.
Meanwhile, cook the spaghettis according to box. Then drain the spaghettis, on medium heat place the butter on a large skillet until butter is melted. Place spaghettis over butter to fry slightly,
sprinkle adobo over the spaghettis.
When servings it place the spaghetti on the plate then place the veggies with chicken on top of the spaghetti then on top of that sprinkle cilantro.
Tips:
In order to prepare this you might want to us kitchen fruit vegetable chopper slicer cutter to cut the chayote in matchsticks cuts.
The crunchy broccoli, red peppers, the wonderful beef and the delightful sauce make this adorable meal a tasting delight to your palate.
Serving Size 4-5
Preparation time: 15 minutes
Cooking time: 20 minutes
Money Savings: $12.00
Ingredients:
2 tsp. Italian salad dressing
1 tsp. fresh graded ginger
1 lbs beef strips
4 tbsp. soy sauce
6 tbsp. duck sauce
4 tbsp Hoisin Garlic Asian Glaze or Marinade
2 tbsp sweet chili sauce
3 cups of broccoli
1 medium red pepper cut in strips
Directions:
On a wok or a large skillet on medium heat pour the salad dressing and ginger until lightly brown. Place the meat, 2 tbsp. soy sauce, 3 tbsp. duck sauce, 2 tbsp. Hoisin Garlic Asian Glaze & Marinade and 1 tbsp. sweet chili sauce. Stir it a couple of times cover and let it cook until beef is tender.
Meanwhile, place the broccoli in a steamer for about 5 minutes or until broccoli gets a bright green color.
Once the meat and the broccoli are ready. Place the broccoli and red pepper in with the meat. Pour in the remaining 2 tbsp. soy sauce, 3 tbsp. duck sauce, 2 tbsp Hoisin Garlic Asian Glaze & Marinade, and 1 tbsp sweet chili sauce sauce. Lower the heat to low and cover let for 5 minutes.
Tips:
This is great with white rice or my pork fried rice.
This recipe was given to me by an Asian lady whom I worked with years ago. Since everyone in my house loves Chinese food and its to expensive to go out for Chinese. Every so often I prepare some of my Chinese recipes. This tasteful pork fried rice doesn’t have MSG, no additive preservatives nor is high in sodium, but it taste as delicious as any Chinese restaurant.
Serving Size: 4
Preparation time: 25 minutes
Cooking Time: 15 minutes
Money Savings: $15.00
Ingredients:
2 tbsp peanut oil
1 tsp fresh ginger
2 small onions chopped
2 cooked pork chops choped
2 cups cooked rice
4 tsp soy sauce
1 egg
4 tsp hoisin Garlic Asian Glaze & Marinade
4 tsp duck sauce
2 tsp of sweet chilli sauce
1 cup of frozen peas
Directions:
On medium heat place a wok or a large skillet fry the onions and ginger over the peanut oil until the onions are glazy. Place the pork on top of the onions. Place the rice on top of the onions and pork, then pour in the soy sauce and stir until rice is fully covered with the soy sauce. Scramble an egg on top of the rice and stir until egg is completely cooked. Pour in the Hoisin Garlic Asian glaze & marinade, the duck sauce and the sweet chilli sauce while stirring it for about 2 minutes. Then pour in the frozen peas stir again for about 2 minutes and enjoy.
