It’s Wok Wednesday and we are stirring up our routine this week! Living in a little military town, we don’t get restaurant quality Asian food often. But with  P.F. Chang’s Home Menu frozen meals and appetizers we can have a quick, stress-free meal with authentic, made-from-scratch sauces and vibrant veggies. Recipes are inspired by the P.F. Chang’s Bistro and co-developed with restaurant co-founder Philip Chiang.

The new family size Orange Chicken and Chicken Fried Rice are our two favorites and one bag is plenty for all four of us for dinner. The entire skillet meal is ready in less than 15 minutes and that makes for one happy Mama, especially on a busy weeknight! Tonight since I had some extra time, I decided to make another restaurant inspired dish: Cream Cheese Crab Wontons to go with our Orange Chicken for dinner.

Check out the recipe below and be sure to find new P.F. Chang’s Home Menu family size frozen meals in the freezer section of your local grocery store. 

Print

Cream Cheese Crab Wontons

Ingredients

• 24 wonton wrappers
• 4 oz chopped imitation crab {or flaked crab meat}
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 8 ounces cream cheese softened
• 1 diced garlic clove
• 2 green onions diced
• Oil for frying
• Sweet chili sauce or your favorite Asian sauce for dipping

Instructions

• In a large bowl, mix together the crab, garlic, soy sauce, Worcestershire, cream cheese, and green onions.
• Lay out the 24 wonton wrappers and divide the filling between them.
• You will use about a tablespoon of filling in each one.
• Dip your finger in cold water and wet the outside edge of the wonton wrappers.
• Pinch the edges together to seal, and try to get all the air out as you do this.
• You can either gather them up moneybag-style or fold them over to make triangles.
• Deep-fry the crab wontons in oil heated to 350 degrees F, in batches.
• Each batch will only take about 30 seconds.
• Drain on a paper towel lined plate.
• Serve warm with chili sauce for dipping.

 

 

My delicious Cream Cheese Crab Wontons are easy to make and the perfect side dish to go with P.F.Chang’s Home Menu skillet meals and appetizers.

In a large bowl, mix together the crab, garlic, soy sauce,
Worcestershire, cream cheese, and green onions.

 

 

 

I’m also hosting a giveaway!  

The post Cream Cheese Crab Wontons appeared first on For the Love of Food.

Print

Asian Stir-Fry Green Beans

Makes 4 servings

Ingredients

• 1 lb green beans ends trimmed
• 1 tbsp sesame oil
• 2 cloves garlic pressed
• 2 tbsp teriyaki sauce

Instructions

• You will need a wok or large skillet to stir fry.
• I like to blanch my veggies first to keep their bright color but this is optional.
• Fill your wok with enough water to cover the beans. Bring to a boil over med high heat.
• Add green beans and cook for 30 seconds then remove to a large bowl filled with ice water.
• Now empty the water from the wok and add sesame oil.
• Add the beans and stir fry, tossing occasionally for 3 minutes.
• Then add garlic and teriyaki sauce, tossing to coat and cook for another minute.
• Remove to a serving platter and serve hot.
• If you like your beans softer, cook for an additional 2-3 minutes before adding the sauce and garlic.

remove to a large bowl filled with ice water.

 Now empty the water from the wok and add sesame oil.

Add the beans and stir fry, tossing occasionally for 3 minutes.

Add 2 cloves garlic. I used my garlic press but you could also finely dice.

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

The post Asian Stir-fry Green Beans and Healthy Choice Café Steamers appeared first on For the Love of Food.

One dish Crock-pot meals are my go to on busy weekdays and this

Beef and Broccoli Crock-Pot Meal is quickly becoming a family favorite, especially with my daughter. 
Serve over rice or noodles. 

 

Print

Crock-Pot Beef and Broccoli

Makes 6 servings

Ingredients

• 2 lb. boneless chuck roast or flank steak sliced into thin strips
• 2 cups beef broth
• 1/2 16 oz bottle Hoisin Garlic or Teriyaki sauce {I like Soy Vay brand}
• 2 tbsp cornstarch
• 3 tbsp water
• 1 large head of broccoli cut into florets
• noodles cooked
• white or brown rice cooked

Instructions

• Add sliced beef to the Crock-pot.
• Top with beef broth then add sauce poured on top of beef.
• Cover, cook for 6 hours on low.
• After 6 hours add broccoli florets then in a small bowl whisk together cornstarch and water to create a slurry and pour into the Crock-pot, stirring into the liquid.
• Cook on low for an additional 30 minutes.
• Serve hot over rice or noodles and enjoy!

 

I like to use flank steak but chuck roast also works, although I don’t think it gets as fork tender as the flank steak. 

Slice into thin strips and place in Crock-Pot. 

Cover with beef broth and pour on teriyaki sauce to cover the meat.

Stir to coat.

Cover and cook on low for 6 hours.

In a small cup or bowl whisk together cornstarch and water to create a slurry. Pour into Crock-pot, stirring into the liquid.

Chop up the broccoli into florets.

Add the broccoli and cover and cook for an additional 30 minutes.

When done, the broccoli and beef sound be fork tender and the sauce will be thickened.

I like to serve the Beef and Broccoli on top of Jasmine rice or stir-fry noodles.

Dinner’s served!
Nothing like a fix it and forget it Crock-pot meal on a busy day.

The post Crock-Pot Beef and Broccoli appeared first on For the Love of Food.

Print

Vegetable Ramen Soup

Makes 4-6 servings

Ingredients

• 1 tbsp crushed garlic
• 1 tbsp sesame oil
• 1/2 small onion or shallot, diced
• 8 cups Miso Ginger broth I used Trader Joe's brand or use vegetable broth and add additional seasoning
• 3 packages instant ramen noodles only
• 2 eggs
• 2 cups kale chopped
• 1 cup carrots shredded
• 1/2 cup green onions diced
• 3.5 oz container shiitake mushrooms or mushrooms of your choice, stems removed and sliced
• 1/2 cup panko breadcrumbs
• Sriracha to taste (I used about 1 tbsp)
• cooking spray
• Japanese fish cakes and pickled radish optional

Instructions

• Preheat oven to 350 degrees.
• Heat sesame oil in a deep saucepan over medium low heat.
• Add garlic and shallots and cook for a few minutes until soft and fragrant.
• Add the broth and bring to a simmer.
• Add the mushrooms and let simmer for five minutes.
• Add noodles, break up and cook for a couple minutes.
• Then add the eggs, breaking yolk with a fork and whisking to mix and cook.
• Add the green onions, kale, and carrots and stir to combine.
• Turn heat to low and let simmer for another few minutes.
• Spread panko in a small baking dish, stir in sriracha sauce (it will clump slightly), then spray with cooking spray.
• Place in oven and toast until golden, about 4-5 minutes.
• Scoop ramen and broth into bowls and sprinkle sriracha panko crumbs on top.
• Garnish with sliced fish cakes and pickled radish.
• I like to serve with cucumber salad.

Add sliced mushrooms and let simmer for five minutes.

 I used shiitake mushrooms for this recipe but I have also used dried mushrooms and rehydrated them in the simmering broth.

Place in 350 degree oven and toast until golden, about 4-5 minutes.

Scoop ramen and broth into bowls and sprinkle sriracha panko crumbs on top.

The post Meatless Monday: Vegetable Ramen Soup appeared first on For the Love of Food.

 

Ingredients: 

• 12-16oz large or extra large shrimp, peeled
• 1/2 yellow onion, sliced
• 1/2 red bell pepper, sliced
• 1 cup peas
• 1 cup baby carrot peels (see pic below)
• 1/4 cup green onions, chopped
• 2 cups Jasmine rice, cooked
• 9oz pkg Campbell’s Skillet Sauce in Thai Curry flavor
• 1/2 cup shredded coconut, toasted
• 1 tbsp oil, for saute

Directions:

1.  Add oil to a skillet over medium and add shrimp. (I used olive oil, canola/vegetable would work too).
2. Cook, tossing until pink and cooked through, just a few minutes.
3. Add Thai Curry Sauce, onions, peppers, carrots, and peas. Stir to combine. Turn down heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, in a small dry skillet toast shredded coconut until golden. Reserve in a bowl for topping. 
5. To plate: Add a heaping serving of the shrimp and curry sauce and top with a few scoops of rice. Sprinkle a good amount of toasted coconut over everything and then add some green onions to garnish.

 

 

Serve warm and try not to lick the plate! This is seriously restaurant quality folks! Yum!

The post Thai Coconut Curry with Shrimp and Campbell’s Skillet Sauces appeared first on For the Love of Food.

Print

Crispy Tofu and Teriyaki Vegetable Stir Fry

Makes 2 servings

Ingredients

• 12-14 oz pkg Firm or Extra Firm Tofu drained and cut into 1/2 inch cubes
• 3 oz can baby corn or approx 1/3 of a full size can, drained
• 1/2 cup red bell pepper seeded and chopped
• 1/2 cup yellow onion chopped
• 1/2 cup carrots peeled and chopped
• 1/2 cup approx 5-6 mushrooms, chopped
• 1/3 cup approx 3 stalks, green onions, diced
• 3 oz 1/2 pkg oriental egg noodles (I use Chuka Soba brand), cooked and drained (reserve 1/2 cup pasta water)
• 2 cloves garlic pressed
• 1 tbsp ginger fresh or paste
• 1 tbsp sesame oil I use Devo Oil Japanese Toasted Sesame Oil
• 1 tbsp canola oil
• 2-3 tbsp teriyaki sauce of your choice I use Mr. Yoshida's Sweet Teriyaki

Instructions

• Heat a non stick skillet over medium and add 1 tbsp canola oil.
• Press tofu with a few paper towels to make sure you have removed as much liquid as possible then add cubed tofu to the skillet.
• Brown on each side, approx 5 minutes each, then remove to a paper towel lined plate to drain.
• Using the same skillet over medium add 1 tbsp sesame oil and add all chopped veggies (except corn and green onions). Sauté until softened but still crisp, about 5-7 minutes.
• Add garlic, ginger, and corn and cook for another 30 seconds. Mix well, adding more oil if necessary.
• Finally add teriyaki sauce, tofu, and cooked noodles (if they are stuck together mix with reserved pasta water to loosen, then drain, and add to skillet), tossing to coat and warm.
• Remove from heat, garnish with green onions, and serve.

 

The post Crispy Tofu and Teriyaki Vegetable Stir Fry appeared first on For the Love of Food.

Ingredients:

• 8-12 oz pkg thin Chinese Egg Noodles
• 16 oz ground pork
• 2 tablespoons
  canola oil
• 1/3 cup
  dry-roasted peanuts
• 3 tablespoons
  low-sodium soy sauce
• 1 1/2 tablespoons
  sambal oelek (ground fresh chile paste)
• 1 teaspoon
  sugar 
• 2
  garlic cloves
• 1 teaspoon ground ginger
• 3 tablespoons lime juice
• 1/2 cup sliced green onions 
• 3/4 cup
  chopped seeded peeled English cucumber (about 1/2 a cucumber)
• 1/4 cup
  chopped fresh cilantro 
• 1/2 cup bean sprouts (optional)
• salt, to taste
• cooking spray

Directions:

1. Cook noodles in boiling water for 3 minutes. 
2. Drain
   in a colander over a bowl, reserving 1 cup cooking liquid. Place
   noodles in a large bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Add
   peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat;
   cool slightly. 
4. Combine peanut mixture, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini chopper; process until finely ground.
5. Cook pork in skillet over medium heat
   until no longer pink, stirring to crumble. Drain off excess grease.
6. Add peanut mixture and 1 cup cooking
   liquid to pork; bring to a boil. Season with salt and cook 1 minute, stirring frequently. 
7. Add
   pork mixture, juice, and onions to noodles; toss well. 
8. Top each serving with chopped cucumber, cilantro, and bean sprouts.

The post PF Chang’s Spicy Pork Dan Dan Noodles appeared first on For the Love of Food.

Continuing with Asian Food Week in honor of my Japanese Grandma, I am sharing my favorite Asian soup recipe.

My Thai Coconut Curry Soup is a favorite in my house and at my parties. Check out my Annie Chun Dinner Party here!

• 3 cups coconut milk 
• 2 tbsp lime juice 
• 1 tbsp sugar 
• 1 tsp salt 
• 2 tbsp chili paste 
• 1/4 cup canola oil 
• 1/4 cup fish sauce 
• 3 cups water + water for noodles 
• 1 lb Thin Chinese egg noodles 
• 1 jalapeno, seeded and sliced thin 
• 2 eggs 
• 1/4 cup fresh cilantro, chopped 
• 1 lime, cut into wedges 
• 1/2 lb medium shrimp, peeled 
• 12-20 mussels, about 1 lb 
• 1/2 lb bay scallops 
• 1 shallot, chopped 
• 1 clove garlic, minced 
• 1 tbsp soy sauce 
• 1/2 cup green onions, chopped 
• 1 tsp lemongrass paste (optional) 
• 1 cup bean sprouts (optional) 
• cooking spray

Directions: 

1. In large saucepan, heat 2 tbsp oil over med-high. 
2. Add chili paste
   and saute until fragrant about 2 minutes. 
3. Add garlic and shallot and cook for one minute then add coconut
   milk, fish sauce, lime juice, sugar, lemongrass paste and 2 cups water. 
4. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes. 
5. Heat a skillet over med-high with 1 cup water. 
6. Bring to a simmer
   and add mussels, cover and cook until they open-about 8-10 minutes. Discard
   unopened mussels. 
7. Remove mussels to a bowl, dump water and add 2 tbsp oil to
   skillet. Add shrimp and scallops and cook for a few minutes until cooked
   through. Remove to bowl with mussels. 
8. Heat a small skillet, spray with cooking spray. 
9. Beat 2 eggs in a
   bowl with soy sauce and pour into warm pan. 
10. Tilt pan to cook evenly and slide
    omelette onto plate when cooked through on both sides. Cool slightly and chop
    into bite size pieces. 
11. Bring a saucepan of water to a boil for noodles. Add salt and boil
    noodles for 3 minutes. Drain and add to serving bowls. 
12. Add seafood on top of noodles in bowls, then the coconut broth.
    Top with omelet pieces, green onions, cilantro, jalapeno, and bean
    sprouts (optional). Serve with lime wedges.

 This tasty soup is packed full of seafood!

 

Don’t be intimidated by the long list of ingredients. This recipe is
easy to make and the flavorful broth, seafood, and toppings come
together to make a flavorful, delicious soup!

 

The post Asian Food Week: Thai Coconut Curry Seafood Soup appeared first on For the Love of Food.

Print

Asian SomenNoodles

4 servings

Ingredients

• 12 oz package Japanese Style Somen Noodles pictured below
• 1/4 cup green onions diced
• 1/4 cup deli sliced ham diced
• 1/4 cup Japanese pickle/ pickled radish diced (optional)
• 1/4 cup Japanese fish cake diced (optional)
• Additional toppings such as diced radish cucumbers, edamame, and red onion are delicious too!
• For the Sauce:
• To taste may add more or less sugar and soy sauce to your liking.
• 1/2 cup rice wine vinegar
• 2-4 tbsp sugar
• 1-3 tbsp soy sauce

Instructions

• Bring a medium pot of water to a boil and cook the Somen noodles according to package, usually about 3-5 minutes.
• Drain in a colander, rinse with cold water, and toss in a few ice cubes to cool the noodles down.
• Divide the noodles into four bowls.
• Top with your ingredients, my favorite are fishcakes, pickled radish, and green onions.
• Mix the sauce together in a small bowl, taste to see if you need to adjust the sugar or soy sauce.
• Pour the sauce on top of the noodles and serve cold.

This refreshing cold noodle dish is a perfect meal for a hot summer day.

The post Asian Food Week: Somen Noodles appeared first on For the Love of Food.

The spicy wasabi cream cheese gives it a nice kick

 

The post Asian Food Week: Omelette Sushi appeared first on For the Love of Food.