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Date Night, Dinner ideas, Quick and easy recipes, Skip the takeout

Black Bean Beef Stir fry

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This Black Bean Beef Stir fry is made with a pre-made black bean sauce making it an easy dish that comes together in less than 30 minutes. 

Want another Black Bean recipe? Try my black bean chicken stir fry

Making this Black Bean Beef Stir fry is easy because it uses a pre-made sauce. There are a few pre-made black bean sauces on the market. My favorite is Lee Kum Kee Black Bean Garlic Sauce. 

I used to order this dish every time from our local Chinese restaurant,

Making at home myself save a ton of money vs ordering takeout. Plus, I like to add more peppers than most restaurants add, making it all the more better. 

You can add more peppers or onions as desired. Make them thin or thick as preferred!

WHAT IS BLACK BEAN BEEF

It is a popular Chinese dish that has marinated beef and vegetables all cooked together in fermented black bean sauce. 

HOW TO MAKE BLACK BEAN BEEF

  • You want to use either a Wok or Large frying pan
  • Then you will want to either have sliced beef or slice it yourself and place it into a shallow bowl to marinade (see recipe card below for marinating instructions) 
  • Once the beef has marinaded add it to the wok and sauté till cooked, remove and set aside
  • Add in the vegetables along with beef stock and black bean sauce and sauté on medium heat till the vegetables are tender
  • Toss back in the beef and toss all together to serve!

This delicious and authentic stir fry takes less than 30 minutes to make too, so what are you waiting for.

IS BLACK BEAN BEEF HEALTHY

Yes, it is packed full of fermented black beans, veggies and lean beef. 

Follow along for a mouthwatering dinner that everyone is sure to love.

This dish can be made with shrimp or chicken too which is also amazing. I had to do this dish right, so I tried it a couple dozen recipes from many sources to come up with my favorite version.

It has all the flavors you have come to know and love in a black bean sauce, and goes great served over rice.

Start by cooking your rice, because the rest takes less than 15 minutes. I like to use a mini rice cooker, just set it and forget it.

Then you will want to start with chopping the vegetables first, then setting them aside. Cut your steak into slices and place in a large frying pan or wok, sauteing till the beef is no longer pink. 

I don’t know about you but this vegetable mixture is perfect, some people like to add snow peas, and other veggies but that is not very authentic if you ask me. This is one of my favorite dishes and healthy too! 

The fantastic flavors of garlic and black bean sauce gives this dish it’s amazing flavor, and the cornstarch helps to thicken it up just right. Even though there is garlic already in the black bean sauce, it is still nice to add 2 more cloves.

You will hardly notice it since the balance of the other flavors mellows it out nicely, so don’t be afraid to add more garlic.

I hope you give it a try. There really isn’t much too it!

This healthy meal is sure to impress even the pickiest of eaters, serve alongside a big bowl of jasmine rice. 

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

COCONUT CURRY SHRIMP

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Satisfy your curry craving tonight with this mouthwatering  Coconut Curry Shrimp that contains a fusion of flavor. 

This Coconut Curry Shrimp is bursting with flavors from around the World.

As it contains two different types of curry flavors in it. 

Think Thailand meets Jamaica! 

And trust me it is super simple to make. 

If you have never tried Red Thai Curry before, I encourage you to give it a try. 

Some of the ingredients of RED THAI CURRY paste includes “Lemongrass”; “Galangal” , “Kaffir lime leaves” and Bird’s Eye Thai chilies. 

HOW TO MAKE COCONUT CURRY SHRIMP

  • Red Thai Curry Paste * see the picture below for my favorite brand
  • Jamaican Curry Powder
  • Thick Coconut milk * skip the watered down varieties
  • Shrimp
  • Cilantro
  • Green peppers
  • Onion
  • Limes
  • Rice

Our favorite “RED THAI CURRY PASTE”

The shrimp is curried to perfection and has become one of our new households favorites. 

It is very similar to my Jamaican Curry Shrimp and if your interested in that recipe.

It is also a favorite in our household.

The difference between that recipe and this recipe is that here we are adding tomatoes and omitting the scotch bonnet peppers and replacing that with a bit of “Red Thai Curry” paste. 

Both recipes are amazing and I encourage you to try this one and that one separately. 

So if you like curry as much as me, then you are sure to love this recipe. We are infusing it also with salt and pepper, tomatoes and coconut milk that help to bring all those curry flavors alive.

Keep in mind you will want to use a good quality coconut milk, one that is not to watery. When it comes to the tomatoes you can choose fresh or canned.

COCONUT CURRY SHRIMP AND RICE

  • Start by making your rice
  • Bring a medium pot of water to a boil
  • Turn the heat down to medium and add in 2 cups of rice
  • Simmer on medium heat till the water is almost evaporated
  • Turn down to low and simmer till tender, keep an eye on the liquid you may need to add a bit more or remove some.

HOW TO MAKE COCONUT CURRY SHRIMP

This recipe is super easy to make. Trust me it is as easy as 1, 2, 3

First you want to cook some rice. I like to use Basmati rice for this dish, however any type works. 

  1. First you want to cook some rice. I like to use Basmati rice for this dish, however any type works. 
  2. Then in a large skillet you will want to add some coconut oil then the garlic and ginger powder along with the Jamaican curry powder and saute on medium heat till fragrant.
  3. Next add in your Red Thai Curry paste and saute 1 minute till fragrant.
  4. Add in remaining spices then the can of coconut milk.
  5. Simmer on medium heat and add in your chopped onion and green pepper. Simmer on medium – low till the veggies have become tender. 
  6. Lastly add in the shrimp and cook till no longer pink.
  7. Serve over rice with fresh limes. 

Keep in mind you can use fresh ginger and garlic if you so desire.

Notes: “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.

HOW TO COOK COCONUT CURRY SHRIMP JAMAICAN STYLE

Find that recipe here on my website: Jamaican Coconut Shrimp Curry

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

LOOKING FOR MORE CURRY RECIPES

Quick and easy recipes, Skip the takeout, Soups & Stews

Vegetable Egg Drop Soup

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Warm up to a BIG Bowl of  the most delicious “Vegetable Egg Drop Soup“. This popular Chinese soup it’s super simple to make and believe it or not very filling. Not to mention inexpensive and addicting!

We are in the middle of winter here now in Canada and people have been getting sick left right and center with colds and the flu. Me included, whenever this time of year rolls around I tend to stay home more and prepare heartwarming soups for me and whoever is around.

Egg drop soup is one of those easy to make and hearty soups that warms the body and heals it too. Now what more could you want in  a soup? Matter of fact after this post I will make some. I could it this soup all day everyday! 

I always order egg drop soup whenever I go to any chinese restaurant, I just love it. Most restaurants serve it without the vegetables, however I like to add vegetable to it as it makes it more filling and healthy and can serve as the main course this way.

Which I will enjoy for lunch or dinner whenever I’m in the mood. 

This recipe is quick to make because all we are doing is basically bringing the soup to a simmer and cooking it over medium heat for roughly 15 minutes. 

If you want bigger chunks of egg then you will want to stir it less near the end. I prefer it more like this so I will stir it allot near the end so it breaks up. Also you can add three to four eggs if desired, after all it’s your soup.

The type of frozen mixed Vegetables I like to use

Also make sure your using a quality chicken stock, because you will be adding some low sodium soy sauce that will allow for just the right amount of salt in this soup. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Dinner ideas, Quick and easy recipes

Black Bean Pork Vegetables Stir fry

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Here a great recipe “Black Bean Pork Vegetables Stir fry “ it goes great alongside a warm bowl of Jasmine rice.

HOW TO MAKE BLACK BEAN PORK 

  • Start by making the sauce, by adding 2 tbsp of cornstarch to 5 tbsp of water and blend.
  • Then add in the black bean sauce, honey, ginger, garlic chili and stir to combine.
  • Then slicing up the boneless pork, once that is done.
  • Heat up a wok or non stick frying pan with 2 tbsp of sesame oil and saute the pork till browned.
  • Then pour in the sauce and saute for another 2 minutes before adding in your vegetables of choice and sesame seeds.
  • Saute everything together for a remaining 15 minutes before serving as is or over a bed of jasmine rice.
  • Season with salt to taste, enjoy!

I tend to use broccoli most times for this recipe. However today I had a bag of frozen Asian vegetables that I used instead. 

Made with boneless pork tenderloin, black bean sauce, corn starch, honey a few spices. That you’re sure to enjoy, plus it’s quick and can be on the table in less than 30 minutes.

I like to use a frozen vegetable mixture on those days where I am pressed for time. 

So for this recipe, I have used one of my favorite frozen “Asian vegetable mixes” which has broccoli, carrots, green beans, water crescents in it.

However you can use whatever vegetables you like.

Fresh or frozen will work, just make sure that if your using frozen to defrost them prior to cooking.

If you end up giving this recipe a try, do let me know in the comments below. I would love to hear how you liked it ?

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Note: Feel free to use broccoli asparagus or any other vegetables you like.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Quick and easy recipes, Soups & Stews

Quick Chicken Pho Soup

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Warm up to a BIG Bowl of “Chicken Pho Soup” it’s super simple to make guys. And is great for kicking or preventing the common cold? give it a try!

This Chicken Pho Soup is allot like basic chicken noodle soup, in the sense that it has chicken broth and chicken along with noodles in it. However it has a Vietnamese twist that your sure to love.

Anyone can make Vietnamese food and this soup is no different. The difference between this soup and those that come from the street vendors in Vietnam is the stock. In Vietnam they make the stock from scratch which I am not going to lie is delicious, but time consuming.

Making any kind of Pho Soup from scratch can take hours.

My recipe will have this soup on the table for you in under 30 minutes, so I encourage you to use your favorite chicken stock for this recipe. The better the stock the better the soup of course.

I like to spice my soup up by adding chili paste! If you don’t like spice just omit the chili paste.
 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Vegetarian Lo Mein

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This vegetarian lo mein is packed with loads of veggies and super tasty noodles. Then it’s all tossed together in the most delicious sauce. 

Having experimented with a few lo mein recipes over the years I’m confident you will love this one. 

You can pretty much add whatever vegetables you have on hand for this stirfry.

However for my Vegetarian lo mein, I like to use carrots along with a red pepper, purple cabbage and snow peas. 

Then I will top that prepares lo mein with freshly sliced green onions and serve it right from the pot.

The most difficult part about making this dish would be “chopping the vegetables”.

However if you have a food processor you can allow it to do some of the chopping for you.

I like to use it to slice my carrots and cabbage. 

Once you have that part done then this whole recipe can then be pulled together in 15 minutes or less.

As for the sauce you want to be careful not to put too much sodium in it.

The lo mein noodles tend to have plenty of sodium in them.

So when using soya sauce to flavor be sure to use a low sodium kind or use way less than the what is specified in the ingredients.

Then there will be oyster sauce, ground ginger and sesame oil that will makes it perfect.

You can try teriyaki sauce instead of the oyster if prefered it will just give a slightly different flavor.

I love making my favorite takeout dishes at home, no longer do I order to my door.

When I can prepare these same dishes in a fraction of the time and cost at home I will do it.

That is not to say I do not go out to eat once in a while though.

Not to mention making these types of dishes at home are much healthier because you can be certain there are no msgs in it.

Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR keep it vegetarian, which is also fantastic too!

Plus, if you like a little more heat to your dish then feel free to add more “red chili sauce” on the side. You know make it your own 🙂 

Meal prep idea: Have dinner for yourself and plate two meal preps for the week ahead.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Curries, Dinner ideas, Quick and easy recipes

Vegan Thai Coconut Green Curry

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This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious. 

Now of course you can add some chicken or shrimp to this if you’d like.

But why would you? when you have this amount of flavors coming from an already AMAZING dish.

You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.

I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes. 

The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.

However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.

So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.

Plus I always have them on hand in my freezer for when I am cooking anything Thai.

I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.

Oh and be sure not to forget to squeeze  some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.

Literally you can have almost any thai recipe on the table in under 30 minutes.

Our favorite “Green Thai Curry paste”.

One of our favorite Coconut Milks or look for an Organic Kind

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties or Thai have the best products.

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Quick and easy recipes, Skip the takeout

Quick Ginger Beef

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Who knew cooking chinese food at home would be this easy, I can make this Ginger Beef dish in under 15 minutes no problem as long as I prep a little prior. 

Preparing in advance takes no time at all, just tenderize the beef in some cornstarch and water and pre cook the rice.

To tenderize the beef, simply slice the flank steak across the grain and marinated it in a cornstarch water mixture prior. 

And then cook the rice in a rice cooker, once those step are done the rest of the dish takes literally less 15 minutes to pull together.

Ginger beef or Ginger chicken are popular dishes in many asian restaurants.

And is actually Jason’s favorite stir fry, so whenever I say I’m making it tonight! He gets excited and actually does all the dishes afterwards.

I read over a few dozen recipes and tested a few then came up with this method to cooking it to our liking.

This recipe is not only super delicious, it’s also quick and healthy for you, I hope you give it a try!

Also this dish can be made for a fraction of the cost of what you would pay for takeout.

So if your trying to get your family to eat healthier, try this recipe tonight.

Sauteed in the most delicious sauce your family won’t believe this didn’t come from delivery. 

If you like this dish be sure to check out this website for more of my favorite asian dishes.

You can throw in practically any type of pepper in here green, orange, yellow.

Also some people like to add julienned carrots so do whatever works for you.

If you end up trying this I would love to know what you think, just let me know in the comments below.

Stay tuned to this blog for more Healthy Chinese Recipes to come in the following months 🙂


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! hank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!