As I’ve mentioned before…I absolutely love Chinese food! Growing up, our favorite restaurants was a little place called Lynn’s in Alpharetta, Georgia, and it was our tradition to go out for Chinese after church on Christmas Eve. So, it’s no surprise that I have a deep affection for this cuisine, I was born right into it!
While Chinese food can be one of the healthier choices, there are also many dishes that use tons of amounts of frying, oils, butters, fats, sugars, sodium and other unwanted ingredients or methods for cooking. This, plus the fact that I don’t have some of the equipment of Chinese restaurants, started me on a path to find healthy and delicious recipes I could easily make at home to satisfy my cravings! One of these recipes I found in the coupon magazine from Kroger, but the other one is one I came up with tweaking things around. The great thing about my recipe is it is very versatile and able to be modified to fit different tastes and preferences.
Making a deliciously healthy, homemade Chinese dinner doesn’t have to be difficult or boring with these two recipes!
Spinach Egg Drop Soup
Egg drop soup is one of my favorite dishes, one that I order every time I go out for Chinese. It’s a simple recipe that packs in so much flavor and this homemade version is no different!
Prep time: 5 minutes Cook time: 20 minutes Total time: 25 minutes
Yields: 4 servings
- 2 cups low-sodium chicken broth
- 1 cup water
- 2 cups baby spinach, julienned
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced scallion
- 1/2 cup thinly sliced shiitake mushrooms
- 1 tsp. soy sauce
- 1 tbsp. grated, fresh ginger
- 2 egg whites, lightly beaten
- In a saucepan or small stockpot, combine chicken stock, water, spinach, carrot, scallion, mushrooms, soy sauce, and ginger.
- Bring to boil, reduce to simmer and cook for 10 minutes.
- Add egg whites slowly, stirring to create ribbons in the broth.
Stir-fry is a classic Chinese dish!! There are so many different add-ins and varieties, which is one thing that makes this dish so great. I use shrimp here, but I’ve also used chicken–another tasty option! You could probably also use steak, tofu, or just all veggies…options are endless!
Prep time: 15 minutes Cook time: 10 minutes Total Time: 25 minutes
Yields: 4 servings
- 8 oz. rice noodles (I used Annie Chun’s)
- 3 tbsp. vegetable or olive oil
- 16 oz. shrimp (fresh tastes best, but frozen works too)
- 1/2 red and green bell pepper, sliced
- 1 cup broccoli, chopped
- 1/2 cup mushrooms, sliced
- 1 1/2 cup chicken broth
- 2 tbsp. soy sauce
- 2 tbsp. ketchup
- 1 tsp. cornstarch
- Sesame oil
- Sesame seeds (optional)
- Cook rice noodles according to package.
- In a large skillet, heat 2 tbsp. oil over high heat. Add shrimp (or your choice of protein) and stir-fry for about 3-4 minutes. Remove from skillet and set aside.
- Add bell peppers, broccoli, mushrooms and inger to the skillet. Stir-fry for 3 minutes.
- In a mixing bowl, combine chicken stock, soy sauce, ketchup, and cornstarch.
- Add shrimp, noodles and broth mixture to the skillet and stir-fry for about 3 minutes.
- Right before serving drizzle in sesame oil and sprinkle with sesame seeds.
Feel free to try different add-ins or variations and let me know!! Hope you enjoy!!