By Chef Kathy Fang
To eat healthy it’s time to reevaluate your meal habits. Though there’s an undeniable appeal to delivery food, there are also the matter of cost and questionable ingredients. It’s time to try out these healthy, quick-to-make healthy recipes.
5 Kathy Fang Recipes to Prepare Within Minutes
Minced Chicken Lettuce Wraps
Yield: Serves 4
Prep Time: 10 Mins
Cook Time: 8 Mins
Chinese, Nut-Free, One-Pan, Faster Than Delivery
Ingredients:
- 1 large zucchini, finely diced
- 1 red bell pepper, finely diced
- 1 head of romaine lettuce
- 3/4 pound of ground chicken breast
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 2 tablespoons hoisin sauce
- 1 tablespoon canola oil
Instructions:
- Marinate chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sugar, 1 tablespoon sesame oil, and ½ teaspoon salt for 5 minutes.
- Peel romaine leaves off core, rinse and air dry.
- Heat oil in non-stick wok to high, add chicken, peppers, and zucchini. Stir fry for 5 minutes.
- Add ½ teaspoon salt, 1 tablespoon soy sauce, 2 tablespoons hoisin stir fry for 2 minutes.
- Mix 1 teaspoon cornstarch with 1 teaspoon water to create slurry.
- Add slurry into the pan, stir and cook on high for 1 min.
Tip: For added crunch, sprinkle sliced almonds or candied peanuts on top.
Egg Flower Soup
Yield: Serves 4
Prep Time: 2 Minutes
Cook Time: 5 Minutes
Chinese, Nut-Free, Gluten-Free, Easy, Faster Than Delivery, One-Pot Wonder
The name Egg Flower Soup or Danhuatang in Mandarin comes from the fact that the egg spreads out like a flower when it’s poured into hot broth and cooks into these beautiful ribbons. Danhuatang is a simple soup from China that was adopted by Chinese American Restaurants. The Americanized version uses cornstarch to thicken the soup. The traditional version is not thickened and is more of a broth, seasoned with white pepper and salt.
Ingredients:
- 4 cups chicken broth (store bought)
- 3 eggs, whisked
- 2 teaspoons sesame oil
- ¼ cup minced scallions
Instructions:
- Bring chicken broth to a boil in a pot.
- Pour whisked egg into broth slowly in a circular motion. Stir the egg ribbons to distribute evenly and let it boil for 1 minute.
- Pour into bowls, drizzle sesame oil and garnish with scallions.
- Season with salt if needed.
Steamed Scallops with Ginger Scallion
Yield: Serves 4
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Chinese, Nut-Free, Easy, Faster Than Delivery
Ingredients:
- 12 fresh raw scallops
- ½ cup thinly sliced green onions
- 2-inch piece of ginger, peeled, thinly sliced
- 2 tablespoon soy sauce
- 2 tablespoons canola oil
- 4 cups water
Instructions:
- Pour water into a stock pot and place a steaming rack in the middle. Bring water to a boil.
- Slice scallops into two thin slices and place in a shallow round plate by spreading them out evenly.
- Using oven mitts, place the plate on the rack and let it steam with lid on for 3 minutes.
- Remove plate, garnish with ginger and scallions. Pour soy sauce over scallops.
- Heat oil in a small pan to smoking and pour oil on top of ginger, scallions and scallops.
Gyudon
Yield: Serves 4
Prep Time: 5 Minutes
Cook Time: 12 Minutes
Japanese, Nut-Free, Easy, Faster Than Delivery, One-Pot
Ingredients:
- 2 pounds shaved beef steak
- 1 small brown onion, thinly sliced
- ½ teaspoon salt
- 4 ½ teaspoons sugar
- 2 tablespoons sesame oil
- 2 teaspoons cornstarch
- 4 tablespoons soy sauce
- 2 tablespoons mirin or white wine
- 3 tablespoons hoisin
- 3 tablespoons canola oil
- 2 cups rice
Instructions:
- Cook steamed rice stovetop or rice cooker method.
- Heat a non-stick wok with oil to medium, add onions, salt and ½ teaspoon sugar and cook for 3 minutes.
- Marinate beef with the rest of the seasoning except the hoisin.
- Cook onions for 4 minutes and turn heat to high. Add beef and stir fry for 6 minutes or until fully cooked. Turn heat off, add hoisin and stir. Serve over rice.
Matcha Lady Finger Parfait
Yield: Serves 4
Prep Time: 15 Minutes
Japanese, Nut-Free, Easy
Ingredients:
Matcha Whip Cream:
- 2 teaspoons matcha tea powder
- 2 cups heavy whipping cream
- 4 tablespoons sugar
- 2 teaspoons vanilla extract
Macerated Strawberries:
- 1 ½ cup strawberries, diced
- 3 tablespoons sugar
- 12 lady fingers, crumbled
Instructions:
- Marinate strawberries with sugar in a small bowl and set aside while you make the whip cream.
- Place all ingredients for matcha whip in a blender, let it run for 20 seconds or until the liquid becomes a firm whip cream. To test, turn the blender upside down and if it stays put, it’s done.
- Use small bowls or glasses to assemble. Layer crumbled lady fingers on the bottom ¼ of the way. Top with strawberries ½ of the way and then cover with matcha whip cream ¾ of the way. Garnish with some more lady fingers and strawberries.
Enjoy Cooking & eating with your family.