Recipes from My Kitchen

Moo Shu Pork

This is a really easy recipe (yay!!) and pretty low in calories (…if you don’t eat 4 of more of them).   I’ve made it quite a few times and I was glad I had all the stuff on-hand, cause I just wanted to put my feet up and watch tv.  Mission: accomplished.

Someone asked me what exactly this dish was, and I thought…Asian Taco!  That’s the best way I know how to describe it 🙂  Enjoy!!


Olive Oil
1-4 eggs (I only used one, but it was a small dish)
Pork loin (I cut up 2 chops)
Fresh Ginger (see note below)
1/3 C soy sauce
1/4 C rice vinegar
flour tortillas
Hoisin Sauce


Scramble an egg (or as many as you want) in a bowl, and cook like an omelette in a small pan.  When the egg is set, remove from pan to cool.  Cut up the pork into small slices, then toss in a bowl with the cornstarch to coat.  Cook till brown on both sides in some olive oil, then remove from pan.  When the egg cools, you’ll roll it up and cut into thin slices to mix in with the rest of the pork filling.


Add a little more oil, the mushrooms (sliced), and some ginger.  I love fresh ginger, but I never seem to use it fast enough, so I buy these squeezie-tubes.



They’re great to have around when you need to flavor dishes.  I have ginger and lemongrass – but they also make basil, cilantro, italian herb, and a few others.  Good investment!

When the mushrooms are softened, add in the cabbage (or sliced and diced brussels if you don’t have cabbage), scallions, soy sauce, and rice vinegar.  Add back in the pork and cook until pork is cooked through (just a few minutes).

Place the tortilla shells on a plate and microwave for about 20 seconds to soften.  Add ~1 Tbsp of Hoisin sauce to the tortilla, then add the pork mix.  Eat like a taco 🙂IMG_20131110_180541_682

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Chicken and Noodle Stir-fry

So I try to only go to the grocery store and buy enough fresh ingredients for 3 meals or so – knowing that along the way we’ll go out to eat for dinner, not be hungry, eat with friends, etc. and my fresh goodies won’t last.  And I hate throwing out food just because it spoils.  So last weekend I bought enough for three meals…and I have no idea what we did, but the chicken made it all the way to Friday night.  When I opened it up it smelled like vinegar (I’m pretty sure that’s not how it’s supposed to smell…).  So out went the chicken, out went the veggies, and out went the backup meat that I had, because it smelled bad, too.   So out to dinner we went!! 🙂

Anyway, the meal I was going to make was a Pampered Chef recipe – it reminds me of something I always eat in the Manchester, NH airport (sad that I have a favorite meal in a particular airport?).  I’ll post the original recipe (from with some of my notes on the sides…

It was really easy to make, and we had a 3rd person here to help eat all the pasta.  Definitely a keeper!!  (And yes, we totally ate with chopsticks :-))


Chicken and Noodle Stir-Fry


12 oz uncooked linguine
1 medium red bell pepper
1 small red onion
1 tbsp vegetable oil
1 1/2 lbs chicken tenders
1 tbsp Asian Seasoning Mix
1 bag fresh stir-fry vegetable mix
1/3 cup chopped cashews (optional)

1 cup chicken broth
1/3 cup orange marmalade (more to taste, if needed)
1/4 cup reduced-sodium soy sauce
2 tbsp cornstarch
3 garlic cloves, pressed
2 tsp grated fresh gingerroot (I used the paste in a tube)


Bring salted water to a boil in covered pan. Cook pasta according to package directions; drain in large Colander. [I used an entire box of linquine and cooked very al dente – as an Asian food it tastes better a little crunchy]

Meanwhile, using Santoku Knife, slice bell pepper into strips and onion into thin wedges. [I was lazy and bought a pack of fresh veggies already cut up, but did slice them a little thinner – definitely saved on prep time!]  Heat oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Slice chicken on a bias into 1/2-in. (1-cm) pieces. Combine chicken and seasoning mix in mixing bowl.

[I didn’t have any of the special Asian seasoning Pampered Chef has, so I made my own:  mixed white pepper, ground red pepper, onion flakes, garlic powder, thyme, salt, and coriander – don’t add too much red pepper or it will be overly-spicy]

Add chicken to Skillet; cook and stir 4-6 minutes or until centers of chicken are no longer pink. Add stir-fry veggie mix to Skillet; cook and stir 2-3 minutes or until vegetables are crisp-tender.

Whisk together glaze ingredients in a small bowl. Move chicken and vegetables up sides of the Skillet, making a well in center; add glaze and bring to a boil. Add pasta to Skillet; toss with chicken, vegetables and glaze. Garnish with cashews, if desired. [I don’t use cashews – I don’t like to put nuts in my food]

[Also, I drained the pasta and put it in a bowl, then added the chicken/sauce mix over it instead of in the pan – didn’t have enough room]

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