Chicken & Mushroom Stir Fry

Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Chicken & Mushroom Stir Fry
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This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
  2. Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
  3. Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
  4. Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
  5. Stir in the water and stir until well mixed. Let the water reduce to thicken it.
  6. Season with salt to taste, serve with rice.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Vegetable Manchurian Gravy

Vegetable Manchurian Gravy
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This is a popular Indo-Chinese dish (originated in China, worked its way to India) and sounds very good, and screams of a meat based meatball served with rice instead of the vegetable balls served as a side dish, only my opinion. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Vegetable Manchurian Gravy
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This is a popular Indo-Chinese dish (originated in China, worked its way to India) and sounds very good, and screams of a meat based meatball served with rice instead of the vegetable balls served as a side dish, only my opinion. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
20 minutes
Ingredients
For the Vegetable Balls
For the Manchurian Gravy
Servings: servings
Instructions
  1. In a large mixing bowl add grated carrot, cabbage, spring onion, soy sauce, chili sauce, ginger garlic paste, and black pepper. Squeeze the veggies well and mix, the veggies have to release water from them. Then add the flour and corn flour.
  2. Make a nice thick dough without adding any extra water. Water present in veggies are enough to combine. Form into 5 or 6 balls.
  3. Deep fry the vegetable balls until golden brown, remove from oil and drain.
  4. For the gravy, in a large pan heat a tablespoon of oil and add the ginger and garlic. saute for a minute or two, add the spring onion and continue to saute for a minute. Add bell pepper and cook until blisters appear on. Now add red chili sauce and soy sauce. Add the corn starch mixture and mix in.
  5. Add a cup of water and continue to stir. Add more chili sauce to taste and stir. Check for taste, and if you prefer more savory taste then add more soy sauce, mix well. Bring to a boil and check for consistency. Add salt and pepper to taste.
  6. Add the vegetable balls and give a quick stir. Transfer to a serving bowl and garnish with chopped spring onions.
  7. Serve with fried rice.
Recipe Notes

Low cost.

Variant: Double the gravy and use pork meatballs.

Provided courtesy of good friend, Stephen Connell.
United States.

Classic Deep Fried Catfish

Classic Deep Fried Catfish
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This is not intended for Pangasius (Shark Catfish), I intend to make this using one Striped Catfish first.
Servings Prep Time
1-2 servings 8 hours
Cook Time
10 minutes
Servings Prep Time
1-2 servings 8 hours
Cook Time
10 minutes
Classic Deep Fried Catfish
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This is not intended for Pangasius (Shark Catfish), I intend to make this using one Striped Catfish first.
Servings Prep Time
1-2 servings 8 hours
Cook Time
10 minutes
Servings Prep Time
1-2 servings 8 hours
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Fillet the catfish and wash the fillets, place fillets in a baking dish. Whisk together the milk and hot sauce and pour over the fillets. Cover the dish and place in the fridge for 8 hours, turning the fillets once at the 4 hour mark.
  2. Mix the flours, corn meal, salt, peppers, and garlic powder in a shallow dish. Remove the fish from the fridge and let sit on the counter for 10 minutes to get them back to room temperature.
  3. Heat the oil in a large thick skillet or pot, about 2 inches of oil is good. When the oil is hot, like deep frying type of hot, then it is ready. Remove the fillets from the milk and drain off any of the milk, roll the fillets in the corn meal and flour mixture, and deep dry for 2 minutes on each side or until golden brown, remove and place on a wire rack to drain. Serve.
Recipe Notes

I will price this when I buy a fish, but easily a best value meal.

Adapted from an internet recipe.

Creamy Ham & Mushroom Pasta

Creamy Ham & Mushroom Pasta
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Sounds very nice. This is one of those recipes that you can substitute the ham for chicken, add some vegetables, etc, to make this dish many different ways. Very universal recipe. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Creamy Ham & Mushroom Pasta
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Sounds very nice. This is one of those recipes that you can substitute the ham for chicken, add some vegetables, etc, to make this dish many different ways. Very universal recipe. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling water until just cooked. Drain and cover to keep warm.
  2. Meanwhile, heat a large non-stick pan over medium heat, add a splash of olive oil. Add the onion and cook for 3 minutes or until just soft, then add the mushroom and cook for another 3 minutes. Then add the garlic and ham and cook for 1 minute. Stir in the evaporated milk and bring to the boil, then reduce the heat to low and simmer for 2 minutes, stirring regularly to avoid the sauce from sticking to the bottom of the pan.
  3. Meanwhile, mix together the corn flour and 1 tablespoon water until it forms a smooth paste. Stir into the sauce and simmer for 2 to 3 minutes or until the mixture has thickened. Add the cooked pasta, salt, pepper, parsley, and Parmesan cheese to the pan and toss until well combined. Serve with a green salad for a complete meal.
Recipe Notes

The ham, I would estimate at 2 to 3 cups of cubed, would be about 100 to 125 Baht. Everything else is low cost. This comes out to about 92 cents per serving for 4 servings. Excellent value for this meal.

Variants, use cooked cubed chicken in place of ham for additional savings.

Adapted from an internet recipe.

Baked Chicken & Mushroom Penne

Baked Chicken & Mushroom Penne
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Easy to assemble casserole that is filling. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
20 minutes
Baked Chicken & Mushroom Penne
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Easy to assemble casserole that is filling. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
20 minutes
Ingredients
Topping
Servings: people
Instructions
  1. Preheat oven to 180° C.
  2. In a large frying pan, heat oil. Add chicken, and sauté for about 3 – 4 minutes, turn over half way during the cooking time, remove chicken and set aside.
  3. Add onion and chili to the pan and sauté until onions are translucent, the add mushrooms and fry gently for a further 2 – 3 minutes.
  4. Return the chicken to the mixture, then add chicken stock. Simmer for a further 8 – 10 minutes.
  5. Make a smooth paste with the corn flour and cream, reduce the heat, and add corn flour paste to the chicken, stir through until sauce is smooth and has thickened. Add thyme, paprika, mustard powder, and lemon juice, and mix through. Season to taste with salt and pepper.
  6. In a large bowl, mix together the pasta and chicken mixture, pour into a greased ovenproof dish.
  7. Sprinkle with breadcrumbs mixed with paprika, and then top with shredded cheese. Bake for 20 minutes, or until cheese is golden in color.
Recipe Notes

500 grams (1 pound) of chicken breasts is minimum, other ingredients are either on hand or very low cost as well. Well under $1 per person.

Shortcut: Breadcrumbs.

Provided courtesy of good friend, Denise Georgiades.
South Africa.