Category Archives: Chinese Cuisine

Chinese Meatballs


My mom made us these meatballs when we were at her house recently. Not sure if these are the exact proportions of ingredients she used but I think I got it pretty close. They are a little salty from the soy sauce, a little sweet from the maple syrup, a little savory from the garlic, and very healthy overall.

We serve it over quinoa or rice with some sautéed broccoli or zucchini. Or we will just use them as the main dish and make a couple sides. Like last night I made these meatballs with some sesame roasted green beans and garlic roasted sweet potatoes. The meatballs are also good crumbled on top of a salad the next day.

Chinese Meatballs

serves 4

1 lb ground turkey, chicken, pork, beef or a combination

1 clove garlic, minced

1 Tbs soy sauce

2 tsp maple syrup

1 tsp freshly grated ginger (or heaping 1/8 tsp ground)

1/2 tsp sesame oil

1 tsp olive oil

Combine all ingredients besides oils. Shape into 1 inch balls.

Heat oils in pan over medium heat (keep oil from getting to its smoke point). When heated, drop meatballs into oil. Cook 5 minutes, turn, cook another 5-10 minutes.

If sauteeing broccoli or another veggie to put over rice with the meatballs add a little chicken broth (1/4 cup) to the pan to get all the drippings loose then sautee the vegetables. It will make a little sauce.

nutritional information:

calories: 244

fat: 10.2 g

sodium: 324 mg (13%)

carbohydrates: 3 g

sugars: 2 g

protein: 33 g


Orange Chicken


I have had rave reviews on my sweet and sour chicken so I figured I’d try out some orange chicken. I made this much simpler though and excluded the breading. If you want the breading like in the Chinese restaurants, use the directions for breading the chicken with cornstarch and egg in the sweet and sour recipe. It really does make it suck up the sauce nicely.


But I went for ease this time. Sometimes ease wins. And this is a little healthier. Either way, its delicious and refreshing. Its slightly sweet, slightly tangy, and a tad bit of spice if you add the red pepper.


Orange Chicken over Brown rice

serves 4

1 1/4 lb chicken, cut up into chunks

1 tsp oil

1 green onion, chopped

2 cloves garlic, chopped

1/2 tsp ground ginger

3/4 cup juice from orange

2 Tbs soy sauce

1 Tbs corn starch

1 Tbs chopped orange zest

1 Tbs vinegar

1 Tbs honey

pinch red pepper flakes (optional)

1 cup brown rice, cooked according to directions

Heat oil in pan over medium heat. Add chicken, garlic, and onion. Cook until chicken is browned and almost cooked (around 5-10 minutes).

Add remaining ingredients in a mixing bowl, besides ground ginger. Combine well.

Add ginger to chicken and onion. Stir it around to coat well. Cook for 1 more minute.

Pour sauce over chicken in pan. Turn to low and simmer for 5 minutes, until sauce thickens.

Serve over brown rice with a side of steamed broccoli.

Nutritional Information (1/4 of chicken and sauce plus 1/2 cup cooked brown rice):

Calories: 450

Fat: 6.8 g

Sodium: 544 mg (23%)

Carbohydrates: 49 g

Dietary Fiber: 2 g

Sugars: 8.5 g

Protein: 46 g

Stir Fry Sauce


Stir fry was on the menu tonight. This is another meal that I love because of its versatility. You can use essentially any vegetables and either chicken, tofu, or beef to meet your tastes and eating style. I used to always keep a package of stir fry mix in my pantry for a quick meal until one day I was out. I looked up a couple recipes to get some ideas then I got at creating my own stir fry sauce. Every recipe I found used way too much sugar for my tastes. So this is a little healthier.


Stir Fry Sauce:

1/2 cup soy sauce

1/4 cup water

1/4 cup vinegar

3 Tbs sugar

2 Tbs corn starch

1/2 tsp ground ginger

a couple drops sesame oil

Place all ingredients in a small saucepan and stir until corn starch is dissolved. Heat on low until thickened. Easy as that! Add more sesame oil to taste. I love it and the tiniest bit makes a HUGE different when making Asian foods!

Note: You don’t need to make the sauce until about 10 minutes before the rest of the stir fry and rice are cooked. It will get too thick if you make it first and then let it sit. If you want to make it ahead just make sure you take it off the heat slightly before your desired thickness. You can refrigerate it at this point as well for a later day. You may need to add another Tbs or 2 of water once you use it though.

For Stir fry:

1-1.5 lbs meat, chopped

1 tsp olive oil

1 bag frozen peppers

1 lb snap peas or combination of any veggies (mushrooms, broccoli, peas, etc)

Chop chicken, steak, or tofu and pan fry using a tsp olive oil.

Once its seared, add your veggies to the same pan. I usually add a couple Tbs of water at this point instead of more oil. For the snap peas, I cut the ends off with my kitchen scissors.

Once meat is cooked through and veggies are crisp tender, pour your sauce over and mix through.

Serve over brown rice

Quick “take out” food without the take out calories and preservatives. Whenever I order chinese food out, I get stuffed but then am weirdly hungry an hour later. Really makes me wonder what’s in that stuff. This sauce is really quick and easy to make and I will never be buying that powdered stuff in the package again!

And as if dinner wasn’t good enough, this is what I got to stare across the table at…I am in love…