A Far East Feast!

Hi everyone!!  Hope you all had a lovely time celebrating Christmas with your families!  I'm lucky enough to have an ongoing celebration since my sister is visiting for a whole week which means more food to be consumed and movies to be watched :)  Hooray!

While we're on the subject of food consumption,  Today's theme is "Asian Food".  I'm going to share two successful Asian dishes I have cooked in the past month and a half.  Mind you it may not be 100% authentic, but I can't complain if my taste buds are happy! 

Chili Shrimp

Ingredients:

• 3 tbsp Olive Oil
• 2 Shallots (Chopped)
• 2 Garlic Cloves (Chopped)
• 1 Red Chili (Fresh or Dried)
• 1 lb Tomatoes (Skinned and Chopped)
• 1 tbsp Tomato Paste
• 1 Bay Leaf
• 2-3 Basil Leaves (roughly torn)
• 6 tbsp Dry White Wine
• 1 lb Cooked Jumbo Shrimp (I used frozen, fresh is fine too!)
• Salt and Pepper to taste

Directions:

1. Heat oil in a pan on medium heat
2. Add shallots, garlic and chili and fry until garlic starts to brown
3. Add tomatoes, tomato paste, bay leaf, wine and salt and pepper.
4. Bring to a boil and then reduce heat and simmer for 10 minutes, stirring occasionally until sauce has thickened.
5. Remove the bay leaf
6. Stir the shrimp into the sauce and heat for a few minutes (if shrimp is frozen, cook until the shrimp is completely thawed and hot)
7. Serve with Basil on top

Kung Pao Pasta w/Chicken
Adapted from the recipe by SushiBytes

Ingredients:

• 2-3 Boneless Skinless Chicken Breast Cutlets (Cut into  bite size cubes)
• 2 1/2 Tbsps Olive oil
• 4 dried red chilis
• 4 garlic cloves, minced
• 1 small green bell pepper, cut into 1-inch rectangles
• 1 1/2 cups broccoli florets
• 1/2 cup unsalted dry roasted peanuts (I didn't add this)
• 2 tsps cornstarch dissolved in 1 tablespoon water
• 2 1/2 cups of cooked spaghetti/fusili pasta

Ingredients for Sauce:

• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 1 Tbsp rice wine vinegar
• 3 Tbsp soy sauce
• 2 tsps chili garlic sauce
• 2 tsps sugar

Ingredients for Marinade:

• 2 tbsp soy sauce
• 1 tsp corn starch

Directions:

1. Combine marinade ingredients in bowl then add chicken. Stir to coat and let stand for 10 minutes.
2. Combine sauce ingredients in new bowl then set aside.
3. Place wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides.
4. Add chilies and cook while stirring until fragrant, for about 10 seconds.
5. Add chicken and stir-fry for 2 minutes.
6. Remove chicken and chilies from wok and place in a bowl on the side.
7. Add remaining 1/2 tablespoon oil, swirling to coat sides.
8. Add garlic and cook while stirring until fragrant, for about 10 seconds.
9. Add bell pepper, broccoli and peanuts, then stir-fry for 1 1/2 minutes.
10. Return chicken and chilies to wok and stir-fry for 1 minute. Add sauce and bring to boil.
11. Add cornstarch solution and cook while stirring until sauce boils and thickens.
12. Add cooked spaghetti and toss to coat.