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Just like so many amazingly delicious Asian-influenced meals that I’ve shared over the years, this one is as easy as it sounds and so delicious. After I cook it, my wok goes in the middle of the table and it would be completely clean in less than 20 minutes. My family is obsessed with meals like this. They are super simple and extremely delicious.

You can most definitely use chicken or pork instead of beef. It really comes down to what you have in your fridge or prefers. Also, If you do not eat a meal I am suggesting adding organic tofu.

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If you by any chance make it or try it please let me know. You can tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support.

RECIPES YOU MIGHT LIKE:

CHICKEN BURGES WITH SPICY PEANUT BUTTER SLAW

TOFU AND VEGGIE STIR-FRY WITH PEANUT BUTTER SAUCE

GENERAL TSO’S TOFU

ASIAN BEEF SKEWERS RECIPE

ASIAN STYLE CHICKEN AND PINEAPPLE LETTUCE WRAPS

Yield: 4

Easy Beef and Broccoli

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Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 40 minutes

Ingredients

• 1 lb Beef thinly sliced
• 3 tbsp. Soy Sauce lite
• 1 tbsp. Oil
• 1 tbsp. Fresh Ginger
• 1/2 tbsp. Garlic
• 2 cups Water
• 1 tsp. Salt
• 390 g/13 oz Broccoli
• 1 tbsp. Oil
• 1/2 tbsp. Garlic

Sauce:

• 1 tbsp. Soy Sauce Lite
• 1 tbsp. Oyster Sauce
• 1/2 tbsp. Sesame Seed Oil
• 1/2 tbsp. Chinese Cooking Wine / or Mirin - Japanese rice wine
• 1 tbsp. Cornstarch or all-purpose flour

Garnish:

• 2 Green Onions
• Toasted Sesame Seeds

Instructions

1. Slice beef into thin, bite-size pieces. Asian stores carry already thinly sliced cuts, but if you are unable to find it, slightly freeze your beef and against the grain, and with the sharp knife slice beef.
2. Marinate: 3 tbsp. Soy Sauce lite, 1 tbsp. Oil, 1 tbsp. Fresh Ginger, and 1/2 tbsp. Garlic. Mix it together to coat. Marinate beef for about 15 minutes (you can go up to 30, but make sure to place it in the fridge if you going to marinate longer).
3. Cut the bottom of the broccoli, and diagonal slice them. You can use florets or use the whole, just cut about an inch off the bottom.
4. Boil 2 cups of water, season with salt, and drop broccoli in. Blanch broccoli for about 1 minute. We want crispy broccoli, so as soon as that minute pass, drain and either submerge under cold iced water or wash under cold water.
5. Heat skillet over medium-high heat, add oil and garlic. Saute garlic for 20-30 seconds, then add marinated beef.
6. Cook meat for about 5 minutes or until it is completely done.
7. Meanwhile, mix together sauce: 1 tbsp. Soy Sauce Lite, 1/2 tbsp. Sesame Seed Oil, 1/2 tbsp. Chinese Cooking Wine / or Mirin - Japanese rice wine, 1 tbsp. Cornstarch or all-purpose flour.
8. Pour the sauce over cooked beef. Cook for about 2 min or less, until it thickens
9. Add broccoli and toss everything together.
10. Garnish with chopped green onions and toasted sesame seeds. You can also drizzle some sesame oil as well.

Notes

SERVE IT OVER RICE OR NOODLES

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 757Total Fat: 38gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 99mgSodium: 1701mgCarbohydrates: 56gFiber: 5gSugar: 5gProtein: 40g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Are you getting caught up in the Olympic games? I am hooked big time. We just cannot stop watching.

In between the breaks I prep food, and then cook something quick so we could munch while watching.  So, that’s how these quick and delicious wraps were born.

So, I must admit I tested a few recipes and these Asian Style Chicken and Pineapple Lettuce Wraps were Da Bomb. I even took my time to make a video.

I had to unglue myself from the television and start working for a bit, ya know, at least while my kids are in school.

Anyhow, what are you all cooking these days? It’s so darn hot outside that I just want to be in the cold room with A/C blasting.  I can’t tolerate hot weather, especially when it’s muggy, humid and sticky.

Now, these wraps are pretty light. My kids wrapped the chicken in the lettuce, then placed the whole wrap in the french bread.

My daughter’s comment was: “this needs some cheese” and my youngest one drizzled ketchup all over the chicken. Yeah, go figure. Well, as long as they eat their food, I am happy.

I enjoyed it very much just the way they are. I loved the sweetness that pineapple brought and a bit spiciness from gochujang (Korean Chili Paste).

You can use Sriracha if you’d like, which I am a huge fan, however, I also love Korean chili paste. It simply has that one of a kind taste that conveys such a great amount of flavor to numerous meals.

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Yield: 4 SERVINGS

Asian Style Chicken and Pineapple Lettuce Wraps

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Easy and tasty Asian inspired Chicken and Pineapple Lettuce Wraps

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 tbsp. Oil olive oil, canola oil, etc.
• 2 Green onions chopped (reserve green part for the garnish)
• 1 Lbs. Ground Chicken
• 1 cup Mushrooms diced or sliced
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 2 tbsp. Soy Sauce Lite add more if needed
• 1-2 tbsp. Gochujang Korean Hot Chili Paste
• 1 cup Fresh Pineapple cubed into bite size
• Butterhead Lettuce Boston or any on hand.
• Garnish:
• Green onions green part
• Sesame seeds
• Serve with extra soy sauce

Instructions

1. Heat the wok or a pan, until hot. Add Oil and chopped spring onion, then saute for 30-40 seconds.
2. Add ground chicken and cook until done, 5-6 minutes.
3. Add Mushrooms, diced or sliced, stir well.
4. Add Onion powder and Garlic powder, then stir and pour in Soy Sauce and Gochujang. Stir everything well to coat.
5. Add in pineapple (read notes). Stir, and sesame seeds and serve with lettuce garnishing it with extra sesame seeds and green onions.

Notes

Q: Can I use canned Pineapple?

A: YES! Make sure to drain the juice and use pineapple. Fresh, ripe Pineapple is the best option, but whatever you have on hand.

Q:Can I use Ground beef or pork?

A: Yes! Pork, a mix of both Pork and Chicken or ground beef. Ground beef has fatter unless it is extra lean, so maybe you could spoon out some leftover fat, before serving the meat.

• Gochujang could be found in Korean/ Asian Markets, International, even some Kroger’s carry it. Or you can find it online! You can also substitute with Sriracha. Purple leaves on the picture: Radicchio, also known as Italian chicory red Verona. It has a bitter and spicy taste and I really didn’t care that much for the taste. It looked pretty while taking pictures, but, I really did not like it at all. So, if you like Radicchio use it, but if you do not, I recommend any type of lettuce and the best one is Boston Butterhead Lettuce. That’s my favorite lettuce. Add Soy sauce to please your taste buds. Also, you may use freshly chopped garlic and/or onion

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Easy Pan-Fried Tofu is such quick tasty bites that you must make. So, in my opinion, you either like tofu or you do not. Yes, that would be my explanation.

It looks like cheese, but it tastes nothing like cheese. It doesn’t have any flavor whatsoever. I get emails about the tofu, and from time to time even cashier would ask how does it taste.

It’s so funny when my husband tries to explain instead of me. I just let him talk about food with people we meet. That being said, he just explains recipes or dishes that I have made using tofu. I crack up on the inside.

I actually made my own tofu and it was deeelicious. You can buy kits and make your own. Such amazing labor of love.

Anyhow, the best part of tofu is that it adapts pretty well to any flavor. For example, if you are going to use it in stews or soups it soaks in a seasoning of the dish and becomes really tasty.

For stews and smoothies, I like using soft tofu, although I used so many times firm too. On the other hand, for frying I always use firm or extra firm. It just holds much better while frying.

CLICK HERE FOR MORE RECIPES WITH TOFU

In this case, I use Nasoya Organic Firm Tofu that you probably could find in any grocery store in the USA. You are welcome to use any brand that you like or have, or use your homemade.

Oh, we have one more week in front of us and we are that much closer to a New Year. This year seriously past so fast. 2016! Wow! It feels like yesterday we celebrated 2015. Don’t you agree?

Do you go out to welcome a new year, or you are more like the indoor type of person surrounded by family and friends?

With 3 kids, I am glued to my sofa watching a movie or listening to music and eating pizza every year. It’s actually a relaxing night, to be honest.

WATCH MY NEW QUICK VIDEO TUTORIAL Pan-Fried Tofu

If you make my Easy Pan-Fried Tofu recipe please tag me on INSTAGRAM. @sandraseasycooking with hashtag #sandraseasycookig. Thank you so much in advance!

Yield: SERVES 4

Easy Pan-Fried Tofu

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The best part of tofu is that it adapts pretty well to any flavor. This dish is easy and so tasty.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pack 14 OZ/397g Organic Firm Tofu, cubed
• 1 large egg mixed
• 1 cup Panko Bread Crumbs Japanese bread crumbs, or use any on hand
• 1/4 cup Oil

Seasoning:

• 1/4 tsp. salt, you can add up to 1/2 tsp of salt
• 1/4 tsp. Dry Parsley
• 1/4 tsp. Garlic powder
• 1/4 tsp. Chili powder
• Garnish options:
• Green onions
• Parsley
• Sesame seeds

Dipping Sauce:

• 2 Tbsp Gochujang Korean chili pepper paste
• 1 Tbsp Rice wine vinegar
• 1 tsp. Honey
• 1/2 tsp. Soy sauce lite
• 1/2 tsp. Sesame oil
• Sesame seeds

Equipment:

• Frying pan
• Measuring cup/spoons
• Cutting board
• Knife
• Kitchen Paper towel
• 1 Plate
• 2 mixing bowls

Instructions

1. Drain Tofu, then using a kitchen paper towel, pat-dry until almost all the moisture is gone.
2. Cube tofu into equal cubes or you can slice it as well. Transfer it to the bowl.
3. Combine seasoning because tofu does not have any taste whatsoever. You may use the seasoning that you like. I used a mix of salt, dry parsley, garlic, and chili powder/or flakes.
4. Break an egg into one bowl, and add a cup of breadcrumbs in the other, then season each with an equal amount of seasoning.
5. Dip each tofu cube into the egg, then cover it with the breadcrumbs. You could double-dip for a thicker crust. It’s not shown on the video, but half of the cubes I double dipped.
6. Preheat the oil to 375F/190C. That’s the standard oil temperature for frying. Use oils that have a high smoking point such as olive oil, peanut oil, sunflower oil, etc.
7. Fry for a couple of seconds on each side of the tofu cube or until the tofu is a golden color. It fries, fast! Don’t overcrowd the pan when frying.
8. Transfer fried tofu onto the plate with the paper towel to absorb excess grease.
9. Serve it as an appetizer or snack with a dip, or over a salad.

Notes

You may use any breadcrumbs on hand. Panko breadcrumbs are really the best, but it is not a must.

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