Black Cod, Chinese Eggplant, Shitake, Soy Basil Sauce

The earthy flavors of Chinese vegetables go great with the meaty textured Cod. Quality fish is the key making this dish a success. The feeds two, costs $20 and takes about 1 hour.

Soy Basil Sauce
2 cup Kitchen Basics vegetable stock
2 tablespoons organic soy sauce
2 tablespoons ponzu
2 tablespoons chopped onion
1 tablespoons chopped ginger
1/4 piece fresh lemongrass
1 handful fresh basil

Start all ingredients except basil in a small sauce pan and let reduce over medium low heat until about 1/4 cup remains. Strain and reserve 1/8 cup for glazing veggies and meat.  Reduce remaining 1/8 cup to a few tablespoons and then add basil for a finishing sauce.

Roasted Chinese Eggplant and Shitake Mushrooms
Preheat the oven to 375. Slice medium eggplant in half.  Brush with marinade and roast in the oven for about 45 minutes.  After the eggplant has been in for 20 minutes, brush the mushrooms with the marinade and place in the oven for the remaining 25 minutes.

Black Cod
Start a large sautee pan on medium high with 2 tablespoons of vegetable oil.  Once very hot, add the two Cod filets slowly and let cook for about 4-5 minutes or until golden.  Flip fish and let cook 3 minutes.  Pour remaining marinade in to the pan,with some fresh lemongrass and then place the whole pan in the oven.  Let cook for 7 minutes and remove. Serve over eggplant and mushrooms, top with the finishing sauce.

Buon Apetito!

Orange Chicken with Roasted Broccoli and Brown Rice

This was the first "Chinese" food I ever made from a recipe. I really loved the basic flavors of food court chinese orange chicken so I found the recipe to Panda Express' Orange Chicken. I have since modified the recipe to improve the quality and flavors of the dish. The roasted broccoli was something new I tried also and it was also incredibly delicious. I had my wife's family over for dinner so this recipe feeds 8 people. It costs only about $20 and takes about 1.5 hours.


Orange Chicken

1 cup vegetable oil
1 tablespoon sesame oil
2 lbs of free range chicken breasts, chopped into 1 inch pieces
2 cups of all purpose flour
1/4 cup cornstarch
3 tablespoons Chinese 5 Spice powder
3 tablespoons kosher salt

1 teaspoon of sesame oil
6 scallions, chopped
1/2 a white onion, fine chopped
2 tablespoon of fresh ginger, fine chopped
5 garlic cloves, fine chopped
1 tablespoon of red crushed chili flakes
1 Serrano chili pepper, fine chopped

1/8 cup mirin (rice wine)
2 cups fresh squeezed orange juice (can used carton OJ)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon orange zest, fine chopped

1 tablespoons black sesame seeds
sliced orange
scallion tops, chopped

Start the two oils in a large pot on medium heat. Mix the flour, cornstarch, 5 spice and salt then add the chicken pieces slowly. Make sure chicken is very well coated. Shake off the excess and then add the pieces to the hot oil in batches. Make sure you only do a few pieces at a time and do not over crowd the pan. Cook chicken for about 2 to 3 minutes on each or until golden. We will cook them through later in the orange sauce. Set them aside on paper towels.



Once the chicken is finished, pour off most of the remaining oil. Add the 1 teaspoon of sesame oil to the pan and turn it on medium. Now add the onion, scallion, pepper, ginger, garlic and hot peppers. Cook that for 3 minutes stir constantly. Now add 1 cup of orange juice, soy sauce, sugar and zest. Turn the heat to medium low and let cook for 5 minutes. Now add the golden chicken to the sauce and the final 1 cup off orange juice. Let that cook for about 5 to 7 minutes or until the sauce is thickened. Scoop into a large serving bowl and top with sesame seeds, orange slices and scallions.


Roasted Broccoli

2 packages of organic broccoli
1/2 white onion, sliced
1 handful of chopped ginger chunks
1 lemon sliced
2 tablespoon of kosher salt
2 tablespoons of fresh black pepper
1 tablespoon vegetable oil
1/4 cup of fresh orange juice

Start the oven on 400 degrees. Place a casserole dish filled with hot water on the bottom shelf. This will create a humid oven. Peel the broccoli stems and chopped each head of broccoli into quarters. Arrange in a half sheet tray. Top with sliced onions ginger chunks and lemon. Season liberally with salt and pepper. Spray the broccoli with vegetable oil using a mister. Roast broccoli on top shelf for 25 minutes or until its begins getting color. Salt and pepper again and serve.



I also made some brown rice and served that along with the chicken and broccoli. This is always a hit with everyone and tastes way better then takeout Chinese. At $20 for eight servings it is also significantly cheaper. Enjoy!