Sesame Shrimp and Pork Meatballs with Noodles

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Shrimp and Pork Meatballs combined with bok choy, and lo mein makes for a fun twist on an old classic, and an awesome dinner for 4 in less than 30 minutes!

Serves 4

Ingredients:
¾ pounds ground pork
1/2 pound large (16-20 count) shrimp, devined, shelled and minced
1 egg white
Freshly ground black pepper, to taste
6  tablespoons soy sauce divided
¼ cup sesame seeds
4 tablespoons olive oil
One 8-ounce package lo mein noodles
1 bunch scallions
1/2 pound baby bok choy
1 tablespoon minced ginger
2 tablespoon minced garlic
1 medium red sweet bell pepper, sliced

Directions:
Mix the ground pork,  minced shrimp, and egg white with 2 tablespoons of the  soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.

Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 minutes. Cover the skillet and reduce the heat to low. Steam for 7 minutes., or until cooked through.

While meatballs steam, prepare the noodles according to package directions until al dente. Slice the scallions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 minutes. Add the bok choy and the remaining soy sauce. Sauté for 3 minutes, or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs.

Serve with extra soy sauce to taste, on the side.

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Roasted Asian Glazed Chicken Thighs with Steamed Bok Choy

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A  simple chicken dish inspired by Asian flavors……………………

 

Serves 3 to 4

Ingredients:
For the Marinade:
1 teaspoon salt
1/2 Tablespoon light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon ground ginger

For the Chicken:
6 chicken thighs, bone in and skin on
⅓ cup Shaoxing rice wine or dry sherry
¼ cup soy sauce
3 Tablespoons honey
2 Tablespoons brown sugar, or coconut sugar
2 Tablespoons sesame oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon crushed red pepper, or to taste
1/4 teaspoon  fresh orange zest, or taste
2 bunches of baby bok choy , quartered horizontally
sliced green onions, for garnish

 

Directions:
Preheat oven to  425°F.

Wash chicken thighs and pat dry with a paper towel.

Combine the marinade ingredients in a bowl and add the chicken. Stir to cover the chicken thoroughly with the marinade. Cover with plastic wrap and sit in the refrigerator for 20 to 25 minutes.

Whisk the vinegar, soy sauce, honey, brown sugar, sesame oil, garlic, ginger, crushed red pepper and zest together in a small saucepan over medium heat. Bring to a rolling boil; reduce heat to low and allow to simmer for about 5 minutes while stirring occasionally until sauce thickens. Take off heat and allow to cool slightly.

Place chicken thighs into an cast iron skillet or baking dish and bake for 30 minutes. Pour ⅔ of the sauce mixture over the chicken, rotating each thigh until evenly covered. Turn the chicken thighs and continue to bake until beginning to brown on the skin , for about another 15 minutes. At this point, start steaming  the bok choy .

Change oven settings to broil on medium heat and cook until the skin changes to deep golden in color, about 5 minutes.

Allow chicken to rest for 10 minutes. Garnish with green onion slices and remaining sauce. Serve with the steamed bok choy.

TODAY.com Parenting Team FC Contributor