Baby E has a food allergy to sesame, which makes ordering in Chinese (or any Asian food for that mater) a bit disconcerting as sesame is such a prevalent ingredient in Asian cooking. I was REALLY craving some Asian inspired food this week, so I went to my “go to” resource for delicious, healthy recipes, Skinny Taste. If you’ve never checked this site out I highly recommend you do, it’s well organized, the recipes are easy to follow and have the Weight Watcher’s Points clearly displayed (I happen to be a big fan of Weight Watchers myself for keeping tabs on my weight) and we have yet to have a bad experience with one of Gina’s recipes.
I found a delicious looking Crock Pot Asian Pork with Mushrooms and Asian Chicken Lettuce Wraps. With a few tweaks we were able to safely make both of these meals. Both dishes are flavorful, authentic tasting and delicious!
For the Crock Pot Asian Pork I left out the Chinese Five Spice as it of course has sesame in it, and instead added a pinch of fennel seeds and a dash of cloves to the soy sauce mixture, (if you look up Chinese Five Spice these are two main ingredients and I had them on hand) and left out the hot sesame oil, opting for a dash of red pepper flakes instead. The dish came out beautifully, and even E loved it! We mixed it with some broccoli for her since that is her prefered vegetable as of late. There’s enough to serve four people, so for us and E this is a good two night meal.
The Asian Chicken Lettuce wraps are so refreshing and yummy with the lettuce as the wraps. The recipe calls for ice burg lettuce, but if you can find bib lettuce that would really work better. I left out the sesame oil and replaced the Oyster Sauce with Fish Sauce as I already had Fish Sauce on hand. Since Hoisin sauce has sesame in it we made a homemade version:
4 Tablespoons Soy Sauce
2 Tablespoons Peanut Butter
1 Tablespoon Dark Agave Syrup
2 Teaspoons White Vinegar
20 Dashes or so of Hot Sauce of your choice
1 Clove Crushed Garlic
Mix all ingredients together and use as either a topping or a dipping sauce. The peanut butter adds more of a Thai flavor but it’s really good, I’d even go so far as to use this as a salad dressing.
We served the wraps with some white rice as well for a bit more substance. It was a delicious one night meal, one we’ll definitely be making again. Here’s how we served it to E, as I didn’t see the wrap form going well:
She of course loved the rice, and the sauce as well, not such a fan of the chicken but she did eat some of it, and surprisingly liked the lettuce too.
What was on your menu this week?