Chinese takeout is one of my favorite kitchen cheats, but with recipes like this, I can prepare the salty deliciousness myself. Yes, friends, this is another fakeout-takeout recipe. I will admit that Panda Express got me through my long Tuesdays on campus at Cal State Long Beach. I would arrive at 9am and my last class would end at 10pm. Truly, I owe my degree to Panda for fueling me through my last semester. Upon graduation, I needed to find a way to satisfy my Tuesday cravings. That is where the adventure for this recipe began. Before I knew it I was whipping it up myself! This recipe is fairly easy and features that super savory pepper sauce. If you don’t feel like fussing with fresh ginger, you can substitute it with ground ginger powder. However, I will advise that it’s very much worth fussing over the fresh stuff.
*Photo is an original belonging to me
**Recipe adapted from https://sweetcsdesigns.com/panda-express-black-pepper-chicken-copycat-recipe/
Friends, we have made it through the blistering summer. As we approach cooler nights I am inspired to cook a big pot of soup. If you’ve been following this recipe blog for a while you’ll know that I’ve not done a great job of posting consistently. This means I have about a year’s worth of goodies stashed away to get up on this site. The recipe you find here is one that has become a family favorite during my absence. It satisfies the craving for Chinese take-out while also packing in veggies. The added bonus for my family is that Perry, my husband, gets to take a few servings for lunch to warm and fuel him up after a long morning of diving in the chilly Pacific. This soup features the flavor you’d find in traditional eggrolls with a nice crunch from wonton toppers. Cut the sodium by using vegetable broth or low sodium chicken broth and you’ve got yourself a hearty and healthy dinner option. Also, add any additional vegetables that appeal to you. Some ideas include mushrooms, bean sprouts, and even diced water chestnuts. Truly, you can tailor this soup to your taste.
Serves: 8-10 Time: 45 minutes
- 1 lb. ground pork
- 2 tbsp cooking oil, I prefer olive oil
- 1 medium white onion, chopped
- 2 medium carrots, peeled and sliced into 1/2 inch rounds
- 6 cloves of garlic (you know me, I use an excess of garlic. If you are not a garlic fan cut this back to 3 cloves)
- 1 small green savoy cabbage, sliced into bite-sized strips
- 8-10 cups of vegetable or low-sodium chicken broth
- 3 tbsp ginger, ground
- 2 tsp sesame oil
- Optional: wonton salad toppers (you’ll find these by the croutons at the grocery store), sriracha for heat
- In a large pot, cook the pork over medium heat for about 6 minutes or until lightly browned. Once cooked, remove the pork from the pot and set aside.
- To the same pot, add the cooking oil and onion, sauteing for about 6 minutes.
- Add carrots and garlic, sauteing for an additional 2 minutes
- Add the cabbage, broth, ginger and cooked pork. Stir to combine.
- Continue to cook the soup until it starts to simmer. Reduce heat, cover and simmer for 15 minutes.
- Stir in the sesame oil before serving.
- Top with optional wonton strips and/or sriracha and enjoy!
*Photo is an original belonging to me.
**Recipe adapted from https://www.gimmesomeoven.com/egg-roll-soup/