Easy Egg Drop Soup

 I have tried a few different recipes for egg drop soup. This is my favorite so far. I just half it for my family because we usually just eat a small bowl of it with a bigger meal.

6 C Chicken Broth

1 Bunch Chopped Green Onions

1/4 tsp White Sugar

2 Tbsp Soy Sauce

3 Tbsp Cornstarch

1/3 C Cold Water

3 Large Eggs

2 Tbsp Cold Water

Heat the chicken broth and green onions in a large pot over medium-high heat. Mix the sugar, soy sauce, cornstarch, and 1/3 C cold water in a small bowl until smooth. Stir the mixture into the broth.. Let the soup boil for 1 minute then reduce to medium-low heat. In another small bowl beat the 3 eggs and 2 Tbsp cold water. Stir the egg mixture into the broth using a fork. Cook the broth for another 2 minutes or until the eggs are cooked.

Orange Chicken

I use the same chicken from the pineapple chicken recipe, but I will post it here.

Chicken Marinade
1-2 Chicken Breasts
2 Tbsp Soy Sauce
1 Egg
1/4 tsp. Pepper

Later add
3 Tbsp Flour
3 Tbsp Cornstarch

Oil to Fry

Sauce
1 Tbsp Oil
1/4 tsp Chili flakes
1 Tbsp Garlic, minced
1/4 C Sugar
1/4 C Brown Sugar
1/4 C Orange Juice
1/4 C White Vinegar
2 Tbsp Soy Sauce
2 Tbsp Water
2 Tbsp Cornstarch
 Optional 1/4 tsp ginger (add with garlic) & 1 tsp Sesame oil for the top

Cut chicken into small bite size pieces and put into ziplock bag with the marinade ingredients. Mix it around with your fingers on the outside of the bag. Refrigerate and let marinade for at least 2 hours. When you are ready to cook add the flour and cornstarch to the bag. Mix it again. This will make a thick batter.

Heat up oil in pan or wok to fry the chicken pieces. Heat the chicken pieces until they are golden brown about 5-7 minutes. Remove chicken.

In another pot, add 1 Tbsp oil and let it get warm. Then add the garlic and chili flakes. Cook for 30 seconds stirring the pot. Add the sugar and brown sugar and stir them in. Then add the orange juice. Allow the sugars to begin to dissolve in the liquid. Stir occasionally. Add in vinegar and soy sauce and stir. Then in a different bowl add the water and cornstarch together and whisk to combine. Then add the mixture to the pot of ingredients. Cook the sauce until it thickens and resembles a thickness of maple syrup. Serve on top of your chicken.

Sweet and Sour Sauce

This recipe has you add food coloring to make it look authentic, but we didn't do that.

1/2 C Water
1/4 C White Vinegar
1/2 C Sugar
1/8 C Corn Starch + 1/8 C Water
Red food coloring (optional)

In a saucepan add water, white vinegar, and sugar. Bring the mixture to a boil. In a separate bowl mix together the corn starch and water and whisk until combined. Add the cornstarch mixture to the saucepan. Whisk all ingredients together. (Add food coloring if preferred) Reduce to a simmer and cook until it has thickened, about 5 minutes.

Pork Egg Rolls

Just made this for dinner with Pad Thai. It was delicious and pretty easy. I buy a brand of egg roll wrappers from Smith's that I am absolutely in love with!

1/2 a head of green cabbage shredded (about 3 cups)
1/2 C carrot shredded
1 clove Garlic chopped (About 1 Tbs of chopped garlic)
1/2 C Green Onions (Green part of the onion is advised)
1/2-1 lb Ground Pork (I used the whole pound and it was delicious! Original recipe only calls for 1/2)
2 Tbs Soy Sauce mixed with 1 Tbs Water
Salt & Pepper to tastse
Oil for frying
1 package of egg roll or wonton wrappers


Chop up the cabbage, onion, and carrot and put in a bowl together. Cook the pork in a skillet on medium-high heat. Break up large pieces and cook through until it is thoroughly cooked. Drain excess grease. Add a dash of salt and pepper. Remove meat from skillet and set aside.
In the same skillet, add a tablespoon of oil and add in the garlic. Then add in the cabbage, onion, and carrot. Saute the veggies for 5-7 minutes or until they are softened. Add the pork back to the skillet. Then add the soy sauce and water mixture to the skillet. Mix all ingredient together.
Remove from heat and let cool to begin filling the wrappers.

Lay an egg roll wrapper out in a diamond shape with the point toward you. Add 2-3 Tablespoons of filling to the lower center part of the wrapper. Then roll up the point over the filling. Fold in the sides tightly and continue rolling until you get to the top point. Rub the top point of the wrapper with water to seal it to itself. Pull egg rolls in heated oil. Cook for a few minutes or until the wrappers are hard. I held the egg rolls up over the oil and let them drip off before putting them on a plate covered with a paper towel. Eat with sweet and sour sauce (On the blog and super simple)

Pineapple Chicken

I just made this tonight and we both loved it! The pineapple sauce is actually not too powerful, which is what Dexter likes. The chicken is the best part and I would eat it with any Chinese sauce recipe. Seriously I loved the chicken so much! This is for the unrefined palette.

Chicken Marinade
2 Chicken Breasts (Or 1 Large Chicken Breast)
2 Tbsp. Soy Sauce
1 egg
1/4 tsp. pepper

Later add
3 Tbsp Flour
3 Tbsp Cornstarch

Oil to fry the chicken

Sauce
1 C Pineapple Juice
1 C Pineapple Chunks (I just used the whole can of Pineapple chunks juice and all)
1/4 C Brown Sugar
1 Tbsp Soy Sauce
1 Tbsp Water + 1 Tbsp Cornstarch

Cut chicken into small bite size pieces and put into a ziplock bag. Add the soy sauce, oil, egg, and pepper. Close the bag and mix the chicken pieces around with your fingers. Refrigerate and let marinade for at least 2 hours. When you are ready to cook the chicken add the flour and cornstarch. Mix the bag again. This will make a thick batter for the chicken.

Heat up oil in pan/pot to fry the chicken pieces. Heat chicken pieces until golden brown, flipping as needed. Remove chicken. You can dab the chicken with a paper towel to remove excess oil.

In a saucepan add pineapple juice and pineapples and bring to a boil. Add brown sugar and soy sauce and simmer for 5 minutes. In a separate bowl mix the water and cornstarch, then add it to the pineapple juice. Stir until the sauce thickens. Add the chicken into the sauce and mix. You can eat over rice. We just ate rice as a side because it was not a ton of sauce.

Lettuce Wraps

Seriously these are so delicious! I got this recipe from my friend and I always want to make them! I didn't have a few of the ingredients, but it was so worth it for me to go buy them! Also the recipe is pretty easy.

3 C Shredded Chicken, cooked
3 Tbsp. Olive Oil
1/2 tsp red chili pepper flakes
1 tsp. minced garlic
3 Green onions chopped
1/2 C Shredded carrots
2 C Shredded cabbage
2 Tbsp. Soy Sauce
1/2 C Hoisin Sauce
1/2 C Plum Sauce
1/2 C Pine Nuts
Optional: 1/2 tsp. Ginger
Lettuce Leaves

Heat oil in skillet. Add garlic, ginger (optional), pepper flakes, and green onions to skillet. Cook for 1 minute. Add carrots, cabbage, cooked chicken, soy sauce, hoisin sauce, plum sauce, and pine nuts. Cook for 3-5 minutes. Serve in cold lettuce leaves.

Broccoli Beef in the Crock Pot

I made this for book club and it turned out pretty good! It was super easy!

1-1.5 lbs steak (flank or skirt steak is best, I just used what I had on hand)
1 C Beef Broth
2/3 C Soy Sauce
1/3 C Brown Sugar
1 Tbsp. Oil
4 C Broccoli
Optional: Red Pepper Flakes
2 Tbsp. Cornstarch
4 Tbsp. Beef Broth

Cut steak into very thin pieces. Put steak, 1 C beef broth, soy sauce, brown sugar, oil, garlic, and red pepper flakes (optional) in the crock pot. Cover and cook on high for 2-3 hours or low for 4-5 hours.

15-20 minutes before serving, uncover crock pot. In a small bowl whisk together corn starch and 4 Tbsp. Beef Broth. Add it to the crock pot. Chop up broccoli pieces to your desire. Add them to the crock pot as well. Stir together the ingredients. Let finish cooking for 15-20 minutes. Broccoli should be soft and then it is ready to eat. Serve over rice.