This week I am sharing some delicious Chinese takeaway alternative recipes! Recently I had to go gluten free, and generally Chinese takeaways are packed with gluten and sugar, not so great for me! The only thing is I love Chinese food! So I have been trying some homemade recipes that contribute valuable nutrients to the body, and taste absolutely fantastic!
In no way am I saying you cannot have a treat on the occasion, but for people who prefer to eat home-cooked food, this post is a perfect read!
So in this dish, we have sesame and ginger salmon, stir-fry vegetables, kimchi fried rice and crispy kale!
Serves 2
Macros:
Calories: 639
Carbohydrates: 50g
of which sugars: 11g
Fibre: 8g
Protein: 47g
Fat: 27g
Ingredients:
Salmon:
2 fillets of salmon
2 inch of finely chopped fresh ginger (or grated)
2 tbsp sesame seeds
2 tsp sesame oil
2 tsp sweet chilli sauce
1 tsp Chinese five spice
Black pepper to taste
Rice:
125g rice (dry)
3 tbsp kimchi
2 tsp soy sauce
2 tsp sesame oil
Dash of white vinegar (or Mirin)
Vegetable stir-fry:
1/2 tbsp coconut oil
1 tbsp soy sauce
1/2 juice of a lemon
2 tsp sesame seeds
2 carrots
1/2 tin sweetcorn
1 pepper (colour of choice)
1 courgette
1/2 head of broccoli
1 medium red pepper
1/2 green chilli
4 cloves garlic
2 inch piece finely chopped fresh ginger (or grated)
1 tsp cinnamon
1 tsp Chinese 5 spice
Black pepper to taste
Crispy kale:
2 handfuls of kale
sesame oil
Honey
1 tsp cinnamon
Sea salt and black pepper
Method for the salmon:
- Preheat the oven to 180 degrees.
2. Line a tray with baking paper and place the salmon fillets on the tray.
3. Sprinkle with ginger, sesame seeds, Chinese five spice and black pepper. Now drizzle with sesame oil and sweet chilli sauce.
4. Bake in the oven for 15-20 minutes.
5. Once cooked, sprinkle with fresh coriander and serve.
For the vegetable stir-fry:
- Chop up all of the veg, and then heat the coconut oil in the wok.
2. Fry of the onion, garlic, ginger and chilli with all seasonings.
3. Next, add in all of the veg (apart from sweetcorn), lemon juice, soy sauce and sesame seeds.
4. Fry this off for around 10-15 minutes and then stir in the sweetcorn.
For the rice:
- Cook 125g of brown rice.
2. Once cooked, drain the rice and place it back in the saucepan. Next, add the oil, kimchi, soy sauce and vinegar and fry this off for a couple of minutes.
For the crispy kale:
- Line a baking tray with baking paper. Wash the kale and then spread over the baking tray.
2. Next, drizzle over the oil and honey, followed by the cinnamon, salt and pepper.
3. Bake in the oven (same as salmon) for around 8 minutes (until crispy).
Finally, serve up all the dishes and enjoy! 🙂
Thank you for reading Chinese Takeaway alternative recipes! I really hope you give some of these a try, and let me know how it goes! Be sure to subscribe and drop me a follow on Instagram to connect!
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