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Hoisin Chicken Lettuce Wraps
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Hoisin Chicken Lettuce Wraps

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Recipe adapted from:
Lee Funke

Rated 4.6 out of 5 based on 37 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 6 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Lower Carb Nut Free Refined Sugar Free
If you enjoy PF Chang's lettuce wraps, you'll love this version! For gluten-free modified use the right gluten-free sauce products, and this is an easy way to add veggies to your nutrition.
https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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https://fitfoodiefinds.com/copycat-pf-changs-chicken-lettuce-wraps/

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Instructions
Heat sesame oil in a large skillet(s) over medium high heat.
When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
Meanwhile, whisk together all the sauce ingredients.
Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
Scoop cooked chicken in lettuce leaves to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the filling:
3 pound ground chicken
2 tablespoon sesame oil
3 cup white mushroom chopped
3/4 cup fresh basil chopped
1 cup canned water chestnut chopped
For the sauce:
9 tablespoon hoisin sauce or GF hoisin sauce
3 teaspoon fresh ginger grated
3 tablespoon soy sauce or tamari sauce
6 clove garlic minced
3 teaspoon rice vinegar
3 teaspoon corn starch
For serving:
2 head romaine lettuce leaves separated

Cooking Tools Required
Cutting board, Sharp Knives, Skillet

Reheating/Serving Instructions
Reheat chicken over medium heat in a large saute pan.

Nutrition
Calories: 299kcal | Carbohydrates: 16g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 630mg | Potassium: 1181mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11001IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 3mg

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Korean Chapchae or Japchae with Broccoli and Mushrooms
$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.
Rated 4.86 out of 5
1-10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms

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Rated 4.9 out of 5 based on 39 customer ratings
(8 customer reviews)

$0.00 Cooking FeeRated 4.9 out of 5 based on 8 reviews.

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

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Instructions
Place cooked noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce yam starch noodle You can use glass noodles or kelp noodles, cooked according to package directions, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
3 tablespoon soy sauce
4 tablespoon monk fruit sweetener or sugar or your favorite sweetener
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 194kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 90mg | Iron: 2mg

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Coconut Shrimp with Sweet Chili Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Coconut Shrimp with Sweet Chili Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 4 shrimp

Dairy Free Egg Free Nut Free Soy Free
The origins of coconut shrimp are not exactly known but it was widely served in Tiki Bars across America during the 1960's. The food served at these bars was a cross between American, Chinese, Philippino, and Polynesian cuisine, and will forever be remembered in American pop culture. This is one of my favorite appetizers! Works as a main dish as well. Pairs great with Cilantro Lime Jasmine Rice.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a medium bowl whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
Meanwhile, place a deep skillet or large saucepan over medium heat. Add enough avocado oil to come up the sides by at least 1 ½ inches. Heat oil to 325 degrees,
Mix together the shredded coconut and panko bread crumbs on a large baking sheet.
Dip the shrimp, one at a time, in the batter and place on the coconut mixture, pressing gently to coat.
Fry the shrimp, 2-3 minutes or until lightly brown. Drain on a cooling rack, placed over a plate.
Meanwhile make the dipping sauce by whisking together all the sauce ingredients in a small saucepan set over medium heat. Bring to a boil, turn down to a simmer and cook until the sugar dissolves, about 2 minutes. Remove from heat and whisk in the chili-garlic sauce.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound U21-25 raw shrimp peeled and deveined, dried with paper towels
For the batter:
1 cup all-purpose flour
2 teaspoon Kosher salt
1 teaspoon baking powder
1 1/3 cup water
For the coating:
4 cup shredded sweetened coconut
2 cup panko breadcrumbs
For frying:
3 cup avocado oil for frying the shrimp, more or less depending on size of pot
For the dipping sauce:
1/2 cup rice vinegar
1/2 cup granulated sugar
1/2 cup water
2 tablespoon lime juice
1 teaspoon Kosher salt
1 tablespoon chili-garlic sauce Lee Kum Kee brand recommended

Cooking Tools Required
Cooling Rack, Measuring cups and spoons, Mixing bowls, Saucepan, Skillet, Tongs, Top Stove, Whisk

Reheating/Serving Instructions
Best when eaten within 3 hours of frying, but can be reheated in a 350 degree oven for 20 minutes.

Nutrition
Calories: 1025kcal | Carbohydrates: 39g | Protein: 18g | Fat: 91g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1441mg | Potassium: 346mg | Fiber: 7g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

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Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
FSA/HSA
1-10 servings
Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 8 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Vegan Vegetarian
This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly quantity

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Cook noodles for 1-2 minutes in boiling water, then place noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce shiratake noodles rinsed and drained, then chopped in 7-8 inch lengths
5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 cup fresh spinach
1/2 cup carrot julienne
2 head broccoli 4 cups of broccoli florets and halfed stems
1/2 cup onion slivered
2 cup cremini mushroom sliced
1/2 cup green onion cut into 1-inch lengths on the diagonal
3 clove garlic finely chopped
1 tablespoon gluten free soy sauce
1 tablespoon sesame oil
1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary
Sauce
2 tablespoon soy sauce
4 tablespoon monk fruit sweetener or few drops liquid stevia
2 tablespoon sesame oil plus 1 teaspoon
1 tablespoon toasted sesame seeds
freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 1mg

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Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 pancake

Dairy Free Egg Free Nut Free Vegan Vegetarian
Pajeon is a traditional Korean-style savory pancake, often served as an appetizer or snack. This recipe features green onions and is served with a spicy dipping sauce.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Place a non-stick pan over medium-high heat. When the pan is hot add 1 tablespoon of the oil. Place 1/4 of the green onions in the pan parallel to each other, forming a rectangle. Pour 1/4 of the batter over the onions going back and forth crosswise. After 2-3 minutes, when the pancake is golden brown and slightly crisp, flip the pancake over. Cook an additional few minutes and repeat the process for the remaining pancakes.
Cut each pancake into fourths and serve with dipping sauce.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
4 tablespoon avocado oil for frying
3 bunch green onion cut into 1-inch sections
For the batter:
2 cup all-purpose flour
2 cup ice cold water
4 teaspoon miso soybean paste
For the sauce, mix together the following:
4 tablespoon soy sauce
2 tablespoon rice vinegar
2 teaspoon sugar
4 teaspoon chili-garlic sauce
1 teaspoon sesame seeds

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 740mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg

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Cucumber Salad
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Cucumber Salad

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Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee

Egg Free Keto Lower Carb Nut Free
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

Cucumber Salad quantity

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook15

Passive10

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
6 each English cucumber
2 tablespoon Kosher salt
1 tablespoon chicken bouillon powder
3 tablespoon avocado oil
4 each dry red chili crushed
8 stalk green onion sliced
8 clove garlic finely chopped
2 tablespoon fresh ginger finely chopped

Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps

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Korean Chapchae or Japchae with Broccoli and Mushrooms

Korean Chapchae or Japchae with Broccoli and Mushrooms

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Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

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Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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Cucumber Salad

Cucumber Salad

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