Meals With Monet: Weekly Meal Plan #43

I love takeout food. One of my favorite ways to treat myself after a long day is to order some sort of takeout food or sushi. But I also know that I shouldn’t order out half as often as I do, so this week, we’re having takeout at home. Whether it’s moo shu pork, rainbow rolls, or wontons, we’ve got you covered for another delicious Monet Meal Plan Friday!

Grocery List

Monday: Pork and Shrimp Dumplings

Thank you Spoon Fork Bacon for the recipe!

Ingredients

Sauce: 

• ½ cup soy sauce

• 3 Tbsp sesame oil 

• 3 garlic cloves (minced)

• 2 – 2 + ½ tsp Korean red pepper powder

• 1 + ½ tsp minced ginger

• 2 green onions (thinly sliced)

Filling:

• ½ lb. ground pork

• ½ lb. finely chopped shrimp 

• 2 tsp sesame oil 

• 1 tsp grated ginger 

• 1 garlic clove

• 1 green onion (thinly sliced)

• 1 + ½ tsp salt 

• ½ tsp black pepper

Assembly: 

• 1 large egg (beaten)

• 40 round wonton wrappers

Directions

1. In a small mixing bowl, whisk all the sauce ingredients together and set it aside. 

2. In a large mixing bowl, combine the ground pork, shrimp, sesame oil, ginger, garlic, green onions, salt, and pepper. Mix until everything is evenly combined. 

3. In a small bowl, combine the egg and 1 tablespoon of water. Brush the edge of a wonton wrapper with the egg wash and fill the center with 1 + ½ tablespoons of filling. 

4. Fold the dumpling in half, making sure to get rid of any air pockets before completely sealing them. Dip one corner of the dumpling in the egg wash and bring both corners into the center of the dumpling to seal it together. Do this for all of the wontons. 

5. Place a pot of water over high heat and top it with a bamboo steamer. Line the steamer with a liner or green cabbage leaves. 

6. Add a few dumplings to the steamer about ½ inch apart. Cover and once the water is boiling, steam the dumplings for 7-9 minutes or until the dumplings have cooked through completely. Transfer the finished dumplings to a shallow bowl and repeat. 

7. To serve, drizzle the sauce over the steamed dumplings and serve with more sauce on the side. 

Tuesday: Thai Chop Salad

Thank you Olive & Artisan for the recipe!

Ingredients

Chicken:

• 2 Tbsp sesame oil 

• 1 Tbsp coconut oil 

• 2 chicken breasts

• Zest of lime 

• 1 tsp garlic powder

Dressing: 

• ⅓ cup peanut butter

• 1 Tbsp sesame oil 

• 1 tsp sriracha

• 1 Tbsp agave

• Pinch of red pepper flakes

• Pinch of salt

• ¼ tsp ground ginger

• Juice of lime 

• 1 Tbsp sweet chili sauce

• 1 Tbsp soy sauce

• 1 cup rice vinegar

Salad: 

• 10 medium carrots (peeled)

• ½ medium purple cabbage

• ½ cup cilantro

• ½ cup green onion 

• 2 Tbsp black sesame seeds

Directions

1. In a medium skillet, place the sesame and coconut oil over medium heat. Season the 2 chicken breasts with salt, lime zest, and garlic powder on both sides. Place the chicken presentation side down on the melted oils for 7-10 minutes until the sides of the chicken start to look cooked. Flip the chicken on the other side and cook until the inside temperatures reach 165-170°F. It should take about 7 minutes. 

2. In a small saucepan over medium heat, stir all the ingredients together for the dressing except the rice vinegar. Continue to combine the ingredients, then take the mixture off the heat. Slowly pour and whisk in the rice vinegar and set aside. 

3. Peel and wash the carrots, grate them through a cheese grater, then place them in a large bowl. Slice the cabbage thin and put it into the bowl. Clean and roughly chop the cilantro and green onions, and place them into the bowl with the black sesame seeds. Pour the dressing onto the veggies and toss until everything is combined. Stir in the chicken or place it on top.

Wednesday: Rainbow Spring Rolls with Sweet Chili Mango Sauce

Thank you Get Inspired Everyday for the recipe!

Ingredients

• 20-25 6-inch rice paper wrappers

• 1 small ripe avocado (thinly sliced)

• 1 cup finely shredded purple cabbage

• ½ red bell pepper (thinly sliced)

• 1 cup cucumber (cut into matchsticks)

• ½ bunch green onions 

• 1 champagne mango

• 1 small head butter lettuce

• ½ cup mixed herbs (basil, cilantro, and mint)

Sweet Chili Mango Dipping Sauce:

• 1 cup champagne mango chunks

• 2-3 tsp chili paste

• 2 Tbsp maple syrup

• 1 garlic clove (minced)

• 2 tsp freshly squeezed lime juice

Directions

1. Prepare all your fruits and vegetables and set them aside on a platter. 

2. Make the dipping sauce by placing all the ingredients into a blender and blend until it’s mostly smooth with very small chunks. Place the dipping sauce into a serving bowl and set it aside. 

3. Fill a medium-sized bowl with hot water and set it by your workstation. Take one rice paper wrapper and completely submerge it into the water. Place it on a flat surface and place a little bit of each veggie, mango, and avocado on the lower half. Place a leaf of lettuce over the veggies with a sprinkling of fresh herbs. 

4. Start rolling the rice paper by carefully lifting up the bottom end and pulling it lightly over the fruits and vegetables, then tuck in each side before finishing the roll. 

5. Continue the rolling process until all the fruits and vegetables are done. Serve immediately with the dipping sauce. 

Thursday: 20-Minute Moo Shu Pork

Thank you Gimme Some Oven for the recipe!

Ingredients

Marinade:

• ½ cup hoisin sauce (plus more for serving)

• ¼ cup rice vinegar

• 2 Tbsp oyster sauce

• 2 Tbsp soy sauce (plus more for serving)

• 1 tsp toasted sesame oil 

• 6 garlic cloves (minced)

• Freshly-cracked black pepper

Moo Shu:

• 1 lb. boneless pork chops

• 3 Tbsp peanut or vegetable oil 

• 2 large eggs 

• 1 bag coleslaw 

• 8 oz. shiitake mushrooms (steamed and thinly sliced)

• 4 scallions (thinly sliced)

• For serving: green onions, toasted sesame seeds, and flour tortillas.

Directions

1. Whisk all the ingredients together in a medium mixing bowl until they’re combined. Separate the marinade into two portions — one to marinate the meat and the other to serve. 

2. Add the thinly sliced pork to half of the marinade and toss until the meat is evenly coated in the marinade. Set the mixture aside for 5 minutes. 

3. While the meat is marinating, heat 2 teaspoons of oil in a large sauté pan or wok over medium heat. Add the whisked eggs and let them sit until they’re cooked and form a large omelet. Transfer the eggs to a separate cutting board and set them aside. When you have a chance, chop the omelet into small, thin pieces. 

4. Return the pan to the stove and increase the heat to high. Add 1 more tablespoon of oil, then use a pair of tongs to lift the meat out of the marinade and transfer it to the pan, discarding the marinade. Sauté the pork, breaking it up and stirring it with your tongs occasionally until it’s cooked and tender, about 3-4 minutes. Finally, transfer the pork to a separate plate and set it aside.  

5. Add the remaining oil to the pan, along with the coleslaw, mushrooms, and half of the scallions. Sauté for 2-3 minutes or until the cabbage begins to wilt and soften. 

6. Add the reserved marinade for the sauce and toss to combine. Cook for an additional 2 minutes. Stir in the cooked pork and chopped eggs and toss until combined. Taste and season with extra salt and pepper as needed. Sprinkle with the remaining green onions. Serve immediately with flour tortillas and garnish with optional toppings, if desired.

Friday: Mayo Ramen

Thank you i am a food blog for the recipe!

Ingredients

• 1 package instant ramen 

• 1-2 Tbsp kewpie mayo

• 1 garlic clove (crushed)

• 1 egg 

• 1 Tbsp green onions (sliced)

Directions

1. In a large bowl, whisk the seasoning packet from the instant ramen with the kewpie mayo, garlic, and egg until they come together in a thick sauce. 

2. Cook the instant ramen in 2 cups of water according to the cook time on the package. 

3. Carefully pour the hot noodle water into the sauce, whisking as you go so it emulsifies into a smooth, thick broth.

4. Add the noodles to the soup and top with scallions and toasted sesame seeds. 

Are you excited about this week’s theme? Comment below any other themes you would like to see in the future!

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