May 3, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie Fans!  Here are the 3 recipes for today’s show at 3pm PST  – DRUNKEN PORK ZOODLES, VEGAN SPICY THAI PEANUT NOODLES & KATE’S VEGGIE DUMPLINGS!!   Follow me here on Facebook or IG to tune-in!!

Drunken Pork Zoodles



  • 6 Tablespoons oyster sauce
  • 3 Tablespoons light soy sauce
  • 2 Tablespoons dark soy sauce
  • 4 teaspoons sugar
  • 4 Tablespoons water
  • 4 medium zucchinis, about 6 cups spiralized
  • 4 Tablespoons oil, divided
  • Salt to taste
  • 1 pound (453 g) ground pork or chicken
  • 1 cup (25 g) Thai basil leaves (packed)
  • 3 small shallots, sliced
  • 3 garlic cloves, minced
  • 1-2 Thai or serrano chilies, deseeded and finely chopped
  • 1 red bell pepper, thinly sliced
  • Finely chopped green onions (scallions), white and green parts, for garnish


Put sauce ingredients in a small bowl and stir to combine. Set aside.

Cut zucchini into zoodles using a spiralizer.  Place the spiralized zucchini in a colander and toss with 1 teaspoon salt until coated.  Place the colander in a shallow bowl for 20-30 minutes while zoodles release their moisture.  Roll the zucchini in a clean, dry dish towel.  Twist the dish towel to squeeze out the remaining moisture.

Heat two Tablespoons of oil in a skillet over medium high heat.  Add zucchini and ½ teaspoon salt. Stir-fry until tender, about 1 minute. Transfer to a large bowl.

Heat the remaining 2 Tablespoons oil in wok or large non-stick skillet over medium-high heat. Add garlic, shallot and chilies and cook for 30 seconds.  Add the red bell pepper and stir-fry for 1 minute.

Add the pork or chicken and stirfry until cooked, around 6 minutes. Add the zoodles and reserved sauce and cook for 1 minute until the sauce has coated the noodles. Add the basil leaves and toss until wilted, about 15 seconds.  Garnish with green onions and serve immediately.

Vegan Spicy Thai Peanut Noodles


  • 8 ounces dried fettucini
  • 3/4 cup smooth peanut butter
  • 3/4 cup coconut milk
  • 1/4 cup water
  • 4 teaspoons red curry paste
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon Srircha sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1/2 cup blanched snow peas or shredded green beans
  • 1/2 cup matchstick carrots
  • Crushed peanuts for garnish


Boil the pasta according to package directions. Rinse, drain and set aside.

Heat the peanut butter, coconut milk, water, red curry paste, lime juice, soy sauce, brown sugar and Srircha sauce over medium-low heat in a saucepan until the mixture begins to simmer, stirring constantly. Add the snow peas and carrots and stir for 30 seconds. Transfer to a large bowl.

Add the reserve pasta and toss until pasta is coated. Garnish with crushed peanuts.

Kate’s Steamed Veggie Dumplings


  • 8 oz (250 g) firm tofu, drained, patted dry and finely diced
  • 2 egg whites, divided
  • 2 teaspoons peeled and minced fresh ginger
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped green onion (scallion), white and green parts
  • 1 tablespoon soy sauce
  • ½ teaspoon dark sesame oil
  • 1 teaspoon all-purpose cornstarch
  • 2 tablespoons finely chopped fresh coriander leaves (cilantro)
  • ½ cup (50 g) stemmed and finely chopped fresh shiitake mushrooms
  • 4 tablespoons thawed frozen spinach, squeezed dry and finely chopped
  • 30 store-bought round dumpling wrappers
  • Dipping sauce
    2 tablespoons soy sauce
    2 tablespoons balsamic vinegar
  • 1 teaspoon green onion (scallion), finely chopped (green and white parts)


In a large bowl, combine one egg white, ginger, garlic, green onion, soy sauce, sesame oil, all-purpose cornstarch, cilantro, mushrooms and spinach until blended. Add the tofu and toss gently into mixture.

DIPPING SAUCE: Combine all sauce ingredients in a small bowl until blended. Sprinkle green onion on top. Set aside.

Moisten the top edge of the wrapper with some water. Place 1 tablespoon meat mixture in the center of the wrapper. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.

Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.

Repeat the process until all the dumplings are cooked. Serve immediately with the dipping sauce.