Stir Fry

tonight is a stir fry recipe from my neighbor...i'll let you know how it turns out, but it smells great so far:




chicken or tofu (i used 3 chicken tenders)
1 small onion
8 oz mushrooms (i only had half a package, so just use what you have9
10 oz spinach or kale (we are using kale)
1T thyme
1T (to taste) soy sauce
olive oil



using stir fry pan (i use a wok) cook chicken or tofu in olive oil at med high heat and season with salt, pepper, thyme and soy sauce. set aside

add more oil to the pan. throw in diced onion and sliced mushrooms. saute.

add chopped spinach or kale, turning until wilted. this takes a bit of space, so if you pan isn't large, i would set aside the onions/mushrooms first. also drizzle with soy sauce. kale takes longer than spinach, so take that into account.

add in chicken and stir. test seasonings. serve over white or brown rice.



ps: caroline doesn't do well with kale, so she will have the chicken and rice with chopped baby carrots (raw). :)

[from Rochelle]

Thai Chicken Basil

8 Chicken Breasts (or thighs)

5 tablespoons vegetable oil

5 tablespoons garlic

5 tablespoons shallots

5 tablespoons minced Serrano chili

5 tablespoons red and green jalapeno peppers

1 habanera pepper (take most seeds out)

10 tablespoons fish sauce

5 tablespoons water

5 teaspoons dark soy sauce

5 tablespoons sugar

5 cups basil leaves

15 large fresh red chili peppers

Green peppercorns

Salt

Pepper



Heat wok and add oil. Put a piece of garlic in and if it sizzles it is hot enough. Put in garlic and toss it around briefly. Add the Serrano, jalapeno, and habanera peppers and toss until the garlic is golden. Add the chicken and wait for it to change colors. Add the fish sauce, water, and soy sauce and stir for a minute or so. Add the sugar and stir about another 30 seconds. Add the red chili peppers and then the basil at the end. As soon as the basil is wilted it should be ready.

[from Sue]

Oriental Salad

shredded cabbage (About 1/2 bag of cole slaw mix)
Chopped lettuce
Dried pineapple (or you could use fresh)
slivered red onion
crunchy chinese noodles
slivered almonds
*optional- diced cooked chicken



Toss with one of the many oriental viniagrette dressings on the market.

[from Doodiebug30]

Ginger Pork and Stir Fry Veggies ****

INGREDIENTS

1 (whole ) pork tenderloin, about 12-oz., thinly sliced

2 tablespoon(s) (grated peeled) fresh ginger

1 cup(s) (reduced-sodium) chicken broth

2 tablespoon(s) teriyaki sauce

2 teaspoon(s) cornstarch

2 teaspoon(s) canola oil (I use EVOO)

8 ounce(s) snow peas, strings removed, fresh or frozen

1 medium zucchini, cut lengthwise , in half and thinly sliced crosswise

3 onions, cut into 3-inch pieces



DIRECTIONS

1. Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside.



2. In a nonstick 12-inch skillet, warm 1 tsp. oil over medium-high heat until hot. Add snow peas, zucchini and green onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.



3. In the same skillet, heat remaining 1 tsp. oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.



4. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.


[from improvingmama]

Ground Turkey Pot Sticker/Empanada

INGREDIENTS

• Ground turkey
• Ginger
• Garlic
• Salt and Pepper
• Onion
• Shredded Cabbage
• Soy Sauce
• Won Ton Wrappers (we ate this once w/o wrappers with rice) or Empanada wrappers

DIRECTIONS


1.Saute ground turkey until it is brown and crumbled. Season turkey as it cooks with ginger and garlic (add salt and pepper as well if you want)

2.Chop/mince onion and add to turkey and sautee until onion is soft.Add shredded cabbage to onion and turkey mixture.


3.Add a few drops of soy sauce and some water and sautee until the mixture is soft.


4.Take a won ton wrapper, moisten the edges with water and place about 1 tsp of the turkey/onion/cabbage mixture into the center. Fold won ton so the filling does not fall out. Either put in a steamer for about 10 minutes or sautee in a non stick pan sprayed with cooking spray. **For empanadas bake... I never time it, just watch them

[from improvingmama]

Fried Rice

You can do that fried rice with any leftover meat.. In fact, whenever I make fresh rice for a meal, I always make extra and put it in the freezer.. fried rice is best with day old cooked rice. So, any time I have any leftover meat (chicken, ham, pork, bacon, shrimp, - I've never tried it with ground beef - that sounds odd) - it makes a super quick meal - 20 minutes at the most. Perfect for Sundays.

[from Harmony]

My dad owns a chinese restaurant and the key to their fried rice is massaging the rice. Lol They rinse it a few times, then cook it, let it cool, and then they take their hands and break up every tiny clump. They do it over and over again until the rice falls through their fingers like sand.

[from Brittney]

Ham Fried Rice

I do this whenever I have leftover ham.

I scramble however many eggs we want. I like a lot of eggs, so I usually do six. Then I add the ham, cubed, and fry that for a bit. Then I add cooked rice. I add some teriyaki sauce, soy sauce, and orange juice. Cook that around. Then add veggies as desired. I tend to like carrots and peas. I add the peas frozen, and I use fresh carrots sliced up.

[from Valerie]



My dad owns a chinese restaurant and the key to their fried rice is massaging the rice. Lol They rinse it a few times, then cook it, let it cool, and then they take their hands and break up every tiny clump. They do it over and over again until the rice falls through their fingers like sand.
[from Brittney]