Egg Roll in a Bowl

 

I have been seeing recipes for this for ages, always looked interesting but just never bought the stuff to try it. I finally did and it was good. All of the recipes were pretty close, so I was able to figure out a basic framework and then changed it to my tastes and you should too.  Lots of ingredients or flavors you cab make your own here.    Very good!

 

1lb ground pork (or use ground meat of choice or even no meat, if you prefer vegetarian)

1 onion, peeled and thinly sliced

2 or ????? peeled and chopped cloves of garlic, I used 5 and could have had more, I love garlic

1/2 small head of cabbage, shredded or finely chopped

about 1 cup shredded carrots

(or use a large bag of slaw mix, like I did)

you could use other shredded or chopped vegetables, preferably ones that aren't too juicy or wet

4 tbsp rice wine vinegar

2 tbsp or more sesame oil (I like lots)

about 1/4 cup soy sauce (I used low sodium)

if you like hot stuff, add some chile paste or some crushed red pepper.

In a large skillet or deep wok, lightly brown the ground meat with the onion, when mostly dry, add the garlic and stir fry for a bit, then add the cabbage and carrots/slaw mix, with remaining seasonings. Cook, stirring frequently until the cabbage is willed and tender. if you like, you can add some chopped green onions for pretty. Taste for seasoning, adding more anything you feel is lacking. With the soy sauce it probably won't need an extra salt. With rice it makes a full meal. you could also use it to fill a wrap.

Kimchi Stew

I have found myself madly in love with Korean food.   It started with a love for kimchi especially and has just grown.   But kimchi is still my all time favorite.   I recently ate at a Korean restaurant and had kimchi stew.  It was incredible!   The recipe searches I've made online are look to be very simple, so decided to try it.  I also spoke with a Korean woman I work with and asked her about it.   She basically said you put in it what you like, as long as there is lots of kimchi, garlic and red peppers.   So came home, through caution to the winds and just made it.    It is very tasty too!

1 lb. diced pork, with a little fat in it if possible.   many recipes call for pork belly
1 large onion, peeled and sliced
4-5 cloves of garlic, peeled and chopped
2 tbsp. vegetable oil
2 pints/4 cups kimchi
1 heaping tbsp.  garlic and red chile paste (optional but tasty)
dash of soy sauce and rice wine vinegar
1/2-1 tsp. crushed red pepper, unless using the red chile paste
2 tbsp. sesame oil
8 oz. cubed tofu
1 tsp. brown sugar
4 cups water

Heat the oil in a Dutch oven then brown the diced pork, when the pork is starting to brown, add the onion and brown both together.   Next add the garlic and stir around until fragrant.   Add the kimchi and any liquid in the jar, the garlic and red chile paste or crushed red pepper, the soy, vinegar and sesame oil, then the water.   Bring to a full boil, then reduce to a simmer and simmer about 30 minutes.   Ten minutes before the time is up, add the tofu, continue to simmer another 10 minutes, then remove from the heat, cover and allow to sit about 10-15 minutes.    Serve with cooked rice.

Options:  this can very easily be made vegan, just by omitting the meat.    You can add other vegetables like mushrooms, carrots, potatoes, radishes, turnips, you name it.   I have also been told you can top each serving with a fried egg.  

Oriental Turkey Burgers

I like to use ground turkey and chicken, but find they can be a bit bland.   So I've been experimenting with ways to spice it up.    This is a simple burger idea I've come up with and find it to be quite tasty.   You could also use the same mixture for meatballs, cover with a nice stir fry or sweet and sour or teriyaki sauce and serve over rice.  

2 pounds ground turkey or chicken (ground pork works well too)
1 bunch green onions, cleaned and chopped
2 inch piece of ginger root, peeled and very finely chopped (or use 1/2 tsp. dried ground ginger)
3-5 cloves garlic, peeled and finely chopped
2 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. fish sauce (optional)
2 tbsp. vinegar
a dash of red pepper flakes
1 egg
1/2 cup dry bread crumbs

Mix all together very well and allow to chill an hour or so for the flavors to mellow.   Form into 8 patties and pan broil or grill until done in the center.   If you like,  you can brush them with some teriyaki glaze while cooking and serve topped with a slice of grilled pineapple.

Teriyaki Chicken for Supper

A couple of days ago I asked Aaron what we should have for supper tonight.   He replied very quickly, "chicken teriyaki sandwiches, broccoli and roasted sweet potato wedges."    Sounded good to me, so that is what I fixed tonight.   I must confess though, I was a bit lazy and didn't make my own teriyaki marinade.   I bought a bottle of Kikkoman's Gourmet Teriyaki Marinade and Glaze.  It turned out very tasty too!

I bought two packages of boneless chicken thighs and coated them with the teriyaki marinade and left then in the refrigerator about an hour to soak.    Then I heated my grill and cooked them slowly, being careful not to burn them.   I kept the heat about medium and turned frequently with tongs.     At the same time as I was grilling the chicken, I also placed some slices of fresh pineapple on the grill to cook as well.   When the chicken was nicely browned on all sides and done in the center, I removed to a plate and allowed to stand for a few minutes.   We then ate the chicken and grilled pineapple on sliced rolls I picked up on my way home from work.   It was delicious and Aaron said "Let's have this again!"

To go with the teriyaki sandwiches, I also made some roasted sweet potato wedges.   I chose three small sweet potatoes and washed them well.   Then I cut each into four wedges and placed on a greased baking dish.   Then I sprayed some cooking spray on the wedges and dusted them lightly with some Mrs. Dash.    I think next time instead of the Mrs. Dash I will dust them with just a bit of cinnamon.   Then I baked them at 400 degrees about 40 minutes, until they were very tender and well browned.

Finally, I steamed a bag of broccoli and that was our delicious dinner!   Here's a picture:

There were about 7 pieces of chicken left over.   Tomorrow night I will cut them into cubes and heat gently.   While the chicken is heating, I will steam some mixed vegetables and make a batch of my stir fry sauce (see my entry for Sunday, April 11, 2010).    When the sauce is made, I'll stir in the leftover chicken and steamed vegetables, then eat with rice.   Should be another good meal! 

Enjoy!

Stir Fry Sauce

I love playing around in the kitchen and came up with this stir fry sauce.   I think it is pretty good:

1 tsp. grated ginger
2 cloves garlic, peeled and finely chopped
1 tbsp. oil

Heat the oil in a wok or skillet, add the garlic and ginger and fry for about a minute, or until fragrant.

Mix together:

3/4 cup chicken or vegetable broth
2 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. Thai fish sauce
1 tbsp. sugar
1/4-1 tsp. red pepper flakes

Stir until the sugar is dissolved, then pour into the wok and bring to a boil. When boiling, stir in 1 tsp. of cornstarch mixed with 1 tbsp. cold water. Cook until
thickened. Use with steamed or stir fried vegetables or vegetables and meat.    Enjoy!