Ingredients 3 cloves of garlic 5cm piece of ginger 200 g mixed Asian greens , such as baby pak choi, choy sum, Chinese cabbage 2 spring onions 1 fresh red chilli 5 sprigs of fresh Thai basil 1 stick of lemongrass 2 star anise 800 ml clear organic vegetable stock 1 teaspoon fish sauce , (optional) 1 teaspooon soy sauce 1 small punnet shiso cress 1 lime
2 tablespoons canola oil
1 large Spanish onion, diced
5 cloves garlic, smashed
¼ cup Chinese bean paste
2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed
1 inch-thick piece of unpeeled ginger, cut into 4 pieces
1 inch-thick piece unpeeled fresh or frozen galangal, smashed
2 Thai bird chilies
½ cup wolfberries or 1/4 cup finely diced dried apricots
¼ cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
3 cups dark soy sauce
1 cup cola
1 star anise pod
2 cardamom pods
2 cinnamon sticks
1 clove
1) In a hot pan add the sesame oil and olive oil. Let it heat up then add the black bean paste and roast. 2) In the hot pan roast the chopped garlic and ginger until fragrant. Then add the ground turkey (or pork) and cook until nearly done. 3) add the diced onions, zucchini, and potatoes, salt, and finally the roasted black bean sauce. Add the slurry to thicken. Cook for a few minutes. 4) prepare noodles according to package directions. Drain and add to a bowl. Top with sauce and cucumber to garnish.
1) in a bowl mix together the minced garlic, ginger, soy sauce, sesame oil, rice vinegar, gochugaru, honey, gochujang, and water. This is a great basic Korean marinade, great for many things. 2) in a hot pan add some sesame oil and add the sliced pork. Add pinches of salt and gochugaru and cook for a minute before adding the chopped green onions and kimchi. 3) cook for a minute or two then add cooked noodles and the korean sauce. Cook for another minute. 4) serve with a fried egg and garnish with sesame seeds and sliced green onions.
Thai Peanut Noodle Salad with Steak: – 2 cloves minced garlic – 1 tsp brown sugar – 1 1/2 tbsp soy sauce – 1 1/2 fish sauce – 1 tbsp olive oil – 1/2 lime’s juice – 1 lb top sirloin steak, cubed – 1/4 cup peanut butter – 1 clove minced garlic – 1 tsp minced ginger – 1 tsp brown sugar – 1 tsp chili garlic sauce – 2 tbsp soy sauce – 1/2 lime’s juice – 1/2 cup sliced purple cabbage – 1/2 cup shredded zucchini – 1/2 cup shredded carrot – knife-cut noodles – chopped peanuts – cilantro
1) in a bowl mix the minced garlic, brown sugar, soy sauce, fish sauce, olive oil, and lime juice. This is the steak marinade. 2) marinade the steak cubes 1 hour to overnight. Then skewer the steak them and grill each side for 1-2 minutes depending on your desired temperature. Let rest at least 20 minutes. 3) in a bowl mix the peanut butter, garlic, ginger, brown sugar, chili garlic sauce, soy sauce, and lime juice. This is our peanut sauce. 4) add cabbage, zucchini, and carrot to a bowl. Then add hot knife-cut noodles and peanut sauce. Add extra water if needed to help mix everything together. 5) serve with a skewer of steak and garnish with chopped peanuts and cilantro.
Serves 4
Healthy Living & Wholesome Recipes 