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Posts Tagged ‘chinese’

Saturday: Chinese Cabbage Stir fry

Sunday: Salmon with Lemon, Green Beans, Red Potatoes

Monday: Slow Cooker Soup Beans with Cornbread and Kale

Tuesday: Leftovers

Wednesday: Sesame Noodles with Tofu, Broccoli and Carrots

Thursday: Vegetarian Bolognese with Mixed Green Salad

Friday: Leftovers

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Chinese Cabbage Stir-fry

This recipe was pretty easy, and very tasty. I will definitely make this again, thanks Martha!

4 oz medium flat rice noodles

canola or peanut oil

8 cups shredded cabbage

8oz ground pork

3 garlic cloves, minced

1 Tbsp finely grated fresh ginger

4 scallions, white and pale-green parts, thinly sliced

2 Tbsp Asian fish sauce

2 tsp Asian chili sauce (Sriracha)

1 Tbsp soy sauce

1/4 cup chopped fresh cilantro

2 limes

Bring a pot of water to boil, add noodles, stir and remove from heat. Let stand until tender, about 8 minutes. Drain and rinse with cold water.

Heat the oil in a large skillet or wok over high heat. Add the cabbage and stir fry until mostly wilted and golden, set aside.

Reduce the heat to medium and add the ground pork, garlic, ginger, and white parts of the scallions. Cook until pork browns. Stir in fish and chili sauces, toss in rice noodles and cabbage. Add soy sauce. Remove from heat and add the rest of the scallions and the cilantro, squeeze the limes over the noodles and serve immediately.

YUM!!!!!

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Weekly Menu

Saturday: Chinese Cabbage Stirfry

Sunday: Red Lentil Soup, Mixed Greens Salad

Monday: Peppered Steak, Roasted Potatoes, Garlicky Kale

Tuesday: Warm Potato Salad with Green Beans and Hard Boiled Eggs

Wednesday: Sesame Noodles with Tofu and Broccoli

Thursday: Eating Out with the Family!

Friday: Christmas Dinner! Garlic Rosemary Turkey, Classic Cranberry Sauce, Roasted Asparagus, Mashed Potatoes, Mushroom Gravy, Stuffing, Roasted Acorn Squash, Grandma’s Rolls, Pumpkin Cheesecake, Flourless Chocolate Cake

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