Posts Tagged ‘ginger’

Saturday: Turkey Kebabs with Cabbage Slaw, Brown Rice

Sunday: Braised Collards with Tomatoes and Black Eyed Peas, Brown Rice

Monday: Leftovers

Tuesday: Halibut with Chimichurri, Roasted Broccoli, Brown Rice

Wednesday: Leftovers

Thursday: Habitant Pea Soup

Friday: Spicy Chard with Ginger, Pork Chops and Roasted Sweet Potatoes

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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.


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Sesame Noodles

This is always a favorite, it’s like noodles with a peanut sauce, but instead of peanuts it’s sesame seeds. This is adapted from Blue Eggs and Yellow Tomatoes.

3 Tbsp tahini

3 Tbsp soy sauce

2 Tbsp brown sugar, packed

1 tsp sambal oelek (or a pinch of cayenne or garlic chili sauce)

2 Tbsp finely chopped onion

1 Tbsp grated fresh ginger

4 garlic cloves, minced

1 Tbsp toasted sesame oil

Rice noodles ( I used 4 oz-up to 6 oz would work)

Combine the tahini, soy sauce, brown sugar, and sambal oelek together in a large mixing bowl.

Heat the sesame oil in a small saute pan over medium high heat, saute the onion, garlic, and ginger until the onion begins to brown.  Add to the tahini mixture.

Cook the rice noodles according to the directions on the package. When they are tender add them to the sauce and combine well, adding some of the cooking liquid if needed.

You can serve this with almost any type of protein. I served it with tofu, which I think always goes well with this type of dish.  I simply drained, cubed, and mixed the tofu with some of the sauce. This was enough for me, I do love tofu. Make sure you get the type of tofu that’s in the water, extra firm- Nasoya is my favorite brand.

I also sautéed some cabbage with garlic, ginger, and soy sauce, and added some steamed carrots. Yum!

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