Spicy Asian Cucumber Salad

As everyone knows who reads my blog regularly or just knows me, knows that I LOVE cucumbers! LOVE! I could eat them every day of my life and NEVER get sick of them ever! When we go to the store I usually by 3-6 cucumbers, never just 1 or 2 and if I do buy 2 we have to go back and get more cause I have eaten them all! My favorite ones are English Cucumbers! They are the BEST! Not bitter like the regular ones can get. So yep I am talking about cucumbers so I am going to share with you a cucumber recipe…

So the place in my new apt where I set all my ingredients to take a picture is right by this outlet so if you notice in the last couple of posts there is that DAMN outlet! Thinking I need to move where I set up my ingredients huh?

Recipe

(damn you outlet)
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1/2 c. rice vinegar
2 T sugar
2 T fresh lime juice
2 T fresh ginger, minced
1 1/2 T red chile, minced (about one large chile) ( couldn’t find these so I used a Serrano chile)
1 T toasted sesame oil
3 cucumbers, peeled, seeded and cut crosswise into 1/4-in. pieces
4 scallions, white and light green parts, sliced thin
1/4 c. loosely packed fresh basil leaves, chopped
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Salt and pepper.

And a side of outlet

Bring the vinegar
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and sugar
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to a boil over medium-high heat.
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Reduce heat to medium-low, then simmer until mixture is reduced by half (the recipe says this takes about 5 or 6 minutes, but I find it takes longer than that). Transfer to a medium box and allow to cool.

Whisk into the mixture the lime juice,
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ginger,
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chile
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and sesame oil.
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Toss in the cucumbers, scallions and basil.
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Season with salt and pepper. Chill for 10 minutes or up to 1 hour.

Serve.
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Korean Chicken Thighs

Two years ago on this day, I made: Thai Ground Pork Salad

Pan seared flat-iron steak with spicy cilantro sauce

One year ago on this day, I made: Broiled tilapia parmesan

Thousand Island Dressing

Balsamic Roasted red potatoes

Pico de gallo

 

Recipe

8 chicken thighs , skin on
1/2 cup soy sauce
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1/2 cup minced green onion
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3 tablespoons sesame oil
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3 tablespoons honey
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2 teaspoons minced garlic or 1/4 teaspoon garlic powder

1/4 teaspoon ground ginger
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1/4 teaspoon black pepper
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Preheat oven to 375 degrees. (I grilled mine)

Place chicken skin side down in a large baking dish, or big bowl.

Combine the remaining ingredients in a bowl
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and then pour on top of the chicken.
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Grill for 25-30 minutes or until internal temp is 165
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Pull off grill and let rest for a few minutes before eating

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Wanna-be PF Chang’s Lettuce Wraps

Recipe

Ingredients for pouring sauce:

1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon Dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:

2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″ (doubled the recipe and did 4 chicken breasts)
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1 – 8oz can sliced water chestnuts, minced to the size of corn kernels
1/2 cup mushrooms, minced to the size of corn kernels
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or Nappa cabbage
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To make the pouring sauce:

In a large bowl, dissolve sugar
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in 1/2 cup warm water,
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then add soy sauce,
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rice wine vinegar,
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ketchup,
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lemon juice and sesame oil.

Mix well and throw in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with Dijon
mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:

Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
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To make the chicken stir-fry:

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute
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until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms,
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and the stir-fry sauce you prepared earlier.
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Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.

Serve stir-fry with iceberg lettuce or Nappa cabbage leaf wraps and top with pouring sauce.
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Chicken Teriyaki

Couple of weeks ago, we got some snow. And I got a snow day! Snow days are made for baking, and wearing no make up or doing your hairs, oh and COOKING!

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Recipe

2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
1¾ pounds chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
rice, to serve
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In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions
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and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce.
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Leave for 15-20 minutes.

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Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.

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Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.

Stir in with freshly ground black pepper. Serve immediately with rice.
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Chinese Chicken Salad

recipe

15 wonton skins, cut into strips (or if you don’t want to fry: 1 cup fried crispy chow mein noodles)
oil for frying
1 head lettuce, leaves shredded or torn
2 cooked chicken breasts, meat shredded with your fingers
1 cucumber, sliced
handful snow peas, sliced on diagonal
11 ounce can mandarin oranges, drained

For the dressing
a la Applebee’s Oriental Chicken Salad Dressing (this dressing is SO good)

makes scant 1 cup (use half for the salad and store the rest in refrigerator)

6 tablespoons honey
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1/2 cup mayonnaise
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2 teaspoon Dijon mustard
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1/2 teaspoon sesame oil
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3 tablespoons rice wine vinegar
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To make the salad dressing, whisk together the honey, mayonnaise, mustard until very smooth. Then whisk in the oil and vinegar.

To fry the wonton skin strips, heat 1 inch of oil until 375F. If you don’t have a thermometer, just slide one wonton strip into the oil – it should sizzle immediately and turn light golden brown in about 30 seconds. Fry the wonton strips in several batches and drain on a rack or layers of paper towels. Each batch should take about 30 seconds to 1 minute to fry.

Assemble Chinese Chicken Salad with lettuce, chicken, cucumber, snow peas, mandarin oranges. Drizzle on salad dressing and sprinkle with wonton strips.
How to poach chicken breasts

How I cooked my chicken was in the oven in a cast iron skillet, Turned the temp up to about 425 and cooked the breasts 10 minutes each side. Added salt and pepper and then cooked
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Asian Barbecued Chicken

So I made this chicken up. I wanted an “Asian” style so this is what I went with…

1 whole chicken (mine was 3 pounds)
light brown sugar
five-spice powder
Kosher salt and freshly ground pepper
ginger
garlic
hoisin sauce
rice vinegar
honey
sesame oil
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I didn’t measure these, I just did this all by taste and threw it in a bowl together and then poured it over a chicken

So get a medium bowl and add in Brown sugar, (think that is about 1/3 cup there)
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about a tablespoon of five spice powder
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freshly ground black pepper, to taste
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Kosher Salt, to taste
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Mix all the dry spices together
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then get a small bowl and throw in the ginger
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Garlic
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2 cloves minced
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1/4 a cup Hoisin Sauce
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tablespoon of Rice Wine Vinegar
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Honey, to taste
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mix all together
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Pour into dry spices
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Mix well together
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Take your whole chicken and rinse it with cold water
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Pat dry with paper towels and place chicken in a big bowl and pour ingredients in bowl over chicken
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Rub ingredients all over chicken
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Cover chicken and let it marinade over night. Then take it out the next day and put it in a roasting pan and preheat oven to 250 degrees
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Bake at 250 for 5 hours or until internal temp is 165 degrees

Pull chicken out of oven
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let it rest for about 10 minutes before you start carving
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Dan Dan Noodles

So I think I’ve done a post like this before, But it’s been awhile. So I thought I would do another one…

So wanted to show you some of my FAVORITE things in my kitchen!

I REALLY like to give tours of my kitchen. I really want to make you feel like you are there…

So this is my favorite bowl…
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it’s red and my favorite color is red. And I usually have onions and garlic in this bowl, but I switched it up, and added citrus. LOVE Citrus! I always have lemons and limes and sometimes oranges and grapefruits.

Oh and I LOVE my mixer!
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My mom got this for me on Christmas a while back and oh man does it ever get used!

It’s Heavy duty!
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So it should last me FOREVER!

 

you’ve seen this before, my spice rack…My friend Robert got this for me one year and I just love it! I wish I had 3-4 of them, it’s just so perfect and then the lady bug salt and pepper shakers were a gift from my friend Fawn. (can you tell all my favorite things are gifts from people I love).
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My Favorite wine!
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you will always see this on my counter. I cook with it, I drink it. I love the name and I love the flavor…I save the bottles too! I love wine bottles, I love wine. The End!

My favorite Step stool
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funny that I am adding this. But oh man, I have so many things in my kitchen and its so small and I store stuff above the fridge and in high places that I can’t reach, so this guy is so helpful to me! best $10 I spent at Bed bath and beyond, and you can tell its gotten used. see all the dings on it? those are patches of USE!

My favorite two pots to cook with…
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My le creuset pot that Normy got me…You feel sophisticated just saying it…le creuset…oh and its RED!
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and our Cast Iron Skillet
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looks dirty, but that is seasoning! from being used!

Normy and I got that skillet in Kansas City, Missouri when we went and saw my Grand Parents and I am sorry to say we got it all Wal-Mart (I don’t like Wal-Mart). But its the best damn pan ever!

and my favorite Picture on my Fridge…LOVE HER!
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The Pioneer woman, I like, love her and she inspires me! So I keep her close to inspire me every time I go into my fridge!

when you cook and bake and stand you get thirsty
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this is my favorite cup to drink water out of. hahahaha Funny that it’s KISS as I don’t really care for KISS. But I do LOVE how big this cup is. I fill it with ice a couple big splashes of lemon juice and then fill it the rest of the way with water and drink away while I cook!

and then My favorite person to have in my kitchen…Normy, or Norman…
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he’s always washing dishes for me, hanging pictures (like here) for me. Taking out the trash, tasting food and sometimes cooks for me too! he’s the best Helper ever. He also inspires me and I’m always trying to make him the perfect meal!

OK now that you know some of my favorites in my kitchen, lets do what I LOVE, COOOOOOK!

recipe

12 ounces Shanghai-style noodles or udon
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3 tablespoons vegetable oil
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3/4 pound ground pork
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Kosher salt and freshly ground black pepper
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2 tablespoons chopped peeled ginger (I used pickled)
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3/4 cup chicken stock
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2 tablespoons chili oil, or to taste
2 tablespoons red wine vinegar
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2 tablespoons soy sauce
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4 teaspoons tahini (sesame seed paste) >>> I couldn’t find this stuff so I used:
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Pinch of sugar
4 tablespoons chopped roasted peanuts
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1 bunch scallions, thinly sliced
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Bring a large pot of water to boil and add the noodles.
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Cook until tender but still slightly firm to the bite, then drain and transfer to a bowl of ice water to quickly chill. Drain well.

In a large (12-inch) skillet or wok, heat oil over medium-high heat until smoking. Add pork and a pinch of salt and pepper
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My favorite meat masher/grinder – Gotta love Papered Chef.
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and cook until partially cooked but still half pink.
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Add ginger and continue cooking until pork is cooked through and starting to brown.

Stir in chicken stock, chili oil, red wine vinegar, soy sauce, Sesame oil. Season with a little sugar, then bring to a boil and simmer until the sauce thickens, 7-10 minutes.

Add noodles to the skillet
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and toss well in the sauce.
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Once noodles are heated through, taste for salt and sugar. Transfer to bowls and top with peanuts and scallions. Serve immediately.
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Korean Marinade for Flank Steak

Hello Foodie Fans! Have you missed me? I’ve been a busy, baking lady this past week. Check out posts to come to see what I have been up too!

recipe

Marinade (for about 3-4lbs of meat – flank steak) easily doubled

3-4 lbs meat
1/2 cup soy sauce
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1/2 cup white sugar
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1/2 cup water
1/4 cup sesame oil
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1/4 cup sake
2 tablespoons chopped garlic (or more if you like it more garlicky)
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1 tablespoon sesame seeds
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1 teaspoon black pepper
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1 bunch of scallions, washed and rinsed well. (This will be simply added in between the beef later for the final layer of flavor. I used to chop scallions into the marinade, but would end up with too many charred bits of scallion which just wasn’t that appetizing. If you have no scallion, feel free to throw in some white onion wedges in with the beef after marinating.)

Set aside scallions and meat. Mix everything else together in a large bowl (marinade ingredients.)

Quickly rinse the meat

Dunk steak into the marinade, making sure to submerge it and coat all sides of it.
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Layer in green onions as you place in the flank.
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Marinate at least 8 hours or overnight if possible. I personally have found that a 24 hour soak yields the best flavor.
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You can grill it on the bbq or broil it in the oven for about 12-15 minutes, depending on your preference for rare, medium or well.
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Dinner is served!
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Firecracker Grilled Salmon

Recipe

3 (6 ounce) fillets salmon
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1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
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Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil,
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soy sauce,
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vinegar, green onions,
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brown sugar, garlic,
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ginger, red pepper flakes,
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sesame oil and salt.
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Whisk together well,
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and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
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Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.

Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
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Dinner is served!
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Chinese Broccoli

I love Broccoli! Normy and I eat it 1-2 times a week! Gotta eat your greens! Very important!

Recipe

•4 cups raw broccoli
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•2 Tablespoons sesame oil
•4 garlic cloves, minced
•1 yellow onion, julienned
•3 Tablespoons sugar
•2 Tablespoons rice vinegar
•2 Tablespoons soy sauce
•2 Tablespoon water
•1 Tablespoon corn starch
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1.In a large pan, heat the sesame oil over a burner set to medium heat.
2.Sauté the garlic in the sesame oil until lightly browned.
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3.In a small cup, mix the sugar, rice vinegar, and soy sauce until the sugar has mostly dissolved.
4.Add the broccoli, onion, and sugar mixture into the pan and cover with a lid until the broccoli has steam cooked and turned bright green.
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5.While continuing to cook, remove the lid and mix together the contents of the pan until everything is covered in sauce.
6.Dissolve the starch into 2 tablespoons of water and pour it into the pan to mix with the sauce.
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While waiting for the Broccoli to cook, take pictures of yourself on the side of the pan…
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7.Cook until all the excess water has evaporated and the broccoli is covered in sauce. Plate and serve hot.
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