Sesame Chicken Salad

I love, love this salad. It is my favorite salad right now. I could drink the dressing, it’s so good, and the recipe is by my most favorite blogger, Pioneer Woman!

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil

(I add everything to a large mason jar)

then add the soy sauce

vinegar

garlic, ginger, sesame oil,

brown sugar,

and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

(by the way, it looks like a ton of dressing because I ALWAYS make a double batch of this dressing when I make it, as I LOVE it and I drown my salad in it and then the next day I want leftovers, But the recipe I am posting is for one batch).

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.

Add chicken the pan

and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.

then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl

then add the sliced onion,

then add the halved tomatoes

mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl

top with desired amount of chicken

and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Recipe:

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil (I add everything to a large mason jar) then add the soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.
Add chicken the pan and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.
then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl, then add the sliced onion, then add the halved tomatoes, mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl, top with desired amount of chicken and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Mongolian Beef- Normy Cooks

So glad that Normy likes to cook and is willing to try new things to cook. He doesn’t like hard, complicated recipes and he doesn’t like recipes with a lot of chopping (as he thinks he is slow at it). But any recipe that has beef in it, he is all in for cooking it! So I found this recipe on good ol Pinterest (of course). So Normy cooked it and I (of course) took pictures.

For marinating the meat:

8 ounces flank steak, sliced (against the grain) 1/4 inch thin

1 tbsp vegetable oil

1 tbsp soy sauce

1 tbsp cornstarch + 1/4 cup

For cooking the meat:

1/3 cup vegetable oil, for frying the beef

1 tsp minced fresh ginger

5-7 dried red chili peppers

2 cloves garlic, minced

1/4 cup soy sauce

1/4 cup chicken stock

2 tbsp brown sugar

1 tbsp cornstarch, mixed with 1 tbsp water

2 scallions/green onions, cut diagonal, into 1-inch long slices

Start by slicing the beef into strips

add strips to a bowl

and marinate the beef for 1 hour in:

1 tablespoon oil

1 tablespoon soy sauce

1 tablespoon cornstarch

Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated

Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain

The beef should be seared with a crusty coating.

Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic

Stir until you start to smell the garlic, then add the soy sauce and chicken stock

Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.

Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef

and scallions

toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

For marinating the meat:

8 ounces flank steak, sliced (against the grain) 1/4 inch thin

1 tbsp vegetable oil

1 tbsp soy sauce

1 tbsp cornstarch + 1/4 cup

For cooking the meat:

1/3 cup vegetable oil, for frying the beef

1 tsp minced fresh ginger

5-7 dried red chili peppers

2 cloves garlic, minced

1/4 cup soy sauce

1/4 cup chicken stock

2 tbsp brown sugar

1 tbsp cornstarch, mixed with 1 tbsp water

2 scallions/green onions, cut diagonal, into 1-inch long slices

Start by slicing the beef into strips

add strips to a bowl

and marinate the beef for 1 hour in:

1 tablespoon oil

1 tablespoon soy sauce

1 tablespoon cornstarch

Now dredge the meat in the remaining 1/4 cup of cornstarch, lightly coated

Heat 1/3 cup oil in the wok over high heat.

When oil is smoking, add pieces of flank steak, in a single layer in wok and let the meat sear for about a minute, then turn meat over and sear the other side or another 30 seconds. Normy did the meat in batches.

Remove meat and place it on a sheet pan, that is slightly tilted, so that the oil can drain.   The beef should be seared with a crusty coating.                                                             Once all the meat is cooked, Drain the oil from the wok, leaving about 1 tablespoon in pan. Now turn the wok down to medium high heat and add in the ginger and dried chili peppers, then add in the garlic. Stir until you start to smell the garlic, then add the soy sauce and chicken stock.                                                                                                   Bring the sauce to a simmer, now add the brown sugar, and stir until it’s dissolved.     Let the sauce simmer for a couple of minutes and then add in the cornstarch, water mixture. Simmer for a couple of minutes then add the beef and scallions, toss everything together and cook for another minute or two.

There shouldn’t be hardly any sauce, as it has cooked into the beef. If there is some sauce, turn the heat up slightly and stir until thickened .

Serve up nice and hot with some jasmine rice

Hawaiian Salmon Poke

I love Poke! I had it once at a sushi restaurant and It was amazing! So I found a recipe on Pinterest (of course) and Normy made it for me! Normy changed the recipe up a bit to make it his own.

1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)

1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board

Then chop it up into bite size pieces

Place salmon pieces in a medium-sized bowl

Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup

Then add in the rice seasoning

Then add in the sugar

next add ground ginger

Toss everything together

Then squeeze in the juice of 1/2 a lime

Toss everything together and taste for seasonings, adjust as needed or leave as is

Cover tightly and chill for at least 1 hour.

eat nice and cold.

We usually don’t keep this more than 3 days. But It never lasts that long, because it is SO GOOD!

Recipe:
1 lb sashimi-grade salmon fillet, cubed into small bite size pieces
¼ cup soy sauce
1-2 tsp sugar
1 tsp Furikake rice seasoning (normy used Seto Fumi) (found at Asian market)
1/4 tsp ground ginger
Juice from 1/2 of a fresh lime

Grab salmon, and place it on a cutting board
Then chop it up into bite size pieces
Place salmon pieces in a medium-sized bowl
Then once the salmon is all chopped up then add in the soy sauce, Normy added enough to coat all the salmon pieces or about 1/4 cup
Then add in the rice seasoning
Then add in the sugar
next add ground ginger
Toss everything together
Then squeeze in the juice of 1/2 a lime
Toss everything together and taste for seasonings, adjust as needed or leave as is
Cover tightly and chill for at least 1 hour.
eat nice and cold.

Crunchy Asian salad with asian dressing

Got the inspiration for this recipe from here, I LOVE her blog! Love the pictures she takes! Inspires me to cook and she inspires me to want to cook all her recipes…

dressing: (I doubled the recipe, I will post the original recipe, but my recipe in the pictures is X2)

1/4 cup rice wine vinegar
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 tablespoon honey (you can add more, if you want your dressing sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
Salad:
6 cups baby spinach leaves, washed and chopped up (you don’t have to chop them up, I like them chopped up)
1 large carrot, shredded
1 red bell pepper, sliced
1/4 red onion, sliced
1/2 pound sugar snap peas
1 large cucumber,sliced
1 tablespoon sesame seeds, toasted

for the dressing

Grab a mason jar and add in ingredients for dressing

rice wine vinegar

Chopped pickled ginger

Soy Sauce

Then add in honey and sesame oil

Then add in vegetable oil

You can put everything in a jar and screw lid on and shake up the dressing really well. Or what I did was (first transferred my dressing to a bigger jar) grabbed my hand mixer and blended everything together.

(I doubled the recipe, because this dressing is SO good to me, I could drink it)

Now for the salad:
Bring a pot of water to a boil, add the sugar snap peas

boil for about 5 minutes,

Drain, then add peas to ice bath (to stop the cooking), drain again and set aside.

Grab a big bowl to assemble the salad
Add spinach

Add the shredded carrot and red bell pepper

then add the sliced onion

Then add cucumbers

Toss everything together

portion out desired amount of salad in a bowl for yourself and add desired amount of dressing

Sprinkle toasted sesame seeds over the salad

Recipe

Dressing: (I doubled the recipe, I will post the original recipe, but my recipe in the pictures is X2)

1/4 cup rice wine vinegar
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 tablespoon honey (you can add more, if you want your dressing sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
Salad:
6 cups baby spinach leaves, washed and chopped up (you don’t have to chop them up, I like them chopped up)
1 large carrot, shredded
1 red bell pepper, sliced
1/4 red onion, sliced
1/2 pound sugar snap peas
1 large cucumber, sliced
1 tablespoon sesame seeds, toasted
for the dressing

Grab a mason jar and add in ingredients for dressing
rice wine vinegar
Chopped pickled ginger
Soy Sauce
Then add in honey and sesame oil
Then add in vegetable oil
You can put everything in a jar and screw lid on and shake up the dressing really well. Or what I did was (first transferred my dressing to a bigger jar) grabbed my hand mixer and blended everything together.

(I doubled the recipe, because this dressing is SO good to me, I could drink it)
Now for the salad:
Bring a pot of water to a boil, add the sugar snap peas
boil for about 5 minutes,
Drain, then add peas to ice bath (to stop the cooking), drain again and set aside.
Grab a big bowl to assemble the salad

Add spinach
Add the shredded carrot and red bell pepper
then add the sliced onion
then add cucumbers
Toss everything together
portion out desired amount of salad in a bowl for yourself and add desired amount of dressing
Sprinkle toasted sesame seeds over the salad

Teriyaki Meatballs over Rice

Got the inspiration for this recipe here

For the Meatballs:
1 pound ground pork
1 large egg
½ cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger

½ tsp soy sauce
2 whole green onions
freshly cracked black pepper

for the Glaze:
½ cup soy sauce
½ cup brown sugar
½ cup water
½ Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 inches fresh ginger
2 Tbsp corn starch
1 Tbsp sesame seeds

Preheat oven to 400 degrees.

Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)

Place the ground pork in a large bowl.

Peel the ginger and then grate it

Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.

Then add the egg,

breadcrumbs,

soy sauce,

and black pepper.

Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.

Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.

as you roll the meatballs place them on the foil covered baking sheet

when you are done rolling all the meatballs, Place the sheet pan in your preheated 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the metballs, more than the other side. So I flip them balls over)

While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.

While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.

Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.

Dissolve the cornstarch in just enough water to make it pourable.

Pour that into the pan with the other ingredients. Now turn the heat up to medium high heat, stir and cook until thickened.

Once the sauce has thickened, add the sesame seeds.

When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.

Stir to coat.

Fluff the rice with a fork.

Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Perfection!

Recipe

• Meatballs
• 1 pound ground pork
• 1 large egg
• ½ cup plain breadcrumbs
• 1 clove garlic, minced
• 2 inches fresh ginger
• ½ tsp soy sauce
• 2 whole green onions
• freshly cracked black pepper
• Glaze
• ½ cup soy sauce
• ½ cup brown sugar
• ½ cup water
• ½ Tbsp toasted sesame oil
• 1 Tbsp rice vinegar
• 2 inches fresh ginger
• 2 Tbsp corn starch
• 1 Tbsp sesame seeds

• Preheat oven to 400 degrees.
• Grab a baking sheet and cover it with foil, and spray the foil with Pam non-stick spray, set aside. (helps the meatballs not stick to the foil)
• Place the ground pork in a large bowl.
• Peel the ginger and then grate it
• Then mince the garlic, chop the green onions, and add them to the bowl with the ground pork.
• Then add the egg, breadcrumbs, soy sauce, and black pepper.
• Mix everything together really well until everything is evenly combined, I just used my clean hands to mix everything together.
• Roll the meatball mixture into small balls (about a tablespoon) you should get about 30 meatballs.
• as you roll the meatballs place them on the foil covered baking sheet when you are done rolling all the meatballs, Place the sheet pan in your 400 degree oven until they are golden brown about 30-35 minutes. I recommend checking them at 15 minutes and turning them over . (I did not do this the 1st time and I ended up browning one side of the meatballs, more than the other side. So I flip them balls over)
• While the meatballs are in the oven, cook your rice according to the package directions, once it’s done, set aside.
• While the meatballs are in the oven, and your rice is cooking also prepare the teriyaki glaze.
• Grab a medium sauce pan and turn it to medium low heat and combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Then Peel and grate the ginger into the pan. Heat until the brown sugar is dissolved.
• Dissolve the cornstarch in just enough water to make it pourable.
• Pour that into the pan with the other ingredients. Now turn the heat up to medium high, stir and cook until thickened.
• Once the sauce has thickened, add the sesame seeds.
• When your meatballs are all baked pull them out of the oven and then transfer them into the pot with the glaze.
• Stir to coat.
• Fluff the rice with a fork.
• Grab a bowl and place a spoonful of rice (or 2-3) and desired amount of meatballs and extra glaze. Then top with the chopped green onions.

Asian salmon with rice noodles and asparagus

I think this may be my new favorite salmon recipe, or one of them

Got the recipe from here

Start by preheating your oven to 350 degrees.

2 tbsp sesame oil
3 tbsp honey
4 tbsp soy sauce
4 tbsp rice vinegar
4 cloves of fresh garlic, minced
a pinch of ground ginger
1 and 1/2 pounds of salmon
8 oz very thin rice noodles
2 bunches fresh asparagus (you can do 1 bunch I did 2 as I LOVE asparagus)
salt & pepper, to taste
olive oil

For the marinade, in a medium bowl, combine the sesame oil,

honey,

soy sauce,

rice vinegar,

garlic,

ginger

and stir to blend.

Place the salmon in a baking dish skin-side down.

Then pour the marinade over the salmon,

cover and refrigerate for 1 hour.

while salmon marinates, I made a 2nd batch of the sauce and brought it to a boil, then let it simmer, and then turned it down to low until I needed it.

Then follow the instructions on the package for the rice noodles and cook them. I think mine cooked in like 5 minutes. It was so fast. Drain and set aside

Then grab the asparagus

wash and cut the ends off

I placed mine in a cast iron skillet, coated the bottom of the pan with a little olive oil and spread the asparagus out in the pan and drizzled a little olive oil over the top as well

Seasoned them with salt and pepper, to taste

Then I placed the asparagus in the oven and baked for about 20 minutes

while the asparagus was baking, I grabbed the salmon out of the fridge 10 minutes before I baked it to take the chill off . Then I threw the salmon (In the same pan I marinated it in) in the oven with the asparagus and baked for 10 minutes at 350 degree, then I switched pans and placed the salmon on a broil safe pan and threw it back in the oven and broiled it for a few minutes until it caramelized the way I wanted it. I removed the asparagus when the 20 minutes was up and set that aside and continued broiling the salmon until I got the color I liked. (Might have been more than a few minutes).

When I got the color I was looking for, I turned the oven off and removed the salmon and then grabbed a plate and placed some rice noodles on the plate, Then I cut the salmon in half and then I grabbed a spatula and slid it under the salmon and removed the skin and then I took the salmon and broke it up into bite size pieces and then placed the salmon pieces on top of the rice noodles

Then I took the 2nd batch of sauce I made from the sauce pan and spooned a little over the top of the salmon pieces

Then I placed several pieces of asparagus on the side

and you are ready to eat!

 

So good!

Recipe

• 2 tbsp sesame oil
• 3 tbsp honey
• 4 tbsp soy sauce
• 4 tbsp rice vinegar
• 4 cloves of fresh garlic, minced
• a pinch of ground ginger
• 1 and 1/2 pounds of salmon
• 8 oz very thin rice noodles
• 2 bunches fresh asparagus (you can do 1 bunch I did 2 as I LOVE asparagus)
• salt & pepper, to taste
• olive oil

• Start by preheating your oven to 350 degrees.
• For the marinade, in a medium bowl, combine the sesame oil, honey, soy sauce, rice vinegar, garlic, ginger and stir to blend.
• Place the salmon in a baking dish skin-side down.
• Then pour the marinade over the salmon, cover and refrigerate for 1 hour.
• while salmon marinates, I made a 2nd batch of the sauce and brought it to a boil, then let it simmer, and then turned it down to low until I needed it.
• Then follow the instructions on the package for the rice noodles and cook them. I think mine cooked in like 5 minutes. It was so fast. Drain and set aside
• Then grab the asparagus wash and cut the ends off
• I placed mine in a cast iron skillet, coated the bottom of the pan with a little olive oil and spread the asparagus out in the pan and drizzled a little olive oil over the top as well
• Seasoned them with salt and pepper, to taste
• Then I placed the asparagus in the oven and baked for about 20 minutes
• while the asparagus was baking, I grabbed the salmon out of the fridge 10 minutes before I baked it to take the chill off . Then I threw the salmon (In the same pan I marinated it in) in the oven with the asparagus and baked for 10 minutes at 350 degree, then I switched pans and placed the salmon on a broil safe pan and threw it back in the oven and broiled it for a few minutes until it caramelized the way I wanted it. I removed the asparagus when the 20 minutes was up and set that aside and continued broiling the salmon until I got the color I liked. (Might have been more than a few minutes).
• When I got the color I was looking for, I turned the oven off and removed the salmon and then grabbed a plate and placed some rice noodles on the plate, Then I cut the salmon in half and then I grabbed a spatula and slid it under the salmon and removed the skin and then I took the salmon and broke it up into bite size pieces and then placed the salmon pieces on top of the rice noodles
• Then I took the 2nd batch of sauce I made from the sauce pan and spooned a little over the top of the salmon pieces
• Then I placed several pieces of asparagus on the side and you are ready to eat!

Pork Stir Fry with Green Onion

Got the recipe from here

1 pound boneless pork chops
2 Tbsp soy sauce
1 tsp sugar
1 tsp corn starch
4 Tbsp peanut oil
5 cloves garlic, minced
8-12 green onions, sliced diagonally into 1 to 2-inch pieces, you can include green and white parts

1/2 teaspoon sesame oil

I cut my pork chops into chunks.

Remove fat, and cube meat into bite size chunks.

do this until all your pork is chopped up

Add the soy sauce

sugar,

and corn starch

into a large bowl

and whisk to combine.

Add the pork chunks to the bowl

Mix pork with the marinade and toss to coat completely.

Set aside and let sit for at least 10 minutes.

Heat the peanut oil in a wok and turn to high heat.

When the oil is hot (shimmering not smoking) add the garlic and stir-fry for about 15 seconds.

Then add the pork and stir-fry until the pork changes color, about 5 minutes, stirring constantly.

Add the green onions and continue to stir-fry for about another couple of minutes

Turn off the heat and stir in the sesame oil, if using.

Serve nice and hot over jasmine rice

 

Recipe

• 1 pound boneless pork chops
• 2 Tbsp soy sauce
• 1 tsp sugar
• 1 tsp corn starch
• 4 Tbsp peanut oil
• 5 cloves garlic, minced
• 8-12 green onions, sliced diagonally into 1 to 2-inch pieces, you can include green and white parts
• 1/2 teaspoon sesame oil

• I cut my pork chops into chunks.
• Remove fat, and cube meat into bite size chunks.
• do this until all your pork is chopped up
• Add the soy sauce, sugar,and corn starch
• into a large bowl
• and whisk to combine.
• Add the pork chunks to the bowl
• Mix pork with the marinade and toss to coat completely.
• Set aside and let sit for at least 10 minutes.
• Heat the peanut oil in a wok and turn to high heat.
• When the oil is hot (shimmering not smoking) add the garlic and stir-fry for about 15 seconds.
• Then add the pork and stir-fry until the pork changes color, about 5 minutes, stirring constantly.
• Add the green onions and continue to stir-fry for about another couple of minutes
• Turn off the heat and stir in the sesame oil, if using.
• Serve nice and hot over jasmine rice

Chinese Cucumber Salad

Got the recipe from here

2 tablespoon soy sauce
1/2 cup rice wine vinegar
2 tablespoon sugar
2 tablespoon vegetable oil
Dash of sesame oil
2 teaspoon red pepper flakes
4 cucumbers, peeled,

and thinly sliced
1 small red bell pepper, seeded and thinly sliced into strips

In a medium bowl,

mix together the soy sauce,

vinegar, sugar,

oils

and pepper flakes.

Mix in the cucumbers

and red bell pepper.

Chill before serving

Recipe

• 2 tablespoon soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoon sugar
• 2 tablespoon vegetable oil
• Dash of sesame oil
• 2 teaspoon red pepper flakes
• 4 cucumbers, peeled, and thinly sliced
• 1 small red bell pepper, seeded and thinly sliced into strips

• In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes.
• Mix in the cucumbers and red bell pepper.
• Chill before serving

Turkey Lettuce Wraps

Got the recipe from here 

Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar

Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

For the filling: Brown the turkey in the oil

in a large saute pan

over medium-high heat until no longer pink.

Add the mushrooms,

scallions,

garlic

and water chestnuts,

and cook until the mushrooms soften.

In a small bowl, mix the soy sauce, brown sugar

and vinegar,

pour over the turkey mixture

and cook 1 minute.

Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce,

vinegar,

honey, mustard,

Sriracha,

sesame oil

and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

 

Recipe

• Filling:
• 12 ounces ground turkey
• 2 teaspoons vegetable oil
• 8 ounces white mushrooms, chopped
• 3 scallions, chopped
• 2 cloves garlic, minced
• One 6-ounce can water chestnuts, chopped
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• Drizzling Sauce:
• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard or spicy mustard
• 1 tablespoon Sriracha sauce
• 1/2 teaspoon sesame oil
• 8 to 12 large iceberg lettuce leaves, cleaned and dry
• Shredded carrots, for serving
• Bean sprouts, for serving
• Chopped fresh cilantro, for serving

• For the filling: Brown the turkey in the oil in a large saute pan
• over medium-high heat until no longer pink.
• Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften.
• In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute.
• Remove from the heat.
• For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
• Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.