SANDRA’S QUICK ASIAN VEGETABLE STIR-FRY WITH NOODLES

There are times when I have a craving for Asian food,

and this quick entree fits the bill perfectly...

Servings: 4 to 6
Prep: 10 Mins.

Cook: 10 Mins.

INGREDIENTS

Noodles:

8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions

Pre-steam broccoli:

2 cups fresh broccoli florets, cut smaller

--(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)

Vegetables:

2 tablespoons Mazola oil

2 cups pre-steamed (above) broccoli florets, drain water beforehand

1 small yellow onion, julienned

1/2 red bell pepper, julienned

1/2 orange bell pepper, julienned

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

--2 green onions, white and green parts sliced on the diagonal (added last)

Sauce:

1/3 cup low-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon ground ginger

1 tablespoon rice vinegar (unseasoned)

1/4 teaspoon sesame oil

3/4 cup low-sodium beef broth

Garnish:

1 TB roughly chopped fresh cilantro

METHOD

Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.

Begin cooking noodles, according to package directions.

Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.

Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.

Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!

SANDRA'S ASIAN-STYLE STIR-FRY SAUCE (Homemade)

An incredibly quick and easy stir-fry sauce recipe
that pairs well combined with a variety of Asian meat, poultry, and vegetable
stir-fry main dish meals...

Prep: 10 Mins.

Cook: 5 Mins.

Yields: (Appx. ¾ Cup)

INGREDIENTS

2 tablespoons low-sodium soy sauce

1/4 cup + 2 tablespoons chicken broth

3 tablespoons rice wine

2 tablespoons honey

2 teaspoons sesame oil

Pinch of white pepper

1 tablespoon vegetable oil

2 teaspoons granulated garlic

2 teaspoons ground ginger

1 tablespoon arrowroot (or cornstarch)

2 tablespoons cold water

METHOD

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

Dissolve arrowroot in 1/4-cup cold water (slurry), and set aside nearby.

Heat all ingredients, except slurry, in a small saucepan until gently boiling.

Reduce heat to medium and cook for 1 minute. Mix the slurry (as it will tend to settle), and add to saucepan while whisking.  Cook, whisking, until the sauce boils and thickens.  Remove from heat and use this sauce with your favorite meat and/or vegetable stir-fry recipe. ~ Enjoy!

SANDRA'S MOOSE BURGER SPANISH BROWN RICE

This is one hearty meal ~ 
What I consider comfort food...

Servings: (10 as a side, or 6 as an entree)
Prep: 5 Mins. |
Cook 15 Mins.

Posted by Sandra

INGREDIENTS

2 strips of bacon
1 lb. lean ground burger, (I used venison)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried cilantro
2 green onions, sliced
1 rib of celery, diced
¼ cup of frozen corn, thawed
1 (15 ounce) can tomato sauce
½ of a (10.5 oz. can) of rotel with tomatoes and chilies, drained
1/2 teaspoon yellow mustard
1 teaspoon worcestershire
1/2 teaspoon sugar
3 cups of cooked brown rice
kosher salt and ground pepper to taste

METHOD

Heat a large nonstick skillet to medium heat, and brown the bacon, until crisp. Reserve drippings in skillet, and then set aside bacon on a paper towel-line plate (crumble when cool).

Add the burger to the hot skillet with drippings, and brown. Add the garlic powder, onion powder, and dried cilantro, and stir to combine. Add the celery, and green onions; cooking for 1 minute more. Add the corn, crumbled bacon, tomato sauce, drained rotel, mustard, worcestershire, and sugar, tossing to combine. Add the cooked brown rice and fold until all the ingredients are evenly distributed. Taste for seasonings, adding kosher salt and ground pepper, if need be. Cook just until the brown rice is heated through, and serve – Enjoy!

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Tip: You might contemplate using the remaining ½ can of rotel in an omelet -- or making it into a dip by mixing the ½ can of rotel with a ½ cup of sour cream! (Or you can just use the whole can of rotel if you'd like the Spanish Rice spicier ;-)

SANDRA'S PERFECT PORK CHOP SUEY over STEAMED RICE

I grew up eating this on a regular basis, 
and I was inspired today to add more
'fresh' ingredients versus the traditional versions...

Servings: (4 to 6)
Prep: 10 mins. |
Cook 20 mins.

Posted by Sandra

INGREDIENTS:

***Meat:
1 (1 lb.) pork tenderloin, trimmed, and cut into 1”x2” strips
1/4 cup all-purpose flour
kosher salt and ground pepper, to taste

2 tablespoons peanut oil, divided

***Stir-fry:
1 small spanish onion, cut in half lengthwise, and julienned
2 stocks sliced celery, diagonally julienned
1 carrot, julienned
½ red bell pepper, julienned
6 crimini mushrooms, sliced
1 cup fresh bean sprouts
1 (8-ounce) can slivered water chestnuts, drained
1 (8 oz.) can sliced bamboo shoots, drained
2 garlic cloves, minced
1 teaspoon fresh ginger, minced

***Sauce:
1/2 cup low-sodium chicken broth
1/2 cup low-sodium soy sauce
2 tablespoon cornstarch
2 tablespoons sherry
***Garnish:
2 green onions, diagonally julienned

---prepared steamed jasmine rice

METHOD:

Begin preparing steamed jasmine rice, as directed so it is done at the same time pork chop suey is. Combine pork strips, kosher salt and ground pepper, and flour in a large ziploc bag; seal and shake to coat meat. Prepare stir-fry ingredients, and set aside. Prepare sauce in a medium bowl, and set aside. Chop green onions for garnish, and set aside as well.

Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add coated pork while separating pieces, and sear without disturbing, about 3 to 4 minutes per side, until browned and crisp. Remove from skillet to a plate, and set aside.

Add an additional tablespoon of peanut oil to the skillet, and turn heat to high. Add all stir-fry ingredients and saute for 3 minutes. Whisk the sauce because the cornstarch may have settled to the bottom, and add to skillet. Add seared pork; stirring for 2 to 3 minutes, just until sauce bubbles and thickens and pork is reheated through. Taste for seasonings, and alter if need be by adding kosher salt and ground pepper, if needed. Serve pork chop suey over steamed jasmine rice, and garnish with green onions. – Enjoy!

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Tip: Sometimes I enjoy sprinkling chow mien noodles over the top as well (these crunchy noodles are found in the asian isle of the market ;-)

SANDRA'S SPICY SICHUAN SHRIMP STIR-FRY

A heavenly stir-fry you're sure to enjoy...

Servings: (4)
Prep: 10 | Cook 5 to 6 Mins.

Posted: by Sandra

INGREDIENTS:

***Sauce:
2 tablespoon tomato paste
2 teaspoons sriracha sauce (or your favorite hot sauce)
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

***Stir-fry:
2 tablespoons peanut oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
2 green onions, sliced (reserve 1/2 for garnish – see below)
1 lb. shrimp/prawns, shelled and deveined

***Garnish:
green onion, sliced

---Serve with steamed jasmine rice

METHOD

Prepare rice so it is done when the stir-fry is.

Blend sauce ingredients in a small non-reactive bowl.

Heat large non-stick skillet over medium-high heat. Add peanut oil, and when oil is hot add the ginger, garlic, and scallions, stir-frying for 30 seconds. Add the shrimp and stir-fry for 1 minute, and add the sauce and continue stir-frying 2 to 3 more minutes.

Serve over steamed jasmine rice, and garnish with sliced green onions ~ Enjoy!

SANDRA'S INCREDIBLE INDIAN CURRIED SHRIMP

This is an excellent curry sauce recipe
to use with many other types of
meat and poultry as well,
 just adjust cooking time accordingly...

Serves (4)

Prep: 10 mins. |
Cook: 20 mins.

INGREDIENTS:

3 tablespoons peanut oil

1 lb. shrimp/prawns

2 small onions, chopped
--(or 1 large)

3 roma tomatoes, chopped

2 green chilies, chopped (retaining ribs and seeds if preferred) – these are mild chilies

2 tablespoon garlic, grated

1 tablespoon ginger, grated

1 tablespoon garam masala--(an Indian spice blend)

2 teaspoons ground coriander

1 teaspoon ground cumin

2 cups coconut milk

3 tablespoon heavy cream

¼ cup cilantro, chopped

Kosher salt to taste

--Prepared steamed basmati rice

1 lime, cut into 4 wedges

METHOD:

Begin preparing steamed basmati rice.

Place the chopped onions, tomatoes, and green chilies into a blender, and pulse just until the mixture is a bit chunky. Heat the peanut oil in a large nonstick skillet to medium-high heat. Add the vegetable mixture from the blender and saute for a minute. Add the grated ginger and garlic, and saute for another minute. Add the spices and garam masala and wait just until the oil begins to separate from it. Reduce heat to medium, and add the coconut milk and bring to a simmer; let sauce reduce to your desired consistency. Taste for seasonings, adding salt if you prefer at this point. Add the shrimp and cook for another 3 to 4 minutes, or just until the shrimp has a ‘loose’ curl. Remove from heat and stir in the heavy cream, and fresh chopped cilantro.

Serve over or steamed rice, with wedges of lime to be squeezed over curried shrimp just before eating – Enjoy!

SANDRA'S ASIAN SIRLOIN SWEET POTATO STIR FRY

An ultimate dish that is healthy and very flavorful,
with all your favorite ingredients merrily
adapted together...

Servings: (4)
Prep: 15 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

3 tablespoons olive oil, plus more as needed
12 ozs. sirloin steak, cut into thin slices (it’s easier to slice if frozen for 30 minutes first)
kosher salt and ground pepper
3 cups sweet potatoes, peeled and grated
1 red onion, thinly julienned
1 fresh jalapeno, seeded and minced
1 garlic clove, minced
1/4-cup low sodium soy sauce
2 limes, (1 juiced; plus 1 cut into wedges for garnish)
1/2 cup fresh basil, chopped

--Steamed brown rice, prepared according to directions

METHOD

Put a large non-stick skillet over medium-high heat. When heated, add 1 tablespoon of olive oil and the beef and sprinkle with salt and pepper. Stir immediately, then stir every 20 seconds or so until the meat loses its color, only a minute or two. Transfer the beef to a plate.

Reduce the heat to medium and add the remaining 2 tablespoons oil, tossing in the sweet potatoes, onion, minced jalapeno, and garlic. Cook, stirring only occasionally, until the potatoes change color and begin to brown, and then stir more frequently until they are tender but not at all mushy, about 10 to 15 minutes.

Return the beef to the pan along with the soy sauce and lime juice. Cook, stirring and scraping bits from bottom of the pan, until the liquid is slightly reduced. Toss in the basil, and stir to combine. Serve over steamed brown rice an lime wedges along side.


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TIP: This recipe also works great with shrimp/prawns, pork, or chicken.  I also make this with moose/venison meat, but I like to simmer the meat beforehand for a couple of hours to tenderize, and then I begin the recipe as listed by sauteing the meat first...