Bulgogi Tacos (Korean)

Bulgogi Tacos
Cindy via Tami B
Yield: 5-7 servings



3 lb. ground turkey (browned)
    - or 3 lb. pork roast (seasoned with salt, pepper, garlic, onion powder. Cook in crock pot, half covered with water. 10 hours on low. Shred.)

Sauce:
1/2 c. soy sauce
2 T sesame oil
3 green onion, chopped
1/4 c. apple cider vinegar
1/4 c. brown sugar
3 cloves garlic
1 tsp fresh ginger, grated

Slaw:
1/4 c. chopped cilantro
6 green onions, diced
3 c. rough chopped napa cabbage

Dressing:
2 T lime juice
1 T apple cider vinegar
1 T sriracha sauce
2 T soy sauce
1 1/2 tsp sugar
1 T oil

10-15 yellow or white corn tortillas, or a stack of cook at home flour tortillas are the best
Sour cream for serving


Mix sauce in a saucepan and warm. Mix cooked meat with sauce. Mix dressing with slaw. Put 1 TB sour cream on a warm tortilla, then top with slaw mix and meat mixture.

Sweet ‘n Sour Meatball Sauce

Sweet ‘n Sour Meatball Sauce

Adapted from OBB

Yield: Sauce for 14-16 meatballs (I like the frozen kind from Costco)

     **Sometimes I do 1.5x the recipe for more sauce, especially if I add stir fried veggies to the mix

¾ c. packed brown sugar

3 TB flour

1 ½ c. water, pineapple juice, or crushed pineapple

¾ c. white vinegar

3 TB soy sauce

Whisk ingredients together in a large saucepan and bring to a boil. Add meatballs and reduce heat. Cover and simmer for 20 minutes, stirring often (add more water if it gets too thick or loses too much moisture). Serve with white or jasmine rice, side of stir fried vegetables.

**You can also make up the sauce and throw it in a CrockPot with frozen meatballs for a few hours!

Chinese Chicken Salad

Jenn M. (via Chef-in-Training.com)

Yields: 10 servings

1 c. sunflower seeds (just the insides)

1 16-oz. bag coleslaw mix

2 packages Beef Top Ramon (dry, save the packets)

1 bunch green onions chopped

2 c. cooked and diced/shredded chicken

Sauce:

1 c. peanut oil

½ c. sugar

1/3 c. white vinegar

2 packets beef seasoning from Top Ramon packages listed above

In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.

Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.

In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed. Serve as dressing to drizzle over salad.

Thai Beef & Broccoli

Thai Beef & Broccoli

Tami B.

Yield: 5-6 servings

1 lb. (0.45 kg) beef steak

1 medium head broccoli, cut into bite-size florets

1 small red pepper, sliced into thin strips

¼ cup onion, finely chopped

3-4 cloves garlic, finely chopped

2 thumb-size pieces ginger, sliced in matchstick-like pieces (or dried ginger, ½-1 tsp.)

1 tsp. cornstarch dissolved in 3 Tbsp. cool water

1 tsp. sesame oil

2-3 Tbsp. vegetable oil

MARINADE:

3 Tbsp. soy sauce

1 tsp. brown sugar

1 tsp. cornstarch

STIR-FRY SAUCE:

1/2 cup good-tasting chicken stock

3 Tbsp. oyster-flavored sauce

1 Tbsp. fish sauce

2-3 tsp. brown sugar

1 red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle

Preparation:

Cut steak on the bias (on an angle) into thin 2-3 inch long strips and place in a bowl. Combine marinade ingredients in a cup, stirring well to dissolve the cornstarch. Pour this over the beef and toss. Set aside. In a cup or small bowl, combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Set aside. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the shallot/onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance. Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Add small amount of water if needed to keep pan moist. Add broccoli plus stir-fry sauce. Reduce heat to medium and simmer 5 minutes, stirring occasionally, until broccoli has softened but is still bright green and retains some crunch. Stir together the cornstarch and water mixture. Push ingredients aside in the wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce. Then stir-fry everything together. Switch off heat and drizzle over the sesame oil. Taste-test the dish. If not salty or flavorful enough, add more fish sauce until desired taste is achieved. If too salty for your taste, add a squeeze of lime or lemon juice. If not sweet enough, add a little more sugar. Add more chili for more heat. Serve with plenty of Thai jasmine rice, and ENJOY!

Thai Fried Rice

Thai Fried Rice

Kristen Williams

Yields: 4-6 servings

3 TB oil

2 TB minced garlic

2 chicken breasts, in small, thin pieces (2” long or smaller)

2-3 TB oyster sauce      

4 TB soy sauce                                        

1 TB fish sauce

2 TB carrots- sliced, steamed and mostly soft

1 onion (diced) 

2 green onions (chopped) 

Optionally delicious: chopped broccoli, chopped cauliflower, diced zucchini

3 eggs

2 c. cooked rice

                                                             

1 tomato, large diced (optional)

cilantro garnish

lime wedges

Heat oil in a wok. Add garlic, sauté until golden. Add chicken bits and stir until cooked. 

Add onion, sauté until somewhat soft. Add soy sauce, fish sauce and oyster sauce and stir well. Add vegetables and allow to cook until desired vegetable tenderness. 

Push mixture to one side and tilt wok so chicken/vegetables are up and beat the egg in down side of wok until cooked (or if it's too full just use a small frying pan and then add in.) Add rice and optional tomato, stirring gently so it doesn’t stick or mush.  

Serve with lime wedges and cilantro.

Tiger Chicken

Tiger Chicken

Monica S.

Yields: 6-8 servings

4 chicken breasts cut into 1” cubes

½ c. cornstarch

1 ½ c. broccoli

Sauce:

1 1/3 c. water

¼ c. sugar

2 TB soy sauce

2 TB Tiger sauce

½ tsp. garlic powder

2 TB cornstarch

Cover chicken breast with ½ c. cornstarch (or a flour battering mixture) in a ziplock bag. Brown in oil, turning only once. Mix sauce together in a medium mixing bowl and pour over cooked chicken. Let simmer for 3 minutes or until sauce thickens. Add broccoli. Cover and let steam until broccoli is desired texture. Serve over rice.

MooShu Pork

MooShu Pork

Tami B. (Jen S.)

Yield: 6-8 servings

1 lb. ground turkey

3 cloves garlic

8 green onions, sliced

8 oz. shredded carrots

8 oz. shredded coleslaw

½ c. hoisin sauce

3 TB soy sauce

Brown turkey preferably in sesame oil. Mix remaining ingredients. Heat tortillas and brush with hoisin sauce (mix with a little mayo if too spicy). Fill with mixture.

Note: You can substitute boneless pork or chicken cut into thin strips