Tag: cooking

Chinese Pork and Green Beans

Servings: Serves 4, Prep Time: 24 minutes, Cook Time: 24 minutes

Ingredients: 

  • 8 oz sliced mushrooms
  • 1 lb. ground pork (90 percent lean)
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. sake
  • 1 Tbsp. rice vinegar (unseasoned)
  • 1 tsp. sriracha, or to taste
  • 1 tsp. toasted sesame oil
  • 1 Tbsp. canola oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. grated fresh ginger
  • 1/4 red onion, thinly sliced
  • 12 oz washed and trimmed fresh green beans
  • 1/4 cup water
  • brown or jasmine rice for serving

Directions:

1. Spray a medium skillet with cooking spray and heat over high heat. Add mushrooms and cook and stir until mushrooms release all their liquid and begin to brown, about 7 to 10 minutes. Remove pan from heat and set aside.

2. While mushrooms cook, spray a large skillet with cooking spray and heat over high heat. Add pork, breaking it up as it cooks. Cook until pork begins to brown and is cooked all the way through, about 10 minutes. Use a slotted spoon to transfer pork to a plate and loosely cover with foil.

3. While pork and mushrooms are cooking, in a small bowl whisk together soy sauce, sake, vinegar, brown sugar, sriracha, and sesame oil. Set aside.

4. Add canola oil to pan used to cook the pork and heat over high heat. Add garlic, ginger, onion, and green beans. Stir well to coat with the seasonings. Cook until very fragrant, about 2 minutes. Add water and stir well. Cook until beans are crisp and tender, about 2 minutes. Add reserved pork, mushrooms, and soy sauce mixture. Stir well to combine. Cook until most of the liquid evaporates, about 1 minute. Transfer to a platter and serve.

Source: https://www.hannaford.com/recipe/chinese-pork-and-green-beans/11214

Tips

  • You can use mirin instead of rice wine vinegar/sugar and red pepper flakes instead of sriracha
  • I used basmati rice cooked in Ninja Foodi, this worked well, too.
  • I accidentally picked up meatball/meatloaf ground meat (beef, pork, veal) and it was still delicious!

The Best 10 Minute Veggie Fried Rice

Over the weekend I made this quick recipe. I paired this with boneless chicken thighs marinated in store-bought huli-huli sauce. There was enough sauce leftover that I marinated shrimp the next day and paired it with the remaining rice.

Ingredients

  • 2 tablespoons sesame oil, divided
  • 2 cloves garlic, minced
  • 1 1-inch piece fresh ginger, grated*
  • 3 eggs
  • 4 cups rice (cooked, cooled, and separated)**
  • 1 cup frozen corn
  • 1–2 cups frozen peas
  • 1/2 tablespoon rice vinegar
  • 2–3 tablespoons soy sauce
  • fresh chives, fresh basil, baby spinach, any other add ins you want!

Instructions

  1. Heat one tablespoon oil in a large pan over medium heat.
  2. Add the garlic cloves and ginger and stir fry for one minute.
  3. Crack the eggs directly into the pan and gently push them around in the pan until barely cooked, 1-2 minutes.
  4. Add the rice and stir fry for a few minutes, adding the other tablespoon of oil and turning the heat up to get it sizzlin. The eggs should sort of incorporate and stick to the rice.
  5. Add the frozen corn, peas, rice vinegar, and soy sauce and stir fry for another 1-2 minutes. Remove from heat, stir in any additional add-ins.

Tips

  • You can use powdered ginger if in a pinch (1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger).
  • I add a tablespoon or two of hoisin sauce for extra flavor.
  • For the version last week, I used a frozen vegetable mix of green beans, corn, peas, and carrots, frozen broccoli, and leftover shelled edamame.
  • I’ve not tried this recipe, but if you’re interested in huli-huli sauce, this would be worth trying! https://cooking.nytimes.com/recipes/1020347-huli-huli-chicken

Source: https://pinchofyum.com/best-10-minute-veggie-fried-rice

Farfalle with Edamame, Shiitake Mushrooms, Chicken, and Mascarpone

I thought I’d share some recipes we cook regularly, especially as I see people struggling with cooking during the quarantine. Because I can’t eat dairy, I’ll put substitutions at the end on any recipe where needed.

I can’t find the source of this recipe, though I’ve seen some very similar versions made with fava beans.

Ingredients

  • 1-1/2 cups shelled edamame
  • 12 ounce box farfalle
  • 4 T olive oil, divided
  • 2 raw chicken breasts, cut into bite-sized pieces
  • 1/2 cup finely chopped onion 
  • 1 cup fresh shiitake mushrooms, chopped (use full container)
  • 2 garlic cloves, minced 
  • 2T dried oregano
  • 1 cup chicken stock
  • 1-1/2T kosher salt
  • 8oz mascarpone cheese
  • freshly ground black pepper to taste

Preparation

  1. Cook and drain edamame according to package directions. Set aside.
  2. Cook pasta according to package directions (al dente). Drain and set aside.
  3. Heat a large skillet over medium-high heat. Add 2T oil to pan, swirling to coat. Sauté chicken until just cooked, set aside. Add remaining 2T olive oil and onion to pan; sauté 3 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes. Add stock, edamame, oregano, salt, and cooked chicken. Cook until liquid is reduced to approx. 1 cup (about 5 minutes). Add mascarpone to edamame mixture and stir to blend.
  4. Add pasta; toss gently to coat. Pepper to taste.

For a dairy substitute, I suggest dairy free yogurt, cream cheese, or sour cream. I’ve also had success with making a dairy free cheese sauce from scratch. I’d also recommend cooking a slightly larger box of pasta, scooping out a portion, and adding the dairy free sauce if you want a mix of dairy/dairy free. Be sure to double check your chicken broth is dairy free! If you can’t find frozen edamame right now, you may have luck with fresh stuff in a container in the produce section.