Miscellaneous Recipes Print

Stir-Fried Mushroom Udon

Ingredients:

• 16 oz. udon noodles
• 1 bunch green onions, sliced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 8 oz. mushrooms, sliced or separated (depending on what variety)
• ¼ cup soy sauce
• 1 tsbp fresh ginger, grated
• 2 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• ½ tsp chili garlic sauce/sriracha
• ⅓ cup water (or chicken or vegetable broth)

Directions:

1. In a small bowl, combine the soy sauce, ginger, sesame oil, rice vinegar, honey, chili sauce, and water (or broth) and stir to create the sauce. Feel free to add more chili sauce according to your desired spice level.
2. In a pan, sauté the sliced green onion and garlic in oil.
3. Add the mushrooms to the pan, and saute the mushrooms until fully cooked (soft and slightly browned).
4. Add the noodles and sauce to the pan and stir fry until the noodles are broken up and coated in sauce.

Stir-Fried Pepper Tofu

Ingredients:

• 1 package tofu (firm or extra-firm), cubed
• 1 tbsp white pepper salt
• ⅛ tsp five spice powder
• 1 tsp sugar
• 1 tbsp vegetable oil

Directions:

1. In a small bowl, combine the white pepper salt, five spice powder, and sugar.
2. In a pan, heat the vegetable oil. Once hot, add the tofu and the combined seasoning.
3. Stir-fry, constantly stirring until all pieces of tofu are evenly coated and lightly browned.

Stir-Fried Tomato and Eggs

Ingredients:

• 6 eggs
• 1 pound of tomatoes
• 1 tablespoon rice wine
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 2 tablespoons ketchup
• 3 scallions, sliced
• 1 teaspoons ginger, minced
• ½ teaspoon sesame oil
• 4 tablespoons vegetable oil

Directions:

1. In a mixing bowl, beat the eggs, sesame oil, and rice wine. In a small bowl, stir together the cornstarch with 2 tablespoons water until well combined, then stir in the sugar and ketchup.
2. Heat a wide nonstick skillet over high heat with 3 tablespoons vegetable oil. When the oil simmers, add the scallions. Cook for around 20 seconds. Add the eggs, and cook, stirring well with chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl and wipe out the pan.
3. Reheat the pan over high heat with 1 tablespoon vegetable oil. When it is hot, add the ginger and cook for about 15 seconds. Add the tomatoes and cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes.
4. Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Stir the eggs in the bowl to cut up the curds, then return to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and combine.

Beef Stew with Carrot and Potato

Ingredients:

• 2 lbs beef flank, cut into 2½-inch pieces
• ½ jar Korean short ribs sauce
• 5 medium-sized carrots, peeled and sliced into 1½-inch pieces
• 3 potatoes, peeled and quartered
• 1½ pounds tomatoes

Directions:

1. Fill a pot with cold water, and add the beef. Place over high heat, bring to a boil, and cook the beef for 1 minute to remove any impurities. Use a slotted spoon to remove the beef to a colander, and rinse. Set aside.
2. Add the Korean short ribs sauce and dilute with water as needed. Add the beef, then cover the pot and stew for 6 hours.
3. Add the carrots, potatoes, and tomatoes and continue to stew until soft.

Soy Sauce Marinated Eggs

Ingredients:

• 6 eggs
• ¾ cup low-sodium soy sauce
• 2 tablespoons sugar
• 9 tablespoons hot water
• 2 tablespoons sherry vinegar

Directions:

1. Boil the eggs in a pot for 15-20 minutes.
2. While the eggs are boiling, in a large bowl, dissolve the sugar with the hot water, then add the soy sauce and sherry vinegar.
3. When the eggs are done, place them in an ice bath and wait around 15 minutes before peeling.
4. After peeling the eggs, marinate them in the solution for 2-6 hours. You can save the solution for subsequent batches.

Lemon Curd

Ingredients:

• zest and juice of 2 lemons
• 3 eggs, whisked
• 6 tbsp unsalted butter
• ¾ cup sugar

Directions:

1. Combine all the ingredients in a mixing bowl.
2. Place the bowl over a pan of boiling water and stir the ingredients until the mixture is smooth and thick.
3. Pour the mixture into clean warm jars then store in the refrigerator.

*Note: If you choose to microwave the mixture instead, heat for a minute at a time and stir the mixture thoroughly in between heating.

Butternut Squash Soup

Ingredients:

• 2 tbsp extra-virgin olive oil
• ½ tsp sea salt
• 1 (3 lb.) butternut squash, peeled, seeded, and cubed*
• 3 garlic cloves, sliced
• 1 tbsp chopped fresh (or dried) sage
• ½ tbsp minced fresh (or dried) rosemary
• 1 tsp grated fresh ginger
• 3-4 cups vegetable broth
• freshly ground black pepper

Directions:

1. Heat the oil in a large pot over medium heat. Add salt, several grinds of fresh pepper and the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger to the pot. Stir and cook for 1 minute, then add 3 cups of vegetable broth. Once the broth begins to boil, cover the pot, and reduce the heat to a simmer. Cook until the squash is tender, for 20 to 30 minutes.
3. Let the pot cool slightly, then pour the soup into a blender and blend until smooth. If necessary, blend the soup in batches. (If the soup is too thick, add up to 1 cup more broth when blending)

*Note: Cube the squash into smaller pieces so the squash will quickly soften.