Makes about 2 cups
Mix and bring to a boil:
¾ cup low sodium soy sauce
¼ cup water
1 cup light brown sugar
¼ cup mirin (I used non-alcoholic mirin)
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
¼ teaspoon black pepper
½ teaspoon red pepper flakes
2 teaspoons sriracha sauce
1 tablespoon grated ginger
1½ tablespoons grated garlic
1 scallion, finely chopped
Mix and add to the pot and cook until thick:
3 tablespoon cornstarch
3 tablespoons water
Let cool and store for use
3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
2 tablespoons oil
1 cup corn starch
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper
4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
4 tablespoons soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic (or garlic powder)
2 tablespoons water
1 teaspoon crushed red pepper flakes
steamed or fried rice for serving
Make a Delicious Bacon & Cheddar Dip
Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.
Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken.
Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that's okay)
In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.
Immediately before serving, Add remaining sauce to the crockpot and stir gently. Serve with rice.
BEEF CHOW FUN RICE NOODLES (gon chow ngau ho)
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour, 5 minutes
For the beef & marinade:
8 oz. flank steak
1/4 teaspoon baking soda (optional)
1 teaspoon corn starch
1 teaspoon soy sauce
1 teaspoon oil
For the rest of the dish:
12 oz. fresh flat rice noodles
3 tablespoons oil
4 scallions, split in half vertically and cut into 3-inch pieces
3 thin slices ginger
2 tablespoons shaoxing wine
1/2 teaspoon sesame oil
2 tablespoons dark soy sauce
2 tablespoons regular soy sauce
Pinch of sugar
salt and white pepper, to taste
4 to 6 ounces fresh mung bean sprouts
Combine the beef and marinade ingredients and let it marinate for about an hour. The little bit of baking soda tenderizes the meat.
Some rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1/2-3/4 of an inch thick.
Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add a little more oil to the wok. Then add the ginger first to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
Spread the noodles evenly in the wok and stir-fry the whole mix on high until it is mixed evenly, about 15 seconds. Add the shaoxing wine around the rim of the wok.
Next, add the sesame oil, soy sauces, pinch of sugar, and a bit of salt and pepper to taste (taste the noodles before adding salt) along with the beef. Stir fry, making sure your spatula scrapes the bottom of the wok and you lift the ho fun in an upward motion to mix well and coat them evenly with the soy sauce.
If the noodles were cold and refrigerated when you started, you may have to toss the noodles longer to heat them through properly. If the noodles are fresh, then less time will be required. Your heat should remain as high as possible at all times. Add the bean sprouts and stir-fry until the bean sprouts are just tender. Serve!
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. Soy sauce
Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.
Okay, this is definitely a must try at some point...
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese
1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4. Cover, and cook on LOW setting for 4 to 6 hours.