Tag Archives: Oriental

Asian Spiced Turkey Stew

Asian Spiced Turkey StewI went through a crock pot phase a couple of weeks ago. I found this recipe for Sweet and Spicy Asian Pork Shoulder on Real Simple, and the flavors sounded really good. I decided to try it with sweet potatoes, to give them a spicy kick. This was absolutely delicious, and will definitely be on the menu again!

Asian Spiced Turkey Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 20 ounces ground turkey
  • ½ cup chopped onion
  • 2 cups chopped sweet potato
  • ½ cup soy sauce
  • ½ cup water
  • 1 teaspoon Chinese 5 Spice Powder
  • 2 tablespoons chili garlic sauce (found in the Oriental foods aisle)
  • ½ teaspoon ground ginger
Instructions
  1. Brown ground turkey and onion. Place in crock pot. Add sweet potato and mix.
  2. Combine remaining ingredients. Pour over turkey and sweet potato.
  3. Cook in crock pot on low for 8 hours.

Leave a comment below if you have suggestions for different vegetables to use next time.

Happy eating!

Ruth

Rainbow Chard Stir Fry

Rainbow Chard Stir FryMaking a stir fry is a good way to use up odds and ends of vegetables. Since I had Rainbow chard, a red onion, a couple of bell peppers, and some leftover shredded carrots; I decided to stir fry them with a couple of pork chops and some stir fry sauce for a quick dinner a few nights ago. I wasn’t sure about using the chard in a stir fry, but it turned out really good. I also enjoyed some of the leftovers for lunch the next day.

Rainbow Chard Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons canola oil, divided
  • 2 pork chops, thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 2 bell peppers, halved and sliced
  • 1 bunch Rainbow chard, stems removed and thinly sliced, leaves thinly sliced
  • 1 cup shredded carrots
  • ½ cup teriyaki sauce
  • 2 cups cooked brown rice
Instructions
  1. Heat 1 tablespoon of oil in wok or large skillet over medium high heat. Stir fry pork chops until cooked through. Remove from pan and keep warm.
  2. Add remaining oil to pan. Then add onion, bell pepper, and chard stems (Not the leaves yet.) Stir fry about 5 minutes. Add carrots, stir fry 2 minutes more. Then add chard leaves. Stir fry until leaves just begin to wilt.
  3. Add pork back into the pan. Pour teriyaki sauce over and continue to stir fry until everything is heated through.
  4. Serve over rice.

This was a great recipe to use up a lot of odds and ends of produce in my refrigerator.

Happy eating!

Ruth

More Fried Rice

Fried RiceThe head of Napa cabbage in our box this week was huge. I used half of it for a salad yesterday, but still had half of it left. I saw several suggestions on line to use it for fried rice, so I used this recipe from About.com as a template and added my own meat and veggies. I had chopped the cabbage in advance, and had leftover rice and pork, so it went together pretty quickly. (Very fortunate on a work night!)

More Fried Rice
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 8 tablespoons canola oil
  • ½ a large head of Napa cabbage, thinly sliced
  • 3 eggs, beaten
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 4 cups rice, cool
  • 2 cups cooked pork, shredded
  • ¼ cup low sodium soy sauce
Instructions
  1. Heat 2 tablespoons of oil in a wok or large skillet. Saute cabbage for 3 minutes, until it starts to soften. Remove from pan. In the mean time, thaw peas and carrots. (I put mine in the microwave for 3 minutes.)
  2. In the same skillet, scramble eggs in 2 tablespoons oil until they are firm but not dry. Remove from pan and wipe out the pan.
  3. Heat the remaining oil in the pan. Add rice and begin to fry, breaking up chunks. When the rice is starting to soften up, add vegetables and pork. Continue to stir fry. Add soy sauce and stir to combine. Finally, add in scrambled egg and continue to cook until heated through.

Happy eating!

Ruth

Thai Pepper Fried Rice

Thai pepper fried riceOur niece recently brought us some thai peppers from her garden. I only had to put one in my mouth to find out they were incredibly hot! So, I only used 3 in this stir fry. I used this recipe from ThaiTable.com as a template. If you like it really hot, add more. I have to admit that my husband and I each ate 2 servings, so no leftovers for the next day. (Darn!) I served it with the cut up honey dew melon from our box.

Thai Pepper Fried Rice
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 tablespoons canola oil
  • 2 cloves garlic, chopped
  • ½ cup chopped onion
  • 3 red thai peppers, chopped
  • 1 small bunch baby bok choy, thinly sliced
  • 2 cups cooked brown rice
  • 2 eggs, beaten
  • 1 cup cooked chicken breast
  • ½ cup chopped tomatoes
  • ¼ cup low sodium soy sauce
  • juice of 1 lime
  • 1-2 tablespoons chopped fresh cilantro
Instructions
  1. Heat oil in wok or large, deep skillet. Stir fry onion, garlic, and pepper for 2 minutes.
  2. Add bok choy to pan and continue to fry until bok choy is wilted.
  3. Add rice, stir fry 3 minutes.
  4. Pour eggs over. Continue to stir fry until eggs begin to cook. (This does not take more than a minute or two.)
  5. Add chicken and tomatoes. Fry 2 more minutes.
  6. Combine soy sauce and lime juice. Pour over rice mixture and fry 1 more minute. Remove from heat. Top with cilantro.

If you have cooked chicken already on hand, this is a quick work night meal.

Happy eating!

Ruth

Inspired by Genghis Grill

Genhgis like stir fryThe first time I ate at Genghis Grill, my friends had to practically drag me into the restaurant. I had visions of a lot of meat and not much else. Well, the Mongolian BBQ has become a favorite! I love their Island Teriyaki sauce. I found this a sauce recipe at allrecipes.com that sounded similar. I thought this would be a good way to use the spring onions and remaining bell pepper.

Genghis Like Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 20 ounce can pineapple chunks, with juice
  • Additional orange juice to total 1 cup (for me, it was a couple of tablespoons)
  • ½ cup low sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 1 pound round steak, thinly sliced
  • 2 cups snow peas, cleaned and strings removed
  • 1 cup sliced spring onion (regular onions probably would work, but use less)
  • 2-3 green bell peppers, thinly sliced
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 2 cups cooked rice
Instructions
  1. Drain pineapple, reserving juice. Measure juice, add additional orange juice to make one cup. To juice, add soy sauce, Worcestershire, garlic powder, and ginger.
  2. Add half of the juice mixture to the beef, mix well. Refrigerate for 15 minutes.
  3. Heat oil in wok or large skillet over medium high heat. Add vegetables and stir fry until tender crisp, 3-5 minutes. Remove vegetables from the pan and keep warm.
  4. Drain beef, discard marinade. Stir fry in the same pan until meat is no longer pink.
  5. Add vegetables and drained pineapple into pan. Mix well.
  6. Add cornstarch to reserved marinade. Pour into pan. Heat until sauce thickens, about 2 minutes.
  7. Serve over rice.

Where do you eat out?

Happy eating!

Ruth