Two more yummy recipes!
Feb. 15th, 2006 10:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
discountchiapetWe had these over the weekend for my little sister's birthday. Please excuse the vague measurements! I'm a experimentor and a cook by the seat of your pants type person.
Asparagus and Chicken Stir Fry:
This recipe is really easily adapted, just add more asparagus or chicken and more spices. I've done it with extra firm tofu and it came out great.
Bundle of asparagus (or more as needed)
frozen chicken tenderlions 1-2 per person (breasts are good too, just use less) or pack of extra firm tofu
olive oil
soy sauce
oyster sauce
Sriracha (asian hot sauce)
hot garlic paste
chili flakes
pepper
msg
Trim and cut the asparagus into inch or so pieces. Cut the chicken (or tofu) into bite size pieces. Marinate the chicken in soy sauce, oyster sauce, msg, and pepper. Add some olive oil into the pan (enough to lightly coat the bottom). Fry the chicken (or tofu) until lightly browned. Remove and set aside. Add the asparagus into the pan with a splash or two of water to lightly steam. When the water has evaporated, add a splash of olive oil and fry. Season with soy sauce, oyster sauce, sriracha, hot garlic paste (you can omit if it's too hard to find), chili flakes. I do a glug around the pan of each. Add the chicken, and let the flavors meld. Serve with brown rice.
Wilted Spinach with Peanut Sauce:
The spinach cooks up very small. Next time I make it I will use 2 bags of spinach. This is a super fast cook, actually making the sauce takes the most time. It's a little spicy, so go easy if you aren't into that. This is another recipe that's easy to make adjustments, taste as you go along.
1-2 bags of fresh spinach
olive oil
Sauce:
peanut butter (I like the chunky natural kind)
rice wine vinegar (you could probably use reg. but this is what I have)
apple juice
pepper
chili flakes
Sriracha (asian hot sauce)
sesame oil
honey
water (to thin out the sauce if needed)
To make the sauce take a few tablespoons of peanut butter, a glug of vinegar, a glug of sesame oil, 2 glugs of apple juice, a squeeze of Sriracha (depending on how hot you like it), a squeeze of honey. Crack some pepper into it and shake a little bit of chili pepper flakes. Whisk together and taste. If you like it, proceed. If you don't (too hot or too sweet) add the opposing flavor. If it's too thick, you can add another splash of apple juice or water to thin it out.
Add olive oil to the pan, and lightly coat the bottom. When it's heated add the spinach. It will seem like a lot, but will quickly cook and wilt down. When it is wilted add the sauce, and serve.
Asparagus and Chicken Stir Fry:
This recipe is really easily adapted, just add more asparagus or chicken and more spices. I've done it with extra firm tofu and it came out great.
Bundle of asparagus (or more as needed)
frozen chicken tenderlions 1-2 per person (breasts are good too, just use less) or pack of extra firm tofu
olive oil
soy sauce
oyster sauce
Sriracha (asian hot sauce)
hot garlic paste
chili flakes
pepper
msg
Trim and cut the asparagus into inch or so pieces. Cut the chicken (or tofu) into bite size pieces. Marinate the chicken in soy sauce, oyster sauce, msg, and pepper. Add some olive oil into the pan (enough to lightly coat the bottom). Fry the chicken (or tofu) until lightly browned. Remove and set aside. Add the asparagus into the pan with a splash or two of water to lightly steam. When the water has evaporated, add a splash of olive oil and fry. Season with soy sauce, oyster sauce, sriracha, hot garlic paste (you can omit if it's too hard to find), chili flakes. I do a glug around the pan of each. Add the chicken, and let the flavors meld. Serve with brown rice.
Wilted Spinach with Peanut Sauce:
The spinach cooks up very small. Next time I make it I will use 2 bags of spinach. This is a super fast cook, actually making the sauce takes the most time. It's a little spicy, so go easy if you aren't into that. This is another recipe that's easy to make adjustments, taste as you go along.
1-2 bags of fresh spinach
olive oil
Sauce:
peanut butter (I like the chunky natural kind)
rice wine vinegar (you could probably use reg. but this is what I have)
apple juice
pepper
chili flakes
Sriracha (asian hot sauce)
sesame oil
honey
water (to thin out the sauce if needed)
To make the sauce take a few tablespoons of peanut butter, a glug of vinegar, a glug of sesame oil, 2 glugs of apple juice, a squeeze of Sriracha (depending on how hot you like it), a squeeze of honey. Crack some pepper into it and shake a little bit of chili pepper flakes. Whisk together and taste. If you like it, proceed. If you don't (too hot or too sweet) add the opposing flavor. If it's too thick, you can add another splash of apple juice or water to thin it out.
Add olive oil to the pan, and lightly coat the bottom. When it's heated add the spinach. It will seem like a lot, but will quickly cook and wilt down. When it is wilted add the sauce, and serve.
