Dan Dan Noodles

Ingredients:
***Noodles***
1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
1/4 ounce noodles, cooked
Cornstarch
***Liquid Mixture***
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounceschicken stock

Directions:

Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.

Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.

Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.

Cajun Turkey Burgers w/Spicy scallion ranch dressing

Cajun Turkey Burgers:
1 1/4 lb ground turkey
1 cup chopped onion/pepper mixture
1/4 cup bacon pieces
2 tsp cajun seasoning
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp louisianna hotsauce


Spicy dressing:
1/2 cup ranch
1 chopped green onion/scallion
1 teaspoon hot sauce

Onion buns/tomato/lettuce and red onion
Just build your burger and top w/ ranch sauce..yum!
You can grill burgers or cook inside on a hot grill pan.

Chicken w/Peanut Curry sauce and Coconut Rice

Recipe:
4 chicken breasts
salt and pepper
1 1/2 cup frozen green beans
1 1/2 cup frozen redpepper mix


Peanut curry sauce recipe
1 1/2 cut coconut milk
1/2 cup chicken broth
1/3 cup chuncky peanut butter
2 tbsp lime juice
1 table spoon red curry paste
2 teaspoons brown sugar

Mix sauce ingredients together and pour over chicken once cooked


What YOU need to do:
cook chicken in a little oil, salt and pepper, when almost done, add vegetables.
after about 3 mintes, add sauce. Once everything is hot, serve over rice!
Enjoy!!!

Crock Pot Stroganoff

Mix meat, soups and dry soup mix in crock pot. Cook on low 5-6 hours. About 1 hour before serving, add sour cream and sliced mushrooms. Serve over noodles.

Pork and Green Beans Over Basmati Rice

Pork
1 lb ground pork
2 tablespoons oil
1/2 tsp of salt
1/2 tsp pepper
1 tsp of soy sauce (Optional for marinating. I didn't want to just send 1 tsp.)


Sauce
1 teaspoon sugar
1 teaspoon hot bean paste
1 tablespoon light soy sauce
1 large garlic clove, minced
1 teaspoon minced fresh ginger (peeled)
1/4 cup chicken stock or broth
1 teaspoon toasted sesame oil
1 tablespoon of hoisin sauce
1 lb green beans (snapped in half)

Directions

Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.

Mix sauce ingredients and set aside. (DONE)

Heat wok or skillet over medium high, add 2 T oil, 1 tsp of soy sauce and crumble ground pork into the wok and stir fry, breaking up large lumps, until the meat no longer is pink.

Pour the oil/garlic/garlic mixture over the meat and stir quickly a few times to season evenly. Cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).

Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.

Balsamic Rice

Rinse at least three times thoroughly. 2 cups rice to 4 cups water for soft rice. 3 1/2 cups for firmer rice.