MONDAY MORNING RECIPE POST - CABBAGE STIR-FRY

This recipe came from theKitchen and the original recipe is at this link. It is one of those dishes that is on the table in half-an-hour from prep to table, though it takes me longer as I am a slowpoke in the kitchen. 

Cabbage Stir-Fry 

Serves 4 - per serving 420 calories.

1/4 cup soy sauce or tamari

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons cornstarch

3 cloves garlic, finely grated

2 teaspoons finely grated peeled ginger (from a 2-inch piece)

3 tablespoons olive oil, divided

1 pound ground chicken, preferably dark meat

1 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 medium yellow onion, diced (about 1 1/2 cups)

1 medium red bell pepper, diced (about 1 cup)

1 small head green cabbage (about 1 1/2 pounds), cored and coarsely chopped (about 7 cups)

Thinly sliced scallions, for garnish (optional)

Using a small bowl or liquid measuring cup, add 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 teaspoons cornstarch, 3 finely grated garlic cloves, and 2 teaspoons finely grated peeled ginger together. Combine until well mixed.

Heat 1 tablespoon of olive oil in a wok or large frying pan over medium-high heat until shimmering. 

Add 1 pound ground chicken, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the meat into small pieces, until browned and cooked through, 5 to 7 minutes. 

Transfer to a large plate.

Heat 1 tablespoon of the olive oil in the same skillet over medium-high heat until shimmering. 

Add 1 diced medium yellow onion and 1 diced medium red bell pepper. 

Cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. 

Transfer to the plate with the chicken.

Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat until shimmering. 

Add 1 chopped small green cabbage and season with the remaining 1/2 teaspoon kosher salt. Cook, tossing occasionally, until crisp-tender and lightly browned around the edges on some pieces, 2 to 3 minutes.

Reduce the heat to medium. 

Return the onion, bell pepper, chicken, and any accumulated juices on the plate to the skillet. Stir the sauce again, then add to the skillet. Cook, tossing regularly, until heated through and the sauce coats the chicken and vegetables well, about 1 minute. 

Garnish with thinly sliced scallions if desired. 

You can serve this with steamed rice or noodles.

We enjoyed this meal very much. The only change I made was the chicken. We had more than enough rottisserie chicken left over from a meal the day before. We cut it up into pieces and added it towards the end of the cooking time just to heat it up.

Instead of cooked rice, which we will use another time, we felt mashed potatoes would go very nice, and it was a delicious accompaniment. Also, I added cherry tomato halves not only just for the color, but we had a few left and wanted to use them up. We also enjoy the taste.

I have taking a liking for Sriracha hot sauce, and added a few splashes.

We love cabbage in this house.

I try to remember to put the original recipe address in full, in case you prefer copying and pasting instead of using the link at the beginning of the recipe.

https://www.thekitchn.com/cabbage-stir-fry-recipe-23766716

That's all for today's recipe. If you have any questions let me know in the comment section and I will do my best to answer.

Thanks for stopping by and have a great week!

MONDAY MORNING RECIPE POST - CHICKEN FRIED RICE - SERVES 4

 

I found today's recipe at Kitchen Sanctuary hosted by Nicky. The recipe was excellent and we will be making it again. The original recipe came from this website. Always encourage going to their blog to see not only notes, tips and photos, but the measurements are metric. I have only used Imperial.

Chicken Fried Rice - serves 4 - calories per portion approximately 477

2 tbsp vegetable oil (we used avocado oil)

1 onion peeled and diced

1 red bell pepper deseeded and finely chopped 

2 cloves garlic peeled and minced

2/3 cup frozen peas

2 cups cooked shredded/sliced chicken

½ tbsp sesame oil

4 cups cooked and cooled long-grain rice

2 eggs

2 tbsp dark soy sauce (we used low sodium soy sauce)

¼ tsp salt

Juice of 1/2 a lemon

3 or 4 spring onions, chopped (for garnish)

Heat 1 tbsp of the oil in a large wok on medium heat. Add the onion and cook, stirring regularly for 5 minutes until the onion starts to turn soft and translucent.

Add remaining vegetable oil, chopped red bell pepper, garlic, and peas. Cook for a further 2 minutes, stirring regularly.

Now add chicken and sesame oil. Stir together, then add in the rice and turn up the heat to high.

Use a spatula to mix everything together. This also prevent the rice from sticking to the bottom of the pan.  Stir until all reheated for about 5 minutes.

Push the rice over to the side of the pan and crack two eggs in the space. Add a splash of soy sauce to the eggs.

Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.

At this time mix the egg into the rice.

Pour in the remaining soy sauce, sprinkle on the salt and mix it all together.

Add the lemon juice, stir and taste. Add a little more lemon juice if required.

Divide between 4 bowls. Top with spring onions. 

Nikki's notes state that this can be made ahead. She suggests spreading the cooked rice out in a large dish so that it will cool quickly. Then cover and refrigerate for up to a day. 

Important to note do not leave at room temperature as bacteria can grow on cooked rice very quickly.

This being the case, refrigerate very quickly.

Don't store for more than 24 hours in the fridge and thoroughly reheat it. 

Reheat in a wok, over a medium-high heat, moving it around the pan with a spatula, until piping hot throughout. 

You may need to add an extra splash of oil, as the rice will have absorbed the oil whilst in the fridge.

She also says this can be frozen.

Again, cook the rice, then spread it out in a large dish (so it will cool quickly) cover and freeze.

As before, don't leave cooked rice out at room temperature. Bacteria can grow on cooked rice very quickly, so it's important to freeze it as quickly as possible and defrost in the refrigerator overnight (don't store in fridge for more than 24 hours). Thoroughly reheat it in a wok, over a medium-high heat, moving it around the pan with a spatula, until piping hot throughout. You will need to add an extra splash of oil, as the rice will have absorbed the oil upon storing.

Add an extra squeeze of lemon juice and some fresh chopped spring onions on top before serving.

If you have any doubts, please read Nikki's notes at her website.

Changes made:

We added a whole bag of pre-sliced cabbage bought from the supermarket, the type you usually make coleslaw with. This was put into the pan after cooking the onion, along with the other veggies. There was red cabbage in the mix, and I only mention this because I read recently that there are more nutrients which you can read about here. The bag of coleslaw cabbage wasn't bought for this reason, it was the only one available. I seem to be reading more articles on nutrition and health these days.

We used avocado oil instead of the vegetable.

Gregg thought - for our own taste - this dish would benefit from either Thai basil or chopped Cilantro. We like both and I think he has a point.

Gregg did most of the cooking, so he also added 2 tablespoons of Chili Garlic Paste, 1 tablespoon of oyster sauce, 2 tablespoons of peanut butter and 4 tablespoons of low sodium soy sauce, stirring into the ingredients at the end of the recipe. He is an adventurer, more so than I am, and it all turned out great.

We used low sodium soy sauce.

After adding the sliced green onion for a garnish, I also put a tablespoon of chili crisp on top of mine, drizzling it all over my portion.  

Gregg added a tablespoon of sour cream to his.

From the chili garlic paste to the sour cream, you can obviously leave all of this off if you prefer.

I thought sliced mushrooms would be a nice addition.

I also must remember not to cut the cooked chicken into such teeny pieces. It just about disappeared into the mix never to be found again!  I dislike chunks and suggested to dear other half that I would do the task this time. Afterwards, when we sat down to eat, he said where was the chicken (it was an already cooked rotisserie from the store the day before - we already had one meal and there was a lot of it left). I did go a little overboard and promised to do better next time. Yes I am smiling. My brain was racing that day and that knife was flying. The knife was giving the cutting board a real workout.

There were two meals left for the next day, and it tasted even better. 

I tend to make additions as I think of them, so check back after a couple of days if you are interested in this recipe. 

That's it! If you have any questions let me know in the comment section and I will do my best to answer.

MONDAY MORNING RECIPE POST - STIR FRY WITH VEGGIES AND GROUND PORK

This was a very fast meal, and one of those times I forgot to make a note of a link. It was one I may have found on Instagram, a video, so not written down that I could find anyhow, and then it was gone and I was onto something else. Happy to say it was a delicious meal.

1 lb. ground pork (you can use any favorite protein)

1 whole diced onion

4 finely chopped garlic cloves

1 tablespoon freshly grated ginger (you can use the powdered one - a teaspoon maybe, to your taste)

1 tablespoon chili paste (or any favorite seasoning that gives it a bit of a zip, or leave this out, entirely up to you)

1 14 oz. bag of coleslaw mix

3 extra carrots sliced into thin sticks (you can leave these out.  We just like carrots)

1 diced cooked potato (we had one leftover baked in its skin from the day before - it was a great addition - you can leave this out also but we enjoyed)

A handful of cilantro leaves, or you can use Thai basil, or baby spinach leaves (again, only if you like, not really a necessary addition. It wasn’t in the original recipe)

1/4 cup water

1/8 cup of soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon rice wine vinegar

1/4 cup to 1/2 cup of hoisin sauce

Get all your ingredients measured out and ready. 

Heat your pan on medium-high (we put ours on 6 - electric stovetop).

Start with putting your meat and onions into a large-ish frying pan, stir and cook until meat is no longer pink. We added the carrots at this time. It said to drain grease when done but there really wasn't any with the ground pork we had.  I think this is if you use ground beef as we have had to do this when we have used it.

Add in the chopped garlic and ginger, mix in.

Do the same with the chili paste (here is when you can use your favorite seasoning instead).

Next mix in the bag of coleslaw, along with the 1/4 cup of water. Let everything cook down for a few minutes.

Stir in the soy sauce, sesame oil, rice wine vinegar and desired amount of hoisin sauce.

Add in the Cilantro, Thai Basil leaves or baby spinach leaves if using.

Simmer on low until the veggies are as tender as you like them to be.

Serve and garnish with sliced green onions at the table.

Thoroughly enjoyed this recipe.  We made four servings and we will have the rest for tomorrow's dinner.

We thought it would be nice to add a poached egg on the top.

That's about it.  If you think I have left anything out, or haven’t made it clear enough, let me know in the comment section.  This meal is a great one for making it yours, tailoring it to the ingredients you have in your own supplies.

Thanks for looking, have a great week and...

MONDAY MORNING RECIPE POST - BOK CHOY AND MUSHROOM STIR FRY - SERVES 6

I chose a stir-fry for this week's recipe post, and it comes from the Southern Living Magazine. You can see the original at this link.

Pork and Bok Choy Stir-Fry Recipe

1-1/2 pounds pork tenderloin

1/4 teaspoon black pepper

1-1/4 teaspoons kosher salt, divided

3 tablespoons peanut oil, divided

1/2 pound bok choy, cut into 1-inch pieces (about 3 cups)

3 cups matchstick carrots

1 small red onion, thinly sliced

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

1-1/2 teaspoons cornstarch

3/4 cup chicken broth, divided

1/4 cup fresh orange juice

2 tablespoons soy sauce

Hot cooked rice

Cut pork into 1/2-inch-thick slices; cut each slice into 3 to 4 (1-inch-long) pieces. Season with pepper and 1⁄2 teaspoon of the salt.

Heat 1 tablespoon of the oil in a large skillet or wok over high. Add half of pork; cook, stirring, until browned, 2 to 3 minutes. Remove from skillet. Repeat with 1 tablespoon of the oil and remaining pork.

Heat remaining 1 tablespoon oil in skillet. Add bok choy, carrots, onion, ginger, and garlic; cook, stirring, until vegetables are tender-crisp, 3 to 4 minutes.

Whisk together cornstarch and 1 tablespoon of the broth in a bowl; set aside. Stir together orange juice, soy sauce, and remaining broth in a separate bowl. Pour orange juice mixture over vegetable mixture in skillet; bring to a simmer over medium-high. Add pork and remaining 3/4 teaspoon salt; simmer until meat is just done, 1 to 2 minutes. Add cornstarch mixture; cook, stirring, until thickened, about 1 minute. Serve stir-fry over hot cooked rice.

There was another bok choy and mushroom recipe I was going to try before I saw this one.  It looked very good also and you can find that at this website.

https://omnivorescookbook.com/bok-choy-and-mushroom-stir-fry/#wprm-recipe-container-32005

This was an excellent meal. The only addition made was a small box of mushrooms which were sliced and added to the veggies when cooking them, and I sprinkled sesame seeds on the top as a garnish at the table. Definitely looking forward to having this again sometime.

With my thanks to blogging friends who jog my memory in their comments, I have added the following.

If bok choy isn’t available in your local supermarket, you can substitute the same amount of sliced or chopped cabbage for the bok choy. Those bags of already sliced cabbage from the supermarket would work also, the kind we use for coleslaw, and it would certainly make the process a lot faster and easier.  We have used both before and they work out great.

This recipe is great for catering your own taste.  Add or delete choices of protein or veggies, whatever you have in supply.  

Happily there were leftovers and they taste even better the following day once those flavors have had a chance to develop. 

Thanks for looking and have a great week!

MONDAY RECIPE POST - EGG FRIED RICE

This is another YouTube recipe hosted by Sisi Jemima.  The link to this Egg Fried Rice is here.  We did quite a lot of stopping-and-starting while making it, especially as we were doing this for the first time, to get her guideline.  We gave it a ten out of ten by the way.  Our kitchen is relatively small so I usually sit at the kitchen table and Gregg is at the stove top doing the cooking.  I have a cutting board with me and will share in the preparing stage of cutting up veggies, also done at the kitchen table, while giving step-by-step instructions to Gregg as I listen to the video.  I push pause a few times and rewind if I miss anything, so it was a slower process than it normally is.  

Sisi has a recipe blog and this is her website.  I couldn't find this particular recipe but I may have overlooked it.

Some of the ingredients are metric.  I have put what I thought the amount would be for what we used.   For any food I didn’t use I marked in red lettering.  We didn't stick to the exact measurements as we wanted leftovers the next day.  You just use what you think you might want for each serving or if you like leftovers yourself, make extra.

 Sisi Jemima’s Egg Fried Rice Recipe 

Vegetable oil for sautéing (we used avocado spray)

100 gm diced pork 

100 gm diced chicken (we used whatever leftover meat  there was on an already cooked rotisserie chicken from our local supermarket)

1/2 cup diced and cooked prawns (or for us, a 10 oz. packet of firecracker shrimp - Wegmans brand - see below)

3 eggs, slightly whisked

4 cups cooked rice (here we used 2 packets of Trader Joe's already cooked frozen Jasmine Rice.)

1 cup diced carrots 

1 cup green peas

3 cloves garlic, minced (we used 3 Dorot cubes - see below)

1/2 cup chopped onions

Handful of spring green onions

3 tablespoons dark soy sauce

2 tablespoons light soy sauce (low sodium if you have it)

1/2 tablespoon sesame oil (I will use a tablespoon next time as we enjoy the taste)

The nice thing about stir fry is that you can use any of the vegetables in your fridge.  You can also leave out the protein to go vegetarian.

Prepare and measure ingredients so you have them right next to you when you begin cooking. 

In separate bowls add the dark soy sauce to your chicken and marinate for 30 minutes.  Next, do the same with the pork.  Set aside.  (we didn't follow this part as we were using the cooked leftover rotisserie chicken and already cooked shrimp.  We also did not use pork this time).  

Add oil to a wok or frying pan.

When oil is heated add the eggs.  Scramble the eggs.  I like the way Sis Jemima did hers.  She describes them as scrambled but still a bit chunky.  Take them out and set aside.  

Add the marinated pork to the pan and cook for 6 to 7 minutes, until pork is brown on all sides.  Transfer into a bowl and set aside.

Put the pan back on the stove top.  Next a tablespoon of vegetable oil goes in and when that is heated, add the chicken.   Season with salt and pepper being careful about how much salt you use.  Cook chicken until brown on all sides.  This should take about 6 minutes. 

Transfer the marinated pork back into the pan and combine with the chicken.  

Add and combine the onion and minced garlic.  Cook for about three to four minutes.

Add and combine the carrots and peas for another two minutes.

Add the rice and scrambled eggs.  Mix in well.

Add the dark soy sauce, light soy sauce and sesame oil, black pepper and spring onions.  Combine thoroughly and add more soy sauce if you think it is needed.

Now add the cooked prawns which goes in last.  You just need to cook about a minute, long enough to heat the prawns through.

Sis Jemima's tip about the rice: she doesn't like using Jasmine and substituted Basmati rice.  If you are using Jasmine rice you need to cook it the day before and refrigerate until needed.  If you use Basmati you can cook it as normal before you make your recipe.

I highly recommend watching her video before you start, just in case I have left anything out, and because we made our own version.  She has great tips. You can cut and paste the following address which will take you straight to the video.

https://youtu.be/Ql8h49eP-gA

Our shortcuts on this recipe were:

Pre-cooked rotisserie chicken which we bought from the supermarket the day before for that night’s dinner, and diced and used what was left for this meal.

Firecracker Shrimp from the frozen section at Wegman’s (their own brand).  

These we cooked to the directions on the box, and added to the stir fry at the same time as our cooked chicken. This only takes a few minutes to heat through.  The shrimp were small and we left them whole.  You can also use already cooked steamed shrimp that we occasionally buy from the seafood section of any of our local supermarkets.  It usually comes with a container of cocktail sauce and we eat it as an appetizer.  We have added them to other dishes too.

We will use mushrooms next time.

Instead of fresh minced garlic cloves, we used 3 cubes of Dorot crushed garlic which we store in the freezer.  The cubes are tiny and they thaw quickly in the pan. 

We also used 2 packets of Trader Joe's already cooked Jasmine Frozen Rice.

I realize you might not have these brands in your area, but there will probably be an equivalent if you want to make your own shortcuts.  Sometimes, depending on how you feel, the less fuss the better.

We didn't marinate the pork or chicken as shown in the video (didn't have any pork).  This meal was done on impulse as we wanted something relatively fast to put together.  Next time we will follow everything to the letter after a shopping session.   

Because we didn't need to marinate the meat, the liquids were added to the ingredients in the pan almost to the end of cooking time, and gently mixed so that all was combined.  Then we put in the cooked chicken and firecracker shrimp, again gently mixed to combine. We cooked it a minute or two which seemed long enough to heat through.  It worked out well for us.  My advice though is to add a little liquid at a time and taste test as you go along.

This is Gregg's meal the second night.  He sautéed cubes of steak and added them to the pan of leftovers for two or three minutes.  They were still hot and there was no need to reheat.

If you have any questions, leave them in the comment section and I will be happy to answer them.  I feel like I am all over the place with this recipe but next time it should go more smoothly, and we sure did enjoy it.

MONDAY MORNING RECIPE - CHINESE SAUSAGE FRIED RICE

I forgot to take a photo of this one but fortunately my dear other half did.  

I found this recipe on Instagram.  The name is Mags Spiced Kitchen.  Her video - at this link - is short but you can rewind it as often as you need to, and she also provides written instructions.  

When we lived in California many, many years ago (we have been in our present home since 1991), among our neighbors we had several Chinese-Americans we counted as friends, and one very dear lady who was a very special friend.  Now I come to think of it, she was probably my age at the time.  

She opened up the world for me and I loved listening to stories of her life.  She and I would chat for hours and occasionally she would come over when Gregg was home.  When I was away visiting my family, she brought him meals every day.  Back in those days he didn't cook and she took care of him like he was her own son.  Originally from Shanghai, she was widowed and eventually moved to Hawaii, bringing up five children on her own.  One of her daughters moved to our neighborhood with her family, and our friend would visit for the summer, eventually moving in permanently.  We were delighted when she became a permanent neighbor.  We met originally when I was out in the garden and I saw her walking up the hill.  I smiled, said hello and she stopped to chat.  We hit it off right away and stayed close friends until she sadly passed.  She certainly enriched our lives by knowing her. 

Gregg and I went down memory lane the other day, and we talked about our dear old friend.  I remembered one of the dishes she made us was a stir-fry with Chinese sausage.  I said to Gregg we should find a recipe and that's what we did.  

It wasn't long after that I found Mags Spiced Kitchen.  This is a real simple version, and it comes together quickly.  It might not have lived up to the memory of our dear friend’s dish but it was very close, absolutely delicious and will be made again.

Chinese Sausage Fried Rice

As read on Mag's recipe: "Chinese sausage, also known as lap cheong, has a unique combination of smoky, sweet, salty flavors."

3 links of Chinese Sausage/lap cheong

2 cups day old cold rice

2 eggs, beaten

1/4 teaspoon salt

3 tablespoons oil, divided

1/4 onion, diced

1 scallion/green onion, white and green parts divided

Sauce:

2 tablespoons light soy sauce

1/2 teaspoon dark soy sauce

1 teaspoon chili (optional)

1/4 teaspoon white pepper

Cut Chinese sausages into thin slices and set aside.

Crack 2 eggs into a bowl and add salt.  Beat until whites and yolks are evenly blended.

Make the sauce: combine ingredients listed. 

Heat wok on high until smoking.  Add 2 tablespoons of the oil and pour in the eggs.  Scramble until 80% cooked.  Transfer and set aside.

Add the remaining 1 tablespoon of oil to the wok on medium heat.  Add diced onion and white parts of the scallions/green onions.  Stir a few minutes until fragrant.

Add the Chinese sausage and stir for a few minutes until cooked through, and browned in parts.  Don't cook for too long as I read overcooking renders out too much fat and cause the sausage to become too salty. *See note below recipe.  

Add the cold rice.  Stir and break up any clumps.

Pour the sauce mix around the wok and stir until everything is well combined.

Add the eggs back until mixed throughout.

Add the green parts of the scallions/green onions, and turn off the heat.  

Stir one last time and serve.

What did we think? 

No doubt about it, we thought it was a ten out of ten.  We made double the recipe because we wanted a meal for the next day, knowing that the flavors would have a chance to deepen.  They did, it was even better and that's saying something.   

*We got our sausage from a local Asian supermarket, brand shown below.  It was found in the frozen section.

There are many different types and brands of this kind of sausage, with different tastes, all good no doubt.  Ours was made with chicken and pork and will be our go to brand from now on.  The Spruce shares two methods of cooking.  We used the instructions for stir frying.  Click and scroll down a bit on this link to read.

A real simple meal and a favorite with many, is to put a few slices of Chinese sausage on top of steamed rice.  I wouldn't mind trying that sometime.  Sounds even easier to make than this recipe, definitely.  Would be a quick snack.

We didn't use day-old rice but used our tried-and-true Trader Joe's Jasmine Rice and the same brand brown rice.  We had a packet of each in the freezer and made them both for those leftovers the next day.  There are two servings in one pouch.

We don't have a wok and used a large frying pan.

For our own personal taste we thought we would add Thai basil next time.

Also would like to add veggies such as diced carrot and sweet red pepper.  Small broccoli florets might be nice.

That's it!  If I remember anything else I will add as I think about it.

MONDAY RECIPE POST - EASY PORK AND CABBAGE STIR FRY - SERVES 4

Today's recipe I found at a blog called Savory Moments hosted by Amy.  You can see the original recipe here.  Amy has lots of wonderful recipes on her blog, and I know you will enjoy if you would  like to visit her.  Her Sour Cream and Raisin Oatmeal Squares are something I would like to try soon, among many other recipes.   We made this for the first time on March 6th, 2021.

Easy Pork and Cabbage Stir Fry - serves 4

For the sauce:

1/3 cup soy sauce

1/2 cup cold water

3 tablespoons rice vinegar

2 packed teaspoons brown sugar

1/4 teaspoon ground ginger

2 cloves garlic, finely minced

1 teaspoon (more or less to taste) Sriracha

1 tablespoon cornstarch

 

For the stir fry:

1 lb. ground pork

4 green onions, sliced with greens and whites separated

4 cups packed chopped green cabbage

1/4 cup chopped cilantro

1 cup white rice, cooked to package directions, for serving

Whisk together all of the sauce ingredients in a large glass measuring cup or a bowl. Set aside.

Heat a wok or heavy-bottom skillet over medium-high heat. When hot, add the pork. Cook, stirring frequently, until it is cooked through. 

Pour the pork into a colander and drain all but about 2 teaspoons of fat.

Place the pan back on the stove and stir in the cabbage and white portions of green onions. Cook for about 2 minutes, just until the cabbage starts to soften. 

Return the pork to the pan.

Stir in the sauce and let it come to a bubble and thicken. Stir to coat and stir in the cilantro.

Serve immediately with a side of rice and extra Sriracha, if desired.

This was an excellent meal, thank you Amy!

A few changes.

We had no cilantro so used parsley.  A lot of times and when low on certain ingredients, I am using what I have on hand just before our next shopping run.  However, parsley was a good substitute and I like the color it added.

We had no green onion so used regular white onions.

Hubs added a tablespoon of his hot chili paste.  We would add more next time for more heat.

At the table we added a dash or two of low-sodium soy sauce on the top.

There are plenty of leftovers and we are looking forward to enjoying this for two or three days.

I think this would be a good meal to freeze.

Thank you for taking the time to stop by. Have a great week and Bon Appetit!

MONDAY RECIPE POST - LEFT-OVER VEGGIE STIR-FRY WITH RICE OR SCALLION PANCAKES

I didn't actually follow a recipe, but is probably from a variety of other recipes we have learned from and enjoyed cooking.  Both Gregg and I had a hand in making this meal.  I started it off and Gregg finished while I set the table and got our drinks.

I took all the vegetables in the fridge that were left over, and also a packet of firm tofu.  I am listing the ingredients in the order they were used.

l 14 oz. packet of firm tofu, cut into cubes
2 tablespoons cornstarch
1 tablespoons extra virgin olive oil, or more if needed

The veggie ingredients weren't measured out. I just used what I had and you can certainly put in your own combination of favorites.

Broccoli florets
Cauliflower florets
Sweet red bell pepper, diced
Peas
Mushrooms, sliced

1 tablespoon chili-garlic paste
Low-sodium Soy Sauce or Teriyaki Sauce

There were enough leftovers for two meals.  

For our first meal it was served over Jasmine Rice, cooked according to package directions; enough for two people.

For our second meal the day after I used something new, for us.  The last time we went to CostCo I noticed Scallion (Green Onion) Pancakes in the frozen section.  (If you can't find them in any store, see link to recipe below).  They are more like a crepe, perhaps a little thicker but not by much.  You cook them in a smidgen of olive oil (or your favorite oil) until they brown in parts.  You may even prefer no oil at all.  No need to thaw them out as they cook quickly in the pan.  A few minutes on each side until they are heated through and browned  nicely.

For the main meal:

Start cooking the Jasmine Rice according to the packet directions.

Before you cut the tofu into cubes, press all the liquid out of the tofu. Get as much moisture out as possible. Then take a Ziploc bag, add the cornstarch and then the tofu.  Seal the bag; toss gently until thoroughly coated with the cornstarch.  Shake off excess cornstarch.  Cook them in a frying pan in the olive oil On medium heat, until they are brown and crispy on all sides.  (I have mentioned this once before about using cornstarch.  Coating the tofu makes it crispier.) Take out of the frying pan and set aside.

In the same pan and add extra oil if necessary, put in your choice of veggies.  I did the broccoli and cauliflower first and then added the others after a few minutes.  Add a tablespoon of Chili Garlic Paste.  Stir thoroughly until well mixed into the veggies. Cook until veggies are crisp tender.

First meal we put this mixture over Jasmine Rice and passed the Low-Sodium Soy Sauce.

Second meal I cooked the Scallion Pancakes and placed the veggies over it, using Teriyaki Sauce this time.  I cooked the pancake last as they cooked quickly.

These photos are with the pancake because I forgot to take ones with the rice.

What did we think?  Delicious though a little more bland than the other dishes we have tried lately, still tasty though. You can always add extra Chili-Garlic Paste but we both agreed this type of bland was delicious and wouldn't bother.  We will definitely be making this again.  

It is the first time we have used the scallion pancakes and I thought those made a lovely change. A note on the packet said they were vegan. If you don't have a CostCo who stocks them, also if you do and they don't stock them any more as this has happened to me, there is a link to a Scallion Pancake recipe here.