Ingredient: Hoisin Sauce

Stir Fried Vegetables with Soba Noodles

DIGITAL CAMERA This beautiful plate of vegetables was the beginning of a side dish that embraced the flavors of Asia.

They were joined by Soba Noodles, a Japanese favorite. Made of Buckwheat, they have an earthy taste that holds up to spicy and  hearty flavors alike. DIGITAL CAMERAI created this as a side dish, that complemented some Asian marinated chicken thighs. This is another side dish that could easily be a main dish with or without the addition of protein. As with many of my recipes, you can take all of the liberties that you want… Spices, vegetables, it’s all up to you.

Stir Fried Vegetables with Soba Noodles
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Servings
4
Servings
4
Stir Fried Vegetables with Soba Noodles
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook noodles following the package directions. This will only take 3 or 4 minutes. Drain the noodles and rinse with cold water. These can be set aside, but better yet, cook them while the vegetables are cooking.
  2. Heat a large fry pan over high heat. Add the canola oil and swirl to coat the bottom of the pan. Add the broccoli and toss and cook for 2 minutes or so.
  3. Add the carrots and yellow onions and cook for about another 2 minutes. Add the bell pepper and the Thai chili to the pan and cook for a couple of more minutes.
  4. Mix the stock, peanut butter, and hoisin sauce together. Pour into the pan and toss to combine. Allow to simmer for several minutes.
  5. Add the cooked and drained noodles and the green onions, tossing everything to coat. Simmer for 3 - 4 minutes until everything is hot.
  6. Serve it as is for a main dish or pair it with the protein of your choice.
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Stir Fried Quinoa with Chicken

Stir Fried Quinoa with Chicken
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The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Stir Fried Quinoa with Chicken
Print Recipe
The flavors of Asian Fried Rice, but made with Quinoa. All the flavor and many more nutrients.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Bring the water to a boil. add the quinoa and cover. Reduce heat and cook for 15 minutes or until the water is absorbed.
  2. Heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Spread the quinoa on the paper lined baking sheet. Bake for 15 minutes, stirring half way through. Remove from oven and allow to cool completely.
  3. Heat a non-stick wok over medium heat. Coat the pan with non-stick cooking spray. Add the chicken pieces and 1/2 teaspoon of the Five Spice Powder. Toss and cook for 3 minutes. The chicken should be barely browned. Remove to a plate and set aside.
  4. Lightly beat the eggs and add to the hot wok. Turn pan to create a thin layer. Cook until light golden brown turning once. remove from pan and allow to cool. Cut into thin strips and set aside.
  5. Add the broccoli, peppers, broccoli to the wok. Add several tablespoons of the chicken broth. Toss and cook until the vegetables soften slightly. Add more broth as needed to prevent burning. Remove from pan and set aside.
  6. Add the canola oil an allow it to get hot. Add the garlic, ginger and red pepper flakes to the oil. Cook and stir until the ingredients are fragrant. 3 - 5 minutes.
  7. Add the quinoa to the pan and toss to mix all the ingredients together. Cook, tossing to allow the quinoa to brown. This should take 5 - 7 minutes. Add chicken broth a little at a time to keep everything from burning.
  8. Add the chicken and vegetables to the pan and toss. Continue cooking and tossing until everything is heated through.
  9. Mix the soy sauce, sesame oil, hoisin sauce, and the remaining Five Spice Powder together in a small bowl. Add several tablespoons of chicken broth. Pour over the mixture in the pan and toss to mix.
  10. Serve topped with the egg strips and the sliced green onions.
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Barbecue Pork Freid Rice

Barbecue Pork Freid Rice
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A hearty and savory one dish meal. It's a great way to use leftover pork (or any other leftover meat).
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Barbecue Pork Freid Rice
Print Recipe
A hearty and savory one dish meal. It's a great way to use leftover pork (or any other leftover meat).
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Mix the Asian Dressing, 1 Tablespoon Chili Garlic Sauce,1 Tablespoon Sesame Oil, 1/4 Cup Hoisin Sauce, and 1 Teaspoon 5 Spice Powder together. Place Pork cubes in a zip top bag. Add the combined marinade ingredients. Seal the bag and toss and knead to coat the the pork with marinade. Marinate in refrigerator overnight.
  2. When you are ready to prepare the rice, heat a wok or very large fryi pan over medium high heat. Add the canola oil and the remaining tablespoon of sesame oil to the pan. Heat for 1 minute then add the rice. Toss until all of the rice grains are coated. Fry tossing occasionally 5 minutes. or until rice is just taking on some color.
  3. Add soy sauce and remaining 5 Spice Powder to the rice. Toss to mix and continue to cook 5 minutes or so, stirring occasionally. The rice should become light golden and have some crusty bits.
  4. Add the pork and marinade to the pan and toss to combine. (It is okay to add the marinade since the meat is already cooked and has been in the refrigerator.) Add the remaining Chili Garlic Sauce and Hoisin sauce to the pan. Cook the rice and meat 5 - 8 minutes more tossing frequently The rice should get a little darker and the pork should begin to caramelize.
  5. Add the thawed peas and carrots to the pan. Stir to incorporate. Heat for 2-3 minutes. Add the green onions and heat for 1 - 2 minutes more. Serve in pasta or soup bowls as you wish.
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