asian food

Korean Ground Beef and Rice Bowls for an easy weeknight dinner or lazy Saturday. Chock full of vegetables with twice less sodium and sugar, your kids will be going for seconds of this healthy 30 minute meal.

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Korean Ground Beef and Rice Bowls

beef

onion

1-2 inch fresh ginger (minced)

garlic

tbsp oil

bell pepper (diced)

zucchini (diced)

eggplant (diced)

soy sauce (I used Bragg's liquid aminos)

tbsp rice vinegar

maple syrup

black pepper (to taste)

red pepper flakes

green onion sprigs (finely chopped)

Cook rice as per package instructions. I usually make Instant Pot brown rice.

While rice is cooking, preheat wok or large deep non-stick skillet on medium heat. Add ground beef and cook breaking into pieces and stirring constantly, for about 5-7 minutes. Drain fat if desired. I have to say I used beef thawed in Instant Pot, so I cooked it less time. It is a miracle recipe!

Towards the end of browning ground beef, add onion, ginger and garlic. Cook for 2-3 minutes, stirring occasionally. Remove beef onto plate and return skillet to the stove.

Swirl oil to coat, add bell pepper and saute for 3 minutes, stirring occasionally.

Add zucchini and eggplant; saute for another 5 minutes, stirring occasionally.

Add soy sauce, rice vinegar,  maple syrup, pepper and red pepper flakes. Stir and cook for 1 minute. Add cooked beef and stir.

Turn off the heat and sprinkle with green onion; stir again.

Fluff rice with a fork and serve Korean ground beef over it.

This Vietnamese Grilled Pork Chops recipe is so juicy and simple! Make it as an easy weeknight meal, for a family gathering or a romantic dinner.

Vietnamese Grilled Pork Chops (Sườn Nướng)

kg pork chops

purple shallots, finely chopped

garlic,

lemongrass,

tsp five spice powder

brown sugar

salt,

oyster sauce

tsp fish sauce

tsp light soy sauce

chicken bouillon powder

tsp cooking oil

tsp pepper

tsp oyster sauce

tsp honey

Mix together the marinade ingredients and smear it over the pork chops. Marinate for a minimum of 20 minutes.

Preheat the oven to 200°C (390°F) and place the pork chops on a grill rack with the drip tray underneath. Tip: if the pork chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.

Oven the pork chops for 5 minutes on either side.

Brush the glaze over the cooking pork chops and grill for 2 minutes before repeating on the other side.

Let it turn golden brown then serve with rice or have as is!

This egg roll in a bowl recipe comes together in just 15 minutes and has all of the flavors of Asian take out. My whole family loves this recipe and I love how healthy and easy it is to throw together on busy nights.

Keto Egg Roll In A Bowl

chicken

coleslaw mix

ginger, minced

soy sauce

eggs

green onions

sesame oil

sriracha,

Keto Egg Roll in a Bowl

Heat a large skillet or wok over medium...

Heat a large skillet or wok over medium heat. Heat 1 teaspoon of oil in the skillet and then add the chicken, crumbling the meat as it cooks.

When the chicken is cooked through, add the...

When the chicken is cooked through, add the coleslaw, garlic, ginger, and soy sauce to the skillet. Cook, stirring often, for 5 minutes to soften the cabbage.

Press the cabbage mixture over to the side...

Press the cabbage mixture over to the side of the skillet and add the remaining teaspoon of oil to the empty portion of the skillet. Crack in the eggs. Scramble the eggs until cooked through. Stir the eggs into the cabbage mixture.

Stir in the green onions and drizzle with...

Stir in the green onions and drizzle with the sesame oil.

Serve with a drizzle of sriracha, if desired.

https://mediavine-res.cloudinary.com/video/upload/lefhxqxkgn5waivlhhmr.mp4

KETO EGG ROLL IN A BOWL is our family's answer to take-out! It's ready in minutes, packs in a ton of flavor, and it's good for you, too!

Glutinous rice cooked in a deliciously savoury sauce with tofu and mushrooms. This is similar to kiam peng, which I grew up eating. &#039;Kiam Peng&#039; is a Hokkien term that literally translates to ‘salty rice’ (kiam = salty, peng = rice) and despite it being called salty rice, I’d consider the flavour profile of this dish as savoury with a hint of sweetness and umami instead of just salty!Steaming the rice yields whole and really chewy grains since the grains don&#039;t cook and soak in its starch. I love the chewy bite of glutinous rice that’s so good with the savoury sauce, tofu, mushrooms, and some mustard greens. I finished it off with some roasted peanuts and chopped scallions for a super satisfying and flavour-packed rice meal.

Chinese Savoury Sticky Rice

dry glutinous rice (or short grain, see notes (205 g))

tbsp dark soy sauce

tbsp cane sugar

tsp sesame oil

white pepper

vegetable broth (or water)

tbsp sesame oil

tsp minced garlic

tsp minced ginger

mushrooms

g extra firm tofu (pressed and diced (see notes))

head bok choy (mustard greens,

tbsp Shaoxing wine (or dry sherry, optional)

tsp dark soy sauce

tsp cane sugar

vegetable broth (or water, adjust accordingly)

chives

peanuts

scallions

Soak the rice for at least 2 hours. I soaked mine overnight to speed up the steaming process. So the steaming time can be anywhere between 30 to 40 minutes depending on how long you soak your rice. After soaking, rinse through running water and then drain the liquid.If using shot grain rice, see notes below.

Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.

Steam for 30 to 40 minutes or until chewy and almost cooked through.

If using a bamboo steamer, simply heat some water on your pan or wok. Make sure not to add too much water that it can reach the base of your bamboo steamer and soak the paper/rice! Leave the water to boil. Once the water boils, place the bamboo steamer on the pot.

The cooked rice will turn translucent. You can simply try it to see if its chewy.

Rice

Mix all the ingredients together. Adjust according to your desired taste. Set aside. Note that you can always add more soy sauce later on as needed.

Sauce

Prepare the tofu, mushrooms, and greens of choice (I used mustard greens) along with the chives, garlic, and ginger.

Heat a large pan or wok over high heat.

Add in the sesame oil.

Once hot, sauté the garlic and ginger until aromatic, around 2 minutes.

Add in the tofu and then pan-fry until lightly browned on all sides. Add in the wine and soy sauces. Sauté for 2 to 3 minutes.

Sprinkle the sugar and then mix well to coat the tofu. Lower the heat to medium and leave the sugar to dissolve.

Add in the sliced mushrooms and then mix well with the tofu.

Cook the mushrooms for 2 to 3 minutes. Remove the tofu and mushrooms from the pan and then set aside.

Sauté the vegetables, if using, in the same pan with some oil until cooked through.

Set aside the vegetables as well.

Fillings

In the same pan or wok, add in the steamed glutinous rice.

Over medium low heat, add in the tofu and mushrooms.

Pour in the sauce.

Leave the rice to simmer over medium low heat and then mix it well to coat the rice with the sauce. Add 1/4 to 1/2 cup water, as needed, to completely cook down the rice. You may need more or less depending on how chewy your rice is.

Mix in the chopped chives.

Cover the pan and leave the rice cook for 2 to 3 more minutes over low heat until the rice has absorbed the excess liquid and is completely cooked through.

Afterwards, you can place the rice back into your bamboo steamer (if you used one) and serve. I placed mine back so I can easily cover it to prevent it from cooling too fast. You can also just place yours in a container with a lid to prevent from cooling too fast.

OR you can also scoop the rice and place it in a bowl.

Turn the bowl over on a plate to create a dome shape.

Top your rice with chopped scallions and roasted peanuts. Enjoy!

To Cook

There&#x27;s so much to love about this Century Egg and Pork Congee. It&#x27;s slow cooked until creamy and leaves you feeling nourished! The best part is it&#x27;s so easy to make!

Century Egg and Pork Congee (皮蛋瘦肉粥)

eggs ((or more, depending on your preference))

US cup Jasmine rice

salt ((to pre-soak with the rice))

water

500 g pork neck ((or any pork cut you'd prefer))

500 g pork spare ribs ((optional))

Start by washing and draining the rice grains, then mixing it with the oil and salt. Let it sit for at least 1 hour.

Meanwhile, bring the water to a boil in a large pot and add the all pork in. Double boil the broth.

Take the pork spare ribs out to cool.

Add the pre-soaked rice grains and 1 century egg in along with the salt and chicken bouillon powder.

Let it simmer on a medium to high heat for at least 20 minutes. We let it cook for 40 minutes for our preferred consistency.

Bring the heat back up to high and cut the pork spare ribs into smaller chunks. Slice the century egg into quarters (or smaller pieces) and add them to the congee.

Simmer for another 15 minutes then serve hot!

These Spicy Miso Noodles coated in a rich and fragrant miso-based sauce. They pack a a spicy kick from the homemade chili garlic sauce and if you’d love more spice, you can always add more chili sauce! I mixed these noodles together with some thinly sliced cucumber for that extra crunch and freshness that greatly compliments the richness of the sauce. Also added in some fresh cilantro and some sautéed shiitake mushrooms.
 

Easy Spicy Miso Noodles

tbsp white miso paste

peanut butter (or Chinese sesame paste)

tbsp toasted sesame oil

tbsp chili garlic sauce

tsp dark soy sauce (optional

scallion (chopped)

noodles

cucumber

cilantro

Sautéed shiitake mushrooms (optional)

Other veggies of choice (you can blanch some greens

In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.

Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.

Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.

Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you’d like.

Noodles

Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).

Mix everything together and enjoy! If you’d like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

To Serve

The best part about these noodles? They’re SO EASY to put together! You’ll just need 1 small pot with water to boil the noodles and a large bowl to mix everything in.

🥢Check out the full noodle recipe here 👉🏼https://thefoodietakesflight.com/easy-spicy-miso-noodles
🌶Homemade chili garlic sauce: https://thefoodietakesflight.com/chili-garlic-sauce/

🍜 3 EASY NOODLE RECIPES VIDEO: https://youtu.be/F5_nqvYuMc4
🍜 TANTANMEN (VEGAN RAMEN): https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
🍜MORE NOODLE RECIPES: https://thefoodietakesflight.com/category/pasta-and-noodle-recipes/

———————————————
👉🏼If you’re looking for more recipes and inspiration:

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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#noodles #asianrecipes #vegan

Easy Spicy Miso Noodles | One Pot & One Bowl, Vegan Asian Recipe

Potstickers are basically dumplings that are pan fried to create a crispy crust. I then poured some water to cook them in steam, to create a crisp yet chewy exterior for that really satisfying bite. They&#039;re filled with a mix of tofu and vegetables then enjoyed with some homemade dipping sauce.

Vegan Potstickers or Dumplings

all-purpose flour ((310 grams))

+ 1 tbsp warm water

salt

400 g block extra firm tofu

carrot ((100 grams))

cabbage

g chinese chives or spring onion (chopped (makes 1/4 cup))

salt (or

garlic (minced)

tsp chinese 5 spice powder (optional)

cornstarch

½ tbsp rice vinegar (or distilled white vinegar)

sugar

tsp chili garlic sauce,

sesame seeds

Add in 2 ¼ cups of all purpose flour and salt into a mixing bowl. Mix well. Create a well in the center of the bowl and pour in the warm water

Use a spatula or chopsticks to mix the flour and water. Once the dough starts to come together, you can use your hands to mix the bits of dough. Knead together for several minutes until the dough is smooth and doesn’t stick to your hands.

Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for at least 20 minutes.

Preparing Dough for Wrappers

Drain excess liquid from the tofu. Mash with a form and then transfer to a cheese cloth or any cloth. Squeeze out liquid.

If using dry mushrooms, rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes.

Finely shred or process the carrots. Repeat this for the cabbage, mushrooms, and onions, and garlic.

Heat a pan. Add in 1 ½ tbsp canola or other neutral oil. When the oil is hot, add in the garlic and onions. Add in the cabbage, carrots, and mushrooms.

Cook over medium high heat for 4-5 minutes until the carrots are tender. Season with 1/2 tsp salt and 1 tbsp soy sauce, or to taste. Add in the tofu and mix well. Turn off heat.

Add in cornstarch and mix until well combined. Season with some sesame oil and and chinese 5 spice, if using.

Transfer to a bowl and leave to cool while you work on the wrappers.

Divide the filling into 35-36 portions. I do so by getting a large tablespoon and scooping a generous amount, and then rolling and compressing it to create an oval or round ball of filling.

Preparing the Filling

Flour your surface. Remove the dough from the bowl. Punch your thumb into the center to create a hole. Slowly pinch and form the sides to create a larger hole before slowly pulling apart the sides to create a large ring (see video)

Sprinkle the dough with some flour. Using a knife, slice the ring of dough into 14 to 15-gram pieces, making around 35-36 pieces.

Place the pieces in a bowl and cover with a towel to prevent them from drying out.

Dividing the Dough

Flour your surface. Get a piece of dough and then roll it into a ball. Lightly flatten it with your palm.

Sprinkle a little flour on top of the dough and lightly coat your rolling pin with some flour as well. While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward. Rotate the dough 90 degrees and repeat the movement. Continue to roll out the dough until you have a wrapper that’s around 3 to 4 inches. If you can’t make them into a perfectly round shape, that’s okay.

You can also roll out the dough using a rotating movement if you have a small, thinner rolling pin. Using one hand, hold the small rolling pin and then hold the dough on the other hand. While you’re moving the pin with your right hand, you are also rolling the dough 90 degrees counterclockwise. Keep moving the pin and rotating until you have wrappers that are around 3 to 4 inches in diameter. It took me a while to get used to this movement since a lot of the pros do it very quicky but once you get your coordination, it’s much easier to roll out the dough.

Repeat either step 6 or 7 for the rest of the dough until you have rolled them all out into wrappers. Keep the wrappers covered with a towel while you fill add each piece with filling.

Rolling Out the Wrappers

Get 1 piece of wrapper. Place it on your palm. Add in a ball of the filling.

Compress the filling and then carefully fold the wrapper from the bottom to the top, while using your finger to push the filling in. Carefully seal the wrapper with your fingers by pressing both ends together. From there, you can pleat the edges of the dumplings. You can refer to the video for how I pleat mine and other ways to pleat dumplings

Repeat this for the rest of the dumplings

Folding Dumplings

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