Korean Beef Stir-Fry

Yay! I've finally made a stir fry that I actually like! I served this with rice noodles.

3 tablespoons mirin

2 tablespoons reduced-sodium soy sauce

2 teaspoons cornstarch

1 tablespoon canola oil

8 ounces flank steak, trimmed of fat and very thinly sliced against the grain

1 tablespoon chopped garlic

2 teaspoons chopped jalapeno pepper, or to taste

1 1/2 teaspoons chopped fresh ginger

4 cups mung bean sprouts

1 6-ounce bag baby spinach

1/4 cup chopped fresh cilantro

1 teaspoon toasted sesame oil

2 tablespoons toasted sesame seeds, optional

Combine mirin, soy sauce and cornstarch in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full).

Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).

Thai Basil Chicken

This recipe was given to me by a good friend. Thanks, Jill.

1 lb skinned, boneless chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 T olive oil
2 red hot chili peppers, stemmed and finely chopped
1 1/2 c finely chopped fresh basil leaves (i measured first... then finely chopped half of it, then just coarsely hand-tore the rest for added texture and visual interest)
1 T fish sauce (i used soy and it turned out fine)
1 red pepper, coarse chopped
1 green pepper, coarse chopped

put ckn breasts in freezer till firm but not frozen solid, cut into thin slivers.

heat up wok, add oil, stirfry garlic and onions till tender but not brown - about 1-2 min.

add chili peppers and cook, stirring, another 1 min. add ckn and stirfry till cooked thru.

stir in basil and fish sauce, mix thoroughly. add red/green peppers and stirfry till tender but still hold color.

serve over rice.

Basil Mock Duck

*If you’re not a fan of seitan, you can substitute it with chicken or even thin pieces of beef, although,I highly recommend trying it with the seitan!

1 can Mock Duck (seitan) -drained
4 carrots, peeled and julienned
1 cup of broccolini (add more if you like)
1 cup of green beans (fresh) (add more if you like)
1 thai chili
1 clove garlic
¼ Cup of water
4 basil leaves (chopped)
3 tablespoons of Golden Mountain Seasoning Sauce (tu’o’nggiavi)
3 tablespoons of KecapManis–Sate1-2 tablespoons of KwongHung SengSauce (Thin Soy Sauce)
4 Tablespoons olive oil
1 teaspoon sugar

In a saucepot, warm 2 tablespoons of oil with the thaichili and clove of garlic. Let the chili and garlic infuse the oil and remove.

Add water and the 3 thai sauces, and sugar, lightly simmer to melt sugar.
Add chopped basil leaves. Keep sauce warm.

In a skillet or wok, heat 2 tablespoons of olive oil and stir fry the vegetables. They should be cooked yet crisp. Add in the seitan to warm it. Add sauce to skillet with veggies and seitan and toss to coat.

Serve with a side of white rice.