garlic chili sauce

Microwave stir-fry (stir-wave?)

Makes one serving, takes 10-15 minutes

Equipment:

-          Microwave

-          Cutting board

-          Knife

-          Large, microwave safe cup or bowl (I use a 4-Cup measuring cup)

Ingredients:

-          2 Tbsp oil

-          ½ Cup to ¾ Cup chopped vegetables (I have had success with onion, cabbage, kimchi, celery, carrot, and broccoli)

-          (optional) ¼ cup meat

-          One serving of dried ramen noodles or packaged udon noodles

-          Water

-          2 Tbsp stir-fry seasonings of choice. My favorite combo is 1 Tbsp hoisin sauce and 1 tbsp chili-garlic sauce. You can also use soy sauce, teriyaki sauce, vinegar, hot sauce, peanut butter, curry powder…

If you haven’t already, chop the vegetables. If you are using raw meat, chop the meat and place it with the oil in to the microwave safe bowl. Microwave for 2 minutes, and check to see if the meat is mostly cooked. If not, microwave the meat in 30 second intervals until mostly cooked.

Add the vegetables to the bowl. Add enough water to almost submerge the vegetables. Microwave the vegetables for 2 minutes. Congratulations, the water is now a delicious veggie broth!

Mix your stir-fry seasonings into the partially cooked veggies and broth. Take your uncooked noodles, and slide them under the partially cooked vegetables. The noodles should be submerged in the broth—if necessary, add a little more water. In my experience, most instant ramen noodles cook in the microwave for 3-4 minutes, and individual servings of udon cook in 4 minutes; however, if your noodles have a recommended microwave time on the package, use that.

Mix it all up. The noodles should have absorbed most of the broth, turning the remaining broth and oil into a thin, clingy sauce. Eat it right out of the microwave bowl.

Sweet and Spicy Shrimp and Snow Peas Stir Fry is a quick and easy recipe that’s perfect for Lunch or Dinner. Cooked in a flavorful sauce made with honey, lemon, garlic, soy sauce and chili flakes this tastes fantastic served over Brown Rice. AD 

PRINT THE RECIPE: http://www.thelifejolie.com/shrimp-and-snow-peas-stir-fry/

9

Sambal Honey-Barbecue Wings

Ingredients for Wings

Chicken wings, separated into drums and flats 

5 tbsp baking powder 

4 tbsp spice blend (I used a shortcut here) but you can use:

1 tbsp onion powder

1 tbsp garlic powder

½ tbsp chili powder

½ tbsp smoked paprika 

Directions for Wings

Preheat oven to 400 degrees Fahrenheit, line a baking sheet with parchment paper or aluminum foil and top with a wire rack and set aside. 

Clean chicken wings and pat dry with paper towels. 

In batches, toss the wings in the spice blend and place on the wire rack and bake for 20 minutes on one side. 

After 20 minutes, flip the wings onto the opposite side, bake for another 10 minutes. Flip one final time and bake for a final 15 minutes, until crispy and golden brown.

Ingredients for Sauce/Glaze

4 large tablespoons of Sambal (chili garlic sauce) 

3 tbsp raw honey 

2 tbsp homemade barbecue sauce (or store bought if you only have that)

Splash (about 2 tsp) rice wine vinegar 

1 tsp chili oil (be careful because it is SPICY) 

½ tsp pure sesame oil 

3 tbsp cilantro, finely chopped 

Toasted sesame seeds, for garnish 

Kosher salt and pepper, to taste

Directions for Glaze 

Combine all ingredients, and adjust to taste. 

Assembling the Dish 

Once the chicken has finished cooking, let rest for about 5 minutes and assemble the glaze. 

Toss the chicken in about ½ of the glaze 

Plate and drizzle the remaining glaze. 

Garnish with sesame seeds and more fresh cilantro. 

Enjoy!

Peanut Butter Pasta

So, this is a really simple but tasty meal that my family has made since I was a kid. The sesame oil and soy sauce might require a little up front investment, but will last a long time. And a bonus? None of the ingredients need to be refrigerated, if that’s an issue for you.

You’ll need:

*Pasta (some kind of shape works best, the sauce is sticky)*Peanut butter (the kind without sugar is better, but conventional stuff should be ok)
*Tamari soy sauce (i use reduced sodium, still plenty salty)
*Toasted sesame oil
*Garlic, crushed (i use fresh, but jarred garlic should work fine)
*Some hot water (from an electric kettle or your pasta water)
*Sriracha or chili garlic sauce (optional)

Cook the pasta according to the package.

While the pasta is cooking/water is boiling mix up the sauce; I pretty much do this to taste, but here are my approximate amounts for a pound of pasta.
1 -1 ½ cup peanut butter1/2 - 1 teaspoons sesame oil
2-3 teaspoons soy sauce
3-4 medium to large cloves garlic

Mix it all up and adjust amounts to taste; remember you’re going to add a lot of water to this, so it should be strong. 

Once you’ve drained the pasta (remember to save water for the sauce before you drain, if you were going to!), return the pasta to the pot. Mix in enough hot water to the sauce to make it pour-able, I usually start with about half a cup, but you’ll probably need more. Mix it up with the pasta in the pot. You can still add more water if it seems too sticky. (Note: This stuff thickens up when left to sit, don’t add the water ahead of time.)

This is great served with steamed veggies, and my family also usually eats it with some chicken. Remember the sriracha? Put that on it for spicy.

anonymous asked:

plsssss what is the recipe for the tofu lettuce wraps??? help a sista out

Sure thing! Several of these items will need to be purchased if you don’t regularly cook East Asian foods so it’s more of a “specialty” recipe. Everything should be available at non-Asian stores except for the vegetarian oyster sauce which can be a bit difficult to find.

Ingredients

Filling:
¾-1 block of tofu with the water pressed out and cut into small cubes
1 small can of bamboo or water chestnuts (I didn’t have water chestnuts so I subbed bamboo and it was great)
If you don’t use water chestnuts, a handful or two of chopped walnuts adds a good crunchy texture
1/3 cup diced onion
1-2 teaspoons minced garlic
3 stalks of green onions diced

Stir fry sauce:
2 tablespoons soy sauce
1.5 tablespoons vegetarian oyster sauce (sometimes called mushroom/vegetarian stir fry sauce–can be substituted with regular oyster sauce if not vegetarian)
1 tablespoon water
2 tablespoons mirin
2 teaspoons rice vinegar
1-2 tablespoons of corn starch mixed with water to thicken

Dipping sauce (or spoon over the top of filling for less of a mess)
3 tablespoons ponzu soy sauce (can be bought or made by combining soy sauce, mirin, rice vinegar, sweetener, and lemon)
1 teaspoon chili garlic sauce

Additional:
Iceberg lettuce for wraps
Maifun rice noodles fried in oil or softened in hot water (optional)

1. Sauté the tofu in a tablespoon of oil until golden brown. Add onion and garlic and sauté for another 2 minutes. Add stir fry sauce and bamboo/water chestnuts for 2 minutes.

2. Slowly stir in cornstarch/water mixture until desired consistency.

3. Remove from heat. Stir in diced green onions and walnuts if using.

4. Mix ponzu sauce with chili oil and fill lettuce wraps.

It’s lunch time baby bears!

Make sure you eat something today! It’s very important for your health! I’m not sure what you’re to munch on but I have a recipe for the future you can enjoy! (If you’d like of course!)

It issss… Vegan Fried Rice!

I’m a lover of Chinese food so I hope this recipe taste as delicious as it looks! ❤️😋

Ingredients


RICE + VEGETABLES

1 cup (~250 g | 8 ounces) extra-firm tofu*
1 cup (185 g) long- or short-grain brown rice*, rinsed thoroughly in a fine mesh strainer
4 cloves (12 g) garlic, minced
1 cup (100 g) chopped green onion
½ cup (72 g) peas
½ cup (64 g) carrots, finely diced

SAUCE

3 Tbsp (45 ml) tamari or soy sauce, plus more for veggies + to tastes
1 Tbsp (16 g) peanut butter
2 -3 Tbsp (27-41 g) organic brown sugar, muscovado sugar, or maple syrup
1 clove (3 g) garlic, minced
1-2 tsp chili garlic sauce (more or less depending on preferred spice)
optional: 1 tsp toasted sesame oil (or sub peanut or grape seed oil)


Instructions in 10 Steps!

1.) Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray)

2.) In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3.) Once the oven is preheated, dice tofu into ¼-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.

4.) While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.

5.) While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.

6.) Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7.) Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.

8.) To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.

9.) Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.

10.) Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

I hope you enjoyyyy 😊I’m sorry the recipe is so long that it takes so much space and I’m sorry it isn’t very neatly done!

I’m just trying to see if I can continue to provide something for you honey bears or not since I’ve been gone for an eternity! ❤️

I still love you guys though

- Mod Dia

i made a thing

so there’s a beautiful post going around right now that basically asks: What happens when Foggy’s childhood bestie Dean Portman comes to town? Cue the jealous!Matt. this is my offering to the fic gods and my request for someone else to do better please!


Fulton?” Matt sputters, sounding almost indignant about it all but Foggy’s too busy being engulfed in a massive back-thumping bear hug by a real life J-Crew catalog model to even notice.

It’s funny, when Foggy mentioned an “old friend” might be joining them tonight (“You mean you have friends who aren’t Matt or me?” “I laugh, but only to hide my tears Page.”) for drinks Karen hadn’t been expecting this. This being the six-foot giant currently detaching from Foggy, clapping him on the shoulders and upper arms a few more times for good measure before finally turning towards the rest of the table.

Even in the low-lights of Josie’s bar Foggy’s flushed face is sort of hard to miss (kind of like Matt’s furrowed brow and the unhappy twitch at the corner of his mouth when Foggy’s long lost friend drapes an arm over Foggy’s shoulders). “Hey guys, remember my friend, the one I was telling you about? This is Dean!” Foggy claps Dean on his wide, strapping chest (Karen is just guessing but it feels like a really educated guess, based purely on the face situation she’s seeing). “Dean, this is my partner Matt Murdock, and our beautiful and far too good for us friend Karen Page.”

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2

Vietnamese caramel shrimp (Rim Tom)

Today I was looking at one of those online food sites that present one beautifully photographed food picture after another, just like a drum roll. I needed inspiration and figured this would be as good a way as any to find something delicious-looking to recreate. I scrolled by the desserts and all of the breads and anything that looked overly-rich.

I spied some lovely shrimp on a bed of rice. A click or two later and I was reviewing a recipe with a name as delectable as the dish itself. And to make matters even more positive, I had everything (almost) required to make it in my possession.

This tasted every bit as good as it looks. The only deviation I made from the recipe was that I did not have the peppers, so to save a trip to the store, I added one teaspoon of chili garlic sauce to the dish. I served this over Jasmine rice.

A recipe adapted from closetcooking.com

Ingredients:

  • 2 tablespoons sugar
  • ¼ cup water
  • ¼ cup water
  • 1 tablespoon oil
  • 1 finely chopped shallot
  • 2 cloves finely chopped garlic
  • 1 teaspoon grated ginger
  • 1 small chili, chopped
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons fish sauce
  • Ground pepper to taste
  • 1 teaspoon sesame oil
  • 1 tablespoon chopped cilantro
  • Green part of one green onion, sliced, for garnish

Directions:

Heat the sugar and ¼ cup water in a large pan on medium-high heat until it caramelizes and turns a dark brown. (Watch carefully, as once it begins to turn golden it will brown very quickly.)

Carefully add the remaining ¼ cup water and heat until the caramel dissolves. The caramel sauce will foam up quite a bit so you need to be careful as you add the water. Remove from heat and set aside.

Heat the oil in a separate pan. Add the shallot, garlic, ginger and chili and sauté for 3 to 5 minutes.

Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over and cooked through, about 2 to 4 minutes.

Remove from heat and stir in the sesame oil and cilantro. Serve.