Asian Zoodles

Another tasty way to use up excess zucchini. Serve the zoodles as a side or top with shrimp. 

Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
   
   
   
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 
   
   
   

Recipe without photos . . . Asian Zoodles 

Sauce:

1/4 cup low sodium soy sauce

1 tablespoon teriyaki sauce 

1 teaspoon sriracha sauce 

About 1 to 2 teaspoons honey  

1 tablespoon chopped cilantro

Noodles:

1 tablespoon olive or vegetable oil + 1 teaspoon sesame seed oil

1/2 of a yellow or white onion, thinly sliced

2 cloves garlic minced

2 large zucchini spiralized

Finishing: 

Lightly toasted sesame seeds  

Cilantro leaves, coarsely chopped

Extra sesame seed oil for drizzling

1. Sauce: In a small mixing bowl, whisk together the soy sauce, teriyaki. sriracha, and honey; set aside.
2. Zoodles: To a large skillet, add oils and heatl on medium to medium high. Add onion and sauté for 2 minutes or until tender. 
3. Add garlic and cook for 30 seconds. 
4. Add the sauce to the skillet and cook for about 1 minute or two.
5. Add spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. 
6. Finishing: Sprinkle with seame seeds and cilantro; drizzle with sesame oil. 

Asian Pickled Cucumber Sticks . . . fast and easy

We love mini Persian cucumbers . . . so crisp, crunchy and refreshing. The thing we don't like is that they don't have a very long refrigerator life. Even though I remove them from their plastic package and keep them in a mesh bag, they tend to start becoming slimy way too fast. So, I found several recipes for pickled cucumber sticks and opted for one with an Asian flair, making a few adjustments to suit our taste. Pickling extends the refrigerator-life of the cucumbers, and creates a tasty snack food, or a salad alternative. 

I allowed the cucumber sticks to marinate in a vintage
refrigerator dish that also doubles as a serving container. 

Asian Pickled Cucumber Sticks   We allow at least one mini cucumber per person for a serving

5 to 6 mini Persian cucumbers

2 teaspoons sesame oil

2 teaspoon low-sodium soy sauce

2 teaspoon rice vinegar

1/2 lemon, juiced

1 teaspoon garlic powder

1 1/2 teaspoons dried dill weed or use fresh is available

1 1/2 teaspoon sesame seeds

Kosher salt to taste (about 1/2 to 1 teaspoon)

Dash or two (or three) of cayenne pepper or a sprinkling of dried red peppers

1. Slice each cucumber longwise; then cut each half in half again longwise, creating 4 sticks. Place sticks in a shallow bowl.
2. Add remaining ingredients and use tongs to toss and coat the cucumbers in the juices and seasonings.
3. Let stand at least 5 minutes before serving. Or, add to a covered refrigerate dish and refrigerate. Use within 3 to 4 days. 

   

   Cucumber sticks with added ingredients, ready to toss. 

   
   

Veg-Out Salad

Even though Facebook now sees fit to flood my feed with reels, I rarely pay attention to them. Their food videos are often juvenile, weird or downright disgusting! However, one caught my eye recently. I didn’t get the name of the cook or the recipe . . . and it is nearly impossible (at least for me) to ever find the video again. Anyway, this is my take on the salad reel that I watched. It is simply DELICIOUS! Full of crunch with a punch from the garlic & ginger dressing, and it also just happens to use the ingredients that I usually have on hand. Barry also gave it rave reviews!

 

We serve the salad with Smoked Ribs (Gates BBQ Rub & Sauce) 
and Roasted Potatoes 

Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
   
2. Right before serving, drizzle with dressing and toss. 
   

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Recipe without photos . . . Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
2. Right before serving, drizzle with dressing and toss. 

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Marla's Chinese Chicken Salad

Minced garlic and ginger combine with sesame oil, soy sauce, rice vinegar and sweet chili sauce to create a distinctive and flavorful dressing for this Asian-style salad that is full of fresh vegetables and crispy toppings. 

My sister, Marla Payne, provided this recipe along with rave reviews for the salad.  It's become one of her favorites and now I understand why. We also give it RAVE REVIEWS.

For a casual "supper" I set out all the ingredients and let guests assembly their own salads, but generally I'd just follow the salad assembly in the directions included bellow.

Note: The mandarin oranges and craisins seemed like rather strange additions to me. But we all agreed that they added to the overall flavor profile. Try them, I think you'll like them!

Marla's Chinese Chicken Salad    Servings: 6 to 8

Dressing

1/3 cup rice vinegar 

1/4 cup low sodium soy sauce 

2 tablespoons Asian sweet chili sauce 

1 1/2 tablespoons sesame oil 

2 tablespoons granulated sugar

1/2-1 teaspoon sriracha, optional

1 1/2 teaspoons minced garlic

1 1/2 teaspoons freshly grated ginger

1/2 teaspoon salt 

1/2 teaspoon  pepper

3 tablespoons peanut oil or canola oil

 

Salad

3 cups shredded cooked chicken

1 small head Napa cabbage thinly shredded (about 6 cups, approx. 1 pound)

1/2 small red cabbage thinly shredded (approx. 3 cups)

1 cup matchstick. thinly julienned, or finely shredded carrots

3 oz. snow peas, ends trimmed and julienned (approx. 1 cup)

1 red bell pepper julienned then halved

1-2 11 oz. can(s) mandarin oranges in water drained

1/3 cup loosely packed cilantro, chopped

1/3 cup chopped green onions

1/2 cup craisins optional but recommended

2/3 cup sliced almonds or chopped peanuts more or less to taste 

1 1/2 cups fried wonton strips* or chow Mein noodles more or less to taste 

2 tablespoons sesame seeds or sunflower seeds more or less to taste 

1. Dressing: Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
2. Salad Assembly: Add all salad ingredients to a large bowl except for wonton strips IF you are expecting leftovers. Whisk/shake salad dressing and drizzle desired amount of dressing over salad and toss until well combined. Add wontons strips to individual servings if expecting leftovers.

*Fried Wonton Strips

1 package egg roll or wonton wrappers you will probably only use half

Canola, or peanut oil

1. Cut wrappers into strips about 3/4-inch by 3 inches long. You can stack them to do this quickly. If using egg roll wrappers, you will want to cut them in half first and then into strips.
2. Heat about 1 inch of oil in a large pan or Dutch oven. You want the oil to be around 360 degrees. Fry in batches, spreading them out so they don't stick. Remove with a slotted spoon when they turn golden brown. Drain on paper towel-lined plate. Note: Fried Wonton Strips should stay crispy in an airtight container for at least several days.

Ramen Noodle Bowls

Another pantry and fridge fix that turned out to be a quick and easy evening meal . . . a light supper that hit the spot. Very versatile and there are so many ways to change this . . . add edamame or other protein sources, sugar snap peas, julienned zucchini . . .

Ramen Noodle Bowls     2 servings

Salad

1 (3 oz.) pkg. Ramen noodles, chicken flavored

Slaw mix (a combination of thinly sliced cabbage w/ grated carrots

Frozen peas, thawed

Slices of Smoked turkey

Roasted peanuts

Cilantro leaves

1. Cook Ramen noodles according to package directions using about half of the flavor packet added to the boiling water.
2. Drain noodles and arrange in two salad bowls.
3. Add peas, smoked turkey and roasted peanuts – using amounts tailored to each diner.
4. Garnish with cilantro leaves.
5. Drizzle with Asian dressing. 

Asian Dressing

1 tablespoon sesame oil

1 clove garlic, minced

3 tablespoons light soy sauce

1 tablespoon rice vinegar

2 teaspoons Sriracha hot sauce, optional

Combine all ingredients in a jar. Add lid and shake.

Here's another ramen noddle bowl variation we did with salmon, roasted butternut squash, fresh spinach and peas as toppers . . .

Zoodles— Zucchini Noodles

Oodles of Zoodles . . . aka Zucchini Noodles—a great way to use our extra garden bounty! So many possibilities -- match the broth with other items on the menu. Season with your choice of herbs and spices such as hot pepper flakes or Italian seasoning. Add Parmesan or other favorite choice of cheese.

Zoodles   4 servings

4  small to medium zucchini squash with any seeds and fibrous center sections removed

1 or 2 minced garlic cloves, optional

1 tablespoon sesame or olive oil 

About 1/2 cup broth or combination broth and low sodium soy sauce

Spring/green onions, chopped -- use both white and green parts

Kosher salt and pepper to taste

1. Use a  spiralizer to create zucchini noodles. 
2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
   
   
   
   
5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.
   

Recipe without photos . . .

Zoodles   4 servings

4  small to medium zucchini squash with any seeds and fibrous center sections removed

1 or 2 minced garlic cloves, optional

1 tablespoon sesame or olive oil 

About 1/2 cup broth or combination broth and low sodium soy sauce

Spring/green onions, chopped -- use both white and green parts

Kosher salt and pepper

1. Use a spiralizer to create zucchini noodles. 
2. In a large, heavy-bottom pan over medium-high heat, warm the sesame or olive oil.
3. Add the zoodles; cook and toss for a minute or two until they begin to soften. 
4. Add broth, green onions and cook zoodles until tender but not limp; season with salt and pepper.
5. Dish up noodles and serve as a side dish. Note—we dished up noodles + some of the liquid and topped it with baked fish fillets.

Electric Pressure Cooker Recipe: Korean Pulled Pork Bowls

Chef Alli is the authority on electric pressure cookers. Her website, Chef Alli - Let's Get Cooking'! includes info about her speaking engagements and farm fresh recipes in addition to pressure cooking info and tips. Be sure to sign up for for her Electric Pressure Cooking Tips.
This is a yummy recipe she shared at the Cows, Cooks and Conversations cooking session she did at Hildebrand Dairy.
This recipe uses what Chef Alli calls "Asian ketchup" - gochujan. She believes it is an up and coming ingredient and will soon become mainstream. I found it in Dillions in Junction City. 
I did add rice to the mix and made just a few minor adjustment to Chef Alli's recipe. We've already made it three times and it is now a favorite one-meal dish!

Koren Pulled Pork Bowls (recipe posted with permission from Chef Alli)
3 to 4 lb. pork butt, cut into chunks
Olive oil for sautéing
Sauce:
1/2 cup sodum reduced soy sauce
2/3 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1to 2 tablespoons honey
2 wolves garlic, minced
1 1/2 tablespoons grated ginger
2 tablespoons sesame oil
3 tablespoons gochujang (more or less, to your taste -- it's spicy!)
3 star anise
-----
Cornstarch to thicken sauce as needed -- after EPC has been opened
Prepared coleslaw (I dressed ours with Mom's Celery Seed Coleslaw Dressing mixed with just a little gochujang)
Cooked rice
Cilantro for garnishing

1. Set electric pressure cooker (EPC) to sauté setting and add a good drizzle of olive oil to the pot; when oil is hot, add pork butt chunks, working in batches to brown pork on all sized, removing them to a plate as you go, repeating with remaining pork until all of the pork is nicely browned.
   
   
   
   
2. Measure ingredients for the sauce directly into EPC pot; stir, adding water if sauce is too thick.
   A tip from Chef Alli about liquid: Remember – pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.
   
3. Add browned pot, then lock EPC lid into place. Choose High Pressure setting for 45 minutes; when timer sounds, use a natural release to allow all pressure to remove itself from the EPC. According to Chef Alli: When cooking meat and vegetable proteins (such as beans), pressure must come down on it's own in order to insure food is tender.
   
4. Remove pork from sauce to a large bowl or work surface; use two forks to shred pork.
   
5. Pour sauce from EPC pot into a fat separator to remove fat from sauce. Once fat is gone, pour sauce back into EPC pots wet on sauté setting and simmer sauce until it cooks down and thickens --  remove a little sauce with a little cornstarch; add back to pot to speed up the thickening process .
   
6. Serving suggestions: Place cooked rice in bowl, top with warm pork and some sauce, add coleslaw and garnish with cilantro.
   
   
   
   

Recipe without photos . . . 

Koren Pulled Pork Bowls (recipe posted with permission from Chef Alli)
3 to 4 lb. pork butt, cut into chunks
Olive oil for sautéing
Sauce:
1/2 cup sodum reduced soy sauce
2/3 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1to 2 tablespoons honey
2 wolves garlic, minced
1 1/2 tablespoons grated ginger
2 tablespoons sesame oil
3 tablespoons gochujang (more or less, to your taste -- it's spicy!)
3 star anise
-----
Cornstarch to thicken sauce as needed -- after EPC has been opened
Prepared coleslaw (I dressed ours with Mom's Celery Seed Coleslaw Dressing mixed with just a little gochujang)
Cooked rice
Cilantro for garnishing

1. Set electric pressure cooker (EPC) to sauté setting and add a good drizzle of olive oil to the pot; when oil is hot, add pork butt chunks, working in batches to brown pork on all sized, removing them to a plate as you go, repeating with remaining pork until all of the pork is nicely browned.
2. Measure ingredients for the sauce directly into EPC pot; stir, adding water if sauce is too thick. A tip from Chef Alli about liquid: Remember – pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.
3. Add browned pot, then lock EPC lid into place. Choose High Pressure setting for 45 minutes; when timer sounds, use a natural release to allow all pressure to remove itself from the EPC. According to Chef Alli: When cooking meat and vegetable proteins (such as beans), pressure must come down on it's own in order to insure food is tender.
4. Remove pork from sauce to a large bowl or work surface; use two forks to shred pork.
5. Pour sauce from EPC pot into a fat separator to remove fat from sauce. Once fat is gone, pour sauce back into EPC pots wet on sauté setting and simmer sauce until it cooks down and thickens --  remove a little sauce with a little cornstarch; add back to pot to speed up the thickening process .
6. Serving suggestions: Place cooked rice in bowl, top with warm pork and some sauce, add coleslaw and garnish with cilantro.

Crunchy Asian Salad filled with edamame, ramen noodles, cabbage . . .

Packed with flavor and crunch, this Asian-flavored salad can 

be served as a main dish or side. 

Crunchy Asian Salad        Serves 3 to 4 

Salad:

1 (3 oz.) pkg. ramen noodles, crumbled - discard seasoning packet (I think it is easier to crush the noodles while they are still in the package)

1/4 cup sliced almonds

About 2 cups+ (8 oz.) finely shredded green cabbage

1/4 cup grated carrots

1/2 cup thinly sliced green onions

1 to 2 cups frozen shelled edamame, thawed

Asian Vinaigrette:

1/4 cup vegetable oil

1 tablespoon+ sesame seed oil 

2 tablespoons agave or honey

1/4 cup  rice wine vinegar 

2 to 3 teaspoons low-sodium soy sauce

Pinch of salt & pepper

1. Salad: Spread crumbled noodles and almonds on a baking tray.
2. Bake for 5 minutes in a preheated 375° oven; stir and bake another 2 to 3 minutes or until noodles and almonds are lightly browned. Watch carefully!
   
3. Vinaigrette: Place all ingredients, starting with minimum amounts, in a jar. Shake to blend. Taste and adjust seasoning or amounts as needed.
   
4. Assembling Salad: Place cabbage, carrots, green onions and edamame in serving dish.
5. Top with noodles and almonds.
   
6. Drizzle with vinaigrette and toss. 
   
7. Serve immediately or cover and refrigerate up to 3 days. Note: The noodles will lose their crunch if store overnight but the salad is still good. To retain crunch — portion out preferred amount of salad mixture (cabbage, carrots, onions, edamame), sprinkle with a portion of the noodle-nut mixture and add enough vinaigrette to dress salad. Store remaining salad mixture and dressing in refrigerate and assemble salads right before eating.

   

   We served our salad as a main dish with cracker bread on the side.

Recipe without photos . . .

Crunchy Asian Salad        Serves 3 to 4
Salad:
1 (3 oz.) pkg. ramen noodles, crumbled - discard seasoning packet (I think it is easier to crush the noodles while they are still in the package)
1/4 cup sliced almonds
About 2 cups+ (8 oz.) finely shredded green cabbage
1/4 cup grated carrots
1/2 cup thinly sliced green onions
1 to 2 cups frozen shelled edamame, thawed
Asian Vinaigrette:
1/4 cup vegetable oil
1 tablespoon+ sesame seed oil
2 tablespoons agave or honey
1/4 cup  rice wine vinegar
2 to 3 teaspoons low-sodium soy sauce
Pinch of salt & pepper

1. Salad: Spread crumbled noodles and almonds on a baking tray.
2. Bake for 5 minutes in a preheated 375° oven; stir and bake another 2 to 3 minutes or until noodles and almonds are lightly browned. Watch carefully!
3. Vinaigrette: Place all ingredients, starting with minimum amounts, in a jar. Shake to blend. Taste and adjust seasoning or amounts as needed.
4. Assembling Salad: Place cabbage, carrots, green onions and edamame in serving dish.
5. Top with noodles and almonds.
6. Drizzle with vinaigrette and toss. 
7. Serve immediately or cover and refrigerate up to 3 days. Note: The noodles will lose their crunch if store overnight but the salad is still good. To retain crunch — portion out preferred amount of salad mixture (cabbage, carrots, onions, edamame), sprinkle with a portion of the noodle-nut mixture and add enough vinaigrette to dress salad. Store remaining salad mixture and dressing in refrigerate and assemble salads right before eating.

Asian-style Slaw

Coleslaw is a mainstay at our house but
this Asian-style slaw is a yummy variation.

Our firecracker-popping 4th of July menu consisted of Barry smoked ribs, potato salad, pickled beets, cracked wheat berry bread, Boston Baked Beans, blackberry crisp, and Asian-style Slaw. 
Make ahead tip: Prepare dressing and refrigerate for several days. Shred  cabbage and carrots, bag and store in refrigerator. Toast sesame seeds several days in advance and store at room temperature.

Asian-style Slaw
Dressing:
  1 1/2 tablespoons rice wine vinegar
  1/2 teaspoon sesame seed oil
  2 tablespoons granulated sugar
  1/2 teaspoon salt
  1/4 teaspoon black pepper
  1 seasoning packet from 3 oz.pkg. ramen noodles
  1/3 cup vegetable (canola) oil
Base:

Toasting sesame seeds in
a small skillet.

  4 cups finely shredded cabbage
  2 carrots, peeled & shredded
Additions:
  1 (3 oz.) pkg. ramen noodles, crushed 
  2 tablespoons toasted sesame seeds (add seeds to a 
     small skillet; heat over medium heat under they begin to 
     turn golden brown; stir while toasting)
  2 to 3 tablespoons toasted sunflower seeds

1. Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
   
2. Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
3. Toss with dressing to coat evenly.
4. Top with toasted sesame and sunflower seeds.
   

Recipe without photos . . .

Asian-style Slaw

Dressing:
  1 1/2 tablespoons rice wine vinegar
  1/2 teaspoon sesame seed oil
  2 tablespoons granulated sugar
  1/2 teaspoon salt
  1/4 teaspoon black pepper
  1 seasoning packet from 3 oz.pkg. ramen noodles
  1/3 cup vegetable (canola) oil
Base:
  4 cups finely shredded cabbage
  2 carrots, peeled & shredded
Additions:
  1 (3 oz.) pkg. ramen noodles, crushed 
  2 tablespoons toasted sesame seeds (add seeds to a small skillet; heat over 
     medium heat under they begin to turn golden brown; stir while toasting)
  2 to 3 tablespoons toasted sunflower seeds

1. Dressing: Combine ingredients, except for vegetable oil, and mix thoroughly. Drizzle in vegetable oil, whisking as it is added.
2. Salad: About 15 to 30 minutes before serving, combine shredded cabbage, carrots, and crushed ramen noodles.
3. Toss with dressing to coat evenly.
4. Top with toasted sesame and sunflower seeds

Beef & Pepper Stir-Fry

This is one of our latest endeavors and it was quite tasty served over Thai brown rice noodles . . . 

Beef & Pepper Stir-Fry

½ cup low-sodium soy sauce (regular soy is WAY too salty for this recipe)


3 tablespoons sherry 



2 tablespoons packed brown sugar 


1 tablespoon minced fresh ginger 


1 teaspoon sesame seed oil (or use vegetable oil) 


2 cloves garlic, minced 


1 lime, halved 


1 lb. top round steak, sliced very thin against the grain 
(partially frozen steak is much easier to cut into thin slices)

2 tablespoons vegetable oil 


1 medium yellow onion, sliced 


1 large red, yellow or orange bell pepper, cored and sliced into strips  (or use a combination of pepper to equal 1 large) 

¼ to ½ cup chicken broth


1 tablespoon cornstarch

1 package pad Thai brown rice noodles or linguine—cooked according to package directions

1. In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
   
2. Pour half of the marinade into a bowl with the sliced beef and toss to coat. (Reserve the rest of the marinade to use as a sauce in step # 7.) Allow meat to marinate for at least 3 hours.
   
3. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute; add the bell peppers. Cook for two or three more minutes. Remove the vegetables to a plate.
   
   
   
   
4. Into the hot skillet, add the remaining tablespoon of oil.
5. Add the meat, evenly distributing it over the surface of the skillet—shake excess marinade as meat is removed from the bag (discard used marinade). Allow to cook undisturbed for 1 minute, then turn with tongs. Cook for another 45 seconds to 1 minute.
   
6. Add the onions and peppers back into the skillet. Reduce the heat to low.
7. Mix remaining marinade with ¼ cup broth and cornstarch. Pour into skillet and simmer on low for a few minutes as the sauce thickens. If sauce becomes too thick, add additional chicken stock. Turn off heat when sauce is the thickness you prefer.
   
8. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
   
9. Serve with wedges/slices of the remaining lime.

Recipe without photos . . .

Beef & Pepper Stir-Fry 

½ cup low-sodium soy sauce (regular soy is WAY too salty for this recipe)


3 tablespoons sherry 



2 tablespoons packed brown sugar 


1 tablespoon minced fresh ginger 


1 teaspoon sesame seed oil (or use vegetable oil) 


2 cloves garlic, minced 


1 lime, halved 


1 lb. top round steak, sliced very thin against the grain 
(partially frozen steak is much easier to cut into thin slices)

2 tablespoons vegetable oil 


1 medium yellow onion, sliced 


1 large red, yellow or orange bell pepper, cored and sliced into strips  (or use a combination of pepper to equal 1 large) 

¼ to ½ cup chicken broth


1 tablespoon cornstarch

1 package pad Thai brown rice noodles or linguine—cooked according to package directions

1. In a 1-cup measuring cup, mix the soy sauce, sherry, brown sugar, ginger, sesame oil, garlic and the juice of half the lime.
2. Pour half of the marinade into a bowl with the sliced beef and toss to coat. (Reserve the rest of the marinade to use as a sauce in step # 7.) Allow meat to marinate for at least 3 hours.
3. Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute; add the bell peppers. Cook for two or three more minutes. Remove the vegetables to a plate.
4. Into the hot skillet, add the remaining tablespoon of oil.
5. Add the meat, evenly distributing it over the surface of the skillet—shake excess marinade as meat is removed from the bag (discard used marinade). Allow to cook undisturbed for 1 minute, then turn with tongs. Cook for another 45 seconds to 1 minute.
6. Add the onions and peppers back into the skillet. Reduce the heat to low.
7. Mix remaining marinade with ¼ cup broth and cornstarch. Pour into skillet and simmer on low for a few minutes as the sauce thickens. If sauce becomes too thick, add additional chicken stock. Turn off heat when sauce is the thickness you prefer.
8. Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired.
9. Serve with wedges/slices of the remaining lime.