Donburi

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Ingredients

  • 1 carrot, sliced
  • shredded cabbage
  • 1 onion, julienned
  • 2 garlic cloves, minced
  • shiitake mushrooms, halved
  • 4 servings sticky rice
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 4 eggs

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic and sauté for 1 minute. Add carrot, cabbage, onion, and mushrooms and sauté until tender.
  3. In a small bowl, mix soy sauce, mirin, oyster sauce, and sugar. Add mixture to vegetables.
  4. Heat a small nonstick skillet over medium heat. Coat with cooking spray. Scramble eggs in a small bowl and pour onto heated skillet. Scramble until cooked.
  5. Divide sticky rice over four bowls. Top with sautéd vegetables in sauce and cooked eggs.
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Curried Stew

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Ingredients

  • 2 clove of garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 butternut squash, cubed
  • 4 servings rice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 4 mild Golden Curry cubes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • salt
  • black pepper
  • olive oil

Directions

  1. Preheat oven to 400° F. Combine garlic, onion, carrot, potato, and butternut squash in a large roasting pan. Drizzle with olive oil and top with salt and black pepper to taste. Stir to combine. Roast in oven for 40 minutes. Stir after the first 20 minutes.
  2. Prepare rice according to package directions.
  3. Melt 2 tablespoons of butter or margarine in a large sauce pan over medium/medium-high heat. Add 2 tablespoons flour and stir to combine. Add 2 cups chicken broth and stir until the roux is dissolved in the broth. And half and half and simmer for 5 to 10 minutes.
  4. Add four bricks of curry sauce mix to the mixture. Stir until bricks have melted into sauce mixture. Add turmeric, paprika, and cinnamon.
  5. Once sauce has thickened and is seasoned to taste, add roasted vegetables to sauce and stir to coat.
  6. Serve over cooked rice and enjoy!

Yakisoba

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Ingredients

  • 4 servings yakisoba noodles
  • 1 onion, julienned
  • 1 carrot, julienned
  • 1 cup shredded cabbage
  • 2 tablespoons oil
  • yakisoba sauce
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon ketchup
    • 1 tablespoon oyster sauce
    • 3 tablespoons soy sauce
    • 1 tablespoon sugar

Directions

  1. Prepare noodles according to package directions.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sauté onion, carrot, and cabbage until vegetables are tender.
  3. While vegetables cook, combine sauce ingredients in a small bowl.
  4. Combine cooked noodles, vegetables, and sauce.
  5. Serve and enjoy!

Chow Mein

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Servings: 4  –  Total time: 20 minutes

Ingredients

  • 4 servings chow mein noodles
  • 1 carrot, julienned
  • 1 onion, julienned
  • 1 cup cabbage
  • 2 cloves of garlic, minced
  • green onions, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sugar

Directions

  1. Prepare chow mein noodles according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Sauté garlic for 1 minute. Add carrot, onion, and cabbage. Sauté while noodles cook.
  3. Mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
  4. Add cooked noodles and sauce to skillet and increase heat to medium-high. Stir to combine and sauté until tender.
  5. Serve and enjoy!

Lo Mein

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Ingredients

  • 4 servings lo mein noodles
  • 1 carrot, julienned
  • 1 onion, julienned
  • 1 cup cabbage
  • 2 garlic cloves, minced
  • sliced green onions
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sugar

Directions

  1. Prepare lo mein noodles according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté garlic for 1 minute. Add carrot, onion, and cabbage. Sauté until tender.
  3. While vegetables cook, mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
  4. Mix cooked noodles, sautéed vegetables, and sauce in a large bowl.
  5. Serve and enjoy!

Adapted from Rasa Malaysia.

Mushroom Pot Pie

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 2 cloves of garlic, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter
  • Pillsbury crescents

Directions

  • Preheat oven to 375º F.
  • Melt butter in a large skillet over medium high heat. Add garlic, potato, onion, and mushrooms and cook until tender, about 5 minutes.
  • Add in frozen peas, carrots, corn, and green beans and cook for another 5 minutes.
  • Whisk in flour until lightly browned.
  • Gradually whisk in chicken broth, heavy cream and thyme and cook until thickened. Season with salt and pepper to taste.
  • Divide pot pie mixture evenly across 4 ramekins.
  • Unroll the Pillsbury crescents and separate into 4 rectangles. Top each ramekin with a rectangle of crescent dough.
  • Place ramekins in a baking dish to catch any spillover. Bake in oven for 15 minutes.

Adapted from Damn Delicious.