May 31, 2012


Ginger Carrot Salad 
Ingredients:
3-4 large carrots - organic
1 thumb sized piece of ginger
3/4 tablespoon soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons honey
A pinch of chili flakes
Sesame seeds
To Make:
Wash and peel carrots.
Using the edge of a teaspoon, scrape the peel off the ginger
Using the peeler, peel long strips of carrot into a bowl so you get a bowl of thinly sliced carrots.
Using a sharp knife, thinly slice your ginger into strips and add to the bowl of carrots.
In another small bowl, combine the soy sauce, sesame oil, honey, and chili flakes. Whisk together. 
Pour over the carrot salad and using your fingertips, gently massage the salad with the dressing. 
Sprinkle the sesame seeds over the finished product. 
Serve with Asian glazed salmon or sake steamed clams.
Enjoy!

Ginger Carrot Salad 

Ingredients:

  • 3-4 large carrots - organic
  • 1 thumb sized piece of ginger
  • 3/4 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons honey
  • A pinch of chili flakes
  • Sesame seeds

To Make:

  1. Wash and peel carrots.
  2. Using the edge of a teaspoon, scrape the peel off the ginger
  3. Using the peeler, peel long strips of carrot into a bowl so you get a bowl of thinly sliced carrots.
  4. Using a sharp knife, thinly slice your ginger into strips and add to the bowl of carrots.
  5. In another small bowl, combine the soy sauce, sesame oil, honey, and chili flakes. Whisk together. 
  6. Pour over the carrot salad and using your fingertips, gently massage the salad with the dressing. 
  7. Sprinkle the sesame seeds over the finished product. 
  8. Serve with Asian glazed salmon or sake steamed clams.
  9. Enjoy!

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ginger carrot salad ginger carrot salad carrot ginger salad carrot salad asian salad soy sauce sesame oil sesame seeds

April 16, 2012


10 Minute Chicken Stir Fry
Ingredients:
1 package Asian noodles
Soy sauce
Sesame oil
Chili flakes
Thumb size piece of ginger, minced
2 cloves garlic, minced
1 red bell pepper, cut into strips
2 large shitake mushrooms, cut into strips
2 de-boned and de-skinned chicken breasts, cut into strips
1 head of broccoli
Sesame seeds
1 scallion, chopped
1 lime
To Make:
Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem. 
Heat a large pot of water to boil. Cook noodles according to package.
In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken. 
Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer.
Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together. 
Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again.
Take off the heat.
Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy!
This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

10 Minute Chicken Stir Fry

Ingredients:

  • 1 package Asian noodles
  • Soy sauce
  • Sesame oil
  • Chili flakes
  • Thumb size piece of ginger, minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, cut into strips
  • 2 large shitake mushrooms, cut into strips
  • 2 de-boned and de-skinned chicken breasts, cut into strips
  • 1 head of broccoli
  • Sesame seeds
  • 1 scallion, chopped
  • 1 lime

To Make:

  1. Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem. 
  2. Heat a large pot of water to boil. Cook noodles according to package.
  3. In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken. 
  4. Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer.
  5. Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together. 
  6. Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again.
  7. Take off the heat.
  8. Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy!

This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

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10 minute chicken stir fry stir fry homemade stir fry chicken recipe asian sesame sesame seeds broccoli red bell pepper shitake mushrooms mushroom noodles