Posted by: Thursday on: September 30, 2008
14oz dried udon noodles
2 tablespoons sunflower oil
1 bunch green onions, roughly chopped
1 head bok choy, sliced
1 8oz box sliced mushrooms
4 teaspoons dried green seaweed, soaked in hot water and drained
1 package bonito dashi
powdered ginger
minced garlic
4 tablespoons Japanese or light soy sauce
freshly ground black pepper to taste
Bring water to the boil, add the noodles and cook [...]
Posted by: Thursday on: September 10, 2008
Page 128 of the September 2008 Cooking Light, right next to the last one. Again, used a bit more of everything. And also we didn’t fry stuff in batches. Instead doing pork first and then pretty much everything else. Also, the sauce was a little bland, so soy sauce was added, along with garlic for [...]
Posted by: Thursday on: September 10, 2008
Page 128 of the September 2008 Cooking Light. This is very easy to make and the only thing I did different was used more of most of the ingredients. It has a slightly sweet flavor, so a pinot grigio or something similar works well. It’s more of a stir-fry than fried rice really.
Posted by: Thursday on: July 15, 2008
We had probably a pound of leftover, already-cooked salmon, but I’m sure just about any other leftover meat could be substituted. Veggies consisted of a bunch of radishes, julienned, a small package of snow peas, a bunch of green onions and half a package of shredded carrot. Mushrooms would have been good too.
First, heat up [...]
Posted by: Thursday on: May 30, 2008
From the February 2001 Food & Wine. We used a 1 1/2 lb London Broil for the meat, and about 2 lbs of Bok Choy. Also 1/2 cup of broth instead of 3 tbls. This naturally requires more cornstarch as well. One caution, when you throw in the ginger, garlic and jalapeno into nearly-smoking oil, [...]
Posted by: Thursday on: April 19, 2008
Page 198 in the April 2006 Cooking Light. We pretty much followed the recipe exactly. Had slightly more flank steak to work with, slightly less peas and probably more carrot. The only thing we added was some minced garlic. We had regular white rice with it also, as opposed to brown. And off-dry or slightly [...]
