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Turkey Ramen Stir Fry, Mamma’s Egg Rolls and Cauliflower Fried Rice :)

Turkey Ramen Stir Fry, Mamma's Egg Rolls and Cauliflower Fried Rice :)


DHC21 RAMEN NOODLE STIR FRY

TURKEY RAMEN NOODLE STIR FRY
MAMMA’S VEGETABLE EGG ROLLS
MELISSA’S CAULIFLOWER FRIED RICE

TURKEY RAMEN NOODLE STIR FRY

FOR THE SAUCE:

½ cup soy sauce
2 tablespoons cornstarch
2/3 cup chicken stock
2 tablespoons rice vinegar
4 tablespoons brown sugar
6 cloves garlic, minced

STIR FRY:

2 small packages of Ramen Noodles (discard the seasoning packet)
2 tablespoons sesame oil
1 lb. ground turkey
1 cup fresh broccoli florets
1 small red bell pepper, sliced
1 small onion, sliced
1 cup snow peas
½ cup fresh carrots, sliced
½ cup sliced fresh mushrooms
1 tablespoon white sesame seeds, optional

In a small bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add the rest of the sauce ingredients, mix well and set aside. In a large skillet or wok, heat 1 tablespoon of the oil and add the ground turkey. Once the turkey is cooked, remove from the pan and set aside. Next add the remaining 1 tablespoon of oil to the skillet and sauté all the veggies just until the broccoli is softened, about 6 to 7 minutes. Next add the cooked ground turkey, ramen noodles and sauce to the pan and cook until Ramen noodles are softened and the sauce is thickened. Sprinkle with sesame seeds if desired.

MAMMA’S VEGETABLE EGG ROLLS

1 Package egg roll wraps (This recipe will make 20)

4 tablespoons olive oil or sesame oil

1 bag broccoli slaw

1 bag cabbage slaw

2 tablespoons soy sauce

2 tablespoons toasted sesame seeds

Garlic powder and black pepper to taste

Sweet & Sour Sauce for dipping or Apricot Preserves

In a large skillet, heat 2 tablespoons oil and cook broccoli slaw and cabbage slaw on high for about 10 minutes, stirring continually. Add the soy sauce, sesame seeds and seasonings and cook a few more minutes or until no liquid is left. Set aside. Take one egg roll wrapper at a time out of the package while stuffing (this will prevent drying out). Place about 2 tablespoons of cabbage mixture onto to each egg roll wrapper following instructions on the wrapper. Wet fingertips with water to seal wrappers. Once you wrap up 20 egg rolls, heat 2 tablespoons of oil in a skillet. Place 4 eggrolls at a time into the hot oil and cook for about 1 minute per side or until brown and crispy. Remove from skillet and place on a paper towel to dry. Serve with sauce or preserves. You can also add shrimp or chicken to the cabbage mixture. This is a much lighter version than deep-frying the egg rolls ☺

MELISSA’S FRIED RICE

2 tablespoons real butter

2 tablespoons sesame oil

1 small onion, chopped

1 small bag frozen peas and carrots

2 eggs

1 teaspoon salt and pepper

3 tablespoons soy sauce (taste and add more if desired)

2 cups cooked white rice (I like to cook my rice in the morning and refrigerate it for about 6 hours) or you can substitute 16-ounces frozen riced cauliflower instead of rice.

In a large wok or electric skillet, heat butter and sesame oil for about 1 minute. Add onion, peas and carrots and cook on high for about 6 to 8 minutes. Push to the side and add eggs, salt and pepper. Cook eggs for 1 to 2 minutes or until scrambled. Add rice and soy sauce. Mix all together and cook on high for an additional 3 to 4 minutes.



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