Tonight we had Sweet & Savory Lettuce Wraps, Snappy 3-Pea Stir-Fry, & Twice as Nice Gingered Rice. These recipes were in last month's Parent's Magazine, featuring Jaden Hair author of The Steamy Kitchen Cookbook. I thought I could link to the recipes, but I don't seem to be able to. All were pretty quick and easy, but trying to do them at the same time is a challenge. I did the rice first and put it in a bowl and covered it with foil, then managed the other two at the same time. I got rave reviews from all members. Hubs ate like 5 lettuce cups. The boys loved the pea salad. It was all very good.
Twice As Nice: Ginger & Green Onion Fried Rice (I swapped a little celery in for the green onion)
4 cups leftover rice, chilled cooked long grain rice
2 tbs high heat canola oil
1/2 cup minced green onions
1 tsp peeled and grated ginger (I used some ginger out of those tubes you can get in the produce section)
1 tsp Chinese rice wine or dry sherry (optional) {I used rice wine vinegar, cause that is what I thought it said!}
1 tbs reduced sodium soy sauce
fresh ground pepper
1. Gently separate the rice with a fork, but don't smush it up.
2. Place a wok or 10" pan over med-high heat and add oil. When it's just started to get hot, add the green onion and ginger. Cook, stirring constantly until fragrant; about 30 seconds.
3. Turn the heat to high and immediately add the rice. Stir well to incorporate the onion and ginger mix.
4. Spread the rice all around pan , letting it cook with out stirring , untill you hear the sound of the grains starting to sizzle. Using a spatula, toss the rice to redistribute it. Let it cook, undisturbed for 1 minute.
5. Add the rice wine, if using, soy sauce, and pepper. Toss well. Fry for an additional minute until all the rice is heated through. Serves 4-6 I used a 10" pan for this, and it was definitely cramped. Also, I would say serves 4-6 adults, we had tons left over.
Snappy 3-Pea Stir Fry
1/2 lb sugar snap peas
1/2 lb snow peas
1/2 lb shelled peas (fresh or frozen)
1 tsp canola oil
2 cloves garlic, minced
2 Tbs lite soy sauce
2 tsp sesame seeds
1. Was all the peas.
2. Heat a wok or 10" skillet on high for about 2 minutes. Pour in oil and swirl to coat. Add garlic and cook for 30 seconds. {garlic will burn fast, mine did and I had to throw it out. Be Very Careful!!! I would say 30 seconds was even too long) Add sugar snap peas and stir fry for 30 seconds. Add snow peas and shelled peas (I added mine in frozen); stir fry another 30 seconds. Mix in soy sauce. Toss and cook until tender crisp, about a minute. Sprinkle with sesame seeds. Serves 4 as a side dish.
Sweet + Savory Lettuce Cups
3/4 lb ground chicken, turkey, beef, or pork (I used 1 lb turkey)
2 tsp lite soy sauce
1 tsp cornstarch
2 tsp canola oil
1-2 cloves garlic, finely minced
1 tsp peeled, finely grated fresh ginger (I used the stuff in tube found in the produce section)
1/3 chopped red onion (left this out)
4-6 fresh shitake mushrooms, stems removed, diced ( I used baby portabellas)
4 peeled water chestnuts, diced (I used canned)
2 tsp rice vinegar
1 1/2 Tbs oyster sauce
16 cup shaped lettuce leaves (Boston, Bibb, butterhead, iceberg...whatever really)
1 11 oz can mandarin oranges, drained
1. Marinate meat with soy sauce and cornstarch for 10 minutes room temperature.
2. Heat wok or large skillet over high heat, add oil when hot. Swirl to coat, add garlic, ginger and red onion. Fry 15-30 seconds. (Again, be careful with the garlic...I would add it last of the 3 items). Add ground meat, cook until lightly browned, about 2 minutes. Stir int he mushrooms, water chestnuts, rice vinegar, and oyster sauce. Simmer for an additional 1-2 minutes until meat is cooked thru.
3. Assemble lettuce cups by spooning in some meat filling and topping with mandarin oranges.
Recipe notes you could sub diced green apple for the red onion, but I did not.
Kids ate every bite, no fight! :) Sorry no pictures, it cooks so fast and then of course we were all starving, so we just dug in! Later in the week we should be eating the leftover rice with Crispy Beef & Broccoli.
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