February 8, 2009 | Author admin
Ingredients
* 3 packages yakisoba noodles * 1 carrot * 1/4 of a small cabbage * 1/4 pound pork * 1/3 cup yakisoba sauce *or seasoning packages which come with yakisoba noodles * Beni-shoga (red ginger) * Ao-nori (green seaweed)
How to Cook
1. Cut the cabbage, carrot, and pork into bite sizes. 2. Saute cabbage, carrot, and pork in a large frying pan. 3. Add yakisoba noodles in the pan. 4. Put 1/2 cup of water in the pan and cover it with a lid. 5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce. 6. Stir the noodles well and fry them for a few minutes. 7. Sprinkle aonori, and beni-shoga over the noodles before serving. *Makes 4 servings
February 8, 2009 | Author admin
Ingredients
1/2 lb raw chicken cut from bone (1 large breast) 5 eggs flour 1 c water 3 dried mushrooms 1/4 c sugar 1/3 c Japanese-type soy sauce 2 scallions, cut diagonally or one onion, sliced 2 c chopped fresh spinach
Method
Cut chicken into small pieces. Beat in a bowl the eggs. Dust chicken pieces with flour, dip in beaten egg (reserve extra), and fry on both sides in hot oil until brown.
Combine in saucepan the water and mushrooms. Simmer 10 minutes, remove mushrooms, and cut fine.
Drain any excess oil from skillet. Add to skillet the mushrooms and liquid, sugar and soy. Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add spinach.
While spinach is still bright green, add reserved beaten eggs to skillet and cover. Cook briefly, just until set. Ladle over individual rice servings in bowls and top with chopped parsley.
serves 4
February 8, 2009 | Author admin
Ingredients
24 wonton skins 300 g lean ground beef 2 tbsp fresh grated ginger root 2 tbsp finely chopped green onion 1 tbsp soy sauce ½ tsp sugar 1½ tbsp sesame oil 2½ tbsp corn starch 2 tbsp green peas
Method
Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22-24 fillings and place on the center of the wonton skins. Forn the wonton skins into “bowls” with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat.
The skins may also be sealed in shaped into “half moons”. Deep-fry in oil (180°C) until golden.
