Asian

INGREDIENTS 1 lb. ground beef, pork or turkey 1 large onion, diced 1 small head of cabbage 2-3 carrots 4-5 cloves garlic, minced 1 tablespoon grated fresh ginger 1/2 teaspoon black pepper 2 tablespoons sesame oil 1 tablespoon vegetable oil 1/4 cup soy sauce INSTRUCTIONS Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary. While meat and onions are cooking, cut cabbage into thin shreds; set aside. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside. Combine garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside. Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

INGREDIENTS 1/2 cup soy sauce 5 tablespoons pure maple syrup 1 teaspoon minced fresh ginger (about 4-inch knob) 1 tablespoon Sriracha 1 clove garlic, minced 1 pound boneless, skinless chicken breasts 1 cup white rice, such as jasmine or basmati, rinsed 1 cup water, plus 2 tablespoons 1 red bell pepper 1/2 red onion 1 cup fresh baby spinach 1 tablespoon arrowroot starch 1/2 cup chopped green onions, tender white and green parts only (about 3 onions) Sesame seeds, for garnish INSTRUCTIONS Add the soy sauce, maple syrup, ginger, Sriracha, and garlic to the Instant Pot and stir to combine. Place the chicken on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken breasts and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup water to the bowl, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minute ...

INGREDIENTS 2 lb napa cabbage 1/2 c kosher salt 12 c cold water 8 oz daikon radish, peeled, cut into 2” matchsticks 4 scallions, end tripped, cut into 1” pieces 1/3 c. Korean red pepper powder AKA gochugaru 1/4 cup fish sauce 1/4 c peeled, minced ginger (I just realized it said minced. I’ve been doing matchsticks) 1 tbsp minced garlic 2 tsp Korean salted shrimp, minced (I have these if you want some.) 1.5 tsp sugar INSTRUCTIONS Cut the cabbage in half lengthwise, then crosswise into 2” pieces. Place in large bowl and toss with the salt. Add enough water to just cover (about 12 cups), making sure it is submerged. Cover with plastic wrap and let sit at room temperature 12-24 hours. Place colander in sink. Drain cabbage, rinse with cold water. Gently squeeze out excess water. Place remaining ingredients in a large bowl and stir to combine. Add cabbage and toss with your hands until evenly combined. Pack mixture tightly into clean glass jar and seal. Let it sit in a cool dark place 24 hours. Open once to let air out and refrigerate at least 48 hours before using. It lasts a long time, and the older it is, the more “pungent” it is (supposedly a good thing J ).

INGREDIENTS 1 lb bone in center cut pork loin chop. Cut meat from bone. Save bone for later in the recipe. Cut meat into slices against the grain. 2 tbsp gochugaru 1 tbsp minced garlic 1 tbsp sesame oil 1.5 c chopped kimchi with some juice 3 c water 1 14 oz pkg firm tofu 1/2 c diagonally cut green onions INSTRUCTIONS Marinate the pork meat with the gochugaru, garlic, and sesame oil for at least 10 minutes. Sauté marinated pork until lightly browned. Remove from pan. Add reserved bone and kimchi, cook 2 minutes. Add 3 cups water, bring to boil. Reduce heat and simmer uncovered 20 minutes. Cut tofu into slices ½” by ¾“. Remove bone from soup. Return pork to soup. Add tofu. Simmer five minutes. Sprinkle with green onions.

INGREDIENTS 14 oz stick rice cakes 2 tbsp gochugaru 1 tbsp soy sauce 1 tsp sugar 2 tsp dark sesame oil INSTRUCTIONS Boil rice cakes 2 minutes, or until they float. Drain and rinse with cold water. Add the rest of the ingredients and toss with the rice cakes. Let them sit for 15 minutes. Heat skillet with 1 tbsp canola oil. Sauce rice cakes until crisp and blistered. Make sure you do it in a well ventilated area because it produces some very spicy fumes.

INGREDIENTS 2 (4 pound) whole chickens, cut into 8 pieces each, patted dry 1 cup gochujang 1/2 cup fresh orange juice 1/4 cup clover honey 1/4 cup light soy sauce 2 tablespoons toasted sesame oil Canola oil Kosher salt and freshly ground black pepper 2 green scallions, green and pale green parts only, thinly sliced INSTRUCTIONS Put the chicken pieces in a large bowl and, using a paring knife, make a few slashes in the skin of each piece. ...

INGREDIENTS 1/3 cup honey 1/3 cup soy sauce 3 cloves garlic, minced 3 tablespoons ketchup 2 tablespoons sriracha sauce 2 pounds chicken breast, cut into 1-inch cubes 1/4 cup cornstarch 2 tablespoons vegetable oil 1/4 cup chicken broth 2 green onions, chopped 1 teaspoon sesame seeds, or as desired INSTRUCTIONS Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside. Place chicken pieces in a large bowl, add cornstarch, and toss to combine. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® o. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

INGREDIENTS 1 egg 1 tablespoon water 1 tablespoon butter 1 tablespoon vegetable oil 1 onion, chopped 2 cups cooked white rice, cold 2 tablespoons soy sauce 1 teaspoon ground black pepper 1 cup cooked, chopped chicken meat INSTRUCTIONS In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. Heat oil in same skillet; add onion and sauté until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot. YIELD 2 to 4 servings ...