Jan 122014

This is a versatile recipe and can be changed several ways depending on your preference. The beef can be substituted with ground chicken or pork. Instead of making lettuce wraps, you can serve the meat over rice. Or even try adding rice to your lettuce wrap!


1 pound ground beef
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons brown sugar
3/4 teaspoons ginger, minced
1 tablespoons sesame oil
3/4 teaspoons red pepper flakes
1/4 cup green onions, sliced
Lettuce leaves, for wraps

Brown beef and minced garlic in a large skillet over medium heat. Once the beef is browned, drain fat.

In a small bowl, combine the soy sauce, brown sugar, ginger, sesame oil, and red pepper flakes. Pour mixture into the skillet over the browned beef and bring to a simmer. Simmer for 5-10 minutes or until the sauce thickens and reduces. Add salt and pepper if needed. Add green onions.

Spoon warm mixture onto lettuce cups and roll up, similar to burrito-style.

Jan 042014

2014-01-04 12.37.02

For the salad: 
4 cups brown rice, cooked and cooled
1½ cups cooked shredded chicken
1½ cups shredded carrot
3 baby bok choy, rinsed, trimmed, and thinly sliced
½ cup frozen peas, thawed
¼ cup minced fresh cilantro (optional)
4 scallions, chopped
1 tbsp. sesame seeds

For the dressing:
3 cloves garlic, minced or pressed
1 tablespoons freshly squeezed orange juice
1 teaspoon orange zest
2 tablespoons rice vinegar
1½ tablespoons soy sauce
1 tablespoons sesame oil
1 tablespoons honey
Salt and pepper, to taste
¼ cup canola oil

To make the salad, combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl.  Toss gently to combine.

To make the dressing, combine all ingredients in a bowl or liquid measuring cup.  Whisk vigorously until well combined.  Taste and adjust seasonings as necessary.  Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.  Taste and add more dressing as necessary.  Store in an airtight container in the refrigerator.

Adapted from The Cozy Apron


Feb 112013

Edamame isn’t just a sushi restaurant appetizer…it can easily be made at home. We like to buy bags of frozen, steamed edamame in their pods and simply warm them up, peel and eat! Edamame is great with just some coarse salt sprinkled on the pods, but I found this recipe for a soy glaze that was very tempting to try. Very glad I did!

Soy Glazed Edamame

2 cups frozen edamame in their shell
1 teaspoon oil
1/2 teaspoon garlic, finely minced (about 1 clove)
1/2 teaspoon fresh ginger, skin removed, finely minced
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice vinegar or regular vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes

Cook the edamame according to package directions.

In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.

Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.

Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.

Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame.

Note: I use the grated ginger from a jar. It’s much more convenient and my grocery store carries it.

Jan 302013

Everytime I make a stir fry, it’s different. Why? Because I use whatever I have on hand in my refrigerator. I’ve made this dish with chicken, pork, beef and a variety of veggies…make it your own! Try adding peanuts or cashews at the very end, too!

Pork Stry Fry

1/4 cup onion, sliced
1 large carrot, sliced
1/2 cup mushrooms, sliced
1/2 red pepper, sliced
2 cups brocolli
1 – 2 cups pork, diced or leftover Asian Pork Tenderloin
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon siracha hot chili sauce, optional

Mix together soy sauce, honey and hot chili sauce. Set aside.

Cook brocolli in microwave in a covered dish for 2 minutes. Set aside.

Pour a couple of tablespoons of oil in a wok or large saute pan on medium heat. Saute onions for about 2 minutes; add mushrooms and carrots and cook for about 3 minutes. Add pork and cook for about 5 minutes. Add red pepper and cook for about 2 minutes. (If using leftover cooked pork add red peper at the same time and cook for about 2 minutes). Add brocolli and soy sauce mixture and cook for 2 minutes.

Serve over rice.


Jan 292013

2/3 cup of low sodium soy sauce
1/4 cup of dark sesame oil
1 tsp Worcestershire sauce
2 tbsp brown sugar
1-2 tsp hot chili sauce
1 tbsp minced peeled fresh ginger
4 cloves of garlic, minced
3 green onions, sliced (divided)
1 1/2 lb pork tenderloin (or 2 small tenderloins), trimmed of fat
Olive oil cooking spray

Combine the first 7 ingredients (reserve a few sliced green onions for garnish) in a large zip lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees. Heat a large ovenproof skillet coated with cooking spray over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 6 minutes, browning on all sides. Place pan in oven, and bake at 425 degrees for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce and the remaining green onions.

Recipe adapted from For the Love of Cooking