For the sauce:
For the chow mein:
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon toasted sesame oil
- 3 tablespoons water
- 1 tablespoon salt
- 1/2 pound fresh standard-sized egg noodles or 3 ounces dried egg noodles
- 5 tablespoons canola oil
- 1/2 cup thinly sliced yellow onion
- 1 cup thinly sliced red bell pepper
- 1 zucchini, cut into thin strips
- 1 cup thinly sliced fresh shiitake mushrooms
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
For the sauce:
In a small bowl, combine the sauce ingredients and set aside.
For the chow mein:
Bring a large pot of water to a boil and add the salt. Boil the noodles for 2 minutes, drain, and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of the oil.
Heat a large, nonstick pan until very hot. Add 2 tablespoons of the oil and sauté the onion and red bell pepper until just tender, 2 minutes. Add the zucchini and mushrooms and continue to stir-fry until golden brown, 5 minutes. Transfer the vegetables to a bowl.
Reheat the same pan until very hot. Add the remaining oil and sauté the ginger and garlic for several seconds. Add the noodles and stir-fry until the noodles are heated through, 5 minutes. Return the vegetables to the pan with the noodles, add the sauce, and continue to toss the noodles until they are well combined and heated through. Transfer to a warmed platter and serve immediately.
This is a yummy dish using pasta, fresh, vegetables, and Asian ingredients. Ready in 35 minutes.
Here is what you will need:
> 1 (8 ounce) package uncooked spaghetti
> 1 tablespoon cornstarch
> 1 cup vegetable broth
> 1/3 cup creamy peanut butter
> 3 tablespoons soy sauce
> 3 tablespoons honey
> 3 tablespoons brown sugar
> 1 teaspoon sesame oil
> 1 teaspoon ground ginger
> 1/4 teaspoon ground red pepper
> 2 tablespoons sake
> 2 tablespoons vegetable oil
> 2 cloves garlic, minced
> 1 onion, chopped
> 1 cup broccoli florets
> 1 cup carrots, sliced
> 1/2 cup red bell pepper, chopped
> 1/2 cup sugar snap pees
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
2. Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.
Desire a pleasant pasta dish in under 20 minutes? Look no further!
What you will need:
> 1 gallon water
> 1 pound fresh fettuccine pasta
> 1 cup butter, softened
> 1/2 cup grated Parmesan cheese
> freshly ground black pepper
1. Bring the water to a rolling boil and salt to taste. Drop fresh pasta into the water and cook until the noodles float to the top of the pot, 2 to 3 minutes. Drain immediately and return to pot.
2. Top with pieces of softened butter and the grated cheese; toss lightly until noodles are well coated. Season with freshly ground black pepper and serve.
Who doesn't like a good sandwich? Well here is another one to add to your recipe book!
Here is what you will need:
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4 x 6 inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The pepper may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper. Cook until tender.
2 Stir in mashed beans and cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook for 5 minutes
Want some homemade doughnuts in about 30 minutes? then look no further!
Here is what you'll need:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
2. In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
3. Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
4. To make glaze, blend confectioners' sugar, hot water, and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
http://allrecipes.com/ is a life saver for me! My favorite feature is that you can enter in one or more ingredients (such as lentils and curry) and get a list of dishes that use what you want. Since I am not the best cook around, this website is helpful for me to get ideas of what to make and what to use. I highly recommend taking a peek!