Korean Turkey Fried Rice

Korean Turkey Fried Rice
Juicy turkey and chewy grains of sticky rice are hot off the wok in this addictive riff on traditional fried rice! Sticky rice gets its characteristically crispy crust in a hot pan, before tossing with yellow bell pepper, snow peas, and a spicy-sweet Ssamjang sauce. On the table in 35 minutes
Source:
Recipe type: Stir Fry
Serves: 2 servings
Ingredients
  • 10 oz. Ground Turkey
  • 4 oz. (1/2 cup +1 tbsp) Sticky Rice, rinsed 3-4 times until water is no longer cloudy
  • 1 Yellow Bell Pepper, thinly sliced
  • 3 oz. ( about handful) Snow Peas, string removed
  • 3 oz. (5 to 6) Radishes, cut into thin wedges
  • 3 Garlic Cloves, thinly sliced
  • 1 Green onion, thinly sliced
  • 1 tbsp. & 3 tsp oil
  • 1 ½ oz. Ssamjang
  • 1 oz. Hoisin Sauce
  • Salt and pepper to taste
Directions
  1. In a medium pot, add the rinsed sticky rice and 1cup of water with ½ tsp salt. Bring to a boil over high heat. Once boiling, cover and reduce the heat to low. Cook for 10-12 min, until all the water, has been absorbed. Set aside, still covered, until needed. Alternately you can use a rice cooker ratio 1:1 which will when done also keep it warm until you need it.
  2. In a large pan (non-stick preferably) heat 2 tsp oil over medium until hot.
  3. Add the yellow bell pepper, and cook for 5 min., stirring occasionally, until softened,
  4. Add the radishes, snow peas and garlic, cook for 3 min, stirring frequently, until fragrant and softened. Remove the vegetables from the pan.
  5. Dry the ground turkey with a paper towel. Add 1 tsp of oil to the pan and heat at medium-high until hot. Swirl to coat the pan. Add the turkey and season with salt and pepper cook for 1-2 min. breaking up the meat with a spoon.
  6. Add 1 tbsp. of oil and the sticky rice to the pan. Stir to combine. Cook for 3 min without stirring to form a crust. Stir well then cook for 2 more min undisturbed until crispy (and the turkey reaches 165 F)
  7. In a small bowl mix the Ssamjang sauce & hoisin sauce.
  8. Add the mixture and vegetables. Stir until well coated.
  9. Plate the Korean turkey fried rice and garnish with the green onion
Notes
ssamjang The Asian Market I went to buy the ssamjang sauce and sticky rice. As it was all in Asian it was a good thing I went in with this picture of ssamjang sauce and I was quickly shown where it was in the aisle. Also when I asked where the sticky rice was located I was shown but it was called sweet rice.

How to rinse the rice: In a medium pot, add the sticky rice and enough warm water to cover. Using you had swirl and rinse the rice. Pour off the cloudy water and refill with cold water. Repeat until the water is clear, about 3 or 4 times.

Radishes: when eaten raw, are spicy, crisp, and zesty. Varieties can range from very spicy (similar to the heat of raw garlic) to very mild. Cooking brings out the sweetness and milds the spice considerably.


Ssamjang: means "sauce for wraps" in Korean, it has a wonderful combination of sweet, spicy and salty elements. It’s like American barbecue sauce, as it’s often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly.
Nutrition Information
Serving size: per serving Calories: 690 Fat: 24 g Carbohydrates: 84 g Sugar: 19 g Sodium: 1670 mg Fiber: 5 g Protein: 36 g Cholesterol: 125 mg

 

All Purpose Stir Fry Sauce

All Purpose Stir Fry Sauce
A versatile All Purposes Chinese Stir Fry Sauce, for any stir fry
Source:
Recipe type: Stir Fry
Serves: 1½ cups
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ cup / 65 ml light soy sauce
  • ¼ cup / 65 ml all purpose soy sauce
  • ½ cup / 125 ml oyster sauce
  • ¼ cup / 65 ml Chinese wine (or dry sherry)
  • ¼ cup / 40 g cornstarch
  • 1 tbsp. sugar
  • 2 tbsp. sesame oil
  • 1 - 2 tsp ground white pepper
Directions
  1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
  2. Amount to Use
  3. Stir Fry: 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir fry for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
  4. Noodles: 3 tbsp of the Stir Fry sauce + 5 - 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables - packed, proteins + noodles
  5. By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ⅓ cup water.
Notes
Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings.

Light soy sauce is lighter in colour than the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty

To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavour which is thoroughly authentic!

This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide.

If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.

Chinese wine is a key ingredient in this. Best next substitute is dry sherry and after that Japanese cooking sake.

Chinese Cooking Wine substitute - the cooking wine plays an important part in giving this sauce an extra depth of flavour that elevates it from "just a sauce" to a "real Chinese" sauce. However, for those who cannot have alcohol (and please remember, apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as the second fall back, with 2 teaspoons of white wine vinegar + ½ Tsp sugar.

 

ASIAN CHICKEN WITH PEACHES

ASIAN CHICKEN WITH PEACHES
So many flavors, so little time! You can get this easy supper on your table 30 minutes.
Source:
Recipe type: main dish
Serves: 4
Ingredients
  • 1 tablespoons butter
  • 4 boneless skinless chicken breasts (1 lb)
  • ¾ teaspoon salt
  • 2 peaches pitted and sliced
  • 2 green onions, whites, and greens separated, sliced on the bias
  • 1 tablespoons packed brown sugar
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons chili garlic sauce
  • 1 ½ teaspoons soy sauce
  • Lime wedges
Directions
  1. Heat oven to . In ovenproof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on the first side. Turn; cook 3 to 4 minutes longer or until browned on the second side. Transfer to plate; cover to keep warm.
  2. Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
  3. In a small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear (when center of thickest part is cut at least ). Top with green onion greens. Serve with lime wedges and rice.
Notes
You can use a 398 ml can of sliced peaches in water or pear juice or even frozen (thaw first). This is especially good served with Dirty Rice

 

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