Vegetable Fried Rice Recipe

Yummy and health benefits to this simple recipe for 

vegetable fried rice. This is so 

comfortable recipe for both male and

 female.                               

Ingredients:

• 2 tablespoons oil for stir-frying
• 1 teaspoon minced fresh ginger
• 1 medium onion, diced
• 1/2 cup frozen corn or peas
• 1/2 red bell pepper, deseeded, diced
• 3 1/2 cups previously cooked scented rice
• 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
• Black pepper, to taste
• 3/4 cup cashews
• 1 green onion, finely chopped
• Salt to taste, optional

Method:

Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.

Push the onion to the sides of wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.

Add rice in middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It's generally not necessary though, since the rice is already cooked and just needs to be heated through).

Deep-fried Chicken Wings

Deep-fried chicken wings are coated with soy 

sauce based sauce. Split them at joint before

eating.

Ingredients:

• 16 chicken wings
• 2 tsp grated ginger
• 1 Tbsp sake
• salt and pepper to season
• katakuriko (potato starch) or corn starch for coating
• 2 Tbsp white sesame seeds
• For sauce:
• 3 Tbsp soy sauce
• 1 Tbsp sake
• 3 Tbsp mirin

Method: 

Mix all ingredients for sauce in a large skillet and bring to a boil and stop the heat. Set aside. Make a cut along the bone of each chicken wings and put them in a bowl. Put grated ginger and sake over the chicken and mix well. Let it sit for about five minutes. Place chicken wings on paper towels and season with salt and pepper on both sides. Lightly coat chicken wings with katakuriko starch. Heat oil in a deep skillet to about 340 degrees F. Fry 4 or 5 chicken wings at a time until cooked through and golden brown. Drain on paper towels. Coat fried chicken with the sauce in the skillet. Sprinkle sesame seeds.

Teriyaki Chicken

Chicken is pan-fried after being marinated in soy

sauce based sweet sauce.

Ingredients:

• 3/4 lb chicken breasts or thighs
• 2 Tbsp sake
• 4 Tbsp soy sauce
• 4 Tbsp mirin
• 2 Tbsp sugar
• grated ginger

Preparation:

Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like

Oden

Oden is a Japanese hot pot dish in which ingredients are slowly simmered in a soy sauce based soup. It's typically considered a winter dish in Japan. You can try making oden at home using some of your favorite ingredients.

The method described in this recipe is just one way of making oden. You can vary certain ingredients, but others like daikon radish, boiled eggs, konnyaku, fish cakes and dashi broth, are common in most versions of the dish, which in Japan varies by region.

Ingredients:

• 1/3 daikon radish, peeled and cut into 3/4 inch thick rounds
• 2 medium potatoes, peeled and cut into halves
• 4 boiled eggs, peeled
• 1 konnyaku (transparent yam starch cake), cut into large triangles
• 2 atsuage (deep fried tofu), blanched and cut into large triangles
• 4 ganmodoki (tofu fritters), blanched
• 2 or 4 fish paste cakes, such as chikuwa, hanpen, and satsumaage, cut into large chunks
• 4 musubi-kombu (knotted kelp)
• 4 - 5 Tbsp of soy sauce
• 2 Tbsp of sake
• 1 tsp of sugar
• *You may use oden seasoning sold at Asian stores instead of using sake, soy sauce, and sugar.

Preparation:

Put 4 cups of dashi soup stock in a large pot or donabe pot. Add sake, soy sauce, and sugar in the soup. Place ingredients in the pot. Bring to a boil and turn down the heat to low and simmer for 40-60 minutes. Add dashi soup stock and soy sauce as needed.

Peking Duck

Beijing's most famous dish, Peking  
Duck is traditionally served with       Mandarin pancakes, and green onions for brushing on the hoisin sauce. Note: If you don't live near a cool, windy place another option is to dry the duck in an unheated room with a fan blowing on it.

Learn more about peking duck in this feature by guest author Ronghe Yu.

Prep Time: 10 hours, 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 11 hours, 20 minutes

Ingredients:

• One 5 to 6 pound duck
• 8 cups water
• 1 slice ginger
• 1 scallion, cut into halves
• 3 tablespoons honey
• 1 tablespoon white vinegar
• 1 tablespoon sherry
• 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
• Scallions for garnish

Preparation:

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hois mandarin crepes in sauce rolled in. Garnish with scallion flowerets. Serves 4 to 6.

Kung Pao Chicken

Named after a court official or "Kung Pao," Kung Pao Chicken is a spicy Szechuan dish made with diced chicken, peanuts and chili peppers. This recipe calls for deep-frying; for a lighter version, try kung pao chicken.

Huevos Rancheros

There are many versions of huevos rancheros, some with cheese, beans or grilled chiles. The most

authentic way to make huevos rancheros is very simple, eggs and salsa, served with corn tortillas. Huevos rancheros are a Mexican tradition.

Indian Cabbage Soup Recipe

This is the healthy cabbage soup recipe gets plenty of flavor from a bit of hot sauce and some fresh herbs. Be sure to use fresh cilantro, as this cabbage soup isn't the same without it.

Stir-fried Cabbage with Tuna

Cabbage is often cooked with         canned tuna. It's a quick dish to make.

Yield: 4 servings