This side dish is excellent! Super simply ingredients, and easy to make. Edamame are affordable and very good for you. A bag of frozen Edamame 3-5 garlic cloves chopped 1TSP roasted sesame seeds & soya sauce 1/2-1TSP crushed dried Chilis (or fresh) 1TSP each vegetable oil & Sesame oilBoil Edamame as per package saids. Drain, set aside. Get your pan hot and saute your garlic for a couple minutes.Then add in your beans, soya sauce, Chilis, & sesame seeds. Mix well.Cook for a couple of minutes and serve. I’m sure your going to love them!
1LBS napa cabbage, chopped into quarter size 1LBS bok choy, trimmed and quartered lengthwise 1carrot julienned cut into inch long pieces 3-4 green onions cut into inch long pieces 1/3CUP salt 1/4CUP sugar 2TBSP fish sauce 2TSP ginger cut 3TSP minced garlic 2TBSP crushed chili peppers or Loren red pepper flakes if you have it. 1TBSP each sesame oil & toasted sesame seeds
Slice up napa cabbage & bok choy into quarter size pieces. Wash thoroughly a couple of times. Place in a large bowl, pour your salt in and mix all around coating the cabbage and bok choy very well. Cover with water and I like to use a dinner plate to submerge cabbage under water. Everyone does this for all different times. I find an hour to hour and half is all it needs. I like to turn the cabbage all around half way through. Will be nice and soft when ready. Drain cabbage in colander. And rinse very well. Over and over. Once rinsed and drained well. I like to squeeze excess water out of cabbage and put in a clean bowl.
Blend your fish sauce, garlic, ginger, sugar, chili peppers, sesame oil. Til it forms a nice paste.
I like to get my work area all prepped and ready to go. You don’t have to wear gloves but I find for sanitary reasons it’s best too. In a big bowl combine everything, cabbage, bok choy, paste, carrots, green onions and sesame seeds. Mix very well.Store in airtight container on counter overnight then put in fridge in the morning. You can eat it right away or wait for until it starts to ferment. If stored properly this will last a couple months in fridge. Put we all know it’s too good to make it last that long. Kimchi is super flavourful and great for you. You can enjoy this how it is, as a side, cooked in a dish. It’s delicious. We can’t wait to hear what you think.
Worked with lots of Daikon this past week. 2TBSP each rice vinegar & soya sauce 1TBSP each sesame oil & cane sugar 2-4TBSP each garlic & ginger, minced 1/2TSP red pepper flakes Ground pepper 1/2CUP water Cornstarch/water mixture to thicken Half daikon sliced thinly about the size of toonie pieces. 1 carrot thinly sliced, 1 red onion thinly sliced and a half full of sliced napa cabbage
I boil my daikon about 15minutes until it turns translucent. Drain, set aside. Stirfrys come together fast. Throw everything in your hot wok minus the daikon, cabbage and cornstarch mixture. Stirfry high heat for about 3-4minutes. Stirring frequently. I then thicken this with my cornstarch mixture, throw on my daikon and cabbage. Stirfry just a couple minutes. Stirring constantly.
Lucky saids finally, I’ve been waiting all day! Sorry foods on the floor ?, it was only there for the picture lol
Worked with lots of Daikon this week!Daikon cut into fries. Can use knife or a fry cutter 2TBSP Vegetable oil 1 1/2TSP chili garlic paste 2-3 cloves garlic minced Chilis minced (optional) 1TSP soya sauce 1/2TSP each ginger, grated, sugar & salt All mixed togehter. Spread out on your pan your using.
Bake 425F about 30 minutes. Flipping half way through. These caramelized so good. We just loved them. Packed with so much h flavour. Not your normal crispy fry, but it was enjoyed by all.
This lemon chicken with onion garlic gravy recipe will leave you wanting more. Just follow the steps below to get started on this great recipe today.
Ingredients: 9-11 chicken legs 2TBSP each olive oil & lemon juice 2TSP each dried oregano, parsley & paprika (I used smoked paprika) 3-4TBSP sliced garlic 2TBSP Fresh thyme, dried is fine salt and pepper 1 large white onion thinly sliced I like to layer the bottom of my skillet with the cut onion and some fresh thyme. Everything else I put in large ziplock bag and shake well.
Then pour all that goodness over onions. Lucky saids this is going to take a while isn’t it? Lol
Bake 400F about 45minutes. Turning the chicken half way through. When chicken is cooked I take out of the pan, add 1/2CUP water. I thicken all this with a flour water mixture. Add more salt pepper if needed. While I’m doing that I put the chicken in another pan and put under the broiler for a couple minutes to get a nice crisp color on the chicken.I bake some peeled potatoes on a different pan in the oven while the chicken is cooking. Once the chicken is done and the gravy is made I plop the potatoes in the gravy. Lucky saids, finally it’s ready!
This dish can be done with thighs, breasts, doesn’t just have to be legs. It’s full of flavour and an excellent Lemon Chicken dish. Hope your family enjoys it as much as we do.
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