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How To make Teriyaki Pork with Ramen, Napa and Shredded Carrot
8 ounces boneless pork top loin
grilled and sliced
1 cup lowfat chicken broth
1 package chicken mushroom seasoning :
from mix
2 tablespoons teriyaki sauce
3 cups shredded cabbage napa
2 medium carrots :
finely shreadded
1 teaspoon seasoned pepper (red, black, bell)
1/4 teaspoon garlic powder :
with parsley
1 teaspoon cornstarch mixed in water
3 ounces Ramen noodles :
cooked and drained
Two leftover teriyaki bbq pork tenderloin strips were cut into 1/2 inch logs, then sliced 1/4 in thick on the diagonal. Put pork in wok; add the broth and turn on the heat. Add the seasoning packet from a 3-oz. package of ramen noodle soup, chicken mushroom flavor. Stir in the teriyaki or gourmet cooking sauce. Top with carrots, then the cabbage. Do not stir. Sprinkle generously with the seasoned pepper; sprinkle with garlic powder. Cover and simmer, 2 to 2-1/2 minutes, or until the cabbage is warmed, but not yet wilted. Tilt the wok and add the cornstarch mixture to the broth; cook until thick. Add the cooked, drained noodles. Serve at once with a pinch of finely chopped fresh basil.
Tips: * Noodles cook in 2-1/2 mins in 2 cups boiling water. * Seasoned Pepper Blend by Schilling. Have the mixture of cornstarch and water ready when you need it.
Great way to use leftover bbq pork. And Fast! The basil, when fresh, and used sparingly, brightens all the other flavors. MC: 464 cals,5.7g fat, 12.9% cff.
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Marion’s Kitchen recipe for 4 servings:
2tbs cooking/vegetable oil
500g (1.1 lb.) ground beef
1 onion, sliced
2 garlic cloves, fine chopped
2 cups shredded Chinese (Napa) cabbage (substitute: regular cabbage, gailan [Chinese broccoli], yu choy sum, bok choy, etc.)
1 cup shredded carrot
250g (9 oz.) Chinese egg, yellow or ramen noodles
2tbs oyster sauce
2tbs hoisin sauce
1tsp dark sweet soy sauce (Indonesian kecap manis)
2tsp white vinegar
Garnish with sprinkling of green onion & sesame seeds
In this video, I only cook half of her original recipe’s amount (ie: I made it for 2 small servings; or, 1 big hungry serving). Just divide the above ingredients in half.
My minor/slight adaptations:
Malaysian caramel dark soy sauce instead of Indonesian kecap manis sweet soy sauce
Japanese rice vinegar instead of white vinegar
Sesame oil added
MSG added
Also in this video:
Turning/Transforming/Converting pasta/spaghetti into ramen or Chinese yellow noodles:
Add 2tsp-1tbs of baking soda per 1 quart (or medium pot) of boiling water
Add salt to taste
Strain and wash pasta/noodles under cold water
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This homemade Chicken and Broccoli Stir Fry recipe is an easy 30-minute meal and it has the best stir fry sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN AND BROCCOLI STIR FRY INGREDIENTS:
►1 lb chicken breast (boneless skinless), cut into 3/4 pieces
►2 Tbsp cooking oil (I used extra light olive oil), divided
►1 lb broccoli cut into florets (about 5 cups)
►1 small yellow onion sliced into strips
►1/2 lb white button mushrooms thickly sliced
STIR FRY SAUCE INGREDIENTS:
►2/3 cup low sodium chicken broth
►3 Tbsp low sodium soy sauce (use Tamari for gluten-free)
►2 Tbsp light brown sugar packed (or honey to taste)
►1 Tbsp corn starch
►1 Tbsp sesame oil
►1 tsp fresh ginger peeled and grated (lightly packed)
►1 tsp garlic (2 small cloves) grated
►1/4 tsp black pepper plus more to season chicken
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Ingredients and Recipe:
#japanesecooking #japaneserecipe #japanesefood #recipe #cooking
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