Korean Beef Bulgogi

contributed by Tiana Peterson

Marinade

1/4 cup korean soy sacue (I just use regular)

3 TBSP sugar

1 TBSP Vegetable oil

1 tsp sesame oil

1 tsp toasted sesame seeds

3 medium garlic cloves (crushed)

3 green onions, chopped

2 lbs sirloin, sliced paper thin (I use any type of steak)

Dipping sauce

6 TBSP korean soy sauce

2 TBSP rice vinegar

1 tsp fresh ginger (grated)

2 tsp crushed toasted sesame seeds

1/4 tsp cayenne pepper

1/4 tsp sweet paprika

1 pinch sugar

Directions:

Mix marinade ingredients.  Add sliced steak.**

Marinade for at least 30 minutes.

Mix ingredients for dipping sauce and refrigerate until ready for use.

Grill or pan fry the steak.

**When we cook this I marinade everything in a ziplock back for a few hours.

I then throw everything into a pan and stirfry it.

We serve it over rice and broccoli.

We don’t like the dippng sauce so we don’t use it, but I decided to include it just in case someone might like it!

California Chicken for the Crock pot

contributed by Holly Parker Gardner

6 Boneless Skinless Chicken Thighs
1 cup orange juice
1/3 cup chili sauce
1/2 cup soy sauce
1 TBSP molasses (or brown sugar)
 1 tsp dry mustard
 1 tsp garlic salt
Put chicken in slow cooker.  Pour in everything else and stir to combine.  Cook on high for 1 hour to bring all ingredients to temperature.  Then, continue to cook for 6 – 8 hours on low.  Serve over rice.

Honey Chicken Stir Fry

contributed by Christine Day
1 lb boneless, skinless chicken breast cut into 1 inch pieces
1 garlic clove, minced or you can use about 2 tsp garlic powder if you don’t have fresh
3 tablespoons honey
… 2 tablespoons soy sauce (prefer reduced-sodium variety but full strength is fine)
2 teaspoons olive oil
Salt and pepper to taste (I never use the salt…the soy sauce provides plenty of that)
1 (16 oz) package stir-fry type veggies. I use the steamer bags of whatever I am in the mood for.
Hot cooked rice (I prefer brown because its healthier but you can use whatever you want).

Spray a large skillet or wok with non-stick spray.
Cook the chicken for a few minutes turning the pieces over on all sides.
Add the garlic, honey, soy sauce, olive oil, salt and pepper.
Stir well to make sure the honey and soy coat all the chicken.
Cook on med-high until the chicken is lightly brown and the juices run clear, stirring frequently (the honey can burn otherwise).
Cover and simmer on low/warm for about 5 more minutes.

In the meantime, nuke the steamer veggies in the microwave.

When everything is done mix the veggies and chicken together and serve over the hot rice.

Ginger Soy Chicken

adapted from Rachel Ray by Lori Ann Spears
3 tbsp cooking oil (I use olive oil for everything, but that’s why my smoke alarm goes off every night)
1 1/4 chicken breasts, cut into pieces (mine are tiny pieces as I have small children, but strips would be nice too)
Coarse black pepper
1/2-ish tsp ginger (I just sprinkle it on in so I don’t really know how much)
1/2-ish tsp garlic salt
1 bunch green onions chopped
between 1/4 and 1/2 cup soy sauce (I don’t measure this one either, but enough to coat chicken and make a good sauce)
3 generous Tbsp honey
1/4 tsp red pepper flakes ( when I make this at home I omit the red pepper for my kids, but when I make for others the red pepper makes it that much better)
1 head ice burg lettuce chopped
4 servings cooked rice (I just use brown minute rice)

Heat oil in a skillet over high heat.  Add the chicken.  Fry for a minute to sear the edges of the meat, stirring often.  Add ginger, garlic salt, black pepper and red pepper.  Cook until chicken is cooked, stirring often.  Add scallions and honey, stir to coat chicken with honey.  Add soy sauce and cook for about another minute.  Remove from heat and add rice.  Serve over lettuce.

Asian “BBQ” Marinade

contributed by Deb Curtis Reno

1/4 c soy sauce

1 T vegetable oil

3 T brown sugar

1 t dry mustard

1/2 t ground ginger

1 garlic clove, minced

Whisk together, put it in a bowl or zip lock bag with your meat (pork, chicken, or steak). You can marinate for as little as a couple of hours, but 24-48 hours (turning ever 6-12 hours) is even better! Works on the grill, stovetop, or in the oven.

Green Bean Stir Fry

contributed by Bobbi Gustason

1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon sesame seeds, toasted
1 teaspoon brown sugar
1 teaspoon peanut butter
3/4 pound fresh green beans, trimmed
4-1/2 teaspoons vegetable oil

Directions
In a small bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside.
In a large skillet, stir-fry green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat. Yield: 2 servings

Fumi Salad (cabbage salad)

contributed by Marcia Bailey
SALAD:
1 head cabbage, shredded or 1 pkg. of shredded cabbage
8 green onions, sliced
…1/2 c. toasted sunflower seeds or sesame seeds
1/2 c. toasted almonds

DRESSING:

1 c. vegetable oil
2 to 3 tbsp. rice vinegar
4 tbsp. sugar
1 tsp. salt or less
1/8 tsp. freshly ground pepper Noodle seasoning packet
1 to 2 pkgs. Ramen noodles with Oriental flavoring, uncooked

SALAD: In large bowl, combine cabbage, onions, sunflower seeds and almonds. (Set noodles aside.)
DRESSING: In blender, combine oil, vinegar, sugar, salt, pepper and seasoning packet from noodles. Refrigerate.

TO SERVE: Toss dressing with cabbage mixture. Refrigerate for 2 hours to blend flavors. Just before serving, crush uncooked Ramen noodles. Toss with salad.
You can also add cooked chicken to make it more of a meal

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