Tag: Asian

Fried Rice

Yields 4 – 6 Servings. Time: 25 – 30 Minutes; If making Fresh Rice time will probably take about an hour.

Ingredients

  • 3 Cups of Rice (Brown or White) [Fresh or 1 to 2 days old Rice Works]
  • 1/4 lb Choice Meat
  • 1 Medium Onion
  • 2 Tablespoons Soy Sauce (Shoyu)
  • 1 Teaspoon Aji-Mirin
  • 1 1/2 Tablespoons Sesame Oil
  • 1 1/2 Tablespoons Olive Oil (1 Tablespoon for cooking Onion)
  • 1 1/2 Tablespoons Oyster Sauce
  • 1 1/2 Tablespoons Hoisin Sauce
  • 1 Tablespoon Sugar
  • 1 Tablespoon Fresh Garlic
  • 1/2 Tablespoons Fresh Ginger
  • 2 Tablespoons Butter
  • Salt and Pepper TT (To Taste)
  • Add Any Veggies or Meats that you like (Cut to Bite-Sized Pieces).
    • Leftover Meat and Vegetables work great as mix-ins.

Directions

  1. Pour Olive Oil and Sesame Oil over Rice and Mix well to coat every grain (Will make sure it doesn’t stick).
  2. Heat Medium to Large Pan Medium High. Caramelize Onion, Fresh Garlic, & Fresh Ginger with Sugar and Oil. Once caramelized remove from pan. (Re-heat any Leftovers used or Sauté any other Veggies and Meats used).
  3. Add Rice to the Pan alone to fry off for a bit. Add Hoisin Sauce, Oyster Sauce, Aji-Mirin, Soy Sauce and Fry for 10 – 15 Minutes.
  4. Add Meats and Veggies to Rice. Mix Well. Fry off to desired Color. Add Butter to Finish and Mix thoroughly.
  5. Enjoy!

Beef Ramen

Yields 3 – 4 Bowls. Time: Approx. 3 – 4 Hours.

Ingredients

  • 1 – 2 lbs Bone-In Short Ribs
  • 2 Tablespoons Olive Oil (For Searing Meat)
  • Mirepoix (Carrots,Celery, Onion; Roughly Chopped):
    • 1 Small Carrot
    • 3 Stalks Celery
    • 1 Medium Onion
  • 1 1/2 Tablespoons Miso Paste (Any type of Miso Works)
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Hoisin Sauce
  • 2 Teaspoons Soy Sauce (Shoyu)
  • 1 Tablespoon Black Pepper (1/2 Tablespoon for White Pepper)
  • 1 1/2 Teaspoon Sesame Oil
  • 1 1/2 Tablespoon Fresh Ginger
  • 1 1/2 Tablespoon Fresh Garlic
  • 1 Teaspoon Aji-Mirin
  • 1 lb Bok Choy (Chopped to Bite-Sized Pieces)
  • 1 lb Napa Cabbage (Chopped to Bite-Sized Pieces)
  • 1 lb Choy Sum (Chopped to Bite-Sized Pieces)
  • 2 (32 oz) Boxes Beef Stock
  • 1 Beef Bouillon Cube
  • 1 Bunch Green Onions (For Garnish)
  • Bean Sprouts (For Garnish)
  • Your Choice of Ramen Noodles (This is what I use)
  • Optional:
    • Thinly Sliced Steak or Stew Meat
    • Protein/Bouillon Cube/Stock can be substituted for Pork or Chicken.

Directions

  1. Season Short Ribs with Salt and Pepper.
  2. Heat Medium or Large Pot to Medium High; Once heated add oil. Sear Short Ribs on all sides.
  3. Once Short ribs are seared remove from pot and Add Mirepoix to Caramelize. Once Caramelized; Add Garlic, Ginger, Beef Bouillon, and Sesame Oil to Sauté After 2 Minutes of Sautéing add Oyster Sauce, Hoisin Sauce, Miso Paste, Aji-Mirin, Soy Sauce, and Beef Stock. Bring to a Boil for 30 Minutes.
  4. After 30 Minutes are up remove Mirepoix (Carrots, Celery, and Onions).
  5. Add Short Ribs back in and Simmer for 1 1/2 to 2 hours on medium low heat (Stir Occasionally)[If you want a thicker soup just cook for a longer period to reduce it]. If adding Stew Meat also add at this time. If using Thinly Sliced Beef add at the end before serving.
  6. After you Simmer Soup; Add Cabbage, Bok Choy, and Choy Sum; Cook till desired textured.
  7. Cook Noodles in Separate pot for individual portions.
  8. Serve and Enjoy.