A korean/asian feast….

In my inbox every day, I get several different email newsletters that contain recipes.   Last week I got one from Martha Stewart’s “Everyday Food” that really caught my interest.   The recipe was for Pork Bulgogi, but we’d already had pork last week, so I decided to use chicken.   I did change the recipe very slightly to accomodate what I had on hand, and the taste of our family.   Here’s my adapted recipe, and it was absolutely DELISH!!!!!   Everyone loved it, and even with a fever of 102 my H ate it all!    I served it with a bunch of stir-fried veggies & steamed brown jasmine rice.

Chicken Bulgogi

(This is a korean dish)

  • 8 boneless skinless chicken thighs (sliced into 1/4″ slices)
  • 1/4 cup soy sauce
  • 2 tablespoons sugar (I use organic evaporated cane sugar)
  • 1 tablespoon tahini (the recipe called for 2 tablespoons sesame oil, but I was out, the tahini was a GREAT substitute)
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • pinch of ground black pepper
  • 1 tablespoon olive oil

In a small mixing bowl combine soy sauce, sugar, tahini (or sesame oil), red pepper flakes, ginger & pepper.  Pour into ziplock bag with chicken and push all of the air out.  Refrigerate for a couple of hours (because the chicken is sliced thinly, it doesn’t take much time to marinate).

Place a 12-inch heavy skillet or wok over high heat and let get very hot.   Add oil and cook meat in 2 batches until it’s cooked all the way through.

Serve with steamed jasmine rice and veggies.

Stir-Fried Winter Vegetables

  • 12 baby turnips, very thinly sliced
  • 3 carrots, very thinly sliced
  • 1/4 head cabbage, very thinly sliced
  • 3 cups of broccoli and stems cut into smallish pieces
  • 2 teaspoons oil
  • 1/2 teaspoon ground black pepper
  • soy sauce to taste

Pre-heat 12-inch skillet or wok over high heat, add oil.   Start with turnips, place in single layer over bottom of pan, cook until just starting to carmelize, add carrots, and let cook until they are tender-crisp (this won’t take long, if they are thin enough).   Then add cabbage and cook until it is nicely wilted.  Add broccoli, and cover with a lid for a couple of minutes until they are bright green and tender crisp.   Season with pepper and soy sauce.  Serve.

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