|Pork and Tatsoi Stir Fry with Honey Peanut Sauce||Black Bean Soup with Cilantro and Kale||Chicken Salad Wraps||Lemon Dill Hummus||Sauteed Chinese Cabbage Greens|
|1 bunch, 4oz|
|3 tbsp||2 cups|
Chinese cabbage greens
|4oz||2 large heads ( minus 4oz for recipe 1)|
|1/2 bunch, about 1/4 cup||1/2 bunch, about 1/4 cup|
|1 inch cubed||1 inch cubed|
|3 cloves||1 clove||1 clove|
Scallions or green onions
|2-3 scallions or green onions||1/4 cup||2 tbsp|
Pork chop or steak
|3 tbsp||2 tbsp|
|1/4 cup plus 2 tbsp||3 tbsp|
|2 tsp||1 tbsp|
|2 cups dry|
Chicken or vegetable stock
Jalapeno pepper, red pepper flakes, or hot sauce for heat
|1 pepper, 1-2 tsp hot sauce||1 dash|
|1 1/2 cup|
|1-1.5lb, 1-2 breasts|
|1 cup dry, or 15oz can|
|for garnish (or lime)||juice of 2 lemons|
Pork and Tatsoi Stirfry with Honey Peanut Sauce
Prepare 1 cup of Jasmine rice according to package instructions.
Roughly chop 4 oz of tatsoi, and 4 oz of Chinese cabbage. Mince 2 cloves of garlic, 1 inch cube of ginger, thinly slice 2-3 scallions or green onions, cut 1 green pepper into thin strips, and roughly 3 tbsp cilantro.
Thinly slice an 8-12 oz steak or pork chop. In a large skillet heat 2 tbsp cooking oil over medium high heat. Add the sliced meat and salt and pepper, cooking 2-3 minutes or until browned, stirring occasionally. Transfer the meat to a plate, leaving the juices behind in the pan. Add a little more oil to the pan, then cook the garlic, ginger, and bell pepper for about 30 seconds until fragrant. Stir in the tatsoi and Chinese cabbage, 2 tbsp soy sauce, and 3 tbsp of honey peanut sauce (recipe below), and half the sliced green onions or scallions. Cook 2-4 minutes until the vegetables are softened, then add the pork or beef back to the pan. Stir beef and vegetables together until heated through, then remove from heat and serve over rice garnished with green onions, cilantro, and remaining honey peanut sauce.
To make honey peanut sauce- combine 1/4 cup soy sauce, 3 tbsp peanut butter, 1 tbsp honey, 2 tsp rice vinegar, 2 tsp sesame oil, 1 clove garlic, and 1/8 tsp black pepper.
Black Bean Soup with Cilantro and Kale
Chicken Salad Wraps
Cook 1-2 large chicken breasts, about 1-1.5 lb of chicken by either roasting, sauteeing, or boiling. Allow chicken to cool, then shred breasts. Combine shredded chicken with 1 cup mayonnaise, 2 tsp pickle juice, 1 tsp salt, 1/4 cup finely chopped dill, 1/4 cup finely diced green onion, 1 tsp sugar, and pepper to taste. Mix thoroughly, then refrigerate before serving.
To serve- place several tablespoons of chicken salad into whole romaine leaves.
Lemon Dill Hummus
Cook 1 cup of dried chickpeas in boiling water until tender, or begin with one 15oz can of garbanzo beans, drained and rinsed.
In a blender combine beans, 1/4 cup dill with stems removed (about 1/2 bunch), 3 tbsp tahini, 1 clove of garlic minced, and the juice of 2 lemons. Add 1 tsp salt and 2-3 tbsp water to reach desired consistency. Add water until the desired creaminess is reached, then garnish with fresh dill and serve with pita chips, pita bread, or cut veggies.
Sauteed Chinese Cabbage Greens
Cut Chinese cabbage greens into 1 inch ribbons. Mince 1 inch cube of ginger, and 1 clove of garlic, and 2 tbsp finely chopped green onion. In a large wok or skillet heat 2 tbsp of a high flashpoint oil, such as canola oil, peanut oil, or pork lard, over high heat. Add green onion and ginger and saute for 30 seconds, then add ginger and saute for another 30 seconds. Add ribboned greens to wok as well as 3 tbsp soy sauce, 1 tbsp rice wine vinegar, and a dash of red pepper flakes. Saute all ingredients for 60 seconds over high heat, then remove from the wok and serve immediately.