Korean Spicy Pork

Ingredients:

1 lb. Pork, sliced paper thin (keep it in the freezer couple hours to slice it thinner)
1/2 T. soy sauce (liquid aminos)
1 T. hot red pepper flakes (gochu-garu)
1/4 cup Korean red pepper paste (gochujang)
1/4 tsp. black pepper
1 tsp. sesame oil
1-2 T. sugar (honey or agave nectar)
2 -5 cloves garlic, minced

1 tsp. ginger, minced

1 medium onion, sliced

3 green onions, sliced

1 tsp. toasted sesame seeds

Optional: 2 inch cut fresh or dried shitake mushroom (soak it couple hours)

Directions:

Slice flash frozen pork against grain as thin as you can. 

place in a bowl, add Pork, soy sauce, red pepper flakes, hot pepper paste, black pepper, sesame oil, sugar, garlic, for marinating.
mix it well together by hand or by fork and add onion.

You can cook it right away but its better if marinate at least couple

hours before cook it. 

Also you can keep marinate spice pork 3 to 5 day in refrigerator or freeze it for up to couple months.

Cook it in the medium fry pan 1 cup at the time and add green onions.

Transfer to a serving plate and garnish with fresh green onions and roasted sesame seed on the top of well-cooked spicy pork.

Serve with cooked rice, kimchi, and make lettuce wrap with ssamjang. or you can make it to use as meat for Korean Tacos and Korean Taco Salad. It is a favorite in my house, with a little bit of kick! (spiciness is adjustable according to your tastes by adding or reducing the red pepper powder or gochujang)
Enjoy!

Easy Pizza Dough
make 2 thin crust
This recipe is from my dear friend Stacie. It's so simple and quick to make it so I used it all the time and It makes great pizza dough! Thank you to Stacie!

Ingredients:
1 Tablespoon yeast
1 teaspoon sugar
1 cup warm water
1 teaspoon salt
2 Tablespoons oil
2 1/2 cup whole wheat flour ( I used white hard wheat)

Dissolve yeast in warm water. Add remaining ingredients. Mix well. Let rise 5 minutes.
Perfect for round pizza or jelly roll pan. Can double.
Bake at 425* for 20-25 minutes.

Thai Vegetable Pizza

I used to making this pizza all the time but I haven't made it for a while.  Last weekend, my daughter's birthday she requested Thai pizza and we all loved it!
I even made pizza dough at home that one for my daughter that gluten free and one that 50% whole wheat dough for rest of family.
I will post pizza dough recipes as well :)



Ingredients:

1 package thin pre-baked whole wheat pizza crust or use my easy pizza dough
2 garlic cloves, pressed
1/2 cup diced red bell pepper
2 green onions with tops, thinly sliced
2 medium carrot, peeled
1 cup fresh bean sprouts
snipped fresh cilantro and chopped peanuts (optional)


For the sauce:

1/3 cup creamy peanut butter (organic and raw is healthier choice)
2 tablespoons honey
2 tablespoons unfiltered apple cider vinegar
2 tablespoons soy sauce (liquid Bragg amino)
2 teaspoons finely chopped fresh ginger root
 In a bowl or pint jar, whisk together peanut butter, honey, vinegar, and soy sauce
Add finely chopped ginger root into peanut butter mixture.

Direction:

1. Preheat oven 425*  Press garlic onto crust, spread evenly over crust.
Bake 8-10 minute or until crisp. Cool completely.

2. Spread peanut butter mixture over crust. Sprinkle with bean sprouts, bell pepper, green onion and carrots.
Sprinkle with cilantro and chopped peanuts.

Kale Medley (Power Green) Salad with Sesame Garlic Dressing

Sorry that it took so long to post this recipe on my blog since I said I'd share it to a mom at my son's school potluck dinner who enjoyed my salad. It's an amazing tasting, colorful salad. This has became one of my favorite salads too :)

I found it from another food blog and changed some of the ingredients.
It is a refreshing spring salad!

For the dressing:

1/3 cup extra virgin olive oil (EVOO)

3 cloves of garlic, pressed or minced

3 tablespoons liquid Braggs Aminos (or soy sauce)

2 tablespoons apple cider vinegar

2 tablespoons agave nectar

2 tablespoons water

1 tablespoon sesame oil

1 tablespoon lemongrass paste or fresh grated ginger

1 lime juice

For the salad:

16 ounce frozen shelled edamame

6-7 Cups power green kale medley

3 medium carrots

2 bell peppers 1 red and 1 yellow

3 green onions

1 cup cilantro

3/4 cups light toasted cashews

Directions:

1. In a pint jar, put together all the dressing ingredients and shake well. 

Set a side.

2. Cook the edamame with boiling water for 3 minutes. Drain in the colander and rinse with cold water.

3. Shred or thin strip carrots, bell peppers. Thin slice green onion, cilantro.

4. Minced cooked edamame using food process or chopper and cashews the same way until minced texture.

5. In a big salad bowl, toss the kale, carrots, peppers, green onions, cilantro, edamame, cashews and drizzle dressing, toss gently until well combined.

Home made sweet chili sauce


Have you ever tried to make home made sweet chili sauce?
It surprised me how simple and quick it is to make your own chili sauce at home! Its a wonderful alternative to going to the store to buy more.
I am very happy and excited to say that this recipe has no sugar, no corn starch, or preservatives!

 Ingredients:
1 cup agave nectar (or combination of honey and stevia)
2/3 cup raw unfiltered apple cider vinegar
3/4 water
1 teaspoon salt
3 1/2 teaspoon *agar agar (substitute corn starch)
2 1/2 teaspoon sriracha (or more for preference)
6 fresh red chili pepper or 2 teaspoon crushed red pepper flakes
10 -12 cloves garlic

*Agar agar helps thicken your sauce and you can buy it at health store.



Direction:

Toss all the ingredients in the small pot and bring to boil about 3 minutes in medium high heat.
Remove from the stove and let it cool for 20 minutes.

Pour into pint jar. And thats it! You have just created your very own beautiful and delicious sweet chili sauce!
Serve with  Fresh spring rolls, Fried tofu, pot-stickers, fried chicken, egg rolls and even with french fries.
Enjoy it and use it whenever you feel like having sweet sauce with a little kick!

Cooked Brown Rice
How to make perfect brown rice!

Directions:

Short grain brown rice and sweet brown rice ratio 3:1 and  mix well. Keep it in a bucket or air tight container in a cool and dry area until you use it.

*You can buy short and sweet brown rice at any Asian store or health store.

1 cup mixed rice and soak it at least 6 hours or over night.
Rinse well until water is clean. Drain well.
* You can cook soaked rice in rice cooker if you have one. It will be much easier.

But here is the directions so you can cook on the stove.
Add 2 cups of clean water to soaked and washed rice, then boil with a covered lid. Be Careful and watch it so it doesn't over flow!
Let it boil until a rolling bubble fill the pot and Reduce the heat to medium low. Then cover with the lid half way so it doesn't overflow. Let it boil until most water is absorbed.

At this point, cover completely with lid and simmer on low heat until rice is soft about 15 minutes.
It takes much longer to cook larger portions.

Vegetable Tofu Green Curry

Ingredients:
3 Garlic cloves, minced
1/2 onion
2 carrots

1 medium sweet potato
1/4 Kabocha Squash
1/2 Red and green bell pepper 
1-2 Cups Cabbage
1/2 package extra firm tofu chopped in 1 inch squares
1 teaspoon Ghee or more
1/2 to 1 teaspoon green curry paste
2 cups coconut milk
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/2 teaspoon sea salt + 1/2 teaspoon more to taste
1/2 teaspoon black pepper 


Directions:
Chop onion, carrots, sweet potato, celery and squash into large pieces
Add ghee (clarified butter) and garlic to the pan on high heat, add onion, carrots, sweet potato, and squash, 1/2 teaspoon sea salt and pepper saute 3 minutes. 

Add 1/4 cup water and turn to heat medium low cook 5 to 7 minutes. Add more water if needed but a little at the time.
Add coconut milk and curry paste. Also add curry powder, turmeric powder, and 1/2 teaspoon sea salt.

Cut tofu into 1 inch square pieces and chop bell peppers and cabbage into large pieces, then add vegetables  
and tofu to pan and cook couple minutes more.

Serve warm with warm rice!