Spicy Korean Pork Stir Fry
Contributed by our friends at grocery.coop
Ingredients
- 1 tablespoon sesame oil, divided
- 1 tablespoon sesame seeds
- 2 tablespoons tamari
- 2 tablespoons mirin
- 2 tablespoons hot chili sauce, gochujang or Sriracha
- 1 tablespoon chopped fresh ginger
- 1 tablespoon vegetable oil
- 1 pound pork tenderloin, thinly sliced
- 2 cups chopped cabbage
- 1 red pepper, thinly sliced
- 4 medium scallions, sliced lengthwise into thin strips
- 8 ounces udon noodles, cooked according to package directions
Method
- In a small bowl, mix together 1 tablespoon of the sesame oil, sesame seeds, tamari, mirin, chili sauce and ginger. Add the sliced pork, and stir thoroughly.
- Heat the vegetable oil in a large frying pan or wok over high heat. Add the pork and sauce mixture, and fry for 3-4 minutes, turning, until the pork is browned on the outside but still pink in the middle.
- Add the cabbage and red peppers and cook for 4-5 minutes more, until the vegetables have softened and the pork is cooked through.
- Stir in the scallions and cooked noodles and turn to coat with sauce.
- When the mixture is hot and the noodles are covered with sauce, serve immediately.
One Pot Tomato and Swiss Chard Pasta
Contributed by Lisa Samuel
Ingredients
- 1 pound whole wheat linguine
- 1 pint grape tomatoes
- 2 cloves garlic, thinly sliced
- 1 bunch swiss chard or kale, leaves stemmed and shredded
- 1/2 teaspoon red pepper flakes
- 2 teaspoons sea salt
- 2 tablespoons extra-virgin olive oil
- 4–5 cups water
- fresh basil
- freshly grated Parmesan cheese, for serving
Method
- Combine pasta, tomatoes, garlic, Swiss chard or kale, red pepper flakes, olive oil, salt and 4 cups of the water in a large pot or straight-sided skillet. Bring to a boil over high heat.
- Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 to 12 minutes (depending on the cooking time of your pasta, check package directions).
- As the pasta is cooking, add extra water as needed if it seems too dry.
- Divide among 6 bowls and garnish with basil and fresh parmesan.
Kimchi Stew
Contributed by Jeremy Meadows
Ingredients
- 6 ounces thinly sliced pork belly (or 2 cups cooked shredded chicken)
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- ½ yellow onion, thinly sliced
- 1 cup tightly-packed kimchi
- ½ cup kimchi juice from kimchi jar (if there isn’t enough squeeze kimchi to extract more)
- 1½ cups water
- 1 tablespoon red miso
- 2 tablespoons Korean chili flake (or 1 tablespoon red pepper flake)
- 8 ounces soft tofu, cubed
- 2 thin-sliced green onions
- 1 tablespoon butter
- 1 tablespoon mirin
- 2 tablespoons soy sauce
Method
- Marinate the pork belly (or chicken) with garlic, ginger, soy sauce, and mirin while you prepare the other ingredients.
- Put a heavy bottomed pot over medium heat. Once hot, add pork belly mixture, (or if using chicken add a little oil then chicken mixture). Sauté for a few minutes, then add onions and kimchi. Sauté for about 5 minutes, stirring often, until very fragrant.
- Add kimchi juice, water, miso, and pepper flakes. Bring to a boil, then taste. Add more chili flakes if desired.
- Turn heat to low, then add tofu and simmer for 20 minutes.
- Just before serving stir in butter and garnish with green onions.
Tempeh Fajitas
Contributed by our friends at grocery.coop
Ingredients
- 8 ounces tempeh, thinly sliced
- 1 teaspoon cumin
- 1 teaspoon ground chipotle powder
- 1 teaspoon salt
- 1 1/2 tablespoons extra virgin olive oil
- 1 large onion, slivered
- 1/4 cup dry sherry
- 1/4 cup chopped cilantro
- 6 6-inch whole wheat tortillas
- 1 avocado, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 large red bell pepper, slivered
- Salsa, sour cream or yogurt, grated cheese, optional
Method
- Preheat the oven to 400 F.
- In a large bowl, toss the slivered tempeh with cumin, chipotle powder, salt and 1/2 tablespoon olive oil.
- Spread on a sheet pan and roast for 20 minutes. When the tempeh is crispy and browned, remove it and use a metal spatula to transfer the tempeh to a bowl.
- Wrap the tortillas in foil and warm in the oven for 10 minutes.
- In a large skillet over medium-high heat, heat 1 tablespoon of the oil and saute the onions and peppers. When the onions are limp and golden brown and peppers are soft, add the sherry to the pan.
- Stir and cook until the liquids have evaporated. Add the temeph and toss, just to re-warm the tempeh. Sprinkle the cilantro over the tempeh and take off the heat.
- Arrange bowls of salsa, sliced avocado, and sour cream or yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve tempeh filling out of skillet or in pre-warmed serving dish. Guests then assemble their own fajitas.
Smoky Spicy Burgers
Ingredients
- 16-ounces pasture-raised ground beef
- 1/2 yellow onion, finely diced
- 1 serrano pepper, finely diced
- 1/2 tablespoon Worchestershire sauce
- 1/2 tablespoon stone ground mustard
- 1/2 tablespoon garlic powder
- 1/2 tablespoon seasoning mix
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cheddar or pepper jack cheese slices (optional)
Method
- Mix all ingredients in a large bowl, making sure diced onion and serrano pepper are distributed throughout the hamburger mixture.
- Form 4–5 equally sized balls of hamburger meat.
- Form 3/4” thick patties and place on wax paper.
- Pan fry or grill to desired doneness, placing a slice of cheese on each burger and covering for the last minute.
- Let rest a few minutes before placing on toasted
sesame seed buns. - Top with preferred burger toppings, such as tomato and lettuce.
