Pan Fried Noodles with Fiddlehead Ferns, Sugar Snap Peas and Broccoli

So a new fun veggie I am getting used to cooking with is the fiddlehead fern.  Such a fun interesting vegetable, only found in Wegmans of course!  It's a a dark green crunchy vegetable that is good sauteed with garlic or can be a new addition to any stir fry!

For two:

Handful of fiddlehead ferns (cut ends)

Handful of sugar snap peas

1 head of broccoli (cut in bite sized pieces)

1 package of Thai Noodles (I find that these are the best noodles to use for pan frying)

3 garlic cloves minced

hot pepper flakes

1/4 cup soy sauce

1/2 cup orange juice

sesame oil

canola oil

soy sauce

Combine orange juice, soy sauce, garlic and hot pepper flakes.  Saute veggies in 1/2 teaspoon of sesame oil, and 1/2 teaspoon of canola oil and 1 minced garlic clove in a wok. Add some sauce, heat through.

Boil noodles as directed.  Once done cooking, remove veggies from wok.  Add more sesame oil and canola oil in wok.  When hot, add noodles, toss until browned.  Add veggies, toss with orange garlic sauce.  Enjoy :)

Stir-Fried Asparagus and Basil with Spicy Orange Sauce

This dish was VERY tasty and VERY spicy...I may have added more hot pepper flakes than I intended, oops!

1/2 cup orange juice

2 TB soy sauce

1/2 tsp. red pepper flakes

asparagus - about 1-2 cups cut into 1 inch pieces

red bell pepper - 1 cup cut into bite size pieces

water chestnuts - 1 small can

4 tsp. peanut oil - use canola oil if you don't have peanut oil

2 large garlic cloves

1-2 tsp. fresh grated ginger

1/2 cup fresh basil leaves

1 cup brown rice

Combine orange juice, soy sauce, and pepper flakes.

Cook rice as directed.  Use a little less water than needed, and add some sauce to the rice to cook in!

Heat 1 tablespoon of the oil in a large nonstick wok or skillet set over hight heat.  When the oil is hot, add asparagus, pepper and chestnuts.  Add garlic and ginger to center of wok.  Cook until fragrant, about 15 minutes.  Add most of the orange juice mixture, toss to coat well, and cover  Cook until the asparagus are tender.

Mix rice and veggie mix.  Enjoy!!

Chicken Stir Fry with Peanut Sauce

All these years I thought Jason was crazy for liking peanut sauce...now, I am a believer!  I have no idea what made me want to finally try it, but it was surprisingly DELICIOUS and full of bold flavors.  Give it a try!

Meal #3 from 1 roasted chicken!

Sauce

1/4 cup peanut butter

1/4 cup rice vinegar

1/4 cup soy sauce

1 tsp. ground ginger

3 minced garlic cloves

Mix all ingredients together.

Vegetables

1 head of broccoli

1 green pepper

handful of sliced baby carrots

1/2 small onion

Lo Mein Noodles

1 cup diced/shredded chicken

Cook noodles as directed on package.  In a wok, cook vegetables in 1-2 TB of vegetable oil.  Set vegetables aside when cooked to your liking.  

When noodles are done, drain then stir fry in pan with vegetable oil until a little browned.  Add vegetables, chicken and sauce.  Heat through and let all the flavors mix together.

Enjoy :)

Shrimp and Vegetable Stir Fry

I love veggies and this is a great dish to incorporate lots of fresh vegetables!  I never really made stir fry's until I met my husband.  Now, we make a different stir fry 2-3 times a month.  Last night, I made a ginger, honey marinade for the shrimp and vegetables.  I LOVE fresh ginger.  It has such a fresh delicious taste and a little bit, goes a long way!  One thing I have to tell you,  I did not measure any quantities for the sauce....sorry!  With most sauces I actually NEVER measure, I just add the flavors I want to include in the dish and hope for the best!

Shrimp:  Peeled and deveined

Sauce:  Marinate half with shrimp for about 1/2 hour and 1/2 for veggies

Soy Sauce

Worcestershire Sauce 

fresh grated ginger  

minced garlic

hot pepper flakes

honey

olive oil

Vegetables:

sliced baby carrots

1 head of broccoli

1/2 green pepper

1/2 red pepper

scallions

Heat wok with sauce, add all vegetables except scallions.  Heat through, add scallions.  When vegetables are almost cooked through, push to the side and add shrimp and marinade to wok.  Cook on both sides until pink.  Mix with veggies.  Serve over rice!  ENJOY :)