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A post shared by Conscious Courtney (@conscious_courtney)

You’ll Need:

• Whatever stir fry veggies you like, they can also be frozen (peas and carrots, bok choi, broccoli, etc.)
• A protein
• Garlic and ginger
• Chicken stock
• Soy sauce (preferably reduced-sodium, to give you more control of how salty the dish will be)
• Sesame Oil
• Salt and pepper to taste

View this post on Instagram

A post shared by Debra Amos (@alaskanamos)

Start by heating some oil in a pan and grating in your fresh garlic and ginger. Let them toast until fragrant, about a minute. If you’re using onions or mushrooms, fry these up at the same time. This is also the time to add and fry up your protein. (Unless it is egg, then add it at the end or cook in a separate pan.)

Next, pour in chicken stock to about half an inch above the bottom of the pan. If you need to steam any of your veggies, throw them in now and cover, let simmer until the veggies are steamed. If not, throw in all your veggies (for example if using frozen), and bring the stock to a boil. Let the stock cook and mix until it’s a bit thicker and coats the vegetables.

Now, pour in your soy and mix, tasting as you go. Be careful, if you’re using powdered stock and full-sodium soy sauce you can easily end up with a VERY salty dish.

Finally, add sesame oil and any other flavors you like, then add salt and pepper to taste. Garnish with green onions and sesame seeds, serve over rice.

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A post shared by J. Nguyen (@j3hyo)

The post How to Make Super Simple Stir-Fry appeared first on thedancingcucumber.com.

Here’s how to prepare it yourself!

Ingredients

• 2 ounces soy sauce
• 1 ounce sesame oil
• 1 ounce oyster sauce
• 2 tablespoons orange juice
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon pickled ginger

(Note: this recipe is enough to marinate approximately 16 ounces of meat. You can adjust the quantities given to the amount of meat you are going to marinate. This recipe will keep in the refrigerator for around a week in an air-tight container.)

Instructions

Start off by combining the soy sauce, sesame oil, oyster sauce, and orange juice in a container with a lid. Shake thoroughly, allowing all four liquid ingredients to blend together into an emulsion.

After this, remove the lid from the container and add the garlic powder, black pepper, and pickled ginger. Stir thoroughly with a fork or spoon to evenly distribute these ingredients throughout the liquid.

Cover and refrigerate for two hours, allowing the flavors to blend together.

Your marinade is now ready to use! My suggestion is to let the meat sit in this mixture for at least 4 hours in order to let its flavors become imbued. Happy eating!

The post This Asian-Inspired Marinade Will Brighten Up Your Meats appeared first on thedancingcucumber.com.

Instructions

1. Start by cooking any kind of noodles you like, from soba noodles to rice noodles or whatever you have on hand.
2. Once they’re done, drain and rinse them and put them in a bowl.
3. Grate some carrot and red cabbage and put that into the bowl as well.
4. Slice up green onions and red bell pepper and add that to everything.
5. Chop up fresh cilantro and basil, or whatever fresh herbs you have. Add half to the bowl and the other half save for final presentation.
6. For the dressing, combine ginger with soy sauce, rice vinegar, lime juice, sesame oil, and a bit of agave for sweetness. Whisk until combined.
7. Pour the dressing over everything and toss well.
8. Add the rest of the chopped herbs to the bowl for a final touch and dig in!
9. If you want to save the salad for a later date, don’t add in the dressing until right before you eat it.

The post This Easy Cold Noodle Salad Is Perfect For Lunch appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by Conscious Courtney (@conscious_courtney)

You’ll Need:

• Whatever stir fry veggies you like, they can also be frozen (peas and carrots, bok choi, broccoli, etc.)
• A protein
• Garlic and ginger
• Chicken stock
• Soy sauce (preferably reduced-sodium, to give you more control of how salty the dish will be)
• Sesame Oil
• Salt and pepper to taste

View this post on Instagram

A post shared by Debra Amos (@alaskanamos)

Start by heating some oil in a pan and grating in your fresh garlic and ginger. Let them toast until fragrant, about a minute. If you’re using onions or mushrooms, fry these up at the same time. This is also the time to add and fry up your protein. (Unless it is egg, then add it at the end or cook in a separate pan.)

Next, pour in chicken stock to about half an inch above the bottom of the pan. If you need to steam any of your veggies, throw them in now and cover, let simmer until the veggies are steamed. If not, throw in all your veggies (for example if using frozen), and bring the stock to a boil. Let the stock cook and mix until it’s a bit thicker and coats the vegetables.

Now, pour in your soy and mix, tasting as you go. Be careful, if you’re using powdered stock and full-sodium soy sauce you can easily end up with a VERY salty dish.

Finally, add sesame oil and any other flavors you like, then add salt and pepper to taste. Garnish with green onions and sesame seeds, serve over rice.

View this post on Instagram

A post shared by J. Nguyen (@j3hyo)

The post How to Make Super Simple Stir-Fry appeared first on thedancingcucumber.com.

Here’s how to prepare it yourself!

Ingredients

• 2 ounces soy sauce
• 1 ounce sesame oil
• 1 ounce oyster sauce
• 2 tablespoons orange juice
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon pickled ginger

(Note: this recipe is enough to marinate approximately 16 ounces of meat. You can adjust the quantities given to the amount of meat you are going to marinate. This recipe will keep in the refrigerator for around a week in an air-tight container.)

Instructions

Start off by combining the soy sauce, sesame oil, oyster sauce, and orange juice in a container with a lid. Shake thoroughly, allowing all four liquid ingredients to blend together into an emulsion.

After this, remove the lid from the container and add the garlic powder, black pepper, and pickled ginger. Stir thoroughly with a fork or spoon to evenly distribute these ingredients throughout the liquid.

Cover and refrigerate for two hours, allowing the flavors to blend together.

Your marinade is now ready to use! My suggestion is to let the meat sit in this mixture for at least 4 hours in order to let its flavors become imbued. Happy eating!

The post This Asian-Inspired Marinade Will Brighten Up Your Meats appeared first on thedancingcucumber.com.

Instructions

1. Start by cooking any kind of noodles you like, from soba noodles to rice noodles or whatever you have on hand.
2. Once they’re done, drain and rinse them and put them in a bowl.
3. Grate some carrot and red cabbage and put that into the bowl as well.
4. Slice up green onions and red bell pepper and add that to everything.
5. Chop up fresh cilantro and basil, or whatever fresh herbs you have. Add half to the bowl and the other half save for final presentation.
6. For the dressing, combine ginger with soy sauce, rice vinegar, lime juice, sesame oil, and a bit of agave for sweetness. Whisk until combined.
7. Pour the dressing over everything and toss well.
8. Add the rest of the chopped herbs to the bowl for a final touch and dig in!
9. If you want to save the salad for a later date, don’t add in the dressing until right before you eat it.

The post This Easy Cold Noodle Salad Is Perfect For Lunch appeared first on thedancingcucumber.com.