Bulgogi and Crab Rangoon with Garlic Asparagus Chow Mein and White Rice


Bulgogi and Crab Rangoon with Garlic Asparagus Chow Mein and White Rice


1 pound rib-eye or sirloin steak
1/3 cup soy sauce
3 Tbs sugar
1 Tb sesame oil (or olive oil)
3 cloves garlic (minced)
1/2 an onion (diced or sliced)
1/4 tsp red pepper flakes
Additional options: green onions, ginger, sesame seeds


Slice the meat very thin, across the grain. This is easier done with the meat partially frozen. Prepare the marinade with the remaining ingredients and massage the meat in it to cover it all. Let the meat marinade in the fridge for at least an hour.

When ready to cook the meat, lay it in a pan with the marinade poured over it and broil till done to your liking. (Around 5-10 minutes)

Recipe used: http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/

Crab Rangoon
Makes 10 Crab Rangoon

1 clove garlic, minced

1/4 (8 ounce) package cream cheese

1/4 (6 ounce) can crabmeat, drained and flaked

1/2 green onion with tops, thinly sliced

1/2 teaspoon Worcestershire sauce

1/8 teaspoon light soy sauce

10 wonton wrappers

1 cup vegetable oil


Heat vegetable oil in wok. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing.

Drop in hot oil and turn after 30 seconds. Cook until lightly brown. Serve with sweet and sour sauce.

Inspired by: http://allrecipes.com/Recipe/Crab-Rangoon/?scale=2&ismetric=0

Sweet and Sour Sauce
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce


Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Reduce to thicken.

Inspired by: http://chinesefood.about.com/od/sauces/r/sweetandsour.htm

Garlic Asparagus Chow Mein
10 stalks of asparagus
Olive oil
1/2 tbsp of Sriracha sauce
1 tsp soy sauce
Fresh ground pepper
Simply Asia Szechwan Garlic Chow Mein Quick Noodles

Trim ends of asparagus and coat with oil, sriracha, soy sauce, and peper. Roast in oven at 425 degrees for 8 minutes. Prepare noodles according to directions on box. Chop cooked asparagus and toss with noodles.

Grilled Pork Pad Thai


Grilled Pork Pad Thai


Box of A Taste of Thai Pad Thai
2 cups grilled pork
2 Limes
Handful of Thai basil
2 large diced scallions
1 cup of shitake mushrooms
4 small eggplants
1 egg
1 tablespoon of peanut butter
Handful of chopped cilantro

1. Pour noodles into a bowl. 2. cover with very hot tap water, Stir to separate. soak noodles for 25-30 minutes. Do not over soak. 3. Drain noodles. 4. Heat tbsp oil in a wok or large skillet over Medium-High heat. Add egg. Scramble lightly, about 20 seconds. Add remaining vegetable oil. Add drained rice noodles. Stir-fry 4-7 minutes until firm but tender. Add scallions, pork, mushrooms, eggplant, peanut butter and pad Thai sauce. Stir-fry for about 1 minute. Serve hot, garnished with lime wedges and cilantro.