Combine all ingredients and whisk until cornstarch is completely mixed into sauce.
Two or three minutes before your stir fried ingredients are done, gradually add desired amount of mixed sauce, and continuously stir until sauce is heated through and looks shiny.
Cut ends from cucumbers, slice in half vertically and scoop out seeds. Cut into 2 inch sections lengthwise and then into 1/4 inch sticks. Set aside.
Prepare sauce and set aside.
Heat wok or pan over medium high heat. Add oil. When hot, add garlic and ginger and stir-fry 20 seconds. Add shrimp and stir-fry for 3 minutes. Remove from pan and add cucumbers and onions. Stir-fry for 1 minute. Add shrimp and sauce to pan. Bring to a boil, increasing heat if necessary. Stir until sauce thickens and you're done!
Use whatever veggies, fresh herbs and cheese you have available. To make this a complete meal, add a protein source like pulse, chicken or maybe shrimp.
This delicious and easy salad packs tons of flavor into an easy to make ahead and pack and go dish. Based on Thai and Vietnamese dishes, this salad is a perfect replacement to the grilled chichen salad standby. The steak can be served hot or cold, either way it is sure to become a favorite.
Mix all ingredients together and coat steak well.
Cover and marinade in the refrigerator as long as possible (preferably overnight) turning the meat several times.
For the Dressing
Blend all ingredients in a blender or food processor
For the Salad
Slice steak as thinly as possible
Layer the lettuce, cucumbers, onions (and any other veggies you wish to add)
Top with rice and sliced steak
Add dressing and toss
3/4cupfreshseasonal, local veggies from your garden or Farmers’ Market. Saturday we used mixed greens like arugula, radish, tender collard & mustard, plus chopped radish root.
3/4cupfreshseasonal, local veggies from your garden or Farmers’ Market. Saturday we used mixed greens like arugula, radish, tender collard & mustard, plus chopped radish root.
Rinse rice, and drain well. Cook rice in boiling water 35 minutes or until al dente; drain. Cool.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cool; break into bite-sized pieces.
Combine juice and next 4 ingredients (through garlic) in a large bowl, stirring well with a whisk. Gradually add oil to juice mixture, stirring constantly. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently.
Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.