Tag: vegan
Orange Sauce
Orange Sauce
Orange flavored stir frys are a popular menu item in Chinese American restaurants. In China, oranges aren’t available. Tangerine peel and juice is what’s used. So you’ll see tangerine chicken, shrimp, etc, instead of orange. The tangerine peel usually is found dehydrated. It requires soaking in warm water for 20 minutes before being chopped up.So this particular recipe will use freshly squeezed orange juice and zest. It’s pretty straight forward from here on out. The cornstarch is used a a thickening agent. Constantly whisk while it thickens to break up any lumps. When it is finished, the orange sauce should be able to coat the back of a spoon.Orange Sauce is very versatile. It works with any protein, tofu, or vegetables. Keep it in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup orange or tangerine zest
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 3/4 cup rice vinegar
- 2 1/2 tbsp cornstarch
- 1/2 cup sugar
- 1 tbsp vegetable oil
- 2 tbsp ginger minced
- 6 garlic cloves minced
Instructions
- Mix together the zest, orange juice, sugar, soy sauce, cooking wine, rice vinegar, and cornstarch. Set aside.
- Heat up cooking oil in a small pot over medium high heat. Stir in the garlic and ginger. Cook for 1 minute.
- Pour in the orange mixture.
- Cook for 4 minutes until it thickens; constantly stirring with a whisk. Take off the heat.
- Store in a container. Let cool. Store in the refrigerator for up to 2 weeks.
Cuban Style Black Beans
Cuban Style Black Beans
This is a quicker version of Cuban black beans using an instant pot. Using the instant pot cuts an hour+ off of the cooking time. This recipe happens to be vegan. If you want to add ham to this, please do.
Equipment
- instant pot
Ingredients
- 8 oz dried black beans
- 5 cup water
- 1 green pepper diced
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp cracked black pepper
- 1 tsp white vinegar
Instructions
- Add dried beans, 1/2 of the chopped green pepper, and water in the instant pot. Use the pressure cooker setting on high heat for 25 minutes.
- Once done, release the pressure.
- In a large sauté pan over medium high heat, sauté the onions, garlic, and other half of the chopped green pepper. Cook for 5 minutes.
- Add 1/2 cup of the black beans.
- With a bean masher or the back of a spoon, mash the beans.
- Mash with all of the vegetables into a paste.
- Add in all the rest of the beans along with 1 cup of the bean stock and all the rest of the seasonings. Simmer for 10 more minutes. Serve with your favorite dish.
Garlic Fried Rice
Garlic Fried Rice
Possibly one of the easiest side dishes to make on this website. Only 4 ingredients, almost no prep work other then peeling garlic, and it takes 10 minutes to make.
Ingredients
- 3 cups day old rice
- 1 head of garlic minced
- 2 tsp salt
- 1 tsp ground white pepper
- 3 tbsp vegetable oil
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the minced garlic for 1 minute until it starts to brown.
- Add in the rice. Make sure all of the clumps are broken up. Season with salt and white pepper.
- Fry the rice for 8-10 minutes.
