Fresh Meal Planning (12/11-12/17)

Fresh Meal Plan

When the weather outside is frightful, these next meals will make you feel delightful! Continue reading “Fresh Meal Planning (12/11-12/17)”

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's

 

Coborn's Blog: Edgy Veggie with Andrew
Andrew

If Chinese Takeout is on my table, it’s usually because I was too busy, tired, or lazy to cook (or any combination of the three). I’m going to let you in on a little secret:

You can MAKE takeout style Chinese at home, even if you’re too busy, tired or lazy! 

Broccoli with Garlic Sauce is my favorite takeout menu item. By far. Honestly, I’m in a rush, so I’ll spare you my usual flowery platitudes about the virtues of this dish. I’ve tried and failed at replicating this dish at home multiple times. I think it’s finally getting close to the real deal that normally arrives in a white box stacked in a brown bag. My goal is to make this a 15 minute weeknight go-to meal, so I’m going to share the full recipe, along with some tips to speed up the process.

The beauty of this recipe is that it has to be done quickly. You want to cook it just long enough so the broccoli still has a crunch. We’ll also dabble with corn starch, a secret thickening ingredient in many asian restaurant sauces. This is your chance to show off, if you’ve got the chopstick skills. And don’t forget to pick up a bag of fortune cookies, it’s just not the same without them.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Let’s begin.

 

 

Ingredients

  • 1 Lb. Fresh Broccoli Florets – cut from main stalk
    FASTER: 1 1/2 Bags Mann’s Broccoli Wockly – Raw
  • 5 Green Onions, finely chopped
  • 2 Tbsp. Toasted Sesame Oil
  • 1/4 Cup Soy Sauce
  • 2 Tbsp. Brown Sugar
  • 1-2 Tbsp. Ginger, fresh minced
    FASTER: Dorot Frozen Crushed Ginger (6 cubes)
  • 2 Tbsp. Garlic, fresh minced
    FASTERFrozen or Jarred Garlic
  • 1 tsp. Dried Red Pepper Flakes
  • 1/2 tsp. Black Pepper
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Warm Water
  • Crushed peanuts – optional garnishServe with white rice or your favorite asian noodles.

Step 1: Heat a large pot of boiling water.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Chop, chop! The water’s boiling.

Step 2: While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a “hand chopper” to make it easy.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Don’t worry, the sauce expands in the heat.

Step 3: In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper.

Step 4: In a separate small bowl, whisk corn starch and warm water together until dissolved.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Be very careful not to overdo it with the boiling. You’ll send up with mush.

Step 5: Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Now it’s starting to look like a stir-fry!

Step 6: Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
This is the point where neighbors start following their nose to your house. Beware.

Step 7: After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Make sure the solution is even and consistent before mixing into the pan.

Step 8: Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat, plate with rice and top with crushed peanuts.

Edgy Veggie – Takeout-Style Broccoli in Garlic Sauce - Coborn's
Look, Ma! No white paper boxes!

Step 9: Enjoy. Don’t forget to tell us in the comments if you tried this recipe! 

4.8 from 5 reviews
Coborn's Edgy Veggie - Takeout-Style Broccoli in Garlic Sauce
Author: 
Cuisine: American Chinese, Vegetarian, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Lb. Fresh Broccoli Florets (Just the florets)
  • or 1½ Bags Mann's Broccoli Wockly
  • 5 Green Onions, finely chopped
  • 2 Tbsp. Toasted Sesame Oil
  • ¼ Cup Soy Sauce
  • 2 Tbsp. Brown Sugar
  • 1-2 Tbsp. Ginger, fresh minced
  • or Dorot Frozen Crushed Ginger (6 cubes)
  • 2 Tbsp. Garlic, fresh minced
  • Frozen or Jarred is OK
  • 1 tsp. Dried Red Pepper Flakes
  • ½ tsp. Black Pepper
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Warm Water
  • Crushed peanuts (optional garnish)
Instructions
  1. Step 1) Heat a large pot of boiling water.
  2. Step 2) While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a "hand chopper" to make it easy.
  3. Step 3) In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper
  4. Step 4) In a separate small bowl, whisk corn starch and warm water together until dissolved.
  5. Step 5) Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.
  6. Step 6) Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.
  7. Step 7) After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.
  8. Step 8) Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat. Top with crushed peanuts (optional)

 

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

 

 

Edgy Veggie – Raw Slaw Zingy Spring Rolls

Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog

Coborn's Blog: Edgy Veggie with Andrew
Andrew

Mama always told you to eat your veggies. But did she tell you to eat a good portion of them raw? Certain vitamins and nutrients, such as Vitamin C, are destroyed or greatly depleted with even the healthiest cooking methods. Introducing more raw vegetables doesn’t have to leave you trapped in some hidden valley, monotonously dipping uniformly shaped stick vegetables into pale dressing.

Let’s slowly back away from the salad bar and take a journey to my cutting board, where we’ll use some common Asian ingredients to whip up something fun. There’s no need to preheat the oven and we get to play with knives.

Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog - Vegetarian & Vegan
The Unusual Suspects
Dressing Blend

  • 3 Tbsp Chunky Peanut Butter
  • 1 Clove Garlic – Minced
  • 2 Tbsp. Rice Vinegar
  • 2 Tbsp. Soy Sauce or Tamari (reduced sodium preferred)
  • 1/8 tsp. Sri Racha hot sauce (or more, if you’re brave)

Raw Slaw Mix

  • 1/2 Cup Chopped Cilantro Leaves
  • 3 Scallions – Chopped
  • 2 Red Bell Peppers – Seeded, Cut into Matchsticks
  • 1 Bag Fresh Express 3-Color Coleslaw  (Cabbage, Carrots & Red Cabbage)
  • 2 Tbsp.  Sesame Seeds
Wraps

  • 8 Sheets Rice Paper
  • 8 Sheets Nori

Dipping Sauce

  • 1/4 C Soy Sauce or Tamari
  • 1/4 C Rice Vinegar
  • 1 TSP Grated Fresh Ginger
  • 1 TSP Sri Racha / Chili Sauce (to your preferred heat level)
  • 1 Cloves Crushed Garlic

 

 

Cook like a pro and do your cut-work up front. Chop-chop!


Step 1: Cook Like a Chef.

Do your knife work first. By chopping, mincing, dicing and slicing everything ahead of time, you save precious time.

Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog - Vegetarian & Vegan
The dressing will whisk you away!

Step 2: Get Dressed.
Whisk the dressing ingredients together. It should be a smooth, consistent caramel brown after about a minute.

Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog - Vegetarian & Vegan
All of the slaw ingredients mixed together.
Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog - Vegetarian & Vegan
Tossed with all of the dressing and evenly coated.

Step 3: Mix it Up and Toss.
Mix together all of the Raw Slaw Mix ingredients. Once the veggies are well mixed, toss in the dressing until everything is well coated. Don’t be afraid to taste, it’s already tasty!

Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog - Vegetarian & Vegan
Whip up the sauce. Take it easy on the Sriracha unless you’re a natural fire eater.

Step 4: Get Sauced.
Mix the dipping sauce together. If you like it, make a double batch.

Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog - Vegetarian & Vegan
Soak the rice paper circles for about a minute, then transfer.

Step 5: The Final Boss, a.k.a. “The Wrap Battle”
This part takes a bit of mastery, but once you’ve got the hang of it, it’ll become second nature. To soften the dry Spring Roll wraps, soak one at a time by covering in a thin layer of warm water on a plate. After about a minute, the wraps will become semi-soft. Transfer the soft wrap to a cutting board, gently shaking off the water as you transfer.

On top of the soft wrap, place a handful of the slaw mix, making a small pile on the half of the wrap closest to you. Shape the mix into a tight mound about 2/3 as wide as the wrap. Next, fold in the sides of your wrap, up to the edge of the mix. Now, take the bottom flap and fold it over, tightening the wrap as you go. Roll it up tight and you’re ready to go.

You can follow the same technique and add a sheet of Nori on top of the spring roll wrapper. This makes them hold up quite a bit better and adds a unique flavor twist, reminiscent of sushi. Please note, the Nori sheets don’t need to be soaked beforehand like the spring roll wraps.

Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog - Vegetarian & Vegan - Step By Step
If they don’t fall apart, congratulations. You level up to Spring Roll Master. The reward is a delicious meal.

Edgy Veggie - Raw Slaw Zingy Spring Rolls
Author: 
Recipe type: Spring Rolls
Cuisine: Asian, Raw, Fusion
Prep time: 
Total time: 
Serves: 8
 
These spring rolls are flavorful, fresh and spicy. Check out the full article to learn the technique to properly wrap them.
Ingredients
  • Dressing Blend
  • * 3 Tbsp Chunky Peanut Butter
  • * 2 Cloves Garlic - Minced
  • * 2 Tbsp. Rice Vinegar
  • * 2 Tbsp. Soy Sauce or Tamari (reduced sodium preferred)
  • * ⅛ tsp. Sri Racha hot sauce (or more, if you're brave)
  • Raw Slaw Mix
  • * ½ Cup Chopped Cilantro Leaves
  • * 3 Scallions - Chopped
  • * 1 Red Bell Peppers - Seeded, Cut into Matchsticks
  • * 1 Bag Fresh Express 3-Color Coleslaw (Cabbage, Carrots & Red Cabbage)
  • * 2 Tbsp. Sesame Seeds
  • Wraps
  • * 8 Sheets Rice Paper
  • * 8 Sheets Nori
  • Dipping Sauce
  • * ¼ C Soy Sauce or Tamari
  • * ¼ C Rice Vinegar
  • * 1 TSP Grated Fresh Ginger
  • * 1 TSP Sri Racha / Chili Sauce (to your preferred heat level)
  • * 1 Cloves Crushed Garlic
Instructions
  1. Step 1: Cook Like a Chef.
  2. Do your knife work first. By chopping, mincing, dicing and slicing everything ahead of time, you save precious time.
  3. Step 2: Get Dressed.
  4. Whisk the dressing ingredients together. It should be a smooth, consistent caramel brown after about a minute.
  5. Step 3: Mix it Up.
  6. Mix together all of the Raw Slaw Mix ingredients. Once the veggies are well mixed, toss in the dressing until everything is well coated. Don't be afraid to taste, it's already tasty!
  7. Step 4: Get Sauced.
  8. Mix the dipping sauce together. If you like it, make a double batch!
  9. Step 4: The Final Boss, a.k.a. "The Wrap Battle"
  10. This part takes a bit of mastery, but once you've got the hang of it, it'll become second nature. To soften the dry Spring Roll wraps, soak one-at-a-time by covering in a thin layer of warm water on a plate. After about a minute, the wraps will become semi-soft. Transfer the soft wrap to a cutting board, gently shaking off the water as you transfer.
  11. On top of the soft wrap, place a handful of the slaw mix, making a small pile on the half of the wrap closest to you. Shape the mix into a tight mound about ⅔ as wide as the wrap. Next, fold in the sides of your wrap, up to the edge of the mix. Now, take the bottom flap and fold it over, tightening the wrap as you go. Roll it up tight and you're ready to go.
  12. You can follow the same technique and add a sheet of Nori on top of the spring roll wrapper. This makes them hold up quite a bit better and adds a unique flavor twist, reminiscent of sushi. Please note, the Nori sheets don't need to be soaked beforehand like the spring roll wraps.
Nutrition Information
Serving size: 8 Calories: 116 Fat: 4.3g Saturated fat: .4g Trans fat: 0 Carbohydrates: 14.5g Sugar: 4.8g Sodium: 628.8mg Fiber: 3.1g Protein: 5.6g Cholesterol: 0

Raw Slaw Zingy Spring Rolls - Edgy Veggie @ Coborn's Blog - Vegetarian & Vegan

-Andrew
Senior Web Designer
Coborn’s, Inc.

Click Here for more blog articles written by Andrew

Edgy Veggie with Andrew - www.cobornsblog.com

Weekly Ad Recipe – Chicken Stir-Fry with Cashews and Snow Peas

Chicken Stir-Fry with Cashews & Snow Peas

I had an Asian-theme dinner and served this recipe to my guests. I also served tea in the beginning along with fresh pineapple wedges and fortune cookies for dessert. My company just loved the theme and the meal. It was a huge hit!!

Ingredients

1 T.  Vegetable Oil
1 Lb.  Boneless Skinless Chicken Breasts, cut into 1/2 inch pieces
6 Oz.  Snow Peas
2 T.  Chopped Garlic, jarred or fresh
3/4 Cup  Roasted & Salted Cashews
1/4 tsp.  Pepper
8 Oz.  Water Chestnuts, drained

Directions

Heat oil in wok or large skillet over medium-high heat. Add chicken strips; stir-fry over medium-high heat for 6-8 minutes, turning occasionally, until chicken is lightly browned and cooked to an internal temperature of 165°F. Add snow peas, garlic, cashews, pepper and water chestnuts; stir-fry additional 4-5 minutes until vegetables are crisp-tender. Tips: Serve this dish with hot steamed white or brown rice and soy sauce. Consider orange sherbet as a refreshing way to finish off this light meal. Serves 4

Chicken Stir-fry with Cashews & Snow Peas
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