large zip lock back and combine thoroughly. Add the chicken
Prepare vermicelli and Hokkien noodles according to package
easpoon olive oil. Add onion and cook 3 minutes. Add garlic
he onions, peppers, carrot and garlic and cook, stirring until the vegetables
Cook first 5 ingredients in a large pot for 5 minutes.
Add turkey, and brown until done.
Stir in remaining ingredients (except for the cilantro) and bring to a boil.
Reduce heat, and simmer uncovered for 10 minutes.
Stir in fresh cilantro, cook one minute.
Serve in bowls with cornbread and lime wedges!
Spray large skillet with Pam, heat skillet, add olive oil.
Add scallions, ginger and garlic to hot skillet,cook 3 minutes.
Add chicken cook till brown, about 5 minutes.
Add pinapple, with juice and black bean sauce, let come to a boil, turn heat low and let simmer for 30 mins, or until chicken is cooked.
Divide rice into 4 bowls, a half cup each.
Spoon mixture over rice.
garnish with green onions.
Heat vegetable oil in a wok or frying pan and cook ginger and black bean sauce for 1 minute.
Add the pork mince and stir-fry over high heat for 4-5 minutes or until pork is browned.
Add the water and sugar and bring to the boil and cook for 4-5 minutes, until the mixture is thick and most of the liquid has almost evaporated.
Prepare the noodles according to packet. I use the noodles that don't require pre-cooking or soaking. Add to the pork mixture and heat through.
Sprinkle with chopped coriander.
edium heat. Brown the ground turkey until the liquid is evaporated
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
In 12-inch skillet, heat oil on medium until hot. Add turkey and cook 7 minutes or until browned, stirring occasionally and breaking up meat.
Add beans, pepper, onion, barbecue sauce, lime juice, chili powder, cumin, and salt; cook mixture 5-7 minutes or until turkey is cooked through.
To serve, place 1 tortilla on each of 4 serving plates. Divide turkey mixture evenly among tortillas; top with greens and cheese. Fold sides of tortillas over filling and roll tightly. Serve with hot sauce, if you like.
Combine beef and black bean sauce in a medium bowl, stirring to coat. Refrigerate for 10 mins.
Place noodles in a bowl of hot water. Separate with a fork. Drain well; keep warm.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins each batch, until well browned. Remove from skillet.
Add onion and bok choy to wok; stir-fry for 1-2 mins. Return beef to wok with pepper and chili sauce. Reduce heat; stir-fry for 1-2 mins. Add noodles; stir-fry until heated through.
In a large saucepan over medium-low heat, cook onion, pepper, carrots and garlic in hot oil until golden brown and tender. Sprinkle with chili powder and ground cumin. Cook, stirring frequently, 7 to 8 minutes until spices are fragrant. Add ground turkey breast and cook, stirring with wooden spoon to break up meat, about 5 minutes or until cooked through and slightly brown. Add beans, broth, salsa and tomato paste. Bring to a simmer. Reduce heat to medium. Cook, stirring occasionally, 45 minutes or until thickened. Makes 8 servings.
at. Add ground turkey and ground beef and saute until brown,
about 12 minutes.
Add chili powder and cumin; stir to blend
Cook turkey in a large nonstick skillet until browned, stirring to crumble.
Drain.
May wish to microwave turkey, drain well on paper towels.
Heat oil in skillet.
Saute onion, garlic about 5 minutes.
Add chili powder, oregano, cumin.
You may want to use half amounts of these spices to start.
Return turkey to skillet; stir in water, prunes and beans.
Bring to a boil; reduce heat to simmer, uncovered, 5 minutes.
Adjust seasonings to taste. Serve chili over rice.
Yield: 5 servings.
Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
Drain in a colander.
Heat oil in skillet over medium heat.
Add onion and garlic, and saute 7 minutes.
Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans.
Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
Heat half the oil in a wok on high heat. Stir-fry lamb, in batches, until browned all over. Remove from wok.
Heat remaining oil in wok. Add broccoli, beans and 1/3 cup water; stir-fry until tender.
Return lamb to wok with snow peas, black bean sauce and 1/3 cup water; stir-fry until snow peas are tender and lamb is heated through. Add green onions and sambal oelek; stir-fry to combine. Season to taste.
Cook the noodles in boiling water for 5 minutes Add the cabbage and cook for 1 minute. Drain and set aside, keeping warm.
Heat the oil in a medium pan, add the onions and cook for 2 minutes Add garlic, chilli, ginger, soy, stock and black bean sauce.
Bring the pan to the boil and simmer for 3 minutes Add cashew nuts.
Spoon the noodles into bowls an ladle over the soup. Top with the toasted sesame seeds.
In a large pot, over medium-high heat, saute garlic and onion in oil until onions become slightly tender.
Add ground turkey, stir occasionally until cooked throughout.
Once cooked add remaining ingredients (be sure NOT to drain canned items), stirring after each item is added.
Reduce heat and simmer for 15 minutes or so, until heated through and flavors are well blended.