Asian Tomato & Vegetable Rice Bowl

Asian Tomato & Vegetable Rice Bowl

by | Jul 1, 2014 | Recipes

Asian Tomato & Vegetable Rice Bowl

Prep time:  
Cook time:  
Total time:  
 
Serves: 8
 
A tasty vegetarian salad with an Asian flair from Red Gold. RedGold.com
Ingredients
  • 1 QUART VEGETABLE BROTH
  • 7 OUNCES RICE STICK NOODLES, SOAKED IN WARM (NOT HOT) WATER UNTIL SOFT, THEN DRAIN
  • 2 TABLESPOONS VEGETABLE OIL
  • 1 EGG
  • 2 CUP SLICED CARROTS
  • 2 CUPS PORTOBELLO MUSHROOM CAPS, CUT INTO QUARTERS
  • 3 CUPS SHREDDED CABBAGE
  • SALT AND BLACK PEPPER TO TASTE
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 2 TABLESPOONS SOY SAUCE
  • 2 TEASPOONS RICE VINEGAR
  • 1 TEASPOON SUGAR
  • ½ TEASPOON ASIAN FISH SAUCE
 
Instructions
  1. HEAT THE VEGETABLE BROTH UNTIL HOT IN A TWO QUART STOCK POT. ADD THE RICE NOODLES. SOAK UNTIL SOFT BUT STILL FIRM. DRAIN THE NOODLES INTO A COLANDER RESERVING THE LIQUID.
  2. WIPE OUT THE POT, PLACE ON MEDIUM HEAT AND ADD ONE THIRD OF THE OIL. SCRAMBLE THE EGG IN A SMALL BOWL AND WHEN THE OIL IS HOT, ADD THE EGG. COOK LIGHTLY UNTIL FIRM AND TURN OVER. REMOVE ONTO CUTTING BOARD AND CUT INTO THIN STRIPS.
  3. WIPE OUT THE POT AGAIN AND PLACE IT ON MEDIUM HEAT. ADD THE REST OF THE OIL AND WHEN HOT TOSS IN THE CARROTS AND COOK, STIRRING FOR TWO MINUTES. ADD THE MUSHROOMS AND CONTINUE TO COOK 3 TO 4 MINUTES. ADD THE CABBAGE AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO AND COOK ANOTHER 3 TO 4 MINUTES. SEASON WITH SALT AND BLACK PEPPER.
  4. RETURN THE RESERVED NOODLE LIQUID, SOY SAUCE, RICE VINEGAR, SUGAR AND FISH SAUCE. BRING TO A BOIL.
  5. PLACE EQUAL PORTIONS OF RICE NOODLES IN FOUR BOWLS. DISTRIBUTE THE VEGETABLES AND BROTH. TOP WITH EGG STRIPS.


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Slow Cooked Asian Meatloaf

Slow Cooked Asian Meatloaf

by | Jan 28, 2014 | Recipes

Slow Cooked Asian Meatloaf

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Ingredients
  • 1 (6-OZ.) CAN NO SALT ADDED TOMATO PASTE
  • 2 TBSP EACH: CHILI GARLIC SAUCE AND HONEY
  • 1 TBSP SOY SAUCE
  • 1 TBSP PEELED AND FINELY CHOPPED OR GRATED FRESH GINGER, DIVIDED
  • 1 (20-OZ.) PACKAGE EXTRA LEAN (99% FAT-FREE) GROUND TURKEY
  • ⅔ CUP PANKO BREAD CRUMBS*
  • ⅓ CUP EACH: DICED RED BELL PEPPER, DICED WATER CHESTNUTS AND SLICED GREEN ONIONS
  • 2 TBSP CHOPPED FRESH CILANTRO
  • 1 EGG
 
Instructions
  1. PLACE A LONG STRIP OF FOIL INSIDE THE SLOW COOKER AND PRESS INTO THE BOTTOM. (THIS WILL ALLOW YOU TO LIFT OUT THE COOKED MEATLOAF.)
  2. STIR TOGETHER TOMATO PASTE, CHILI GARLIC SAUCE, HONEY, SOY SAUCE AND HALF THE GINGER IN A SMALL BOWL; SET ASIDE.
  3. STIR TOGETHER ¼ CUP TOMATO MIXTURE, REMAINING GINGER AND ALL REMAINING INGREDIENTS IN A MEDIUM BOWL UNTIL WELL BLENDED.
  4. SHAPE MIXTURE INTO A ROUND OR OVAL LOAF TO FIT INTO YOUR SLOW COOKER AND PLACE ON FOIL.
  5. SPREAD RESERVED TOMATO MIXTURE OVER THE TOP AND SIDES OF MEATLOAF.
  6. COVER AND COOK ON LOW FOR 4 TO 6 HOURS OR UNTIL INTERNAL TEMPERATURE REACHES 165°F ON A MEAT THERMOMETER.
  7. CAREFULLY LIFT MEATLOAF OUT OF THE SLOW COOKER AND LET STAND FOR 5 MINUTES BEFORE SLICING.
  8. QUICK OVEN VARIATION: PREPARE MEATLOAF AS DIRECTED ABOVE, PLACING ON A LIGHTLY GREASED BAKING SHEET INSTEAD OF IN A SLOW COOKER. COOK IN A PREHEATED 350°F OVEN FOR 50 TO 60 MINUTES OR UNTIL MEATLOAF REACHES 165°F ON A MEAT THERMOMETER.
  9. *PANKO OR JAPANESE BREAD CRUMBS CAN BE FOUND IN THE ASIAN FOODS SECTION OR NEAR TRADITIONAL BREAD CRUMBS IN MOST SUPERMARKETS.
 
 
 
 
 
 
 
 
 
 
 
 
 
 


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