Asian Bowl

Asian Bowl

Bowl:
Rice
Stirfry Veggie & Chickpeas
Separate Bowl: Fresh Fruit, Fresh Veggie (Snap Peas)
Extras: Pot Stickers & Sauce -OR- Egg Rolls & Sweet Pepper Sauce

Teriyaki Cawliflower BOwls:
https://yupitsvegan.com/teriyaki-cauliflower-rice-bowls/

StirFry:
http://foodrecipesearch.com/20-minute-garlic-beef-and-broccoli-lo-mein/

Rice:

• 4 cups cooked brown or white rice
• 1 cup frozen peas and diced carrots
• 1 egg, whisked
• ⅓ cup soy sauce
• 1 tablespoon oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• ½ teaspoon ground ginger (optional)
• 3 green onions, diced

1. Add veggies and oil to a large pan or skillet and saute for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
2. Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions. Serve warm with your favorite Asian dishes. (Click HERE for all of my better-than-takeout recipes)

Original: https://www.lecremedelacrumb.com/best-fried-rice

Pot Stickers:

1 package of potsticker or wonton wrappers

2 TB oil

1 cup chopped onion

1 tsp garlic

1TB ginger

1/2 cup carrot

4 cups cabbage

salt

pepper

1 tsp sesame oil

1/4 cup soy sauce

2 TB rice vinegar

Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the chopped onion and white parts of the green onions and fry until softened. Add the garlic and ginger and fry until fragrant – about 2 minutes. Add the mushrooms and fry for a further 5 minutes or until soft and beginning to brown. Add the carrot, cabbage, green parts of the green onion, salt and pepper and fry, stirring, until the cabbage is soft but not limp – about 2 to 3 minutes. Remove from heat and stir thorough the sesame oil. Allow to cool on the counter or in the fridge.

2 Once cool, assemble your potstickers. Place a small teaspoon of the filling in the centre of a wonton wrapper. Wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together to seal. Place them upright on a plate, being careful not to let them touch or else they will stick together.

3 Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the potstickers and fry until browned on the bottom – 1 to 2 minutes. You may need to work in two batches if not all your potstickers fit in the pan. Add 1/4 cup of water, cover the pan and reduce heat to medium. Allow to steam until the tops are tender and the water has evaporated – about 2 to 3 minutes. Uncover the pan and flip the potstickers onto their sides to brown on each side (optional). Remove to a serving dish.

4 In a bowl combine the soy sauce and rice vinegar to make a dipping sauce and serve alongside the potstickers.    TO COOK: ADD SESAME OIL, POTSTICKERS, 1/4 CUP WATER, COOK FOR 5 MINUTES ON A 4 TEMP

Egg Rolls:

• 1 cup vegetable oil
• 3 avocados, halved, peeled and seeded
• 1 Roma tomato, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers

FOR THE CILANTRO DIPPING SAUCE

• 3/4 cup fresh cilantro leaves, loosely packed
• 1/3 cup sour cream
• 1 jalapeno, seeded and deveined, optional
• 2 tablespoons mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

1. To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
2. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
3. In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
4. Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
5. Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately with cilantro dipping sauce.

Original: https://damndelicious.net/2014/04/21/cheesecake-factory-avocado-egg-rolls/