January 14, 2021 / Lyn Jones / 0 Comments
makes 10?
Ingredients
Dumpling mixture
- 1 large shredded carrot
- 8 minced mushrooms (oyster, button or shiitake mushrooms)
- 1⁄4 cup minced green cabbage
- 1 tsp sesame oil
- 1⁄2 tablespoon soy sauce
- 1⁄2 tablespoon olive oil
- 1⁄2 tablespoon minced garlic
- 1 tsp minced ginger
- 1⁄4 tsp white pepper (add more to your liking)
- chili flakes
- sesame seeds
- wonton wrappers (make sure they are vegan!)
- salt & pepper to taste
Broth
- 3-4 tablespoons Coconut milk
- 1/4 cup sriracha (less if you want less spicy!)
- 3/4-1 cup of vegetable broth
- 1 tsp red chili flakes
- 1 tsp sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
1. Start to make your dumpling mixture by shredded your carrots, garlic + ginger. Mince your mushrooms + mix in a bowl with sesame oil, soy sauce olive oil, white pepper, chili flakes, sesame seeds + salt & pepper to taste.
2. Make your dumplings by forming them in your favourite shape (you can do a triangle shape by just folding over or pleating the dumplings. You can do this by stuffing the dumpling, taking both sides together and slowly pleating the sides, folding over with both fingers to create each pleat).
3. Once all your dumplings are formed, toast the bottoms of the dumplings in a pan with a drizzle of olive oil. In the meantime, make your broth by mixing your coconut milk, sriracha, vegetable broth, red chili flakes, sesame seeds, sesame oil + soy sauce in a saucepan until all the flavours are absorbed and it becomes a creamy broth.
4. Plate your dumplings + spoon over the broth, top with sesame seeds + green onions, serve + enjoy!
December 4, 2020 / Lyn Jones / 0 Comments
Just like a cup a noodle soup, but delicious and wholesome and not full of nasty things. This is loaded with flavour and light on the dishes you’ll be eating this one on the reg. Actual cook time is 7 minutes so I’m allowing you 8 minutes to get everything else sorted. To make the most of this time, do as the recipe suggests and prep the chicken first and while that sits in its marinade, chop all the veg up. Everything doesn’t need to be perfect – just all about bite sized so that you don’t need to get super awkward when eating it and it will cook at the same rate. Serves 2
Ingredients1 chicken breast (approx 200g) or try 2 thighs
1 tsp ginger (ground?)
1 tsp chilli flakes
1 Tbs soy sauce
1 tsp Chinese cooking wine (optional)
a few drops sesame oil
1 clove garlic, crushed
1 Tbs coriander stalks, finely chopped
1/2 cup finely chopped spring onion
1 carrot, finely sliced
1 bunch broccolini, chopped into 1-2inch pieces
2/3 cup mushrooms, finely sliced
1 cup cauliflower florets, bite sized pieces
200g fresh noodles of choice or rice noodles (must be something that takes 3 mins or less to cook)
Approx 400ml boiling water
Toasted sesame seeds to serve
Chop the chicken breast into bite sized pieces and place in a bowl along with ginger, chilli, soy, wine, sesame oil, garlic and coriander stalks. Toss to coat and let it sit for a few minutes while you prepare all your vegetables.
Put a medium pot on medium high heat, lightly spray with oil (if pot is non stick you can skip this) and add chicken pieces along with their marinade. Cook, moving around the pot regularly, until the chicken breast pieces have got some colour. This should only take a few minutes.
Add the mushrooms, carrots, cauliflower and broccolini along with 1/2 the spring onion. Toss to mix well with the chicken and cook for 1 minute. Add the noodles and fill with the pot with enough boiling water to just cover the noodles with the tops of the vegetables sticking out. Simmer 3 mins.
To serve: place noodles, chicken and vegetables into bowls and top with the stock.
Sprinkle with remaining spring onion, coriander and toasted sesame seeds.
Have some extra chilli flakes on hand if you like things hot.