Tag: soy sauce

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JUDI’S RECIPES – WEEK 23 – NOVEMBER 9, 2021

NOVEMBER 9, 2021

Hi Everyone,

Daylight Saving Time is over. It’s getting cooler and darker, and our lovely farm season will end very soon.

The root vegetables are coming in, and this week we are getting Hakurei turnips, native to Japan. Hakurei turnips have a radish-like flavor but are a bit sweeter. I think you’ll enjoy this dish.

HAKUREI TURNIPS WITH SOY AND GINGER

Ingredients

1-2 tsp olive oil

1 clove garlic, minced

1 tsp fresh ginger, grated (or 1/4 tsp ground ginger, if you must)

1 bunch Hakurei turnips, washed and cut into 1-inch dice

Turnip greens, washed and chopped

1-2 TBS low sodium soy sauce

Instructions

  1. Heat the oil over medium heat in a saute pan or skillet.
  2. Add the ginger and saute for a minute or two. Add the garlic and saute until fragrant. Don’t let the garlic brown or it will be bitter.
  3. Add the turnips and, cook until they are slightly brown (about 3-4 minutes).
  4. Add the turnip greens and soy sauce. Saute until the greens begin to wilt.

That’s all there is to it!

HELPFUL HINT: Fresh ginger can be tough to peel. Use the edge of a teaspoon to scrape the skin off. You can freeze the remaining ginger. for future use.

I hope you love this dish. It’s a great fall side.

Have a delicious week.

Best,

Judi

 

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JUDI’S RECIPES – WEEK 7 – JULY 20, 2021

JULY 20, 2021

Hi Everyone!

Our farmers at Stoneledge Farm have suffered along with the rest of us, from too much rain. They caution us to use this week’s vegetables promptly, as they may be more perishable than usual.

Today, we’re getting cabbage, that versatile and hearty vegetable we all love. The recipe this week is for a traditional Japanese dish that’s quick and easy to make and is quite delicious. It’s called Chicken Yaki Udon. I think you’ll enjoy it.

CHICKEN YAKI UDON

  1. Bring a large pot of water to a boil. Salt lightly. Cook the udon noodles in the boiling water, stirring occasionally until the noodles are tender yet firm to the bite (al dente), 10 to 12 minutes. Drain the noodles and rinse them with cold water.

  2. Meanwhile, warm the olive oil in a large saucepan or wok over medium heat. Add the chicken and saute until it is cooked through, 3 to 4 minutes. Add the onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, until the vegetables are crisp/tender.

  3. Pour the soy sauce over the vegetables and chicken, and saute 1 to 2 minutes more. Add the udon noodles and toss the mixture well. Stir in the gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

    HELPFUL HINT: You can use boneless chicken thighs instead of breasts in this recipe. You can also use any color peppers you please. Sometimes I even throw in some mushrooms.  Go crazy – it’s Tuesday!

    Please enjoy this recipe and have a delicious week.

    Best,

    Judi