We launched the Beautiful Food Project Family Cooking Class on Saturday March 26th!Families arrived at 12:30 and began preparing a delicious Asian Stir Fry Dish!
Try these recipe by Chef Gustavo Arias!
Asian Salad – Chinese flavors
Original Recipe Yield 10 servings
Original Recipe Yield 10 servings
Ingredients·
2 (3 ounce) packages ramen noodles, crushed
· 1 cup blanched slivered almonds
· 2 teaspoons sesame seeds
· 1/2 cup butter, melted
· 1 head napa cabbage, shredded
· 1 bunch green onions, chopped
· 3/4 cup vegetable oil
· 1/4 cup distilled white vinegar
· 1/2 cup white sugar
· 2 tablespoons soy sauce
Directions
1. In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve
YUM!
 |
| YUM! |
White Rice
1. 3 parts rice to 1 part waterWorld’s Best Fried Rice
Serving 2-4
Ingredients
4 cups cooked Rice
2 tablespoons canola oil
4 eggs ( beaten)o
2 tablespoons canola oil
1 cup ham ( diced)
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons water
1 cup frozen peas ( thawed)
1 cup carrots ( peeled, diced)
Directions1. Prepare rice. Chill overnight.
2. Heat oil in a wok.
3. Add eggs. Cook until set. Remove to a plate. Chop.
4. Wipe out wok. Heat oil until very hot.
5. Add rice and ham. Stir-fry 1 minute.
6. Combine the soy sauce, oyster sauce and water.
7. Add to wok. Stir-fry 1 minute.
8. Add peas, carrots and eggs. Stir-fry 2-3 minutes.
Teriyaki SauceA very simple sauce. About half soy sauce and half sherry wine. Sweeten to taste using honey sugar, or even brown sugar.
1/4c. Soy Sauce
1/4c. Sherry
2 Tbsp Sweetener or to taste
Ginger and garlic to taste.
Stir-fry – A Definition
The chao technique is similar to the Western technique of sautéing. A traditional round-bottom cast iron or carbon steel pan called a wok is heated to a high temperature. A small amount of cooking oil is then poured down the side of the wok (a traditional expression in China regarding this is "hot wok, cold oil"), followed by dry seasonings (including ginger and garlic), then at the first moment the seasonings can be smelled, meats are added and agitated. Once the meat is seared, vegetables along with liquid ingredients (for example often including premixed combinations of soy sauce, vinegar, wine, salt, sugar, and cornstarch) are added. The wok then may be covered for a moment so the water in the liquid ingredients can warm up the new ingredients as it steams off. To keep the meat juicy, usually a cook would take the seared meat out before vegetables are added, and put the meat back right before vegetables are done. In some dishes, or if the cooking conditions are inadequate, different components may be stir fried separately before being combined in the final dish (if, for example, the chef desires the taste of the stir fried vegetables and meats to remain distinct).
The food is stirred and tossed out very quickly using wooden or metal cooking utensils. Some chefs will lift the wok to the side to let the flame light the oil or add a dash of wine spirit to give the food extra flavor. Using this method, many dishes can be cooked extremely quickly (within a minute).
Some dishes that require more time are cooked by adding a few dashes of water after the stirring. Then the wok is covered with a lid. As soon as steam starts to come out from under the lid, the dish is ready. In this case, the food is stir fried on high heat for flavor and then steamed to ensure that it is fully cooked
Fresh Fruit makes a great snack or desert!
Brothers, peeling oranges!
 |
| An orange is good for you. Its on the food pyramid. It got vitamin C in it. -- Zamir, age 8 |
Please join us for our next session which will meet as part of the West Broad Street YMCA's Healthy Kids Day Celebration! Saturday April 16, 10-1pm 1110 May Street Savannah, GA.
questions? call Molly at the West Broad Street YMCA 912-233-1951 or email us
