Kale Fried Rice

Ingredients

• 1/4 cup vegetable oil
• One 1/2-inch piece of fresh ginger, peeled and minced
• 6 scallions, thinly sliced
• 3/4 pound (shiitake) mushrooms

• 5-6 cups coarsely chopped curly kale leaves
• 2 garlic cloves, minced
• 3 cups (day-old) cooked short-grain white rice

• 3 large eggs, lightly beaten
• 1 1/2 tablespoons rice wine vinegar
• 2-4 T oyster sauce (soy sauce is an ok sub)

1. Heat 3 tablespoons of oil in a skillet. Add the ginger, scallions, mushrooms, and a pinch of salt. Cook over moderately high heat, stirring constantly until tender, about 5 minutes. Add the kale and garlic, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the cooked rice and stir-fry until heated through, about 3 minutes.

2. Make a well in the rice and add the remaining 1 tablespoon of oil. When the oil is shimmering, add the eggs. Cook without stirring until the eggs begin to set at the edge. Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster/soy sauce. May need to add more salt or soy sauce to season appropriately.

Stir Fry

 Ingredients

• 1 tablespoon olive oil
• Vegetables, for example: 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 cup sugar snap peas, 1 cup carrots sliced, 1 cup mushrooms sliced, 2 cups broccoli, 1 cup baby corn, 1/2 cup water chestnuts

• ¼ cup soy sauce
• 3 garlic cloves minced
• 3 Tablespoons brown sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
  

• chopped green onions and sesame seeds for garnish optional 

 
Instructions

• In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add vegetables. Sauté 2-3 minutes until almost tender.
• In a small bowl whisk soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
• Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Chinese Lemon Chicken (gluten free)

•  Canola oil for frying
• 1/2 c cornstarch (set aside 1 t for sauce)
  
• 2 lb chicken (breasts cut in pieces or wings/legs/etc)
• 1/2 c gluten free broth
• Juice and zest of one medium lemon (2 lemons was too much-original 5 T juice, 2 t zest)
• 1 T soy sauce (use gluten-free tamari soy sauce if needed)
  
• 3 T brown sugar
• 1 t oil (sesame recommended but others ok)
• 1 t salt (less or even none if broth has a lot of salt)
• 1/4 t crushed red pepper flakes
• 1/4 c chopped scallions (we use chives from garden)
• 2 cloves garlic (can used dried instead if you put directly in sauce)
  
• 1 t peeled and chopped fresh ginger (can used dried instead if you put directly in sauce)
  
• 1 T sesame seeds
• rice or noodles for serving with

1.  For sauce, combine 1 t cornstarch, broth, zest, juice, soy sauce, brown sugar, oil, salt, red pepper flakes (also garlic and ginger if you're using dried). Set aside.

2. Coat chicken with cornstarch and cook oil or try starting with water, then add oil to brown when cooked mostly through for legs. Breasts cut into pieces just take a few minutes but legs take around 15 minutes to cook through.

3. Add scallions, garlic, and ginger in 1 t oil for 30-60 seconds. Add sauce, scraping browned bits from pan bottom. Bring to a boil, reduce heat, simmer 1 minute or until thickened. Remove from heat, sprinkle with sesame seeds and serve.

Teriyaki Glazed Chicken

1 lb chicken
2-3 T canola oil
4 medium carrots, julienned
1 medium onion, julienned
1/2 c soy sauce (low sodium)
1/4 c brown sugar
hot cooked rice (we like to use the fried rice packets from the store with brown rice)
Sesame seeds
Green onion (optional)

1. In skillet or wok, stir-fry chicken in oil until cooked through. Remove and set aside, cutting into pieces after cooled (8-10 minutes). Stir-fry carrots and remaining oil for 2 minutes. Add onion and cook until tender 2-4 minutes.

2. Combined soy sauce and brown sugar, add to skillet. Bring to a boil, return chicken and boil until slightly thickened about 3-5 minutes. Sprinkle with sesame seeds and green onion.