Image by justinhenry via Flickr

Here’s a recipe for a super easy stir fry :

Ingredients:

2 tablespoons chopped garlic
1 tsp finely chopped ginger
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons black bean sauce
1 medium onion, thinly sliced
1 red pepper, thinly sliced
1 large carrot, diced
3/4 pound of chicken breasts, cut into thin slices or squares*

*Please note: If you prefer a different meat or vegetable in this dish, it’s easy to substitute and still get a great outcome.

In a wok , heat the sesame oil until very hot.  Cut or dice vegetables with a sharp knife such as a santoku . Add sliced onions, peppers and carrots.  Sautee for 2-3 minutes and then add garlic and ginger.  Sautee another minute and then add the cut up chicken breast.  Cook through (5-7 minutes or until all pink is gone) and then add soy sauce and black bean sauce, toss with spatula or slotted spoon to cover all ingredients with the sauce.

I like to serve this over rice but it can also be served over rice noodles.  I have these great bowls I bought in Chinatown at Pearl River that I think look really great to present Asian dishes on.

Impress your date or throw a dinner party for your favorite single friends. Play domestic diva for an evening, no experience required, with this quick & tasty recipe for a delicious dinner at home!

Spiced Scallops with Balsamic Braised Red Cabbage

Ingredients:

• 3 tablespoons unsalted butter, divided
• 1 pound red cabbage, cored and thinly sliced
• 2 Turkish bay leaves or 1 California
• 3/4 cup water, divided
• 3 tablespoons balsamic vinegar, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground nutmeg
• 2 pinches ground cloves
• 1 1/2 pounds large sea scallops, tough ligament removed from side of each if attached

- Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.

- Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.

- Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.

- Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.

- Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

Pair the scallops with Egg Fried Rice served in ramekins . Find a wok on be so .

Then, end the evening on a sweet note with Chocolate Orange Turnovers served on dessert plates or a cute set, like Yedi Housewares heart-shaped cups and saucers.  After all, how can you appreciate dessert without some chocolate?

All recipes provided by Epicurious .

I always keep Ramen noodles around for an emergency meal or a fast lunch for the kids, but I didn’t know until recently that there are hundreds of Ramen noodle recipes floating around online. People put Ramen noodles in everything from cole slaw to Jell-O (yuck)!

I’ve recently tried this beef and broccoli recipe, and it has turned out to be a Friday night favorite at my house.  You can make it in a large skillet or a wok. It makes enough to feed 6 people and have some leftovers.

Easy Beef and Broccoli Recipe

• 3 cups frozen or fresh broccoli florets
• 1 1/2 lbs. thinly sliced top round steak
• 8 packages beef Ramen noodles
• 8 cups water
• 2 tbsp. olive oil

Saute beef with olive oil in a large skillet or wok until nearly cooked through. Add broccoli florets.  Saute for another 1-2 minutes, and then add water.  Bring to a boil.  Break Ramen noodle blocks in half and add to skillet. Add noodle season packets.  Cook until Ramen noodles are tender, and most of the water is absorbed.  Allow to sit for a few minutes before serving.

You can adjust this recipe to make as much or as little as you want.  Just use 1 cup of water per package of noodles.  Ramen noodle seasoning contains a lot of sodium, so if you like, just leave out some of the season packets, or purchase the low sodium noodle packets.  Baked ramen noodles are also available if you want to reduce the fat content of this recipe.