Coconut Curry Prawns

1 lb of prawns, peeled
1 tsp of oil
4 green onions, whites and greens separated, chopped
1 tbsp curry paste (2 if you love it SPICY, we use Patak’s Mild Curry Paste)
2 cloves of garlic, crushed
1 can of coconut milk
2 tsp of fish sauce
2 tsp of lime juice
1 cup of bean sprouts
1 cup of bok choy
1 sweet pepper, sliced into thin strips
 

1.     In a large pan, heat oil on medium-high heat. Add green onion whites and curry paste , cook for 1 minute.

2.     Add prawns and garlic, stir and cook about 2-3 minutes.

3.     Add peppers, bean sprouts and bok choy, stir and cook for 2 minutes.

4.     Add coconut milk, fish sauce, limejuice and mix well. Cook until prawns and are cooked through.

5.     Remove from heat, mix in remaining green onion.

6.     Enjoy on rice or rice noodles. (you could even eat it like a soup)

Nutrition Facts
Servings: 4
Amount per serving
Calories	258
% Daily Value*
Total Fat 10.6g	14%
Saturated Fat 5g	25%
Cholesterol 239mg	80%
Sodium 526mg	23%
Total Carbohydrate 11.5g	4%
Dietary Fiber 1.1g	4%
Total Sugars 2.6g
Protein 29.4g
Vitamin D 0mcg	0%
Calcium 149mg	11%
Iron 1mg	7%
Potassium 460mg	10%

Korean Beef Stir Fry

1 pound of stir fry beef or steak cut into thin slices

1/4 cup of liquid honey
1/3 cup of soy sauce
1/2 tsp of pepper
1 tbsp of grated ginger
2 tbsp of dark sesame oil

1 tbsp of cornstarch

½ cup of baby bok choy, chopped
1 cup of broccoli, into florets
1 green onion, chopped

1 sweet pepper, sliced thin
1 tsp of sesame seeds

1.     Combine honey, soy sauce, pepper, sesame oil and ginger in a bowl. 

2.    Take half and pour on beef and marinade for 1-8 hours.

3.    Remove 1-2 tbsp from reserved marinade and place in small bowl or ramekin and whisk in cornstarch with a fork.  Set both aside.

4.    Heat oil on medium high heat in wok or large pan.  Add beef and cook until no longer pink.

5.    Add broccoli and cook until almost done.

6.    Add peppers and bok choy and cook for about 2 minutes.

7.    Pour in sauce and bring to almost a boil.

8.    Reduce heat to medium and whisk in cornstarch and sauce mixture.  Cook and stirring until sauce is thickened.

9.    Toss in green onions and sesame seeds.

10. Serve on rice or noodles.

Nutrition Facts
Servings: 4
Amount per serving
Calories	314
% Daily Value*
Total Fat 12g	15%
Saturated Fat 1.1g	5%
Cholesterol 0mg	0%
Sodium 1214mg	53%
Total Carbohydrate 26.5g	10%
Dietary Fiber 1.7g	6%
Total Sugars 19.9g
Protein 27.8g
Vitamin D 0mcg	0%
Calcium 40mg	3%
Iron 1mg	7%
Potassium 243mg	5%

Chicken Chop Suey

Sauce

1 cup of chicken broth (I use ½ cube of Harvest Sun Bouillon plus 1 cup of hot water)

3 tbsp of reduced sodium soy sauce
1 and ½ tbsp of blackstrap molasses
¼ tsp of white pepper
1 tbsp of grated ginger (store ginger in freezer for easy grating)
1 tbsp of cornstarch

Stir Fry

1 tbsp of oil
1 pound of chicken breast cut into long strips
½ cup of sweet onion thinly sliced
1 sweet pepper thinly sliced
1 cup of bean sprouts
1 baby bok choy chopped

1.     Combine chicken broth, soy sauce, molasses, white pepper and ginger in a bowl.  Remove 1-2 tbsp and place in small bowl or ramekin and whisk in cornstarch with a fork.  Set both aside.

2.    Heat oil on medium high heat in wok or large pan.  Add chicken and cook until no longer pink.

3.    Add onions and cook until almost soft.

4.    Add peppers, bean sprouts and bok choy and cook for about 2 minutes.

5.    Pour in sauce and bring to a boil.

6.    Reduce heat to medium and whisk in cornstarch and sauce mixture.  Cook and stirring until sauce is thickened.

7.    Serve on rice or noodles.

Nutrition Facts
Servings: 4
Amount per serving
Calories	241
% Daily Value*
Total Fat 7g	9%
Saturated Fat 0.6g	3%
Cholesterol 73mg	24%
Sodium 720mg	31%
Total Carbohydrate 15.7g	6%
Dietary Fiber 1.2g	4%
Total Sugars 6.3g
Protein 28.9g
Vitamin D 0mcg	0%
Calcium 114mg	9%
Iron 3mg	18%
Potassium 956mg	20%