Shrimp Fried Rice

 

 

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Shrimp Fried Rice

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Enjoy this tasty Shrimp Fried Rice dish seasoned with our Miso Master Organic Miso Tamari and garnished with our Emerald Cove Organic Toasted Nori, YUM!.  

  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x
  • Category: Main Dish
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Ingredients

Instructions

  1. Heat skillet or wok; add oil and sauté scallions, celery, and carrots over medium heat until carrots are soft.
  2. Break up any lumps in rice and add to vegetables with tamari, peas, and shrimp. Continue to stir over medium heat until soy sauce is evenly distributed and rice and shrimp are hot.
  3. Cut Emerald Cove Organic Toasted Sushi Nori sheet into narrow strips and top for a tasty and nutritious garnish.

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Mushroom Barley Stew

 

Miso Mushroom Barley Stew

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Mushroom Barley Stew

Miso Mushroom Barley Stew

Enjoy this classic warming winter Mushroom Barley Stew with our tasty Emperor’s Kitchen Organic Shiitake Mushrooms and seasoned with Miso Master Organic Traditional Red Miso

 

  • Author: Great Eastern Sun
  • Yield: 4 Servings 1x
  • Category: Stew
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Ingredients

Instructions

  1. Wash barley and place in a large pot along with shiitake mushrooms, water, and kombu. Soak for 3 hours.
  2. Remove kombu and discard or reserve for another use. Remove and slice shiitake, and return to pot. Bring to a boil, add salt and bay leaf. Reduce heat, cover, and simmer.
  3. Heat oil in a skillet and sauté onion until transparent. Add carrot and celery and sauté for 5 minutes. Remove from heat and set aside.
  4. After simmering soup for 1 hour or so, add oregano, sautéed vegetables, and a little more water if necessary. Simmer until vegetables are tender, about 15 minutes. Remove from heat.
  5. Dilute the miso in a little water and add to the stew.
  6. Serve hot, garnished with minced parsley or scallion if desired.

Traditional Miso Soup

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Traditional Miso Soup

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  • Yield: 4 Servings 1x
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Ingredients

Instructions

  1. Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
  2. Combine soaking water and remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu. 
  3. Add bonito flakes, cover, and remove from heat. Strain out flakes after 4 minutes. 
  4. Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through. 
  5. Make thin paste of miso with stock, add to pot, and warm on low for 2 minutes. Garnish with green onion and serve.

 

Miso Master Organic Country Barley Miso

Miso Master Organic Traditional Country Barley Miso is considered a Long-Term miso. It is aged naturally without temperature control for 18 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores). Because soy­beans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.  Made in USA.

Purchase Miso Master Organic Country Barley Miso at your local organic market or direct from Great Eastern Sun’s Online Market HERE > 


 

Shiitake Mushroom Veggie Stir Fry

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Shiitake Mushroom Veggie Stir Fry

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We love this Shiitake Mushroom Veggie Stir Fry because it’s a delicious way to incorporate the health benefits of shiitake mushrooms to your daily fare. Shiitake mushrooms are a great source of vitamins B and D and our Emperor’s Kitchen Shiitake Mushrooms are USDA Certified Organic 

 

  • Author: Great Eastern Sun
  • Yield: Servings Servings
  • Category: Main Dish
  • Cuisine: Asian
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Ingredients

Instructions

  • In a large skillet or wok, heat sesame oil over medium-high heat. Add shiitake mushrooms, bell pepper, ginger, garlic, and red pepper flakes, stirring constantly. Continue to cook for about 5 minutes.
  • Add the carrots, snap peas, bean sprouts, and scallions to the skillet. Stir-fry for about 2 minutes.
  • In a small bowl, dissolve kuzu in soy sauce, then add the mixture to the pan.
  • Pour in the vegetable broth; cook for about 2 minutes, until the mixture comes to a boil and starts to thicken. Serve over rice.

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