Ginger Fried Rice

Ginger Fried Rice

We love this Ginger Fried Rice dish sautéed in our tasty Emperor's Kitchen Organic Toasted Sesame Oil

Ingredients

Instructions

  1. Soak shiitake mushrooms until soft, about 2 hours. Drain, remove and discard stems, and slice thinly.
  2. Heat oil over medium heat, add mushrooms, then carrots, and toss with a small pinch of salt. Stir in mirin or cooking wine and sauté briefly. Add scallions and sauté for about 5 minutes more. Lower flame, add soy sauce and ginger, toss, and add rice.
  3. Break up any clumps of rice, mix thoroughly, cover, and cook 1-2 minutes more.

Courses Side Dish

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Kombu Carrot Saute

Kombu Carrot Saute

Yield 3 Servings

Here's a nice way to enjoy kombu as a side dish delightfully paired with sweet sautéed carrots. 

Ingredients

Instructions

  1. Rinse kombu briefly under fresh running water and wipe with a damp cloth. Simmer water and kombu on low heat for 10 minutes.
  2. Cut carrots into thin strips 1½ inch long. Sauté carrots and ginger in oil for 5 minutes over medium heat.
  3. Remove kombu from water and slice into 1½ inch strips (you may save cooking water for use as a soup stock).
  4. Add kombu and soy sauce to carrots. Turn heat to low, cover, and simmer 6 minutes. Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.

Courses Side Dish

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Honey-Miso Spicy Sauce

 

Honey-Miso Spicy Sauce

Yield 1 Cup

This delightful sauce is seasoned with our delicious Miso Master Organic Country Barley Miso and Emperor's Kitchen Organic Toasted Sesame Oil. Tasty on vegetables, pasta, chicken, or tofu.

Ingredients

Instructions

  1. Whisk the miso, sesame oil, and water together until smooth.
  2. Mix in the honey, ginger, and vinegar; add the pureed chilies. For more heat, add up to ¼ teaspoon cayenne.
  3. You may want to add a splash of soy sauce. 

Courses Sauce

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Oriental Cole Slaw

Oriental Cole Slaw

Yield 4 Servings

Enjoy this Asian twist to the classic cole slaw!  

Ingredients

Instructions

  1. In a large bowl, toss carrots, cabbage, and bean sprouts; add kelp powder and cayenne, mixing thoroughly. Cover vegetables with a plate that fits down into the bowl and place a weight on top of the plate. Refrigerate for 6 hours or overnight.
  2. Drain off liquid and toss vegetables with sesame oil, soy sauce, lemon juice, and parsley. Garnish with shredded nori on top.

Courses Side Dish

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