Thai Veggie-Noodle Coconut Curry

Recipe From: Our Best Bites

A Noodles & Co knockoff of Bangkok Curry. I added chicken.1 lb. linguine

12oz pkg frozen stir fry vegetables

1/2 cup green onions

1 medium red, orange, or yellow pepper (thinly sliced)

1 cup mushrooms (sliced)

1 tbsp fresh ginger (minced)

1 tbsp fresh garlic (minced)

1 tbsp curry paste

Juice of 1 lime (plus more limes for garnish)

2-3 tbsp olive oil

1 can of lite coconut milk

2 tbsp soy sauce

2-3 tbsp sweet chili sauce
black or white sesame seeds (for garnish)

Cook pasta according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time--you still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender-crisp.

In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.

Add the sliced red peppers and the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again and serve with a sprinkling of black sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).

Cashew Chicken

Recipe From: The Sister's Cafe Blog
Easy and great...just the flavors we likeIngredients:

2-4 chicken breasts cut into pieces)
1 tsp sugar
4 tbsp cornstarch (divided)
½ tsp salt
¼ cup soy sauce
1 tsp vinegar
1 tsp Worcestershire sauce
3 tbsp oil
2 cups hot chicken broth
2 tsp lemon juice
½ cup cashews

Combine sugar, 2 Tb cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save dredge; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. Remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and the dredge drained from the chicken. Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. Add lemon juice; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice. Makes 4-5 servings. You can stir fry some vegetables and add them to the mixture at the end.

Cashew, Pineapple & Pork Stir Fry

Recipe From: Our Best Bites Website

We got a fresh pineapple from Harry and David's in the mail today, which went perfect with this dish.

2 tbsp cornstarch (divided)
1 tbsp apple juice
1 lb. pork tenderloin or boneless pork chops (thinly sliced)
1/3 cup water
¼ cup sugar or splenda
¼ cup cider vinegar
3 tbsp soy sauce
3 tbsp ketchup
1 tbsp oil
1/4 cup cashews (chopped)
¼ cup green onions
2 tsp ginger
2 tsp garlic
6-8 oz snow peas
1 cup pineapple chunks

Combine 1 tablespoon cornstarch, apple juice, and pork. Toss well. Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch. Now collect everything that's going into the stir fry next to the stove so you can access it easily.

Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic. Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan. Bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

Spicy Orange Beef & Broccoli

Recipe From: Argo Cornstarch Cookbook

I doubled the sauce recipe to have extra.

Ingredients:

12 oz flank or sirloin steak (pound to tenderize and cut across grain into thin strips)
grated peel of 1 orange (about 2 tsp)
1 tbsp fresh ginger (grated)
5 tbsp cornstarch
3 tbsp orange juice (doubled to 6 tbsp)
2 tbsp soy sauce (doubled to 4 tbsp)
1 tsp beef bouillon granules (doubled to 2 tsp)
1 tbsp sugar (doubled to 2 tbsp)
1/2 tsp crushed red pepper flakes
1/2 cup water (doubled to 1 cup)
2 tbsp oil
broccoli
peppers (optional, cut into strips)

Toss steak with orange peel, ginger and 1 tbsp corn starch in a medium bowl to coat; set aside. Stir orange juice, soy sauce, bouillon, sugar, crushed red pepper, water and 4 tbsp corn starch in a small bowl until blended. Heat oil in a skillet. Add beef and stir-fry until nearly cooked. Add broccoli and peppers and continue cooking until tender. Stir soy sauce mixture until blended and pout into skillet. Stirring constantly, bring to a boil for 1 minute. Serve over rice.

Szechwan Chicken & Shrimp

Recipe From: Argo Cornstarch Cookbook

We used a bunch of different colored peppers...really good!

Ingredients:
8 oz chicken (cut into strips)
8 oz large, raw shrimp (peeled & deveined)
2 tbsp cornstarch (divided)
1 tbsp ginger (minced)
2 cloves garlic (minced)
1/2 tsp crushed red pepper
1/2 cup chicken broth
2 tbsp rice wine vinegar
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp corn oil
1-3 green, red, orange or yellow bell peppers (cut into thin strips)
1/2 cup peanuts

Toss chicken and shrimp in medium bowl with 1 tbsp cornstarch, ginger, garlic and crushed red pepper. Coat lightly and set aside. Mix chicken broth, vinegar, oyster sauce, sugar and remaining 1 tbsp cornstarch in a small bowl, set aside. Heat oil in skillet. Add chicken and shrimp mixture and stir-fry for 2-3 minutes or until chicken is no longer pink. Add pepper strips and stir-fry 2 minutes. Add peanuts and stir-fry 1 minute. Stir chicken broth mixture until blended, then pour into skillet. Stirring constantly, bring to a boil for 1 minute. Serve with rice.

Ginger Beef

Recipe From: Blog Chef
I used the fryer and thought it was too heavy. Next time, I'll just stir fry.

Ingredients:
1lb sirloin steak (sliced into thin strips)
¾ cup cornstarch
½ cup water
2 eggs
1 large carrot (julienned)
3 green onions (chopped)
¼ cup fresh ginger (minced)
5 garlic cloves (minced)
Canola oil (for frying)
3 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp sesame oil
½ cup sugar
3 tsp crushed red pepper flakes

In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone (*you can also use a deep fryer for this).

Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute. In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.

General Tso's Chicken

Recipe From: Favorite Family Recipes Blog
I made this once before as a stirfry and it was yuck. Second time around I used a fryer...SO GREAT!

Ingredients:
1 lb chicken breasts (cut into 1" pieces)
vegetable oil (for frying)
1/4 cup sugar
1/4 cup soy sauce
1/4 cup pineapple juice
1/4 cup white distilled vinegar
2 cloves garlic (crushed)
1 tsp fresh ginger (finely grated)
1/4 tsp cayenne pepper
1 tbsp cornstarch (mixed with 3 tbsp water)
4 green onions (sliced)

Dredge chicken in flour and fry in oil until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.

Sausage, Broccoli & Brown Rice

Recipe From: Picky Palate
Blake loved this. We used turkey sausage.

3 Tbsp extra virgin olive oil
1 red bell pepper (diced)
1 clove garlic (minced)
1 lb cheese filled chicken sausages (thinly sliced)
4 Cups broccoli florets (steamed)
4 Cups cooked brown rice
1/4 Cup parmesan cheese (grated)
salt and pepper to taste

Heat olive oil into a large skillet over medium heat. Saute bell pepper for 5 minutes or until softened. Stir in garlic; cook for 1 minutes then add chicken slices. Cook for 5 minutes or until chicken is browned on both sides. Add broccoli, rice and parmesan cheese. Cook for 2 minutes or so, then season with salt and pepper.

Beef & Snow Pea Stirfry

Recipe From: Favorite Family Recipes Blog
This was so easy! Seriously had dinner ready in about 10 minutes.

Ingredients:
1/3 cup reduced sodium soy sauce
1/3 cup chicken broth
2 cloves garlic (minced)
1 lb boneless beef sirloin steak (cut into 1/8 inch strips)
1 tsp cornstarch
2 cups fresh snow peas
2tsp canola oil

In a small bowl, combine the soy sauce, broth, and garlic. Place beef in a resealable plastic bag with enough sauce to cover. Seal, mix and refrigerate at least 1 hour. To the remaining soy sauce mixture, add cornstarch. Stir until smooth; set aside. In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm. Drain and discard marinade from beef. In same skillet, stir-fry beef for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Combine with snow peas. Serve over rice.

Mongolian Beef

Recipe From: Favorite Family Recipes
Loved the sauce. Amazing what sugar can do.

Ingredients:
2 tbsp vegetable oil
2 tsp ginger (minced)
2 tbsp garlic (minced)
1 cup soy sauce
1 cup water
1 cup brown sugar (packed)
1 lb flank steaks
½ cup cornstarch
3 large green onions
1 red bell pepper
1 lb broccoli crowns

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat oil in a wok (or skillet). Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Remove and set aside.

Make the sauce by heating oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little a bit. Continue to simmer. Thicken the sauce with a cornstarch-water mixture to desired thickness. Add meat, green onions, red bell peppers and broccoli. Cover and allow vegetables to cook to desired crispness. Serve it over rice with remaining green onions as a garnish.

Shrimp Stir Fry with Snow Peas & Coconut Curry Sauce

Recipe from My Kitchen Cafe

Next time I would delete the bean sprouts...I think they brought the wrong texture.

Stir Fry Ingredients:
1 recipe Coconut-Curry sauce (below)
1 pound shrimp (peeled and deveined)
2 tsp soy sauce
2 tbsp vegetable oil
1 bell pepper (cored, seeded, and sliced)
8 ounces snow peas (strings removed)
1 cup bean sprouts (would delete)
3 garlic cloves (minced)
1 tbsp fresh ginger (grated)

Coconut Curry Sauce Ingredients:
1 can coconut milk (I used reduced fat)
1 1/2 tbsp fish sauce
1-2 teaspoons red curry paste
2 tsp light brown sugar
2 tsp cornstarch

Combine the sauce ingredients in medium bowl and set aside.

Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.

Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Add additional cornstarch/water mixture to get desired thickness. Stir in cooked shrimp. Serve immediately.

Chinese Honey Chicken Stirfry

Recipe From: Blog Chef
The recipe calls for the chicken to be deep fried. In an effort to be healthier, we turned this into a stirfry and added vegetables.Ingredients:

1 chicken breast (cut into 1” chunks)
Oil (for deep frying)
Sugar Snap Pea Stirfry Frozen Vegetables

Batter-
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ tsp salt
1 egg
1 egg white

Sauce-
1 ½ tbsp oil
2 tsp ginger (minced)
3 tbsp garlic (minced)
1 tsp salt
3 tbsp honey
1 tsp rice wine vinegar
½ cup water
1 tsp cornstarch (mixed with 1 tsp water)
Sesame seeds (for garnish)

If deep frying: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat. Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

If stir frying: Slice chicken to desired shape. Saute in pan until partially brown yet still slightly pink. Remove chicken from pan and set aside.

To make the sauce: Heat 1 ½ tbsp of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 tsp of water with 1 tsp of cornstarch. Add to the sauce and Simmer for 2 minutes. Add a bag of frozen vegetables and the partially cooked chicken. Cover and allow veggies to get tender. Serve with white rice and garnish with sesame seeds.

Pineapple Terriyaki Stirfry

Recipe From:Inspired by HEB marketplace chefs
Yes, I got suckered into buying the $6.99 jar of HEB gourmet sauce. I couldn't help it. I got Chile Lime Sauce & Pineapple Terriyaki Sauce both for $6.99. Come to find out the only ingredients in PT sauce are: soy sauce, pineapple concentrate, sugar, garlic & ginger...even I can do that! Next time, I'll be all the wiser. I cleaned out the fridge and found all kinds of great veggies for this stir fry.

Ingredients:
1/2 bottle Pineapple Terriyaki Sauce (or see below)
1 chicken breast (thinly sliced)
1 zucchini
1 yellow squash
1 bunch broccoli
1/2 red onion
1 can waterchestnuts

Saute chicken in about a 1/4 cup sauce. Add onions, zucchini, squash, broccoli and water chestnuts. Cook until veggies are crisp tender. Serve over steamed rice.

Pineapple Terriyaki Sauce
compliments of Amy Griffeth
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup sugar or splenda

Beef & Broccoli

Recipe From: thesisterscafe.blogspot.com

Next time I'll double the sauce and/or lessen the cornstarch...and use fresh ginger/garlic/onions instead of powdered. Also, instead of chunky peanut butter, I'll use reduced fat creamy.Ingredients

1/2 lb beef (thinly sliced)
2 cups broccoli (cut into small pieces)
1/2 cup water

1 tbsp chunky peanut butter
1 tbsp cornstarch
2 tsp vinegar
1/4 tsp pepper
1/8 tsp powdered ginger
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp oil

In a small bowl, combine the soy sauce, peanut butter, water, cornstarch, vinegar, pepper, ginger, garlic powder, and onion powder. Mix well and set aside. Begin steaming the broccoli. In large skillet or wok, heat the oil. Add beef and cook, stirring constantly, for 2-3 minutes. Add the broccoli (already partially steamed), and cook for another 3-4 minutes (or until meat and broccoli are almost done), stirring constantly. Add the sauce and mix thoroughly, then continue to stir until the sauce thickens. Serve over steamed rice.

Bourbon Chicken

Recipe from: Blog Chef
I added the green beans to the recipe.

Ingredients:

2 chicken breasts (cut into 1" pieces)
1 lb fresh green beans
2 tbsp oil (separated)
2 tbsp cornstarch
1 garlic clove (minced)
1 tbsp ginger (minced)

Sauce:
1/2 cup water
1/3 cup soy sauce
1/4 cup apple juice
1/3 cup light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/4 - 1/2 tsp crushed red pepper flakes

Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

Steam green beans. In a bowl combine all sauce ingredients. Heat oil in skillet and saute garlic and ginger. Pour sauce into skillet and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Add steamed green beans and coat with sauce. Serve over rice.

Sweet & Sour Chicken w/ Pineapple & Red Onion

Recipe From: My Kitchen Cafe

We really liked the sauce on this one.

Stir Fry Ingredients:
2 chicken breasts (thinly sliced)
1 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp vegetable oil
1 medium red onion (long, thin strips)
20oz can pineapple tidbits
3 medium scallions (green parts: ¼" lengths & white parts: minced)
1 tbsp garlic (minced)
1 tbsp fresh ginger (minced)
1 recipe sweet and sour stir-fry sauce (see below)

Toss the chicken with the soy sauce and vinegar in a medium bowl; set aside for 15 minutes, tossing once or twice.

Heat skillet over high heat for 3 to 4 minutes (the pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds.) Add 1 tablespoon oil and swirl it so the oil evenly coats the bottom of the pan. Heat the oil until it just starts to shimmer and smoke. Check the heat with your hand as before.

Drain the chicken and add it to the pan. Stir-fry until seared and about three-quarters cooked, 2 ½ to 3 minutes. Scrape the cooked chicken and all of the liquid into a bowl. Cover and keep warm.

Let the pan come back up to temperature, 1 to 2 minutes. When it is hot, drizzle in 2 teaspoons oil. When the oil just starts to smoke, add the onions and stir-fry until just tender-crisp, 1 to 2 minutes. Add the pineapple and cook 1 minute. Add the scallion greens and cook 15 to 30 seconds.

Clear the center of the pan and add the white parts of the scallions, garlic, and ginger. Drizzle with ½ teaspoon oil. Mash into the pan with the back of a spatula. Cook until fragrant but not colored, about 10 seconds. Remove the pan from heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.

Return the pan to the heat and add the cooked chicken. Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately with rice.

Sweet and Sour Stir Fry Sauce Ingredients
3 tbsp red wine vinegar
3 tbsp sugar (I used splenda)
1 ½ tbsp tomato sauce
1 ½ tbsp pineapple juice
¼ tsp salt

Combine all the ingredients in a small bowl and set aside. We doubled this recipe so Sammie could have extra for "dip."

Orange Chicken

Recipe From: My Kitchen Cafe

Really yummy sauce!

Ingredients:
2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice and steamed broccoli with extra sauce on the side.

Sweet & Sour Chicken

Recipe From: beckysrecipes.blogspot.com

This had a really yummy sauce. Instead of frying & baking...I just fried them completely. Ingredients:

1/2 cup flour
1/2 cup cornstarch
3 eggs (beaten)
4 chicken breasts (cut into chunks)

Dip chicken in beaten eggs and then in flour mixture. Fry completley in vegetable oil - OR - brown lightly in oil in frying pan on medium heat. Place in oblong glass baking dish. Pour sweet & sour sauce over chicken. Bake in 350 degree oven for 45 minutes, turning once or twice.

Sweet & Sour Sauce:
1 cup chicken broth
1 1/2 cup sugar (1 cup brown sugar, 1/2 cup splenda)
1/2 cup vinegar
8 tbsp. ketchup
2 tbsp. soy sauce

Bring all ingredients to a low boil. To thicken sauce, use cornstarch and water.

Orange Beef Stir-Fry

Recipe From: Martha Stewart Website

Kinda Blah. Recipe called for pork, but I didn't have any.

Ingredients:

1 lb beef or pork (cut into bite-sized pieces)

1/4 cup orange juice

1/4 cup soy sauce

1/4 cup rice vinegar

1 tsp orange zest

1 tbsp cornstarch

2 garlic cloves (minced)

3 scallions (white & green parts separated & thinly sliced)

1 head of broccoli (cut into bite-sized pieces)

In a medium bowl combine: Orange zest and juice, soy sauce, vinegar and cornstarch...set aside. Cook beef over skillet or in the broil (slightly undercook as it will simmer later). Add oil to a skillet, add garlic and scallion whites. Cook until scallions wilt. Add broccoli and 1/3 cup water. Cover and cook until broccol is crisp and water has evaporated. Add beef (with any juices) and stir-fry sauce to skillet. Cook until sauce has thickened. Serve over rice and top with scallion greens.

Apricot Chicken

Recipe From: Mormon Cookbook

This is really easy and UNinspiring.

Ingredients:
2-4 chicken breasts (leave whole or slice in thick strips)
1 cup Russian dressing
1 cup apricot preserves
1 envelop onion soup mix



Mix 3 ingredients together and pour over chicken in a baking dish. Cook at 350 for 30-60 minutes (depending on whether chicken is whole or cut). Serve with steamed broccoli over rice.