Stir-fry Supper

I found this recipe by Kathy Blais that I thought you might enjoy.

Chicken:
1 Tbsp stirfry sauce or soy sauce
1-2 tsp VE Nonya Seasoning
1 1/2 tsp lime juice
1 tsp brown sugar
2 large chicken breasts, cut into bite-size pieces

Combine first 4 ingredients, and marinade chicken while preparing vegetables and noodles.
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Noodles:
1/2 cup peanut butter
1/2 cup orange juice
1-2 tsp VE Nonya Seasoning
2 Tbsp oil
2 Tbsp stir-fry sauce or soy sauce
2 Tbsp VE Rice Vinegar
zest of 1/2 an orange
sea salt, to taste
1/2 pkg. vermicelli, softened in hot water (or use cooked noodles)

Combine ingredients, and pour over drained vermicelli/noodles.
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Vegetables:
3 carrots, grated
4 fresh mushrooms, diced
1 onion, diced
1/2 cup broccoli, finely chopped
celery (optional)
peas (optional)
baby corn (optional)

Stir-fry vegetables in wok with a little oil. Sprinkle with a dash of VE Nonya Seasoning. Add chicken and cook until no longer pink inside. Stir in noodles and heat through. Serve hot.
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NOTE: You could skip the noodles and serve the chicken and veggies with rice. Stir a little VE Nonya Seasoning or VE Oriental Seasoning into the rice while it's cooking for some extra kick!

Spicy Roast Chicken

By Colleen Zade
Serves 4 – 6
2 tsp VE Nonya Seasoning
1 large clove garlic, minced
2 tsp brown sugar
2 Tbsp Soya Sauce
1 Tbsp fresh lime juice
6 - 8 chicken thighs (skinless)
30 g (1 oz) butter, chopped

1. Combine first 5 ingredients together to make a thin paste.
2. Brush mixture on chicken thighs and place butter piece on top.
3. Bake for 50 minutes at 350F until chicken is cooked through and tender. Baste with any remaining paste after 25 minutes.

Molokai Ribs

Serves 8
5-6 lbs pork spareribs, cut into individual pieces
3 medium onions
6 Tbsp soy sauce, divided
1/2 tsp VE 4 Pepper Blend
6 VE Star Anise Carpels
1 Tbsp vegetable oil
1 tsp VE Nonya
2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp VE Ginger Powder
1/2 cup honey
1 Tbsp Worcestershire Sauce

1. In large pot place spare ribs. Cover ribs with 2 of the onions, which have been sliced, 4 Tbsp of soy sauce, the pepper, and anise.
2. Add 1-2 inches of water the pot and bring to a boil. Cover and reduce heat. Allow to simmer until ribs are tender – 1 to 1 1/2 hours.
3. While ribs are simmering prepare sauce. Place oil in a large frying pan and add the last onion which has been finely chopped. Sauté until golden. Add remaining ingredients and bring to a boil. Set aside.
4. When ribs are tender place on a baking sheet that has been lined with parchment paper. Pour some sauce over ribs then bake, uncovered, at 400F for 1/2 hour being sure to baste every 10 minutes with remaining sauce.

Spicy Sesame Noodles

Serves 8

2 Tbsp sesame oil
1/4 cup vegetable oil
1/4 cup soy sauce
1 cup chunky peanut butter
1 cup orange juice
zest of 1 orange (optional)
1/4 cup VE 7 Pepper Vinegar (or try Med Vinegar for less heat)
4 tsp VE Nonya (or Malay)
VE Sea Salt (to taste)
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1 lb spaghetti, cooked
4 green onions, thinly sliced
1/4 cup fresh chopped cilantro (optional)

1. Whisk together the first 9 ingredients.
2. Add cooked spaghetti and green onions. Toss well. Heat together in large frying pan until heated through to serve hot OR refrigerate for 1-2 hours and serve cold.
3. After refrigeration, you may want to add extra orange juice.

Asian Dressing

1/2 Tbsp VE 7 Pepper Vinegar
2 Tbsp each Soy Sauce,
2 Tbsp Vegetable Oil
2 Tbsp VE Rice Vinegar
2 Tbsp VE Red Pepper Jelly
1 Tbsp each Sesame Oil
1 Tbsp Sugar
1 Tbsp VE Oriental Stir Fry
2 tsp VE Malay (or Nonya)

Mix all ingredients together and enjoy on salads or use as a dipping sauce.

Vegetable Fried Rice

2 Tbsp vegetable oil
1 carrot, diced
6 mushrooms, sliced
1 green pepper, diced
4 cups cold, cooked rice
¼ cup low sodium soy sauce
2 tsp VE Malay or Nonya or Oriental Stir Fry
1/2 cup peas, fresh or frozen
4 green onions, sliced

1. Over Medium high heat at oil to frying pan. Add carrot, mushrooms and peppers and stir fry for for 2 minutes.
2. Add rice and stir until heated through.
3. Stir in soy sauce, seasoning, peas and onions. Cook until heated through. Serve immediately.