FILIPINO PORK SPRING ROLLS
PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. – SERVINGS 6
1 tbsp canola oil, plus more for frying 1 medium onion, chopped ½ cup shredded carrots 2 cloves garlic, minced 1 tsp minced ginger 1 lb ground pork 1 (8 oz) can water chestnuts, drained and minced
2 tsp reduced- sodium soy sauce ¼ cup chopped green onions 2 tbsp chopped fresh cilantro, plus more to garnish ¾ (11 oz) pkg spring roll wrappers, thawed 1 large egg, lightly beaten Sweet-and-sour dipping sauce
STEP 1 In a 12-inch skillet, heat the oil on medium-high. Add the onion, carrots, garlic, and ginger. Cook 5–6 min., until onion and carrots are almost tender. STEP 2 To pan, add the pork and cook 5–6 min., until browned. Add the water chestnuts and soy sauce. Season with salt and pepper. Cook 2 min. Stir in the green onions and cilantro. Transfer to a bowl. Wipe pan clean and return to stove. STEP 3 To pan, add oil until 1 inch deep and heat oil to 300°F on a thermometer. Meanwhile, place 1 spring roll wrapper on a work surface so one corner is at the top. Spoon 2 tbsp filling onto bottom half of wrapper, about 2 inches from bottom point. Fold bottom point over filling, then fold in the sides, then roll up toward the top point. Brush top point with beaten egg and seal. Fill remaining wrappers. STEP 4 When oil is hot, carefully add 4–5 rolls to pan. Fry 1–2 min. per side until golden brown. Adjust heat as needed to prevent burning. Using a slotted spoon or tongs, transfer rolls to a paper towel–lined plate to drain. Top with cilantro. Serve with the sweet-and-sour sauce.
TIP To air-fry: Preheat air fryer to 350°F. Lightly spray basket with cooking spray. Working in batches, add spring rolls to basket. Spray tops with cooking spray. Cook for 10–12 min., turning halfway through, until golden brown.
PER SERVING: 402 CALORIES, 24G FAT, 8G SATURATED FAT, 92MG CHOLESTEROL, 218MG SODIUM, 29G CARBOHYDRATE, 1G FIBER, 2G SUGAR, 18G PROTEIN
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QUICK BIBIMBAP RICE BOWL
PREP TIME 5 MIN. – COOK TIME 15 MIN. READY IN 20 MIN. – SERVINGS 4
2 tbsp sesame oil, divided 1 lb 93% lean ground beef 1 tsp rice vinegar 1 tbsp reduced- sodium soy sauce 2 tbsp gochujang or Korean chili sauce 3 cloves garlic, minced 4 large eggs
2 (8.8 oz) pkgs Nature’s Promise® Precooked Jasmine Rice 1 (9 oz) bag microwave in bag spinach 1½ cups bean sprouts 1 English cucumber, thinly sliced ¼ cup chopped green onions, to serve
Kimchi, to serve
STEP 1 In a 12-inch nonstick skillet, heat 1 tbsp sesame oil on medium-high. Add the beef and cook 7–8 min., until browned, stirring and breaking up meat with back of spoon. Season beef with salt and pepper. STEP 2 Meanwhile, in a small bowl, combine the rice vinegar, soy sauce, gochujang, and garlic. Pour over beef and mix until coated. Cook 2–3 min. Transfer beef to a bowl and set aside. STEP 3 In same pan, heat remaining 1 tbsp sesame oil on medium-high. Add the eggs and fry 2–3 min., until yolks are set. STEP 4 Microwave the rice and spinach according to package directions. To serve, divide rice among 4 bowls. Season with salt and pepper. Top with spinach, bean sprouts, and cucumber. Season with salt and pepper. Top with beef and fried eggs. Sprinkle the green onions over top and serve bowls with the kimchi.
SWAPORTUNITY Swap the ground beef for pan-fried tofu cubes for a plant-based twist.
PER SERVING: 607 CALORIES, 22G FAT, 6G SATURATED FAT, 280MG CHOLESTEROL, 542MG SODIUM, 62G CARBOHYDRATE, 4G FIBER, 7G SUGAR, 40G PROTEIN
MALAYSIAN-STYLE COCONUT CHICKEN CURRY
PREP TIME 15 MIN. – COOK TIME 45 MIN. READY IN 1 HOUR + MARINATING TIME – SERVINGS 6
4 cloves garlic, finely chopped 1 small onion, peeled and finely chopped 1 (1-inch) piece ginger, peeled and finely chopped 2 tbsp curry powder ¼ cup canola oil, divided 1 (1.75 lb) pkg bone- in, skin-on chicken thighs
1 (13.5 oz) can lite unsweetened coconut milk 1 tbsp fish sauce 2 tsp brown sugar 2 medium russet potatoes, peeled and cut into 1-inch pieces 1 cinnamon stick 2 star anise pods (optional) Chopped cilantro, to garnish Cooked white rice, to serve
STEP 1 In a food processor, combine the garlic, onion, and ginger. Pulse until mixture is a smooth paste. Add the curry powder and 2 tbsp oil. Season with salt and pepper. Pulse until paste is combined. Pat the chicken thighs dry with paper towels and season with salt and pepper. In a medium bowl, combine chicken and curry paste. Toss to coat. Cover and refrigerate at least 30 min. STEP 2 In a large Dutch oven, heat remaining 2 tbsp oil on medium. Remove chicken from marinade and pat off excess paste. In batches as needed, add chicken to Dutch oven, skin-side down, and cook 5–6 min. per side, until golden brown. Transfer chicken to a plate. STEP 3 To Dutch oven, add the coconut milk. Using a wooden spoon, scrape up any bits on bottom of pot. Add the fish sauce, brown sugar, and ½ cup water. Bring mixture to a boil, then reduce to a simmer. Add the potatoes, chicken, cinnamon stick, and star anise, if using. Season with salt and pepper. Simmer 30–35 min., until tender. Remove star anise and cinnamon stick before serving. Garnish with the cilantro and serve curry with the rice.
PER SERVING: 449 CALORIES, 33G FAT, 9G SATURATED FAT, 110MG CHOLESTEROL, 332MG SODIUM, 18G CARBOHYDRATE, 2G FIBER, 2G SUGAR, 21G PROTEIN
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