This week I am sharing a tasty 10-minute Pumpkin and Enoki Mushroom Salad recipe!
I am a big fan of enoki mushroom. They are easy to cook and very versatile. Adding them to a stew or making a stir-fry is my favorite way to use this ingredient in the winter. When summer is just around the corner, I can’t think of a better way to cook enoki mushroom than making a fresh and delicious salad.
This is another effortless recipe that’s gonna help you appreciate home-cooked food without spending hours in the kitchen.
Here are the ingredients needed to make this salad: shredded pumpkin, enoki mushroom, and chopped green onion.
Pretty simple, isn’t it?
Cooking is also a piece of cake!
First, I added one teaspoon salt and drizzled a few drops of oil into four cups of water and brought to boil over high heat.
Once the water starts to boil, I added in the pumpkin and enoki mushroom and let them cook for about two minutes.
Two minutes later, the ingredients were cooked. So I drained the water and transferred them to a bowl.
As far as the seasoning for this salad goes, less is more!
Seasoned with just sugar, Chinese vinegar, soy sauce and sesame oil will create a balanced flavor and allow you to taste the natural sweetness of the pumpkin and the delicate flavor of the enoki.
Chopped scallion and peanuts are also essential to this salad recipe. They help provide texture and improve flavor.
If you would like to add a spicy kick to this simple salad. Sriracha sauce is your friend. Simply drizzle them on top and mix well, you are ready to dig in!
You can also use this 10-minute pumpkin and enoki mushroom salad to create a rice bowl for a complete meal.
For today’s lunch, I added a few slices of pan-seared ribeye on top of the salad. Together, I placed them over purple rice, a nutritious-balanced and flavorful lunch combo were good to go!
I hope you enjoy this simple and tasty 10-minute pumpkin and enoki mushroom salad recipe. Your support and feedback mean a lot to me.
If you could leave a comment below to let us know your thoughts about this recipe, that would be really helpful to me.
Don’t forget to share this recipe with your friends if you like it. Cheers and see you next time!
10-minute Pumpkin and Enoki Mushroom Salad
Author: Spice the Plate
1 package enoki mushroom, rinsed and cut off the stem at the end
1.5 cups shredded pumpkin
4 cups water, seasoned with 1 teaspoon of salt and a few drops of oil
This week I am sharing the recipe for a healthy steamed tofu with ground meat!
A healthy recipe doesn’t have to be bland. It can be just as delicious and easy to assemble. This dish is a perfect example of that.
Follow this recipe, you won’t need to break a sweat to make a tasty dish for your family.
A pack of soft tofu, minced meat (I used pork) and green onion are all we need to make this simple dish. The total time needed is 30 minutes including preparation.
First, let’s marinate the ground pork for 10 minutes with soy sauce, sesame oil, cooking wine, oyster sauce, potato starch and ginger powder.
While waiting for the meat, I took the tofu out of the package and slice it into half-inch thick slices.
Once ten minutes has passed, all we need to do is spreading the marinated ground pork onto the tofu and transfer the bowl into a steamer.
The tofu will release water during cooking (refer to the recipe section below for cooking instructions), this is how the final product looked like. I sprinkled chopped green onion as the finishing touch.
Get a spoonful of tender tofu, add some juicy ground pork and put some chili garlic sauce on top for a spicy kick, I am sure you’ll be wowed by the taste.
The highlight of the dish is the broth. It’s packed with umami flavor released from the meat.
Add the broth, tofu, and meat on top of white rice is my favorite way to enjoy this dish, I highly recommend!
Share this recipe with your friends or leave a comment below and let us know your thoughts about this recipe. Cheers and see you next time!
Speaking of rice cakes, people immediately think of the crispy rice snacks. But that’s not this recipe is about.
I am actually referring to a kind of rice cakes commonly used to make a popular Korean dish – tteokbokki. These cylinder-shaped rice cakes are made of sticky rice and have a chewy texture.
These cheesy and hot rice cake skewers are perfect appetizer/snack. Having a party soon? This recipe will definitely come in handy!
You can prepare it in less than 30 minutes with only a few ingredients that can be easily found in any Korean grocery stores. Think of them as a snack version of tteokbokki.
Above are the ingredients: tteokbokki rice cakes, homemade hot sauce, and shredded cheddar cheese, that’s all you need!
After boiling the rice cakes for about three minutes, I rinsed them under water to wash away the starchy coating. And put them on small bamboo kabob skewers to make rice cake kabobs. They look cute, didn’t they?
Here comes the exciting part: coat them with a spicy, delicious and addicting homemade hot sauce made with Korean hot pepper paste (gochujang), ketchup, honey and toasted sesame seeds!
Before putting them into the oven, I sprinkled shredded cheddar cheese on top to finish it up. This is my favorite part of the dish.
When baked, the melted cheddar cheese on top and gooey rice cakes married together seamlessly. You get the flavor and texture all in one bite.
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Stir-fried ramen noodles is my go-to recipe for a quick weekday dinner. Last night, I made a stir-fried ramen with beef for us, and my husband loved it. He enjoyed the flavor and a variety of textures in the dish so much, he cleared his plate when I am only half-way through.
In this post, I would like to share how I made this convenient and delicious dish with you. Whether you are looking for a quick weeknight dinner recipe, or you like eating stir-fried noodles, I hope you find it helpful!
For main ingredients, I used beef flank steak, red onion, cabbage, green onion and fresh ramen noodles, that’s it!
Flank steak is a lean cut of meat, to use in a stir-fry dish, I recommend cutting it across the grain of the meat, otherwise, it can be a bit tough. Other types of beef that are great for making a stir-fry are tender cuts such as sirloin, ribeye, tenderloin, etc.
For the noodles, you could use either fresh ramen noodles (available in most Japanese markets) or instant ramen.
The first step is prepping the ingredients. For the ramen noodle, I cooked them until al dente (about a minute earlier than suggested time), rinsed under cold water to help wash the starches off and set them aside in a mesh strainer.
While the noodles are being cooked, I also cut the green onion and sliced the red onion and cabbage into slices. The total preparation process took me about 10 minutes!
The cooking process is easy and straightforward. I stir-fried the beef first, followed by the vegetables, the ramen noodles were added last. For seasoning, I used a combination of soy sauce, dark soy sauce, salt, ground pepper and oyster sauce. For detailed cooking instructions, please refer to the recipe section at the end of the post.
The flavorful noodles, tender beef, and crunchy green onion are my favorite parts of the dish. This dish and a quick oyster mushroom soup are a perfect match for a satisfying meal. And it only took me half an hour to prepare, if you are looking for a quick weeknight dinner recipe, I would recommend this recipe to you.
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Stir-fried Ramen With Beef
Author: Spice the Plate
1 serving ramen noodles (instant or fresh, I used fresh ramen noodles)
¼ pound beef flank steak, cut into 3-inch long strips
1 small red onion, sliced
¼ cabbage, shredded
2 stalks green onion, ends trimmed, cut into 3-inch long strips
For boiling the noodles:
1 medium pot of water
a few drops of oil to prevent noodles from sticking together
Bring a medium pot of water to boil, drizzle in a few drops of oil and add the noodles. Loosen the noodles up with chopsticks and cook a few minutes according to the package instructions. Since we are going to stir fry the noodles later, the noodles only need to be cooked al dente (about 1 minute earlier than suggested time).
Pour the noodles into a mesh strainer to drain, rinse under cold water and set aside.
Heat oil in a stir-fry pan or wok over medium-high heat, stir in the beef, quickly stir-fry for a minute or two until no longer pink.
Add red onion, stir-fry until fragrant (about 30 seconds) toss in soy sauce and dark soy sauce, stir to mix well.
Add cabbage and green onion, stir-fry 1-2 minutes or until soft before adding the noodles to the pan.
Toss in salt, ground black pepper and oyster sauce, stir to mix the seasonings well with the ingredients.
Stir-fry another 1-2 minutes before removing from the heat.
Transfer to a large plate or bowl, serve while hot and enjoy!
Add oil to the water while boiling the noodles helps prevent them from sticking together. Rinse the noodles under cold water helps to wash off the starchy coating and the noodles are less likely to clump together when being stir-fried. For best result, I recommend using medium-high heat and stirring frequently during cooking. I find a long chopstick come in real handy when stir-frying noodles.
Taiwanese-Style Three Cup Chicken is without question, my favorite Taiwanese dish. I can finish the entire dish and a large bowl of rice all by myself. The rich flavors and tender bites of chicken are addicting, I can’t stop eating it until it’s gone.
I decided to share the recipe of Taiwanese-style three cup chicken a couple weeks ago and since then, I’ve been testing the recipe back and forth. I have finally settled on this version – It tastes as good as what you’ll get in a restaurant and I can’t wait to share it with you!
Let me start by introducing the main ingredients. For two servings, you’ll need one pound boneless chicken leg/thigh, 10-12 garlic cloves, 5-6 ginger slices, 2 stalks green onion, a handful of fresh basil leaves and a couple dried chili peppers if you want to add some heat to the dish.
To begin, I sauteed the ginger slices with sesame oil over medium-low heat. Once they were brown and crisp on the edges, I added the garlic cloves. The garlic will release a wonderful aroma while cooking. Besides the chicken, the soft-on-the-inside garlic cloves are my favorite parts of the dish.
Next, I added the green onion and dried chili peppers in, and sauteed until fragrant.
Up to this point, most aromatic ingredients are in the pan except for basil leaves (which will be added last). The sesame oil has absorbed the flavors from these ingredients and now it’s the perfect time to stir in the chicken.
Wondering why this dish is called “three cup chicken”? The “three-cup” is referring to the seasoning sauce made by combining a cup of rice wine, soy sauce, and sesame oil each.
Since the sesame oil was added in the beginning, now, it’s time to add the seasoning mixture of cooking wine, soy sauce and sugar. Check the recipe below for detailed amount used for each ingredient. This recipe also follows the namesake ratio of 1:1:1 for cooking wine, sesame oil and soy sauce.
Once the sauce has reduced and thickened, the basil leaves are added.
Continue simmering for a minute or two and once the basil leaves have turned soft, this dish is ready! Look at the color, my mouth was watering the whole time while I was cooking.
This dish has a rich, sweet, and savory flavor and the best way to enjoy, it in my opinion, is with a bowl of plain white rice. Spoon some rice onto a plate, add the chicken, basil and garlic cloves on top and enjoy them together!
Enjoy this recipe? Spread the word, share it with your friends!
Or leave a comment below and let us know your thoughts about this recipe. Cheers and see you next time!
1 tablespoon dark soy sauce (helps add a nice brown color to the chicken)
2 tablespoons worth of sugar (ideally Chinese rock sugar, cane sugar will work too, use 1.5 tbsp instead)
Mix cooking wine, soy sauce, dark soy sauce and sugar well in a bowl and set aside.
Heat sesame oil over medium-low heat till shimmering, sauté the ginger slices for 2-3 minutes or until browned and crisp.
Add the garlic cloves, cook a minute or until fragrant.
Stir in the green onion and dried chili peppers, sauté until fragrant.
Turn to medium heat and add the chicken to the pan. Stir-fry for 2-3 minutes or until the chicken is no longer pink.
Grab the seasoning mixture made in step one, give it a good stir and pour into the pan.
Turn to high heat and stir the ingredients well to make sure the seasonings are evenly distributed.
When the sauce starts to boil, turn to medium-low heat and simmer until the sauce has thickened, stir occasionally while cooking.
Sprinkle the fresh basil leaves around the pan, simmer for another minute or two until soft.
Transfer to a large plate and drizzle a few drops of toasted sesame oil on top and enjoy while hot!
1. The skin helps to keep the chicken moist and make the meat more tender and flavorful. Plus, the cooked chicken skin itself is super delicious. I recommend using skin-on chicken leg/thigh. 2. I used dried chili pepper to add some heat to the dish, however, this is optional. 3. Toasted sesame oil has a richer flavor than regular sesame oil, but if you don’t have it at hand, regular sesame oil will work too. 4. Rock sugar (also known as crystal sugar) is slightly less sweet in taste compared to cane sugar.
My first ever cocktail recipe shared on Spice the Plate! This easy “Ginger-Pomegranate Prosecco Cocktail” is my secret weapon when I have friends over. I can’t wait to share with you!
All you need to make this tasty cocktail at home is: sugar, ginger slices, ice, sake (you can substitute with soju, or even gin/vodka in a pinch), pomegranate and prosecco. And they take only 20 minutes to be ready!
The main ingredient of this cocktail is the Voveti Prosecco. VOVETI is a brut style DOC with tempered acidity and a fresh, graceful profile. As an easy drinking aperitif or cocktail, this prosecco is perfect to share with friends.
Compared to champagne, prosecco has a fruitier taste and is typically more affordable. The sweet flavor profile makes it a great fit for this homemade cocktail.
To give this cocktail recipe a slight Asian twist, instead of using Gin or Vodka, I have chosen to use Japanese sake (Korean soju works great as well).
If you like this recipe, please leave a rating and share it with your friends!
Ginger-Pomegranate Prosecco Cocktails
Author: Spice the Plate
For the rim:
2 tablespoons sugar
1 slice fresh ginger (1/2-inch thick)
¼ cup sugar
¼ cup water
2 slices fresh ginger (1/2-inch thick)
1 cup ice
2 oz Japanese sake or Korean soju
2 oz pomegranate juice
1 oz ginger syrup (from above step)
12 oz Voveti prosecco
2 tablespoons fresh pomegranate seeds
Place sugar on a flat plate; moisten the rims of glasses with a fresh ginger slice and then dip the rims evenly in sugar, set aside.
In a small saucepan, add sugar, water, and ginger slices; heat over low heat until sugar is dissolved, stir occasionally. Let stand 10-15 minutes to cool down.
Fill a cocktail shaker with ice. Add Sake or Soju, pomegranate juice, and ginger syrup and shake until well blended.
Pour the mixture into the two prepared glasses; add prosecco on top.
Add fresh pomegranate seeds to garnish and enjoy!
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Christmas is just around the corner, so what better way to let the people in our lives know how much they mean to us than delicious homemade food? That’s why I am very excited to share my special recipe for finger lickin’ good mini fruit pie wontons with you today.
This post was created in partnership with Hero, a maker of premium jams and fruit spreads.
Founded in 1886 in Lenzberg, Switzerland, Hero is a brand long preferred by professional chefs for its authentic goodness, quality of fruit and wide array of varieties such as Red Currant, Black Currant, and Black Cherry.
I promise that any product that I use within my recipes will be represented honestly and that this blog will remain committed to only using healthy, ethical and delicious ingredients, I would never write about an ingredient I wouldn’t use myself!
What’s a mini fruit pie wonton?
These are not your traditional holiday pies, but pies with an Asian twist! Made with wonton wrappers and fruit filling, they’re deep-fried until golden-brown on the outside, but gooey on the inside.
By using Hero fruit spreads, I was able to save a few steps while making the fruit filling. It has more fruit than other jams which gives it a fruitier taste without being too sweet.
I also like the fact that Hero fruit spreads contain NO artificial flavors, colors or ingredients, no high fructose corn syrup or preservatives. It makes me feel good to serve my family food made with only all-natural ingredients.
To create the filling, I simply mixed the Hero blueberry/strawberry fruit spreads with fresh fruit and some flour and Voila! The filling took me less than a minute to make.
Did I mention that these mini fruit pie wontons are super easy to make? Here’s how I did it.
First, I grabbed a wonton wrapper and lay it flat on the cutting board. Then, I added about one tablespoon worth of fruit fillings onto the wrapper (slightly to the side and leaving some room from the edge.)
After that, I wet the edge with a little water, folded the wonton wrap over and created small pleats by pressing with a fork.
The best way to cook these mini pies is to deep fry them until crisp and golden brown. Before serving, sift a little bit of powdered sugar on top for extra sweetness!
I guarantee these crispy-on-the-outside, sweet-on-the-inside mini fruit pie wontons are going to be a crowd pleaser at your Christmas party this year. Remember to act quick though, ‘cos these babies will go fast!
Note: You can find Hero fruit spreads in the Jam aisle of your local supermarket; Hero is available at the following merchants: Shop Rite, Stop & Shop, ACME, King Kullen, Key Food, Kings, Balducci’s, Fairway, Shaw’s, Market Basket, Price Chopper, Ralph’s, HEB, Harris Teeter and Giant Eagle.
Visit the Hero website to learn more about each product and fruit variety.
5.0 from 1 reviews
Finger Lickin' Good Mini Pies With Hero Fruit Spread
Author: Spice the Plate
¾ cup fresh blueberries
1 cup Hero fruit spread, blueberry flavor
¼ cup all purpose flour
¾ cup fresh strawberries
1 cup Hero fruit spread, strawberry flavor
¼ cup all purpose flour
2 dozen wonton wrappers
1 egg, beaten
1 large pot of oil for deep frying
a touch of powdered sugar for topping
a handful of fresh mint leaves for garnishing
Combine fresh blueberries, blueberry jam and flour in a bowl, stir to mix well.
Repeat to make the strawberry filling.
Place a wonton wrapper on a lightly floured cutting board and spoon about 1 tablespoon of the filling on one side of the wrapper.
Dip your fingers in egg mixture and wet the outer edge of the wonton wrapper.
Fold the wrapper in half over the filling, making a half-sqaure shape.
Pinch the edges together and then seal the edges with a fork, make sure all the filling stays inside.
Repeat with remaining wrappers and filling.
Heat a large pot of oil to 350- 375 °F, deep fry the mini fruit pies in medium heat for 1 to 2 minutes or until the color of the wrapper turns golden brown.
Cook in small batches as needed.
Rest the mini fruit pies on paper towel to drain oil and transfer to a large plate.
Top them with powdered sugar and garnish with fresh mint leaves to serve and enjoy while warm!
You can make them a few days ahead and store them in the freezer. On Christmas day, simply deep frying them right before serving.