Hi Cooped Up Cooking with Katie Fans! Here are the 3 recipes for today’s show at 3pm PST – DRUNKEN PORK ZOODLES, VEGAN SPICY THAI PEANUT NOODLES & KATE’S VEGGIE DUMPLINGS!! Follow me here on Facebook or IG to tune-in!!
Ingredients:
Sauce:
Directions:
Put sauce ingredients in a small bowl and stir to combine. Set aside.
Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with 1 teaspoon salt until coated. Place the colander in a shallow bowl for 20-30 minutes while zoodles release their moisture. Roll the zucchini in a clean, dry dish towel. Twist the dish towel to squeeze out the remaining moisture.
Heat two Tablespoons of oil in a skillet over medium high heat. Add zucchini and ½ teaspoon salt. Stir-fry until tender, about 1 minute. Transfer to a large bowl.
Heat the remaining 2 Tablespoons oil in wok or large non-stick skillet over medium-high heat. Add garlic, shallot and chilies and cook for 30 seconds. Add the red bell pepper and stir-fry for 1 minute.
Add the pork or chicken and stirfry until cooked, around 6 minutes. Add the zoodles and reserved sauce and cook for 1 minute until the sauce has coated the noodles. Add the basil leaves and toss until wilted, about 15 seconds. Garnish with green onions and serve immediately.
Ingredients:
Directions:
Boil the pasta according to package directions. Rinse, drain and set aside.
Heat the peanut butter, coconut milk, water, red curry paste, lime juice, soy sauce, brown sugar and Srircha sauce over medium-low heat in a saucepan until the mixture begins to simmer, stirring constantly. Add the snow peas and carrots and stir for 30 seconds. Transfer to a large bowl.
Add the reserve pasta and toss until pasta is coated. Garnish with crushed peanuts.
Ingredients:
Directions:
In a large bowl, combine one egg white, ginger, garlic, green onion, soy sauce, sesame oil, all-purpose cornstarch, cilantro, mushrooms and spinach until blended. Add the tofu and toss gently into mixture.
DIPPING SAUCE: Combine all sauce ingredients in a small bowl until blended. Sprinkle green onion on top. Set aside.
Moisten the top edge of the wrapper with some water. Place 1 tablespoon meat mixture in the center of the wrapper. Lift up the edges of the circle and pinch several pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining wrappers and filling.
Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.
Repeat the process until all the dumplings are cooked. Serve immediately with the dipping sauce.
