Yakisoba Protein Of Your Choice Food

BASIC COUSCOUS

Steps:

• In a saucepan, combine everything except the coucous; bring to a boil.
• Stir in couscous. Cover and let simmer for 5 minutes or until the liquid is absorbed. Fluff with a fork.

YAKISOBA (PROTEIN OF YOUR CHOICE)

Steps:

• Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
• Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add protein and cook until no longer pink and is starting to brown around the edges.
• Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.
• Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

CHILI RUB FOR PORK

Steps:

• Trim fat and slash edges at 1 inch intervals.
• In bowl, combine dry ingredients. Stir in oil. Rub all over chops.(Can prepare a day ahead and refridgerate).
• Grease grill and cook until juices run clear. Approx 8 minutes.

AUTHENTIC YAKISOBA

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

BEEF BRAISED IN SWEET WHITE WINE

Steps:

• Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
• Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
• Sprinkle the meat with salt and pepper as it browns.
• Transfer meat to a plate; decrease heat to medium.
• Add the remaining oil and vegetables to the skillet; stir once, then cover.
• Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
• Uncover, then add the wine and stir.
• Add in the meat and cover again.
• Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
• Transfer meat to a cutting board; let it rest for a couple of minutes.
• Taste and adjust the sauce seasoning; you should be able to taste the pepper.
• If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
• Carve the meat and serve it with the sauce spooned over it.