Paradox Blog

More often than we prefer, our meals are made of things thrown together in one pot. These quick meals do not have to lack in flavor nor be short of a balanced meal. In fact when done right, they can be craved and remembered. Try the following recipes and discover for yourself that easy and quick cooking can be delicious, too.

Sautéed Udon and Vegetables

3 cups of Udon noodle, cooked
2 stems of scallion, cut into two inch sections
1/4 cup of shiitake mushrooms, soaked and cut into thin strips
1 cup of shredded cabbage
1/3 cup of cucumbers cut into strips
1/3 cup of snow peas
1/3 cup of fried tofu cut into strips
1 cup of broth or water
1 table spoon of soy sauce
1 table spoon of cooking oil
salt and pepper to taste

To cook Udon, boil 2 quarts of water, blanch udon for about 2 minutes and immediately drain udon, set aside. In a large sauté pan, heat oil, sauté scallions and mushrooms first. Add tofu strips and soy sauce, stir well to coat tofu with soy sauce. Add cabbage shreds, stir to mix well, cover and simmer for 5 minutes. Add cucumbers and snow peas, stir to mix well. Add broth and the water used to soak mushrooms, cover until liquid starts to boil. Add udon and stir gently to mix all ingredients. Add salt and pepper to taste. Turn off heat and serve warm. Make about 4 one cup servings.

Sautéed Udon and Chicken

3 cups of cooked Udon noodle
one medium onion, cut into strips
1/2 cup cooked chicken strips
1/3 cup of shredded cabbage
1/3 cup of julienned carrots
1 table spoon of cooking oil
1 table spoon of soy sauce
1 cup of broth or water
salt and pepper to taste

Heat oil, sauté onion strips. When onion starts to soften, add cabbages shreds and carrots, stir to mix well. Cover and simmer for 3 minutes. Add broth and bring it to boil. Add udon, chicken and soy sauce, stir to mix well. Add salt and pepper to taste. turn off heat and serve warm. Make about 4 one cup servings.

Fried Rice with Summer Vegetables

3 cups of cooked rice
1/3 cup of corn kernels
1/3 cup of green peas
1/3 cup of cucumbers, diced
two eggs
1/4 cup of minced scallions
2 table spoon of cooking oil
salt and pepper to taste

Break eggs into a medium bowl, stir to mix egg whites and yolks. Heat oil, scramble egg mixture till it starts to turn solid, add cooked rice, stir to mix well. Add corn and pea and cucumber, stir to mix. Reduce heat, cover and simmer for 5 minutes. Add scallion and stir to mix. Add salt and pepper to taste. Turn off heat and serve warm. Make about 4 one cup servings.

Fried Rice with Spinach

3 cups of cooked rice
2 cups of chopped spinach, loosely packed
2 eggs
1/4 cup of minced scallions
salt and pepper to taste
2 table spoon of cooking oil

Heat oil and scramble eggs until substance starts to turn solid. Add cooked rice. Stir to mix egg and rice. Cover and simmer for 5 minutes. Add spinach, stir to mix well. Add salt and pepper to taste. Sprinkle scallions over fried rice. Turn off heat and serve warm. Make about 4 one cup servings.

Pasta Sautéed

3 cups of cooked pasta
1/3 cup of mushrooms, sliced
1/3 cup of green peas
1/3 cup of chopped leafy greens (e.g.. spinach or bok choy)
1/3 cup of lean sausage meat
1 cup of tomato sauce
1 table spoon of cooking oil
salt and pepper

Heat oil, cook sausage until color of meat starts to turn white. Add mushrooms and peas. Stir to mix well. Reduce heat, cover and simmer for 5 minutes. Turn up heat, add chopped green, cooked pasta and tomato sauce. Stir to mix all ingredients and coat pasta with sauce. Add salt and pepper to taste. Turn off heat and serve warm. Make about 4 one cup servings.

Ground Pork Stew

1/2 lb. of ground pork
1 cup of frozen carrots and peas
1/4 cup of chopped shallots or onions
1/4 cup of dry shiitake mushrooms
1/4 cup of soy sauce
1 table spoon of cooking oil
1 table spoon of cooking wine
1 cup of water
dash of pepper