Chinese Cabbage Stir Fry

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Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

Chinese Cabbage Stir Fry
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Servings
4
Servings
4
Chinese Cabbage Stir Fry
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl.
  2. Combine the soy sauce and wine or sherry in another small bowl.
  3. Heat a flat-bottomed wok or a skillet over high heat.
  4. Swirl in the oil, add the garlic, ginger, pepper flakes and star anise
  5. Stir-fry for a few seconds until fragrant, then add the cabbage, carrots, sugar snap peas, and scallions
  6. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture.
  7. Cover and cook over high heat for one minute until just wilted.
  8. Uncover and stir-fry for another 30 seconds, then stir in the cilantro and remove from the heat.
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Pumpkin Zucchini Mini-Muffins

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Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350°F.
  3. Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
  4. In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
  5. Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
  6. Fold in zucchini and pumpkin puree.
  7. Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
  8. Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes

Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.

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Vegetable Tamales

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Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Vegetable Tamales
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Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Servings Prep Time
40 tamales 55 minutes
Cook Time
1.75 hours
Ingredients
Servings: tamales
Units:
Instructions
  1. Prepare your mise en place.
  2. Soak corn husks in a bowl of water for 10 minutes. Drain and rinse well. Pat dry and set aside.
  3. Place 5 cups of the corn kernels in a food processor. Process until coarsely pureed.
  4. Combine the pureed corn, masa harina, lukewarm water, baking powder, salt and vegetable oil in a large bowl. Mix until well blended. Set aside.
  5. Meanwhile, heat olive oil medium heat. Add pepper, onion and red pepper flakes. Saute for 7-10 minutes, or until vegetables are soft.
  6. Transfer the vegetables to a food processor. Add tomatillo, jalapeno, garlic, lime juice, cilantro and salt. Process until smooth.
  7. Place a soaked corn husk on a flat surface.
  8. Place 3 tablespoons of the masa mixture in the center of the corn husk.
  9. Flatten the masa mixture with your hand. Form a small well in the center of the mixture.
  10. Add 1 tablespoon of sautéed vegetables to the well.
  11. Fold the long side of the corn husk over the filling to cover. Fold over the ends so that they overlap.
  12. Tie with a thin strip torn from an extra soaked husk.
  13. Repeat to make 40 tamales in all.
  14. In a large saucepan, bring 2-3 inches of water to boil. Place tamales on a perforated rack and position just above the water. Cover and steam for 1-1.5 hours, or until masa mixture is firm.
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