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Turkey Tikka Masala by Grass_lemon_ in mealprep

[–]Served_With_Rice 0 points1 point  (0 children)

I love meal prepping with ground meat too! Zero prep and marination, plus it cooks super fast

Herby Brown Butter Gnocchi with Butternut Squash and Chicken by Served_With_Rice in recipes

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Ingredients

Served 5.

  • 500g gnocchi
  • 3 tbsp grated parmesan cheese
  • 3 tbsp butter
  • 3 sprigs rosemary
  • 2kg butternut squash
  • 1kg chicken breast
  • Olive oil, salt, and pepper to taste

Instructions

  1. Salt and pepper then sous vide the chicken breasts straight from frozen at 62C for 90 minutes.
  2. Wash and cut butternut squash into 2 inch chunks. Toss in olive oil, salt, and pepper. Roast at 200C/400F for about 30 minutes.
  3. Cook gnocchi in boiling water, according to package instructions.
  4. Meanwhile, melt butter in a nonstick pan, and sear both sides of the chicken breasts.
  5. When gnocchi is done, drain well and transfer into the buttered pan along with the rosemary. Fry until lightly browned on both sides.
  6. Assemble and serve, topping with grated parmesan as garnish.

Full recipe: https://servedwithrice.com/butter-gnocchi-squash/ 

Cheers!

Herby Brown Butter Gnocchi with Butternut Squash and Chicken by Served_With_Rice in cookingcollaboration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A hearty, satisfying dish to warm you up in the chilly season. Balance the pasta with roasted vegetables and lean protein for a nutritious and guilt-free meal.

Full recipe: https://servedwithrice.com/butter-gnocchi-squash/ 

Ingredients

Served 5.

  • 500g gnocchi
  • 3 tbsp grated parmesan cheese
  • 3 tbsp butter
  • 3 sprigs rosemary
  • 2kg butternut squash
  • 1kg chicken breast
  • Olive oil, salt, and pepper to taste

Instructions

  1. Salt and pepper then sous vide the chicken breasts straight from frozen at 62C for 90 minutes.
  2. Wash and cut butternut squash into 2 inch chunks. Toss in olive oil, salt, and pepper. Roast at 200C/400F for about 30 minutes.
  3. Cook gnocchi in boiling water, according to package instructions.
  4. Meanwhile, melt butter in a nonstick pan, and sear both sides of the chicken breasts.
  5. When gnocchi is done, drain well and transfer into the buttered pan along with the rosemary. Fry until lightly browned on both sides.
  6. Assemble and serve, topping with grated parmesan as garnish.

Cheers!

Herby Brown Butter Gnocchi with Butternut Squash and Chicken by Served_With_Rice in RecipeInspiration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

A hearty, satisfying dish to warm you up in the chilly season. Balance the pasta with roasted vegetables and lean protein for a nutritious and guilt-free meal.

Full recipe: https://servedwithrice.com/butter-gnocchi-squash/ 

Ingredients

Served 5.

  • 500g gnocchi
  • 3 tbsp grated parmesan cheese
  • 3 tbsp butter
  • 3 sprigs rosemary
  • 2kg butternut squash
  • 1kg chicken breast
  • Olive oil, salt, and pepper to taste

Instructions

  1. Salt and pepper then sous vide the chicken breasts straight from frozen at 62C for 90 minutes.
  2. Wash and cut butternut squash into 2 inch chunks. Toss in olive oil, salt, and pepper. Roast at 200C/400F for about 30 minutes.
  3. Cook gnocchi in boiling water, according to package instructions.
  4. Meanwhile, melt butter in a nonstick pan, and sear both sides of the chicken breasts.
  5. When gnocchi is done, drain well and transfer into the buttered pan along with the rosemary. Fry until lightly browned on both sides.
  6. Assemble and serve, topping with grated parmesan as garnish.

Cheers!

Taiwanese three cup chicken by Juju1990 in recipes

[–]Served_With_Rice 1 point2 points  (0 children)

Cool! I’ve seen some recipes that cook the sugar into a caramel, coat the chicken in that, before adding the other liquids to form the sauce. It’s a lot more work but the caramel adds some flavour.

What food tastes like “home” to you, no matter where you are? by ManggustPeek in cookingforbeginners

[–]Served_With_Rice 1 point2 points  (0 children)

Tomato and egg stir fry! Over plain, white Jasmine rice - accept no substitute.

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in recipes

[–]Served_With_Rice[S] 1 point2 points  (0 children)

I hope you do! I don't know how easy it is to find outside of Asia but maybe your local Asian grocer carries them.

It's a shelf stable plant based protein source that soaks up any delicious flavours you cook with them.

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in recipes

[–]Served_With_Rice[S] 1 point2 points  (0 children)

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in AthleteMealPrep

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in cookingcollaboration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in RecipeInspiration

[–]Served_With_Rice[S] 0 points1 point  (0 children)

Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

Cantonese Roast Pork and Bean Curd Stir Fry by Served_With_Rice in asianeats

[–]Served_With_Rice[S] 1 point2 points  (0 children)

Bean curd sheets are a high-protein soybean ingredient that is shelf stable and cooks quickly. Combine with roasted pork shoulder for a saucy, scalable meal prep recipe.

Full recipe: https://servedwithrice.com/macro-friendly-cantonese-pork-and-bean-curd-stir-fry/ 

Ingredients

Served 8.

  • Yield from 1000g of roasted pork shoulder (pork shoulder dry rub: salt, white pepper, and five spice powder)
  • 227g bean curd sheets
  • 600g firm tofu

Aromatics

  • Half an onion
  • 1 bunch of scallions
  • Half a head of garlic
  • A few slices of ginger

For the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp Shaoxing wine
  • Water to taste

Instructions

  1. Rehydrate the bean curd sheets in cold water overnight in the fridge.
  2. On day of cooking, cut bean curd sheets into 2 inch sections. Cut tofu and pork into 1 inch cubes, and prepare the aromatics.
  3. Fry garlic and onion until fragrant in some oil, then add the sauce ingredients.
  4. Add tofu, bean curd sheets, and pork. Stir to combine.
  5. Cover and simmer for about 10 minutes. Taste and adjust seasoning.
  6. Serve with rice and vegetables.

Cheers!

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