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MCI: Kimchi & Dumplings
Published 2023-06-12
Join us for healthy and delicious recipes as we strive to change the world, one bite at a time.
This episode features:
Quick Cucumber Kimchi Salad
Ingredients:
1 large or 2 small cucumbers (about 8 oz.)
1 teaspoon sea salt
2 cloves crushed garlic
2 scallions, chopped (light green and white parts)
2 tsp. chopped fresh ginger
2 Tbsp. Rice Vinegar
1 Tbsp. Korean Chile Powder
2 tsp. granulated sugar
½ tsp. fish or oyster sauce
Cut cucumbers in half lengthwise and then crosswise into 1/8-inch thick half moons.
Place in a bowl and mix thoroughly with salt. Let stand at room temperature for 30 minutes.
Combine remaining ingredients in a stainless steel or glass bowl. Drain the cucumbers. Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 -24 hours before serving.
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Korean-Style Vegetable Dumplings
INGEDIENTS:
3 oz. tofu drained and finely chopped or mashed
1 tsp. garlic powder
1 tsp. ground ginger
2 tsp. lower-sodium soy sauce
1 Tbsp. sesame seeds
½ Tbsp. sesame oil
½ cup finely chopped cabbage
¾ cup shredded carrots
8 oz. mushrooms, diced
½ cup cooked rice vermicelli
½ cup diced green onions
1 pack dumpling skins or wonton wrappers
Bring a large sauce pan of water to a gentle boil. Meanwhile, place tofu and all remaining ingredients except dumpling skins/wonton wrappers in a medium bowl. Combine until well-mixed. Place a heaping teaspoon full of the tofu mixture in the center of the dumpling skin or wonton wrapper. Dab the edges of the dumpling with water and fold edges together. Seal well with fingertips. Gently place dumplings in boiling water for 2-3 minutes. Remove from water, drain excess water. Serve with soy sauce, sweet chili sauce or other desire condiment.
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Peanut Sauce
INGREDIENTS:
1/3 cup creamy peanut butter
2 Tbsp. reduce sodium soy sauce
2 Tbsp. freshly squeezed lime juice
1 ½ Tbsp. brown sugar
2 ½ sweet chili sauce
2 teaspoons fresh grated ginger
Lettuce Wraps
1 Tbsp. canola oil
1 Tbsp. sesame oil
1 pound ground chicken
4 oz. fresh mushrooms, diced
¼ cup shredded carrot
1 shallot, minced
¼ cup chopped yellow or red bell pepper
1 Tbsp. fresh grated ginger
¼ cup hoisin sauce
2 teaspoons sweet chili sauce
1 teaspoon fish or oyster sauce
2 Tbsp. cilantro leaves
1 head butter lettuce, rinsed and leaves separated
DIRECTIONS:
Make peanut sauce: Place all ingredients in a small bowl and whisk together. Add 2-3 tablespoons water until of desired consistency. Heat oils in large skillet over medium high heat. Add ground chicken, mushrooms, carrot, shallot and peppers. Cook until browned, about 5-7 minutes. Stir in garlic and ginger and cook until fragrant, about 1 minute. Stir in hoisin sauce, chili sauce, fish sauce and heat through. Remove from heat and stir in cilantro.
To serve, fill lettuce leaves with the chicken mixture, taco style, and top with peanut sauce.