3 tablespoons olive oil
1 small onion, diced
4 cloves garlic, diced 2 quarts water
3 teaspoons ginger, minced
6 cups chicken stock / bone broth
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 head cabbage, cored and coarsely chopped
3 chicken breasts, diced
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar (this balances the acidity of the tomatoes)
*Can be enjoyed as a soup or poured over cooked short grain (sushi) rice.
8 cups Chicken Stock (or bone broth)
2 1/2 pounds boneless / skinless chicken thighs (chopped into 1/2” pieces)
1 tbsp Olive oil
1 tbsp Soy sauce
5 cloves Garlic, minced
1 tsp Ginger, minced
2 cups Bok Choy, chopped
10 large Mushrooms, chopped
1 12oz package of firm tofu (drained and diced into 1/4” pieces)
1 large Onion, diced
1/2 tsp cayenne pepper
3 1/2 tablespoons olive oil, divided
4 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
4 cloves garlic, minced
salt and pepper
4 cups cooked and chilled short grain rice
4 green onions, thinly sliced
4 tablespoons soy sauce
1 tablespoon teaspoons oyster sauce
P.S. Most Fried Rice recipes include peas - I am not a big fan of peas so I don't make it with them. If you would like to make it traditionally, add 1/2 cup of peas when you add the carrots, onions, and garlic.
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