This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.
- soy sauce
- sugar
- Asian sesame oil
- scallions (white and pale green parts
- minced garlic
- minced peeled fresh ginger
- vegetable oil
- Garlic
- Olive Oil
- Chopped Basil
- Salt & Pepper
- * 1/4 cup butter
- * 1/4 cup all-purpose flour
- * 2 cups water
- * salt and pepper to taste
- * 1 cup milk
- * 2 tablespoons chicken soup base
- * 1 cup warm water
- * 1 bay leaf
- * 1 cup shredded Cheddar cheese
“Oh, and I left out the cornstarch and sugar and replaced it with honey. (nervous giggle) And I only cooked 2 chicken breasts, making 2 servings. Somehow, the ratio of meat to vegetables still turned out quite acceptable. And I found that only a handful of cashews was necessary, not 1 full cup as is indicated in the original recipe. "
- Asian sesame oil
- chicken breasts
- peanut oil
- minced garlic
- yellow bell pepper
- good handful of snow peas
- salted roasted cashews
i usually eat this as a “soup”, but you can also put it over rice, or just use the cooked sweet potatoes as a side dish (saving the coconut milk/curry combo to cook rice in, or cook another curry).
- sweet potatoes
- light coconut milk
- red curry paste
- margarine
- basmati rice
Calories: 91
Total Fat: 7 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg
- extra virgin olive oil
- salt
- ground black pepper
- paprika
- cumin
- * 1/4 cup butter
- * 1/4 cup all-purpose flour
- * 2 cups water
- * salt and pepper to taste
- * 1 cup milk
- * 2 tablespoons chicken soup base
- * 1 cup warm water
- * 1 bay leaf
- * 1 cup shredded Cheddar cheese