Asian Bok Choy Pork Wraps with Fried Rice

This recipe is inspired by my love for Asian flavors. The recipe is a stir-fry spicy ground pork to eat with fresh bok choy leaves. Also, it is complimented with a side of fried rice to eat with the wraps. This recipe will serve four people.

Bok Choy Asian Wraps with Fried Rice

Ingredients

Bok Choy Asian Pork Wraps

• 1 pound of bok choy
• 1 pound of ground pork
• 2 tbsps garlic chili sauce
• salt to taste if you want it
• 4 cloves of fresh garlic- crushed
• 1/2 chopped large white onion
• 2 tsps of sesame oil
• 1/8 cup of cilantro

Fried Rice

• 2 cups of white or brown cooked rice
• 2 scrambled eggs
• 2 tbsps of sesame oil
• 1/2 chopped large white onion
• 3 tbsps of soy sauce
• 2 tsp of garlic powder

Preparation

Bok Choy Wraps

Clean the bok choy by cutting off the stems and washing the leaves off with water. Let the leaves sit in the refrigerator to chill until the pork filling is ready. Then, heat up two teaspoons of sesame oil in a wok. Then, add the chopped onion and crushed garlic to the oil to saute for 3 minutes. Then, add the ground pork, garlic chili sauce, and cilantro. Cook until the pork is done. Remove the excess fat from the pork. Check the meat and add salt if needed. Continue to heat the pork on the stove on simmer until you are ready to serve the wraps. Serve the pork with the fresh boy choy. 

Fried Rice

First, scramble two eggs and set to the side to cool. Then, add the chopped onion to a wok with two tablespoons of sesame oil and saute for two minutes. Now, add the two cups of cooked rice and saute for 5 minutes on a high heat with the onions. Season the rice with the soy sauce and garlic powder and continue to cook for 2 minutes. Finally, mix in the scrambled eggs and cook for another minute. Serve on the side with the Bok Choy Asian Wraps.

Enjoy the wraps with soy sauce on the side as a dip along with the fried rice. Bon appetit! 

Asian-flavored Sockeye Salmon with Cucumber Corn Salad

This is a very refreshing summer recipe that will satisfy your craving for salmon. It is light, healthy, and low in calories. The recipe will easily serve two people.

Ingredients

Sockeye Salmon

• 1 large sockeye salmon fillet
• 3 tbsps of soy sauce
• 1 1/2 tsps of honey
• 1/2 tsp of garlic powder
• 1/4 tsp of salt (or enough to rub on filet)
• 1 tsp of red pepper flakes 
• 1 tsp of sesame oil
• 1 tsp of rice wine vinegar
•  1 and 1/2 tbsps of cilantro

Cucumber Corn Salad

• 1 cup of fresh cooked corn
• 1 cup of chopped cucumber
• 1/4 tsp of salt
• 1/4 tsp of ground black pepper
• 1 tbsp of olive oil
• 1 tbsp of rice wine vinegar
• 1 tsp of cayenne pepper
• 1 tsp of dill
• 1 tsp of parsley 

Preparation of Sockeye Salmon

Make a marinade by whisking together soy sauce, honey, rice wine vinegar, and sesame oil. Place the fillet of salmon in a deep container. Rub the fillet with salt. Pour the marinade mixture along the top. Then, cover the top of the fillet with red pepper flakes. Allow the fish to marinade for an hour in the refrigerator.

Preheat the oven to 375. Cut up half a small onion and cover the bottom of a casserole dish with 1 tbsp of cilantro. Place the marinaded fillet over the veggies. Then pour the marinade along the top. Cover the fillet with 1/2 tbsp of cilantro. Place the salmon in the oven to cook in a covered dish for 25 minutes.

Preparation of Corn Cucumber Salad

Add the chopped corn and cucumber in a bowl. Add as much salt and pepper as desired. In  a separate bowl, mix together a dressing of rice wine vinegar, olive oil, dill, parsley, and cayenne pepper. Pour the dressing over the veggies and stir together. Allow the salad to marinade in the refrigerator for a hour.

Serve the salmon warm on a bed of brown or white rice with the corn cucumber salad along the side. This is a great meal to eat at lunch or dinner. Enjoy!