Rainy season is here and appetites and energy are low. AFWJ to the rescue with 3 simple recipes from The AFWJ Kitchen, our very own cookbook.
Recipe 1:
Simple Bok Choy Salad
Vegetables:
- 4 baby bok choy
- 1 carrot
- 2 stalks of celery
- 1 red pepper
Dressing:
- 2.5 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp agave syrup or honey
Extras:
- Salt and Pepper
- Sesame seeds
- Cut and combine veggies in a large bowl
- Whisk together dressing ingredients and pour over veggies
- Toss well
- Add salt and pepper to taste and desired amount of sesame seeds
Recipe 2:
Pineapple Fried Rice
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3 cups cooked rice
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2 tbsp oil
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2.5 tbsp soy sauce
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½ tsp pepper
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2 cloves garlic
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½ tbsp grated ginger
Vegetables:
- 1 small round onion cut into small pieces
- 3 small green onions chopped (divided white and green sections)
- ¼ cup peas
- ¼ big red bell pepper chopped
- ¼ big green pepper chopped
- 1 carrot diced
- 1 ¼ cups pineapple cut into small chunks
*Have all ingredients cut and ready to go before you start cooking*
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Heat oil and then add ginger and garlic, saute over medium heat for 2 minutes
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Turn up heat and round onion and the white part of the green onions, saute for 2 minutes
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Add other veggies (except for the green parts of the green onion), saute for 1 to 2 minutes
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Add pineapple, cook for 1 minute
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Add rice, soy sauce, salt and pepper, lower heat and cook for 2 minutes
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Garnish with the remaining green onion
Recipe 3:
Japanese Mustard Spinach and Thick Deep-Fried Tofu Namul
Seasoning:
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blanch komatsuna
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blanch atsuage and cut into 1 cm wide strips
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combine seasoning ingredients
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mix seasoning with komatsuna and atsuage
We hope you enjoy this teeny sample of recipes from The AFWJ Kitchen! Members can find a link to the cookbook on the AFWJ in Action page of the website. Stay safe and dry and eat well during this season!
~S.Suzuyama
