4 (4oz) lean boneless pork chops
1 package Onion Soup Mix
1 tbsp chopped scallions
3 tbsp fresh lime juice
¼ cup low sodium soy sauce
1/8 tsp ground ginger (I used fresh)
Dash of kosher salt and fresh ground pepper
Directions:
Start by making the marinade. In a medium size bowl, combine all ingredients, except the pork chops. Place ½ of the marinade into a 8x8 inch baking dish. Place the pork chops on top followed by the remaining marinade. Cover and refrigerate for up to 24 hours (2 hours minimum), turning occasionally. Remove the pork chops from the marinade, discarding and left over marinade. Grill or broil the pork chops, turning only once, until the pork chops are done.
Recipe adapted from Family Fun/ Andrea Leland
Ingredients: 1 tablespoon sesame oil
1 cup bell pepper, diced into ½ -inch pieces. (I used a combination of red, yellow and orange mini peppers)
1/3 cup carrot, diced in small pieces.
3/4 cup celery ribs, thinly sliced
3/4 cup celery ribs, thinly sliced
3/4 cup chopped onion
1 to 2 cups snow peas, cut into ½- pieces
1 small can baby corn, drained and cut into 1 inch pieces
1 teaspoon minced ginger root
3 garlic cloves, finely minced
6 cups cold cooked white or brown rice (must be cooked cold rice)
1/3 cup soy sauce
3 tablespoons dark sesame oil
1/4 cup green onion thinly sliced for garnish
Instructions:
Heat oil in a large nonstick skillet over medium-high heat and cook bell pepper, carrot, celery, onion, snow peas, ginger in it for 2 minutes. Add the garlic, scallions, and baby corn and cook for 30 seconds more, and then stir in the rice. Drizzle on the soy sauce and sesame oil.
Toss the rice well and cook it for 2 more minutes or until heated through. Serve at once, or cool and reheat within 48 hours.
1 small can baby corn, drained and cut into 1 inch pieces
1 teaspoon minced ginger root
3 garlic cloves, finely minced
6 cups cold cooked white or brown rice (must be cooked cold rice)
1/3 cup soy sauce
3 tablespoons dark sesame oil
1/4 cup green onion thinly sliced for garnish
Instructions:
Heat oil in a large nonstick skillet over medium-high heat and cook bell pepper, carrot, celery, onion, snow peas, ginger in it for 2 minutes. Add the garlic, scallions, and baby corn and cook for 30 seconds more, and then stir in the rice. Drizzle on the soy sauce and sesame oil.
Toss the rice well and cook it for 2 more minutes or until heated through. Serve at once, or cool and reheat within 48 hours.
