Perfect for summer or winter. Mouthwatering.
Asian Slaw Burger
Burger Ingredients [makes 2 servings]
2 Beyond Meat vegetarian burger patties
garlic salt to taste
ground pepper to taste
2 burger buns with poppy seed, sesame seed, and onion
2 slices of white American cheese
1 tbsp yum yum sauce [I used Terry Ho’s spicy yum yum sauce]
1 tbsp brown glaze [see below]
1 cup asian slaw [see below]
Asian Slaw
1 1/2 cup red cabbage, shredded
3/4 cup green cabbage, shredded
1/2 cup grated carrot
1 clove garlic minced
1/2 tsp grated fresh ginger
1/2 tsp chili flakes
1/4 cup soy sauce
2 tbsp rice wine vinegar
1 tsp sesame oil
1/2 tsp brown sugar
Teriyaki Glaze
1/4 cup water
1 1/3 tbsp brown sugar
1 tbsp soy sauce
1 tbsp honey
1 large clove garlic, minced
1/2 tsp freshly grated ginger
2 tbsp cornstarch
1/4 cup cold water
Sriracha Ketchup
1 tbsp ketchup
1 tsp sriracha sauce
Season burger patties with garlic salt and ground pepper. Heat skillet to medium-high heat, and spray with cooking oil when hot. Sear burgers on both sides. Add 1 tsp of teriyaki glaze to each side. Cook burgers until internal temperature is 165*F. Place burgers on bottom half of buns, add slices of American cheese. Add dressed slaw, and top with the bun. Serve with yum yum sauce, teriyaki glaze, and sriracha ketchup.
Egg Drop Soup
[makes 6 servings]
2 32 oz. vegetable broth cartons [reserve 1/2 cup]
2 tsp vegetable soup base
1 2/3 tbsp soy sauce
1/4 tsp sesame oil
1 cup water
2 tbsp cornstarch
7-8 small eggs, whites only
1/2 tsp olive oil
1 piece ginger, 1″ x .5″, peeled
1 small clove garlic peeled
3 green onions, sliced
Heat vegetable broth, water, sesame oil, and soy sauce to a boil, and stir in vegetable soup base. Place ginger and garlic in tea ball and simmer for 45 minutes to an hour. Remove tea ball and discard ginger and garlic. Bring broth to a boil again; using the reserved vegetable broth mixed with cornstarch, pour in slowly while whisking till desired consistency is reached. Beat oil and egg whites well. Whisk boiling broth in circles, and quickly turn off heat. Slowly add egg whites to churning broth with fork to feather egg whites. Add green onions. Serve.
the grub bowl 