Kimchi Breakfast Potatoes:
Ingredients:
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Purple Haze salad:Ingredients:
For the Dressing -
For the Salad:
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Garlic kraut tacos
Ingredients:
For the seasoned bean sprouts -
For the seasoned bean sprouts -
- 9 ounces bean sprouts
- 2 teaspoons sesame oil
- 1 teaspoon salt
- sesame seeds to taste
- 1/2 pound angus beef cut into thin strips
- 1/2 cup tamari or soy sauce
- 3 green onions diced
- 4 small corn tortillas
- 1/2 cup Garlic Kraut
- 4 eggs
- 1 tablespoon rice vinegar
- Parboil the bean sprouts. Bring the water to boil in a large saucepan. Add the bean sprouts and cook for two minutes. Drain the water and cool the sprouts by shaking and tossing the strainer. Squeeze the sprouts to get rid of any excess water and transfer to a bowl. Season with 2 teaspoons sesame oil, 1 teaspoon salt, and a sprinkle of sesame seeds.
- Combine the thinly sliced steak, soy sauce, and green onions in a bowl or ziplock bag and marinate for at least 30 minutes.
- Heat a frying pan on medium heat and add the marinated meat. Cook until done to your liking.
- Heat the tortillas (warm them wrapped in foil in the oven or you can brown them in a skillet).
- Poach the eggs. Fill a saucepan with water (about 2/3 of the way full) and bring to a boil. Turn the heat down to a simmer.
- Crack the egg into a small measuring cup and add the vinegar to the water. Carefully ease the egg into the water and cook for 4 minutes. Meanwhile, assemble your tacos.
- Use a slotted spoon to take the egg out of the water and pat it dry. Place on the very top of your assembled tortilla.
- Top with Garlic Kraut and try it with some of our fermented hot sauce or Sriracha!