Taboulleh fromTJ

Tabouleh – Greek wheat salad
Ingredients:
2 C boiling water
1 C cracked wheat or bulgar
1 C tomatoes, chopped
1 medium cucumber, diced
1 C parsley, finely chopped
½ C green onion, finely chopped
3 T mint, finely chopped
½ C lemon juice
½ C oil
2 t salt

Directions: In large non-metal bowl, pour boiling water over cracked wheat. Let stand 1 hour or until fluffy. Drain well and return to bowl. Add next 5 ingredients and mix well. Combine lemon juice, oil and salt. Stir into wheat salad. Best served near room temperature. Refrigerate leftovers.

Korean Marinade

works for chicken or beef (slice thinly)

4 green onions
1 tsp. ginger powder
1/4 tsp. garlic (granulated)
4 T. soy sauce
1 T. sesame oil
1 1/2 T. toasted sesame seeds
2 tsp. honey

Chop onions. Mix ingredients. Marinate meat for up to 4 hours in the refrigerator. Cook rapidly in a frying pan.

To make toasted sesame seeds: warm in a dry pan on high heat. Cook until lightly brown (not black). Stir constantly while heating seeds.

Almond Chicken

Sauce:
1 tsp. cornstarch
2-3 T. chicken broth
1/8 tsp. sesame oil
1 T. oyster sauce
1/2 T. soy sauce
1/8 tsp. ginger powder

Ingredients:
blanched almonds (optional)
1 green onion
1/2 sweet onion, diced
1/2 -1 carrot
1 stalk celery
1/2 can water chestnuts
2 cloves garlic
1 chicken breast

This is a small recipe that can be multiplied. Mix sauce together and set aside. Dice veggies and chicken into small bites (keep raw meat separate). In peanut oil fry chicken until done. Set aside. Clean pan. Add new oil. Stir fry carrot and onion until the onion becomes slightly transparent. Add all other vegetables. Stir-fry for 1-2 minutes. Add chicken, almonds, and sauce. Fry until sauce bubbles. Serve.