Essential Food Bar

General Tso's chicken gets a makeover with this homemade marinade, crisp coating, and sweet and ...
Ingredients
For the Marinade:
1 egg white
2 tablespoons (30ml) dark soy sauce
2 tablespoons (30ml) Shaoxing wine (see note)
2 tablespoons (30ml) 80-proof vodka

Ingredients 150 g brown rice. 1 x 500 g salmon tail, skin on, scaled, bone in, from sustainable sources. 1 green tea bag. sesame oil. 1 clove of garlic. 320 g mixed salad veg, such as carrots, cucumber, tomato, chicory. 1 small ripe mango....Method: Place the quinoa in a medium saucepan over medium-high heat and cook, stirring, until dry, about 3 minutes. Add 1 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.
Bring 1 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3 to 4 minutes per side. Transfer the salmon to a plate using a slotted spatula; discard the tea bag.
Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.
Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with the scallion greens and pepitas