{This post was sponsored by Ling Ling and all opinions expressed in my post are my own}
The mid-week rush to get dinner on the table can be stressful and challenging. And admittedly, my temptation at that moment is to run to a fast casual restaurant in lieu of the grocery store. Several of my mom friends and I lament the struggle to provide healthy, homemade meals on the table every single night. I always start the week off ambitious, but there is a reason why Friday’s have been deemed Pizza Night.
When it comes to meal preparation, there really only seems to be two feasible options (when you forego eating out). Frozen ready-made meals and from-scratch recipes. I long for those days when my kids were babies and I could begin preparing dinner mid-afternoon. These days, soccer practice, homework and swim team don’t allow for lengthy, elaborate meals. And with most frozen entrees filled with ingredients I cannot pronounce, my choices are very limited.
Earlier this month, our family was introduced to Ling Ling, a brand that was started by Clarence Mou after migrating from Taiwan to San Francisco. Known for their potstickers and dipping sauces, the brand recently expanded their line of products to include frozen Fried Rice Entrées. My kids have been LOVING these meals, and while I have paired them with chicken or fish, they really can act as stand-alone meals. This new line includes five authentic dishes (Yakitori Chicken, Yakiniku Beef, Thai-Style Chicken, Chinese-Style Vegetable, Bibimbap Beef) inspired by traditional recipes from Japan, China, Korea and Thailand. Not only will you feel comfortable with the short ingredient list, you’ll love the flavor that rivals your favorite Asian restaurant. Ling Ling utilizes an Infusion Cooking Method which ensures that each grain of rice is infused with their signature sauces.
Ling Ling Fried Rice Entrées can easily be served as a main course or as a compliment to other dishes. Last week, Chef Katie Chin showcased 3 Easy Asian Side Dishes that can be prepared in 30-60 minutes or less. Each of the dishes are meatless, and if you omit the chicken broth and oyster sauce from the Mushroom Skewers, they are suitable for Vegans. I, along with a group of local food writers, rolled up our sleeves and donned aprons to prepare Chef Chin’s Asian Side Dish recipes. I absolutely love to cook, particularly when the recipe has already been decided and the necessary ingredients are in front of me.
We teamed up to prepare each of the three recipes so that all of the dishes would be ready at the same time. Some of the prep work was already done for us such as soaking the skewers and marinating the mushrooms and this is a tip that I would pass on to you to save time during the week. Chef Chin also mentioned that many of the Asian ingredients used in her dishes can be found in a dedicated section of your local grocery store.
To complement your favorite Ling Ling Fried Rice Entrée, here are 3 Easy Asian Side Dishes that can be prepared in 30-60 minutes.
- 2 Medium Cucumbers Or 1 Large English Cucumber
- 1/4 cup Rice Vinegar
- 1 tsp sugar
- 1/4 tsp salt
- 2 T Sesame Seeds Toasted
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Peel cucumbers to leave alternating green stripes
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Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon
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Using a sharp knife, cut into very thin slices
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Place a double layer of paper towels and squeeze gently to remove an excess moisture
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Combine vinegar, sugar, and salt in a medium bowl, stirring to dissolve
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Add the cucumbers and sesame seeds; toss well to combine
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Serve immediately
- Wooden Skewers Soaked in water
- 2 tbsp butter
- 2 garlic cloves minced
- 1 green onion white and green parts, finely chopped
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp chicken broth
- 1 tsp oyster sauce
- 1 pound Portobello mushroom sliced 1/4 inch thick
- Finely chopped green onions for garnish
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Heat the butter in a sauce pan over medium heat until melted, add the garlic, shallot and green onion and sauté for 30 seconds until fragrant
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Add in the miso, soy sauce, sake, chicken broth and oyster sauce and stir for 30 seconds
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Allow to cool for 10 minutes
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Transfer to a medium bowl
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Add the mushrooms and allow to marinate for 30 minutes
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Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side
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Brush with remaining marinade occasionally while mushrooms cook
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Garnish with more green onions and serve immediately
- 2 tbsp light soy sauce
- 1/4 cup toasted sesame oil
- 1-2 tsp sriracha sauce
- 2 garlic cloves minced
- 2 tsp toasted sesame seeds
- 1 1/2 tsp rice vinegar
- 1 pound soy bean sprouts
- 3 tbsp finely chopped green onions
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Whisk the soy sauce, sesame oil, sriracha sauce, garlic, sesame seeds and rice vinegar until blended. Set aside.
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Bring a large pot of slightly salted water to a boil
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Add the sprouts and cook uncovered for about 15 seconds until tender crisp
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Remove from the water with a strainer and immerse in ice water until cold, at least five minutes
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Remove from the ice water with a strainer and transfer to a bowl
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Add the reserved sauce and toss to coat
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Garnish with green onions and serve
Ling Ling Fried Rice Coupon
Ling Ling Fried Rice Entrées are available in the frozen department at your local grocery store. Right now, you can save $2 off a box of Ling Ling Fried Rice by downloading this coupon!
For more information, visit Ling-Ling.com
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