Swagger Koreyo Garlic-Ginger Stir Fry Seasoning Recipes

 

ALL NATURAL *  ALL PURPOSE

Vegan * No MSG * No Preservatives * No Artificial Colors * No Artificial Flavors * No Anti-caking agents * Kosher Certified * Made in the USA

 

 

  • For stir fry, add a few tablespoons of water or stock to pan/wok, mix in Koreyo Garlic-Ginger, then add in your proteins and vegetables

 

  • Just mix Koreyo Garlic-Ginger with water and use as a soup base

 

  • Delicious rub on Salmon

 

 

Crock Pot Garlic-Ginger Chicken Noodle Soup

 

1 ½ tablespoon Swagger Koreyo Garlic-Ginger Stir Fry Seasoning

Trimmed, Seared ¾ lb. boneless, skinless chicken thighs cut into about 1” pieces

2 stalks celery, chopped

1 large carrot, chopped

1 can (14 ½ oz) diced tomatoes

1 medium onion, chopped

1 10 oz. package frozen peas

2 ½ cups water

Cooked 12 oz. egg noodles

 

Mix all ingredients except noodles and peas in slow cooker.  Cook on low heat for 6 ½ hours, then stir in peas and noodles and cook about 10 minutes longer.

 

Crock Pot Healthy Beans Soup

About 8 servings

 

7 tablespoons Swagger Koreyo Garlic-Ginger Stir Fry Seasoning

½ tablespoon Swagger Koreyo Kimchi Seasoning

8 cups water

2 ¼ cups of your favorite (or leftover even) dry beans

4 medium carrots, chopped

3 mediums talks celery, chopped

1 large onion, chopped

2 – 14 ½ oz. cans of diced tomatoes

 

Mix all ingredients except tomatoes in slow cooker, and cook on low for 9 hours.  Then, stir in tomatoes and cook on high for about 15 minutes.

 

Chicken Noodle Soup, Koreyo Style

About 6 servings

 

4 tablespoons Swagger Koreyo Garlic-Ginger Stir Fry Seasoning

5 ½ cups water

½ cup rice wine

1 ½ lbs. trimmed, boneless, skinless chicken thighs cut into about 1” pieces

6 ounces rice stick noodles (can also substitute with vermicelli), softened in boiling water for about 10 minutes, then drained

4 cups bean sprouts, cleaned

½ cups cilantro, shredded

¾ cups Thai basil (can substitute with fresh basil)

 

Mix the Garlic-Ginger Seasoning, water, rice wine into a pot, and bring to a boil.  Reduce the heat and add the chicken.  Cover and cook until the chicken is cooked, about 30 minutes, then add bean sprouts, and taste for seasoning.  Drain and rinse the noodles in warm water, then divide into 6 soup bowls.  Heat soup to just before a simmer, then add cilantro and basil, stir, and serve soup over the noodles.

 

Koreyo Garlic-Ginger and 20 cloves of Garlic Roast Chicken 

 

What you need:

 

1 whole chicken cut into 8 pieces (breasts, legs, thighs, wings)

Swagger Garlic-Ginger Stir Fry Seasoning

2 tablespoons olive oil

20 cloves garlic  

5-8 carrots (peeled)

 

Preheat oven to 350° F. Season and rub all the chicken pieces liberally with the Swagger Garlic-Ginger seasoning. Add the olive oil to a wide skillet and brown chicken on both sides over high heat. Remove from heat. Peel and cut carrots to about 2” thickness and layer bottom of a baking dish (I use a 14” oval baking dish). Then, layer the chicken on top of the carrots and add the garlic cloves. Cover and bake for about 1 ½ hours, then remove from over, let rest for 1-5 minutes, and serve.

 

Easy Baked Garlic-Ginger Tofu

 

What you need:

 

Swagger Garlic-Ginger Seasoning

1 (14 ounce) package firm tofu (drained)

Natural cooking spray

 

Drain method for Tofu: Wrap tofu snugly in 4 or 5 layers of paper towels and arrange on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down on the tofu; set aside to let drain for 30 minutes. Remove and discard paper towels, then replace with dry paper towels and repeat process a second time.

 

Preheat oven to 400°F. Cut tofu into (1-inch) cubes and arrange them in a single layer on a large parchment paper-lined baking sheet. Lightly spray tofu all over with cooking spray, season both sides with Swagger Garlic-Ginger, and bake, flipping halfway through, until golden brown and just crisp, about 40 minutes total.

 
Healthy Garlic-Ginger Tofu Scramble

 

What you need:

 

1 medium red bell pepper, diced (about 1 cup)

1 small carrot, diced (about ½ cup)

4 green onions, chopped (about ½ cup)

1 1/2 tsp. Swagger Garlic-Ginger Stir Fry Seasoning

1 14-oz. pkg. medium tofu, drained and crumbled

chopped cilantro, salsa, to taste

 

Heat large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, and cook 7 minutes, or until just tender. Stir in green onions, Garlic-Ginger Stir Fry Seasoning, and cook 1 minute more. Add tofu and  cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro, and serve with salsa.

 

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