Best Dragon Bowl Sauce Recipes

BROWN'S DRAGON BOWL COPYCAT RECIPE

Brown's Dragon Bowl Copycat Recipe image

If you're a fan of the Dragon Bowl (with Teriyaki Chicken) or the Cactus Club Teriyaki Chicken Bowl, give this one a try!

Provided by Tenille

Number Of Ingredients 28

Ingredients

½ head red cabbage (cored and sliced thin )
2 apples (cored, peeled, and cut into matchsticks)
½ cup red onion (sliced thin)
½ cup white vinegar
¼ cup brown sugar
¼ cup water
1 tbsp olive oil ((1 tbsp butter can be substituted))
1 cup plain Greek yogurt
⅓ cup ranch dressing
2 tsp cayenne pepper
½ tsp black pepper
1-2 tbsp oil
4 boneless, skinless chicken breasts (cut into bite size cubes)
1 pepper (yellow, orange or red) (cut into 1" slices (or bite size pieces, whatever!))
1 stalk baby bok choy (cut into 1/2" slices)
1 cup broccoli (cut into bite-size pieces)
6 stalks asparagus (cut into bite-size pieces)
½ cup matchstick carrots ((or take 1 carrot and cut into matchsticks))
4 green onions (sliced thin)
1 cup water
¼ cup soy sauce
5 tsp brown sugar
1 tbsp honey
½ tsp ground ginger
¼ tsp garlic powder
2 tbsp corn starch
¼ cup cold water
4 cups cooked rice ((jasmine or basmati are great, but white or brown will work fine too))

Steps:

Yes, it looks labor intensive, but you can make the braised cabbage and spicy yogurt the day before to help alleviate the steps all at once. Ensure that you make the spicy yogurt at least one hour before so the flavors blend, but making a day ahead is even better anyway! Directions for how to prepare, below!

DRAGON BOWL NOODLES

Dragon Bowl Noodles image

Toss spaghetti, scrambled eggs and veggies with a spicy sauce for a fiery dragon bowl. Switch up these Dragon Bowl Noodles with udon or rice noodles.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings, 1-3/4 cups each

Number Of Ingredients 11

Ingredients

1/3 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
1 Tbsp. Sriracha sauce (hot chili sauce)
3 cloves garlic, minced
1/2 lb. spaghetti, uncooked
1 Tbsp. oil
2 carrots, cut into matchlike sticks
1 red pepper, cut into thin strips
4 eggs, beaten
1/4 cup chopped fresh cilantro
3 green onions, cut into thin slices, divided

Steps:

Whisk dressing, soy sauce, Sriracha sauce and garlic in small bowl until blended. Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add carrots and peppers; cook and stir 3 min. or until crisp-tender. Spoon into large bowl. Add eggs to skillet; cook and stir on medium heat 2 min. or until set. Add to cooked vegetables; mix lightly.
Drain spaghetti, reserving 1/4 cup cooking water. Add cooking water to skillet along with the dressing mixture; stir. Bring to boil. Add spaghetti; toss to evenly coat.
Add spaghetti mixture to vegetable mixture in bowl along with the cilantro and half the onions; mix lightly. Top with remaining onions.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 185 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

DRAGON BOWL SAUCE

Dragon Bowl Sauce image

A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.

Provided by magpie diner

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup nutritional yeast
1 teaspoon turmeric
2 garlic cloves, roughly chopped
2 tablespoons water
2 tablespoons maple syrup
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon flax seed meal (optional)
1 tablespoon grapeseed oil (any light oil, or use flax oil if you're not going to heat the sauce)

Steps:

Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
Store any leftovers in a sealed glass jar in the fridge for up to 1 week.

Nutrition Facts : Calories 157.3, Fat 7.6, SaturatedFat 0.8, Sodium 1013.3, Carbohydrate 19.4, Fiber 2.6, Sugar 12.5, Protein 5.4

DRAGON CHICKEN

Dragon Chicken image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound sliced chicken breast
2 tablespoons cornstarch
1 quart vegetable oil
1 cup broccoli
1/2 cup sliced mushrooms
1/2 cup sugar snap peas
1/2 cup green bell pepper, sliced
1 medium carrot, sliced
1 teaspoon chopped garlic
4 teaspoons whiskey
8 ounces heavy cream
2 tablespoons soy sauce
1 tablespoon oyster sauce
3 teaspoons Cajun seasoning
2 teaspoons lobster base
2 teaspoons sugar
1/3 teaspoon ground black pepper

Steps:

Put the chicken breast in a bowl and add the cornstarch and 2 tablespoons vegetable oil. Blend together. Preheat remaining vegetable oil in the wok to 325 degrees F, then add marinated chicken and cook for approximately 4 minutes. Add the broccoli, mushrooms, snap peas, peppers and carrots, and continue to cook for 2 more minutes. Drain the oil, then set chicken and vegetables aside.
Continue to heat the wok to 325 degrees F, then add garlic, whiskey and heavy cream. Heat for 30 seconds, then add the soy sauce, oyster sauce, Cajun seasoning, lobster base, sugar and black pepper. Cook, stirring constantly, until sauce begins to boil, about 3 minutes. Add back in chicken and vegetables. Toss in the heated wok for 1 minute.

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