Eden Foods Selected Umeboshi Paste Pickled Plum Puree Description
The Ume plum comes from trees that have never known chemicals in remote mountain orchards. Made of pureed, pickled umeboshi. Imparts a tangy, salty, sour flavor to salad dressings, sauces, soups and sushi. Try it on corn on the cob instead of butter.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Teaspoon (6 g)
Servings per Container: 33
| Amount Per Serving | % Daily Value |
|
| Calories | 5 | * |
|
| Calories from Fat | 0 | * |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | * |
|
| Cholesterol | 0 g | 0% |
|
| Sodium | 340 mg | 14% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Sugars | 0 g | * |
|
*Daily value not established.
Other Ingredients: Ume plums, sea salt, beefsteak leaves (shiso)
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Thai Basil Beef Bowl
[vc_row][vc_column][vc_column_text]Treat yourself to the lively flavors of Thailand with this basil-infused beef bowl. Stir-fried lean ground beef takes center stage, partnering with aromatic Thai basil leaves, onion, garlic, bell pepper and Thai chilies in a delightful dance of savory and spicy. Complementing this culinary performance is a sweet tangy sauce that adds a touch of umami magic. Served on a bed of jasmine rice, this dish offers warming comfort along with exotic allure.
Thai Basil Beef Bowl
- 4 cups Jasmine rice (cooked)
- 2 Tbsp. vegetable oil
- 1 lb. ground beef ((90/10))
- 1 yellow onion (sliced)
- 8 garlic cloves (minced)
- 1 orange bell pepper (sliced)
- 2-3 Thai chilis
- 1/4 cup oyster sauce
- 1/4 cup coconut aminos soy-free sauce (or low-sodium soy sauce)
- 2 Tbsp. fish sauce
- 1 Tbsp. chili sauce (or chili garlic sauce (sambal oelek))
- 1 Tbsp. brown sugar
- 1 Tbsp. lime juice
- 1 cup fresh Thai basil leaves
- Cook jasmine rice according to package instructions. While rice is cooking, prepare beef.
- In medium bowl combine oyster sauce, soy sauce, fish sauce, chili garlic sauce, brown sugar and lime juice. Stir and set aside.
- In large skillet over medium high heat, heat vegetable oil. Add ground beef and cook until browned, about 6 minutes. Use spatula or wooden spoon to break into crumbles as it cooks.
- Add onions, garlic, bell peppers and Thai chilis to pan. Cook until onions and bell peppers are just softened, about 5 minutes.
- Add sauce to pan and cook until sauce begins to thicken. Stir in fresh Thai basil leaves until just wilted.
- Into each bowl, spoon 1 cup Jasmine rice. Top with Thai basil beef.
- Garnish with additional Thai basil, lime slices and/or Thai chili peppers. Serve immediately.
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