1 lb. minute steak
2 T. sugar
4 T. soy sauce
2 T. dark sesame oil
1 t. ground sesame seeds
4 T. chopped green onion
3/4 t. garlic powder
3/4 t. black pepper
Combine all ingredients except beef. Marinate beef in mixture at least fifteen minutes. Discard marinade. Best grilled over a charcoal fire, but can be pan fried.
Yield:
Calories:
Fat:
Fiber:
SALAD:
1 1/2 pounds boneless, skinless chicken breast halves, grilled or roasted and sliced
1 large head romaine lettuce, torn into bite-size pieces (8 C.)
1/2 head red cabbage, shredded (4 C.)
8 scallions, sliced diagonally
1/2 C. chow mein noodles
1/2 C. chopped almonds, toasted
Dressing:
1/4 C. vegetable broth
2 1/2 T. canola oil
1/4 C. rice wine vinegar
2 T. sugar
1 T. reduced-sodium soy sauce
1 T. toasted sesame oil
Â
To prepare the salad: In a large bowl, combine the chicken, lettuce, cabbage, scallions, and noodles. To prepare the dressing: In a small bowl, combine the broth, vinegar, sugar, soy sauce, and sesame oil. Whisk to blend. Pour the dressing over the chicken salad. Toss to coat. Serve, sprinkled with the almonds.
Â
Yield: 8 servings
Calories: 300
Fat: 14g
Fiber: 3g
Â
6 dried black mushrooms
2 green onions including tops
2 T. vegetable oil
3 cloves garlic minced
1/2 boneless chicken breast, thinly sliced
1 Chinese sausage (2 ounces) cut diagonally into 1/4 inch slices
1 Chinese (Napa) cabbage (about 1 1/2 pounds) cut into bite-size pieces
Sauce
1/3 C. chicken broth
3 T. soy sauce
1 T. dry sherry
2 tsp. chile paste (optional)
1 tsp. sugar
1/4 tsp. salt
4 tsp. cornstarch mixed with 2 T. water
Â
Soak mushrooms in enough warm water to cover for 30 minutes. Drain, cut off and discard stems, and slice caps in half. Set aside. Cut white and green parts of onions diagonally into 2 inch pieces and separately set aside. Combine all sauce ingredients except cornstarch solution in a bowl and set aside. Cooking: Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic, cook, stirring until fragrant. Add white parts of green onions, chicken, and Chinese sausage and stir fry for 2 minutes. Add cabbage and sauce. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes or until cabbage is tender. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly. Toss in green onion tops and mix well.
Sticky Orange Chicken with Caramelized Onions and Fennel
½ C. (120 ml) toasted sesame oil
2 T. grated orange zest plus ½ C. (120 ml) fresh orange juice
6 T. (90 ml) tamari
1 T. fresh lime juice
2 T. grated fresh ginger
3 garlic cloves, minced
3 pounds bone-in, skin-on chicken thighs
2 large yellow onions, thinly sliced
2 fennel bulbs, cored and thinly sliced, plus fronds, chopped, for garnish
In a large bowl, whisk the sesame oil, orange zest and juice, tamari, lime juice, ginger and garlic to combine. Add the chicken, onions and fennel; toss to coat. Marinate for at least 1 hour or up to 2 days in the refrigerator. Preheat the oven to 400°F. Transfer the chicken, onions and fennel from the marinade onto a baking sheet. Arrange the chicken skin-side up on top of the onions and fennel, distributing it all evenly. Pour ½ C. (120 ml) of the marinade over the chicken, discarding the remainder. Roast the chicken, turning the pan once halfway through, until the skin is browned and crisp and the internal temperature of the chicken has reached 165°F, 40 to 45 minutes. Garnish with the chopped fennel fronds.
Instant Pot Teriyaki Chicken Bowl
2-3 chicken breast, cut into 1-inch chunks
3/4 cup soy sauce
1/2 cup water
1/3 cup granulated sugar
1/4 tsp ground ginger
1 tsp minced garlic, dried
2 T. cornstarch
For the Instant Pot: Setting the chicken chunks aside, whisk together remaining ingredients in the liner of the Instant Pot. Add the chicken chunks to the sauce. Cook on Manual HIGH for 1 minute, NPR 6 minutes before releasing the pressure manually. Stir the Instant Pot and let sit for 5 minutes for the sauce to thicken. Serve over rice with steamed veggies. For the Stovetop: setting the chicken chunks aside, whisk together the remaining ingredients in a large skillet. Add the chicken to the skillet and simmer over medium high heat until the chicken is cooked through. Stir the cornstarch into 3 T. of water. Whisk the cornstarch slurry into the skillet to thicken the teriyaki sauce. Serve over rice with steamed veggies.
1 eggÂ
2 T. chicken broth or waterÂ
1 1/2 tsp. soy sauceÂ
1 tsp. toasted sesame oilÂ
2 tsp. canola oilÂ
1/3 C. finely chopped onionÂ
1/3 C. shredded carrotsÂ
1/3 C. frozen baby peasÂ
1 1/2 C. cold cooked brown riceÂ
Â
In a small bowl, combine the egg, broth or water, soy sauce, and sesame oil. Beat with a fork until smooth. Set aside. Set a nonstick skillet over high heat for 1 minute. Add the canola oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the onion, carrots, and peas. Toss. Reduce the heat to medium-high. Cook, tossing occasionally, for 1 minute, or until sizzling. Add the rice. Toss and cook for 1 minute, or until sizzling. Reduce the heat to medium. Scrape the rice mixture to the sides of the pan. Pour the egg mixture into the well. Cook, stirring the egg mixture into the rice mixture, for 1 to 2 minutes, or until the eggs are cooked.
Â
Yield: 4 servings
Calories: 152
Fat: 6g
Fiber: 2g
Japanese Miso-Shiitake Soup
3 cups (225 g) shiitake mushrooms
2 Tablespoons soy sauce
½ cup (120 ml) olive oil
3 Tablespoons miso
1 piece (5 g) fresh ginger root
1 garlic clove
3 cups (720 ml) water
1 green onion, diced
Marinate mushrooms in soy sauce and 3 Tablespoons olive oil. Set aside to marinate. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped green onion. Notes: Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.
Takuan (Pickled Daikon Radish)
1 large or 2 small firm daikon radishes (about 2 1/2 pounds), peeled
1/4 C. Hawaiian salt (‘alaea)
1/2 C. rice vinegar
1 1/1 C. sugar
3 or 4 squeezes of yellow food coloring gel (optional)
1 Hawaiian chili pepper (moi), thinly sliced (optional)
Cut the daikon into 3/8-inch-thick rounds and toss with the salt. Let sit uncovered at room temperature for 3 hours, then rinse and squeeze out the excess water before packing it into a jar. Meanwhile, combine the vinegar, sugar, food coloring, and chili pepper (if using) in a small, nonreactive saucepan and bring to a boil. Cool the sugar-vinegar sauce to room temperature while the daikon sits. Pour it over the prepared daikon slices in the jar and store in the refrigerator for at least 3 days but preferably a week before serving. This will keep for 2 weeks in the refrigerator.
4 C. vegetable or chicken broth
6 oz. Udon noodles
1 medium red bell pepper, cut into thin strips
1 C. broccoli florets, cut into bite size pieces
1 1/2 C. snow peas
1/4 C. sliced green onions
1 med jalapeño pepper, sliced (optional)
3 T. chopped cilantro
2 T. tamari, shoyu or light soy sauce
2 tsp. grated fresh ginger
1 tsp. Asian chili-garlic sauce
1/4 tsp. salt
Boil Udon noodles for 4 minutes in a quart of dark vegetable broth, or chicken broth would be fine, too. Remove the noodles from the broth, rinse under cold water, drain and set aside. Bring the broth back to the boil and add the broccoli florets, red pepper and (jalapeño pepper, shrimp or chicken, if using). Cover and cook for 4 minutes. Remove from heat. Return drained noodles to pot. Add snow peas, green onion and cilantro, and remaining ingredients. Cover and let stand off heat for another 3 – 4 minutes until snow peas and onions are crisp-tender. Serve in deep bowls with a squeeze of fresh lime juice and a sprinkling of chopped cilantro. Chop sticks make the noodles easy to grasp and a big spoon lets you slurp up the wonderful broth.
Yield:
Calories:
Fat:
Fiber:
How To Make the Best Chicken Fried Rice Without a Wok
1 cup long-grain white rice
1 3/4 cups water
1/2 teaspoon kosher salt
1 tablespoon unsalted butter or vegetable oil (optional)
For the chicken:
12 ounces boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 tablespoon tamari or soy sauce
1 teaspoon rice vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Asian sesame oil
4 tablespoons canola or other neutral-flavored oil, divided
2 teaspoons minced (not grated) fresh peeled ginger (from a 1-inch piece)
Pinch red pepper flakes
1/2 cup diced carrots
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn kernels
1/4 cup thinly sliced scallions
1 tablespoon tamari or soy sauce
1 teaspoon Asian sesame oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 large egg, beaten
1/4 cup roasted peanuts or cashews (optional)
Rinse the rice. Rinse the rice in a fine-mesh strainer under cold running water to remove any starch on the outside of the rice; set aside to drain. Add the rice, salt, and butter to boiling water. Bring the water to a boil in a 2-quart saucepan over medium-high heat. Stir in the rice, salt, and butter or oil if using, and return to a simmer. Cover and reduce the heat to low. Do not remove the lid while the rice cooks because steam escapes and this will change the cooking time. Check the rice after 18 minutes. Check the rice after about 18 minutes. The rice is finished when firm but not crunchy. The grains may stick together but should not be gummy. If there is any excess water in the bottom of the pan, tilt the pan to drain it off. Turn off the heat, cover again, and let stand for 3 minutes. Fluff the rice with fork and spread on a baking sheet. Uncover and fluff the rice with a fork. Transfer to a baking sheet, spread it out into an even layer, and refrigerate while you prepare the rest of the ingredients, at least 30 minutes. (Alternatively, if you prefer chewier fried rice, refrigerate overnight.) Measure and set out the ingredients. Before beginning to stir-fry, cut and measure all of the ingredients. Use your fingers or a fork to break up any large clumps of rice. Arrange ingredients in order of use next to the stovetop. Marinate the chicken in soy sauce, rice vinegar, black pepper, and sesame oil for 5 to 10 minutes. Combine all the ingredients for the chicken together in a medium bowl. Set aside to marinate for 5 to 10 minutes. Cook the chicken for 6 to 8 minutes. Heat 2 tablespoons of the oil in a 12-inch or larger stainless-steel skillet over medium-high heat until shimmering. Add the chicken and cook until browned and cooked through, 6 to 8 minutes. Remove chicken to a plate. Increase the heat. Increase the heat to high and return the skillet to the burner. Add another 1 tablespoon of oil. Add 1 tablespoon of the oil, pick up the pan, and carefully swirl it to coat the bottom and sides. (If the oil smokes immediately when added, your pan is too hot. Take the pan off of the burner and let it cool for a few minutes. Once cool enough to handle, wipe the oil out with paper towels and start again.) Stir-fry the ginger and red pepper flakes for 10 seconds. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds.
Stir-fry the carrots for 1 minute. Add the carrots and stir-fry until bright orange, about 1 minute. Stir-fry the peas and corn for 30 seconds. Add the peas and corn and stir-fry until heated through, about 30 seconds.
Add the last of the oil. Drizzle in the remaining 1 tablespoon of oil. Stir-fry the rice and green onions for 2 minutes. Add the rice and scallions, then stir-fry for 2 minutes. Break up the rice with the spatula until the rice is heated through and combined with the vegetables. Stirring with a thin metal spatula will help but expect some of the rice to stick to the pan since you are not using a wok or nonstick pan. Season the rice with soy sauce, sesame oil, salt, and pepper and stir-fry 10 seconds. Drizzle the tamari or soy sauce and sesame oil around the edge of the skillet. Sprinkle the salt and pepper over the rice and stir-fry until the seasonings are completely incorporated, about 10 seconds. Lower the heat, push the rice to one side, and scramble the egg. Lower the heat to medium. Use the spatula to push the fried rice to one side of the skillet. Pour the beaten egg into the empty space and scramble until cooked. Toss the egg with the rice. Add the chicken and nuts. Return the cooked chicken to the rice, add the nuts if using, and stir to combine.
Instant Pot Mongolian Beef
1 tablespoon oil optional.
1 pound flank steak cut into thin strips
2 teaspoons freshly grated ginger
1 tablespoon garlic
1/3 cup reduced sodium soy sauce
2/3 cup pineapple juice
1 teaspoon red pepper flakes
1/4 cup honey or brown sugar
2 tablespoons cornstarch
Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick). If you want to sear your meat, turn your Instant Pot to sauté. Once it reads “HOT,” add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and sauté until JUST browned. About 2 minutes. Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot. Put lid on Instant Pot and turn vent knob to the sealed position. Hit manual (you will have to first turn the Instant Pot OFF from Sauté function) and then adjust the cook time by using the plus or minus buttons to 3 minutes. After cook time has elapsed, let rest 5-10 minutes and then do a quick release. Turn Instant Pot back to sauté. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes. Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.
It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.
If you do not want to use honey, brown sugar can be substituted.
Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.
If your flank steak is frozen in strips, increase cook time to 10 minutes.
Adjust amount of red pepper flakes based upon how much spice you like.
To cook rice while cooking the beef, follow these steps:
Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.
Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).
Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).
Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes.
Let pressure release for 10 minutes and then open the Instant Pot.
Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.
1 serving of ramen noodles
1 egg, beaten
a chunk of cucumber
1 slice of cooked ham
1/2 of a medium tomato
a dash of toasted sesame seeds (optional)
For sauce:
2 Tsp. dashi
1 1/2 Tsp. soy sauce
1 Tsp. rice vinegar
1 tsp. sesame oil
1 tsp. sugar
1 drop of rayu (optional)
Â
Cook ramen noodles according to instructions on package. Avoid using instant ramen noodles: I have not tried them myself, but I imagine that their texture won’t be chewy enough. When noodles are done, drain them and cool them with cold running water or ice immediately. Set aside. Heat a nonstick pan over medium low heat. Add egg and spread it out into a thin crepe. Finely slice egg, cucumber, ham, and tomato. Arrange noodles and toppings in a (chilled) bowl. Mix all ingredients for sauce together. Pour sauce over noodles and garnish with sesame seeds (if you want) just before serving.
Â
2 C. Japanese rice (around 430g)
6 Tsp. sushi rice vinegar (or check label)
1 Tsp. sake (optional)
1 piece dried konbu (optional)
2 eggs
1 egg yolk
2 tsp cornflour
Large pinch salt
Pinch sugar
Vegetable oil
1 Cucumber
1 Carrot
Handful mange tout (cooked)
4 tofu pouches (optional)
16 large prawns (shrimp)
1/2 C. edamame beans (cooked)
Â
Make your sushi rice – I recommend you buy a rice cooker, as it takes all of the guesswork and stress out of cooking rice. Mine cost me about £10 three years ago and is still working fine. Firstly, wash the rice thoroughly and leave it to soak for half an hour. Then, drain and add your sushi rice to the same quantity of water in your rice cooker. Add the sake and konbu if using, then switch on and leave to cook. Once it has finished, leave it to rest for 15 minutes. Turn the rice out into a damp, flat container (like a Pyrex oven dish) and add the sushi rice vinegar. Using a damp wooden spoon, turn the rice gently to coat it in the seasoning. At the same time, fan the rice to cool it and help it to absorb the dressing. Continue until no visible steam rises from the rice, and place it under a damp kitchen towel. Make thin Japanese omelettes by combining the eggs, egg yolk, salt and sugar in a bowl. Add the cornflour dissolved in 4 tsp water. Heat the oil in a frying pan, and add enough oil to coat the base. Thinly cover the pan with the egg, and heat until almost set. Then, turn the omelette over to finish it off. Do not allow it to colour. Continue until all the egg has been cooked, then roll the omelettes up and shred them finely. Prepare the carrot by peeling it and cutting it into thin discs. Then, using a flower-shaped cutter, cut the discs into flower shapes. Use your cucumber to make a pretty garnish. A simple method is to cut the cucumber thinly on a diagonal, cut through it to the middle, and then twirl the ends in opposite directions (see picture). If you’re using them, drain the tofu pouches and shred finely. Cut the mange tout at sharp diagonals. Divide the sushi rice into four bowls. Scatter over the shredded tofu, omelette and edamame beans. Finally, arrange the carrots, cucumber and prawns.
1 1/2 pounds ground chicken
1/2 C. shredded green cabbage
1/3 C. chopped green onion (4 medium)
2 tsp. chopped gingerroot
1 tsp. sesame oil
1/4 tsp. white pepper
1 small red bell pepper, finely chopped (1/2 C.)
1 egg white
1 package (10 oz.) round wonton skins
2 C. chicken broth
4 tsp. soy sauce
Â
Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place slightly less than 1 T. chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 C. of the broth and 1 tsp. of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.
Mango Avocado Summer Rolls with Miso Sesame Ginger Sauce
12–24 sheets rice paper
Warm water
1 large carrot
2 large (or 3 medium) cucumbers
1/2 purple cabbage
1 avocado, thinly sliced
1 mango, thickly sliced
1 C. cilantro or Thai basil leaves
3 T. light miso
4 T. seasoned rice wine vinegar
1 1/2-inch knob ginger, grated (about 1/2 tsp)
1 T. sesame oil
Spiralize carrots using the “spaghetti†blade, or thinnest blade possible. Set aside. Spiralize cucumbers using the “spaghetti†blade. I like to drain my cucumber noodles after spiralizing by squeezing them through a cheesecloth or a stack of paper towels. Set aside. Spiralize purple cabbage on the “ribbon†blade, or thickest blade possible. Set aside. Prepare your avocado, mango, and cilantro and arrange them alongside your other prepared veggies for easy assembly. Submerge a sheet of rice paper in a bowl of warm water for 5 seconds. Immediately lay the wet sheet on a cutting board or large plate. Fill your roll (careful not to overfill!) with veggies. I like to start with cilantro so you can see the leaves lying flat through the roll, and then add the veggies from thinnest to thickest. I also like to add more cilantro on top before rolling. Roll each summer roll delicately while keeping it as compact as possible. Sauce: Whisk all ingredients together until smooth.
Dough:
3/4 cup wheat starch
2 tablespoons sifted tapioca flour
1/4 teaspoon salt
1/2 cup plus 2 tablespoons boiling water
2 1/2 teaspoons vegetable oil:
Â
Har Gow Filling
6 ounces raw shrimp, rinsed, tails removed, chopped
3 tablespoons finely chopped bamboo shoots
1 1/2 teaspoons finely chopped green onion
3/4 teaspoon Chinese rice wine or dry sherry
1/4 teaspoon Asian sesame oil
1/4 teaspoon salt, or to taste
Pinch of fresh ground white pepper (about 1/8 teaspoon)
1 egg white, lightly beaten
2 teaspoons cornstarch
Â
Vegetable oil, as needed
Â
In a medium bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into  dough. Add the remaining 2 tablespoons of boiling water if the dough is too dry. Don’t overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny. Cover and let rest for 20 minutes. To prepare the filling, place the shrimp in a medium bowl, and add the other ingredients. Cover and refrigerate for 1 hour, to give the flavors a chance to blend. To make the dumplings: Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver (a cleaver works best). Keep the dough covered to prevent it drying out while preparing the dumplings.. Break off 1 teaspoon of the Har Gau dough, roll into a ball and then flatten it by pressing it in the palm of your hand. Lay the dough on the work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 – 3 inches in diameter. Add a heaping teaspoon of filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges. Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed. Place the filled har gau on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings. Prepared a steamer for steaming. Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent and the shrimp appear slightly orange (13 – 15 minutes). Serve the Har Gau with hot chili oil and/or soy sauce for dipping.
2 3oz. pkg. chicken-flavor ramen noodle soup mix
2 6oz. pkg. refrigerated grilled chicken breast strips
1 8oz. can pineapple slices in juice, drained and juice reserved
2 medium bell peppers cut into rings (any color)
2 T. soy sauce
Water
Â
Heat grill for indirect grilling. Cut 4 18″x18″ sheets foil; spray with cooking spray. Insert fork or knife tip into each ramen noodle pad and break into two thinner pads. Place 1 thin pad of noodles on each sheet of foil. Top evenly with chicken, pineapple and bell pepper. FOr each pouch bring up edges, leaving opening in top. In 2 C. measuring C. mix contents of seasoning packet from 1 ramen soup package, reserved pineapple juice , soy sauce, and enough water to make 2 C.es. Carefully pour about 1/2 C. into each pouch. Bring all edges of foil together; pinch to seal tightly. Place pouches over unheated area on grill; cover grill. Cook with medium heat 20 to 25 minutes; rearranging pouches after 10 minuts, until chicken is fully heated. TO serve, loosen edges of foil to allow steam to escape and serve in individual soup bowls.
Crazy Good Peanut Noodles
2 summer squash zucchini, or 1.5 C. cooked gluten-free noodles
2 T. chopped green onion or regular onion
1 T. grass-fed butter ghee or oil of choice
1 tsp. toasted sesame oil preferably cold-pressed
2 T. veggie or chicken broth or water, plus additional 1-2 T. if needed .
3 T. almond butter or peanut butter, I used almond butter b/c it’s paleo
1 T. coconut aminos tamari or soy sauce
1 tsp. apple cider vinegar
2 tsp. maple syrup
1-2 tsp. Sriracha
Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top
Spiralize your squash to make your noodles and set aside, should make about 3 C.. Or boil your gluten free noodles according to the box’s direction. In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant. Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes. Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
Asian Shrimp Cakes with Sweet Chili Sauce
2 pounds shrimp peeled & cleaned
½ cup full fat avocado oil mayo
1 egg
¼ green onions finely sliced
3 cloves garlic minced
1 teaspoon fresh ginger grated
1 teaspoon sesame seeds
¼ cup agave nectar
1 tablespoon sriracha or sambal oelek
2 teaspoons rice wine vinegar or lime juice
Avocado oil
1 teaspoon unrefined kosher salt
Couple cracks of pepper
Add the shrimp to a food processor along with the mayo, egg, green onions, garlic, ginger, salt, and pepper. Process until the mixture is mostly smooth, but still has a few chunks here and there. Pre-heat a large non-stick pan over medium-high heat with 1-2 teaspoons of oil. Once hot, add 3-4 tablespoons of shrimp mixture to your hand and place it in the pan. Carefully press the mixture into a cake. Repeat with a couple more shrimp cakes making sure not to over-crowd the pan. Cook until golden brown, about 3-4 minutes, flip and cook another 3 minutes. Repeat with remaining shrimp mixture and keep cooked cakes warm in the oven. Once all the shrimp cakes are cooked, wipe out the pan and make the sweet chili sauce. Add the agave nectar, sriracha, and rice wine vinegar to the pan and turn the heat to medium-high. Mix well and once the mixture comes to a boil, turn the heat down to medium-low and check for seasoning. You may need more of something depending on your taste. Turn off the heat and pour the sweet chili sauce all over the warm shrimp cakes and garnish with sesame seeds and leftover sliced green onions. Enjoy!
2 oz dried shiitake mushrooms
1 bunch of scallions, roughly chopped into about 2″ pieces
2″ slice of peeled ginger
6 cups water
1/2 package of tofu, cut into bite sized pieces
4 Tbsp miso paste (you can use any variety, I used a mellow white miso)
4 oz. soba noodles, cooked according to package and rinsed in cold water
Soy sauce, to taste
Sriracha sauce, to taste and optional
Baby spinach, shredded carrots, sliced green onions and bit of sesame oil to garnish
Â
In a large pot, add in the water, ginger, scallions, and shiitake mushrooms. Bring to a simmer over medium heat and allow to cook until the mushrooms have softened and the water has been infused with the flavors, about 20 minutes. Strain the liquid, discarding the mushrooms, ginger and scallions. In a bowl, whisk the miso paste with some of the hot stock. Add to the pan with the rest of the stock. Season with a bit of soy sauce, and sriracha to taste. Add in the cubed tofu, and cook 5 minutes more. To serve, place the cooked soba noodles in a bowl and top with the soup. Garnish with shredded carrots, scallions, baby spinach and a splash of sesame oil.
1 tsp. Salt
1/2 lb. Shrimp; fresh; raw
2 T. Sherry
6 sl White sandwich bread
1 sm Egg; lightly beaten
2 Fresh pork fat pieces
2 Green onion stalks; chop
8 Water chestnuts
Sesame seeds
3 T. Cornstarch
Paprika
Leave bread out on a platter for 2 hours to dry. Trim crusts and cut each slice into 4 squares. Shell, devein and clean shrimp. Mince them into a fine, pulp like paste. Chop pork fat and water chestnuts until fine. Then mix with shrimp, green onions, salt, sherry, cornstarch and beaten egg. Mix well and spread mixture on the bread, making a slight mound on each piece. Sprinkle sesame seeds and paprika on the filling and press lightly so they adhere to the mixture. COOKING: Heat 4 cups of oil in the wok. Drop bread, shrimp side down, into oil and fry for 30 seconds. Turn and fry on the other side for another 30 seconds. (This is estimated time, since it depends on how hot the oil is. Use your judgment.) Both sides should be golden. Drain on paper towel and serve hot. DO AHEAD NOTES: Deep fry bread and mixture until it becomes a light beige color, then cool and freeze. To reheat, preheat oven at 350 degrees, place frozen toast in a single layer on a cookie sheet and heat for 12 minutes. If toast already is thawed, reheat for 5 to 6 minutes. The toast will become a deeper brown as its reheated. COMMENTS: Another way to serve this toast is by cutting each piece of bread diagonally into 2 triangles and spread on mixture. Top with a halved prawn in a lemon twist fashion and deep fry as usual. Arrange toast on a round platter, pin wheel fashion. Top with cherry tomatoes or parsley sprigs in the center of the pinwheel.
1 1/2 lb. lean pork
1 C. water
2 T. sherry
6 T. dark soy sauce
2 slices ginger
1 scallion or green onion
2 T. sugar
Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water. Cut pork in 2-inch cubes. Put pork and 1 C. water in an earthenware or any other very heavy pot. Bring water to boil. Add sherry, soy sauce, ginger, and scallion. Cover pot with a tight fitting lid. Simmer over very low heat 2 hours. Add sugar. Bring to high heat. Baste until gravy coats the meat. Serve with rice and/or steamed veggies. May be prepared in advance. May be frozen. Reheat before serving.
Yield: 5 servings
Calories: 166
Fat: 4g
Fiber: 0g
2 lbs Beef Roast sliced thinly
1/4 C. soy sauce
1 T. sugar
1 T. corn starch
1 tsp ground pepper
Â
The rest of the ingredients for cooking
1 large onion (preferably vidalia), halved and sliced thin
6 scallions cut in 2in length
1 garlic clove, peeled and minced
2 slices ginger, sliced in strips
4 T. vegetable oil
2 T. oyster sauce
2 T. light brown sugar
Salt
Â
Â
Marinate beef. Combine all marinate ingredients in a bowl. Marinate for 15-30 minutes. Cook dish. In a large wok, heat 2 T. of oil in medium high heat. Slowly add beef and stir until some browning starts on each side, 5-7 mins. Remove and transfer to a bowl, set aside. Add remaining vegetable oil. When oil is hot, add onion and stir until translucent, 3 minutes. Add scallions leaving some for garnishing and stir for 1 minute. add ginger and garlic stir until fragrant, 30 seconds. Stir in oyster sauce and brown sugar allowing it to sit for about 30 seconds. Slowly add beef and any juices that accumulated in a bowl. Stir for 3 minutes making sure that everything is coated with sauce. Add salt to taste. Serve with steamed rice and your favorite veggies.
Two slabs of baby back ribs (between 6-7 lbs), cut into three rib pieces (each slab divided into about 3 or 4 pieces)
Â
1/2 cup of sugar
1/2 cup soy sauce
1/2 cup sake
1/2 cup water
1/4 cup sesame oil
1 whole onion grated or finely chopped
3 tablespoons garlic
3 tablespoons ginger
1 teaspoon black pepper
Â
Mix all ingredients, except for pork ribs, together. Make sure sugar is dissolved. Take each rib section and dip it into the marinade coating it fully, and then placing it into a flat pan where it will marinate, meaty side down. (the ribs will curve upward – the logic is trying to put the meatiest side in the marinade) Continue until all the ribs have been coated, and then pour remaining marinade over the ribs. Cover and marinate for at least 8 hours, if not overnight. Preheat oven to 275. On a foil lined roasting pan, place ribs without marinade, arranging in a single layer. Cook for 3-3 1/2 hours, until ribs are tender. (Watch carefully the last hour or so, as they could burn.) Cut into individual rib pieces and enjoy!
8 oz. peeled and deveined medium size shrimp
1/8 teaspoon sesame oil
1/2 teaspoon chicken bouillon powder
1/8 teaspoon fish sauce
1 small pinch of salt
3 dashes white pepper powder
1 oz yellow chives (chopped finely)
1/2 teaspoon corn starch
15 wonton wrappers
3 cups stock
Salt to taste
White pepper powder to taste
Sesame oil to taste
Â
1 1/2 pound leg quarters (chicken thighs and legs)
1 1/2 pound lean pork
1 1/2 pound ham
10 cups water
Â
Prepare the stock first by boiling all the ingredients in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Save the extra in a container and keep it in the fridge for future use. Put the shrimp in a small bowl and rinse them under cold running water for about 5-10 minutes. (This step makes the shrimp crunchy.) Drain the water and pat the shrimp dry with paper towels and then cut each shrimp into 3-4 pieces. Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour. Blend the shrimp well with the seasoning. Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close†the wonton. Repeat until the filling is used up.  Add 3 cups of stock into a medium saucepan and bring it to boil. Add the remaining chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside. Heat up another big saucepan with water. As soon as it boils, drop the wontons into the water. Stirring gently so the wontons don’t stick together. Continue to boil until the wontons are cooked and float to the surface. Transfer the wontons out with a hand strainer and divide them into 3 equal servings. Pour a ladleful of stock over each serving and serve immediately.
1 lb. clams in shells, suitable for steaming
1 lb. mussels in shells
2 T. olive oil
1/2 C. minced shallots
1 1/2 T. minced ginger
1 T. minced garlic
1 can (13 1/2 oz.) coconut milk
1 C. dry white wine
1/3 C. Asian sweet chili sauce
2 T. lime juice
1/3 C. slivered fresh basil leaves
Salt
1/3 C. thinly sliced green onions
Lime wedges
Scrub clams and mussels; pull beards off mussels if still attached. Discard any clams and mussels that don’t close when you tap their shells. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add shallots, ginger, and garlic and stir often until shallots are limp, 2 to 3 minutes. Stir in coconut milk, wine, and chili sauce and bring to a boil. Add clams, cover, and cook for 5 minutes. Add mussels, cover, and simmer, reducing heat if necessary, until all the shells have opened, 2 to 3 minutes longer. Gently stir in lime juice and basil; add salt to taste. Pour into a large bowl for sharing, or ladle into individual bowls. Sprinkle green onions on top and garnish with lime wedges.
1 T. olive oil
1/4 C. chopped fresh ginger root
1/4 C. chopped garlic
2 (32 oz.) packages fat-free chicken broth
1/2 C. cornstarch
1 (6 oz.) can mushrooms, drained
1 (8 oz.) can bamboo shoots, drained
1/2 C. soy sauce
1/4 C. rice wine vinegar
1 T. fructose (fruit sugar)
1 tsp. crushed red pepper
2 (16 oz.) packages frozen mixed stir-fry vegetables
1 lb. frozen, peeled and deveined shrimp
1/4 C. chopped fresh cilantro
1 (10 oz.) package chopped frozen spinach, thawed and pressed
In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 C. broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened. Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes.
Yield:
Calories:
Fat:
Fiber:
Better Than Take Out Egg Rolls
peanut oil
1/2 pound boneless chicken breasts, diced in very small pieces
2 teaspoons ginger root, grated
1 bag (16-ounces) shredded cole slaw mix
3 scallions, thinly sliced
1 cup snow pea pods, thinly sliced
3 tablespoons oyster sauce
10 – 12 egg roll wrappers
canola oil for frying
Heat a large sauté to high. Add peanut oil. Add chicken and ginger root and sauté until almost cooked through. Add shredded cole slaw mix, scallions, and snow pea pods. Sauté for about 4 – 5 minutes or until the cabbage begins to wilt. Remove from heat and add the oyster sauce and stir to combine. Let mixture cool. On a flat surface, place one of the egg roll wrappers with a corner pointing toward you. It should look like a diamond shape. Place about 3 heaping tablespoons of the filling horizontally across the center of the wrapper. Fold bottom corner over the filling and roll half way to cover filling. Fold both sides snugly against filling and moisten top corner with water. Roll over flap to seal. Lay flap-side down until ready to cook. Heat a large sauté pan to high and fill with about an inch of canola oil. When the oil reaches 350 degrees, carefully add a few Egg Rolls. Fry until golden, about a minute or two. Turn once to brown on other side. Drain on paper towels. Serve warm with Sweet and Spicy Dipping Sauce or purchased plum sauce.
Sweet and Spicy Dipping Sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 teaspoon soy sauce
2 teaspoons sriracha sauce
1 tablespoon lime juice
Combine all ingredients in a small bowl. Serve with Egg Rolls.
Spam Fried Rice
3 C. day-old cooked short-grain rice, at room temperature
1 T. sesame oil
Neutral oil, for fining
Half 12-ounce can Spam Less Sodium, cut into 1/8 by 1-inch matchsticks
1 C. finely diced carrots (about 1 1/2 carrots)
1 C. finely diced Maui or yellow onion (about ¥2 onion)
Kosher salt and freshly ground black pepper
1 C. chopped green onions, white and green parts (about 4 green onions)
1 tsp. very finely grated garlic (about 2 cloves)
1 T. soy sauce (shovu)
1 T. oyster sauce
1 tsp. Worcestershire sauce
2 large eggs, lightly beaten
4 to 6 fried eggs, for serving (optional)
In a bowl, combine the rice and sesame oil, toss to coat, and set aside. Set a wide pan or wok over medium heat and coat the bottom with 1 to 2 tsp. neutral oil. Fry the Spam for a minute on each side, or until all sides are lightly crisped and brown. Transfer the Spam to a small bowl and set aside. Turn the heat to medium-low and coat the bottom of the pan with 1 to 2 T. neutral oil. Once the oil is shimmering and hot, add the carrots and Maui onion and stir-fry with a wooden spoon or spatula until mostly translucent, 4 to 5 minutes. Season with salt and pepper before increasing the heat to medium. Add 1/2 C. of the green onions and cook for another minute to soften them. Add the rice, garlic, soy sauce, oyster sauce, Worcestershire sauce, and Spam, mixing and breaking up the rice with the spoon. Stir-fry until the rice is hot and has absorbed all of the liquids, 4 to 5 minutes. Taste and add more salt and pepper, if needed. Create a well in the middle of the rice and pour in the eggs. Let sit for 30 seconds before scrambling the mixture, using the wooden spoon, for another 30 seconds. Let sit for 30 seconds more, then scramble again, this time bringing in the walls of rice and incorporating them into the eggs. Repeat this process until the eggs have been thoroughly scrambled and incorporated. Turn off the heat, leaving the pan to sit until you are ready to serve. Sprinkle with the remaining 1/2 C. green onions and serve, topping each serving with a fried egg, if desired.
Â
1 pound ground pork
1/2 cup cocktail peanuts
2 canned peach halves
1 piece fresh ginger, about the size of a small walnut
3/4 cup Lawry’s Sweet ‘N Sour Barbecue Sauce
6 large oranges, peeled and sliced into 6 slices each
Chopped green onion (garnish)
Lettuce leaves (garnish)
Â
In medium skillet, brown ground pork until crumbly; drain fat. Finely chop peanuts, peaches and ginger; add to ground pork in skillet. Add Sweet ‘N Sour Barbecue Sauce and mix well. Simmer over low heat about 5 minutes, just to heat through. Remove from heat and cool slightly. Arrange orange slices on serving dish. Top each slice with 1 tsp. pork mixture; garnish with green onion.
1 pkg. Wanton Wrappers
Beaten Egg
1/2 lb. Ground pork
1/2 C. finely chopped Shrimp
2 T. Soy Sauce
4 T. Chicken broth or water
1/2 tsp. Salt
1 1/2 tsp. minced Green Onion
2 tsp. Sherry
Mix all ingredients except wonton wrappers and egg. Place small amount of meat filling (rounded teaspoon or so, you want to be able to close the wanton without seepage) on wanton square. Spread a little beaten egg along two sides of the wanton wrapper, then fold over to make a triangle. Deep fry until wanton begins to become brown and crispy. Drain on paper towels. Serve with hot catsup (mix catsup with powdered hot mustard to taste) or won ton dipping sauce.
Note: I don’t use chicken broth or sherry. Instead I use mirin and rice vinegar and a small splash of sesame oil. I also mix in finely grated ginger and garlic. Instead of hot catsup, I make a dipping sauce similar to something for potstickers with soy, chili oil, a little rice wine vinegar, and some minced green onion tops for color.
2 lb. Top Round, partially Frozen
1/2 C. Peanut Oil
1/2 C. Soy Sauce
1/2 C. Dry Sherry
1 tsp. Grated Ginger
1 sm. Garlic Clove, minced
Cut beef lengthwise into strips. Mix remaining ingredients in shallow dish. Marinate beef strips for 2-3 hours. Thread strips on skewers in accordion fashion, and grill or broil to desired doneness.
1 C. yogurt, plain
1 tsp. ginger, freshly grated
1 tsp. garlic, minced
1 T. curry powder
1 1/2 pounds chicken tenderloins
20 skewers, soaked
3 tsp. oil (for frying)
1 butter lettuce
Peanut sauce:
1 C. peanut butter, crunchy or smooth
1/4 C. soy sauce
2 tsp. hot pepper oil
2 T. brown sugar
2 limes, juiced
1/2 C. water, hot
1/4 C. peanuts, chopped or not (for garnish)
Combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl, and stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours. Thread chicken onto soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Grill the chicken satays over medium heat for 3 to 5 minutes on each side, until seared and cooked through. Alternatively; wrap skewers in double layer of foil, then plastic wrap for transport, and grill them at the picnic site. Â Serve the satays on a platter lined with lettuce leaves and cilantro and accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce: Combine the peanut butter and next 4 ingredients in a food processor or blender. While the motor runs, drizzle in hot water to thin the sauce; you may not need it all.
Okonomiyaki: Cabbage Pancakes
5 eggs
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sea salt, plus more for seasoning
1/3 cup flour
8 cups finely shredded cabbage
1 bunch scallions, trimmed and chopped, to yield about a heaping cup
For the soy dipping sauce:
¼ cup soy sauce
2 T. rice vinegar
2 T. mirin
1 teaspoon hot chili sauce or Sriracha, optional
½ teaspoon sesame oil
1 teaspoon sugar
Grapeseed or other neutral oil for frying
In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.
Beef with Soy Sauce and Ginger
2 (8 ounce/ 225 gram) sirloin steaks
Sea salt and freshly ground black pepper
2 pak choy or bok choy (even spinach or any other greens will do)
8 T. soy sauce
1 thumb-sized piece of ginger, peeled
1 chilli, deseeded and finely chopped
1/2 a garlic clove, finely grated
1 lime, juiced
Olive oil
On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes. Now cook your greens in salted boiling water until tender. While hot, douse with a good couple of T. of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.
Dipping Sauce:
2 T. Light Soy Sauce
1 T. Chin Kiang Vinegar
Â
Pork and Marinade:
1 T. Dark Soy Sauce
1 ½ tsp. Chinese Rice Wine
1 T. Tapioca Starch
½ lb. lean Pork, sliced or shredded into small pieces
Â
Filling:
8-10 dried Chinese Mushrooms
2 T. Vegetable Oil
½ lb. Chinese Cabbage, shredded
½ C. Chicken Broth
1 ½ T. dark Soy Sauce
½ tsp. Salt
½ lb. Bean Sprouts, rinsed and drained
1 ½ T. Tapioca Starch, dissolved in 2 T. Water
Â
Flour Paste:
¼ C. Flour
6 T. Water
Â
25 Spring Roll Wrappers
3 ½ C. Peanut or Vegetable Oil
Â
Combine dipping sauce ingredients in a small bowl and set aside. Â Combine marinade ingredients in a large bowl and add pork and marinate at least 30 minutes. Soak dried mushrooms in hot water until soft, about 20 minutes. Drain. Discard the stems, shred the caps. Heat oil in wok over medium-high heat; add pork and stir fry 30 seconds. Transfer pork with slotted spoon to a plate. Add cabbage to wok and stir fry briefly. Add shredded mushrooms, broth, soy sauce, and salt. Cover and cook 2 minutes. Return pork to the wok, along with bean sprouts and stir fry over high heat 30 seconds. Stir in tapioca starch paste until mixture is thickened. With a wire strainer, transfer meat and vegetables to a plate to cool. Â Make flour paste by combining the flour and water in a small bowl. When filling is cool, place about 2 T. filling diagonally across one corner of a spring roll wrapper. Starting at the corner, roll tightly several times. Fold the right corner to the center, then the left. Spread some flour paste on the final corner of the wrapper to seal and finish rolling in a tight roll. Repeat with other wrappers to make 25 rolls. Heat peanut oil in wok over high heat. Reduce heat to medium. In batches, add spring rolls and deep fry until golden brown. Serve hot with dipping sauce. Tip: Filling must be cool and quite dry before filling; otherwise wrappers with soak through and tear. Cooled, fried spring rolls can be wrapped tightly and frozen. Before serving, reheat in a 350 degree oven for 15 to 20 minutes. From: Dim Sum Made Easy
2-1/4 cups all-purpose flour
1/3 cup granulated sugar
1 T. baking powder
1 T. lard, softened
1/3 cup lukewarm water
2 cups roasted pork back rib, shredded
2 green onions
1 T. vegetable oil
1/3 cup cold water
1 Tbs. cornstarch
1/4 cup soy sauce
2 tsp. oyster sauce
1 T. granulated sugar
Parchment paper squares
Â
In a large bowl, combine flour, 1/3 cup granulated sugar, baking powder and lard. Add 1/3 cup lukewarm water and knead until the dough is smooth and soft; let it stand for 30 minutes in a bowl with a moist towel over it (dough will rise).  In a large skillet, heat 1 tablespoon vegetable oil. Add pork and green onions; sauté for 45 seconds. In a small bowl, combine cold water and cornstarch, mixing thoroughly. Add cornstarch mixture to skillet along with soy sauce, oyster sauce and 1 tablespoon granulated sugar; simmer until it thickens slightly. Spread onto plate to cool. Roll dough into a long sausage shape and cut into 12 portions. Roll each portion into a ball and flatten with fingers or rolling pin. Place a portion of the filling onto the center of each dough round. With fingers, spread a little water on the edges of each dough round and gently pinch edges together to seal the bun. Set each bun onto a parchment square, seam-side down, and place in a steamer basket. Cover and steam over rapidly boiling water for 10 minutes.
Chinese Style Chopped Beef
1 T. sesame oil
1/2 small red pepper, deseeded and diced
1 onion, chopped
1 C. diced zucchini
12oz. minced beef
5oz. can water chestnuts, finely chopped
6 canned whole baby sweet corn cut into quarters
1 C. bean sprouts
2 T. oyster sauce
3 T. rice wine vinegar
Heat the sesame oil in a wok or frying pan, add the red pepper, onion and diced zucchini and cook for 3 minutes. Meanwhile, fry the minced meat in a dry frying pan, stirring to break up with a fork until browned. Add the meat to the wok, stir in the water chestnuts, sweet corn and bean sprouts, cooking for 2 to 3 minutes. Stir in the oyster sauce and rice wine vinegar and stir fry for 2 to 3 minutes until slightly thickened.
Serve over noodles or rice. Also makes a delicious filling for tortilla wraps.
from: Favorite Family Meals
Yield:
Calories:
Fat:
Fiber:
Crunchy Asian Chicken Salad
Salad:
1 1/2 C. finely diced cooked chicken meat (6 oz., about 1 1/2 breast halves)
6 canned peeled water chestnuts, rinsed and chopped
1 carrot, peeled and shredded
1 small celery rib, finely diced
1/2 C. diced apple, such as Gala or Golden Delicious (about 1/2 apple)
Dressing:
1 T. natural peanut butter or sesame tahini
1 T. seasoned rice vinegar
3/4 T. soy sauce
2 T. mayonnaise
1 T. minced fresh chives (optional)
1/4 C. roasted soy nuts or coarsely chopped unsalted peanuts
1 tsp. hot sesame oil (optional)
Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix. Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.