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Tag: Asian

Thai Noodles with Tofu and Snow Peas

Thai Noodles with Tofu and Snow Peas

1 package (15 oz.) extra firm tofu, drained, pressed and cut into 1/2-inch pieces*
1 package (9 oz.) fresh Asian-style noodles
4 oz. snow peas, trimmed and diagonally cut
1/4 cup chopped fresh cilantro

Marinade:
1/3 cup rice vinegar
1/4 cup honey
2 T. peanut butter
2 T. soy sauce
2 T. vegetable oil
1 T. sesame oil
2 cloves garlic, finely chopped
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger

* To press tofu, slice the block into pieces 1/2″ wide. Lay flat and wrap in several paper towels and then place a cookie sheet on top of the slices. Weigh the cookie sheet down with something heavy, like a couple extra large cans of beans or tomatoes, or a heavy cast iron skillet. Allow to sit at least 2 hours. This pushes the flavorless storage liquid out of the tofu so it can soak up your marinade. Once pressed, cut the slices into sticks, and then into the 1/2″ pieces needed for this recipe.

In a medium bowl, combine marinade ingredients. Add tofu; marinate 30 minutes. Cook noodles and snow peas in 3 quarts boiling water 1 to 2 minutes, or until peas are crisp-tender; drain. Rinse with cold water; drain. Place in a large bowl; add tofu and marinade. Toss gently to coat. Add cilantro; toss to coat.

Yield: 6 servings
Calories: 392
Fat: 17g
Fiber: 3 g

Easy Miso Soup

Easy Miso Soup

1/2 tsp. dark sesame oil
1/3 C. finely chopped shallots
3 T. red miso
1 quart vegetable stock
1/4 C. diced firm tofu for garnish
3 T. sliced scallions for garnish

Heat the sesame oil in a saucepan over medium heat, add the shallots, and cook until translucent. Add the miso paste and mix well. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer for 15 minutes. To serve, ladle into 4 bowls and garnish each serving with tofu and scallions.

Yield: 4 servings
Serving Size: 1 C.

Calories: 45
Fat: 1g

Orange-Hoisin Glazed Roasted Chicken and Vegetables

Orange-Hoisin Glazed Roasted Chicken and Vegetables

4 Bone-in chicken breast halves, with skin
1/2 C. Water
2 C. Baby cut carrots
2 C. Sugar snap peas
1/4 C. Orange marmalade
2 T. Hoisin sauce
1 T. Oil
1/4 tsp. Salt

Heat oven to 425 degrees. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. In small bowl, combine all glaze ingredients; mix well. Brush about 2 T. glaze over chicken. Bake at 425 degrees for 25 minutes. Meanwhile, in medium saucepan, bring water to a boil. Add carrots; bring to a boil. Cover; simmer 8 to 10 minutes or until carrots are crisp-tender. Drain. Add carrots and sugar snap peas to baking pan. Brush chicken and vegetables with remaining glaze. Bake an additional 15 to 20 minutes or until chicken is fork-tender, its juices run clear and vegetables are tender.

Yield: 4 Servings
Calories: 330
Fat: 11g
Fiber: 1g

Tahini-Miso Dressing

Tahini-Miso Dressing

1/3 C. tahini
1 T. white miso
1 tsp. lemon juice

Place all ingredients in a small bowl and mix with a fork until creamy. If a thinner consistency is desired, gradually stir in small amounts of warm water. Optional additions: ginger, garlic, parsley, scallions, rice vinegar, sesame seeds, soy sauce.

Drizzle over steamed or roasted vegetables
Use as a dip for raw veggies
Add to tofu while sautéing
Spread on tofu and bake or broil
Toss with soba, somen, or udon noodles
Thin with water and use as a salad dressing or marinade.

Asian Chicken & Water Chestnut Patties

Asian Chicken & Water Chestnut Patties

1 1/2 lb skinless boneless chicken breasts, cut into 1 1/2-inch pieces
1 (8-oz) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup)
1 tsp. minced fresh jalapeño chile, including seeds
2 T. chopped fresh cilantro
1 1/4 tsp. salt
2 tsp. vegetable oil
6 (8-inch) wooden skewers

Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalapeño to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined. Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer. Heat 1 tsp. oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining tsp. oil to skillet and cook remaining patties in same manner.

1/6 159 calories

Ginger-Lime Chicken Teriyaki with Orange Salad

Ginger-Lime Chicken Teriyaki with Orange Salad

2 oranges, peeled and sectioned
2 T. finely chopped red onion
2 T. chopped scallions
1 tsp. chopped fresh cilantro
2 T. freshly grated ginger
2 T. fresh lime juice
1 tsp. rice vinegar
1/4 C. light brown sugar
2 T. olive oil
1/3 C. tamari
4 boneless, skinless chicken breasts

To make the orange salad, combine the oranges, red onion, scallions and cilantro in a mixing bowl and toss to combine. (This can be made in advance and stored in the refrigerator until ready to serve.) In a small bowl, whisk the ginger, lime juice, rice vinegar, brown sugar, olive oil and tamari together. Place the chicken breasts in a resealable bag or shallow container. Pour the ginger-lime mixture over the chicken and toss to coat evenly. Marinate the chicken in the refrigerator for at least 30 minutes or overnight. Preheat the grill or broiler to medium-high. Cook the chicken, turning once, for about 6 minutes on each side or until the chicken is cooked through. Serve the chicken with a large dollop of orange salad.

Yield: 4 servings
Serving Size 1 chicken breast with orange salad

Calories: 343
Fat: 6g
Fiber: 2g

Korean Seafood Pancakes

Korean Seafood Pancakes

2 ½ C. Korean pancake mix

2 ½ C. water

1 ¼ level tsp sea salt

6 spring onions – cut into 2-cm long

2 small carrots – peeled and julienned

Chilies – optional

Prawns – random amount

Fresh scallops – random amount

Pinch of ajinomoto

 

Mix Korean pancake mix with water and sea salt into a batter. It’s OK if the batter appears lumpy. Shell prawns, devein and cut into small bits. Cut scallops into thin slices. Add in all ingredients to the batter. Mix well. Heat up a non-stick pan with small amount of oil, ladle some pancake batter into the hot pan, spread out the mixture evenly and cook each side for 2-3 minutes over low heat. When the pancake has set, and the edges have turned golden, flip it over and cook the second side. Repeat until the batter is used up. Tip: You can add in a lot more vegetables or other combination, in the pancakes if prefer.

Peppery Honey Chicken

Peppery Honey Chicken

1 whole chicken [1.3 – 1.5 kg]

1 T. light soya sauce

1/3 tsp. dark soya sauce

½ T. wine

Salt, ajinomoto, white pepper and black pepper to taste

Glaze mixture:

1T. honey

½ T. light soya sauce

Clean and dry the chicken and then cut the chicken along its back bone. Rub the chicken with all the seasonings except black pepper. Sprinkle black pepper into the cavity of the chicken and rub in evenly. Lined and greased a roasting pan, laid the chicken flat. Bake in a pre-heated oven for 45 minutes. Brush the glaze mixture on the chicken and baked for another ½ an hour till done.

Chinese Cabbage in Cream Sauce

Chinese Cabbage in Cream Sauce

1 T. butter

1 T. sesame oil

3 spring onions (scallions), thinly sliced

2 small Chinese cabbages, coarsely shredded

Salt and pepper to taste

1 T. white wine vinegar

125ml single (light) cream

2 tsp. soy sauce

 

Melt the butter with the oil in a large frying-pan. Add the spring onions (scallions) and cabbages and stir-fry for 3 minutes. Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp. Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.

Crispy Shrimp with Garlic

Crispy Shrimp with Garlic

1 lb. raw, medium-sized shrimp

1/4 tsp ginger juice

1 T. cornstarch

1 T. dry sherry

3 C. salad oil

1 tsp salt

2 T. chopped garlic

1/2 T. chopped dried red

Pepper

1 T. minced green onion

 

Rinse shrimp and drain well. Do not remove shell. With scissors, cut off legs and open their backs. With knife, devein shrimp by making a cut down the back about 1/4″ deep. Lift out black vein with tip of knife. Make ginger juice by pressing pieces of fresh ginger through a garlic press. Mix shrimp with ginger juice, cornstarch, and sherry in a bowl. Marinate for 20 minutes at room temperature. Heat oil to 375 degrees F over high heat in a large wok. Fry shrimp for 1-1 1/2 minutes until shrimp turns pink and crispy. Remove shrimp with a strainer and drain on paper towels. Drain oil from wok. Reheat same wok without oil over medium heat. Add salt, stir in garlic and dried red pepper, and cook until fragrant. Return shrimp to wok; toss to mix well. Garnish with green onion and serve hot.

Stuffed Tofu, Cantonese Style

Stuffed Tofu, Cantonese Style

1 box (19 oz.) of firm tofu

1/4 C. of salad oil

1 C. chicken stock

2T. oyster sauce

1/2 T. cornstarch mixed with 1 T. of water

1 T. of shredded green onion

Parsley for garnish

 

Tofu Filling:

1 T. dried shrimp or ham

3 oz. of fish fillet, chopped

3 oz. of ground pork or beef

1/2 T. green onion, chopped

1/2 T. dry sherry

1/2 T. soy sauce

1 tsp cornstarch

1/4 tsp salt

 

Lay 4 pieces of tofu on paper towels. Place a heavy cutting board on the tofu pieces. Press out as much liquid as possible by placing a pot of water on top of the board. Press the tofu for 1/2 to 1 hour. Cut each piece diagonally to make 8 triangles. Meanwhile, soak the dried shrimp in cold water for 15 minutes. Drain and save the shrimp liquid. Chop shrimp finely. Mix shrimp with the next 7 tofu filling ingredients and 1T. of the shrimp liquid. With a small knife, cut a slit in the side of each tofu triangle. Stuff each slit with the tofu filling mixture. Heat oil in a non-slick pan over medium heat. Pan-fry tofu with stuffing side down for about 2 minutes or until golden brown. Pour off extra oil then add the chicken stock. Cover and simmer for 5 minutes, turning the tofu over for even cooking. Remove tofu to a large serving plate, cover and keep warm. Stir oyster sauce and cornstarch mixture into liquid in a pan, cook until thickened. Sprinkle with shredded green onion and pour the sauce over the tofu. Garnish with parsley. Serve hot.

One Pot Chinese-Spiced Beef Stew

One Pot Chinese-Spiced Beef Stew

2 lb. boneless beef chuck, cut into 1 1/2-inch pieces

2 T. vegetable oil, divided use

1/3 C. dry sherry

2 T. sugar

3 T. soy sauce

1 piece fresh ginger, peeled and thinly sliced

2 garlic cloves, peeled

2 whole star anise

4 (3×1-inch each) strips orange peel

3 C. water

1 (1 1/2 lb.) bunch broccoli, cut into (1 1/2 x 1-inch) pieces

4 ounces snow peas, trimmed

1 bunch green onions, cut into 2-inch pieces

 

Pat beef dry with paper towels. In 5-quart Dutch oven, heat 1 T. vegetable oil over medium- high heat until hot. Add half of beef and cook until browned on all sides. Transfer beef to plate. Repeat with remaining oil and beef. Return beef to Dutch oven. Add sherry, sugar, soy sauce, ginger, garlic, star anise, orange peel, and 3 C. water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 1 1/2 hours, until meat is fork-tender. With slotted spoon, transfer meat to serving bowl and keep warm. Discard star anise. Increase heat to high and boil liquid 15 minutes or until reduced to about 2 C.. Skim fat. Meanwhile, in 4-quart saucepan, heat 1 inch water to boiling over high heat. Add broccoli. Reduce heat to low; cover and simmer 5 minutes. Add snow peas and green onions and cook, covered, about 3 minutes longer or until all vegetables are tender-crisp. Drain vegetables and add to beef mixture. Pour reduced broth on top.

 

Yield: 8 servings

Calories: 370

Fat: 24g

Fiber:

 

 

 

Cilantro Chicken with Peanuts

Cilantro Chicken with Peanuts

Cilantro-Peanut-Chicken-done2 tsp. canola oil

1 lb skinless, boneless chicken breast, cut into 1-inch strips

1 oz honey-roasted peanuts

2 tsp. minced fresh ginger

4 clv garlic, minced (2 tsp.)

1/4 C. sliced green onions

1 tsp. soy sauce

2 tsp. rice vinegar

1 tsp. toasted sesame oil

1 C. fresh cilantro

4 C. finely shredded Chinese (napa) cabbage or 2 C. hot cooked brown rice

Fresh cilantro sprigs (optional)

Lime wedges (optional)

 

In a heavy 10-inch skillet, heat canola oil over high heat. Add chicken; cook and stir for 2 minutes. Add peanuts, ginger, and garlic; cook and stir about 3 minutes more or until chicken is no longer pink. Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro. To serve, spoon chicken mixture over cabbage or rice. If desired, garnish with cilantro sprigs and lime wedges.

 

Yield: 4 servings

Calories: 222

Fat: 9g

Fiber: 2g

 

 

Chinese Orange Beef

Chinese Orange Beef

1 pound beef: flank steak, sirloin

2 1/2 tsp. cornstarch

3 T. white wine

1/4 tsp. baking soda

1/4 tsp. black pepper

2 each egg whites

1 T. soy sauce

Oil for deep-frying

2 each oranges

1/4 C. sugar

1 C. water

1 T. peanut oil

1 T. garlic minced or paste

1 T. fresh ginger

1/2 tsp. red pepper hot or mild

3 each scallion

1 T. orange juice concentrate

1 tsp. rice wine vinegar

1/4 C. chicken stock

1 tsp. sesame oil, roasted

 

Slice beef into fat worms or thin slices. Marinate with egg whites, cornstarch, soy sauce, wine, baking soda, pepper. Thickly slice orange rinds off oranges. Cut into long strips. Boil with water and sugar until translucent, about 1/2 an hour. Drain, reserving liquid. Slide beef mixture into cool deep-fat (180 degrees) for a couple seconds until just starting to turn color. Remove and drain well. Wok chili, garlic and ginger until fragrant. Add scallions in 2 inch lengths, whites halved lengthwise. Add beef, poached orange rinds, orange juice, vinegar, and stock and wok until thick. Garnish with sesame oil and orange slices.

 

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Chowan Mushi – Japanese Steamed Egg Custard

Chowan Mushi – Japanese Steamed Egg Custard

8 Eggs; lightly beaten

1/2 C. Fresh peas; cooked

1 tsp.  Salt

1/4 lb. Shelled shrimp; finely  chopped

2 T. Dry sherry

 

While continuing to beat the eggs, add the salt, sherry, peas, and shrimp. Divide among 4 greased custard cups. Set the custard C. on a rack in a deep sauté pan or Dutch oven. Cover with a piece of wax paper. Pour boiling water down the sides of the pan to come one quarter of the way up the cups. Cover the pan and simmer so that the custard steams for about 20 minutes, or just until set. Do not boil. Serving Ideas : good with stir-fried vegetables NOTES : If fresh peas are not available use thawed frozen.

 

 

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Tang Cu Pai Gu – “Yeye’s Sweet and Sour Spareribs”

Tang Cu Pai Gu – “Yeye’s Sweet and Sour Spareribs”

Look for smaller ribs, as these will be more tender. Cut them up, between the rib bones, then across the bone again, to get small “riblet” pieces.

 P1020025

1 1/2 – 2 lb pork ribs, cut into 2-3″ in length

 

1 1/2 C. beef stock or broth

1″ piece ginger, sliced into rounds

1/2 water, optional

1/2 tsp. ground white pepper

2 whole star anise

1 tsp. chicken stock granules or MSG, optional

2 T. dark Chinkiang vinegar (Black Chinese Vinegar)

3 T. soy sauce

1/4 C. Shaoxing cooking wine

1/4 C. sugar

2 cloves garlic, smashed

1 scallion, cut into thirds

 

Place the ribs in a large pot, fill with water, and set over high heat. Let the water come to a boil, and then turn down the heat to simmer for 1 hour (lid on of off). Drain ribs and lay them out on a large dish to dry up some more. Heat the oil in a wok to about 350F. In small batches, fry the ribs, about 1 minute. Drain any excess oil on paper towels. Pour the hot oil out from your wok, and give it a quick wipe down. To the wok, add all the ingredients for the Braising Liquid, except for the sugar. (You can add the optional 1/2 C. water, if you prefer more sauce.) Bring to a gentle boil, add the ribs, stir to coat, and turn the heat down to a simmer. Cover, and cook for about 10 minutes. Stir in the sugar, cover again, and cook over low heat for another 10-15 minutes until the liquid has turned thick and glossy, like a glaze. Turn the heat off and transfer the ribs to a serving dish.

 

 

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Benihana Magic Mustard Sauce

Benihana Magic Mustard Sauce

3 tablespoons Powdered mustard

2 tablespoons Hot water

1/2 cup Soy sauce or tamari sauce

2 tablespoons Sesame seeds, toasted

1 Garlic clove

 

In a small bowl, blend mustard and water into a paste.  Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth.

 

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Cheesy Crabmeat Wontons

Cheesy Crabmeat Wontons

l4 oz. Neufchatel cheese, softened (light cream cheese)

1/2 C. light ricotta cheese

1/2 tsp. low sodium soy sauce

1 C. minced fresh chives

1/2 lb. fresh lump crabmeat, drained

2 egg whites

1 tsp. water

1 (16 oz) package fresh wonton skins

Olive oil flavored cooking spray

1/2 C. balsamic vinegar

1/3 C. water

2 tsp. finely shredded pickled gingerroot

 

Place neufchatel cheese, ricotta cheese, and soy sauce in a food processor and blend well. Stir in chives and crabmeat. Combine egg whites and 1 tsp. water in a small bowl. Place 1 tsp. of cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape: Fold top point of wonton skin over filling; tuck point under filling. Role once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Moisten remaining corners with egg white mixture; bring corners together into wonton shape, and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients. Cook wontons in boiling water 3 minutes or until tender. Cook in batches so you don’t over crowd. Drain; coat with cooking spray and arrange on serving platter. Combine vinegar, water and gingerroot for sauce and serve with wontons.

 

 

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Sesame Chicken

Sesame Chicken

3/4 C. soy sauce

1/2 C. packed brown sugar

1/4 C. water

3 tsp. sesame seeds, toasted

1 garlic clove, minced

Crushed red pepper flakes, optional

4 bone-in chicken breast halves (8 oz. each)

 

In a large resealable plastic bag, combine the first six ingredients; add the chicken. Seal the bag and refrigerate overnight. Drain and discard marinade. Grill chicken, skin side down, uncovered over medium heat for 15-12 minutes on each side or until a meat thermometer reads 170 F.

 

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Dumpling Noodle Soup

Dumpling Noodle Soup

2 C. vegetable broth

1/2 T. soy sauce

2 scallions, sliced

1 clove garlic, minced

1 1/2-inch sized piece of ginger, peeled and minced

4-5 filled dumplings, depending on size

1 package ramen noodles (flavor is unimportant as you toss out that packet)

1 bunch baby bok choy

Toasted sesame oil for drizzling

 

Bring the broth, soy sauce, ginger, and garlic to a boil over medium heat. Reserve some raw scallions for topping the soup. Add the noodles and cook for about 2 minutes or until they begin to loosen up. Add the dumplings and cook for an additional 2-3 minutes until they are warmed through. Stir in the bok choy and cook for another minute. Divide among soup bowls and top with scallions. Drizzle lightly with sesame oil.

 

 

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Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

teri1-½ lb. flank steak, all fat trimmed and sliced thin

1 oz. ginger root, crushed and chopped rough

1 oz. garlic cloves, peeled and smashed

3 oz. soy sauce, low sodium

2 oz. water

1 T. brown sugar

Juice of lemon

½ ripe pineapple, peeled, cored and sliced into rings

1 C. brown long grain rice

1-½ C. water

1 T. Vietnamese fish sauce or 2 T. rice wine vinegar

½ tsp. red chili flakes

1 T. honey

1 lime, segmented

2 handfuls pea sprouts

½ C. bean sprouts

½ carrot, grated

3 oz. soy sauce, low sodium

3 oz. sake

1 oz. brown sugar

1 T. ginger, peeled and minced

1 T. garlic, peeled and minced

1 oz. cold water

1 T. cornstarch

 

Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour.  Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-½ C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce.  Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake.

Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside.  Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated.  Pineapple: On a hot seasoned grill, grill pineapple slices.  Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature.  To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce. Enjoy.

 

Yield: 4

Calories:  563

Fat: 13.5g

Fiber:

 

Thai-Style Steak Salad

Thai-Style Steak Salad

3 garlic cloves, chopped

2-inch piece of fresh ginger, peeled and grated

2 T. tamari

2 tsp. hot sauce, such as Tabasco

6 T. vegetable oil

2 lb. flank steak

1 C. sweetened shredded coconut

1 T. sugar

3 T. rice wine vinegar (eyeball it)

Salt and freshly ground pepper

1/2 English or seedless cucumber, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

5 radishes, thinly sliced

2 C. shredded carrots

1/2 small red onion, thinly sliced

10 fresh mint leaves, chopped

1/4 C. fresh cilantro leaves (a generous handful), chopped

10 fresh basil leaves, chopped or torn

1 sack (12 oz.) baby spinach or 3/4 lb. from bulk bins, washed and patted dry

1/4 C. unsalted roasted peanuts, chopped

 

Heat a grill pan or outdoor grill to high heat. In a small bowl, mix the garlic, three fourths of the grated ginger, the tamari, and hot sauce. Whisk in about 3 T. of the vegetable oil. Place the meat in a shallow dish and coat it evenly in marinade. Let stand for 10 minutes. In a small skillet, toast the shredded coconut until lightly golden, about 2 to 3 minutes. Keep an eye on it; the coconut can go from golden brown to burnt, quickly. Remove the toasted coconut from the skillet and reserve. In a small bowl, whisk together the remaining ginger, the sugar, rice wine vinegar, salt and pepper. Whisk in the remaining 3 T. of vegetable oil in a slow, steady stream.  In a salad bowl, combine the cucumbers, bell peppers, radishes, shredded credits, onions, mint, cilantro, and basil. Pour the dressing over the veggies, toss to coat, and let sit while you cook the steak. Grill the flank steak for 6 to 7 minutes on each side. Remove the flank steak from the grill and let the juices redistribute before slicing, 5 to 10 minutes. Thinly slice the meat on an angle, cutting the meat against the grain. To the dressed veggies, add the spinach, sliced steak, toasted coconut, and chopped peanuts, toss thoroughly and serve.

 

 

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Thai Spicy Coconut Soup

Thai Spicy Coconut Soup

soup2 tsp. olive oil

1 1/2 cups mushrooms, sliced

1/2 cup red bell pepper, diced

1 inch ginger, peeled and minced

4 cloves garlic, minced

Half a stalk lemon grass, cut lengthwise

2 tsp sambal oelek (or thai red curry paste)

3 cups chicken broth

1 cup coconut milk

1 T. sugar

3 tsp. fish sauce

Fresh Coriander

 

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the sambal. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass. Top with coriander.

Japanese Steak Rolls

Japanese Steak Rolls

1 lb flank steak, trimmed

16″ asparagus spears, trimmed

16″ pieces scallion, trimmed

6 T. seasoned rice vinegar

6 T. low-sodium soy sauce

4 tsp sugar

1 T. toasted sesame oil

 

Slice steak across the grain into 16 strips, 1/4″ – 1/2″ thick. Pound each to about 1/8″ thick and season with salt and pepper. Place one asparagus spear and one scallion across the short end of a strip of beef. Roll beef around vegetables and secure with a toothpick. Place on a shallow baking pan in a single layer; roll remaining beef and vegetables. Combine remaining ingredients, pour over beef, and marinate 10 minutes. Preheat broiler to high. Broil steak rolls 5 minutes. Remove from pan, tent with foil to keep warm, and strain marinade into a small saucepan. Boil marinade until syrupy, about 5 minutes. Remove toothpicks from steak rolls before serving, and spoon glaze over top.

 

 

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Cold Sesame Noodles

Cold Sesame Noodles

3 C. cooked Pasta

2 T. Tahini

1 T. Rice Vinegar

1 T. Tamari

1 T. Water

1 tsp Oriental Sesame Oil

1 Scallion (white + 2” green), finely chopped

 

In a jar mix tahini, vinegar, tamari, water and oil; shake well.  Pour dressing over noodles and allow to soak in for a while.  Toss in scallion; refrigerate overnight for best flavor.

 

Variations:  Add in one or more of the following:  1 C. cooked cubed chicken or ham, ½ C. chopped peanuts, 1 C. steamed broccoli florets, 1 C. sliced snow peas

 

From the brown bag lunch cookbook

 

 

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Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

cabsoup1 C. ground pork

4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 C.

4 T. minced shallots (about 6 shallots)

3 T. minced coriander leaves (cilantro)

1/2 tsp. salt

1/2 tsp. ground white pepper

1 lb. large cabbage leaves, blanched until soft

10 whole spring onion green, blanched until soft, for fastening

6 C. chick or pork stock

2 T. sliced spring onions to garnish

2 T. fish sauce, for dipping

 

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping T. of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

 

 

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Asparagus and Shrimp Stir-Fry on Noodle Pillows

Asparagus and Shrimp Stir-Fry on Noodle Pillows

1 1/2 lb. asparagus, rinsed

1 ½ C. fat-skimmed chicken broth

2 T. soy sauce

2 T. cornstarch

1/4 tsp. white pepper

1 T. vegetable oil

2 T. minced fresh ginger

2 cloves garlic, peeled and minced

1 lb. shelled, deveined shrimp (31 to 40 per lb.), rinsed

Salt

4 noodle pillows (see below)

shrimp-noodle-l

Snap tough stem ends off asparagus. Cut spears at a 45° angle into 1/2-inch-thick slices. In a small bowl, mix broth, soy sauce, cornstarch, and white pepper. Set a 14-inch wok or 12-inch frying pan over high heat. When hot, add oil, ginger, and garlic; stir until garlic begins to turn golden, about 30 seconds. Stir in asparagus and add 3 T. water; cover and cook just until asparagus is bright green, 1 to 2 minutes. Add shrimp and stir, uncovered, until they are opaque in center of thickest part (cut to test), 2 to 3 minutes. Stir broth mixture and add to pan; stir until sauce boils and thickens. Add salt to taste.  Set a noodle pillow on each of four dinner plates. Spoon shrimp and asparagus stir-fry equally over noodle pillows.

 

Making noodle pillows:  In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add 12 oz. dried thin Asian wheat noodles or dried vermicelli pasta and stir to separate. Cook until barely tender to bite, 3 to 7 minutes. Drain and return to pan. Mix in 2 T. Asian sesame oil and salt to taste. Divide noodles into four equal portions; set each mound about 2 inches apart on two 10- by 15-inch nonstick baking pans. Pat each into a 1/2-inch-thick round.  Bake pillows in a 425° oven until most of surface is crisp and browned, 15 to 20 minutes (switch pan positions halfway through baking). Serve hot.

 

Yield:

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Beef with Broccoli

Beef with Broccoli

beefbroccoli1/2 tsp. baking soda

1 tsp. sugar

1 T. cornstarch

1 T. low-sodium soy sauce

1 T. water

2 T. vegetable oil

1 1/2 lb. flank steak, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

 

1/2 . low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)

2 T. brown sugar

4 cloves garlic, minced

2 T. flour

1 T. sherry

3 T. vegetable oil

2 heads broccoli, crowns only

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside. In a large wok or sauté pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and sauté 3 minutes, stirring often. Transfer broccoli to a plate. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and sauté for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Sauté 1 minute more. Serve.

Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai

Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai

1/4 lb. of raw shrimp (peeled and deveined)

1/4 lb. of ground chicken

4 garlic cloves (chopped)

1 coriander root (chopped)

Pepper and salt to taste

1 spring onion (minced)

3 3/4 cups chicken stock

2 T. light soy sauce

2 tsp. preserved radish (minced) – optional

1 3/4 cup cooked jasmine or basmati rice

1/2 inch ginger root (sliced)

1 Small Chinese cabbage (roughly chopped)

Garnish:

2 Spring onions (finely chopped)

Coriander leaves

soup

Using a blender or food processor, blend coriander root, chopped garlic, salt and pepper.  Blend until it makes a paste.  In a bowl, mix the paste with the ground chicken and minced green onion until well incorporated.  Using wet hands, pinch a small piece of the ground chicken mixture and shaped into a ball.  Do this until all the ground chicken mixture is shaped into small balls.  In a stock pot, heat the chicken broth to boiling.  Add the soy sauce and ginger. Reduce heat to medium and bring to a low boil or simmer.  Add the chicken balls.   Cook for approximately 3 minutes or until chicken is cooked through.  Add the cooked rice, Chinese cabbage and shrimp.  Cook for another 2 minutes until shrimp is pink and opaque.  Season with salt to taste if necessary.  Serve hot in bowls. Garnish with the spring onions and coriander leaves. These go great with pot stickers.

Grilled Skirt Steak with Thai Red Chili Sauce and Thai Basil

Grilled Skirt Steak with Thai Red Chili Sauce and Thai Basil

thai1 pound skirt steak

Salt

Pepper

Fresh Thai basil

24 Thai red chili peppers

2 teaspoons minced garlic

2-1/2 tablespoons fish sauce

4 tablespoons fresh lime juice

 

Salt and pepper the skirt steak on both sides. Then, grill it quickly over a super-hot charcoal grill for about three or four minutes per side. Whip up the homemade Thai chili sauce by pureeing the peppers, garlic, fish sauce and lime juice in a blender or food processor. Lightly drizzle the sauce over the top of the meat and finish it off with fragrant, fresh Thai basil.

 

Ramp-Sesame Pancakes with Miso Dipping Sauce

Ramp-Sesame Pancakes with Miso Dipping Sauce

leek_pancakes_jpg_492x0_q85_crop-smart1/4 cup all-purpose flour, plus more for rolling out

1 tablespoon toasted sesame seeds

1/2 teaspoon kosher salt

1 cup boiling water

About 20 ramps, white and pink parts finely chopped to yield about 1/3 cup

Bacon fat, peanut oil, or canola oil

 

For Miso Dipping Sauce

 

3 tablespoons yellow or brown miso paste

1 tablespoon rice wine vinegar or lemon juice

2 teaspoons honey

3 dashes toasted sesame oil

Freshly ground black pepper

Ground cayenne pepper (optional)

 

For the pancakes, combine the flour, sesame seeds, and salt in a medium bowl. Slowly pour in the boiling water, stirring with a fork to combine. The mixture will be thick and hard to work, but keep at it until its cool enough to start kneading by hand. If it’s too tacky, add in another tablespoon or two of flour until the dough is workable. Knead the dough for about 5 minutes, until smooth. Shape the dough into a ball and let it rest, covered with damp towel in the bowl, for 30 minutes. In the meantime, combine the ingredients for the miso sauce, adding in ground black pepper and cayenne to taste. Mix well. Keep covered and refrigerated until ready to use. When the dough has rested, divide it equally into 8 pieces. Roll each piece into a ball. On a lightly floured board, roll a dough ball out to a flat circle about 1/4-inch thick. Spread a heaping teaspoon of the ramps all over the dough. Starting at the edge of the circle, roll the dough up into a tight cigar. Coil the cigar into a snail or a cinnamon roll shape. Flatten the snail/roll and roll it out again to about 1/4-inch thick. Repeat with the rest of the dough. Heat a heavy-bottomed skillet over medium heat. When the pan is hot, add in a half teaspoon of bacon fat, peanut oil, or canola oil. Cook the pancake for 60-90 seconds on each side or until golden brown, adjusting the heat as necessary. Move the finished pancake into a warm oven until the rest of the pancakes are done. Repeat with the rest of the dough. Slice the pancakes into quarters and serve with the miso sauce.

Cauliflower and Green Bean Stir-Fry with Oyster Sauce

Cauliflower and Green Bean Stir-Fry with Oyster Sauce

cauliflower-and-green-bean-stir-fry-with-oyster-sauce-25100009rca-ss1 small head cauliflower (about 1 1/4 pounds) trimmed and cut into bite-size florets

4 ounces fresh green beans, cut in 1 1/2″ pieces

2 T. reduced-sodium soy sauce

1 tsp. granular sugar substitute

2 T. canola oil

2 tsp. minced peeled fresh ginger

1 garlic clove, pushed through a press

3 green onions, chopped

1/4 C. water

2 T. oyster sauce

2 T. slivered almonds

 

Steam or boil cauliflower and green beans 6-7 minutes, until tender; drain. Place in a large bowl, add soy sauce and sugar substitute; toss to coat.  Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic. Stir-fry until fragrant, about 15 seconds. Stir-fry until green onions soften, about 2 minutes. Add cauliflower and green beans; mix well. Add water and oyster sauce; bring to a boil. Cook 1-2 minutes. Transfer to a serving bowl; sprinkle with almonds.

Kolhrabi Cucumber Enoki Salad with Orange Sesame Dressing

Kolhrabi Cucumber Enoki Salad with Orange Sesame Dressing

1 1/2 C. kolhrabi cubes, small dice

1 1/2 C. cucumber cubes, small dice

1 T. red bell pepper, minced

1 T. yellow bell pepper, minced

12 oz. Orange Sesame Dressing

1 T. extra virgin olive oil

Sea salt & freshly cracked black pepper, to taste

6 C. of baby greens

6 viola helen flowers (or other edible flowers)

1 sprig of garlic flowers (or use 3 Tbs. fresh chopped chives)

1/2 C. enoki mushrooms

1 1/2 medium tomatoes, cut in 12 wedges (or use strips of red and yellow bell pepper)

 

In a medium sized bowl, mix the kohlrabi, cucumber and the red and yellow bell peppers with the dressing and the olive oil. Season mixture to taste with salt and pepper.  On 6 salad plates arrange a bed of the baby greens. Scoop one sixth of the kohlrabi mix over the greens. Garnish tops with the enoki mushrooms, a viola flower and several of the garlic flowers. Place two tomato wedges on the side of each plate.

 

Asian Meatballs

Asian Meatballs

meatball2 lb. lean ground beef

½ a medium red onion, minced

2 green onions, thinly sliced

1 tablespoon cilantro, minced

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sesame oil

Juice in 1 lime

1 teaspoon siracha

1 tablespoon rice wine vinegar

2 teaspoons brown sugar

¼ cup panko breadcrumbs

1 egg, beaten

¼ cup milk

Ginger, Lime and Soy Dipping Sauce

1 lime juiced

1 teaspoon siracha

3 Tablespoons soy sauce

3 tablespoons rice wine vinegar

1 tablespoons sesame oil

2 teaspoons minced ginger

1 tablespoon brown sugar

 

Preheat the oven to 350 degrees. In a large bowl, combine all of the meatball ingredients together. With clean hands, really squish everything together until it is really well incorporated together. Form the meat into balls (I made about 1 ½- 2″ balls). Then bake the meatballs at 350 degrees for about 25 minutes or until just cooked through. Serve them hot on their own or with steamed rice and dipping sauce. Whisk together all of the ingredients for the dipping sauce and let flavors meld until ready to serve.

 

 

Crispy Fried Sesame Shrimp, Zucchini, and Mushroom Caps with Ginger-Soy Dipping Sauce

Crispy Fried Sesame Shrimp, Zucchini, and Mushroom Caps with Ginger-Soy Dipping Sauce

 temputa1/3 C. Tamari

1 clove Garlic, crushed

1″ piece fresh ginger, peeled and grated

1 T. Sugar

Juice of 1 Lime

Toasted Sesame Oil, for drizzling

1 tsp. Tabasco

Vegetable Oil, for frying

2 ½ C. Complete pancake Mix, divided

2 T. Sesame Seeds

1 lb. Shrimp, peeled and deveined

1 Zucchini, cut 1″ thick on the bias

8 Shiitake Mushrooms, stems removed

 

In a small bowl, combine the tamari, 1/3 C. water, the garlic, ginger, sugar, lime juice and drizzle of sesame oil. Mix to dissolve the sugar, then add the hot sauce. Reserve this for dipping. Heat a layer of vegetable oil about 1 ½” deep over medium to medium high heat in a deep sided skillet.  While oil is heating in a wide mixing bowl combine 2 C. pancake mix, 1 ¼ C. water and sesame seeds. Place remaining plain pancake mix in another wide mixing bowl. Arrange batter and plain pancake mix near the cooktop and heating oil. Line a plate with a few sheets of paper towels and keep within reach. Once oil is ready, toss the shrimp, zucchini and mushroom caps in plain pancake mix to coat evenly and shake off excess. Add a few to the batter, tossing with a fork. Remove, shake off excess, and add to hot oil. Fry a few minutes until deeply golden brown, then flip and fry on the other side for 2 minutes more. Remove from oil and drain on paper lined plate. Repeat (several batches) with remaining shrimp and vegetables. Arrange on a platter and serve with dipping sauce. Serve immediately.

 

 

Yield:

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Grilled Lemongrass Chicken

Grilled Lemongrass Chicken

lemongrass4 (850 g) Chicken Breast, lightly pounded and cubed (about ¾ inch)

4 Stalks Lemongrass, minced

2 Cloves Garlic, minced

2 (60 g) Shallots, minced

2 T. Sugar

1 T. Oyster Sauce

2 tsp. Chili Flakes

3 T. Fish Sauce

1 tsp. Sea Salt

3 T. Peanut Oil

 

20 Bamboo Skewers, soaked in the water for 1 hour or metal skewers

Peanut or Vegetable Oil

Lettuce Leaves

Mint Leaves

Asian Basil

Cucumber, shredded

Carrots, shredded

 

Vietnamese Dipping Sauce

6 Thai Chilies, chopped

6 T. Sugar

1 Clove Garlic, chopped

3 T. Lime Juice

6 – 8 T. Fish Sauce

¾ to 1 Cup of Warm Water

Some shredded carrots

 

Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours.
Light up the charcoal or prepare the gas grill for direct cooking over medium heat.
 Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.

Stir-Fried Chicken with Lemongrass and Caramelized Onions

Stir-Fried Chicken with Lemongrass and Caramelized Onions

2 stalks fresh lemongrass

2-4 fresh Thai or Serrano chile peppers, coarsely chopped

4 cloves minced garlic

2 T. sake or dry sherry

2 T. fish sauce

2 tsp. cornstarch

1 T. brown sugar

1/2 tsp. fresh ground black pepper

1 lb. chicken breast, trimmed of fat

Cooking spray olive oil or oriental

2 medium yellow onions, thinly sliced

2 T. brown sugar

1/4 C. water

2 T. water

1 T. fish sauce

1 tsp. chicken soup base mixed with 1/4 C. water

Fresh coriander sprigs, for garnish

Freshly ground black pepper

 

Peel and discard the outer leaves of the lemongrass, with a sharp knife cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks. Put lemon grass, chiles and garlic in a food processor or blender and process until smooth. Transfer mixture to bowl and stir in fish sauce, cornstarch, brown sugar and pepper. Cut each chicken breast lengthwise in half, then  across the grain into 1/4 inch – thick slices. Coat the chicken with marinade and let stand for 30 minutes at room temperature. Lightly spray a medium sized nonstick skillet or sauté pan with cooking spray and heat on medium. Add onions to pan along with sugar. Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and caramelized. Stir onions to make sure they have absorbed all of glaze off bottom of pan. Add water a little at a time to pan to lift off glaze. Remove from heat and set aside

 

Yield:

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Potsticker Dipping Sauce

Potsticker Dipping Sauce

sauce3copy3 T. soy sauce
1 T. rice vinegar
1 tsp. granulated sugar
1/2 tsp. hot chile oil or sesame oil
1 small scallion, thinly sliced

Combine first 4 ingredients; stir until sugar is dissolved. Sprinkle on scallion.

Scallion Pancakes with Korean Dipping Sauce

Scallion Pancakes with Korean Dipping Sauce

scallion-pancakes-1

For the Korean Dipping Sauce:
¼ c. soy sauce
3 T. water
1 T. rice vinegar
1 t. sugar
1 t. sesame oil
½ t. sesame seeds
¼ t. red pepper flakes
2 T. thinly sliced green onions
1 jalapeno pepper, minced (optional)

For the Scallion Pancakes:
6 green onions, trimmed into 3 inch pieces and halved
¾ c. flour
1 t. sugar
½ t. salt
1 t. black pepper
½ c. ice cold water
2 T. vegetable oil, divided

Combine all the ingredients for the Korean dipping sauce in a bowl. Mix well and refrigerate. In a medium bowl combine the flour, sugar, salt, and pepper for the pancakes. Add the ice water and whisk until smooth. Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Take 6-8 green onion pieces and arranged them in a row in the pan. On the other side of the pan do the same thing so you have two rows of green onions. Spoon ¼ cup of batter over each onion pile and gently spread over top of the onions. Cook for 3-4 minutes or each side and gently flip over. Cook on the other side for 3-4 minutes. Remove from skillet and repeat with remaining onions and batter, making 2 more pancakes. Serve immediately with dipping sauce

Egg Drop Soup

Egg Drop Soup

Perhaps the best part of this surprisingly simple soup is perfecting your “drop” technique. Do you want the egg to cook into skinny strands, thicker ribbons, or tiny shreds? A recipe this quick and easy can be made often, so you and your child can experiment to find your favorite method.

4 cups chicken brotheds
3 tablespoons water
1 tablespoon cornstarch
1 egg, lightly beaten
10 to 12 fresh snow peas
1 green onion, finely sliced
1/4 cup finely chopped ham (optional)

Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

For no chew diet, finely slice or omit snow peas.