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Ginger Pork Spring Rolls

Ginger Pork Spring Rolls

Ginger Pork Spring Rolls

 

1/4 C. hoisin sauce

1/4 C. soy sauce

2 T. Asian chili-garlic sauce (or to taste; optional)

1/4 C. water

1 (16oz) bag coleslaw mix

1/2 C. chopped fresh cilantro

6 scallions/green onions, white parts minced; green parts sliced thin

1 T. vegetable oil

1 pound ground pork

3 T. freshly grated ginger

12 (9 inch) rice paper wrappers

 

Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.  Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 C. of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.  Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 C. of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.

Luang Prabang Salad – Nyam Salat

Luang Prabang Salad – Nyam Salat

Luang Prabang Salad – Nyam Salat

 

3 Large Hard Boiled Eggs (do not over cook)

1 Clove Garlic – roasted

1/2 – 1 1/2 tsp. Sea Salt (aka “A Lao pinch of salt”)

1 T. Canola Oil

2 T. Water

2-3 T. Lemon Juice

1 T. Palm Sugar

1/2 tsp. Sugar

Fish Sauce to taste

 

2 Cups Romain Lettuce Hearts ChoppedLPSalad02

1 Handful tender Pea Shoots, or even better, tender watercress

2 Scallions – Green parts only, sliced thin

3 T. cilantro chopped fine

3 T. mint chopped fine (optional)

Cherry Tomatoes

Cucumber

 

Slice eggs in half lengthwise, remove yolks, and slice whites thinly. Place eggs yolks, garlic, palm sugar, and salt in a mortar and pound into a paste. Add oil, lemon juice, water, and fish sauce (if desired) and combine. TasLPSalad05te, and adjust flavors, and thin out with additional water if desired. Combine pea shoots, cilantro, and scallions. Place Romain lettuce in a layer in the middle of serving plate; mound pea shoot mixture on top of lettuce. Arrange cucumber slices and tomato on plate.  Pour dressing over salad before serving. To add a nice touch to the salad; top with crumbled pork rinds.

Nepalese Vegetable Momos

Nepalese Vegetable Momos

Nepalese Vegetable Momos

 

1.5 C. all-purpose flour maida

1 T. cooking oil

Salt as per taste

1/2 C. water or as required to knead a smooth elastic dough

Ingredients for the momos stuffing

2/3 C. cabbage finely chopped

2/3 C. carrot finely chopped

1/2 C. capsicum finely chopped

1/2 C. onion finely chopped

2 T. spring onion finely chopped

1 tsp. grated ginger

1 tsp. grated garlic

1 T. vinegar

1 tsp. black pepper powder

Salt as per taste

1 tsp. any cooking oil of your choice

 

Mix all the ingredients of dough and knead to make a smooth dough. Cover it with a wet cloth and keep aside. In a pan heat oil, add ginger, garlic, and onion. Sauté for around 30 seconds and then add all the remaining vegetables. Add salt, pepper, vinegar and stir fry till the moisture evaporates. Switch off the gas and keep the stuffing aside till it reaches room temperature. Make same sized, small balls of dough. Keep them covered under a wet cloth. Take one dough ball at a time; flatten it by pressing between your palms. Dust with some dry flour and roll it into a thin disc with the help of a rolling board and pin. Now put around 3/4 T. stuffing in the middle of a disc. Lift the edges from all sides and start pleating to bring them to the center. Pinch them together to join at the center. Make momos from the remaining balls in a similar way. Now grease the surface of your steamer’s plate. Place the momos on it and steam for around 20 minutes or till they become translucent. Serve hot with momos chutney! Or savory dipping sauce.

 

Savory Dipping Sauce

 

1 C. distilled white vinegar

1 C. sugar

¼ C. soy sauce

1 C. ketchup

1 tsp. cornstarch

 

Place the vinegar, sugar, soy sauce, and ketchup in a small pot over medium heat. Bring to a boil, stirring, until the sugar is dissolved, about 5 minutes. 2 Combine the cornstarch and 1 T. of water in a small bowl and whisk together with a fork. Stir into the sauce, then bring the sauce to a boil over high heat and boil until thickened, about 1 minute. Serve alongside the momos. Any extra sauce can be refrigerated in an airtight container for up to a week. Bring to room temperature before serving.

 

Yield: 12 dumplings

1 dumpling

Calories: 80

Fat: 2g

Fiber: 1g

Lemongrass Rice

Lemongrass Rice

Lemongrass Rice

 

1 C. basmati rice

handful of lemongrass stalks obtained from 1 to 2 lemon grass stems

1.75 C. to 2 of water

salt (optional)

a few drops of sesame oil (optional)

 

Clean wash and soak the rice in water for 15 to 20 mins. Then drain the rice and keep aside. Rinse the lemongrass stem first. Chop the lemon grass stem. In a pressure cooker add the rice and lemongrass stalks. Add water, salt and sesame oil. Pressure cook for 2 to 3 whistles on a low to medium flame. I have kept the rice grains slightly sticky as that’s how we like this rice with thai curries. If you want separate grains then cook for 2 whistles. When the pressure settles on its own, remove the lid. Fluff and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with your choice of any thai vegetable dish or stir fried dish.

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

Asian Hot Pot of Bison Tenderloin and Homemade Udon Noodles

3 C. All Purpose Flour

1 T. Salt

1 cup Water

 

4 oz White Miso

32 oz Beef Broth

1 cup rehydrated mushrooms

1 tsp. grated fresh ginger

1 stalk lemon grass (bruised and chopped)

2 cloves fresh garlic (crushed)

1 bunch Cilantro stems, chopped

 

2 tsp. Fish sauce

4 T. soy sauce

2 T. rice wine vinegar.

2 T. mirin

1 tsp. sriracha

 

Pickled Diakon

Thin Sliced Jalapeno

Cleaned Cilantro Leaves

Chives or Green Onions

Thin Sliced Avocado

Poached Quail Egg

Cooked Bison Tenderloin Strips

 

Incorporate flour, salt and water; mix well, Kneed for 5 minutes, add to rolling salted water, cook until tender. Immediately ice bath once they are complete.

 

Thinly slice 2 lb. bison tenderloin and marinate in 16oz water, 1 T. Chili Oil, 2 T. Soy Sauce, 2 Garlic Cloves.

 

Bring ingredients (white miso to garlic) to a full simmer, add cilantro, re-season. And continue to simmer for 15 minutes. Add ingredients (fish sauce to sriracha) to broth, one at t time, stirring between. While stock is simmering, adjust seasoning.  Quickly stir fry bison to desired doneness.  Begin to add the ingredients to the soup – 2 ounces of Udon Noodles, 3 ounces of broth, 3 slices of avocado, 3 slices of jalapeno. 1 poached quail egg, 2 slices of pickled diakon, a few sprigs of cilantro, and a sprinkle of scallion. Make sure you add 2 ounces of Fully cooked Sliced Bison tenderloin to finish your Asian Hot Pot.

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

Five-Spiced Crispy Baked Tofu with Seared Bok Choy

2 T. corn starch

2 T. Shaoxing wine

1 T. dark soy sauce

1 tsp. sugar

1/2 tsp. Chinese five-spice powder

pinch black or white pepper

1/4 tsp. salt

1/4 tsp. Sichuan peppercorns ground

4 cloves garlic minced

Tofu

450 g medium firm tofu

3 medium heads bok choy quartered, leaves removed and set aside

1 T. rice vinegar

1/3 cup water

watermelon radishes or carrots (optional garnish)

 

Place the tofu on a plate, then place a heavy plate on top of it to press out the excess water. If necessary, you can add a book to weigh down the plate a little but take care not to crush the tofu. Press for at least an hour, draining the water from the bottom plate periodically. Combine all the marinade ingredients and set aside. Cut the tofu into strips or cubes and combine with the marinade. Let stand for at least 1 hours, or up to overnight. Preheat the oven to 500 F and cover a baking pan with a silicon baking sheet or a very generous amount of high smoke-point cooking oil (e.g. grapeseed or avocado oil). Layer the marinated tofu on the baking tray, making sure to avoid crowding the pieces together. Mix the leftover marinade with the rice vinegar and water and set aside (or refrigerate if you plan to cook the tofu ahead of time). Bake for 7-10 minutes or until the tofu is crispy and brown on the bottom (i.e. the side touching the tray). Flip the pieces and bake for an additional 3-5 minutes, or until the other side is browned and somewhat crispy. Once the tofu is finished, remove it from the oven and allow it to cool somewhat. It can be refrigerated and reheated the next day, if you like. (See note below) Heat a large, heavy-bottomed pan over medium-high heat and add 2 tsp. of oil (I used avocado, but grapeseed, vegetable, or peanut oil would all work well). Once the oil is shimmering and quite hot, add the quartered bok choy stalks to the pan, cut side down. Sear for about 1 minute, then turn and sear the other face (note that if you use small baby bok choy, you may simply want to halve them instead of quartering, in which case you’ll only need to sear one side). Remove the bok choy stalks from the heat and set aside. Add the bok choy greens to the pan and stir fry for about 15 seconds, then add the marinade and water mixture (from step 4) to the pan. Stir fry for and additional 30 seconds and set aside with the bok choy stalks. The sauce should thicken considerably thanks to the corn starch. Serve the tofu and greens over a bed of rice or noodles and garnish with some crunchy raw vegetables like carrots or watermelon radishes. Notes: In order to crisp up properly, the tofu must bake at high heat. This means that it’s quite easy to overcook (or even burn) the tofu, so make sure to keep a very close eye on it. If you have a silicon baking tray, I strongly recommend using it – even with a grapeseed or avocado oil, an oiled pan tends to smoke a little. Turn on your oven fan to help deal with it, and make sure not to use a low-smoke point oil like olive oil.

Don’t be tempted to omit the corn starch – it’s what makes the tofu crispy as it cooks, rather than just dry. Note that very well-pressed tofu can become quite the sponge for liquid, so you may want to consider doubling the liquid ingredients if you’re using a tofu press or leaving it to drain for a particularly long time.

Furikake (Japanese Rice Seasoning)

Furikake (Japanese Rice Seasoning)

Furikake (ふりかけ) is a nutty, crunchy, umami-packed Japanese blend used to season rice. Although it’s referred to as a rice seasoning, furikake is literally the salt and pepper of the Japanese kitchen. It is so versatile that you can use the seasoning to instantly perk up any bland dishes.  You can find many different combinations and flavorings in furikake.  Here is a simple version to start.

Furikake

â…” cup sesame seeds

3 sheets unseasoned nori (dried seaweed), about ¼ ounce

2 T. dried bonito flakes

2 tsp. sugar

2 tsp. Diamond Crystal (or 1½ tsp. Morton) kosher salt

 

In a dry pan or skillet, toast the sesame seeds over medium heat until lightly toasted, about 2 minutes, stirring often. (If your seeds are sold roasted, skip this step.) Transfer to a small bowl and let cool completely. If the nori sheets are not crisp enough to crumble easily, carefully toast them by waving them over a gas flame or placing under a broiler for a few seconds. In a food processor, combine the sesame seeds, nori, bonito flakes, sugar, and salt. Pulse 8 to 10 times or until mixture is well blended. Store in a sealable container in a cool, dry place for up to 1 month.

Miso-Turmeric Dressing

Miso-Turmeric Dressing

Miso-Turmeric Dressing

 

â…“ C. unseasoned rice vinegar

¼ C. mirin

¼ C. vegetable oil

2 T. finely grated carrot

2 T. white miso

1 T. finely grated peeled ginger

2 tsp. finely grated peeled turmeric or ½ tsp. ground turmeric

1 tsp. toasted sesame oil

 

Whisk vinegar, mirin, vegetable oil, carrot, miso, ginger, turmeric, and sesame oil in a small bowl.

Do Ahead: Dressing can be made 5 days ahead. Cover and chill.

Pan-Fried Lemongrass Chicken

Pan-Fried Lemongrass Chicken

Pan-Fried Lemongrass Chicken

 

5 pieces of chicken thighs, boneless

2 stalks lemongrass, finely chopped (approximately 1 cup)

5 cloves of garlic

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

1 teaspoon ground black pepper

½ teaspoon cayenne pepper (optional)

1 tablespoon vegetable oil

chopped cilantro (optional, for garnish)

 

In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar and pepper. [Note: To make things easy, I chopped up the lemongrass in a food processor.] Add cayenne pepper if you want this to be spicy. Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours. Heat vegetable oil over medium heat. Place chicken on the pan and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165ËšF (75ËšC). Slice into strips and serve over a bowl of steamed white rice sprinkled with sesame seeds. Garnish with chopped cilantro.  Notes: Make sure to marinate the chicken. The key to this recipe, and the key to achieving tender, juicy chicken thighs every single time is the lemongrass marinade. You need to make sure that the chicken sits in the marinade for at least 1 hour (personally, I prefer 2 hours). So yes, although this is the perfect weeknight meal because it takes less than 25 minutes to prep and cook, you do need to think ahead about the time you need to allow the chicken to marinate.  When preparing lemongrass, only use the middle part of the stalk where the flavor is (the green part). Discard about 1 inch from the bottom and two inches from the top (there’s no flavor in these parts).

Kombu Chicken Soup with Carrots and Mushrooms

Kombu Chicken Soup with Carrots and Mushrooms

Kombu Chicken Soup with Carrots and Mushrooms

 

10 ounces mature spinach (about 1 bunch), trimmed

3 6×4-inch pieces dried kombu

6 cups homemade or store-bought low-sodium chicken bone broth

1 cup bonito flakes

2 T. mirin

2 T. soy sauce

Kosher salt

2 boneless, skinless chicken breasts, halved lengthwise, thinly sliced crosswise

1 medium carrot, peeled, cut into 2-inch matchsticks

4 ounces shiitake mushrooms, stemmed, thinly sliced

Toasted sesame seeds (for serving)

 

Heat ¼ cup water in a large skillet over medium. Once you see steam, add spinach to water and cook, tossing often, until spinach begins to wilt, about 2 minutes (work in batches if necessary). Transfer to a colander and let cool. Squeeze spinach to remove excess water, then coarsely chop; set aside. Bring kombu and stock to a simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain kombu mixture through a fine-mesh sieve into a large bowl. Wipe out saucepan and return broth to saucepan. Add mirin and soy sauce; season with salt. Bring to a simmer over medium heat, then add chicken, carrots, and mushrooms. Cook until chicken is cooked through and mushrooms and carrots are just tender, 4–6 minutes. Divide spinach among bowls and ladle in soup. Sprinkle sesame seeds over.

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Sauce:

2 tsp. sesame oil

2 T. garlic minced

2 T. ginger paste

1 C. low sodium soy sauce

2 tsp. sriracha

1 1/2 C. water

1 C. brown sugar

¼ C. hoisin sauce

3 T. oyster sauce

½ tsp. black pepper

 

60 homestyle meatballs

1 C. green onions sliced

2 T. toasted sesame seeds

 

Instant Pot Directions: In a large bowl mix all sauce ingredients together and stir well. Add frozen meatballs to an instant pot liner and pour sauce over the top. Place lid on instant pot and lock into place, set valve to sealing. Cook on manual pressure for 10 minutes Quick release pressure Remove lid, and hit the “cancel” button, then hit the “sauté” button Cook on “sauté” mode, stirring regularly, to reduce the sauce, cook until it reaches desired thickness, 5-10 minutes Once desired thickness is reached for the sauce, remove from instant pot to serving dish, and garnish with toasted sesame seeds and green onions Serve immediately over cooked brown rice.

 

Slow Cooker Instructions: Add all sauce ingredients to the slow cooker and stir well.  Thaw pre-cooked meatballs, or partially thaw them. Or use fresh (raw) meatballs. Add meatballs to the slow cooker, and cover with a lid.  Cook on high 1.5 – 2 hours (for thawed cooked meatballs) or low for 4 hours. If using raw meatballs, increase cooking time to 2-3 hours on high and 5-6 hours on low.  If when cooking time is up, sauce has not reached desired thickness (unlikely), reduce sauce by cooking it over medium-high heat on a stove top.  When done cooking, garnish with sesame seeds and green onions

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

1 pound ground pork

1 head cabbage thinly sliced

½ onion medium thinly sliced

1 T. sesame oil

¼ C. soy sauce or liquid aminos

1 clove garlic minced

1 tsp. ground ginger

2 T. chicken broth

Salt and pepper to taste

2 stalks green onion

 

Brown ground pork in a large pan or wok over medium heat. Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results. Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat. Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan. Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently. Garnish with salt, pepper, and green onion.

Beef Lo Mein

Beef Lo Mein

Beef Lo Mein

8 ounce flank steak or sirloin sliced against the grain

8 ounces lo mein noodles or spaghetti

1 tsp. sesame oil

 

1 T. olive oil

3 garlic cloves minced

1 ½ tsp. minced ginger

1 C. broccoli florets

1 C. zucchini halved and sliced,

¼ C. onion sliced,

8 ounces white mushrooms

1 red bell pepper sliced

1 can 8 ounces water chestnuts, drained

 

3 T. packed brown sugar

1/2 C. reduced-sodium soy sauce

3 T. hoisin sauce

2 tsp. sesame oil

1 tsp. sriracha

¼ tsp. pepper

 

Thinly slice flank steak against the grain, and lightly season with salt and pepper. Set aside. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, sriracha and pepper. Set aside In a large pot with boiling water, cook the lo mein (or spaghetti) noodles according to package directions. Drain the noodles and toss with 1 tsp. sesame oil to coat, set aside. While the pasta is cooking, add olive oil to a large skillet. Add in the minced garlic and ginger and stir fry for 30 seconds. Add the thinly sliced steak, and cook for 2-3 minutes, until no longer pink. Remove steak from pan, leaving any juices and oil behind. Add all the other vegetables, and cook for 3-5 minutes, until everything is crisp tender. If needed, add a little more oil. Now add the thinly sliced steak back in, as well as the lo mein noodles, and pour the sauce over the top. Toss until fully incorporated and cook for a 1-2 more minutes to insure veggies are tender and sauce starts to thicken.

Sweet and Sour Chicken Bundles

Sweet and Sour Chicken Bundles

Sweet and Sour Chicken Bundles

1/3 C. low-sodium chicken broth

2 T. rice vinegar

2 T. ketchup

1 T. low-sodium soy sauce

2 tsp. sesame oil

1 T. sugar

2 tsp. cornstarch

1 T. plus 2 tsp. canola oil

1 lb. skinless, boneless chicken breasts, sliced into 1/2-inch cubes

1 small green bell pepper, chopped

1 small red bell pepper, chopped

2 scallions, thinly sliced

2 garlic cloves, minced

2 tsp. minced ginger

1 C. chopped pineapple

12 egg roll wrappers

 

In a small bowl, whisk together the first seven ingredients. Set the sauce aside. Heat 1 T. of the canola oil in a large skillet over medium heat. Add the chicken and cook until it’s no longer pink, about 5 minutes. Add the peppers, scallions, garlic, and ginger and cook, stirring often, until the peppers are slightly tender, about 3 minutes. Pour in the sauce and bring the mixture to a boil. Continue to cook the mixture until the sauce has thickened slightly, about 1 minute. Stir in the chopped pineapple, then remove the pan from the heat. Heat the oven to 375° and coat a standard 12-cup muffin tin with cooking spray. Center and press an egg roll wrapper into each well of the tin to form a cup. Fill each one with the chicken mixture. Fold in three corners of each wrapper, then lightly brush the inside of the remaining corner with water and press it in place on top of the others. Brush the tops of the bundles with the remaining oil. Bake them until golden and crisp, about 15 minutes. Let them cool for 5 minutes before unmolding them.

Garlic Chicken Spring Rolls with Avocado Cilantro Sauce

Garlic Chicken Spring Rolls with Avocado Cilantro Sauce

Garlic Chicken Spring Rolls with Avocado Cilantro Sauce

1 T. olive oil

1 lb. boneless, skinless chicken

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1/8 tsp. garlic powder

1 C. cooked quinoa (optional)

1 cucumber, thinly sliced

6 leaves fresh iceberg lettuce

6 rice spring roll papers

 

1 avocado, pitted and peeled

1/2 C. plain greek yogurt

1 C. unsweetened almond milk

1 cilantro bunch

1/2 tsp. garlic powder

1/2 tsp. sea salt

1 T. lime juice

 

For the Garlic Chicken Spring Rolls: Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.  Near the bottom of your prepped spring roll wrapper and in the center, lay out the cucumber, iceberg lettuce, and diced chicken (and optional quinoa).   Fold the bottom over the chicken, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients. For the Avocado Cilantro Dipping Sauce: In a food processor or blender, combine avocado, Greek yogurt, almond milk, cilantro, garlic powder, sea salt, and freshly squeezed lime juice. Blend together until smooth. You can add a little more almond milk if it’s too thick.

 

Serving Size: 1 Roll w/ sauce

Calories: 202

Fat: 9.3g

Fiber:3.4g

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

6 rice spring roll papers

1 T. olive oil

12 oz. shrimp, deveined

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1 cucumber, thinly sliced

3 carrots, thinly sliced

6 leaves green leaf lettuce

12 mint leaves

 

2 T. almond butter

2 tsp. hoisin sauce

1 tsp. Sriracha sauce

1 tsp. rice wine vinegar

 

Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper.  Once fully cooked and no longer transparent, remove from heat and allow to cool. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.  Near the bottom of the spring roll in the center, lay out the cucumber, carrots, green leaf lettuce, fresh mint leaves, and cooked shrimp. Line the shrimp in a row. Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients. For the Spicy Almond Dipping Sauce: In a small mixing bowl, combine the almond butter, hoisin sauce, Sriracha, and rice wine vinegar. Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.

 

Serving Size: 1 Roll, 2 T. Sauce

Calories: 105

Fat: 4.4g

Fiber: 2.2g

LTS Sprouted Seed Sushi

LTS Sprouted Seed Sushi

LTS Sprouted Seed Sushi

 

2-3 T. alfalfa seeds

Bottled water

Nori (sheets of dried seaweed)

1 can of asparagus

1 can of crab

Low-sodium soy sauce

Wasabi powder, mixed with water per directions to form wasabi paste

 

To sprout seeds: Place in a jar or container with holes poked in the lid. Add l C. water and soak for 8-12 hours. Rinse and drain; repeat this process for 3 days. Then place jar and seeds in a space that has light (even a little bit of light will work). Keep rinsing and draining for 2-3 more days; you will have a lot of sprouts at this point! Lay out nori sheets. Drain cans of crab and asparagus. In the first 1/3 of the sheet lay out sprouts, asparagus and crab. Roll everything up and seal the outer edge of the nori sheet with a little bit of water. Cut each roll into 5-6 pieces. Serve with soy and wasabi paste.

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

2 T. coconut aminos

1 T. fresh lime juice, plus more as needed, and lime wedges for serving

2 tsp. fish sauce, plus more as needed

3 T. toasted sesame oil

1 large celery stalk, finely diced

2 T. pine nuts

2 green onions, white and light green parts only, sliced, plus more for garnish

5 oz [140 g] shiitake mushrooms, stemmed and sliced

2 garlic cloves, minced

1 tsp. grated fresh ginger

1 lb. [455 g] ground chicken thigh meat

Kosher salt

¼ C. [10 g] thinly sliced fresh basil

12 inner leaves iceberg or butter lettuce, trimmed and chilled

Black sesame seeds for garnish

 

In a small bowl, whisk together the coconut aminos, lime juice, and fish sauce. In a large wok or nonstick skillet over medium-high heat, heat 2 T. of the sesame oil. Add the celery and pine nuts and cook, stirring frequently, for 2 minutes, or until the pine nuts are just starting to brown. Add the green onions and mushrooms, and cook until the mushrooms start to soften, 2 to 3 minutes longer. Add the garlic and ginger, and cook until fragrant, about 1 minute. Transfer the vegetables to a bowl, and return the pan to the stove. When the pan is very hot, add the remaining 1 T. sesame oil. Add the chicken and a generous pinch of salt. Stir constantly, breaking up the meat with your spatula, until it’s barely cooked through, 3 to 5 minutes. Turn off the heat, return the vegetable mixture to the pan, and pour in the coconut aminos mixture. Stir to coat. Taste, adding salt, fish sauce, or lime juice as needed. Stir in the chopped basil. Place a generous scoop of the chicken mixture inside each lettuce cup. Sprinkle with sliced green onions and sesame seeds. Serve with lime wedges on the side.

Miso Glazed Scallops with Soba Noodles

Miso Glazed Scallops with Soba Noodles

Miso Glazed Scallops with Soba Noodles

4 ounces soba noodles or whole-wheat spaghetti

1 1/2 T. white miso

1 T. mirin

1 T. rice vinegar

1 T. canola oil

1/2 tsp. minced ginger

1/2 tsp. minced garlic

1/2 pound dry sea scallops

1 tsp. extra-virgin olive oil

1/2 C. sliced scallions (3 to 4 scallions)

 

Put a large saucepan of water on to boil. Cook noodles, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain and transfer to a medium bowl.  Meanwhile, whisk miso, mirin, vinegar, canola oil, ginger and garlic in a small bowl. Add scallops and stir gently to coat. Let marinate for 5 minutes (scallops will begin to break down if marinated longer). Using a slotted spoon, remove the scallops, reserving the marinade for the sauce.  Heat olive oil in a medium nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the reserved marinade to the pan and cook over medium-high heat until brown, about 30 seconds. Pour the sauce over the noodles, add scallions and toss to coat. Top with the scallops and serve immediately.

 

Yield: 2 servings

Calories: 430

Fat: 11g

Fiber: 1g

Spicy Asian Shrimp

Spicy Asian Shrimp

Spicy Asian Shrimp

 

1/2 lb. medium-sized shrimp, peeled and deveined

2 T. + 1 T. fresh lemon juice

Sea salt and pepper to taste

3 T. low-sodium chicken or vegetable broth

2 medium garlic cloves

1/8 tsp. red pepper flakes

1/4 C. orange juice

1 T. minced fresh ginger

1 T. extra virgin olive oil

 

Chop garlic and let sit for 5 minutes to enhance its health-promoting properties.  Peel and devein shrimp.  Rub shrimp with 2 T. lemon juice, salt and pepper.  Heat 3 T. broth over medium-low heat in a stainless-steel skillet.  When broth begins to steam, add shrimp, red pepper flakes, orange juice, and ginger and sauté. Stir frequently. After 2 minutes, turn the shrimp over and add garlic. Sauté until shrimp are pink and opaque throughout (approximately 3 minutes). Shrimp cook quickly, so watch your cooking time. They become tough if overcooked.  Dress with the extra virgin olive oil and the remaining 1 T. lemon juice.

Fried Wontons

Fried Wontons

Fried Wontons

4 dried shiitake mushrooms

1/2 C. hot water

4 ounces medium (41/50) raw shrimp, peeled and deveined, tails removed

12 ounces ground pork

2 garlic cloves, chopped

2 T. oyster sauce

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper, or more to taste

Half 8-ounce can sliced water chestnuts, drained and finely diced

1/2 C. finely chopped green onions, white and green parts

1/4 Maui onion, finely chopped

48 wonton wrappers (pei)

Neutral oil, for deep-frying

Plum sauce, for serving

Chinese hot mustard powder, for serving

Soy sauce (shoyu), for serving

 

Begin by soaking the shiitake mushrooms in the hot water in a bowl for 10 minutes. Use a smaller bowl to weigh down the mushrooms, if necessary. Finely mince the shrimp with a heavy knife until the shrimp becomes paste-like; alternatively, pulse the shrimp in a food processor until the same paste-like results are achieved. After the shiitake mushrooms have soaked for 10 minutes, drain, press out any excess liquid, and finely dice the mushrooms, discarding the stems. Combine the shiitake, shrimp, pork, garlic, oyster sauce, salt, pepper, water chestnuts, green onions, and Maui onion in a bowl and mix with a wooden spoon until well combined. Do not overmix. Place a wonton wrapper on a clean, dry surface, arranging it so that points are at the top and the bottom. Place 2 tsp. of filling in the center of the wonton wrapper. Dip your finger in a small bowl of water and use it to lightly moisten the two top sides of the wrapper. Bring the bottom two sides up to meet the top moistened sides. Press the sides together to seal. If desired, pinch the outer edges from the longer sides of the triangle together. Repeat the process until all the filling and/or wrappers are used. Line a rimmed baking sheet with paper towels and top with a wire rack. Fill a wide Dutch oven or pot with 2 inches of neutral oil. Warm the oil over medium heat to 35O°F. Fry the wontons in small batches until golden brown and cooked through, 4 to 5 minutes. Transfer to the prepared baking sheet to drain. Repeat until all the wontons have been fried. Sen e warm with plum sauce or Chinese hot mustard paste (whisk together equal parts dry mustard powder with cold water until smooth) mixed with soy sauce.

Shrimp Pho

Shrimp Pho

Shrimp Pho

 

1 quart vegetable stock

1 handful bean sprouts

2 ounces snow peas

2 ounces sugar snap peas

2 ounces baby corn

1-inch piece ginger, peeled and grated

1 T. fish sauce

Juice of 1/2 lime

12 large shrimp, shelled and deveined

1 handful each fresh basil, mint, and cilantro

1/2 red chile, finely sliced

 

Pour the stock into a large saucepan and bring to a boil. Add the bean sprouts, snow peas, sugar snap peas, baby corn, and ginger and cook for 3 to 4 minutes. Add the fish sauce and lime juice. Add the shrimp and cook until pink, 2 to 3 minutes. Serve topped with the herbs and chile.

 

Yield: 2 servings

Calories: 170

Beijing Pea Pod Salad

Beijing Pea Pod Salad

Beijing Pea Pod Salad

 

1 C. Snow Peas

1 C. Chinese Cabbage, shredded

1/4 C. Bamboo Shoots, drained

4 Water Chestnuts, sliced

4 Mushrooms, sliced

2 T. Lemon Juice

4 tsp. Soy Sauce

1 tsp. Dry Mustard

 

In saucepan, cook snow peas until boiling salted water just until tender; drain and chill. Combine with remaining vegetables in bowl. In small bowl whisk together lemon juice, soy sauce, and mustard; drizzle over vegetables.

Red Curry Noodle Bowls with Steak & Cabbage

Red Curry Noodle Bowls with Steak & Cabbage

Red Curry Noodle Bowls with Steak & Cabbage

4 ounces dried flat linguine-width rice noodles

2 1/2 tsp. kosher salt, plus more

1 pound flank steak

2 tsp. refined coconut or vegetable oil, divided

1/4 C. red curry paste

2 tsp. freshly grated ginger

1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons

2 1/2 C. low-sodium beef broth

1 (15-ounce) can coconut milk

2 tsp. fresh lime juice, plus wedges for serving

4 ounces pea sprouts or shoots

1/2 C. basil leaves, preferably purple Thai

1/2 C. mint leaves

Sliced red chiles (for serving)

 

Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside. Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain. Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, then remove from heat and stir in noodles and lime juice.

Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

All-Purpose Chinese Stir Fry Sauce

All-Purpose Chinese Stir Fry Sauce

All-Purpose Chinese Stir Fry Sauce

 

1/4 cup light soy sauce

1/4 cup regular soy sauce

1/2 cup oyster sauce

1/4 cup Chinese wine (Shaoxing Wine, Chinese Cooking Wine)

1/4 cup cornstarch

1 tbsp sugar

2 tbsp sesame oil

2 tsp ground white pepper

Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.

Braised Pork Belly with Pickled Radishes

Braised Pork Belly with Pickled Radishes

Braised Pork Belly with Pickled Radishes

1/2 cup low-sodium soy sauce

1/2 cup mirin

1/2 cup fresh lime juice (from 3 limes)

1/4 cup light brown sugar

1/4 cup thinly sliced fresh ginger

2 garlic cloves, thinly sliced

3 pounds pork belly, skin removed

1 tablespoon vegetable oil

1 large onion, coarsely chopped

Salt

2 cups low-sodium chicken broth

2 scallions, thinly sliced

Pickled Radishes and steamed rice, for serving

 

In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic. Cut the pork belly in half crosswise, roughly into two 6-inch squares. Add the pork belly to the marinade and seal the bag, pressing out any excess air. Refrigerate overnight.  Preheat the oven to 325°. Remove the pork from the bag and pat dry with paper towels; reserve the marinade. In a large enameled cast-iron casserole, heat the oil. Add the pork and cook over moderately low heat, turning occasionally, until browned all over, about 10 minutes; transfer to a plate.  Pour off all but 1 tablespoon of fat from the casserole. Add the onion, season lightly with salt and cook over moderate heat, stirring, until softened, about 5 minutes. Add the marinade and chicken broth and scrape up any bits stuck to the bottom of the casserole. Return the pork to the casserole and bring to a boil. Cover and braise in the oven for 2 hours, until the meat is nearly tender. Uncover and braise for 1 hour longer, until the meat is very tender. Transfer the pork to a baking sheet fat side up. Strain the broth into a heatproof bowl and spoon off the fat. Return the broth to the casserole and simmer until reduced to 2 cups, about 5 minutes. Preheat the broiler. Broil the pork 8 inches from the heat until crisp, about 2 minutes; cut it into twelve 1/2-inch-thick slices and arrange in shallow bowls. Spoon the broth all around and garnish with the scallions. Serve with Pickled Radishes and rice.

Beef Sukiyaki

Beef Sukiyaki

Beef Sukiyaki

1/2 lb. dried fettuccine

1/4 C. plus 2 T. soy sauce

1/4 C. plus 2 T. sake

1/4 C. plus 2 T. water

2 T. sugar

2 T. vegetable oil

3/4 lb. beef sirloin, thinly sliced across the grain and cut into 2-inch lengths

Salt

1 medium sweet onion, cut into 1/2-inch wedges

8 large shiitake mushrooms, caps only, quartered

3 scallions, cut into matchsticks

1 bunch of watercress, thick stems discarded

1/2 lb. (about 1/2 block) firm tofu, cut into 1-inch cubes

 

In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm. Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved. Heat 1 T. of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate. Add the remaining 1 T. of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

Shrimp with Snow Peas, Garlic & Red Pepper Flakes

1 pound shelled and deveined medium shrimp

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

1/2 pound snow peas (about 3 cups)

1/3 cup reduced-sodium soy sauce

1 teaspoon cornstarch

2 teaspoons sesame oil

 

Put a large skillet over high heat. Season the shrimp on both sides with salt and black pepper. Add the olive oil to the pan. Add the shrimp, spreading them out in an even layer on the bottom of the pan, and cook, without stirring, until they begin to brown, about 2 minutes. Flip the shrimp and scoot them to one side of the pan. To the open space, add the red pepper flakes, garlic, and snow peas. Cook, without stirring, until the snow peas begin to brown, about 2 minutes. Meanwhile, in a small bowl, whisk together 2 tablespoons water, the soy sauce, cornstarch, and sesame oil. Pour the cornstarch mixture into the pan and cook until the sauce comes to a simmer and starts to thicken, about 30 seconds. Remove from the heat, stir well to combine, and serve.

Coconut Galangal Broth (Soup Cleanse)

Coconut Galangal Broth (Soup Cleanse)

Coconut Galangal Broth (Soup Cleanse)

The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.

2 C. light coconut milk

7 slices young galangal

3 stalks lemongrass, cut into 1-inch-long pieces and bruised

1 medium-size sweet potato, peeled and sliced into 1-inch rounds

4 kaffir lime leaves, torn

5 C. spring water

1 T. Himalayan pink salt

2 1/2 tsp. freshly squeezed lime juice

Fresh cilantro sprigs, for garnish

 

Heat the coconut milk in a soup pot over medium heat and bring to a boil. When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves. Lower the heat, add the spring water, cover, and simmer for an hour. Remove from the heat and let stand for about 20 minutes to absorb the flavors. Discard the veggies and season with the salt and lime juice. Garnish with fresh cilantro sprigs and serve hot.  Note:  If you’d like the broth creamy, add 1 1/2 C. of coconut milk before adding the spring water to the pot

Thai Tuna Patties with Cilantro Cabbage Slaw

Thai Tuna Patties with Cilantro Cabbage Slaw

Thai Tuna Patties with Cilantro Cabbage Slaw

2 (5 ounce) cans Genova Yellowfin Tuna

1 egg

1 T. coconut flour (or ¼ C. Panko breadcrumbs)

¼ C. freshly chopped cilantro

½ T. freshly grated ginger

2 cloves garlic, minced

¼ tsp. turmeric

½ tsp. cayenne pepper

Salt

Freshly ground black pepper

1 tsp. coconut oil

1 avocado, sliced (for topping)

4 whole wheat or gluten-free hamburger buns (optional)

For the slaw

 

½ C. shredded carrots

½ C. shredded cabbage

¼ C. chopped cilantro

1 T. apple cider vinegar

1 tsp. coconut sugar

1 tsp. toasted sesame oil

Salt

Freshly ground pepper

A few dashes of hot sauce, if you like it spicy

 

Make your slaw. In a small bowl combine carrots, cabbage, cilantro, apple cider vinegar, coconut sugar, sesame oil, salt, pepper and hot sauce. Set aside to marinate for a few minutes. In a medium bowl mix together tuna, egg, coconut flour, cilantro, ginger, garlic, turmeric, salt and pepper until well combined. Break up the tuna with a fork and mix together until well combined. Use your hand to form four even patties. If they don’t seem like they are sticking together well, place in the fridge for 5-10 minutes. Add coconut oil to a nonstick skillet or griddle and place over medium heat. Add each patty to the skillet and cook for about 2-4 minutes, until golden brown, then carefully flip patty and cook for another 2-4 minutes. Remove from heat and transfer to buns or lettuce wraps. Add avocado slices and cilantro cabbage mixture. Serve with extra hot sauce, aioli or mayo if you’d like.

Korean-Style BBQ Tacos

Korean-Style BBQ Tacos

Korean-Style BBQ Tacos

3 T. reduced sodium Soy Sauce

2 tsp. Sesame Oil

1 tsp. minced Garlic

1 tsp. minced fresh Ginger

1/8 tsp. Red Pepper Flakes

3 T. Rice Vinegar, divided

1 ½ T. plus 2 tsp. Brown Sugar, divided

12 oz. Pork Tenderloin, chopped

2 C. bagged Coleslaw Mix

2 Scallions, thinly sliced

2 T. chopped Cilantro

8 (6”) Corn Tortillas (or flour)

 

To chop tenderloin, cut in half inch thick slices. Place on cutting board and pound lightly to flatten. With sharp knife, cop into bite sized pieces. In a medium bowl, whisk together the first 5 ingredients (soy sauce through pepper flakes) with 1 T. rice vinegar and 1 ½ T. brown sugar. Add the pork, stir, and let marinate for 10 to 15 minutes. In another medium bowl, combine the coleslaw mix, green onions, cilantro, remaining 2 T. vinegar, and remaining 2 tsp. brown sugar. Set aside. Place a large nonstick skillet over medium-high heat, add half the pork (not crowding it in the pan browns it much better), and cook for 4 to 5 minutes, or until nicely browned, stirring occasionally. Set aside and repeat with remaining pork. Lightly wet the tortillas and wrap them in a dishtowel or paper towel and microwave for 1 minute, or until warm. Spoon about 1/4 C. pork into each tortilla and top with 1/4 C. slaw.

 

Yield: 4 servings

Calories: 265

Fat: 7g

Fiber: 3g

Korean-Style Beef Tacos

Korean-Style Beef Tacos

Korean-Style Beef Tacos

1/3 C. sugar

5 T. lower-sodium soy sauce

1 1/2 T. chile paste (such as sambal oelek)

1 T. fresh lime juice

1 T. dark sesame oil

4 garlic cloves, minced

12 ounces flank steak, sliced against the grain into thin strips

1/8 tsp. salt

Cooking spray

8 (6-inch) corn tortillas

Quick Pickled Cabbage

3 T. sliced green onions

 

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes. Preheat grill to medium-high heat. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions

 

Yield: 4 servings

Calories: 270

Fat: 6.3g

Fiber: 3g

Sour Celery and Bell Pepper Asian Pickles

Sour Celery and Bell Pepper Asian Pickles

Sour Celery and Bell Pepper Asian Pickles

 

1 pound celery, trimmed, leaves removed

2 tsp. peanut oil

8 ounces red bell peppers, cut into long, thin strips

Pinch of kosher salt

4 tsp. sugar

1⁄2 C. Japanese soy sauce

1⁄2 C. distilled white vinegar

1⁄3 C. cool water

1 tsp. black sesame oil

 

Use a vegetable peeler to remove the tough strings from the celery, then slice it at an angle, ¾ inch thick. Transfer to a medium bowl.  Heat the oil in a skillet over medium-high heat. Add the bell pepper and salt and sauté until the bell pepper softens and blackens in spots, 7 to 8 minutes.  Add the bell pepper to the celery, along with the sugar, soy sauce, vinegar, water, and sesame oil and stir well. Your pickle is ready to eat, but the flavors will become even better if you wait until the next day. To store, place in canning jars or containers with tight-fitting lids and evenly distribute the brine. (Don’t worry if there doesn’t seem to be enough liquid at first; in a day’s time, the liquid level will rise significantly.) Cover and refrigerate; this pickle will keep for at least a month.

Green Curry Crisp Tofu

Green Curry Crisp Tofu

Green Curry Crisp Tofu

 

14 oz. Firm Tofu

3 T. finely minced Green Onion, White and Pale Green Parts

1 tsp. Thai Green Curry Paste

½ tsp. Soy Sauce

2 T. Olive Oil

 

Drain the tofu and pat dry with paper towels.  Cut the brick lengthwise into thirds, then cut each third crosswise into 6 even pieces, for 18 pieces total; they should be cubes about 1 1/2 inch by 3/4 inch and 1/2 inch thick. Use the tip of a small knife to cut a pocket in one long side of each piece of tofu, being careful not to cut through either of the other 3 sides. In a small dish, stir together the green onion, curry paste, and soy sauce. Use a small spoon (such as a demitasse spoon) or the tip of a small knife to spread about 1/2 tsp. of the curry mixture in the ouch of each tofu piece. Pinch the piece of tofu from the sides to help open the pocket a bit, to make filling it easier.   Heat the olive oil in a large heavy skillet, preferably nonstick, over medium-high heat. When the pan is hot, add the tofu pieces and cook until browned and crisp, 3 to 4 minutes. Turn the pieces and brown well on the other side, 3 to 4 minutes longer. (You may find that a bit of extra oil is needed to help the second side crisp up well.) Transfer the tofu to a platter or plate and serve warm, with a small dish of soy sauce alongside for dipping. The tofu will be best served right away.

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 tablespoon soy sauce

1 tablespoon Asian fish sauce

Finely grated zest of1/2 lime

1 teaspoon fresh lime juice

1/2 teaspoon honey

1/8 teaspoon kosher salt, plus more as needed

1 tablespoon peanut oil

3 garlic cloves, finely chopped

1 fresh Thai, serrano, or jalapeno chile, seeded and finely chopped

1 scallion (white and green parts), finely chopped, plus more for serving 1 lemongrass stalk, trimmed, outer layers removed, inner core minced (optional)

1 pound ground pork, not too lean if possible (or use ground turkey)

5 cups (5 ounces) fresh baby spinach

1/2 cup fresh basil leaves, tom into pieces

Chopped cashews, for serving

Thinly sliced shallots, for serving

Shredded carrots, for serving

Lime wedges, for serving

Lettuce leaves, for serving

 

In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, honey, and the Vs teaspoon salt. Heat the peanut oil in a 12-inch skillet over medium-high heat. Add the garlic, chile, scallion, and lemongrass if using. Cook until fragrant, 30 seconds. Then stir in the pork and cook until it is well browned and most of the juices have evaporated, about 7 minutes. (Use a flat spatula to press down on the pork so it can get very browned and crispy on the bottom. This adds great flavor and texture.) Add the soy sauce mixture and cook for 1 minute. Stir in the spinach and cook until wilted. Toss in the basil. Taste, and adjust the seasoning if needed. Transfer the pork mixture to a platter, and surround it with mounds of scallion greens, cashews, shallots, and carrots. Serve lime wedges alongside for sprinkling, and lettuce leaves for  wrapping.

Shrimp Poached in Coconut Milk with Fresh Herbs

Shrimp Poached in Coconut Milk with Fresh Herbs

Shrimp Poached in Coconut Milk with Fresh Herbs

2 lb. medium- to large-sized shrimp, shelled and deveined

7 T. vegetable oil

2 C. finely chopped onions

2 tsp. finely chopped garlic

1 1/2 T. crushed fresh ginger

2 hot green chilies, stemmed, seeded and finely chopped

1/4 tsp. ground turmeric

2 T. ground coriander seeds

3 C. coconut milk

1 1/2 tsp. coarse salt

2 T. finely chopped fresh coriander leaves

 

Heat the oil in a large heavy-bottomed pan and add the onions. Over high heat, fry the onions until they turn golden brown-about 10 minutes-stirring constantly to prevent burning. Reduce the heat to medium, add the garlic, ginger and chilies, and fry for an additional two minutes. Add the turmeric and ground coriander seeds, stir rapidly for 15 seconds, then add the coconut milk and salt. Cook the sauce, uncovered, until it thickens-about 10 minutes. Stir frequently to ensure that the sauce does not stick and burn. Add the shrimp, mix, reduce the heat to medium low, cover, and simmer for five to seven minutes, or until the shrimp are cooked through. Do not overcook the shrimp or they will become tough and chewy. Check for salt, stir in the coriander leaves and serve.

Japanese-Style Fried Chicken

Japanese-Style Fried Chicken

Japanese-Style Fried Chicken

3 T. Soy Sauce 1 ½ T. Dry White Wine, or Saki

Large Pinch Sugar

1 T. grated peeled fresh Ginger

2 cloves Garlic, grated

1 ½ pounds boneless chicken thighs (skin optional) cut into 1 ½ inch pieces

Oil for frying

¾ C. Potato Starch (or cornstarch)

Salt

Lemon Wedges

 

In medium bow, stir together soy sauce, wine, sugar, ginger and garlic until sugar is dissolved.  Add chicken, toss until well coated, and let marinate for 30 minutes to an hour at room temperature, or up to overnight in the refrigerator.   If you have refrigerated, allow to rest 30 minutes at room temperature before proceeding.  Pour oil into heavy bottomed saucepan to a 1” depth and heat over medium high until it reaches 350.  Line large plate with paper towels and put potato starch in medium bowl.  Transfer chicken to starch, allowing excess marinade to drip away first and toss until coated.  Don’t worry about any excess starch.  When oil is ready, add about half the chicken, one piece at a time, and cook, stirring and turning occasionally, until just cooked through and golden brown, 3-5 minutes.  Using spider or tongs, transfer to plate to drain and sprinkle with salt.  Repeat with remaining chicken, letting oil come back up to temperature between bathes.  Serve with lemon wedges.

Teriyaki Chicken Brown Rice Bowl

Teriyaki Chicken Brown Rice Bowl

Teriyaki Chicken Brown Rice Bowl

1/2 cup soy sauce

1/4 cup mirin

1/4 cup ginger wine

1 T. brown sugar

1 tsp. sesame oil

1 clove garlic, crushed

4 skinless boneless chicken thighs (approximately 600g)

2 tsp. vegetable oil

1 large carrot, peeled and spiralised

1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces

1 cup frozen soy beans, thawed

1/4 cup pickled ginger

2 spring onions, julienned

1 tsp. sesame seeds

1 cup brown rice, cooked (to serve)

1 tsp. Japanese rice seasoning (bonito and nori furikake), optional (to serve)

 

In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine. Add chicken thighs, cover and marinate for 30 minutes. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside. Increase heat to medium high and reduce marinade by two-thirds until it thickens slightly. Steam Chinese broccoli for 2-3 minutes, or until tender To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.

Chinese Glazed Riblets with Garlic and Thai Basil

Chinese Glazed Riblets with Garlic and Thai Basil

Chinese Glazed Riblets with Garlic and Thai Basil

4 pounds pork spareribs trimmed St. Louis-style, membrane removed, cut in half across the bone*

3/4 cup mushroom soy sauce, or regular soy sauce plus 1 1/2 tbsp. molasses

6 tablespoons Shaoxing rice wine or dry sherry

1/2 teaspoon Chinese five-spice powder

3 star anise pods

3/4 cup coarsely chopped unpeeled fresh ginger

 

6 tablespoons sugar

6 tablespoons reduced-sodium soy sauce

1/2 cup Chinese red vinegar or unseasoned rice vinegar

1 tablespoon Thai or Vietnamese fish sauce

Vegetable oil for deep-frying, plus 1/4 cup oil for cooking in wok

1 cup cornstarch

3 tablespoons minced garlic

1/2 cup Thai basil leaves or small regular basil leaves, plus a few basil sprigs

 

Prepare ribs: Cut apart between bones. Rinse and put in a 6- to 8-qt. pot. Add 2 1/2 qts. water, cover, and bring to a boil. Skim and discard any foam. Add mushroom soy sauce, rice wine, five-spice powder, star anise, and ginger. Return to a boil, then reduce heat and simmer, covered, until meat is tender, 45 minutes to 1 hour.  Strain rib mixture through a colander set over a large bowl. Set bowl of braising liquid in a larger bowl of ice water. Let ribs and seasonings cool in colander, then return to liquid and chill, covered, at least 4 and up to 12 hours.  Meanwhile, make sauce: In a small bowl, stir together sugar, reduced-sodium soy sauce, vinegar, and fish sauce until sugar dissolves. Set aside.  Preheat oven to 250° and set a rimmed baking sheet in it. Pour 1 1/2 in. oil into a 5- to 6-qt. pot. Insert a deep-fry thermo­meter and heat oil over high heat to 350°. Meanwhile, skim and discard fat from bowl of ribs. Transfer ribs to a colander and discard seasonings. Working with one-quarter of ribs at a time, toss in a medium bowl with 1/4 cup cornstarch. Gently add ribs to oil. Cook until bones are browned and meat is crisp, 2 to 3 minutes. Transfer ribs to baking sheet in oven.  Heat a wok or 12-in. frying pan over medium heat. Add 1 tbsp. of remaining 1/4 cup oil. When it’s hot, stir in one-quarter of garlic; cook about 15 seconds, then add one-quarter each of ribs and sauce. Cook, stirring with tongs (or a wide metal spatula, if using a frying pan), until sauce thickens and coats ribs well, 1 to 2 minutes. Stir in one-quarter of basil leaves; cook and toss ribs until basil turns bright green, about 15 seconds. Transfer to a platter. Scrape out excess sauce from wok and spoon over ribs.  Cook remaining ribs the same way, adding a splash of water and reducing heat if pan starts to scorch.

 

*Ask a butcher to trim and cut the ribs for you.

 

TRIM SPARERIBS ST. LOUIS-STYLE. Meaning, trim them into a tidy, rectangular shape that cooks evenly. Ask a butcher to trim them, or do it yourself: On the bony side, trim the flap of meat from the center, flush with the bones. Then cut the rack lengthwise between the 4- to 5-in.-wide rib section and the chewy skirt (above). Save scraps for soup.

 

REMOVE THE MEMBRANE. Pork spareribs have a membrane on the underside that can shrink up and make the meat cook unevenly. It’s easy to remove: Slide the tip of a meat thermometer under the membrane at one end to loosen an edge. Pull off membrane with a paper towel (it may come off in pieces) while holding the rack down with your other hand.

Corn, Bacon & Egg Fried Rice

Corn, Bacon & Egg Fried Rice

Bacon & Egg Fried Rice

 

1 tablespoon olive or vegetable oil

4 large eggs, beaten

½ pound bacon, cut into 1-inch pieces

2 cloves minced garlic

â…“ cup chopped red onion

1 heaping cup peas

1 heaping cup corn

sea or kosher salt and fresh black pepper

4 cups cooked white rice

1 tablespoon soy sauce (or tamari for gluten-free), plus more for serving

chopped green onions, for garnish, optional

hot sauce, for serving, optional

 

Heat the oil in a wok or heavy duty frying pan over medium-low heat. Pour in the eggs and cook through, stirring them often. Remove to a dish and cut into bite-sized pieces. Turn the heat up to medium and add the bacon. Cook until crispy or however you like it. Remove to a paper-towel lined plate. Turn off the heat and let the grease cool a little – drain it off leaving about a tablespoon in the pan. Turn the heat back to medium and add the garlic, onion, peas & corn with a couple dashes salt & pepper. Cook, stirring often until the peas & corn are tender. Stir in the rice and soy sauce, cook, stirring often, until the rice is hot. Stir in the egg and bacon. Garnish with green onion. Serve with extra soy sauce and hot sauce.