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Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

 

1-1/4 pounds skinless, boneless chicken thighs or breasts, cut into 1/2-inch pieces

2 ounces chicken fat or fatty bacon, cut into 1/2-inch pieces

2 scallions, both white and green parts, trimmed and thinly sliced crosswise

1 tsp. minced peeled fresh ginger

1/2 tsp. freshly ground black pepper

1-1/2 tsp. coarse salt (kosher or sea)

1/2 tsp. ground coriander

1/4 tsp. ground sansho pepper, or 1/8 tsp. each additional freshly ground black pepper and ground coriander

2 tsp. cornstarch

1 egg white

 

Place the chicken pieces, chicken fat or bacon, if using, scallions, ginger, black pepper, salt, coriander, sansho pepper, cornstarch, and egg white in a food processor fitted with a metal blade. Process the mixture to a coarse puree, running the processor in short bursts. Do not overprocess; the mixture should be lumpy—this is essential for the proper texture. Transfer the dumpling mixture to a bowl (or leave it in the processor bowl) and freeze it, covered, until firm, but not frozen, 20 to 30 minutes. Using a large spoon, scoop out a 1-1/2  inch ball of dumpling mixture and mold it onto the end of a skewer to make a flattish oval about 2 inches long, 1 inch wide, and 1/2 inch thick. Place the skewer on a plate or baking sheet lined with plastic wrap. Repeat until all of the dumpling mixture is used up, wetting or oiling your hands as needed to prevent sticking. You should have 16 to 18 dumplings; refrigerate them, covered, for 1 to 2 hours. Set up the grill for direct grilling and preheat it to high. When ready to cook, brush and generously oil the grill grate. Arrange the dumplings on the hot grate at a diagonal to the bars, placing the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill the dumplings until golden brown and cooked through, 3 to 4 minutes per side, 6 to 8 minutes in all. Give each skewer a quarter turn after 1-1/2 minutes to create an attractive crosshatch of grill marks (it also helps the dumplings cook more evenly). Transfer the grilled dumplings to a platter and serve at once.

Saigon Garlic Lemongrass Wings

Saigon Garlic Lemongrass Wings

Saigon Garlic Lemongrass Wings

 

12 whole chicken wings (2 1⁄2 to 3 pounds)

4 cloves garlic, peeled

1/4 C. chopped shallots

1 piece (1 inch) fresh ginger, peeled and thinly sliced

2 stalks fresh lemongrass, trimmed and sliced, or 2 strips lemon zest (each 2 by 1⁄2 inches), removed with a vegetable peeler

2 T. sugar

1/3 C. Asian fish sauce

3 T. fresh lemon juice

3 T. vegetable oil

1/4 C. finely chopped dry-roasted peanuts, for garnish

1/4 C. chopped fresh cilantro (optional), for garnish

Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. Combine the garlic, shallots, ginger, lemongrass, and sugar in a mortar and pound to a paste with a pestle, then work in the fish sauce, lemon juice, and 1 T. of the oil. If you don’t have a mortar and pestle, combine all these ingredients in a blender or food processor and process to a smooth puree. Scrape the marinade into a large bowl, add the chicken wings, and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 4 hours, but preferably 24, turning the wings occasionally. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, drain the chicken wings, reserving the marinade, then thread each wing on a skewer, running the skewer through all three sections of the wing to hold it open as widely as possible. Brush the wings on both sides with the remaining 2 T. of oil. Brush and oil the grill grate, then arrange the chicken wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill the wings, turning them several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Reduce the heat if the wings start to burn. Brush the wings once or twice with the reserved marinade, but do not brush them during the last 3 minutes of cooking. Transfer the grilled wings to a serving platter, sprinkle the peanuts and cilantro (if using) over them, and serve.

Thai Peanut Beef

Thai Peanut Beef

Thai Peanut Beef

 

1 pound Flank or Skirt Steak – thinly sliced across the grain

2-3 tsp. oil

 

½ C. creamy peanut butter

2 tsp. soy sauce

1 T.  brown sugar

2 tsp. Sriracha hot sauce

¼ C. peanuts – chopped, optional

3-4 T.  water, to thin – if needed

 

Whisk together all sauce ingredients excluding peanuts. Add water 1 T.  at a time until sauce is a smooth, pourable consistency. Add oil to large pan or skillet and heat over medium high heat until hot. Add beef strips and cook 8-10 minutes, stirring throughout to ensure even cooking. When beef has browned around edges and cooked to desired doneness. Add 1/2 of the sauce to the pan. Stir and cook 1-2 minutes longer. Top with remaining sauce and chopped peanuts. Garnish with sliced green onions or cilantro if desired and serve.

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

 

6 Vietnamese Brown Rice Spring Roll Wrappers

Stir Fried Mushrooms with Garlic and Ginger

1/2 a cucumber, peeled and cut into match sticks

dandelion greens, snapped in half or in thirds

cilantro, stems and leaves, pulled apart into smaller pieces

 

2 T. fish sauce

1/2 tsp. coconut sugar

1 tsp. vinegar

1 garlic clove, crushed

1 Thai red chili, sliced (or 1 dried Thai red chili, deseeded and torn apart)

 

Dip a spring roll wrapper in some warm water.  Place the softened wrapper on a flat surface and place the mushrooms in the middle. Top the mushrooms with the cucumber sticks, dandelion leaves, and cilantro. Fold the sides inward and then wrap and roll. Repeat. For Dipping Sauce, Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls.

Stir Fried Pork with Rice Noodles

Stir Fried Pork with Rice Noodles

Stir Fried Pork with Rice Noodles

 

10 oz. rice noodles, cooked al dente

12 oz. boneless pork, cut into bite sized pieces

2 T. vegetable oil, divided

5 cups broccoli florets

8 oz. button mushrooms, sliced

1 lg. sweet pepper, sliced

1/4 cup Mae Ploy sweet chili sauce

1/4 cup Kikkoman low sodium soy sauce

1 1/2 T. Huy Fong chili garlic sauce

1/4 cup dry white wine

2 tsp. sesame oil

pinch of salt

 

Cook rice noodles in a large pan to al dente, drain and rinse with water and reserve. (mine took around 5 mins.) In a large skillet on medium high, add 1 T. vegetable oil and the pork, cook stirring until done, about 5 mins. Remove from the heat and place in a covered bowl. In the same skillet on medium heat, add 1 T. vegetable oil and the sliced mushrooms along with a pinch of salt and cook stirring for 5 mins. Next, add the broccoli, pepper, and wine and cook until softened, 5 to 7 mins. Add the cooked pork and noodles to the skillet and toss to combine. Mix the chili sauce, soy sauce and chili garlic sauce in a small bowl, then pour into the skillet. Toss and cook until the pork and noodles are heated through, 4 mins. Drizzle with sesame oil and serve hot.

Grilled Chicken and Avocado Spring Rolls

Grilled Chicken and Avocado Spring Rolls

Grilled Chicken and Avocado Spring Rolls

 

1/4 cup soy sauce

3 T.  brown sugar

few grinds of black pepper

2 garlic cloves, minced

1 small (1” piece ginger, peeled and minced (about 1 T. )

1 lb boneless, skinless chicken thighs

2 tsp vegetable oil

10 8″ Vietnamese rice paper spring roll wrappers

1 handful fresh mint

1 ripe avocado, peeled and sliced

2 carrots, shredded

1/4 red onion, sliced very thinly

 

Whisk together the soy sauce, brown sugar, pepper, garlic and ginger. Place into a large bowl. Add the chicken thighs and mix well to cover. Cover bowl tightly with plastic wrap and refrigerate for at least 20 minutes, or up to 2 hours. Heat the vegetable oil in a large, heavy bottomed frying pan over medium-high heat. Cook the chicken thighs with their sauce for 4-5 minutes on each side, until cooked through and browned on the outsides. The sauce should thicken and form a glaze. Remove the cooked chicken from the pan and transfer to a clean plate to cool. Once the chicken has cooled, use 2 forks to shred it into long, thin pieces. Gently wet a spring roll wrapper under a faucet or in a bowl of water. Remove carefully and blot lightly on a dish towel. Lay on a clean, flat, dry surface and allow to soften–about 30 seconds.

As the wrapper softens, arrange the ingredients in the center in the following order: 2 mint leaves topped with a few shreds of chicken, topped with a slice of avocado, topped with a few pinches of shredded carrots and a few slices of red onion. Roll up the wrappers very gently, tucking in the ends, being careful not to break the wrapper. Don’t worry if they break–it can take some practice, and broken spring rolls are still delicious. Serve the rolls cut on the bias with sweet chili sauce or peanut sauce for dipping.

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

 

8 boneless, skinless chicken thighs (about 1 1/2 pounds), halved (16 pieces)

½ cup soy sauce

¼ cup sugar

2 tsp. peeled, minced fresh ginger

2 cloves garlic, peeled and minced

2 T. Chinese rice wine, sake, or sherry

1 T. Asian-style sesame oil

1 T. rice vinegar or fresh lemon juice

½ tsp. Chinese five-spice powder (optional)

 

2 scallions, trimmed, white and green parts thinly sliced on a diagonal

2 T. toasted sesame seeds (optional)

 

Place the chicken in a bowl or sturdy resealable plastic bag.  Make the marinade: In a separate bowl, combine the soy sauce, sugar, ginger, garlic, rice wine, sesame oil, rice vinegar, and five-spice powder, if using. Whisk until the sugar crystals dissolve. Pour over the chicken, ensuring every piece is coated with the marinade. Cover the bowl (or seal the bag) and refrigerate the chicken for 4 to 6 hours.  Assemble the foil packets: Tear off eight 10-inch pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Arrange one piece on a flat surface with the long side parallel to you, dull side up so the chicken lifts right off after cooking. Lift two pieces of chicken out of the marinade and arrange in the center of the foil, overlapping slightly.  Top with 1 tsp. of the marinade. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the chicken. Repeat for the remaining packets.  You should have 8 total. Transfer to a rimmed sheet pan (this makes transporting to and from the grill easier).  In the meantime, set up your grill for direct grilling and preheat to medium-high (400 degrees). Arrange the packets, starting with the seam sides up, on the grill grate. (Work in batches if your grill grate is not large enough to accommodate all eight at once.) Grill for 4 to 5 minutes per side, turning with tongs, until the chicken is cooked through. The packets may puff with steam as they cook. Carefully open a packet to check for doneness, avoiding any escaping steam. Using tongs, transfer the hot packets to the rimmed sheet pan.  Carefully open the remaining packets. Scatter scallions on top of the chicken and sprinkle with sesame seeds. Serve directly from the Reynolds Wrap® Non-Stick Aluminum Foil packets.

Crispy Rice Cakes

Crispy Rice Cakes

Crispy Rice Cakes

 

4 cups old rice

¼ cup gluten free 1:1 flour

¼ cup finely diced green onion

1 T.  sesame oil

4-5 T.  hot water

Kosher salt to taste

1 T.  toasted sesame seeds

Oil for frying

Dipping sauce:

2 tsp. fresh grated ginger

1 garlic clove, minced

1 tsp. sambal

1 tsp. agave

2 tsp. rice vinegar

1 T.  tamari

2 tsp. finely chopped green onion

 

Add all the rice cake ingredients to the bowl of a standing mixer fitted with a paddle attachment. Beat for a few minutes until the rice mixture coats the sides of the bowl and is very sticky and somewhat uniform as a dough. Scrape the dough from the sides of the bowl and shape with damp hands into discs. I got 10 evenly sized discs. Sprinkle them with kosher salt and the sesame seeds. In a heavy skillet or non-stick pan add the oil over high heat. Fry the rice cakes (I did 5 at a time) for about 4 minutes until golden, and then flip and cook another 4 minutes until golden brown on each side. Repeat with the next batch and serve hot with the dipping sauce. While the cakes are frying, whisk together all of the dipping sauce in a small bowl.

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

 

1/2 tablespoon vegetable oil

8 ounces mushroom medley mix I used a mix of Velvet Pioppini, Forest Nameko, and Nebrodini Bianco

1/2 tablespoon garlic, pressed

1 teaspoon ginger, peeled and grated

1/2 teaspoon chili garlic sauce

1 tablespoon fish sauce*

1 tablespoon green onion (only the green part), sliced

 

Thinly slice the mushrooms or if they are small and grouped together at the base, cut off the base to break them apart. In a large skillet, heat the vegetable oil over high heat. Add the mushrooms and stir-fry until they begin to soften and release their moisture, about 2 to 3 minutes. Add the garlic, ginger, and chili garlic sauce. Cook for about 30 seconds to 1 minute or until the garlic begins to brown but not burn and get crispy. Add the fish sauce and cook for about 30 more seconds, tossing to mix well.  Take the skillet off the heat and toss in the green onions.Serve as a side, snack, or as a topping or filling for soups and wraps.

Mini Shrimp Rolls with Homemade Plum Sauce

Mini Shrimp Rolls with Homemade Plum Sauce

Mini Shrimp Rolls with Homemade Plum Sauce

 

1/4 lb cooked shrimp

1 Tbsp fresh grated ginger

1/2 cup water chestnuts

1 spring onion, trimmed and rough chopped

1/4 cup cilantro

salt and black pepper , to taste

 

24 square wonton wrappers

vegetable oil , for frying

 

1 cup plum jam, 1/2 of recipe below

1 clove garlic, finely minced

2 Tbsp chili sauce

1-2 Tbsp white vinegar

1 Tbsp grated fresh ginger

 

7 plums, (about 1 lb 5 oz) peeled and chopped

2 cups sugar

juice of 1 lemon

 

In the bowl of a small food processor put all the filling ingredients and pulse till finely minced. Do it by hand if you have the patience. Set out a wonton wrapper on point. Place 1 tsp of the filling on the wrapper. Bring up the bottom corner over the filling, then fold in the sides, and continue rolling. Moisten the top corner with a wet finger and finish the wrap. Set aside on a plate while you wrap all the rolls. Heat 1/4 inch of vegetable oil in a large skillet until hot. You will see the oil shimmer on the surface and hear a sizzle when you place the rolls in the hot oil. Fry the rolls, in batches, for about 2-3 minutes, or until golden brown, turning once halfway through. Drain on paper towels. If you are making these ahead, you can reheat in a 350°F. oven for several minutes. To make the plum jam: Put all the ingredients in a saucepan and bring to a boil. Simmer the jam, uncovered, for about 30 minutes, or until thickened and glossy. Stir occasionally. Keep a small plate in the freezer while the jam cooks. To test when the jam is done, take the plate out and spoon a drop of the hot liquid onto it. Let it sit for a minute and then push it with a spoon to see whether the jam has ‘gelled’. If so, it’s ready, if not, keep boiling. Pour the finished jam into a container and let cool. Refrigerate. (makes 2 cups) To make the plum sauce: Heat the ingredients in a small saucepan, starting with 1 Tbsp of the vinegar. Bring the sauce to a boil, then turn off the heat. Taste and adjust the seasoning if necessary, you want a nice sweet and sour tang. Let it cool, then bottle it and refrigerate until needed.

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

 

1/3 pound rice noodles

1/4 cup canola or corn oil

1/3 pound boneless chicken, shredded or diced small

1/2 to 1 cup bean sprouts

1/2 cup snow peas, slivered

1/2 cup shiitake mushroom caps, sliced

2 T. fish sauce

2 T. soy sauce

2 T. rice wine or white wine

1 egg, lightly beaten

3 or 4 scallions, trimmed and slivered, for garnish

 

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

 

1¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ head)

6 scallions, cut into 1-inch (2.5 cm) pieces

1 large carrot (4 oz/113 g), thinly sliced on the bias

4 slices bacon (3 oz/85 g), cut crosswise into 1-inch (2.5 cm) pieces

One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 T. toasted sesame oil

2 T. oyster sauce

2 T. soy sauce

1 T. Worcestershire sauce

20 ounces (567 g) fresh ramen noodles

Furikake (optional), for serving

 

Position two racks in the middle and lower third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.) Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pushing some of the noodles to the edges (they’ll get very crispy there).  Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.

Paper-Thin Beef with Snow Peas

Paper-Thin Beef with Snow Peas

Paper-Thin Beef with Snow Peas

 

1 pound flank steak, cut against the grain into very thin slices about 3” long and patted dry

2 T. cornstarch

1/2 cup low-sodium chicken broth

3 T. soy sauce

2 T. white wine

1 T. sesame oil

1/3 cup vegetable oil, plus extra, if needed

1/2 pound snow peas

1 bunch scallions, cut on the diagonal into 3-inch pieces

1 T. raw sesame seeds (optional)

Salt

Steamed rice

 

In a medium bowl, toss together the beef and cornstarch, then let sit about 5 minutes. In a small bowl, combine the broth, soy sauce, wine, and sesame oil and set aside. Heat a wok or a large high-sided saute pan over high heat until very hot, then add the vegetable oil. When the oil starts to smoke, add half of the beef and stir constantly with a spider or slotted spoon until it just begins to brown, about 10 seconds. The meat should still be pink in places. Transfer the meat to a strainer set over a bowl to drain any excess oil. Bring the oil in the pan back up to temperature, adding more if needed, and repeat with the remaining meat, adding it on top of the first batch in the strainer. Set the meat aside.  Add the snow peas to the pan and stir constantly for about 1 minute, then add the scallions and stir constantly until wilted, about 1 minute. Add the sesame seeds (if using) and stir briefly. Add the broth mixture and bring to a simmer. Add the reserved meat and stir just until heated through, about 30 seconds. Be careful not to overcook or the meat will be tough. Off the heat, check the seasonings, adding salt if needed. Serve right away—the hotter the better—with steamed rice.

Spicy Wonton Bowls

Spicy Wonton Bowls

Spicy Wonton Bowls

 

1 T. (15 ml) sesame oil

3 cloves garlic, minced

1 large shallot, sliced

2 bunches baby bok choy, cleaned and halved

2 T. (30 ml) water

1 to 2 T. (15 to 30 ml) soy sauce

12 oz (340 g) Frozen Chicken Cilantro Mini Wontons

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 T. (36 g) Trader Joe’s Crunchy Chili Onion

2 green onions, sliced thinly

Sesame seeds, to garnish

 

In a large nonstick skillet over medium-high heat, heat the sesame oil. Add the garlic and shallot. Cook until fragrant, 30 to 60 seconds.  Place the bok choy, cut side down, in the pan and let cook undisturbed for about 11/2 minutes, or until the bottom begins to turn golden brown.  Pour in the water and soy sauce, add the wontons to the pan and season with salt and pepper. Cover immediately with a tight-fitting lid. Lower the heat to medium-low and cook for 3 to 5 minutes, or until the bok choy is tender and the leaves are slightly wilted. Transfer the bok choy into two serving bowls while the wontons finish cooking, uncovered, for about 3 more minutes, or until they are fully heated through. When the wontons are ready, transfer them to the bowls of bok choy. Top with the Crunchy Chili Onion, sliced green onions and sesame seeds

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

Garlic Butter Ramen Noodle Stir Fry

 

2 bricks dried ramen noodles

3 T. butter

2–3 cups kale, chopped

5 garlic cloves, minced

1–2 tsp. red chili flakes

3 T. soy sauce

2 T. honey

2 tsp. sambal oelek or sriracha

Green onions

Sesame seeds

Eggs

 

Bring a medium pot of water to a rolling boil.  While your water is boiling begin the stir fry. Heat butter in a large skillet on medium heat. Once butter is melted add in kale and cook for 1-2 minutes or until wilted. Add in garlic, red chili flakes, and cook for an additional 1-2 minutes. Boil the ramen noodles until they just begin to break apart, about 1-2 minutes. In a small bowl whisk together soy sauce, honey, sambal oelek or sriracha and add to kale mixture. Add noodles into the pan with the sauce mixture. Cook for an additional 2-3 minutes or until the sauce has thickened and noodles are well coated. Top noodle stir fry with a fried egg (or a yolk for the braver) the center of the noodles, sesame seeds, and green onions.

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

 

1 or 2 bunches purslane

1 tablespoon oil

1 teaspoon finely chopped garlic

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

 

Wash purslane, shake dry and trim off the roots and tough lower ends of the stems. Cut into bite-sized pieces. Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir fry for 1 minute, add soy sauce, sugar, sesame oil, and mix quickly.

Green Curry Shrimp

Green Curry Shrimp

Green Curry Shrimp

 

1 tablespoon butter

1 onion, chopped

3 tablespoons minced fresh ginger

2 tablespoons Thai green curry paste

1 tablespoon honey

1 – 14 ounce can light coconut milk

1 tablespoon soy sauce

1 pound fresh shrimp, peeled and deveined (I used 16-20 size)

1 tablespoon cornstarch

2 tablespoons chopped fresh cilantro and 1 tablespoon chopped mint

2 tablespoons freshly squeezed lime juice

 

Melt butter in a sauté pan and add onion and ginger. Sauté, stirring often, until onion is transparent. Add curry paste and honey and cook for 15 seconds, then add coconut milk and soy sauce. Bring to a simmer and cook, stirring constantly for 1 minute. Toss shrimp with cornstarch and add to sauce. Cook for 3 to 5 minutes or until shrimp are opaque. Add lemon juice and chopped herbs. Serve with rice.  Makes 4 servings.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

2 teaspoons sesame oil, divided

1 teaspoon minced garlic

1 onion, finely diced

1 pound extra-lean ground chicken or turkey

11/2 tablespoons low-sodium soy sauce or Bragg Liquid Aminos

1/2 cup low-sodium beef broth

2 teaspoons ground ginger

1/2 teaspoon freshly ground black pepper

4 cups green cabbage, chopped or shredded into 1-inch ribbons

11/2 cups shredded carrots

1 cup fresh bean sprouts or 1 (14-ounce) can, drained and rinsed

2 scallions, finely chopped, for garnish

 

Place a large skillet over medium-high heat. Add 1 teaspoon of sesame oil and the garlic. Stir for 1 minute. Add the onion and cook until tender, 1 to 2 minutes. Add the ground chicken. Cook until browned, breaking up the meat into smaller pieces, 7 to 9 minutes. While the meat is browning, mix together the remaining 1 teaspoon of the sesame oil, soy sauce, broth, ginger, and black pepper in a small bowl. When the chicken is cooked, stir the sauce into the skillet. Add the cabbage, carrots, and bean sprouts. Stir to combine. Cover the skillet and simmer until the cabbage is tender, 5 to 7 minutes. Serve in a bowl and garnish with the scallions and additional soy sauce to taste.

 

Serving Size: ¾ C.  Calories: 133; Total fat: 3g; Protein: 19g; Carbs: 7g; Fiber 2g; Sugars: 4g; Sodium: 356mg

Creamy Peanut Chicken with Charred Snow Peas

Creamy Peanut Chicken with Charred Snow Peas

Creamy Peanut Chicken with Charred Snow Peas

 

½ C. creamy or crunchy natural peanut butter (preferably without added sugar)

1 T. toasted sesame oil

1½ T. rice vinegar, divided, plus more for serving

2 tsp. light or dark brown sugar

2 tsp. grated fresh ginger

2 garlic cloves, finely grated or minced

2 tsp. soy sauce

1 tsp. fish sauce

1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

¾ tsp. kosher salt, plus more to taste

3 T. neutral oil, such as safflower, sunflower, or grapeseed, divided

1 bunch scallions, sliced (white and green parts separated)

5 C. (about 12 ounces) snow peas, trimmed

White rice, for serving

½ C. fresh basil, sliced, for serving

 

In a medium bowl, stir together the peanut butter, sesame oil, 1 T. of the vinegar, the brown sugar, ginger, garlic, soy sauce, fish sauce, and enough water to reach a sauce-like consistency (anywhere from ¼ C. to ½ cup, depending on your peanut butter brand). In a separate medium bowl, toss the chicken with the salt. Heat a large skillet over high heat, then add 2 T. of the neutral oil. Let the oil heat until it thins out, then carefully add the chicken and cook, stirring almost constantly, until the chicken is no longer pink and just cooked through, 3 to 5 minutes. Immediately transfer to a clean bowl. Add the remaining 1 T. neutral oil to the skillet, then stir in the scallion whites. Cook for 1 minute, then stir in the snow peas. Cook until charred, stirring occasionally, about 3 minutes. Turn off the heat and stir in the remaining ½ T. vinegar. Return the chicken to the skillet and add the peanut butter mixture. Toss to coat everything with the sauce. Taste and add a little more salt, if needed. Serve immediately with rice, with basil and scallion greens on top, and with more vinegar on the side for drizzling.  You can use pretty much any quick-cooking vegetable in place of the snow peas. Asparagus, cherry tomatoes, shiitake mushrooms, bell peppers, thin green beans, broccolini, or zucchini would all work perfectly well. Just avoid dense roots like carrots, which take longer to cook, and leafy greens, which will exude too much liquid

Lemongrass Beef

Lemongrass Beef

Lemongrass Beef

 

1 lb [455 g] top sirloin

2 stalks lemongrass

3 T. fish sauce

1 T. brown sugar

Neutral oil, for cooking (such as canola or avocado)

 

Freeze the beef for 2 hours, so it’s easier to slice thinly. Remove the tough outermost leaves of the lemongrass. Cut off and discard the reedy stalk ends and the bit of root, saving only the tender light green part from the root side (you’ll be left with about 1 1/2 oz [40 g]). Place the tender lemongrass in a food processor and blend until finely chopped. Add the fish sauce and brown sugar to the food processor and blend. Once the beef is firm but not frozen solid, slice very thinly. Spoon the lemongrass mixture over the beef and toss together to evenly coat everything. Let sit for at least 30 minutes in the refrigerator (and for up to 2 days). To sear on the stove, preheat a nonstick saute pan over medium-high heat. Once hot, add about a tsp. of oil, swirl to coat, and add about a sixth of the marinated beef. Spread it out into a single layer (do not crowd the pan). Let sear

Stir Fry Sauces

Stir Fry Sauces

Stir Fry Sauces

 

1/3 C. Soy

1 T, Cornstarch

1-2 T. Honey

 

Mix the soy sauce and cornstarch in a bowl first, then add the honey and mix together.  Add in the last few minutes of cooking a stir fry.

 

All Purpose Stir Fry Sauce:

⅓ C. low sodium soy sauce – or coconut aminos

¼ C. avocado oil – or other cooking oil

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

pinch of red pepper flakes

 

Ginger Garlic Stir Fry Sauce:

¼ C. avocado oil – or other cooking oil

3 T. soy sauce – or coconut aminos (soy-free alternative)

½ freshly squeezed lemon – about 2 T. of lemon juice

2 tsp. fresh ginger – grated

1-2 tsp. honey – or maple syrup (optional)

1 garlic clove – minced

 

Nut or Seed Butter Stir Fry Sauce:

3 T. nut butter or seed butter – almond butter, sunflower seed butter etc.

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 tsp. fresh ginger – grated

1 T. honey – or maple syrup, stevia or xylitol

 

Spicy Pineapple Stir Fry Sauce:

4 T. pineapple juice – note: add the pineapple chunks the the stir fry you make

3 T. soy sauce – or coconut aminos (soy-free alternative)

2 T. avocado oil – or other cooking oil

1 T. honey – or maple syrup

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

½ tsp. paprika

¼ tsp. cayenne pepper

pinch of red pepper flakes

 

Teriyaki Inspired Stir Fry Sauce:

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 T. avocado oil – or other cooking oil

1 T. coconut sugar – or brown sugar

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

1 garlic clove – minced

 

Sweet and Spicy Stir Fry Sauce:

2 T. apple cider vinegar

2 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. tomato paste

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

1 T. honey – or maple syrup

 

Spicy Crispy Chicken

Spicy Crispy Chicken

Spicy Crispy Chicken

 

2 tsp. soju

2 tsp. sugar

1 tsp. soy sauce

1 tsp. gochujang

1 tsp. sesame oil

1/2 tsp. grated garlic

260 grams (9 ounces) skin-on boneless chicken thighs

 

In a small bowl, combine the soju, sugar, soy sauce, gochujang, sesame oil and grated garlic, stirring to combine. Lightly salt both sides of the chicken. Place the chicken skin side down on a cold skillet. Place a cast iron skillet or pot filled with water on top of the chicken to weigh it down. Put the skillet on the stove and cook over medium low heat until the skin side is uniformly golden brown and crisp (about 8-10 minutes). Remove the weight and flip the chicken over. Drain as much oil from the pan as you can, then turn up the heat to high and pour the sauce mixture in around the chicken, being careful not to get any on the crisp skin. Let the sauce boil down until it’s thick and bubbly, and then flip the chicken over a few times to coat both sides of the chicken with the thick glaze. Slice and serve the chicken immediately with steamed rice.

Mongolian Beef Pasta

Mongolian Beef Pasta

Mongolian Beef Pasta

 

7 ounces (200 grams) beef, sliced into strips

2 tsp. soy sauce

1 tsp. sugar

2 T. hoisin sauce

2 T. water

1 tsp. Asian chili paste (such as doubanjiang or sambal oelek)

6.3 ounces (180 grams) pasta such as spaghetti or linguine

1 T. vegetable oil

1 large clove garlic, minced (7 grams)

1/2 red bell pepper, seeds removed and sliced (60 grams)

5 scallions, sliced (60 grams)

 

Put the beef in a bowl along with the soy sauce and sugar, mix to combine and then allow the beef to marinate while you prepare the other ingredients. For the sauce, put the hoisin sauce, water and chili paste into a small bowl and stir to combine. Bring a pot of salted water to a boil, and boil the pasta for one minute less than what the package directions say. For example, if the package says to boil it for nine minutes, add the pasta and set the timer for eight. When the pasta is five minutes away from being done, heat the oil in a frying pan over medium high heat until hot. Add the garlic and sauté until fragrant. Add the beef and spread it out into a single layer, and let this fry on one side until the edges start to turn brown. Add the bell peppers and then stir-fry until the beef is cooked. When the pasta is done, drain it. Add the scallions in with the beef, and then add the noodles. Pour the sauce over the noodles and use tongs to mix until the sauce is evenly dispersed and the scallions are cooked. Plate and serve immediately.

15 Minute Sesame Ramen

15 Minute Sesame Ramen

15 Minute Sesame Ramen

 

1 package ramen noodles flavor packet discarded

1 T. coconut oil

2 garlic cloves minced

½ tsp. freshly grated ginger

1 T. brown sugar

2 T. low sodium soy sauce

1 T. rice vinegar

1 tsp. chili garlic paste

2 T. toasted sesame oil

2 green onions thinly sliced

toasted sesame seeds for sprinkling

 

Cook the ramen noodles according to the directions on the package. This only takes 2 to 3 minutes! I like to get all of my other ingredients out while waiting for the water to boil. While the noodles are cooking, heat a large skillet over medium-low heat. Add the coconut oil and once melted, stir in the garlic and ginger. Cook for 1 minute, then stir in the sugar, soy sauce, vinegar and chili garlic paste. Turn off the heat and stir in the toasted sesame oil. Add the noodles to the skillet and toss well to coat. Serve the noodles with lots of green onions and sesame seeds on top.

Bok Choy with Miso Ginger Dressing

Bok Choy with Miso Ginger Dressing

Bok Choy with Miso Ginger Dressing

 

1 1/2 pounds baby bok choy, split lengthwise

1 T. avocado oil

1 T. ginger garlic paste

Salt to taste

Dressing

2 T. toasted sesame oil

2 T. rice vinegar

1 T. white miso

1 T. orange juice

1 T. avocado oil

1 T. Greek yogurt (optional)

1 tsp. ginger garlic paste

Toasted sesame seeds, for garnish

 

In a medium bowl, combine all dressing ingredients and whisk until smooth and emulsified. Add oil and ginger garlic paste to a wide skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the ginger garlic, but before it starts to brown. Toss in the bok choy and spread into one layer, cut side down. Sprinkle with salt, then cook, without stirring, until starting to turn brown, about 2 minutes. Flip and cook for another 2 minutes or until the green leaves have wilted and the white bottoms have begun to soften but still have some crunch. Drizzle bok choy with dressing. Garnish with toasted sesame seeds and browned ginger garlic bits from the pan, if desired.

Nasu Dengaku (Miso Glazed Eggplant)

Nasu Dengaku (Miso Glazed Eggplant)

Nasu Dengaku (Miso Glazed Eggplant)

 

Eggplant

6 small Japanese eggplants

2 T. olive oil

3 slices of bacon chopped (optional)

1 T. chives sliced thin for garnish

1 T. toasted sesame seeds for garnish

Sauce

2/3 C. white miso

1/3 C. sake

1/3 C. mirin

1/3 C. sugar

 

For the sauce, combine miso and sugar in a medium-size, heavy-bottomed saucepan. Whisk in sake and mirin. Over low heat, bring to a simmer and cook, frequently stirring, until sugar dissolves, color darkens, and it has the consistency of a thick sauce—approximately 45 minutes. Sauce can be made up to a day in advance and should be refrigerated. When ready to use, reheat in a pan on low heat for 2–3 minutes.

Preheat oven to 425°F. Cook bacon in a small skillet over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and set aside. Cut eggplants in half lengthwise. Use the tip of a paring knife to score cut sides in a crosshatch pattern. Brush scored sides with olive oil, then spread 1 tsp. of miso mixture over each half. Place on parchment-lined baking sheet. Roast eggplant for about 20 minutes, until tender and browned. Sprinkle with sesame seeds, chives, and bacon, and serve.

Sauteed Tatsoi with Pork Belly

Sauteed Tatsoi with Pork Belly

Sauteed Tatsoi with Pork Belly

 

2 T. tamari soy sauce

1/4 tsp. rice vinegar

2 tsp. brown sugar

2 tsp. pure lime juice

2 tsp. ginger, minced

1/4 tsp. ground red chile

1 pound uncured pork belly, cubed

1 T. sesame oil, divided

2 small bunches of tatsoi

1–2 tsp. hulled sesame seeds, toasted

 

In a small bowl, whisk together soy sauce, vinegar, sugar, lime juice, ginger, and chile. In a large skillet over medium-high heat, add 2 tsp. sesame oil. Add pork belly; salt to taste; and cook until golden brown. Remove from skillet and set aside. Add remaining sesame oil and tatsoi to skillet; once wilted, add sauce. Reduce heat to medium-low, and cook until sauce slightly thickens. Divide greens on plates. Top with pork belly. Drizzle with remaining sauce from pan, and sprinkle with sesame seeds. Serve immediately.

Suon Ram Man (Caramelized Pork Ribs)

Suon Ram Man (Caramelized Pork Ribs)

Suon Ram Man (Caramelized Pork Ribs)

 

2 pounds baby-back or pork spare ribs, cut into small 1- to 1 1/2 inch cubes

1 T. minced garlic

1 T. kosher salt

1 tsp. ground black pepper

4 T. sugar

3 T. fish sauce

1/2 C. coconut juice

Black pepper, chopped green onions and chopped cilantro, for garnish

 

Bring a small pot of water to a boil and boil the ribs for 2 or 3 minutes to remove impurities. Place the ribs into a colander, rinse thoroughly and drain. Season the ribs with the garlic, shallots, salt and ground pepper then set aside to marinate for 30 minutes. Heat a nonstick wok over medium heat, then add the sugar to evenly coat the bottom of wok. Wait patiently as the sugar melts and turns into a caramel color. Add the fish sauce and ribs to the wok and stir until the sugar coats all of the ribs evenly—about 5 minutes. Add the coconut juice and cover. Let the ribs simmer, covered, over medium-low heat for 20 minutes while occasionally stirring. Remove the lid and continue to stir for an additional 15 to 20 minutes over medium heat, or until the liquid reduces by half. Adjust with additional sugar or fish sauce, as needed. Remove from the heat, pour into a serving dish and garnish with the green onions, cilantro and a pinch of ground pepper. Serve with steamed jasmine rice.

Miso Honey Steaks with Ginger Chimichurri

Miso Honey Steaks with Ginger Chimichurri

Miso Honey Steaks with Ginger Chimichurri

 

4 (12-ounce) sustainably raised New York Strip steaks

2 T. miso paste

2 T. local honey

1 pinch black pepper

1 tsp. kosher salt

 

2 T. minced fresh ginger

2 T. minced garlic

2 T. minced shallots

¼ C. chopped fresh flat-leaf parsley leaves

½ C. chopped fresh cilantro leaves

¼ C. extra-virgin olive oil

¼ C. rice wine vinegar

Fresh-pressed juice and zest of 2 limes

1 tsp. kosher salt

 

Combine miso, honey, black pepper and tsp. of salt. Coat steaks with marinade and let sit for 20 minutes at room temperature. In a small mixing bowl, combine ginger, garlic, shallots, parsley, cilantro, olive oil, vinegar, lime juice and zest and salt. Reserve. Preheat the grill to medium-high heat or prepare coals. Grill steaks about 4 minutes per side for medium-rare, but your safest bet is to use an internal thermometer and cook to 130–135°F, remembering the steaks will continue to cook when removed from the grill. Once done, be sure to let them rest for at least 5 minutes. Slice and serve with chimichurri.

Shortcut Wonton Soup with Scallions

Shortcut Wonton Soup with Scallions

Shortcut Wonton Soup with Scallions

 

1 T. toasted sesame oil

1 (2″) knob fresh gingerroot, sliced in half through the center

8 C. low-sodium chicken broth

5 T. tamari

1 (12-ounce) package frozen, fully cooked mini chicken wontons

3 T. rice vinegar

2 medium scallions, thinly sliced

 

Heat large soup pot over medium heat. Once hot, add oil and ginger. Sauté 2 minutes. Add broth and tamari, increase heat to high and bring to a boil. Once boiling, add frozen wontons and cook 2-3 minutes until wontons are fully heated through. Remove one wonton and cut in half to test that the insides are fully warmed through. Remove from heat, discard ginger, stir in vinegar and scallions, and serve hot.

Crisp Edge Dumplings

Crisp Edge Dumplings

Crisp Edge Dumplings

 

1 T. neutral oil, such as canola or vegetable

10 frozen vegetable potstickers

6 T. water

2 T. soy sauce

1 T. all-purpose flour

2 T. chili crisp

Sliced scallions, for serving

On the side: Steamed rice and sauteed bok choy

 

Coat the bottom of a 10-inch nonstick skillet with the oil. Place over medium-high heat. When the oil is shimmering, add the potstickers, flat-side down, to the oil, allowing about 1/2 inch of space in between each dumpling. Fry until the bottoms are golden brown, 3 to 4 minutes. Meanwhile, whisk together the water, soy sauce and flour in a small bowl. When the bottoms of the dumplings are browned, carefully pour the flour mixture in and around the dumplings. Cover with skillet lid or aluminum foil, lower the heat to medium, and cook until the dumplings are heated through, about 5 minutes. Uncover and continue to cook until the liquid has evaporated and the soy sauce mixture is crisp, about 4 minutes. Remove from the heat. Place a large plate over the skillet. Using oven mitts or thick towels, carefully flip the skillet upside down to remove the dumplings. The crispy soy sauce layer should be on top. Drizzle all over with the chili crisp and garnish with the scallions. Serve immediately with the rice and bok choy.

Miso Butter Noodles

Miso Butter Noodles

Miso Butter Noodles

 

4 oz dry spaghetti

1 T. miso

1/2 tsp mirin

1 tsp soy sauce

1 clove garlic, chopped or grated

4 T. pasta water

2 tsp cooking oil

4 oz ground chicken, pork, turkey, beef or crumbled extra firm tofu

4 to 5 green cabbage leaves, cut into bite size

pinch of salt

1 T. butter

 

Cook spaghetti in salted boiling water by following the directions of the package you are using. Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside. Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes. Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!

Ground Pork Egg Roll in a Bowl

Ground Pork Egg Roll in a Bowl

Ground Pork Egg Roll in a Bowl

 

2 tsp. extra-virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 lb. lean ground turkey or pork

1 ½ T. sesame oil

1 ½ tsp. ground ginger

1 tsp. crushed red pepper flakes

½ tsp. kosher salt

½ tsp. black pepper

1 T. brown sugar

½ cup low-sodium chicken broth

8 cups shredded cabbage

1 ½ cups shredded carrots

2 T. low-sodium soy sauce

 

Heat oil in a large, deep skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Add the ground turkey and cook, breaking it up with a spoon, until cooked through, about 7-8 minutes. Add the sesame oil, ground ginger, red pepper flakes, salt, pepper and brown sugar and stir well to combine. Add the chicken broth and the cabbage and stir well. Bring to a simmer and let cook until the cabbage is slightly wilted. Add the carrots and cook for another 2-3 minutes, until softened. Stir in the soy sauce, taste and adjust seasonings, and serve immediately.

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

 

3-4 slices bacon, cut into bite-size pieces

1/4 cabbage, sliced thinly

1 tablespoon vegetable oil

1/4 cup water

1 fresh Yakisoba packet (comes with noodles and seasoning powder)

Kewpie mayonnaise, aonori (seaweed flakes), or pickled ginger, for garnish

 

Cook bacon in large skillet over medium-high heat until almost crispy. Set aside. Drain all but 1 tablespoon bacon fat. (For non-bacon option, start with 1 tablespoon vegetable oil.)  Add cabbage to bacon fat and cook until soft. Set aside.   In same pan, heat oil and water. Add noodles and pan fry 2-3 minutes, until soft. Add bacon and cabbage. Sprinkle in seasoning powder and combine until even.   Divide among 3 plates. Garnish with a few lines of Kewpie mayonnaise, a handful of aonori, and a pinch of pickled ginger.

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

 

2 T. oil

1/2 small onion, sliced

2 medium carrots, cut diagonally into thin slices

1 celery stalk, cut diagonally into thin slices

One 1-inch piece fresh ginger, thinly sliced

3 garlic cloves, crushed and roughly chopped

6 cups chicken stock

6 green onions, white and light green parts, cut into 1-inch pieces

8 frozen chicken or pork pot stickers

4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise

One 3-ounce package instant ramen noodles, seasoning pack removed

8 shiitake mushrooms, stemmed and thinly sliced

8 ounces leftover Chicken

1 T. soy sauce

1 tsp. sesame chili oil (or just sesame oil)

 

Heat the oil in a medium pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about a minute. Add the stock and green onions and bring to a simmer. Cook for 5 minutes. Put in the pot stickers and cook for 5 minutes, then add the bok choy, noodles, shiitakes, and chicken. Cook until the noodles are softened, about 5 minutes, then stir in the soy sauce and sesame chib oil. Serve.

Asian Chicken and Cellophane Noodle Salad

Asian Chicken and Cellophane Noodle Salad

Asian Chicken and Cellophane Noodle Salad

Cellophane noodles, also known as glass noodles, are thin, transparent Asian noodles usually made from mung bean starch and water. They’re great in soups and stir-fries, but we also love them as an interesting base of a chilled, hearty, summery dinner salad.

 

8 ounces cellophane noodles

3 carrots, peeled and cut into 2-inch-long matchsticks

2 English cucumbers, peeled and cut into 2-inch-long matchsticks

6 T. rice vinegar, divided

1/3 cup soy sauce

2 T. vegetable oil

1 T. toasted sesame oil

1 T. grated fresh ginger

1 garlic clove, minced

2 cups Shredded Cooked Chicken

 

Bring 4 quarts water to boil in large pot. Add noodles and cook until tender. Drain, rinse with cold water, and drain again to remove as much water as possible. Meanwhile, toss carrots and cucumbers with 2 T. vinegar in large bowl; set aside to marinate for 10 minutes. Whisk soy sauce, remaining 1/4 cup vinegar, vegetable oil, sesame oil, ginger, and garlic together in bowl. Drain and discard vinegar from marinating vegetables. Add noodles, chicken, and dressing to bowl with vegetables and toss to thoroughly combine. Serve.

Glorious Meatball Pho

Glorious Meatball Pho

Glorious Meatball Pho

 

32 ounces beef stock

2 star anise

3 limes

One 1-inch piece fresh ginger, cut into 4 slices

8 ounces rice noodles

8 leftover Meatballs, warmed slightly in a microwave

One 8-ounce bag bean sprouts

1 bunch green onions, white and light green parts only, sliced into thin strips

1 big handful fresh cilantro

1 small red chile, sliced very thinly

Hoisin sauce for serving

Sriracha for serving

 

Combine the stock, star anise, the juice of two of the limes, and the ginger in a medium pot. Bring to a boil, lower the heat slightly, and simmer for about 15 minutes. Bring a large pot of water to a boil, add the noodles, and cook for 3 minutes. Drain the noodles well and divide among four bowls. Add the meatballs and cover with the stock. Then add some bean sprouts, green onion, cilantro, red chile, and a squeeze of juice from one-quarter of the remaining lime to each bowl. Add some hoisin and sriracha to taste to each bowl and eat.

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

 

16-20 leftover Meatballs

1/4 cup hoisin sauce

2 T. rice vinegar

1 T. soy sauce

1 clove garlic minced

1/2 tsp sesame oil

Water if needed

2 chopped scallions for garnish

 

2 T. soy sauce low sodium

2 tsp sugar

1 tsp sesame oil

1 clove garlic minced

1 tsp fresh ginger minced

1 tsp sriracha

 

8 oz. Lo Mein Noodles (you could sub spaghetti if unable to find)

2 T. olive oil

1 red bell pepper sliced

3 scallions chopped

1 clove garlic

1+ cup shredded cabbage purple or green

1 cup sugar snap peas sliced

1 handful baby spinach

 

In a saucepan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve. Add a little water to thin our the sauce if needed. In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to just under al dente. Drain. Toss in a drizzle of oil just to prevent sticking. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions.

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

Slow-Cooker Thai Chicken with Asparagus and Mushrooms

 

1 cup canned coconut milk, divided

2 T. Thai red curry paste

1 T. instant tapioca

1 1/2 tsp. table salt, divided

1 1/4 tsp. pepper, divided

4 (12-ounce) bone-in split chicken breasts, skin removed, trimmed

1 pound asparagus, trimmed and cut into 1-inch lengths

1 pound shiitake mushrooms, stemmed and sliced 1/2 inch thick

1 T. vegetable oil

2 T. lime juice, plus extra for seasoning

1 T. fish sauce, plus extra for seasoning

1/4 cup minced fresh cilantro

 

Whisk 1/2 cup coconut milk, curry paste, tapioca, 1/2 tsp. salt, and 1/2 tsp. pepper together in slow cooker. Sprinkle chicken with remaining 1 tsp. salt and remaining 3/4 tsp. pepper and arrange, skinned side up, in even layer in slow cooker. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low. Microwave asparagus, mushrooms, and oil in bowl, stirring occasionally, until vegetables are tender, about 5 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Stir vegetables, remaining 1/2 cup coconut milk, lime juice, and fish sauce into cooking liquid and let sit until heated through, about 5 minutes. Stir in cilantro and season with extra lime juice and fish sauce to taste. Spoon sauce over chicken and serve.

Sweet Mango Chili Sauce

Sweet Mango Chili Sauce

Sweet Mango Chili Sauce

 

1 large mango around 2 cups chopped mango

2 tablespoons lime juice

2 large garlic cloves minced or very finely chopped

½ tablespoon chili flakes adjust to taste

2 tablespoons brown sugar

A pinch of salt

½ tablespoon corn starch adjust to get the desired consistency of the sauce.

1 tablespoon vegetable oil/ any neutral flavored oil

1 cup water

 

Peel and roughly chop the mango. Put the chopped mango in a blender and blend to make a smooth mango puree. Heat oil in a pan. Add minced garlic and chili flakes. Sauté for a few seconds. Add mango puree, sugar, salt, and lime juice. Mix everything and cook for about a minute. Add water and cover the pan. Cook for 2-3 minutes or until the sauce starts simmering. Mix cornstarch and water in a bowl to make cornstarch slurry. Add it to the sauce and stir continuously for about a minute. Cook for another 2-3 minutes or until the sauce thickens and then switch off the gas. Allow the sauce to reach room temperature and then enjoy!

 

Notes: Use a less fibrous variety of mango in this recipe. The amount of sugar and lime juice will depend upon how sweet or sour your mango is. Check and adjust the seasoning as per taste. Instead of lime juice, vinegar can also be used. After adding the corn starch slurry, stir continuously for at least 1 minute otherwise it will get lumpy. If using readymade mango puree, use around a cup of puree in the above recipe. More detailed recipe tips and tricks are given within the post. Please follow them to make this recipe.