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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.

DP Peanut Sauce

DP Peanut Sauce

1/2 C. Smooth Peanut Butter

1/4 C. Warm Water

2 T. each Soy Sauce, Lime Juice

1/2 T. Brown Sugar (packed)

3 cloves Garlic, minced

1 T. Ginger, grated, peeled

Hot Sauce, such as Sriracha

Combine all ingredients, including hot sauce to taste.  Whisk, check seasonings and adjust to taste.  This consistency is good for dipping, and can be thinned for a dressing.

 

Vietnamese-Style Skirt Steak with Herb and Noodle Salad

Vietnamese-Style Skirt Steak with Herb and Noodle Salad

Vietnamese-Style Skirt Steak with Herb and Noodle Salad

1/2 C. Asian fish sauce

Finely grated zest and juice of 2 limes

3 T. fresh orange or tangerine juice

3 garlic cloves, grated on a Microplane or minced

1 T. dark brown sugar

1 jalapeno or serrano chile, seeded and minced

1 1/2 to 2 pounds skirt steak

8 ounces dried rice noodles (any shape), cooked according to the package directions

1 1/2 C. thinly sliced Persian, Asian, or Kirby cucumbers

1 1/2 C. thinly sliced radishes

1 C. torn fresh mint leaves, plus more for garnish (optional)

1/2 C. unsalted roasted peanuts, finely chopped

 

In a measuring C., mix together the fish sauce, lime zest and juice, orange juice, garlic, brown sugar, and chile. Set aside half of this mixture to dress the noodles. Place the steak in a shallow bowl or in a heavy-duty sealable plastic bag, pour the remaining marinade over it, and seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 30 minutes or up to 12 hours. Heat a grill or broiler to high. Remove the steak from the marinade, wipe off the excess marinade, and grill over direct heat or under the broiler until the steak reaches the desired doneness, 2 to 4 minutes per side for rare (the broiler might take a few minutes longer). Let the steak rest, lightly covered with aluminum foil, for 10 minutes. In a large bowl, toss the noodles, cucumbers, radishes, mint leaves, and peanuts with the reserved marinade. Slice the steak very thin. Slice the steak very thin. Divide the noodle mixture among individual serving plates, and top each portion with slices of steak. Garnish with additional mint leaves if desired.

 

WIW: Sweet-and-Sour Waffled Shrimp Wontons

WIW: Sweet-and-Sour Waffled Shrimp Wontons

WIW: Sweet-and-Sour Waffled Shrimp Wontons

8oz. cooked and chilled prawns, peeled, tails removed

1 large egg white, lightly beaten

Two or three finely chopped spring onions, both green and white parts

1 clove garlic, minced

2 tsp. light brown sugar

2 tsp. distilled white vinegar

1/2 tsp. grated or minced fresh ginger

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 package wonton wrappers (at least 32 wrappers), about 3 1/2 inches per side

Nonstick cooking spray

3 T. soy sauce

2 tsp. rice vinegar

½ tsp. sesame oil

½ tsp. grated fresh ginger

¼ tsp. garlic-chili paste or Sriracha

Pinch of freshly ground black pepper

Finely chop the shrimp so that they end up as almost a paste. If you want to use a food processor, a half dozen quick pulses should accomplish this. Place the chopped shrimp in a medium-size bowl. Add the egg white, scallion, garlic, sugar, vinegar, ginger, salt, and pepper to the shrimp, stir to mix thoroughly, and set aside. Preheat the waffle iron on high. Preheat the oven on its lowest setting.   To form the dumplings, remove a wonton wrapper from the package. Using a pastry brush or a clean finger, wet all 4 edges of the wrapper. Place a scant T. of the shrimp mixture in the center and top with another wonton wrapper. Press along the edges to seal. The water should act as glue. If you find a spot that’s not sticking, add a bit more water. Set aside the finished wonton, cover with a damp towel, and shape the rest. Coat both sides of the waffle iron grid with nonstick spray. Set as many wontons on the waffle iron as will comfortably fit and close the lid. Cook for 2 minutes before checking. The wonton wrapper should lose its translucency and the waffle marks should be deep golden brown. This may take up to 4 minutes. Remove the cooked wontons and keep them warm in the oven while the others cook. Serve the wontons with the dipping sauce.  In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil and ginger. Add the garlic-chili paste, then whisk again and taste. If you want a bit more heat, add more chili paste. Extra sauce can be kept in a covered container in the refrigerator for a week.

Thai Crab Coconut Soup

Thai Crab Coconut Soup

Thai Crab Coconut Soup

 

1 oz. onion, peeled and minced

1 oz. ginger, peeled and minced

1 oz. garlic, peeled and minced

2 oz. lemongrass, crushed and minced

1 large T. red curry paste

1 red onion, peeled and thinly sliced

1 large russet potato, peeled and large diced

½ gallon chicken broth, low sodium

12 oz. coconut milk, lite variety

1 lb. fresh Dungeness crab claws

1 oz. cilantro, chopped

 

In a large soup pot add minced onions, ginger, garlic, lemongrass and curry paste. Heat these spices over medium heat until lightly golden in color. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro. Serve and enjoy.

Thai Lettuce Wraps

Thai Lettuce Wraps

Thai Lettuce Wraps

1 T. Soy Sauce

1 T. Asian Fish Sauce

Finely Grated Zest of ½ Lime

1 tsp. fresh Lime Juice

1/2 tsp. honey

1/8 tsp. kosher salt, plus more as needed

1 T. 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 C. (5 ounces) fresh baby spinach

1/2 C. fresh basil leaves, torn 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 tsp. 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.

Spicy Asian Vegetable Salad

Spicy Asian Vegetable Salad

Spicy Asian Vegetable Salad

 

1 C. snow peas

6 large bok choy leaves, cut into ¼ inch strips

1 C. shredded napa or Chinese cabbage

4 ounces daikon, peeled and cut into sticks (about 2/3 C.)

1 medium yellow bell pepper cut into strips

2 fresh shiitake mushrooms, stemmed and thinly sliced

4 scallions, trimmed and thinly sliced on the diagonal

 

Topping:

¼ C. cashews (optional)

1 small bunch enoki mushrooms

 

Dressing:

¼ C. soy sauce

1 ½ tsp. rice wine vinegar

1 tsp. sugar

1/2 to 1 tsp. chili oil

1 tsp. toasted sesame oil

Up to 2 tsp. untoasted sesame oil (or use peanut or vegetable oil)

 

Bring pot of water to a boil over medium heat. Add the snow peas and cook for 30 seconds, or until bright green. Drain and rinse under cold running water. Thinly slice on the diagonal. Set aside. Toss together the bok choy and the cabbage and place in the centre or a platter or bowl. Toss together the daikon and yellow pepper and place on top of the cabbage. Top with the snow peas, shiitake mushrooms and scallions. Sprinkle with the cashews, if using. Place the enoki mushrooms in the centre.  Combine the soy sauce, rice wine vinegar and sugar in a small bowl. Stir until the sugar is dissolved. Whisk in the oils. Serve the dressing on the side.

Beef Shiso Wraps

Beef Shiso Wraps

Beef Shiso Wraps

25-35 Korean shiso leaves

1 lb, ground beef

2 T. fresh chopped lemongrass

1/4 onion, chopped

2 tsp. curry powder

2 tsp. oyster sauce

1 T. soy sauce

1 T. sesame oil

1 T. flour

Some fresh ground pepper

Oil

Sweet Chili Sauce

for the sweet chili sauce: Mix 1:1:1:1 fish sauce, vinegar, water, and fish sauce with some chopped garlic cloves and a dribble of Sriracha sauce.  Set your oven to broil. Rinse the shiso leaves and pat dry with a paper towel. Snip a little bit of the steam off, but not too much. You’ll be needing some of the stem to wrap the meat. Combine beef, onions, lemongrass, curry powder, oyster sauce, soy sauce, and sesame oil in a bowl. Place your leaf shiny side down, and sprinkle some flour. Take about 2 T. or more the meat mixture and roll into a little sausage. Place it on the pointy end of the leaf, and carefully roll up. When you reach the end, take the stem and jab it into the leaf to seal. Cover a baking sheet with aluminum foil and lightly oil it. Place the rolls stem side down and broil for 4 minutes. Then flip it over and broil for another 4 minutes. Wrap in sunny lettuce leaves and dip in sweet chili sauce.

Wiggly Rice Noodle and Herb Salad with Sweet Shrimp

Wiggly Rice Noodle and Herb Salad with Sweet Shrimp

Wiggly Rice Noodle and Herb Salad with Sweet Shrimp

1 cup snow peas

2 medium carrots, peeled and thinly sliced on the diagonal

2 scallions (white and green parts)

4 ounces thin rice-stick noodles

1 pound medium shrimp, peeled and deveined

1 teaspoon sugar

2 tablespoons plus 2 teaspoons fresh lime juice

1 tablespoon plus 1 teaspoon fish sauce

2 tablespoons hoisin sauce

1 teaspoon Sriracha sauce, or more to taste

1 teaspoon honey

2 tablespoons vegetable oil

Fill a large saucepan with salted water, and bring to a boil. Prepare an ice bath in a large bowl. Add the snow peas to the boiling water, cook for 1 minute, and remove with a slotted spoon to the ice bath to cool. Repeat with the carrots. Thinly slice the peas, and cut the carrots into similarly sized matchsticks. Cut the scallions into 1½-inch sections and then thinly slice lengthwise into matchsticks.  Keep the pan of water on the stove but turn off the heat underneath it. Add the noodles and let steep in the hot water for 5 minutes, then drain well, and put in a large bowl. Meanwhile, in a bowl, mix together the shrimp, sugar, 2 teaspoons of the lime juice, 1 teaspoon of the fish sauce, ½ teaspoon of the sesame oil, and 1 tablespoon of the cilantro.  Add the snow peas, carrots, scallion, mint, and remaining ½ cup cilantro to the rice noodles.  In a small bowl, mix the soy sauce, hoisin sauce, remaining 2 tablespoons lime juice, remaining noodles and stir to mix in the shrimp, or let the shrimp cool, mix into the noodles, and serve the dish at room temperature.

Crab and Garlic Fried Rice

Crab and Garlic Fried Rice

Crab and Garlic Fried Rice

4 cups cooked long-grain white rice, refrigerated for at least 1 to 2 days

2  tablespoons clarified butter

2 tablespoons chopped garlic

1 teaspoon kosher salt

5 large egg yolks, beaten well

6 ounces lump crabmeat, picked over for cartilage and shells (about l cup)

 

Take the rice out of the refrigerator 30 minutes before cooking. Heat a small cast-iron skillet over medium heat. Add the butter and as soon as that gets hot, add the garlic. Cook for 1-2 minutes, stirring often, until the garlic is fragrant and just starting to turn light golden. Do not let it brown. Add the rice and salt, stir, and reduce the heat to low. Cover and cook for 3 minutes, stirring every 30 seconds or so, until the rice is hot. Remove the lid and add the egg yolks. Stir continuously for about 2 minutes. Don’t let the egg form a crust on the bottom of the pan—the idea is to coat all the rice with the egg and to let the egg just set but not scramble. The rice should look moist. Add the crabmeat and cook for 30 seconds. Remove from the heat, cover, and let rest for 1 minute before serving.

Beef Bulgogi

Beef Bulgogi

Beef Bulgogi

3/4 lb. rib-eye steak, trimmed of excess fat

2 T. reduced-sodium soy sauce

1 1/2 tsp. toasted sesame oil

Dash of red pepper flakes

1 T. dark brown sugar

4 garlic cloves, minced

1 1/2 tsp. finely grated fresh ginger

1 red onion, halved and cut into 1-inch wedges

2 tsp. vegetable oil

Cooked rice for serving

 

Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch thick strips. In a small bowl, whisk together the soy sauce, sesame oil, red pepper flakes, brown sugar, garlic, and ginger. Place the onions in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes. Heat 1 tsp. of the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook until softened; about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel. Heat the remaining tsp. of vegetable oil over high heat. Cook half the meat, turning often until browned, about 2 minutes. Transfer to the plate with the onions. Add the remaining meat and cook until browned. Add the onions and first batch of meat and any accumulated juices to the pan. Cook, tossing until heated through, about 1 minute. Serve over cooked rice.

Soy-Glazed Flank Steak with Blistered Green Beans

Soy-Glazed Flank Steak with Blistered Green Beans

Soy-Glazed Flank Steak with Blistered Green Beans

1 pound fresh green beans
1 pound beef flank steak
6 cloves garlic, minced (1 tablespoon)
1 tablespoon finely chopped fresh ginger
2 tablespoons soy sauce
1 teaspoon packed brown sugar
2-3 tablespoons peanut oil
1 cup cherry or grape tomatoes (optional)
4 green onions or scallions, white parts only, thinly sliced
2 tablespoons sweet rice wine (mirin)
1 teaspoon red chile paste (sambal oelek)
Sesame seeds, toasted (optional)
Hot cooked jasmine rice (optional)

Trim and halve the green beans on the diagonal; set aside. Cut the flank steak across the grain into thin slices; set aside. In a small bowl, combine the garlic and ginger; set aside. In another small bowl, combine the soy sauce and brown sugar; set aside. In a very large skillet or work, heat 2 tablespoons oil over medium-high heat. Add the green beans; cook and stir for 7 to 8 minutes or until beans are blistered and brown in spots. Add the cherry tomatoes, if using. Cook and stir until wilted and slightly softened, 1 to 2 minutes. Transfer bean mixture to paper towels to drain. If necessary, add the remaining 1 tablespoon oil to the skillet. Add the garlic-ginger mixture to the skillet; cook and stir for 30 seconds. Add half the beef strips to the skillet; cook and stir about 3 minutes, or until the beef is browned. Use a slotted spoon to transfer the browned beef to a bowl; repeat with the remaining beef. Return all the beef to the skillet. Stir in the green onions, rice wine, chile paste, and the soy sauce-sugar mixture. Cook and stir for 1 minute; add the green beans. Cook and stir until the beans are heated through, about 2 minutes more. If desired, sprinkle with toasted sesame seeds and serve with hot cooked rice.

If desired, marinate the sliced steak in a mixture of the following for a couple hours in the fridge: 1 tablespoon minced garlic, 1 tablespoon minced ginger, 2 tablespoons soy sauce, 1 teaspoon packed brown sugar, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, and 1 teaspoon red chile paste. Then proceed with the rest of the recipe.

Yield: 4 servings
Calories: 312
Fat: 16g
Fiber: 4g

Pho-Flavor Flank Steak Lettuce Wraps

Pho-Flavor Flank Steak Lettuce Wraps

Pho-Flavor Flank Steak Lettuce Wraps

2 pounds beef flank steak
2 cups coarsely chopped yellow onions (2 large)
2 cups water
1/4 cup fish sauce
2 tablespoons sugar
2 tablespoons rice vinegar
2 fresh jalapeno chile peppers, finely chopped*
4 teaspoons Chinese five-spice powder
12 large Boston lettuce, Swiss chard, or napa cabbage leaves
4 ounces radishes, cut into thin bite-size strips (1 cup)
3/4 cup fresh Thai basil leaves
3 green onions, thinly sliced diagonally
2 tablespoons lime juice
Asian chili sauce (Sriracha sauce) (optional)
Lime wedges (optional)

Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 3 1/2- or 4-quart slow cooker. Top with yellow onions. In a medium bowl combine the water, fish sauce, sugar, vinegar, half of the jalapeno peppers, and the five-spice powder. Pour vinegar mixture over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove meat from cooker, reserving cooking liquid. Transfer half of the meat to an airtight container or freezer container; cover and chill or freeze for another use. Shred or chop the remaining meat; transfer to a medium bowl. Strain cooking liquid. Stir enough of the strained liquid (about 1/4 cup) into shredded meat to moisten. To serve, divide shredded meat among lettuce leaves. Top with radishes, basil leaves, green onions, and the remaining jalapeno peppers. Sprinkle with lime juice. If desired, serve with Asian chili sauce and lime wedges. From the Test Kitchen: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Yield: 6 servings
Calories: 229
Fat: 9g
Fiber: 2g

Shrimp, Cabbage, and Carrot Potstickers

Shrimp, Cabbage, and Carrot Potstickers

Shrimp, Cabbage, and Carrot Potstickers

2 tablespoons dark sesame oil
1 tablespoon minced fresh garlic
1/2 cup finely grated carrot
2 cups thinly sliced napa (Chinese) cabbage
4 teaspoons chili garlic sauce, divided
5 tablespoons lower-sodium soy sauce, divided
1 1/4 pounds large shrimp, peeled, deveined, and finely chopped
40 gyoza skins or wonton wrappers
Cornstarch
1 1/3 cups plus 1 Tbsp. water, divided
3 tablespoons honey
1 tablespoon rice vinegar
Cooking spray
order ingredients
Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 1/2 minutes, stirring constantly. Stir in carrot; cook 1 minute. Stir in cabbage; cook 3 minutes or until wilted. Stir in 1 tablespoon chili garlic sauce; cook 30 seconds. Remove pan from heat; stir in 2 tablespoons soy sauce. Cool; stir in shrimp. Arrange 8 gyoza skins on a clean work surface. Spoon about 2 rounded teaspoons shrimp mixture in center of each skin. Moisten edges of skins with water. Fold in half; press edges together to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat with remaining gyoza skins and shrimp mixture. Set aside, or follow freezing instructions. Bring remaining chili garlic sauce, remaining soy sauce, 1 tablespoon water, honey, and vinegar to a boil in a small saucepan. Cook 3 minutes or until thickened, stirring frequently. Heat a large skillet over medium heat. Coat both sides of potstickers with cooking spray. Arrange 10 potstickers in skillet; cook 2 minutes or until browned. Turn potstickers over. Carefully add 1/3 cup water to skillet; cover and steam 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove potstickers from pan; keep warm. Repeat with remaining potstickers and water. Serve with soy sauce mixture. How To: Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months. Reheat: Follow step 4 using frozen potstickers, steaming for 7 minutes.

Yield: 8 servings
Serving Size: 5 Potstickers, 1 T. sauce

Calories:  195
Fat: 4.3g
Fiber: 1g

Thai Crab Coconut Soup

Thai Crab Coconut Soup

Thai Crab Coconut Soup

1 oz. onion, peeled and minced
1 oz. ginger, peeled and minced
1 oz. garlic, peeled and minced
2 oz. lemongrass, crushed and minced
1 large T. red curry paste
1 red onion, peeled and thinly sliced
1 large russet potato, peeled and large diced
½ gallon chicken broth, low sodium
12 oz. coconut milk, lite variety
1 lb. fresh Dungeness crab claws
1 oz. cilantro, chopped

In a large soup pot add minced onions, ginger, garlic, lemongrass and curry paste. Heat these spices over medium heat until lightly golden in color. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro. Serve and enjoy.

Spicy Vietnamese Beef Stir Fry

Spicy Vietnamese Beef Stir Fry

Spicy Vietnamese Beef Stir Fry

2 lb. lean beef (flank steak, top round or beef tenderloin), trimmed & cut into strips
1 oz. Vietnamese chili paste (sambal olek)
1 T. ginger, peeled and thinly sliced
1 T. garlic, peeled and minced
1 T. onion, peeled and minced
4 large shiitake mushrooms, stemmed and thinly sliced
2 heads bok choy, cleaned, cored and sliced
1 red bell pepper, seeded and thinly sliced
1 small Japanese eggplant, thinly sliced
2 oz. soy sauce, low sodium
2 oz. water
1 T. cilantro, chopped
1 T. sesame seeds
steamed brown rice

Roll beef in the chili paste until evenly distributed. Heat a large nonstick sauté pan or work until white hot. Add beef and stir vigorously. Shake pan until beef is cooked to just under desired temperature. Remove beef and set aside. Keeping the pan white hot, add ginger, garlic, onion, bok choy, mushrooms, peppers and eggplant. Shake and stir vigorously. When half-way cooked, add soy and water. Continue to cook until vegetables are fully cooked and most of the liquid has been absorbed. Add beef and stir. Spoon steamed rice in the center of the plates. Top with beef stiry fry, cilantro and sesame seeds.

Steamed Cabbage with Potstickers

Steamed Cabbage with Potstickers

Steamed Cabbage with Potstickers

1 head green cabbage finely shredded
3 large peeled carrots shredded
1″ fresh ginger, peeled and minced
4 scallions finely chopped
1 bag meat or vegetable pot stickers
¼ C. tamari or soy sauce
1 tsp. sesame chili oil
dash of mirin (optional)

Close the drain and fill the steamer to the fill line, pre-heat on full steam. Combine the cabbage, carrots, ginger and scallions in the solid insert together with 1 C. of water. Steam for 10-12 minutes until tender, drain and toss with the tamari, sesame chili oil and mirin. Lightly oil the perforated container and steam as many of the pot stickers as you require for 10-12 minutes until heated through. Serve the pot stickers over the vegetables.

Seared Tuna with Japanese Salsa

Seared Tuna with Japanese Salsa

Seared Tuna with Japanese Salsa

2 tuna steaks (big eye, yellowfin, or albacore; about 1 1/4 in. thick, 5 to 6 oz. each)
1 tsp. minced or pressed garlic
Salt and pepper
2 tsp. vegetable oil
1/4 C. sake
2 T. soy sauce
3/4 C. finely chopped tomatoes
2 T. finely chopped green onion
1 T. chopped fresh cilantro
1 T. lemon juice
6 to 8 slices peeled avocado (3 to 4 oz. total)

Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 T. soy sauce around steaks; remove from heat. Let cool, turning fish often. Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining T. soy sauce.. Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Yield: 2 servings
Calories: 340
Fat: 18g
Fiber: 1.9g

Asian Flavors Low Calorie Soup

Asian Flavors Low Calorie Soup

Asian Flavors Low Calorie Soup

32oz. Chicken or Vegetable Broth
1 whole Garlic Clove
1 small knob of ginger

3 x celery sticks finely chopped
grated fresh ginger
1 finely chopped chile Red, Green and yellow pepper finely chopped
Finely sliced mushrooms
Handful of Beansprouts
Handful of Spinach and / or coriander
Chopped spring onions (keep some back to add to serve)
Dash of lime juice
Dash of Fish Sauce
Dash of Soy Sauce

Simmer broth with whole garlic and ginger knob while preparing the remaining ingredients. Remove garlic and ginger once all other mise en place is complete. Add celery, grated ginger and finely sliced chile. Bring to a slow boil and cook until celery is beginning to soften. Add bell pepper, mushrooms, bean sprouts, spinach and cilantro, green onion white and some green (reserve some green for garnish) and continue to cook until heated through, but vegetables still have some crunch. Season with fish sauce, soy sauce and lime. Taste and adjust seasoning. Serve garnished with green onion tops (and a few cilantro leaves, if desired).

Waffled Pajeon (Korean Scallion Pancakes)

Waffled Pajeon (Korean Scallion Pancakes)

Waffled Pajeon (Korean Scallion Pancakes)

1 C. all-purpose flour
1 1/2 tsp. granulated sugar
1 tsp. salt
1 C. water
10 scallions, washed and dried
Nonstick cooking spray

Sesame-Soy Dipping Sauce (recipe follows)

Preheat the waffle iron on medium. In a medium-size bowl, combine the four, sugar and salt. Add the water and whisk just until combined. Trim away the white bottoms of the scallions. Trim the tops of the scallions if they are ragged and sad. Cut the stems so that they are roughly the length of one section of your waffle iron. Coat both sides of the waffle iron grid with nonstick spray. Arrange a small handful of scallions on the waffle iron. For the best-looking pajeon, set the scallions in the “valleys” of the waffle iron and arrange t hem in a crisscross pattern. Pour about 1/4 C. of batter on top and close the waffle iron. Cook until the batter has set and the scallions have cooked through, 4 minutes. You can poke one of the scallions with the tip of a sharp knife to see if it has cooked. Remove the pajeon from the waffle iron and repeat Steps 4 and 5 with the remaining scallions and batter. Serve with Sesame-Soy Dipping Sauce.

2 T. soy sauce
1 T. rice wine vinegar
1 T. honey
1 tsp. toasted sesame seeds
Place the soy sauce, rice wine vinegar, honey and sesame seeds in a small bowl, stir to combine and set the sauce aside.

Spicy Peanut Chicken (Sheet Pan)

Spicy Peanut Chicken (Sheet Pan)

1/4 C. smooth peanut butter
1/4 C. water
1/4 tsp. toasted sesame oil
2 tsp. soy sauce
2 tsp. sambal oelek
2 tsp. rice vinegar
4 skinless chicken thighs
1 bunch Broccolini

Preheat broiler. Mix together peanut butter, water, sesame oil, soy sauce, sambal oelek, and rice vinegar. Toss chicken thighs and Broccolini in sauce, and place on a rimmed baking sheet. Broil 10 inches from heat until chicken is cooked through, about 10 minutes (watch to make sure it doesn’t burn).

Korean Kalbi Beef

Korean Kalbi Beef

1 Asian pear, peeled and grated
1 kiwi, peeled and grated
1/2 C. soy sauce
1/3 C. packed brown sugar
2 cloves garlic, pressed or minced
1 tsp. sesame oil
freshly ground black pepper
2 pounds Korean style beef short ribs

In a large bowl, whisk to combine the grated Asian pear, grated kiwi, soy sauce, brown sugar, garlic, sesame oil, and a few cracks of black pepper. Combine in a marinade bag with the beef, and let marinate for at least 4 hours, and as long as overnight. Remove the beef from the marinade, and discard the marinade. Either grill the beef for 3-4 minutes on each side, or broil them on top of a wire rack set over a sheet pan, also for 3-4 minutes on each side. If those two cooking options aren’t available, you can also pan fry them in a skillet. Cook them until they are caramelized and deeply brown on the edges. Enjoy!

Beef Stir-Fry with Fresh and Pickled Ginger

Beef Stir-Fry with Fresh and Pickled Ginger

3 tsp. dry sherry
2 tsp. soy sauce
2 tsp. cornstarch
1 1/4 pounds sirloin steak, thinly sliced

1/2 C. low-sodium chicken broth
2 tsp. dry sherry
3 tsp. oyster sauce
1 tsp. hoisin sauce
1 1/2 tsp. Chinese chile-garlic sauce
1 1/2 tsp. cornstarch
3 tsp. vegetable oil
1/4 C. julienned fresh ginger
6 scallions, cut into 2-inch lengths
2 tsp. pickled ginger, sliced into thin strips

In a large bowl, whisk the sherry with the soy sauce and cornstarch. Add the steak and turn to coat with the marinade. Let stand for 15 minutes. In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch. Lift the beef from the marinade; discard the marinade. Heat a wok or large skillet until very hot. Add 2 tsp. the vegetable oil and heat until shimmering. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute. Transfer the steak to a plate. Add the remaining 1 tsp. vegetable oil to the wok. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds. Transfer the steak to bowls and serve. Serve With: Steamed white rice or cooked lo mein noodles.

Shrimp & Pepper Noodle Bowl

Shrimp & Pepper Noodle Bowl

2 pkg shrimp flavored ramen noodles
8 oz. pkg. cooked medium shrimp
1 C. bell pepper strips
1/4 C. chopped green onions
1 tsp. soy sauce
2 tsp. chopped fresh cilantro
1/2 tsp. tabasco sauce

Bring 4 C. of water to a boil in large saucepan over high heat. Reserve seasoning packets from noodles. Set aside. Break up noodles. Add to water. Add shrimp and bell pepper; cook for 3 minutes. Add seasoning packets, green onions, soy sauce and tabasco sauce; cook 1 minute. Garnish with cilantro. Makes 4 servings.

Stir-Fried Shrimp with Rice Noodles

Stir-Fried Shrimp with Rice Noodles

1/2 package brown rice noodle (about 7 oz)
2 T. low sodium soy sauce or braggs amino acids
1 T. honey
1 T. cornstarch
1 T. cold water
1 T. canola or vegetable oil
1 garlic clove, minced
1 tsp. ginger, minced
1 C. fresh snow peas, chopped
1 pound large raw shrimp, peeled and deveined (i used frozen shrimp that I defrosted)
1 C. carrots, grated
1 14-15 oz. can baby corn, cut into 1-inch pieces
1 T. toasted sesame seeds, optional

Take 1/2 package of rice noodles, break in half, and cook according to package directions. In a small bowl stir together the soy sauce, honey, cornstarch, cold water and set aside. Heat a wok or a large sauté pan over medium/high heat with oil and add the garlic, ginger, snow peas and shrimp, and sauté for 2 minutes stirring continuously. Add the carrots and baby corn and cook for another minute stirring continuously or until the shrimp are cooked through and pink. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 20 seconds or until sauce starts to thicken. Add the drained rice noodles to the pan, stir-fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and heated through. Serve.

Japanese Sticky Chicken

Japanese Sticky Chicken

1 T. minced fresh ginger
1/4 C. mirin
1/4 C. honey
1/4 C. low sodium soy sauce
1 T. rice vinegar
1 T. sesame oil
1 tsp. togarashi spice blend, optional
2 bone-in, skin-on chicken breasts
4 bone-in, skin-on chicken legs
3 scallions, chopped

In a large zipper bag or in 13 x 9 baking dish, whisk the first 7 ingredients. Add the chicken to the sauce, turning the pieces so they are completely coated. Marinate 1 hour in the refrigerator or up to overnight. Preheat the oven to 450F. Bake Chicken, skin side up, for 30 minutes or until golden brown. Serve sprinkled with scallions.

Salmon Teriyaki Miso Soup with Udon and Spinach

Salmon Teriyaki Miso Soup with Udon and Spinach

2 clumps of udon noodles
4 C. of dashi
6 shiitake mushrooms (sliced, I used 2 dried soaked in water for 20 minutes)
2 T. white miso
1 C. teriyaki salmon (cooked and flaked)
2 handfuls spinach
2 green onions (chopped)

Bring the dashi and mushrooms to a boil and simmer for a few minutes and turn off the heat. Add the udon noodles and cook as directed (frozen noodles only need ~7 minutes in boiling water). Mix the miso into a ladle full of the dashi and then pour it back into the dashi. Divide the salmon and spinach between 4 bowls and pour the noodles and broth in. Garnish with the green onions.

Mushroom Fried Rice with Pickled Ginger

Mushroom Fried Rice with Pickled Ginger

2 T. oyster sauce or vegetarian oyster sauce
1 1/2 T. light soy sauce
1 1/2 T. rice wine
4 T. canola oil, divided
4 eggs, cracked into a bowl, beaten lightly
1/2 pound cremini mushrooms, cleaned, stems removed sliced 1/4-inch thick
1/2 pound shiitake mushrooms, cleaned, stems removed sliced 1/4-inch thick
2 medium carrots, peeled, cut into 1/4-inch cubes
6 C. leftover white rice (break up any clumps with your fingers)
2 scallions, ends trimmed, green parts thinly sliced
1/2 C. frozen green peas
1/2 C. pickled ginger, chopped

Whisk together oyster sauce, soy sauce, and rice wine in a medium-sized bowl. Set aside. Heat a T. of the canola oil in a large wok over high heat until smoking. Swirl the oil around to cover the bottom, and pour in the eggs. Stir-fry until eggs are cooked, breaking them up into small pieces with a wooden spoon. Transfer eggs to a bowl and further break into 1/2-inch pieces. Wipe out wok. Return wok to high heat and add another T. oil. Heat until smoking. Swirl the oil around to cover the bottom, and add as many of the mushrooms as will fit in one layer, approximately half. Stir-fry until tender, but before they become too soft, about 1 minute. Transfer to bowl with the eggs, and repeat with remaining mushrooms. Wipe out wok. Return wok to high heat and add remaining T. oil. Heat until smoking. Swirl the oil around to cover the bottom, and add the carrots. Cook until they turn bright orange, about 30 seconds. Add the rice, and stir-fry until very hot, making sure none sticks on the bottom of the wok. Add the cooked eggs and mushrooms, along with the frozen peas. Stir-fry until everything is warm. Pour in the sauce, and stir-fry until the rice is evenly coated, and no remaining sauce is left. Turn off the heat and stir in half the scallions. Divide the fried rice between four plates. Top with a generous helping of pickled ginger, along with some extra scallions if you’d like. Serve immediately.