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
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
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
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
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 1/8 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
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
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. Â 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
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
4 cups cooked long-grain white rice, refrigerated for at least 1 to 2 days
2 Â 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
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
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
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
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: Â 195
Fat: 4.3g
Fiber: 1g
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
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
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
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
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)
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.
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).
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!
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.
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.
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.
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.
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.
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.
4 boneless, skinless chicken cutlets
1/3cup hoisin sauce
1T. low-sodium soy sauce
1T. plus 1 tsp. rice vinegar
2tsp. fish sauce (optional)
3cups shredded green cabbage
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
3 scallions, halved and cut into 4-inch strips
1/2cup fresh cilantro leaves
Heat broiler to high. Rinse the cutlets, pat dry with paper towels, and pound to an even thinness. Place in a broiler pan. In a small bowl, whisk together the hoisin sauce, soy sauce, 1 tsp. of the rice vinegar, and the fish sauce (if using). Transfer 2 T. of the glaze to a large bowl and stir in the remaining 1 T. rice vinegar. Add the cabbage, bell peppers, scallions, and cilantro and toss. Cover and refrigerate. Pour about 1 T. of the remaining glaze into a small bowl and set aside. Brush the chicken with the glaze that remains. Broil the chicken, brushing occasionally, until cooked through, 5 to 8 minutes. Spoon the reserved glaze over the top. Serve with the slaw.
3 lbs of spareribs, cut in half lengthwise by butcher
6 cloves of garlic, smashed
1 onion, quartered
1 serrano or jalapeno pepper, halved
4 stalks of lemongrass, slightly smashed
8 ¼†slices of ginger, peeled
2 cups of chicken broth
½ cup soy sauce
4 cups of water
½ cup cornstarch
½ cup all purpose flour
Vegetable oil for frying
¼ cup orange marmalade
¼ cup braising liquid (or low sodium broth)
2 T. ketchup
2 T. mustard
1 T. sesame oil
1 T. fish sauce
1 T. red pepper flakes
Preheat oven to 350. Put ribs in a dutch oven with garlic, onion, jalapeno, lemongrass, ginger, chicken broth, soy sauce and water. Put on stove and bring to boil uncovered. Cover the dutch oven and place it in the oven. Braise in the oven for 1 ½-2 hours until ribs are tender but not falling off the bones. Reserve ¼ cup of the braising liquid. Remove ribs, pat dry and refrigerate overnight. Toss cornstarch and flour. Cut each rib and toss in the cornstarch/flour shaking off excess. Heat oil and fry ribs in batches until beginning to brown, 5-6 minutes. Drain excess oil on a paper towel. Meanwhile process marmalade, braising liquid, ketchup, mustard, sesame oil and fish sauce in a food processor. Transfer to a sauce pan and heat over low heat as the ribs fry. Toss the ribs in the sauce, sprinkle with red pepper flakes and serve.
Marinade/Sauce
2 – 3 pounds boneless, skinless chicken breasts, cut into 1†pieces
½ cup soy sauce
½ cup Japanese rice wine (may substitute dry sherry)
½ cup water
2 T. toasted sesame seed oil
1-3 tsp. /Sriracha/Asian hot chili sauce
1/2 tsp. salt
5 garlic cloves, minced
3 T. freshly grated ginger
Dash of pepper
2 T. cornstarch (reserve from marinade)
Caramel Sauce
1 cup sugar
¼ cup water
Flour Breading
1 cup flour
½ tsp. black pepper
¼ tsp. cayenne pepper
2 T. ground ginger (sounds like a lot, its amazing)
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
2 eggs + 2 T. water whisked together
Snow peas, or other vegetables of choice
In a medium bowl, whisk all of the marinade ingredients together except for the cornstarch. Spoon 1/4 cup plus 2 T. of the marinade into a freezer bag with the chicken; refrigerate for 30 minutes up to overnight. Refrigerate the remaining marinade ingredients separately in the bowl (this will become the base of your sauce). When ready to cook, place aluminum foil on the bottom of a baking sheet. Add cooking rack on top and spray with cooking spray. Combine the flour breading ingredients in a large freezer bag. Dip the chicken pieces in the egg wash and then place them in the flour mixture. Shake until evenly coated. Place chicken on baking sheet and lightly spray tops of chicken with cooking spray. Bake at 375 degrees for 10 minutes then move the baking tray to the top middle oven rack and broil until crispy, watching closely so the chicken doesn’t burn (about 2-3 minutes). Flip chicken pieces over and broil another 2-3 minutes, or until golden and crispy. While the chicken is baking, whisk 2 T. cornstarch to the reserved sauce. Set aside. Add water and sugar to large skillet and boil over medium heat, for 1 minute – don’t overcook or it will harden! At this point, add reserved sauce all at once to the hot caramel. Simmer the sauce until it thickens, about 1-2 minutes. Add snow peas and simmer 30 more seconds. *If adding different vegetables, simmer for 1-2 minutes, or until vegetables are crisp tender and then add snow peas. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken and stir to combine.
2 1/2 to 3 pounds veal riblets, well trimmed
2 C. orange juice, divided
1/2 C. dry white wine
2 T. low sodium soy sauce
1 T. honey
1 garlic clove, minced
2 tsp. fresh ginger root, grated
1/2 tsp. orange peel, shredded
1 1/4 tsp. cornstarch
Green onion tops, sliced thin, for garnish
Combine veal riblets, 1 1/2 C. of the orange juice and the wine in Dutch oven. Bring to a boil. Reduce heat to low. Cover tightly and simmer 45 minutes, turning riblets occasionally. Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan. Dissolve cornstarch in 1 T. cold water. Add to saucepan; mix well. Bring to a boil over medium-high heat, stirring constantly. Cook and stir 1 minute. Remove from heat; set aside. Remove riblets from liquid; let cool 15 minutes. Place riblets on grid over medium coals. Brush with glaze. Grill 12 to 14 minutes or until evenly browned, turning frequently and brushing with glaze. Or, broil 4 inches from heat, turning frequently and brushing with glaze, about 12 minutes. Transfer to platter and sprinkle with green onion. Cut into serving-size portions.
3-4 boneless, skinless chicken breasts (1 ½ pounds), cut in bite-size pieces)
3 eggs
1/2 cup flour
1 1/3 cup cornstarch
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger powder
1/4 tsp. onion powder
1/2 cup pineapple juice (from 20 oz. pineapple tidbits can below)
1 cup red wine vinegar
1 ½ cups sugar
1/4 cup + 2 T. ketchup (6 T.)
1 small onion, diced
2 T. soy sauce
4 cloves garlic, minced
1 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. ginger powder
1 (20 oz) can pineapple tidbits
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup carrots, sliced as THIN as possible (2-3 carrots)
Add “Sweet and Sour Sauce” ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors. Preheat oven to 350 degrees and lightly grease a 9×13 baking dish with non-stick cooking spray. Whisk eggs together in a large bowl, set aside. Add ½ cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour. Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated. Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9×13 baking dish. Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce, stirring occasionally. Serve over rice. Enjoy!
1 lb. Flank steak
3 T. Vegetable oil
5 Scallions – 4 cut into 1-inch lengths, 1 chopped
1 Garlic clove, minced
1/4 C. Orange juice
2 T. Rice wine vinegar
2 T. Soy sauce
1 T. Honey
1 tsp. Asian sesame oil
1 tsp. Grated orange zest
2 tsp. Cornstarch
Cut steak across grain on a slight diagonal into thin strips. In a wok, heat 2 T. vegetable oil over high heat until hot, swirling to coat sides of pan. Add beef strips and stir-fry until meat is browned outside but still pink inside, about 2 minutes. Remove and set aside. In same wok, heat remaining 1 T. oil over high heat. Add 4 cut scallions and stir-fry until just softened, 1 to 2 minutes. Add garlic and stir-fry 1 minute. Return meat to wok. Add orange juice, vinegar, soy sauce, honey, sesame oil, and orange zest. Cook 2 minutes. Dissolve cornstarch in 1/4 cup cold water and stir into wok. Cook over high heat, stirring, until sauce boils and thickens, 1 to 2 minutes. Sprinkle on chopped scallion and serve.
1 1/2 lb. thinly sliced beef
1 T. vegetable oil
1 medium red onion, julienne
4 cloves garlic, chopped
1 T. chopped ginger
1 C. sliced shitakie mushrooms
2 carrots julienne
6 baby bokchoy, cut in half or 1 medium head, julienne
1/2 lb. cooked chinese noodles or thin cut paste such as spagattini
6 C. beef or chicken stock
1 T. oyster sauce
2 tsp. chili paste
2 tsp. sesame oil
1 tsp. orange juice concentrate
soy sauce to taste
2 T. toasted sesame seeds for garnish
Slice the beef thinly and set aside. Heat a large wok or stock pot with the oil until smoking hot. Add the onions, garlic, and ginger and suate until you can smell the aroma. Keep the mixture moving by mixing so that it does not burn. Add mushrooms and carrots and cook until carrots are crisp tender about 3 minutes. Add the bok choy and the steak and cook just until the bok choy begins to wilt 2 minutes about. Add noodles and stock and bring up to a boil. Reduce heat to medium and simmer. Add oyster sauce, chili paste, sesame oil, orange juice concentrate and soy sauce. Simmer for about 2-3 minutes to bring out the flavors. Serve in large bowls and top with toasted sesame seeds.
3 cloves of garlic, minced
2 red chili peppers, minced (for more heat leave the seeds in, for less remove them)
1 tsp ginger, grated
½ cup sugar
¼ cup rice vinegar (or white vinegar)
½ cup water
1 tbsp cornstarch
3 tbsp water
salt to taste
In a small saucepan, combine garlic, chili pepper, ginger, sugar, rice vinegar and water. Bring mixture to a boil, reduce heat and simmer for five minutes. In a small bowl, mix cornstarch and water to create a slurry. Pour cornstarch mixture into the sauce whisking constantly until it thickens. Allow mixture to cool and store it in a mason jar in the refrigerator.
1 tablespoon neutral oil (vegetable, grapeseed, canola, or peanut)
1.5 tablespoons plus 1/4 cup low sodium tamari or soy sauce, divided
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons sriracha or other hot sauce (reduce or omit for a milder flavor)
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1 lb. boneless meat; choose from chicken breast, beef (steak or short ribs); pork (chop, tenderloin, lean rib meat); or, shrimp
1 red bell pepper, cut in 1/4″ wide strips (approx. 1 cup)
6 oz cremini mushrooms, cut in 1/4″ thick slices (approx. 2 cups sliced)
6 oz snow peas (approx. 2 cups), stems & strings removed
3-4 green onions, cut in 1/2″ pieces (approx. 3/4 cup)
2-3 carrots, cut diagonally in 1/8″ thick pieces (approx. 1 cup)
OPTIONAL TOPPINGS: nuts (cashews, almonds, or peanuts), chopped green onions
Brush oil evenly over surface of 13×18″ baking sheet (or, use 2 smaller baking sheets); set aside. Preheat oven to 425 degrees. In small bowl, use fork to stir together 1.5 tablespoons tamari or soy sauce with cornstarch until dissolved and uniformly mixed. Add remaining tamari/soy sauce, sesame oil, honey, rice vinegar, sriracha, ginger, and garlic; stir to combine. Set aside. If using chicken, beef, or pork, slice against the grain into 1/4″ thick bite-size pieces. If using shrimp, devein and remove shells and tails. Add meat or shrimp to medium bowl and add sauce mixture; stir to combine. Set aside to marinate while you cut the vegetables. NOTE: The meat should marinate at least 15 minutes (60 minutes is better if you have the time) and may be prepared and marinated up to 1 day ahead. Shrimp is more delicate and should not be marinated more than 60 minutes.. Scatter cut carrots, mushrooms, red pepper, snow peas, and onions in even layer on oiled sheet pan. NOTE: If crispier snow peas are desired, wait and add them to the pan half way through baking time. IF USING CHICKEN, BEEF, or PORK use tongs to distribute over top of veggies. Drizzle on any remaining sauce in the bowl. Bake uncovered for 30 minutes, stirring half way through. Remove from oven and toss again so that thickened sauce evenly coats the meat and veggies. IF USING SHRIMP, Remove the shrimp from the sauce marinade; put shrimp in separate bowl. Add veggies to prepared pan and drizzle with remaining sauce left in the bowl where the shrimp had marinated. Bake for 15 minutes, remove pan from oven, add shrimp and any additional liquid that has settled in the shrimp bowl; toss with veggies in pan; bake another 15 minutes. Remove from oven and toss again so that thickened sauce evenly coats the shrimp and veggies. SERVE the mixture over rice or noodles. For a low-carb option, make lettuce wraps by using this mixture for a filling. Top with nuts and chopped green onions, if desired.
2 tablespoons canola oil
1 teaspoon sesame oil
2 tablespoons ginger, minced
3 garlic cloves, minced
4 oz shiitake mushrooms, thinly sliced
1 lb ground pork
1 cup cooked jasmine rice
1 large carrot, shredded
3 scallions, chopped
¼ cup cilantro, chopped
pinch of red pepper flakes
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 large head Napa cabbage, leaves separated and thick white core removed
¼ cup hoisin sauce
2 tablespoons water
Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and sauté for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a ½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling. In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.
1 1/2 pounds rib-eye steak (about 1/2 inch thick)
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground pepper
3 tablespoons Asian fish sauce or soy sauce
3 tablespoons vegetable oil
3 tablespoons vegetable oil Singapore Cucumber Relish (optional, recipe follows), for serving Fried Garlic Peanut Sauce (optional, recipe follows), for serving
Cut the steak, including the fat, into 1/2-inch cubes and place in a nonreactive mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Let the beef marinate in the refrigerator, covered, for at least 2 hours. Drain the cubes, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4-inch exposed at the pointed end. Refrigerate, covered, until ready to grill. Heat the grill to high. Brush and oil the grill grate. Arrange the sates on the hot grate, with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium rare.
Singapore Cucumber Relish
2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded
1 shallot, minced (2 to 3 tablespoons), or 1 scallion, both white and green parts, trimmed and minced 1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced
2 tablespoons rice vinegar
1 tablespoon sugar Coarse salt (kosher or sea) and freshly ground black pepper
Cut the cucumber(s) into 1/4-inch dice. Place the cucumber(s), shallot, chile, rice vinegar, and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.
Fried Garlic Peanut Sauce
2 tablespoons vegetable oil
5 cloves garlic, 3 cloves thinly sliced crosswise and 2 cloves minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced, or 2 strips (each 1/2 by 2 inches) lemon zest
1 to 3 small hot chiles, such as Thai chiles or serrano or jalapeno peppers, stemmed, seeded, and minced (for a hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
3/4 cup peanut butter
1 cup unsweetened coconut milk, or as needed
2 tablespoons sugar, or more to taste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, or more to taste
1 tablespoon finely chopped cilantro Coarse salt (kosher or sea) and freshly ground pepper
Heat the oil in a wok or saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until golden, 2 minutes. Remove the garlic with a slotted spoon to paper towels to drain. Add the 2 cloves of minced garlic, the shallot, lemongrass, chile(s), and dried shrimp, if using, to the wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes. Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using (instead of the dried shrimp), lime juice, and 3/4 cup water. Reduce the heat and gently simmer the sauce until it is thick but pourable, 5 to 8 minutes. Stir in the cilantro during the last 2 minutes of cooking. Just before serving, stir in the fried garlic slices. If the sauce has gotten too thick and pasty, add a tablespoon or so of water. Taste and correct the seasoning, adding salt and pepper, and more sugar and lime juice if needed. The sauce should be richly flavored.
8 (approx. 2 lbs.) well-trimmed, boneless, skinless chicken thighs (remove any visible fat)
1 cup low-sodium soy sauce
1/2 cup packed brown sugar
1/2 cup water
2 tsp. grated fresh ginger (or more to your liking)
2 cloves minced garlic
1/2 tsp. sambal oelek-chili paste (or more or less to your liking)
1/4 tsp. ground black pepper
1 T. cornstarch, dissolved in 1-2 TBS cold water
sliced green onions and toasted sesame seeds, for garnish, if desired
In small bowl, combine the soy sauce, brown sugar, water, ginger, garlic, sambal oelek and black pepper. Pour mixture into large skillet and turn heat to med-high. Add in the chicken thighs and turn to coat in sauce. Allow mixture to come to a boil, reduce heat to a simmer, and loosely cover. Cook chicken for about 30 minutes or until chicken is done. (internal temperature of 165 degrees F). Remove chicken to platter, and whisk in the cornstarch/water mixture. Continue to cook until the sauce is thickened. Return chicken to sauce and turn off heat. Garnish with green onions and sesame seeds if desired.
Yield: 4 servings
Serving Size: 2 Thighs, ¼ Sauce
Calories: 321
Fat: 5.4g
Fiber: 0g