Adapted from Healthy Cooking (Aug./Sept. 2011), page 52.
Prep: 5 min. / Cook: 15 min.
Serves 6.
6 boneless pork chops (6 oz each)
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1 cup apricot preserves or jam
2 Tbs. hoisin sauce
1/2 tsp. red pepper flakes (or less if you like things milder)
3 Tbs. chopped peanuts
Thinly sliced green onions
Combine ginger, salt, garlic powder, and pepper; rub over pork chops.
Heat apricot preserves, hoisin sauce, and red pepper flakes until preserves melt; set aside 1/2 cup.
Grill pork over medium heat for 5-6 minutes on each side or until 160 degrees, basing with sauce. Brush with reserved sauce; sprinkle with peanuts and onions.
Notes:
- The original recipe says to grill the pork covered, but it came out great without covering it.
Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts
Tuesday, November 8, 2011
Tuesday, February 15, 2011
Curried Tofu with Rice
Adapted from Healthy Cooking (Feb./March 2011), page 61.
1 pkg (12.3 oz) extra-firm tofu, drained and cubed
1 tsp. seasoned salt
1 Tbs. canola oil
1/4 cup diced onion
1 clove garlic, minced
1 can light coconut milk
1/2 cup minced fresh cilantro
3 tsp. curry powder
Cooked rice (brown is best)
Salt and pepper to taste
Sprinkle tofu with seasoned salt. In a large nonstick skillet, saute tofu in oil until golden. Remove; keep warm. Add mushrooms to skillet and saute until lightly browned but not completely cooked. Remove and set aside with tofu.
In the same skillet, saute onion and garlic until tender. Stir in the coconut milk, cilantro, curry, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu and mushrooms; heat through. Serve with rice.
Notes:
- Consider adding vegetables, like carrots, potatoes, or zucchini. If you're not trying to make a meatless meal, adding cubed chicken would be good, too. My son really liked shredded coconut and chopped hard-boiled egg on top of his.
- Originally, the recipe called for 3 cloves garlic, minced. That's a bit much for me; in fact, the last time I made it, I didn't add any garlic.
Prep: 10 min / Cook: 20 min
Yield: 4 servings
1 tsp. seasoned salt
1 Tbs. canola oil
1/4 cup diced onion
1 clove garlic, minced
1 can light coconut milk
1/2 cup minced fresh cilantro
3 tsp. curry powder
Cooked rice (brown is best)
Salt and pepper to taste
Sprinkle tofu with seasoned salt. In a large nonstick skillet, saute tofu in oil until golden. Remove; keep warm. Add mushrooms to skillet and saute until lightly browned but not completely cooked. Remove and set aside with tofu.
In the same skillet, saute onion and garlic until tender. Stir in the coconut milk, cilantro, curry, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu and mushrooms; heat through. Serve with rice.
Notes:
- Consider adding vegetables, like carrots, potatoes, or zucchini. If you're not trying to make a meatless meal, adding cubed chicken would be good, too. My son really liked shredded coconut and chopped hard-boiled egg on top of his.
- Originally, the recipe called for 3 cloves garlic, minced. That's a bit much for me; in fact, the last time I made it, I didn't add any garlic.
Tuesday, January 4, 2011
Sesame Shrimp and Rice
Adapted from Simple & Delicious (Aug./Sept. 2010), page 51.
Prep./Total Time: 10 min.
Yield: 4-5 servings
2 (8.8 oz) pkgs. ready-to-serve long grain rice
1 1/2 - 2 cups fresh or frozen snow peas, thawed
2 green onions, sliced
1 tsp. canola oil
1 lb. cooked medium shrimp, peeled and deveined
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/3 cup sesame ginger salad dressing
3 Tbs. slivered almonds, toasted
Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges, and salad dressing; cook until heated through and vegetables are crisp-tender.
Notes:
- I debate whether I'd include the pineapple next time or not. If I do, I think I'll use even less than I did this time--it just seemed to make it a little too sweet.
- Be careful not to overcook your shrimp or it will be rubbery.
Prep./Total Time: 10 min.
Yield: 4-5 servings
2 (8.8 oz) pkgs. ready-to-serve long grain rice
1 1/2 - 2 cups fresh or frozen snow peas, thawed
2 green onions, sliced
1 tsp. canola oil
1 lb. cooked medium shrimp, peeled and deveined
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/3 cup sesame ginger salad dressing
3 Tbs. slivered almonds, toasted
Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges, and salad dressing; cook until heated through and vegetables are crisp-tender.
Notes:
- I debate whether I'd include the pineapple next time or not. If I do, I think I'll use even less than I did this time--it just seemed to make it a little too sweet.
- Be careful not to overcook your shrimp or it will be rubbery.
Tuesday, August 31, 2010
Salmon Burger with Hoisin Barbecue Sauce and Pickled Ginger and Napa Slaw
From Bobby Flay's Burgers, Fries, and Shakes, page 71.
Serves 4.
This burger is possibly one of my favorites from Bobby Flay's cookbook. It combines really great flavors for a unique and tasty Asian-style burger.
Hoisin Barbecue Sauce
2 Tbs. canola oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 cup hoisin sauce
2 Tbs. ketchup
2 Tbs. honey
2 tsp. soy sauce
2 tsp. fish sauce
1 Tbs. rice wine vinegar
2 Tbs. canola oil
1/4 cup sliced pickled ginger, plus more for garnish if desired
2 cloves garlic, finely chopped
1/4 small head of red cabbage, finely shredded
1/2 medium head of napa cabbage, finely shredded
Kosher salt and freshly ground black pepper
1/4 cup rice wine vinegar
2 tsp. toasted sesame oil
3 Tbs. finely chopped fresh cilantro leaves
To make the hoisin barbecue sauce, heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 2 minutes. Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 minutes. Set aside to cool. The sauce can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before using.
To form the burgers, cut the salmon into large pieces and then coarsely chop in a food processor. Do not over-process. (Alternatively, you can chop it by hand with a sharp knife.) Divide the salmon into 4 equal portions. Form each portion loosely into a 3/4"-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
Meanwhile, make the slaw by heating the oil in a large saute pan over high heat. Add the ginger and garlic and cook, stirring once, until soft, about 1 minute. Stir in the cabbage, season with salt and pepper, and cook, stirring once, until slightly wilted, 3 to 4 minutes. Remove from the heat and stir in the vinegar, sesame oil, and cilantro. Let sit at room temperature.
To cook the burgers, heat the oil in a saute pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 minutes longer.
Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw. Garnish with pickled ginger, if desired. Cover with burger tops and serve immediately.
Notes:
- I used frozen salmon, and it still tasted great. So use what you've got! If you're in a hurry and all you've got are frozen salmon patties, you could probably even use them (though I doubt it would be quite as good).
- Be very, very careful not to turn your salmon into paste. If you use a food processor, I recommend looking over the instructions for chopping meat prior to doing it so you have an idea of how long to pulse the meat.
- I don't know how Bobby manages to keep the salmon firm enough to that deep depression with his thumb; it was all I could do to keep the patties together! We set each one on an individual square of wax paper on the plate to make moving them into the pan easier when the time came.
- When recipes use a sauce to baste cooking meat and dip or drizzle later, I always separate the sauce into two bowls (one for basting and one for serving) to avoid contamination.
Serves 4.
Hoisin Barbecue Sauce
2 Tbs. canola oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 cup hoisin sauce
2 Tbs. ketchup
2 Tbs. honey
2 tsp. soy sauce
2 tsp. fish sauce
1 Tbs. rice wine vinegar
Salmon Burgers
1 1/2 lbs. fresh salmon
2 Tbs. canola oil
Kosher salt and freshly ground black pepper
4 hamburger buns, split; toasted, if desired
Slaw2 Tbs. canola oil
1/4 cup sliced pickled ginger, plus more for garnish if desired
2 cloves garlic, finely chopped
1/4 small head of red cabbage, finely shredded
1/2 medium head of napa cabbage, finely shredded
Kosher salt and freshly ground black pepper
1/4 cup rice wine vinegar
2 tsp. toasted sesame oil
3 Tbs. finely chopped fresh cilantro leaves
To make the hoisin barbecue sauce, heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 2 minutes. Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 minutes. Set aside to cool. The sauce can be made 1 day in advance, covered, and refrigerated. Bring to room temperature before using.
To form the burgers, cut the salmon into large pieces and then coarsely chop in a food processor. Do not over-process. (Alternatively, you can chop it by hand with a sharp knife.) Divide the salmon into 4 equal portions. Form each portion loosely into a 3/4"-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
Meanwhile, make the slaw by heating the oil in a large saute pan over high heat. Add the ginger and garlic and cook, stirring once, until soft, about 1 minute. Stir in the cabbage, season with salt and pepper, and cook, stirring once, until slightly wilted, 3 to 4 minutes. Remove from the heat and stir in the vinegar, sesame oil, and cilantro. Let sit at room temperature.
To cook the burgers, heat the oil in a saute pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 minutes longer.
Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw. Garnish with pickled ginger, if desired. Cover with burger tops and serve immediately.
Notes:
- I used frozen salmon, and it still tasted great. So use what you've got! If you're in a hurry and all you've got are frozen salmon patties, you could probably even use them (though I doubt it would be quite as good).
- Be very, very careful not to turn your salmon into paste. If you use a food processor, I recommend looking over the instructions for chopping meat prior to doing it so you have an idea of how long to pulse the meat.
- I don't know how Bobby manages to keep the salmon firm enough to that deep depression with his thumb; it was all I could do to keep the patties together! We set each one on an individual square of wax paper on the plate to make moving them into the pan easier when the time came.
- When recipes use a sauce to baste cooking meat and dip or drizzle later, I always separate the sauce into two bowls (one for basting and one for serving) to avoid contamination.
Thursday, November 13, 2008
Pepper Steak
From Mom Larsen.
1 1/4 lbs. flank steak, sliced thinly across the grain
2 Tbs. cornstarch, divided
2 Tbs. soy sauce, divided
2 tsp. sugar
2/3 cup chicken broth
1 clove garlic, minced
3 slices ginger root or 1/2 tsp. ground ginger
2 bell peppers, cut in strips
1/2 onion or 4 green onions, sliced
2 tsp. hoisin sauce
3-4 Tbs. oil, divided
Rice or noodles
Mix 1 Tbs. cornstarch, 1 Tbs. soy sauce, garlic, ginger, and 1 Tbs. oil in a large bowl. Add steak and stir to coat. Set aside.
In a small bowl, mix together remaining cornstarch and soy sauce with sugar and broth. Set aside.
Stir-fry peppers and onions in 1 Tbs. oil for 2-3 minutes or until tender-crisp. Remove from pan.
Stir-fry beef in two batches in 1-2 Tbs. oil until meat is brown on the outside but still pink in the middle.
Add hoisin sauce and stir to coat. Remove meat from pan.
Add gravy ingredients to pan and cook, stirring until it begins to thicken. Return meat and vegetables to pan and stir to combine.
Serve over rice or Chinese noodles.
Notes:
- Consider using 1 ½ times the gravy ingredients.
- Other cuts of beef may be used instead of flank steak.
- Add extra sliced peppers or some sliced bamboo shoots and/or sliced water chestnuts for more vegetables.
- This recipe can also be used for Beef and Chinese Pea Pods, substituting 1/4-1/2 pound pea pods for sliced peppers.
- Can also substitute chicken for beef.
1 1/4 lbs. flank steak, sliced thinly across the grain
2 Tbs. cornstarch, divided
2 Tbs. soy sauce, divided
2 tsp. sugar
2/3 cup chicken broth
1 clove garlic, minced
3 slices ginger root or 1/2 tsp. ground ginger
2 bell peppers, cut in strips
1/2 onion or 4 green onions, sliced
2 tsp. hoisin sauce
3-4 Tbs. oil, divided
Rice or noodles
Mix 1 Tbs. cornstarch, 1 Tbs. soy sauce, garlic, ginger, and 1 Tbs. oil in a large bowl. Add steak and stir to coat. Set aside.
In a small bowl, mix together remaining cornstarch and soy sauce with sugar and broth. Set aside.
Stir-fry peppers and onions in 1 Tbs. oil for 2-3 minutes or until tender-crisp. Remove from pan.
Stir-fry beef in two batches in 1-2 Tbs. oil until meat is brown on the outside but still pink in the middle.
Add hoisin sauce and stir to coat. Remove meat from pan.
Add gravy ingredients to pan and cook, stirring until it begins to thicken. Return meat and vegetables to pan and stir to combine.
Serve over rice or Chinese noodles.
Notes:
- Consider using 1 ½ times the gravy ingredients.
- Other cuts of beef may be used instead of flank steak.
- Add extra sliced peppers or some sliced bamboo shoots and/or sliced water chestnuts for more vegetables.
- This recipe can also be used for Beef and Chinese Pea Pods, substituting 1/4-1/2 pound pea pods for sliced peppers.
- Can also substitute chicken for beef.
Kung Pao Chicken
Adapted from Larry Larsen.
3 Tbs. + 2 tsp. soy sauce, divided
1 Tbs. + 2 tsp. dry sherry, divided
2 Tbs. red rice vinegar (red vinegar or rice vinegar can be substituted)
1 tsp. cornstarch
1 tsp. sugar
1/2 Tbs. cornstarch paste (mix together water and cornstarch)
1/2 can water chestnuts, quartered (like a pie)
1/2 can julienned bamboo shoots
2 green onions, sliced
1 clove garlic, minced
6-10 red chili pods
1/4 cup unsalted dry roasted peanuts
1/2-1 tsp. sesame oil
Hot cooked rice
Add 2 tsp. soy sauce, 2 tsp. dry sherry, and 1 tsp. cornstarch to chicken in a medium-sized bowl; stir to coat and set aside.
Combine 3 Tbs. soy sauce, 1 Tbs. dry sherry, vinegar, sugar, and cornstarch paste in a small bowl; set aside. (You'll need to stir it up again before adding it later.)
Add oil to a hot wok. Once oil is hot (sizzles when a drop of water is added), add chicken, stirring to separate pieces (takes about 1 min--the chicken will not be cooked all the way through). Be careful; oil will spatter. Remove and drain.
Remove all but 2 Tbs. oil from wok, reheat, swirling to coat sides. Add 6 to 10 red chili pods, breaking only one in half. Stir for about 45 seconds, until pods are browned but not burned.
Return chicken and cook for 1 to 2 minutes until browned. Add vegetables, stir-frying for about 1 minute. Add seasonings, mixing thoroughly, and cook until thickened.
Sprinkle with sesame oil and 1/4 cup roasted peanuts. If desired, add a little hot chili oil. Serve over rice.
Notes:
- May use water, orange or pineapple juice, peach syrup, vanilla extract instead of dry sherry.
2 boneless, skinless chicken breasts, cut into 3/4" pieces
1/4-1/2 cup canola oil3 Tbs. + 2 tsp. soy sauce, divided
1 Tbs. + 2 tsp. dry sherry, divided
2 Tbs. red rice vinegar (red vinegar or rice vinegar can be substituted)
1 tsp. cornstarch
1 tsp. sugar
1/2 Tbs. cornstarch paste (mix together water and cornstarch)
1/2 can water chestnuts, quartered (like a pie)
1/2 can julienned bamboo shoots
2 green onions, sliced
1 clove garlic, minced
6-10 red chili pods
1/4 cup unsalted dry roasted peanuts
1/2-1 tsp. sesame oil
Hot cooked rice
Add 2 tsp. soy sauce, 2 tsp. dry sherry, and 1 tsp. cornstarch to chicken in a medium-sized bowl; stir to coat and set aside.
Combine 3 Tbs. soy sauce, 1 Tbs. dry sherry, vinegar, sugar, and cornstarch paste in a small bowl; set aside. (You'll need to stir it up again before adding it later.)
Add oil to a hot wok. Once oil is hot (sizzles when a drop of water is added), add chicken, stirring to separate pieces (takes about 1 min--the chicken will not be cooked all the way through). Be careful; oil will spatter. Remove and drain.
Remove all but 2 Tbs. oil from wok, reheat, swirling to coat sides. Add 6 to 10 red chili pods, breaking only one in half. Stir for about 45 seconds, until pods are browned but not burned.
Return chicken and cook for 1 to 2 minutes until browned. Add vegetables, stir-frying for about 1 minute. Add seasonings, mixing thoroughly, and cook until thickened.
Sprinkle with sesame oil and 1/4 cup roasted peanuts. If desired, add a little hot chili oil. Serve over rice.
Notes:
- May use water, orange or pineapple juice, peach syrup, vanilla extract instead of dry sherry.
- You can find the chili pods in Asian or Mexican sections at the grocery store—sometimes they're called Japanese or Chinese red peppers. Break more chili pods for a hotter dish. Don’t break any for a milder dish.
Wednesday, November 12, 2008
Broccoli with Beef
From Dad Larsen.
Mix in a bowl:
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 clove garlic, minced
¾ teaspoon ground ginger
2 Tablespoons oil
Mix into the above marinade and set aside:
1 Tablespoon soy sauce
1 clove garlic, minced
¾ teaspoon ground ginger
2 Tablespoons oil
Mix into the above marinade and set aside:
1-1¼ pounds steak, thinly sliced across the grain
Mix in a small bowl and set aside (gravy):
Mix in a small bowl and set aside (gravy):
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 to 2 Tablespoons oyster-flavor sauce
½ cup water
Sauté 4 cups fresh broccoli in 3 Tablespoons oil over high heat for about 1 minute.
(Strip leaves and outer fibers from stalks and discard. Cut flowerets to get 1-inch heads and 1-inch stems. Cut stalks diagonally at a 45˚ angle, ¼ inch thick. If stalks are more than 1 inch in diameter, cut in half lengthwise first before cutting diagonally.)
Add 2 to 3 tablespoons water to broccoli. Cover to steam until barely tender. (Takes less than 5 minutes.) Remove broccoli from pan.
In 2 batches, sauté marinated meat in 2 Tablespoons oil over high heat until meat is browned on the outside and pink on the inside. Remove from pan.
Add gravy ingredients to pan, scraping bottom of pan and stirring until bubbly and slightly thickened.
Return meat and broccoli to pan until just heated, tossing to blend.
1 Tablespoon soy sauce
1 to 2 Tablespoons oyster-flavor sauce
½ cup water
Sauté 4 cups fresh broccoli in 3 Tablespoons oil over high heat for about 1 minute.
(Strip leaves and outer fibers from stalks and discard. Cut flowerets to get 1-inch heads and 1-inch stems. Cut stalks diagonally at a 45˚ angle, ¼ inch thick. If stalks are more than 1 inch in diameter, cut in half lengthwise first before cutting diagonally.)
Add 2 to 3 tablespoons water to broccoli. Cover to steam until barely tender. (Takes less than 5 minutes.) Remove broccoli from pan.
In 2 batches, sauté marinated meat in 2 Tablespoons oil over high heat until meat is browned on the outside and pink on the inside. Remove from pan.
Add gravy ingredients to pan, scraping bottom of pan and stirring until bubbly and slightly thickened.
Return meat and broccoli to pan until just heated, tossing to blend.
Serve over rice.
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