Asian Cuisine

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Hanoi Beef and Rice Noodle Soup

Post  justmecookin on Wed Jan 07, 2009 12:31 pm

Hanoi Beef and Rice Noodle Soup

Broth:
3 pounds beef oxtail
3/4 cup thinly sliced fresh ginger (about 3 ounces)
2/3 cup coarsely chopped shallots (about 3 medium shallots)
5 quarts water
4 cups coarsely chopped daikon radish (about 1 pound)
2 tablespoons sugar
3 tablespoons Thai fish sauce (such as Three Crabs)
1 teaspoon white peppercorns
5 whole cloves
2 star anise
1 large yellow onion, peeled and quartered
1 cinnamon stick

Remaining ingredients:
2 cups vertically sliced onion
12 ounces wide rice stick noodles (banh pho)
2 cups fresh bean sprouts
12 ounces eye-of-round roast, trimmed and cut into 1/16-inch slices
2 cups cilantro leaves
1 cup Thai basil leaves
4 red Thai chiles, seeded and thinly sliced
8 lime wedges
1 tablespoon hoisin sauce (optional)

To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred. Add water and next 8 ingredients (through cinnamon stick); bring to a boil.

Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes). Skim fat from surface; discard fat. Keep warm.

To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round.

Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired. Makes 6 servings

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Tuna with Wasabi Sauce

Post  justmecookin on Wed Jan 07, 2009 12:32 pm

Tuna with Wasabi Sauce

1/4 cup reduced-sodium teriyaki sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
4 tuna steaks (8 ounces each)
1/2 cup wasabi horseradish mayonnaise
2 tablespoons chopped green onion
2 teaspoons lemon juice

In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with wasabi sauce. Makes 4 servings.

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Sautéed Bass with Shiitake Mushroom Sauce

Post  justmecookin on Wed Jan 07, 2009 12:32 pm

Sautéed Bass with Shiitake Mushroom Sauce

2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice

Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.

Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish. Makes 4 servings

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Thai-Style Chicken

Post  justmecookin on Wed Jan 07, 2009 12:33 pm

Thai-Style Chicken

1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
3 tablespoons coarsely chopped fresh basil or 1 tablespoon dried basil
2 tablespoons fat-free plain yogurt
2 teaspoons grated lemon peel
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 to 1 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves (4 ounces each)

In a small bowl, combine the soy sauce, lemon juice, basil, yogurt, lemon peel, garlic, ginger and pepper flakes. Remove 1/4 cup to another bowl; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade from chicken. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375° for 20 minutes or until a meat thermometer reads 170°. Makes 4 servings.

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Asian Barbecue Chicken

Post  justmecookin on Wed Jan 07, 2009 12:33 pm

Asian Barbecue Chicken

1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onion tops (optional)

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired. Makes 4 servings

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Thai-Style Brisket

Post  justmecookin on Wed Jan 07, 2009 12:34 pm

Thai-Style Brisket

1 fresh beef brisket (3 to 4 pounds), cut in half
3 tablespoons Crisco® Pure Olive Oil, divided
1 cup chunky peanut butter
2/3 cup soy sauce
4 teaspoons sesame oil
1 tablespoon minced fresh cilantro
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon pepper
1 tablespoon cornstarch
1 cup water
1-1/4 cups julienned carrots
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1/2 cup chopped green onions
1 cup unsalted peanuts, optional
Hot cooked rice

In a large skillet over medium-high heat, brown brisket on both sides in 2 tablespoons olive oil. Transfer meat and drippings to a 5-qt. slow cooker. Combine the peanut butter, soy sauce, sesame oil, cilantro, lemon juice, garlic, pepper flakes and pepper; pour over brisket. Cover and cook on low for 8-9 hours or until meat is tender.

Remove brisket and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Meanwhile, in a large skillet or wok, stir-fry the carrots, peppers and onions in remaining olive oil until crisp-tender.

Add peanuts if desired. Stir cooking juices and stir into vegetable mixture. Thinly slice meat across the grain. Place rice on a large serving platter; top with meat and vegetable mixture. Makes 6-8 servings.

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Steamed Sponge Cake

Post  justmecookin on Wed Jan 07, 2009 12:34 pm

Steamed Sponge Cake

4 large eggs
1 large egg white
3/4 cup sugar
1 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon baking powder

Line the bottom of an 8-inch round cake pan (with 2- to 3-in.-tall sides) with cooking parchment cut to fit. If pan has a removable rim, wrap outside with foil to prevent water from seeping in.

In a large bowl, with a mixer on high speed, beat whole eggs, egg white, and sugar until thick and pale yellow, 4 to 5 minutes. Stir in vanilla. In a small bowl, mix flour and baking powder until blended. With a whisk, fold flour mixture into egg mixture until evenly blended. Scrape batter into pan. Tap pan lightly on work surface to remove air pockets.

Set a round rack (cake rack, basket steamer, removable rim from a cake pan, or empty 2-in.-tall cans with both ends cut out) in a 12- to 14-inch steamer, 14-inch wok, or 12-inch frying pan (with at least 2-in.-tall sides; steamer should be wide enough to hold cake pan without sides touching). Pour water into steamer to about 1/2 inch below top of rack. Cover steamer and bring water to a boil over high heat.

Place cake on rack and cover steamer (if cover doesn't fit over cake, tent steamer with a large piece of foil, sealing it around the edges so steam can't escape); reduce heat to medium and steam until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. If necessary, add more boiling water to maintain level. Remove cover quickly and carefully so condensed steam doesn't drip onto cake. Remove cake from steamer.

Run a knife between cake and pan rim to loosen sides. Invert onto a rack, remove pan and parchment, and invert again onto another rack. Let cake cool at least 10 minutes. With a serrated knife, cut cake into diamonds or wedges. Serve warm or cool. Makes 8 servings

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Thai Vegetable Noodles

Post  justmecookin on Wed Jan 07, 2009 12:35 pm

Thai Vegetable Noodles

2 teaspoons cornstarch
1/2 cup coconut milk
1/2 cup reduced-sodium soy sauce
1/4 cup water
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
5 teaspoons Thai chili sauce
1 tablespoon minced fresh gingerroot
4 ounces uncooked Asian rice noodles
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups fresh snow peas
1 cup julienned sweet red pepper
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped shallots
1 tablespoon sesame oil
1/4 cup chopped dry roasted peanuts

In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.

Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender.

Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts. Makes 4 servings.

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Turkey Stir-Fry Supper

Post  justmecookin on Wed Jan 07, 2009 12:35 pm

Turkey Stir-Fry Supper

2-1/4 pounds boneless skinless turkey breast
2 tablespoons vegetable oil
3/4 cup uncooked long grain rice
2 cans (14-1/2 ounces each) chicken broth, divided
5 tablespoons soy sauce
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 package (10 ounces) frozen broccoli spears, thawed
1 pound carrots, thinly sliced
3 bunches green onions, sliced
3 tablespoons cornstarch
1 can (14 ounces) bean sprouts, drained

Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside.

Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

Cut broccoli into 3 in. pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through. Makes 14 servings.

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Shrimp Fried Rice

Post  justmecookin on Wed Jan 07, 2009 12:36 pm

Shrimp Fried Rice

2 tablespoons fat-free, less-sodium chicken broth
2 tablespoons rice wine or sake
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 large eggs, lightly beaten
2 cups chopped green onions
1 tablespoon minced peeled fresh ginger
5 cups cooked Long-Grain Rice, chilled
1 pound medium shrimp, cooked, peeled, and coarsely chopped
1 (10-ounce) package frozen green peas, thawed

Combine first 6 ingredients in a bowl; set aside. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled.

Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat. Makes 6 servings

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Vegetable Lo Mein

Post  justmecookin on Wed Jan 07, 2009 12:37 pm

Vegetable Lo Mein

6 ounces uncooked linguine
1 teaspoon cornstarch
1/2 vegetable bouillon cube
1/2 cup water
1/4 cup reduced-sodium soy sauce
1/2 pound fresh mushrooms, quartered
2 tablespoons canola oil, divided
1/2 pound fresh snow peas
8 green onions, sliced
4 celery ribs with leaves, sliced
1 large sweet red pepper, thinly sliced
1 can (14 ounces) bean sprouts, rinsed and drained

Cook pasta according to package directions; drain and set aside. In a small bowl, combine the cornstarch and bouillon granules; stir in the water and soy sauce and set aside.

In a nonstick skillet, stir-fry mushrooms in 1 tablespoon oil 3 minutes or until tender; remove and keep warm. In same pan, heat remaining oil. Add remaining vegetables; stir-fry 5 minutes or until crisp-tender.

Stir soy sauce mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pasta and mushrooms. Heat through. Makes 4 servings.

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Sesame-Chile Chicken with Gingered Watermelon Salsa

Post  justmecookin on Wed Jan 07, 2009 12:37 pm

Sesame-Chile Chicken with Gingered Watermelon Salsa

Chicken:
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves

Salsa:
2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced

Remaining ingredients:
1/4 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Lime wedges (optional)

To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired. Makes 4 servings

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Veggie Chicken Stir-Fry

Post  justmecookin on Wed Jan 07, 2009 12:38 pm

Veggie Chicken Stir-Fry

1-1/2 pounds boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1 tablespoon minced fresh gingerroot
3 tablespoons vegetable oil
2 medium carrots, julienned
2 medium parsnips, peeled, halved and thinly sliced
1 can (14-1/2 ounces) chicken broth
3/4 cup apple juice or cider
3 tablespoons teriyaki sauce
2 cups fresh broccoli florets
3/4 cup frozen pearl onions
1/4 cup cornstarch
1/2 cup cold water
Hot cooked rice

In a large skillet or wok, stir-fry the chicken, garlic and ginger in oil until chicken is no longer pink. Remove chicken and keep warm. Drain excess oil from skillet; add the carrots, parsnips, broth, apple juice and teriyaki sauce. Bring to a boil. Reduce heat to medium; cover and cook for 5 minutes.

Add broccoli and onions. Cover and cook for 3-4 minutes or until vegetables are almost crisp-tender. Return chicken to skillet. Combine the cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Makes 6 servings.

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Wontons with Sweet-Sour Sauce

Post  justmecookin on Wed Jan 07, 2009 12:39 pm

Wontons with Sweet-Sour Sauce

1 can (14 ounces) pineapple tidbits
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup cider vinegar
1 tablespoon soy sauce
1/2 cup chopped green pepper
1/2 pound ground pork
2 cups finely shredded cabbage
3/4 cup finely chopped canned bean sprouts
1 small onion, finely chopped
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (12 ounces each) wonton wrappers
Oil for deep-fat frying

Drain pineapple, reserving juice. Set pineapple aside. In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm.

In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat.

In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce Makes about 8-1/2 dozen (2-1/2 cups sauce).

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Asian Chili

Post  justmecookin on Wed Jan 07, 2009 12:39 pm

Asian Chili

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) Chinese mixed vegetables, drained
1 can (14 ounces) bean sprouts, drained
1 tablespoon chili powder
Salt to taste
Shredded Parmesan cheese

In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese. Makes 10 servings

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Asian Patties

Post  justmecookin on Wed Jan 07, 2009 12:40 pm

Asian Patties

1/4 cup soy sauce
2 to 4 tablespoons minced fresh cilantro
1 green onion, chopped
2 garlic cloves, minced
1 teaspoon ground ginger
7 drops hot pepper sauce
Pinch pepper
1 pound ground beef
4 hamburger buns, split

In a bowl, combine the first seven ingredients. Crumble beef over the mixture and mix well. Shape into four patties. Broil or grill until no longer pink. Serve on buns. Makes 4 servings.

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Stir-Fried Chicken and Noodles

Post  justmecookin on Wed Jan 07, 2009 12:40 pm

Stir-Fried Chicken and Noodles

1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese or napa cabbage
1 cup fresh or frozen snow peas, cut into 1-inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.

Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions.

Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through. Makes 6 servings.

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Walnut Chicken Stir-Fry

Post  justmecookin on Wed Jan 07, 2009 12:41 pm

Walnut Chicken Stir-Fry

2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
4 cups fresh broccoli florets
1 large onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
Hot cooked rice, optional

In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour.

In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender.

Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired. Makes 4 servings.

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Vegetable Steak Stir-Fry

Post  justmecookin on Wed Jan 07, 2009 12:42 pm

Vegetable Steak Stir-Fry

3/4 pound boneless beef sirloin steak, cubed
3 teaspoons canola or vegetable oil, divided
2 cups broccoli florets
2 cups cauliflowerets
2 cups julienned carrots
6 garlic cloves, minced
1 tablespoon cornstarch
3/4 cup beef broth
1/3 cup sherry or additional broth
1 tablespoon water
1-1/2 teaspoons soy sauce
1/4 teaspoon ground ginger
2 medium tomatoes, cut into wedges
Hot cooked rice, optional

In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.

In a bowl, combine cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve over rice if desired. Makes 4 servings.

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Nasi Goreng

Post  justmecookin on Wed Jan 07, 2009 12:50 pm

Nasi Goreng

2 teaspoons canola oil
1/3 cup minced shallots (about 3)
1 to 2 tablespoons minced serrano chile
1 tablespoon sambal oelek (chile paste with garlic)
2 teaspoons fish sauce
2 teaspoons low-sodium soy sauce
1/4 teaspoon salt
4 garlic cloves, minced
2 cups diced cooked chicken breast
2 cups diced cooked shrimp (about 12 ounces)
3 cups cooked rice
1/2 cup diced cucumber
1/2 cup diced tomato

Heat canola oil in a large nonstick skillet over medium-high heat. Add shallots and chile to pan; sauté 2 minutes or until the shallots are lightly browned. Add chile paste, fish sauce, soy sauce, salt, and garlic to the pan; cook for 1 minute or until the sauce becomes fragrant.

Add diced chicken, shrimp, and rice to the pan, stirring to coat with sauce. Cook for 2 minutes or until thoroughly heated, stirring occasionally. Place about 1 1/2 cups rice on each of 4 plates, and sprinkle each serving with 2 tablespoons cucumber and 2 tablespoons tomato. Makes 4 servings

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Yang Chow Fried Rice

Post  justmecookin on Wed Jan 07, 2009 12:51 pm

Yang Chow Fried Rice

2 tablespoons canola oil, divided
4 large eggs, lightly beaten and divided
1/4 teaspoon freshly ground black pepper, divided
Dash of salt
1 3/4 cups thinly sliced green onions, divided
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
5 cups cooked short-grain rice, chilled
1/4 cup low-sodium soy sauce
1/2 teaspoon salt
1 (10-ounce) package frozen green peas, thawed
3 tablespoons chopped fresh cilantro

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.

Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro. Makes 6 servings

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Peking Duck

Post  justmecookin on Wed Jan 07, 2009 12:54 pm

Peking Duck

2 teaspoons dark sesame oil
2 (8-ounce) packages boneless duck breast halves, thawed and skinned
1/3 cup hoisin sauce
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
4 (6-inch) flour tortillas
1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
2 green onion tops, cut into thin strips
2 teaspoons sesame seeds

Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.

Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up. Makes 4 servings

justmecookin

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Spicy Thai Fried Rice with Shrimp

Post  justmecookin on Wed Jan 07, 2009 12:55 pm

Spicy Thai Fried Rice with Shrimp

2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 cup thinly sliced green onions
4 teaspoons minced seeded fresh jalapeño chiles
3 cups cooked jasmine or long-grain white rice, cold
1 to 2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
1 1/4 cups shelled, cooked tiny shrimp or diced cooked pork or chicken (about 8 oz.)
1 cup chopped fresh cilantro
1 cup chopped fresh basil leaves
1 teaspoon toasted sesame oil

Pour olive oil into a 12-inch nonstick frying pan over medium-high heat; add garlic, onions, and chiles and stir often until limp, 2 to 4 minutes.

Add rice, sugar to taste, soy sauce, and fish sauce; reduce heat to medium and stir often until ingredients are well coated and hot to touch, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil; stir often until shrimp are hot to touch, about 3 minutes. Maks 4 servings

justmecookin

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Cold Asian Noodle Salad with Ponzu Vinaigrette

Post  justmecookin on Wed Jan 07, 2009 12:59 pm

Cold Asian Noodle Salad with Ponzu Vinaigrette

Cooking spray
1/2 pound medium shrimp, peeled and deveined
1 (6-ounce) package chow mein stir-fry noodles (chuka soba)
1 cup haricots verts, cut into 2-inch pieces (about 4 ounces)
1 cup thinly sliced shiitake mushroom caps (about 2 ounces)
1/3 cup chopped red onion
1/4 cup matchstick-cut carrots
6 tablespoons commercial ponzu sauce (such as Kikkoman)
2 tablespoons toasted sesame oil
2 teaspoons black sesame seeds

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 5 minutes or until done. Remove from heat. Cook noodles according to package instructions, omitting salt and fat. Drain; rinse under cold water. Drain well.

Combine noodles, haricots verts, mushrooms, onion, carrots, and shrimp in a large bowl. Combine ponzu and oil in a small bowl, stirring with a whisk. Add oil mixture to noodle mixture; toss gently to coat noodles. Add sesame seeds, tossing gently to combine. Cover and chill 45 minutes, stirring occasionally. Makes 4 servings

justmecookin

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Field Greens with Eggs and Enoki Mushrooms

Post  justmecookin on Wed Jan 07, 2009 1:01 pm

Field Greens with Eggs and Enoki Mushrooms

2 tablespoons minced fresh cilantro
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
4 teaspoons rice vinegar
1/2 teaspoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
6 cups gourmet salad greens
2 cups enoki mushrooms, roots trimmed (about 3 ounces)
2 tablespoons thinly sliced green onions
1 medium tomato, cut into 8 wedges (about 1/2 pound)
2 hard-cooked large eggs, thinly sliced

Combine the first 7 ingredients, stirring with a whisk. Combine salad greens, mushrooms, green onions, and tomato. Pour dressing over salad, tossing gently to coat. Top with egg slices. Makes 4 servings

justmecookin

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Re: Asian Cuisine

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