Asian Cuisine

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Sticky Coconut Chicken

Post  justmecookin on Wed Jan 07, 2009 1:05 pm

Sticky Coconut Chicken

6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
Chili glaze
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.

Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.

Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all). Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions. Makes 6 servings

Chili Glaze
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes

In a 2- to 3-quart pan, combine rice vinegar, sugar, soy sauce, and chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving. Makes 1/2 cup

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Sweet-Hot Baby Back Ribs

Post  justmecookin on Wed Jan 07, 2009 1:10 pm

Sweet-Hot Baby Back Ribs

2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Sauce

Combine first 4 ingredients in a small bowl. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.

Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.

Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce.

Sweet-Hot 'Cue Sauce
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes

Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Makes 4 cups

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Snow Pea-and-Pork Fried Rice

Post  justmecookin on Wed Jan 07, 2009 1:19 pm

Snow Pea-and-Pork Fried Rice

2 (4-ounce) boned center-cut loin pork chops
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
2 large egg whites
1 large egg
Cooking spray
2 teaspoons dark sesame oil, divided
2 cups vertically sliced onion
2 cups snow peas
2 cups sliced mushrooms
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups cooked long-grain rice, chilled
1/4 teaspoon salt
1/3 cup chopped green onions

Trim fat from pork chops; cut pork into 2- x 1/4-inch strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture.

Combine egg whites and egg in a medium bowl; stir well with a whisk. Place a large nonstick skillet or wok coated with cooking spray over medium-high heat until hot. Add egg mixture; cook 2 minutes or until egg is done. Remove egg mixture from skillet.

Add 1/2 teaspoon oil to skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 teaspoon oil to skillet. Add sliced onion and snow peas; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute. Remove onion mixture from skillet, and keep warm.

Add 1 teaspoon oil to skillet; add rice, and cook 1 minute without stirring. Stir in egg mixture, pork, onion mixture, and salt, and stir-fry 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon green onions. Makes 5 servings

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Lemongrass Beef

Post  justmecookin on Wed Jan 07, 2009 1:22 pm

Lemongrass Beef

2 pounds sirloin tip roast
1/2 cup chopped peeled fresh lemongrass
1/3 cup chopped shallots
3 tablespoons fish sauce
1 1/2 tablespoons sugar
1 teaspoon dark sesame oil
1 teaspoon peanut oil
1/4 teaspoon salt
6 garlic cloves, crushed
2 serrano chiles, seeded and chopped
Cooking spray

Cover roast with plastic wrap; freeze 30 minutes. Remove beef from freezer, and cut beef horizontally into 1/8-inch-thick slices.

Combine lemongrass and remaining ingredients except cooking spray in a food processor; process until smooth (about 1 minute). Combine beef and lemongrass mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 2 to 4 hours.

Prepare grill. Remove beef from bag; discard marinade. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Makes 8 servings

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Asian Pasta Salad

Post  justmecookin on Wed Jan 07, 2009 1:25 pm

Asian Pasta Salad

2 tablespoons sliced almonds
2 tablespoons unsalted sunflower seed kernels
1 (8-ounce) package Chinese noodles, crumbled (such as ka-me)
1/3 cup white wine vinegar
1/3 cup less-sodium beef broth
1/4 cup sugar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 (10-ounce) package angel hair slaw

Heat a medium nonstick skillet over medium heat. Add almonds, sunflower seed kernels, and noodles to pan; cook 3 minutes or until lightly toasted, stirring frequently.

Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk. Combine toasted noodle mixture, green onions, and slaw in a large bowl. Add vinegar mixture, tossing well to combine. Let stand 5 minutes before serving. Makes 12 servings

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Skewered Singapore Chicken and Pineapple

Post  justmecookin on Wed Jan 07, 2009 1:29 pm

Skewered Singapore Chicken and Pineapple

3 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons pineapple juice
4 teaspoons fresh lime juice
2 teaspoons grated peeled fresh ginger
2 teaspoons vegetable oil
1 1/2 teaspoons curry powder
1/4 teaspoon salt
3 garlic cloves, minced
1 pound skinned, boned chicken breast, cut into 32 bite-size pieces
1 cup (1-inch) pieces red bell pepper
1 1/2 cups (1-inch) cubed fresh pineapple
Cooking spray
4 cups hot cooked rice

Prepare grill or broiler. Combine first 9 ingredients in a large bowl. Add chicken and bell pepper, tossing to coat. Thread chicken, pineapple, and bell pepper alternately onto each of 8 (12-inch) skewers.

Discard marinade. Place kebabs on grill rack or broiler pan coated with cooking spray; cook 10 minutes or until chicken is done, turning occasionally. Serve with rice. Makes 4 servings

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Kung Pao Shrimp

Post  justmecookin on Wed Jan 07, 2009 1:31 pm

Kung Pao Shrimp

1 1/2 cups long-grain white rice
3/4 cup fat-skimmed chicken broth
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/2 teaspoon hot chili flakes
1/4 teaspoon salt
1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces
1 teaspoon salad oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 pound (41 to 50 per lb.) shelled, deveined shrimp
1/4 cup chopped roasted, salted peanuts

In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl. Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.

In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.

Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.

Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice. Makes 4 servings

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Asian Catfish Wraps

Post  justmecookin on Wed Jan 07, 2009 1:33 pm

Asian Catfish Wraps

1 teaspoon dark sesame oil, divided
1 pound catfish nuggets
3 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup preshredded carrot
1/2 cup sliced green onions
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
1/4 cup hoisin sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
4 (8-inch) flour tortillas

Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.

Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender.

Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat. Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up. Makes 4 servings

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Baked Egg Rolls

Post  justmecookin on Wed Jan 07, 2009 1:39 pm

Baked Egg Rolls

Egg rolls:
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray

Sauce:
3/4 cup soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)

Preheat oven to 425°. Combine celery and carrot in food processor, and pulse 10 times or until finely chopped. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper.

Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.

Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.

To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired. Makes 14 servings (serving size: 1 roll and about 1 tablespoon sauce)

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Asian Caramelized Pineapple

Post  justmecookin on Wed Jan 07, 2009 1:41 pm

Asian Caramelized Pineapple

1 1/2 teaspoons canola oil
1 1/2 tablespoons minced red onion
1 large garlic clove, minced
2 cups diced fresh pineapple
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chopped seeded red jalapeño pepper
1 1/2 teaspoons fresh lime juice
1 teaspoon chopped peeled fresh ginger
1 1/2 teaspoons chopped fresh cilantro

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes. Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes. Remove from heat; stir in cilantro. Makes 4 servings

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Asian Grilled Beef Salad

Post  justmecookin on Wed Jan 07, 2009 1:44 pm

Asian Grilled Beef Salad

Beef:
1 tablespoon freshly ground black pepper
1 tablespoon thinly sliced green onions
2 tablespoons low-sodium soy sauce
2 tablespoons minced peeled fresh ginger
1 teaspoon kosher salt
6 garlic cloves, minced
1 (1 1/2-pound) flank steak, trimmed
Cooking spray

Dressing:
1/4 cup fresh lime juice
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh cilantro
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
1 teaspoon dark sesame oil

Salad:
8 cups mixed salad greens
2 cups grape or cherry tomatoes, halved
1 1/2 cups fresh bean sprouts
1 cup thinly sliced yellow or red bell pepper
1/2 cup thinly sliced red onion

To prepare beef, combine the first 6 ingredients. Rub over beef; cover and refrigerate 30 minutes. Prepare grill.

Place beef on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Cut beef diagonally across the grain into thin slices.

To prepare dressing, combine juice and next 5 ingredients (juice through oil), stirring well with a whisk.

To prepare salad, combine greens and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates; top with beef. Makes 6 servings

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Chinese-Barbecued Pork Tenderloin

Post  justmecookin on Wed Jan 07, 2009 1:47 pm

Chinese-Barbecued Pork Tenderloin

1 (1-pound) pork tenderloin
2 teaspoons brown sugar
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Cooking spray
1 tablespoon hoisin sauce
1 tablespoon orange juice
1/2 teaspoon dark sesame oil

Preheat oven to 400°. Trim fat from pork. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin.

Bake at 400° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink). Makes 4 servings

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Three-Pepper Beef

Post  justmecookin on Wed Jan 07, 2009 1:49 pm

Three-Pepper Beef

2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound flank steak, trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap peas, trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside. Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm.

Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly. Makes 4 servings

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Spicy Peanut Chicken over Rice

Post  justmecookin on Wed Jan 07, 2009 1:53 pm

Spicy Peanut Chicken over Rice

1 tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup chunky peanut butter
1 1/2 teaspoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans chicken broth
8 cups hot cooked brown rice
3/4 cup yogurt (such as Fage)

Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.

Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt. Makes 12 servings

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Steamed Kabocha Squash with Scallops

Post  justmecookin on Wed Jan 07, 2009 1:57 pm

Steamed Kabocha Squash with Scallops

12 ounces kabocha squash
1 tablespoon peeled fresh ginger slivers, divided
1 tablespoon fresh red or green Fresno or jalapeño chile slivers, divided
2 tablespoons Shaoxing rice wine (also called Shaohsing wine) or dry sherry
1 tablespoon Asian fish sauce (nuoc mam or nam pla)
2 tablespoons soy sauce, divided
1/2 teaspoon sugar
8 ounces sea scallops
1/4 cup cilantro leaves

Peel and seed kabocha squash. Cut squash into 1/4-in.-thick slices, each about 2 in. long and 1 in. wide, to make about 2 cups. Arrange kabocha in an even double layer in a 9- to 10-in. heat-resistant glass pie pan.

Sprinkle squash evenly with half the ginger and chile slivers. In a small bowl, mix Shaoxing rice wine, fish sauce,1 tbsp. soy sauce, and sugar. Drizzle half the wine mixture over squash.

Pour 1 to 3 in. water into bottom of steamer (see "Steaming Setups," below). Place rack at least 1 in. above surface of water. Cover and bring to a boil over high heat. Set pie pan on rack. Cover and steam until squash in center is tender when pierced, 9 to 12 minutes.

Meanwhile, rinse scallops, pat dry, and cut horizontally into 1/2-in.-thick slices. Mix scallops with remaining wine mixture.

When squash is tender, use tongs to arrange scallops in a single layer in center of pie pan, overlapping scallops if necessary but leaving squash exposed around edges. (Be careful of hot steam; remove rack or pie pan from steam with tongs and set it on a work surface if it makes arranging the scallops easier.)

Cover and continue steaming until scallops are opaque on edges but still look transparent in centers, 2 to 3 minutes (they will continue to cook off heat

Turn off heat. Carefully lift pie pan from steamer. If it's difficult to remove, slip a wide spatula under pie pan to lift up, then grasp pie pan with a pot holder (or use two sets of tongs). Drizzle scallops with remaining 1 tbsp. soy sauce. Sprinkle with cilantro and remaining ginger and chiles. Makes 4 servings

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Baked Hoisin Chicken Buns

Post  justmecookin on Wed Jan 07, 2009 1:59 pm

Baked Hoisin Chicken Buns

Cooking spray
12 ounces skinless, boneless chicken thighs
1/4 cup finely chopped green onions
1 1/2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons rice vinegar
9 frozen white roll dough pieces, thawed (such as Rich's)
1 large egg, lightly beaten
1 teaspoon sesame seeds, toasted

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°. Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm. Makes 9 servings

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Asparagus Cashew Stir-Fry

Post  justmecookin on Wed Jan 07, 2009 2:01 pm

Asparagus Cashew Stir-Fry

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon canola oil
2 tablespoons cornstarch
1-1/2 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/2 cup cashews
1 teaspoon sesame oil
4 cups hot cooked brown rice

In a large nonstick skillet, saute the asparagus, onions, red pepper and garlic in oil until tender. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet.

Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice. Makes 4 servings.

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Moo Shu Pork With Mandarin Pancakes

Post  justmecookin on Wed Jan 07, 2009 6:12 pm

Moo Shu Pork With Mandarin Pancakes

2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 teaspoon dark sesame oil
2 teaspoons cornstarch
1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
10 dried shiitake mushrooms
1/2 cup (1-inch) sliced green onions
3 tablespoons minced garlic (about 12 cloves)
2 tablespoons minced peeled fresh ginger
1/4 cup dried wood ear mushrooms (about 1/4 ounce)
3 tablespoons rice wine or sake
3 tablespoons low-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil, divided
2 large eggs, lightly beaten
3 cups thinly sliced napa (Chinese) cabbage stalks
4 cups thinly sliced napa (Chinese) cabbage leaves
2 tablespoons rice wine or sake
1/2 cup hoisin sauce
1 tablespoon low-sodium soy sauce
16 Mandarin Pancakes

Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade.

Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.

Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.

Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.

Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan. Add 1 1/2 teaspoons vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushroom mixture; stir-fry 1 1/2 minutes. Add cabbage stalks; stir-fry 30 seconds. Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick. Place pork mixture on a platter.

Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up. Makes 8 servings

Mandarin Pancakes
2 cups all-purpose flour
1 cup boiling water
1 1/2 tablespoons dark sesame oil

Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).

Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.

Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart. Makes 16 pancakes

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Shredded Five-Spice Turkey with Herb and Noodle Salad

Post  justmecookin on Wed Jan 07, 2009 6:34 pm

Shredded Five-Spice Turkey with Herb and Noodle Salad

Turkey:
1 tablespoon dark sesame oil
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
3/4 cup chopped onion
2 cups shredded cooked skinless dark-meat turkey (about 8 ounces)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
1/2 teaspoon five-spice powder
1/4 teaspoon kosher salt

Dressing:
2 tablespoons rice wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon fresh lime juice
1 teaspoon hot chili sauce with garlic
1 teaspoon dark sesame oil
3 garlic cloves, minced

Salad:
4 ounces uncooked rice vermicelli
4 cups torn butter lettuce
2 cups thinly sliced red bell pepper
1 cup chopped green onions
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
Fresh mint sprigs (optional)

To prepare turkey, heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add mushrooms and chopped onion to pan; sauté 5 minutes or until lightly browned. Add turkey and next 5 ingredients (through salt) to pan; cook 5 minutes or until liquid is absorbed.

To prepare dressing, combine 2 tablespoons vinegar and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk.

To prepare salad, cook pasta according to package directions, omitting salt and fat; drain. Combine lettuce and remaining ingredients except mint sprigs. Place about 2 cups lettuce mixture into each of 4 bowls.

Top each with 1 cup noodles and 1 1/2 cups turkey mixture; drizzle each with 1 1/2 tablespoons dressing. Garnish with mint sprigs, if desired. Makes 4 servings

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Noodle Cakes with Coconut-Beef Stir-Fry

Post  justmecookin on Wed Jan 07, 2009 6:39 pm

Noodle Cakes with Coconut-Beef Stir-Fry

1 (16-ounce) package Chinese-style egg noodles
2 tablespoons soy sauce
2 tablespoons vegetable oil
Coconut-Beef Stir-fry
Garnish: fresh cilantro sprigs

Cook noodles according to package directions; drain. Drizzle with soy sauce, tossing to coat. Place oil in a nonstick skillet over medium-high heat until hot; spread half of noodles in skillet.

Cook, without stirring, 6 to 8 minutes or until crisp, turning once. Repeat with remaining noodles. Serve with Coconut-Beef Stir-fry; garnish, if desired. Makes 4 servings

Coconut-Beef Stir-Fry

1 pound flank steak
1 tablespoon ground turmeric
1 tablespoon chili powder
2 teaspoons vegetable oil, divided
1 teaspoon dark sesame oil
2 tablespoons minced fresh ginger
3 garlic cloves, minced
1 onion, halved and sliced
1/4 cup coconut milk
1/4 cup chopped fresh cilantro
1/2 teaspoon dried crushed red pepper

Cut steak diagonally across grain into 1/8-inch slices, and place in a shallow dish. Sprinkle with turmeric and chili powder, tossing to coat. Cover and chill 30 minutes.

Pour 1 teaspoon vegetable oil and sesame oil into a nonstick skillet; place over medium-high heat until hot. Add steak; stir-fry until browned. Remove from skillet; set aside.

Pour remaining 1 teaspoon vegetable oil in skillet. Add ginger, garlic, and onion; stir-fry until crisp-tender. Stir in coconut milk; cook, stirring often, 2 to 3 minutes or until slightly thickened. Stir in steak, cilantro, and red pepper; cook, stirring often, until thoroughly heated. Makes 4 servings

justmecookin

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Coconut-Beef Stir-Fry

Post  justmecookin on Wed Jan 07, 2009 6:40 pm

Coconut-Beef Stir-Fry

1 pound flank steak
1 tablespoon ground turmeric
1 tablespoon chili powder
2 teaspoons vegetable oil, divided
1 teaspoon dark sesame oil
2 tablespoons minced fresh ginger
3 garlic cloves, minced
1 onion, halved and sliced
1/4 cup coconut milk
1/4 cup chopped fresh cilantro
1/2 teaspoon dried crushed red pepper

Cut steak diagonally across grain into 1/8-inch slices, and place in a shallow dish. Sprinkle with turmeric and chili powder, tossing to coat. Cover and chill 30 minutes.

Pour 1 teaspoon vegetable oil and sesame oil into a nonstick skillet; place over medium-high heat until hot. Add steak; stir-fry until browned. Remove from skillet; set aside.

Pour remaining 1 teaspoon vegetable oil in skillet. Add ginger, garlic, and onion; stir-fry until crisp-tender. Stir in coconut milk; cook, stirring often, 2 to 3 minutes or until slightly thickened. Stir in steak, cilantro, and red pepper; cook, stirring often, until thoroughly heated. Makes 4 servings

justmecookin

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Melon Chicken Salad

Post  justmecookin on Wed Jan 07, 2009 6:42 pm

Melon Chicken Salad

1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons chunky peanut butter
1 tablespoon honey
3/4 teaspoon dark sesame oil
3 cups strips honeydew melon
3 cups strips cantaloupe
2 cups strips daikon radish
1 cup strips peeled English cucumber
3 tablespoons thinly sliced green onions
2 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
2 tablespoons chopped walnuts, toasted

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add honeydew and next 4 ingredients (through green onions); toss well to coat.

Place 2 cups melon mixture on each of 4 plates; top each serving with 1/2 cup chicken. Sprinkle 1 tablespoon cilantro over each serving; top each with 1 1/2 teaspoons walnuts. Serve immediately. Makes 4 servings

justmecookin

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New Year's Rice Cake

Post  justmecookin on Wed Jan 07, 2009 6:59 pm

New Year's Rice Cake

3 1/2 cups glutinous rice flour (sweet rice flour), about 1 pound
1 1/2 cups sugar
1/4 cup dried tart cherries
1/4 cup candied pineapple, chopped
1/4 cup chopped pitted dates
1/4 cup slivered almonds
1 tablespoon baking powder
1 1/2 cups water
1/2 cup canola or vegetable oil
3 large eggs
Cooking spray

Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through baking powder) in a bowl. Combine water, oil, and eggs; add to flour mixture, stirring by hand just until moist.

Spoon the batter into a 9-inch round cake pan coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool rice cake for 15 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack. Makes 12 servings

justmecookin

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Steamed Fish with Ginger-Wine Sauce

Post  justmecookin on Wed Jan 07, 2009 7:02 pm

Steamed Fish with Ginger-Wine Sauce

3/4 cup thinly sliced green onions
1/4 cup fresh orange juice
3 tablespoons minced peeled fresh ginger
2 tablespoons sake (rice wine)
1 1/2 tablespoons fish sauce
1 tablespoon finely chopped peeled fresh lemon grass
1/2 teaspoon dark sesame oil
1/2 teaspoon finely chopped hot red chile pepper
1/4 teaspoon salt
1/4 teaspoon white pepper
4 (6-ounce) trout fillets
1/4 cup red bell pepper, cut into 1/8-inch strips
6 cilantro sprigs

Combine first 11 ingredients in a 13 x 9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally.

Preheat oven to 350°. Bake fish mixture (including marinade) at 350° for 17 minutes or until fish flakes easily when tested with a fork. Garnish with bell pepper and cilantro. Makes 8 servings

justmecookin

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Spicy Orange Beef

Post  justmecookin on Wed Jan 07, 2009 7:04 pm

Spicy Orange Beef

1 (3 1/2-ounce) bag boil-in-bag brown rice
1/2 teaspoon salt
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
3/4 cup (1-inch) slices green onions

Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice. Makes 4 servings

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Re: Asian Cuisine

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