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Thursday, June 30, 2011

Asian Turkey and Shiitake Mushroom Pot Stickers In Coconut Lemon Grass Broth

Source: National Turkey Federation

Turkey Mixture:
2 Pounds roasted bone-in turkey breast
1/2 Cup shiitake mushrooms, cleaned, sliced and sautéed
1/2 Cup spring onions, finely sliced
1/2 Cup roasted unsalted cashews, chopped
1 Tablespoon minced fresh garlic
1 Teaspoon fresh gingerroot, peeled and minced
1 Teaspoon soy sauce
1 Teaspoon rice wine vinegar
1 Teaspoon freshly squeezed lemon juice

Coconut Lemon Grass Broth:
1/3 Cup olive oil
2 Medium white onions, chopped
6 Cloves garlic, chopped
3 Stalks lemon grass, cleaned and chopped
2 Medium jalapeno peppers, seeded and chopped fine
10 Ounces fresh gingerroot, peeled and roughly chopped
2 Bunches cilantro, well cleaned and chopped
2 Quarts turkey broth
2 Quarts half and half cream
1 14-Ounce can coconut milk
To Taste salt and freshly ground black pepper

Wonton Prepartation:
As Needed 3-inch round wonton wrappers
As Needed egg whites, slightly beaten
As Needed olive oil

Turkey Mixture:
Allow turkey breast to cool; remove skin and bone and discard. Shred
roasted turkey into small pieces.

Mix all remaining ingredients together. Cover and chill.

Coconut Lemon Grass Broth:
Place olive oil in sauté pan over medium heat. Sauté onions, garlic and
lemon grass. Allow onions to sweat.

Add jalapenos and ginger. Cook for 3 more minutes.

Add cilantro bunches and cook for 2 more minutes, stirring occasionally
and allowing flavors to blend.

Add stock, cream and coconut milk. Bring to a boil and immediately
reduce heat to low. Simmer for 15-20 minutes. Season to taste with
salt and pepper.

Pass through a fine sieve.
Cover and chill if not using immediately.

Wonton Preparation:
Place 1 heaping tablespoon turkey mixture in the middle of each wrapper.
Brush edges of wrapper with egg white. Fold over to the opposite
edge, ensuring it is completely sealed.

Heat oil in a sauté pan and add pot stickers, cooking until slightly brown.
Add 1/4 to 1/3 cup cold water to the pan, cover and steam over medium
heat to ensure the turkey is completely heated. Uncover pan and cook
pot stickers just until all the water has evaporated and the pot stickers
are re-crisped.

To Serve:
Reheat broth, if needed and ladle 8 ounces broth and 3 pot stickers
per dish. Garnish with cilantro leaves floating on top.

Sesame Chicken Fingers with Two Dipping Sauces


Yield: 8 servings (5 appetizers per serving)

For the Chicken Fingers:
1-1/2 pounds boneless, skinless chicken breasts
1 cup flour
1/2 teaspoon salt
2 large eggs
2 tablespoons water
1 cup fine crumbs made from plain rice crackers or panko crumbs
1/2 cup sesame seeds
3 tablespoons vegetable oil

For the Chinese Mustard Sauce:
1/4 cup mayonnaise
1/4 cup sweet and hot Chinese mustard
2 tablespoons Dijon mustard
1 tablespoon crystallized ginger, minced

For the Teriyaki Sauce:
1/4 cup rice wine vinegar
1/4 cup black bean sauce (with chili optional)
1/4 cup scallion, minced
2 cloves garlic, minced
4 teaspoons brown sugar

Preheat oven to 500 degrees F.

Trim chicken breasts, cutting them into 1-inch by 3-inch strips. In
shallow dish, whisk together flour and salt. In another shallow dish,
whisk together eggs and water. In third shallow dish, mix together
crumbs and sesame seeds.

Dredge chicken strips in flour, coating all sides. Dip chicken in egg;
then roll chicken strips in crumb mixture to coat well.

In large, non-stick skillet over medium-high heat, warm half the oil.
Add half the chicken and sauté until golden brown on all sides, about
5 minutes. Transfer chicken to baking sheet. Heat remaining oil in
skillet and sauté remaining chicken strips, transferring to baking sheet
when done. Bake chicken until firm and crispy, about 8 minutes.
Arrange on platter and serve with dipping sauces.

Mix together all ingredients for each sauce in two separate small bowls.
Cover and set aside until ready to serve with chicken.

Beef with Ginger and Bell Peppers

Source: Gatherings & Celebrations

Active Time: 15 Minutes
Total Time: 1 Hour
Yield: Makes 4 servings

For the Marinade:
2 tablespoons soy sauce
1 tablespoon dry sherry
4 teaspoons sesame oil
1/2 teaspoon sugar
1 teaspoon rice wine vinegar
1 pound flank steak, sliced against the grain, on an angle,
          cut into 4-x-1/2-inch strips

For the Stir-Fry:
3 tablespoons vegetable oil
2 medium cloves garlic, sliced
4 teaspoons peeled minced fresh ginger
3 bell peppers, 1 red, 1 yellow, and 1 green, seeded
         and cut into 1-inch pieces
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 teaspoon Chinese black vinegar or balsamic vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon water

TO MAKE THE MARINADE: In a medium bowl, whisk the ingredients
together, add the flank steak, stir to coat the meat, and marinate at
room temperature for 45 to 60 minutes.

TO STIR-FRY: When ready to serve, heat a large skillet or wok.
Heat 2 tablespoons of the oil and stir-fry the garlic and ginger over
high heat for 30 seconds. Add the peppers, stir-fry for 3 minutes, and
season with the salt and pepper. Transfer the peppers to a bowl and
keep warm.

Heat the remaining oil in the pan, add the beef, and stir-fry over very
high heat for 2 to 3 minutes. Return the peppers to the pan, add the
soy sauce and vinegar, and combine with the beef. Add the dissolved
cornstarch and continue cooking for 1 minute, until the sauce begins
to thicken. Transfer to a platter and serve immediately.

Five-Spice Rub and Sesame-Soy Sauce

Source: Fine Cooking - Issue 33

Active Time: 5 Minutes
Total Time: 5 Minutes
Yield: Yields about 1/2 cup spice rub and about 1 cup sauce

For the Spice Rub:
2 tablespoons ground coriander
4 teaspoons five spice powder
3/4 teaspoon ground fennel seeds
1/2 teaspoon ground ginger
2 1/4 teaspoon hot chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 tablespoons coarse salt
1 tablespoon brown sugar

For The Sauce:
1/3 cup toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/3 cup orange juice
1/4 teaspoon five-spice powder
1/4 teaspoon red chile flakes
1/4 teaspoon ground fennel seeds
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon sugar

For The Spice Rub:
In a bowl, thoroughly blend all the spices with the salt and brown
sugar; set aside. Store tightly covered in a cool, dry place; the mix
will last a few months.

For The Sauce:
In a small mixing bowl, whisk together all the ingredients. The sauce
keeps for 3 or 4 days in the refrigerator.

Oriental Express Beef Lettuce Wraps


Yield: 4 servings
A category runner-up winner in the 2001 National Beef Cook-Off.

1 1/2 lbs. lean ground beef
1/2 cup hoisin sauce
1/2 cup Asian peanut sauce
1 medium cucumber, seeded, chopped
1/4 cup torn fresh mint leaves
salt and pepper
12 large Boston lettuce leaves (about 2 heads) or iceberg,
      or or romaine lettuce
Fresh mint leaves

Brown ground beef in large nonstick skillet over medium heat 8 to 10
minutes, or until beef is not pink, breaking up into small crumbles. Pour
off drippings. Stir in hoisin sauce and peanut sauce; heat through.

Just before serving, add cucumber and torn mint; toss gently. Season
with salt and pepper. Serve beef mixture in lettuce leaves. Garnish with
mint leaves.

Wednesday, June 29, 2011

Sweet Red Bean Soup


Active Time: 10 Minutes
Total Time: 14 Hours 30 Minutes
Yield: Serves 8

The vibrant color of red signifies happiness and luck. For this reason,
it is always present at special celebrations such as weddings, birthdays,
and most of all the Chinese New Year. This soup is made of red
azuki beans, which are small, dried sweet-flavored beans. The dried
lotus seeds, with a slight nutty flavor, are added to create a dramatic
contrast in color and texture. The soup may be served hot, at room
temperature, or chilled.

1 cup dried red azuki beans, soaked 4 hours or overnight, drained
1/4 cup dried lotus seeds, soaked for 12 hours, or overnight, drained
1/3 cup to 1/2 cup sugar

Combine beans and 7 cups water in large pot. Bring to boil. Reduce
heat to medium-low. Cook uncovered until beans are tender and the
liquid has reduced by 3 cups, about 2 hours. Add the lotus seeds and
cook until almost tender, about 20 minutes longer. Divide soup among
8 soup bowls and serve.

Tofu and Vegetable Stir-fry

Source: Wok - The Essential Kitchen

Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 4

1/3 cup vegetable oil
6 1/2 ounces firm tofu, cut into 1-in cubes
3 cloves garlic, crushed
2 teaspoons peeled and grated fresh ginger
2 onions, cut into eighths
1 bunch chinese broccoli, trimmed and cut into 1 1/2-inch lengths
3 1/2 ounces snow peas, trimmed and sliced crosswise
1 red bell pepper, seeded and sliced
1 cup drained canned baby corn
1 bunch bok choy, trimmed and cut into 1 1/2-inch lengths,
      or 1 bunch spinach, trimmed
2 tablespoons oyster sauce
1 tablespoon light soy sauce
Steamed white rice for serving

In wok over medium heat, warm vegetable oil. Working in batches,
add tofu and stir-fry until golden on all sides, 2-3 minutes. Using
slotted spoon, remove from wok and drain on paper towels. Pour
off all but 2 tablespoons oil from wok and return to medium heat.
Add garlic, ginger, and onions, and stir-fry until softened, 2-3 minutes.
Add broccoli, snow peas, bell pepper, corn, and bok choy or
spinach. Stir-fry until vegetables are tender-crisp, 3-4 minutes.
Add tofu and oyster and soy sauces and gently stir-fry until heated
through, 1-2 minutes.

Serve hot, accompanied with steamed white rice.

Gingered Turkey Burgers

Source: National Turkey Federation

Yield: 8 servings

Vegetable cooking spray
2 Pounds ground turkey
2 Tablespoons minced ginger
2 Teaspoons minced fresh garlic
1 Teaspoon dried sage
1 Teaspoon dried thyme
1 Teaspoon salt
1/2 Teaspoon pepper
8 hamburger buns, split and toasted
Chinese hot mustard

Spray cold grill rack with vegetable cooking spray. Preheat grill for
direct heat cooking.

In medium bowl combine turkey, ginger, garlic, sage, thyme, salt
and pepper. Evenly divide turkey mixture into 8 burgers, approx-
imately 3-1/2-inches in diameter.

Grill turkey burgers 5 to 6 minutes per side or until the internal
temperature reaches 165 degrees F and turkey is no longer
pink in center.

To serve, spread bottom half of each bun with Chinese mustard.
Place turkey burger on bun and top with other half of bun.

Ginger-Orange Glazed Chicken Wings


Yield: 6 servings

2 pounds chicken wings (about 24)
1/2 cup orange juice concentrate, undiluted
3 tablespoons fresh lemon juice
1/4 cup Hoisin sauce
1 tablespoon canola oil
1/4 cup sugar
3 tablespoons fresh ginger, minced
3 cloves garlic, minced
3 scallions, slivered

In a large plastic, resealable bag, place orange juice concentrate,
lemon juice, Hoisin sauce, canola oil, ginger and garlic. Seal and
shake to mix. Add chicken wings, seal and shake to coat evenly.
Refrigerate overnight, or up to 3 days.

Preheat oven to 400 degrees F. Line a large sheet pan with
aluminum foil. Spread wings on foil. Bake for 45 minutes, until
brown and shiny.

Transfer to serving platter and sprinkle with scallions.

Honey Glazed Pork with Garlic Mashed Potatoes

Source: Burt Wolf's Travels and Traditions, Richmond

Active Time: 15 Minutes
Total Time: 1 Hour 5 Minutes
Yield: Makes 6 servings
2 pork tenderloins (1 3/4 pounds)
1/3 cup honey
2 tablespoons soy sauce
2 teaspoons Chinese five spice powder
6 medium Idaho potatoes, peeled and cut into 1/2-inch dice
6 whole cloves of garlic, peeled
3 to 6 tablespoons butter
3 to 6 tablespoons half and half
salt and freshly ground black pepper
4 tablespoons cold butter, cut into tablespoon -size pieces

Preheat the oven to 450 degrees F. Set the pork tenderloins in a
roasting pan and roast for 15 minutes. While they are roasting, in a
small mixing bowl combine the honey, soy sauce and Chinese five
spice powder.

After 15 minutes, remove the pork from the oven, baste the tenderloins
with the honey sauce, lower the heat to 350 degrees F. and return them
to the oven. Continue to roast, basting on occasion with the honey
sauce, for 35 to 45 minutes or until the internal temperature reaches
155 degrees F. on an instant read thermometer.

In a medium saucepan, place the potatoes and garlic covered by 2
inches of cold water. Simmer, partially covered, for 25 minutes or
until the potatoes are tender.

Drain the potatoes and return them to the pot, off the heat. Add the
butter and half and half to the potatoes (add as little or as much as
you like) and mash them with a masher or potato ricer, or puree the
potatoes in a food mill (do not use a food processor; this will turn the
potatoes gummy), and then whisk in the butter and half and half.
Season with salt and pepper to taste. Keep the potatoes warm in a
double boiler until serving time or reheat right before serving in a
microwave oven.

When the pork is done, transfer the tenderloins to a cutting board.
Pour the pan and basting juices into a skillet and boil them down until
3/4 cup remains. Remove the sauce from the heat and whisk in the
cold butter, tablespoon by tablespoon; season with salt and black
pepper to taste.

Cut the tenderloins, on a diagonal, into thin slices and set them on a
plate; garnish with mashed potatoes. Brush 2 to 3 tablespoons of sauce over the pork slices.

Tuesday, June 28, 2011

Chinese Almond Cookies

Active Time: 40 Minutes

Total Time: 1 Hour
Yield: 36 cookies

We use this delicious cookie at Christmas time, but it could be used
any time! It has been a favorite for many years.

1 C (2 sticks) butter
3/4 C sugar
1 tsp. almond extract
2 C sifted flour
1/2 tsp. baking powder
1/2 C ground almonds (blender, food processor, etc.)
36 whole blanched almonds (or slivered)

Preheat oven to 375 degrees.
Cream butter and sugar thoroughly; add almond extract.
Sift flour and baking powder together, then gradually mix into
butter mixture.
Stir in ground almonds.
Form into balls using rounded tablespoon of dough for each cookie.
Roll in sugar, place on cookie sheet, and press flat with the bottom
of a glass.

Top each cookie with a blanched almond.
Bake 10 to 12 minutes at 375.

Crispy Green Onion Pancakes

Source: Casual Cuisines of the World - Far East Cafe

Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Makes 4 pancakes; serves 4

These flaky flat breads can be found in street stalls throughout northern
China and in Taiwan. Although the bread requires patience and labor,
it is such a delectable treat that it is well worth the effort.

3 cups all-purpose flour, plus extra as needed
1 cup boiling water
1/4 cup cold water
About 4 teaspoons Asian sesame oil
1 teaspoon coarse salt, or more to taste
2 tablespoons chopped green onion
1/4 cup peanut oil, or as needed

In a food processor fitted with the metal blade, place the 3 cups flour.
With the processor motor running, pour the boiling water through the
feed tube in a slow, steady stream. When the dough starts to pull
away from the sides of the work bowl in 5-10 seconds, add the cold
water. Continue to process until the dough comes together in a rough
ball, about 15 seconds. If the dough is sticky, add a little more flour
and continue processing for 30 seconds longer.

Turn out the dough onto a lightly floured work surface. Knead until
smooth, soft, elastic and no longer sticky, 1-2 minutes, dusting lightly
with flour if needed to reduce stickiness. Gather the dough into a ball,
place in a lightly oiled bowl and turn to coat lightly on all sides. Cover
the bowl with plastic wrap and let rest for 30 minutes.

Turn out the dough onto a lightly floured surface. Knead only until
smooth and no longer sticky, 1-2 minutes. Cut the dough into 4 equal
pieces. Roll out 1 piece into a 10-12-inch round about 1/8 inch thick.
Evenly brush the top with a thin film of about 1 teaspoon sesame oil.
Sprinkle 1/4 teaspoon of the coarse salt and 1 1/2 teaspoons of the
green onion evenly over the round. Starting from one side, roll up
tightly and pinch the ends to seal in the onions. Anchor one end and
wind the long roll around it into a flat spiral coil. Tuck the end under
and press the coil to flatten slightly. Roll out the coil into a pancake
7-8 inches in diameter and about 1/4 inch thick. Cover with a kitchen
towel. Repeat with the remaining dough.

To fry the pancakes, heat a 9-inch frying pan over medium heat. When
hot, add enough of the peanut oil to coat the bottom with a 1/8-inch layer.
When the oil is medium-hot, add 1 pancake, cover and fry, shaking the
pan occasionally, until the bottom is golden brown and crisp, about 2
minutes. Using a wide spatula, turn the pancake over; if the pan is dry,
add a little more oil. Re-cover and continue to fry, shaking the pan
occasionally, until the second side is golden brown and crisp, about
2 minutes longer.

Remove the cover, slide the pancake onto a cutting board and cut into
wedges. Transfer to a serving dish and serve at once, or keep warm
while you fry the remaining pancakes.

Spicy Mashed Potatoes

Source: Burt Wolf's Menu Cookbook

Active Time: 5 Minutes
Total Time: 25 Minutes
Yield: Makes 4 servings

4 medium potatoes, peeled and cut into chunks
1/3 cup milk, heated
1 tablespoon butter
3/4 teaspoon salt
1 to 2 teaspoon Chinese chili paste or Chinese chili paste with garlic

In a large pot, boil the potatoes in plenty of water until they are tender,
about 20 minutes.

Put the potatoes through a potato ricer or food mill. Stir in the heated
milk and butter. Add the salt and the chili paste, stirring briefly to blend

Sweet & Crunchy Almond Shrimp with Festive Tropical Dipping Sauce

Source: Laura L., MA

This recipe is a little different because of the unexpected combination
of breakfast cereal, nuts and seafood accented with another interesting
mélange of a sauce comprised of savory ingredients. Enjoy it!

For the Shrimp:
1 cup slivered almonds
1 cup sweetened corn flake cereal
2 teaspoons kosher salt
24 large shrimp, peeled and deveined
2 egg whites
1/2 cup canola oil, divided

For the Sauce:
3 tablespoons Major Grey Chutney, large pieces of mango finely chopped
5 tablespoons coconut milk
2 teaspoons chopped fresh cilantro
3 tablespoons chopped sweetened flake coconut
1/2 teaspoon vanilla extract
1/8 teaspoon red pepper flakes

In the food processor, pulse the almonds until the nuts resemble small
crumbs. Add the cereal and pulse again until the cereal resembles the
almonds. Pour mixture into a wide shallow dish, such as a pie plate.
Add salt and stir to combine.

In a bowl, combine shrimp and egg white and toss to coat. Toss
shrimp, six at a time, in almond and cereal crumbs and press onto
shrimp to adhere if necessary. Set shrimp aside when coated and
repeat procedure with remaining shrimp.

Heat 2 tablespoons oil in a large nonstick skillet over medium high heat.
Arrange 6-8 shrimp in a single layer in pan and cook for 2-3 minutes
on each side. Remove shrimp from oil and drain on a flattened brown
paper bag. Add more oil to pan as necessary. Serve with dipping
sauce, recipe to follow.

Mix all ingredients together with a spoon. Cover and refrigerate
until ready to serve with shrimp.

Vietnamese Egg Rolls

Active Time: 30 Minutes

Total Time: 1 Hour 15 Minutes
Yield: 20 Egg Rolls

The Best Tasting Eggrolls and easy from start to finish with
everyday ingredients

1 package Wonton Rappers
Rice Noodles(Pink Wrapper) one section
8 ounces fresh mushrooms/ diced fine
1 pound ground pork
1/2 tsp sugar
1/2 tsp salt
2 scallions( diced fine)
Sesame oil, 1-2 tsps.
White pepper
5 spice powder, 2 tsps.
soy sauce
one egg beaten with 1 TBS water
8 ounces fresh mushrooms/ diced fine

Put rice noodle in separate bowl and add boiling hot water and soak
until soft, then rinse with cool water.Drain.

Heat skillet to medium with one tbs. oil, vegetable, and saute mush-
rooms and shallots until wilted.

Add ground pork, 5 spice powder, salt, pepper, sugar,sesame oil, soy
sauce and cook until pork is longer pink.

Mix all ingredients together and season to taste with salt and additional
pepper is needed.

Unroll wonton wrappers and coat edges with beaten egg.

Put in 1-2 tablespoons of filling and roll up making sure that the tip is
well coated.

Place on lightly moisted paper towels and keep covered while making
additional eggrolls.

Fry in hot oil, 350 degrees, until golden brown or can be placed on
cookie sheet and frozen separately and then placed in freezer bag for
later use. Unthaw for 10-15 minutes b/4 frying if frozen. cut up into
3-4 servings per eggroll.

Dip in Fish Sauce:
2 tbps. Fish Sauce
3 Tbps water
1/4 tsp red pepper flakes/ ( to taste) or hotchili paste
1 tsp sugar
1 tsp rice vinegar or lemon juice

Monday, June 27, 2011

Black Pepper Crab

Source: Saveur Magazine
Yield: 4 servings
This dish is also often made with crawfish.

2 (1 1/2 pounds) dungeness crabs
3 tablespoos vegetable oil
3 garlic cloves, finely chopped and peeled
1 tablespoon fresh ginger, finely chopped and peeled
4 Thai or green Serrano chilies, finely chopped and seeded
2 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons thin soy sauce
1 tablespoon sugar
2 tablespoons coarsely ground black pepper
Garnish with fresh cilantro leaves

Boil a large pot of water over high heat; add 2 (1 1/2 pound) dungeness
crabs and boil 5 minutes. Remove and cool. Turn each crab on its back;
lift and remove apron (it should bring the intestinal tube with it). Remove
and discard fuzzy gills on both sides and creamy, yellow tomalley in the
center. Cut body in half and pull off legs. Crack legs and claws at the
joints with a nutcracker.

Heat 3 tablespoons vegetable oil in a wok or a large skillet over high
heat. Sauté crab pieces 2 minutes. Remove from pan and set aside.

Turn down heat to medium; add 3 finely chopped peeled garlic cloves,
1 tablespoons finely chopped peeled fresh ginger, and 4 finely chopped
seeded Thai or green serrano chiles. Cook 3 minutes, stirring frequently.

Add 2 tablespoons oyster sauce, 2 tablespoons dark soy sauce,
2 tablespoons thin soy sauce, and 1 tablespoons sugar. Reduce heat
to low and simmer 30 seconds.

Add 2 tablespoons coarsely ground black pepper and return crab
to wok; stir until coated with sauce. Serve garnished with fresh
cilantro leaves.

Vegetarian Hot Pot

Source: © EatingWell Magazine
Active Time: 30 Minutes
Total Time: 45 Minutes
Yield: 5 main-dish servings, about 1 1/2 cups each

Quick to prepare, this Asian-style noodle soup has all the makings of
a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

5 1/4 cups vegetable broth or reduced-sodium chicken broth
4 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
1/4 teaspoon crushed red pepper, or to taste
1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)
1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots (2 large)
4-6 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions for garnish

Ingredient Note: Chinese wheat noodles and rice sticks (dried rice
noodles) are quick-cooking and can be found in the Asian-food
section of your supermarket.

Combine broth, ginger and garlic in a Dutch oven; bring to a simmer.
Simmer, partially covered, over medium-low heat for 15 minutes.
Discard the ginger and garlic.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
Add mushrooms and crushed red pepper; cook, stirring often, until
tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often,
until tender, 3 to 4 minutes.

Add the mushroom mixture to the broth. Add noodles, reduce heat
to medium-low and simmer for 3 minutes. Add bok choy greens
and tofu; simmer until heated through, about 2 minutes. Stir in carrots,
vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.


Yield: 6 servings

Source: "200 Healthy Recipes in 30 minutes or Less!" by Robyn Webb

- 1 tablespoon peanut butter
- 2 tablespoons lite soy sauce
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 2 cups cooked thin spaghetti noodles
- 1/2 cup thinly sliced red pepper
- 1/2 cup thinly sliced carrots
- 1/4 cup minced scallions
- 1/4 cup bean sprouts
- Red pepper flakes

In a small saucepan, combine the peanut butter, soy sauce,
Sesame oil, garlic, and ginger. Bring the mixture to a
Boil, reduce the heat, and simmer for 3 minutes.
Combine the remaining ingredients and pour the hot
Peanut sesame dressing over the pasta vegetable mixture.
Serve immediately, or chill and serve cold.

Tropical Fruit with Mint Drizzle

Source: Burt Wolf's Local Flavors, Miami, Florida

Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 8

At Bambú in Miami Beach, Chef Rob Boone uses Japanese, Chinese,
Vietnamese and Thai ingredients to create innovative "fusion" cuisine.

For the Mint Drizzle:
1 cup sugar
1 cup water
1 cup fresh mint leaves

For the Five Spice Powder:
1 cup sugar
2 tablespoons Chinese five spice powder

6 to 7 pounds ripe tropical fruits (such as mango, papaya, banana,
       carambola, lychee, caimito, sapote, kiwi, etc.)
       cut into bite size pieces
2 limes, each cut into 4 wedges
Toasted black sesame seeds (optional)
1 asian pear, peeled, cored and thinly sliced (optional)

TO MAKE THE MINT DRIZZLE: In a small saucepan stir together
the sugar and water. Bring to a boil over medium high heat and stir
until the sugar dissolves to make a syrup. Remove from the heat and
cool completely. In a blender, pour in the cooled syrup and add the
mint leaves. Purée until smooth. Set aside.

TO MAKE THE FIVE SPICE POWDER: In a small bowl, mix the
sugar and five-spice powder. Set aside.

When ready to serve, in a large bowl toss together the fruit and mint
drizzle. Spoon the fruit and a bit of the mint drizzle onto the dessert
plates and place a wedge of lime on each plate. Garnish each with a
few slices of the Asian pear and sprinkle with the black sesame seeds.
Serve each plate with a small bowl of the five-spice sugar on the side.

Recipe courtesy of Chef Rob Boone, Bambú, Miami Beach


Wienertarta med choklad

This party cake Viennese style is filled with lovely chocolate and lots
of nuts - a real treat! It gives the wonderful flavor and juicy consistency
which is typical for the famous bakery of Austria.

Serves 12
6 oz butter or margarine
6 oz good-quality dark chocolate
3 eggs
good 3/4 cup sugar
1/2 cup hazelnuts
good 1/3 cup flour
butter or margarine for the pan
fine dried breadcrumbs

1/2 cup good-quality dark chocolate
15 physalis berries
silver bullets (edible! :-D)

Melt the fat in a saucepan on low heat. Cut the chocolate in pieces
and melt on very low heat.

Beat eggs and sugar until fluffy. Roast the hazelnuts in the oven at
400F for about 5 minutes or in the microwave on full effect for about
3 minutes. Let cool and rub off most of the skin between your hands.
Chop them rather finely and stir them into the egg mixture. Add flour
alternating with chocolate mixture.

Grease and flour (with breadcrumbs) a round baking dish, diameter
approx 9", preferably a springform pan. Pour the mixture in the dish
and bake at 400F for about 30 minutes. The cake should be a little
sticky in the middle. Remove the sides of the pan and let the cake cool.

Melt the chocolate for the decoration and spread it on top of the cake.
Decorate with physalis berries and silver bullets and leave in a cool place
until the chocolate has set.

The cake gets extra juicy if you make it 1 - 2 days before serving.
You can flavor the batter with 1 tsp ground coffee if you wish.

Serve with approx 1 1/4 cups whipped cream.

Sunday, June 26, 2011

Broccoli with Black Bean-Garlic Sauce

Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 4 servings, 3/4 cup each

The bold taste of black bean-garlic sauce mellows into a rich and
warming glaze in this fast Asian-style dish.

1 teaspoon sesame seeds
1/2 cup water, divided
1 teaspoon rice-wine vinegar or white-wine vinegar
1 teaspoon cornstarch
2 teaspoons black bean-garlic sauce (see Ingredient note)
2 teaspoons canola oil
1 clove garlic, minced
4 cups broccoli florets

Ingredient Note: Black bean-garlic sauce, made from pureed salted and
fermented black soybeans, is a widely used condiment in Chinese
cooking and can be found with the Asian food in most supermarkets.

Toast sesame seeds in a small dry skillet over medium-low heat, stirring
constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer
to a bowl to cool.

Mix 1/4 cup water, vinegar and cornstarch in a small bowl. Add black
bean sauce and stir until smooth.

Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat.
Add garlic and stir-fry until fragrant, about 30 seconds. Add broccoli
and stir to coat. Add the remaining 1/4 cup water; cover and steam just
until the broccoli is tender-crisp, 1 to 3 minutes. Push broccoli to the
sides and pour the sauce mixture in the center. Stir until the sauce
begins to thicken, about 1 minute. Stir in the broccoli to coat. Serve
immediately, sprinkled with the sesame seeds.

Chicken, Shrimp and Bok Choy over Panfried Noodles

Source: Casual Cuisines of the World - Far East Cafe
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 4

There is nothing more enticing than the sizzling sound and the seductive
fragrance of noodles panfrying in a wok. At hawker centers, coffee
shops and noodle houses throughout Asia, noodles with multiple
combinations of meats and vegetables are made to order within moments.

1 pound fresh thin chinese egg noodles
3 tablespoons peanut oil, or as needed

For Sauce:
1 tablespoon cornstarch
1 cup chicken stock
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1 1/2 tablespoons soy sauce
1 1/2 teaspoons oyster sauce

For Topping:
1 whole chicken breast, boned and skinned
1 tablespoon peanut oil, or as needed
1 teaspoon peeled and minced fresh ginger
1 teaspoon minced garlic
6 green (spring) onions, cut into 2-inch lengths
1/2 teaspoon salt
1/4 pound large shrimp, peeled and deveined
1 small red bell pepper, cut into 1 1/2-inch cubes
1/4 pound fresh shiitake mushrooms, stemmed and sliced
3/4 pound baby bok choy, cut into 2-inch lengths
1 teaspoon Asian sesame oil

Bring a large pot three-fourths full with water to a boil and salt it lightly.
Gently pull the noodles apart, then drop them into the boiling water,
stirring to separate the strands. Bring to a second boil and cook for
1 minute. Pour the noodles into a colander and rinse thoroughly with
cold running water. Drain well and toss with 1 tablespoon of oil to
keep the strands from sticking together. Preheat an oven to 200
degrees F.

Preheat an 8- or 9-inch frying pan over medium-high heat. When
the pan is hot, add 1/2 tablespoon of the oil. When the oil is hot,
spread one-fourth of the noodles evenly over the bottom of the
pan, spreading them with a wide spatula to form a pancake.
Reduce the heat to medium and cook until the bottom is golden
brown, 4-5 minutes. Using the spatula, turn the noodle pancake
over and brown the other side, about 3 minutes longer; add more
oil if needed to prevent scorching. Transfer to a baking sheet and
keep warm while you fry the remaining noodles. Repeat to make
a total of 4 noodle cakes.

FOR SAUCE: In a bowl, combine the cornstarch, chicken stock,
sugar, white pepper, soy sauce and oyster sauce. Stir until smooth
and set aside.

FOR TOPPING: Cut the chicken into 1/2-inch cubes; set aside.
Place a wok over medium-high heat. When the pan is hot, add the
1 tablespoon peanut oil, ginger, garlic, green onions and salt. Sauté
until fragrant, about 15 seconds. Increase the heat to high and add
the chicken and shrimp. Stir-fry until the chicken is white and the
shrimp are pink, about 1 1/2 minutes. Transfer the mixture to a bowl;
set aside.

Preheat the wok again over medium-high heat. When the pan is hot,
add the bell pepper, mushrooms and bok choy and stir-fry until the
mushrooms begin to shrink, about 3 minutes, adding more peanut
oil if needed to prevent sticking. Stir the sauce and add to the pan.
Bring to a boil, stirring continuously until the sauce is glossy and thick,
about 30 seconds. Return the chicken-shrimp mixture to the wok,
add the sesame oil and toss together quickly to mix.

Divide the noodle cakes among 4 serving plates. Evenly distribute
the topping over each cake and serve hot.

Bok Choy, Mushroom, and Bean Curd Soup

Source: Gatherings & Celebrations

Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: Makes 4 servings

1 cup water
8 dried shiitake mushrooms
6 cups chicken broth
One (1-inch) piece of fresh ginger, peeled, sliced into thin rounds, then
       sliced into thin strips
2 scallions, white and green parts thinly sliced
2 tablespoons vegetable oil
1 pound bok choy (about 1/2 head), sliced into 1/2-inch pieces
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 ounces firm bean curd, diced

Bring the water to a boil. Pour the hot water into a bowl with the dried
shiitake mushrooms. Set aside to let the mushrooms hydrate for about
20 minutes. Save the soaking liquid. Trim and discard the mushroom's
tough stems. Slice the mushrooms into 1/8 inch strips.

In a medium soup pot, simmer the chicken broth with the mushroom
soaking liquid (be careful not to add any grit or sand that may be at
the bottom of the mushroom broth). Add half the ginger slices and
all the scallions to the broth and simmer for 10 minutes.

Heat the oil in a large skillet or wok. Stir-fry the bok choy over high
heat for 3 minutes, or until crisp-tender. Season the bok choy with
the salt and pepper. Add the bok choy, mushrooms, and bean curd
to the broth, and continue to simmer for 5 minutes.

Serve the soup in bowls with the remaining ginger sprinkled on top.

Chicken Egg Drop Soup

Source: Burt Wolf's Table

Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: Makes 4 servings

4 cups chicken stock or broth
Salt and freshly ground white pepper, to taste
4 eggs, well beaten
1/4 cup chopped scallions, for garnish
2 tablespoons chopped cilantro leaves, for garnish

In a saucepan over high heat, bring the chicken stock or broth to a boil.
Season with salt and pepper.

With the soup boiling, pour in the beaten eggs in a thin, steady stream.
Cook for about 2 minutes, until the egg is set. Ladle into 4 bowls and
garnish with the scallions and cilantro.

Shrimp with Vegetables, Formosa Style

Source: Burt Wolf's Table

Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Makes 4 servings

2 egg whites
2 teaspoons cornstarch
20 medium shrimp, shelled and cleaned
1/4 cup warm water
1 cup plus 2 tablespoons vegetable oil
2 cups fresh spinach
1 clove garlic, minced
1 red bell pepper, cut into bite-size pieces
1 cup scallions, cut into 1-inch pieces
1 teaspoon sugar
2 tablespoons soy sauce

In a mixing bowl, combine the egg whites, 1 teaspoon of the cornstarch,
and the shrimp. Let the shrimp marinate in this mixture for 15 minutes.
In a second bowl, mix together the remaining teaspoon of cornstarch
and the warm water and hold aside until Step 4.

In a wok or high-sided sauté pan, heat 1 cup of the oil until shimmering.
Add the shrimp and cook for 1 minute. Remove the shrimp from the
oil and hold aside. Drain the oil from the wok except for 2 tablespoons.

Over high heat, heat the oil remaining in the wok. Add the spinach and
stir-fry for 1 minute. Remove the spinach from the wok and arrange it
around the edges of a serving plate.

Over high heat, heat the wok and the remaining 2 tablespoons of
the vegetable oil. As soon as the oil is hot, add the garlic, red pepper,
and scallions and stir-fry for 2 minutes. Return the shrimp to the wok
and add the sugar, the cornstarch-water mixture, and the soy sauce
and stir-fry for 2 minutes more. Place the shrimp and vegetable
mixture in the center of the spinach.

Saturday, June 25, 2011

Hoisin Pork Ribs

Source: Saveur Magazine
Yield: 4 to 6 servings

4 tablespoon hoisin sauce
2 tablespoon fish sauce
2 tablespoon vegetable oil
4 minced, peeled garlic cloves
2 pounds lean pork ribs

Mix together hoisin sauce, fish sauce, vegetable oil, and garlic cloves
in a large bowl.

Add pork ribs cut crosswise, through the bone, into 1 in. long pieces,
rubbing the meat with the sauce to coat well. Cover and allow ribs
to marinate in the refrigerator for 2 hours.

Preheat the grill. Grill ribs over a medium fire, turning once or twice
until ribs are slightly charred in places and just cooked through, 10
to 15 minutes. Remove meat from grill and cut ribs into bite size pieces.

Special Offer: Get more recipes from Saveur, the award-winning
magazine for those passionate about food, drink and travel. Click
for details.

Peking Candied Apples

Source: Casual Cuisines of the World - Far East Cafe
Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 6

Although this is not a traditional "hawker" dessert, a candied apple
stand fits perfectly into the concept of Asian fast food. Being well
organized is the key to the success of this dish. For a memorable
presentation, candy the apples at the table in front of your guests.

For the Batter:
3/4 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1 egg, lightly beaten
About 3/4 cup water
2 Granny Smith or other firm green apples
Juice of 1 small lemon

For the Syrup
1 cup sugar
1/4 cup water
1 tablespoon black or white sesame seeds
Peanut or corn oil for frying

FOR BATTER: In a bowl, sift together the flour, cornstarch and salt.
Stir in the egg and 3/4 cup water, adding more water if needed to
achieve the consistency of a thick pancake batter.

Peel, halve and core the apples, then cut each into 8 wedges. Place
in a bowl and immediately toss with the lemon juice. Set aside.

FOR SYRUP: In a small, heavy-bottomed saucepan over medium
heat, combine the sugar and water. When the sugar has dissolved,
raise the heat to high and boil without stirring. Continue boiling until
the mixture changes from large, thick bubbles to a smooth, golden
brown syruplike consistency, 8-10 minutes. This is the hard-crack
stage (300-310 degrees F). To test the sugar syrup, using a small
spoon, scoop up a small amount of syrup and drop it into the ice
water. It should harden instantly. At this point, the syrup could
easily burn, so lower the heat or set the pan in a bowl of ice-cold
water to cool it quickly; keep warm while you make the fritters.
Stir in the sesame seeds.

Preheat a deep saucepan or wok over medium-high heat. Pour
in oil to a depth of 1 1/2 inches. Heat to 375 degrees F. Oil a
serving platter. Fill a deep serving bowl with ice cubes and add
water to cover. Set the platter and bowl aside.

When ready to serve, slip the apple wedges into the batter to coat
each wedge completely. Using long chopsticks or a slotted spoon,
lift out the apple wedges one at a time, allowing the excess batter
to drip off into the bowl, and carefully lower into the hot oil. Do
not crowd the pan; the wedges must float freely. Deep-fry,
keeping the wedges separated and turning often, until golden
brown, about 2 minutes. Using a slotted spoon, transfer the wedges
to paper towels to drain. When all of the wedges have been fried,
dip a few of them in the syrup. Turn them with oiled tongs or chop-
sticks to coat completely with the syrup. Then remove the wedges
and set them on the oiled platter, keeping them separate. Repeat
with the remaining wedges.

TO SERVE: Bring the platter of caramelized apples and the serving
bowl of ice water to the table. Pour the caramelized apple wedges
into the ice water. Using chopsticks or a slotted spoon, immediately
transfer the hard candied apples from the water to a serving dish.
Serve at once.

Hakka Dipping Sauces

Source: Food & Wine

Active Time: 10 Minutes
Total Time: 25 Minutes
Yield: 4 Servings

Chili Sauce
1 tablespoon hot water
1 tablespoon Chinese chili sauce
1 teaspoon unseasoned Japanese rice vinegar
1/2 teaspoon sugar

Garlic Sauce
2 tablespoons unseasoned Japanese rice vinegar
1 tablespoon plus 1 teaspoon minced garlic
1 tablespoon sugar

Ginger Sauce
1 tablespoon (packed) minced fresh ginger
2 tablespoons peanut oil
1/4 teaspoon kosher salt

TO MAKE THE CHILI SAUCE: In a small bowl, combine the water
with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let
stand for at least 15 minutes and stir before serving.

TO MAKE THE GARLIC SAUCE: In a small bowl, combine the
vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at
least 15 minutes and stir before serving.

TO MAKE THE GINGER SAUCE: Put the ginger in a small heat
proof bowl. Heat the oil in a small saucepan until it sends up a
wisp of smoke, then pour it over the ginger and stir. Stir in the salt.
Serve warm or at room temperature.

SERVE WITH: Hakka Salt-Baked Chicken

Sesame Peanut Butter Noodles

Source: © EatingWell Magazine

Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 2 appetizer servings

Many of the food critics in New York City consider Michael Tong to
be the city's outstanding Asian restaurateur. I have been a regular
patron of Shun Lee since 1973. Early on, I fell in love with this dish
and have always enjoyed it as an appetizer or a side dish.

4 ounces fine egg noodles
4 teaspoons sesame oil
1/4 cup sesame paste or smooth or chunky peanut butter
3 tablespoons hot water
1 teaspoon Szechuan chili paste or hot sauce
2 teaspoons sugar
1 tablespoon chopped garlic
2 tablespoons vegetable oil
3 tablespoons soy sauce
3 tablespoons red wine vinegar

In a large saucepan, bring 6 cups of water to a boil. Add the noodles
and cook, stirring occasionally, until they are tender, 7 minutes or less.
Drain noodles and run under cold water until they are thoroughly
chilled and the strands are separated. Drain thoroughly. Turn the
noodles into a bowl and toss with 1 teaspoon of the sesame oil.
Set aside.

Spoon the sesame paste or peanut butter into a mixing bowl.
Gradually add the hot water. Stir in the chili paste, sugar, garlic,
vegetable oil, soy sauce, vinegar, salt, to taste, and 1 tablespoon
sesame oil. Mix until well combined.

Arrange the noodles on a serving dish. Spoon the sauce over
the noodles. Serve warm or cold.

Vegetable Soup with Prawns or Shrimp

Source: Burt Wolf's Table

Active Time: 20 Minutes
Total Time: 25 Minutes
Yield: Makes 4 servings

For the Soup:
1 tablespoon vegetable oil
1 cup carrots, cut into small pieces
1 cup fresh or frozen peas
1 cup tomato, cut into small pieces
1 cup zucchini, cut into small pieces
4 cups chicken broth

For the Shrimp:
For the Shrimp:
1 tablespoon vegetable oil
1 clove garlic, thinly sliced
12 medium uncooked prawns or shrimp, shelled and cleaned
2 tablespoons minced fresh basil, or 1 tablespoon dried
1 red bell pepper, thinly sliced
Juice of 1 lemon
Freshly ground black pepper, to taste
12 coriander leaves, for garnish

TO MAKE THE SOUP: In a saucepan over medium heat, warm the
oil. Then add the vegetables, stir, and cook for 5 minutes. Add the
chicken broth, and simmer for 5 minutes.

TO MAKE THE SHRIMP: In a frying pan over medium-high heat,
warm the oil. Then add the garlic, prawns or shrimp, basil, red pepper,
lemon juice, and pepper. Stir-fry for 2 minutes, or until the shrimp
are cooked.

Place 3 shrimp and some of the basil and peppers on one side of a
larger serving plate. Garnish with coriander leaves. Pour the soup
into a small cup or mug and place the soup on the serving plate
next to the shrimp.

Friday, June 24, 2011

Ginger Peach Sorbet

Source: Casual Cuisines of the World - Far East Cafe

Active Time: 10 Minutes
Total Time: 3 Hours 40 Minutes
Yield: Makes about 3 cups; serves 4

The origin of ice cream has been traced back to the ancient Chinese,
who mixed ice with sweets, thus inventing water ices, the precursors
to modern-day ice creams. Chilled fresh fruit is the most popular
traditional dessert in Asia, while ice desserts are favorites among
the younger set. This fruit sorbet recipe satisfies both traditionalists
and the young.

4 ripe peaches, peeled, pitted, cut into chunks
2 tablespoons fresh lime juice
2 tablespoons sugar

1 egg white
4 pieces sweet stem ginger in syrup or crystallized ginger, chopped

In a food processor fitted with a metal blade, combine the peaches,
lime juice and sugar. Process to a smooth puree. Pour the puree into
a shallow metal pan. Place the pan in the freezer and freeze until the
edges are firm and the center is soft, about 2 hours.

In a large bowl, beat the egg white until almost stiff; set aside. Return
the semifrozen peach purée to the food processor and process until it
becomes frothy, about 30 seconds. Add the ginger and egg white to
the processor and, using on-off pulses, process just long enough to
blend in the white, 3 to 5 seconds.

Pour the mixture into a freezer container, cover tightly and place in
the freezer until firm but not frozen solid, 1 to 2 hours. If it freezes
solid, allow it to soften in the refrigerator before serving, about 30 minutes.

Scallion Flat Breads

Active Time: 30 Minutes

Total Time: 1 Hour
Yield: 12 flat breads

Based on the traditional fried northern Chinese scallion pancake,
these thin, flaky flat breads are delicious torn and dipped in yogurt
or used to wrap grilled meats. They are also less oily than the classic
version and require less prep time.

Make Ahead Tip: The flat breads are best fresh from the skillet,
but cooled breads will keep in plastic wrap for up to 1 day. To
reheat, wrap in a kitchen towel, place in a bamboo steamer
basket and steam over boiling water in a wok or large skillet
for 30 seconds to 1 minute.

3 cups all-purpose flour, divided
2 teaspoons kosher salt
2 teaspoons baking powder
6 scallions, finely sliced (white and light green parts)
1 cup spring or filtered water
2 tablespoons canola oil, plus 1 tablespoon for oiling the skillet
1 tablespoon toasted sesame oil

Sift 2 cups flour, salt and baking powder together into a large bowl.
Add scallions and stir to blend. Make a well in the center; add water,
2 tablespoons canola oil and sesame oil. Work the flour in toward
the center with a spoon to incorporate the dry and wet ingredients.
Turn the soft dough out onto a floured work surface and knead,
using some or all of the remaining 1 cup flour, until smooth and
elastic, about 5 minutes. Wrap in plastic and let rest for 30 minutes
at room temperature.

Cut the dough into 12 equal pieces. Form into balls, then flatten
and roll out into 8-inch circles.

Heat a large skillet over medium heat. Lightly brush the pan with
canola oil and cook the flat breads until just golden, 1 to 2 minutes
per side. (When the breads begin to form bubbles here and there,
it's time to flip). Serve hot.

Cold Noodles with Asparagus and Ginger

Source: Gatherings & Celebrations

Active Time: 10 Minutes
Total Time: 20 Minutes
Yield: Makes 4 servings

For the Dressing:
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons rice vinegar
1 tablespoon Chinese black or balsamic vinegar
2 teaspoons soy sauce
4 teaspoons finely minced peeled fresh ginger
1/2 teaspoon finely minced orange zest
1/3 cup vegetable oil
1 tablespoon dark Chinese or Japanese sesame oil

For the Noodles:
1/2 pound Chinese egg noodles
3/4 pound asparagus
4 radishes, thinly sliced
1 scallion, white and green parts, thinly sliced
2 tablespoons minced fresh coriander, plus sprigs for garnish

TO MAKE THE DRESSING: In a large bowl, whisk together the salt,
pepper, vinegar, soy sauce, ginger, and orange zest. Slowly whisk in the
vegetable and sesame oils. Set aside.

TO MAKE THE NOODLES: Bring a medium pot of water to a boil,
salt the water, and cook the noodles until al dente, according to the
package directions. Drain the noodles into a colander and rinse them
under cool water. Shake the noodles free of excess water. Add the
noodles to the dressing, toss to coat, and set aside.

Peel the bottom part of the asparagus stalks with a vegetable peeler
and trim the tough ends. Cut the asparagus on the bias into 1/4-inch-
thick slices about 1 1/2 inches long. Steam the asparagus and radishes
in a steamer basket or bamboo steamer over boiling water for
2 minutes. Remove the steamer tray and rinse the vegetables under
cold water to stop the cooking.

TO SERVE: Toss the noodles with the cooked asparagus, radishes,
scallions, and minced coriander. Place in a serving bowl and garnish
with sprigs of coriander.

Fish with Eggplant

Source: Burt Wolf's Origins, Hong Kong

Active Time: 10 Minutes
Total Time: 1 Hour 10 Minutes
Yield: Makes 4 servings

2 teaspoons cornstarch
2 egg whites
1 pound fillet of grouper, cut into 1-inch x 3-inch strips
1/2 to 1 cup vegetable oil
2 cups unpeeled eggplant, cut into1-inch x 3-inch strips
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 medium cloves garlic, sliced
4 teaspoons peeled minced ginger
1 dried red chili pepper, optional
1 teaspoon Chinese chili sauce
1/2 tablespoon soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 cup chopped fresh cilantro
2 scallions, white and green parts, thinly sliced

Combine the cornstarch and egg whites and marinate the grouper in this
mixture in the refrigerator for 1 hour.

Set a strainer or colander over a bowl. In a large skillet or wok, heat
the 1/2 to 1 cup of vegetable oil until very hot. Stir-fry the eggplant
for 30 seconds and with a slotted spoon transfer the eggplant to the
strainer. Add the fish to the oil and stir fry for one minute. Transfer
the fish to the strainer.

Carefully pour the oil into a bowl and cool. Clean the wok and
return it to high heat. Heat the sesame and vegetable oils in the wok
and stir-fry the garlic, ginger, chili pepper, and chili sauce for 30 seconds.

Return the fish and eggplant to the pan and stir-fry for 30 seconds.

Add the soy sauce and dissolved cornstarch and boil for a minute.
Season with salt to taste. Serve immediately and garnish with
cilantro and scallions.

Sesame Catfish with Szechwan Sauce

Source: McCormick®

Active Time: 34 Minutes
Yield: Makes 4 servings

Crispy sesame catfish is served with a Szechwan dipping sauce
for a special taste treat.

1/3 cup lite soy sauce
2 tablespoons sugar
2 tablespoons rice wine vinegar
2 1/2 tsp. McCormick® Gourmet Collection™ Szechwan Seasoning, divided
1/2 teaspoon cornstarch
1 pound catfish fillets
1/2 cup all-purpose flour
2 egg whites, lightly beaten
1/4 cup McCormick® Gourmet Collection™ Sesame Seeds
vegetable oil

Bring soy sauce, sugar, rice wine vinegar, 1 teaspoon Szechwan
seasoning, and cornstarch to a boil in a small saucepan over medium-
high heat and cook, whisking constantly, 1 minute or just until
thickened. Set sauce aside.

Sprinkle catfish evenly with remaining 1 1/2 teaspoons Szechwan
seasoning. Dredge fillets in flour; dip in egg whites, and sprinkle
with sesame seeds.

Pour oil to a depth of 1/4-inch in a large skillet; heat to 350 degrees F.
Fry fish, in batches, 3 to 4 minutes on each side or until fish flakes
with a fork. Drain on paper towels. Serve immediately with sauce.

This recipe was developed for McCormick®
by Southern Living Cooking School.

Thursday, June 23, 2011

Lamb in Honey Sauce

Source: The Heritage of Chinese Cooking

Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Serves 4

Little is written about lamb in Chinese cooking as it plays a relatively
small role in China's gastronomy. Most Chinese find the odor of
mutton disagreeable. But because the texture of the meat is excellent,
Chinese cooks take time and care in preparing lamb to minimize its
less attractive features and maximize the best.

1/2 pound lean boneless lamb
1 tablespoon hoisin sauce (available from Chinese stores)
1/2 teaspoon sesame oil
2 tablespoons cornstarch
3 tablespoons peanut oil

For Seasonings:
1 tablespoon light soy sauce
1 teaspoon brown vinegar
1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1 teaspoon ginger juice (use a garlic press)
1 teaspoon honey
2 teaspoons sugar
1/2 teaspoon cornstarch

Slice the lamb across the grain into thin slices. Place in a dish and mix
well with the hoisin sauce and sesame oil. Dust with the cornstarch
to coat the meat pieces evenly.

Heat the peanut oil in a preheated wok until moderately hot. Stir-fry
the lamb for 1-2 minutes, stirring constantly with chopsticks to
separate the slices. Remove and drain well.

Pour off the oil, leaving 1 tablespoon behind, and stir in the seasonings
ingredients. Bring to a boil. Return the lamb to the wok and stir
quickly over maximum heat until the seasoning ingredients coat the
lamb slices. Serve immediately.

Mango Ice Cream

Source: The Heritage of Chinese Cooking

Active Time: 10 Minutes
Total Time: 12 Hours 20 Minutes
Yield: Serves 10

The mango is more often associated with tropical countries like
Thailand, Myanman (Burma) and India, where it is said to have
originated more than 4,000 years ago.

4 egg whites
1 3/4 cups superfine sugar
2 1/2 cups heavy cream
2 ripe mangoes, flesh roughly chopped into 1-inch pieces

In a bowl, beat the egg whites until thick. Add the sugar and beat
until stiff. Add the cream and continue beating until the mixture is
thick and creamy. Gently mix in the mango pieces.

Cover and freeze until almost set. Take out, beat again and return
to the freezer to set overnight.

One hour before serving, place the ice cream in the refrigerator
to soften a little.

Cranberry Chicken Stir-Fry with Ginger

Source: The Cranberry Cookbook

Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 4

2 tablespoons vegetable oil
2 shallots, finely chopped
1 inch piece of fresh ginger root, peeled
    and thinly sliced into julienne strips
2 garlic cloves, crushed
4 skinless chicken breasts, about 3 ounces each, thinly sliced
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1/4 cup dried cranberries
4 green onions (scalions), diagonally sliced
2 cups bean sprouts, or sliced green or red bell pepper or carrot strips

Heat the 2 tablespoons of oil in a wok and stir-fry the shallots, ginger,
and garlic for 30 seconds. Add the chicken and stir-fry for 2 minutes
or until golden brown.

Add the hoisin, oyster, and soy sauces and the cranberries and stir-fry
for a further 2 minutes. Check that the chicken is cooked all the way
through, then add the green onions and beansprouts or other
vegetables, if using, and toss together for 3 - 4 minutes.

In a small saucepan containing 1/2 inch of oil, deep fry the basil
leaves and red chili in two batches for 10 - 30 seconds until crisp.
Use the basil and chili as a garnish for the stir-fry.

Red-Cooked Beef with Cinnamon

Source: Food & Wine

Active Time: 25 Minutes
Total Time: 2 Hours 55 Minutes
Yield: 6 Servings

1 cup medium-dry sherry
3/4 cup fresh orange juice
1/2 cup soy sauce
1/4 cup honey
4 cinnamon sticks
1 tablespoon five-spice powder
1 tablespoon chopped garlic
1 tablespoon minced fresh ginger
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper
1/4 cup vegetable oil
One 4-pound piece of boneless beef flanken or brisket
1 medium onion, thinly sliced
1 pound wide or medium dried rice noodles (see Note)
6 heads baby bok choy, halved lengthwise,
     or 1 pound Napa cabbage, cut into 1-inch pieces
1 medium red bell pepper--roasted, peeled,
    seeded and thinly sliced (optional)
Fresh cilantro and mint sprigs, for garnish

Preheat the oven to 350 degrees F. In a medium nonreactive bowl,
combine 3 cups of water and the sherry, orange juice, soy sauce,
honey, cinnamon, five-spice powder, garlic, ginger, coriander seeds
and crushed red pepper.

In a large enameled cast-iron casserole, heat the oil over moderately
high heat. Season the beef with salt and pepper. Add the beef to the
casserole and cook until browned, about 5 minutes per side.
Drain any fat.

Add the onion and the sherry mixture to the meat, cover and bring
to a boil. Cook the meat in the oven for about 2 1/2 hours, or until
very tender; turn the meat halfway through cooking.

Meanwhile, in a large bowl, cover the rice noodles with cold water
and let soften, 20 to 30 minutes. Drain and set aside.

Transfer the beef to a large platter, cover with foil and keep warm.
Skim the fat from the broth and add the bok choy and red bell
pepper, if using. Simmer over moderate heat until the bok choy is
just tender, 3 to 5 minutes. Season with salt and pepper. Add the
noodles and simmer just to heat through.

To serve, cut the beef across the grain into 1/2-inch-thick slices.
Transfer the noodles to 6 warm shallow bowls and top with slices
of beef, red bell pepper and bok choy. Ladle the broth over all
and garnish with the cilantro and mint.

MAKE AHEAD: The beef can be refrigerated for up to 2 days.
Remove the fat from the surface and reheat in a 350 degrees F.
oven before proceeding.

NOTES: Rice noodles are available at Asian markets. Or
substitute any long, broad noodle.

Sherry-Braised Duck with Aromatic Spices

Source: Gatherings & Celebrations

Active Time: 30 Minutes
Total Time: 3 Hours 10 Minutes
Yield: Makes 4 servings

One (3-4 pound) Long Island duck, fresh or frozen and defrosted
6 scallions
1 1/2 cups dry sherry
1/3 cup soy sauce
6 quarter-size slices peeled ginger
3 whole star anise
2 1/2 cups water
2 tablespoons sugar
8 dried shiitake mushrooms
1 medium turnip, peeled and cut into 1/2 moons

Remove the gizzards and neck from the cavity of the duck. Trim the
excess fat and skin from the duck's neck and tail. Cut off and discard
the wing tips and tail. Pierce the duck skin all over with the tines of
a fork to help render the fat.

Heat a large skillet or wok. Carefully lower the duck, breast side
down, into the pan and sear the duck over medium heat until it is
golden brown, about 10 minutes. Poke a wooden spoon into the
duck and rotate the bird onto its side. Brown the bird for 5 to 7
minutes. Rotate and brown the bird on the other side and then the
back, until all sides have been well browned and most of the duck
fat has been rendered. Transfer the duck to a plate and discard the
rendered fat.

Lay the scallions in the center of a casserole that will fit the duck
snugly. Place the duck breast side down on the bed of scallions.
(The scallions provide a buffer so the duck skin doesn't scorch.)
Add the sherry, soy sauce, ginger, and star anise, bring to a boil,
and then add 1 1/2 cups of the water. Reduce the heat so the liquid
simmers gently. Baste the bird with the sauce, cover, and simmer
the duck for 1 1/2 hours. Check the duck periodically to make
sure the sauce is not simmering too quickly, and to baste the bird.

After the duck has simmered for 1 1/2 hours, poke a wooden
spoon into the cavity and turn the bird onto its back. Add the
sugar to the braising liquid. Baste the duck and continue to braise,
covered, for another hour. Check periodically to make sure the
sauce is simmering gently and to baste the duck.

Bring the remaining 1 cup of water to a boil and pour it into a
bowl with the dried shiitake mushrooms. Set aside for 20 minutes
to hydrate. Once the mushrooms are soft, trim and discard their
tough stems.

When the duck is fully tender, carefully remove it to a plate with
a pair of tongs and cover it with foil to keep warm. Strain the
sauce and skim the fat from the surface, or pour the liquid through
a degreasing cup.

Return the sauce to the pan and simmer it with the mushrooms
and turnip for 10 minutes.

To serve, slice the duck into serving pieces and arrange it on
a large platter. Spoon the sauce and vegetables over the duck
and serve warm or at room temperature.

Wednesday, June 22, 2011

Broccoli-Noodle Stir-fry

Source: Cooking at a Glance - Vegetables & Grains

Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Serves 6 as an accompaniment

Thin noodles look best in this sesame-flavoured stir-fry. Look for fine
noodles, nested vermicelli, or capellini in the Asian foods or pasta
section of your supermarket.

3 ounce dried fine noodles
For the Sauce
5 fluid ounces chicken stock
2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
1 teaspoon rice vinegar or white vinegar
1/8 to 1/4 teaspoon crushed dried chilies

1 tablespoon cooking oil
2 teaspoons toasted sesame oil
10 ounces broccoli florets

In a large saucepan bring 2 quarts water to boiling. Add noodles and
boil, uncovered, 5-7 minutes or till just tender, stirring occasionally.
(Or, cook according to package directions.) Drain.

In a small bowl combine stock, cornstarch, soy sauce, vinegar, and
crushed dried chilies. Set aside.

In a wok or large frying pan heat cooking oil and sesame oil over
medium-high heat. Add broccoli; stir-fry for 3-4 minutes, or till crisp-
tender. Stir sauce; add sauce and cooked noodles to wok or frying
pan. Cook and stir till thickened and bubbly. Cook and stir for 1
minute more. Serve.

Pocket Eggs with Soy-Sesame Sauce

Source: © EatingWell Magazine

Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 4 servings

In Wuhan, this is a common way of cooking eggs, which were hard
to come by during the Chinese Cultural Revolution, when food was
tightly rationed. Serve warm over rice or noodles.

2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons rice vinegar
1 tablespoon minced scallion greens
4 teaspoons canola oil
4 large eggs
2 teaspoons black sesame seeds (see Shopping Tip)
1 tablespoon dried basil
1/4 teaspoon ground white pepper

Tip: Shopping Tip: Black sesame seeds are slightly more flavorful and
aromatic than white sesame seeds. Find them in the Asian-foods
section of the supermarket or substitute the white variety if they aren’t

Combine soy sauce, sesame oil, vinegar and scallion in a small bowl.
Set aside.

Heat canola oil in a medium nonstick skillet over medium heat and
swirl to coat. Crack 2 eggs into a small bowl; crack the remaining
2 eggs into a second small bowl.

Working quickly, pour 2 eggs on one side of the pan and the other
2 on the other side. The egg whites will flow together, forming one
large piece.

Sprinkle sesame seeds, basil and pepper over the eggs. Cook until
the egg whites are crispy and brown on the bottom and the yolks
are firmly set, about 3 minutes. Keeping them in one piece, flip the
eggs using a wide spatula and cook until the whites turn crispy and
brown on the other side, 1 to 2 minutes more.

Pour the reserved sauce over the eggs. Simmer for 30 seconds,
turning the eggs once to coat both sides with sauce. Serve in wedges,
drizzled with the pan sauce.

Almond Chicken with Lemon Sauce

Source: Burt Wolf's Table

Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 4 servings

Almond-coated chicken with lemon sauce is another classic of Chinese
cooking. It is a combination of different textures, shapes, and flavors
that meet all the requirements for a formal Chinese recipe.

2 boneless, skinless chicken breasts, halved
1/2 cup cornstarch
2 eggs beaten
1 cup sliced almonds
1/2 cup fresh lemon juice
1 tablespoon rice vinegar
1 1/2 tablespoons sugar
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
2 tablespoons vegetable oil

Dredge the chicken breasts thoroughly in the cornstarch. Dip each one
into the eggs, then in the almonds, coating well. Chill until needed.

In a nonreactive sauce pan over medium-high heat, combine the lemon
juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly,
until the mixture thickens, about 3 minutes. Remove from the heat and
set the dipping sauce aside.

In a large nonstick skillet over medium heat, heat the vegetable oil until
hot. Add the chicken breasts and saute for 5 minutes on each side, or
until cooked through.

Cut the chicken breasts into bite-size pieces. Serve at once, with the
lemon dipping sauce.

NOTES: A nonreactive sauce pan is made of a material that will not
interact with the acid in the food. Stainless steel, ceramic, glass, and
anodized aluminum are fine.

Chow Mein Casserole

Active Time: 30 Minutes

Total Time: 1 Hour 30 Minutes
Yield: 8 servings
My kids loved this casserole, it is a kid friendly dish.

1 1/2 lbs ground beef
1 large onion- chopped
1 cup celery-chopped
2 cans cream of mushroom soup
1 can chicken rice soup
1 pkg. frozen vegetables
4 T. soy sauce
2 cups or small package of chow mein noodles

Brown ground beef and onion-drain off excess fat.

Add remaining ingredients, mix and bake uncovered for 1 hour.

Last 15 min. add chow mein noodles.

Hawaiian Style Sweet and Sour Spareribs

Total Time: 15 Minutes

3 lbs pork spare ribs in one inch cuts
Green Bell Pepper cut in small strips/chucks
Round Onion also cut in small chucks
1 cup soy sauce
1 cup sugar
1 cup vinegar
1 can pineapple chunks (optional)
Garlic fresh, crushed 2-3 cloves
Ginger, fresh sliced small amount about thumb size

Brown pork spare ribs in skillet, drain off excess fat

Put pork, soy sauce, sugar, garlic, ginger, vinegar into crock pot at 6
hours on high, spoon out or ladle out fat, and be sure to taste sauce.
Season to your taste, if you like more tangy, add more vinegar, or
sugar if you like it sweeter.

Thicken with corn starch/mixed with water stirring constantly. Add the
onions and bell pepper as garnish on top (May also add pineapple chunks)
Serve over white or brown rice.

When purchasing pork spareribs, ask butcher to make cuts, so all you
have to do is wash pork, pat drive and brown. Crock Pot time is approx-
imately 8-10 hours according your time schedule.

Tuesday, June 21, 2011

Almond Half-Moons

Source: Cooking at a Glance - Cookies

Active Time: 10 Minutes
Total Time: 20 Minutes

Yield: Makes about 70 cookies
These crisp little cookies, reminiscent of Chinese almond cookies, will
taste great in any shape your cookie press makes, but be sure to
choose a tip with at least a 1/2-inch opening. Otherwise, the ground
nuts might get caught in the opening.

1 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
3/4 cup ground almonds, hazelnuts, or pecans
Sifted powdered sugar

In a large mixing bowl beat the butter or margarine with an electric
mixer on medium to high speed for 30 seconds. Add the sugar; beat
till combined. Beat in the egg and almond extract. Beat in as much
of the flour as you can with the mixer. Stir in any remaining flour and
the ground nuts with a wooden spoon. Do not chill dough.

Pack dough into a cookie press fitted with a 1/2-inch-wide round or
star tip. Force dough through the cookie press 1 inch apart onto
ungreased cookie sheets forming crescent shapes.

Bake in a preheated 375 degrees oven for 6 to 8 minutes, or till
edges are firm and bottoms are lightly browned. Remove cookies
from pans and cool on a rack. Sprinkle cookies with powdered sugar.

Chicken Potstickers

Source: Casual Cuisines of the World - Far East Cafe

Active Time: 40 Minutes
Total Time: 1 Hour 10 Minutes
Yield: Makes about 24 dumplings; serves 6

Traditionally made with pork, Chinese potstickers work equally well
with chicken. In a pinch, wonton skins may be used for the homemade
wrappers; reduce the cooking time to 3 minutes.

For Wrappers
2 cups all-purpose flour, plus extra as needed
1/4 teaspoon salt
3/4 cup boiling water

For Filling:
2 cups finely chopped napa cabbage
1/4 cup blanched spinach, chopped
1 pound ground dark chicken meat
1/2 teaspoon peeled and grated fresh ginger
2 tablespoons finely chopped garlic chives or green (spring) onion
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame oil
1 1/2 teaspoons cornstarch

For Sauce
6 tablespoons distilled white vinegar
3 tablespoons light soy sauce
chili oil
vegetable oil for frying

FOR WRAPPERS: In a food processor fitted with the metal blade,
combine the 2 cups flour and salt and pulse once to mix. With the
motor running, slowly pour in the boiling water. Continue to process
until a rough ball forms and the dough pulls away from the sides of
the work bowl, 15-20 seconds. Transfer to a lightly floured work
surface. Knead until smooth and no longer sticky, about 2 minutes.
Cover with a kitchen towel and let rest for 30 minutes.

FOR FILLING: Place the cabbage and spinach in a kitchen towel,
wring out the excess liquid and place in a bowl. Add all the remaining
filling ingredients and stir until combined. Cover and refrigerate until
ready to use.

Uncover the dough and knead briefly. Cut in half. Roll out one half
about 1/8 inch thick. Using a round cookie cutter 3 1/2 inches in
diameter, cut out rounds. Set the rounds aside, lightly covered with
the kitchen towel. Repeat with the remaining dough and all scraps.

FOR SAUCE: Stir together the vinegar and soy sauce. Add chili oil to
taste. Set aside.

FOR POTSTICKERS: Put 1 tablespoon of the filling in the middle
of a dough round. Fold the round in half and pinch the edges together
at one end of the arc. Starting from that point, make 6 pleats or tucks
along the curved edge to enclose the filling. As each potsticker is made,
place seam-side up on a baking sheet, pressing down gently so it will
sit flat. Cover with the kitchen towel and continue forming and placing
the potstickers on the baking sheet until all are made.

Heat a 9-inch nonstick frying pan over medium-high heat. When hot,
 add about 2 teaspoons vegetable oil. Arrange 8-10 potstickers,
seam side up and just touching, in a spiral in the pan. Fry until the
bottoms are browned, about 1 minute. Add water to come halfway
up the sides of the potstickers and bring to a boil. Immediately
cover, reduce the heat to low and steam-cook for 8 minutes, adding
more water if necessary to keep the pan wet. Uncover, increase
the heat to high and cook until the liquid is absorbed and the bottoms
are crispy, about 30 seconds longer. Transfer to a serving plate and
keep warm; fry the remaining potstickers.

TO SERVE: Divide the dipping sauce among individual saucers.
Serve the potstickers hot with the sauce.

Asian Wild Rice and Chicken Salad

Recipe By : the kitchen of Evelyn Helm
1/4 cup olive oil
3 tablespoons roasted sesame oil
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon ginger juice  -- or 1/2teaspoon ground

1 1/2 cups cooked wild rice -- cooled to room temperature
1 1/2 cups cooked grilled chopped chicken
2 small cans sliced water chestnuts -- drained
1/2 cup coarsely chopped onion
2 stalks celery -- chopped with tops
1 1/2 cups fresh snow pea pods -- lightly steamed
1 cup crisp Chinese noodles
lemon slices -- for garnish

Whisk dressing ingredients until sugar is dissolved. Let stand at room
temperature for 15 to 20 minutes to allow flavors to blend.
Place first 6 salad ingredients in a large salad bowl and toss gently.
Pour dressing over salad and toss again. Refrigerate for 1 or 2 hours.
Just before serving, toss once more and cover top with Chinese noodles.
Garnish with lemon slices.

Makes about 6 cups of salad.

Dry-Fried String Beans

Source: Eating Well by Burt Wolf

Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: Makes 4 servings

Part of the art of Chinese cooking consists of being able to take a few
common ingredients and prepare them in a way that lets each individual
flavor element improve all the other ingredients. The following string
bean recipe will illustrate the approach.

1 1/2 pounds string beans
1 cup vegetable oil
1 tablespoon chopped scallions
1 teaspoon chopped garlic
1/2 teaspoon Szechuan chili paste or hot sauce
2 tablespoons soy sauce, low-sodium if possible
1 tablespoon dry sherry or rice wine
1 tablespoon sugar

Wash the beans under running water. Drain the beans well on paper towels.

In a wok or skillet, heat the oil until just before it smokes. Add the beans,
standing back to avoid being spattered with oil. Cook the beans over
high heat, stirring and turning frequently, until they are wrinkled and lightly
browned, about 7 minutes. Remove the beans with a slotted spoon and
place in a colander to drain. Set aside.

Discard all but about 2 tablespoons of oil from the skillet. Over high
heat, reheat the remaining oil. Add the scallions, garlic, and Szechuan
paste and stir-fry for 20 seconds. Add the soy sauce and stir.

Put the string beans back into the skillet. Add the wine and sugar and
stir until well mixed, about 1 minute. Remove from skillet and serve.

Spicy Sichuan Peanut Sauce


1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh gingerroot
1-1/2 teaspoons Asian chili paste (available at specialty shops)
     OR 1 teaspoon dried hot red pepper flakes
1 tablespoon hoisin sauce (available at specialty shops) or to taste
1-1/2 to 2 tablespoons fresh lime juice
3/4 cup water

In a blender or food processor, blend all ingredients with salt to
taste until smooth. Transfer sauce to a jar with a tight-fitting lid.
Peanut sauce keeps, covered and chilled, 1 week.

To use peanut sauce:
Boil 1 pound Asian noodles or spaghetti until al dente and drain in
a colander. Rinse noodles under cold water until cool and drain.
Toss noodles with about 3/4 cup sauce and finely chopped scallions to taste.

Yield: 2-1/2 cups sauce; with pasta, serves 4-6

Monday, June 20, 2011

Five-Spice Turkey & Lettuce Wraps

Source: © EatingWell Magazine

Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: 4 servings, 1 1/4 cups filling each

Based on a popular Chinese dish, these fun wraps also make appealing
appetizers for entertaining.

Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra
zip; toss diced mango an
strawberries with lime juice for a quick dessert.

Make Ahead Tip: Prepare the filling (through Step 2), cover and
refrigerate for up to 1 day. Serve cold or reheat in the microwave.

1/2 cup water
1/2 cup instant brown rice
2 teaspoons sesame oil
1 pound 93%-lean ground turkey
1 tablespoon minced fresh ginger
1 large red bell pepper, finely diced
1 8-ounce can water chestnuts, rinsed and chopped
1/2 cup reduced-sodium chicken broth
2 tablespoons hoisin sauce (see Note)
1 teaspoon five-spice powder (see Note)
1/2 teaspoon salt
2 heads Boston lettuce, leaves separated
1/2 cup chopped fresh herbs, such as cilantro, basil, mint and/or
1 large carrot, shredded

Note: Hoisin sauce is a spicy, sweet sauce made from soybeans,
chiles, garlic and spices. It will keep in the refrigerator for at least a year.

Often a blend of cinnamon, cloves, fennel seed, star anise and
Szechuan peppercorns, five-spice powder was originally considered
a cure-all miracle blend encompassing the five elements (sour, bitter,
sweet, pungent, salty). Look for it in the supermarket spice section.

Bring water to a boil in a small saucepan. Add rice; reduce heat to
low, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a large nonstick pan over medium-high heat.
Add turkey and ginger; cook, crumbling with a wooden spoon,
until the turkey is cooked through, about 6 minutes. Stir in the
cooked rice, bell pepper, water chestnuts, broth, hoisin sauce,
five-spice powder and salt; cook until heated through, about 1 minute.

To serve, spoon portions of the turkey mixture into lettuce leaves,
top with herbs and carrot and roll into wraps.