KATHY'S RECIPE KORNER

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Asian Archives

--Appetizers--Entrees--Sides--Desserts--

 

Appetizers

spacerchinese Seafood Dynamitenew

spacerchinese Sesame Chicken Satay

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Entrees

spacerchinese Asian Pork Loin
spacerchinese Beef Sate Grill
spacerchinese Beef and Spinach Sukiyaki
spacerchinese Beef & Broccoli Stir-Fry
spacerchinese Beef and Broccoli Stir Fry (WW)
spacerchinese Hoisin Lettuce Rolls
spacerchinese Szechwan Beef
spacerchinese Thai Chicken with Basil
spacerchinese Vegetable Pot Stickers

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Sides

spacerchinese Asian Slaw Salad with Sesame Dressing

spacerchinese Asian-Style Green Beans with Cashews

spacerchinese Baked Brown Rice

spacerchinese Bok Choy Salad

spacerchinese Crunchy Asian Chicken Salad with Edamame and Sesame

spacerchinese Green and Gold Stir-Fry
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spacerchinese
Light Chinese Chicken Salad

spacerchinese Maifun Chicken Salad

spacerchinese Miso Soupnew

spacerchinese Seven-Layer Chinese Chicken Salad

spacerchinese Spinach Oriental

spacerchinese Szechwan Green Beans

spacerchinese Thai Seafood Yum

spacerchinese Tofu Shirataki Sesame Ginger Salad

spacerchinese Wok-Seared Chicken Tenders with Asparagus & Pistachios

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Desserts

 

spacerchinese Chinese Fortune Cookies

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Asian Dishes

Miso Soup

2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced

In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and
garnish with scallion. Serve immediately. Makes 3 to 4 servings


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Seafood Dynamite

2 oz shelled baby shrimp
2 oz bay scallop
2 oz crab meat
2 oz shelled clam meat
4 canned button mushrooms or fresh mushrooms, sliced into thin pieces
Shredded or grated cheese, optional

Dynamite Sauce:

6 tablespoons mayonnaise, Japanese Kewpie mayonnaise preferred
1/2 teaspoon lime juice
1/2 teaspoon Sriracha sauce
1 teaspoon sugar
1 tablespoon masago

Heat up the oven to 400̊ F.
Using a teaspoon, mix all the ingredients in the Dynamite Sauce and set aside.
Pat dry the baby shrimp, bay scallop, crab meat, clam, and sliced button mushroom with paper towels. Add half of the Dynamite Sauce to the seafood, stir to coat well.
Transfer the seafood into an oven-safe dish or container (you can also use aluminum foil or a big clam shell). Top the seafood with the remaining Dynamite Sauce. Drizzle some shredded or grated cheese on top (optional). Bake for 25-30 minutes or until the Seafood Dynamite turns slightly brown. Dish out and serve hot. Serves 2 as appetizer. Source: rasamalaysia.com

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Thai Chicken with Basil

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed basil leaves
* Available at Asian markets and many supermarkets

In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.

Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil. Source:Food and Wine.


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Wok-Seared Chicken Tenders with Asparagus & Pistachios

1 tablespoon toasted sesame oil
1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
1 pound chicken tenders, cut into bite-size pieces
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
1 tablespoon oyster-flavored sauce
1 teaspoon chile-garlic sauce
1/4 cup shelled salted pistachios, coarsely chopped

Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

Source: EatingWell Magazine

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