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 Asian Primavera with Udon Noodlesnew
spacerchinese Beef & Broccoli Stir-Fry
spacerchinese Beef and Broccoli Stir Fry (WW)
spacerchinese Beef and Garlic
new
spacerchinese Beef and Spinach Sukiyaki
spacerchinese Beef Sate Grill
spacerchinese Bok Choy with Beefnew
spacerchinese Chinese Spicy Gingered Beefnew
spacerchinese Hoisin Lettuce Rolls
spacerchinese Stir-Fried Chicken and Vegetablesnew
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, Carrots and Green Beans new
spacerchinese Bok Choy Salad
spacerchinese Crunchy Asian Chicken Salad with Edamame and Sesame
spacerchinese Green and Gold Stir-Fry spacer
spacerchinese Light Chinese Chicken Salad
spacerchinese Maifun Chicken Salad
spacerchinese Miso Soup
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

Bok Choy with Beef

1# piece beef tenderloin
Marinade:
2 tbl. soy sauce
2 tbl. sugar
1 tbl. medium-dry sherry
1 ½ tsp. Asian sesame oil
2 tsp. cornstarch

1 ½# baby bok choy
2 tbl. soy sauce
3 tbl. medium-dry sherry
1 tsp. balsamic vinegar
1 c. vegetable oil
1 ½ tbl. minced garlic
1 tbl. minced peeled fresh ginger

Cup beef crosswise (across the grain) into 1/4" thick slices, then cut slices into ½" wide strips.Make marinade and marinate meat:
Stir together marinade ingredients in a medium bowl until sugar is dissolved. Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
Blanch bok choy:
Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
Fry beef:
Stir together soy sauce, Sherry, and vinegar. Heat vegetable oil in a 12" heavy skillet over moderate heat until a deep-fat thermometer registers 400°F. Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
Stir-fry beef and bok choy:
Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately. Source: Gourmet Magazine


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Bok Choy, Carrots and Green Beans

1 teaspoon peanut oil
3 tablespoons minced shallots
2 carrots, sliced diagonally
1 cup cut green beans
1 cup chopped bok choy
1/3 cup low-fat, low-sodium vegetable broth
1 tablespoon light soy sauce

Heat the oil in a wok or skillet over high heat. Add the shallots and saute for 3 minutes. Add the carrots and stir fry for 3 minutes. Add the green beans and stir fry for 2 minutes. Add the bok choy and stir fry for 2 minutes. Add the broth and simmer for 2 minutes. Add the soy sauce and serve. Makes 6 servings

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Chinese Spicy Gingered Beef

1 (3/4-pound) flank steak
1 tablespoon cornstarch
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup halved baby carrots
1/2 cup fat-free beef broth
2 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon dry white wine
1/2 teaspoon crushed red pepper
1 (8-ounce) can sliced water chestnuts, drained
3 cups sliced bok choy (about 6 ounces)
2 cups hot cooked long-grain rice

Trim fat from steak; cut steak diagonally across grain into thin slices. Combine steak and cornstarch. Heat oil in a large nonstick skillet over medium-high heat until hot. Add steak mixture; saute 3 minutes. Stir in ginger and garlic; cook 10 seconds. Stir in carrots and next 6 ingredients (carrots through water chestnuts); cover and cook 4 minutes. Stir in bok choy; cover and cook for 2 minutes. Serve with rice.
Yield: 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice).
Source: Cooking Light

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Asian Primavera with Udon Noodles

4 cups hot water
3 cups dried porcini mushrooms (about 2 ounces)
8 ounces uncooked udon noodles (thick, round fresh
Japanese wheat noodles) or spaghetti
2 tablespoons low-sodium soy sauce
1/2 teaspoon black pepper
11/2 tablespoons dark sesame oil
1 cup cubed extra-firm tofu (about 4 ounces)
1/4 cup chopped peeled fresh lemon grass
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 cups (1-inch) julienne-cut zucchini
1 cup sliced button mushrooms
1 cup sliced shiitake mushroom caps
8 cups thinly sliced bok choy leaves
1/4 cup minced fresh cilantro

Combine hot water and dried mushrooms, and let stand 20 minutes. Drain the mushrooms through a sieve over a bowl, and reserve the soaking liquid and mushrooms. Cook noodles in boiling water 3 minutes, omitting salt and fat, and drain. Return noodles to pot. Add reserved soaking liquid, soy sauce, and pepper; bring to a boil, and cook 8 minutes or until the soaking liquid is absorbed. Stir in the reserved porcini mushrooms. Heat sesame oil in a wok or large nonstick skillet. Add tofu, lemon grass, ginger, and garlic, and stir-fry 30 seconds. Add zucchini, button mushrooms, and shiitake mushrooms, and stir-fry 2 minutes. Add bok choy, and stir-fry 3 minutes or until wilted. Divide noodle mixture evenly among 4 shallow bowls, and top with zucchini mixture. Sprinkle with cilantro. Yield: 4 servings

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Stir-Fried Chicken and Vegetables

2 tablespoons brown sugar
2 tablespoons chunky peanut butter
2 tablespoons white vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1 tablespoon dark sesame oil, divided
1/2 cup (1-inch) sliced green onions
2 teaspoons grated peeled fresh ginger
4 garlic cloves, minced
1 pound skinned, boned chicken breast, cut into
1/4-inch-wide strips
4 cups thinly sliced bok choy (about 1 bunch)
1 cup thinly sliced red bell pepper
1 (8-ounce) can sliced water chestnuts, drained
2 cups hot cooked rice
2 tablespoons chopped unsalted, dry-roasted peanuts

Combine first 6 ingredients in a bowl, stirring with a whisk. Set aside. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, and garlic; stir-fry 2 minutes. Add chicken; stir-fry 5 minutes. Remove chicken mixture from pan. Add 1 teaspoon oil to pan. Add bok choy, bell pepper, and water chestnuts; stir-fry 3 minutes. Add chicken mixture and peanut butter mixture to pan; stir-fry 2 minutes. Serve over rice; sprinkle with peanuts. Yield: 4 servings (serving size: 11/2 cups stir-fry, 1/2 cup
rice, and 11/2 teaspoons peanuts).


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Beef and Garlic

1 pound boned sirloin steak, cut into 1/4-inch strips
1 garlic clove, minced
Cooking spray
3 cups sliced bok choy
1/4 cup thinly sliced green onions
1 cup diced tomato
1/3 cup beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1/8 teaspoon pepper

Combine beef and garlic in a bowl; chill 10 minutes. Place a large nonstick skillet coated with cooking spray over
medium-high heat until hot. Add beef mixture, saute 5 minutes or until beef is done. Remove beef from pan; keep warm. Combine bok choy and green onions in skillet; saute for 2 minutes. Add remaining ingredients; simmer 3 minutes or until slightly thick. Yield: 4 servings (serving size: 1 cup).


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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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