Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Tai Beef and Noodles:
>> Friday, March 14, 2008
This recipe has taken a lot of tweaking to get it to where both Cory and I like it. I have loved it since day one, but have made a few adjustments and now Cory likes it to.
*1 lb steak, thinly sliced against the grain
*1/3 C. Italian Salad Dressing
*8 oz uncooked angel hair pasta
*1 c. chicken broth (or water w/bullion cube)
*2 T. fresh cilantro, minced
*1 T. Creamy Peanut Butter
*4 T. Honey
*2 T. maple syrup
*5 T. soy sauce
*1 t. ginger
*1/4 t. sesame oil
*1/4 t. red pepper flakes
*2 T. cornstarch
*1 c. julienned carrots
*1 c. chopped green onions
*2 T. olive oil
*1 t. sesame oil
In large resealable plastic bag, combine meat and dressing. Refrigerate for at least15 min.
Cook pasta according to package directions
Combine broth, cilantro, peanut butter, honey, syrup, soy sauce, ginger, pepper flakes and cornstarch. Mix well with wire whisk until very well mixed. Set aside.
Drain beef and discard marinade. Heat olive and sesame oils in large skillet. Add meat and let it cook for 2-3 min w/o stirring so it doesn't become tough. Add onion and carrots and cook for 3-4 min. or until crisp tender. Add peanut butter mixture. Cook for an additional 3-4 min or until sauce just begins to thicken.
Serve over pasta.
*Can also substitute shrimp for beef and it is very tasty.
Mongolian Beef
>> Wednesday, March 12, 2008
2 tspn vegetable oil
1/8 tsp sesame oil
1/2 tsp minced ginger
1 Tbsp minced garlic
1/2 c. soy sauce
1/2 c. water
3/4 c. brown sugar
2 tsp oyster sauce
1 c. vegetable oil
1 lb flank steak
1/4 c. cornstarch
2 large green onions
Make the sauce by heating 2 tspn of vegetalbe oil a just a tiny bit (like 1/8 tsp or less) sesame oil in a medium saucepan over med/low heat. Dont' get the oil too hot or you'll get amajoy aplatter when adding the other liquids. Add ginger and garlic to the pan. Quickly add woy sauce and water before the garlic scorches. Dissolve the bown sugar in the sauce, raise the heat to med and boil for 2-4 min. Remove from heat.
Slice the flank steak against the grain into thick bite-size slices. Dip the steak pieces into the cornstarch to apply a very thin dustin to both sides of each piece of beef. Let it sit for 10 min so that the cornstarch sticks.
As the beef sits, heat one c. of oil in a wok (or skillet as long as beef will be mostly covered in oil) Heat oil over med heat until very hot, but not smoking.
Add beef to oil and saute for no more than 2 mintues. Do not over cook, or the cornstarch covering will come off! You don't need a thorough cooking b/c beef will go back on heat later. After just a couple of minutes, take beef out with a slotted spoon and place on paper towell covered plate. Pour oil out of pan. Put the pan back over the heat, dump the meat back into it and fry for 2-3 min. Add the sauce, cook for one min. while stirring, then add all the green onions. Cook for one more minute. Serve over rice and enjoy!
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Shanghai Pasta by Danette Schellhous
>> Friday, March 7, 2008
I copied and pasted this from my friend's blog....it looked SO good!
8 oz. dried fusilli
3 T. soy sauce
1 T. bottled plum sauce
1 t. toasted sesame oil
1 T. cooking oil
1 medium red pepper, cut into bite size pieces
1 c. fresh green beans, cut into 1-inch pieces
12 oz. frozen peeled and deveined large shrimp without tails, thawed
2 cloves garlic, minced
1 t. fresh ginger
1/4 t. ground black pepper
2 green onions, bias sliced into 1-inch pieces
2 t. sesame seeds
Cook pasta and drain; keep warm. For sauce, stir together soy sauce, plum sauce, and sesame oil. Set aside. Pour cooking oil into a wok or large skillet. Cook and stir pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black peppery to center of wok. Cook and stir 2-3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve top with onions and sesame seeds. Serves 4.
PF Changs Lettuce Wraps
>> Sunday, March 2, 2008
Chicken Mixture:
1 1/3 c. dried shiitake mushrooms
1-1/2 pounds boneless, skinless chicken, boiled, minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 c. bamboo shoots, minced
2 c. water chestnuts, minced
Lettuce of your choice to make lettuce "cups"
Stir Fry Sauce:
4 T. Soy sauce
4 T. Brown sugar
1 tsp. rice vinegar
Special sauce:
1 Tbsp. Hoisin sauce
2 Tbsp. oyster sauce
½ t. teaspoon sesame oil
¼ c. sugar
½ c. water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1 Tbsp. hot mustard
2 tsp. hot water
Garlic red chile paste to taste (1/2 tsp-2 tsp)
Directions:
Cover mushrooms with boiling water, let stand 30 minutes then drain.
Cut and discard woody stems. Mince mushrooms. Set aside.
Mix all ingredients for stir fry sauce in bowl, and set aside.
Heat wok or large skillet over medium high heat.
When the pan smokes a bit, add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 tablespoons oil to pan. Add ginger, garlic, and onion. Stir- fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.
Mix all ingredients for “special sauce.”
Place a spoonful of chicken mixture in lettuce leaf, top with special sauce and enjoy!
Easy, Tasty Stir Fry by Kristy Marsh:
>> Saturday, March 1, 2008
(This is super good, but VERY easy and quick; serve over rice)
2-3 chicken breast, cubed
Olive Oil
Your choice of favorite frozen stir fry veggies (enough to fill up a good size frying pan)
Sauce:
6 Tbsp soy sauce
4 Tbsp. sugar
1 1/3 c. water
3 Tbsp cornstarch dissolved in 2 Tbsp water
1. Steam veggies (I do it in the microwave)
2. While veggies are steaming, heat 1-2 Tbsp olive oil in a large skillet. Add chicken and cook until no longer pink
3. To make sauce: combine all ingredients in a sauce pan and cook on med-high, stirring constantly until sauce thickens and darkens (about 5 min)
4. Pour sauce over chicken and veggies
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