Asian Recipes

[Anonymous]

After eating barbeque all weekend it is nice to have some traditional food..



Tonight is sesame chicken.



Ingredients:

For the Marinade:

1 cup chicken stock

½ cup water

½ cup soy sauce

¼ cup honey

¼ cup rice wine vinegar

3 tablespoons light brown sugar

2 tablespoons cornstarch

1 tablespoon sesame oil

2 lbs pounds boneless, skinless chicken breast, cut into 1-inch chunks



For the Sauce:

1 tablespoon sesame oil

2 garlic cloves, minced

1 tablespoon minced fresh ginger

1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)



For Coating & Frying:

3 egg whites

1½ cups cornstarch

½ cup all-purpose flour

½ teaspoon baking soda



6 cups vegetable oil, for frying

Sesame seeds, to garnish

Scallions, sliced, to garnish



Directions:

1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.



2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and chile paste until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.



3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.



4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.



5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.



6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.



7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.



8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.

[Anonymous]

Golden Garlic Leek Chow Mein Noodles



Ingredients:

1 FreshPak Chow Mein Noodles (170g) (or use traditional dry noodles)

1 tsp garlic powder

1 1/2 cups fresh or frozen leeks, chopped

2-3 Tbsp vegan buttery spread (Earth Balance)





Directions:

1. Chop your leeks, if using fresh.

2. Place saute pan on stove over high heat. Add in one tablespoon of the vegan butter. Allow buttery spread to melt.

3. Add in the leeks. Saute for a few minutes, until leeks become tender.

4. Add in the noodles (if using cooked dry noodles instead of a FreshPak, be sure to drain noodles well before adding to pan.)

5. Add in the remaining buttery spread and garlic powder.

6. Saute until the flavors absorb into the noodles and noodles become tender.

7. Salt and pepper to taste. Add optional nutritional yeast.

Serve

[Anonymous]

Pineapple chicken with sweet and sour sauce.



Ingredients:

•2 tablespoons oyster sauce

•Salt and pepper, to taste

•1 tablespoon cornstarch

•Vegetables:

•1/2 red bell pepper

•1/2 green bell pepper

•1 large carrot

•1/2 cup pineapple chunks (reserve 3/4 cup juice from can)

•Batter:

•3/4 teaspoon baking powder

•3/4 teaspoon baking soda

•1 cup all-purpose flour

•1/2 cup cornstarch

•2 tablespoons vegetable oil

•1 1/4 to 1 1/2 cups flat soda water, or as needed

•1 teaspoon finely diced green onion

•Sweet and Sour Sauce Ingredients:

•3/4 cup pineapple juice (reserved juice from canned pineapple)

•4 tablespoons vinegar (white or rice vinegar)

•3 1/2 tablespoons brown sugar

•1 tablespoon cornstarch mixed with 4 tablespoons water



Preparation:

Directions for making Pineapple Chicken:

Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.



Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes.



While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.



To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.



Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).



To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired. Pour the sauce over the chicken. Serve hot.

[Minaeni]

I'm not sure if there is a non-Asian dinner or cooking thread already on the forum. I am having a non-Asian dinner tonight.



Fried pork chops with applesauce on top, baked root veggies in my home grown garlic, basil, salt, pepper, herbes de Provence, bay leaves, half olive oil and half butter,  as well as steamed beans with salt and basil. Raw veggies before the dinner (celery, radish, bc cherry tomatoes, mini cucumber, green onion, carrot, yellow pepper, etc.. grapes, pudding maybe with cut banana in it and/or mini watermelon sliced up. Cold water and tea.



Also I was wondering if I there was some way I could change my handle? I haven't thought of a permanent handle yet, but I am not fond of my current one. :)

[Anonymous]

I'm not sure if there is a non-Asian dinner or cooking thread already on the forum. I am having a non-Asian dinner tonight.



Fried pork chops with applesauce on top, baked root veggies in my home grown garlic, basil, salt, pepper, herbes de Provence, bay leaves, half olive oil and half butter,  as well as steamed beans with salt and basil. Raw veggies before the dinner (celery, radish, bc cherry tomatoes, mini cucumber, green onion, carrot, yellow pepper, etc.. grapes, pudding maybe with cut banana in it and/or mini watermelon sliced up. Cold water and tea.



Also I was wondering if I there was some way I could change my handle? I haven't thought of a permanent handle yet, but I am not fond of my current one. :)

Minaeni, if you want to start a separate thread for all other recipes please feel free to post it..



You could call it cuisine.

[Anonymous]

Stir-Fried Chinese Egg Noodles



Ingredients:

8 ounces fresh or frozen Chinese egg noodles, thawed

1 tablespoon canola oil

1 cup sliced cremini mushrooms

5 garlic cloves, minced

3 green onions, diagonally sliced

1/4 cup lower-sodium soy sauce

1 tablespoon brown sugar

1 1/2 tablespoons fresh lime juice

1 tablespoon dark sesame oil

1 tablespoon chile paste  

2 large eggs

2 cups spinach, trimmed



Preparation:

1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.

2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.

3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.

[Saltydog]

Do you eat like this all the time? If so your family is very lucky!!!!!!

[Anonymous]

Do you eat like this all the time? If so your family is very lucky!!!!!!

I begin planning meals and lunches for my husband and children for the following week on Tuesday and Wednesday..



My shopping list is drawn up from the ingredients used in those meals.

[Saltydog]

You sound very organized!

[Anonymous]

You sound very organized!

You have to be when you are a two job, two children family.

[Saltydog]

You sound very organized!

You have to be when you are a two job, two children family.

You do have time for sleep...HA! just kidding.

[Anonymous]

You sound very organized!

You have to be when you are a two job, two children family.

You do have time for sleep...HA! just kidding.

Yes, I will be going to sleep soon.

[Minaeni]

It wasn't true asian food, but last night I made slow cooker pepper steak.

http://allrecipes.com/Recipe/Slow-Cooker-Pepper-Steak/Detail.aspx?evt19=1">http://allrecipes.com/Recipe/Slow-Cooke ... px?evt19=1">http://allrecipes.com/Recipe/Slow-Cooker-Pepper-Steak/Detail.aspx?evt19=1

It was alright, but I would not add salt and use less soy. I will try a different similar recipe the next time.

I had corn on the cob, baked beets, and green beans sauteed in butter and olive oil, garlic, hot pepper, shallot, and ginger. The beets I just wash and leave the skin on, dry, wrap in tinfoil like a cand is wrapped, and bake at 350 for about one hour and fourty five minutes. Then slice the skin off and serve. You can put balsamic on it.

[Minaeni]

Stir-Fried Chinese Egg Noodles



Ingredients:

8 ounces fresh or frozen Chinese egg noodles, thawed

1 tablespoon canola oil

1 cup sliced cremini mushrooms

5 garlic cloves, minced

3 green onions, diagonally sliced

1/4 cup lower-sodium soy sauce

1 tablespoon brown sugar

1 1/2 tablespoons fresh lime juice

1 tablespoon dark sesame oil

1 tablespoon chile paste  

2 large eggs

2 cups spinach, trimmed



Preparation:

1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.

2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.

3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.

Maybe I will try that. I have everything required except the chili paste. Tomorrow I am making a pizza in the fryingpan. I saw the recipe in a Rachael Ray magazine and it looks pretty fast and good. The bottom turns out crisper.

[Saltydog]

Stir-Fried Chinese Egg Noodles



Ingredients:

8 ounces fresh or frozen Chinese egg noodles, thawed

1 tablespoon canola oil

1 cup sliced cremini mushrooms

5 garlic cloves, minced

3 green onions, diagonally sliced

1/4 cup lower-sodium soy sauce

1 tablespoon brown sugar

1 1/2 tablespoons fresh lime juice

1 tablespoon dark sesame oil

1 tablespoon chile paste  

2 large eggs

2 cups spinach, trimmed



Preparation:

1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.

2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.

3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.

Maybe I will try that. I have everything required except the chili paste. Tomorrow I am making a pizza in the fryingpan. I saw the recipe in a Rachael Ray magazine and it looks pretty fast and good. The bottom turns out crisper.

How do you make pizza in a frying pan? I have some ideas how to do it, ie baked in a pan or covered in a pan but how do you do it?