Asian Recipes

[@realAzhyaAryola]

All of a sudden I am craving stir-fry with broccoli or eggplant. I'll have to check out priscilla's posts. Everything looks yum!

[Anonymous]

All of a sudden I am craving stir-fry with broccoli or eggplant. I'll have to check out priscilla's posts. Everything looks yum!

Now, I am too.

[Anonymous]

I'm making hoisin pork with rice noodles tonight.



INGREDIENTS

1/3 cup soy sauce

1/4 cup water

3.5 tablespoons sesame oil or canola oil

2 tablespoons honey + 1 tablespoon sugar

1 dash fish sauce

3 tablespoons vinegar + a squeeze of lime if you have it

5 cloves finely minced garlic

1 piece fresh grated ginger (1–2 tablespoons)

1 minced hot pepper (i.e. jalapeno, chili pepper, etc)

3 tablespoons hoisin sauce

3 tablespoons peanut butter (optional)

1 1/2 lbs. pork cut into thin strips (mine was called "pork stroganoff")

9 oz. rice noodles

grated carrots, chopped scallions, chopped peanuts, cilantro



INSTRUCTIONS

Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.

Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.

Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn't a whole lot of extra sauce after marinating, but I discarded the little bit that was left.

Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn't dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.

https://pinchofyum.com/wp-content/uploads/2013/01/hoison-pork-2.jpg">

[Anonymous]

I'm  making Japanese sesame chicken tonight for supper.



Ingredients

1/4 cup honey, plus 1 tablespoon

1/3 cup mirin, sweet Japanese rice wine

1/3 cup soy sauce , low sodium, or tamari

1/4 cup rice vinegar

1 tablespoon sesame oil

4 chicken breasts, thinly sliced or flattened to ½-inch thick, (1½ -2 pounds)

2 cloves garlic, minced

1 tablespoon sesame seeds

1 tablespoon chives, thinly sliced

1 teaspoon red pepper flakes

zest of one lemon

vegetable oil, for grill





Directions

In a medium-sized bowl whisk sauce ingredients together; honey, mirin, soy sauce, rice vinegar and sesame oil.



Add chicken to a large resealable plastic bag. Add minced garlic and ¼ cup of the sauce mix. Seal bag, removing excess air.

Use your hands to distribute the sauce and garlic evenly around the chicken. Leave at room temperature on the counter to marinate while making the sauce. If you aren't going to cook the chicken right away, transfer to refrigerator for up to 1 day for marination.

Add remaining sauce to a medium-sized skillet.

Turn heat to medium-high and allow to cook and reduce by half until slightly thickened (not quite syrupy), about 8 to 10 minutes, with just over ⅓ cup sauce remaining. You want the sauce to be thick enough to glaze and stick to the chicken and not be runny. Set aside.

Heat grill over medium-high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.

Once the grill is nice and hot, add chicken pieces. Cook chicken uncovered on each side until no longer pink (160-165°F), about 4-6 minutes on each side, depending on the thickness of the chicken.

Flip over and baste chicken with some sauce. At the end of cooking brush with more sauce before serving.

In a small bowl mix sesame seeds, chives, red pepper flakes, and lemon zest. Sprinkle on top of chicken. Serve with lemon wedges if desired.

https://www.jessicagavin.com/wp-content/uploads/2016/06/sesame-soy-glazed-chicken-with-vegetables-and-rice-in-bowl-600x900.jpg">

[priscilla1961]

Sichuan Ramen Cup of Noodles with Cabbage & Tofu



Ingredients

6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce

6 teaspoons tahini 1½ teaspoons reduced-sodium vegetable bouillon paste

1½ teaspoons Chinese rice wine

1½ teaspoons packed light brown sugar

¾ teaspoon black vinegar

3 cups shredded napa cabbage

9 ounces extra-firm tofu, cut into ½-inch cubes (about 1½ heaping cups)

¾ teaspoon Sichuan peppercorns, coarsely ground

1½ cups cooked black or brown rice ramen noodles

1½ teaspoons toasted sesame seeds

3 cups very hot water. divided



Preparation

Add 2 teaspoons each chile-bean sauce (or chile-garlic sauchttp://images.media-allrecipes.com/userphotos/960x960/4609281.jpge) and tahini, ½ teaspoon each bouillon paste, rice wine and brown sugar and ¼ teaspoon vinegar to each of three 1½-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about ½ cup), ¼ teaspoon ground peppercorns and ½ cup ramen noodles into each jar. Top each with ½ teaspoon sesame seeds. Cover and refrigerate for up to 3 days. To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.

Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.

For 1½ cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.

Black vinegar—or ching-kiang vinegar—adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.

http://images.media-allrecipes.com/userphotos/960x960/4609281.jpg">

[Anonymous]

Sichuan Ramen Cup of Noodles with Cabbage & Tofu



Ingredients

6 teaspoons Sichuan chile-bean sauce (toban djan) or chile-garlic sauce

6 teaspoons tahini 1½ teaspoons reduced-sodium vegetable bouillon paste

1½ teaspoons Chinese rice wine

1½ teaspoons packed light brown sugar

¾ teaspoon black vinegar

3 cups shredded napa cabbage

9 ounces extra-firm tofu, cut into ½-inch cubes (about 1½ heaping cups)

¾ teaspoon Sichuan peppercorns, coarsely ground

1½ cups cooked black or brown rice ramen noodles

1½ teaspoons toasted sesame seeds

3 cups very hot water. divided



Preparation

Add 2 teaspoons each chile-bean sauce (or chile-garlic sauchttp://images.media-allrecipes.com/userphotos/960x960/4609281.jpge) and tahini, ½ teaspoon each bouillon paste, rice wine and brown sugar and ¼ teaspoon vinegar to each of three 1½-pint canning jars. Layer 1 cup cabbage, 3 ounces tofu (about ½ cup), ¼ teaspoon ground peppercorns and ½ cup ramen noodles into each jar. Top each with ½ teaspoon sesame seeds. Cover and refrigerate for up to 3 days. To prepare each jar: Add 1 cup very hot water to the jar, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Stir well. Let stand a few minutes before eating.

Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodium offerings.

For 1½ cups cooked noodles, start with 3 to 4 ounces dry. Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.

Black vinegar—or ching-kiang vinegar—adds a rich, smoky flavor to many Chinese dishes. Look for it in Asian markets and specialty food shops. Balsamic, sherry or white vinegars can be used as substitutes.

http://images.media-allrecipes.com/userphotos/960x960/4609281.jpg">

That looks good and healthy.

[Anonymous]

I'm making vegetarian pad Thai for meatless Monday today.



Ingredients:

2 Tbsp canola oil



3 Tbsp soy sauce



1 Tbsp chili sauce



1 Tbsp brown sugar



1 Tbsp water



1/4-inch flat rice noodles



3 cloves garlic, chopped



2 eggs, beaten



2 carrots, peeled and shredded



8 scallions, white and green parts separated and chopped



2 cups bean sprouts



1 red bell pepper, slivered



2 Tbsp roasted salted peanuts, chopped





Directions:

1. Cook the noodles as directed on the package and drain.



2. In a small bowl, whisk together the juice from 1 lime, soy sauce, chili sauce and brown sugar.



3. In a large pan, heat the oil over medium-high heat. Add the garlic and stir for 15 seconds, then add the white chopped scallions and red pepper. Cook for 1 minute, then push to the side of the pan and cook the whisked eggs until scrambled. Add carrot shreds, and cook for about 1 minute.



4. Mix in the noodles along with 1 tablespoon of water. Once mixed, pour in soy sauce mixture and bring to a simmer.



5. Mix in bean sprouts and green scallions.



6. Plate the dish, and sprinkle on the crushed peanuts.



7. Season with salt and pepper

https://media.foodnetwork.ca/recipetracker/6dfdab2e-b2eb-41cf-8628-5602e64974a0_vegetarian-pad-thai_WebReady.jpg">

[priscilla1961]

Chinese Pork Dumplings



INGREDIENTS

1/2 cup soy sauce

1 tablespoon seasoned rice vinegar

1 tablespoon finely chopped Chinese chives

1 tablespoon sesame seeds

1 teaspoon chile-garlic sauce (such as Sriracha®)

1 pound ground pork3 cloves garlic, minced

1 egg, beaten

2 tablespoons finely chopped Chinese chives

2 tablespoons soy sauce

1 1/2 tablespoons sesame oil

1 tablespoon minced fresh ginger

50 dumpling wrappers

1 cup vegetable oil for frying

1 lite of water, or more as needed



DIRECTIONS

Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.



Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.



Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

https://images.media-allrecipes.com/userphotos/720x405/3523301.jpg">

[Blazor]

Looks yummy Pris!



I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

[Anonymous]

Looks yummy Pris!



I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.

[Blazor]

Looks yummy Pris!



I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.

I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!



https://dintaifungusa.com/">https://dintaifungusa.com/

[Anonymous]

Looks yummy Pris!



I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.

I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!



https://dintaifungusa.com/">https://dintaifungusa.com/

That's a high end chain.

[Blazor]

Looks yummy Pris!



I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.

I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!



https://dintaifungusa.com/">https://dintaifungusa.com/

That's a high end chain.

No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.

[Anonymous]

Looks yummy Pris!



I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.

I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!



https://dintaifungusa.com/">https://dintaifungusa.com/

That's a high end chain.

No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.

I like high end dining once a year or so.

[Blazor]

Looks yummy Pris!



I had my first experience with dumplings and some kind of sauce similar to that in Seattle, was so good.

It's always a soya based dipping sauce for potstickers.

I really liked it. It was a fancy Asian place we went to called Din Tai Fung. They had a sliced up pork chop on top of their pork fried rice!



https://dintaifungusa.com/">https://dintaifungusa.com/

That's a high end chain.

No kiddin'! It ran us $30 a piece.... for lunch!!!! My brother really wanted me to experience it though, glad I did.

I like high end dining once a year or so.

Almost feels like everyday is high end dining in Seattle  



A treat once in a blue moon is nice.