Asian Recipes

[priscilla1961]

Crunchy Chinese Pork Salad



Ingredients

3/4 pound roasted pork loin (cubed)

4 slices bacon (diced)

6 cups iceberg lettuce (torn)

8 ounces water chestnuts (sliced, drained)

1/2 cup green onions (sliced)

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon ketchup

1 teaspoon dry mustard

3 ounces chow mein noodles



Directions

In a large skillet, cook bacon just until crisp; drain and set aside. In a large bowl toss together bacon, pork, lettuce, water chestnuts and green onions. For dressing, in small bowl stir together soy sauce, honey, catsup and dry mustard. Add dressing and chow mein noodles to salad; tossing lightly to coat.

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[priscilla1961]

Caramelized Pineapple



Ingredients

1 ½ teaspoons canola oil

1 ½ tablespoons minced red onion

1 large garlic clove, minced

2 cups diced fresh pineapple

1 tablespoon low-sodium soy sauce

1 ½ teaspoons chopped seeded red jalapeño pepper

1 ½ teaspoons fresh lime juice

1 teaspoon chopped peeled fresh ginger

1 ½ teaspoons chopped fresh cilantro



DirectionsInstructions Checklist

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic to pan; cook 2 minutes. Add pineapple; cook 5 minutes or until lightly browned. Add soy sauce, pepper, juice, and ginger; cook 2 minutes. Remove from heat; stir in cilantro.

https://www.chicaandjo.com/wp-content/uploads/2008/07/caramelized-pineapple-recipe-00-590x590.jpg">

[priscilla1961]

Pork Wonton Soup



INGREDIENTS

1 tablespoon rice wine

½ teaspoon cornstarch

¾ pound ground pork

2 tablespoons finely chopped green onion (white and light green parts)

1 tablespoon soy sauce

1 teaspoon minced fresh ginger

1 teaspoon sesame oil

1 teaspoon white sugar

salt to taste

25 wonton wrappers

1 egg, beaten

3 heads bok choy, sliced

10 sugar snap peas, sliced

1 carrot, thinly sliced

2 tablespoons finely chopped green onion (white and light green parts)

2 cups chicken broth

1 cup water

¼ cup finely chopped green onion (white and light green parts)



DIRECTIONS

Step 1

Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.



Step 2

Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.



Step 3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.



Step 4

Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.



Step 5

Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

https://redhousespice.com/wp-content/uploads/2020/04/pork-wonton-soup-recipe-card-1.jpg">

[priscilla1961]

INGREDIENTS



2 tablespoons vegetable oil

1 red or orange bell pepper, sliced 1/4 inch thick

Kosher salt and freshly ground black pepper

1/4 teaspoon red chile flakes

1 pound broccoli florets

2 tablespoons chopped roasted unsalted peanuts





DIRECTIONS



Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and 1/8 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a plate.



Heat the remaining tablespoon oil in the same skillet over medium-high heat. Add the chile flakes and cook 10 seconds, and then add the broccoli, 1/4 teaspoon each salt and pepper and 1/4 cup water. Cover and cook until the water evaporates and the broccoli is lightly browned and crisp-tender, about 4 minutes.



Toss in the peppers, peanuts and 1/8 teaspoon each salt and pepper and serve.

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[priscilla1961]

Spicy Szechuan Stir-Fry



Ingredients



1 tablespoon Szechuan peppercorns

Salt

1 pound boneless, skinless chicken, pounded thin and cut into 1-inch thick strips

2 tablespoons canola oil

2 tablespoons ginger, minced

1 tablespoon garlic, minced

1 cup onions, julienned

1 cup broccoli florets

1/4 cup green peppers, julienned

1/4 cup red peppers, julienned

1/4 cup yellow peppers, julienned

1 cup shiitake mushrooms, sliced

2 tablespoons thin soy sauce

1/4 cup dry sherry

1 tablespoon chile paste

1/4 cup scallions, cut thinly on the bias



Directions

Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

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[priscilla1961]

Honey Chicken



Ingredients

750g chicken breasts cut into strips

3 tbs sesame seeds

6 tbs honey

1/4 cup oil for frying



BATTER

4 tbs cornflour

1/4 cup plain flour

1 tsp baking powder

1/2 cup soda water chilled

1/2 tsp salt



Method

1. To make the batter: combine the dry batter ingredients with the soda water and whisk. The batter should be thick and glossy, then allow the batter to rest for 30 minutes.



2. Once the batter has rested, add the chicken to the batter.



3. Heat oil until a cube of bread sizzles.



4. Fry the chicken in batches, but do not overcrowd.



5. Once cooked, toss the chicken in the honey and sprinkle on sesame seeds to garnish.

https://img.bestrecipes.com.au/d7DUnZFW/br/2019/08/honey-chicken-953630-2.jpg">

[priscilla1961]

Chicken Wontons



Ingredients

Cooking spray, for the baking sheets

2 tablespoons vegetable oil

2 tablespoons chopped shallots

1 clove garlic, chopped

2 green onions, chopped

8 ounces ground chicken

3 tablespoons reduced-fat peanut butter

3 tablespoons shredded carrot

1 teaspoon green curry paste

2 tablespoons soy sauce

1 1/2 teaspoons sugar substitute, such as ZSweet

2 teaspoons lime juice

32 wonton wrappers





Steps to Make It



1.Preheat the oven to 350 F. Spray two 9 x 13-inch baking sheets with nonstick cooking spray.

2. Heat a wok over medium-high heat. Add the oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic, and green onion and stir-fry briefly. Add the chicken meat and stir-fry until the chicken changes color and is nearly cooked through.

3. Stir in the peanut butter, shredded carrots, green curry paste, soy sauce, sugar substitute, and lime juice. Remove the wok from the burner and allow the mixture to cool.

4. Fill and fold the wontons: First, set out the wonton wrappers and a small bowl filled with water. Lay out 1 wonton wrapper and place approximately 1 tablespoon of the chicken mixture in the middle.

5. Dip your finger in the water and run it along the edges of the wonton wrapper to wet it.

6. Take another wonton wrapper and wet the edges. Place it on top of the other wonton, moistened-side down, in a way that forms a star shape (i.e., the top wrapper looks like a diamond instead of a square).

7. Fold the star points from the bottom wonton over the top. Fold the star points from the top wonton under the bottom. Now you should have little packets.

8. Continue with the rest of the mixture and wontons.

9. Lay the wontons out on the baking sheets and spray lightly with more cooking spray. Bake for 14 to 17 minutes or until browned on both sides, turning halfway through cooking.

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[priscilla1961]

CHINESE MANGO PUDDING



INGREDIENTS

1 cup purée mango

½ cup water

1 cup vegan evaporated coconut milk

1 ⅛ tsp agar agar powder



HOW TO MAKE CHINESE MANGO PUDDING

In a blender, add your chopped mango and vegan evaporated milk. Then blend until smooth.

In a small pot, whisk together your water and agar agar powder. Bring to a rolling boil. Turn off the heat.

Next, stir in your mango puree until well combined.

Lastly pour your mango pudding into a mould or cup. Chill in the fridge for 2 hours until set. Enjoy with evaporated milk!

https://christieathome.com/wp-content/uploads/2020/06/Vegan-Mango-Pudding4-1536x1536.jpg">

[priscilla1961]

Beijing Style Chicken



INGREDIENTS

2 tbsp. low-sodium soy sauce

1/4 c. hoisin

2 tsp. freshly grated ginger

1 tsp. five spice powder

2 tbsp. honey

2 tbsp. packed dark brown sugar

2 tbsp. canola oil

1 (3 1/2-4 lb.) whole chicken

8 flour tortilla

1/2 english cucumber, seeded and sliced into thin matchsticks

1 bunch scallion, green parts only sliced into thin matchsticks, reserve whites for another use

Plum sauce



 

DIRECTIONS

In a medium bowl, whisk together soy sauce, hoisin, ginger, five spice, honey, oil, and sugar.  



Season chicken lightly with salt, inside and out. Tie legs together with kitchen twine and place in a large cast iron skillet.



Brush marinade all over chicken, inside and out. Let sit 30 minutes to come to room temperature and absorb marinade.

 

Brush all over with marinade again.  



Preheat oven to 425°. Roast chicken for 20 minutes. Remove chicken from oven and baste with more marinade. Reduce heat to 350°, and roast for another 40 minutes, or until internal temperature reaches 165°, basting halfway through. Remove from oven, and allow to rest for 5 minutes before slicing.



Serve in flour tortillas with cucumbers, scallions, and plum sauce.

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[priscilla1961]

CHILI GARLIC SHRIMP



INGREDIENTS

1 pound jumbo tiger shrimp

(or regular shrimp; 15 size, peeled and deveined with the tail shells still on)

1 tablespoon tomato paste

2 tablespoons ketchup

2 tablespoons chili garlic sauce

1 teaspoon sugar

1/4 teaspoon salt (or to taste)

1/8 teaspoon white pepper

1/8 teaspoon sesame oil

3 tablespoons vegetable oil

1 teaspoon ginger (minced)

2 teaspoons garlic (finely chopped)

1 tablespoon shallots (finely chopped)

1 tablespoon cilantro stems (finely chopped)



INSTRUCTIONS

Rinse the shrimp under running water and pat dry with a paper towel. You can also slice the shrimp in the back (not all the way through) to make them more plump after cooking.



Make the sauce by mixing the tomato paste, ketchup, chili garlic sauce, sugar, salt, white pepper and sesame oil in a medium bowl.



Heat the oil in your wok until smoking hot. Fry the shrimp on both sides for 30 seconds each side. The shrimp should be 80% cooked. Turn off the heat, remove the shrimp from the wok, and set aside on a plate.



Turn the heat to medium-low, and leave the remainder of the oil in the wok.



Add the ginger and infuse for 15 seconds and add the garlic and shallot. Once caramelized (about 1 minute), add the sauce mixture and continue to stir and fry for another minute until incorporated. Add the chopped cilantro stems and then the Shaoxing wine.



Increase the heat to medium-high, and add the water to thin the sauce. Bring everything to a simmer.



Once the sauce is simmering, add the shrimp and any juices that may have collected on the plate. Toss the shrimp until they are completely coated in sauce. Serve, topped with chopped cilantro leaves.

https://thewoksoflife.com/wp-content/uploads/2022/01/chili-garlic-shrimp-17-650x942.jpg">

[priscilla1961]

Spicy Chinese Sichuan Green Beans



Ingredients

 

1 pound green beans trimmed

2 tablespoons canola oil

2 teaspoons chili garlic paste

2 green onions thinly sliced - white parts only

1 tablespoon  garlic thinly sliced

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon  sugar

1/4 cup water

1/2 teaspoon crushed red pepper flakes



Instructions

To a wok add the canola oil and heat on medium-high heat.

Add the green beans and stir fry them for 3-5 minutes or until they start to shrivel up a bit.

Add in the garlic, green onions, chili-garlic paste and stir to combine.

Cook the garlic mixture for 30 seconds to a minute then add in the soy sauce, rice vinegar, sugar, water and chili flakes.

Cook for an additional 1-2 minutes or until most of the liquids are completely cooked off.

Garnish with sesame seeds if desired.

https://dinnerthendessert.com/wp-content/uploads/2017/02/Spicy-Chinese-Sichuan-Green-Beans-3.jpg">

[priscilla1961]

White Cut Chicken with Ginger Scallion Sauce



Main Ingredients



4 lb whole chicken (traditionally for Lunar New Year, the chicken has its head & feet intact)

2 oz green onion

1.5 oz ginger

5 tbsp corn oil

Additional Flavor & Seasoning



1 tsp salt (for boiling water)

2 tsp salt (for ginger scallion sauce)

1 tbsp sesame oil



Directions



Step 1: Boil water, add salt

Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.



Step 2: Prepare & cook chicken

Wait for the water to come to a boil.

Pierce a hole in the skin in the neck - This helps the water flow through the chicken cavity to help it cook more evenly.

Stretch the legs away from the body several times - This helps to avoid having a big clump of chicken meat that's undercooked.

Slowly dip the chicken 3 times in the boiling water - This helps even out the temperatures on the inside of the cavity and on the exterior of the chicken. Make sure the water is already boiling before you do this.

Add the chicken and make sure it's completely submerged - If you have to add more boiling water, do it.

From here, cover the pot.



Here's a rough heat / timing overview:



Once the pot's been covered, leave it on high heat for 5 minutes as the water comes to a boil again.

Lower the heat to a simmer, and cook for another 35-40 minutes. The larger the chicken, the longer you cook it. The sweet spot is 4 pounds.

Check if it's done. If so, transfer it to an ice bath.



Step 3: Mince scallions and ginger

While waiting for the chicken to cook, start on the sauce by mincing green onions (2 oz) and ginger (1.5 oz)​.

Having a surplus of sauce is a great problem to have, since you can use it on pretty much everything.

For the green onions, use the white stems (about 4 stems at the default serving size). Cut each stem in half, length-wise, and then into strips. Then, mince the strips into fine pieces.

For the ginger, we'll be cutting them into thin slices, strips, and then fine pieces.



Step 4: Heat oil, cook ginger scallions

We'll heat up our wok on high heat and add corn oil (5 tbsp).

The oil should be around 350-400F before we add the ginger.

Once the oil is hot enough, add the ginger and cook for about 15 seconds before adding the green onions. Cook everything for another 20-30 seconds before transferring the sauce to a bowl.



Step 5: Flavor the sauce

add salt (2 tsp) and sesame oil (1 tbsp) to the bowl, and mix for 30-60 seconds.



Step 6: Prepare an ice bath

The ice bath is very important - once the chicken is done cooking, we need to immediately cool it down.

Why is this so important?

It helps the meat contract and locks the juices inside - If we skip this step, juices will flood out as we chop the chicken into pieces.

It helps the skin stay attached - Without this step, we'll have a bunch of loose pieces of skin everywhere.

It gives the skin a bit more of a chewy texture



Step 7: Determine if the chicken is done

Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.

If blood or red fluid leaks out, we need to cook it for a few more minutes.

If the fluid is clear, it's ready for the ice bath.



Step 8: Lift and transfer to ice bath



Step 9: Carve the chicken

Order of operations:

Cut off the neck and feet, cut into small pieces

Cut and place the head and butt at opposite ends of the middle axis of the plate

Remove the wings and thighs

Cut and split the torso into two halves (front and back)

Split the back in half, and cut it into pieces

Cut and pry away the breast bone, and cut it into pieces

Cut the thighs and wings into small pieces

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[Anonymous]

This all looks good. I usually order chow mein and egg roll. The food above is fancy.

[formosan]

I don't have a recipe to share, but I made homemade ramen last night..


I didn't get the broth the way I wanted it.