Asian Recipes

[Obvious Li]

ok..thats enough.....please please please adopt me.......i will make it worth your while... :mrgreen:

[Anonymous]

ok..thats enough.....please please please adopt me.......i will make it worth your while... :mrgreen:

Well OK Mr. Obvious Li, but you have to keep your room clean.

 

[Anonymous]

Pork and vegetable hot pot tonight.





Ingredients:

2 cups baby carrots

2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges

3 pounds boneless pork shoulder or butt, trimmed and cut into 1 1/2-inch chunks

1 bunch scallions, sliced, white and green parts separated

1 14-ounce can reduced-sodium chicken broth

1/2 cup water

1/2 cup reduced-sodium soy sauce

3 tablespoons medium or dry sherry, but not supermarket kind

4 teaspoons brown sugar

2 tablespoons minced fresh ginger

1 tablespoon rice vinegar

2-4 teaspoons Chinese chile-garlic sauce

4 cloves garlic, minced

1 star anise pod, (see Ingredient Note) or 1 teaspoon aniseed

1 cinnamon stick

4 teaspoons cornstarch mixed with 2 tablespoons water

2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish





Preparation:

1.Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

2.Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

[Anonymous]

Pork and vegetable hot pot tonight.





Ingredients:

2 cups baby carrots

2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges

3 pounds boneless pork shoulder or butt, trimmed and cut into 1 1/2-inch chunks

1 bunch scallions, sliced, white and green parts separated

1 14-ounce can reduced-sodium chicken broth

1/2 cup water

1/2 cup reduced-sodium soy sauce

3 tablespoons medium or dry sherry, but not supermarket kind

4 teaspoons brown sugar

2 tablespoons minced fresh ginger

1 tablespoon rice vinegar

2-4 teaspoons Chinese chili-garlic sauce

4 cloves garlic, minced

1 star anise pod or 1 teaspoon aniseed

1 cinnamon stick

4 teaspoons cornstarch mixed with 2 tablespoons water

2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish





Preparation:

1.Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

2.Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

[Anonymous]

Chinese chicken over a bed of rice tonight.



Ingredients:

4  boneless, skinless chicken breasts, cubed

1/2 Tbsp  cornstarch

1 Tbsp  soy sauce

3 Tbsp  seasme oil

1  green bell pepper, sliced

4  mushrooms, sliced

1/2 lb  snow peas, cut in half

1/2 cup  cashews

1/4 tsp  ground ginger

1/4 tsp  cayenne pepper

SAUCE INGREDIENTS:

6 Tbsp  soy sauce

3 Tbsp  white wine

1/2 Tbsp  cider vinegar

3 Tbsp  brown sugar

1 Tbsp  cornstarch

1 Tbsp  olive oil



   

Directions:

1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.



2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.



3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.



4. Remove chicken from pan and set aside on a plate.



5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.



6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.



7. Return chicken to pan with vegetables, add sauce and stir.



8. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

[Anonymous]

Instead of a big stirfry or soup I decided to do something different with leftover dark turkey meat..



Sticky rice, turkey casserole tonight.



Ingredients:

•3 cups Chinese or Japanese short-grain sticky ("sweet") rice*

•1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)

•1-1.5lbs turkey dark meat

•1 tablespoon peanut oil

•1 tablespoon minced peeled fresh ginger

•1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)

•1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped

•1/3 cup Chinese rice wine or medium-dry Sherry

•3 tablespoons soy sauce

•2 tablespoons oyster sauce

•2 teaspoons Asian sesame oil

•1 teaspoon salt

•1/2 teaspoon white pepper

•2 cups reduced-sodium chicken broth

Special equipment: a wok

•Garnish: thinly sliced scallion greens





Preparation:

1. Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours..



Drain in a sieve and rinse well under cold running water.



2. Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl and discard liquid..



Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps..



Slice turkey cut into bite-sized 1/2-inch pieces.



3. Heat a wok over high heat until just smoking then add peanut oil and heat, swirling in wok, until just smoking..



Add ginger and scallion and stir-fry 30 seconds..



Add turkey and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute..



Add chestnuts and stir-fry 1 minute..



Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.



4. Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice)..

 

Bring to a simmer, stir once, then reduce heat to low..



Cover and cook 25 minutes more, then remove from heat..



Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.

[Anonymous]

Turkey fried rice





Ingredients:

•4 cups brown rice, prepared

•3/4 pounds of diced turkey meat

•1 cup frozen peas and carrots, thawed

•1/2 white onion, finely chopped

•2 cloves garlic, minced

•2 eggs

•3 tablespoons sesame oil

•1/4 cup soy sauce





Instructions:

1.Put rice in the rice cooker with water.



2.In a large skillet heat sesame oil and sauté onion until transparent..



Add the garlic, peas and carrots..



Cook until vegetables are tender, stirring occasionally.



3.Crack eggs over the vegetables and stir throughout the vegetables while scrambling the eggs.



4.Add the turkey, rice, and soy sauce..



Stir until soy sauce is well incorporated.



5.Remove from stove and serve hot.

[Anonymous]

Steamed fish with ginger tonight.



Ingredients:

4 x 200g skinless basa fillets

5cm piece ginger, thinly sliced

100ml chicken stock

1/4 cup (60ml) Chinese rice wine

4 baby bok choy, quartered

2 tbs light soy sauce

1 tsp caster sugar

1/2 tsp sesame oil

2 tbs peanut oil

4 spring onions, thinly sliced

coriander and steamed rice, to serve



Directions:

1. Place fish on a plate and sit in a bamboo steamer..



Scatter over ginger, then pour in stock and rice wine..



Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.



2. Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.



3. Serve fish and bok choy with dressing, spring onion, coriander and rice.

[Anonymous]

One of my children's favourites tonight; chicken vermicelli.



Ingredients:

8 ozs  rice noodles (vermicelli)

1  diced onion

2 tbsps  sesame oil

4  shredded carrots

3  celery ribs (diced)

2 cups  cooked chicken (shredded)

2  garlic cloves (minced)

1  napa cabbage (finely chopped)

1 cup  reduced sodium chicken broth

1 tbsp  cornstarch

1/4 cup  soy sauce

1 tbsp  oyster sauce

1 slice  green onions (chopped, lemon)

Garnishes: chopped green onions, lemon slices



Directions:

Soak noodles in hot water 10 minutes; drain and set aside..



Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender..



Add carrot and next 4 ingredients; cook, stirring occasionally, 2 minutes..



Stir together broth and cornstarch until smooth; add to chicken mixture..



Add soy sauce and oyster sauce; bring mixture to a boil, and cook 1 minute..



Remove from heat; serve over noodles.



Add garnishes.

[Anonymous]

Fash, your husband is the luckiest man alive. :)

[Odinson]

Fash, your husband is the luckiest man alive. :)

The way to a mans heart goes through his stomach.

[Anonymous]

Sweet and sour chicken with pineapple and red onion tonight.



Ingredients:

¾ pound boneless, skinless, chicken breast, cut into uniform pieces

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 to 3 tablespoons vegetable oil

1 medium red onion, peeled and cut into thin strips

1 20-ounce can pineapple tidbits or 2 cups fresh pineapple cut into wedges (I used canned pineapple)

3 medium scallions, green parts cut into ¼-inch lengths and white parts minced

1 tablespoon minced garlic

1 tablespoon minced fresh ginger (I omitted this since I didn't have on hand and it still tasted great)

1 recipe sweet and sour stir-fry sauce (see below)



Sweet and Sour Stir Fry Sauce:

3 tablespoons red wine vinegar

3 tablespoons sugar

1 ½ tablespoons tomato sauce

1 ½ tablespoon pineapple or orange juice (I reserved the pineapple juice from the can of tidbits before I drained it completely)

¼ teaspoon salt



Directions:

1.Toss the chicken with the soy sauce and vinegar in a medium bowl; set aside for 15 minutes, tossing once or twice.

 

2.Heat a 12- or 14-inch skillet over high heat for 3 to 4 minutes (the pan should be so hot you can hold an outstretched hand 1 inch over the pan for only 3 seconds)..



Add 1 tablespoon oil and swirl it so the oil evenly coats the bottom of the pan..



Heat the oil until it just starts to shimmer and smoke..



Check the heat with your hand as before.

 

3.Drain the chicken and add it to the pan..



Stir-fry until seared and about three-quarters cooked, 2 ½ to 3 minutes..



Scrape the cooked chicken and all of the liquid into a bowl then cover and keep warm.



4.Let the pan come back up to temperature, 1 to 2 minutes..



When it is hot, drizzle in 2 teaspoons oil..



When the oil just starts to smoke, add the onions and stir-fry until just tender-crisp, 1 to 2 minutes..



Add the pineapple and cook 1 minute..



Add the scallion greens and cook 15 to 30 seconds.

 

5.Clear the center of the pan and add the white parts of the scallions, garlic, and ginger..



Drizzle with ½ teaspoon oil..



Mash into the pan with the back of a spatula..



Cook until fragrant but not colored, about 10 seconds..



Remove the pan from heat and stir the scallions, garlic, and ginger into the vegetables for 20 seconds.



6.Return the pan to the heat and add the cooked chicken..



Stir in the sauce and stir-fry until the ingredients are well coated with sauce and sizzling hot, about 1 minute..



Serve immediately with rice.



7.For the Sweet and Sour Stir Fry Sauce: Combine all the ingredients in a small bowl and set aside. Because we like things a little more saucy in our family, I one-and-a-halved this recipe to give a little bit more sauce to the stir-fry.

[Anonymous]

Tonight we are having Mongolian beef.



Ingredients:

1lb beef tenderloin (thinly sliced)

2 tablespoons cooking oil

2 stalks leeks/scallion (sliced diagonally)

1 inch ginger (finely chopped)

3 cloves garlic (thinly sliced)





Marinade:

1 teaspoon corn starch

1 teaspoon soy sauce

1 tablespoon water

1 teaspoon Chinese cooking wine





Sauce:

2 teaspoons oyster sauce

2 tablespoons soy sauce

1/2 teaspoon dark soy sauce

3 dashes white pepper powder

1/4 teaspoon sesame oil

1/4 teaspoon Maggi seasoning

1 tablespoon sugar or to taste

salt to taste



Directions:

Marinate the beef slices with the seasonings for 30 minutes..



Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done..



Dish out and set aside.



Heat up another 1 tablespoon of oil and saute the garlic and ginger until aromatic..



Add the beef back into the wok and then the sauce..



Continue to stir-fry until the beef slices are almost done, then add the leeks/scallions into the wok..



Do a few quick stirs, add salt to taste, dish out and serve hot.

[Anonymous]

It is such a lovely day in Calgary today I will barbeque Chinese five spice chicken.



Ingredients:

2 whole chickens, cut in half

1 lime, juiced

2 tablespoons fish sauce

4 cloves garlic, crushed

2 tablespoons seasoned rice vinegar

2 tablespoon Chinese five-spice powder

4 teaspoons hot chile paste

3 teaspoons grated fresh ginger

2 teaspoons soy sauce

1/3 cup seasoned rice vinegar

1/2 lime, juiced

1 teaspoon fish sauce

1 teaspoon hot chile paste  





Directions:

1.Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.



2.Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl..



Pour into a resealable plastic bag..



Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag..



Marinate in refrigerator for 6 hours.



3.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.



4.Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels..



Pat chicken pieces dry with more paper towels..



Reserve marinade mixture in a small bowl..



5.Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 2 teaspoons

hot chile paste in a small bowl..



Set aside.



6.Grill chicken, skin-side down, on the preheated grill for 2 minutes..



Turn each piece, brush with reserved marinade mixture, and move to indirect heat.



7.Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total..



An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).



8.Drizzle vinegar lime juice mixture over the chicken and serve.

[Anonymous]

Vegetarian pot stickers tonight.



Ingredients:

•2 tbsp olive oil

•1 block tofu, well pressed, and crumbled

•1/2 cup shiitake mushrooms, diced small

•1/2 cup Napa cabbage, diced small

•1/2 tsp minced fresh ginger

•2 cloves garlic, minced

•3 scallions, diced

•2 tbsp soy sauce

•1 tsp sesame oil

•dash red pepper flakes (optional)

•2 tbsp chopped fresh cilantro (optional)

•wonton or gyoza wrappers



Directions:

Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes..



When the tofu and mushrooms are almost done cooking, add the scallions, soy sauce, sesame oil and red pepper flakes, stirring well to combine..

 

Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly..



Stir in the fresh cilantro.



Place about 1 tablespoon of the tofu and mushroom mixture into each wonton wrapper or gyoza wrapper..



Moisten the edges of the wrapper with a bit of water, then fold in half and press to seal..



Make a couple of pinches or folds to create a fan-like shape..



This will help to seal the filling inside the dumpling..



It may take a couple of tries to get the technique just right, but once you do, it's really quite easy!



Heat a couple of inches of water in a large pan, and place a vegetable steamer inside..



Place the potstickers, a few at a time, on the steamer, cover, and steam your vegetarian potstickers for 2 - 3 minutes on each side..



Potstickers are done steaming when they are soft and pliable.