Tag: Asian

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Asian Slaw

Copycat recipe for Cooper’s Hawk Asian Slaw, adapted slightly from https://wholesomerd.wordpress.com/tag/slaw/. Makes a lot.

Slaw:
1 lb. shredded red cabbage
1 small Napa cabbage (about 1 lb.), thinly sliced or shredded
2 carrots shredded (I use about a cup of matchstick carrots in a bag)
1 red bell pepper, sliced thinly
1/2 cup cilantro, chopped
1/4 cup red onion, minced

Dressing:
1/4 cup sesame oil
1 1/2 Tablespoon sugar
2 Tablespoons rice vinegar
1 1/2 Tablespoon soy sauce
2 cloves garlic, minced or pressed
1/4 teaspoon red pepper flakes
1 lime, juiced

Garnish:
4 green onions, chopped
1/4 cup slivered almonds
2 Tablespoons sesame seeds

Directions

  1. In large bowl, toss together the slaw ingredients.
  2. In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with green onions, almonds, and sesame seeds and serve, or allow a couple hours for flavors to meld before garnishing. Serves 12 at 1/2 cup each.
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Asian Lettuce Wraps

PF Chang’s Chicken Lettuce Wraps. A copycat recipe that you can easily make in just 20 minutes.
Yield: 4 sevings.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha or other hot sauce, or more to taste (optional)
  • 1 (8-ounce) can water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce (we prefer leaf lettuce)

DIRECTIONS:

  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in water chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon a tablespoon or two of the chicken mixture into the center of a lettuce leaf, taco-style.

From http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

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Chinese-Style Glazed Pork Tenderloin

Really good – tastes like Chinese BBQ ribs, but I think that we could have made do with about half the amount of marinade/glaze – maybe try that next time. A Cook’s Country recipe.

SERVES 4 TO 6
Leftover pork makes an excellent addition to fried rice or noodle soup.

  • 2 (12- to 16-ounce) pork tenderloins, trimmed
  • ½ cup soy sauce
  • ½ cup apricot jelly
  • ¼ cup hoisin sauce
  • ¼ cup dry sherry
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon five-spice powder
  • 1 teaspoon pepper
  • ¼ cup ketchup
  • 1 tablespoon molasses
  • 2 teaspoons vegetable oil

1. Lay tenderloins on cutting board with long sides running parallel to counter edge. Cut horizontally down length of tenderloins, stopping ½ inch from edge so halves remain intact. Working with one at a time, open up tenderloins, place between 2 sheets of plastic wrap, and pound to ¾-inch thickness.

2. Combine soy sauce, jelly, hoisin sauce, sherry, ginger, sesame oil, garlic, five-spice powder, and pepper in bowl. Reserve ¾ cup marinade. Place pork in large zipper-lock bag and pour remaining marinade into bag with pork. Seal bag, turn to coat, and refrigerate for at least 30 minutes or up to 4 hours.

3. Combine reserved marinade, ketchup, and molasses in small saucepan. Cook over medium heat until syrupy and reduced to ¾ cup, 3 to 5 minutes. Reserve ¼ cup glaze for glazing cooked tenderloin.

4. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

5. Clean and oil cooking grate. Pat pork dry with paper towels, then rub with vegetable oil. Grill pork (covered if using gas) until lightly charred on first side, about 2 minutes. Flip and brush grilled side of pork evenly with 2 tablespoons glaze. Continue grilling until lightly charred on second side, about 2 minutes. Flip and brush evenly with 2 tablespoons glaze. Repeat flipping and glazing twice more, until pork registers 140 degrees and is thickly glazed, about 4 minutes longer. Transfer pork to cutting board and brush with reserved glaze. Tent loosely with aluminum foil and let rest for 5 minutes. Slice and serve.

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Chinese Meatballs with Cabbage

Ingredients:

  • 1lb ground turkey
  • 2 scallions, chopped
  • 1 TBS Hoisin *
  • 1 TBS minced ginger
  • 1 garlic clove, crushed
  • 1/4 cup oats
  • 1/4c egg whites
  • 1 bag shredded cabbage
  • 1 TBS sherry
  • 2 TBS low sodium soy sauce
  • 1 tsp sesame oil *
  • 1/2 tsp sugar *
  • Salt/pepper
  • 1 TBS cornstarch w 2 TBS water, mix, set aside

Directions:
Combine top ingredients through egg whites in bowl and form into small meatballs. Bake in oven at 400 for 10-15 minutes until beginning to brown. I put them under broiler for a few extra minutes to crisp them a little. Take out and put to side.

In a large pot, add the cabbage, soy sauce, sherry, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs. (Note from LD: Actually, I don’t usually mix the meatballs in with the cabbage, but serve them on top instead. That way I can portion the meatballs more equitably.)

Posted by BOOTHER1 (Erin) on the WW message board.

 

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Kung Pao Chicken

From Clean Eating magazine, August/September 2011, adapted by LKD
Serves 4

Most of the work for this recipe is prep and can be done a day ahead. The actual cooking takes just a few minutes.

  • 3 Tbs soy sauce, divided
  • 1 tsp aji-mirin (Japanese rice wine)
  • 1 lb. boneless, skinless chicken breasts, cut into 3/4-inch dice
  • 1/2 c. low-sodium chicken broth
  • 1/4 c. Chinese black vinegar or balsamic vinegar
  • 4 tsp. cornstarch or arrowroot
  • 1 tsp. sugar
  • 1 tsp. toasted sesame oil
  • 1 Tbs peanut oil
  • 1/2 tsp. red pepper flakes
  • 2 tsp. whole Szechuan peppercorns
  • 2 large red bell peppers, cut into 3/4-inch dice
  • 6 scallions, white and light green parts only, cut into 3/4-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 Tbs roasted unsalted peanuts (I used 1/4 c. cashews)

In medium bowl or storage container, combine 1 Tbs soy sauce and aji-mirin; stir in chicken. Set aside at room temperature, or refrigerate overnight if prepping ahead.

In small bowl (or storage container), combine broth, 2 Tbs. water, arrowroot or cornstarch, sugar, sesame oil, and remaining 2 Tbs soy sauce. Set aside or refrigerate if using later.

In large wok or skillet, heat peanut oil, pepper flakes and Szechuan pepper, stirring constantly until fragrant, about 1 minute. Add chicken mixture in a single layer and cook, undisturbed, for 1 minute. Then, stir constantly for 1 minute.

Add bell pepper, scallions, ginger and garlic and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in nuts. Serve chicken mixture over hot rice (Baked Brown Rice).

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Chinese Fried Quinoa

This recipe is very forgiving with regard to amounts and ingredients. I sometimes use broccoli instead of peas.

1 cup quinoa
14 oz fat-free chicken broth
1 cup onion, finely chopped
1 red bell pepper, diced
1 c. shredded carrots (from the bag is fine)
2 tbsp olive oil
1 lb. diced leftover meat (or less is fine)
1 cup frozen green peas
2 eggs
1/8 cup soy sauce (less?)

Rinse quinoa well with water. Cook quinoa in chicken broth, about 15-20 min until broth is absorbed. Set aside to cool. Best done the day ahead and refrigerated.

Sauté onion, pepper, and carrots in some of the olive oil until translucent. Add peas and meat. Remove from pan.

Heat remaining oil. Add quinoa to pan. Stir occasionally until quinoa is slightly crusty. Add soy sauce. Add egg to mixture and cook until done, about 3 – 4 min, stirring while egg is cooking.

I used 1 lb. leftover pork tenderloin, but chicken would be good too.