Asian Recipes

Asian-Style Peanut Pork with Vegetables and Noodles

Ingredients
8 oz Chinese noodles  
2 tbsp peanut oil
1/4 c onion, chopped 
1 large carrot, sliced thin
1/2 lb pork, sliced into very thin strips
1 c frozen snow peas 
2 cloves garlic, minced  
2 tbsp soy sauce 
1 tsp dark sesame oil 
1 tsp fresh ginger, grated   
2 tbsp creamy peanut butter

Method

• Bring a large pot of salted water to a boil.
• Add the Chinese noodles and cook until soft, about 8 minutes.
• Drain and rinse in cold water. Set aside.  
• Meanwhile, heat the peanut oil over medium-high heat.
• Add the onion and carrot and cook until crisp-tender.
• Add the pork and cook for 1 minute (skip this step if you're using already cooked leftover pork). Stir in the snow peas and cook for 1 minute longer. Add the garlic, stirring constantly for 30 seconds.
• Add the Chinese noodles to the pan. Cook for 3 minutes longer. 
• Turn the heat down to low. Stir in the soy sauce, sesame oil, ginger and peanut butter. (If you are using already cooked leftover pork, add it now)  
• Season with salt and pepper.  Cook until the pork is cooked through (or warmed if using already cooked leftover pork).

Asian Tofu, Green Pepper and Carrot Stir Fry

Ingredients
Marinade
2 tbsp rice vinegar
2 tbsp sherry wine
1 tbsp soy sauce
1 tbsp sesame oil
Dash crushed red pepper flakes

Stir Fry
1 pkg tofu, cut into 8 1/2-inch slices and pressed
2 tbsp vegetable oil
1/4 tsp dried ginger
1 clove garlic, minced
1/4 tbsp soy sauce, divided
2 to 3 c vegetables, thinly sliced
3 eggs (optional)
2 cups white rice, cooked
2 tsp peanut sauce, divided
Salt, to taste
Sesame seeds, toasted

Method

• After the tofu is pressed, cut into 1/2-inch  cubes. In a shallow bowl, combine all of the marinade ingredients.
• Add the tofu and allow to marinate for at least 15 minutes. Heat oil in a large skillet over medium heat.
• Add ginger and garlic, stirring constantly for one minute. Add marinated tofu to the skillet and cook for 2 minutes, stirring constantly.
• Add vegetables, 1 tsp peanut sauce and 2 tbsp soy sauce. Cook and stir for 5 minutes, or until vegetables are to desired doneness.
• Remove contents from the skillet and set aside. Add eggs and scramble. Add cooked rice to the eggs.
• Add 2 tbsp soy sauce and 1 tsp of peanut sauce.
• Stir and cook for one minute.
• Serve the rice with the tofu/vegetable mixture.
• Season with salt, if desired.
• Sprinkle toasted sesame seeds over all.

Asian-Style Chicken, Mixed Vegetables and Rice

Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breast, but into bite-sized pieces
3 c fresh vegetables, e.g., broccoli, carrots, onion, snow peas, frozen peas
14 oz chicken broth
1/4 c teriyaki sauce
2 c white rice, cooked
3 eggs, fried
Sea salt and fresh ground pepper, to taste

Method

• Heat oil in large skillet over medium-high heat.  
• Add vegetables, cook and stir until crisp-tender, about 5 minutes.
• Add chicken, cooking and stirring until lightly browned.
• Stir in broth, teriyaki sauce and rice.  Bring it to a boil.
• Cover and reduce heat to low. Cook for 5 minutes or until liquid is absorbed, chicken is cooked through and vegetables are cooked to desired texture. 
• Stir in the fried eggs. Season with salt or soy sauce.
• Serve and enjoy!

Asian-Style Beef and Broccoli over Rice

Ingredients
1 lb flank steak, thinnly sliced into 1/8 inch thick slices
1 1/2 lb broccoli, cut into bite-sized florets
1 tbsp sesame oil
1 clove garlic, minced
Beef Marinade
1 1/2 tsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil
Freshly ground black pepper, for seasoning the steak
Stir Fry Sauce
1/4 c oyster sauce
2 tsp dry sherry
3 tsp balsamic vinegar

Method

• In a large bowl, combine the ingredients for the beef marinade. Add the beef and marinate for 30 minutes.
• In a small bowl, combine the the ingredients for the stir fry sauce and whisk.
• In a large skillet, add 1 inch of water and bring it to a boil. Add the broccoli. Turn down the heat to low-medium, cover and steam for 4 minutes, or until the broccoli is cooked to desired doneness. 
• Drain the broccoli and set aside.
• Pat the same pan dry and heat 1 tbsp sesame oil over medium-high heat. Add the garlic. Stir and cook until it becomes fragrant, about 10 to 20 seconds.
• Add the steak strips. Stir and fry until cooked through, about 2 to 3 minutes.
• Stir in the stir fry sauce and combine. Turn down the heat to low-medium.
• Add the broccoli and toss to coat.
• Serve over rice.

Asian-Style Chicken, Zucchini and Rice

Ingredients
1 lb boneless skinless chicken breast, cut into cubes
1 tbsp oil
1 garlic clove, minced
1 c carrots, julienned
2 c zucchini, cut in strips
14 oz chicken broth PLUS 1/4 c chicken broth
2 c Minute White Rice, uncooked
1/4 c soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp red pepper flakes
1 tsp brown sugar
1 tsp peanut oil
Chinese Five Spice, dash
Sea salt, to taste
3 eggs (optional)

Method

• Heat oil in a large skillet over medium heat. Add garlic, stirring until fragrant.
• Add vegetables. Season with Chinese Five Spice. 
• Cook and stir for 5 minutes.
• Add chicken. Stir occasionally, until lightly browned.
• Stir in 14 oz chicken broth and bring to a boil.
• In a small bowl, combine 1/4 c chicken broth, soy sauce, rice vinegar, sesame oil, red pepper flakes, brown sugar and peanut oil. Add to chicken and vegetables.
• Stir in rice and cover. Reduce heat to low. Cook 5 minutes or until chicken is cooked through and vegetables are cooked to desired doneness. Season with salt.
• Optional: In the meantime, scramble the eggs until they just begin to turn brown. Add eggs to skillet.
• Serve hot and enjoy!

Asian-Style Shrimp, Vegetables and Rice

Ingredients
3 tbsp oil, divided
1 lb shrimp
3 c fresh vegetables, chopped or sliced (I used carrots and zucchini)
1 clove garlic, minced
2 c chicken broth
1/4 c soy sauce
2 tsp rice vinegar
2 tbsp sesame oil
1 tsp brown sugar
1 tsp peanut sauce
2 c uncooked white rice
Salt, to taste
Pepper, to taste
Optional: 3 eggs, scrambled

Method

• Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper, stirring and cooking until the shrimp are cooked through. Remove the shrimp using a slotted spoon and coarsely chop.
• Using the same skillet, turn the heat down to medium and add the remaining 1 tbsp of oil. Add the vegetables, stirring and cooking until crisp tender. Add the garlic, cooking for 1 minute longer.
• Stir in the chicken broth, soy sauce, rice vinegar, sesame oil, brown sugar and peanut sauce. Bring to a boil.
• Turn the heat down to low and stir in the rice and cooked shrimp. Cover and simmer for 20 minutes, or until the rice is cooked and the vegetables are cooked to desired doneness. Season with salt and pepper.
• Stir in the optional scrambled eggs.

Chicken Chow Mei Fun

Ingredients
8 oz thin rice noodles (rice vermicelli)
2 tbsp sesame oil 
1 carrot, julienne cut 
1/2 c onion, sliced 
1 1/2 c shredded cabbage (I used kale)
1/2 lb boneless, skinless chicken breast, cut in thin strips
1 tsp fresh ginger, minced 
1 c bean sprouts, drained and rinsed 
1/4 c water
1/4 tsp brown sugar 
2 tbsp soy sauce, or more to taste
Salt, to taste
Freshly ground black pepper, to taste

Method

• Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.   
• While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high to high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
• Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts, water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
• Drain the rice noodles and add them to the skillet. Season with salt and pepper.  Add additional soy sauce to taste.

Chinese Chicken and Green Beans

Ingredients
1/4 c vegetable oil 
1 lb fresh green beans
1/2 lb boneless, skinless chicken breast, cut into 
1/3-inch-thin slices
2 tbsp soy sauce 
2 cloves garlic, minced 
1 tbsp hoisin sauce 
1 tsp sesame oil 
1 tbsp lightly toasted sesame seeds
1 tsp hot sauce 
1 tbsp teriyaki sauce 
1/4 c cashews, coarsely chopped
Salt, to taste
Pepper, to taste
2 cups cooked white rice 

Method

• Heat the oil in a large skillet or wok over medium-high to high heat. Once the oil is shimmering, add the green beans, cooking and stirring until they wrinkle, about 5 minutes.  
• Remove the green beans and allow them to drain on paper towels.
• Add the chicken and soy sauce to the skillet.  
• Brown the chicken for 1 minute. Stir in the garlic and continue to cook and stir for 1 minute.
• Add the green beans, hoisin sauce, sesame oil, sesame seeds, hot sauce, teriyaki sauce and cashews to the skillet. Stir and cook until the chicken is cooked through, about 1 to 2 minutes.  
• Season with salt and pepper.
• Serve over white rice.
• Don't forget to pour some of that delicious pan sauce over your white rice!

Corned Beef and Cabbage Wrap

Ingredients

6 Savoy Cabbage Leaves

Corned beef cut into 12 strips

1/2 c. Mayonnaise or Miracle Whip

1 tsp. chopped fresh dill

1/2 tsp. deli mustard

1/2 tsp. Sriracha hot chili sauce

1 cucumber, julienned into 12 pieces

1 roasted and pickled red, orange or yellow bell pepper, cut into strips.

Method

• Mix mayonnaise with chopped dill, mustard and Sriracha hot chili sauce in a bowl.  Poach Savoy cabbage in boiling water with salt for about 20 seconds until cabbage is wilted but not cooked.
• Let cool and cut cabbage leaves in half discarding the middle vein.  Trim the bottom of the cabbage for easy roll.
• Spread mayonnaise then place corned beef, pickled roasted bell pepper and cucumber on cabbage and roll.
• Use a knife to cut in half diagonally or on the bias and serve.

Pickled Roasted Bell Pepper

1 large bell pepper

1 c. water

1/8 c. white vinegar

1/4 tsp. salt

2 Tbsp. sugar

Method

• Roast bell pepper on stove, grill or griddle pan until all sides are charred and soft.  Wrap in paper towel and put in plastic bag and tie or put inside paper bag and close. 
• Wait for about 15 minutes and peel skin off with your fingers.  Cut into small strips.
• Mix water, vinegar, salt and sugar in a bowl.
• Add bell peppers and let soak for at least 15 minutes.

Crab Rangoons

Ingredients

Won Ton wrappers (I used egg roll wrappers)

8 oz cream cheese

1/2 tsp paprika

1/2 tsp ground black pepper

8 oz canned crab (I used less because I prefer less)

1 green onion, finely sliced (Optional)

Sea salt, to taste

Oil for frying

Water for sealing edges

Method

• Combine cream cheese, paprika, pepper, crab and salt in a bowl.
• Spoon mixture onto Won Ton wrappers. Shape as desired and seal edges with a little water.
• Heat oil over medium-high heat in a skillet. Fry Won Tons on all sides, until light brown.
• Drain on paper towels.

Inside-Out Philadelphia Sushi Roll with Spicy Sauce

Ingredients

Sushi Roll

1 avocado, cut into slices

1 small cucumber, peeled, seeded and julienned

1 pkg imitation crab, cut into slices

1 c sushi rice

2 tbsp rice vinegar

1 1/4 c cold water

Lemon juice, squeezed over avocado to keep from browning

Bamboo mat placed inside of a freezer bag, for easier cleanup

bowl of water, for easier handling of sticky rice

Sesame seeds (optional)

Spicy Sauce

1/4 c plus 1 tbsp mayonnaise

1 tbsp hot sauce

1 tbsp sesame oil

1/2 tbsp ketchup

Method

• Rinse sushi rice with cold water, until water runs clear; drain.
• Place rice and 1 1/4 cold water in a medium pan, heat on high and bring to a boil. Cover and simmer for 20 minutes (do not lift lid during cooking). Remove pan from heat and allow to stand covered for 10 minutes. Stir in rice vinegar.
• Stir together all of the ingredients of the spicy sauce well.
• Lay one sheet of Nori on top of the bamboo mat, textured side up. Wet your hands in the bowl of water to keep rice from sticking to you. Spread rice thinly evenly on top. Sprinkle sesame seeds over the rice evenly.
• Flip the Nori over so the rice is at the bottom and the Nori is on the top. At about 1/4 of the way from the edge closest to you, place cucumber, avocado and crab horizontally across the Nori. You can spread the sauce on now or later - your choice.
• Roll with the bamboo mat.
• Dip a knife into the bowl of water to keep from sticking and cut the sushi roll in half, cutting until you get 8 pieces (dip knife in water every time you cut). You can spread the spicy sauce on top at this point if you did not already.
• Serve and enjoy!

London Broil in Asian-style Marinade

Ingredients

1 1/2 lb "London broil"

3 cloves garlic, minced

1 to 2 tbsp fresh ginger root, minced or 1 to 2 tsp dried ground ginger root

2 tbsp white vinegar

1/4 c soy sauce

2 tbsp Worcestershire sauce

1 tbsp sesame oil

1 tsp white sugar

1/4 tsp crushed red pepper flakes (not pictured)

Method

• Pierce meat shallowly with fork on both sides to allow some of the marinade to penetrate.
• Combine all ingredients in a Ziplock bag and marinate for at least 4 hours and up to 24 hours in refrigerator.
• Let the meat sit out for 20 minutes prior to cooking, to reach room temperature.
• Preheat oven to broil.
• Broil for 5 (rare) to 8 minutes on each side, to desired doneness.
• Take out of oven. Allow meat rest for 5 minutes. Slice into very thin slices with sharp knife against the grain. Do not overcook, as it is better on the rare side.

Pork Egg Rolls

Ingredients

Egg Roll Wrappers

1/4 lb cooked pork

1/4 tsp ground ginger

1/4 tsp garlic powder

1/2 c shredded cabbage and carrots (I use bagged coleslaw mix)

1 tbsp sesame oil

Sea salt, to taste

Soy sauce, to taste

Oil for frying

Method

• In a large bowl, toss cabbage and carrots with sesame oil, soy sauce, ginger, garlic powder and salt.
• Over medium heat, saute cabbage mixture in a skillet, until tender.
• Lay out 1 wrapper with a corner pointed to you. Place half of filling in the center of wrapper. Fold the corner closest to you over about a third of the way up. Fold right and left side corners over. Fold top corner over and seal with a little bit of water. Repeat for the next egg roll.
• Heat oil over medium-high heat in a large skillet.
• Fry egg rolls on each side, seam side facing down first. Fry until lightly brown.

Quick and Easy Chicken and Broccoli Udon Stir Fry

Ingredients

3/4 lb chicken 

8 oz udon noodles (Japanese Buckwheat noodles)

1 1/2 c broccoli, chopped 

2 cloves garlic, minced 

2 tbsp sesame oil 

1/8 tsp crushed red pepper flakes 

Mr. Yoshida's teriyaki sauce, as needed 

Method

• Start a pot of salted water and bring to a boil.  Cook the udon noodles. 
• Meanwhile, heat the sesame oil in a large skillet over medium heat.
• Add the broccoli and stir fry until crisp tender, about 5 minutes.
• Add the chicken and garlic to the skillet and stir fry until chicken is cooked through, about 5 minutes.  
• Drain the udon noodles thoroughly and add them to the skillet with the broccoli and chicken.
• Pour teriyaki sauce over all and stir for 1 minute.

Sesame Chicken and Sugar Snap Peas over Rice

Ingredients

Chicken

1 lb boneless, skinless chicken breasts, cut into cubes

1/4 c soy sauce

1 tbsp brown sugar

1 tbsp sherry wine

1/2 tsp Chinese Five Spice powder

2 drops sesame oil

Cornstarch, for coating

Sauce

1/2 c honey

1/2 c soy sauce

2/3 c chicken broth

2 tbsp sesame oil

2 tsp ground ginger

1 tbsp chopped garlic (I used minced garlic)

1 tbsp brown sugar

1 dash red pepper flakes

1/4 c cornstarch

To Cook

Peanut oil, for frying

Prepared rice

Sugar Snap Peas

Optional: Sesame seeds, toasted; garnish

Method

• Steam sugar snap peas.
• In the meantime, combine chicken ingredients except cornstarch and marinate in the fridge for at least 30 minutes.
• Remove chicken and toss in cornstarch. Over medium heat, cook chicken in peanut oil until cooked through. Keep warm while making the sauce.
• Combine all sauce ingredients except cornstarch in a saucepan. Bring to a boil over medium heat. Mix cornstarch with a little water until dissolved and slowly add to sauce, until thickened to your liking.
• Add chicken to the sauce until heated through.
• Pour steamed sugar snap peas and chicken mixture over prepared rice. Sprinkle with toasted sesame seeds.

Shrimp Sugarcane Skewer

Ingredients

1 lb. large shrimp, shelled and deveined leaving the tail

1 Tbsp. Olive oil

2 cloves garlic, chopped

1 tsp. chopped jalapeno or more according to taste

1 can coconut milk

1/2 c. cilantro, roughly chopped

1 Tbsp. oyster sauce

Sugarcane – cut into small sticks about 5″ long

1 tbsp. oyster sauce for grilling

1 tsp. cornstarch mixed in 1/2 c. water

Method

• Put olive oil, garlic, coconut milk, cilantro, jalapeno and oyster sauce in a blender and blend well.
• Use half the mixture to marinade the shrimp for about 15 minutes.  Cut sugarcane into small sticks about 4-5″ long.
• Use a small knife, make an incision in the middle of the shrimp and insert sugarcane through shrimp.
• Put on the grill and use a brush to lightly brush more oyster sauce on the shrimp. Grill until pink but not overcooked. 
• In small sauce pan, add the remaining sauce.
• Bring to a boil, add cornstarch solution and whisk until thickened.
• Serve with grilled shrimp.

Spicy Shrimp Dry - Asian Oriental Style

Ingredients

1 Pkt frozen jumbo shrimp(deveined, deshelled, tails intact)

Spices:

4 pods Garlic finely chopped

1 inch Ginger piece finely chopped

2 long Green Chillies finely chopped

2 Onion leeks chopped

1 tsp Red Chilly Flakes

A sprinkle of Pepper powder

1/4 tsp turmeric powder

Salt to taste

Sauces:

1 tsp Worcester sauce

1 tsp Teriyaki sauce

1 tsp Soya sauce

1 tsp Oyster sauce

1 tsp Chilly Coriander sauce

Others:

1 tbsp sesame or canola oil

Garnish:

Spring onions rounds

Coriander finely chopped

Method

• In a wok heat 1 tbsp of oil and add the shrimp along with turmeric and little salt...
• Saute for a 1 to 2 minutes and remove from the wok and keep aside.
• This will possibly take off any raw shrimpy smell and lets out a nice aroma.
• Now in the same wok add garlic and ginger, saute' a little, add green chillies and onion leeks saute for a minute.
• Transfer the sauteed shrimp to the wok, coat with the fried ingredients.
• Add all the sauces. You can omit some sauces if you don't prefer them.
• Add salt, red chilly flakes, and give it a nice mix to evenly coat the shrimp with the sauces and other ingredients.
• Saute more till the raw smell of the sauces is gone and the shrimp are fully cooked.
• Remove from heat and garnish with coriander and spring onions.
• Serve with fried rice or even just as starter.