October 11, 2009 at 2:32 pm (Asian, Main Dish, broccoli florets, cornstarch, garlic, hoisin sauce, honey, long-grain white rice, onion, portabello mushrooms, red bell peppers, soy sauce, stovetop)
Prep Time:25 min
Start to Finish:25 min
makes:4 servings
Rice
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
Sauce
1/4 cup water
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon honey
Stir-Fry
1 (6-oz.) pkg. portobello mushroom caps
1 medium onion, cut into thin wedges
1 small red bell pepper, cut into thin strips
1 garlic clove, minced
3 cups fresh broccoli florets (about 6 oz.)
1/4 cup water
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1. Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2. Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5. Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.
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August 21, 2009 at 12:57 pm (Appetizers, Asian, carrots, coarse kosher salt, egg-roll wrappers, eggs, fresh ginger, garlic, ground pork, light brown sugar, napa cabbage, pepper, scallions, spicy mustard, stovetop, sweet-and-sour sauce, vegetable oil)
Prep: 45 minutes
Total: 1 hour
Serves 8
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light-brown sugar
6 cups (48 ounces) vegetable oil
1 napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic cloves, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
1 pound ground pork
6 scallions, thinly sliced
16 egg-roll wrappers (6 to 7 inches square)
1 large egg, lightly beaten
bottled sweet-and-sour sauce and spicy mustard, for serving
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1. In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
2. Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
3. In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350. Working in batches of 4, and returning oil to 350 for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
4. To Bake, Not Fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
5. To Freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.
How to Roll an Egg Roll:
1. Filling It Up: Lay 3 or 4 egg-roll wrappers flat on counter. (Keep other wrappers covered with a damp paper towel.) Place 1/3 cup pork mixture in center of each.
2. Folding It Up: Using a pastry brush, wet border with egg. Fold point of wrapper that’s closest to you over the pork mixture, and tuck under the filling.
3. Folding It In: Fold both side corners toward center of wrapper (they won’t meet in the center). It should look like an open envelope.
4. Finishing It Up: Tightly roll up filled pocket to close wrapper, then gently press down to seal the edges.
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June 4, 2009 at 8:45 am (7 ingredients or less, Asian, Main Dish, beef broth, boneless beef sirloin steak, egg noodles, frozen sugar snap peas, orange marmalade, red pepper (cayenne), stovetop, teriyaki sauce)
Prep Time:25 min
Start to Finish:25 min
makes:2 servings
1/2 lb beef boneless sirloin, cut into thin strips
1 cup reduced-sodium beef broth
2 tablespoons teriyaki stir-fry sauce
1 tablespoon orange marmalade
Dash of ground red pepper (cayenne)
9 oz frozen sugar snap peas
3/4 cup uncooked fine egg noodles (1 1/2 oz)
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1. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until no longer pink. Remove beef from skillet; keep warm.
2. Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover; cook about 5 minutes or until noodles are tender.
3. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.
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June 4, 2009 at 8:05 am (Asian, Main Dish, broccoli, carrots, chili oil, cornstarch, dry sherry, fresh ginger, garlic, halibut fillets, hoisin sauce, light soy sauce, red bell peppers, red onion, seasoned rice vinegar, stovetop, vegetable cooking spray, vegetable oil, yellow bell pepper)
Prep Time:30 min
Start to Finish:30 min
makes:4 servings
1/2 cup water
1/4 cup hoisin sauce
2 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons cornstarch
1 lb halibut fillets (1 inch thick)
1 teaspoon cornstarch
2 teaspoons dry sherry or water
1 teaspoon chili or vegetable oil
1 lb broccoli, cut into florets and 2×1/2-inch pieces (4 cups)
3 small carrots, sliced
1 medium yellow or red bell pepper, cut into thin strips
1 small red onion, cut into wedges
2 tablespoons water
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1. Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
2. Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
4. Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
5. Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.
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June 4, 2009 at 7:54 am (Asian, Main Dish, boneless skinless chicken breast, broccoli florets, canola oil, cashews, chicken broth, cooked brown rice, cornstarch, fresh ginger, frozen sugar snap peas, granulated sugar, light soy sauce, red pepper flakes, rice vinegar, scallions, stovetop)
Prep Time:30 min
Start to Finish:30 min
makes:4 servings
2 teaspoons canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
2 cups fresh broccoli florets
1 cup reduced-sodium chicken broth
1/8 teaspoon crushed red pepper flakes
2 cups frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 medium green onions, sliced
3 cups hot cooked brown rice
1/4 cup salted roasted cashew halves and pieces
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1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
2. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
3. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
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April 28, 2009 at 1:32 pm (7 ingredients or less, Aldi ingredients, Asian, Main Dish, boneless pork chops, cooked brown rice, frozen stir-fry vegetables, ground ginger, honey, hot cooked rice, italian dressing, soy sauce, spaghetti, stovetop, vegetable oil, whole-grain thin spaghetti)
Prep Time:10 min
Total Time:20 min
Makes:4 servings
1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen stir-fry vegetables
1/4 cup Italian dressing
2 Tbsp. soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger
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Heat oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 min. or until cooked through.
Add remaining ingredients; stir-fry 5 min. or until vegetables are heated through.
Serve over hot cooked spaghetti or rice.
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April 8, 2009 at 9:20 am (7 ingredients or less, Asian, Main Dish, boneless pork loin roast, broccoli florets, carrots, cashews, grill, italian dressing, soy sauce)
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1-1/2 cups each
1 lb. pork loin, thinly sliced
2 cups broccoli florets
4 carrots (1 lb.), sliced
1/2 cup coarsely chopped oranges
1/4 cup Italian dressing
2 tsp. soy sauce
1/4 cup cashews, toasted
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Heat grill to medium-high heat. Combine all ingredients except nuts.
Poke small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently.
Top with nuts.
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April 8, 2009 at 8:59 am (7 ingredients or less, Asian, Main Dish, carrots, hoisin sauce, pork tenderloin, scallions, stovetop, vegetable oil)
Prep Time:10 min
Total Time:25 min
Makes:4 servings, 1 cup each
1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup balsamic vinaigrette dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced
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Heat oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.
Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.
Add onions; cook 1 min.
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March 29, 2009 at 10:34 am (Asian, Main Dish, boneless beef top sirloin steak, canola oil, cornstarch, frozen broccoli, onion, orange bell peppers, red bell peppers, red pepper flakes, scallions, spaghetti, stovetop, teriyaki sauce, yellow bell pepper)
Prep Time:20 min
Start to Finish:20 min
makes:4 servings
8 oz uncooked whole wheat spaghetti
1 teaspoon canola oil
3/4 lb boneless beef top sirloin steak, cut into 1/8-inch slices
1 large red, yellow or orange bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/4-inch wedges
10 oz frozen broccoli florets
1/3 cup water
1/4 teaspoon crushed red pepper flakes
1/3 cup reduced-sodium teriyaki sauce
2 teaspoons cornstarch
2 tablespoons chopped green onions (2 medium)
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1. Cook and drain spaghetti as directed on package; cover to keep warm.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 1 to 2 minutes until beef is no longer pink; remove from pan.
3. Add bell pepper and onion to skillet; cook and stir 1 minute. Add broccoli; cook and stir 1 minute longer. Stir in water and crushed red pepper. Reduce heat to low; cover and cook 3 to 4 minutes or until broccoli is crisp-tender.
4. In small cup, mix teriyaki sauce and cornstarch. Stir teriyaki sauce and beef into broccoli mixture in skillet. Cook and stir over high heat until sauce is thickened and heated through. Toss broccoli mixture with spaghetti. Garnish with green onions.
A+
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March 29, 2008 at 3:50 pm (Asian, Main Dish, black pepper, cilantro, egg whites, fresh basil, fresh ginger, fresh mint, ground turkey, hamburger buns, kosher salt, light soy sauce, mayonnaise, napa cabbage, prepared wasabi, red bell peppers, scallions, sesame oil, stovetop, vegetable oil)
Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton
Serves 6.
1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
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1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.
2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.
3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.
4. Put a burger in each bun and top with about 1 tablespoon of the sauce.
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