Posts Tagged ‘soy sauce’

Korean-Style Marinated Skirt Steak

May 9th, 2012 by andrea | No Comments | Filed in Asian, Beef, Main Dish, Quick Cooking, Recipes

Had a bad day? Then make this Korean-inspired skirt steak. You see, you get to take out your aggression on the steak by pounding it with a meat mallet. I call that Kitchen Therapy! The quickly marinated and seared steak is tender, flavorful and super easy to make…perfect for a weeknight meal! Serve with steamed jasmine rice and Sesame Green Bean Salad or Stir-fried Snow Peas with Shiitakes and Ginger. Yum!

Korean-Style Marinated Skirt Steak
-recipe from Fine Cooking Magazine

The steak can also be grilled; just be sure to oil the grill first so the meat doesn’t stick. Serves 4.
 
2 Tbs. sugar
3 Tbs. soy sauce  
2 tsp. sake (optional)
4 large cloves garlic, finely chopped
5 scallions (white part only), minced
2 tsp. finely chopped fresh ginger
2 tsp. toasted sesame oil
1 lb. skirt steak, trimmed and cut into four portions
2 tsp. vegetable oil
Salt and freshly ground black pepper to taste

Combine the sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil in a medium-size flat dish or a zip-top bag, stirring to make sure the sugar is dissolved. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Add them to the marinade and let them sit for 20 minutes, covered, turning them once after 10 minutes. Coat a large skillet with the vegetable oil and set it over high heat until the oil is just barely smoking. Sprinkle both sides of the meat with salt and pepper, add the meat to the pan, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes. on each side for medium rare. The steaks should be very rosy pink. Transfer them to a cutting board, tent with foil, and let rest for 3 minutes. Cut the steaks into 1/4-inch-thick slices and serve.

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Spicy Green Beans with Pork

August 30th, 2011 by andrea | 1 Comment | Filed in Asian, Main Dish, Quick Cooking, Recipes

Sure, take-out is great but recipes like this one for Spicy Green Beans with Pork make it a cinch to whip up at home: tender pieces of stir-fried pork and green beans in a tasty Asian-flavored sauce. It’s a perfect weeknight meal!

As with any stirfry, it’s important to have all the ingredients prepped, measured out and ready to go when you start cooking. You could even cut the pork and trim the green beans the day before so that when it’s dinner time the next day, all you have to do is heat up the pan and start cooking. The tip on freezing the pork for 30 minutes does make it easier to slice but don’t sweat it if you want to skip that step (just cut the pork as thinly as you can).

For the sauce, I skipped the chicken stock and substituted water because I didn’t want to open a can of chicken broth for only 1/4 cup. Also, I used Lee Kum Kee brand Black Bean Garlic Sauce for the spicy bean sauce. If you don’t have any sake on hand or don’t feel like buying it, dry sherry would be a good substitute. Serve the stir fry with steamed rice. Enjoy!

Spicy Green Beans with Pork
-recipe from Family Fun Magazine (October 2008)

The green beans in this classic Chinese dish take on the flavors of ginger, chili, and garlic. And the spice is just right — not too hot for most kids but a bit of a kick for Mom and Dad. Makes about 5 cups.

1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine (sake)
1/4 teaspoon black pepper
1/4 cup chicken stock (or water)
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds

Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.

In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.

Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.

Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.

Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. 
 

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Tuna Teriyaki with Scallion Salad

June 8th, 2011 by andrea | 1 Comment | Filed in Asian, Fish, Main Dish, Quick Cooking, Recipes, Seafood

This Asian-inspired recipe for fresh tuna is quick and perfect for a weeknight dinner. The mild-tasting, firm-fleshed fish is basted with an easy-to-make teriyaki sauce and topped with a flavorful cilantro and green onion salad. Serve with steamed rice and stir-fried veggies. Enjoy!

Note: I used ahi tuna (frozen then thawed) that I bought at Trader Joe’s.  

Tuna Teriyaki with Scallion Salad
-recipe from Fine Cooking Magazine 

Tip: If your scallions are large and strong-flavored, slice them as thinly as you can and soak them in ice water for 10 to 15 minutes. Dry the scallions on paper towels before making the salad.

Serves four.

6 Tbs. soy sauce
3 Tbs. firmly packed dark brown sugar
1 tsp. finely grated fresh ginger
1 medium clove garlic, finely chopped
1 tsp. Asian sesame oil
4 6-oz. tuna steaks, 1 inch thick
1/8 tsp. ground cayenne
8 slender scallions, dark green parts only, trimmed and thinly sliced diagonally (about 3/4 cup)
1/4 cup fresh cilantro leaves
2 Tbs. rice vinegar

Make the teriyaki sauce:
Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in 1/2 tsp. of the sesame oil.

Broil the tuna:
Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Season the tuna on both sides with the cayenne and arrange on the broiler pan. Broil the tuna for 2 minutes, brush generously with the teriyaki sauce, and broil until the glaze sets, about 2 minutes longer.

Turn the tuna over with a spatula and broil for 2 minutes, brush generously with the teriyaki sauce, and broil until the tuna is pale pink in the center or to desired doneness (cut into a piece to check), about 2 minutes longer. Brush with any remaining teriyaki sauce.

Meanwhile, stir together the scallions, cilantro, vinegar, and the remaining 1/2 tsp. sesame oil. Transfer the tuna to serving plates, top with the scallion salad, and serve.

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Stir-fried Snow Peas with Shiitakes and Ginger

May 30th, 2011 by andrea | 3 Comments | Filed in Asian, Quick Cooking, Recipes, Side Dish, Vegetable, Vegetarian

Here’s a great side dish of crunchy snow peas and earthy mushrooms in a light, sesame-soy dressing. It’s quick, delicious and perfect for your next Asian-themed meal!

Stir-Fried Snow Peas with Shiitakes and Ginger
-recipe from Fine Cooking Magazine

Tip: Choose dark green, dense-looking peas with no signs of drying or cracking. Trim them by breaking off the stem end and pulling the string away from the pod. Serves four as a side dish.

2 tsp. soy sauce (preferably Kikkoman “milder”)
1/2 tsp. Asian sesame oil
1 Tbs. plus 1 tsp. canola or other vegetable oil
6 medium shiitake mushrooms, stemmed and cut into 1/4-inch slices (about 1 cup)
1 heaping Tbs. finely julienned fresh ginger
3/4 lb. snow peas (about 4 cups), trimmed (break off the stem end of each pea and pull the string away from the pod)
Kosher salt
1 tsp. sesame seeds, toasted, for garnish (optional)

In a small bowl, combine the soy sauce and sesame oil with 2 Tbs. water and set aside.

Heat a 10-inch skillet over medium-high heat for about 30 seconds and add 1 Tbs. canola oil, swirling it to coat the pan. When the oil is very hot, add the shiitakes and cook, stirring once, until they begin to brown lightly, about 1 minute. Add the ginger and stir-fry until the mushrooms are golden and the ginger has softened, 1 to 2 minutes more.  Add the remaining 1 tsp. canola oil and then the snow peas and a pinch of salt. Stir-fry for 30 seconds. Add the soy sauce mixture and continue to stir-fry until the peas are crisp-tender and the liquid has reduced to a glaze, 1 to 2 minutes. Season with salt to taste and garnish with the sesame seeds, if using. Serve immediately.

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Turkey or Pork Fried Rice

April 28th, 2011 by andrea | 2 Comments | Filed in Asian, Main Dish, Quick Cooking, Recipes, Rice, Turkey

We love fried rice in our house. Not only do you get all the food groups in one dish (protein, carbs, veggies), it’s also super quick and easy to make.

I used ground turkey instead of ground pork and it worked great! It’s important to use cold leftover rice because freshly-made rice will turn into a mushy mess…and nobody wants to eat that! Serve with your favorite Asian hot sauce. Enjoy!

Pork (or Turkey) Fried Rice
-recipe from Martha Stewart Everyday Food

Keep leftover rice on hand to whip up this one-pot dish. It’s an economical, tasty supper that’s faster than takeout. Leftover cooked rice is perfect in this dish because it won’t stick together in the skillet. For a lighter version, substitute ground turkey for the pork. Serves 4.

2 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoons plus 1/4 teaspoon soy sauce
1 garlic clove, minced
1 tablespoon minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground pork
2 carrots, shredded
1/2 cup frozen peas
2 cups cooked white rice (about 3/4 cup uncooked rice)
2 tablespoons rice vinegar

In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

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Chinese Noodle and Chicken Salad

January 11th, 2011 by andrea | 11 Comments | Filed in Asian, Chicken, Main Dish, Pasta, Recipes, Salad, Side Dish, Turkey

I ran across this recipe for Chinese Noodle and Chicken Salad the other day and thought it would be a great pasta salad dish to make for the weekend: tender noodles, crunchy snow peas and a creamy, peanutty Asian-inspired dressing. Yumm! Husband loved it, too. 

You’ll notice that this recipe serves 20 people, which is great for a potluck or when feeding a crowd. I didn’t need to serve that many so I made half a recipe. Heck, you could even make a 1/4 recipe if you wanted to (you’re on your own with the math).

For the salad, feel free to roast your own chicken or buy one at the grocery store (I used a Costco roasted chicken). Also,  I wanted to bump up the veggie content of the salad so I added about a half bag of shredded cole slaw mix (cabbage and carrots). If you can’t find snow peas or they’re expensive, you could substitute a whole bag of shredded coleslaw mix (for a half recipe of the noodle salad) and some thinly sliced red bell pepper.

For the dressing, I added a tablespoon or so of chopped fresh ginger to the other ingredients and processed until smooth. I liked the extra flavor and zing that the nobby root added. 

Chinese Noodle and Chicken or Turkey Salad
-recipe from Bon Appétit Magazine

Leftover roasted chicken or turkey makes this rendition of a popular salad a snap to prepare. It’s made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing.

Yield: Serves 20

Salad
2 pounds linguine
1/4 cup oriental sesame oil
2 2 1/2-pound roasted chickens, skinned, boned, shredded or 12 cups cooked turkey
4 bunches green onions, sliced
2 bunches fresh cilantro, chopped
4 jalapeño chilies, seeded, deveined, minced
1 1/4 pounds snow peas, stringed, thinly sliced lengthwise

Dressing
1 cup soy sauce
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/2 cup rice vinegar
1/2 cup oriental sesame oil
2 tablespoons sugar
1 tablespoon fresh ginger, chopped

Napa cabbage leaves

For salad:
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.

Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.

For dressing:
Combine soy sauce, peanut butter, vinegar, sesame oil, sugar and ginger in processor; blend until smooth.

Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.

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Butternut Squash Soup with Thai Gremolata

December 27th, 2010 by andrea | No Comments | Filed in Asian, Recipes, Soup/Stew

If you’re looking for a new way to eat winter squash, you must try this Thai-inspired recipe! The velvety texture of the butternut squash and coconut soup is brought to life by the vibrant flavors of the chopped peanut, lime zest and basil gremolata. Typically, gremolata is an Italian condiment of lemon zest, garlic and parsley but it gets a fun, updated twist here.

This recipe calls for using a slow cooker but I skipped that method and made it in a saucepan on the stove. I simmered the cubed squash in the broth and coconut milk for about 30 minutes (until tender) then pureed it with my immersion blender (aka handheld blender). Spoon some of the Thai gremolata onto each serving and you’ve got a tasty light meal.

Note: as with any hot soup, let it cool before processing in a blender or you might spray scalding soup all over you and your kitchen. It’s one of the reasons I use an immersion blender for this kind of recipe…it can be blended hot right in the soup pot.

Butternut Squash Soup with Thai Gremolata
-recipe from Better Homes and Gardens Magazine

Makes 4 to 6 servings.

Slow Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high)
 
2  lb.  butternut squash, peeled and cut into 1-inch pieces
2  cups  chicken broth
1  14-oz. can  unsweetened coconut milk
1/4  cup  finely chopped onion
1  Tbsp.  packed brown sugar
1  Tbsp.  fish sauce or soy sauce
1/2  to 1 tsp.  Asian chili sauce (Sriracha) sauce or crushed red pepper
2  Tbsp.  lime juice
1  recipe  Thai Gremolata, recipe below

In a 3-1/2- or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.

Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.

Use an immersion blender to carefully blend soup until completely smooth. (Or, transfer the mixture in batches to a food processor or blender; or use a potato masher to mash mixture nearly smooth.) Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges.

Thai Gremolata: In a small bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 tablespoon finely shredded lime peel.

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Crockpot Sweet and Spicy Asian Pork Shoulder

October 11th, 2010 by andrea | 7 Comments | Filed in Asian, Crockpot, Main Dish, Pork, Recipes

This recipe rocks! Just throw a few ingredients in the crockpot, let it cook for 4-8 hours (depending on low or high setting) and you’ve got a flavorful meal with very little effort. The super-tender pork is flavored with five-spice, soy sauce and ginger, and gets a little heat from the chili-garlic sauce. The addition of bok choy at the end of cooking adds a bit of crunchy texture and a slightly bitter flavor that rounds out the sweet and spicy flavor of the pork. Serve with steamed jasmine rice (which can be made ahead, if needed, then refrigerated and reheated) and you’re in business!

Since the recipe calls for pork shoulder, I bought boneless country-style ribs (which are cut from the pork shoulder) and cut them into 2″ pieces. The country-style ribs were a cinch to prep.  I bought a big pack of them at Costco and used half for this recipe (I froze the rest). 

Note: I read a review of this recipe at the Real Simple website and some cooks stated that they thought the dish was too salty. I didn’t have that problem but if you’re concerned with salt, you could always add a 1/3 cup or so of water to the soy sauce mixture before adding in the pork.

Slow Cooker Sweet and Spicy Asian Pork Shoulder
-recipe from Real Simple Magazine

Sold in the spice aisle of many supermarkets, Chinese five-spice powder is typically made from a combination of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Delicious in braised dishes, it also wakes up stir-fries and grilled meats. Serves 4.

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced
Directions

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

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Asian Lettuce Wraps

October 4th, 2010 by andrea | 6 Comments | Filed in Appetizer, Asian, Beef, Quick Cooking, Recipes, Snack, Turkey

Make your friends happy by bringing these delicious Asian Lettuce Wraps to the next gathering. They’ve got loads of flavor and are super easy to make. I guarantee you won’t have any leftovers, which is kind of a bad thing since they’re so good.

I substituted ground turkey (93% lean) for the ground beef, and used Romaine lettuce leaves since the store I was at didn’t have Boston lettuce. I had some ginger in the fridge that was already minced so I used that instead of grated ginger. For something a bit heartier, serve the cooked meat mixture over rice. Enjoy!

Asian Lettuce Wraps
-recipe from Sunny Anderson, Food Network

Makes 4 servings.

1 head Boston lettuce, leaves separated, cleaned and dried
2 teaspoons vegetable oil
1 pound ground beef (I used ground turkey)
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

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Five-Spice Chicken Noodle Salad

August 17th, 2010 by andrea | 5 Comments | Filed in Asian, Grilling/BBQ, Pasta, Quick Cooking, Recipes, Salad

 

This is a great summer recipe because it’s light, cool and refreshing. Be liberal with your use of the fresh mint and cilantro…it brings a ton of flavor to the salad!

I’ve made this salad with different types of rice noodles, and rice sticks work as well as rice vermicelli. Whatever type of rice noodles you use, cook them according to the directions on the package (soaking the noodles in hot water like the recipe states didn’t cook them enough). After the noodles are cooked and drained, I like to toss them with some of the dressing. Then I layer the chicken, shredded carrots, fresh herbs and chopped peanuts on top of the noodles and drizzle with more dressing. Sometimes I add a dash or two of soy sauce for a little extra flavor. Enjoy!

Five-Spice Chicken Noodle Salad
-recipe from Sunset Magazine (June 2010)

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick. Yield:  Serves 4

2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts
Chile Lime Dressing (recipe below)

1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

3. Heat a large pot of water to boiling.

4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Chile Lime Dressing
-recipe from Sunset Magazine (June 2010)

This recipe goes with Five-Spice Chicken Noodle Salad. Yield:  Makes 1 cup.

1/4 cup sugar
1/4 cup unseasoned rice vinegar
1/4 cup Vietnamese or Thai fish sauce
6 tablespoons lime juice
1 to 2 tablespoons minced red or green jalapeño chile

Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves. Stir in remaining ingredients.

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