15 Minute Asian Light Meals

***
UPDATE!

8/8 This morning I woke up and Scott surprised me by telling me, “pack 3 days of clothing, we’re going on a surprise trip!” Soooo coooool! We’re just about to leave but I wanted to tell you that I’ll spin the random number generator wheel as soon as I have a moment with Internet access after 3pm.

I have no idea where he’s taking me!! I’m in VEGAS, baby!!!!

xoxoxo,

Jaden

Winners have been announced!!!

***

It’s my birthday and I wanna give away a cool gift!

Watch my video for details:

Here’s what’s up for grabs – the wonderful Flip Video Ultra 30 Minute It’s about the size of a deck of cards: Flip Camera

Here’s what you need to do:

It’s my birthday on 8/8/08 and I’m compiling a version of 101 Simple Meals Bittman’s 101 Simple Meals Ready in 10 Minutes or Less Except, Asian style. Here are my differences:

  • Dish has to be Asian style or inspired: Chinese, Japanese, Indian Korean, Malaysian, Thai, Vietnamese, Singaporean, Filipino, Indonesian,Pakistani, Armenian, Mongolian, Tibetan, Iranian, Hong Kongnese (heehee), Cambodian, fusion etc.etc. (whew)
  • Dish has to be ready in 15 minutes or less. Bittman’s 10 minutes just seems really short and as a mother of 2, I get distracted by a kid once every 5 minutes anyways.
  • Submit a simple, light, quick meal OR a dish that goes with rice.  You don’t have to count rice steaming time. Most Asian meals are accompanied by rice and rice takes about 20-30 minutes to make. So don’t worry about the rice time. Just type in “Serve with rice” in your recipe
  • Write the recipe Bittmann style – like this

Steamed Mussels Put three pounds of washed mussels in a pot with 2 tablespoons of Thai curry paste, 2 cups of coconut milk, garlic cloves, Thai basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread or rice. The simpler and more elegant the recipe is, the better. You can link to a recipe, but please at least describe what you’re linking to. Name your recipe too!

  • Submit by my birthday, August 8th 3pm EST. Contest open to anyone in the world. I’ll be using the handy Random Number Generator to pick a winner. YOU CAN ENTER ONCE A DAY!!! Come back everyday and submit a new 15 minute recipe if you’d like.
  • BONUS! If you blog or Twitter about this contest, you can have an extra entry. Just come back and link to what you’ve posted or just write that you Twitter’d about it

***

Here are of my favorite “15 Minute Asian Light Meals”

of course, no photo needed for your entry..

Lettuce Cups Lettuce Cups Stir-fry 3/4 lb ground chicken with diced red onion, diced water chestnuts, garlic, ginger, 2 tbl oyster sauce and 1 tsp Chinese rice wine. Drain juices, serve in crisp, cold lettuce cups, top with mandarin orange slices
Unagi Bowl Unagi-don Broil defrosted Japanase unagi until hot and the top nicely carmelized, about 5-7 minutes. Serve over rice, top with Kabayaki sauce and shredded nori.

Will you please enter??

Please enter

Comments 141

  1. Kathy Williams

    Sorry, I see I’ve left in ‘minced’ after turkey breast (if using food processor, it doesn’t have to be). If mixing the patty ingredients by hand, buy the turkey breast already minced!

  2. gabi

    halve an avocado, dash with olive oil, liberally sprinkle with bonito shavings, and garnish with drops of soy sauce on top.

  3. Nan

    Spicy Eggplant

    1 lb eggplant
    4 Tbs oil
    1/4 cup chicken stock (if needed)
    2 cloves garlic, minced
    1 1/2 tsp minced ginger root
    2 scallions, finely chopped
    1/4 lb ground pork
    2 Tbs dark soy sauce
    1 tsp red wine vinegar
    1/2 tsp sugar
    2 tsp chili paste with garlic
    1/4 cup chicken stock
    1 tsp sesame seed oil

    Slice unpeeled eggplant diagonally, if using the Chinese variety. If using American eggplant, peel and cut into thick 1/2-inch strips. Heat 2 tablespoons oil in wok. Stir-fry eggplant 5 minutes until almost soft. (If wok becomes dry and eggplant begins to stick, add 1/4 cup chicken broth.) Cover and steam until soft, 3 to 4 minutes. Lift eggplant from wok and place on paper towels.

    Turn off wok and clean with paper towels. Reheat wok and heat 2 tablespoons oil. Stir-fry garlic, ginger, and half of scallions on low heat until aroma is released, about 30 seconds. Add pork; turn heat to high. Stir-fry until pork is no longer pink.

    Mix together soy sauce, vinegar, sugar, and chili paste with garlic. Add to wok and stir-fry 30 seconds. Add eggplant, remaining scallions, and chicken stock. Cook 3 minutes. Stir in sesame seed oil. Serve with rice.

    Yield: Serves 4 to 6

  4. Wookie

    One of my go-to’s when hubby’s out of town and I don’t feel like doing anything special: Kimchi Fried Rice (aka kimchi bokum bap). This recipe is very flexible, feel free to add more or less kimchi according to your taste.

    Over medium to medium high heat, sautee a heaping cup of chopped kimchi in large non-stick skillet with a tablespoon ot two of butter. If you want to add any leftover Korean barbeque meats or shredded chicken, now would be the time. Add leftover rice (about two cups), preferably cold, crumbling it up with your fingers over the pan. Add a little extra kimchi juice to kick up the spiciness. Fold and flip the mixture to get everything seasoned and heated through. Serve hot topped with a runny yolk fried egg on top. (Variation: while rice is still in the skillet, make a well in the center of the rice, crack an egg into the well, stir and blend into the rice and serve immediately.)

    Perfect for eating in front of the tv.

    This is a great contest btw! Thanks!

  5. Cheryl

    Love your blog.

    My quick and easy Asian inspired recipe is:

    Mix together two parts rice vinegar to one part sesame oil. Add sugar and red pepper flakes to taste.

    Pour this over shredded cabbage and add any other veggies you’d like. Add cooked protein of your choice and enjoy.

  6. courtney

    I have another one for you! The original takes prep, but if you use a store purchased rotisserie chicken it can work as well. Or you can use left over baked chicken.The crispier the skin the better.

    Asian Crispy Roast Chicken Salad
    http://cococooks.blogspot.com/2008/08/asian-crispy-roast-chicken-salad.html

    Parboiled the beans and chill them with some thinly sliced raw scallions. IChopped the cabbage and set to chill. Take store bought or left over roasted chicken with skin on and slice. I didn’t have sesame oil so I improvise a quick taste dressing of 1 part olive oil, 1/2 part sweet chili sauce,and a smidgen of fresh diced ginger. Whisk up and you ready to go. Assemble on a plate or bowl the cold chilled Napa Cabbage, string beans, scallions. Top with sliced chicken with skin. Drizzle with dressing and your set.

    I blogged and linked back to you. Enjoy.

  7. Joanna

    Korean Noodle Stirfry:
    http://salutetosanity.blogspot.com/2008/03/lunch-time-delight-korean-noodle-stir.html

    Cook 150g dried egg noodles in boiling water until al dente, drain and set aside. Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat; fry 1/2 a medium onion, 1 clove garlic, 2 tsp ginger and 1 shallot until fragrant. Add 1/2 tomato (diced), 1/3cup julienned zucchini and 1/3cup chopped cabbage; continuing to fry until zucchini is slightly tender. Add in 3tbsp bean paste (doenjang), and stir in 2tsp soy sauce to veggies; mixing until well incorporated. Stir in the 1/3cup defrosted pre-cooked shrimp, 1/4cup diced cooked pork and the egg noodles; fry over medium heat until heated through.

    I have blogged and linked back to you :)

  8. Cakebrain

    Happy bday Jaden! You might remember me mentioning this: I’m going to remind you of my favourite quickie recipe that gets oohs and aahs from all my friends…

    Cakebrain’s Cheater Peking Duck Wraps
    Go buy a Chinese Barbequed duck at the local Chinatown or Asian market. Grab a bunch of green onions, some store-bought pre-washed organic salad greens, a bottle of hoisin sauce and a package of flour tortilla wraps. Debone and shred the duck with your fingers, ensuring that you keep the yummy crispy duck-skin too. Julienne the washed green onions or, if you’re pressed for time just cut the green onions about the same width as a tortilla. Grab a spoon and smear the hoisin sauce all over the flour tortilla wrap and (if you want to increase the fat content and yum factor, add some mayonnaise too) then sprinkle the julienned green onions across the centre of the wrap. Top with a handful of organic salad greens and line up the shredded duck and duck-skin across the centre and roll it all up. You can spear a toothpick through to keep it closed, or just place seam-side down on a platter. Cut diagonally through the middle and serve.

  9. Annie

    Mom’s batter-fried shrimp: To 1/2 cup of self-raising flour, add 1 tsp salt and 1/2 tsp pepper. Add enough water to make a thick batter, like pancake batter. Season 15 medium large shrimp (shelled but keep tail on) with 1 tsp soy sauce and 1/2 tsp sugar and a dash of white pepper. Heat up oil in small pot and when hot, hold tail of shrimp and coat with batter. Deep fry in oil till golden brown. Remove, and drain on paper towel. Enjoy with sweet chili sauce or ketchup.

  10. tigerfish

    How I wish I could take part….but I’m in the middle of my move now…:( what a pity. I will try….and pressure myself to do it!

    May you FA FA FA on your B-day, lady!

  11. A Cowboy's Wife

    Japanese Sesame Spinach

    Ingredients

    * 20 ounces fresh spinach
    * 2 tablespoons sesame seeds
    * 2 teaspoons sugar
    * 1 tablespoon soy sauce

    Directions

    1. Clean the spinach and remove any tough stems. Shake off excess water and place in a pot. Set aside.
    2. In a dry skillet, roast the sesame seeds for a couple of minutes until fragrant and golden. DO NOT burn them!
    3. Combine sugar and soy sauce. Stir to dissolve the sugar. Add the sesame seeds.
    4. Place spinach on high heat and steam for 2-3 minutes until wilted. Drain if necessary. Toss with soy-sesame mixture and serve.

    Serve with Rice

    15minutes!

    I also tweeted the contest…I’m @acowboyswife

  12. deb on the rocks

    I tweeted for the second time yesterday, but couldn’t post a recipe because I couldn’t think of anything except: see what Jaden says to make.

    Then this morning I remembered a quicky I haven’t made in a long time. Paper Flower Cous Cous. In a small pot, simmer a handful of frozen shrimp, thinly sliced veggies and water chestnuts, soy and 5-spice in the amount of water you need for your cous cous plus a little. When shrimp are ready, stir in cous cous and cover. Serve with prepared ginger dressing.

    I hope you are celebrating your birthday all week. All month, actually. As a Leo, it is your birthright.

  13. Samantha

    I am slightly over the 15 minutes, unless you eat your salmon rare!

    Grilled Salmon:
    Drizzle half of marinade consisting of 2 tablespoons Dijon mustard, 3 tablespoons soy sauce, 6 tablespoons olive oil, and 1/2 teaspoon minced garlic over 4 equal sized portions of salmon and allow salmon to sit for 10 minutes; grill for 4-5 minutes on each side and spoon reserved marinade over fish before serving (let salmon rest for 5-10 minutes before serving for best flavor).

  14. Andrea

    Great contest! We love Ho Chi Minh Chicken.

    Heat 1 Tbls canola oil in a wok and stir-fry 1/3 cup diced onions, 1/3 cup matchstick carrots, and a handful of snow peas for 2 minutes. Add 1/2 tsp chopped lemongrass and 1/2 lb strips of chicken breast and stir-fry for 2 more minutes. Add 1/2 tsp minced garlic, 3 Tbls dark soy sauce, 2 tsp rice vinegar, 1 tsp palm sugar, 1/2 tsp toasted sesame oil, and black pepper to taste. Stir-fry for 30 seconds. Serve with rice.

  15. Sowjanya Yinti

    Garam Masala fried Fish:

    Mix, garam masala, turmeric, garlic paste, red chilli powder and a little bit of lemon juice in a bowl. Rub this mixture on to cut tilapia fillets. Shallow fry them in a pan with heated canola oil. Drain them on paper towels

    Lemony Potatoes with onions and green chilli:
    Saute 1/4 cup of finely diced onions and 2 green chillies in canola oil. Add boiled and cubed potatoes to this. Sprinkle with salt, turmeric. Mix well and turn off stove. Add freshly squeezed lemon juice. tastes yum with rice but cal also be used as a warm salad.

  16. Wendy

    Steamed rice with eggplant

    Put 1 1/2 cup rice in rice cooker, thinly slice 2 eggplants and arrange on rice. top with dried scallops and dried shrimps. When done, add deep fried garlic with oil and sweet soy sauce. Mix well and serve.

  17. Debra Oliver

    Just twittered about your fantastic website that I just discovered. My account is Debdiego and HAPPY BIRTHDAY! Looking for a recipe to post today.

    Debra Oliver

  18. Cakebrain

    Hiya,
    I’m back with another quickie cakebrain meal. This is a standby at home and is ready in about 15 minutes:

    Banana Leaf-Steamed Sea Bass with Ginger, Scallions and Soy
    Bring water to a boil in a large wok and prepare with a rack for steaming. Grab a few frozen fresh/frozen banana leaves and cut them to fit your sea bass fillets. Each fillet will rest on a piece of banana leaf. Open your hermetically sealed flash-frozen sea bass fillets (from Costco) and place one fillet on each banana leaf. Season with white pepper & roasted sesame oil and place slices of fresh ginger on the fish. Place the leaf and fish on steaming dish on the rack in the wok and cover to steam. Depending on the thickness of the fillet, steam approximately 6-9 minutes, on high heat, or until flesh flakes and is done. I like mine barely done. While the fish is steaming, prepare the sauce: in a small saucepan, add 1 tablespoon oil. Heat until oil is hot. Add julienned fresh ginger, a pinch of white pepper, a pinch of sugar, a dash of sesame oil, 3 tablespoons of soy sauce and julienned scallions (sliced fresh chilies optional). By the time the fish is ready, your sauce will be too. Take the steamed fish (on the banana leaves) out of the steamer and place on a pretty serving platter, discarding any liquid. Pour the hot soy, scallion & ginger sauce over the fish and serve with steamed rice. This technique works with any fish. Just adjust the steaming time for the thickness of the fish!

  19. Susan

    Happy Birthday Jaden!

    Assuming you’ve cleaned a whole bunch of mussels before hand:

    Crush lots of garlic and saute in olive oil until lightly golden. In a bowl, make a mixture of Japanese mayonnaise, togarashi, black pepper, and the sauteed garlic all to your taste. Cover each top of mussel with this mixture and parmesan cheese and broil in oven until the top bubbles and turns golden. Yummm!

  20. caroline

    Happy birthday!

    Steamed sea bass

    1 whole striped sea bass (but filets would work, too)
    1T soy sauce
    1t mirin
    2 minced garlic coves
    1 green onion sliced
    2T canola oil

    put in a steamer – I use a steamer basket over my wok. pour soy sauce and mirin on it. cook until cooked, about 10-15 minutes. In a separate pot, heat oil. After steamed, sprinkle garlic and onion on fish, and pour hot oil over to “cook” the garlic/onions. serve immediately.

  21. A Cowboy's Wife

    Sanjiv’s Thai Chicken with Fresh Basil

    In a wok heat 2 TBLS of oil, 3 cloves garlic;chopped, and 3 kafir lime leaves cut into thin strips on high heat, until oil bubbles. Add 1/2 lb. boneless chicken breast, sliced into 1 inch strips, 1/2 cup mushrooms, bamboo shoots, 3 TBLS oyster sauce, and 2-4 red chile peppers; seeded & chopped. Stir fry for 5 minutes or until chicken is cooked. Mix in 15 basil leaves and serve on a bed of chopped cabbage, about 2 cups.

  22. Barbarainnc

    My version of Bang Bang Shrimp (Asian but not Light)

    Make the sauce : mix some Mayonnaise, Thai Sweet chili Sauce and Tuong ot Sriracha to taste. Peel 1 pound of shrimp, coat with dry cornstarch. Fry in a deepfat fryer until crispy. Drain on paper towels. Put the shrimp in a bowl and add the sauce, stir and enjoy!!!!! I have been known to eat a pound of shrimp this way!!!!

  23. Kristina

    Coconut Curry Tofu (vegetarian, gluten free)

    Cut 1 pack firm tofu into cubes. Cut up whatever vegetables you want to use. Heat up a few tablespoons of oil in your wok. Fry the tofu, remove from wok, add more oil if needed, and fry vegetables. (If you prefer less oil, use chicken broth- it takes the fry out of the stir fry, but it’s still delicious.) Once veggies are just about done, add tofu back to the wok. Sprinkle with curry powder and, if you like the heat, chili powder. Add some chicken broth, however much you like. Add coconut milk (again, however much you like- I think I use a quarter to half a cup) and heat but don’t boil. Serve over rice.

    I’m no professional chef so my directions are probably pretty bad! I’ve made this dish with shrimp as well and it’s delicious, though I’m trying to use less because of overfishing.

  24. Phuong Cotey

    Quick & Crunchy Cabbage Salad
    Combine 1/2 c. of olive oil, 3 tbs. balsamic vinegar, 2 tbs. sugar, dash of salt, dash of black pepper, and the seasoning packet from a package of chicken flavored ramen noodles in a small plastic storage container. Shake it vigorously.
    In a large bowl, dump in a bag of shredded angel hair cabbage, a small bag (or handful) of sunflower seeds (out of shells), the bag of dry ramen noodles (bash it up while it’s still in the bag so it’s crumbled in chunks). Dump the dressing into the bowl and mix it up. Sprinkle a bunch of diced green onions on top. CHEAP! FAST! Freaking delicious!!

  25. Fran

    This is a favorite and a standby: Thai Inspired Chicken with Basil. In a hot pan or wok add 3 tablespoons vegetable oil. Add 2 lightly smashed garlic cloves. When garlic has just turned golden brown, remove. Add two thinly sliced chicken breasts and stir until cooked through. Remove from the heat and add 2 teaspoons fish sauce, 1.5 teaspoons soy sauce, 2 teaspoons sugar 3 sliced green onions and stir fry to incorporate until the sugar is melted. Turn off the heat and add 1.5 cups Thai or Italian basil leaves. Serve with or over rice.

    A link to the recipe with a photo can be found here: http://justopia.wordpress.com/2008/08/04/building-a-better-bagel/

    http://twitter.com/justopia

  26. argus

    Prawn and Corn Veggie Pancake – chop 2 stalks of spring onion, finely slice half a red chilli, and mix them with 5 tbs of sweet corn from a can (or fresh, sliced off a cob), 1 cup of small shelled prawns, 2 eggs, pinch of salt & pepper and 2tbs of flour. Heat a pan to medium, add a tsp of veggie oil or butter and spread out half of pancake mixture. Fry till lightly browned on both sides. Repeat with other half. Cut up into strips or rectangles. Serves two, with light chilli sauce or ketchup.

    Many happy returns of the day, Mrs H.

  27. A Cowboy's Wife

    TWO-MINUTE TUNA TATAKI

    Lightly oil a few 1-1/2-inch fresh tuna steaks. Heat in a very hot nonstick skillet until seared on all sides, about 30 seconds per side. Top with a tangle of pea shoots tossed with tamari and rice vinegar. Sprinkle with sesame seeds.

    Serve with rice

  28. Kim L

    Spicy Shrimp Stir-Fry

    Whisk together 1 tbsp. soy sauce, 1 tbsp. rice wine, 1 tsp. sesame oil, and 1 tsp. cornstarch in a small bowl and set aside.

    Heat 1 tbsp. peanut oil in hot wok. Add 1 clove minced garlic and 1/4 tsp. red pepper flakes (or more to taste) and swirl oil around the wok. Add 1 lb. peeled and deveined shrimp (can be purchased already prepared) to wok in a single layer and let sear for a minute, then stir-fry two minutes. Remove shrimp to a plate.

    Heat 2 more tbsp. peanut oil, then add 3 cups chopped vegetables (such as peppers, onions, celery, broccoli, carrots or whatever you have on hand) to wok and stir-fry 3-4 minutes or until tender-crisp.

    Push vegetables to the sides of the wok, re-whisk sauce ingredients and add sauce to center of wok. Stir sauce till it thickens a bit, 1-2 minutes, then stir vegetables with sauce. Add shrimp back to wok and toss to coat with sauce and heat through. Serve with rice.

  29. Katy

    I take noodles or tofu…rotisserie deli chicken…and start rummaging through my refrigerator! Add carrots, sprouts, scallions, etc. A little sesame oil or soy sauce…saute it all and enjoy!! I know it isn’t an earth shattering recipe, but it is great comfort food and always waiting in your refrigerator for you :)

  30. Annie

    Char Koay Teow: Add 1 tbsp minced garlic to very hot wok. Throw in some shrimp, sliced lup cheong (Chinese sausage), fry for a few seconds till shrimp is translucent. Add loose cup of fresh wide rice noodles. Stir around and add char koay teow sauce (made with soy sauce, oyster sauce, sugar, thick soy sauce and water) and some sriracha. Push noodles to side and crack an egg and scramble. Toss in a handful of beansprouts after half a minute and mix everything together until beansprouts just wilt. Plate up and eat.
    http://chezannies.blogspot.com/2008/07/7-tips-for-making-mouth-watering-char.html

  31. jules p

    using left over veggies(whatever you like) and left over rice. Stir in 2 scrambled/cooked eggs, and crumbled/cook sausage. Stir over medium heat. about 2 minutes. And serve. VERY good! VERY yummy! oh..add some soy sauce too. (amount is up to you)

  32. Carmen

    Chinese cucumbers: Peel a cucumber (preferably a seedless English cucumber). Slice in half lengthwise and then slice into half-moons about 1/4 inch thick. Sprinkle with salt (about 1 tsp) and drizzle with toasted sesame oil. Mix well and serve with rice.

    One of the simplest vegetable dishes, great for summer b/c no cooking involved.

  33. Barbarainnc

    Happy Birthday Jaden !!!!! :) :) :) :) :) :) :)

    Easy Chicken Satay

    1 pound of chicken tenders

    1 can of coconut milk

    1 t salt

    1 t sugar

    2 T curry

    Mix all ingredients in a ziplock bag and marinade overnight in the refrigerater. Grill until done. Serve with rice.

  34. Huguette E.

    Asian Noodle Salad
    8 ounces capellini pasta
    1/2 pound shiitake mushrooms
    1 red bell pepper, thinly sliced
    1/4 cup rice vinegar
    3 tablespoons soy sauce
    1 tablespoon vegetable oil
    1 teaspoon grated fresh ginger
    1 tablespoon chopped fresh parsley

    DIRECTIONS
    Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
    In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
    Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.

    ~ HAPPY BIRTHDAY ~

  35. deb on the rocks

    Better than Chopsticks: Artichoke Spoons

    Lots of my quickie meals are also quirky. I’m always make confessions over here! This is a summer favorite.

    Grab a rotisserie chicken at the store if you don’t have leftovers, and a few artichokes.

    Trim and steam artichokes. Chop up some of the chicken and heat with rice to make a 50/50 mixture. Also, melt a stick of butter whisked with soy sauce, chopped garlic and grated ginger. Use the little artichoke leaves as spoons: after dipping them in the butter, scoop up some rice and chicken, pop in your mouth and scrape off the artichoke loveliness. Yum!

    I love food you can eat with your hands!

  36. joey

    Adobong Kangkong (water spinach)
    Sautee 2-3 cloves of chopped garlic in some oil with some freshly cracked black pepper. Add a bunch of kangkong (stems chopped to 1-inch sticks and leaves whole), toss a bit, then add about 2 tablespoons soy sauce and 1 tablespoon white vinegar. Cover for about 1-2 minutes to steam. Uncover, stir, and cook a futher minute (this cooks fast). Adjust seasoning. You can also do this with sitaw (snake beans) cut into 1-inck sticks.

    Adobo is arguably the most popular Filipino dish, usually made with chicken or pork — not as known though outside the Philippines are the vegetable versions which are staple side dishes in many homes over here. My husband loves this…no matter what fancy-schmancy thing I make, when I cook this he is two-thumbs up happy :)

    Advance happy birthday greetings to you!!!

  37. White On Rice Couple

    You look so lovely Madamoiselle J! I love your new hairdo too!

    wow, looks like I’m not late for the party yet. So here’s my entry…(one of my Fall favorites)

    Asian Pear Salad w/coconut milk/peanut dressing.

    1. 2 asian pears, wash,,core out, chop (or slice).
    2. 3 stalks fresh celery, wash, chop.
    3. One can coconut milk or cream. Put coconut milk in bowl, add 3 tablespoons peanut butter, 1 teaspoon cardamom powder, 1/2 teaspoon cinnamon powder, 1 teaspoon sugar, 1/2 teaspoon salt, squeeze fresh lime juice.
    Mix well. You can also put it all in a blender, but it could take another 3-4 minutes and it adds another thing to clean.
    Time is of the essence, is it not?
    4. Combine pears and celery. Toss with coconut milk dressing. Top with chopped peanuts and minced cilantro or garnish with celery leaves for extra prettiness.

    This is a damn tasty salad!

  38. konnie

    Love your recipes and videos.

    Miso Noodle Soup
    serves 4

    8 cups water
    2 tsp minced garlic
    2 tsp minced ginger
    1/4 lb udon noodle
    1 cup sugar peas
    1 carrot, sliced
    1 head broccoli, cut in flowerettes
    8 fresh shiitake mushrooms, sliced
    1/3 cup diced yellow squash
    12 snow peas, trimmed
    1/2 cup mung bean sprouts
    1/3 cup miso
    1/4 cup barley miso
    1 tsp toasted sesame oil
    4 scallions, minced

    Combine the water, garlic and Ginger in a 3 quart saucepan. Cover, place over high heat, and bring to a boil. Lower heat to medium high and stir in the noodles. Allow them to cook, stirring frequently to prevent them from sticking to the pan, for 3 minutes.

    Add the carrots to the soup and continue to cook for 5 minutes. Stir in the broccoli and mushrooms. When the broccoli has turned bright green and is just beginning to get tender (about 5 minutes), add the yellow squash and snow peas. Continue to cook until the noodles and vegetables are just tender, about 2 minutes more.

    Stir the bean sprouts into the soup and remove it from the heat. Combine the two types of miso in a small mixing bowl. Mix enough of the soup broth into the miso to make a smooth paste, then stir the miso back into the soup. Transfer t serving bowls and top with a sprinkling of sesame oil and minced scallions.

  39. mirinblue

    Oriental Pancake

    Make up some pancake batter, but do not sweeten.
    In large pan w/a little peanut oil- saute green onion tops, some cut up shrimp and a little garlic until shrimp are pink and onions are slightly wilted. Pour about 1 TBS soy sauce over to deglaze.

    Pour pancake batter over and cook until bubbles form around edge. Break an egg over the top of pancake..wait a minute and turn over. (might need to use the old plate trick for this)

    Cook a minute or two on other side, flip onto plate, break the yolk, add red chile treads and eat away!

    May dip in condiment or sauce of choice if you would like.

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