Category Archives: Asian

CSA Week 1: Rice Bowl with Slow Cooker Short Ribs, Snap Peas and Pickled Carrots

This is one of those recipes where you can mix and match components according to whatever you have on hand. I really like the pickled carrots (or radishes, daikon, cucumber) for an extra tangy crunch on top. It ties it all together and adds a great zip of flavor to balance the salty, rich ribs and sweet peas.

In my CSA box this week (see my post here) there were A LOT of snow peas and sugar snap peas. If you’ve bought those before you know they are delicious but they don’t have a long shelf life. So I wanted to use a bunch of them quickly and this was the perfect place to stick them. I cooked a little extra just for snacking the next day or throwing in a salad.

You could probably use just about any kind of meat for this. I happened to have some short ribs and they cooked up beautifully in the crock pot, but chicken or pork would work equally well. You could even use leftovers if you have some or leave out the meat altogether for a vegetarian option.

Rice bowl with Slow Cooker Short Ribs, Pickled Carrots and Snap Peas

Rice bowl with Slow Cooker Short Ribs, Pickled Carrots and Snap Peas

Rice Bowls with Slow Cooker Short Ribs, Snap Peas and Pickled Carrots

1 package short ribs
1/2 cup teriyaki sauce
1/4 cup soy sauce
1 cup brown rice
5-6 carrots, julienned
1/4 cup rice vinegar
2 tbsp. mirin
1/2 tsp. sugar
1/2 tsp. salt
2 cups snap peas or snow peas (I used a bit of both)
1 clove garlic
Pinch of crushed red pepper

Combine teriyaki and soy sauce. Put short ribs in the crock pot and pour teriyaki mixture over the top. Cook 6-8 hours until tender. Remove from crock pot and pull meat apart using two forks. Set aside.

In a zip lock bag or shallow bowl combine vinegar, mirin, sugar and salt. Add carrots and toss. Set aside and stir or turn every once in a while.

Cook rice according to package directions.

Heat a skillet over medium high heat. Add a bit of oil and stir fry veggies, garlic and crushed red pepper, until crisp-tender.

Build your bowl with a bed of rice, topped with short ribs, pickled carrots and snap peas. If desired, drizzle with a bit of rice vinegar, soy sauce or sriracha.

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CSA Week 1: Asian Chicken Chopped Salad

I like to eat seasonally, and when possible, locally as well. In my opinion, veggies taste best when they are fresh and ripe, not shipped halfway around the world or grown against their will in the middle of a different season. We’ve all eaten tomatoes in winter and there is a reason they don’t taste like much, they really aren’t supposed to exist! Eating seasonally is also more economical. It’s pretty simple, if you buy whatever is coming out of the fields at any given time, it’s more plentiful, and perishable, so it’s going to be cheaper. A nice side effect in addition to being more tasty and more nutritious.

Every year, I make a sad, mostly unsuccessful go at growing some sort of garden. I like to try. I enjoy getting my hands dirty and seeing things grow and eating veggies fresh off the plants. But reality is harsh. I am a terrible gardener. I am neglectful and ignorant and ungifted in this area. For the time and money I invest, I get a very low yield in return. So this year I wised up and joined a CSA – Community Supported Agriculture. Basically, you sign up with a farm for the growing season and receive a weekly share of whatever happens to be getting picked that week.

When I did the math, it added up to a lot less than I would normally spend at farmer’s market or planting my own veggies. Another positive was that I would receive a variety of things that maybe I wouldn’t normally choose. I think most of us tend to get in food ruts where we eat the same things over and over. This will force me to try some new things and get creative and it will also require me to actually eat a lot of vegetables, which is something I’m always trying to do. Plus it’s hard to justify eating out all the time when you have a kitchen full of fresh produce that needs to be used. So many good reasons, and you can probably tell I’m just geeking out over my weekly mystery boxes. It’s going to be like Chopped in my kitchen every week!

So I thought I would share my CSA boxes with you and a few of the things I’m making with mine. Maybe you are a member of a CSA yourself, or maybe you are a good gardener, or maybe you just like to shop seasonally at your local farmer’s market. If so, then you’ll probably be coming across some of these same ingredients.

In my week 1 package from Sun Gold Farm, I received a huge head of leaf lettuce, kale, spearmint, a stevia plant, cabbage, fava beans, snow peas and sugar snap peas. Most of this I’m pretty familiar with, except the fava beans (tried them once before) and the stevia plant (not really sure what to do with that – for now I just planted it).

Want other week 1 recipes? Check out Rice bowls with slow cooker short ribs and snap peas, or Bowties with fava beans, morels and mascarpone.

 

Week 1. I was told this was going to be the "lightest" week, both in quantity and weight.

Week 1. I was told this was going to be the “lightest” week, both in quantity and weight. It was still a lot of stuff!

I started off with something easy and familiar that would use several ingredients. I find that the kids (and myself) are more likely to eat kale when it’s mixed with other things, and cut small. Slicing it into thin ribbons here worked very nicely! I tried to chop just about everything a similar size so when you scoop it up you get a little bit of everything on your fork.

Asian Chopped Chicken Salad

Asian Chicken Chopped Salad

Asian Chicken Chopped Salad

6-8 cups chopped cabbage
6-8 leaves of kale, sliced or chopped into thin ribbons
1 pound chicken thighs
1/4 cup teriyaki sauce
1 cup snow peas (remove strings and chop into bite sized pieces)
1 can mandarin oranges (drain but reserve juice)
2-3 carrots, shredded
1/2 cup sliced almonds, toasted
2 tbsp. soy sauce or tamari
2 tbsp. rice vinegar
2 tbsp. lime juice
1 tsp. sesame oil
1/2 cup crunchy chow mein noodles (optional)

Combine chicken thighs and teriyaki sauce in a zip lock bag or small bowl and let marinate at least 30 minutes.

In a small bowl combine 1/4 cup reserved mandarin liquid, soy sauce, vinegar and sesame oil. Set aside.

In a large mixing bowl combine cabbage, kale, snow peas, carrots, oranges and almonds.

Heat a large skillet or grill pan to medium high. Cook chicken thighs 4-5 minutes on each side or until cooked through. Remove from pan and dice into bite sized pieces. Add to the big salad bowl. Pour in dressing (start with about half of it and add more as needed) and toss together until everything is lightly coated. Top each serving with crunchy chow mein noodles for garnish.

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Korean Chicken Lettuce Wraps

Well, it’s that time of year again, where I think about putting myself in detox after all my holiday sugar intake and eating just a tad more healthy, and perhaps shedding a few pounds to welcome in the new year. I was thinking along these lines this month when I came across this recipe in Cooking Light.

I like lettuce wraps. They make me feel like I’m eating healthy even when I’m reaching for a third or fourth leaf of lettuce. How can that possibly be bad for you? The rice in these make them more filling and they were quite satisfying. Choose a head of Bibb lettuce that has nice big leaves for a little bit less mess. Count on some sticky fingers in any case and serve with extra napkins.

I’m all for eating light if it doesn’t mean sacrificing flavor. The chicken in these lettuce wraps packs a nice punch, without being spicy. The sauce for this includes a new ingredient for me – Gochujang sauce. I looked for it in the grocery store and didn’t have any luck. After searching the shelves at my Asian market, I gave up and asked for help, and the kindly employee pointed it out…right in the middle of the shelves I was looking at. If you can’t find this stuff, you can make something similar by mixing equal parts of Sriracha and white or yellow miso paste.

Korean Chicken Lettuce Wraps

Korean Chicken Lettuce Wraps

Korean Chicken Lettuce Wraps
(from Cooking Light)

2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons dark brown sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon gochujang sauce (I found this at the Asian market, but some grocery stores probably carry it, or in a pinch you can mix equal parts Sriracha & miso paste)
1 tablespoon minced fresh garlic
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast halves, thinly sliced
1 cup uncooked long-grain brown rice
2 teaspoons canola oil
1 teaspoon toasted sesame seeds
12 Bibb lettuce leaves
1 English cucumber, sliced
4 green onions, diagonally sliced
Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
Cook rice according to package directions.

Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Do this in batches if needed so you don’t overcrowd the pan. Sprinkle sesame seeds over chicken.

Yummy, sweet, salty, delicious.

Yummy, sweet, salty, delicious.

Tear leaves off of head carefully so they stay whole. Gently wash and pat dry.

A tower of lettuce

A tower of lettuce

Place a big spoonful of rice in each lettuce leaf; top with some chicken slices, cucumber slices, and green onions. Serve with reserved 2 tablespoons soy sauce mixture. If, like me, you forgot to pull some out before you stuck the chicken in the bag, just mix up a little extra.

So delicious.

So delicious.

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Sesame Stir Fried Broccoli

I’ve heard some people say they don’t like broccoli because of the way it smells when they boil it. I say don’t boil it at all! A quick sauté in a saucepan is going to give you bright, crisp-tender broccoli that will be far more appetizing than any boiled broccoli mush you’ve eaten in the past.

If you aren’t crazy about how a vegetable (or anything) smells when you are cooking it, one of the best ways to combat it is to cook it with things that smell wonderful. I’ve combined my broccoli with garlic and sesame, both of which smell absolutely divine. Toss in a little crushed red pepper and a splash of soy sauce and you are good to go.

I would put this on a bowl of rice or noodles and call it dinner, but feel free to toss some shrimp, chicken or tofu with it, or just serve it as a veggie side for your favorite main dish.

Sesame Stir Fried Broccoli

Sesame Stir Fried Broccoli

Sesame Stir Fried Broccoli

1-2 heads broccoli, cut into bite size florets (I chop up the stems and include those too)
2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
2 cloves garlic, minced
1 tbsp. soy sauce
Toasted sesame seeds for garnish (optional)

Heat large skillet or wok over medium high heat. Add sesame oil, garlic and crushed red pepper. Cook and stir 30 seconds until fragrant. Add broccoli. Cook, stirring often, over medium high heat for 3-5 minutes, or until broccoli is bright green, tender but still crisp. Toss with soy sauce. Add a bit of salt if needed. Garnish with sesame seeds if desired.

 

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Asian Meatballs with Sesame Noodles

Like to cook once and eat twice? This is a perfect double duty recipe.  I made this meatball mixture originally for potsticker filling.  Rather than making a huge batch of those, I used half for the gyoza, and used the other half for these fabulous meatballs.  Some quickie sesame noodles while the meatballs cook and you have dinner on the table lickety split.  If you don’t want to use them all right away, just stick the cooked meatballs in a freezer bag and save for another day.

Asian Meatballs with Sesame Noodles

Asian Meatballs with Sesame Noodles

Asian Meatballs with Sesame Noodles

Meatballs:
1/2 – 1 pound ground pork (I used one pound, which will make a double batch or use half for gyoza filling)
1 shredded carrot
1 inch ginger, minced
8 oz. shiitake mushrooms, chopped
1 tsp. sesame oil
1 tbsp. soy sauce
3-4 green onions, chopped

Noodles:
1 package thin spaghetti noodles
1 cup spinach, coarsely chopped
Pinch of crushed red pepper flakes
1 tbsp. sesame oil
1 tbsp. soy sauce (or more to taste)
1 tsp. lime juice
Salt (if needed – sometimes the soy sauce is salty enough on its own)
1-2 tbsp toasted sesame seeds

Preheat oven to 400 degrees.  In a bowl, combine meatball ingredients.  Roll into meatballs and space evenly on a baking sheet.

Meatballs!

Meatballs!

Bake for 30-40 minutes until brown and cooked through.

While the meatballs are cooking, bring water to a boil and cook noodles according to package directions.  When noodles are ready to drain, throw the spinach into the water with them, then drain the whole thing.  Toss with the other ingredients and then gently toss with the meatballs.  Sprinkle with sesame seeds and serve hot or cold.

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Gyoza

I love going out for sushi.  One of the little-known best parts of going for sushi, in my opinion, is the not-sushi.  It’s the gyoza.  Also known as potstickers, or dumplings.  Mmmm, little pockets of heaven.  Pork, veggies, and a bit of Asian mystery all bundled up in a tiny little package just for me.  Dip them in ponzu sauce for a salty, tangy finish and oh man, happy happy me!

These are very easy to make.  Don’t be intimidated by what looks like hours of work.  While there is a little more prep work than just throwing something in a pan, these babies come together pretty quickly and it’s sooooo worth the extra effort!  They are easy enough to make that you can get the kids (or even the dinner guests!) to help with the assembly.  And the really nice thing is this recipe yields a ton of them.  This batch will easily make 60+ dumplings.  I made about 40 and then used the rest of the filling for Asian style meatballs for another day.  Don’t want to eat that many at once?  No problem.  They freeze beautifully for an easy meal or snack later on.

While most of the time in restaurants gyoza is offered as an appetizer, I really enjoy it as a main dish.  A pile of stir-fried veggies and rice alongside and you’re in business!

Gyoza.  Who says it's just an appetizer?  These were main dish quality.

Gyoza. Who says it’s just an appetizer? These were main dish quality.

Gyoza

1 pound ground pork
1 shredded carrot
1 inch ginger, minced
8 oz. shiitake mushrooms, chopped
1 tsp. sesame oil
1 tbsp. soy sauce
3-4 green onions, chopped
1-2 packages round gyoza wrappers (find in the refrigerated section in most produce departments at the grocery store)

Mix all ingredients (except wrappers) in a large bowl.  In the center of each wrapper place a teaspoon of the pork mixture.  I usually work in batches, laying out 9 or 10 skins (put out a little bowl filled with water for dipping fingers), filling, and then crimping all of them.  This is also a fun task for little (or big) helpers.

Making gyoza.  Be sure not to overfill, this is about the maximum amount you want to put in there if you want to be able to seal them up.

Making gyoza. Be sure not to overfill, this is about the maximum amount you want to put in there if you want to be able to seal them up.

Moisten the edge all around with a bit of water and bring the two edges up to meet in the center.  Pressing outward to remove the air, seal the edges, crimping with fingertips.  Place on wax paper on a baking sheet or board.

Gyoza, all crimped up and ready to cook (or to freeze).

Gyoza, all crimped up and ready to cook (or to freeze).

Heat a skillet over medium high heat.  Drizzle a bit of canola or peanut oil in the pan and let it heat (I use about a tablespoon of oil for each batch).  Swirl oil around to coat the bottom of the pan.  In small batches, add the gyoza (I can do about 10-12 at a time in my skillet).  Let them sizzle and cook until brown on the bottom.  Add 1/3 cup of water to the pan and cover.  Let cook about 3-4 minutes, until water is evaporated.  Remove dumplings and repeat as needed with additional batches.  Serve hot with ponzu dipping sauce (see below for recipe).

Leave space between the dumplings so they cook evenly and don't stick together as they steam.

Leave space between the dumplings so they cook evenly and don’t stick together as they steam.

This batch made 40+ gyoza (1 package of skins), which for the three of us equals two meals.  So I cooked half, froze half, and still had some filling left which I rolled into meatballs for another meal.  Or if you have more wrappers, just make more gyoza and freeze what you don’t want to eat that day.

To freeze gyoza, leave on the cookie sheet, stick the whole thing in the freezer.  Let them freeze about an hour, and then you can pile them in ziplock freezer bags.

Frozen gyoza.  Freeze first on a cookie sheet, then pile into bags for easy storage.

Frozen gyoza. Freeze first on a cookie sheet, then pile into bags for easy storage.

To cook, simply take out what you need and follow the directions above.  No need to thaw first, simply put the frozen gyoza in the hot oil and cook as usual!

Ponzu Dipping Sauce

1 tbsp. chopped green onions
3 tbsp. fresh lemon or lime juice
2 tbsp. mirin
2 tbsp. soy sauce
1 tsp. brown sugar
1/4 tsp. crushed red pepper
1/4 tsp. garlic chile sauce
1/4 tsp. fish sauce

Combine all ingredients.

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Red Curry Shrimp Dumplings with Cucumber Peanut Slaw

I could eat dumplings for every meal.  Just about every cuisine in the world includes some sort of dumpling, which means endless variety!  These were a little outside the norm.  The red curry filling adds a tiny bit of Thai, while the steamed exterior is more Japanese.  Wherever they hail from, they are absolutely genius.  These are cooked just like potstickers, seared for a crispy bottom and then steamed to finish.  We loved these and managed to devour the entire batch between the three of us.

To go with an unusual dumpling, why not make an unusual slaw?  This cucumber/napa slaw is light and fresh, with a zingy, barely-there dressing.  Perfectly cool in contrast to the spicy salty dumplings.  And good left over the next day too.

Red Curry Shrimp Dumplings

Red Curry Shrimp Dumplings

Red Curry Shrimp Dumplings
(adapted from theperfectpantry.com)

3/4 pound shrimp (21-25 or 26-30), defrosted if frozen, peeled and deveined
2 scallions, roughly chopped
2 tsp grated ginger root (I use a microplane)
4 tsp Thai red curry paste
1 tsp fish sauce
1 pkg. wonton wrappers
Canola oil for cooking
2 Tbsp soy sauce
1 tsp sesame oil
1/2 tsp lime juice
1/2 tsp chile garlic sauce (optional if you want a little more kick)

In a food processor add the shrimp, scallions, ginger, curry paste and fish sauce. Pulse several times until the ingredients come together and form a finely-chopped paste.

Set out a small bowl of water.

Working with just a few wonton wrappers at a time, place 1 teaspoon of the shrimp mixture in the center of each.

Do not overfill or it will not seal well.

Do not overfill or it will not seal well.

Wet your finger and run it around the edge of the wonton wrapper. Then, pull all corners to the center, and pinch to seal the dumpling. Repeat with remaining wontons and filling.

Little yummy presents ready to cook!

Little yummy presents ready to cook!

In a large nonstick frying pan, heat the oil over medium heat. Place the dumplings flat side down in the pan, and cook for 1 minute until the bottoms are brown.

Pour in 1/2 cup water. Immediately cover the pan. Cook until the water is almost evaporated, approximately 3 minutes. Then, uncover, and cook until the remaining water evaporates.

Meanwhile, stir together the soy sauce, sesame oil, lime and chile sauce in a small bowl to make the dipping sauce.

Serve the dumplings hot, with dipping sauce.  The original recipe says it makes 24, but we ended up with 30-40.  Just depends on how generous you are with the filling I suppose.

Cucumber Peanut Slaw

Cucumber Peanut Slaw

Cucumber Peanut Slaw
(from healthyseasonalrecipes.com)

1 small head Napa Cabbage, finely sliced
3-4 small cucumbers (1 ½ pounds), julienne cut
1/2 cup chopped roasted, salted peanuts
1/4 cup chopped fresh cilantro leaves
1/3 cup peanut oil or canola oil
¼ cup freshly squeezed lime juice
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon garlic powder
Dried red pepper flakes to taste (optional)

Combine cabbage, cucumber, peanuts and cilantro.  In a small bowl whisk together oil, lime juice, sugar, salt, garlic powder and red pepper flakes.  Pour over slaw and toss to combine.

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Thai Chicken Lettuce Wraps

In my efforts to eat healthy some days are more successful than others.  This meal was probably the healthiest one I made all week, and definitely one of the tastiest as well.  It was a huge hit with the kids too.

If you don’t like it spicy, you will want to reduce or eliminate the Thai or serrano peppers.  Made according to the recipe, these definitely have a bit of a kick!

One note on ground chicken:  I typically don’t like to buy it.  For some reason it seems to always have a bit of a mysterious gritty texture that I don’t enjoy.  Unless you are close friends with the guy at the meat counter, there is no way to know exactly what is ground up in there.  Instead I buy chicken thighs and grind them up myself in my food processor.  A few pulses is all it takes.  It results in a coarser, juicier texture which I like, and no weird grit!  Plus you have the advantage of choosing exactly what parts of the chicken you want to eat.  I usually opt for thighs since I find them a bit more flavorful. That being said, if you’re in a hurry or just don’t want to mess with it, by all means buy ground chicken instead.

Not a fan of lettuce wraps?  Admittedly they are a little messy but I love them.  However, once you’ve made this mixture there is no reason you couldn’t put it in a wrap, tortilla, rice paper, pepper half or pita pocket.  Or just dig in with a fork.  Whatever conveyance you choose, these are just plain yummy!

Thai Chicken Lettuce Wraps.  Delicious!

Thai Chicken Lettuce Wraps. Delicious!

Thai Chicken Lettuce Wraps
(adapted from Cooking Light)

4 tsp. canola oil, divided
1/2 cup minced shallots
1/2 cup (or more) thinly sliced red bell pepper
4-5 cloves garlic, minced
1 pound chicken thighs (or ground chicken)
2 Thai or serrano chiles, minced (less if you don’t like it spicy)
1 tbsp. fish sauce
2 tsp. brown sugar
2 tsp. soy sauce
1/4 tsp. black pepper
1 cup basil leaves, coarsely chopped or torn
1 tbsp. lime juice
Lime wedges
Large lettuce leaves (I like to use butter lettuce for this since the leaves are sort of bowl-shaped)

Cut chicken into chunks and add to a food processor.

Making ground chicken.  I prefer this to buying ground chicken.  It only takes a few extra minutes!

Making ground chicken. I prefer this to buying ground chicken. It only takes a few extra minutes!

Pulse until coarsely ground.

A few pulses and voila!  Ground chicken.

A few pulses and voila! Ground chicken.

Heat a large nonstick skillet over medium-high heat.  Add 2 tsp. oil to pan; swirl to coat.  Add shallots and sauté 2 minutes.  Add bell pepper; sauté one minute.  Add garlic and cook for another 30 seconds.  Remove shallot mixture from pan and set aside.

Add remaining 2 tsp. oil to pan; swirl to coat.  Add chicken.  Cook and stir 5 minutes or until browned, crumbling with your stirring utensil as it cooks.  Drain well if there is extra juice in the pan.  Reduce heat to medium.  Add chiles; cook one minute.  Add shallot mixture back in.  Stir in fish sauce, brown sugar, soy sauce and black pepper.  Cook one minute or so until everything is heated through and combined well.  Remove pan from heat.  Stir in basil leaves and lime juice.

There is nothing stopping you from just eating this with a fork if you're no fan of lettuce wraps.  Dig in!  Otherwise, load up the wrap of your choice with this yummy concoction!

There is nothing stopping you from just eating this with a fork if you’re no fan of lettuce wraps. Otherwise, load up the wrap of your choice with this yummy concoction!

Serve in lettuce leaves with lime wedges or just dig in with a fork!

 

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Pork and Broccoli Stir Fry with a Twist of Orange

I won’t pretend this is any sort of authentic recipe, but it is one I make often.  It’s my healthier take on Chinese stir fry.  I usually use a small amount of meat, and a large amount of broccoli or other veggies.  I love the fresh udon noodles in this and use them often.  If you haven’t come across these before, I usually find them in the produce section with the refrigerated items such as tofu and wonton wrappers.  They also freeze well which makes them extra convenient in my book.  If you are on a low carb or low gluten diet, feel free to leave them out or serve the stir fry with rice instead.

I always find it interesting to note that when I eat with chopsticks I always eat less.  I think it’s because I have to concentrate a bit more on my food instead of eating mindlessly.  I also eat slower and take smaller bites.  Maybe I should start eating everything with chopsticks.

Pork and Broccoli Stir Fry with a Twist of Orange

Pork and Broccoli Stir Fry with a Twist of Orange

Pork & Broccoli Stir Fry with a Twist of Orange

1/2 pound boneless pork loin chops, sliced into thin strips
1 big bunch broccoli, cut into florets (I usually slice up most of the stems as well)
1-2 tsp. sesame oil
1 tsp. fresh ginger, minced
1/4 cup soy sauce
1/2 tsp. lime juice
1/4 cup orange juice
1 tsp. cornstarch
1/2 tsp. chile garlic sauce (find in the Asian section of the store)
1 pkg. fresh udon noodles (find in the produce section in most stores)
Toasted sesame seeds

In a small bowl combine soy sauce, lime juice, orange juice, cornstarch and chile garlic sauce.  Stir until cornstarch dissolves and set aside.  Set your noodles in a colander and rinse with warm water to separate noodles.  Set aside.

Heat a large skillet or wok over medium high heat.  Add sesame oil and let heat for a few seconds.  Add ginger and stir fry for about 30 seconds.  Add pork.  Stir fry until most of the pink is gone.  Add broccoli.  Continue to stir fry 4-5 minutes until broccoli is just tender (I prefer mine a little on the crunchy side, but feel free to cook a bit more if you like it softer).  Pour sauce over meat and veggies and cook for a minute or two until it is slightly thickened and coating everything well.  Add noodles and stir fry (gently so you don’t break up the noodles too much) another minute or so to combine.   Top each serving with a generous sprinkle of toasted sesame seeds and eat!

 

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Simplified Vietnamese-Style Beef Noodle Soup

Vietnamese food is one of my favorite cuisines.  I love the fresh flavors and the complexity of all the ingredients.  The little details are wonderful.  One signature dish is phó, a traditional soup full of flavor.  There are many ingredients in the traditional versions and one of these days, I plan take the time to do it up right.  This night, however, I was working with the fridge and pantry I had on hand, a short period of time and the inspiration of a beautiful dish.

While this is not a traditional recipe, this faux phó hits some of the high notes and comes together in no time for a simplified Asian-ish homey noodle soup that is wonderful no matter what the season or time of day.  If I had had bean sprouts I would have put a little bunch on top, but alas, I did not.  I made do with thinly sliced red bell pepper and the little cool crunch was just right.

Simplified Vietnamese-Style Beef Noodle Soup

Simplified Vietnamese-Style Beef Noodle Soup

Simplified Vietnamese-Style Beef Noodle Soup

8 oz. sirloin, sliced very thinly across the grain
1 cup mushrooms, sliced
1 tbsp. sesame oil
1/2 tsp. crushed red pepper flakes
6 cups beef broth
6 oz. rice noodles
1 carrot, sliced thinly
1/2 cup green onion
1 tsp. lime juice
1/2 tsp. fish sauce
Red pepper matchsticks and/or bean sprouts for garnish

In a soup pot heat sesame oil over medium high heat.  Add sliced sirloin and crushed red pepper.  Stir fry until beef is browned.  Add mushrooms and carrot and continue to cook another 2-3 minutes.

Meanwhile, place noodles in a bowl and pour boiling water over them.  Let them soak for about 5-10 minutes until soft.

Add beef broth, fish sauce, and lime juice.  Bring to a boil.  Reduce heat.  Simmer for 10 minutes.  Add noodles and green onion.  Simmer another few minutes.  Adjust seasoning if needed.  Ladle into bowls and top with peppers and/or sprouts.

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