Tag: Asian

Chinese Green Beans and Pork

Sometimes I feel like I was born on the wrong continent. I love Asian dishes and this one is really good! The recipe originally calls for 1/2 pound of ground pork, but I tried it with some left over pork loin, diced up really small, and it was fantastic!

Ingredients:

  • 1/4 cup of vegetable oil
  • 1 lb of string beans
  • 1 Tbsp. of garlic
  • 1 tsp of ginger
  • 3 chopped scallions
  • 4 oz of shiitake mushrooms
  • 1/2 lb of ground pork
  • 4 dried red chilies
  • 1 Tbsp. of chili paste
  • 2 Tbsp. of soy sauce
  • 1 Tbsp. of rice wine
  • Dash of white pepper

Directions:

In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.

In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Enjoy!

Serve with rice, noodles, or as a side dish to other entrees.

I’ll see you at the table!

Original recipe found here.

Peanut Veggie Pasta Salad

I originally found this recipe on Tasty and tried to follow the recipe exactly. But, to make the recipe easier, I’ve provided some notes below.

Ingredients:
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 Tbsp. sesame oil
2 Tbsp. Sriracha [Jen’s Note: Omit for less spice. People can add the Sriracha on if they want it spicy.]
1/4 cup water
1 Tbsp. ginger /minced
3 cloves garlic /minced [Jen’s Note: This is a lot of garlic, but pasta can take a lot of garlic, just be prepared for the garlic after taste.]
2 Tbsp. brown sugar
1 Box Whole Grain Linguine (or any pasta will do)
1 cup carrots /finely cut into matchsticks
2 cucumbers /shaved using vegetable peeler [Jen’s Note: I didn’t want long pieces of cucumber, so I cut cucumber lengthwise, scooped out the seeds, then cut into 1/4″ thick crescent shaped pieces.]
1 red bell pepper /thinly sliced into strips
1 yellow bell pepper /thinly sliced into strips
1/2 cup green onion /sliced
1/4 cup cilantro /chopped
1/4 cup peanuts /chopped

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool. [Jen’s Note: Break the noodles in half so it’s easier to cook, mix and even easier to eat later. I used regular spaghetti and it worked great.]

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar. [Jen’s Note: Don’t try to wisk this together. It makes one heck of a mess. Instead, use a high powered blender to get the consistently creamy sauce that will incorporate the sauce ingredients better for even flavor.]

Combine pasta with sliced vegetables. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. [Jen’s Note: Use a deep bowl for combining and one with a lot of space over the top otherwise you’ll find it’s hard to mix this all together.]

Garnish with chopped cilantro and peanuts. [Jen’s Note: Also consider adding 2 tablespoons sesame seeds for added crunch and texture.]

I’ll see you at the table!

Asian Noodle and Vegetable Stir Fry

Sometimes I think I was born on the wrong continent. I LOVE Asian food. I especially love Asian noodle dishes. Here’s a great dish that works well for adults and kids.

Ingredients:

1 package of rice noodles – I recommend getting something fresh, not frozen nor dried, in the refrigerator section of an Oriental food store.

1 zucchini, 1/4 inch slices

1 carrot, 1/8 inch slices – if you have a mandolin or quick slicing machine, it goes much faster and more consistent thickness

2 celery stalks, 1/4 inch slices

1/2 white onion, thinly sliced

2 cloves garlic, minced

1/2 head of broccoli, cut into small florets

Cilantro leaves, peanuts and lime wedges for garnish.

Water for the water-sautéing.

For the meat lovers: Add one pound of shelled shrimp.

 

Sauce ingredients:

1/4 cup low-sodium soy sauce

2 tablespoons Sriracha – omit if you don’t like spicy

1/4 rice wine vinegar

1/4 teriyaki sauce

Before you start cooking, mix together the above ingredients and set aside for when you’re ready to add the sauce to the stir fry.

 

Directions:

First start with cooking your noodles per the directions on the package. Strain your noodles and set aside in a bowl. You’ll want to run warm water over them later to break up the “stuck” noodles before adding to the stir fry.

Using a large wok on medium high heat, add 1/4 cup of the water (not using oil saves calories and fats) then immediately add the garlic and white onion. Keep moving the veggies so that they don’t stick and add a little water as needed. Cook for about 3-5 minutes, or until the onions are clear.

Add the other veggies and keep adding water as needed. Use the lid if you want to keep the steam in the wok.

If you’re adding shrimp, do that now. It should only take 1-2 minutes to cook the shrimp.

Add the sauce and heat through with the veggies. Should take about 2-3 minutes.

Add the noodles and stir through, getting the sauce and veggies mixed thoroughly. Take care to not stir too hard and break up the noodles. Better to keep the noodles intact – looks better.

Serve immediately. Allow the diners to add their own garnish.

Enjoy!

Restaurant Review: Tin Roof Grill – Utah

tin-roof-grill-sandyQuick dinner out to Tin Roof Grill in Sandy UT. Peanut Noodle dish made vegan with no chicken and add extra veggies. Pork & veggie pot stickers with chicken lettuce wrap are great for the meat lover. Eclectic menu sporting #pasta dishes to tapas to Asian fare. I’ve enjoyed their low-key environment good for business meals to date nights.