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Posts Tagged ‘Asian’

by Caitlin Saniga

Carrot ginger dressing

This carrot ginger dressing looks and tastes striking with fresh greens, shaved zucchini, edamame, you name it.

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by Caitlin Saniga

Chopped bok choy salad with cucumbers and peanuts

The farmers market has been stocked with bok choy lately, and it’s quickly become one of our favorite salad ingredients. We love how juicy and crunchy the stems are! That, combined with the fact that we somehow have three types of peanuts in our pantry, was inspiration enough for this tangy Asian salad.

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by Caitlin Saniga

Sesame red rice

I made this right before I left Roanoke on the day I went outside and measured 18 inches of snow on the front porch. I’d gone to the grocery store the day before and bought a scant few snacks. But when the storm hit, I realized I didn’t have much in the way of real food. So I dug into the pantry and pulled some of my favorite Asian sauce ingredients from the fridge. Sesame quickly became the flavor that tied this dish together, and it was perfect with the already-nutty red rice.

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by Sarah Steimer

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

Rice wrappers are the best. They make for an incredible base for a simple, almost no-cook, quick meal. But fair warning, they do take a little practice to get perfect (and I do not have a perfect roll just yet).

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by Sarah Steimer

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I made this salad for lunch one day and it hit the spot. Tahini, which is sesame seed paste, has a very nutty taste that incorporates itself especially well on the chicken. Another little hint — I tried putting a few drops of sriracha on my leftovers the next day and it would out of this world.


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by Sarah Steimer

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn't take long at all.

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn’t take long at all.

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by Sarah Steimer

Bill and I made pad thai for Valentine's Day last year --- and the result was pretty awful. The amount of fish sauce that recipe called for totally overwhelmed the dish and tasted like a dirty ocean. This Martha Stewart recipe, however, had one of the shortest list of sauce ingredients: only three. Looks like simple is best for pad thai.

Bill and I made pad thai for Valentine’s Day last year — and the result was pretty awful. The amount of fish sauce that recipe called for totally overwhelmed the dish and tasted like a dirty ocean. This Martha Stewart recipe, however, had one of the shortest list of sauce ingredients: only three. Looks like simple is best for pad thai.

  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice (from about 1 lime)
  • 3 tablespoons light soy sauce
  • vegetable oil
  • 1/2 14-ounce package of extra-firm tofu, cut into small cubes and patted dry with a paper towel
  • 3 scallions thinly sliced, white and green parts separated
  • 1 clove garlic, minced
  • 1/3 cup julienned carrots
  • 1/3 cup julienned daikon radish
  • 2 eggs, lightly beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup roasted and salted peanuts, chopped

NOTE: This recipe requires some quick working over the stove, so it’s very important to get all of your ingredients ready before you begin cooking.

Soak the noodles according to package directions.

Whisk together the brown sugar, lime juice and soy sauce in a small sauce pan. Warm the sauce over very low heat until the sugar dissolves. Turn the heat off and cover to keep warm.

Heat either a large pan or a wok over medium-high heat until hot. Add a couple teaspoons of vegetable oil and allow the oil to get very hot, but not smoke. NOTE: A nonstick pan does work best for cooking tofu, but it is not necessary. If you do not have a nonstick pan, be sure to get the pan and oil very hot so the tofu does not stick.

I've used both a wok and a regular (not nonstick) pan for this meal and both turned out great.

I’ve used both a wok and a regular (not nonstick) pan for this meal and both turned out great.

Carefully add the tofu to the hot oil, which will pop when it meets the remaining water in the tofu. Cook the tofu over medium heat, occasionally tossing until the pieces are golden. Remove the tofu from the pan and set aside.

If needed, add a touch more oil to the hot pan. Add the onion whites, garlic, carrots and daikon. Cook over medium heat for about 30 seconds. Push the vegetables to one side of the pan.

Add the eggs to the clear side of the pan (do not worry if the egg trickles into the veggies a bit). Use a spatula to move the eggs around, cooking until just set. Remove the eggs from the pan and set aside.

Add the drained rice noodles and the warm soy sauce mixture to the vegetables in the pan. Toss everything quickly to coat. Add the eggs — breaking them up as you go — and the tofu.

Serve the pad thai topped with the onion greens, cilantro and peanuts.

Makes about 4 servings.

Recipe adapted from: Martha Stewart

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by Sarah Steimer

If you cut these spring rolls in half, they would make an awesome appetizer for a party. Nearly everyone (well, meat-eaters specifically) loves a BLT, and this spring roll version is a pretty unique spin. Plus the aioli is out of this world.

  • 4 rice papers
  • 2 cups cooked rice or bean noodles
  • 3-4 large leaves Swiss chard, roughly chopped
  • 1 regular tomato, cored and sliced thin (using just the flesh will allow for a less runny spring roll)
  • 4 slices of thick bacon OR 8 slices of thin bacon, cooked

Dip one of the rice papers in warm water for about 10 seconds, getting both sides wet. Place the paper flat on a cutting board, allowing

I retained the traditional tomato and bacon for these rolls, but chose Swiss chard as my “lettuce.” Another good green would be spinach or even bok choy – which would make it a little more Asian-inspired.

about 1/2 – 1 inch to hang off the edge so it is easier to grab.  Layer the noodles, chard, tomato slices and bacon on the lower one-third of the roll. Use enough of each ingredient to evenly distribute everything among all four rolls – NOTE: You may not use all the noodles.

Starting at the bottom, pull the flap up and over the filling, tucking it underneath the ingredients. Fold the left and right sides over and continue to roll the paper and ingredients. Here is a helpful video if these directions are not clear.

Continue for all four rolls.

For the wasabi aioli

  • 1/2 cup good mayonnaise
  • 1-2 teaspoons wasabi paste or powder
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon light soy sauce
  • 1 teaspoon rice vinegar

Whisk all ingredients together until smooth. Serve as a dipping sauce with the spring rolls.

Makes four spring rolls and a little more than 1/2 cup aioli.

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Sarah Steimer

I try very hard to eat salads for lunch – and then I eat so much hummus instead. But because there is so much flavor in this slaw, you can easily get by on a cup of this and a small carb.

  • about 6 cups snap peas
  • 2 large carrots, julienned (or shredded, way easier)
  • 1 clove garlic, finely minced
  • 4 tablespoons olive oil
  • 3 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons fresh cilantro, minced
  • 1 tablespoon sesame seeds, toasted if you please
  • sriracha chili sauce, to taste (I think I went with a few teaspoons and could have done even more)

Clean peas and snap off both ends, being sure to pull off the string along the back. Slice the peas thin (about 1/4-inch thick) on a diagonal.

Whisk together the garlic, olive oil, soy sauce, vinegar, honey, cilantro, sesame seeds and sriracha. Toss the dressing with the peas and carrots.

Serves about 6-8 as a side dish.

Recipe adapted from: EatStudy

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by Sarah Steimer

I got Bill and I sushi-making classes for Christmas, which we took back in January. This was, admittedly, the first time we’ve made them since, but I’m happy to report that we forgot nothing.

For the rice

  • 2 cups sushi rice (MUST be sushi rice)
  • water
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt

Rinse the rice about three or four times, or until the water is nearly clear.

Place the rinsed rice in a medium pot and add two cups of water. Without a lid, bring the water to a boil over high heat. Lower the heat as far as possible and cover. Let simmer for 15 minutes. Turn off the head and let sit for 10 more minutes.

Microwave the vinegar, sugar and salt for 30-45 seconds. In a wooden or glass bowl, combine the rice with the warm vinegar mixture. Fold gently so all the rice is coated in the vinegar. Let the rice sit until it reaches room temperature before use.

For the rolls

  • 4 sheets of nori paper
  • 1 cucumber, cut into matchsticks
  • 1 avocado, sliced
  • crab – can use the imitation crab sticks or real crab, which is kind of expensive but very delicious

Start by getting all of your ingredients ready – you’ll have sticky rice fingers while you work and won’t want to be grabbing for everything after the fact.

Avocado, lump crab and cucumber.

You will need a sushi mat for rolling. We covered ours in plastic wrap because this makes it easier to clean after (picking rice out of all those little crannies could be a pain).

Keep a small bowl of water handy to dip your fingers it, this keeps the rice from sticking to your fingers TOO much. Use a cup of rice or less for each roll. Place the rice in the center of the mat and use your wet fingers to lightly flick the rice toward the outside of the mat. DO NOT mash the rice down, flick gently to distribute.

Chef Bill demonstrating the rice distribution for us. try to get as close to the edge of the mat as possible.

Once the mat is covered in rice, place the nori paper on top of the rice, with the rough side facing down. Press the nori down gently, but firmly.

Nori paper on top of the rice.

Add the “inside” ingredients in a row, being careful not to add too many. Arrange these in the upper one-third of the square.

Get those ingredients all the way to the edges.

Working from the top, start your roll by carefully lifting the mat and rice/nori over the inside ingredients, pressing firmly as you go. As you continue to roll down, pull the mat away from the roll as you go, you don’t want to roll the mat itself up into the roll. Once the maki is fully rolled up, give it a good press with the mat before removing it.

If you made the rice well, it should very easily lift away from the mat as you roll.

Finally, use a very sharp knife to cut the roll into eight even pieces. Start by cutting the roll in half, cutting those halves in half and so on.

My very fancy Japanese knife (by Shun). Ironically, Bill got the knife for me as a Christmas gift at the same place we took our sushi class.

Serve with wasabi, soy sauce and any other dips you would like.

By the way, the special pink sauce we put on top of our rolls was Bill’s invention. He just mixed together a lemony mayonnaise we had with some sriracha sauce, adjusting for spiciness.

The end!

Makes four servings: one roll per person, with eight pieces per roll.

Rice recipe from Alton Brown via the Food Network

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