Steam one pound of sugar snap peas until crisp tender.

Combine 5 tsp. melted butter, 1 T. low-sodium soy sauce, 1 tsp lemon juice and a couple of twists from the pepper mill.

Drizzle over peas.

TADA!

–From Cooking Light.

Preheat broiler.

Cook noodles according to package directions.  If package directions are in Chinese, search the internet for half an hour trying to figure out how to cook them.  Or you can soak your noodles in cold water for half an hour, and then put them in a small colander and dip them in boiling water for 30 seconds. Drain and rinse under cold water; drain.  Place noodles in large bowl.  Add 1/4 c. vinegar and next four ingredients.  (Through fish sauce); toss well.  Top with carrots, pepper, green onions, basil and peanuts.  (And whatever you want.  Because who really follows a recipe for salad?)

Combine hoisin and next three ingredients.  (Through garlic)  Use that ginger that comes in a tube and pre-minced garlic.  So worth it.  Season pork with salt and pepper; place on broiler pan treated with cooking spray or covered with aluminum foil.  Brush half the hoisin mix over the pork; broil 3 mins.  Turn over and repeat.  You might have to do the second side a couple more minutes to make sure it is done.  Serve pork thinly sliced over salad.

• 1 lb boneless beef sirloin or top round steak, 3/4″ thick
• 2 T. cornstarch
• 1 can Cambell’s Condensed beef broth
• 2 T. soy sauce
• 2 T. vegetable oil
• 3 c. cut-up vegetables
• 4 c. hot cooked rice

Slice beef into very thin strips.  Mix cornstarch, broth and soy until smooth.  Set aside.

In skillet over medium-high heat, heat half the oil.  Add beef in 2 batches and stir-fry until browned.  Set beef aside

Add remaining oil. Add vegetables and garlic powder and stir-fry over medium heat until tender crisp.

Stir cornstarch mixture and add.  Cook until mixture boils and thickens, stirring constantly.  Return beef to pan. Heat through.  Serve over rice. Serves 4

• 1/4 c. low salt soy sauce
• 1/2 c. + 2 T. water
• 3 T. lime juice
• 2 tsp. sherry
• 2 minced garlic cloves
• 1 tsp. minced ginger
• 1/4 tsp curry powder of your choosing
• 1/4 tsp. thyme
• 1/4 tsp oregano
• 2 chicken breasts
• 1 small onion sliced thin (only if you cook indoors)

Mix everything together in a ziplock bag (except the onions if you are using) and let marinate for an hour or two.  I like making this the day before I cook it, but an hour or two is adequate.  Cook on the grill.

You can also cook this inside on the stove.  Heat a skillet over moderate high heat with 1 glug of olive oil.  Heat until hot but not smoking.  Cook chicken one minute on each side, transfer to plate.  Add 2 T. water to the skillet to deglaze.  Add onions.  Cook until soft.  Add chicken and reserved marinade and some water if you think you need it.  (About 1/4 c.)  Simmer covered,basting frequently until juices run clear.

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I know some people are leery about cooking with reserved marinade, but this cooks about 20 minutes, and as long as it has been in the fridge, and not stewing on a hot counter, I promise you will not die.  If you make this on the grill, the chicken is excellent over a spinach salad.  Yum.s

I have been craving this for weeks, but have not been able to locate this exact little scrap of paper with the recipe on it.  Peanut sauce can either be a fantastic experience, or warm peanut butter on noodles.  One makes me think of my favorite restaurant in NYC, the other makes me think of being unemployed.

• 1/4 c. soy sauce
• 1/4 c. rice wine vinegar
• 6 T. cold water
• 1 T. sugar
• 1/2 tsp. salt
• 2 tsp. minced peeled fresh ginger
• 1 tsp. minced garlic
• 6 T. smooth peanut butter, at room temperature
• 3 T. peanut oil
• 3 T. Asian sesame oil
• 1/2 tsp chili oil (I have a problem with chili oil going rancid in my house, so I just use the rooster hot chili sauce.)

Place the soy, vinegar, water, sugar, salt, ginger, and garlic in a blender or food processor.  Process until the ginger and the garlic are liquid, about a minute.  Add peanut butter and process until combined and smooth.

Combine the oils and drizzle into the sauce while the blender/food processor is running.

Tada!  All done.  The great thing about this is that you can just pop it in the refrigerator and use it whenever you have that craving for peanut noodles.  It never lasts long here, so I always double it.  Bring to room temp before serving.  I usually just plop it on some warm noodles with sauteed vegies on top.  Shredded chicken or pork is a nice addition.  And crushed peanuts.  And lots of Asian ketchup.  mmmmm.

I think this recipe originally came from the All Around the World Cookbook by the fabulous Sheila Lukins.   I read her cookbooks like trashy fiction.

• 1 pound steak.  I use shoulder steak or rib-eye if I am feeling flush.  Put the meat in the freezer for about an hour to let it get slightly frozen and easy to cut.  If your freezer actually works properly, you will probably only need to have it in there about half an hour.  While you are waiting, whisk together…
• 1/2 c. soy sauce
• 1 pear grated.  I use the peel, and the juices.  Asian pears are best, but they don’t exist in Maine, so I use the one that looks most Asian at the moment.
• a couple of tablespoons of garlic, finely chopped (I scoop it out of a can!)
• 2 T. brown sugar
• grated ginger to taste
• 1 grated onion
• 1 T. honey
• 1 T. sesame seeds, toasted (more if you like them)
• 3 T. sesame oil
• 2 tablespoon red pepper flakes
• 1 T. ground red pepper (if you like it spicy)
• 1/2 tsp. black pepper coarse ground
• 2 green onions, thinly sliced
• 1 20 oz bottle lemon lime soda (like 7up)

Slice your meat very thin and place in a zip lock bag.  Pour the marinade over the meat and squeeze all the air out and place in the fridge for at least one hour.  I usually marinade it for about 24 hours.

Cook the meat when you make your BiBimbap!  Or you can cook it and serve on top of ramen noodles, or in soup, or just with some fried rice and a fried egg.  Seriously awesome stuff.  Can also substitute chicken!

Miso is super high in sodium, so I probably shouldn’t eat this, and Tofu is not allowed in our house, but it sounds sooooooo tasty.  Mmmm.  We are having home made china food take out at our house tonight, you are so jealous.

1 lb. silken tofu
12 to 14 oz. carrot
2 to 3″ piece ginger
3 to 6 garlic cloves
juice of 1 to 2 lemons
1/4 to 1/2 c. rice wine vinegar
1/3 to 1/2 c. miso paste
1/4 to 1/2 c. vegetable oil
2 Tbsp. sesame oil
2 to 4 Tbsp. honey
salt to taste
(cayenne or chili oil to taste)  (I would probably use Asian Ketchup…or Harriet’s Hotpants, those are my two sources of heat for all things cooking.

(mirin to taste)

Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock. Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.

Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice..) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if nevessary.)

Season congee with salt. Serve topped with chicken and accompaniments.

Cooks’ note:
• Stock can be made 1 day ahead. Cool. uncovered, before chilling, covered. Discard solidified fat.

Technorati Tags: asian, stew, winter food, hibernation fare, fat in Maine food

Place potatoes in large sauce pan. Add enough water to cover and lightly salt.  Bring to boil, then reduce heat and simmer about 25-30 mins Drain potatoes and return to saucepan.  Add cream cheese and 2 T. of ginger.  Season w/ salt and pepper to taste.  Mash potatoes until smooth and ingredients are incorporated.  Set aside

Fill a large wide bowl with warm water.  One at a time soak wrapper until soft, about 30 seconds.  Do not oversoak or they will rip.

Lay the wrapper on flat surface and let stand one minute until tacky.  (ha!)

Spread 2 T. potato on wrapper, on the bottom 1/3.  Top potato with 2 slices ginger a few mint leaves and a sprig of watercress.

Starting at the end of the potato roll the wrapper tightly around the stuffing.  When halfway done, tuck sides in.  Repeat with remaining.

To make peanut sauce.  Microwave peanut butter one minute in medium bowl.  Whisk pnut butter, 2 T. ginger and remaining ingrediends.  To serve cut in half diagonally and serve with sauce at room temp.

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I am not sure how I feel about this recipe…but I wrote it down by hand at some point, so it must of sounded good to me then.  I am betting I just liked it because of the sauce.  I heart peanut sauce.

Technorati Tags: asian food, appetizers, peanut butter rocks, thai food

Cook spaghetti until al dente. Drain, rinse with cold water, then drain again. Combine peanut butter, water, vinegar, oil and salt to make a smooth sauce. Toss noodles with sauce. Arrange on platter and top with chicken, pear, scallions, peanuts and chilies.

8 servings.

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You can also use chunky peanut butter and lose that whole chopping peanuts step, and I usually serve this warm. yummers.

Technorati Tags: asian food, peanut noodles, peanut butter rocks