Category: Asian

Categories
Asian Sauces

Peanut Sauce (California Pizza Kitchen)

This is the best peanut sauce! I could drink this stuff!
1/4   cup peanut butter, creamy
2     tablespoons teriyaki sauce
2     tablespoons hoisin sauce
1     tablespoon brown sugar
2     tablespoons water
2     teaspoons sesame oil
1     teaspoon soy sauce
1 1/2 teaspoons onions, minced
1     clove garlic, minced
1     teaspoon ginger root, minced
1/2   teaspoon crushed red pepper flakes
Blend together ingredients for 15 seconds, pour into microwaveable bowl.  Heat for 1-2 minutes. 
2  Servings
Categories
Asian Sauces

Peanut Sauce 2

1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons honey
1 tablespoon chili paste with garlic
4 garlic cloves, minced

Combine all ingredients in a small bowl; stir well with a whisk.

Categories
Asian Sauces

Peanut Sauce

1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon bottled minced garlic
In a small saucepan combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Heat till sugar is dissolved, stirring frequently.
Categories
Asian Sauces

Ginger-Citrus Sauce

1 1/4 cups water
1 tablespoon cornstarch
3/4 cup dark brown sugar
1/4 cup soy sauce
2 tablespoons minced fresh ginger
1 teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes 
Combine all ingredients in saucepan over medium heat.  Simmer until thickened, stirring frequently.  Remove from heat.
Categories
Asian Sauces

Ginger Dipping Sauce

1/4 cup onions, finely chopped 
1/4 cup soy sauce 
1 clove garlic, minced 
1/2 ounce gingerroot, (nickel sized) peeled and chopped 
2 tablespoons lemon juice, 1/2 lemon
1/2 teaspoon sugar
1/4 teaspoon white vinegar
Combine all ingredients in blender and blend on low speed for 30 seconds or until gingerroot and garlc have been pureed.  Chill before serving.
Categories
Asian Sauces

Asian Style BBQ Sauce

1/3 cup tomato ketchup 
1/4 cup Indonesian sweet soy sauce
3 tablespoons rice-wine vinegar
3 teaspoons minced fresh ginger
1 – 2 garlic cloves – minced
1 1/2 teaspoons Chinese chile paste with garlic
In a small bowl, stir together all ingredients. The sauce will keep, covered, in the refrigerator for up to 4 days.
Makes about 2/3 cup.
Categories
Asian Soups

Egg Drop Soup

4 cups chicken stock, plus 2 tablespoons 
1/2 teaspoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
salt and pepper, to taste
Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2 tablespoons of chicken stock and stir. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. Take off heat. Season with salt and pepper, and garnish with green onion. Serve immediately.
4  Servings
Categories
Appetizers Asian Chicken Dips Spinach

Sesame Chicken Dip

2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers

In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

Yield: 36 servings (1/4 cup each).

Categories
Asian Chicken Breasts

Thai Chicken Breasts with Peanut Sauce

dash curry powder
4 chicken breasts
PEANUT SAUCE

Rub chicken breasts with curry powder.
Grill until cooked through.
Serve with bottled or homemade Peanut sauce.

4 Servings

Categories
Asian Pasta Seafood Shrimp

Shrimp and Sesame Pasta

1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds.

Makes 4 to 6 servings.