Category: Asian

Categories
Asian Pasta Shrimp

Sesame Shrimp and Pasta Salad

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.

Categories
Asian Chicken Breasts Pasta

Sesame Chicken Noodle Bake

Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided

Cooking spray

1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.
Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Yield: 4 servings

Categories
Asian Carrots Ethnic - Regional Main Dish Peas Pork Rice

Pork Fried Rice

2 cups pork tenderloin, cooked, diced
2 cups rice, cooked
1/2 cup carrots, shredded
1/4 cup scallion tops, sliced
1/4 cup frozen peas
2 eggs
dash soy sauce
dash sesame oil
dash ginger
1 teaspoon garlic, crushed
1/2 teaspoon white pepper

Heat 2 tablespoons oil in large skillet. add 2 cups each of diced pork and rice, carrots, peas and scallions. Stir fry until hot. Add 2 beaten eggs and remaining ingredients.

Stir until eggs are set.

4 Servings

Categories
Asian Noodles Pork

Ginger Stir-Fry Pork

2 teaspoons fresh ginger, grated
2 cloves garlic, crushed
2 tablespoons teriyaki sauce
1 teaspoon cornstarch
1/8 teaspoon red pepper, flakes
2 tablespoons oil
1 pound pork, thinly sliced

Combine first 6 ingredients in a 10 inch skillet. Heat over med-high heat until bubbly. Add the pork; stir fry 3 minutes. Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl. Add to skillet, cook 2 minutes to thicken. Serve over noodles.

4 Servings

Categories
Asian Bell Pepper Shrimp

Emperor’s Shrimp

1/4 cup Spicy Sesame Sauce (see below)
4 teaspoons cornstarch
1 pound medium raw shrimp, shelled and deveined
4 tablespoons canola oil
1 tablespoon loose green tea, preferably gunpowder
1 medium green bell pepper, cut into 2-inch-long matchstick-size strips
2 medium red bell peppers, cut into 2-inch-long matchstick-size strips
1 medium white onion, cut into 2-inch-long matchstick-size strips
6 tablespoons cashew nuts, toasted

Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.

Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and sauté until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl.

Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot