Asian Cuisine

Garlicky Hoisin Beef

2 1/2 tablespoons olive oil
1 pound flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
1/3 cup water
1/3 pound (1 1/2 cups) snow or sugar snap peas
3 scallions (green parts only), cut into 1 1/2-inch lengths
Garlicky Hoisin Sauce
Cooked rice

Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds.

Add the bell pepper and cook, stirring constantly, for 10 seconds. Add the sweet potato and water. Cover partially and cook, stirring occasionally, for 7 minutes. Add the peas and scallions and cook for 1 minute. Add the Garlicky Hoisin Sauce and increase heat to high. When it starts to bubble, add the steak. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice. Makes 4 servings

Garlicky Hoisin Sauce
1 1/2 tablespoons olive oil
3 tablespoons minced scallion (white parts only)
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes (optional)
3/4 cup hoisin sauce (available in the Asian-food aisle of most supermarkets)
1/2 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar

Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds. Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

Pork Cabbage Stir-Fry

6 cups chopped cabbage, cut into 1-inch pieces
3 teaspoons vegetable oil, divided
4 medium carrots, julienned
1 pork tenderloin (1 pound), cut into 3/4-inch pieces
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup soy sauce
4 teaspoons cornstarch
Hot cooked rice, optional

In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.

In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.

Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired. Makes 4 servings.

Afghan Orange Rice with Chicken

2 chicken breast halves, skinned and cut in half (about 1 pound)
4 chicken thighs, skinned (about 1 pound)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, divided
2 cups vertically sliced onion
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons grated orange rind
2 1/4 cups chicken broth
1 1/2 cups uncooked basmati rice
2 tablespoons raisins
6 tablespoons chopped pistachios

Sprinkle chicken with 1/2 teaspoon salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on all sides. Remove chicken from pan; cover and keep warm.

Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Add saffron and garlic, and cook 1 minute, stirring constantly. Stir in sugar and rind; cook 1 minute, stirring constantly.

Add 1/4 teaspoon salt, broth, rice, and raisins; bring to a boil. Add chicken, nestling into rice mixture. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Let stand 5 minutes. Sprinkle with pistachios. Makes 6 servings

Broccoli Beef Curry

1-1/2 pounds round steak, cut into 1-inch cubes
2 to 3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon salt
2 large onions, diced
3 tablespoons vegetable or sesame oil
1 cup water
1 pound fresh broccoli, cut into florets
Cornstarch and water, optional
Hot cooked rice

Toss meat with garlic, gingerroot, curry powder, chili powder and salt. In a large skillet or wok, cook meat with onions in oil until browned. Stir in water.

Cover and simmer 1-1/2 hours or until beef is tender. Add broccoli and more water if necessary; cook, covered, until broccoli is crisp-tender. If desired, thicken with cornstarch dissolved in water. Serve over rice. Makes 6 servings.

Cold Asian Noodle Salad with Ponzu Vinaigrette

Cooking spray
1/2 pound medium shrimp, peeled and deveined
1 (6-ounce) package chow mein stir-fry noodles (chuka soba)
1 cup haricots verts, cut into 2-inch pieces (about 4 ounces)
1 cup thinly sliced shiitake mushroom caps (about 2 ounces)
1/3 cup chopped red onion
1/4 cup matchstick-cut carrots
6 tablespoons commercial ponzu sauce (such as Kikkoman)
2 tablespoons toasted sesame oil
2 teaspoons black sesame seeds

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 5 minutes or until done. Remove from heat.

Cook noodles according to package instructions, omitting salt and fat. Drain; rinse under cold water. Drain well.

Combine noodles, haricots verts, mushrooms, onion, carrots, and shrimp in a large bowl. Combine ponzu and oil in a small bowl, stirring with a whisk. Add oil mixture to noodle mixture; toss gently to coat noodles. Add sesame seeds, tossing gently to combine. Cover and chill 45 minutes, stirring occasionally. Makes 4 servings

Thai Shrimp Salad with Spicy-Sour Dressing

4 ounces uncooked linguine
12 ounces peeled and deveined medium shrimp
1/2 cup fresh lime juice
1 tablespoon sugar
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon fish sauce
4 cups torn romaine lettuce
1 1/4 cups vertically sliced red onion
1/4 cup matchstick-cut carrots
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
1/3 cup chopped dry-roasted cashews, unsalted

Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.

Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.

Sweet-Hot Baby Back Ribs

2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Sauce

Combine first 4 ingredients in a small bowl. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.

Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.

Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce. Makes 6 servings

Sweet-Hot 'Cue Sauce
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes

Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Makes 4 cups

Sticky Coconut Chicken

6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
Chili glaze
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.

Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.

Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all). Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions. Makes 6 to 8 servings

Chili Glaze
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes

In a 2- to 3-quart pan, combine rice vinegar, sugar, soy sauce, and chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8 to 10 minutes. Use hot. If making glaze up to 1 week ahead, cover and chill; reheat before serving. Makes 1/2 cup

Snow Pea-and-Pork Fried Rice

2 (4-ounce) boned center-cut loin pork chops
1 tablespoon soy sauce
1 tablespoon dry sherry
2 large egg whites
1 large egg
Cooking spray
2 teaspoons dark sesame oil, divided
2 cups vertically sliced onion
2 cups snow peas
2 cups sliced mushrooms
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups cooked long-grain rice, chilled
1/4 teaspoon salt
1/3 cup chopped green onions

Trim fat from pork chops; cut pork into 2- x 1/4-inch strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture.

Combine egg whites and egg in a medium bowl; stir well with a whisk. Place a large nonstick skillet or wok coated with cooking spray over medium-high heat until hot. Add egg mixture; cook 2 minutes or until egg is done. Remove egg mixture from skillet.

Add 1/2 teaspoon oil to skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 teaspoon oil to skillet. Add sliced onion and snow peas; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute. Remove onion mixture from skillet, and keep warm.

Add 1 teaspoon oil to skillet; add rice, and cook 1 minute without stirring. Stir in egg mixture, pork, onion mixture, and salt, and stir-fry 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon green onions. Makes 4 servings

Lemongrass Beef

2 pounds sirloin tip roast
1/2 cup chopped peeled fresh lemongrass
1/3 cup chopped shallots
3 tablespoons fish sauce
1 1/2 tablespoons sugar
1 teaspoon dark sesame oil
1 teaspoon peanut oil
1/4 teaspoon salt
6 garlic cloves, crushed
2 serrano chiles, seeded and chopped
Cooking spray

Cover roast with plastic wrap; freeze 30 minutes. Remove beef from freezer, and cut beef horizontally into 1/8-inch-thick slices.

Combine lemongrass and remaining ingredients except cooking spray in a food processor; process until smooth (about 1 minute). Combine beef and lemongrass mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 2 to 4 hours.

Prepare grill. Remove beef from bag; discard marinade. Place beef on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Makes 8 servings

Asian Pasta Salad

2 tablespoons sliced almonds
2 tablespoons unsalted sunflower seed kernels
1 (8-ounce) package Chinese noodles, crumbled (such as ka-me)
1/3 cup white wine vinegar
1/3 cup less-sodium beef broth
1/4 cup sugar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
1 (10-ounce) package angel hair slaw

Heat a medium nonstick skillet over medium heat. Add almonds, sunflower seed kernels, and noodles to pan; cook 3 minutes or until lightly toasted, stirring frequently.

Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk. Combine toasted noodle mixture, green onions, and slaw in a large bowl. Add vinegar mixture, tossing well to combine. Let stand 5 minutes before serving. Makes 12 servings

Soba Noodles with Miso Broth

8 ounces shiitake mushrooms
9 cups chicken broth
1 (5-inch) piece peeled fresh ginger, sliced
1 whole garlic head, peeled and crushed
3 tablespoons yellow miso (soybean paste)
1 (14-ounce) package extrafirm tofu, drained and diced
1 tablespoon dark sesame oil
1/4 teaspoon crushed red pepper
12 ounces buckwheat soba noodles
1 1/2 cups shredded napa (Chinese) cabbage
1/2 cup shredded carrots
1/2 cup finely sliced green onions
2 tablespoons toasted sesame seeds

Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside. Combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes. Strain broth through a sieve into a bowl; discard solids. Add miso to broth, stirring well with a whisk. Add tofu. Cover and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms caps and pepper to pan; sauté 3 minutes or until browned. Add to broth mixture. Cook noodles according to package directions, omitting salt and fat.

Drain and rinse with cold water; drain. Place 2/3 cup noodles into each of 6 shallow bowls; pour 1 1/2 cups hot broth mixture over each serving. Garnish each serving with 1/4 cup cabbage, about 1 1/2 tablespoons carrots, about 1 1/2 tablespoons onions, and 1 teaspoon sesame seeds. Makes 6 servings

Brown Rice Turkey Soup

1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 cup sliced celery
2 garlic cloves, minced
2 tablespoons butter
3 cans (14-1/2 ounces each) chicken broth
3/4 cup white wine
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions

In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.

Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions. Makes 5 servings.

Cashew Chicken

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
2 cups frozen broccoli cuts
1-3/4 cups boiling water
1 cup uncooked long grain rice
1 jar (6 ounces) sliced mushrooms, drained
1 tablespoon chicken bouillon granules
1/2 to 1 teaspoon ground ginger
Pepper to taste
3/4 cup salted cashews, divided

In a large bowl, combine the first nine ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. Cover and bake at 375° for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews. Makes 4 servings.

Kung Pao Shrimp

1 1/2 cups long-grain white rice
3/4 cup fat-skimmed chicken broth
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon cornstarch
1 1/2 teaspoons sugar
1/2 teaspoon hot chili flakes
1/4 teaspoon salt
1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces
1 teaspoon salad oil
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 pound (41 to 50 per lb.) shelled, deveined shrimp
1/4 cup chopped roasted, salted peanuts

In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl.

Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.

In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.

Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.

Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice. Makes 4 servings

Asian Turkey Salad

Dressing:
1/4 cup rice vinegar
1/4 cup vegetable broth
1 tablespoon low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
2 teaspoons lime juice
1 teaspoon bottled minced garlic
1 teaspoon peanut oil
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 serrano chile

Salad:
4 cups thinly sliced napa (Chinese) cabbage
3 cups shredded cooked turkey
1 cup red bell pepper strips (about 1 small pepper)
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup sliced green onions
1 tablespoon dry-roasted peanuts, chopped

To prepare the salad dressing, place the first 11 ingredients in a blender, and process until smooth. To prepare the salad, combine the cabbage and remaining ingredients in a large bowl, and pour the dressing over the salad, tossing to coat. Makes 4 servings

Chicken and Shrimp Satay

3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound chicken tenderloin, cut into 1-inch cubes
4 green onions, chopped
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon minced fresh parsley
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice

Sauce:
1/4 cup chopped onion
1 tablespoon butter
2/3 cup chicken broth
1/4 cup Extra Crunchy Peanut Butter
2-1/4 teaspoons brown sugar
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/8 teaspoon cayenne pepper

Thread shrimp and chicken onto 12 metal or soaked wooden skewers. Place in a large shallow dish; set aside. In a small skillet, saute the green onions and garlic in butter. Stir in the parsley, wine or broth, lemon juice and lime juice.

Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning every 30 minutes. In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside.

Coat grill rack with cooking spray before starting the grill; prepare for indirect heat. Drain and discard marinade. Grill skewers, covered, over indirect medium heat for 7-8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce. Makes 6 servings.

Asian Catfish Wraps

1 teaspoon dark sesame oil, divided
1 pound catfish nuggets
3 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup preshredded carrot
1/2 cup sliced green onions
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
1/4 cup hoisin sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
4 (8-inch) flour tortillas

Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.

Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender.

Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat. Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up. Makes 4 servings

Baked Egg Rolls

Egg rolls:
2/3 cup coarsely chopped celery
2/3 cup coarsely chopped carrot
2 cups shredded cabbage
1/2 teaspoon vegetable oil
2/3 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1/2 pound ground turkey breast
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
14 egg roll wrappers
1 large egg white
Cooking spray

Sauce:
3/4 cup soy sauce
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced green onions (optional)

Preheat oven to 425°. Combine celery and carrot in food processor, and pulse 10 times or until finely chopped. Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.

Lightly coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown.

To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired. Makes 14 servings

Spicy Peanut Chicken over Rice

1 tablespoon peanut oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup chunky peanut butter
1 1/2 teaspoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans chicken broth
8 cups hot cooked brown rice
3/4 cup Greek-style yogurt (such as Fage)

Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently.

Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt. Makes 12 servings

Three-Pepper Beef

2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound flank steak, trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap peas, trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside. Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly. Makes 4 servings

Chinese-Barbecued Pork Tenderloin

1 (1-pound) pork tenderloin
2 teaspoons brown sugar
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Cooking spray
1 tablespoon hoisin sauce
1 tablespoon orange juice
1/2 teaspoon dark sesame oil

Preheat oven to 400°. Trim fat from pork. Combine sugar and next 3 ingredients (sugar through pepper). Rub pork with spice mixture. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into thickest portion of tenderloin.

Bake at 400° for 10 minutes. Combine hoisin, orange juice, and oil in a small bowl; brush over tenderloin. Bake for an additional 15 minutes or until thermometer registers 160° (slightly pink). Makes 4 servings

Coconut Curried Shrimp

1 1/2 pounds peeled shrimp
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 tablespoon sesame oil
1 red bell pepper, finely chopped
1 1/2 teaspoons Thai red curry paste
1 teaspoon curry powder
1 (15-ounce) can coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 cup cilantro, chopped
Hot cooked rice

Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.

Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.

Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice. Makes 4 servings

Asian Noodles with Asparagus and Shrimp

6 ounces uncooked soba (buckwheat noodles)
2/3 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons sugar
1 teaspoon bottled minced fresh ginger
1/2 teaspoon dark sesame oil
1 tablespoon vegetable oil
1 teaspoon bottled minced garlic
2 cups (2-inch) diagonally cut asparagus
1 pound peeled and deveined large shrimp
1/4 cup thinly sliced green onions

Cook noodles according to package directions, omitting salt and fat. While the noodles cook, combine chicken broth and next 6 ingredients (broth through sesame oil), stirring well.

Heat vegetable oil in large nonstick skillet over medium-high heat. Add garlic; sauté 45 seconds. Add asparagus; sauté 2 minutes. Add shrimp; sauté 2 minutes or until shrimp are done. Add broth mixture and onions to pan; cook over medium heat until hot. Add noodles, tossing gently to coat. Makes 4 servings

Pork and Kimchi Dumplings

Dumplings:
1/2 cup finely chopped shiitake mushroom caps
1/2 cup finely chopped Shang Kimchi
1/4 cup finely chopped green onions
1 teaspoon cornstarch
1 teaspoon minced peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon dark sesame oil
4 ounces ground pork
24 gyoza skins
1 teaspoon cornstarch
Cooking spray

Sauce:
1 tablespoon minced green onions
3 tablespoons soy sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons rice vinegar
1 teaspoon sesame seeds, toasted
1/2 teaspoon dark sesame oil

To prepare dumplings, combine first 10 ingredients. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin.

Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).

Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; keep warm. Repeat procedure with remaining dumplings.

To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings. Makes 8 servings