Asian Cuisine

Bok Choy and Cauliflower Stir-Fry

2 large heads baby bok choy (about 1 lb. total)
1 tbsp. vegetable oil
1 1/2 cup small cauliflower florets
1 small onion, halved and sliced
2 roma tomatoes, cored and cut into eighths
1 tsp. seasoned salt
1/2 tsp. garlic pepper

Trim stem ends of bok choy. Wash leaves; drain and slice stems and leaves; set aside. Heat oil in large nonstick skillet over medium-high heat.

Add cauliflower and onion; cook and stir 4 to 5 minutes or until onion is tender. Add bok choy, tomatoes, seasoned salt, and garlic pepper. Toss to mix well. Cook and stir 4 to 6 minutes or until cauliflower is crisp-tender. Serves 6

Beef and Peppers Oriental

1 tbsp. vegetable oil
4 cups cold cooked brown rice
1 medium red bell pepper, seeded and cut into thin strips
1 medium yellow or green bell pepper, seeded and cut into thin strips
1/2 cup diagonally sliced green onions
1/2 lb. peppered roast beef, cut 1/4 inch thick
1/4 cup teriyaki marinade
Lettuce leaves (optional)

Heat oil in large nonstick skillet over medium heat. Add rice and sauté until rice is golden, stirring often. Add red and yellow bell pepper strips and green onions; sauté until peppers are crisp-tender, stirring occasionally, about 3 minutes.

Meanwhile, roll up slices of roast beef and cut into 3/4-inch thick slices. Add to rice mixture with marinade and heat, stirring occasionally. Serve as is or wrap in lettuce leaves, if desired, and serve as an appetizer. Serves 4

Beef & Vegetable Fried Rice

1 lb ground beef
2 cloves garlic, minced
1 tsp grated fresh ginger or 1/4 teaspoon ground ginger
1 red bell pepper, cut into 1/2-inch pieces
1 package (6 ounces) frozen pea pods
3 cups cold cooked rice
3 tbs soy sauce
2 tsp dark sesame oil
1/4 cup thinly sliced green onions

Brown ground beef with garlic and ginger in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Remove beef with slotted spoon. Pour off drippings.

Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil. Return beef to skillet; heat through. Stir in green onions. Serves 4

Asian Beef Steaks & Noodles

4 beef eye round steaks, cut 1/2 inch thick (about 1 pound)
1/4 cup water
3 tbs hoisin sauce
1 tbs red wine vinegar
Vegetable oil
1 small cucumber, peeled, seeded, sliced
1 small red bell pepper, cut into thin strips
1/4 cup sliced green onions
3 oz Chinese noodles, broken, cooked
4 tsp chopped fresh cilantro

Combine water, hoisin sauce and vinegar in small bowl. Heat large nonstick skillet over medium-high heat until hot. Brush skillet with oil. Add cucumber, bell pepper and green onions; stir-fry 1 minute.

Stir in noodles, 1/2 of cilantro and 1/2 of hoisin mixture. Remove. Heat same skillet over medium-high heat until hot. Place beef steaks in skillet; cook 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture; turn steaks to coat. Serve over noodles. Sprinkle with remaining cilantro. Serves 4

Green Onion & Cilantro Rice

1 cup white rice
1 tbsp. olive oil
2 cups 99% fat-free chicken broth
10 tbsp. chopped fresh cilantro, divided
2 tbsp. sliced green onion
1/4 tsp. garlic powder

In large skillet over medium heat, cook and stir rice in hot oil until golden. Carefully stir chicken broth, 2 tablespoons of the cilantro, green onion and garlic powder into rice.

Bring to boiling; reduce heat. Cover and simmer 20 minutes or until rice is tender. Remove from heat. Sprinkle with remaining 8 tablespoons cilantro. Let stand, covered, 5 minutes. Season to taste with salt and pepper. Serves 4

Grape-Apple Gelatin Salad

1 envelope unflavored gelatin (1 tbsp.)
1 1/2 cups apple juice
1 cup red grapes, halved and seeded
1 cup diced apple
1/4 cup diced celery

Soften gelatin in 1/4 cup water 5 minutes. Heat gelatin over low heat, stirring constantly until dissolved. Add apple juice. Chill until mixture begins to thicken. Stir in grapes, apple and celery. Pour into 3-cup mold. Chill until set. Serves 4

Ginger and Sesame Beef Ribs

1/4 cup ketchup
2 tbsp. reduced-sodium soy sauce
2 tbsp. brown sugar
2 tbsp. sliced green onion
1 tbsp. gingerroot
2 tsp. bottled minced garlic
1 tsp. sesame seeds, toasted
4 lb. beef ribs

Preheat grill to medium. For sauce stir together ketchup, soy sauce, brown sugar, onion, ginger, garlic and sesame seeds. Cover and refrigerate until ready to use.

Trim fat from ribs. Cut into 8 serving-size pieces. Sprinkle with pepper. Prepare grill for indirect cooking. Place ribs, bone side down, on grill rack. Grill, covered, 1 1/4 to 1 1/2 hours or until ribs are tender, brushing with sauce during the last 10 minutes of grilling. Serves 8

Fried Crab Dumplings

1 (8-ounces) package cream cheese, softened
8 ounces imitation crabmeat chunks, finely chopped
2 to 3 green onions, finely chopped
1 clove garlic, minced
1/4 teaspoon hot sauce
50 won ton wrappers
1 egg white, beaten
Oil for deep frying

For filling, in medium bowl, stir together cream cheese, crabmeat, green onions, garlic and hot sauce. Cover and refrigerate 30 minutes.

For each, place 1 rounded teaspoon crab mixture in center of won ton wrapper. Brush edges lightly with egg white. Fold squares in half, bringing opposite corners together to form triangles. Press edges to seal.

In large saucepan, heat oil to 375°F. Carefully add won tons, a few at a time, to hot oil and cook 30 to 60 seconds on each side or until golden brown. Remove with slotted spoon; drain on paper towels. Serve warm. Serves 50

Easy Gai Choy Side Dish

2 bunches small gai choy, washed
2 tsp. vegetable oil
1 tsp. dark sesame oil
1/2 small onion, thinly sliced
1 clove garlic, minced
1 tbsp. fish sauce
1/4 tsp. sugar

Trim stem ends of gai choy and thinly slice stalks; set aside. Coarsely chop leaves; set aside separately from stalks. In large nonstick skillet, heat vegetable oil over medium-high heat; add sesame oil.

Add onion and garlic; cook and stir 1 minute. Stir in fish sauce and sugar. Add gai choy stalks; cook and stir 2 to 3 minutes or until crisp-tender. Stir in gai choy leaves. Cook and stir 1 minute or just until leaves wilt. Serves 4

Plum Cake

1/2 (8-oz.) pkg. cream cheese, softened
1/2 cup sour cream
4 eggs, separated
3/4 cup sugar, divided
1 tbsp. freshly sqeezed orange juice
1/4 tsp. cream of tartar
1 1/2 cup sifted cake flour
1 tsp. baking powder
1 lb. small plums, cut into thin wedges

Preheat oven to 350°. Grease and flour 9-inch springform pan; set aside. In large bowl, using electric mixer, beat cream cheese until fluffy. Beat in sour cream; set aside. In separate bowl, beat egg yolks and 1/2 cup of the sugar until thick and fluffy. Add cream cheese mixture and orange juice beating until just blended.

In a third bowl, beat egg whites and cream of tartar at high speed until foamy. Add remaining 1/4 cup of the sugar in a steady stream, beating until stiff peaks form and sugar dissolves, 2 to 4 minutes.

Combine flour and baking powder; fold into cream cheese mixture. Gently fold in egg whites, careful not to overmix. Pour batter into prepared pan; arrange plums over batter. Bake 40 to 45 mintues or until a toothpick inserted in center comes out clean; cool in pan on wire rack. Loosen sides of pan to release cake to cool completely. Serves 12

Peking Chicken Wraps

1/2 cup brown rice
2 tsp dark sesame oil
4 scallions, sliced
1/4 lb snow peas, trimmed
1 cup finely shredded red cabbage
1 cup shredded carrot
2 tbs unseasoned rice vinegar
2 tsp grated fresh ginger
6 whole wheat tortillas (10"-12" diameter)
6 tbs hoisin sauce
2 cups shredded cooked chicken breast

Cook the rice according to the package directions. Set aside. Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat. Add the scallions and cook, stirring constantly, for 1 minute, or until wilted. Stir into the rice.

Bring a small pot of water to a boil. Add the snow peas and cook for 30 seconds. Drain and rinse with cold water until cool. Pat dry and cut lengthwise into thin strips. In a medium bowl, combine the snow peas, cabbage, carrot, rice vinegar, and ginger.

To assemble the wraps, lay the tortillas on a work surface. Spread each with 1 tablespoon hoisin sauce. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1" from the edges.

Top with the rice and vegetable mixtures. Fold over the bottom edge of each tortilla to cover the filling. Fold the sides in and continue to roll up tightly, burrito style. Cut each in half crosswise with a serrated knife to serve. Serves 6

Grilled Sesame Snow Peas

1/4 cup rice wine vinegar
2 tsp. sesame oil
2 tsp. soy sauce
1 tbsp. sugar
1 clove garlic, minced
1 tsp. peeled, grated gingerroot
1 lb. snow peas
2 tsp. sesame seeds, toasted

Whisk together first 6 ingredients in small bowl until blended. Place snow peas in foil packet. Pour rice wine vinegar mixture over snow peas; seal packet. Grill over medium heat 7 to 10 minutes or until tender. Sprinkle with toasted sesame seeds before serving. Serve immediately. Serves 4

Indonesian Noodles with Pork Loin

1 lb boneless pork loin, cut into 1/4-inch-thick strips
1 tbs vegetable oil, divided
2 cloves garlic minced
1/2 to 3/4 tsp red pepper flakes, crushed
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, cut into 1/2-inch pieces
1/4 cup soy sauce
4 cups cooked and drained vermicelli or angel hair pasta (broken into thirds before cooking)

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2 to 3 minutes or until cooked through.

Remove from pan. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1 to 2 minutes or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat. Serves 4

Grilled Sesame Bok Choy

1 head bok choy
1/4 cup chopped green onions
2 tbsp. bottled thai-ginger marinade
1 tbsp. soy sauce
1 tbsp. brown sugar
1 tsp. vegetable oil
1 tbsp. sesame seeds

Heat grill to medium direct heat. Meanwhile, wash bok choy and pat dry. Slice stems and tops. Place bok choy and green onions in large bowl.

Blend remaining ingredients in small bowl. Pour over bok choy mixture; toss to coat. Spread in 13x9-inch baking pan or disposable aluminum pan. Place uncovered pan on grill. Grill, covered with grill lid, 10 to 15 minutes or until crisp-tender, stirring once or twice. Salt and pepper to taste. Serves 4

Lobster Salad

6 cups shredded napa cabbage and/or romaine
1 cup fresh pea pods, halved
1/2 medium cucumber, sliced
1/2 cup bite-size strips red bell pepper
2 cups sliced, cooked lobster meat

Sesame Ginger Dressing:
1/4 cup vegetable oil
3 tbsp. rice vinegar
2 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. sesame seeds
1 tsp. peeled, grated gingerroot

Divide cabbage and/or lettuce among 4 dinner plates. Arrange pea pods, cucumber, red pepper and lobster meat on greens. For Sesame Ginger Dressing: In small bowl whisk together vegetable oil, rice vinegar, brown sugar, soy sauce, sesame seeds and ginger. Drizzle dressing over salad.

For 2 cups cooked lobster meat, cook four 6-ounce lobster tails in boiling water 6 to 10 minutes or until shells turn bright red and meat is opaque. Then simply drain, cool and remove shells. Serves 4

Grilled Korean Beef Skewers

1 1/4 lb. boneless beef sirloin steak, cut 1 inch thick
1/2 cup reduced-sodium soy sauce
2 tbsp. brown sugar
1 tbsp. cider vinegar
2 tsp. bottled minced garlic
1 1/2 tsp. ground ginger
3/4 tsp. crushed red pepper flakes

Freeze beef 20 minutes or until easy to slice. Trim fat from steak; cut into 1/4-inch thick slices. Place slices in resealable plastic bag, in shallow baking dish.

In small bowl stir together soy sauce, brown sugar, vinegar, 1 tablespoon water, garlic, ginger and red pepper flakes. Pour over steak in bag; seal bag. Marinate in refrigerator 2 to 12 hours, turning bag occasionally.

Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Drain steak strips; discard marinade. Thread steak onto skewers, folding steak back and forth. Grill skewers uncovered 6 to 8 minutes or to desired doneness, turning skewers once halfway through grilling. Serves 4

Asian Green Beans and Pork

1 pound ground lean pork
6 tbsp. soy sauce
1/4 cup rice wine or dry sherry
1 tbsp. sugar
1 clove (about 1 1/2 tsp.) garlic , minced
1 1/2 tsp. finely grated fresh ginger (use a microplane)
2/3 cup canned chicken broth or chicken stock
1 tbsp. rice vinegar
1 tbsp. cornstarch
1 tsp. toasted sesame oil
1 pound green beans , trimmed
3 Tbsp. vegetable oil
Kosher salt and freshly milled black pepper

Combine the ground pork with 3 tablespoons of the soy sauce, 3 tablespoons of the wine, 1 teaspoon of the sugar, the garlic and ginger. Combine the broth, vinegar, cornstarch and sesame oil with the remaining 3 tablespoons soy sauce, 1 tablespoon wine and 2 teaspoons sugar.

Preheat the broiler to high. Toss the green beans with 2 tablespoons of the vegetable oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange the beans in one layer on a rimmed baking sheet and broil, 4 inches from the heat source, turning occasionally, for 10 to 20 minutes or until golden brown and tender.

Meanwhile, heat the remaining tablespoon of vegetable oil and large skillet over high heat until hot; reduce the heat to medium, add the pork mixture and cook, stirring, until it is no longer pink, 3 to 4 minutes. Add the broth mixture and cook for 2 minutes. Add the green beans and stir until they are coated with the same. Serves 4

Thai-Style Shrimp Stir-Fry

3 oz. firm tofu, cut into 1/2-inch cubes
2 cloves garlic, minced
2 tbsp. vegetable oil
8 medium shrimp, peeled and deveined, thawed, if frozen and deveined
1 tbsp. chopped green onions
2 tsp. grated fresh ginger
2 tbsp. sugar
2 tbsp. soy sauce
1 tsp. ground black pepper
3 tbsp. finely chopped peanuts
2 eggs, lightly beaten
1 cup fresh bean sprouts
6 oz. rice vermicelli noodles

Prepare noodles according to package directions. Drain and set aside. Rinse and pat thawed shrimp dry with paper towels. In large wok or skillet cook tofu and garlic in hot oil over medium-high heat until heated through. Stir in shrimp, green onions and ginger. Cook and stir until shrimp turn opaque.

Add noodles, sugar, soy sauce and pepper. Cook and stir a few minutes to heat through. Stir in peanuts. Stir beaten eggs into noodle mixture. Cook and stir until the eggs are cooked. Add bean sprouts; quickly toss to mix. Serve immediately. Serves 4

Pork Tenderloin with Grilled Vegetables

4 boneless pork loin chops, or 3/4-1 pound pork tenderloin
1/4 cup soy sauce
3 tbs lime juice
2 tbs minced fresh cilantro
1 tbs brown sugar
1 tbs minced jalapeno chili
1 garlic clove, minced
1 tbs grated fresh ginger root
1 tsp sesame oil
2 medium zucchini, trimmed, cut lengthwise into 1/4-inch slices
1 red bell pepper, seeded, cut into 6-8 pieces
1 yellow bell pepper, seeded, cut into 6-8 pieces
Fresh cilantro springs, for garnish (optional)

In medium bowl, combine soy sauce, lime juice, minced cilantro, brown sugar, jalapeno, garlic, grated ginger and sesame oil. Reserve 4 tablespoons soy mixture, set aside. Put remainder of soy mixture with tenderloin in a self-sealing plastic bag. Refrigerate for 30 minutes or as long as overnight.

Prepare grill with medium-hot fire. Remove pork from marinade; grill 8-10 minutes per side or until meat thermometer inserted in thickest part reads 155°. Brush vegetables with reserved soy mixture and grill 4-5 minutes per side or until tender and starting to brown.

To serve, slice tenderloin into 3/4-inch slices. Fan slices around outside edge of serving platter; place grilled vegetables in center. Garnish with fresh cilantro, if desired. Serves 4

Thai-Style Scallop Coconut Soup

3 cups vegetable broth
1 cup bottled clam juice
2 tbsp. fish sauce
2 cloves garlic, minced
2 tbsp. chopped fresh gingerroot
1 8-oz. container sliced fresh mushrooms
1 1/2 cup fresh snow peas
1/2 lb. sea scallops
1/2 lb. medium uncooked shrimp, peeled and deveined
1 13.5-oz. can light coconut milk
1/4 cup lime juice
2 tbsp. chopped fresh cilantro
2 tbsp. chopped green onions
1/4 tsp. crushed red pepper flakes

Whisk together broth, clam juice, fish sauce, garlic and ginger in large Dutch oven; bring to boiling. Add mushrooms; reduce heat and simmer 5 minutes.

Add snow peas, scallops and shrimp; bring to boiling. Cover, reduce heat and simmer 5 minutes more. Stir in coconut milk, lime juice, cilantro, green onions and red pepper flakes; cook 5 minutes more or until thoroughly heated. Serves 4

Shrimp Spring Rolls

3 oz. vermicelli pasta, uncooked
1/2 cup finely shredded carrots
1/2 cup bean sprouts
1/4 cup sliced green onions
16 (6-inch) round sheets rice paper
1 lb. large cooked shrimp, cut lengthwise in half
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1 cup bottled asian dipping sauce

Cook pasta according to package directions; drain and rinse with cold water. Combine pasta, carrots, sprouts and green onions in bowl. Fill pie plate with warm water. Dip rice paper sheets, 2 at a time, in water; soak 45 seconds or until pliable. Remove sheets 1 at a time; stack carefully between sheets of paper towels. Repeat with remaining rice sheets.

Place about 1/4 cup noodle mixture on bottom third of rice sheet. Place shrimp half, skin side down, just above noodle mixture. Top shrimp with 2 or 3 each of cilantro and mint leaves. Fold bottom of rice sheet up and over noodle mixture; fold each side toward center, rolling up tightly.

Place on plate, seam down. Repeat with remaining rice sheets, noodle mixture, shrimp and herbs. Cover rolls with damp paper towels, then with plastic wrap until ready to serve. Serve with warm dipping sauce. Serves 16

Smoked Chicken Thighs Teriyaki

1/4 cup soy sauce
2 tbsp. orange juice
1/2 tsp. peeled, grated fresh gingerroot or 1/8 tsp. ground ginger
1 clove garlic, chopped
dash ground red pepper or cayenne
8 chicken thighs (about 2 lb.)

For marinade, in resealable plastic bag combine soy sauce, orange juice, ginger, garlic and red pepper. Remove skin from chicken thighs, if desired. Add chicken thighs to marinade. Refrigerate 2 to 24 hours, turning occasionally.

Coat grill rack with nonstick cooking spray. Preheat grill to medium. Remove thighs from marinade; discard marinade. Prepare grill for indirect cooking. Grill thighs, covered, 50 to 55 minutes or until tender and no longer pink (180°), turning once. Serves 4

Sesame Sautéed Kale

2 bunches kale, trimmed and chopped
1 tsp. vegetable oil
2 cloves garlic, minced
1 large onion, sliced into rings
1/4 tsp. cayenne pepper
2 tsp. toasted sesame oil
2 tsp. sesame seeds, toasted

Bring 1 cup water to boiling in Dutch oven. Add kale; cover and cook 4 minutes, stirring occasionally. Uncover and cook until water evaporates, about 3 minutes.

Heat vegetable oil in heavy skillet over medium heat. Sauté garlic, onion rings and cayenne 1 minute. Add kale. Cook and stir 3 minutes. Transfer kale mixture to bowl. Toss with sesame oil. Salt and pepper to taste. Garnish with sesame seeds. Serves 6

Thai Curried Pork Stir-Fry

1 cup reduced-sodium chicken broth
1 tbsp. reduced-sodium soy sauce
2 tsp. cornstarch
2 tsp. curry powder
1/4 tsp. crushed red pepper flakes
1 lb. boneless pork loin chops
1/2 medium onion, cut into slivers
2 cloves garlic, minced
3 cups broccoli florets
1 cup diagonally sliced carrot
1 tsp. canola oil
3 cups hot cooked rice
1/4 cup lightly salted, dry roasted peanuts

Stir together broth, soy sauce, cornstarch, curry powder and red pepper flakes. Set aside. Trim fat from pork chops. Thinly slice across the grain into bite-size strips. Set aside. Lightly coat nonstick wok or large skillet with cooking spray.

Heat over medium-high heat; stir-fry onion and garlic 1 minute. Remove from wok. Add broccoli and carrot to wok. Stir-fry 2 to 3 minutes or until crisp-tender. Remove from wok. Add oil to wok. Stir-fry pork, half at a time, 1 to 3 minutes or until no longer pink. Return all pork to wok.

Stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened. Return all vegetables to wok and heat through. Serve pork mixture over hot cooked rice. Sprinkle with peanuts. Serves 8

Thai Country Pork Ribs

1/3 cup fish sauce
1/4 cup chopped fresh cilantro
2 tbsp. vegetable oil, divided
2 tsp. ground cumin
1 1/2 tsp. sugar
3 green onions, chopped
3 jalapeño chile peppers, finely chopped
3 cloves garlic, minced
3 lb. boneless country-style pork ribs

Combine fish sauce, cilantro, oil, cumin, sugar, green onions, jalapeño peppers and garlic in blender or food processor. Process until blended. Remove 1/4 cup mixture; cover and refrigerate. In large resealable plastic bag, spoon remaining sauce mixture over ribs; turn to coat. Seal; refrigerate at least 8 hours.

Heat grill to medium indirect heat. Meanwhile, place ribs in center of sheet of foil; spoon marinade from bag over ribs. Cover with remaining sheet of foil. Fold and crimp edges to seal, leaving some room for expansion. Place ribs on indirect heat. Grill, covered, 1 to 1 1/2 hours or until tender. Remove ribs from pan; discard foil and cooking liquid.

Place ribs over direct medium heat; brush lightly with reserved 1/4 cup sauce mixture. Grill 20 to 30 minutes longer or until glazed and sauce is set, turning and brushing occasionally. Serves 6