Asian Cuisine

Nasi Goreng

2 teaspoons canola oil
1/3 cup minced shallots (about 3)
1 to 2 tablespoons minced serrano chile
1 tablespoon sambal oelek (chile paste with garlic)
2 teaspoons fish sauce
2 teaspoons low-sodium soy sauce
1/4 teaspoon salt
4 garlic cloves, minced
2 cups diced cooked chicken breast
2 cups diced cooked shrimp (about 12 ounces)
3 cups cooked rice
1/2 cup diced cucumber
1/2 cup diced tomato

Heat canola oil in a large nonstick skillet over medium-high heat. Add shallots and chile to pan; sauté 2 minutes or until the shallots are lightly browned. Add chile paste, fish sauce, soy sauce, salt, and garlic to the pan; cook for 1 minute or until the sauce becomes fragrant.

Add diced chicken, shrimp, and rice to the pan, stirring to coat with sauce. Cook for 2 minutes or until thoroughly heated, stirring occasionally. Place about 1 1/2 cups rice on each of 4 plates, and sprinkle each serving with 2 tablespoons cucumber and 2 tablespoons tomato. Makes 4 servings

Sweet Coconut Tapioca Soup with Bananas

2 cups water
1 (14-ounce) can light coconut milk
1/2 cup sugar
1/4 cup uncooked granulated tapioca
1/2 teaspoon salt
2 large ripe bananas, quartered lengthwise and cut into 1/2-inch pieces
1 teaspoon sesame seeds, toasted (optional)

Bring water and coconut milk to a boil in a medium saucepan. Stir in sugar, tapioca, and salt. Reduce heat to medium-low; cook 30 minutes, stirring frequently.

Stir in bananas. Remove from heat; cover, and let stand 15 minutes. Serve warm, or chill 3 hours. Sprinkle with sesame seeds, if desired. Makes 4 servings

Thai Chicken Sauté

1 (3 1/2-ounce) bag boil-in-bag rice
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Cook rice according to package directions, omitting salt and fat. Keep warm. Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan.

Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges. Makes 4 servings

Chilled Sesame Asparagus

1 1/2 to 2 pounds fresh asparagus, trimmed
2 tablespoons plus 2 teaspoons dark sesame oil
1 tablespoon plus 1 teaspoon rice vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sugar
1 tablespoon sesame seeds, toasted

Cook asparagus in boiling water about 4 to 5 minutes or until crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain, cover, and chill 2 hours.

Whisk together sesame oil and next 3 ingredients. Chill 2 hours. Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds. Makes 4 to 6 servings

Fried Rice

1/3 cup chopped onion
1/4 cup butter
4 cups cold cooked rice
3 tablespoons teriyaki sauce
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1/8 teaspoon pepper
1 egg, lightly beaten

In a large skillet, saute onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes. Makes 4 servings.

Flank Steak with Orange Sauce

3/4 cup orange juice
1/4 cup honey
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 teaspoon coarsely ground pepper
1 tablespoon canola oil
1 teaspoon minced fresh gingerroot
1 beef flank steak (1 pound)

In a small bowl, combine the first six ingredients. Cover and refrigerate 1/2 cup for serving. Add oil and ginger to the remaining orange sauce; pour into a large resealable bag. Add the flank steak; seal bag and turn to coat. Refrigerate for at least 1 hour or overnight.

Drain and discard marinade. Place steak on a broiler pan. Broil 4 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Meanwhile, in a small saucepan, warm reserved orange sauce until heated through. To serve, thinly slice steak across the grain; serve with orange sauce. Makes 4 servings.

Garlic-Lime Chicken

1/3 cup soy sauce
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
2 garlic cloves, minced
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon pepper

In a large resealable plastic bag, combine the first five ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes.

Drain chicken and discard marinade. Sprinkle with pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Makes 6 servings.

Char Siu Pork Roast

1/4 cup soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce. Makes 8 servings

Thai Beef Salad

1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
2 tablespoons Thai fish sauce
2 tablespoons chile paste with garlic
2 garlic cloves, minced
1 (1 1/2-pound) flank steak, trimmed
Cooking spray
1 1/2 cups vertically sliced red onion
4 plum tomatoes, each cut into 6 wedges
6 cups torn romaine lettuce
1 1/4 cups thinly sliced English cucumber
2 tablespoons chopped fresh mint

Prepare grill or broiler. Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes.

Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture. Makes 6 servings

Korean Barbecue Burgers

1/2 cup chopped green onions
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 1/2 pounds ground sirloin
Cooking spray
6 (1 1/2-ounce) whole wheat hamburger buns, split
6 red leaf lettuce leaves
6 tablespoons thinly sliced radishes

Prepare grill. Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.

Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun. Makes 6 servings

Wasabi-Miso Marinated Flank Steak

1/4 cup yellow miso (soybean paste)
1/4 cup mirin (sweet rice wine)
1/4 cup dry white wine
1 tablespoon wasabi powder
1 tablespoon rice vinegar
1 (1-pound) flank steak, trimmed
Cooking spray

Combine first 5 ingredients in a small bowl; stir well with a whisk. Combine miso mixture and steak in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours.

Prepare grill or broiler. Remove steak from bag, reserving marinade. Place steak on grill rack or broiler pan coated with cooking spray. Grill or broil 6 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade. Makes 4 servings

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. 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. Makes 4 servings

Szechuan Green Beans with Ground Pork

1/2 pound lean ground pork
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon peanut oil
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons soy sauce
2 cups hot cooked white rice

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice. Makes 4 servings

General Tso's Chicken and Broccoli

3/4 pound skinned and boned chicken breasts
1 (14 1/2-oz.) can chicken broth
4 tablespoons cornstarch, divided
2 tablespoons brown sugar
1 to 2 tbsp. hot chili sauce
1 1/2 tablespoons rice wine or white vinegar
2 cups broccoli florets
2 teaspoons soy sauce
3 tablespoons butter

Place chicken breasts between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Thinly slice chicken. Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.

Place broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at high 1 minute.

Combine chicken and soy sauce in a medium bowl; toss with remaining 2 tablespoons cornstarch to coat. Melt butter in a 12-inch nonstick skillet over medium-high heat; add chicken, and cook, stirring occasionally, 3 minutes or until done. Transfer chicken to a serving platter; keep warm.

Bring broth mixture to a boil in skillet over high heat, stirring frequently. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli, and toss to coat. Cook 1 minute or until thoroughly heated. Pour sauce over chicken. Serve immediately. Makes 4 servings

Beer-Battered Sardines with Wasabi Mayonnaise

1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 cup beer
1/4 cup butter, melted
2 egg yolks
Vegetable oil
16 fresh sardines, dressed
1 1/2 tablespoons wasabi powder
1 tablespoon water
1/2 cup mayonnaise

Combine first 3 ingredients in a bowl. Add beer, butter, and egg yolks, stirring mixture until smooth. Pour oil to depth of 2 inches into a Dutch oven; heat oil to 375°.

Dip sardines into batter; fry, a few at a time, 2 minutes or until golden. Drain well. Stir together wasabi powder and 1 tablespoon water; stir in mayonnaise. Serve with sardines. Makes 4 servings

Malaysian Lime-Coconut Swordfish

1/3 cup light coconut milk
1/4 cup chopped fresh cilantro
1 tablespoon grated lemon peel
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon lime juice
1/2 teaspoon Thai chili paste (such as Dynasty)
2 shallots, peeled
1 garlic clove, peeled
1 (1 1/2-pound) swordfish steak (about 1 inch thick)
Cooking spray
Cilantro sprigs (optional)
Lemon wedges (optional)

Preheat broiler. Combine first 9 ingredients in a food processor; pulse 3 times or until coarsely chopped. Place fish on a broiler pan coated with cooking spray; spread 1/2 cup shallot mixture evenly over fish.

Broil 15 minutes or until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired. Makes 4 servings

Thai Tenderloin Salad

1 pound beef tenderloin, trimmed
Cooking spray
3 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1/4 teaspoon ground red pepper
6 cups thinly sliced romaine lettuce
1 cup thinly sliced red onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced peeled cucumber
1/3 cup coarsely chopped green onions
1 jalapeño pepper, seeded and minced
1 cup cilantro sprigs
3/4 cup chopped fresh mint

Prepare grill. Place beef on grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Cover and let stand 10 minutes. Cut beef diagonally across grain into thin slices.

Combine juice, fish sauce, sugar, and ground red pepper in a large bowl. Add beef, lettuce, and next 5 ingredients (lettuce through jalapeño); toss well. Add cilantro and mint; toss gently. Makes 4 servings

Beef-Broccoli Lo Mein

4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut into long, thin strips
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat.

Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly. Makes 6 servings

Thai Shrimp Stir-Fry

2 medium sweet red peppers, cut into thin slices
1 teaspoon canola oil
1 cup fresh snow peas
1/2 cup thinly sliced green onions
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
2 tablespoons peanut butter
4-1/2 teaspoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound uncooked medium shrimp, peeled and deveined
Hot cooked fettuccine

In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.

In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp.

Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine. Makes 4 servings.

Spicy Thai Chicken Kabobs

1/2 cup creamy peanut butter
1/2 cup lite soy sauce
1/4 cup firmly packed light brown sugar
1 tablespoon lime zest
1 teaspoon dried crushed red pepper
1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces
8 (12-inch) wooden or metal skewers
1 bunch green onions, cut into 2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
32 fresh snow peas
16 basil leaves

Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.

Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.

Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade. Makes 4 to 6 servings

Sesame Beef Stir-Fry

1 (1-pound) lean flank steak
1 teaspoon five-spice powder
1 tablespoon dark sesame oil
1 1/2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
2 cups red bell pepper strips
2 cups yellow bell pepper strips
1/2 cup no-salt-added beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
4 cups thinly sliced bok choy
1 tablespoon sesame seeds, toasted
1/4 teaspoon salt
4 cups hot cooked rice

Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips. Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic, and stir-fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes.

Combine broth, soy sauce, and cornstarch in a small bowl. Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice. Makes 4 servings

Turkey Chop Suey

1 small onion, sliced
2 celery ribs, sliced
1 tablespoon butter
2 cups cubed cooked turkey breast
1 can (8 ounces) sliced water chestnuts, drained
1-1/4 cups chicken broth
2 tablespoons cornstarch
1/4 cup cold water
3 tablespoons sauce
1 can (14 ounces) canned bean sprouts, drained
Hot cooked rice

In a large skillet, saute onion and celery in butter until tender. Add the turkey, water chestnuts and broth; bring to a boil. Reduce heat.

In a small bowl, combine the cornstarch, water and soy sauce until smooth; add to turkey mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bean sprouts. Serve with rice. Makes 4 servings.

Chicken and Apricot Saute

1 tablespoon cornstarch
1 cup chicken broth
Pepper to taste
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into thin strips
3 cups sliced celery
2 garlic cloves, minced
1 can (16 ounces) apricot halves in natural juice, drained
6 ounces fresh or frozen snow peas
Hot cooked rice

In a bowl, combine the cornstarch, broth and pepper until smooth; set aside. In a wok or large skillet, heat oil on high. Add chicken; stir-fry until chicken is no longer pink. Remove from pan.

Add celery and garlic; stir-fry until the celery is crisp-tender, about 3 minutes. Stir in broth mixture. Cook, stirring constantly until thick, about 1 minute. Add the apricots, peas and cooked chicken. Stir-fry until heated through. Serve with rice. Makes 6 servings.

Tomato Pepper Steak

1 pound round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter or margarine
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion.

Cover and continue to simmer for 5 minutes. Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice. Makes 4-6 servings.