Tag: Asian food
Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce
- 2 tablespoons extra light olive oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 medium yellow onion, sliced
- 2 bunches baby bok choy, chopped, whites and greens separated
- 1 10 oz pack of Cremini mushrooms, sliced
- 1 package firm tofu, crumbled
- ½ cup cilantro, chopped
Sauce
- 1 teaspoon tamarind concentrate
- 2 teaspoon orange marmalade, melted
- 1/2 cup orange juice
- 3 tablespoons tamari
- 1 teaspoon corn starch
Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.
Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.
Stir Fried Sticky Rice Cakes with Mushrooms and Bok Choy
1 pound ground turkey
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons peanut oil
16 ounces rice cakes, soaked in water for at least 2-3 hours or overnight
4 cups baby bok choy, cleaned and sliced in halves
½ cup dried shiitake mushrooms, soaked for an hour in warm water, drained and sqeezed
2 cups fresh shiitake mushrooms, sliced
4 green onions, cut into ½ inch pieces
3 garlic cloves, crushed
2 tablespoons peanut oil
2 tablespoons shaoxing wine
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
Salt
Pinch of sugar
½ cup fresh cilantro, chopped
Transfer the ground turkey to a medium bowl. Add the cornstarch, soy sauce and peanut oil. Mix well and let sit.
Heat a wok like pan over high heat. Add the one tablespoon oil. Add the ground pork and cook on high heat for 2 minutes. Add the rest of the oil and add the fresh mushrooms and sauté for 3 to 4 minutes. Add the garlic, green onions, bok choy and soaked mushrooms. Stir fry on high heat for 3 to 4 minutes and add the shaoxing wine. Add the drained rice cakes and mix well. Add the soy sauces, oyster sauce, salt and sugar. Mix well and cook on low heat with lid on till the rice cakes are cooked through but still chewy. Check for seasonings and garnish with cilantro.
Spicy Bok Choy and Pork Noodles
This recipe is also taken from NY Times cooking section…
- 4 to 5 baby bok choy heads, trimmed with the dark green tops and white stems separated. The white stems should be chopped and the greens sliced in half.
- 2 inch piece of ginger, grated
- 16 ounces rice noodles (I used rice udon noodles), prepared according to package directions
- 3 tablespoons peanut oil
- 1 pound good quality ground pork
- 5 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 medium yellow onion, sliced
- 3 garlic cloves, grated
- 1 jalapeno, seeded and thinly sliced
- Salt
- ½ cup torn cilantro
Heat a wok like pan on high with 2 tablespoons oil. Add pork and cook, breaking up with a fork or back of a wooden spoon until golden and cooked through, about 8 to 10 minutes. Add 1 teaspoon salt and 1½ tablespoons soy sauce and ½ tablespoon rice vinegar. Transfer to a bowl using a slotted spoon.
Add the remaining oil to the same pan and add the onion, ginger, garlic and chili. Cook until fragrant on medium heat for about a minute. Add the bok choy stems and a pinch of salt. Cook for 2 to 3 minutes and add the pork back to the pan. Toss the noodles, remaining soy sauce and vinegar. Cook till heated through. Check for seasonings. Garnish with cilantro and serve warm.
Chinese Broccoli and Chicken Stir Fry
I am sticking with the Asian theme so here is another delicious dish. One of our favorite Asian greens is Chinese broccoli. I love it! We make it a point to order it every time we go for dim sum. They usually steam it and serve a delicious hoisin sauce which is equivalent to a barbecue sauce. I love the earthy leaves with the crunchy stems.
A trip to the Asian store resulted in a big bunch of the greens and some of the tofu noodles. I realize once I get obsessed with an ingredient- I use it all the time. This dish can be served with any starch including white or brown rice- but we just love the tofu noodles. I also bought one ponzu sauce from the store. Ponzu soy sauce is a savory sauce with citrus notes- very yummy. I used it to marinate the chicken to give it a delicious flavor and I used it in a yummy sauce as well. The sauce also includes tamari, agave and orange juice- to mimic the ponzu flavors.
Overall it was a very easy and quick dish to make. It is super healthy and great for a weeknight meal…
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Tofu Noodles with Peanut Sauce
I have been buying a lot of tofu noodles from the Asian store. I love the idea of having noodles that have no carbs and are full of protein. The great thing is that my daughter loves them as well.. so I try to make them as often as I can.
This particular dish is a one pot meal- which is my favorite to make! I decided to add all sorts of veggies including mushrooms and bok choy. For protein I used chicken- but any meat or fish can be used. One can keep it vegetarian and eliminate the meat altogether.
I made a delicious sauce with peanut butter, tamari, lime juice, palm sugar, fish sauce.. etc. I basically took out what I had in my pantry and added it to the sauce.. it was delicious. My daughter who is not a peanut butter fan loved the noodles… somehow she didn’t notice the peanut flavor…
This is a great noodle dish to make through the week…
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