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Tag: sesame oil

Hamburgers with Thai Flavors

Burgers (Makes about 16 to 18 patties)

  • 3 pounds ground chicken (dark meat)
  • 2 limes, juiced and zested
  • 5 garlic cloves, minced
  • 3 inches ginger, minced
  • 1 teaspoon sesame oil
  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 3 teaspoons fish sauce
  • 1 cup salted peanuts, chopped
  • 1 tablespoon tamari
  • 2 serrano chilies, chopped
  • 2 teaspoons sriracha sauce
  • Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Thai Style Burgers

Garnish

  • 4 cups wild arugula
  • 3 large tomatoes, sliced
  • 2 small red onions, sliced
  • 12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

  • 1 tablespoon extra light olive oil
  • 1 big shallot, sliced
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 cup mango, peeled and chopped
  • 1 cup canned pineapple
  • ½ cup pineapple juice
  • ½ cup mango lemonade
  • ¼ cup apple cider vinegar
  • 1 tablespoon brown sugar
  • Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.

Korean Style Shrimp Bowls with Brown Rice

In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup brown rice
  • 2 cups water
  • 1 teaspoon salt

Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.

Shrimp

  • 2 tablespoons gochujang (Korean condiment)
  • 2 tablespoons orange juice
  • Zest of one orange
  • 2 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 2 tablespoons tamari
  • 2 teaspoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Mix the ingredients, taste, adjust and keep aside.

  • 1 pound medium shrimp, peeled and deveined
  • 2/3 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt

Mushrooms

  • 2 tablespoons peanut oil
  • 10 ounces mushrooms, sliced
  • 2 garlic cloves, grated
  • 1 teaspoon salt
  • 1 teaspoon sesame oil

Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.

Broccolini

  • 2 tablespoons peanut oil
  • 1 bunch broccolini, ends cut off
  • 1 teaspoon salt

Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.

  • 4 eggs fried with a soft yolk if using

Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.

 

 

Asian Meatballs

Going with the Asian theme this week…
Asian Meatballs

 

 

 

 

 

 

 

 

  • 1 pound ground turkey, dark meat preferable
  • ½ cup panko breadcrumbs
  • 1 teaspoon sesame oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tamari
  • 1 egg, beaten
  • Salt
  • 2 green onions, chopped
  • 1 inch ginger, chopped
  • 3 garlic cloves, chopped

Process the green onions, ginger and garlic in a food processor. Keep aside.

Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.

  • 2 cups marinara sauce

Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.

Korean Style Noodles with Sausage and Bok Choy

We love, love noodles in our house- so I am always experimenting with different flavors. This one is with some Korean flavorings- especially the gochujang paste which is a Korean chili paste. It is delicious and can be used for marinades as well. This dish was yummy!!

  • 12 ounces any style noodles, cooked according to package directions, keep aside
  • 2 tablespoons peanut oil
  • 4 to 5 sausage links, casings removed and crumbled, I used Asian style pork sausages
  • 2 cups Cremini and Shitake mushrooms, sliced
  • 4 to 5 baby bok choy, chopped, with the whites and greens separated

Gochujang Sauce

  • 2 tablespoons gochujang paste (Korean spicy paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 2 tablespoons water
  • 3 to 4 eggs

Mix all the ingredients in a small bowl and taste it. Add more paste if more spiciness is desired. Keep aside.

Heat a wok like pan with the peanut oil. Add the sausage and brown on medium high heat for 4 to 5 minutes. Take the sausage out with a slotted spoon. Add the mushrooms and bok choy whites. Saute on medium high heat for 3 to 4 minutes. Return the sausage back to the pan with the noodles. Add the sauce and mix well. Top with the bok choy greens. Mix well and taste for seasonings. Serve with a soft fried egg on top.

Korean style Noodles with Sausage

Yaki Soba with Beef and Chinese Broccoli

Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…

  • 3 tablespoons tamari
  • 3 tablespoons mirin
  • 3 tablespoons oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon sugar
  • 1 pound skirt steak, sliced against the grain into thin slices
  • 2 tablespoons corn starch
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut oil plus more
  • 1 orange or red pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 bunch Chinese broccoli, chopped
  • 1 pound yaki soba fresh noodles, cooked according to package directions

Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.

Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.

Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.

 

 

 

Pork and Vegetables Stir Fry Ramen Noodles

This was a huge hit! Everyone loved it and wanted me to make it again!

  • 1 pound boneless pork chops, sliced
  • ¼ cup Szechuan peppercorns, ground
  • 1 teaspoons salt
  • 1 tablespoon peanut oil

Marinate the pork slices with the peppercorns and salt for 2 to 3 hours in the fridge. Take out half an hour before cooking.

Heat a frying pan with the oil and add the pork slices. Cook on a high heat for 3 to 4 minutes. Take out and keep aside.

  • 2 tablespoons peanut oil
  • 1 teaspoon sesame oil
  • 1 tablespoons fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 red chili, deseeded and chopped
  • 2 cups Cremini mushrooms, sliced
  • 1 medium red pepper, sliced
  • 1 cup green beans, trimmed and cut in half
  • ½ cup green onions, chopped
  • ½ cup cilantro, chopped

Sauce

  • ¼ cup oyster sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon Shao Shing Hua Tiao cooking wine
  • 2 tablespoons dark soy sauce
  • 1 tablespoon ponzu sauce
  • 1 packet of Ramen noodles, cooked according to package instructions

Transfer the oyster sauce, fish sauce, cooking wine, dark soy and ponzu sauce to a medium bowl. Mix well and keep aside.

Heat a wok like pan with the peanut and sesame oil. Add ginger, garlic and red chili and sauce for 1 to 2 minutes on medium heat. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the red pepper and green beans. Sauce for another 2 to 3 minutes. Add the noodles and cooked pork slices. Mix well and add the sauce. Toss and garnish with green onions and cilantro. Serve warm.

Chinese Broccoli with Ground Turkey

I served this dish with the lo mein. I love, love Chinese broccoli. I try to get it any time I see it. Unfortunately I don’t find it very often at Whole Foods. Since I was in the Asian market, I promptly bought some. I used the dark soy sauce to marinate the meat and cooked it with the delicious greens. Next time you want to make delicious Chinese food- try this one… read more …

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