Japanese Eggplant or Zucchini

seasoning:

• 2 tablespoons soy sauce
• 4 teaspoons lemon juice
• 2 teaspoons olive oil
• 4 Japanese eggplants (about 1 pound)
• 1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Read More http://www.epicurious.com/recipes/food/views/Whole-Grilled-Japanese-Eggplant-with-Lemon-and-Soy-Sauce-365629#ixzz2E8ysYLwr

Fast Asian Noodles

Thai Rice Noodles (12 oz)
1/4c rice or white vinegar
2 T hot sauce (we omit, replace with some chinese seasoning)
2 T sugar
2 T grapeseed oil
12 med shrimp
3 stalks scallions
2 eggs, scrambled
1/2 c tofu cubed and soaked in soy (or just some soy sauce)
2 c mung bean sprouts
1/4 c peanuts (we omit, replace with sesame oil)

Boil noodles to half done (4 mins), rinse in cold water immediately and toss with oil
Make sauce from vinegar, hot sauce/chinese seasoning, sugar, oil - nuke until sugar dissolves
Heat oil in wok and quickly cook scrambled eggs.  Add scallions, then shrimp til cooked, then tofu (or just soy sauce).
Add noodles to hot pan and pour sauce over.  Stir fry 4-5 mins.
Heat off.  Add hot sesame oil, sprouts, lemon slices.

Ann Richards’s Wonton Ravioli With Lemon Cream Sauce

1/2 pound ground chicken (turkey)

2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoons clarified butter (Smart Balance)
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup heavy cream (evaporated nonfat milk)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about 1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.
To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.
To serve, place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.

Char Grilled Pork with Vermicelli Noodles: Bun Thit Nuong

Prep Time:  20 min    Inactive Prep Time:2 hr 0 min    Cook Time: 4 min

Serves:  4 to 6 servings

Ingredients

• Marinade:
• 2 tablespoons sugar
• 4 tablespoons fish sauce
• 1 tablespoon honey
• 1 teaspoon freshly ground black pepper 
• 6 spring onions (white part only), finely sliced, and pounded in mortar and pestle to a paste
• 2 cloves garlic, finely diced 
•  
• 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces
• 2 tablespoons vegetable oil 
•  
• 9 ounces cooked rice vermicelli noodle
• 5 fresh mint leaves, sliced
• 5 fresh perilla leaves, sliced
• 5 fresh Vietnamese mint leaves, sliced
• 1 Lebanese cucumber, halved and sliced
• 2 handfuls bean sprouts 
•  
• 4 tablespoons spring onion oil
• 1/2 cup Dipping Fish Sauce, recipe follows
• 4 tablespoons fried red Asian shallots*
• 4 tablespoons crushed roasted peanuts
• *Can be found at specialty Asian markets.
• Special equipment: 12 bamboo skewers, soaked in water for 20 minutes or 12 wooden chopsticks sliced half way down the middle
• Dipping Fish Sauce
• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons sugar
• 4 ounces or 1/2 cup water
• 2 cloves garlic
• 1 chile, chopped
• 2 tablespoons fresh lime juice

Directions

In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.

Coat the pork well then enclose the flavours with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.

Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.

Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.

Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.

To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Asian Noodles - Quick sauces

Chilled Teriyaki Soba Noodles
--Cook Soba Noodles as directed. Chill noodles under cold water and drain well. Toss noodles with Annie Chun's Teriyaki Marinade and Stir-Fry, to taste, and a dash of sesame oil. Garnish with toasted sesame seeds and cilantro sprig. Perfect for a warm-weather picnic.

Shanghai Scallion Noodles
--Cook and drain Chow Mein Noodles as directed on package. Brown sliced green onions in a few tablespoons of oil. Toss noodles in pan with green onions; add a splash of vinegar and soy sauce and a pinch of salt. Easy and comforting.

Quick Chinese Chicken Noodle Soup
--Cook Pad Thai Rice Noodles for 4 minutes; drain and set aside. In large pot, heat chicken or vegetable broth with a dash of Annie Chun's Shiitake Mushroom Sauce, some shredded cooked chicken, a handful of bean sprouts and some sliced green onions and grated ginger. Add rice noodles and cook one more minute.

Sesame Cilantro Noodle Salad
--Cook, Rice Noodles as directed on package; rinse under cold water till cool and drain. Toss noodles with Annie Chun's Sesame Cilantro Noodle & Salad Dressing, to taste. For added texture and flavor, toss in a few bay shrimp, or some sliced cucumber, carrot or red bell pepper.

Stir Fry Chicken & Bok Choy

 * 2 TBS low-sodium chicken or vegetable broth
   * 1 cup chopped scallions
   * 2 TBS fresh minced ginger
   * 2 skinless, boneless chicken breasts, cut into bite-sized pieces
   * 1½ cups sliced fresh shiitake mushrooms
   * 4 cups chopped bok choy
   * 2 TBS soy sauce
   * 1 TBS rice vinegar
   * salt and white pepper to taste
   * pinch of red pepper flakes


Directions:

  1. Heat broth in a stainless steel skillet.
  2. When broth begins to steam, add scallions and Healthy Saute for 2 minutes.
  3. Add ginger and continue to sauté for another minute.
  4. Add chicken and continue to sauté.
  5. After 2-3 minutes, add shiitake mushrooms and bok choy. Continue to sauté for another 3-4 minutes, and then add soy sauce, rice vinegar, salt, and pepper. Serves 4

Crockpot Sweet Sour Chicken + noodles tofu veg stir fry + rice + pot

Leftovers and Tofu - Asian Ginger Fried Rice with Cilantro

Provided by Terri Wonn from Oconomowoc, WI SERVINGS: 4 INGREDIENTS: 4 tablespoons Wildtree Natural Grapeseed Oil 5 cloves garlic, finely chopped 2 cups cubed slow-cooked pork tenderloin 2 cups jasmine rice, cooked 3 eggs (scrambled) 1/2 cup Wildtree Asian Ginger Plum Dressing & Marinade 1/4 cup of chopped green onion 5 tablespoons cilantro, chopped

PREPARATION: Prior to making this fried rice, cook pork tenderloin in slow cooker using Asian Ginger Plum Dressing & Marinade on low for 4-6 hours. Heat Natural Grapeseed Oil in a wok or large skillet over medium heat. Saute green onion and garlic until the garlic is golden brown. Add in slightly beaten eggs and cook until scrambled. Add pre-cooked rice and pork tenderloin to egg mixture. Add chopped cilantro. Cook for 1 more minute. Calories 620; Fat 40 g; Saturated Fat 5 g; Protein 23 g; Carb 42 g; Fiber 1 g; Chol 200 mg; Sodium 90 mg

Crockpot Chinese Sweet & Sour Chicken

Serves 4-6 (really 4 because its so yummy!)
3-4 lbs of chicken (whole or pieces)
1/3 c soy sauce
1/3 c packed light brown sugar
1/4 c water
1/4 c apple juice or sherry (I use any sweet juice on hand)
3 T catsup
1/2 t red pepper flakes (optional)
2 green onions, trimmed and halved (I just chop and toss in)
1 clove garlic, pressed
2 T cornstarch + 1 T cold water
2 T sesame seeds (toasted)

Wash and dry chicken.  Remove giblets and neck (if using a whole chicken) and cut off excess fat.  Put in cooker, breast side up (if whole).  Mix soy sauce, brown sugar, water, sherry, catsup, red pepper flakes, green onions, garlic in small bowl and pour over chicken.  Cover and cook on HIGH for 3.5 - 4.5 hours until temp on an instant read thermometer inserted in the thickest part of the thigh registers 180.  (I just cook it until it's falling off the bones)

Transfer chicken to platter and mix cornstartch with water and stir into the remaining sauce.  Stir constantly while cooking still on high, and it will thicken.  Spoon over chicken and sprinkle with sesame seeds and serve.

Pan-Asian Fried Rice

Recipe courtesy Padma Lakshmi

Prep Time:15 min

Cook Time:1 hr 0 min

Serves: 6 servings

Ingredients

• For the rice:
• 3 cups water
• 1 chicken bouillon cube
• 3 small bay leaves
• 1 tablespoon Oriental sesame oil
• Salt, to taste
• 1 1/2 cups converted rice
• For the egg sheets:
• 2 large eggs
• 2 egg whites
• Salt, to taste
• 1 tablespoon oil
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon minced gingerroot
• 1 onion, chopped
• 1 green bell pepper, cut into 1-inch pieces
• 2 carrots, thinly sliced
• 1/2 pound shiitake mushrooms, wiped clean, trimmed and sliced
• Salt to taste
• 4 stalks celery, thickly sliced
• 3 cups coarsely chopped green cabbage
• 1 tablespoon garam masala
• 1/4 to 1/3 cup Szechuan stir-fry sauce, or to taste
• 1 (8-ounce) can bamboo shoots, drained
• 1 (8-ounce) can water chestnuts, drained
• 1/2 cup water
• 2 to 3 teaspoons chili paste, or to taste
• 2 to 3 teaspoons Oriental sesame oil, or to taste
• 1/2 cup minced fresh cilantro, or to taste

Directions

Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves. Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.

Asian Shrimp Salad

Recipe courtesy Padma Lakshmi

Prep Time:30 min

Serves:  6 servings

Ingredients

• For the shrimp paste:
• 1 cup loosely packed mint leaves
• 1 small onion, coarsely chopped
• 1 tablespoon minced gingerroot
• 12 black peppercorns, coarsely crushed
• 1 teaspoon ground cumin
• 1 teaspoon tamarind paste
• 1/2 teaspoon sugar
• 1/3 cup water
• Salt, to taste
• 2 pounds large shrimp, shelled and de-veined
• For the vegetables:
• 4 cups shredded iceberg lettuce
• 3 cups grated carrots
• 2 cups diced celery
• 2 cups shredded red cabbage
• 5 scallions, minced
• 1 cup loosely packed cilantro leaves, minced (after measuring)
• For the dressing:
• 3 tablespoons fresh lime or lemon juice
• 2 tablespoons Asian sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 3 dashes Asian hot chili oil, or to taste
• Salt, to taste
• Vegetable oil spray
• 3 tablespoons toasted sesame seeds, for garnish

Directions

Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.

Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

Ann Richards’ Wonton Ravioli with Lemon Cream Sauce

1/2 pound ground chicken
2 green onions, minced
1/2 teaspoon minced ginger root
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
40 wonton wrappers
1 tablespoon minced shallot
2 tablespoon clarified butter
3 tablespoon flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons cooking oil
3 carrots, cut in matchsticks
3 stalks of celery, cut in matchsticks
3 zucchini, cut in matchsticks
2 cups green peas

To make ravioli, combine first 7 ingredients. Place 1 1/2 teaspoons of mixture in center of each wonton wrapper. Dip a finger in water and moisten sides of wonton. Fold into a triangle and seal outer edges. Moisten the two opposite corners and twist to seal. Allow wontons to dry for a few minutes on a sheet pan dusted with cornstarch. Cover with a slightly damp cloth.

To make sauce, sauté shallot in clarified butter over low heat for 1 minute. Blend in flour and cook slowly for about 2 minutes. Remove from heat and whisk in chicken stock. Return to heat and bring to a boil, whisking constantly (about1 minute). Remove from heat. Add heavy cream, lemon juice, salt, and pepper. Keep warm until ready to serve.

To cook ravioli, bring a pot of water to a simmer. Drop ravioli gently into water, adding no more than 12 or so at a time. Cook about 6 minutes. Remove gently with a slotted spoon. Keep warm. While ravioli are cooking, sauté vegetables in oil until crisp-tender, adding peas last.

To serve place sautéed vegetables on each plate and arrange 5 or 6 ravioli on top. Ladle cream sauce over both. Serves 6.

California Roll Rice Salad

"A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise."

Ingredients:

1/2 cup uncooked white rice 1 cup water 1 small head iceberg lettuce, shredded 1 English cucumber, cut into 1 inch strips 2 avocados - peeled, pitted, and cubed 2 cups shredded imitation crabmeat

2 teaspoons wasabi powder, or to taste 1 tablespoon mayonnaise 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 tablespoon white sugar 1 teaspoon sesame oil

Directions:

1.

Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.

2.

In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side. (I used a bit of dry sherry and white wine vinegar in place of rice vinegar. Wasabi paste (1tsp) added some grated ginger to the dressing, crumbled Nori papers and topped it with toasted sesame seeds! ... nixing the lettuce as it tends to get way too limp ... I now use this dressing on fish, and numerous other things. IT'S THE BEST!)

Japanese Sunomono Cucumber Salad

"These thinly-sliced marinated cucumbers make a refreshing addition to a salad, or a nice side dish for a barbecue. We think they 'd even be great on an open face sandwich on pumpernickel or rye bread."

Ingredients:

2 large cucumbers, peeled 1/3 cup rice vinegar 4 teaspoons white sugar

1 teaspoon salt 1 1/2 teaspoons minced fresh ginger root

Directions:

1.

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.

2.

In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving. (I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds.)

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves – cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste (SKIP OR JUST A SMIDGE)
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts (SKIP OF COURSE!)

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet
until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.

Mini Asian Crab Cakes

Version 1

• 1 tablespoon diced, seeded red jalapeno
• 1 tablespoon diced, seeded green jalapeno
• 2 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons coarsely chopped cilantro
• 1 large egg, lightly beaten
• 1/4 teaspoon coarse salt
• 1/3 cup coconut milk
• 1 1/2 cups lump crabmeat (about 9 ounces), picked over
• 1/2 cup panko (Asian breadcrumbs), plus more for dredging
• 3 to 4 tablespoons vegetable oil
• 2 limes, halved lengthwise and cut into quarters, for serving
  

1. Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
2. Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.

=========
Version 2

• 8 ounces jumbo lump crabmeat, picked over
• 1/4 cup mayonnaise, plus 3 tablespoons for garnish
• 2 scallions, trimmed and finely chopped
• 2 tablespoons soy sauce
• 2 teaspoons wasabi paste
• 1 teaspoon finely grated lime zest
• 1/2 cup plus 2 tablespoons plain breadcrumbs
• 1/2 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 2 large eggs
• 1/4 cup sesame seeds
• 2/3 cup vegetable oil, plus more if needed
• 1 English cucumber, for garnish
• 1/2 cup drained pickled ginger, for garnish

1. Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
2. In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
3. Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
4. Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
5. Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
6. To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
7. Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi. Using a vegetable peeler, make 24 (2-by-3/4-inch) ribbons from cucumber; fold each ribbon into thirds.
8. Dot each crab cake with 1/2 teaspoon wasabi mayonnaise; top with a slice of cucumber and a slice of ginger.

Vietnamese Summer Rolls

8 ounces medium raw shrimp, peeled and deveined

3-1/2ounces thin rice noodles (rice vermicelli)

12 rice paper wrappers,* about 6-1/2 inches in diameter

36whole fresh cilantro leaves

4 ounces roast pork or beef, sliced 1/8 inch thick

1 tablespoon chopped peanuts (OMIT)

Lime peel (optional)

Bring large saucepan of water to a boil over high heat. Add shrimp; simmer 1 to 2 minutes or until shrimp turn pink and opaque. Remove shrimp with slotted spoon to small bowl. When cool, slice shrimp in half lengthwise.

Meanwhile, soften rice noodles in medium bowl of hot water 20 to 30 minutes or according to package directions. Drain; cut noodles into manageable 3-inch lengths.

Soften rice paper wrappers in large bowl of warm water 30 to 40 seconds or until pliable. Drain wrappers, 1 at a time, on paper towels and transfer to clean work surface. Arrange 3 cilantro leaves in center of wrapper. Layer with two shrimp halves, some pork and rice noodles.

Fold bottom of wrapper up over filling; fold in each side and roll up, burrito-style. Place on platter with leaf design on top. Repeat with remaining wrappers and fillings.

Sprinkle Summer Rolls with peanuts. (NOT) Serve with Sweet Sour Dipping Sauce. Garnish with lime peel.

Sweet Sour Dipping Sauce:
1/4 c fresh lime juice
1 T minced garlic
3 T sugar
1/4 c fish sauce
1/2 t crushed pepper flakes

Soak pepper flakes in lime juice for 4 mins first. Then add other ingredients.

Egg Drop Soup Recipe

Homemade chicken stock is the best for this. Also, if you can't locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together.

Ingredients

• 3 eggs, lightly beaten
• 4 cups of chicken stock*
• 1 tablespoon of corn starch
• 1/2 teaspoon grated ginger
• 1 tablespoon of soy sauce*
• 3 green onions, chopped
• 1/4 teaspoon of white pepper
• 3/4 cup of straw, enoki, or sliced shitaki mushrooms

*If cooking gluten-free, use gluten-free stock and gluten-free soy sauce.

Method

1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.

2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.

3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately.

Serves 4.

Szechuan Braised Meatballs

Makes 4 servings

1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
½ teaspoon five-spice powder (see Shopping Tip)
¼ teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
½ teaspoon crushed red pepper, or to taste
¼ cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)

1. Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).

Szechuan Braised Meatballs Tips Cont.

Szechuan Braised Meatballs

Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium.

Japanese Fish & Rice in Rice Cooker

Serves 3-4

1.5# fish fillets (red snapper, flounder, catfish, sole, salmon)

Marinade:
2t minced garlic or peeled and minced ginger
3 green onions
1/4 c chopped fresh cilantro
1 T veg oil
3 T rice vinegar
2 T oyster sauce
2 T brandy or dry sherry
pinch sugar
1/4t ground white pepper
1.5T cornstarch
1/2 t sesame oil

Rice:
1 c japanese med grain (Nishiki or Calrose)
1.75 c water

Slice fish into 2" pieces. Place in shallow baking dish.
Make marinade - whisk ingreds and pour over fish. Marinate 20 mins at room temp.
Wash rice 3x.
Place rice and water in cooker and swirl. Top with marinated fish pieces laying in water. Pour in leftover marinade. Cook on regular cycle. Steam 5 mins on Warm. Serve immediately.