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Entries in Asian (25)


Tofu Hijiki Saute

We had a vacuum sealed package of Thai marinated tofu in the fridge and we wanted to make some kind of stir fry to use it up.  While flipping through the Moosewood Restaurant Simple Suppers cookbook, Joel came across this recipe.  The recipe calls for hijiki seaweed, but he wasn't able to find it at the store.  I'm sure we could have replaced it with some sort of green, but we just omitted it.

1 1/2 cups Short Grained Brown Rice
1/2 cup Dried Hijiki Seaweed
16 ounces Firm Tofu
3 cups Carrots, cut into matchsticks
2 Onions, thinly sliced
2 tablespoons Dark Sesame Oil
2 tablespoons Soy Sauce
2 tablespoons Toasted Sesame Seeds

In a covered saucepan, bring the rice and 2 1/2 cups of water to a boil.  Reduce the heat and simmer, covered, until the rice is tender and the water is absorbed, about 35-40 minutes.  While the rice cooks, make the saute.  Place the hijiki in a small bowl, add warm water to cover it by about an inch, and set aside for 15 minutes.  Slice the tofu into bite-sized pieces or strips.  Cut the onions into thin slices.  In a large skillet or wok, heat a tablespoon of the sesame oil.  Add the tofu and saute on medium heat, stirring frequently, for several minutes, until browned.  Remove the tofu and set aside.  Ad the remaining tablespoons of sesame oil to the pan and saute the onions and carrots until the onions are golden and the carrots are tender, 4 to 5 minutes.  Add the drained hijiki, the reserved tofu, and the soy sauce, and cook long enough to heat thoroughly.  Stir int he toasted sesame seeds.  Serve on the rice.


Chicken and Pineapple Over Cous Cous

My mom and I took a cooking class last week titled "Casual Weekend Cooking" and this recipe was one that was featured that evening.  I've posted recipes before that I have learned while taking cooking classes.  I love that they share the recipes as a general guide and even the chef varies from what is written.  I varied the recipe today as well.  I pre-chopped the veggies and poached the chicken breast in advance and popped them in the fridge so that I could just throw everything together quickly when it was time for dinner.  That ended up coming in handy, because after taking a 12 mile bike ride, I didn't feel like cooking much!

1 Chicken Breast, poached and cut into small cubes
1 tablespoon Cornstarch
2 tablespoons Vegetable Oil
2 tablespoons Soy Sauce
1 1/4 cups Chicken Broth (or Pineapple Juice) (I used vegetable broth)
1 tablespoon Rice Vinegar
1/2 teaspoon Dry Mustard
1 tablespoon Fresh Ginger, grated
1 Garlic Clove, minced
1 bunch Scallions, white part minced and green part sliced thin for garnish
1 Onion, chopped
1 Green Pepper, sliced
2 cups Pineapple, cubed
2 teaspoons Sesame Oil

In a small bowl, stir together broth, soy sauce, vinegar, cornstarch, and mustard.  Put the vegetable oil into a wok and stir fry the ginger, garlic, and the white part of the scallions over moderately high heat for about 30 seconds.  Add the onion, green pepper, and salt and pepper to taste.  Stir-fry for about 2 minutes.  Add pineapple.  Stir the cornstarch mixture and add it to the wok.  Simmer the mixture, covered, for about 2 minutes.  Add the chicken and cook over moderate heat, stirring until heated through.  Stir in sesame oil.  Serve chicken mixture over cous cous and garnish with sliced scallion greens.


Green Curry Bowl

I was very hesitant at first to try ethnic foods, Vietnamese/Thai food in particular.  Unfortunately, that is one of Joel's favorite types of food to eat.  There is a Vietnamese/Thai restaurant near us that Joel has been in love with for years.  I finally gained enough courage to try it out about a year or so ago, and surprisingly, it is now one of my favorite restaurants!  Though I have tried a few different things on their menu, my favorite dish is green curry with tofu.  When we were in San Francisco, we wanted to grab a quick bite to eat before the Paul McCartney concert.  Of course, all of the restaurants near the ball park were reservations only except the Thai restaurant.  We went there, and despite the incredibly slow service, I was able to get my green curry and I was very happy!  I've never tried to make it myself, but when I saw a recipe for it in the July 2010 issue of Family Circle magazine, I figured it was worth a try.  I tweaked the recipe a tiny bit, getting rid of the fish sauce (yuck!) and adding a few more veggies, so my adapted version is listed below.

1 pound Green Beans, trimmed
1 tablespoon Vegetable Oil
3 Garlic Cloves, finely chopped
2 tablespoons Green Curry Paste
1 can Light Coconut Milk
1 cup Vegetable Broth
2 teaspoons Sugar
2 teaspoons Cornstarch
1/2 teaspoon Salt
1 Onion, thinly sliced
1 Green Bell Pepper, cubed
1/2 cup Thai Basil Leaves (I omitted because we didn't have any)
1 Zucchini, sliced and quartered
1 cup Peas (I used frozen, thawed)
4 1/2 cups Cooked Jasmine Rice (I used white)

Bring a large pot of water to a boil.  Add the green beans, zucchini, peas, and pepper, and cook for about 4 minutes, or until the vegetables are crisp-tender.  Drain and set aside.  Heat the oil in a large skillet over medium-high heat.  Add garlic and cook for about 30 seconds.  Add the curry paste and cook for an additional 30 seconds.  Whisk in the coconut milk, broth, sugar, cornstarch, and salt.  Bring to a boil, then reduce and simmer for about 4 minutes.  Add the onion and cook, stirring, for 7 minutes.  Stir in the vegetables and cook for about 2 minutes to heat through.  Tear in the basil and serve over cooked rice.


Asian Broccoli Stir Fry

This meal was Joel's idea. He pretty much did all the cooking for it. I just sat back and watched. He improvised a bit and it seemed as if this meal was a variation of the pad see ew that we have made several times in the past. It was pretty good. The measurements are approximate.

1/2 package of Rice Noodles
1 small bunch of Broccoli Rabe or Chinese Broccoli, thicker stems removed
6-8 Mushrooms, sliced
1/2 cup Onion, chopped
2 Garlic Cloves, minced
2 Roma Tomatoes, quartered
2 teaspoons Ginger, minced
2 tablespoons Soy Sauce (I don't know that this was enough, I'd add more next time)
1 Egg
1 tablespoon Red Chile Paste

In a saucepan, cook the rice noodles according to package directions. Heat the oil in a wok and add the onion. Add the garlic, mushrooms, broccoli, and ginger. Add the egg to the center of the wok and scramble. Mix everything together and add the noodles. Add the soy sauce, chili paste, and tomatoes. Serve with additional soy sauce (which I needed a lot of) or sriracha.


Baked Egg Rolls

Yay for our new camera! We just bought ourselves a Nikon D3000 DSLR and have really been enjoying taking pictures of everything and anything to learn how to use it.

Onto the food... Tonight, we decided on a stir fry of sorts. To go along with it, we picked up a package of egg roll wrappers and thought that it would be fun to make baked egg rolls. We adapted the recipe that was on the back of the package.

1 teaspoon Ginger, minced
1/2 cup Bean Sprouts
1/3 cup Shredded Carrots
3 Scallions, sliced
2 tablespoons Soy Sauce
8-10 Egg Roll Wrappers

In a bowl, combine the sprouts, carrots, scallions, and soy sauce. Place some filling into the middle of a wrapper, fold in the corners, and roll up the wrapper. Place the egg roll, seam side down, on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 15-20 minutes, or until the egg rolls are browned. Serve with sweet and sour sauce for dipping.