Category Archives: Asian

Asian Noodle Stir Fry

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This is easily one of the simplest noodle stir fry dishes I have made, and packs lots of taste in every bite.  I think the secret is the spicy vinegar for the finishing touch!

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¼ cup vegetable oil

½ red onion, julienned

1 sweet red pepper, julienned

2 cloves garlic, chopped

⅓ cup oyster sauce

⅓ cup water, mixed in with oyster sauce

2 tablespoons ginger, finely chopped

1 bunch green onion, chopped

Flavoured Vinegar

½ cup rice wine vinegar

2 teaspoons palm sugar (or natural sugar)

1-2 tablespoon chili oil

1 bunch chives, finely chopped

salt

 

Stir all vinegar ingredients together and set aside – really important to do this to your individual taste – SOME LIKE IT HOT …

Mix oyster sauce with water

Soften egg noodles according to package directions, but be careful not to overcook them.

Heat oil in wok, add onions and saute until softened and translucent, add ginger, garlic and red pepper.  Stir fry until just softened.

Add some of the oyster sauce and stir until well combined – add most of the rest of the sauce and stir in the noodles.  Stir fry until all the noodles are well coated and heated through – finish with the last drizzle of the oyster sauce.

Serve with chives to garnish.  I served the vinegar on the side for everybody to add as they pleased, but it could easily be added as soon as the dish is finished.

This dish is really made for you to experiment with – go green instead of red and stir in chopped fresh spinach or sliced snow peas right before serving and garnish with cilantro, green onions and bean sprouts.

For a complete meal add some prawns or thinly sliced chicken – stir fry with the onion/pepper mixture before adding the noodles.

Backstrap Venison ….. Thai style!

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We had the good fortune to have backstrap venison grilled at our good friend Rob and Mandy’s ….Rob being the hunter … and further good fortune as they sent us home with the leftover, rare grilled venison.  It was amazing the first time, and just as fabulous as a “leftover”  … repurposed as a Thai style salad.

The instructions for this are VERY loose.  It involved what I call creative cooking, or clean out the fridge.
Thai Style Backstrap Venison

Pan roast some peanuts, and if you are fortunate enough to have a mortar and pestle, grind them up a bit with about 1 tsp chili flakes (obviously to your taste).  Add tamarind, palm sugar (2 tsp?) freshly squeezed lime juice, light soy sauce, rice wine vinegar, roasted sesame seeds and even a bit of peanut oil.  A little of this, a little of that.  Keep doing that until your taste buds sing and you can hardly wait to dress your salad.

Thinly slice red onion, and pour boiling water over.  10 seconds later, yes, TEN SECONDS, pour the water off – add a bit of kosher salt, a few chili flakes, and cover with freshly squeezed lime juice …. (if you run short top it up with regular vinegar)

Cook up a few ramen noodles, or rice noodles, or whatever you have on hand.

Lay the cooled noodles over a serving platter, and build your salad on top of that with whatever strikes your fancy. (and is in your fridge)   Add some thinly slivered protein – i.e. the venison, or you could use cooked chicken, steak, and prawns.  Again – totally up to you!  (and if you are looking for a vegetarian option – do some tofu!)

Top with the quick pickled red onion, some of your roasted peanuts, sesame seeds – and although I didn’t have any today – I would have loved some bean sprouts and fresh cilantro over it all …..

Peanut Sesame Vegetables

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Tonight I wanted some stir fry vegetables that would compliment Kung Pao Chicken and Chinese Chow Mein – this was perfect!  Feel free to try out different vegetables, and even add a protein if you like – let me know what you think.
Peanut Sesame Veg

 

assortment of vegetables, prepared for stir fry

tonight mine included cauliflower, broccoli, orange pepper, zucchini

sliced scallions

toasted sesame seeds

SAUCE

2 tbsp crunchy peanut butter

1 tbsp tahini

1 tbsp low sodium soy sauce

1 tsp sesame oil

Stir fry vegetables lightly, just enough to give them a bit of carmelization in spots – then add a wee bit of water to allow them to steam a bit.

Pour sauce in, and toss with vegetables just until they are crunchy cooked and well coated.

Top with freshly sliced scallions and toasted sesame seeds.

If you want to kick up the heat a notch, and haven’t overwhelmed your taste buds with a bunch of other peppers in other parts of your meal I recommend adding a tsp or so of chile flakes … yum yum yum.

Chinese Chow Mein

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This is great served as a side dish for Kung Pao chicken or on it’s own as a full meal by adding stir fried chicken, pork, beef or shrimp.

Chow Mein

8 oz steamed chow mein noodles

1 tbsp finely minced ginger

3 garlic cloves, finely minced

1/2 cup finely shredded cabbage

1/2 cup finely sliced celery

1/2 cup snow peas

Steam chow mein noodles until tender, or soak in cool water until tender.  Be careful not to leave them in water too long or they will get soggy.  :o(

SAUCE

1 tsp corn starch

2 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tsp sugar

2 tbsp water

 

cooking oil

scallions

toasted sesame seeds

In a small mixing bowl mix sauce ingredients and set aside.

Heat wok, add cooking oil and lightly saute cabbage and celery – add ginger and garlic.

Remove from wok to a bowl – add sauce to bowl and bring to a boil, allowing it to thicken and become glossy.  Add noodles and stir fry quickly just allowing them to soften and absorb the flavor of the sauce.  Return sauted vegetables to wok and quickly stir through.

Garnish with scallions and sesame seeds.

If you want to make a meal in one – stir fry any type of protein you choose in the wok and add it to the chow mein – so versatile with any number of vegetables.  Go ahead and experiment – let me know what you try and how you like it!

Kung Pao Chicken

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When the weather turns a little colder I don’t mind standing in the kitchen chopping and stir frying rather than prepping for the grill.  Truth be told, I enjoy the methodical prep time after a stressful day at work!  I have tried a number of Kung Pao recipes, and was wanting to have a great one before I added it to my list.  Finally found/tweaked the one we like best so here it is – hope you love it as much as we did.
Kung Pao Chicken 1

Serves 4

 

3 chicken breasts – diced into bite size pieces

dried red chiles or jalapeno chiles (I needed to use up some chopped jalapenos so that was today’s choice!)

3 tbsp peanut oil

1 tbsp fincely minced ginger

2 cloves garlic, finely minced

2 scallions, sliced thinly on the diagonal

1/2 cup roasted peanuts

MARINADE:

1 tbsp corn starch

2 tbsp soy sauce (low sodium)

2 tbsp rice wine vinegar (or cooking sherry)

1 tsp minced jalapeno (or chile flakes)

1 tsp sesame oil

1 tsp peanut oil

 

SAUCE:

3 tbsp light soy sauce

2 tsp sugar

1 tsp black vinegar

4 tbsp water

2 tsp corn starch

Prepare chicken pieces and stir into marinade – allow to rest at least 30 minutes.

Mix sauce ingredients in bowl and set aside.

Heat wok, add spash of cookng oil and stir fry the chicken until almost done – remove.

Wipe out wok, drizzle with a little cooking oil and add ginger, garlic and sauce.  When sauce has thickened and become glossy add chicken back in.  Stir to coat well and complete cooking.

To finish serve tossed with roasted peanuts and sliced scallions. 

SUSHI – (deconstructed and in a bowl!)

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deconstructed sushi 2

On a hot night like this it is hard to think of cooking, or even standing over a grill ….. in fact standing and rolling cold items like sushi seemed a bit of a stretch …. this was just perfect – so cold and refreshing and really hit the spot.  Give it a try with any of your favorite sushi ingredients.  Great for a family too – serve it the way I did – on a large platter and let each person make their own bowl up as they go.

SUSHI SAUCE

zest 1 lemon and 1 orange, and reserve

juice of each: 1 lemon, 1 orange

1 tbsp. brown sugar

On medium heat cook on a gentle boil for 2 minutes, stir in:

3 tbsp. soy sauce

3 tbsp. rice vinegar

Heat again on a gentle boil for about 3 minutes until it thickens slightly.

Taste!!!!  I can’t say this enough …. you need to make sure the flavours are balanced, playing with each of the simple ingredients above.  If you think it can stand a bit more citrus, add in the zest.  If you like your sushi spicy, add in either wasabi paste or a minced chili pepper.

Toast nori sheets lightly, just until crispy.  Slice in thin strips, and again dice if you like small pieces or leave it in strips. 

Cook some sushi rice according to directions on rice

Finely slice whatever ingredients you like in your sushi

For us today this included:

imitation crab meat

shrimp

cucumber

carrot

avocado

cabbage

green onions

toasted sesame seeds

But really – use whatever you like!  Put a little rice in the bottom of your bowl, assemble a few of each of the ingredients and lightly drizzle with the sushi sauce – have fun – you will love it!

Sesame Chicken Salad

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Today was a beautiful hot sunny day, just the way we like in the Okanagan.  The idea of a Thai inspired chicken salad felt like the ideal dinner item – fresh, crunchy, tasty and not too heavy.  You could just as easily substitute the chicken with tofu or any seafood item – delicious either way.

 

4 chicken breasts

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

2 tbsp chili garlic sauce

2 tbsp Thai sweet chili sauce

1 heaping TBSP Thai red chili paste

zest and juice of 1 lime

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

1 long english cucumber, diced

1 cup sliced snap peas

1/4 cup each finely chopped red and yellow pepper

1 cup bean sprouts

1 head red lettuce, washed and leaves torn

kosher salt

cilantro

roasted peanuts

toasted sesame seeds

1 jalapeno seeded and diced finely (optional) To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar, Thai sweet chili sauce, Thai red curry paste and peanut oil in a blender or food processor.  Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt – blend well until creamy and smooth.  TASTE and adjust for seasoning – you should have lots of flavour, but also really well balanced – I find depending on the type of soy sauce, chili sauce or even the lime you will have to work with those flavours.

Using a meat mallet pound chicken breasts to an even thickness.  Pour just enough of the dressing over to coat well and marinate for at least an hour and preferably overnight.  Discard marinade used for the chicken.  Grill just until cooked through and thinly slice.

Prepare salad with lettuce, cilantro and vegetables – as well as the diced jalapeno if using.

Cook noodles just until tender, rinse well to cool and dress with a bit of the same dressing the chicken is marinating in.

Toast peanuts and sesame seeds to use as garnish.

To assemble pile noodles on a plate, salad on top – scatter chicken over and drizzle with dressing.  Garnish with more cilantro, peanuts and sesame seeds. 

Pork Tenderloin with Cumin Chile Marinade

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P1110015

This is MOST excellent served with Sesame Peanut Noodles and Spicy Cilantro Salad.  That trio will make a meal complete.  Maybe a few steps, but WELL worth it! Our house is filled with tree planters right now, and I had to fight to get a few leftovers for lunch!

2 tbsp cumin seeds

4 scallions – 3 roughly chopped, 1 thinly sliced

1 jalapeno pepper, roughly chopped  (remove seeds if you prefer mild flavor…)

1 2 in piece ginger, peeled and roughly chopped

2 cloves garlic, minced

3 tbsp oil, plus more for grilling

1 tbsp light brown sugar

2 tsp soy salt (plus 1/4 cup soy sauce for dip)

1 tsp chinese 5 spice powder

 kosher salt and fresh ground pepper

2 pork tenderloins

1/4 cup rice vinegar

1 tsp toasted sesame oil

If you want to do these on skewers, make sure to soak them in water for at least 30 minutes before grilling.

To serve family style, simply slice pork tenderloin lengthwise, then in half – ending up with 4 pieces per tenderloin.

Toast cumin seeds untily lightly browned – set aside.

Combine scallions, jalapeno, ginger, garlic, 1 tbsp oil, brown sugar, 2 tsp soy sauce, 5 spice powder, 3/4 tsp salt and 1/2 tsp pepper in food processor or blender.  Pulse until a smooth paste forms.  Add cumin seeds and pulse lightly until seeds are cracked.

Lightly season pork with salt and pepper.  Rub well with about 3/4 of the paste.

Cover with plastic wrap, or do this in a ziplock bag and seal in fridge for at least an hour.

Sauce:  Combine 1 tsp of cumin paste with 1/4 cup soy sauce, vinegar, sesame oil and 1 tbsp water. Set aside to drizzle after meat is cooked and to serve at table. Stir in sliced scallion and set aside.

Preheat grill to medium high heat.  Add 1 tbsp cumin paste to 2 tbsp oil and set aside to brush on while grilling.

Grill pork and brush with oil/cumin paste. 

Serve with sauce on the side, drizzling some of it lightly over the meat just before serving.

 

Spicy Cilantro Salad

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This salad pairs so well with Sesame Peanut Noodles and Pork Kebabs with cumin and chile – you will love it!

4 scallions (green onions)

2 tbsp rice vinegar

1 minces garlic clove

1 tsp each:  sesame oil, chili oil and kosher salt

1/4 tsp brown sugar

1 thinly sliced serrano chile (remove seeds)

1 english cucumber, thinly sliced

1 bunch cilantro

1/2 head iceberg lettuce

Finely slice scallions, reserving white parts.  Soak white parts in cold water 15 minutes, drain well and combine with finely sliced green parts.

Wash cilantro and lettuce well.  Spin dry – roughly chop cilantro, removing long stems and thinly slice lettuce.  Add to bowl with scallions, chile and cucumber.

Mix together rice vinegar, garlic, sesame oil, chili oil, salt and sugar.  Mix well until sugar is dissolved!

Toss dressing with salad (lightly) immediately before serving.

 

Sesame Peanut Noodles

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I have been looking for the perfect peanut noodle dish, and finally found it. Serve this with spicy cilantro salad and pork kebabs in cumin and chile – a winning combination for sure.

 

12 ounces chinese egg noodles, cooked and drained

3/4 cup green tea (strong is best)

1/3 cup smooth peanut butter

1/4 cup soy sauce

1/4 cup rice vinegar

3 tbsp light brown sugar

1/4 cup roasted peanut oil

2 tbsp toasted sesame seeds (plus some for sprinkling over top)

1 tbsp chili garlic sauce

1 tsp toasted sesame oil

1 -2 tbsp minced ginger (depending on your ginger love!)

2 cloves garlic, minced

2 carrots, finely chopped

2 mini bok choy, chopped fine

1/4 cup each finely chopped red and yellow pepper

kosher salt

cilantro

roasted peanuts

To make the sauce combine green tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil in a blender or food processor.  Add sesame seeds, chili garlic sauce, sesame oil, ginger, garlic and 1/2 tsp kosher salt.

Toss the sauce with the cooked noodles – garnish with cilantro, sliced green onions, roasted peanuts and more sesame seeds.  I like this served at warm or room temperature, but it is just yummy cold also.