Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini,
2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
(I usually add broccoli or pea pods... you can add any veggie you have on hand, and obviouly skip the meat if you're so inclined).
Dressing
1/4 cup vegetable oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. ground red pepper
1 t. finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)
Intructions:
For salad, break vermicelli into quarters. Cook according to package directions; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2" long. Add vegetables and turkey to vermicelli.
For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop (or press in garlic press). Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.
Yield: 6 servings
Cook’s Tips: This salad can be prepared up to 1 day in advance.
Per serving: (1 2/3 cups): Cal: 300, Fat 11 g, Sat. Fat 1.5 g, Chol: 25 mg, Carb: 35 g, Pro: 16 g, Sod: 980 mg, Fiber 2 g
*This is my all-time favorite Pampered Chef Recipe. Its great for a party, picnic or cookout because its better the longer it sits and marinates.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Sunday, August 2, 2009
Saturday, July 18, 2009
Emeril's Korean Scallion and Mushroom Pancakes
Emeril's Korean Scallion and Mushroom Pancakes
Ingredients
For the sauce:
3 teaspoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce
2 teaspoons lightly toasted sesame seeds
½ teaspoon sugar
For the pancakes:
9 teaspoons vegetable oil
1 bunch scallions, trimmed, quartered lengthwise, and cut into 2 inch lengths
4 ounces assorted wild mushrooms, chopped
2 teaspoons minced garlic
½ teaspoon salt
2 cups all purpose flour
1 ½ cups water
2 eggs
Make the sauce by combining the soy sauce, vinegar, honey, chili garlic sauce, sesame seeds and sugar in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
In a medium sauté pan over medium high heat, add 1 teaspoon of the vegetable oil. Next, add the scallions, mushrooms and garlic and sauté until the mushrooms begin to wilt, about 3 minutes. Set aside and let cool.
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the cooked scallions, mushrooms, garlic, and salt and fold together briefly just to combine.
Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add ½ of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.
Once all of the pancakes have been cooked, cut into wedges and serve warm with the dipping sauce in small bowls for dipping.
Yield: 4 large pancakes, 8 to 10 appetizer servings
Ingredients
For the sauce:
3 teaspoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce
2 teaspoons lightly toasted sesame seeds
½ teaspoon sugar
For the pancakes:
9 teaspoons vegetable oil
1 bunch scallions, trimmed, quartered lengthwise, and cut into 2 inch lengths
4 ounces assorted wild mushrooms, chopped
2 teaspoons minced garlic
½ teaspoon salt
2 cups all purpose flour
1 ½ cups water
2 eggs
Make the sauce by combining the soy sauce, vinegar, honey, chili garlic sauce, sesame seeds and sugar in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.
In a medium sauté pan over medium high heat, add 1 teaspoon of the vegetable oil. Next, add the scallions, mushrooms and garlic and sauté until the mushrooms begin to wilt, about 3 minutes. Set aside and let cool.
In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the cooked scallions, mushrooms, garlic, and salt and fold together briefly just to combine.
Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add ½ of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.
Once all of the pancakes have been cooked, cut into wedges and serve warm with the dipping sauce in small bowls for dipping.
Yield: 4 large pancakes, 8 to 10 appetizer servings
Emeril's Cabbage Lo Mein
Emeril's Cabbage Lo Mein
Ingredients:
12 ounces Chinese egg noodles
1 cup chicken stock
¼ cup orange juice
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
*optional 2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced green onion
2 teaspoons minced ginger
12 cups baby bok choy, Napa cabbage, savoy cabbage or any mixed hearty greens, julienned
2 cups snow peas, cut in ½ on a bias
1 cup bean sprouts
½ cup crushed peanuts, for garnish
Method:
In a large pot of boiling, salted water, cook the noodles according to the package directions until barely tender and drain.
In a small bowl, combine the chicken stock, orange juice, oyster sauce, soy sauce, honey, and sesame oil and chili garlic sauce.
Heat a large high sided sauté pan over medium high heat, when hot add the peanut oil, garlic, green onion and ginger and sauté until fragrant, one minute. Add the bok choy, snow peas and bean sprouts and cook until the greens are crisp tender, 3 to 4 minutes. Add the sauce and the noodles to the pan and toss to thoroughly coat.
Sprinkle with the crushed peanuts and serve immediately.
Yield: 4 servings
Ingredients:
12 ounces Chinese egg noodles
1 cup chicken stock
¼ cup orange juice
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
*optional 2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced green onion
2 teaspoons minced ginger
12 cups baby bok choy, Napa cabbage, savoy cabbage or any mixed hearty greens, julienned
2 cups snow peas, cut in ½ on a bias
1 cup bean sprouts
½ cup crushed peanuts, for garnish
Method:
In a large pot of boiling, salted water, cook the noodles according to the package directions until barely tender and drain.
In a small bowl, combine the chicken stock, orange juice, oyster sauce, soy sauce, honey, and sesame oil and chili garlic sauce.
Heat a large high sided sauté pan over medium high heat, when hot add the peanut oil, garlic, green onion and ginger and sauté until fragrant, one minute. Add the bok choy, snow peas and bean sprouts and cook until the greens are crisp tender, 3 to 4 minutes. Add the sauce and the noodles to the pan and toss to thoroughly coat.
Sprinkle with the crushed peanuts and serve immediately.
Yield: 4 servings
Emeril's Mongolian Style BBQ
Emeril's Mongolian Style BBQ
Ingredients:
For the base marinade:
3 tablespoons minced garlic
3 tablespoons minced ginger
½ cup sake
2 tablespoons rice wine vinegar
3 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin
¼ cup hoisin sauce
1 bunch scallions, green and white parts chopped
For the pork: 1 pound pork loin, sliced thinly on the bias 1 teaspoon crushed red pepper 2 limes, juiced
For the chicken:1 cup orange juice 2 boneless, skinless chicken breasts
For the vegetables:2 zucchinis, thinly sliced 2 summer squash, thinly sliced
For serving:1 head red leaf lettuce, washed and separated into leaves 1 cup mung bean sprouts Kimchi Steamed short grain sticky rice
First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.
For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.
For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.
For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.
Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.
Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.
Transfer the cooked meat to the warm serving platter with vegetables.
This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.
Yield: 6 to 8 servings
Ingredients:
For the base marinade:
3 tablespoons minced garlic
3 tablespoons minced ginger
½ cup sake
2 tablespoons rice wine vinegar
3 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin
¼ cup hoisin sauce
1 bunch scallions, green and white parts chopped
For the pork: 1 pound pork loin, sliced thinly on the bias 1 teaspoon crushed red pepper 2 limes, juiced
For the chicken:1 cup orange juice 2 boneless, skinless chicken breasts
For the vegetables:2 zucchinis, thinly sliced 2 summer squash, thinly sliced
For serving:1 head red leaf lettuce, washed and separated into leaves 1 cup mung bean sprouts Kimchi Steamed short grain sticky rice
First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.
For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.
For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.
For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.
Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.
Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.
Transfer the cooked meat to the warm serving platter with vegetables.
This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.
Yield: 6 to 8 servings
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