Tag Archives: asian

Beef & Broccoli

16 Jun

This isn’t really a recipe… because I didn’t follow one when I made this.  Basically all you do is…

Slice some beef into thin strips using a good knife.

Marinate the strips in:
white wine vinegar (or any vinegar)
a little oyster sauce
a little soy sauce
salt and pepper
red pepper flakes
a little sugar
ginger and garlic

Heat a wok or cast-iron skillet with a little oil and stir-fry some chopped up broccoli, but only a little, for a minute or two, not so that they are done yet.

Remove the broccoli, using a slotted spoon remove the beef from the marinade and stir-fry that.

When the beef is done add back in the broccoli.

Add in the marinade and a little water.

Cook until the marinade has boiled for a few minutes and reduced to the desired consistency and the broccoli is done how you like it.

Serve with jasmine or brown to white rice.


Dry-fry Tofu, Yeeah!!

31 Mar

I finally did it!! I found a way to make tofu that tastes good AND is healthy.  My experiences have ranged from frying the tofu and getting little, oil-filled clumps, to broiling the slices and still not being able to get it nice and crispy.  I must have tried half a dozen recipes for cooking tofu, and finally I found one that works.

These turned out perfect, with a spongy interior and a nice, crisp outside:

To cook tofu this way, all you have to do is this:

Take a frim or extra-firm block of tofu and freeze it over night.

The day you want to use it, let the tofu thaw.

Once it is no longer frozen or thawed enough to cut, slice it to as thin or thick as you want.

Line the slices up between two clean towels, and press for about 30 minutes (I used old textbooks, anything with a little weight will work).

In the meantime, preheat a nonstick or, better, a well-seasoned cast iron skillet.  DON’T use oil.

Take the slices and “fry” on medium-low heat, pressing each one to squeeze out the water and evaporate it.

Do this on each side until you get a slightly browned, crispy outside.

This seems like a lot of work, and I guess it isn’t a quick method of preparation, but it is such a good way to make it… especially if you are a picky eater or don’t particularly like the texture of flabby tofu!

Red Cabbage and Carrot Stir Fry

31 Mar

This idea happened when I had a bunch of leftovers and I thought the combination was worth keeping track of!

Just stir-fry some chopped red cabbage and sliced carrots with garlic.

Add a store-bought or homemade stir-fry sauce (soy sauce, vinegar, sugar, red pepper flakes).

Serve over rice.  Yum!

Broccoli Stems Stir Fry

23 Jan

I would always feel bad tossing the stems on the broccoli we got, because I didn’t know what to do with them.  This tasty and healthy stir fry is a great way to get in extra vitamins and save some money.  They would be good with any stir fry sauce, or a simple sauce using this recipe.

broccoli stems
rice vinegar (can substitute any vinegar)
soy sauce
hoisin sauce (optional)
red pepper flakes, cayenne, sriracha, garlic chili paste… anything that is spicy
ginger (powder or fresh, grated)
fresh chopped garlic or garlic powder
extra veggies like onions
small amount of water

In a bowl mix equal parts of the vinegar and soy sauce, and add in the hoisin, sugar, red pepper flakes (or alternative)  according to your tastes.

Heat a pan or wok with a little canola oil.

When the oil is hot, add in the garlic and ginger, stir fry until fragrant.

Add in the broccoli stems and any other veggies.  Add in a SMALL amount of water to help them cook.

After 1-2 minutes, stir in the sauce.

Continue to cook until the veggies are cooked to how you like them.

Serve over jasmine rice or noodles.

Baked Salmon with Cranberry Almond Wild Rice

19 Oct

Sorry for the poor photo quality.  I was lazy.

For the salmon:

soy sauce
garlic (fresh or powder)
fresh or ground ginger
brown sugar
sesame seeds

Preheat the oven to 350 degrees.

Place the salmon in an olive-oil coated baking dish.

To each salmon add a little soy sauce.

Sprinkle on the cayenne, garlic and ginger (if fresh just spread it on).

Add on some brown sugar (if you like it sweeter add more, if not, add less.  I added about a tablespoon per filet).

Sprinkle on the sesame seeds.

Bake for about 15 minutes or until cooked through, depending on the size of the fish.

For the rice:

wild rice/brown rice mix
broth (vegetable or chicken)
dried cranberries
almonds, chopped
frozen peas
salt and pepper

Cook the rice in the broth according to the directions, but add the frozen peas in at the last minute so hat they barely cook.

When cooked, mix in as much cranberries and chopped almonds as you’d like.

Add the salt and pepper to taste.

Healthy Takeout – General Tso’s Chicken with Brown Fried Rice

15 Oct

This is sooooo good and can be used for beef as well!  If you’re a person who doesn’t fail every time trying to stir fry tofu (unlike me), I bet this would go great with tofu too.

Marinade adapted from here.

For the protein (This marinade works for about 1 chicken breast, or 0.5 lb beef):

1/4 cup brown sugar
3 Tbsp Hoisin sauce (I did without it this time because I had none left and the sauce was still great!)
3 Tbsp rice wine or white vinegar
3 Tbsp ketchup
1 tsp cornstarch
2 Tbsp soy sauce
1/4 cup water
3 Tbsp fresh ground ginger
dry chili flakes

Make the marinade by mixing everything together.  Add your chopped meat to this and let sit while you prepare the fried rice.

For the fried rice:

freshly cooked brown rice
canola oil
chopped onion
chopped garlic – a lot of it! (I do about 2 cloves per person)
frozen mixed veggies (carrots, peas and green beans)
soy sauce

In a large pan, heat some canola oil until hot.

Add in the onion and garlic, and stir fry for about 30 seconds.

Add in the rice and stir.

Let cook for about 2 minutes, then add in the frozen veggies.

Stir and let sit for about 3-4 minutes to let the bottom get a little crispy.

Drizzle some soy sauce over the top, tasting a little as you go so you add the perfect amount for your tastes.

Cook a little longer, and then transfer to a bowl to let sit covered with foil.

In the same pan, heat some more oil and strain the protein from the marinade.  Add only the protein to the hot oil, leaving the marinade to the side.

Cook for 2 minutes, then add the rest of the marinate.  Let simmer until thickened to the right consistency.

I like to serve this with a lot of rice and a well made in the center with the chicken or beef.


6 Oct

I finally did it!! I made my own SUSHI!!  haha.  I have been CRAVING sushi for weeks but….um… too expensive.  So I took a trip to the Asian market and for $12 got all the necessary supplies to make my own:  bamboo roller, nori, rice, rice vinegar, and veggies.  The rice and nori will last me a long time, so this is definitely a bargain!

carrot, cucumber and green onion sushi

We had sushi for dinner one night, using different combinations of veggies like green onion, carrot, sweet potato and cucumber.  On some we topped it with a crunchy mix of whole wheat panko bread crumbs mixed with a 1:1 ratio of mayo to sriracha.

Basically, making these was really easy!  I saved money by not getting “sushi rice” but rather “broken grain jasmine rice”.  Any rice of this sort should do though.  I cooked it in a rice cooker, then removed it to a bowl and mixed in a mixture of rice vinegar, sugar and a tiny bit of salt.  I let the rice sit and cool to room temp, then was ready to make the sushi.  The rest is self explanatory 🙂  I would totally do this again and can’t wait to try new combinations!