Category Archives: Asian

Asian, Sauces

Asian Style BBQ Sauce

Leave a comment
Pin It
1/3 cup tomato ketchup 
1/4 cup Indonesian sweet soy sauce
3 tablespoons rice-wine vinegar
3 teaspoons minced fresh ginger
1 – 2 garlic cloves – minced
1 1/2 teaspoons Chinese chile paste with garlic
In a small bowl, stir together all ingredients. The sauce will keep, covered, in the refrigerator for up to 4 days.
Makes about 2/3 cup.
Asian, Soups

Egg Drop Soup

Leave a comment
Pin It
4 cups chicken stock, plus 2 tablespoons 
1/2 teaspoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
salt and pepper, to taste
Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2 tablespoons of chicken stock and stir. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. Take off heat. Season with salt and pepper, and garnish with green onion. Serve immediately.
4  Servings
Appetizers, Asian, Chicken, Dips, Spinach

Sesame Chicken Dip

Leave a comment
Pin It

2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers

In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

Yield: 36 servings (1/4 cup each).

Asian, Pasta, Seafood, Shrimp

Shrimp and Sesame Pasta

Leave a comment
Pin It

1 pound penne rigati pasta
1/2 pound asparagus, trimmed and cut into 1/2-inch-thick slices
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lite soy sauce
2 tablespoons sesame oil
2 tablespoons brown sugar
2 garlic cloves, pressed
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
1/4 cup hot water
1 pound cooked medium shrimp
1 red bell pepper, seeded and cut into thin strips
4 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Toasted sesame seeds

Cook pasta according to package directions. During last minute of cooking time add asparagus. Drain in a colander and rinse with cold water until pasta and asparagus are cool. Transfer to a large serving bowl and set aside. If preparing a day ahead, bring to room temperature before serving.
Meanwhile, combine peanut butter, vinegar, soy sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. Add hot water and stir until sauce is smooth, breaking up any small clumps.
Add shrimp, red pepper, green onions, and 1/4 cup of the cilantro to the pasta. Add sauce and toss to combine. Sprinkle with remaining cilantro and sesame seeds.

Makes 4 to 6 servings.