Asian Meal Made Easy
From; Williams-Sonoma Taste
1 lb asparagus, hold the asparagus by the middle and snap off the bottom. Allow as much as it wants to snap off, this takes all the tough and bitter part off the asparagus.
3Tbs grapeseed oil (this oil has a high flash point so it can get much hotter than most oils)
1 garlic clove, minced or pressed (pressed will give you more intense flavor)
1 Tbs peeled and grated fresh ginger (very fine grater like a nutmeg grater)
8 oz shiitake mushrooms, stems removed, caps brushed and thinly sliced( washing them in water will make them draw up water, making them soggy in your meal. Mushrooms are like a sponge.)
1/4 cup dry white wine
1/4 cup chicken broth
1 1/2 Tbs. soy sauce
2 tsp. black toasted sesame seeds.
Cut the asparagus on the diagonal into 2-inch pieces.
In a large stir-fry pan over high heat, warm the oil. Add the garlic and ginger to oil, cook stirring constantly, until fragrant but not brown, about 30 seconds. Add the mushrooms and cook, stirring often, until they begin to brown, about 2 minutes. Add the asparagus and cook, stirring constantly, until bright green and crisp-tender, about 3 minutes.
Stir in the wine, broth and soy sauce and cook until liquid is reduced to a sauce-like consistency ( I found that is pretty much disappears into the vegetables) and all the vegetables are tender, 2 -3 minutes more. Stir in the sesame seeds, transfer to a warmed serving dish and serve immediately over rice. Serves 4
***Note: I have made a few changes to the original recipe. So if you compare this to the original you will note the few changes,
Pan-seared Pot Stickers
From: Recipe4Living
Dough Recipe
5 cups Flour
1 tsp salt
2 Tbs oil
2 cups of very hot water
Combine the flour, salt, oil in large mixing bowl with water. Mix together until a smooth dough forms. Cover bowl with a damp cloth and let dough rest for 20 minutes. While dough rest put together your fillings, Use a rolling pin to carefully roll the dough out into a 1/8" thick sheet on a floured surface. Use a biscuit cutter or drinking glass to cut our 3" circle of dough. Will make about 5-6 dozen circles
***Note: I have made a few changes to the original recipe. So if you compare this to the original you will note the few changes,
Pork Filling
1 lb ground pork
2 Tbs Soy Sauce
1 Tbs Sesame Oil
1/8 tsp Garlic Powder
1/8 tsp Ground Ginger
1/8 tsp Sugar
3 Green Onions stalks, green parts only, finely sliced
1 Egg
1 Tbs Cornstarch
Salt and Pepper to taste
In a medium mixing bowl mix together the pork, soy sauce, sesame oil, garlic powder, ginger, sugar, green onion, egg and cornstarch. Season filling with salt and pepper to taste. This will be spooned into your dough,
***Note: I have made a few changes to the original recipe. So if you compare this to the original you will note the few changes,
Vegetable Filling
From: For the Love of Cooking Recipe Blog
2 tsp oil
1/2 red onion, diced
8 oz shiitake mushrooms, stems removed, caps brushed and thinly sliced( washing them in water will make them draw up water, making them soggy in your meal. Mushrooms are like a sponge.)
2 cups coleslaw mix
3 chives, sliced thinly
1 Tbs fresh ginger, grated
1 clove garlic, minced or pressed
salt and pepper to taste
1 tsp sesame oil
Heat the oil in a large skillet over medium heat. Once it is hot add onion and mushrooms, Cook 3-4 minutes: add cabbage mix, chives, ginger and garlic. Season with salt and pepper, to taste and cook for 2-3 minutes, stirring often. Set aside to let the mixture cool down. Once the mixture has cooled, add the sesame oil the mix well.
***Note: I have made a few changes to the original recipe. So if you compare this to the original you will note the few changes,
Assembly and cooking of pot stickers
Brush each dough circle with just a dab of water. Spoon 2-3 teaspoons of filling into the center of each dough circle, Fold the dough circle in hale and gently press on the edges to seal. On a clean, flat surface, stand the pot stickers up on the folded side and press down gently so that they stand up. Note: make sure your seam is sealed so your filling does not come out during cooking. Bring a large stockpot of salted water to a boil over medium-high heat. Add pot stickers and boil for 5 minutes until cooked through. (Note: your can cool the pot stickers you can not eat in this meal and freeze until you want eat them later. Defrost and continue to the next steps)Warm 4 tablespoons of oil in a large skillet over medium heat. Working in batches if necessary, sear the sides of the pot stickers until nicely browned. Place on paper towels to drain before serving.
***Note: I have made a few changes to the original recipe. So if you compare this to the original you will note the few changes,
Coconut Curry Dipping Sauce
From: Niki Achitoff-Gray
6 Tbs coconut milk ( I prefer the coconut milk from the Asian section, you can freeze the remaining amount to use later)
1 Tbs Thai Red Curry Paste
2 1/2 tsp fresh lime juice
2 tsp soy sauce
1/2 tsp Asian fish sauce
2 tsp honey
1 tsp grated fresh peeled ginger
Combine coconut milk and curry paste in a small saucepan over medium heat and bring to a simmer. Cook., stirring, until slightly thickened and fragrant, about 30 seconds. Remove from heat and set aside.
Meanwhile, combine lime juice, soy sauce, fish sauce, honey and ginger in a small bowl. Add coconut-curry mixture and stir thoroughly to combine. Serve
***Note: I have made a few changes to the original recipe. So if you compare this to the original you will note the few changes,
Ponzu-Ginger Dipping Sauce
From: Niki Achitoff-Gray
8 Tbs ponzu sauce (recipe at end of this recipe)
4 Tbs thinly sliced scallions
4 tsp grated fresh ginger
4 tsp mirin
2 tsp toasted sesame oil
1/2 tsp salt
In small bowl, combine ponzu, scallions, ginger, mirin,sesame oil and salt. Serve
***Note: I have made a few changes to the original recipe. So if you compare this to the original you will note the few changes,
Ponzu Sauce
From: Cooking Light
1/4 cup soy sauce
4 Tbs fresh orange juice
1 Tbs fresh lemon juice
1/2 Tbs water
1/2 Tbs mirin (sweet rice wine)
1/8 tsp crushed red pepper (less if you don't want it spicy)
Combine all ingredients in a bowl. Cover and chill.
***Note: I have made a few changes to the original recipe. So if you compare this to the original you will note the few changes,
I hope you enjoy this Asian meal. My family loves this meal. I prep a lot of the fresh vegetables and spices ahead of time so it goes smoothly and all is hot at the same time. I am lucky that my husband will come and help me with the cooking and stirring. Great meal to have all the family help with.
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