Request for Recipes - Asian Wok Dishes
  Re: (...)
While Ashley was here today, we were talking about recipes. Her BF, who loves to cook and would LOVE to go to culinary school, has been searching for a recipe. He used to work at a restaurant that used a GREAT jerk product. He can't remember the name of it, so he has been searching the web for Jerk recipes...with no luck.

I have the one I have from "The Taste of Southport" that is pretty authentic, but if anyone has a great "jerk" recipe, we'd love to test it!

Also, he got a wok for xmas and has gotten into oriental recipes. So if you've got some tried and true, he'd love to try them out.

Now that I think about it, I might should have separated this into two threads. It might be a good source for others when looking for these two separate cuisine ideas. So separate away, Jean!

Thanks in advance.
Keep your mind wide open.
  Re: Request for Recipes - Asian Wok Dishes by Gourmet_Mom (While Ashley was her...)
I have a new Chinese cookbook that I will be cooking from this summer, along with the Vietnamese cookbook that I mentioned in another thread. I'll post any of the recipes that I think are worth trying. They are all quick and easy with ingredients that are fairly easy to find.

"Drink your tea slowly and reverently..."
  Re: Re: Request for Recipes by Mare749 (I have a new Chinese...)
Thanks, Maryann! I figured you would be one to count on.

Now to get a Jerk recipe from Cubangirl and/or Labs!
Keep your mind wide open.
  Re: Re: Request for Recipes by Gourmet_Mom (Thanks, Maryann! I ...)
Sorry I can't help, jerk is not a Cuban dish (uses chilis which Cuban recipes do not), it is Jamaican. Doesn't C@H have jerk chicken recipe?
  Re: Re: Request for Recipes by Cubangirl (Sorry I can't help, ...)
I have one book suggestion (well, two, but the 2nd one is down in the trailer-I'll get it later ) for the BF -

Setphen Wong's Heart Smart Chinese Cooking - every recipe I've tried is really good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Request for Recipes - Asian Wok Dishes by cjs (I have one book sug...)
Thanks Jean...I'll add these to the next book order.
Keep your mind wide open.
  Re: Re: Request for Recipes - Asian Wok Dishes by Gourmet_Mom (Thanks Jean...I'll a...)
These are my favorites. All except Chicken Lo Mein (my recipe is very close to Jean's)and Panang Curry. I buy a great Panang curry paste by Mae Ploy and My favorites in it are chicken, green beans, onion, celery, and of course coconut milk. I find celery really enhances asian dishes. If you don't use it, you should really give it a try.

* Exported from MasterCook *

Kung Pao Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tsp. Cornstarch
1/2 cup chicken stock
2 tsp chili paste w/garlic
4 Tbsp soy sauce
2 Tbsp. Dry sherry
2 tsp red wine vinegar
2 tsp sugar
2 tsp Asian sesame oil
1 Tbsp Dry Sherry
1 tsp soy sauce
1 Egg white
1 Tbsp cornstarch
1 1/2 pounds chicken breast, no skin, no bone, R-T-C -- cut into 1" cubes
3 Tbsp Peanut or vegetable oil
6 small dried red chili peppers -- (6 to 8)
1/2 cup peanuts, unsalted -- roasted
1 tsp ginger root -- peeled and chopped
2 green onion -- cut 1/2" thick

To make the sauce: stir together the cornstarch and stock in a small bowl until the cornstarch dissolves. Add all the remaining sauce ingredients and stir well. Set aside.

To make the marinade: combine the sherry, soy sauce, egg white and cornstarch in a large bowl and stir to dissolve the cornstarch. Add the chicken pieces, toss well to coat and marinate for about 10 minutes at room temperature.

In a wok or frying pan over medium-high heat, warm 1 Tbsp of the peanut or vegetable oil, swirling to coat the bottom and sides of the pan. When the oil is hot, add the chilies and peanuts and stir and toss until the chilies are dark red and the peanuts are golden brown, about 2 minutes. Transfer to a bowl.

Add another 1 Tbsp oil to the pan over medium-high heat, when oil is hot add half of the chicken and stir and toss every 15-20 seconds until golden brown and just cooked through, 4-5 minutes. Transfer to dish. Repeat w/remaining chix. Return the peanuts, chilies and chicken to the pan, along w/ginger and green onions. Stir and toss for 1 minute. Quickly stir the reserved sauce and add to pan. Stir and toss over medium-high heat until sauce begins to thicken, 1-2 minutes. Serve immediately over cooked rice.

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Serving Ideas : Serve with steamed spinach for low carb

* Exported from MasterCook *

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dish Main Dish Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups water
2 oranges -- zested
2 cups jasmine rice -- rinsed
2 tablespoons canola or safflower oil -- 2 turns of the pan
1 1/2 pounds chicken breast tenders -- 2 packages, sliced on an angle into bite-size pieces (1 1/2 to 1 3/4)
3 cloves garlic -- crushed
1 medium yellow skinned onion -- sliced
1 red bell pepper -- seeded, quartered and sliced
1 cup shredded carrots -- store bought, or 2 medium carrots cut into matchsticks
6 scallions -- cut on an angle into 2 inch pieces
1 cup snow peas -- a couple of handfuls
Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy -- Tamari
3 tablespoons honey
1 inch ginger root -- peeled and minced
1 clove garlic -- crushed
1 teaspoon crushed red pepper flakes
1/2 orange -- juiced
2 ounces chopped peanuts or nut topping -- (1/4 cup) available on the baking aisle
2 tablespoons chopped cilantro leaves or flat-leaf parsley -- for garnish (2 to 3)
2 tablespoons chopped fresh basil leaves -- (2 to 3)

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

S(Internet Address):
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Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Request for Recipes - Asian Wok Dishes by esgunn (These are my favorit...)
I knew I could count on you guys! Jason's going to be in heaven!
Keep your mind wide open.
  Re: Re: Request for Recipes - Asian Wok Dishes by Gourmet_Mom (I knew I could count...)
Does he have a b'day comming up that you could make him a cookbook??????
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Request for Recipes - Asian Wok Dishes by cjs (Does he have a b'day...)
Here are our two very favorite chicken stir-fry dishes. John likes the first best, I like the second, but both are delicious.

* Exported for MasterCook 4 by Living Cookbook *

Chicken with Pecans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb chicken breast, no skin, no bone, R-T-C
1 tsp salt
1 egg white
1 Tbs cornstarch
1 red bell pepper
1 green bell pepper
2 Tbs bean sauce
2 Tbs sugar
1/4 cup chicken stock
1 Tbs sherry
2 Tbs salad oil

1. Cut chicken into 1/2-inch cubes. Add salt, egg white, and cornstarch. Mix
thoroughly by hand.
Heat 1/2 tablespoon oil to 400 degrees in wok. Stir-fry
chicken 2 minutes. Remove and drain.
Add 1/2 tablespoon oil to wok. Heat to
350 degrees. Stir-fry red and green peppers 1 minute. Remove.
Reheat 1
tablespoon oil in wok. Add bean sauce. Stir 3 minutes. Add sugar. Stir 1
minute, then add stock and sherry. Stir until dark brown.
Turn up heat to
425 degrees. Pour in chicken and peppers. Stir-fry quickly 1 minute. Remove
to platter.
Sprinkle with 1 cup toasted pecans and serve over steamed rice.

Recipe Source: Madame Wong's Long Life Chinese Cookbook

* Exported for MasterCook 4 by Living Cookbook *

Orange Chicken and Broccoli

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken for Stir-Fry
1/4 cup soy sauce
1/4 cup dry sherry
1 cup water
1 lb boneless skinless chicken breasts
2 Tbs toasted sesame oil
1 Tbs cornstarch
1 Tbs unbleached all-purpose flour
1/2 tsp grated orange zest
1/4 cup low-sodium chicken broth
1/4 cup fresh squeezed orange juice
1/4 cup white vinegar
2 tsp soy sauce
2 tsp hoisin sauce
1 tsp cornstarch
1 Tbs granulated sugar
1/2 tsp red pepper flakes
1 tsp minced fresh ginger
2 cloves garlic, minced or pressed
peanut oil or vegetable oil
1 cup roasted unsalted cashews
1 1/2 lbs broccoli and stems cut into bite-size pieces
4 medium scallions, sliced on bias

1. Combine soy sauce, sherry, and water in medium bowl; add chicken and
stir to break up clumps. Cover with plastic wrap and refrigerate for at
least 20 minutes or up to 1 hour.

2. Mix sesame oil, cornstarch, flour, and orange zest in medium bowl
until smooth. Drain chicken in strainer; press out excess liquid. Toss
chicken in cornstarch/flour mixture until evenly coated.

3. Whisk chicken broth, orange juice, vinegar, soy, hoisin, cornstarch,
sugar, and pepper flakes in small bowl; set aside. Combine ginger, garlic,
and 1 tablespoon peanut oil in small bowl; set aside.

4. Heat 2 teaspoons peanut oil over high heat
until smoking; add half of chicken to skillet in flat, even layer. Cook
without stirring, but gently separating pieces, until golden brown on first
side (about 1 minute); turn chicken pieces and cook until lightly browned on
second side, about 30 seconds. Transfer chicken to clean bowl. Repeat with
additional 2 teaspoons peanut oil and remaining chicken.

5. Add 1 tablespoon oil to now-empty skillet; heat until just smoking.
Add broccoli and cook 30 seconds; add 1/4 cup water, cover pan, and lower
heat to medium-low. Cook broccoli until crisp-tender, about 3 minutes, then
transfer broccoli to paper towel-lined plate. Add garlic/ginger mixture to
skillet, increase heat to medium-high and cook, mashing mixture with spoon,
until fragrant, sticky, and golden brown, 30 to 45 seconds, Return chicken
to skillet and toss to combine. Whisk sauce to recombine, then add to
skillet; cook, stirring constantly, until sauce is thickened and evenly
distributed, about 1 minute. Off heat, add broccoli and cashews and stir to
combine. Transfer to serving platter, sprinkle with scallions, and serve.

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