New Asian Cuisine
| Welcoming Winter with Fast Simple Asian Recipes |
Vegetable Spring Rolls with Peanut Dipping Sauce
Recipe by Maria and Josh Lichty Two Peas and their
Pod
1 carrot, peeled and cut into long matchsticks
1 green pepper, cut into long matchsticks
1 red pepper, cut into long matchsticks
1 cucumber, cut into long matchsticks
Romaine lettuce leaves
6 ounces Asian rice vermicelli noodles
Round rice sheets
Sprigs of cilantro and/or Thai basil, mint
1. Chop all of the veggies and set aside.
2. Boil and drain noodles per package instructions.
Cool under water. Set aside.
3. One at a time, soak rice sheets into warm water to
Recipe by Maria and Josh Lichty Two Peas and their
Pod
1 carrot, peeled and cut into long matchsticks
1 green pepper, cut into long matchsticks
1 red pepper, cut into long matchsticks
1 cucumber, cut into long matchsticks
Romaine lettuce leaves
6 ounces Asian rice vermicelli noodles
Round rice sheets
Sprigs of cilantro and/or Thai basil, mint
1. Chop all of the veggies and set aside.
2. Boil and drain noodles per package instructions.
Cool under water. Set aside.
3. One at a time, soak rice sheets into warm water to
Garlic Ginger Eggplant Stir-fry
Courtesy of Quick & Easy Asian Vegetarian Recipes
Chinese cooks usually prepare eggplant with strong seasonings,
simmered in richly flavored sauces. This makes the dishes an excellent
accompaniment for rice and congee. Leftovers keep well overnight in
the refrigerator and may be reheated the next day for lunch.
Serves 4
Preparation time: 15 mins
Cooking time: 35 mins
4 Asian eggplants (about 11/2 lbs/700 g)
3 tablespoons oil
6 cloves garlic, minced
6 slices fresh ginger, minced
3 green onions (scallions), finely chopped
1 tablespoon chili paste
4 tablespoons water
Sauce
2 tablespoons soy sauce
Courtesy of Quick & Easy Asian Vegetarian Recipes
Chinese cooks usually prepare eggplant with strong seasonings,
simmered in richly flavored sauces. This makes the dishes an excellent
accompaniment for rice and congee. Leftovers keep well overnight in
the refrigerator and may be reheated the next day for lunch.
Serves 4
Preparation time: 15 mins
Cooking time: 35 mins
4 Asian eggplants (about 11/2 lbs/700 g)
3 tablespoons oil
6 cloves garlic, minced
6 slices fresh ginger, minced
3 green onions (scallions), finely chopped
1 tablespoon chili paste
4 tablespoons water
Sauce
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 to 1 tablespoon sugar
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon sesame oil
1. Halve the eggplants lengthwise, then cut each half into 2 in (5 cm) pieces.
2. Combine all the Sauce ingredients in a bowl and set aside.
3. Heat the oil in a wok over high heat and when hot, add the eggplants, garlic and ginger and stir-fry until the
eggplants begin to soften, about 4 minutes.
4. Add the green onions and chili paste and cook for 2 minutes. Add the Sauce and stir to combine all the
ingredients. Add the water and cover. Reduce the heat to low and cook for 5 to 6 minutes. Transfer to a
serving dish.
1/2 to 1 tablespoon sugar
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon sesame oil
1. Halve the eggplants lengthwise, then cut each half into 2 in (5 cm) pieces.
2. Combine all the Sauce ingredients in a bowl and set aside.
3. Heat the oil in a wok over high heat and when hot, add the eggplants, garlic and ginger and stir-fry until the
eggplants begin to soften, about 4 minutes.
4. Add the green onions and chili paste and cook for 2 minutes. Add the Sauce and stir to combine all the
ingredients. Add the water and cover. Reduce the heat to low and cook for 5 to 6 minutes. Transfer to a
serving dish.
soften. Use a shallow dish or pie plate for this step. Lay a rice sheet on a towel covered work surface.
Working quickly, place some noodles, vegetables, lettuce, and a few herb leaves on the near side of the
rice round. Roll mixture forward (in egg roll fashion) one revolution then add additional vegetables. Tuck
ends inward and finish the roll. Continue making rolls until ingredients are exhausted.
4. For Peanut Dipping Sauce:
1 small piece of lemon grass, chopped
Freshly grated ginger-to taste
1 cup water
½ cup hoisin sauce
3 tablespoons smooth peanut butter
1½ tablespoons sugar
5. In a small sauce pan, simmer lemon grass in the water for 5 minutes, strain out the lemongrass and
add the remaining ingredients to the water. Whisk well and simmer an additional 5 minutes. If the sauce
doesn’t thicken, whisk for one minute over medium heat. Pour into individual serving cups and serve with
spring rolls.
Working quickly, place some noodles, vegetables, lettuce, and a few herb leaves on the near side of the
rice round. Roll mixture forward (in egg roll fashion) one revolution then add additional vegetables. Tuck
ends inward and finish the roll. Continue making rolls until ingredients are exhausted.
4. For Peanut Dipping Sauce:
1 small piece of lemon grass, chopped
Freshly grated ginger-to taste
1 cup water
½ cup hoisin sauce
3 tablespoons smooth peanut butter
1½ tablespoons sugar
5. In a small sauce pan, simmer lemon grass in the water for 5 minutes, strain out the lemongrass and
add the remaining ingredients to the water. Whisk well and simmer an additional 5 minutes. If the sauce
doesn’t thicken, whisk for one minute over medium heat. Pour into individual serving cups and serve with
spring rolls.