New Asian Cuisine
(food.com)
(food.com)
| Welcoming Spring with Fast Simple Asian Recipes |
Stir-Fried Asian Style Broccoli
By Bayhill
Ingredients:
Servings: 6
Units: US | Metric
2 lbs fresh broccoli
1 tablespoon cornstarch
1 teaspoon granulated sugar
1/8 teaspoon salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 garlic clove, minced
1/4 cup vegetable oil
Directions:
1Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off
flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
2 In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until
smooth; set aside.
3 In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
4 Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2
minutes.
5 Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.
By Bayhill
Ingredients:
Servings: 6
Units: US | Metric
2 lbs fresh broccoli
1 tablespoon cornstarch
1 teaspoon granulated sugar
1/8 teaspoon salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 garlic clove, minced
1/4 cup vegetable oil
Directions:
1Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off
flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
2 In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until
smooth; set aside.
3 In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
4 Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2
minutes.
5 Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.
| Photo by Nimz |
Tod Mun Goong (Thai Fish and Shrimp Cakes)
By Dorie’s Lori
Ingredients:
Servings:
12
Units: US | Metric
1/2 lb flounder or 1/2 lb cod or 1/2 lb other white flakey fish
1/2 lb shrimp, peeled
1/2 medium onion
1/4 cup loosely packed cilantro
6 ounces green beans
2 tablespoons cornstarch
1 tablespoon fish sauce
1 1/2 tablespoons red curry paste
1 egg
1/2 teaspoon sugar
oil, for pan frying
Cucumber Dipping Sauce
1 pickling cucumber
1 shallot
1 -2 Thai red chili pepper (the tiny bird peppers)
1/4 cup water
1/4 cup rice vinegar
2 tablespoons sugar
1 1/2 tablespoons finely chopped peanuts
Directions:
1 Process the onion and cilantro until chopped up. Put in a large bowl.
2 Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add
to the bowl.
3 Slice the green beans approximately 1/8”, or process them, and add.
4 Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix
very very well.
5 Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When
golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber
Dipping Sauce.
6 Cucumber Dipping Sauce:.
7 Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
8 Chop the shallots, and add.
9 Remove some of the seeds and membranes from the peppers and finely chop. Add.
10 Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies.
Refrigerate to cool.
11 Add the peanuts when serving.
Notes:.
You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by
adjusting the red curry paste a bit, but the flavor is central to this dish.
Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed.
By Dorie’s Lori
Ingredients:
Servings:
12
Units: US | Metric
1/2 lb flounder or 1/2 lb cod or 1/2 lb other white flakey fish
1/2 lb shrimp, peeled
1/2 medium onion
1/4 cup loosely packed cilantro
6 ounces green beans
2 tablespoons cornstarch
1 tablespoon fish sauce
1 1/2 tablespoons red curry paste
1 egg
1/2 teaspoon sugar
oil, for pan frying
Cucumber Dipping Sauce
1 pickling cucumber
1 shallot
1 -2 Thai red chili pepper (the tiny bird peppers)
1/4 cup water
1/4 cup rice vinegar
2 tablespoons sugar
1 1/2 tablespoons finely chopped peanuts
Directions:
1 Process the onion and cilantro until chopped up. Put in a large bowl.
2 Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add
to the bowl.
3 Slice the green beans approximately 1/8”, or process them, and add.
4 Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix
very very well.
5 Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When
golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber
Dipping Sauce.
6 Cucumber Dipping Sauce:.
7 Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl.
8 Chop the shallots, and add.
9 Remove some of the seeds and membranes from the peppers and finely chop. Add.
10 Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies.
Refrigerate to cool.
11 Add the peanuts when serving.
Notes:.
You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp.
Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by
adjusting the red curry paste a bit, but the flavor is central to this dish.
Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed.