New Asian Cuisine
| Welcoming Spring with Fast Simple Asian Recipes |
Sweet and Sour Pork Fried Rice
3 eggs, beaten
1 pound ground pork
1 bunch scallions sliced, white and green part separated
6 cups cooked long grain rice, preferably day old so it’s
nice and dry
Tip: In a rush, place cooked rice on a sheet tray and place
in freezer to cool and dry
1 cup Sweet and Sour Cranberry Chutney, plus 2
tablespoons for garnish
1 tablespoon naturally brewed soy sauce
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper,to taste.
In a wok (preferably non-stick) or sauté pan coated well
with oil on high heat, add eggs (they should puff up
immediately), stir quickly and transfer to a plate lined
with paper towels. Place the wok back over high heat and
add the pork. Break up and cook until browned, then add
the scallion whites and mix. Add the rice, chutney,
naturally brewed soy sauce, and the eggs. Season with
kosher salt and freshly ground black pepper and check
for flavor. Serve in a large bowl and garnish with scallion
greens and additional chutney.
Tags: Blue Ginger Restaurant, Features, Ming Tsai
3 eggs, beaten
1 pound ground pork
1 bunch scallions sliced, white and green part separated
6 cups cooked long grain rice, preferably day old so it’s
nice and dry
Tip: In a rush, place cooked rice on a sheet tray and place
in freezer to cool and dry
1 cup Sweet and Sour Cranberry Chutney, plus 2
tablespoons for garnish
1 tablespoon naturally brewed soy sauce
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper,to taste.
In a wok (preferably non-stick) or sauté pan coated well
with oil on high heat, add eggs (they should puff up
immediately), stir quickly and transfer to a plate lined
with paper towels. Place the wok back over high heat and
add the pork. Break up and cook until browned, then add
the scallion whites and mix. Add the rice, chutney,
naturally brewed soy sauce, and the eggs. Season with
kosher salt and freshly ground black pepper and check
for flavor. Serve in a large bowl and garnish with scallion
greens and additional chutney.
Tags: Blue Ginger Restaurant, Features, Ming Tsai
Cool Soba Noodles with Wasabi, Avocado and Salmon Roe
By Jake Klein
Serves 6
Avocado Sauce
1 ripe avocado
1 cup soy milk
1 bunch scallions, chopped
¼ cup prepared wasabi
2 tablespoons mirin
Soba Noodles
1 pound of buckwheat soba noodles
1 cup of high quality soy sauce
1 cup sugar
½ cup mirin
½ cup sake
2 cups scallion, cut on the bias
3 tablespoons salmon roe
water for boiling noodles
By Jake Klein
Serves 6
Avocado Sauce
1 ripe avocado
1 cup soy milk
1 bunch scallions, chopped
¼ cup prepared wasabi
2 tablespoons mirin
Soba Noodles
1 pound of buckwheat soba noodles
1 cup of high quality soy sauce
1 cup sugar
½ cup mirin
½ cup sake
2 cups scallion, cut on the bias
3 tablespoons salmon roe
water for boiling noodles
Sweet and Sour Pork Fried Rice
By Ming Tsai, Blue Ginger Restaurant
By Ming Tsai, Blue Ginger Restaurant
Sauce:
Bring a small pot of water to a boil. Add chopped scallions. When they turn bright green and slightly tender
(about 30 seconds) remove immediately, placing them in ice water. In a blender, combine the avocado, soy
milk, blanched scallions, wasabi and mirin. Puree on high until completely smooth. There should no longer
be any flecks of green from the scallion. Depending on the ripeness of your avocado, you may need to add a
little water to achieve the right consistency. It should be appear thick like reduced heavy cream.
Soba Noodles:
Cook soba noodles until tender. If using dried noodles, this will take three to four minutes. Do not add any
oil to the water. Once the noodles are cooked, submerge, and hold them in cold water for later use. Over
very low heat combine your soy sauce, sugar, mirin and sake. Stirring frequently, allow the sugars to cook
and caramelize. This process will take 30 to 45 minutes. Do not rush this. Soy sauce and sugar burn easily.
Once the sugar is caramelized and the sauce is the consistency of maple syrup, remove from heat and allow
to cool. At the bottom of each of your serving bowls, put about ¼ cup of your avocado sauce. Swirl them
around in your hands to disperse the sauce evenly around the well of the bowl. Drain and pat dry the
noodles. In a mixing bowl, combine your noodles, sweet soy sauce and one cup of the slice scallions. Using
a dinner fork, create six bundles of noodles and scallions. Place each bundle in the center of each bowl.
Divide the remaining scallions and place on top of each noodle bundle. Top each bundle off with ½
tablespoon of salmon roe.
Chef’s Quote: When eating this dish, encourage your guests to mix everything together. Each component is
necessary to achieve proper seasoning.
Tags: Features, Jake Klein
Bring a small pot of water to a boil. Add chopped scallions. When they turn bright green and slightly tender
(about 30 seconds) remove immediately, placing them in ice water. In a blender, combine the avocado, soy
milk, blanched scallions, wasabi and mirin. Puree on high until completely smooth. There should no longer
be any flecks of green from the scallion. Depending on the ripeness of your avocado, you may need to add a
little water to achieve the right consistency. It should be appear thick like reduced heavy cream.
Soba Noodles:
Cook soba noodles until tender. If using dried noodles, this will take three to four minutes. Do not add any
oil to the water. Once the noodles are cooked, submerge, and hold them in cold water for later use. Over
very low heat combine your soy sauce, sugar, mirin and sake. Stirring frequently, allow the sugars to cook
and caramelize. This process will take 30 to 45 minutes. Do not rush this. Soy sauce and sugar burn easily.
Once the sugar is caramelized and the sauce is the consistency of maple syrup, remove from heat and allow
to cool. At the bottom of each of your serving bowls, put about ¼ cup of your avocado sauce. Swirl them
around in your hands to disperse the sauce evenly around the well of the bowl. Drain and pat dry the
noodles. In a mixing bowl, combine your noodles, sweet soy sauce and one cup of the slice scallions. Using
a dinner fork, create six bundles of noodles and scallions. Place each bundle in the center of each bowl.
Divide the remaining scallions and place on top of each noodle bundle. Top each bundle off with ½
tablespoon of salmon roe.
Chef’s Quote: When eating this dish, encourage your guests to mix everything together. Each component is
necessary to achieve proper seasoning.
Tags: Features, Jake Klein