Posts Tagged ‘Asian Food’
Pickling is one of the easiest cooking techniques that there’s almost no excuse not to make your own pickles at home! The great thing is that by varying the types of spices and/or aromatics you use in the pickling process you can make a pickle representative of any regional cuisine0-for example, if I were to use some cloves, peppercorns, all-spice berries, and coriander, I would end up with a pickle that was more in line with American regional cuisine. This recipe shows an Asian variety so use it in any Asian preparation to add some zip and pizzazz to your dish!
Ingredients;
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1 thai bird chili (or fresno for less heat), halved
- 2.5 cups shredded carrot
- 2.5 cups julienned cucumber
- salt and pepper to taste
- 1 cup white vinegar
- 1 tablespooon honey
- 1/2 teaspoon red pepper flakes (optional)
Directions:
Heat oil. Add ginger, garlic, and chili. Cook for 30 seconds. Add carrots, cucumber, salt, and pepper. Stir for 30 seconds. Add vinegar and honey. Stir to combine. Bring to a boil and then let simmer for 10 minutes. (Add pepper flakes if more heat is desired). Let cool and then refrigerate for at least one day before using. Enjoy!
Whenever making fried rice with brown rice, make sure to have a batch of cooked brown rice that is at least a day old. This helps in preventing the rice from getting clumped together when cooking as a fried rice dish. Also, make sure to stir in the pineapple just before serving so its moisture does not make the individual brown rice grains soggy.
Ingredients:
- 4 tablespoons canola oil
- 1 cup red onion, diced
- 1 tablespoon garlic, minced
- 1 to 2 teaspoons red chili flakes, or to taste
- salt and pepper to taste
- 4 eggs, whisked
- 3 cups cooked basmati brown rice
- 4 tablespoons low-sodium soy sauce
- 1/2 cup peanuts, chopped
- 1/2 cup fresh mint, chopped
- 1 cup fresh pineapple, diced
Directions:
Heat oil. Cook onions until translucent. Add garlic, chili flakes, salt, and pepper. Cook for another 30 seconds. Add in eggs. Cook until eggs are just done. Stir in rice gently along with soy sauce. Stir in mint and peanuts off heat. Top with pineapple just before serving. Enjoy!
This recipe is a lighter version of the traditional Thai dish, “Pad Kee Mao”. The distinctive flavors are similar, but the refined starch flat noodles are replaced with Shirataki fettucine noodles, which are made with soybean and yam flour. They are super-light and serve as a better alternative to the white-rice based flat noodles. See here for recipe for the seitan mixture.
Ingredients:
- two 8 ounce packages of Shirataki fettucine
- Cooking Spray
- 2 cups seitan mixture
Directions:
- Drain shirataki noodles and rinse.
- Spray some vegetable cooking spray onto saute pan and let heat until hot. Throw in fettucine and let lightly brown on all sides. Toss frequently.
- Stir in seitan mixture and stir to heat through . Add salt to taste. Enjoy!
