Archive for the ‘Asian Fare’ Category

Turkey Pot Stickers

July 15, 2008

One thing that I ALWAYS order when we go out for Asian food is pot stickers. I had never considered making them myself until I saw this easy looking recipe in a Cooking Light special edition magazine that I had in my archives. I was a little intimidated by them but they turned out to be way easier than expected and SO delicious. They tasted just like pot stickers you get at an Asian restaurant….maybe even better!

I found the wonton wrappers in my grocery store’s frozen food section and they worked AWESOME. I am looking forward to using them more often!

Turkey Pot Stickers

Source: Make It Simple: Best of Cooking Light

You can assemble these bite-sized dumplings ahead and cook them just before serving. The food processor quickly chops the filling ingredients. Wonton wrappers can be substituted for gyoza skins.

Dipping sauce:
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
2 garlic cloves, minced

Dumplings:
1 cup sliced shiitake mushroom caps
1/2 cup sliced green onions
1/4 cup sliced carrot
2 tablespoons minced peeled fresh ginger
2 tablespoons rice vinegar
3 large egg whites, lightly beaten (I just used one whole beaten egg)
2 cups chopped skinned cooked turkey (I used ground turkey that I browned off in a pan and it worked beautifully)
24 (4-inch) gyoza skins (I used wonton wrappers)
2 teaspoons vegetable oil, divided (I needed more oil than this)
1/2 cup water, divided

To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.To prepare dumplings, place mushrooms, onions, carrot, ginger, and vinegar in a food processor; pulse until coarsely chopped, scraping sides. Combine mushroom mixture and egg whites in a large bowl; add turkey, stirring until combined.

Working with 1 gyoza skin at a time (cover remaining skins to keep from drying), spoon about 1 tablespoon turkey mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey mixture.

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in pan; cover and cook 5 minutes or until lightly browned. Turn dumplings; add 1/4 cup water. Cover and simmer 5 minutes. Remove from pan; keep warm.

Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.

Yield: 8 servings (serving size: 3 pot stickers and about 2 teaspoons dipping sauce)

CALORIES 144 (16% from fat); FAT 2.5g (sat 0.5g,mono 0.5g,poly 1g); IRON 1.6mg; CHOLESTEROL 30mg; CALCIUM 25mg; CARBOHYDRATE 16.5g; SODIUM 332mg; PROTEIN 12.7g; FIBER 0.9g

Cooking Light, NOVEMBER 2002

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Rachael Ray Success

March 18, 2008

Beef Rice Noodle Soup

Ok, I admit it. I used to be a HUGE Rachael Ray fan. I watched her back to back episodes of 30 Minute Meals every single night when I got home from school. Since then, she has gradually started to wear on me with her little chuckles and cheesy dialog. I guess I started to see what other people (like my husband) always found so annoying about her. I do however respect the fact that she shows people the excuse “I don’t have time to cook” is not a valid one. Who doesn’t have 30 minutes?! It takes longer than that to go to the drive-thru and come back!

This is a recipe I bookmarked a LONG time ago and just recently stumbled across again. Alex and I both love Vietnamese noodles so I decided it was time to give it a try at home.  Although this is not an “authentic” Vietnamese noodle recipe, it tasted a lot like the ones we get at our favorite restaurant! I really liked the fact that it uses deli roast beef as the meat to save time. It was probably more like a 20-minute meal from start to finish. I admit I was a little apprehensive about how the deli roast beef would taste since it is not something I eat normally but it worked really well with the other flavors in the soup. Another thing, I just used regular vermicelli noodles because I couldn’t find “rice vermicelli”. Alex says this is a “keeper” and I “can make it again”.

Beef Rice-Noodle Soup

From Every Day with Rachael Ray
November 2006

FOUR SERVINGS
Prep Time: 10 min
Cook Time: 10 min

  • 5 ounces rice noodles (rice vermicelli) I used regular vermicelli noodles
  • 2 cups bean sprouts (about 3/4 pound)
  • 1 pound deli roast beef, cut into 1/2-inch strips
  • 1 tablespoon vegetable oil
  • 1 jalapeño chile, seeded and thinly sliced crosswise
  • 3 scallions, thinly sliced (white and light green parts only)
  • One 14-ounce can beef broth
  •  Salt
  •  1/3 cup cilantro leaves
  •  Lime wedges, for serving

1. Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.
2. Heat the oil in the same pan over medium heat. Add the jalapeño and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls. Garnish with the cilantro leaves and lime wedges. (We added Sriacha hot sauce to kick it up a bit…so yummy!)

Shrimp Lo Mein

March 9, 2008

Shrimp Lo Mein

I was searching for shrimp recipes on Cooking Light’s website to use for our Lenten Friday meal of the week and this is what I came across. It was quite yummy despite one major issue. The recipe calls for “Fresh Lo Mein Noodles” from a Chinese grocery store. Well, I just so happen to have a Chinese grocery store down the road from our hotel so I stopped in to make a purchase. Unfortunately for me, the gentleman who worked in the store did not speak a lick of English and I’m pretty sure was somewhat dubious of the red-headed, freckled, white girl walking through his store. He didn’t seem to eager to help me when I asked him “Where are the fresh Lo Mein noodes, please?” He pointed at something in the freezer that looked like it could pass for Lo Mein noodles but it was all in another language on the package so I couldn’t be sure. Well, they weren’t. I’m pretty sure they were the type of noodles that you would use in a soup because they were VERY slimy after I cooked them. Somewhat disappointing, but luckily the dish was still tasty!

This is what the packaging looked like so you don’t make the same mistake as me:

Wrong Noodles

Shrimp Lo Mein (source: Cooking Light)

Fresh lo mein noodles are available in Asian markets – often in the freezer case. If you can’t find them there, substitute fresh fettuccine.

2 1/2 tablespoons soy sauce (I used more than this)

8 ounces large shrimp, peeled, deveined, and coarsely chopped (I didn’t chop my shrimp)
8 ounces fresh lo mein noodles
1 1/2 tablespoons peanut oil, divided (I used plain ‘ole veggie oil)
3 cups thinly vertically sliced onion
5 cups broccoli florets (about 1 pound)
2 cups red bell pepper strips
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger (I used TJ’s bottled crushed ginger)
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup unsalted cashews, coarsely chopped (I used salted)

Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce.

Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon oil. Set aside.

Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and bell pepper; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.

Heat 1 1/2 teaspoons peanut oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and nuts, and toss well to combine.
Yield: 4 servings (serving size: 2 1/4 cups)

CALORIES 408 (26% from fat); FAT 12g (sat 2.1g,mono 5g,poly 3.5g); PROTEIN 26g; CHOLESTEROL 128mg; CALCIUM 122mg; SODIUM 941mg; FIBER 8.3g; IRON 5.2mg; CARBOHYDRATE 51.8g

General Tso’s Chicken Stir Fry

March 3, 2008

This was another success thanks to Trader Joe’s! Have I mentioned how much I love Trader Joe’s?? Please read previous post if you haven’t caught on yet. This meal was delicious and SO. STINKIN. EASY. It was seriously ready in 10 minutes from cutting up the raw chicken to serving it.

General Tso's Chicken Stir Fry

TJ’s General Tso’s Chicken Stir Fry

Ingredients

  • 1 tsp sesame oil
  • 2 chicken breasts
  •  1 tsp TJ’s bottled crushed ginger
  • Half a bag of frozen stir-fry veggies
  • 1/3 of a bottle of TJ’s General Tso’s Stir Fry Sauce
  • 2 servings of cooked white rice

Directions:

Cut raw chicken into small, bite-size pieces. Add sesame oil to wok and heat over medium-high heat until hot. Add chicken and crushed ginger to wok and cook until chicken is done.

Once chicken is cooked, add frozen veggies and General Tso’s sauce until heated through. Serve over white rice.