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Bean Sprout and Spinach Stir Fry-Vegan

19 Apr

I always forget how awesome and easy stir fry is. I like this particular recipe because it is spicy and crunchy, two of my favorite characteristics of a dish.

Bean Sprout and Spinach Stir Fry
Prep. Time: 10 minutes
Cooking Time: 15 minutes
Serves 4


2 TB olive oil
1 onion, chopped
3 garlic cloves, minced
3 celery stalks, chopped
8 oz. fresh bean sprouts
1 lb spinach, washed and trimmed
1 bunch green onions, chopped
1 dried red chili pepper, minced
4 servings chow mein noodles

1 TB rice vinegar
1 TB sesame oil
2 TB soy sauce
1 TB corn starch
1/2 TB Chinese five spice

1. Mix all ingredients for sauce in small bowl and set aside.
2. Start boiling water in a medium sauce pan (this will be for your chow mein noodles). When water starts to boil add noodles and cook 3 minutes. Separate with a fork while they cook. Drain.
3. Heat up wok over high heat. When pan is hot add olive oil. When olive oil is heated, add onions (you should hear them sizzle; you can test to see if the pan is ready by putting one piece on onion in first).
4. Cook onions 2-3 minutes until just browned. Add garlic for 30 seconds.
5. Add celery and cook 5 minutes; stir occasionally.
6. Add bean sprouts, spinach, green onions, and red chili pepper. Cook 5 minutes until spinach is wilted.
7. Add sauce and noodles to wok. Stir all ingredients together. Serve while hot!

Asian Greens with Teriyaki Tofu Dressing

4 Aug

My apologies for not posting on Monday. Was recovering from vacation…funny how a restful weekend can jam up your week a bit. I had an awesome time.

Anyway, this week is VEGAN week. YAY! All recipes will be vegan.

Asian Greens with Teriyaki Tofu Dressing

Preparation Time: 15 minutes
Total Cooking Time: 20 minutes
Serves 6

1 1/2 pounds baby bok choy
1 pound choy sum
15 1/2 oz. snake beans, topped and tailed
1/4 cup oil
1 onion, thinly sliced
1/3 cup soft brown sugar
1/2 ts ground chili
2 TB grated fresh ginger
1 cup teriyaki sauce
1 TB sesame oil
1 pound 5 oz. tofu, drained


1. Cut baby bok choy and choy sum into thirds. Cut beans into 4 inch lengths.
2. Heat wok over high heat, add 1 TB oil, swirl to coat side. Cook onion in batched for 3-5 minutes, until crisp. Remove with slotted spoon and drain on paper towels.
3. Heat 1 ts of oil in wok, add half the greens and stir fry for 3 minutes, until wilted. Remove an keep warm. Repeat with remaining oil and greens. Remove. Drain liquid from wok.
4. Add the combined sugar, chilli, ginger and teriyaki sauce to wok; bring to boil. Simmer for one minute. Add sesame oil and tofu; simmer for 2 minutes turning tofu once (it will break apart). Divide greens on serving plates and top with dressing. Sprinkle with fried onion (optional).

Thai Fish Cakes

23 Jul

Thai Fish Cakes

Found in:

Prep Time: 30 minutes
Cooking: 10 minutes
Serves 4-6


14 oz firm white boneless fish fillets
1/4 cup rice or corn flour
1 TB fish sauce
1/2 cup chopped coriander
3 ts Thai red curry paste
1 – 2 small red chillies, chopped fine
3 oz. green beans, sliced
2 green onions, chopped
1/2 cup oil
sweet chili sauce


1. Pulse blend fish in food processor for 20 seconds, until smooth. Add flour, fish sauce, egg, coriander, curry paste and chili. Mix or 10 seconds. Transfer to bowl and mix in beans and spring onions. Using wet hands, make into patties.
2. Heat oil in heavy based frying pan until a cube of bread browns in 15 seconds. Cook four fish cakes at a time until golden brown on each side. Serve with sweet chili sauce.

Udon Noodle Stir Fry

11 Jun

Udon Noodle Stir Fry

Prep Time: 20 minutes
Total Cooking Time: 10 minutes
Serves 4

Found in:

1 pound Udon noodles
1 TB oil
6 scallions, cut into 2 inch lengths
3 cloves garlic, crushed
1 TB fresh ginger, grated
2 carrots, cut into 2 inch lengths
5 oz snow peas, cut in half on the diagonal
3 oz bean sprouts
1 pound choy sum of bok choy, cut into 2 inch lengths
2 TB soy sauce
2 TB mirin
2 TB kecap manis
2 sheets roasted nori, cut into thin strips

1. Add udon noodles to a pan of boiling water and cook for 5 minutes, until tender. Drain and rinse under hot water.
2. Heat the oil in a wok until hot, add scallions, garlic and ginger. Cook over high heat for 1-2 minutes, until soft. Add the carrot, snow peas, and 1 TB water. Toss well, cover and cook for 2 minutes.
3. Add teh noodles, bean sprouts, choy sum, soy sauce, mirin, and kecap manis. Toss until choy sum is wilted and coated with sauce. Stir in nori just before serving.

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