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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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I Want My Baby Back Ginger-Glazed Ribs

YumSugar — Mon, 31 Aug 2009 16:15:28 -0700

Summer is not Summer without enjoying a finger-licking good rib dinner where you go through numerous napkins. Although I'm a sucker for traditional ribs covered with barbecue sauce, after seeing the cover of a recent Bon Appetit, I was dying to try their Cambodian rib variation. Rather than the traditional tomato-based sauce, this recipe uses a combination of fish sauce, soy sauce, honey, and a lot of fresh ginger!

The marinade is quick to make, especially if you employ a food processor. I marinated my ribs for six hours, but overnight would be even better. Fresh off the grill and covered with lime juice, the ribs burst with sweet and sour flavor. The ginger glaze is much lighter and more refreshing than a typical barbecue sauce. If you want to sink your teeth into these ginger-glazed ribs, keep reading.

Fast & Easy Dinner: Skewered Beef

partysugar — Fri, 26 Jun 2009 10:30:12 -0700

Get your grill on this weekend with Korean-style beef skewers. This recipe flash marinades strips of tender meat in a mixture of soy sauce, garlic, and sesame oil. Don't despair vegetarians: this blend would be great for tofu; simply slide the tofu on in place of the beef.

Scallions and rice cake sticks round out the menu, but feel free to get creative. Mushrooms, bell peppers, broccoli, or red onions would be equally scrumptious. To make this tonight, get the recipe now

Fast & Easy Dinner: Pot Sticker Salad With Snap Peas

partysugar — Thu, 30 Apr 2009 07:50:48 -0700

Looking for an original new salad recipe? Head east and make this pot sticker salad with snap peas, carrots, bean sprouts, and green onions. It's both a mixture of flavors and textures: Soy sauce adds a salty tang and peanuts provide a welcoming crunch.

Select pot stickers that coincide with your culinary needs - if you're a vegetarian, use veggie pot stickers. For a more substantial meal, pork or chicken pot stickers are ideal. To check out the interesting recipe please read more.

Pot Sticker Salad With Snap Peas
From Real Simple

Ingredients

1 1-pound bag frozen pot stickers
3/4 pound sugar snap peas, trimmed (about 4 cups)
2 medium carrots, sliced
1/2 cup low-sodium soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts (about 1 1/2 cups)
1/4 cup roasted peanuts, chopped
2 scallions, sliced

Directions

Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil. Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes.
Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.
Meanwhile, in a small bowl, combine the soy sauce and sesame oil.
Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

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Celebrate Chinese New Year With Garlic Soy Shrimp

YumSugar — Sat, 24 Jan 2009 08:00:10 -0800

While much of the festivities are celebrated with friends, the eve of Chinese New Year always involves a dinner at home with family. We enjoy a range of dishes - everything from goat to shrimp - that come from both the land and the sea. Every holiday, my mother makes this dish, which only takes a few minutes to prepare. Served with their shells still on, the shrimp are coated in a quick fragrant sauce. My overachieving mother can peel an entire shrimp in her mouth, but if you aren't quite so adept, you can peel the shrimp in a few simple steps. To enjoy this dish, read more.

Garlic-Soy Sauce Shrimp
From YumSugar's Mother

Ingredients

1 lb medium shrimp, heads still intact (look for firm, shiny shrimp with the heads and veins still intact at a Chinese supermarket)
1 large clove garlic, minced
1 tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 tablespoons canola or vegetable oil
Steamed rice, for serving

Directions

Prep the shrimp: Cut 1/4" to 1/2" off the head of the shrimp to remove the "whiskers." Using a knife, cut off the inside legs. Using the last tine on a fork, poke a hole into the midsection of the shrimp and lift up to devein the shrimp. (If the shrimp is fresh, the whole vein will come out in one piece.) Pat the shrimp to dry.
Make the sauce: Combine minced garlic, soy sauce, and sugar in a large bowl.
Heat oil over medium-high heat in a pot. Add shrimp and cook, stirring frequently, until color is orange-pink throughout.
Combine shrimp and all of its juices into the soy sauce mixture; stir with chopsticks to combine. Serve over rice.

Serves 4.

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What Kind of Soy Sauce Do You Use?

YumSugar — Tue, 30 Sep 2008 12:15:33 -0700

Last time I went out for sushi, I debated over whether to use regular or reduced-sodium soy sauce. Reduced-sodium soy sauce is the condiment of choice for those who are watching sodium intake, as too much sodium can result in high blood pressure. Regular soy sauce, while definitely saltier, has more flavor, in my opinion. Ultimately, I opted for regular, but this prompted me to wonder what most people tend to use in their kitchens.

Fast & Easy Dinner: Chicken Lo Mein

partysugar — Wed, 13 Aug 2008 06:45:48 -0700

Use the Olympics to teach your kids about the cuisines of other cultures. In this case, explain how the games are taking place in Beijing, and that lo mein is a typical Chinese noodle dish with stir-fried add-ins.

This variation incorporates regular pasta with soy and hoisin sauces. Although the recipe calls for mushrooms and carrots, choose the vegetables that meet your family's needs. To learn how to make this colorful, kid-friendly recipe, read more.

Chicken Lo Mein
From Family Fun

Ingredients

1/2 pound angel hair pasta
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 (15-ounce) can Chinese baby corn, drained and cut in thirds
1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Directions

Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds.
Then add the onion and stir-fry for 2 minutes.
Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate.
Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

Serves 6 to 8.

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Perfect For Summer: Sesame Soy Cucumber Salad

YumSugar — Fri, 01 Aug 2008 08:00:00 -0700

Lately I've been on a huge cucumber kick. They're light and refreshing - perfect for a hot summer day.

I grew up eating this salad at my mother's table, and it's still one of my favorite dishes to start off a light meal. The flavor profile is tart, the texture crunchy, the combination so simple, yet so satisfying.

The best part? The longer you let it sit, the better it tastes. After you've made it once, try altering the ingredients to see what works better for you - cider vinegar or white vinegar, more or less soy sauce, and so forth. My favorite cucumbers to use are the Japanese variety, because they're so crisp and firm. When they aren't available, I substitute Persian cucumbers. To check out my mom's easy recipe, read more.

Sesame Soy Cucumber Salad
From YumSugar's mother

Ingredients

4 Japanese or Persian cucumbers
1 tablespoon kosher salt
3 tablespoons white vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil

Directions

Wash the cucumbers well.
Chop off the ends of the cucumbers. Peel the cucumbers.
Halve the cucumbers lengthwise.
Use a small spoon or a parer to remove the seeds from each cucumber half. Discard seeds.
Slice crosswise, chopping into pieces shaped like half moons.
Transfer chopped cucumber to a mixing bowl; add salt.
After 10-15 minutes, pour out excess water and dry cucumber pieces with a paper towel.
Add white vinegar, soy sauce, and sesame oil; stir to combine.

Serves 2.

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Fast & Easy Dinner: Vegetable Stir-Fry

partysugar — Thu, 24 Jul 2008 07:45:35 -0700

Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables - bok choy, snow peas, radishes, and spinach - are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies. This recipe is highly adaptable, so feel free to substitute bell peppers, mushrooms, or any other vegetable.

Chicken, pork, shrimp, or beef are nice alternatives to tofu. To get the versatile recipe, read more.

Vegetable Stir-Fry
From Food and Wine magazine

Ingredients

1 tablespoon minced fresh ginger
1 teaspoon lemon juice
3 tablespoons cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch pieces, leaves shredded
1/2 pound snow peas
10 radishes, quartered
4 teaspoons soy sauce
1/2 pound spinach, stems removed and leaves washed well
1/2 pound firm tofu, cut into 3/4-inch dice

Directions

In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.
In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat.
Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes.
Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.

Serves 4.

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Fast & Easy Dinner: Hawaiian Skillet Chicken

partysugar — Wed, 18 Jun 2008 06:45:50 -0700

Make midweek meals more exciting by using ingredients that take your family on a culinary vacation. Unlike other exotic recipes, this one utilizes familiar, everyday components like brown sugar and soy sauce. You'll travel to the tropical paradise of Hawaii with this simple chicken dinner. The chicken is seared and topped with a flavorful pineapple sauce. To find the recipe please read more.

Hawaiian Skillet Chicken
From Mary King

Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper to taste
1/2 cup flour
2 tablespoons vegetable oil (canola, corn, peanut)
Hawaiian Sauce:
1 (8 ounce) can pineapple chunks, with juice
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
1/8 teaspoon ground cloves
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1 tablespoon flour
rice, for serving

Directions

Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour.
In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Sauté chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat--up or down if needed. Turn the cutlets and continue to sauté for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat.
Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt to the pan. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.

Serves 4.

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