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Fast & Easy Dinner: Chicken and Cashews in Lettuce Cups

partysugar — Tue, 20 Apr 2010 10:15:37 PDT

Whenever I eat at Betelnut, a popular Asian restaurant here in San Francisco, I always order the lettuce wraps. However, I had never made them at home - until I recently found this simple and quick recipe. Chunks of chicken breast are seared in a pan before being tossed with a flavorful mixture of honey and soy sauce. Ginger, garlic, water chestnuts, and scallions further season the chicken. The lettuce leaves and cashews are essential to providing a satisfying crunch. For a more complete meal, serve with rice or sautéed veggies. To make this dish for your loved ones, get the recipe when you

Chicken and Cashews in Lettuce Cups
From Real Simple

Ingredients

3 tablespoons low-sodium soy sauce 3 tablespoons honey 2 tablespoons canola oil 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces pepper 2 cloves garlic, finely chopped 1 tablespoon grated ginger 1 bunch scallions, trimmed and sliced 1 8-ounce can sliced water chestnuts, drained 1/4 cup roasted unsalted cashews 1 small head Boston or Bibb lettuce, leaves separated

Directions

Combine the soy sauce and honey in a small bowl; set aside.
Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
Divide the lettuce leaves among individual plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

Serves 4.

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Would You Eat This Soy Sauce-Flavored Kit Kat?

YumSugar — Tue, 09 Mar 2010 04:00:44 PST

Soy sauce-flavored Kit Kat isn't a new concept - it's just one of many other flavors, like green tea, melon, and pineapple, that have been readily available in Japan.

But apparently, the novelty flavor also happens to be the nation's current bestselling Kit Kat variety.

I'm all for the sweet-salty combos; however this one, for some reason, has about the same level of appeal as a salty cup of coffee. Are you open to the concept?

Source

Ring In the Year of the Tiger With Fragrant Steamed Fish

YumSugar — Tue, 09 Feb 2010 15:00:45 PST

For anyone that hails from Southeast China, it wouldn't be the Lunar New Year without some form of fish. The Chinese are big on words that sound the same, but have double meanings, and the common Mandarin phrase nian nian you yu ("may there be surpluses every year") sounds the same as the phrase "may there be fish every year."

A fragrant whole fish, steamed and served with aromatic ginger, scallions, and cilantro, is a staple of my family's annual dinner. The dish is flexible with the variety (my mom prefers pompano, and I enjoy trout), and the cooking method (she makes hers in the microwave, while I use the oven) - but fish is an absolute must at the table. For my family's classic recipe, keep reading.

Know Your Ingredients: Kecap Manis

YumSugar — Wed, 27 Jan 2010 14:00:05 PST

I've come across several recipes that call for kecap manis in the past, but have never tried the sauce for myself. So when I came across it at the Fancy Foods Show, I was eager to learn more about it.

Kecap manis (pronounced KEH-chup MAH-nees and also spelled ketjap manis) is an Indonesian sweet soy sauce with a molasses consistency and a dark brown color. Flavored with garlic, star anise, soybeans, and palm sugar, the sauce is more syrupy and complex than commonplace soy sauce. It is one of five main varieties of kecap (which means "sauce").

Typically sold in Asian markets, kecap manis can be used as a condiment or marinade for satays and grilled meats. It is also a staple ingredient in many traditional dishes of Indonesia.

Tofu in Nut Butter Sauce Makes a Fast & Fresh Vegetarian Meal

partysugar — Wed, 13 Jan 2010 13:00:06 PST

Chances are you've spent the past week trying to eat healthy. To encourage you to continue down this path, I thought I'd share my favorite tofu recipe. It's a simple pan-fried tofu with a rich, flavorful, Asian-inspired sauce. Sliced green onions and sesame seeds finish off the dish, while providing a much-needed crunch. Even if you've never made tofu, give this recipe a try; it's totally uncomplicated. Tofu is like chicken in the sense that it takes on the flavor of the surrounding ingredients. Thus, the sauce, a mixture of peanut butter, soy sauce, and rice vinegar, is key. Serve with brown rice, broccoli, or noodles. Get the recipe to this vegetarian dinner option, after the break.

Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 PST

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,

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 PDT

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 PDT

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 PDT

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

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 PST

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,

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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