by Amaree M
The first two recipes are a couple of my favorites– The first recipe is my modification of one of my favorite salads I eat at a local restaraunt called Rikki’s. I craved it throughout my pregnancy with my daughter. The second recipe is a salad that my mom made for my sisters and my triple wedding reception (yes, 3 of us got married within 7 weeks of each other. Crazy summer!). It is a favorite!
I have never made Kimchi (yet!), but I do enjoy a good Kimchi stirfry.
Ingredients
- Dressing:
- 6 T EVOO
- 1 T Lime Juice
- 2 T Sweet Chili Sauce
- 1 t Chili Paste (optional, for heat)
- 3 T Chopped Cilantro
- Salad:
- 1 ½ LB Sirloin Steak, cut into thin strips
- 1 T EVOO
- 2 t Minced Garlic
- 1 t Ground Coriander
- 1 t Dried Basil
- 1 T Lime Juice
- 4 oz Spaghetti noodles, cooked, drained, rinsed, and cooled
- 3 C Shredded Napa Cabbage
- ¼ C Fresh Basil leaves, sliced thinly
- 1 C Chopped Cucumber
- 1 C Shredded or Julienned Carrots
- 1 C Julienned Red Pepper
- 1 C Chopped Mango
Instructions
- Put the dressing ingredients in a jar with a tight-fitting lid; shake well.
- Sauté the first 5 salad ingredients until the steak is cooked through, 5-6 minutes.
- Drizzle with the 1 T Lime Juice.
- In a large bowl, combine the remaining ingredients of the salad and the dressing, toss to coat. Layer the meat on top and serve!
3.1
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Cold Thai Pasta Salad (Makes a large salad, pot-luck sized, and is always a huge hit!)
Ingredients
- 1 T Sesame Seed Oil
- 2 T Peanut or Vegetable Oil
- ¼ t (or more to taste) Cayenne Pepper
- 2 t minced garlic
- 1 T minced ginger root
- 4 T sugar
- 3 T Red Wine vinegar
- 4 T soy sauce
- 4 T creamy peanut butter
- 8 oz Package of Linguini, cooked
- 2 C Nappa cabbage, shredded
- ¼ C or more Red bell pepper, cut into strips
- ¼ C Cilantro, minced
- ¼ C Scallions or green onions, minced
- ¼ C Sesame Seeds
Instructions
- Heat sesame oil and peanut/vegetable oil.
- Add cayenne pepper, garlic, ginger to oil and cook.
- Add sugar, red wine vinegar, soy sauce, and peanut butter to the oil mixture and cook until foamy.
- Cool to room temperature.
- In a large bowl, mix the noodles, Napa cabbage, red bell pepper, cilantro, and scallions.
- Pour the dressing over the noodle/salad mixture.
- Sprinkle with the sesame seeds over the salad, and serve at room temperature or cold. Garnish with extra cilantro if desired.
- *Grilled chicken tenders can also be added to this salad to make a complete meal
3.1
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Kimchi (a spicy Korean Pickled Napa Cabbage salad)
Spicy Ginger Stirfry Sauce Recipe
Ingredients
- 2 T EVOO
- 1 lb (more or less to taste) Pork tenderloin, sliced thinly
- 2-3 cups Kimchi
- 1 cup Bok Choy, chopped
- Salt and Pepper to taste
- Hot rice
Instructions
- Salt and pepper the pork.
- Heat oil in skillet or wok and then cook the pork slices.
- Once the pork is cooked, add the kimchi and the bok choy and stirfry until the bok choy is crisp-tender.
- Serve over rice
3.1
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Stirfry Bok Choy with Garlic and Ginger and Chicken
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1-2 Chicken Breasts, diced or cut into strips
- 8 cups chopped fresh bok choy
- 2 tablespoons reduced-sodium soy sauce
- Salt and ground black pepper
- Cooked Rice
Instructions
- Heat oil in a large skillet over medium heat.
- Add garlic and ginger and cook 1 minute.
- Add Chicken and cook until browned.
- Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
- Season, to taste, with salt and black pepper.
- Serve over hot rice if desired.
- *This meal can be made vegetarian by just omitting the chicken.
3.1
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Broccoli and Bok Choy Soup
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cups Chicken or vegetable stock
- ½ onion chopped
- ½ lb of broccoli
- 1 leek chopped
- ½ lb bok choy
- 3 + 1 large garlic cloves chopped (save the last clove for the end of the recipe)
- 3 + 1 green onion (chop 3 and julienne 1 for garnish)
- ½ juice of one lemon
- 1 1/2 + 1 tablespoon chopped mint
- 3 tablespoons crumbled feta
Instructions
- Sauté onion and three cloves of chopped garlic in butter and olive oil for about ten minutes.
- Add the leeks and cook for another 5 minutes.
- Add the broccoli, bok choy and chopped green onions and sauté for another 5 minutes.
- Add the lemon juice and stir. Then add the chicken stock and one tablespoon of mint, bring to a boil and turn off heat, put lid on it, and let steam until veggies are a nice bright green and the broccoli is tender but not mushy.
- Salt and pepper to taste.
- Just before it is finished add one chopped clove of garlic and ½ tablespoon fresh mint. Puree.
- Garnish with remaining mint, julienne green onions, and crumbled feta.
3.1
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
I’ve already made my meal plan for the next week to use all this up but now I’m wishing I hadn’t. I’ll just have to get another Asian pack soon!