Asian Pack – Recipe Roundup

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.


Thai Beef Salad


  • 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


  1. Put the dressing ingredients in a jar with a tight-fitting lid; shake well.
  2. Sauté the first 5 salad ingredients until the steak is cooked through, 5-6 minutes.
  3. Drizzle with the 1 T Lime Juice.
  4. In a large bowl, combine the remaining ingredients of the salad and the dressing, toss to coat. Layer the meat on top and serve!


Cold Thai Pasta Salad (Makes a large salad, pot-luck sized, and is always a huge hit!)


  • 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


  1. Heat sesame oil and peanut/vegetable oil.
  2. Add cayenne pepper, garlic, ginger to oil and cook.
  3. Add sugar, red wine vinegar, soy sauce, and peanut butter to the oil mixture and cook until foamy.
  4. Cool to room temperature.
  5. In a large bowl, mix the noodles, Napa cabbage, red bell pepper, cilantro, and scallions.
  6. Pour the dressing over the noodle/salad mixture.
  7. Sprinkle with the sesame seeds over the salad, and serve at room temperature or cold. Garnish with extra cilantro if desired.
  8. *Grilled chicken tenders can also be added to this salad to make a complete meal

Kimchi (a spicy Korean Pickled Napa Cabbage salad)

Spicy Ginger Stirfry Sauce Recipe

Pork and Kimchi Stirfry


  • 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


  1. Salt and pepper the pork.
  2. Heat oil in skillet or wok and then cook the pork slices.
  3. Once the pork is cooked, add the kimchi and the bok choy and stirfry until the bok choy is crisp-tender.
  4. Serve over rice


Stirfry Bok Choy with Garlic and Ginger and Chicken


  • 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


  1. Heat oil in a large skillet over medium heat.
  2. Add garlic and ginger and cook 1 minute.
  3. Add Chicken and cook until browned.
  4. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
  5. Season, to taste, with salt and black pepper.
  6. Serve over hot rice if desired.
  7. *This meal can be made vegetarian by just omitting the chicken.


Broccoli and Bok Choy Soup


  • 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


  1. Sauté onion and three cloves of chopped garlic in butter and olive oil for about ten minutes.
  2. Add the leeks and cook for another 5 minutes.
  3. Add the broccoli, bok choy and chopped green onions and sauté for another 5 minutes.
  4. 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.
  5. Salt and pepper to taste.
  6. Just before it is finished add one chopped clove of garlic and ½ tablespoon fresh mint. Puree.
  7. Garnish with remaining mint, julienne green onions, and crumbled feta.


One Response to “Asian Pack – Recipe Roundup”

  1. Ariana says:

    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!

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