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Japanese (Oriental) Sweet Potatoes (Yams) have a
beautiful colored skin ranging from light gold/tan to a dark
garnet with a creamy colored interior. The tan/gold skin
toned yams are starchier. The red-skinned ones are
somewhat reminiscent of a chestnut. Very delicious, the
Oriental Yam tastes quite different from your traditional
orange Sweet Potato and make for a nice change at meal time. You can use as you would the regular
sweet potato – bake, fry, roast, stir-fry, add to soups or stews, mashed.
Japanese Sweet Potato Cake by AllThatMatters2Rei.Blogspot.com
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500g to 550g Sweet Potatoes
1 Egg Yolk
1 Tbsp Honey or 10g Sugar
15g Whipping Cream
15g Butter, softened to room temperature
1 Tbsp Honey for glazing (optional)
Wash and steam the sweet potatoes till soft. Left
aside to cool.
Slice cooked sweet potatoes in half and scoop out
the centre, creating a cavity.
Mash the flesh through a mesh. Using a hand whisk, whisk in all ingredients till well mixed.
Spoon the mixture back into the cavity. Bake them at 180 degree C for 10 minutes or till browned. If
decided to glaze; glaze with honey just before baking. Bake for about 4 or 5 minutes, remove from oven,
glaze again. Pop back to the oven and bake till done.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Japanese Sweet Potato Cake by JapaneseFood.About.com
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2 small satsuma-imo (sweet potato/yam)
1 egg yolk
2 tbsp butter
1 tbsp milk
2 1/2 tbsps sugar
NOTE: this recipe is specifically for the starchier gold-tan skincolored Japanese Yams.
Picture by http://myso-calledjapaneselife.blogspot.com
Steam satsuma-imo until soften. Peel satsuma-imo skin and mash the satsuma-imo in a bowl. Add
butter, egg yolk (leave some for glazing), sugar, and milk in the bowl. Stir the ingredients well. Make
small oval-shaped sweet potato cakes and put each cake on an aluminium cup. Mix some water and leftover egg yolk in a small cup. Glaze cakes with the egg mixture. Place cakes on a tray and bake in 375 F
oven for 10-15 min.
Roasted Japanese Sweet Potatoes with Scallion Butter by Gourmet
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8 small slender Japanese or Garnet sweet potatoes (4 to 5 pounds total)
1 1/2 sticks unsalted butter, well softened
1 1/2 tablespoons miso paste (preferably white)
3 tablespoons finely chopped scallion
Preheat oven to 450°F with rack in upper third.
Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when
squeezed, 45 minutes to 1 hour.
While potatoes bake, stir together butter, miso, and scallion until combined.
Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some
scallion butter in center of each and with additional scallion butter on the side.
Cooks' notes: · Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room
temperature and stir before using.
· Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered
with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about
20 minutes.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Roasted Japanese Sweet Potatoes (about one medium sweet potato per person) by FigsWithBri.com
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Japanese sweet potatoes
olive oil to coat lightly for better heat conductivity
salt
smoked Spanish paprika (optional, to make things even more
interesting)
Preheat oven to 400 degrees. Wash sweet potatoes and cut out any
bad stuff and eyes. Chop into big, even chunks for consistent
cooking, and spread single layer in baking dish or on sheet pan. If
using a sheet pan, you may want to line it with parchment so they
don’t stick.
Drizzle with olive oil and sprinkle with salt, tossing altogether for even distribution of oil and salt. Bake
for 30 minutes.
Using a spatula or big spoon, scrape them up and move them around so more sides get direct heat. If it
needs another little drizzle of oil so they don’t dry out, go ahead. Cook them another 15 minutes until
tender on the inside, a little crispy on the outside, and delicious all the way through.
Sprinkle with a little smoked paprika and serve. (they are so tasty like this, when I made them last night,
I hardly noticed there wasn’t any salt on mine)
Marco Canora’s Japanese-Sweet-Potato Gratin by NYMag.com
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4 pounds Japanese sweet potatoes, peeled
2 quarts (8 cups) heavy cream
5 ounces prosciutto, cut in large dice
1/2 bunch sage, tied with string
Salt and white pepper to taste
Preheat oven to 350. (1) Using a mandoline, slice sweet potatoes about 1/8-inch thick. (2) Place sweetpotato slices in a heavy-bottomed pot and cover with cream. Add prosciutto and sage and season to
taste. Simmer over medium heat until tender, about 20 minutes. With a slotted spoon, remove
prosciutto and sage and discard. Remove sweet potatoes from pot, reserving one cup of the cream. (3)
Layer the potato slices evenly in an 8-by-12 baking dish. Pour the reserved cup of cream over the
potatoes and let it settle for 5 minutes. Place baking dish in oven for 15 minutes or until potatoes are
golden brown. Serves 6–8.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Miso Black Cod with Roasted Japanese Sweet Potatoes by
The Bite Me Kitchen
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2 pc Black Cod (1/3 lb ea)
1/4 cup miso paste (ideally white miso)
splash of white wine, sake or mirin (whatever you
have handy), enough to make the miso creamy
big spoonful of honey
handful of green beans, blanched in boiling water 1
minute, sliced on the diagonal
handful freshly shelled peas, blanched in boiling
water 1 minute
1 green onion, green part only, sliced on the
diagonal
2 small Japanese sweet potatoes, cut into 1" thick
rounds
Pat cod dry. Whisk miso, wine (or sake or mirin) and honey. Brush over cod and seal in plastic bag.
Leave on counter while you prepare everything else.
Preheat oven to 400'. Brush cut surfaces of potato with cooking oil, place on baking sheet and bake for
15-20 mintues until tender, turning once.
Preheat broiler (we used our toaster oven), remove fish from plastic bag and place on foil lined baking
sheet. Broil or cook on high heat until surface of fish is slightly caramelized. Watch carefully so that it
doesn't burn! Cooking time is approximately 8 minutes, depending on thickness of fish. Check center for
doneness. Serve fish over beans and peas, garnish with sliced green onions and serve potatoes
alongside.
Daigakuimo by JapaneseFood.about.com
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1 pound satsumaimo sweet potato, cut into bite-size pieces
1/3 cup sugar
1 tsp soy sauce
2 Tbsp water
1 tsp sesame seeds
*Vegetable oil for frying
Heat oil in a deep pan and deep fry sweet potatoes at 350 degrees F until cooked through and golden.
Drain on paper towels. Mix water, sugar, and soy sauce in a large skillet. Put on medium-low heat and
simmer until the liquid thickens. Stop the heat and quickly stir fried sweet potatoes into the sugar
sauce. Sprinkle sesame seeds over the sugar coated sweet potatoes.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Sauteed Broccolini by Ina Garten
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1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and
immerse in a bowl of ice water. Melt the butter in a large saute pan. Add the lemon zest and garlic and
stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice,
1/2 teaspoon salt and the pepper, and toss well before serving.
Velvet chicken with fried almonds and broccolini by Cuisine.com.au
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500-600g skinless chicken breast, sliced into
strips
1 litre water
1 tbsp peanut or vegetable oil
2 tbsp peanut or vegetable oil, extra
100g flaked almonds
2 tsp ginger, finely sliced
2 bunches broccolini, blanched
Velvet coating
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1 egg white
1/2 tsp salt
1 tbsp rice wine or dry sherry
1 tbsp cornflour
To coat the chicken, lightly whisk the egg white in a large bowl (do not let it go frothy). Whisk in the
other coating ingredients. Add the chicken strips and mix well. Refrigerate for 30 minutes.
Bring the water and 1 tbsp of oil to boil in a wide pan (a wok is ideal). Add the chicken and keep stirring,
to separate the strips, until the chicken pieces look white (this should take less than a minute). Tip into a
colander and shake off liquid.
Heat half the extra oil in the pan and fry the flaked almonds until golden. Scoop on to paper towels.
Wipe out wok. Heat remaining oil, sear the ginger and then quickly toss the chicken pieces for about a
minute. Add blanched broccolini for a few seconds and then serve.
Scatter almonds over.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Stir-Fried Broccoli & Kale by All Recipes
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1/8 cup extra virgin olive oil
7 cloves garlic, sliced
1 chile pepper, chopped (optional)
1 head fresh broccoli, chopped
1 bunch kale, stems removed and chopped
1/4 cup sun-dried tomatoes, cut in thin strips
juice of 2 limes (or lemons will probably work)
salt
Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes,
stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir
in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.
Pistachio Arugula Pesto with Penne and Sauteed Broccolini by VeganYumYum
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8 Stalks Broccolini
2 Cups Dry Penne
2 Tbs Olive Oil
Pepper
1/2 tsp Balsamic Vinegar
1 Pinch Salt
Pistachio Arugula Pesto – Serves four
1/2 Cup Roasted, Unsalted Pistachios
2 Tbs Sweet White Miso
1 Pinch Salt
2 Cups Arugula
4-5 Tbs Olive Oil
Fresh Cracked Pepper
Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4
times for 1 second per pulse. Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not
finish processing until pasta is completed.
Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until
over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk.
Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then
turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and
add vinegar, tossing vigorously to coat.
Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.
Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over). Plate and layer broccolini stalks
on top. Serve immediately.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Ribeye steak with broccolini, shitake mushrooms by Dining-DownUnder.com
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4 X 220g ribeye steak / scotch fillet
20g akudjura (dried bush tomato)
1 bunch broccolini
100g shitake mushrooms
100ml beef jus / sauce
4 sprigs watercress
Heat a medium sized pan or flat BBQ plate to medium hot (not super-heated and smoking). In a
saucepan, add the pre-made jus or start with a good quality stock and reduce it down by boiling it until
thick. On a plate or tray, spread the akudjura with a little rock salt and ground pepper. Then place each
steak into the mix, crusting evenly on each side of the steak. Once the pan or plate is at medium heat,
add a little oil then place each steak into the pan. Allow the akudjura to caramelise and blacken (it will
do this from the sugars naturally in the bush tomatoes. Only turn the steak once to cook the other side
as this will seal in the juice more. Once cooked to the desired doneness, remove and allow to rest in a
warm place for about 5 minutes. While the meat is resting, quickly prepare the broccolini and shitake
mushrooms. Using the same pan or flat BBQ, add a little oil and the shitake mushrooms. Season with
salt and pepper. Remove when golden. In a hot wok, place a little oil and quickly wok toss the broccolini
until cooked.
Stir-Fried Broccolini with Oyster Sauce and Garlic by KalynsKitchen.blogspot.com from The Joy of
Cooking
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1 large bunch broccolini, about 1 pound
1 T peanut oil or vegetable oil
2 tsp. minced garlic
2 tsp. minced ginger root (I used the microplane grater)
1/2 tsp. Chili Garlic Sauce (optional, it's quite spicy with this
added)
1/4 cup chicken stock
1/4 cup oyster sauce (or a bit less, this has a strong flavor)
4-5 drops toasted sesame oil for drizzling over at the end
Cut broccolini into 2 inch pieces and rinse well.
Heat wok or large heavy frying pan for 1 minute, then add peanut oil, and heat 1 minute more, Add
garlic, ginger root, and Chili Garlic Sauce if using, and stir-fry 15 seconds. Add the broccolini and stir-fry
about 2 minutes.
Add chicken stock, cover pan and cook 4 minutes. Uncover and add oyster sauce, then cook over
medium heat 3-4 minutes, until broccolini is bright green and still a little tender-crisp. Drizzle with a few
drops of sesame oil and serve immediately.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Shrimp & Broccolini Stir-Fry by Gourmet
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2 tablespoons vegetable oil
3/4 lb large shrimp (15), peeled and deveined
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon minced garlic
1 bunch Broccolini (8 oz), cut into 1/4-inch-thick diagonal slices
1/2 cup water
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1/2 teaspoon dried hot red pepper flakes
Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking,
then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp
to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking,
then sauté ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red
pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in
shrimp and cook until just heated through.
Broccolini Stir-Fry by KitchenDaily
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2 cups broccolini florets
4 large eggs
2 tablespoons water
1 tablespoon minced peeled ginger
2 garlic cloves, minced
4 cups cooked long grain rice
1/4 cup carrots, shredded
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons dark sesame seed oil
1/4 teaspoon salt
2 tablespoons fish sauce
1/4 cup thinly sliced scallions
Heat vegetable oil in large sauté pan on high heat. Add broccolini, carrots, garlic, ginger, sesame oil, salt
and pepper. Sauté for 2 minutes. Combine eggs and 2 tablespoons of water. Add to the sauté pan and
scramble. Add rice, stir fry for 3 minutes. Add chicken stock and fish sauce. Finish with scallions.
Find a whole page of Broccolini inspiration at: http://www.tastespotting.com/tag/Broccolini
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Chicken and Broccolini with Orange Sauce by Rachael Ray
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2 1/4 cups chicken stock, divided
1 cup Texmati rice or white rice
1 small bunch scallions, thinly sliced on an angle
1 large bundle broccolini, trimmed and cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken, white or dark meat (3 pieces breast or 5-6 thighs)
Salt and pepper
3 tablespoons high-temperature cooking oil, such as canola, safflower or peanut, divided
1 1-inch piece of ginger root, grated or finely chopped
3-4 cloves garlic, finely chopped
1/3 cup Tamari (dark soy sauce), soy sauce or low-sodium soy sauce
1/2 cup orange marmalade
Bring 1 3/4 cups stock to a boil. Stir in the rice, cover, reduce the heat to simmer and cook for 15-18
minutes, until tender. Add the scallions and fluff with a fork.
Bring a few inches of water to a boil for the broccolini.
Meanwhile, thinly slice the chicken thighs or, if using breast meat, butterfly each breast into cutlets,
then thinly slice. Season the sliced chicken with salt and pepper.
To boiling water, add some salt and the broccolini. Parboil the broccolini for 3-4 minutes, then drain, run
under cool water and reserve.
Heat 2 tablespoons oil in large nonstick skillet over high heat. To the very hot pan, add the chicken and
stir fry until golden, no more than 5 minutes. Remove the chicken to a plate and reserve. Add the
remaining tablespoon oil to the pan, along with the ginger and garlic. Stir for 30 seconds, then add the
Tamari , marmalade and remaining 1/2 cup stock. Add the chicken and broccolini back to pan to heat
until the sauce is thickened. Serve the chicken and broccolini over rice.
Emeril’s Roasted Broccolini with Shitake Mushrooms and Roma Tomatoes by Emeril Lagasse at
PlanetGreen.Discovery
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3 tablespoons olive oil
1 pound broccolini, woody portion of stem removed
4 ounces shitake mushrooms, stemmed and sliced
2 roma tomatoes, quartered
1 lemon, juiced
2 tablespoons feta cheese, crumbled
Preheat oven to 400ºF.
Lay broccolini in single layer in a baking dish. Top with shiitakes and tomatoes. Drizzle with lemon juice,
olive oil, salt and pepper. Roast for 20 minutes. Remove from oven, sprinkle with feta cheese. Serve
immediately.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Roasted Broccolini by Amanda.FakeGinger.com
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1 bunch broccolini, stalks trimmed of tough
1 teaspoon olive oil
salt and pepper
Preheat oven to 425F.
Place broccolini in an oven safe dish and drizzle with
olive oil. Season with salt and pepper; toss to make
sure each piece is coated. Bake for 15 – 18 minutes,
or until stalks are tender.
Broccolini, Cherry Tomato, and Butter Bean Udon by WildeThings.org
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1 to 1 1/2 Bundles Udon Noodles
Oil, about 2-3 Tbs
3-6 Stalks of Broccolini, depending on size
1/2 tsp Red Pepper Flakes
Black Pepper
Salt
10 Cherry Tomatoes, quartered
1/2 Cup Butter Beans/Lima Beans, drained/rinsed
1-2 tsp Italian Herbs
Balsamic Vinegar, for drizzling
Heat a large pot of salted water to a boil. Add udon noodles and cook for four minutes (or as long as
package directions dictate), then drain and rinse well. Coat lightly with oil to prevent noodles from
sticking. I use spray oil for this, I think it’s the easiest and you use the least amount of oil. Set noodles
aside.
Heat a large cast-iron skillet over medium high with a little oil. Add broccolini and coat with oil. Season
with 1 big pinch of salt, black pepper, and red pepper flakes. Once the broccolini starts to turn bright
green and get a little color (just a minute or two), push them to the edge of the pan.
Turn heat up a little and add quartered cherry tomatoes. Stir to coat in any oil/spices leftover from the
broccolini, then let cook, untouched, to get a little color and soften up, 1-2 minutes. Once tomatoes are
softened, add 1/2 cup of butter beans. Stir everything together and remove to a bowl.
In the still-hot pan, add a 1-2 Tbs more oil. Add cooked udon noodles to the hot pan, seasoning with a
pinch of salt and italian herbs. Toss to coat the pasta. Once the pasta is coated and is heated through,
add back the broccolini, beans, and tomatoes. Taste and season with more salt or pepper if needed.
Plate, and drizzle with balsamic vinegar if desired.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Braised Napa Cabbage by Boston.com
Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce.
Similar to bok choy, but more delicate (use either in this recipe), Napa cabbage is more elegant than
regular firm-headed green cabbage. Slice the head of Napa lengthwise in half and remove the core.
Roughly chop into 2-inch pieces. Then cook the cabbage in a searing hot skillet - high heat is essential to caramelize the leaves. Saute in two batches so overcrowding doesn’t steam the vegetables. It’s fast
and good for you.
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3 teaspoons vegetable oil
1 small head (about 1 pound) Napa cabbage, cut into 2-inch pieces
1 cloves garlic, sliced
1 piece fresh ginger ( 1/2 inch), cut into matchsticks
1/4
cup water
1 1/2 teaspoons cornstarch
1/4
cup soy sauce
4 scallions, thinly sliced
1 teaspoon rice wine vinegar
In a large skillet or wok, heat 1 teaspoon of the vegetable oil . When it is very hot, add half the cabbage.
Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1
teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from
the pan.
Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1
minute.
In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the
cornstarch mixture and bring to a boil.
Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until
the cabbage is tender.
Remove from the heat. Stir in the scallions and vinegar. Karoline Boehm Goodnick
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Beef and Napa Cabbage Stir-Fry by Epicurious
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1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
2 teaspoons oyster sauce
1 tablespoon cornstarch
1 pound flank steak
3 tablespoons vegetable oil, divided
3 garlic cloves, smashed
1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices
1 pound Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces
Garnish: chopped scallion
Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon
salt and 1 teaspoon pepper.
Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil,
swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef,
quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stirfry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until
crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add.
Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season
with salt.
Napa Cabbage Salad by FoodAndWine.com
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1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper
Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add
the almonds and season with pepper. Toss again and serve.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Napa Cabbage Picnic Salad Recipe by Simply Recipes
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2/3 cup slivered almonds
8 cups (1 lb) coarsely shredded napa cabbage
12 ounces snow peas, strings removed, rinsed and thinly sliced
1 1/3 cups thinly sliced radishes
1 1/3 cups thinly sliced green onions (including greens)
1 1/3 cups lightly packed fresh cilantro leaves
Dressing ingredients
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3 Tbsp rice vinegar (seasoned or unseasoned)
2 Tbsp sugar
2 Tbsp soy sauce
1 clove peeled and minced garlic
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne powder
1 cup mayonnaise
Spread almond slivers out in a single layer on a
rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free
or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day
or two ahead. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil,
ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently
combine the dressing and almonds with the cabbage mixture.
Asian Napa Cabbage Salad by FoodRepublik.com
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1 medium head Napa Cabbage
½ English cucumber, sliced thinly
1 yellow bell pepper, chopped
¼ cup candied walnuts, coarsely chopped
2 tbsp rice vinegar
1 tsp honey
2 tbsp toasted sesame oil
2 tbsp olive oil
Slice the whole head of cabbage crosswise into ½ to ¾ inch sections, discarding the bottom two inches
of the cabbage. Rinse the cabbage and spin the leaves dry in a salad spinner. Toss cucumber, pepper,
and walnuts with cabbage. Whisk together vinegar, honey, sesame oil and olive oil. Toss with salad.
Adjust seasonings to taste, adding more vinegar if needed.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Chinese Chicken Salad by Ellie Krieger
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4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili
sauce
1/4 cup sliced almonds, toasted
Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon
sesame oil and brush onto chicken breasts. Arrange in
a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool
completely, and cut into 1/4-inch slices.
In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin
orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic,
ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to
combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.
Asian Cilantro Sauce by Martha Stewart
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2 cups loosely packed fresh cilantro leaves
2 tablespoons canola oil
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
Pinch of crushed red pepper
In blender, puree ingredients until smooth.
Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it
directly on the sauce to preserve the bright color. This sauce will keep for up to three days.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Lettuce with Carrot Ginger Soy Dressing with Cilantro by Dave Lieberman
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2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
1 large lettuce
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish
Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender
and puree until dressing becomes a slightly thick sauce. Season with the salt.
Pour dressing over lettuce. Finish with cilantro and chile.
Ginger Lime Cilantro Thai Dressing by Foodista.com
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2 bird's eye chili, minced
• 3 tablespoons cilantro, chopped
• 3 tablespoons fish sauce
• ¼ cup vegetable oil
• 2 tablespoons fresh basil
• 1 teaspoon sugar
• 3 tablespoons lime juice
• 1 tablespoon soy sauce
• ¼ cup chopped green onions
Mix ingredients together. Toss with salad, great dressing for Thai beef salad, cucumber salad, or on
grilled salmon or halibut.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Thai Grilled Chicken with Cilantro Dipping Sauce by FoodandWine.com
• 2 jalapeño peppers, seeds and ribs removed
• 4 cloves garlic, 2 smashed, 2 minced
• 1/2 cup lightly packed cilantro leaves and stems, plus 1
tablespoon chopped cilantro
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 tablespoon cooking oil
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds)
• 6 tablespoons rice-wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon dried red-pepper flakes
• 1 1/2 tablespoons water
Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic
cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of
the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.
Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about
5 minutes longer.
Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon
salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl
and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and
water. Serve each chicken breast with a small bowl of the dipping sauce alongside.
Asian Beef Salad with Cilantro, Scallions and Sesame Seeds by Robin Miller
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1 tablespoon sesame seeds
4 cups chopped Romaine lettuce
2 cups cooked shredded beef
1/2 cup shredded carrots
2 scallions, chopped
1/4 cup chopped fresh cilantro leaves
1/2 cup reduced-sodium chicken broth
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Salt and pepper
Place sesame seeds in a small skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just
golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside. Place
lettuce in a large bowl (or divide onto individual dishes). Top lettuce with beef, carrots, scallions and
cilantro. In a small bowl, whisk together broth, vinegar and sesame oil. Season with salt and pepper, to
taste. Pour mixture over salad, and top with toasted sesame seeds. Serve immediately.
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Thai Lime Cilantro Peanut Butter Stew by HauserDiet.com
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1 red onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil
2 tablespoons butter
2 14.5 ounce cans chopped Muir Glen Fire Roasted tomatoes
¾ cup lime juice (either from fresh limes or bottled)
½ cup chopped fresh cilantro (add more if you like more)
2 cans water
1 large sweet potato (we partially cooked these while we were chopping)
1 cup creamy peanut butter (we used organic, natural peanut butter)
1/8 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
Optional:
2 chicken breasts (we use organic)
(you will need 2 cups cooked chicken pieces (see attached recipe for cooking chicken)
½ cup crushed peanuts
Cooked Thai rice noodles – follow directions on package
1.
Heat oven to 400 degrees. Wash outside of sweet potatoes and place in a glass baking
pan with about 1 inch of water in the bottom of the pan. Cook in oven for at least 20
minutes. Remove from oven.
2.
Chicken: heat griddle to 400 degrees. Cut chicken breast into strips. Melt 1 tablespoon
butter on griddle. Add 1 tsp. garlic. Cook chicken breast on griddle until golden. Sprinkle
with salt. Add ¼ cup chopped cilantro and 1 tablespoon lime/cilantro olive oil when
chicken is nearly done. Turn off heat. Let cool. Cut into small bite-sized pieces when
cooled.
3.
In a large pot, sauté onion and garlic in 1 tablespoon oil and 1 tablespoon butter over
medium heat for about 5 minutes.
4.
While chicken is cooking, and onions are sautéing, cut sweet potatoes in half. Peel off
skin. Chop into 1-inch pieces.
5.
Add tomatoes, water, lime juice, and sweet potatoes to large pot.
6.
Cook over medium heat for 25 minutes or until the sweet potatoes are soft.
7.
Stir in ¼ teaspoon of salt (or to taste), red pepper, peanut butter, and remainder of the
chopped cilantro.
8.
Remove from heat. Let cool for at least 10 minutes. Puree soup, leaving some chunks.
We love using the hand-held blender, but you can use a regular blender/food processor.
Pour it back into the pan and warm.
9.
If desired, serve on cooked Thai rice noodles. Top with chopped chicken – 1-2 tablespoons per
serving. Garnish with a sliced lime wedge and additional chopped cilantro and/or chopped peanuts.
Serves 6.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Japanese Ginger-Carrot Dressing: by
WhatsCookinErndog.blogspot.com
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1 small carrot (or more)
1 Tbs mirin (orig. recipe calls for 2, just add one
then taste)
2 Tbs rice vinegar
1 Tbs soy sauce
couple drops dark sesame oil
1 Tbs prepared mustard (not French's)
1 Tbs grated fresh ginger root
Add all ingredients to a food processor or blender and mix
until smooth. Well covered, it keeps in the fridge for about
a week.
Japanese Onion Salad Dressing by JapaneseFood.About.com
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3 tbsps rice wine vinegar
4 tbsps vegetable oil
1 tsp soy sauce
1/2 tsp sugar
1 tbsp grated onion
Mix all the ingredients other than oil in a bowl. Add oil gradually into a bowl and mix well.
Japanese Steakhouse Ginger Salad Dressing by Chowhound
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1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger
is well-pureed.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Stir-Fried Baby Bok Choy with Garlic by
DelishFood.Wordpress.com
1 lb baby bok choy, halved lengthwise
3 large cloves garlic, minced
1 Tbsp olive oil
Kosher Salt, Black Pepper
1-2 tsp reduced sodium soy sauce
2 Tbsp reduced sodium chicken broth
Heat skillet or wok over high heat. Add olive oil and add
garlic and stir-fry until pale golden and fragrant. Add half of
bok choy and stir-fry until leaves wilt, about 2 minutes. Then
add remaining bok choy and stir-fry until all leaves are bright
green and limp. Add soy sauce & chicken broth. Stir. Cover
with lid and cook, stirring occasionally, until vegetables are
crisp-tender, 2 to 4 minutes. Season wih salt & pepper if
desired.
Stir-fried Baby Bok Choy & Garlic Recipe by CookEatShare.com
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1/3 cup chicken broth
1 tablespoon soy sauce
1 ½ teaspoons cornstarch
3 tablespoons peanut or vegetable oil
¼ cup thinly sliced garlic (8 cloves)
2 lb baby bok choy, halves lengthwise
2 teaspoons Asian sesame oil
Stir together broth, soy sauce, cornstarch, and ½ teaspoon salt until cornstarch has dissolved.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of woke,
then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds.
Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and
stir-fry until all leave are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into
woke and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisptender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Asian Noodle Bowl by EatCleanAndDiet.com
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2 large boneless, skinless chicken breasts, sliced into 1/4-inch strips
2 Tbsp / 30 ml low-sodium soy sauce
1 tsp / 5 ml fresh ginger, minced
1 clove garlic, passed through a garlic press
2 Tbsp / 30 ml rice wine vinegar
2 Tbsp / 30 ml toasted sesame oil
4 cups / 960 ml low-sodium chicken or vegetable broth
1 package / 8 oz dry soba noodles or Asian noodles
1/2 cup / 120 ml frozen peas
2 cups / 480 ml broccoli spears
1/4 cup / 60 ml thinly sliced sweet red pepper
1 small carrot, peeled and grated
4 green onions, thinly sliced on the diagonal
4 generous handfuls spinach
1/4 cup / 60 ml roasted peanuts, chopped (optional)
Combine chicken, soy sauce, ginger, garlic, rice wine vinegar and toasted sesame oil in a small saucepan.
Heat mixture on medium.
Add broth and bring to a gentle boil. Continue cooking until chicken is no longer pink – at least 10
minutes. Add noodles, peas, broccoli and red pepper. Cook until broccoli turns bright green and is
tender-crisp. Reduce head and let sit, covered. Sit in carrot and green onion.
When ready to serve, divide spinach leaves among four bowls at the bottom of each bowl. Ladle soup
into each bowl, making sure to divide ingredients as evenly as possible. Garnish with peanuts (if using).
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Copyright 2011 Annies Buying Club. All Rights Reserved.
Soba Noodle Salad with Bok Choy by TheKitchn.com
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1 carrot, peeled and cut into thin matchsticks (a mandoline works great for this!)
2 bunches bok choy, sliced into ribbons
1/2 pound dried soba noodles
6 scallions, thinly sliced
1/2 cucumber, peeled and cut into
matchsticks
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon hot sauce (optional)
2-4 eggs (optional)
Fill a medium-sized sauce pan with water and
bring it to a boil. Drop the carrots and one tablespoon of salt into the boiling water. Blanch the carrots
for 30-60 seconds (depending on how cooked you like them) and then lift them out with a slotted spoon
or small strainer. Run the carrots under cold water to stop the cooking and then empty them into a
medium-sized bowl.
Let the water come back to a boil and add the bok choy. Blanch for 30 seconds and then remove using a
slotted spoon or small strainer. Run them under cool water and then add them to the carrots.
Let the water come to a boil again and cook the soba noodles according to package instructions (usually
5-8 minutes, until al dente). Strain the noodles, cool them down, and add them to the bowl with the
carrots and bok choy. Add the scallions and cucumbers to the bowl and toss everything gently together.
Whisk together the sesame oil, rice vinegar, soy sauce, and hot sauce (if using). Pour this over the
noodles and vegetables, and then toss until everything is evenly coated.
If cooking eggs, empty all but 4 inches of the water and let it come back to a gentle simmer. Crack the
eggs into individual measuring cups. Add a splash of white vinegar to the water and slip the cracked eggs
in one at a time. Poach for 4 minutes for soft boiled eggs or 5 minutes for a firmer yolk. Strain and set
aside until serving.
Divide salad into individual bowls and add a poached egg to each bowl. Salad can be served warm or
cold, and it can keep refrigerated for about 3 days.
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Fishbowl (Salmon Noodle Bowl with Greens & Garlic-Ginger-Honey Glaze) by AnedibleMosaic.com
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2-3 oz whole grain pasta or soba noodles (I used whole grain spaghetti noodles because it’s
what I had on hand)
1 (4-6 oz) salmon fillet
1 (about 1/3 lb) baby bok choy, washed and chopped
1 small onion, thinly sliced into half-moons
1 clove garlic, grated
1 tsp fresh grated ginger
1/2 TB honey
1/2 TB soy sauce
2 tsp olive oil, divided
1 1/2 to 2 c chicken, fish, or vegetable stock
Salt and pepper
Sriracha to taste (optional)
Cook the pasta to al dente according to the package directions. Bring the stock up to a simmer.
In a small skillet, heat 1 tsp oil over medium to medium-low heat. Add the onion and bok choy and
season with a little salt and pepper; sauté (covered) for about 5 minutes until the veggies are tender,
stirring occasionally. Add the garlic, ginger, honey, and soy sauce to the veggies and sauté another 2
minutes, stirring continuously; turn off the heat.
In another small skillet, heat the remaining 1 tsp oil over medium-high heat; season the salmon with salt
and pepper and when the oil ripples add the salmon. Cook the salmon for about 2 minutes on each
side, then put a lid on the skillet, turn off the heat, and leave it for 3 minutes to steam the inside of the
fish.
Put the noodles in a bowl, add the veggies, and place the salmon on top; pour in enough stock to cover
the noodles and veggies. If desired, add sriracha to taste.
Bok Choy Soup by Spark Recipes
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2 cups bok choy, shredded
1 cup sliced fresh mushrooms
cooking spray
3 cups water
Seasonings to taste
Stir fry bok choy and mushrooms in a non-stick pot sprayed with cooking spray for about 2-3 minutes.
Add water and bring to a boil. Cook uncovered for 2-3 minutes or until cabbage is soft. Season to taste.
Any type of greens can be substituted and other vegetables or noodles can be added if desired.
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Chicken Long Rice by Maona
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3 lbs. chicken thighs, skin and fat removed
1 inch thumb of fresh ginger, peeled and minced
4 oz. bean-thread noodles, aka cellophane
noodles, aka "long rice"
12 dried shiitake mushrooms (optional, nontraditional)
1 medium carrot, julienned (optional, nontraditional)
2 small stalks celery, sliced very thin (optional,
non-traditional)
1 small yellow onion, minced (optional, non-traditional)
6 green onions, cut into 1 inch lengths
sea salt, to taste
Submerge the chicken and ginger in approximately four cups water and simmer for one hour. Some
people prefer to smash the ginger but basically leave it intact. Overlooking their violent tendencies for
the moment, I prefer delicate mincing to smashing because more ginger infuses into the broth.
While the chicken simmers, soak shiitake mushrooms and long rice noodles in separate bowls of warm
water for at least 20 minutes. After soaking, discard mushroom stems, thinly slice caps and set aside. Cut
noodles into three inch lengths with a pair of scissors and set aside. Prep carrots, celery and green
onions... set aside.
Remove the chicken, reserving broth, and let cool slightly. Remove chicken bones and discard. Cut the
chicken meat into rough cubes and set aside. By now, you should have a small forest of bowls, each
brimming with prepped ingredients that have been "set aside." Enough prep, let's assemble.
Taste the broth and lightly salt to taste. Bring the broth back to a simmer, add the mushrooms, carrots,
celery and onion if you're including them then simmer for five minutes. Add chicken, long rice and green
onions. Simmer for 3-4 minutes until the long rice turns translucent. Don't overcook, or you'll end up
with gelatinous sludge! Most of the broth will have been absorbed, but you want a little to remain.
Chicken long rice is typically served from a bowl or tray that can contain any liquid, but is suitable for
scooping generously onto flat plates.
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Stir-Fried Bok Choy and Lettuce with Mushrooms by MyRecipes
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1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or
dry sherry
1/2 teaspoon sugar
4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1/2 teaspoon cornstarch
2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise
into 1-inch pieces (about 8 cups)
Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain
mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems;
cut each cap into quarters. Set aside.
Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds.
Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture.
Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat; keep warm.
Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10
seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; stir-fry 2
minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until
bok choy is tender.
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Seared Fish With Mushrooms & Bok Choy Adapted from Michael's
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1 quart chicken stock
1 pound white button mushrooms, finely chopped
1 cup dry white wine
1 large halibut steak, at least 2 pounds and 2 inches thick, skin and bones removed, cut into 4
equal portions
Salt and black pepper
7 tablespoons unsalted butter
1 head baby bok choy, quartered lengthwise
1/4 cup molasses
6 ounces oyster mushrooms, brushed clean and divided into small sections
1/4 cup grapeseed oil.
Bring chicken stock to a simmer in a saucepan. Add button mushrooms and cook about 30 minutes, until
liquid has reduced to about 2 cups. Strain into a bowl, pressing down on mushrooms to extract all juices.
Return liquid and juices to saucepan and discard mushrooms. Add wine to pan and simmer about 30
minutes more, until liquid is reduced to 1 cup. This part of recipe can be done in advance, even the day
before.
Season fish with salt and pepper. Preheat oven to 200 degrees. Reheat mushroom broth and whisk in 5
tablespoons butter, bit by bit, until sauce is slightly thickened. Place over very low heat to keep warm.
Heat a 12-inch skillet, add 1 tablespoon butter, and sear bok choy just until wilted. Wrap loosely in foil;
set aside. Place fish sections in a bowl and coat with molasses.
Add 1 tablespoon butter to skillet. Sear oyster mushrooms until wilted and lightly browned. Season with
salt and pepper and transfer to a baking pan. Place in oven to keep warm.
In skillet, heat oil to very hot. Add molasses-coated fish, sear about 3 minutes, turn and sear another 2
to 3 minutes, until just cooked through. Place fish in each of 4 shallow soup plates. Arrange bok choy
and oyster mushrooms in plates. Give sauce a brief whisking, spoon into soup plates and serve.
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Spicy Bok Choy in Garlic Sauce by Allrecipes.com
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1 pound bok choy
1 tablespoon vegetable oil
1 tablespoon sesame oil
1/4 cup water
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes (optional)
Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will
need to cook longer. Rinse and spin or pat dry. Set aside.
In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir
together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this
aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a
few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the
leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok
choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook,
stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss
lightly to coat.
Bok Choy Mushroom Stir Fry (and try Bok Choy Eggplant Mushroom stir fry) by
ThenusKitchen.Blogspot.com
Take 4 baby bok choys. Chop 7 garlic pods into large chunks.
Chop 1 red onion into larger pieces as shown. Chop about 8
mushrooms into larger chunks
In a thick pan, heat about 6 tsp of oil (liberal oil) Toss the garlic
and stir fry for less than a minute. Toss the red onions and
sprinkle some salt. Immediately add the mushroom and saute
for a minute. Add 2 tsp of Soy Sauce, 1 tsp of Red Chilly paste,
a pinch of sugar(optional)
Stir them for 30 seconds
Now add the Bok Choy leafs and keep stirring on high flame for a minute. The leaves will wilt lightly
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Salmon "Bulgogi" with Bok Choy and Mushrooms by Epicurious
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2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce*
4 6-ounce center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7
cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced
Bulgogi—beef marinated in soy sauce,sesame oil, and other seasonings—is a popular Korean dish. Here,
we've subbed in salmon for the sirloin. * Available in the Asian foods section of many supermarkets and
at Asian markets.
Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass
baking dish. Spoon marinade over. Let marinate 5 minutes.
Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer
any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring
marinade in saucepan to boil; set aside and reserve for glaze.
Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic
press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4
minutes. Season with salt and pepper.
Divide vegetables among plates. Top with salmon. Brush fish with glaze.
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Ginger-Sesame Chicken with Bok Choy and Mushrooms by Food & Wine
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1/2 cup chicken stock or canned low-sodium broth
3 tablespoons low-sodium soy sauce
1 tablespoon sherry
1 tablespoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 teaspoon unseasoned rice vinegar
1/2 teaspoon Asian sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons canola oil
3/4 pound oyster mushrooms, thickly sliced
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground pepper
3/4 pound bok choy, thickly sliced crosswise
1 small red bell pepper, cut into 3/4-inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove, minced
In a medium jar, combine the chicken stock with the soy sauce, sherry, sugar, dissolved cornstarch, rice
vinegar, sesame oil and crushed red pepper and shake well.
In a large nonstick skillet, heat 2 teaspoons of the canola oil until shimmering. Add the oyster
mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes.
Transfer the mushrooms to a large plate.
Add another 2 teaspoons of canola oil to the skillet. Season the chicken breast pieces generously with
salt and pepper, add them to the skillet and cook over high heat, stirring occasionally, until they are
golden and just barely cooked through, about 4 minutes. Transfer the chicken pieces to the plate with
the oyster mushrooms.
Add 1 tablespoon of canola oil to the skillet along with the bok choy and red pepper and cook over high
heat, stirring occasionally, until crisp-tender, about 3 minutes. Transfer the vegetables to the plate.
Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook,
stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the
sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1
minute. Transfer the chicken and vegetables to a bowl and serve.
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Dry-Rub Barbecued Fillet of Salmon with Bok Choy Salad by Oprah from Michel Nischan's Fresh from
the garden menu
Roasted red peppers:
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3 red bell peppers
Dry rub:
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1/2 cup raw cane sugar
1/4 cup plus 1 Tbsp. sea salt
3 Tbsp. chili powder
3 Tbsp. ground cumin
1/4 cup lime zest
1/4 cup chopped fresh cilantro
Salmon:
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1 fillet (1 1/2-pounds) wild salmon , skinned and
deboned
Grapeseed oil
1 Tbsp. sea salt
2 Tbsp. chili powder
2 Tbsp. ground cumin
1/4 cup chopped fresh cilantro
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Salad:
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2 Tbsp. cider vinegar
1 Tbsp. freshly squeezed lime juice
2 Tbsp. grapeseed oil
Salt and pepper to taste
4 ounces bok choy or baby spinach leaves
1/2 small sweet onion , very thinly sliced
1/4 cup sliced chives (cut into 1/2-inch pieces)
To prepare peppers: Preheat and oil charcoal or gas grill. Place peppers on grill and roast over high heat,
turning until all sides are blistered and charred, about 10 minutes. Transfer to a plate. When cool
enough to handle, peel peppers, remove seeds, slice into 1/4-inch julienne strips, and set aside.
To make dry rub: In a bowl, combine ingredients until well blended. Reserve 2 tablespoons for salad
dressing.
To make salmon: Place a piece of parchment paper over a large cookie sheet. Spread half dry rub over
an area of parchment about the size of fillet. Place fillet atop dry rub. Sprinkle remaining dry rub over
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fillet. Cover and refrigerate 1 hour (dry rub will moisten as it cures salmon). Remove; use the back of a
kitchen knife to scrape cure from fillet.
Preheat and oil charcoal or gas grill. Combine sea salt, chili powder, cumin, and cilantro; rub mixture into
fillet.
Place fillet on grill over medium-high heat. Sear well on both sides, 1 to 2 minutes per side. Watch fillet
carefully, as it will caramelize quickly because of sugar used in rub. Reduce heat to medium, and finish
cooking until salmon reaches an internal temperature of 145°. Transfer to a large serving platter and
cover with foil.
To make salad: In a small bowl, combine reserved 2 tablespoons dry rub, vinegar, and lime juice. Whisk
in grapeseed oil; season with salt and pepper. Toss in roasted peppers, bok choy, sweet onions, and
chives. Arrange salad around salmon.
Stir-Fried Shiitake Bok Choy Noodle Cake by Ming Tsai
1 tablespoon sesame oil
1/2 pound blanched soft egg noodles
1 bunch scallions sliced thinly, white and green separated
1 tablespoon minced ginger
1 tablespoon minced garlic
2 cups sliced shiitake mushrooms
4 heads small bok choy, ends cut off, soaked and rinsed, spun dry and
julienned
1heaping teaspoon fine ground black pepper
4 tablespoons kechap manis
2 tablespoons naturally brewed rice vinegar
Canola oil to cook
Kosher salt and freshly ground black pepper to taste
Pre-heat oven to 200 degrees. In a large non-stick saute pan or wok coated with canola oil, add the
sesame oil, noodles and scallions, season lightly with salt and mix well, then press to a cake. Over
medium heat, cook until browned and flip. Cook that side until browned, about 8-10 minutes, and place
on a large, heat-proof plate that has already been warmed, and place in oven. Meanwhile, coat same
non-stick sauté pan with canola oil and saute the ginger, garlic and shiitakes for 2 minutes. Add the bok
choy and season with ground black pepper, kechap manis and naturally brewed rice vinegar and toss to
wilt, about 3-4 minutes. Check flavor and season if necessary. Pull out noodle cake from oven, top with
stir-fry and garnish with reserved scallion greens.
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Bok Choy Mushroom Stir Fry by CDKitchen.com
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2 tablespoons canola oil
1 cup thinly sliced onions
1/2 cup chopped red bell pepper
4 cloves minced garlic
1/2 tablespoon grated ginger
1 pound coarsely chopped bok choy
1/2 pound sliced mushrooms
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 teaspoon granulated sugar
Heat the oil in a large heavy skillet over medium-high heat. Add the onions, pepper, garlic, and ginger.
Stir-fry for about 1 minute. Add the bok choy and mushrooms; stir-fry for about 1 minute. Add the
lemon juice, soy sauce, and sugar. Stir-fry for about 2 to 3 minutes, until done.
Sesame Bok Choy and Carrot Stir-Fry by ExperienceProject.com
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1 teaspoon dark sesame oil
4 cloves garlic, minced
3 carrots, cut diagonally into 1/4-inch slices
1/2 cup chopped green onions
5 cups bok choy, cut into 1/2-inch pieces
1/4 cup vegetable stock
2 teaspoons minced ginger root
1 teaspoon granulated sugar
2 tablespoons toasted sesame seeds
3 cups cooked quinoa
In a large nonstick skillet or wok, heat oil over medium heat. Add garlic, carrots and green onions; stirfry for 3 minutes. Add bok choy and stir-fry another 2 minutes. Stir in vegetable stock, ginger and sugar.
Reduce heat and simmer 5 minutes. Sprinkle sesame seeds over stir-fry. Spoon over quinoa.
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Baby Bok Choy with Yellow Bell Peppers by Simply Recipes
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1 Tbsp grapeseed oil or canola oil
1 Tbsp toasted sesame oil
2 large yellow bell peppers, stem and seed pod
removed and discarded, sliced (about 2 cups sliced)
4 green onions, chopped, including green parts that
are not dried out
1 lb baby bok choy, bottom root ball cut off and
discarded, rinsed thoroughly, torn into smaller
pieces
Heat a tablespoon each of grapeseed (or canola) oil and
sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers and green onion, and
cook, stirring occasionally, until lightly browned. (Keep a watch so that the onions don't burn.) Lower
the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has
wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy.
Chicken, Shiitake and Bok Choy Soup by Epicurious.com
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8 cups canned low-salt chicken broth
6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
2 tablespoons minced peeled fresh ginger
3 tablespoons fish sauce (nam pla)*
1 tablespoon soy sauce
1 tablespoon oriental sesame oil*
1/4 teaspoon chili oil*
3 cups thinly sliced bok choy
4 teaspoons rice vinegar*
2 green onions, sliced
Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish
sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok
choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with green onions and serve.
*Available at Asian markets and in the Asian foods section of many supermarket
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Ginger Sauce by GeoCities.com
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2 T fresh chopped ginger root.
1 T dry mustard.
1 T balsamic vinegar.
2 t Ketjap manis.
1 T Saki[white wine or sherry will do
1 t sesame oil.
1 T olive oil.
1 t flax oil.
cayenne pepper to taste .
Blend in blender or processor. Serve with seafood.
Asian Bok Choy Sauté by Annie Malka
• 1 tablespoon Olive Oil or Coconut Oil
• Small piece of fresh ginger grated with a microplane
• 1 chopped clove of garlic
• 2 baby bok choy or 1 larger bok choy, washed and sliced
• 1 small onion sliced
• 1 pepper, sliced
• ¼ cup chicken stock, vegetable stock or water
• 3 tablespoons organic soy sauce
• ¼ cup fish sauce
• 1 Tablespoon organic corn starch
• Juice of ½ lemon
• 1 tablespoon brown sugar or honey (optional)
Bok choy is notoriously dirty so be sure to clean it in a sink full of warm water and rub. Then line up the
pieces and chop bigger bok choy in strips. If using baby bok choy, you can just saute those whole or cut
in half. Warm skillet over medium heat and add oil. Add ginger and garlic and sauté for 1 minute to
release flavor into oil. Add onion and sauté for 3 minutes until translucent. Add bok choy and pepper
slices and sauté until the bok choy and onions begin to brown and caramelize - this intensifies the sweet
flavor. Add corn starch to liquid mixture of stock or water, soy sauce, lemon juice, fish sauce, and brown
sugar and add to pan. Cook uncovered until the sauce thickens. Serve over rice.
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Gingery Creamed Kale & Cabbage by GroupRecipes.com
Salt
3 pounds kale, tough stems discarded
1/4 cup plus 2 tablespoons vegetable oil
1 large white onion, coarsely chopped
1 pound green cabbage, coarsely shredded
1 1/2 tablespoons finely grated fresh ginger
1/2 teaspoon turmeric
2 cups heavy cream
1 cup buttermilk
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Bring a large pot of water to a boil and salt the water. Add the kale leaves and cook until tender, about
6 minutes. Drain and let cool, then coarsely chop.
In a large pot, heat the oil. Add the onion and cook over moderate heat until softened, about 7 minutes.
Add the cabbage, ginger and turmeric and season with salt. Cook over moderate heat, stirring
occasionally, until the cabbage is wilted, about 5 minutes. Add the cream, cover and simmer over
moderately low heat, stirring occasionally, until the cream has thickened, about 8 minutes. Stir in the
kale, season with salt and cook for 3 minutes, stirring a few times. Remove from the heat and stir in the
buttermilk. Bring to a simmer and serve.
Kale with Cilantro by CdKitchen.com
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2 tablespoons vegetable oil
1/2 white onion
1 clove garlic
1 bunch regular kale stems removed
1 cup dry white wine (or vegetable or chicken stock)
1/2 bunch cilantro
1 pinch red pepper flakes
salt and pepper
Preheat oil in a large pot over medium heat.
Meanwhile peel and chop onion into a small dice. Peel garlic and crush. Add both onion and garlic to pot
and sweat for three to five minutes until softened.
Wash kale and slice leaves crosswise into two inch pieces. Add to onion and saute for a minutes or two
to soften. Add wine or stock and bring liquid to a boil. Reduce to a simmer. Cover pot and let kale steam
for about 10 minutes (will take an additional 5-10 if using regular kale).
Remove lid and continue cooking until excess liquid has mostly evaporated. Rinse and roughly chop
cilantro. Stir into kale with a red pepper flakes and salt and pepper to taste.
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Asian-Style Kale by WashingtonPost
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3/4 pound (1 large bunch) kale*
2 to 3 teaspoons sesame oil
1 small shallot, minced
1 to 2 clove garlic, minced
1/4 cup (2 thin) minced scallions, both white and light green parts
1 teaspoon finely grated ginger root
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame seeds*, for garnish
Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions
and ginger root and cook for about 1 minute to release the aromas. Add the kale a bunch at a time and
cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from
heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using,
and serve hot.
ABOUT COOKED KALE: Some people like their greens on the softer side. For this recipe, author Robyn
Webb suggests two techniques to achieve that result: After the 3 to 4 minutes' cooking time (but before
the soy sauce is mixed in), add water, cover and let steam to desired texture. Continue the recipe with
the soy sauce step as stated in the recipe directions.
The kale can first be plunged into boiling water and cooked for 3 to 4 minutes, then drained. Proceed
with cooking the shallots and then add the kale as stated in the recipe directions.
NOTE: To toast sesame seeds: Heat them in a dry skillet over medium heat or in a 325-degree oven,
shaking the pan frequently, until lightly browned and fragrant, 4 to 8 minutes. Watch carefully; they
burn easily.
Kale Salad
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2 leaves kale, stems removed, leaves chopped into bite-size pieces
3 tablespoons olive oil
½ head lettuce
1 Tomato, cut
½ Vidalia onion sliced thin
4 tablespoons red wine vinegar
Squeeze of fresh lemon juice
¼ cup pine nuts
¼ cup dried cranberries
Massage kale with olive oil. Toss with rest of veggies. Drizzle on vinegar, lemon juice, sea salt. Add nuts
and dried fruit.
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Yummy Asian Kale Salad by RenegadeHealth.com
Almond Chili Kale Dressing:
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4 tbsp raw almond butter
2 chopped jalepenos or sm red pepper (I used red)
2 cloves of garlic, finley minced (more or less to taste)
1-2″ of fresh ginger, finely minced
2 tsp tamari (can use soy sauce, but tamari is wheat free and soy sauce is not, I also like to use
low sodium)
2 tbsp maple syrup
Put all ingredients into a bowl and whisk together with a fork. Add water to adjust to desired
consistency (ie more for a dressing and less for a dip).
Salad:
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Kale
red and green cabbage
sliced tomatoes
avocado
black and tan sesame seeds
crunchy sea vegetables
Take kale and if it’s limp cut off ends and place in water. Leave for 20 min. or so. When you return the
kale should be sitting upright and vibrant. Wash and tear into pieces removing the tough stems.
To wilt the kale simply massage it in your hands (no salt or oil required). The kale will take on a look of
being steamed and is ready to be dressed or put into containers in the fridge where it will be good for 23 days.
Add shredded red and green cabbage, chopped tomatoes, avocado, apple and crunchy sea vegetables
and dressing.* *as a basic salad just kale will work, you can create a salad out of any greens you have at
the time, the one above is our personal favorite combination, experiment and find out yours!
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Marinated Asian Kale Salad by RawGlow
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1 large bunch lacinto kale thinly sliced (or another
type of kale, collards, or Swiss chard)
Juice from 1 lime (about 6 tablespoons)
1 tablespoon Vegan DHA Flax Oil
or raw sesame seed oil
1 tablespoon cold pressed olive oil
2 tablespoons chickpea miso
1 tablespoon fresh grated ginger
2 tablespoons finely chopped green onion ( about 2 green onions green part only)
1 cup finely chopped bell pepper (about 1/2 large bell pepper)
handful of your favorite seaweed (torn dulse, silky sea palm, kombu, wakame . . .(etc)
1 tablespoon black or white sesame seeds (optional)
Make sure the greens are thinly sliced, you can even shred the kale with your food processor with the
slicing disk on. Put the shredded kale in a large bowl and mash in with a fork the oil, chickpea miso,
shredded ginger, and lime juice. Make sure the miso and oil is well blended. You can even massage the
kale with your hands to make sure the kale is well coated. Serve now or let the kale marinate in the
refrigerator for at least 1 hr., it can even sit overnight. The longer it marinates the more tender the kale
will be. When you are ready to serve add in the bell peppers, seaweed, cucumber, green onion, and
sesame seeds. Enjoy!
Kale-Ginger Soup by FoodReference.com
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4 cups kale heavy stems removed well washed & chopped
2 Tbsp water
1 Tbsp ginger root, peeled and mashed
1Tbsp virgin olive oil
2 Tbsp chopped onion
2 Tbsp flour
4 cups skim milk
¼ Tbsp cayenne pepper
salt and ground pepper
sherry
freshly grated nutmeg
Place the kale in a heavy saucepan with the water. Cover and cook on medium-low heat for about 5
minutes, stirring occasionally. Add more water if necessary. When the kale is almost limp, remove it
from the pot. Using a food processor or blender, blend kale along with ginger. Process for a few minutes
until very fine.
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Heat the olive oil in the heavy saucepan. Add the onion and sauté for about 2 minutes. Whisk in the
flour, being careful to keep the mixture smooth. Gradually add the milk and continue to stir. Season with
salt, pepper, and cayenne. Add the kale mixture. Heat the soup until almost boiling. Ladle into bowls,
and just before serving add 1 teaspoon of sherry to each bowl and mix gently. To finish, grate fresh
nutmeg over each bowl.
Asian-inspired Kale & Shiitake Salad by BostonFood&Whine
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1 large bunch of Kale (about 1 lb)
1 dry pint shiitake mushrooms
2 garlic cloves
1 tbsp minced ginger paste
3 tbsp black or tan sesame seeds
2 tsp sesame oil
1 tbsp olive oil
Sake or rice wine for deglazing
Trader Joe’s Wasabi Sesame Drizzle Sauce (*if you
can’t find this, you can make your own
combination with canola oil, soy sauce, sesame
oil, wasabi powder & mustard oil/powder)
Salt to taste
Prepare greens by first washing and then removing any thick portions of the stem. Chop remaining kale
leaves into approx 2″ pieces.
Remove mushroom stems and slice shiitake caps into thin strips. Mince garlic.
Add olive oil and sesame oil to large skillet. Heat oil over medium heat. Add garlic, minced ginger and
shiitake mushrooms; saute until cooked through and nicely browned. Remove ingredients from pan and
set aside.
Deglaze pan with approximately 1/4 c of sake. Use spatula to scrape little bits off bottom… dissolving
into sake. Add kale in batches, stirring to combine with liquid. Once all kale has been added and tossed a
bit, cover until all greens begin to wilt… this will only take a few minutes. Once wilted to desired texture,
remove from heat and allow to cool. You can also rinse the kale under cool water to finish more quickly
— but you loose any additional flavor from the pan juices.
Once cool, squeeze remaining liquid out of kale, fluff with your hands or a fork and combine with
mushroom mixture. Season liberally with salt and drizzle approximately 1 tbsp (or more) of the Trader
Joe’s sauce on top. Add sesame seeds and toss to mix. Garnish with a few thin carrot strips.
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Broiled Eggplant with Cilantro Vinaigrette by Epicurious.com
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25 small (4 ounces) eggplants
1 3/4 cups olive oil
2 teaspoons cumin seeds, toasted
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
4 garlic cloves
1 teaspoon salt
1/2 teaspoon cayenne
3/4 cup fresh lemon juice
Preheat broiler.
Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many
eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until
browned, about 5 minutes. Turn oven setting to 450°F. and move pan to middle of oven. Roast until
tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.
Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
Serve eggplants at room temperature, drizzled with vinaigrette.
Hot and Sour Chinese Eggplant by AllRecipes.com
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2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and
let stand for 30 minutes. Rinse well, and drain on paper towels.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili
oil. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender
and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and
the eggplant is evenly coated. Serve immediately.
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Szechuan Spicy Eggplant by AllRecipes.com
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1 large eggplant, diced
4 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
1/2 teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
1/2 pound medium shrimp - peeled and deveined
1 pound lean ground beef
1 tablespoon vegetable or sesame oil
Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken
stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a
separate small bowl, combine the cornstarch and water, and set aside.
Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot.
Saute the garlic, half of the green onions, ginger and shrimp for 3 to 5 minutes, stirring constantly, until
they begin to brown. Stir in the ground beef and cook for 3 more minutes, again stirring constantly, until
browned.
Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover
the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. Stir in the
reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and
the sesame oil.
Stir-Fried Asian Eggplant by Katie Chin
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4 Asian eggplants
2 teaspoons salt
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 hot red chile peppers, seeded and thinly sliced
Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with
water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well.
In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside.
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Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, chile peppers, and eggplants
and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the
oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold.
Hot and Spicy Szechuan-style Eggplant (adapted from Madhur Jaffrey's World Vegetarian) by
MinxEats.Blogspot.com
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1 pound Asian eggplants
2 T canola oil
2 scallions, cut crosswise into fine rings
3 thin slices of peeled ginger, diced
3 cloves finely chopped garlic
5 t soy sauce
2 t sambal oelek
2 t sugar
2 t rice wine vinegar
salt to taste
1 t toasted sesame oil
chopped cilantro
Cut eggplant into 2" - 3" lengths, on an angle.
Put the oil in a wok or sauté pan and set over high heat. Add the scallion, ginger, and garlic and stir fry
for one minute. Put in the eggplant and stir for another minute. Add soy sauce, sambal oelek, sugar, and
vinegar and stir. Lower heat and cover the pan. Check and stir occasionally, until the eggplant has
softened and collapsed and the sauce is thickened and sticky, about 10 minutes. Stir in sesame oil and
sprinkle with cilantro before serving.
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Gaji Namul – Korean Eggplant Side Dish by Maangchi.com
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3 medium sized Asian eggplant
2½ tbs soy sauce, 1 chopped green onion
2 cloves of garlic
½ tbs of roasted sesame seeds
½ tbs of sesame oil
1 ts of hot pepper flakes
Cut 3 medium sized Asian eggplants into 2 or 3
pieces. Then cut each piece in half lengthwise.
Pour 2 cups of water into a steamer, and place the
pieces of eggplant inside. Bring to a boil for 15
minutes over high heat. Turn the heat off and move the cooked eggplant to a bowl. Set it aside to cool
down. After the eggplant has cooled, drain the liquid from the bottom of the bowl. Tear each piece of
eggplant lengthwise with your fingers, and put the strips into a large bowl. Add these seasonings to the
bowl: 2 cloves of minced garlic, 1 ts of hot pepper flakes, 1 chopped green onion, ½ tbs sesame seeds,
2½ tbs soy sauce, and ½ tbs sesame oil. Mix it all together with your hand.
See the video link here: http://www.maangchi.com/recipe/gaji-namul
Shiitake-Scallion Pan Sauce by Ming Tsai
Sauces don't have to elaborate or take hours of simmering to prepare. This simple sauce, made ideally in
the pan in which you've roasted poultry, leg of lamb, or prime rib, delivers great flavor, and is made in
minutes. You can also prepare it in a pan you've used to sauté steak or chicken breasts.
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1 tablespoon cornstarch
3 cups Master Chicken Broth
1 tablespoon grapeseed or canola oil, if needed
1 bunch scallions, white and green parts, sliced 1/4-inch thick
1 cup shiitake mushrooms, sliced 1/4-inch thick
1 cup dry white wine or red wine
Kosher salt and freshly ground black pepper to taste
Juice of 1/2 lemon
In a small bowl combine the cornstarch with 1 teaspoon of the broth and mix well. Set aside.
If using a pan in which a roast has been cooked, remove all but 1 tablespoon fat, and put the pan over
medium heat. Alternatively, add the oil to a sauté pan and heat over medium heat. Add the scallions and
mushrooms and sauté, stirring, until soft, about 3 minutes. Add the wine and deglaze the pan, scraping
up any brown bits. Reduce the wine until about 1/4 cup remains and add the broth. Bring to a simmer
and season with the salt and pepper.
Whisk in the cornstarch mixture, and simmer until the mixture is lightly thickened, 3 to 5 minutes. Add
the juice and correct the seasoning with the salt and pepper. Serve.
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Eggplant and Spinach Lasagna Spirals by Epicurious
For tomato sauce
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3 pounds plum tomatoes, halved lengthwise
5 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup water
1/4 cup chopped fresh basil
For lasagne
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2 pounds Asian or baby Italian eggplants (4 to 6), halved crosswise, then cut lengthwise into
slices slightly less than 1/4 inch thick
3 tablespoons olive oil
1 large garlic clove, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
10 ounces baby spinach
1 pound ricotta (preferably fresh)
1 large egg yolk, lightly beaten
1/2 cup finely grated Parmigiano-Reggiano (1 ounce)
8 dried lasagne noodles (not no-boil; 8 ounces)
Roast tomatoes for sauce:
Preheat oven to 450°F.
Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut
sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower
thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and
beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.
Roast eggplant for lasagne:
Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer
on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway
through baking and turning slices over once, until tender, 12 to 14 minutes.
Reduce oven temperature to 350°F.
Finish tomato sauce:
When tomatoes are cool enough to handle, peel off skin and discard. Purée tomatoes with their juices in
a blender, pulsing until almost smooth.
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Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat,
stirring, until golden, about 10 minutes. Stir in tomato purée, water, 1/4 teaspoon salt, and 1/4
teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and
reduced to about 4 cups, about 15 minutes. Stir in basil.
Make filling and assemble lasagne:
While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1
minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach
and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon
pepper until combined well.
Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender.
Drain noodles in a colander and rinse under cold running water.
Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish).
Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and
cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without
touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then
spoon some sauce down middle of rolls and cover dish tightly with foil.
Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve
on the side.
Sautéed Shitake Mushrooms and Spinach with Spicy Garlic Sauce by JustATaste.com
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2 teaspoons sesame seeds
1 teaspoon minced garlic
¼ cup chopped scallion
3 Tablespoons low sodium soy sauce
1 Tablespoon Asian sesame oil
1 teaspoon coarse Korean hot red pepper
flakes
½ teaspoon sugar
2 Tablespoons olive oil
4 cups sliced shitake mushrooms
4 cups loosely packed baby spinach leaves
Preheat the oven to 350º. Spread the sesame seeds onto a baking sheet and bake for 5 to 7 minutes,
until golden brown. Remove the toasted sesame seeds and use a heavy knife to crush them into smaller
pieces.
In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red
pepper flakes and sugar. Set aside.
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Add 2 Tablespoons of olive oil to a saucepan over medium heat. Add the shitake mushrooms and saute
5 to 7 minutes, until golden brown, then add the spinach. Pour the sauce over the mushrooms and
spinach and saute an additional 5 minutes. Plate and serve warm.
If you still have zucchini from last week, maybe you’d like to try:
Creamed Spinach by Robert Irvine
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1 pound fresh organic spinach, soaked several times in salt water to remove grit, well-rinsed and
dried in a salad spinner
4 ounces bacon (about 4 strips)
1/2 cup heavy cream
1/4 cup Parmesan
Salt and pepper
Freshly ground black pepper
Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess
moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the
spinach, which will negate that advantage.)
Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour most of the
fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about onethird.
While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander
placed over a bowl. Cut the bacon strips into 1/4-inch pieces.
Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add
saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a
serving dish.
Simple Sautéed Spinach (or other Leafy Green)
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1 bunch spinach (or kale or chard)
2 tablespoons olive oil
2-3 cloves garlic, chopped
Sea salt
Lemon (optional)
Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will fall and the
leaves will float. Spin dry. When using spinach it’s important to remember that the sweetness is in the stems, so
only trim off the end. Chop.
Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green (note: if
using chard, add the thicker stems first and sauté several minutes before adding the leaves.) and turn until it is all
wilted by the heat. Cover and cook for one minute. Spinach takes very little time to cook whereas other greens
can take a little longer. Season with salt and (a little lemon zest and a squeeze of lemon – optional) and
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Sweet Potato & Spinach Quesadillas based upon a recipe in Wellsphere.com
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1 large sweet potato, diced
2 tbsp oil
1/2 large Vidalia onion, sliced
1/2 cup frozen sweet corn
1 clove of garlic, chopped
1/2 jalapeno pepper, seeded and minced
1 cup canned black beans, rinsed and drained
few dashes hot sauce
1/4 cup salsa
1 tsp chili powder
1/2 tsp cumin
1/2 tsp cinnamon
salt and pepper to taste
5 spinach leaves, trim stems ever so slightly, leaves and stems chopped
6-8 small wheat tortillas
butter
Place chopped sweet potato in a small pot and cover with water. Bring to bubbling, reduce heat, cover,
and simmer for about 15 minutes, until potatoes are tender.
While potatoes are cooking, heat oil in a frying pan over medium heat. Sauté onions for 5-7 mins, until
starting to nicely brown. Add corn and cook for another 5 mins, until corn begins to brown.
Add corn and jalapeno and sauté for 2 mins. Add beans and hot sauce and mix well. Add salsa and
spices, and season to taste with salt and pepper.
Drain potatoes and roughly mash. Add to pan along with the chopped spinach and sauté for one minute.
Add more salsa if mixture is too dry. Adjust seasonings to taste. Remove from heat. Heat a different
frying pan over medium heat.
Fold in half and fry tortilla for a few minutes on each side, until golden brown. Remove from heat and
slice in 3 triangles.
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Penne with Spinach Sauce by Giada De Laurentis
1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan
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Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the
bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2
teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set
the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the
bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough
reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the
Parmesan over and serve.
Simple Sautéed Spinach (or other Leafy Green)
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1 bunch spinach (or kale or chard)
2 tablespoons olive oil
2-3 cloves garlic, chopped
Sea salt
Lemon (optional)
Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will
fall and the leaves will float. Spin dry.
When using spinach it’s important to remember that the sweetness is in the stems, so only trim off the
end. Chop.
Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green
(note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.)
and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach takes very little time
to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a
squeeze of lemon – optional) and enjoy.
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Greek Feta Spinach Frittata
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1 bunch spinach
1/2 red onion diced
1 clove garlic
8 eggs
¼ cup milk
1 pkg ricotta cheese (8-10oz)
¼ teaspoon oregano
1 cup crumbled feta
Sea salt
1 cherry tomatoes, cut in 1/2
Wash spinach in a sink full of water. Trim the ends slightly. Saute onions in olive oil over medium heat
until they begin to caramelize. Add garlic and spinach and turn until wilted. Remove from pan to
cuisinart and pulverize.
Preheat oven to 375F. Mix eggs with ricotta, milk, sea salt, oregano, and feta cheese. Add spinach
mixture to eggs and whisk together while heating a pan on the stove top gently. Add butter to pan.
Once it bubbles add the egg mixture. Move to oven and bake for 30 minutes until puffy and golden on
top. Serve with sliced cherry tomatoes and maybe some olives on the side.
Korean Vegetable Pancake by Maangichi.com
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1/2 cup flour
2/3 cup water
1 ts salt
1 egg
some scallop and shrimp (optional)
some green onions
Asian chives
Zucchini
green chili pepper
vegetable oil
This food reminds me of my mother’s side grandmother who passed away a long time ago. When I was
young, my mother used to send me and my siblings to her mother’s house located in a small village in
the countryside during school vacation.
My grandmother was number one cook in the world!
Whatever she made, it was so tasty! I remember she made this vegetable pancake all afternoon because
she had to feed so many family members. while she was cooking this pancake, we all waited watching
what she was doing until it’s cooked. Once she brought it, we ate it very fast!
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When it’s a rainy weekend, one of family members says, “Do we have some materials for
“Jeon”(pancake)? Let’s make it!”
Place ½ cup of flour, 1 ts salt, ⅔ cup of water in a big bowl and mix it. Chop ½ cup worth of green
onions, 3 cups of Asian chives, and shred ½ cup of zucchini. This will make 4 cups of vegetables. Put
chopped vegetable into the mixture of flour and water and mix it up.
Chop 2/3 cup worth of shrimp and scallop. In a big heated pan, put some oil and spread the vegetable
pancake batter thinly. Lower the heat down to medium. Place the chopped seafood over the top and
press it down with a spoon or spatula.
When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and
cook a few minutes over low heat. Turn the pancake over with a spatula. Add more oil if needed, and
serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.
*tip: To make it crispier, add oil more generously and use your spatula to lift the edge of your pancake
so that vegetable oil can reach the center. Press the pancake slightly with your spatula.
Link here: http://www.maangchi.com/recipe/ya-chae-jeon
Celery Stir-Fry by HungerHunger.Blogspot.com
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3 stalks celery
1 small carrot
1/2 pkt (about 200 g) fresh waterchestnuts
1 can button mushrooms (fresh ones are not
used bc they can darken the sauce)
200g chicken breast
1 pkt (about 200g) fresh baby corn
salt and pepper
cornstarch/cornflour
homemade chicken stock or 1/2 can chicken
stock
veg oil
garnish: toasted or fried cashew nuts (optional)
String the celery to remove the hard veins. Cut each celery stalk into 2-3 long strips lengthwise and then
cut into diagonal pieces about the size of your thumb. Peel and cut the waterchestnuts into small cubes
about the same size as the celery. Do same with the carrot, button mushrooms and baby corn. Cut the
chicken breast into similar-sized cubes and marinade with salt & pepper and a heaped teaspoon of
cornstarch and a teaspoon of oil.
Heat the wok up, add about 1 T oil and fry the celery. Add a pinch of salt and fry, then add about 2 T of
chicken stock and fry until it is about half-cooked. Remove onto plate. Rinse the wok and re-heat, and
fry the corn (again add salt and a little bit of stock) until half-cooked. Remove corn to plate, wash the
wok and fry the carrot the same way. Since the carrot will take a little longer, cover it while it cooks.
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When carrot is 1/2 done, add the waterchestnuts and mushrooms to the carrots, fry and season again.
At all times, there shouldn't be much liquid/stock so make sure you add the stock in small amount just
to keep the veg from searing and also the heat should be adjusted up or down. eg if you are frying each
veg, the heat should be medium but increase it to high when you add the veg together because more
heat is needed. The heat is best when it's high enough to keep the veg from 'sweating' out any liquid yet
not too high to burn the veg.
Now add 2 T oil to the clean wok and fry the chicken (this is the healthy way. If you don't mind the oil,
you can use 1/2 cup of oil to fry. This is done in the restaurants to get quick, even cooking and tender &
better tasting meat but it is oilier even after you pour away most of the oil after frying) until it is about
3/4 done. Now add all the other fried veg and keep tossing and frying. Taste and add more salt if
necessary. This dish should be refreshing to the palate so don't add too much salt.
You can thicken with cornstarch solution but because the chicken had been marinaded with cornstarch,
the liquid from the veg will thicken the liquid slightly. I find that this dish tastes better without any
cornstarch thickening.
Chicken & Celery Stir-Fry by Martha Stewart
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1 pound boneless, skinless chicken breast halves (about 2)
1 large egg white
1 tablespoon cornstarch
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil
1 pound celery (8 to 10 large stalks), thinly sliced on the
diagonal (about 5 cups)
3-inch piece of fresh ginger, peeled and thinly slivered
lengthwise
1 jalapeno chile, red or green, slivered lengthwise (ribs
and seeds removed, for less heat, if desired)
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sugar
4 scallions, cut in 3-inch lengths
Cut chicken into thin strips, 2 1/2 to 3 inches long. In a medium bowl, whisk together egg white,
cornstarch, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper until smooth. Add chicken strips,
and toss to coat.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half of coated
chicken strips to skillet; cook, turning once, until golden, about 5 minutes. Transfer to a plate. Add
another tablespoon vegetable oil to skillet, and brown remaining chicken in same manner.
Add celery, ginger, and jalapeno to remaining oil in skillet (add additional oil, if necessary); cook, tossing,
until celery is crisp-tender, 4 to 5 minutes. Stir vinegar, sesame oil, and sugar in with vegetables. Add
scallions and cooked chicken; toss, until combined and heated through, 1 to 2 minutes. Serve
immediately.
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Martin Yan’s Warm Beef Spinach Salad by Ming Tsai
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3/4 pound flank steak, thinly cut across the grain
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon oil
1 clove garlic, chopped
1 onion, thinly sliced
1 red bell pepper, thinly sliced
8 ounces baby spinach, cleaned
1/3 cup Shallot-Soy Vinaigrette
In a bowl combine beef, soy sauce and cornstarch. Stir to coat beef evenly and set aside.
Heat a stir-fry pan over high heat until hot. Add oil, swirling to coat the sides. Add garlic, cook until
fragrant about 15 seconds. Add beef, cook while stirring until no longer pink in the center, about 3
minutes. Remove from pan.
Add onions and peppers, cook, while stirring until onions are tender and are beginning to brown on the
edges, about 2 minutes.
Pour Shallot-Soy Vinaigrette into pan and bring to a boil. Return beef to pan and cook until heated
through, about 30 seconds. Add spinach and toss to coat with sauce. Immediately remove from pan and
serve.
Sigeumchi Namul Korean Spinach Side Dish by Maangchi.com
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1 bunch of spinach
2 cloves of garlic
1 green onion
1.5 tbs of soy sauce
sesame oil and sesame seeds
In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the
leaves and roots. *tip: using scissors is an easy way to cut this up
Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.
Cut the spinach a few times and set it aside. Place 2 cloves of minced garlic, 1 chopped green onion, 1.5
tbs of soy sauce and ½ tbs sesame oil in a large bowl and mix them all up with a spoon. Place the
spinach into the sauce and mix by hand. Transfer the spinach onto a serving plate and sprinkle ½ tbs of
toasted sesame seeds. To see the video link here: http://www.maangchi.com/recipe/sigumchi-namul
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Stir-fried Greens & Carrots with Citrus Nut-Sauce by MichellePalmer.Wordpress.com
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2 tbs coconut or sesame oil
4 Asian shallots, cut in half, then sliced thinly lengthwise
1 inch fresh ginger root, diced
2 large garlic cloves, minced (can omit for Pitta-types)
1 large bunch bok-choy, stalks and leaves separated and both sliced into 1/4 inch strips
2 large carrots, peeled and sliced thinly into rounds
juice of 1 large sweet orange (a blood orange is nice)
3/4 tsp finely grated orange zest
2 tsp fish sauce, or 1 tbs tamari
1/2 tsp salt
1+1/2 tbs brown rice vinegar
1/4 cup creamy peanut, sunflower seed or almond butter
1/4 – 1/2 tsp red chili flakes, optional (omit for Pitta-types)
2 tsp ground coriander seed
1 – 2 tsp demerara or other unrefined sugar
large handful chopped fresh coriander
1 + 1/2 cups short grain brown rice, jasmine rice or other Asian
noodles
Place brown rice and 3 cups water in a pot. Boil, then reduce heat to low and cover. Simmer until done,
about 45 minutes.
In a bowl, combine the orange juice and zest, chili flakes, peanut butter, 1/2 tsp salt, fish sauce or
tamari, and brown rice vinegar. Stir to combine (doesn’t have to be perfect). Melt the coconut oil in a
wok over medium heat. Add the shallots, cook until they begin to brown. Add the garlic and ginger; cook
for a couple minutes, to take the edge off the garlic. Add the juice mix, the carrot and bok choy stalks;
stir to coat the vegetables and to completely mix the sauce ingredients. Cover and cook on medium/low
until the vegetables are nearly done, checking on them every few minutes, stirring, and adding a bit of
extra water if needed. Toss in the coriander powder and sugar. Stir well and taste – you might need to
adjust for acidity, salt, sweetness or spiciness. If needed, add a bit more vinegar, tamari, sugar or chili.
When you’re happy with the consistency of the vegetables, add the bok choy leaves and fresh coriander.
Mix. Pour over a helping of brown rice and serve.
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Spinach Mushroom Stir-Fry by TLC Cooking
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2 tablespoons peanut oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 to 1/2 teaspoon red pepper flakes
1 red bell pepper, cut into 1-inch triangles
2 ounces fresh shiitake or button mushrooms,* sliced
10 ounces fresh spinach, washed, stemmed and coarsely chopped
1 teaspoon fish sauce
*Or, substitute 1/2-ounce dried Oriental mushrooms, soaked according to package directions. Heat wok
over high heat 1 minute or until hot. Drizzle oil into wok; heat 30 seconds. Add garlic, ginger and red
pepper flakes; stir-fry 30 seconds. Add bell pepper and mushrooms; stir-fry 2 minutes. Add spinach and
fish sauce; stir-fry 1 to 2 minutes or until spinach is wilted.
Chicken Spinach Stir Fry by PinoyCook.net
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4 chicken thigh fillets, cut into 1/2 by 2 inch strips
1 tsp. of finely minced ginger
1 tsp. of finely minced garlic
2 tbsps. of oyster sauce
2 tbsps. of light soy sauce
1/2 tsp. of ground black pepper
about 300 g. of fresh spinach
1 onion, finely sliced
4 tbsps. of vegetable cooking oil
Place the cut chicken fillets in a glass or ceramic bowl.
Add the minced ginger and garlic, the oyster sauce and soy sauce. Mix well. Cover with cling wrap and
let sit in the fridge for about an hour. No need to marinate for longer than that considering the size of
the chicken strips.
Wash the spinach, rinse and trim.
Heat the vegetable cooking oil in a shallow sauce pan (a wok is ideal). Drain the chicken strips and add to
the hot oil. Cook for about 3-4 minutes. Add the sliced onion and stir fry for about a minute. Add the
spinach and cook, stirring, just until the leaves start to wilt. Pour in the marinade. Stir. Taste and add
more soy sauce (or salt), if you prefer.
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Scallions Pancakes with Ginger Dipping Sauce by Ming Tsai
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2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep
adding water until a ball is formed. With the same procedure, one can use a food processor with a metal
blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.
On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and
season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece
and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In
a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges
and serve immediately with dipping sauce.
GINGER DIPPING SAUCE:
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1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
Combine all ingredients.
see http://www.thekitchn.com/thekitchn/howto/how-to-make-scallion-pancakes-107405 for
How to Make Scallion Pancakes step by step
guide
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Mahi-Mahi with Blood Orange, Avocado, and Red Onion
Salsa by Epicurious.com
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1 blood orange, Cara Cara orange, or regular orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 6-ounce mahi-mahi fillets
Using small sharp knife, cut peel and white pith from orange.
Working over small bowl, cut between membranes to release
segments. Add avocado, onion, jalapeño, and lime juice to
oranges in bowl; stir gently to blend. Season salsa to taste
with salt.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to
skillet and sauté until brown and cooked through, about 5 minutes per side.
Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.
Charles Rodriguez’s Blood-Orange Salad by NYMag.com
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3 blood oranges
1/4 cup roasted almonds, roughly chopped
2 tbs. sherry vinegar
2 tbs. almond oil
2 tbs. grapeseed oil
1 shallot, finely chopped
2 cups arugula leaves, packed
Salt and pepper
1/4 cup Medjool dates, pitted and roughly chopped
1/4 cup shaved Parmigiano-Reggiano
Preheat oven to 350. Segment 2 blood oranges by (1) slicing off top and bottom; (2) removing peel and
pith with a chef’s knife; and (3) slicing out each segment between the membranes. Juice remaining
blood orange and reserve juice for dressing. Toast almonds for 5 minutes in oven. Whisk together
vinegar, almond oil, grapeseed oil, blood-orange juice, and shallots. Toss arugula with vinaigrette.
Season with salt and pepper. Add dates and almonds. Toss. Garnish with orange segments and shaved
cheese. Serves two.
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Blood Orange Marmalade by LeitesCulinaria.com
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1 3/4 pounds Granny Smith apples, preferably organic, unpeeled
4 1/8 cups water
2 3/4 pounds blood oranges, preferably organic, or 17 ounces blood orange juice
5 2/3 cups sugar
2 navel oranges, preferably organic
Juice of 1 small lemon
Rinse the apples under cool running water. Remove the stems and cut the apples into quarters without
peeling them. Place the apples in a preserving pan or other large, wide pot and cover with 3 1/4 cups of
the water. Bring to a full boil, then reduce the heat to low and simmer gently for 30 minutes. The apples
should be soft.
Collect the juice by straining the apple mixture into a large bowl, lightly pressing on the apples with the
back of a skimmer or a spoon. Discard the solids. Filter the juice a second time by pouring it through
cheesecloth that was wet under cool running water and wrung out, letting the juice run freely into a
glass container. Refrigerate the juice overnight.
Day Two: Measure 2 1/8 cups of the apple juice, leaving in the container the sediment that formed
overnight. Discard the remaining juice and sediment. Squeeze the blood oranges, saving any seeds, until
you have 2 1/8 cups of juice. Place the seeds in a cheesecloth bag. Rinse and scrub the navel oranges
under cool running water. Slice the oranges into very thin rounds.
Place the sliced oranges in a preserving pan or other large, wide pot. Add 1 cup of sugar and the
remaining 7/8 cup of water and bring to a gentle boil. Reduce the heat to medium and gently simmer
until the slices are translucent.
Add the reserved apple juice, blood orange juice, the remaining 4 2/3 cups of sugar, the lemon juice, and
the reserved orange seeds in cheesecloth. Bring to a boil, stirring gently. Skim any foam from the
surface. Continue cooking on high heat, stirring constantly, for about 10 minutes. Skim again if need be.
Remove the cheesecloth with the seeds. Return to a boil. Remove from the heat.
Immediately ladle the jam into hot, sterilized jars and seal.
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Blood Orange Tart by Emeril Lagasse
Pastry:
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2 teaspoons unsalted butter, softened at room temperature
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon lemon zest, finely grated
1/2 cup confectioners' sugar
12 tablespoons (1 1/2 sticks) cold, unsalted butter, cut into pieces
1 egg
1 teaspoon orange-flavored liqueur (recommended: Grand Marnier)
Filling:
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3/4 cup fresh blood orange juice
1 orange, zested and zest finely grated
1/4 cup dark brown sugar
1/3 cup mascarpone cheese
3 large eggs
3 egg yolks
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier), optional
Confectioners' sugar, for garnish,
optional
Butter an 11-inch fluted tart pan with a
removable bottom with 2 teaspoons of butter
and set aside.
Make the pastry by combining the flour, salt,
lemon zest, and confectioners' sugar in a mixing
bowl. Add the butter and, using a pastry cutter, 2
knives, or your hands, work in butter until
mixture resembles coarse crumbs. Combine the
egg and orange liqueur in a small bowl and add to
the flour mixture. Using a fork, stir until the
mixture just comes together. Turn dough out
onto a lightly floured surface and knead just until
a dough is formed. Shape into a flattened disk, wrap in plastic, and transfer the dough to the freezer for
15 minutes.
Place the dough on a floured surface and roll into a 13-inch round. Transfer dough to the prepared tart
pan and ease dough into the edges and up the sides of the pan. Trim excess dough. Transfer to the
refrigerator for 30 minutes.
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Preheat the oven to 375 degrees F.
Remove the tart shell from the refrigerator and prick it all over with the tines of a fork. Line the pastry
with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake the crust until the
edges just begin to turn golden, about 15 minutes. Remove from the oven and remove the pie weights
and aluminum foil and bake for an additional 10 minutes, or until the crust is light golden brown.
Remove from the oven and set aside on a wire rack to cool.
Make the filling by combining the blood orange juice, orange zest, brown sugar, and mascarpone in a
mixing bowl; whisk until smooth. Add the eggs and egg yolks, 1 at a time, beating after each addition.
Add the liqueur and stir until smooth. Pour the filling into the cooled tart shell. Bake until the filling is
lightly browned in spots and the crust is golden, about 25 minutes. Let cool completely. Dust with
confectioners' sugar and serve.
flaky blood orange tart by SmittenKitchen.com adapted from Zoe Nathan, via Food and Wine
This basic, rustic crostata approach — thinly sliced fruit, some sugar, some butter and a flaky dough — is
something you can use with any fruit, any time you want a quick and pretty dessert. (We’ve used this
previously with the Simplest Apple Tart.) But really, it’s the perfect way to use blood oranges; nothing
will better show off their pretty hues.
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1 cup all-purpose flour, plus more for dusting
1/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
3 tablespoons ice water
8 to 10 blood oranges (about 5 ounces each) [I only needed 7]
1 large egg yolk mixed with 2 tablespoons of water
Deep, Dark Salted Butter Caramel Sauce, for serving (after using Zoe Nathans, decided that I
definitely prefer my own, reprinted below)
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In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and
salt. Add the stick of cold butter and pulse several times, just until it is the size of peas. Sprinkle the
dough with the ice water and pulse just until moistened crumbs form. Turn the crumbs out onto a work
surface, knead once or twice and pat the pastry into a disk. Wrap the pastry in plastic and chill for 30
minutes.
On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the
pastry to a parchment paper–lined flat cookie sheet and refrigerate for 15 minutes, or until chilled.
Meanwhile, peel the blood oranges, removing all of the bitter white pith. Thinly slice 2 of the oranges
crosswise; remove the pits. Transfer the orange slices to a plate. Working over a sieve set over a bowl,
cut in between the membranes of the remaining oranges, releasing the sections into the sieve. Remove
the pits and gently shake out as much juice as possible without mashing the sections; you will need 1
cup of sections. Reserve the orange juice for another use.
Arrange the orange sections on the pastry, leaving a 2-inch border all around. Sprinkle 2 tablespoons of
the sugar over the oranges. Using a paring knife, thinly slice the remaining 1 tablespoon of butter over
the oranges. Fold up the pastry over the oranges, leaving most of the oranges uncovered. Brush the
pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar. Arrange the orange slices
on top, leaving a 1-inch border of pastry all around. Sprinkle the remaining 1 tablespoon of sugar on top.
Freeze the tart until solid, at least 4 hours or preferably overnight.
Preheat the oven to 375° and position a rack in the center. Place a baking sheet on the rack below to
catch any drips. Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is
bubbling and the pastry is deeply browned. Transfer the cookie sheet to a rack and let the tart cool for
30 minutes. Carefully slide the parchment paper onto the rack and let the tart cool completely. Serve
with the Deep Dark Salted Butter Caramel Sauce (below).
Deep, Dark Salted Butter Caramel Sauce [Sauce au Caramel au Beurre Salé]
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1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature
Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least
two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the
liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off
the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why
you want the larger pot.), whisking it until you get a smooth sauce.
You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it
out, it will likely have thickened a bit but 30 seconds in the microwave brings it right back to pouring
consistency.
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Blood Orange Sorbet by David Lebovitz
Juice your blood oranges. The measure the juice. For each 1 cup
(250ml) of juice, figure 1/4 cup (50g) of granulated sugar to be added.
For example: Use 1/2 cup (100g) sugar for 2 cups juice (500ml).
Put the sugar in a small, non-reactive saucepan. Add just enough juice
to saturate it very well. Heat, stirring frequently, until the sugar is
completely dissolved.
If you want to add Champagne or sparkling wine, about 2 tablespoons
per cup (250ml) is about right. A bit of wine will improve the
consistency
Stir the sugar back into the reserved blood orange juice.
Chill thoroughly, then freeze in your ice cream maker.
Don’t toss the peels away. The can be candied and just a few rinds will reward you with enough candied
peels to last you months and months. I never throw them away.
Mini Coconut Blood Orange Bundt Cakes by
VeganYumYum.com
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Makes six mini (1 Cup) bundt cakes (photo)
1 1/2 Cups Flour
3/4 Cups Sugar
2 1/4 tsp Baking Powder
1/4 tsp Salt
1/3 Cup Coconut Cream*
2 Tbs Blood Orange Juice (or regular orange)
3/4 Cup Soy Milk
2 Tbs Water
1-2 tsp Vanilla Extract
*In warm weather, refrigerate a can of coconut milk until
the cream floats to the top and solidifies. In cold weather, I
just take it out of my pantry and it’s ready to go.
Preheat oven to 400º F. Grease a mini bundt cake
pan.Whisk dry ingredients together. Whisk wet ingredients together in a separate bowl. Gently fold wet
ingredients into dry until just combined. Fill each cup with 1/2 Cup of batter. Bake for 25-30 minutes, or
until lightly browned on top. See below for soaking the cakes in syrup. Let cool for 10 minutes before
removing from the pan. Let cool under plastic wrap to keep the outsides nice and soft.
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Blood Orange Syrup
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1/2 Cup Sugar
1/2 Cup Water
1/4 Cup Blood Orange Juice, strained
Combine sugar and water boil until sugar is dissolved. Remove from heat and stir in juice. To make a
thicker syrup, boil again until the sugar begins to expand greatly in volume (230º F, thread stage) then
remove from heat.
You can re-heat it if needed before decorating the plates or the cakes.
You can soak the cakes in the thin version of the syrup for a moister cake. As soon as the cakes come out
of the oven, poke them with a fork and pour 1/2 of the syrup evenly over the tops. Let sit for at least 10
minutes before unmolding. You can then thicken the leftover syrup for decoration.
Blood Orange Margarita by Cooking4TheWeek.Blogspot.com
Make the juice mix in a 4-cup measure, or quart mason jar (good for shaking in the sugar)
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juice of 3 limes
juice of 3 oranges (Valencia are better than navels for this)
pour in enough blood orange juice to bring your mix to about 3 cups total
sugar to taste - this mix will be pretty sour at first, so you will want to add some sugar
Refrigerate until serving time.
To serve - prep your glasses, rocks or not, salt or not, etc.
Mix together:
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2 oz. tequila
1 oz. (or less) triple sec
2-3 oz. juice mix (if it's on the rocks you may use less)
Pour into prepared glass, float a sliver of lime on top and
serve. You should have enough mix for 5-6 margaritas.
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Blood Orange Vodka by Oprah.com
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2 blood oranges
1 (750-ml) bottle premium vodka
Wash and dry oranges. Cut into 1/4-inch-thick rounds and layer in
a tall, wide-mouth jar.
Pour vodka over top (reserve bottle); seal lid. Allow to infuse in a
cool, dark place for 3 to 4 days.
Meanwhile, soak bottle to remove labels; clean bottle and have it
ready to fill. Strain infused vodka through a cheesecloth-lined
sieve; discard solids. Use a funnel to pour liquid back into bottle.
Store in refrigerator or freezer until ready to give. Tie a bow and
attach a gift card, or create your own label.
Blood Orange Punch by Martha Stewart
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2 bottles (25 ounces each) blood orange juice, chilled
3 cans (12 ounces each) natural orange soda, such as San Pellegrino Aranciata, chilled
3 tablespoons fresh lime juice
8 ounces light rum, such as Appletons
5 dashes bitters
1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen
Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice,
soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices.
Add ice cubes as needed to keep chilled.
Blood Orange Mimosa by Tyler Florence
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1 bottle Prosecco
1 1/2 cups fresh blood orange juice
1 tablespoon super-fine granulated sugar
2 tablespoons orange liqueur (recommended: Grand
Marnier
Chill bottle of Prosecco. Combine fresh blood orange juice
with sugar and orange liqueur in a large measuring cup and
stir to combine. Cover and refrigerate until chilled. To serve,
pour into the bottom of Champagne glasses and slowly topoff with ice-cold Prosecco.
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Sweet Potato Bundt Cake by KirbieCravings.com
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2 cups mashed sweet potatoes (I used
japanese sweet potatoes)
2 ¾ cups flour
2 tsp. ground cinnamon
1 ¼ tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp salt
1 2/3 cups sugar
1 cup vegetable oil
4 large eggs
1 tsp. vanilla extract
Preheat oven to 325 degrees. Thoroughly grease a 12 cup Bundt pan. I use a pam spray that has flour
already added to it.
In a medium bowl combine the flour, baking soda, baking powder, cinnamon, and salt.
In a large mixing bowl combine the sweet potatoes, oil, and sugar. Beat until smooth. Add eggs and
beat until combined. Then add the flour mixture and beat until just blended. Add the vanilla and mix on
low speed until blended. Pour the batter into the Bundt pan.
Bake for 1 hour and 5 minutes or until a cake tester comes out mostly clean. Cool the cake in the pan,
and then invert onto a cake platter.
Sweet Potato Cakes by ScotlandofVorVisitors.com Satsumaimo - is a very popular dessert for all the
family.
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2 small sweet potato/yam
2 egg yolks
2 tbsp butter
1 tbsp milk
2 1/2 tbsps sugar
Steam sweet potato/yam until it becomes soft. Peel the skin and mash the sweet potato in a bowl. Add
butter, 1 egg yolk, sugar, and milk in the bowl. Stir the ingredients well. Make small oval-shaped sweet
potato cakes and put each cake on an aluminum cup. Mix some water and 1 egg yolk in a small cup.
Glaze cakes with the egg mixture. Place cakes on a tray and bake in 375 F oven for 10-15 min.
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Strawberry Mango Smoothie by Notecook.com
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1 cup strawberries
1/2 Mango
Ice
Blend on high.
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optional: add apple juice, yogurt, milk, coconut milk before blending
Mango Strawberry Sherbet by Kitchen Simplicity
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1 mango, flesh removed and chopped (2 cups)
1 cup strawberries, hulled and chopped
1/2 cup sugar
1 cup ice
1 cup cream
1 tsp. vanilla
1/4 tsp. cardamom
Puree mango, strawberries and sugar in a food
processor or blender until smooth. Strain through a sieve to remove seeds.
Rinse out blender (to get rid of seeds) and place remaining ingredients along with pureed fruit inside.
Puree until smooth.
Place a large resalable plastic bag into a large pitcher allowing the side of the bag to drape over. Poor in
Sherbet. Remove from pitcher and seal tightly.
Freeze for 45 min. Remove from freezer and mash the bag around in your hands to break up the ice
crystals. Place back in the freezer and repeat the process every 30 min. until the entire mixture is frozen
(2-3 hours). Set a timer so you don’t forget!
Freeze overnight. Leave out for 10-15 minutes before scooping and serving.
* If your mango doesn’t have enough flesh to make 2 cups just add more strawberries to equal a total of
3 cups of fruit.
* You could really make this with any soft seasonal fruit but you may need to add more sugar depending
on the sweetness of the fruit. I like to take a spoon and taste it once its all mixed together to make sure
the sugar is right.
* The reason you mash up the sherbet as it freezes is to break up the ice crystals as they are forming so
that you can get the smoothest possible consistency. Alternately, you could place this in a shallow dish
and mash it with a whisk or spoon every 30 min. until frozen. If you do have an ice cream maker by all
means use it!
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