Clementine Soy Chicken

Clementine Soy Chicken 

This twist on the takeaway classic uses a clever little cheat: ready breaded chicken. No mess, no fuss, Just Sweet and Sour goodness.  Serves 2.

Ingredients:  

1 1/4 pound frozen breaded chicken breast chunks

1 tablespoon toasted sesame oil

2 cloves garlic, grated

1 tablespoon ginger

1 tablespoon cornstarch

1 tablespoon light soy sauce

1 easy peel clementine, scrubbed and juiced

1 tablespoon rice vinegar

1 teaspoon caster sugar

2 salad onions, finely sliced

Directions:

Heat the oven to 450*F.   Place the chicken on a baking sheet with sides.  Bake until golden turning to bake both sides.  About 5 minutes before the chicken is finished, make the sauce.  

Heat the oil in a large pan over a medium heat and fry the garlic, ginger, some black pepper and a pinch of salt for 2-3 minutes until fragrant and soft. Meanwhile, in a small bowl, mix the cornstarch with 2 tbsp water. Lower the heat under the sauce to medium-low and add the soy sauce, clementine juice, vinegar, sugar and cornstarch mixture.

Cook for 2-3 minutes, stirring constantly, until thickened enough to coat the back of the spoon (stir in 1-2 tbsp water if it gets too thick). Toss the chicken in the sauce, then serve with the salad onions and clementine zest scattered on top, plus some steamed rice and pak choi, if liked.

Seafood Spring Rolls

Seafood Spring Roll

Any assortment of leftover shellfish and seafood­­—squid, mussels, clams, shrimp, oysters, scallops, lobster or crab—can be used to make these healthy, fresh, light and crisp spring rolls. Serve with store-bought plum sauce, Thai sweet and sour dip or peanut sauce. For this recipe, we started with two leftover grilled squid tubes and 8 grilled wild shrimp. We wrapped the filling in rice papers, but you could skip the rice wrappers altogether and serve about ½ cup (125 mL) of the filling in approximately 10 iceberg lettuce “cups”. Leftover grilled tofu makes a delicious vegetarian option for this dish.  Makes 12 to 15 rolls

Ingredients

3 cups (750 mL) softened glass noodles, rice stick or rice vermicelli (1 225 g pkg)

About 2 cups (500 mL) chopped, leftover cooked shellfish and/or seafood

1 red pepper, finely julienned

6 scallions, trimmed, white and tender green parts finely chopped

2 carrots, peeled and shredded, about 1½ cups (375 mL)

2 tbsp (30 mL) finely minced fresh ginger

1 to 2 tiny, hot, red or green Thai chili peppers, finely minced

½ cup (125 mL) chopped fresh coriander leaves, optional

¼ cup (60 mL) coarsely chopped salted, roasted peanuts

2 tbsp (30 mL) toasted white sesame seeds

½ head iceberg lettuce, shredded, about 2 cups (500 mL)

1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice

1 tsp (5 mL) sesame oil

12 to 15 rice wrappers
Directions:
Prepare rice noodles according to package directions; drain and
rinse with cold water. Place colander over bowl and set aside in the
fridge to cool and drain.

Peel and pick all leftover shellfish from their shells, coarsely chop
and toss together in a large bowl. To the bowl with the chopped
seafood, add the prepared and cooled noodles, red pepper, scallions,
carrots, ginger, chili peppers, coriander, peanuts, sesame seeds, lettuce, vinegar and sesame oil; toss well to combine.

To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.

Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.

Transfer soft wrapper to work surface, place about 1/3 cup (80 mL)
of filling just slightly lower than center; bring up the bottom flap,
then tuck in only one end, leaving the other end open to show off the
colorful ingredients. Continue to roll upward, as tightly as you can
manage. Set aside one by one onto the serving platter, seam-side down.

Serve immediately or cover with a damp clean kitchen towel and
refrigerate for up to 2 hours. Makes 12 to 15 rolls

Cold Ramen Noodle. Salad With Napa Cabbage And Ginger Miso Dressing

Cold Ramen Noodle Salad With Napa

Cabbage & Ginger-Miso Dressing

A mash-up of slaw and pasta salad, this vegan dish features instant ramen noodles and crunchy raw vegetables in a gingery, umami-packed dressing. An optional garnish of shiso or perilla leaves lends a uniquely herbal flavour. Togarashi is a Japanese spice blend that includes hot pepper, orange peel and sesame seeds. Shiso, perilla and togarashi can be found at select Asian supermarkets.

Ingredients:

Ginger Miso Dressing
2 tbsp (30 mL) chopped ginger
2 tbsp (30 mL) white miso
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) granulated sugar
1/4 cup (60 mL) rice vinegar
1/4 cup (60 mL) canola oil
2 tbsp (30 mL) sesame oil
Salad
3 single-serve pkgs (100 to 120 g each) instant ramen noodles, flavour packets discarded or saved for another use
5 cups (1.25 L) packed thinly sliced Napa cabbage
1 red Shepherd or bell pepper, julienned
1 medium-size carrot, peeled, julienned
3 green onions, green parts only, thinly sliced on bias
Salt to taste
Roasted sesame seeds and finely sliced shiso or perilla (optional) to garnish
Shichimi or Nanami togarashi to serve

Directions:

For the dressing, combine ginger, miso, soy, sugar and vinegar in blender. Blend until smooth. With motor running, add oils in a slow, steady stream until emulsified. Scrape down bowl and blend again. Transfer to an airtight container. Refrigerate up to 1 month. Stir before using.

Bring a large pot of lightly salted water to a boil. Add ramen and cook according to instructions on package. Drain and rinse under cold running water until cooled. Drain again and transfer to a very large mixing bowl. Blot excess moisture from ramen with paper towel.

Add cabbage, pepper, carrot and green onions to bowl. Season lightly with salt. Add enough dressing to coat, saving rest for another use. Using tongs, toss salad until well mixed.

Transfer to a serving bowl. Sprinkle with sesame seeds and top with shiso or perilla, if using. Serve with togarashi on the side.  Serves 6 to 8

Meatless Miso Tofu Meatballs

Meatless Miso Tofu Meatballs

The Meatless Miso Tofu Meatballs are Vegan, Grain-Gluten and Refined Sugar Free. Fully packed with nutrients and protein to bring a delicious and balanced plate to your table.

Ingredients:
1/2 cup (50g) walnuts

1/2 cup (50g) gluten free oats

2 Tbsp (10g) gluten free nutritional yeast

1/4 tsp salt

1/4 tsp black pepper
7oz (200g) firm tofu

1 tsp gluten free miso paste

1 Tbsp (7g) ground flaxseeds (combined with 2 Tbsp water)
-
1 tsp sesame oil


1 medium white onion, diced
 

2 garlic cloves,  minced



Glaze:


1 Tbsp gluten free soy sauce


1 Tbsp maple syrup

1 tsp sesame oil


1/2 tsp rice vinegar



Directions:

Place the dry ingredients in a food processor and pulse until crumbly. Add in the tofu, miso and flaxseeds and blend 30 seconds until smooth.


Heat up the sesame oil in a small pan over medium heat and fry the onion and garlic for 3-4 minutes until golden, then add to the mixture. Adjust seasoning if needed.
   

The mixture should be sticky but workable. Roll into 20 little balls and place on a lined baking tray.
  

Either bake the balls for 15 minutes at 180°C/350°F or pan fry them with a bit of oil until golden brown from each side.


Whisk together the glaze and serve on rice or a noodle dish.

Barley And Spring Vegetable Medley

Barley And Spring Vegetable Medley

Ingredients: 

3 cups baby bok-choy, chopped
1 12-ounce package of ready baked fava bean tofu or ready
    baked soy-based tofu
1 cup dried barley, rinsed
1 cup red cabbage, thinly sliced
1 cup broccoli florets
1 cup carrots, julienned
1 cup snap peas
½ cup green onions, sliced
2 tablespoons toasted sesame seeds
2 tablespoons cilantro, chopped
1 tablespoon grapeseed oil
Salt and pepper, to taste
Sesame-ginger dressing:  

½ cup grapeseed oil
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon maple syrup
Pinch of salt, to taste
Directions:
Cook barley until tender, following package instructions, then let
cool. Cut tofu into ½-inch cubes and set aside. Blanch bok choy,
broccoli, carrots, and snap peas until just tender, then plunge them
into ice water bath to retain their vibrant color.

In large bowl, combine barley, vegetables, and green onions.
Toss barley and vegetables with sesame-ginger dressing until well
coated. Top salad with tofu and drizzle on more dressing. Sprinkle
toasted sesame seeds and chopped cilantro over the medley before
serving.
Sesame-ginger dressing:
Prepare sesame-ginger dressing by vigorously whisking together
grapeseed oil, soy sauce, rice vinegar, ginger, sesame oil, garlic, 

maple syrup, and pinch of salt.
Notes: Ice Bathing Vegetables Blanching and ice bathing
vegetables is a technique used to retain their vibrant colors, crisp
texture, and nutritional content. It’s particularly useful when
preparing vegetables to be frozen or to maintain their freshness in
salads.
Directions: 

Wash and trim the vegetables as needed. Cut them into uniform sizes for for even cooking. Bringa pot of water to a rolling boil,using enough water to fully submerge the vegetables.
Carefully place vegetables into the boiling water. Allow them to cook for a short period, typically 1 to 3 minutes, depending on the type of vegetable. Blanching helps preserve color and kill enzymes that can cause loss of flavor and texture.
While the vegetables are being blanched, prepare a large
bowl filled with a generous amount of ice cubes in cold water.
Using a slotted spoon or tongs, quickly transfer the blanched
vegetables from the boiling water to the ice bath. This rapid cooling
process, known as ice bathing, instantly halts the cooking. After the
vegetables have cooled in the ice bath for a few minutes, drain them
and pat them dry with a clean kitchen towel or paper towel.

Sesame Salad Dressing

Sesame Salad Dressing This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard. If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form. Ingredients: 1 tablespoon sesame seeds (optional, for texture and flavor)                                                 ¼ cup toasted sesame oil 2 tablespoons reduced-sodium tamari or soy sauce 2 tablespoons lime juice 2 to 3 teaspoons finely grated fresh ginger 1 clove garlic, pressed or minced ½ teaspoon Dijon mustard Pinch of red pepper flakes (optional, for spice) Directions: If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from  the heat. n a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds. Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now. This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Seafood Spring Rolls

Seafood Spring Rolls

Any assortment of leftover shellfish and seafood­­—squid, mussels, clams, shrimp, oysters, scallops, lobster or crab—can be used to make these healthy, fresh, light and crisp spring rolls. Serve with store-bought plum sauce, Thai sweet and sour dip or peanut sauce. For this recipe, we started with two leftover grilled squid tubes and 8 grilled wild shrimp. We wrapped the filling in rice papers, but you could skip the rice wrappers altogether and serve about ½ cup (125 mL) of the filling in approximately 10 iceberg lettuce “cups”.   Leftover grilled tofu makes a delicious vegetarian option for this dish.

Ingredients:

3 cups (750 mL) softened glass noodles, rice stick or rice vermicelli (1 

   225 g package
About 2 cups (500 mL) chopped, leftover cooked shellfish and/or 

   seafood
1 red pepper, finely julienned
6 scallions, trimmed, white and tender green parts finely chopped
2 carrots, peeled and shredded, about 1½ cups (375 mL)
2 tbsp (30 mL) finely minced fresh ginger
1 to 2 tiny, hot, red or green Thai chili peppers, finely minced
½ cup (125 mL) chopped fresh coriander leaves, optional
¼ cup (60 mL) coarsely chopped salted, roasted peanuts
2 tbsp (30 mL) toasted white sesame seeds
½ head iceberg lettuce, shredded, about 2 cups (500 mL)
1 tbsp (15 mL) rice wine vinegar or freshly squeezed lime juice
1 tsp (5 mL) sesame oil
12 to 15 rice wrappers

Directions:
Prepare rice noodles according to package directions; drain and rinse with cold water. Place colander over bowl and set aside in the fridge to cool and drain.

Peel and pick all leftover shellfish from their shells, coarsely chop and toss together in a large bowl. To the bowl with the chopped seafood, add the prepared and cooled noodles, red pepper, scallions, carrots, ginger, chili peppers, coriander, peanuts, sesame seeds, lettuce, vinegar and sesame oil; toss well to combine.

To make the rolls, set up a work space with a pan of hot water, a clean surface for filling and rolling, the bowl of filling, a clean kitchen towel and a platter for the finished spring rolls.

Working 1 at a time, soak a rice wrapper in the hot water for about 15 to 20 seconds (refer to package directions). When limp, transfer to the towel to blot off some of the water.

Transfer soft wrapper to work surface, place about 1/3 cup (80 mL) of filling just slightly lower than centre; bring up the bottom flap, then tuck in only one end, leaving the other end open to show off the colourful ingredients. Continue to roll upward, as tightly as you can manage. Set aside one by one onto the serving platter, seam-side down.

Serve immediately or cover with a damp clean kitchen towel and refrigerate for up to 2 hours. Makes 12 to 15 rolls

Chow Mein Chicken Salad

                                    

Chow Mein Chicken Salad

Packed with every texture imaginable, this hearty main-course salad, full of moist chicken, crunchy veggies, crispy noodles and sweet oranges, offers distinct and delicious Asian flavours with every colorful forkful.   

Ingredients:
3 large boneless, skinless chicken breasts,
about 1½ lbs (750 g), cut into 1 inch (2.5 cm) chunks
2 tbsp (30 mL) honey
2 tbsp (30 mL) soy
1 tbsp (15 mL) fresh minced ginger
½ small head red cabbage, shredded, about 8 cups (2 L)
1 small head iceberg lettuce, shredded
¼ cup (60 mL) red onion, thinly sliced
½ English cucumber, sliced into half moons
3 Cara Cara or blood oranges, segmented
1 cup (250 mL) crispy chow mein noodles
1 cup (250 mL) salted cashews
Dressing
3 tbsp (45 mL) sesame oil
¼ cup (60 mL) seasoned rice wine vinegar
2 tbsp (30 mL) brown sugar
1 tsp (5 mL) soy
Pinch chili flakes
2 tbsp (30 mL) vegetable oil

Directions:
Preheat oven to 400°F (200°C).

Toss chicken with honey, soy and fresh minced ginger. Spread on a parchment-lined cookie sheet and bake for 10 to 15 minutes, or until cooked through.

In a very large bowl or on a grand platter, gently combine chicken, cabbage, lettuce, onion, cucumber, orange segments, crispy noodles and cashews.

Stir together sesame oil, vinegar, sugar, soy and chili flakes. Whisk in vegetable oil until combined. Toss with salad and serve immediately.
Serves 6 to 8

Miso Ginger Vinaigrette

Miso Ginger Vinaigrette

This is a low-calorie vinaigrette with less oil than the usual ratio. It is slightly heavier in texture (you can thin down with a little water if you want a lighter) but lower in calories. Serve over cooked or raw spinach, sliced cucumber, and steamed broccoli, asparagus, and cauliflower, well as salad greens.
Ingredients:
½ cup (125 mL) white miso
½ cup (125 mL) rice vinegar
2 tsp (10 mL) grated ginger root
2 tsp (10 mL) sugar
1 tsp (5 mL) sesame oil
¼ cup (60 mL) vegetable oil
Few drops hot pepper sauce, optional
Directions:
Combine miso, rice vinegar, ginger, sugar, sesame oil, vegetable oil and hot sauce (if using) until smooth. Keeps 1 week.
Makes about 1 cup (250 mL)

Spring Eggs Benny

Spring Eggs Benny

Roughly mashed asparagus and good seed bread turn eggs benny into something new.  Look for thickly cut double-smoked bacon at butcher shops, Eastern European shops, or behind a well-stocked grocer’s deli counter.  The brown butter and sesame hollandaise are a knockout spooned over tops.  

Try the Hide Bread recipe from the Big Sue Bakery offered on Dine With Donna as an alternative to english muffins.  The recipe is on the blog.

Ingredients:

1 lb (455 g) thick-cut double-smoked bacon, sliced
12 tbsp (180 mL) unsalted butter, 1½ sticks
1½ tsp (7 mL) sesame oil
3 egg yolks
1 tbsp plus 1 tsp (20 mL) lemon juice
1 tbsp (15 mL) water
Salt and freshly ground black pepper
1 lb (455 g) asparagus, trimmed of woody ends
1 tbsp (15 mL) white vinegar
8 eggs
4 large slices of good-quality seed bread, toasted and halved
2 tsp (10 mL) toasted sesame seeds

Directions:

Fry bacon slices in a large skillet until lightly crisped; keep warm in the oven at low temperature.

In a medium pot with a light-coloured bottom, melt butter over medium-low heat. Cook, stirring frequently, until butter foams then browns, about 10 minutes. Remove from heat; stir in sesame oil. Measure and reserve 1 tbsp (15 mL) of mixture separately from the remainder in the pot.

In a blender, pulse to combine egg yolks, lemon juice and water. With the motor running, slowly drizzle in a larger quantity of hot butter mixture through the hole in the lid. Season sauce with salt and pepper to taste; set aside. 

Cook asparagus in salted boiling water until tender enough to mash but still bright green, 6 to 8 minutes. Drain, return to warm pot and roughly mash; season with salt and pepper. Stir in reserved 1 tbsp (15 mL) of the butter mixture. Cover and keep warm.

Fill a medium pot with water to a depth of 2 inches (5 cm). Stir in vinegar and bring to a gentle boil over medium heat; reduce heat to maintain a simmer. Crack the eggs one at a time into a small ramekin and slip into the water. Cook 4 minutes, in batches, for soft poached. Remove with a slotted spoon to a paper-towel-lined plate.

Divide asparagus mash between toasts; arrange 2 pieces each on 4 small plates. Divide bacon between; top each with an egg. Spoon hollandaise over and sprinkle each with a pinch of sesame seeds.

Serves 4

 

Shishito Peppers

How to Cook Shishito Peppers

This recipe uses my favorite method for how to cook shishito peppers. It’s insanely easy, which makes this recipe a great last-minute appetizer or side dish. Here’s how it goes:

First, preheat a cast-iron skillet over high heat. You want it to be nice and hot when you add the peppers, so let it warm up for a good minute or two. No need to worry about heating oil in the skillet – we’re going to cook the peppers in the dry pan.

When the skillet is hot,  add the shishito peppers in a single layer trying to not have them overlapping.  Give them a toss or two as they blister.
Finally, serve! Drizzle the blistered shishitos with toasted sesame oil and season them with salt. Add a sprinkle of sesame seeds to take them over the top.

 

Bok Choy And Mushrooom Stir-Fry

Bok Choy And Mushroom Stir-Fry

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.
Ingredients
1 pound baby bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
2 tablespoons Shaoxing rice wine* or dry sherry
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
⅛ teaspoon each kosher salt and pepper

Directions:
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.

Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

Salmon Burgers

Salmon Burgers

Yield 4 servings
Ingredients:

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated, Rice Flour, Water
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

Directions:
Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. 

Add remaining salmon and pulse until pieces are no bigger than ¼," 4–5 times (be careful not to make it too smooth). Transfer to a large bowl.

Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. 

Chill at least 1 hour or up to 3 hours.

Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.

Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.

Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won’t need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. 

Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don’t want to overcook).

Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

Reader Review: This is an excellent recipe, but could afford a few changes. The flavors are subtle, but maybe a bit too subtle. I added a half tsp ground pepper which was definitely needed, but still a few more changes would help. So the next time I make this I will increase the ginger by double (I couldn't taste it in this recipe), and I think I will add a little bit of cayenne. It comes together easily and quickly - good for a week night dinner. Except for needing to increase the flavors just a bit, this is excellent. the salmon remains the star as it should.

Fried Rice

Fried Rice

Ingredients:

3 cups cooked white rice

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

1 teaspoon minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

Directions:

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

Add shrimp or chicken for completed dish.

Black Rice Bowl With Bok Choy

Ingredients:
2 cups black glutinous (sticky) rice, or another 

   whole grain rice (soaked in cold water for 1 hour, if

   possible. 

2 tablespoons vegetable oil
4 ounces shiitake mushrooms, thickly sliced (about 3 

   cups)
Salt
3 dried red Chinese peppers or 3 dried chiles de árbol
2 teaspoons minced ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
Pinch of sugar (optional)
2 pounds bok choy or other sturdy Asian greens, 

   such as gai lan or mizuna, leaves cut crosswise into

   2-inch pieces, ribs cut into 1/2-inch pieces (about 8 

   cups)
1 teaspoon toasted sesame oil
¼ cup thinly sliced scallions
Directions:

Cook the rice: Rinse rice well and drain. Put rice in a 2-quart saucepan and cover with 3 1/2 cups water. Bring to a boil over high heat, then turn heat to low. Cover and cook for 30 minutes. Turn off heat and let the rice sit, covered, for 15 minutes, to continue steaming off heat.

1. As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
2. Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, sugar (if using) and 1/2 cup water and turn heat to high.
3. Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
4. Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.

ChickenTeriyaki Fried Rice

Chicken Teriyaki Fried Rice

Ingredients

4 servings
4 skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste 

Directions:
Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.

In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.

In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.

Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.

Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.

Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.

Sesame Chicken Salad With Mandarin-Ginger Vinaigrette

Sesame Chicken Salad with 

Mandarin-Ginger Vinaigrette 

Developed by Sara Quessenberry for Cleveland Clinic Wellness
Think you need dozens of ingredients and hours in the kitchen to create a delicious meal? Our Sesame Chicken Salad begs to differ. Proof that simplicity and satisfaction are anything but opposites, this Asian-inspired salad is loaded with flavor and a snap to make. The bed of Napa cabbage, kale, and carrots offers crunch and loads of nutrients, and cilantro, scallions, and sesame seeds up the flavor ante. For the vinaigrette, you pull out all the stops, but even those are quite simple. A combination of fresh mandarin orange juice, lime juice, toasted sesame oil, and ginger create tang and natural sweetness. Enjoy for lunch or as a simple weeknight dinner.  Serves 4

Ingredients:
For the salad:
2 6-ounce boneless, skinless chicken breasts
6 cups shredded napa cabbage
2 cups torn kale leaves
2 mandarin oranges, peeled and sliced into rounds
1 carrot, shredded
3 scallions, thinly sliced
1/2 cup fresh cilantro leaves
1 tablespoon sesame seeds
For the vinaigrette:

3 tablespoons fresh mandarin orange juice
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon kosher salt
Directions:
To poach the chicken breasts, put them in a medium saucepan and cover with cold water by 1 inch. Place over medium-high heat and let come to a boil. Cover tightly, remove from the heat, and let stand for 15 minutes. Remove the chicken from the water and let cool to room temperature. Refrigerate until ready to use, then shred the chicken.

In a large bowl, combine the cabbage, kale, orange slices, carrot, scallions, and cilantro.

In a small bowl, stir together the orange juice, lime juice, sesame oil, ginger, and salt. Drizzle over the salad and toss well.

Divide the salad among bowls and sprinkle with sesame seeds.

Nutritional facts per serving: 245 calories, 7 g total fat, 1 g saturated fat, 23 g protein, 30 g carbohydrate, 12 g dietary fiber, 9 g sugar, 0 g added sugar, 41 mg cholesterol, 382 mg sodium

Shrimp And Mango Shrimp Rolls

Shrimp & Mango Spring Rolls

Ingredients:

2 tbsp Thai fish sauce
2 tbsp lime juice
2 tbsp packed brown sugar
¼ tsp red chili flakes
8 oz frozen, cooked shelled shrimp, thawed
1 large mango, peeled, pitted and diced
3 radishes, cut into matchsticks
2 green onions, thinly sliced
2 tbsp finely chopped cilantro
2 tbsp shredded fresh basil
1 tsp Asian chili-garlic sauce
1 tsp sesame oil
6-inch rice paper wrappers, about 12

Directions:

In a small bowl, whisk together fish sauce, lime juice, sugar and red chili flakes until sugar dissolves. Set aside.

Pat shrimp dry, then chop. In a bowl, toss together shrimp, mango, radishes, green onions, cilantro, basil, chili-garlic sauce and sesame oil.

Working with 2 wrappers at a time, dip them in a bowl of warm water and lay out in a single layer on a clean tea towel.

Spoon about 2 heaping tbsp shrimp mixture in a strip just below centre of each wrapper, leaving a 1-inch border on either side. Fold in sides of each wrapper, then roll up wrappers to enclose filling. Repeat with remaining wrappers and filling.

Serve spring rolls with dipping sauce.

Makes about 12 spring rolls

Asian Pork With Sriracha Mayonnaise And Broiled Green Onions

Asian Pork With Srirachi Mayonnaise And Broiled Green Onions

Sriracha is a tangy chili sauce made from puréed chili peppers, vinegar, sugar and garlic. It adds spiciness and depth of flavour to all it touches. It’s combined here with the mayonnaise to add spice and personality. Ingredients:1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp lime or lemon juice 1 tbsp + 2 tsp vegetable oil ½ tsp sugar 1½ lbs pork tenderloin, cut in half 8 green onions, ends trimmed and halved lengthwise Salt to taste 1 cup peeled, diced English cucumber 1 large plum tomato, cored and diced ¼ cup fresh cilantro, coarsely chopped 1 tbsp rice wine vinegar ¼ cup mayonnaise 2 tsp Sriracha sauce, or to taste 4 large submarine-style buns 1 In a glass baking dish, stir together sesame oil, soy sauce, lime juice, 1 tbsp vegetable oil and sugar. Add pork pieces and turn to coat. Cover and refrigerate for at least 2 hours to marinate. 2 Heat oven to 375°F. 3 Cover pork with foil. Cook pork until internal temperature reads 150°F, about 40 minutes, depending on thickness. Set aside and let rest. 4 Heat broiler to high. 5 Place onions on a baking sheet and drizzle with 2 tsp vegetable oil. Season to taste with salt. Broil on the middle rack for 1½ minutes and flip over; broil the second side until onions are nicely browned and softened, about another minute. Let cool slightly and finely chop. 6 In a small bowl, stir together cucumber, tomato, cilantro and vinegar. 7 In another small bowl stir together mayonnaise and Sriracha sauce. 8 To assemble the sandwich, slice the buns and generously smear mayonnaise on both sides of bread. Slice the pork and fill buns with pork slices, top with cucumber mixture and a generous amount of broiled onion. Makes 4 sandwiches

Three Cup Chicken

Three Cup Chicken

Ingredients:
3 tablespoons sesame oil
1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
12 cloves of garlic, peeled
4 whole scallions, trimmed and cut into 1-inch pieces
3 dried red peppers or 1 teaspoon red-pepper flakes
2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
1 tablespoon unrefined or light brown sugar
½ cup rice wine
¼ cup light soy sauce
2 cups fresh Thai basil leaves or regular basil leaves

Directions:
Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.

Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.

Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
Turn off the heat, add the basil and stir to combine. Serve with white rice.