Asian Cuisine

Asian Quinoa Salad, recipe provided below (adapted from Two Peas and Their Pod)

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1/2 cup shredded carrots
  • 1 cup diced cucumber

For the dressing:

  • 1/4 cup lite soy sauce or tamari sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons chopped green onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon sesame seeds
  • 1/4 teaspoon grated ginger
  • 1/8 teaspoon red pepper flakes
  • Salt and black pepper, to taste

Directions:

  • Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
  • Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
  • In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
  • Pour the dressing over the quinoa salad and stir to combine.
  • Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.

Baked Sweet and Sour Chicken, recipe provided below (adapted from Damn Delicious)

INGREDIENTS

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil

FOR THE SWEET AND SOUR SAUCE

  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder

INSTRUCTIONS

  • Preheat oven to 325 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  • To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
  • In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
  • Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  • Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
  • Serve immediately.

Sesame Beef, recipe provided below (adapted from Rasa Malaysia)

Ingredients:

  • 1 1/2 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 8 oz flank steak, sliced
  • 1/4 red bell pepper, sliced
  • 1/4 teaspoon red chili flakes, or more to taste
  • 1 tablespoon soy sauce
  • 1 teaspoon dark brown sugar
  • 1/3 cup water
  • 2 stalks green onion, cut into 2-inch length
  • White sesame seeds, for garnishing

Marinade:

  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon dark soy sauce, optional

Method:

  • Marinade the beef with all the Marinade ingredients. Set aside for 10 minutes.
  • Heat up a wok or skillet over high heat. Add the sesame oil, swirl to coat. Add the garlic and stir-fry until aromatic or when they turn light brown. Add the beef and stir continuously, for 1 minute. Add the red bell pepper, chili flakes, soy sauce, dark brown sugar, and water. Cook until the sauce slightly thickened, about 1 minute. Add the scallion, do a few quick stirs, dish out, top with sesame seeds and serve immediately.

Lo Mein, recipe provided below (adapted from Damn Delicious)

INGREDIENTS

  • 8 ounces lo mein egg noodles*
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 cups baby spinach

For the Sauce

  • 2 tablespoons reduced sodium soy sauce, or more, to taste
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha, or more, to taste

INSTRUCTIONS

  • In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
  • In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
  • Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  • Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  • Serve immediately.