Category Archives: Asian

Chili Mango Bok Choy Slaw

10 Thursday Oct 2013

Posted by in Asian, Fall, Healthy, Lunch, Mains, Sides, Vegetable Mains, Vegetables

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bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor.

bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mangoThis is a great spin on traditional cole slaw; the Asian influences really shine here. Most varieties of bok choy are available year-round in Asian markets and specialty food stores; look for locally grown varieties in season at farmers’ markets.bok choy, baby bok choy, bik choy slaw, mango, mango slaw, chili mango

For the Slaw:

  • 3 cups baby bok choy, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup shredded carrots
  • 1 mango, cubed
  • 1/2 cup cilantro, roughly chopped

For the Dressing:

    • 2 tbsp. grapeseed oil
    • 1 tbsp. seasoned rice vinegar
    • 1 tbsp. chili garlic sauce
    • 1 tbsp. tamari
    • 1 tsp. sesame oil
    • salt and pepper to taste

IMG_3495In a large bowl, combine the bok choy, red cabbage, shredded carrots, cilantro, and mango. Toss to combine. In a small bowl, whisk together the ingredients for the dressing and pour over the slaw. Garnish with additional cilantro leaves.IMG_3462

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Vietnamese Summer Rolls

12 Monday Aug 2013

Posted by in Appetizers, Asian, Healthy, Summer, Vegetables

≈ 3 Comments

Vietmamese Summer Rolls, summer rolls, vietnamese spring rolls, vietnamese foodThere is something about these perfect little packages that make me so happy. They are the epitome of fresh flavor, and guilt-free appetizing. What’s also great about them is you can vary the filling to whatever your taste-buds desire. Any combination of protein, herbs, and vegetables can be stuffed into rice paper and dipped into either a sweet or savory sauce. Vietmamese Summer Rolls, summer rolls, vietnamese spring rolls, vietnamese food

Traditionally, rice vermicelli is the noodle component, but here I made it even easier by using kelp noodles – which are eaten raw. I used pantry staples to mix up a peanut-flavored dipping sauce. I eye-balled the ingredients, so forgive me for not providing the proportions. Again, you can use any combination of vegetables you’d like – I used mango to add a little sweetness which was an unexpected delight!

Vietmamese Summer Rolls, summer rolls, vietnamese spring rolls, vietnamese food

Ingredients:

  • Cooked shrimp, cut in half lengthwiseVietmamese Summer Rolls, summer rolls, vietnamese spring rolls, vietnamese food
  • Fresh baby lettuce, or microgreens
  • Persian cucumbers, sliced lengthwise
  • Mango cut into long matchsticks
  • Mint or cilantro
  • Kelp noodles
  • Rice paper sheets

Dipping Sauce:

  • Peanut butter
  • Seasoned rice vinegar
  • Fresh lime juice
  • Chili garlic sauce
  • Fresh ginger, grated
  • Soy sauce

Directions:

Fill a 10-inch pie plate with warm water. Have all of your fillings sliced and ready to go. Place 2 rice paper sheets in the pie plate, and soak in the water for about 20 seconds until soft and pliable. Remove the wrapper from the water and place on a work surface. Arrange 3 pieces of shrimp in the middle of the wrapper, outer-side down. Arrange the herbs, vegetables, and mango sticks on top the shrimp. Fold the bottom edge of the wrapper up over the filling, then fold the right and left sides over the center. Carefully roll up to the top edge as tightly as possible. The starch in the rice paper wrapper should seal the roll. Place seam side down on a serving platter and cover with a damp towel to keep moist while you make the remainder of the rolls.

Korean Dumplings

12 Wednesday Dec 2012

Posted by in Appetizers, Asian, Healthy, Mains

≈ 1 Comment

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If it’s stuffed/wrapped/bundled with dough – I’m all over it. I’ve never met a dumpling, pierogi, ravioli, or shumai I didn’t like. This is embarrassing, but I don’t allow myself to buy pierogies (Mrs. T’s are my guilty pleasure), because I will eat the entire box in one or two sittings. The last time I got dumplings from my favorite spot in Chinatown, I ate two orders straight to my face. Get the picture?

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These are Korean dumplings – they are filled with pork, tofu and kimchi. Don’t let the insidekimchi scare you, when cooked the pungent flavor mellows and becomes mild. You can cook these any way you like, but I found the combination of steaming and pan frying provides the best texture. If you want to go a healthier route, they are still delicious just steamed.

dumplings4
Ingredients 
 
  • 4 scallions, green parts only, chopped 
  • 1 tblsp minced ginger
  • 3/4 block firm tofu
  • 1/2 lb ground pork
  • 1/2 cup vermicelli noodles, broken into small pieces then cooked
  • 1 large egg
  • 1 cup kimchi, chopped finely and slightly drained
  • a few squeezes of sriracha hot sauce
  • 1 package wonton or gyoza wrappers
  • salt
  • vegetable or canola oil for frying

Using a cheesecloth or paper towels, squeeze out as much moisture as possible from the tofu. In a large bowl combine the scallions, ginger, tofu, pork, noodles, egg, kimchi, sriracha, and a few small pinches of salt. Use your hands to form a small ball of the mixture, about a teaspoon, and place it in the center of the wonton wrapper. Have a small bowl of water at your workspace and wet the outside edges of the wrapper with your finger. Bring the four corners of the wrapper together and pinch the dumpling tightly closed. Keep the filled dumplings covered with a damp paper towel or cloth as you are making them.

dumplingsHeat a steamer or use a pot of boiling water with a steamer insert and a lid. Steam the dumpling for 5-7 minutes. Have a non-stick pan hot, coated with one tablespoon of oil. From the steamer, use tongs to place the dumplings flat side down in the pan and cook until the bottoms are nicely browned and crisp.

Dipping Sauce
For the dipping sauce I just used ingredients I had on hand: Soy sauce, a dash of hoisin, seasoned rice vinegar, 1 teaspoon sesame oil, sriracha, chinese chili garlic sauce, chopped scallions.
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