I know most of us are still trying to keep up our New Year’s resolution of eating healthy. Tofu is extremely healthy and a great source of protein. If you’ve never cooked with tofu before don’t fret and give it a try. If you’re trying to watch your sodium then use low-sodium soy sauce.
Cucumbers are so refreshing and as a salad compliment most meals. Soy sauce and rice vinegar give it a welcoming Asian flair.
I was in Portland, OR a week ago and had these hot wings at Pok Pok. They were so delicious that I decided to try to recreate them. Warning…they’re spicy.
Unlike typical egg rolls with their mishmash of filling, these keep the ingredients more distinct, similar to spring or summer rolls. Pan frying leaves them crisp without the mess of deep frying.
Teriyaki Pork Fried Rice
Skip the take-out and make your own Teriyaki Pork Fried Rice!
2 Tablespoons Canola Oil (Divided)
2 Beaten Eggs
2 Tablespoons Grated Ginger
2 Teaspoons Minced Garlic
1 Pound Lean Diced Pork
1 1/2 Cups Thinly Sliced Cabbage
1/2 Cup Finely Chopped Red Bell Pepper
1 Bunch Thinly Sliced Green Onions
1/2 Pound Thawed Frozen Peas & Carrots
3 Cups Cooked White Or Brown Rice
1/3 Cup Teriyaki Sauce
2 Tablespoons Low Sodium Soy Sauce
In a large-size sauté pan add 1 tablespoon canola oil over a medium-high heat. When hot add beaten eggs. Cook until just cooked through. Transfer eggs to a plate and set aside. Add remaining oil to skillet. When skillet is hot, add ginger and garlic. Cook and stir for 30 seconds. Add diced pork. Cook and stir for 5 minutes until cooked through and beginning to brown. Add cabbage, red bell pepper, green onions, peas and carrots. Cook and stir for 2 minutes until cabbage begins to wilt. Add cooked rice and eggs. Cook and stir for 4 minutes until combined and rice is warmed through. Add teriyaki sauce and soy sauce. Stir well to combine and heat through. Transfer to serving bowl and serve immediately. Serves 4
© Victoria Hart Glavin
Depending on the Lunar calendar Setsubun is usually celebrated on February 3rd. On Setsubun the Japanese throw roasted soybeans. The term Setsubun (literally means “seasonal division”) indicates the day before the beginning of each season, which means that there are four Setsubn: Srping Setsubun, which is the New Year’s Eve in the Lunar calendar, and Japanese celebrate the day yearly. The celebration is accompanied by a special ritual to cleanse away all of the evil of the former year in the Lunar calendar and drive way disease-bringing evil spirits for the year to come. This special ritual is called mamemaki, which means “bean scattering.” Roasted soybeans are thrown either out the door or at a member of the family wearing a mask of Oni (demon or ogre). The throwers chant “Oni wa soto! Fuki wa uchi!” The meaning of this chanting is something like, “Get out, Demons. Come on in Good Luck.”
The roasted soy beans are thought to symbolically purify the home by driving away the evil spirits that bring misfortune and illness with them. As a part of the bringing good luck in, Japanese customarily eat soybeans, one for each year of one’s life. If you are 35 years old, you eat 35 beans. In some areas, people eat one for each year of one’s life, plus one more for bringing good luck for the year to come. If you are 35, you eat 36 beans. Also, there are some regions where people bite into futomaki (big sushi roll) without cutting at all. They believe that your wish will come true if you bite into the uncut futomaki. “Roll” symbolizes “rolling good luck in,” and to bite “uncut” represents the fact that your relationship would never be severed.
Shrimp & Broccoli Stir-Fry
Anyone can make this super easy stir-fry dish. You may need to plan ahead a bit to purchase any of the ingredients that you may not have in your pantry. For plump shrimp and crisp broccoli, however, you should stir-fry them at a high heat very quickly.
1 Large Broccoli Stalk (Separated and Trimmed)
1 Minced Green Onion
2 Tablespoons Minced Ginger
1/4 Cup Hot Water
1/2 Teaspoon Kosher Salt
1 Teaspoon Sake
1 Teaspoon Potato Starch
5 Tablespoons Vegetable Oil
1 Tablespoon Sake
2 Tablespoons Oyster Sauce
2 Tablespoons Water
1/2 Teaspoon Sugar
1 Teaspoon Sesame Oil
1 Teaspoon Potato Starch
In a small-size bowl mix 1 teaspoon sake with 1 teaspoon potato starch. Shell and devein shrimp and coat with sake and potato starch mixture. Heat 2 tablespoons vegetable oil in a large-size sauté pan or wok over a high heat. Add broccoli, kosher salt and 1/4 cup hot water. Cook for 5 to 7 minutes. Remove from heat and transfer to bowl. Set aside. In the same pan add the remaining vegetable oil. Add ginger and green onion and cook on high for 1 minute until they release their aroma. Add shrimp and 1 tablespoon sake (over the shrimp). Stir-fry until shrimp turns red. In a small-size bowl combine oyster sauce, 2 tablespoons water, 1/2 teaspoon sugar, to teaspoon sesame oil and 1 teaspoon potato starch. Add broccoli and pour oyster sauce mixture over it. Sauté for 1 to 2 minutes on high heat. Remove from heat and transfer to serving bowl. Serves 4
Chicken Drumsticks In Ponzu Sauce
After the holidays I am a bit “cooked out” so I think about easy and healthy ways to prepare meals. Over the past year I’ve been making weekly trips to my local Japanese market seeking out interesting cooking ideas. Here is a super easy and tasty dish that is a fabulous weeknight meal. Serve with rice and a salad.
6 Organic Chicken Drumsticks
10 Ounces Ponzu Sauce
Preheat oven to 350 degrees. Place chicken in glass baking dish and pour Ponzu sauce all over chicken pieces. Place in oven, uncovered, for about 30 minutes. Turn chicken after 15 minutes into cooking. When chicken is done remove from oven and transfer to serving dish. Spoon some of the cooked sauce over chicken. Serve warm. Serves 2
Note: Ponzu sauce can be found in most Asian stores and some well stocked grocery stores. You could also substitute chicken breasts or chicken thighs for drumsticks if you want.
Egg Drop Soup Two Ways
In keeping with this week’s soup theme here are two delicious ways to make a favorite Chinese Soup. Simple to make and satisfying. Perfect for lunch or dinner!
Egg Drop Soup Vegetarian
2 Teaspoons Water
2 Teaspoons Cold Water
2 Minced Green Onions
1 Tablespoon Cornstarch
6 Cups Vegetable Stock
1/2 Teaspoon Sugar
1 Teaspoon Kosher Salt
1 Teaspoon Sherry
1 Tablespoon Light Soy Sauce
In a small-size bowl beat eggs and stir in water. Blend cornstarch and cold water in a cup into a paste. Mince green onions and set aside. In a large-size soup pot add vegetable stock and bring to a boil. Reduce heat to a medium heat and stir in sugar, kosher salt, sherry, and soy sauce. Add cornstarch paste and cook, stirring, until soup thickens and is smooth. Reduce heat to low. Slowly pour in eggs, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced green onions. Serves 4
Egg Drop Soup Non-Vegetarian
2 Dried Black Mushrooms
1/2 Pound Lean Pork or Chicken
4 Tablespoons Cornstarch
1 Tablespoon Sherry
1 Egg White
Few Drops Sesame Oil
1/4 Cup Bamboo Shoots
1 Minced Green Onion Stalk
6 1/2 Cups Chicken Stock
1 Tablespoon Light Soy Sauce
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Soak dried mushrooms in a small-size bowl. Shred pork (or chicken). Combine 2 tablespoons cornstarch, sherry and egg white in a medium-size bowl. Add pork or chicken to the cornstarch mixture and toss to coat. Sprinkle with a few drops of sesame oil. Shred bamboo shoots and soaked mushrooms. Mince green onion stalk. Blend 1/2 cup chicken stock with remaining cornstarch. Add 6 cups chicken stock to a large soup pot. Add mushrooms, bamboo shoots, soy sauce, and kosher salt. Bring to a boil. Reduce heat and cover with a lid. Simmer for 3 to 4 minutes. Add cornstarch mixture and cook, stirring, until soup begins to thicken. Add pork (or chicken) and cook for 1 minute more. Meanwhile beat eggs in a small-size bowl. Slowly pour eggs in and stir constantly until they separate into shreds. Turn off heat. Sprinkle with minced green onion stalk and freshly ground pepper. Serves 4
Authentic Pad Thai is made with rice noodles that are available at Asian markets. Use the 1/8th inch rice noodles if you can find them. If you can’t find rice noodles then use angel hair pasta or linguine and cook according to the package instructions.
8 Ounces Rice Stick Noodles
1/4 Cup Fresh Lime Juice
1/2 Cup Asian Fish Sauce
2 Tablespoons Sugar
1 Tablespoon Vegetable Oil
8 Ounces Shelled and Deveined Shrimp
3 Chopped Garlic Cloves
1/4 Teaspoon Crushed Red Pepper
3 Lightly Beaten Large Eggs
2 Cups Bean Sprouts
1/3 Cup Coarsely Chopped Unsalted Roasted Peanuts
4 Thinly Sliced Green Onions
1/2 Cup Chopped Fresh Cilantro Leaves
In a large-size bowl, soak the rice stick noodles in enough hot water to cover the noodles for 20 minutes. Drain the noodles and with kitchen scissors, cut the noodles into 4 inch lengths. If you are using angel hair or linguine pasta then break in half. Cook in a large-size saucepot as the label instructs. Drain and rinse with cold water. Shell and devein the shrimp and then cut the shrimp lengthwise in half. In a small-size bowl combine the lime juice, fish sauce, and sugar. Assemble all of your other ingredients and place them next to the stove as the cooking procedure will be rather quick. In a large-size skillet or wok add the vegetable oil and turn the heat to high until the oil is hot. Add the shrimp, garlic, and crushed red pepper. Cook while stirring for 1 minute. Add the lightly beaten eggs and cook, stirring for about 20 seconds until they are just set. Add the drained noodles and cook for 2 minutes. You will want to continue stirring while cooking. Add the fish sauce mixture, half of the bean sprouts, half of the peanuts and half of the green onions. Cook for 1 minute. Remove from the heat and transfer the Pad Thai to a warm platter or serving bowl. Top with the remaining bean sprouts and sprinkle with the remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges. Makes 4 servings.