asian

Chicken and Broccoli Stir-Fry

chicken breast (about 2 breasts), cubed

scallions,

sugar

dark sesame oil

dry sherry

soy sauce

garlic,

ginger,

cornstarch

salt and black pepper

water

vegetable oil

broccoli

hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional

You do not need to be afraid of cooking rice again! lol Real rice is so much better for you than instant. So here is a basic recipe that will have you cooking rice like a pro! Check out the options too! Your friends and family will think you're a star!&nbsp;

Perfect Basic White Rice

rice

salt

butter (optional)

white vinegar (optional)

In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil.  The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!

Cover and reduce heat to low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

The steam that is trapped inside the pan is what allows the rice to cook properly.

I've banished the boil in the bag variety and retired my rice cooker, cos I've found Mama's method, tried & true!  I've been making rice this way for so long, my apologies for not (thanking Mama, and) reviewing this recipe sooner.  I have used this method with white rice and par-boiled with no problems (other than it's hard to put the fork down!)  I usually make this with chicken broth in lieu of water, as my family loves it.   Thank you.

I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

The Best Easy Beef and Broccoli Stir-Fry

cornstarch, divided

water,

water, divided

garlic powder

vegetable oil, divided

broccoli florets

onion,

brown sugar

ginger

rice,

sesame seeds,

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.

Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.

Serve over rice and garnish with toasted sesame seeds (optional).

This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious, but I made a few minor changes: I used 2 minced garlic cloves in addition to garlic powder, minced fresh ginger rather than ground, and I added sesame oil.  I also let the beef (I used thin sirloin steaks) marinate for about 30 mins. before cooking.  This is so delicious - can't wait to try it next w/ chicken and/or shrimp.

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic.

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

For the Marinade and Fish:

fish

egg white, lightly beaten

white pepper

For the Sauce:

doubanjiang (see note)

rice vinegar

For the Stir-Fry:

Sichuan peppercorn

peanuts peanuts

For the Marinade and Fish: Place fish in a large bowl. Add remaining marinade ingredients and, using your hands, gently mix until fish is evenly coated. Let stand 15 minutes.

Meanwhile, For the Sauce: In a bowl, thoroughly mix together all sauce ingredients and set aside.

For the Stir-Fry: In a wok, heat 2 cups oil to 300°F. Working in 3 batches, carefully add fish and fry, gently moving fish around to ensure none sticks to the wok and turning once, until fish is golden, about 1 to 2 minutes per side. Using spider, transfer fish to paper-towel-lined plates to drain. Repeat with remaining fish.

To clean and prepare the wok for stir-frying, carefully pour out frying oil and add a few cups of water to the wok. Bring to a simmer while scraping down the wok with a metal spatula. Discard water out and wipe out wok with a paper towel, making sure the cooking surface of the wok is completely dry before proceeding.

Heat remaining 1 tablespoon oil in the wok over high heat until lightly smoking. Add scallion, dried chili peppers, garlic, and Sichuan peppercorns, and stir-fry until fragrant and garlic is lightly golden, about 30 seconds. Add the sauce and mix well (the sauce should thicken almost immediately). Carefully add fried fish and gently toss with sauce to combine. Transfer Kung Pao fish to plate, sprinkle with peanuts, and serve immediately.

Kalbi (Korean Barbequed Beef Short Ribs)

Korean style beef short ribs*

brown sugar, packed

mirin (rice wine)

Asian pear, peeled and finely grated

garlic

black pepper

green onions, thinly sliced (optional)

Judiaann Woo's Kalbi Korean Barbequed Beef Short Ribs for Top Summer Recipes by State, as seen on Grill It! with Bobby Flay, Short Ribs.

Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

This recipe is so easy and, more importantly, delicious!

I have made it twice. The first time I was only able to marinate the meat for 8 hours, but it was still tender and flavorful.

The second time, I had the time to marinate 24+ hours...the was extremely tender and bursting with flavor.

Either way, the flavor is great!!

This has been the best Galbi recipe yet.  I added a teaspoon more of the Rice Wine and marinated for 15 hours.  I cooked on my indoor grill and I feel as if I just ate at a Korean restaurant.  I served it with sauteed bok choy and jasmine rice.  Now I need a recipe for Meat Jun!!! 

Big hit every time I make this! I don't use the pear and it still tasted delicious every single time! It is also very easy to make! If I am running short on time, I don't add the water and just marinate it for 15-20 mins. Then onto the grill it goes!

Side note: One should add minced ginger to the recipe as well. Powdered ginger is fine if one cannot find/doesn't have ginger root. It gives it a zing! <br />

Excellent. I have made this a number of times and have been very pleased. I should note that I think it works best on a slightly thicker cut of ribs - about 3/8 to 1/2 inch. It should be crispy on the outside and soft and tender inside. I've tried it on a thinner rib and it gets too done too fast. It becomes a bit like jerky.

Delicious and easy!  
Followed recipe almost exactly - did not add or sub the Asian pear and these were still tender and delicious.  My son said they were as good as our favorite restaurant. Will be making these again. 

Best tasting Korean flavor I have even come close to making

have made this multiple times.  Always a huge hit.  I used Asian Pear, and reduced sugar a bit.  Marinate overnight.  All will fit in a 2 gallon freezer bag.  Quick grill on a super hot fire.  Don't overcook.  5 lbs of meat served 6 people with a few pieces left over for next day lunch.  Surprising that short ribs cut can be so tender, without having cooked it for hours, but it is!<br />

Excellent recipe. The asian pear is key to tenderizing the meat.  A great balance of sweet and tangy.  I served it with David Changs Saam sauce.

Amazing flavors.  I omitted the water and marinated 4 hours ( short on time).  I also served with a Thai cucumber salad.  

https://www.foodnetwork.com/videos/korean-style-beef-short-ribs-0182225

Judiaann Woo teaches Bobby to make authentic Korean-style beef short ribs.

Korean-Style Beef Short Ribs

Korean Pork Chops with Gochujang Marinade

pork

scallion, finely chopped

Korean chili paste* (See Cook's Note)

Asian sesame oil

Chinese rice wine

garlic cloves,

Asian slaw, optional (recipe below)

Korean hot red pepper flakes

carrots,

scallions, finely chopped

To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.

This is definately a keeper, just enough heat and lots of flavor.  I cooked the chops in my air fryer with perfect results!

Delicious! Will definitely be adding to our dinner rotation! 

stars for now from how it 'sounds': shall be making tonight - but wish you had cooking directions for us apartment bound, with not grill, much less a covered one....<br />

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown.  This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.  Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Bourbon Chicken

lbs boneless chicken breasts,

olive oil

garlic clove, crushed

red pepper flakes

apple juice

ketchup

cider vinegar

Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Add chicken pieces and cook until lightly browned.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

I'd have loved to be able to read through the more than 2,000 reviews, but that is not possible! What does strike me is how people continually sub ingredients. In this recipe the ingredients are simple and won't kill you.:( All I had to buy extra was the apple juice. Also, I'm flabbergasted at the number of reviews!! This is a perfectly nice recipe, but 2,384 reviews??? Wow! I did not sub or change a thing. I did, however, mix all the sauce ingredients in a bowl while the chicken pieces were frying: saves time. 1 - 2 tablsp olive oil, LinMarie, is by far not enough to pan-fry 2lbs chicken pieces!! I added maybe 2 or 3 extra tablespoons while the chicken was frying. Next time I will not use ground ginger, but rather 1 - 2 tablespoons finely grated fresh ginger, which should be more flavoursome. The pepper flakes were fine (I think I used a full teaspoon). However ... the sauce needed thickening, and I did add cornflour mixed with a little water, right at the end. The sauce looked much more attractive once slightly thickened. I will make this again, because (let's face it) it's a lot of flavour with little effort. What I will change, is the breast meat. We don't as a rule like skinless breasts, and I think boneless thighs, skin on, or even bone-in thighs will be far more flavoursome. Sorry, I was not complaining, just explaining!!

Sinangag (Garlic Fried Rice)&nbsp; recipe | Epicurious.com

(240 ml) vegetable oil

(135 g) garlic cloves, sliced paper thin

(800 g)

Kosher salt

Don't like broccoli? You can substitute baby bok choy or asparagus with equally good results in this quick and delicious dish.

Orange Sesame Broccoli

orange

canola oil

garlic clove,

sesame oil

sesame seeds

Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.

Heat the oil over medium high heat in a large skillet until hot.

Add the broccoli and cook for about 5 minutes, stirring occasionally.

Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.

In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.

Sprinkle with sesame seeds and serve immediately.

Nice and subtle with just the right amount of tang, used broccoli, beans and asparagus. Terrific!

Chinese Barbecued Pork with Garlic Sauce

pork tenderloin

Asian chili oil, pepper

coriander

Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan.

Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

I marinated the roast for 24 hours with listed ingredients. Roasted it in a 400 F oven for 30 minutes. The pour over sauce seemed too raw. Instead, cooked the minced garlic in the sesame oil on very low for 5 minutes. Substituted brown sugar for the white and mixed in the other ingredients. Superb!

I made this for my boyfriend on his birthday for the first time. It tastes really good! 
I also made it for my parents anniversary dinner and they loved it.
It is pretty simple as well.

This recipe is simple to make and very tasty!  I am a garlic lover and don't mind the raw garlic.  I used pork the first time I made it, then used chicken breast the second time.  It came out just as tasty!

excellent recipe!  the taste is similiar to that of Volcano Chicken!  highly recommend it!

There is so much garlic that you can't taste the pork flavor.  If you cut the garlic in half (or even quarted) you still get good garlic flavor without drowning out the other tastes.

This was easy, tasty, &amp; there were no leftovers when I served it to friends..thank you for a new standby for good chinese inspired food

I crossed my fingers on this one because my husband has always avoided chinese food - but he absolutely loved it, said it's the best pork I've ever made. I agree with another review that suggests low sodium soy to control the saltiness, but that's just a small thing.  It really  hit a home run.

This was not the first time for this recepie but each time is better then the previus.  I madeit for my wife &amp; me
and  it was juicy and very tasty.
the next  time i will try to make it
with wild rice &amp; gravy.

I was in a panic after some peaches I bought for another pork tenderloin recipe went south on me, when desperately came to the web site for a "Plan B" recipe.  This one turned out to be very easy, quick, and didn't require a bunch of fresh ingredients (we cook a lot of Asian, so these staples we had readily available in the cupboard, even though I didn't have any fresh veggies or fruit!)  The pork was tender, juicy and oh so garlicky and good. I opted for soba noodles, but it would be good with any kind of Asian noodle.  I think I would use a low-sodium soy sauce next time to cut down on the salt, but otherwise this recipe was a lifesaver on a busy weeknight.

In this easy weeknight-dinner recipe, we marinate chicken thighs in a mixture of Vietnamese fish sauce, sugar, herbs, and spices, then bake them for a dish that's infused with flavor and perfectly browned.

Vietnamese-Style Baked Chicken Recipe

(900 grams) bone-in, skin-on chicken thighs

(60 milliliters) soy sauce

(60 milliliters) Asian fish sauce,

(55 grams) palm or dark brown sugar

(10 grams) minced peeled fresh ginger

(10 milliliters) hot chili-garlic paste (sambal oelek)

lime

(1/4 ounce) fresh cilantro leaves

(30 milliliters) grapeseed or other neutral oil

limes and cilantro leaves,

Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.

Preheat oven to 425°F (218°C) and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, and set on wire rack skin side up, making sure to leave space between thighs. Discard marinade. Bake until thighs register 155 to 160°F (68 to 71°C) on an instant-read thermometer, about 35 minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.) If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about 1 minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for 5 minutes. Garnish with lime slices and cilantro, then serve.

It's hard to go wrong with pork, veggies, herbs, and condiments on a crusty baguette! We especially love the crunch of the daikon and the creaminess of the mayo and hoisin. 

Classic Banh Mi

tbsp. rice wine vinegar, divided

garlic cloves, grated

tbsp. fish sauce

carrot,

daikon radish, thinly sliced

kosher salt

12-inch baguette, sliced in half lengthwise

mayonnaise

c. cilantro leaves and tender stems

This was so good and easy to make. My husband didn’t want to try it at first because he didn’t think he liked the ingredients together. After trying it, he ate what was left and then asked me to make more so he could take it for lunch (he never takes his lunch). This is great for a weeknight dinner. We will make this again! And again!

Turned out really well. Ran out of hoisin sauce so used the marinade left over from frying the pork!
Used cucumber instead of radish and also used spring onions. Found doing the bread for 10 minutes in the oven too long, five minutes was adequate.
Would definitely make again even though all the chopping took a while.

https://streaming.hearstdigitalstudios.com/84614a2b-7421-4b28-8665-acc6421928d2/video_rover_16x9_1080p_hd_1564414779_39414.mp4

Asian Sloppy Joes Will End Your Weeknight Dinner Rut

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

Arroz Caldo (Filipino Chicken and Rice Soup) Recipe

canola oil, divided

garlic (about 12 medium cloves), divided

chicken thighs, cut into bite-sized pieces (see note)

Asian fish sauce

black pepper,

jasmine rice

chicken stock

calamansi, key lime,

scallions, thinly sliced

eggs,

limes

Place 1/2 cup of oil and two-thirds of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.

Heat remaining oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add ginger and remaining garlic and cook for 1 minute longer. Add chicken and cook until browned all over. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.

Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 20 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.

Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.

These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

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