Category Archives: ASIAN INSPIRED DISHES

SHRIMP CHOW MEIN

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I seriously love Chinese food. I can remember going to the Moon Temple Restaurant in Wallingford a few times when I was in high school. But as a family we rarely ate out. Once a year we would go to Ivar’s restaurant and have their seafood platter. I remember that annual event being an absolute highlight of my childhood.    

But being introduced to Chinese food by my teenage friends was probably a defining moment for me when it came to food. With all the variety of flavors, textures, and ingredients, I was immediately smitten. I simply had no basis for comparison. The food served at home was hearty, but nothing like what I was experiencing with my friends. I truly believe my love of food and subsequent zest for cooking germinated in that humble restaurant. Of course having worked in Seattle’s International district for 10 years didn’t diminish my enthusiasm for Asian food in the slightest. If anything, it only fanned the flame that still burns brightly after all these many years.

So with Chinese food in mind, I glommed this recipe together. And as with many of the recipes I come up with, this dish was built around ingredients I had on hand. And yes, I almost always have a package of frozen shrimp in the freezer. And If I even get low on fresh ginger, I break out in hives. Same with onions, fresh garlic, broccoli, and green onions. Kale, well that’s another story.

I never have to worry about running low on kale because the stuff grows like weeds, all year round! I planted some seeds in one of my half wine barrels on the west side of our house about 4 years ago, and since then I have never been without kale. In fact now I have 2 barrels containing kale. (Kale was even starting to grow around the base of the barrels, but I soon put an end to the seedlings!) Anyway, back to this recipe.

Like I said – kale galore! That’s chard coming up in the next barrel.

If you too love Chinese food (American Chinese that is), give this recipe a try. And don’t worry about having all of the same ingredients I used. Matters not. Use what you have on hand. Mushrooms, water chestnuts, bean sprouts, etc. would be lovely in this dish. No shrimp, no problem. Use chicken or no meat at all! That works too. Just be creative. And make it a fun experience. While you’re chopping away, why not have one of your kids read to you. It will occupy your little darling, and it will take your mind off cutting all those veggies with absolute precision. Just be mindful enough that you don’t chop off a finger.

So stay healthy dear readers. And keep spending time in your kitchen.

⅓ c. soy sauce

2 T. honey

¼ c. chicken stock

1 T. minced fresh ginger

3 garlic cloves, finely minced

pinch crushed red pepper flakes

¼ tsp. kosher salt

freshly ground black pepper  

1 lb. lg. uncooked shrimp, cut in half   

1 T. vegetable oil

2 tsp. toasted sesame oil

½ c. julienned carrot

½ c. thinly sliced yellow or white onion

¼ c. thinly sliced celery

1 c. broccoli florets

6-8 pea pods, thinly sliced on the diagonal

½ c. finely cut spinach, kale, or green cabbage

6 green onions, thinly sliced on the diagonal   

6 oz. chow mein noodles, cooked according to package instructions

Mix the soy sauce, honey, chicken stock, ginger, garlic, crushed red pepper flakes, salt, and pepper in a small bowl.

Place the shrimp in a medium sized bowl and stir in about a third of the soy sauce mixture. Cover the bowl and place in fridge for about an hour. 

When the shrimp have finished marinating, heat the vegetable oil and sesame oil in a large pan over medium high heat. Add the carrot, onion, celery, and broccoli; cook for 3-4 minutes or until vegetables start to soften. Add the pea pods and spinach along with 2 tablespoon of water and another third of the soy sauce mixture. Cook, stirring constantly, until the spinach is wilted, about 2-3 minutes. Remove the vegetables to a serving bowl.

Add the shrimp to the pan along with any marinade left in the bowl. Cook the shrimp for 2-3 minutes per side or until pink and opaque.

Add the vegetables back into the pan along with the remaining soy sauce mixture, green onions, and cooked noodles. Stir to combine all the ingredients. Cook for a couple of minutes then serve immediately.

  

CHICKEN EGG DROP SOUP WITH DICED CHICKEN PIECES AND CHICKEN POTSTICKERS

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So OK, I couldn’t decide whether to make regular old fashioned chicken noodle soup, or chicken egg drop soup, or chicken soup with potstickers instead of egg noodles the other day. What I did know for sure was that I wanted to use up the half package of frozen chicken potstickers that had been in my freezer longer than I care to admit! (You know how that goes.) I also wanted to use up the small package of frozen innards I had purchased before Thanksgiving in preparation for the turkey stock I was going to make, but never did! (Again I’m sure you know about best laid plans, etc. etc.)

What I didn’t expect was that this mishmash chicken soup was going to taste so delicious. And a meal unto itself! Just a big old bowl of steaming goodness. Didn’t even require saltines or oyster crackers. And I always want saltines or oyster crackers with chicken noodle soup. But the soup simply didn’t need embellishing in any way. And it had been fairly quick and easy to prepare. (I always give myself points for these important aspects of getting a meal on the table.)

So during this somewhat dreary and flu ridden part of the year, whip up a pot of this soup. It’s hearty without being heavy. It’s likely to be enjoyed by every member of your family, and it’s full of nutritious ingredients. Can you realistically ask more from a soup than this? I thought not too. Enjoy! And stay healthy.

  • 1 qt. chicken stock
  • 3 c. water
  • 3-4 small boneless skinless chicken thighs or 1 large or 2 small boneless, skinless chicken breast or any combination of chicken pieces you happen to have on hand
  • small pkg. chicken or turkey innards (hearts, livers, gizzards), optional but really adds to the flavor of the broth  
  • 1 lg. carrot, diced
  • 2 celery stalks, thinly sliced
  • 1 lg. shallot, finely chopped
  • 2 garlic cloves, minced
  • 4-5 green onions, sliced and divided
  • 2 bay leaves
  • 2 T. minced fresh parsley
  • 2-3 fresh sage leaves, minced or ¼ tsp. dried sage
  • 1 tsp. fresh thyme leaves or ¼ tsp. dried thyme leaves
  • 1 tsp. kosher salt
  • freshly grated black pepper
  • 10 oz. (or so) defrosted chicken potstickers (I use Crazy Cuisine brand frozen potstickers)
  • 1 T. cornstarch
  • 1 T. water
  • 1 T. Tamari or soy sauce
  • 2 eggs, lightly beaten
  • ½ tsp. toasted sesame oil

Place the chicken stock, water, chicken pieces, innards, carrot, celery, shallot, garlic, the white and light green parts of the green onions (save the dark green parts for later), bay leaves, parsley, sage, thyme, salt, and pepper in a large covered pot. Bring to a boil, reduce heat, cover, and simmer for an hour. (After about 20 minutes, check to see if the chicken is done. If so, remove to a plate and allow to cool before cutting into small bite sized pieces.)

After simmering the stock, taste the broth. If it tastes like it could use a few more minutes for the flavors to meld, go for it.

When you decide you’ve been patient enough, remove and discard the innards and bay leaves. (If you love innards, of course you can chop them up and add them to the soup when you add the cooked diced chicken meat.) Bring the broth to a boil and add the defrosted potstickers. Boil for 3-4 minutes or until they are tender. Reduce heat, taste, and add salt and pepper if required.

While the potstickers are cooking, whisk the cornstarch, water, and Tamari together in a small bowl. Add to the soup along with the diced cooked chicken. Bring to a boil stirring all the while.

Drizzle the beaten egg into the soup in a slow stream. Use a large spoon to very gently stir the soup. Stir in the sesame oil and the remaining sliced green onions. Serve immediately.

 

GRILLED ASIAN MARINATED FLANK STEAK

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Yesterday was a swell day. I made a few more reservations for our upcoming trip to Eastern Europe, got caught up on my “to do” list, and tried a new recipe featuring flank steak. (How could a day be more perfect than that?) Well – the only thing that would have made it even better is if I’d remembered to take a picture of the flank steak before we gobbled it down! But hey! I’m kind of out of the habit since I haven’t been posting recipes as regularly as usual. (Four weeks on a trailer trip and then two weeks of planning our next trip, is my only excuse!)

But I’m back now and eager to share exciting new recipes with you like this one I modified from the Skinny Taste site.

As I mentioned a few weeks ago, I have been on an Asian food kick for months now. So when it came time to think about last evenings’ dinner, I went searching for an Asian inspired marinade for the flank steak that was thawing in my sink. And I found this marvelous and simple recipe.

Mr. C. grilled the steak to perfection, and along with purchased frozen pot stickers “fried” in my air fryer and Sunomono Salad (on this site), we supped royally last evening.

So next time you want a simple and delicious flank steak for dinner, give this recipe a try. And if you have never cooked a flank steak, you are in for even more of a treat. So easy to prepare and the taste is simply marvelous. Just don’t cook the pickles out of it! If you don’t like your beef steak on the rare side, walk away from this recipe. Flank steak will get tough if you cook it too long. It will also loose flavor.

But, I would encourage you not to go to the other extreme either. Not with flank steak. Flank steak is at its best when medium rare. If you like your steak truly rare or even blue rare, then grill a flatiron or top sirloin steak instead. (And yes, I love rare steak as much as the next gal. Moo….) But different cuts of steak are simply tastier when cooked properly. And flank steak is no exception. Medium rare. Repeat after me – medium rare! Thank you. (And enjoy!)

¼ c. reduced sodium soy sauce or Tamari  

1 T. vegetable oil

2 T. honey

1 tsp. sesame oil

2 cloves garlic, minced

2 tsp. minced fresh ginger

freshly ground black pepper

pinch crushed red pepper flakes

4 thinly minced green onions, divided

1 tsp. seasoned or regular rice vinegar

1 lb. flank steak, trimmed of all fat and silver skin

In a medium-size bowl, combine the soy sauce, vegetable oil, honey, sesame oil, garlic, ginger, black pepper, crushed red pepper flakes, and half of the minced green onions. Remove 3 tablespoons of the marinade and combine it with the rice vinegar in a small bowl. Cover and refrigerate.   

Place remaining marinade and steak in a 1-gallon re-sealable bag (remove as much air as possible) or in the bottom of a small shallow container (cover the pan with plastic wrap).  Refrigerate for at least 6 hours or for up to 12 hours. Turn the steak every hour or so during this time. Remove from refrigerator about 45 minutes before you plan to grill the meat.

Remove the steak from the bag or pan and discard the marinade. 

Set the grill to high heat. Carefully grease the grill with some oil. Once the grill is hot, add the steak.

Cover and cook the steak until well browned, about 3 to 4 minutes, then flip and cook until desired doneness, about 3 to 4 minutes. Use a thermometer to make certain the temperature doesn’t surpass 122 degrees for a perfect medium rare steak. (If you cook flank steak until no pink is showing, it will be tough.)

Remove from grill, and tent with aluminum foil for about 10 minutes before slicing very thinly against the grain and on a diagonal. Garnish with the remaining green onions. Serve immediately. Pass the reserved marinade as a sauce.

BAKED TERIYAKI HALIBUT

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OK, I am never going to buy bottled teriyaki sauce again. (Of course I might have to if I’m traveling, but if I’m at home, there is no reason to spend the money or to settle for a product that is less than perfect.) Because in making this dish the other evening, I was blown away by the complex flavor in this simple recipe for teriyaki sauce.

Now one thing you should know. This is an Emeril Lagasse recipe. And if I had the opportunity, I would kiss his toes. He really understands food. So after saying that, I need to give full disclosure. I changed his recipe to fit my way of preparing food. (Now there’s a new concept, right?!?!)

But truly, any way you look at it, this is a dish fit for the Gods. It’s simple. It’s delicious. It’s NW cuisine at its finest. (Well NW with an inspired Asian (via New Orleans) influence.) Just make it soon. It is over the top amazing. Thank you dear Emeril.

1/3 c. mirin or rice wine

½ c. soy sauce

1 T. sugar

2 tsp. minced gingerroot

1 garlic clove, minced

pinch cayenne

2 (6-7-oz.) halibut fillets

minced green onions, as garnish

Combine the mirin, soy sauce, sugar, ginger, garlic, and cayenne in a small saucepan and bring to a boil. Lower heat and simmer until reduced to a syrup like consistency, 5 to 6 minutes. Remove from heat. (Don’t reduce too much.)

Pour a thin layer of the sauce/syrup in the bottom of a lightly greased baking pan. Place the halibut fillets skin side up in the sauce. Marinate for 1 hour.

After an hour bake the halibut in a pre-heated 400 degree oven for 12-15 minutes or until the flesh is opaque and the internal temperature has reached 140 degrees. Remove from oven and serve flesh side up garnished with green onions. Pass the remaining teriyaki sauce. Great with Asian Flavored Steamed Rice (on this site) and a steamed green veggie.

All I can say is – don’t be daft! Make the sauce, but at least double the recipe. This is truly the teriyaki sauce you have always dreamed of. But if you are like me, never quite achieved!

So Emeril, you Asian (not) darling – thank you. I shall forever be in your debt. And if you ever desire a Camano Island experience, we (Mr. C. and I) are here for you! Mi casa es tu casa!

ASIAN FLAVORED STEAMED RICE

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Some days, the most difficult decision I have to make is what side dish to serve for dinner. Now, realizing that my life before retirement was a bit more hectic and fraught with adventure (raising children), careful consideration (I worked in human resources), and all the other plethora of daily life associated with being alive, I truly cherish my lack of real and meaningful responsibility at this stage of my life. Like deciding to prepare a rice dish rather than a potato dish.

Now of course I’m not intimating that on occasion I don’t have resolutions to make of greater importance then what side dish to fix. Of course I do. But they come fewer and further between now, not to mention they don’t resonate with me the way they did when I was younger. Advancing age and a whole lot of life experience really does have its benefits. But it also doesn’t mean that on those days when my main concern is menu planning, that I don’t appreciate the heck out of the beautiful life I am living.

So in order for you to also live a life full of simple and beautiful things, I offer up this recipe. It is absolutely delicious, and perfect with almost any kind of simply prepared meat or seafood. With its slightly Asian flavor, of course it goes well with any Asian dish. And your kids will love it.

So if you are at that stage in your life when you have so many more important things to worry about than what side dish to serve, or don’t want to be bothered thinking about it at all, let me recommend this fast, easy, and flavorful recipe. Enjoy!

2 c. chicken stock

1 c. white rice

1 scant T. low sodium soy sauce

1 scant T. toasted sesame oil

2 green onions, very thinly sliced, opt.

3 T. toasted slivered almonds, opt.

Combine the stock and rice in your rice cooker. Hit the cook button and walk away. When the rice cooker turns off, stir in the soy sauce, sesame oil, and green onions. Keep covered and on warm setting until ready to serve. If using, stir in the toasted almonds just before serving.

ASIAN BEEF, VEGETABLE, AND FRIED TOFU SOUP

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So, what to do when housebound because of snow? Well for me the answer is easy! Cook! So that’s just what I have been doing for the last 3 days. And because it’s below freezing outside I decided that soup should still be on the menu.

But we had just finished a big old pot of Flageolet Bean and Ham Soup (on site), so I wanted a soup that was totally different and not coincidentally use some of the beef quarter that has recently taken up residency in our freezer.

And for whatever reason, I have recently been craving Asian food. So I went on line to find an Asian flavored soup starring beef. (Actually not as difficult as I had imagined.)

I knew I had a wonderful recipe for Pho, but I didn’t have all the ingredients on hand. And since our neighbors had reported that the main road between our home and the IGA on Camano Island resembled a not so nicely cared for skating rink, I decided Pho was not going to happen. But Mollie Lee, via the Taste of Home site, provided me with the bones for this wonderful soup that I made last evening. Of course I changed an ingredient here and there, but the basic soup is all Mollies.

So if you too are thinking about soup, but want one that is really different, but really delicious, I recommend this recipe.

1 T. veggie oil, divided

1 lb. sirloin or bottom round steak, cut into ¾-inch cubes

3 c. beef broth

¼ c. dry sherry

¼ c. reduced-sodium Tamari or soy sauce

8 (1 bunch) green onions, thinly sliced, divided

1 T. brown sugar

2 garlic cloves, minced

1 T. minced fresh ginger

2 tsp. sesame oil

scant 1/8 tsp. cayenne pepper

1 small carrot, julienned

6 sliced fresh button mushrooms

1 c. sliced bok choy (I used romaine because that’s all I had – worked just fine)

fried tofu (see recipe below)

Heat the vegetable oil in a large saucepan. Add the beef cubes and brown meat on all sides. Add the broth, sherry, Tamari, half of the green onions, brown sugar, garlic, ginger, sesame oil, cayenne, and carrot. Bring to a boil. Reduce heat; cover and simmer for 90 minutes or until the meat cubes are tender. Meanwhile, prepare the tofu.

When the meat is tender, stir in the mushrooms and bok choy; cover and simmer 20 minutes longer or until vegetables are tender.

When ready to serve, place several cubes of tofu in the bottom of each soup bowl. Top with a cup or so of the soup, and garnish with remaining green onion slices.

Fried Tofu:

1 block extra firm tofu

½ c. soy sauce

2 tsp. sesame oil

1 tsp. granulated garlic

1 tsp. Sriracha, or other chili garlic sauce

1 T. veggie oil

Wrap the block of tofu in a clean tea towel. Set something heavy on top to press out extra moisture. Let sit for 20-30 minutes. Unwrap tofu and cut into 32 cubes.

Meanwhile whisk together the soy sauce, sesame oil, granulated garlic, and Sriracha in a shallow dish or pan. Add the tofu cubes, turn the cubes as to coat all the surfaces, and let marinate for about 45 minutes, turning whenever the mood strikes you.

Heat a large oven-safe skillet over medium heat. Once hot, add the oil and gently place the tofu cubes in the hot oil. Sauté each side until brown and crusty. Remove pan from heat and transfer tofu directly to soup bowls or to wire racks to cool if the soup is not yet ready.

 

GARLIC AND GINGER GLAZED STICKY PORK

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I really love Chinese food. Well, maybe not all Chinese food. For example, I don’t ever want to even try chicken feet! I’m really just talking about loving the kind of Chinese food that is more American than Chinese.

Now don’t get me wrong. I love traditional dim sum, but even then my tastes run to the little dishes that I feel certain only contain ingredients that I can buy at my local IGA. So call me a coward, sissy, or your favorite term for someone who lacks courage when it comes to edible unknowns, but the reality remains the same. I prefer to know what ingredients are contained in the dishes I am being served. In an Italian restaurant, I have no qualms. In an authentic Chinese restaurant, I tend to feel less confident.

So how do I assuage my love of Chinese food with the fear of unknown ingredients? Easy. I build the food myself. (Or I stick with restaurants I’ve known for decades, like Tai Tung or House of Hong in Seattle’s International district.) And yes, these restaurants have dishes that are authentic, or to me they appear authentic, but I have learned through experience which dishes to order and which to avoid. But back to the real reason for this post. Sticky Pork.

I love pork. But if I’m honest with myself, pork can be a bit bland. And some people don’t appreciate pork for that very reason. But if you combine pork with the other ingredients listed below, there is enough flavor going on to make a believer out of even the most ardent pork critic.

So what are you waiting for? Give your family a treat for dinner. Go Chinese for the evening. Or better yet, go totally ethnic and serve Sunomono (Japanese recipe on this site) as a side dish.   

Serving different ethnic cuisines, even in the same meal, is a wonderful way to travel the world. Makes for a lovely topic of conversation around the dinner table too. Enjoy

½ c. honey

1 T. Sriracha, or more to taste

1 T. rice wine vinegar

2 T. Tamari or soy sauce

1 T. water

1 tsp. kosher salt

freshly ground black pepper

1 T. cornstarch

1½ lbs. boneless pork chops, loin, or country style ribs, cut into ¼-inch thick pieces, then ¼-inch thick strips, about 2 inches long

2-3 T. vegetable oil, plus extra if necessary

3 garlic cloves, finely minced   

2 T. finely minced fresh ginger

toasted sesame seeds, opt. garnish

4-6 thinly sliced green onions, opt. garnish

Mix the honey, Sriracha, rice wine vinegar, Tamari, and water together in a small bowl. Set aside.

Place the salt, pepper, and corn starch in a large plastic freezer bag. Add the pork and shake until the meat is thoroughly coated.

Heat the oil in a heavy large skillet over medium high heat. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a bowl. Repeat until all of the meat is cooked. 

Reduce the heat and stir in the garlic and ginger. Cook until fragrant, about 45 seconds. Raise the heat to medium-high and pour in the sauce mixture; bring to a boil, stirring frequently. When the sauce is very bubbly and somewhat thickened, add the cooked pork and simmer until the sauce is reduced to a thick, sticky glaze. Serve over rice.

Garnish with toasted sesame seeds and sliced green onions. Pass the Sriracha bottle for those who like more heat.  

ASIAN PAN FRIED CARROTS

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So, for Thanksgiving this year, I decided to cook carrots instead of sweet potatoes. They’re both orange, so I figured no one would notice the difference. And since we were having lots of other dishes, I only prepared a single recipe. Boy was that a mistake! There were 13 at table, and by the time Mr. C. and I got to the buffet line, all but a single little piece of carrot was left! I got it, but it wasn’t even enough to decide if the carrots were tasty or not. So I had to email our good friends Jim and Margo to see if this new recipe was worthy of my blog.

I was immediately assured that yes the carrots were good, and yes they should be posted posthaste, so to speak.  

The recipe you find below is ever so easy to prepare, and ever so delicious, or so I’m told. Perfect for the holidays, but totally fine any time an interesting and different veggie side dish is required. Fairly inexpensive to prepare too. I like that! And don’t worry that because of its Asian persuasion, it won’t fit with non-Asian dishes. Truly, not to worry. If it worked with turkey, dressing, and all the usual Thanksgiving suspects offerings, it will go with anything.

So give this recipe a try. After all, anything tastes wonderful if it is bathed in soy sauce, fresh ginger, garlic, and brown sugar. And carrots, which are sweet to begin with, absolutely shine when they keep company with the like.

So give this recipe a try. I have been told it is pretty darn delectable. Happy holidays everyone.  

  • 2 T. butter
  • 1½ lb. carrots, peeled, and cut into 1/3-inch thick diagonal slices    
  • ¼ c. honey
  • 2 T. extra virgin olive oil
  • 2 tsp. finely minced ginger, or more to taste
  • 2 cloves garlic, minced
  • 1 T. soy sauce
  • ¼ tsp. Sriracha
  • 1 T. brown sugar
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • sesame seeds, for garnish, opt.

Melt the butter in a large frypan. Add the carrots and slowly cook until crisp tender. Don’t over-cook.

Meanwhile, in a small bowl, whisk together the honey, olive oil, ginger, garlic, soy sauce, Sriracha, brown sugar, salt, and pepper. Add to the carrots and continue to cook over medium-low heat until the carrots are glazed. (Watch carefully or they could burn.) Remove from heat, and sprinkle with sesame seeds before serving hot out of the pan.

 

  

 

BAKED TERIYAKI SALMON

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First thing you need to know is that I love teriyaki. I might even like kitty kibbles if they were generously slathered with teriyaki sauce. Not going to happen you realize, but that just tells you how much I love almost anything cooked in, marinated in, baked in, fried in, you name it, teriyaki sauce. And this recipe from the Natasha’s Kitchen web site is no exception. (Great site BTW)

It was just one of those days when I was really hungry for salmon, but I wanted a new way of cooking the fish. Plus, I didn’t want to do too much thinking about the preparation. That’s when I thought about going on-line and finding someone else’s perfect recipe for a new way to prepare one of my favorite foods. The minute I read Natasha’s recipe I knew I had found a new friend. I did change a couple of the proportions, but that’s just because of personal preferences.

So if you too are a salmon and teriyaki lover, give this recipe a try. It will brighten your day, tantalize your taste buds, and eventually lead to world peace. OK, I’m exaggerating about the world peace part, but it sure brought Mr. C. and me peace and contentment the other evening. After all, world peace has to start somewhere. So it might as well start with us and a hunk of salmon!

  • 3 T. soy sauce
  • 3 T. teriyaki sauce
  • 2 T. hoisin sauce
  • 1 T. white vinegar
  • 1 T. sesame oil
  • ¼ c. brown sugar
  • 2 garlic cloves, minced
  • 2 tsp. finely minced fresh ginger
  • 1½ lb. salmon fillet, cut into 3-inch strips
  • toasted sesame seeds, opt.
  • green onions, finely minced, opt.

Whisk the soy sauce, teriyaki sauce, hoisin sauce, vinegar, sesame oil, and brown sugar together in a flat container large enough for the fillets to marinate in a single layer. Make sure the brown sugar fully dissolves.

Place the salmon slices skin side up on top of the marinade. Cover with plastic wrap and let marinate for 20-30 minutes at room temperature.

Transfer the fillets, skin side down, to a large rimmed baking sheet lined with aluminum foil and lightly greased. Keep the marinade.

Bake the fish in a pre-heated 400 degree oven for 13-16 minutes or until the salmon is flaky and just cooked through. Do not overcook.  

Meanwhile, pour the marinade into a small pan; bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened. Remove from heat.   

To serve the salmon, brush with the boiled marinade and sprinkle with sesame seeds and chopped green onions. The remaining sauce is great lightly drizzled over steamed rice.  

 

FRIED TOFU AND SHRIMP OR CHICKEN CHOW MEIN

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Yes I know, I already have an Asian inspired recipe on this site that is very similar to this one. However, it (Seafood and Fried Tofu Low Mein) has a few different ingredients and takes a bit longer to prepare. (It’s really good too!)

So one evening a few days ago I was in a hurry. I wanted chow mein but I didn’t want to spend much time in the kitchen. (You know, there are just some days like that!) So I went to one of my favorite sites for inspiration. And Nagi didn’t let me down. Of course I changed things up from her original recipe, but I still felt it only fair to acknowledge her contribution. You too might want to check out RecipeTin Eats. But back to this recipe.

I loved how easy this one-dish meal came together. And man was the chow mein good! But then I am absolutely crazy about fried tofu. I could eat it almost every day. And in combination with either a bit of shrimp or chicken, this dish is like the best chow mein you could ever hope to find in a restaurant. And not greasy. Not in the least!

So if you need to create a quick one-dish meal some evening, give this chow mein a try. It really is easy and fairly quick to prepare. Plus you can add as many veggies to this basic recipe as you desire. Don’t like tofu, leave it out. Want the chow mein to be meat free, leave out the chicken or shrimp. (The dish as written won’t ever be strictly vegetarian because oyster sauce actually does contain oyster extract or essence.) Want to make the dish GF, use rice noodles and make sure your soy sauce is GF. (GF Tamari is really good for that purpose.)

Anyway you prepare this dish, you are going to be pleased with the results. And this dish warms up beautifully. Which BTW, is almost essential here at Chez Carr. We simply don’t eat as much as we used to and planned-overs are now a regular part of our life.

Note: If you are still cooking for a large family, you just might want to double the recipe. And even then you still might not have any leftovers to warm up for lunch the next day. Believe me, I understand all too well. I still remember feeding my kids when they were teenagers. Leftovers! Huh! It was only a distant dream in those days. Now I’m living the dream, in many more ways than leftovers! Happy cooking my friends.

  • ¼ c. soy sauce
  • generous 1/3 c. oyster sauce
  • ¼ c. dry sherry
  • 2 T. cornstarch
  • 1½ tsp. sugar
  • 1 T. sesame oil
  • freshly ground black pepper
  • ½ tsp. Sriracha, or more to taste
  • 1 pkg. firm tofu, sliced and cut into cubes
  • 2 T. vegetable oil
  • 4-5 c. thinly sliced napa cabbage
  • 1 sm. carrot, chopped fairly small
  • 5-6 lg. uncooked shrimp, shelled and cut in thirds or ½ chicken breast, cut into small pieces
  • 3 garlic cloves, minced
  • 6 oz. chow mein noodles, cooked al dente
  • 4 green onions, sliced diagonally
  • 2 c. bean sprouts

Whisk the soy sauce, oyster sauce, dry sherry, cornstarch, sugar, sesame oil, black pepper, and Sriracha together in a small bowl. Set aside.

Gently combine the tofu cubes with 3 tablespoons of the chow mein sauce while you chop the veggies and shell the shrimp or cube the chicken.

When all of the ingredients are prepped, heat the oil in a wok or large non-stick fry pan over medium-high heat. Add the tofu cubes and fry until brown on at least 3 sides. (Reserve the sauce mixture remaining in the bowl after you remove the tofu.) Remove the browned tofu from the pan and set aside. Start noodles cooking.

Add the cabbage and carrot to the pan and stir fry until the cabbage starts to wilt. Add the shrimp or chicken and cook just until done. Add the garlic and cook for 1 minute.

Add the cooked noodles, (I lift them directly from the pasta water into the fry pan with a pair of tongs), fried tofu, green onions, bean sprouts, and sauce. (Don’t forget the sauce in which you marinated the tofu). Gently stir fry until the noodles are warmed through and sauce is thickened, about 1 minute. Don’t over-cook. Serve immediately.