Oriental Recipes

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Moo Shu Soy Chicken

1 pkg soy chicken; or 4 cups of baked tofus
1/2 cup orange juice
4 cup spinach
4 cup julienned napa cabbage
4 cup sliced shitake mushrooms
3 cup julienned leek
3 cup julienned carrots
2 cup julienned red bell peppers
6 cloves minced garlic
2 tblsp minced ginger
1 teaspoon canola oil
8 moo shu pancakes; or low-fat flour tortilla
8 teaspoon hoisin sauce
1/4 cup low sodium soy
1/3 cup mirin
1 tblsp hoisin sauce
1 tblsp cornstarch dissolved in 3 tblsp water

Peel skin off skin from soy chicken. Shred soy chicken or sliced tofu and place in bowl with orange juice. Let marinate while you prepare the remainder of the recipe. Combine all the vegetables, garlic and ginger and set aside.
Prepare the Moo Shu sauce be placing all the ingredients in a small bowl. Whisk the ingredients together until the cornstarch dissolves. Set aside.
Heat wok or saute pan with canola oil. Heat pan on high for 3 minutes or until pan is very hot. Be careful that oil does not reach the smoking point. If it does turn the heat down.
Drain the soy mixture and combine soy mixture with the vegetable mixture. Place in hot pan. Stir well and quickly. When vegetables are barely cooked add Moo Shu sauce. Mix thoroughly until sauce thickens. Remove from heat.
When serving place 1 teaspoon hoisin sauce on each opened pancake or tortilla. Divide Moo Shu vegetable mixture equally among the 8 pancakes. Roll pancakes to enclose mixture. Serve with extra hoisin on the side. If serving with brown rice, mix the hoisin sauce in the brown rice and top with soy/vegetable mixture.
Yield: 4 servings

Cabbage (Korean Ho Baechu)

6 leaves chinese cabbage
1 clove garlic
1 tbsp sesame oil
1/2 tsp sesame seeds
1 dash cayenne pepper
1 dash black pepper
2 tbsp chang, meat sauce

1. Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining.
2. Crush the garlic, then add it, the sesame oil, sesame seeds, the cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
Yield: 4 servings

Spicy Thai Meatballs With Crispy Noodles

1 vegetable oil
1 lb ground pork
1 large egg
1/2 cup dry-roasted peanuts, finely chopped
1/4 cup chopped fresh cilantro or parsley
3/4 teaspoon salt
3 3/4 oz pkg. cellophane noodles (see note)
1/2 cup chunk-style peanut butter
1 tablespoon grated lemon peel
1/4 teaspoon ground red cayenne pepper
1 small cucumber,sliced
1 small carrot, peeled and thinly
1 sliced or cut into thin
1 sticks
1 fresh cilantro or parsley
1 sprigs, optional

Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,choppedcilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add meatballs.Cook about 12 minutes,turning frequently until well browned on all sides.Add 1 cup water,stirring to loosen brown bits from bottom of skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes until meatballs are cooked through. Meanwhile,add noodles,a small amount at a time,to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.Using a slotted spoon,remove noodles to paper towel to drain.When meatballs are cooked,stir in peanut butter,grated lemonpeel and ground red pepper;cook about 1 minute longer until heated through.Arrange fried noodles on serving platter.Spoon meatballs over noodles;arrange cucumbers and carrots decoratively around edge.Garnish with cilantro sprigs,if desired.Makes 4 servings.
Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets.

Neua Daet Diao (Fried Sun-Dried Beef)

1 lb beef
1 garlic bulb
1 teaspoon curry powder
1/2 teaspoon pepper
1 tablespoon oyster sauce
1 tablespoon fish sauce
3 coriander roots
1 tablespoon sugar
2 tablespoon whiskey
3 tablespoon chili sauce

After washing the beef, cut it into slices about 1/3 inch thick. Pound the garlic, coriander root, and pepper in a mortar. Add the beef slices and work them around in the mixture. Add the fish sauce, oyster sauce, whiskey, sugar, and curry powder, mix well, and allow to marinate for one hour. Arrange the slices of beef on a rack and leave in the sun for one day. Turn occasionally. Fry the sun-dried beef in hot oil and then drain. Serve with sweet chili sauce.
Recipe from: The elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

Sae Me Duk (Korean Steamed Buckwheat Cake)

2 cup buckwheat flour
1/2 teaspoon salt
1/2 cup water, approximately

1. Prepare a firm dough with the flour, salt and as much water as necessary to create a manageable dough.
2. Roll out the dough into a 1/4-inch-thick rectangle. Cut it into six squares and put them on an oiled perforated tray in a Chinese style steamer. Cook over moderate heat for 10 minutes. Serve warm on special days (traditionally served at ceremonials or on birthdays. Makes 6 cakes.

Source: "The Korean Kitchen" by Copeland Marks

Asian Mayonnaise

1/4 cup non-fat mayonnaise
1 pinch 5 spice powder
1 pinch fresh ginger (optional)
1 scallion; thinly sliced
1 drop rice vinegar

Combine all of the ingredients and season to taste with salt and pepper. Put this on your grilled chicken or turkey sandwich or burger.

Asian Rice Pilaf

2 14-oz cans chicken broth, fat skimmed from top
1/2 cup water
2 cup uncooked white long-grain
1 rice
1 tablespoon sesame oil
2 teaspoon soy sauce
1/2 teaspoon powdered ginger
1/2 cup frozen peas

1. In a large pan, combine the broth and water; add the rice and bring to a boil. Continue boiling until the level of the liquid just covers the rice. Turn the heat to low, cover and cook 15 minutes.
2. While the rice is cooking, combine the sesame oil, soy sauce and ginger. Stir into the cooked rice with the peas.
3. Serve half of the recipe hot for a side-dish. Store the remaining in the refrigerator to use as a base for rice salad.

Asian Rice Salad

2 cup leftover asian rice pilaf
2 cloves garlic, minced (or 1 teaspoon bottled)
1/2 cup sliced water chestnuts, coarsely chopped
1/4 cup thin carrot slices
1/4 cup thin celery slices
1 tablespoon roasted peanuts, coarsely chopped
3 tablespoon oil (preferably peanut)
1 to 3 tablespoons rice or red wine vinegar
1/2 teaspoon sugar
3 green onions (white and green tops), sliced (optional)

1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts.
2. Combine oil, vinegar and sugar in a small jar, cover and shake to combine. Pour over the salad and serve at once.

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