1/4 teaspoon salt
1/4 cup lime juice (fresh)
1/2 teaspoon turmeric; ground
1 cup coconut milk (canned)
1/2 cup celery; sliced (thinly)
1/3 cup scallions; sliced (thinly)
2 single (0.5 oz) jalapeno peppers; seeded, minced
1/2 cup cilantro (fresh)
2 1/2 lb shrimp (raw, medium-size); peeled, deveined
1/2 cup salad dressing (Miracle Whip)
1. In a large skillet, bring 0.5 cup of the coconut milk, tomatoes, celery,
scallions, peppers, lime juice, cilantro, turmeric and salt to a boil.
2. Reduce heat and simmer 5 minutes, stirring occasionally, until celery is
crisp-tender.
3. Add shrimp, cover and cook 4 to 6 minutes, stirring occasionally, until
shrimp are almost opaque in the center.
4. Stir in remaining 0.5 cup coconut milk and the salad dressing. Simmer
uncovered 1 minute longer.
Yield: 6 servings
This is a basic vinaigrette-style dressing that works well with shredded
vegetables.
IN A BOWL, whisk together the ingredients. Toss with salad ingredients and
serve chilled or at room temperature. Makes 3/4 Cup
Japanese Stir Fry With Pork
10 oz (1 pkg) frozen stir-fry
1 japanese vegetables with
1 seasonings
1 boneless pork chop, cut into
1 julienne strips
1 teaspoon oil
1/2 teaspoon cornstarch
2 teaspoon dry sherry
1 teaspoon soy sauce
2 cup hot cooked rice
1>. Empty frozen vegetables into a 1-quart casserole; reserve seasoning
packet. Add pork and oil to vegetables. Cover with lid or vented plastic
wrap and microwave on high three minutes.
2>. Empty contents of seasoning
packet into a small bowl. Stir in cornstarch; blend in sherry and soy
sauce. Stir mixture into vegetables; recover. Microwave on high three to
four minutes; or until vegetables are crisp tender and pork is no longer
pink. Stir and serve over rice.
Makes 2 servings.
Simple Sweet And Sour
1 tablespoon corn starch
1/3 cup brown sugar
1/2 teaspoon freshly minced ginger
1 tablespoon soy sauce
1/4 cup vinegar (i used rice vinegar)
1/4 cup vegetable broth
1/2 red onion
2 cloves garlic
1 cup chopped up carrots
1/2 yellow bell pepper
1 yellow zucchini
3 cup chopped up mushrooms
handful snow peas
Mix together the soy sauce, vinegar and vegetable
broth. Separately, mix together the corn starch and the
brown sugar. Add the corn starch, brown sugar mixture to
the liquids. Add in the minced ginger. Set this mixture
aside. Saute the vegetables in some additional broth. Just
before the vegetables are cooked, add in the
liquid mixture that was set aside, and saute for an
additional two minutes.
I served this over brown rice. It looked as
good as it tasted.
Crisp Salmon In Rice Paper With Asian Au Jus
4 salmon steaks; (5 ounces each)
1/2 bunch cilantro; chopped fine
4 rice papers; as needed
2 tablespoon ginger
1 teaspoon garlic
3 teaspoon sesame oil
2 cup soy sauce
4 cup julienne vegetables
6 oz sake wine
2 lemon grass; (white part only)
4 star anise
Season each fish with cilantro, 1/2 teaspoon each. Dip rice paper, one at a time, in hot water. Place seasoned salmon in middle. Roll and seal packet. Add 3 teaspoons sesame oil to saute pan. When hot, sear salmon. Turn when brown. Bake in 400°F oven for 6-8 minutes. In a small pot, add 2 cups soy sauce, 6 ounces sake, lemon grass, star anise, 2 teaspoons cilantro, garlic, and ginger. Bring to boil. Add vegetables and serve. Garnish with fried vermicelli noodles.
Notes: The vegetables are not given in the recipe but chinese might be nice. Recipe by: Atomic Grill Restaurant Providence RI
Grilled Pork Loin With Asian Spices
12 oz boneless pork loin
2 teaspoon chinese dark soy sauce
1 teaspoon fish sauce
2 cloves garlic,; minced
2 tablespoon lime juice
1 cup peanut oil
1/2 cup fresh coriander; chopped coarsely
2 scallions, using all, chopped
1 salt and freshly ground pepper to taste
In a blender, combine soy sauce, fish sauce, garlic, and lime juice. While motor is still running slowly add peanut oil until it emulsifies. Pour into mixing bowl and add coriander and scallions. Marinate pork loin in this mixture for 2 hours, covered and refrigerated.
Prepare a wood or charcoal fire and let it burn down to embers. Remove pork loin from marinade, leaving as much on as possible. Season liberally with salt and pepper. Grill on each side for five minutes, while basting with marinade, or until done to your liking.
Yield: 4 servings
Grilled Ham With Asian Barbecue Sauce
7 1/2 oz bottle hoisin sauce
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoon dark oriental sesame oil
3 tablespoon apple cider vinegar
1/3 cup freshly squeezed orange juice
1 teaspoon ground ginger
2 teaspoon dry mustard
2 green onions, white part only,; chopped
3 lb precooked ham steak,; 1 1/2 to 2 inches thick
Combine the hoisin sauce, soy sauce, brown sugar, sesame oil, vinegar, orange juice, ginger, mustard, and green onions. Marinate the ham in the sauce several hours at room temperature or overnight, if possible, in an airtight container in the refrigerator. (I like a plastic bag.)
Preheat the grill or broiler. Drain the steak, saving the marinade, and grill or broil, 2 to 3 inches from the heat, 5 to 8 minutes on each side, or until heated through and lightly scored with brown from the grill. Meanwhile, heat the marinade until boiling. Serve over the ham.
Yield: 6 servings
Recipe From:Nathalie Dupree Cooks
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