Southeast Asian Cabbage Salad With Cucumber Peanuts And Cilantro
1 head white cabbage, cored, thinly sliced
4 to 6 garlic cloves, chopped
1/2 english cucumber, cut into bite-sized pieces
1 carrot, coarsely grated
1/2 cup distilled white vinegar
3 tablespoon sugar or honey
3 tablespoon soy sauce or fish sauce
2 fresh chiles, seeded, chopped
1/4 cup mild vegetable oil
2/3 cup dry-roasted peanuts, coarsely chopped
2 to 3 tablespoons coarsely chopped cilantro
Toss cabbage with garlic, cucumber, carrot, vinegar, sugar or honey, soy sauce or fish sauce, chiles and vegetable oil. Chill until ready to serve, then top with peanuts and cilantro.
Serves 4 to 6.
Wolfgang Puck's Asian Beef Salad
3 lb flank steak; trimmed (or lamb loin or 12 sprigs cilantro or mint leaves
1 cup soy sauce
1/2 cup chopped scallions
1 tablespoon dried red chile flakes
3 garlic cloves; finely chopped
1 tablespoon ginger; finely chopped
2 tablespoon honey
1. Mix all marinade ingredients together. Marinate beef (or any other meat) for about an hour.
2. Prepare vinaigrette for salad. Mix rice wine vinegar, miso paste, pepper and ginger; add oil.
3. Julienne cabbage, radicchio and celery stems and keep for ten minutes in ice water.
4. Cook meat under the broiler or on saute pan to desired doneness (Wolfgang prefers rare to medium rare for steak), remove from heat and let rest for 10 minutes in a warm place. Dry julienne of vegetables and mix with rest of salad ingredients. Add vinaigrette, mix well and divide on four plates. Slice flank steak against the grain in thin slices and arrange nicely around salad.
5. Garnish with cilantro or mint sprigs.
In cool weather, instead of salad, serve with wasabi mashed potatoes.
Chinese Pistachio Chicken
8 chicken breasts, halved, boned and; skinned
1 teaspoon garlic powder
1 teaspoon paprika
1 salt and freshly ground black pepper to taste
3 tablespoon safflower oil
2 cup beef broth
2 teaspoon cornstarch
1/3 cup dry red wine
2 tablespoon oyster sauce
4 green onions, including tops, chopped
1/4 cup pistachio nuts, shelled
1 chinese rice noodles
1 pistachio nuts (optional)
Season chicken breasts with garlic powder, paprika, salt and pepper. Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios.
Creme de Colorado Cookbook, 1987
Fried Wontons With Oriental Noodle Salad And Grilled Flank Steak
For The Salad:
1 cup cooked rice noodles
1/4 cup julienned red onions
1/4 cup julienned roasted red peppers
1/4 cup julienned roasted yellow peppers
2 tablespoon chopped green onions
1 teaspoon minced garlic
3 tablespoon sesame oil
1 tablespoon chopped cilantro
1 salt and pepper
6 wonton wrappers; 4 by 4, cut diagonally
1 drizzle of sesame oil for garnish
Preheat the grill. In a mixing bowl, whisk the shallots, 1 tablespoon garlic, sesame oil, soy sauce, and rice wine vinegar together. Place the flank steak in a small glass square dish and pour the marinade over it. Marinate the steak for 1 hour. Remove from the marinade and place on the grill. Grill on each side for 3-4 minutes for medium rare.
For the salad, combine all the ingredients together and season with salt and pepper.
For the wontons, place the triangles in the fryer and fry until golden brown, about 2-3 minutes. Stir the wontons consistently to prevent from sticking together. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Slice the flank steak into 1/4" slices. Place a small amount of the salad on the fried triangles. Top each triangle with a slice of flank steak. Drizzle with sesame oil.
Yield: 12 servings
Recipe From: Essence Of Emeril
Hot Oriental Salad
1 tablespoon vegetable oil
2 garlic cloves; minced
1/2 teaspoon minced fresh ginger root
2 celery stalks - cut into julienne strips
8 cup chinese cabbage chunks - (1-inch pieces)
1/2 lb fresh mushrooms, sliced
3/4 cup spinach - washed and torn in pieces
2 tablespoon kikkoman soy sauce
Heat oil in large skillet or Dutch oven over medium-high heat. Add garlic and ginger; saute until garlic is lightly browned. Add celery; stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach; stir-fry 2 minutes. Add soy sauce and toss to coat vegetables. Serve immediately.
Recipe From: Discover Cooking with Kikkoman Sauces
Amaranth With Purple Cabbage
1/2 cup bell peppers, red; sliced
1/2 cup cabbage, purple; sliced
1/2 cup brussels sprouts
3 tablespoon sesame oil; toasted
3 tablespoon tamari
2 tablespoon gomasio *
2 cup amaranth; cooked
2 tablespoon parsley, fresh; chopped
In a medium-size saucepan, saute the peppers, cabbage and sprouts in the oil over medium heat for 3 to 5 minutes. Add the remaining ingredients, mix well and cook an additional 3 to 6 minutes.
* Gomasio is a Japanese seasoning available in Oriental markets and health food stores.
Yield: 2 servings
Recipe From: Vegetarian Cooking for Good Health by Gary Null
Chicken And Cabbage Salad
1 cup canned unsalted chicken broth
1 1/2 lb skinless boneless chicken breasts; well trimmed
4 oz snow peas; trimmed
1/3 cup rice wine vinegar
1/4 cup chopped fresh cilantro
1/4 cup low-sodium soy sauce
3 tablespoon minced fresh ginger
4 large garlic cloves; minced
2 teaspoon minced jalapeņo chili; (with seeds)
1 teaspoon oriental sesame oil
1 pkg low-calorie sugar substitute; (1 gram )
5 1/4 cup sliced napa or green cabbage
4 1/4 cup sliced red cabbage
2 cup sliced mushrooms
1 1/2 cup grated carrots
1 cup chopped green onions
Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.
Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine. (Can be made 6 hours ahead. Cover; chill.)
Note: For a colorful presentation, serve the salad in red cabbage leaves.
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