General Tso’s sauce from purewow.com

purewow_general_tsos_12 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)

In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

Shanghai-Style Poached Salmon from splendidtable.org

Shanghai_Poached_Salmon_rev

  • 4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed

Sweet Vinegar Sauce

  • 1/2 cup [120 ml] soy sauce
  • 1/4 cup [60 ml] distilled white vinegar
  • 1/4 cup [50 g] sugar
  • 4 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 4 thin slices fresh ginger, peeled and julienned
  • 3 cups [720 ml] water
  • 3 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 5 thin slices fresh ginger, peeled

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.

2. To Make the Sauce: In a small bowl, stir together the soy sauce, vinegar, and sugar until the sugar is dissolved. Stir in the 4 green onions and julienned ginger. Set aside.

3. In a sauté pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger. Bring to a boil over medium heat, turn the heat to medium-low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn’t, add a bit more water.) Cover the pan and poach the salmon for 5 minutes.

4. Again using the spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1/4 cup [60 ml] in the pan. Remove and discard the green onions and ginger from the pan. Return the pan to medium-low heat and add the vinegar sauce. Bring to a simmer, stirring occasionally. Slip the salmon back into the pan and baste with the sauce. Continue to braise the salmon, basting frequently, until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F  [52°C] or a little above, about 8 minutes. The sauce will have reduced and thickened a little.

5. Transfer the salmon to warmed dinner plates or shallow pasta bowls. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.

 

Soba Noodle Salad from washingtonpost.com

soba

The chef prefers using regular soy sauce instead of low-sodium (for better flavor).

The dressing can be refrigerated a few days in advance.

For the dressing
2 1/2 teaspoons sugar
1 tablespoon plain rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili oil
3 tablespoons creamy peanut butter
One 2-inch piece fresh ginger root, peeled and grated (1 tablespoon)
2 tablespoons water

For the salad
6 to 8 ounces buckwheat soba noodles
1 or 2 heads romaine lettuce hearts, torn into bite-size pieces
1 cup shelled, frozen/defrosted edamame
6 to 8 scallions (trimmed), white and light-green parts cut thin on the diagonal
20 grape tomatoes, each cut in half
White sesame seeds, for garnish
Nori (roasted seaweed), cut into very thin matchsticks, for garnish

For the dressing: Whisk together the sugar, rice vinegar, soy sauce, toasted sesame oil, chili oil, peanut butter, ginger and water in a medium bowl, to form a shiny, emulsified blend.

For the salad: Bring a pot of unsalted water to a boil over medium-high heat. Add the soba noodles (to taste) and stir; cook according to the package directions, then drain, rinse until cool and drain again.

Divide the lettuce (to taste) among individual plates. Top each portion with an equal amount of the cooled noodles, then scatter each one with some of the edamame, scallions and grape tomatoes.

Just before serving, spoon a generous amount of the dressing over each salad, then top each with a good pinch of the sesame seeds and the nori. Serve right away.  4 servings

Teriyaki sauce from http://thewoksoflife.com/

mall-chicken-teriyaki-82 tablespoons mirin
2 1/2 tablespoons soy sauce
1 tablespoon brown sugar
3/4 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons oil
steamed rice, to serve

Add the protein to a bowl, along with the mirin, soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.

Heat the oil in a wok or large skillet over medium high heat. Transfer the protein to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.

Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

 

Kimchi Pancakes from Lucky Peach Presents 101 Easy Asian Recipes

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  • FOR THE PANCAKES
  • 2 cups kimchi
  • Cold water, as needed
  • 1/2 cup all-purpose flour
  • 1/2 cup rice flour (see headnote)
  • 1/2 teaspoon kosher salt
  • 4 large scallions, trimmed and chopped (1/2 cup), plus more for garnish, as needed
  • 2 tablespoons vegetable oil
  • Thinly sliced chives, for garnish
  • FOR THE OPTIONAL DIPPING SAUCE
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon water
  • 1/8 teaspoon toasted sesame oil
  • Sesame seeds, for garnish

For the pancakes: Squeeze the kimchi over a bowl to release as much of its juice as possible. Top up this liquid with juice from the kimchi container to measure about 1 cup. If you don’t have enough juice, add the cold water. Coarsely chop the kimchi, and keep it separate from the liquid.

Add the all-purpose flour, rice flour and salt to the bowl with the kimchi liquid, whisking until incorporated. If needed, let it stand for a minute or two, until slightly thickened. Fold in the kimchi and 1/2 cup of scallions; let it stand a few more minutes, if needed, until the batter is cohesive.

Heat 1 tablespoon of the vegetable oil in a large skillet over medium-high heat. Add half of the batter to the pan, using a spatula to quickly spread it into an even, thin round. Cook until the bottom is brown and crisp, 3 to 4 minutes. Flip the pancake, then cook for 3 to 4 minutes, until the other side is brown and crisp and the pancake’s interior is set. Transfer to a cutting board; repeat with the second pancake (including adding the remaining tablespoon of vegetable oil).

For the optional dipping sauce: Whisk together the soy sauce, rice vinegar, water and toasted sesame oil in a small bowl. Sprinkle with sesame seeds.

Cut the pancakes into wedges, and garnish with chives or scallions. Serve warm with the dipping sauce, if using.  Tested size: 4 servings; makes 2 dinner-plate-size pancakes

 

Cashew Shrimp Stir-fry from thewoksoflife.com/

shrimp-cashews-8
8 oz. medium shrimp, peeled and deveined
1 1/4 teaspoon sugar, divided
1/8 teaspoon baking soda
1/4 cup water
1/2 teaspoon sesame oil
1 teaspoon cornstarch
salt and white pepper
4 stalks celery, sliced at a 45 degree angle
1/2 of a red bell pepper, sliced
1 1/2 tablespoons oil
2 slices ginger, minced
1 scallion, chopped
2 teaspoons oyster sauce
3/4 cup roasted cashews

First, prepare the shrimp. Toss the shrimp with 1 teaspoon sugar, baking soda, and 1/4 cup water, gently mixing everything together for a couple minutes. Cover and refrigerate for 2 hours and then rinse under cold running water for 5 minutes to wash away any sugar and baking soda. Pat the shrimp dry thoroughly with a paper towel. Marinate the shrimp with 1/2 teaspoon sesame oil, 1 teaspoon cornstarch, 1/4 teaspoon salt and pinch of white pepper and set aside while you prepare the rest of the ingredients.

Now, since the dish comes together very quickly, and you want to avoid overcooking the shrimp, it’s time to blanch the celery and red bell pepper. Bring a pot of water to a boil and drop the celery and red bell pepper in. After 30 seconds, drain the vegetables and shock them in ice water. Drain completely and set aside.

Heat 1 1/2 tablespoons oil in a wok over medium heat. Add the minced ginger and chopped scallion and cook for 1 minute. Then turn up the heat to high and add the shrimp. Once the shrimp have just begun to turn pink, add the blanched celery and red bell pepper, along with the last 1/4 teaspoon sugar, the oyster sauce, and the cashews. Mix everything well, and season to taste with salt and white pepper. Serve.

Note: It’s ideal to use roasted cashews for this recipe, but I only had raw cashews, so I just wok-roasted them for about 10 minutes. I’ve learned that cashews burn easily, so when roasting, start with a cold wok and medium low heat. Add 1 tablespoon oil and then the cashews. Toast the cashews for about 10 minutes, stirring often and taking care not to burn them. Then spread them out and let cool until they’re ready to go into the dish.

Lucky Peach’s Odd Flavor Sauce

eb57a190-112f-452b-af95-f116ca56edf3--2015-0929_odd-flavor-sauce_james-ransom-015

  • tablespoons soy sauce
  • tablespoons tahini, almond butter, or peanut butter
  • tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
  • tablespoon sesame oil
  • teaspoons sugar
  • teaspoons kosher salt
  • tablespoons neutral oil (like canola, vegetable, or grapeseed)
  • small scallion, finely chopped (about 1 tablespoon)
  • tablespoon minced fresh ginger
  • large garlic clove, finely chopped (about 1 tablespoon)
  • 1/2 teaspoon chili flakes (or more to taste)
  • 1/2 teaspoon crushed Sichuan peppercorns
  1. Combine the soy sauce, tahini (or nut butter), vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and tahini is well incorporated. It’s okay if it’s not completely dissolved, though.
  2. Heat a small skillet over medium heat, add the oil, and heat until shimmering. Add the scallions, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and everything’s aromatic. Pour all this into the liquid seasonings and whisk until well blended. Once cool, the sauce will keep in the fridge for one or two days.  Makes about 1/2 cup

Author Notes: Serve the sauce with chicken, fish, pork, or tofu—and always some rice. Really, just put it on whatever needs a little extra “oomph,” like soba noodles or roasted or steamed vegetables. It would also work as a stellar sauce for okonomiyaki

7 Layer Fiesta Dip

 2543b7f1ae6d7299_seven-layer-dip.xxxlarge
  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 package taco Seasoning Mix
  • 1 package (8 ounces) shredded Cheddar cheese, (2 cups)
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup sliced black olives
  • Tortilla chips
  • Spread refried beans in shallow serving dish.
  • Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
  • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.
Makes 8 cups or 64 (2-tablespoon) servings.

Spinach and Berries Salad with Dill, Phyllis Keating

spinach_and_berries_salad_w_dillRed Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons dry mustard
1/4 teaspoons onion powder

Salad
1 cup almonds
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions
1/2 pints strawberries
1/2 pints raspberries
1/2 pints blueberries
1/4 c dill weed

Toast the almonds for about 5 minutes at 350F . Cool. Toss the almonds, spinach, lettuce, onions, fruit and dill week in a large bowl. Add the vinaigrette just before serving and toss to coat.  Serving Size: 8

thai basil sauce from thewoksoflife.com

2 tablespoons oil
5 cloves garlic, chopped
½ of a red bell pepper, sliced thinly
1 small onion, thinly sliced
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon fish sauce
½ teaspoon sugar
1 cup thai basil leaves, packed

Heat your wok over high heat, and add the oil.  Add the garlic and red pepper to the wok and stir-fry for about 20 seconds. Add the onions and stir-fry until browned and slightly caramelized.

Toss  in  the soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir-fry for another few seconds, and then fold in the Thai basil until it’s just wilted. Serve with jasmine rice!