Category Archives: Asian

Asian BBQ Meatballs

Asian BBQ Meatballs — Biting Life #bitinglife #recipe #meatballs #asian #bbq #asianbbqsauce

 

Asian BBQ Meatballs

(recipe by: Miranda Mowbray, Biting Life)

Ingredients (serves 4 as a side):

3/4 cup honey barbecue sauce

2 tbsp sriracha hot sauce

3 tbsp soy sauce

2 tsp sesame oil

16 frozen meatballs

Directions:

In a bowl, mix together all of the ingredients except the meatballs.

Place the meatballs and the sauce in a saucepan over medium heat; stir to cover the meatballs.

When sauce starts to bubble, turn down to low and stir occasionally; cook for ~5 more minutes.

Serve immediately and enjoy!

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Spinach Egg Drop Soup

Spinach Egg Drop Soup

 

Spinach Egg Drop Soup

(Teenage Taste’s recipe)

Ingredients:

  • 4 cups low sodium chicken broth
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 4 cups fresh baby spinach, lightly packed
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 whole eggs + 2 egg whites
  • 1 tablespoon soy sauce
  • ¼ cup grated Parmesan or Pecorino Romano cheese
  • ¼ teaspoon ground black pepper

Directions:

  • Heat a large pot over medium heat and saute the garlic in the olive oil for 2-3 minutes.  Add spinach and turn heat to low; cook until spinach wilts.
  • Add chicken broth and season with soy sauce, 2 tablespoons cheese, and black pepper.  Mix together the water and cornstarch to form a slurry; stir into the chicken broth.
  • Bring soup to a boil.  While waiting for soup to boil mix together the eggs, egg whites, and remaining cheese.  Once boiling turn off heat and add slowly add the egg mixture. After 30 seconds you may stir.  Allow soup to sit for 5-10 minutes and serve.

Thai Chicken Soup

Thai Chicken Soup

 

Thai Chicken Soup

(adapted from Food Network Magazine’s recipe)

Ingredients

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons green curry paste (I used my favorite spicy sauce, Chili Garlic – picture below)
  • 6 cups low-sodium chicken broth
  • 1 can (13.5 fl.oz.)coconut milk
  • 2 red bell peppers, thinly sliced
  • 4 oz. thin rice noodles
  • 2 small skinless, boneless chicken breasts thinly sliced
  • 1 cup finely chopped parsley
  • 1 teaspoon paprika (or to taste)
  • Salt (to taste)

Directions

  • Heat the olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally until translucent.
  • Add garlic and spicy sauce and cook 1-2 minutes more.
  • Add chicken broth and coconut milk, bring to a boil (this took a lot longer than I expected – maybe because of my piece-of-crap stove, though)
  • Add bell peppers and noodles, simmer for about 3 minutes until noodles reach desired tenderness
  • Stir in parsley, salt, and paprika

Restaurant-Style Shrimp Pad Thai

Restaurant-Style Shrimp Pad Thai

 

Restuarant-Style Shrimp Pad Thai

(adapted from Thai Table’s recipe)

Ingredients:

  • 2 eggs
  • 2 teaspoons fish sauce
  • 6 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper
  • Black pepper
  • 1/2 lime
  • 1/2 onion, minced
  • 2 tbsp sugar
  • 2 tbsp tamarind paste
  • 1/2 package Thai rice noodles
  • 1 cup mushrooms, chopped
  • 2 tbsp olive oil
  • 2 cups cooked shrimp, chopped
  • 1 cup bean sprouts
  • 2 tbsp peanuts

Directions:

You really should go to Thai Table’s website for the instructions, because they do a way better job of explaining it than I could. My advice would be to make sure to have all your ingredients chopped and ready ahead of time so that you’re not scrambling to chop things while you’re trying to stir the noodles in the wok.

 

Panko-Crusted Salmon with Dijon Mustard

Panko-Crusted Salmon with Dijon Mustard

 

Panko-Crusted Salmon with Dijon Mustard

(original recipe)

 

Ingredients (serves two):

3/4lb salmon

3 tbsp Panko breadcrumbs

2-3 tbsp Dijon Mustard

Salt and pepper

 

Directions:

Preheat oven to 400˚F.

Cut salmon into two equally-sized fillets (if not already cut).

Generously season with salt and pepper.

Spread Dijon mustard over each salmon fillet evenly.

Sprinkle Panko crumbs on top of both pieces.

Line a baking sheet with foil and grease with cooking spray.

Place fillets side-by-side on the sheet.

Cook until the fish is light pink and flakes with a fork (about 15 minutes, depending on thickness).

Enjoy!

Orange Beef

Orange Beef

 

Orange Beef

(adapted from Katrina Runs’ recipe)

Ingredients:

  • 1 1/2 pounds beef top sirloin, thinly sliced
  • 1 can of Dr. Pepper
  • 1/3 cup rice wine vinegar
  • 1/4 cup tablespoons orange juice
  • 1 tablespoon soy sauce
  • 3 cups cooked short-grain sweet rice (1 1/2 cups uncooked)
  • 2 cups water
  • 1/2 cup vegetable oil
  • Olive oil
  • 1/2 cup flour
  • 1 teaspoon ground ginger
  • 6 cloves minced garlic
  • 2 cups broccoli florets
  • 1 whole onion, minced
  • 1 orange bell pepper, chopped

Directions:

  1. Remove beef from package. Slice into strips. Place in a bowl and pour 1 can of Dr. Pepper over it. Cover and let marinate in the fridge at least 30 minutes.
  2. Remove the sirloin strips and dry between paper towels.
  3. In a small bowl, mix together the rice vinegar, orange juice, and soy sauce. Set aside.
  4. Heat oil in a wok or pan over medium-high heat. Toss dried beef inflour  to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside.
  5. Sauté broccoli, onions, ginger, and garlic in olive oil in a pan over medium-high heat. Add the soy sauce mixture to the pan, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice.

Nutty Chicken Stir-Fry

Nutty Chicken Stir-Fry

 

Nutty Chicken Stir Fry

Ingredients:
  • Chicken breasts (I used about five chicken breast tenders, but it depends on how many people you’re trying to feed)
  • Vegetable Oil
  • Stir-fry vegetables (The easiest thing would be the pre-mixed frozen stir-fry vegetable packets, but I don’t like everything in those, so I used canned baby corn, water chestnuts, and bean sprouts)
  • 3 cloves garlic, minced
  • Brown sugar
  • Cornstarch
  • Ginger
  • Reduced-sodium chicken broth
  • Reduced-sodium soy sauce
  • Peanut butter
  • Long-grain white rice
Directions:
  • In a large skillet, stir fry chicken breasts in oil for 2 minutes
  • Add vegetables and cook until soft, then add garlic
  • In a bowl, combine 2 tbsp brown sugar, 4 tsp cornstarch, 3/4 tsp ground ginger (I bought fresh ginger and ground it with a cheese grater). Stir in 1/2 cup chicken broth, 1/3 cup soy sauce, 1/4 cup peanut butter (I microwaved for about 30 seconds – make sure not to burn!! – to make it soft enough to stir with the other ingredients) until blended.
  • Pour sauce mixture over chicken mixture. Bring to a boil, cook a stir for 2 minutes until sauce thickens.
  • Serve with rice (I used the rice cooker my parents got me for Christmas… makes perfect rice every time! And they aren’t that expensive)
  • The recipe also called for salted peanuts to sprinkle over the top before serving, but the water chestnuts gave the recipe all the crunch it needed and it was definitely peanut-y enough without them!