Asian - Main and Sides

Asian BBQ Chicken Thighs
1/2 cup water
2/3 cup brown sugar
2/3 cup soy sauce
1/2 cup apple juice
1/2 cup  ketchup
1 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 pounds boneless chicken thighs

Place all ingredients together into a crock pot and mix well. Add chicken and cook on low 7-8 hours or on high 4-6. This is awesome served with fried rice.

Korean Beef

1 pound lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce

1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced

Rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Korean Tacos

Meat

5 lbs. beef or pork roast

1 cup soy sauce

1 cup packed brown sugar

6 cloves garlic, minced

2 teaspoons dry ginger

½ cup rice vinegar

2 tablespoons sesame oil

2 tablespoons Sriracha

Slaw

4 cucumbers, peeled and thinly sliced

1 thinly sliced sweet onion

1/2 teaspoon salt

¼ cup rice vinegar

2 tablespoons sugar

2 tablespoons chili garlic sauce

crushed red pepper flakes, to taste

small flour tortillas

For slaw, combine all ingredients together in large bowl. Allow to sit for about 30 minutes before serving.

For meat, spray slow cooker with non-stick cooking spray then add meat. Whisk together soy sauce, sugar, and vinegar with garlic, ginger, Sriracha, and oil. Pour over meat in the crockpot. Cook on low for 8 hours. Remove 1 1/2 cups of cooking liquid and pour liquid into a small saucepan and bring to a boil. Reduce heat and simmer until liquid is reduced by half. Meanwhile, shred meat and place in large bowl. Moisten with reduced sauce. Serve on warmed tortillas with cucumber slaw.

Sriracha Chicken

3-4 chicken breasts, diced

1/3 cup cornstarch

1 cup water

2-3 tablespoons sriracha (depending on how spicy you want it)

5 tablespoons soy sauce

1 tablespoon minced garlic

¼ cup sugar

2-3 tablespoons honey (depending on how sweet you want it)

2 tablespoons cornstarch + 2 tablespoons cold water

optional: crushed red pepper flakes, cooked rice for serving

In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat. Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low. Add diced chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through. Add the sauce and stir to coat. Sprinkle with crushed pepper flakes if desired and serve over warm rice.

The Ultimate Sesame Chicken
1 egg
2 tablespoons cornstarch
pinch of salt and pepper
2 tablespoons oil
1 pound skinless/boneless chicken thighs

4 tablespoons soy sauce
2 tablespoons water
1 teaspoon sesame oil
3 tablespoons brown sugar
3 tablespoons rice vinegar
1/2 teaspoon dried ginger
1 clove garlic, minced
2 tablespoons sesame seeds
1 tablespoon cornstarch

2 cups rice, cooked to make 4 cups
1 bunch green onions, thinly sliced

In large bowl, whisk together egg, cornstarch and salt and pepper. Meanwhile heat oil in skillet until waves start to come across the surface. While oil is heating cut chicken into bite sized pieces; toss them into the egg/cornstarch mixture. Add the coated chicken into the hot oil; do not stir until you start to see the edges turning golden brown. Stir and brown the chicken on all sides.

While the chicken is cooking, make the sesame sauce. In a small bowl stir together soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds and cornstarch.

Once the chicken is done, pour the sauce over the chicken then toss. The sauce will begin to thicken as soon as it hits the hot skillet. As soon as chicken is coated, turn off the heat. Serve chicken over rice, topped with sliced green onions.


Tammy's Sesame Chicken
Makes an excellent rice bowl topping . . . especially if you add steamed broccoli, carrots and green onions.

1/2 cup lemon juice
1/2 cup soy sauce
4 tablespoons oil
5 garlic cloves minced
1 teaspoon ginger
1 teaspoon sesame oil
2 pounds chicken breast
4 teaspoons cornstarch
1/2 cup water
1/4 cup chicken broth
1/4 cup sesame seeds, toasted 
hot buttered rice

Mix together lemon juice, soy sauce, oil, garlic, ginger and sesame oil. place half of the marinade in an airtight container and save for later to make the sauce; marinate chicken in the other half 8 hours or overnight. Grill the chicken till done. While the chicken is cooking, make the sauce by combining the sauce you saved along with the cornstarch, water and broth in a small saucepan. Stir until somewhat thickened and smooth. Slice the cooked chicken over rice, drizzled with plenty of sauce and topped with sesame seeds that were toasted in a very hot frying pan (watch and stir the seeds carefully because they will burn quickly!)


General Tso's Chicken
1 1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 egg white
1/4 cup + 2 tablespoons cornstarch
1 pound boneless/skinless chicken thighs or breasts
2 tablespoons oil

1 tablespoon oil
2 cloves garlic, minced
1 teaspoon ground ginger
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 teaspoon chili garlic sauce
3 tablespoons brown sugar

In large mixing bowl combine sesame oil, soy sauce and egg white. Mix in the cornstarch. This will be difficult to stir because it's so thick. Cut the chicken into bite-sized pieces then stir into the cornstarch mixture until coated. Cover and let sit at room temperature for 20 minutes.

Heat oil over high heat; in about 3-4 batches, fry chicken 3-4 minutes on each side, until golden brown. Place on paper towel to drain. Meanwhile, make the sauce by combining oil, garlic and ginger in the bottom of a medium-sized saucepan. In a small bowl, whisk together chicken broth, soy sauce, cornstarch, chili garlic sauce and brown sugar. When garlic is fragrant, stir cornstarch mixture into the hot broth and stir until thick.

For the finale, add cooked chicken into the sauce and serve on top of rice; steamed vegetables like broccoli and carrots are excellent sides for this dish!


Chicken Teriyaki Rice Bowls
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon pepper
2 garlic cloves minced
2 pounds chicken breast, cut into bite-sized pieces
hot buttered rice
steamed broccoli and carrots

Mix all ingredients except chicken in crock pot. Add chicken and cook on high 4-6 or low 6-8. When chicken is done, server over hot buttered rice along with steamed broccoli and carrots.



Asian Meatballs
2 green onions, finely chopped
1 teaspoon butter
1 egg beaten
3 tablespoons soy sauce
1/2 cup bread crumbs
1/4 cup water chestnuts, finely chopped
3 garlic cloves minced
1/2 teaspoon ginger
1 pound sausage
1 tablespoon sesame seeds, toasted 
1/3 cup mayonnaise
1 tablespoon rice vinegar
2 teaspoons wasabi

In small skillet, saute onions in butter till tender. Transfer to a large bowl. Add the egg, soy sauce, bread crumbs, chestnuts, garlic and ginger; add sausage and mix well. Shape into balls and place on prepared cookie sheet. Bake at 350 for 15-20 minutes. Sprinkle with sesame seeds you have toasted (by stirring quickly in a very hot frying pan). Serve with a side of sauce. To make sauce combine mayo, rice vinegar and wasabi.




Mom's Fried Rice
This can be used as a side but is filling enough to work as a main dish in and of itself.

2 cups rice
2 cups water
1 teaspoon salt
1 tablespoon butter
2 more tablespoons butter
2-3 large eggs
1 small onion, chopped
1 handful carrots, grated
1/2 bag frozen peas, thawed
2-3 garlic cloves, minced
1/2 pound ham, finely cubed
1/4 cup soy sauce
2 teaspoons sesame oil
1/2 teaspoon pepper

Cook rice in water along with salt and butter. When done; set aside. Melt 2 tablespoons butter in large skillet; scramble the eggs in a small bowl then scramble in the pan; when the eggs are cooked and well crumbled, add the onion, carrots and garlic. When onion is tender, add peas and ham. At this point stir in the rice, along with the soy sauce, sesame oil and pepper, then mix well.

HINT: IF YOU CAN THINK FAR ENOUGH AHEAD OR IF YOU SIMPLY HAVE EXTRA RICE, THIS WORKS BEST WITH DAY OLD, COLD RICE. . . JUST FYI.



Benihana Fried Rice
2 cups rice
4 cups water
2 tablespoons finely grated carrots
1 cup frozen peas
1/2 cups sliced green onion
2 eggs beaten
2 tablespoons butter
2 tablespoons soy sauce
salt and pepper to taste

Place rice and water in saucepan with 1 tablespoon butter and 1/4 teaspoon salt. Bring to a boil; cover and reduce to lowest heat. Walk away for twenty minutes. Let rice cool in the fridge. You can do this earlier in the day or even the day before if you want. Place carrot, peas and onion in a bowl. Toss together. Scramble eggs in large saucepan over medium heat with a bit of butter. Crumble into bite-sized pieces. Toss in vegetables then soy sauce, salt and pepper. Add rice then cook for 8-10 minutes, stirring often.



Beef and Leeks
1-2 pounds flank steak or top sirloin
2 tablespoons cooking sherry
4 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon fresh grated ginger
2 tablespoons oil
3 cups leeks, cleaned and thinly sliced
hot buttered rice

Slice the steaks, across the grain. Mix together sherry, soy sauce, sesame oil and ginger. Place the meat in this mixture and marinate for 30 minutes. Heat oil in a large skillet, heat oil. Add meat and cook until rare. Add leeks at the last minute along with ample pepper. Serve over hot buttered rice along with extra soy sauce if necessary.



Easy Mongolian Beef and Rice
2 pounds flank steak or top sirloin
1/2 cup cornstarch
1/4 cup oil
1/2 teaspoon dried ginger
4 garlic cloves minced
1 cup water
1 cup soy sauce
1 cup brown sugar
1/2 teaspoon crushed red pepper flakes
6 green onions, coarsely chopped

Prepare the meat: First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Make the sauce: Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. Cook the meat and assemble dish: Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.  Serve hot with rice.


Beef and Noodles Stir Fry
1 pound angel hair pasta, cooked
2 large heads broccoli, chopped
2 pounds beef stew meat
2 teaspoons sesame oil
3 tablespoons soy sauce
2 garlic cloves minced
1 sweet onion, thinly sliced
1 cup beef broth
1 tablespoon cornstarch
hot buttered rice

Cook pasta according to package directions; set aside. Steam broccoli, slightly. Heat sesame oil in large skillet; cook meat until barely done. Add soy sauce, broccoli, garlic and onions. Stir until onions becomes tender. Mix broth with cornstarch until cornstarch is dissolved. Pour over hot meat and vegetables. Stir until sauce thickens slightly. Serve over hot buttered rice.



Chicken Stir Fry with Angel Hair Pasta
1 pound angel hair pasta, cooked
2 pounds chicken breast, cut into bite-sized pieces
1 bunch green onions, sliced 
1 teaspoon minced garlic
1/2 cup shredded carrots
1 pound  mushrooms, quartered
1 chicken bullion cubes
1/2 cup water
2 small zucchini, sliced
1 head cauliflower, chopped and lightly steamed
1 can baby corn
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1/4 cup soy sauce

Cook pasta according to package directions; set aside. Place chicken in a very hot skillet that has been prepared with 2 tablespoons of oil; allow to brown before stirring and cooking to completion. Stir in onions, garlic, carrots and mushrooms. Push everything to the sides of the pan so there is a hole in the center. Place bullion cube and water into the hole. Place a lid on top and steam for three minutes. Remove lid and stir in zucchini and cauliflower; drain the baby corn and  SAVE THE LIQUID IN A SMALL BOWL. Throw the baby corn into the skillet. Mix the salt and pepper, crushed red pepper flakes, sesame oil and soy sauce into the liquid from the baby corn along with the cornstarch. Pour this liquid over the stir fry and continue to stir until the liquid in the pan starts to thicken slightly. Serve over cooked noodles.



Teriyaki Pork Roast
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, minced
1/2 teaspoon pepper
1 teaspoon sesame oil
2-3 pound  pork roast

Place everything but the roast into a slow cooker and stir to combine. Place roast in sauce and cook on high 4-6 hours or low 6-8. When done, cut or shred the meat and return to teriyaki sauce. Serve with fried rice or spicy noodles.

NOTE: YOU CAN ALSO USE A BEEF ROAST.


PF Chang's Lettuce Wraps
1 pound ground chicken
1/2 onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon salt/pepper
1/4 teaspoon ground ginger
3 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon peanut butter
1/2 tablespoon water
1/2 tablespoon honey
2 teaspoons garlic chili sauce (more if you want hotter)
3 green onions, thinly sliced
1 8 oz. can water chestnuts, finely chopped (OPTIONAL)
1/4 cup chopped peanuts (OPTIONAL)
2 heads icebereg lettuce, left in big leaves

Cook chicken, onion, garlic, and salt/pepper until chicken is no longer pink. Meanwhile, in microwave safe bowl, combine ginger, soy sauce, vinegar, sesame oil, peanut butter, water, honey, and chili sauce.  Microwave for 20 seconds and stir until smooth. Add to the cooked chicken in the skillet and stir to combine. Finally stir in the green onions (then the water chestnuts and peanuts if desired, I'm usually to lazy for these ingredients). Place the chicken in a large bowl in the middle of the table, along with a large plate of lettuce leaves. Spoon chicken over individual lettuce leaves, wrap and eat!

Chicken Lettuce Wraps (Brooke's)
1 tablespoon sesame oil
2 pounds ground chicken
1 teaspoon ginger
1/4 cup sherry
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 8 oz. can waterchestnuts, drained and chopped
2 tablespoons rice vinegar
kosher salt, to taste
1 bunch green onions, thinly sliced
2 tablespoons toasted sesame seeds
2 heads iceberg lettuce leaves

Heat oil in skillet; add chicken and cook until no longer pink. add ginger and cook 1 minute; add sherry and deglaze pan; cook until liquid is evaporated. Place meat in slow cooker. Mix together soy and chili sauce; pour over meat. Cook on low 4 hours. Just before serving, stir in vinegar, chestnuts and salt to taste. Stir in green onions an sesame seeds then serve with generous portions of chicken wrapped up inside individual lettuce leaves.



Everyone's Favorite Egg Rolls
Highly requested . . . too expensive to buy when Holden and Easton want to eat ten egg rolls apiece!

2 pounds sausage, browned
1 bunch green onions, roughly chopped
1 box mushrooms, washed
1 bag coleslaw mix
4 garlic cloves minced
2 teaspoons sesame oil
1/2 teaspoon pepper
1/4 cup soy sauce
3 packages egg roll wrappers
tub of crisco

Pulse browned sausage in food processor 5-6 times; pour into a large bowl. Pulse mushrooms and green onions in food processor until finely chopped; add to sausage in bowl. Add the coleslaw, garlic, oil, pepper, and soy sauce to the bowl as well; stir well. Fill and wrap the egg roll wrappers according to the directions on the package. Place on a cookie sheet, seam side down until all are ready to fry. As you wrap, heat the crisco in a very large pot. Make sure it does not get hot enough to smoke and burn. Cook 3-4 egg rolls at a time, flipping as necessary to achieve an even golden color. Place on paper towels to drain as they finish cooking. Serve with dipping sauce.

DIPPING SAUCE: whisk together 1/2 cup soy sauce, 1/4 cup rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon sugar, 4 minced garlic cloves.



Asian Spicy Noodles - Easton's Favorite
1 pound angel hair pasta, cooked
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
1/4 cup soy sauce
2-3 garlic cloves, minced
2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried cilantro

Cook pasta; set aside. Mix together the remaining ingredients in large bowl; test for taste. Stir in noodles until coated and serve.


PF Chang's Garlic Noodles
1 pound Chinese noodles (or angel hair pasta)
3 teaspoons minced garlic
1 1/2 teaspoon sugar
2 tablespoons vinegar
1 1/2 teaspoon crushed red pepper flakes
2 tablespoons oil
1/2 teaspoon sesame oil
cantonese stir fry sauce
1 large cucumber, finely chopped
1 tablespoon chopped fresh cilantro

Cook pasta according to package directions; set aside to cool. Mix together sugar, vinegar, red pepper flakes, oils, stir fry sauce and cilantro. Toss noodles with mixture; toss in cucumbers. Set aside. Heat a large skillet. Add a bit of sesame oil into the pan; add the noodles and stir fry briefly.

TO MAKE CANTONESE STIR FRY SAUCE: mix together in a small saucepan 3/4 cup water, 1 chicken bullion cube or 1 teaspoon chicken base, 1 tablespoon sugar, 2 tablespoons cooking sherry, 1/2 teaspoon salt and 1 teaspoon cornstarch. Whisk and stir until smooth and slightly thickened.



Asian Wasabi Burgers
Delicious!!!

2 pounds ground beef
1/2 teaspoon salt
1 teaspoon pepper
1 bunch green onions, thinly sliced
1/2 cup  finely chopped mushrooms
1 tablespoon sesame oil
2 tablespoons soy sauce
1/2 cup  mayonnaise
1-2 tablespoons prepared wasabi
8 crisped hamburger buns
iceberg lettuce 

In large bowl, combine ground beef, salt, pepper, green onions, mushrooms, sesame oil and soy sauce. Form into 8 patties then grill till done. These burgers are a bit fragile so be careful with them. While burgers are cooking, prepare wasabi mayonnaise by stirring together mayonnaise and wasabi. Serve burgers on toasted buns, lathered with flavored mayo and crisp lettuce.