Posts Tagged ‘Asian’

Portabella Satay with Spicy Peanut Sauce

Yield: 24 servings

Ingredients

Peanut Sauce
2⅔ cups Chunky peanut butter
2 cups Coconut milk
½ cup Lemon Juice
¼ cup Honey
8 cloves Garlic, chopped
1 tablespoon + 1 teaspoon Ground cumin
1½ teaspoons Crushed red pepper

Satay
24 Portabella mushrooms (about 2.5 ounces each)
Vegetable oil as needed
Cilantro and red pepper flakes, for garnish as needed

Directions

To make peanut sauce, thoroughly combine peanut butter, coconut milk, lemon juice, honey, garlic, cumin and red pepper.  Let stand at least one hour to marry flavors.

To prepare satay, remove stem and brush each portabella cap with oil; season well with salt and pepper.  Arrange on sheet pan.

Bake at 500˚F until mushrooms are tender, about 8 minutes.

Cut one portabella cap into 3/8-inch slices; thread slices on 2 skewers.  Repeat with remaining caps; reserve.

Per Order

Grill 2 skewers, turning a couple of times, until tender and lightly browned, about 2 minutes per side.  Sprinkle with coriander.  Serve with ¼ cup peanut sauce on the side.  Garnish with red pepper flakes if desired.

Seven-Minute Spring Ramen Bowl

Brooke from Cheeky Kitchen shares an updated veggie-filled version of a college staple, without losing the college budget.

Serves 2

Ingredients:

1 packet ramen, chicken flavored
½ cup asparagus spears, cut to 3” length
1 ½ cup sliced mushrooms
2 ½  tablespoon sesame, avocado, or olive oil
½ teaspoon lemon pepper
2 cups water
1 tablespoon vinegar
2 eggs
2 tablespoon scallions
2 tablespoons cilantro

Directions:

In a medium pot, cook ramen according to package directions. One minute before ramen is done, toss asparagus spears in to the pot. Transfer to two bowls. Add mushrooms and oil to the pot. Turn stove burner to medium-high heat. Spread mushrooms flat on the bottom of the pot, sprinkle with lemon pepper, and cook until golden brown. Transfer mushrooms to soup bowl.

Add 2 cups of water to pot. Bring to a boil. Add vinegar to boiling water, then gently crack one egg on each side of the pot. Immediately turn off burner, but leave the pot on the hot burner.

Use a fork to gently pull the eggs whites toward the center of your egg, giving it a nice round shape. Allow eggs to sit in hot water for 4 minutes, then use a large slotted spoon to gently remove and place one egg on top of each ramen bowl. Garnish bowls with chopped scallions and cilantro. Serve immediately and enjoy!

Asian Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.

Serves 4
Prep Time: 15 mins.
Cook Time: 15 mins.

Ingredients

8 oz fresh Mushrooms
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1/2 lb lean ground beef
1 tbsp canola oil
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Directions:

Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.

Oriental Mushrooms and Pasta with Peanut Sauce

Peanut sauce, pasta and mushrooms combine to make this traditional Asian dish.

Servings: 4 servings

Serving Size: 1 cup prepared recipe

Ingredients

6 ounces (about 2 cups) penne pasta, uncooked
2 tablespoons vegetable oil, divided
1 pound (about 5 cups) fresh white mushrooms, sliced
3/4 teaspoon salt
4 ounces (about 1-1/2 cups) snow peas, cut in 1-inch pieces
8 ounces boneless pork chops, cut in thin strips

Peanut Sauce

(In a large bowl combine all ingredients listed below until well blended)
1/4 cup soy sauce
1/4 cup olive oil
3 tablespoons chunky peanut butter
1 tablespoon rice or white wine vinegar
1 to 1-1/2 teaspoon ground ginger

Directions

Place prepared Peanut Sauce into a large bowl; set aside. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet heat 1 tablespoon of the oil until hot. Add sliced mushrooms and salt; cook, stirring occasionally, over medium heat until almost tender, about 3 minutes. Stir in snow peas; cook and stir 2 minutes. Add mushroom mixture to bowl with Peanut Sauce; set aside. Wipe out skillet; add remaining 1 tablespoon oil. Add pork strips; cook and stir until lightly browned and cooked through, 3 to 4 minutes. Stir into Peanut Sauce along with drained pasta; stir until well coated. Serve warm or refrigerate until ready to serve. Serve on shredded iceberg lettuce with radish slices, if desired.

Nutrition Facts

Calories: 550; Total Fat: 31g; Saturated Fat: 4.5g; Cholesterol: 45mg; Sodium: 1540mg; Protein: 29g; Total Carbohydrate: 43g; Dietary Fiber: 4g

Shiitake and Chicken Lettuce Wraps

Sliced mushrooms and chicken combine to create an easy to make fresh and tasty Asian classic.

Preparation Time:  5 minutes

Cooking Time:  15 minutes

Yield: 4-6 servings

Serving Size: 1 romaine lettuce leaf with 1 cup filling

Ingredients

2 teaspoons toasted sesame oil, divided
1 teaspoon olive oil
8 ounces shiitake or Portabella mushrooms, thinly sliced
1 boneless, skinless chicken breasts, pounded to 1/2 inch thickness and thinly
sliced
1 teaspoon chili garlic sauce
1 small red bell pepper, thinly sliced
1 cup bean sprouts, rinsed
1/4 cup diagonally sliced green onions
1 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon grated fresh ginger
1 fresh plum, diced (optional)
1 head romaine, Boston or Bibb lettuce

Directions

Heat a large sauté pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.

In a cup, mix 1/4 cup water and chili garlic sauce and pour in to pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.

In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.

Nutrition Facts

Calories: 120; Total Fat: 4.5g; Saturated Fat: 0.5g; Cholesterol: 25mg; Sodium: 590mg; Protein: 13g; Carbohydrates: 9g; Dietary Fiber: 2g

Mushroom Bulgogi Tacos

Meaty mushrooms make these Asian-fusion vegetarian tacos a great meal for any time of day.

Yield: 4 tacos

Serving size: 1 taco

Ingredients

Bulgogi Marinade (recipe follows)
8 oz. white button mushrooms, halved
2 teaspoons canola oil
4 (6-inch) flour tortillas, warm
Quick Kimchee Slaw (recipe follows)
1/2 cup crumbled panela cheese
Thinly sliced jalapenos
Fresh cilantro sprigs, for garnish
Toasted sesame seeds, for garnish

Bulgogi Marinade

1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup grated fresh pear
a pinch red pepper flakes
4 teaspoons soy sauce
4 teaspoons apple juice
4 teaspoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/2 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Whisk together all of the ingredients. Refrigerate.

Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.

Quick Kimchee Slaw

1 1/2 cups shredded Napa cabbage
1 small carrot, shredded
2 green onions, thinly sliced
1/2 teaspoon red pepper flakes
1 small clove garlic, minced
1 teaspoon kosher salt
2 tablespoons rice wine vinegar

Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well; refrigerate for an hour.  Squeeze out juices and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed.

Note: Can be made up to 1 day in advance

Directions

1.  Heat a large skillet over medium high heat; add oil, then mushrooms.  Cook for 2 minutes stirring occasionally until golden; turn.

2.  Add the marinade and simmer until it is reduced to a glaze. Pour the glazed mushrooms into a serving dish.

3.  To serve, top each tortilla with mushrooms, slaw, cheese, cilantro, jalapeño and a sprinkle of sesame seeds and fold in half to eat.

Nutrition Facts

Calories: 140; Total Fat: 2.5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 660mg; Protein: 9g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Foodservice portion

Beef, Shiitake and Snow Pea Stir Fry (Foodservice portion)

Mushrooms, steak and snow peas combine beautifully in this easy Asian stir-fry.

Yield: 20 servings

Serving size: 4 oz steak and 1/2 cup vegetables (1 rounded cup)

Ingredients

5 pounds beef sirloin steak, cut into 2-inch by 1/4-inch strips
1 cup vegetable oil
1/2 cup minced peeled fresh ginger
2 1/2 pounds fresh shiitake mushrooms, stemmed and thickly sliced
2 1/2 pounds fresh snow peas, trimmed
5 cups sliced fresh green onions
5 cups fresh cilantro leaves, roughly chopped
1 1/2 cups hoisin sauce
3 tablespoons chili-garlic sauce

Directions

1. Season beef with salt and pepper.  Heat a small amount of the oil in a large wok, rondeau, flat top griddle or skillet over high heat; stir fry ginger and mushrooms in oil until mushrooms are tender, about 3 minutes.  Remove to hotel pan; cover to keep warm.

2. Adding oil in small amounts as needed, stir fry the beef in a single layer 1 minute or until browned but still remaining a bit pink in the center, working in batches if necessary.  Add to mushrooms.

3. Adding more oil as needed, stir fry snow peas, half of the green onions and half of the cilantro 1 minute.

4. Stir in hoisin sauce and chili-garlic sauce and continue to cook 1 to 2 minutes or until peas are tender crisp.

5. Turn into hotel pan, tossing well with beef and mushrooms. Adjust seasoning with salt and pepper.  Garnish with remaining cilantro and green onions.

Tips: Can be served cold as a salad with chilled udon noodles.

Nutrition Facts:

Calories: 280; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 30mg; Sodium: 620mg; Protein: 21g; Carbohydrates: 23g; Dietary Fiber: 4g

Family portion

Thai Curry Mushrooms and Tofu

Take your family on a low-sodium culinary adventure around the world with this mushroom curry.

Yield: 6 servings

Serving size: 1 cup

Ingredients

1 pound extra firm tofu, drained
1 tablespoon Thai green curry paste
1 (13 to 14 ounce) can coconut milk (divided)
1 1/2 teaspoons olive oil
1 tablespoon brown sugar
1 tablespoon fish sauce (optional)
8 ounces shiitake mushrooms, halved
8 ounces cremini, mushrooms, halved
1 small onion, cut into 1-inch dice
1 small red pepper, seeded and cut into 1-inch dice
1 cup green beans (fresh or frozen and thawed), cut into 2-inch pieces
1 lime, juiced
1/4 cup fresh basil, coarsely chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Directions

1. Working on the long side of the block of tofu, slice it into 8 slices.  Place two layers of paper towel on a rimmed baking sheet and top with tofu slices.  Place two more layers of paper towel on top of the tofu, followed by another baking sheet.  Weigh with a heavy skillet or 3 cans for about hour to squeeze out excess moisture.  Cut each rectangle into 4 pieces.

2. Heat olive oil in a deep skillet or Dutch oven over medium heat.  Add green curry paste and cook 30 seconds to soften.  Add coconut milk, brown sugar and fish sauce (if using); bring to a simmer and cook for 3 – 4 minutes.

3. Add mushrooms and onion; cover and simmer 3 – 4 minutes.  Gently stir in tofu; cover and simmer 3 – 4 minutes.  Add peppers and green beans; simmer partially covered 3 – 4 minutes.

4. Add lime juice and basil and gently stir just to combined; season with salt and pepper.  Serve with steamed white or basmati rice, if desired.

Nutrition Facts

1 cup serving: Calories: 259; Total Fat: 20g; Saturated Fat: 13g; Cholesterol: 0g; Sodium: 262mg; Protein: 12g; Carbohydrates: 13g; Dietary Fiber: 3g

Foodservice portion

Thai Curry Mushrooms and Tofu (Foodservice portion)

Take your family on a low-sodium culinary adventure around the world with this mushroom curry.

Yield: 24 servings

Serving Size: 1 cup

Ingredients

  • 4  pounds extra firm tofu, drained
  • 1/4 cup Thai green curry paste
  • 4 (13.66 ounce) cans coconut milk (divided)
  • 3 tablespoons olive oil
  • 1/4 cup brown sugar
  • 1/4 cup fish sauce (optional)
  • 2 pounds shiitake mushrooms, halved
  • 2 pounds cremini, mushrooms, halved
  • 2 medium onions, cut into 1-inch dice
  • 3 medium red peppers, seeded and cut into 1-inch dice
  • 4 cups green beans (fresh or frozen and thawed), cut into 2-inch pieces
  • 4 limes, juiced
  • 1 cup fresh basil, coarsely chopped
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • Optional: cooked white or Basmati rice

Directions

1. Slice each block of drained tofu into 8 rectangles. Place two layers of paper towel on a sheet tray and top with tofu slices. Place two more layers of paper towel on top of the tofu, followed by another sheet tray. Weigh with a skillet or heavy can for about an hour to squeeze out excess moisture. Dice each rectangle into 4 pieces.

2. Mix green curry paste with half of one can (about 7 ounces) of coconut milk in a small bowl. Heat olive oil in a 4-quart saucepan over medium heat. Add green curry coconut paste slowly, cooking until fragrant. Stir in remaining coconut milk, brown sugar and fish sauce (if using); bring to a simmer and cook for 3 – 4 minutes.

3. Add mushrooms and onion to saucepot; cover and simmer 3 – 4 minutes.  Gently stir in tofu; cover and simmer 3 – 4 minutes. Add peppers and green beans; simmer partially covered 3 – 4 minutes. Stir gently to avoid breaking up tofu.

4. Stir in lime juice and basil until well combined; season with salt and pepper.  Serve with white or basmati rice, if desired.

Nutrition Facts

(for 1 cup): Calories: 259; Total Fat: 20g; Saturated Fat: 13g; Cholesterol: 0g; Sodium: 262mg; Protein: 12g; Carbohydrates: 13g; Dietary Fiber: 3g

Family portion

Portabella Mushroom and Smoked Tofu Steambuns

Yield: 4 appetizers

Serving size: 2 steambuns

Ingredients

Mushrooms

2 portabella mushrooms, cleaned of gills and split in half
1 garlic clove, finely grated
1 teaspoon ginger, finely grated
1 teaspoon cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar

Tofu

1 package extra firm tofu, pressed between towels, sliced into fourths
1 teaspoon Achiote paste
1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon garlic, grated
¼ Applewood chips, soaked

Pickled Vegetables

½ cup carrots, thinly sliced in coins
1 Anaheim chili, thinly sliced
1 shallot, thinly sliced
1 garlic clove, thinly sliced
1 cup rice wine vinegar
1 cup water
½ cup sugar
1 teaspoon salt
Assembly
8 Japanese style steam buns, steamed until warm and soft
8 portabella mushrooms, roasted in oven
4 pieces smoked tofu, cut in half
¼ cup pickled vegetables
4 teaspoons Hoisin sauce

Directions

To make the mushrooms: Mix all ingredients in a bowl and set aside to marinate at least 4 hours.

To make the tofu: Mix all ingredients in a bowl and marinate for at least four hours. After four hours, place woodchips in a smoker and smoke the tofu for at least 10 minutes over low heat. Remove and reserve.

To make the pickled vegetables: Place all ingredients except vegetables in a pot and bring to a boil. Place vegetables in a bowl and cover with hot liquid. Allow to rest at least 4 hours then place in fridge. Strain before use.

Assembly: Place even amounts of all ingredients in each bun. Serve immediately. **Note that this is a split steam bun, so it is not necessarily stuffed like a Bao. You could do this like a Banh Mi or any other sandwich.

Chicken, Mushroom and Tofu Dumplings

Incredibly simple to make, dumplings are one of the most versatile foods – you can serve them individually as an amuse-bouche, or heaped on a plate for everyone to share!

Servings: 10-20 dumplings

Ingredients

500g minced chicken breast
150g fresh shiitake mushrooms
350g fresh portabella mushrooms
100g firm tofu, drained and crumbled
4-5 spring onions, finely sliced
1 large egg
3 cloves garlic, minced
1cm piece of ginger, grated
1 tbsp corn starch
Salt and pepper, to taste
1 packet dumpling skins
1 large egg white, lightly whipped

Directions

Place the chicken mince, mushrooms and tofu into a food processor and blitz till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)

Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.

Take a dumpling skin and place a teaspoon of filling in the centre. Dip your finger in the egg white and lightly run it around the edge of the wrapper, then fold the sides together – feel free to get a little creative and experiment with different dumpling shapes!

Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.

Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1cm layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.

Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chilli and garnish the dish with some freshly chopped spring onion.

Spicy Mushroom Miso Ramen

This ramen is lighter than the traditional bowl of Japanese ramen, and vegetarian. It may be lighter, but it’s not light on flavor. The soup is made with a mushroom stock and is full of sauteed crimini mushrooms and garlic to go along with the slightly chewy noodles.

Yields: 3 to 4 servings

Ingredients

8 small dried shiitake mushrooms
8 square inches dried kombu (optional)
4 ½ cups water
4 teaspoons toasted sesame oil
6 – 8 ounces cremini mushrooms, stems removed and sliced
6 cloves garlic, finely chopped
1 teaspoon – 1 tablespoon crushed red chili flakes (to suit your tastes)
1 ½ tablespoons shiro miso (white miso paste)
1 ½ tablespoons aka miso (red miso paste)
10 ounces dried ramen noodles (aka, chukka soba), freshly cooked
Fresh cilantro leaves, to garnish

Directions

Make the mushroom stock: Place the dried shiitake mushrooms and kombu a pot with the water.  Bring the water almost to a boil and then turn down the heat to maintain a simmer.  Cook for 5 minutes.

Remove the pot from the heat and let the stock stand for 3 minutes.  Strain the stock through a fine-mesh strainer and set the stock aside.

Make the soup: Heat 3 teaspoons of the toasted sesame oil in a large skillet or wok over high heat.  Add the sliced cremini mushrooms and cook for about 20 seconds.  Drizzle in the remaining 1 teaspoon of toasted sesame oil, then add the finely chopped garlic and crushed red chili flakes, and stir-fry for another 20 seconds.

Pour the mushroom stock through a fine-mesh strainer held directly over the pan.  (Discard the solids left in the strainer.)  Adjust the heat to maintain a steady simmer, and separate the cooked noodles into 3 or 4 bowls.

Place the shiro miso and aka miso in a small bowl and ladle some of the hot stock from the pan into the bowl. Whisk the miso pastes and broth together until smooth, then add to the simmering stock in the pan.

Turn off the heat, then ladle the broth over the noodles in each bowl.  Garnish with fresh cilantro leaves and serve immediately.

Recipe Note: This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.  Paired with the dried shiitake mushrooms, it adds a bit of extra oomph to the stock.  If you don’t have any kombu, don’t worry, the stock is still delicious when made with just the dried shiitake mushrooms!  The recipe calls for 1 teaspoon to 1 tablespoon of crushed red chili flakes.  This is so that you can adjust the recipe to suit your tastes.  If you don’t like a lot of heat, only use 1 teaspoon.  If you like things nice and spicy like me, add the full tablespoon!