Asian Recipes (Most Popular)
One of my favorite Thai dishes...recipe comes from Vegetarian Recipes and Cooking: http://www.vegetarianrecipesandcooking.com
/vegetarian-pad-kee-mao-recipe.php
I'm a huge fan of whole grain salads AND Asian food, so this recipe is a personal favorite! I'm still tweaking the sauce, so be patient and taste it before you put it on your salad!
Recipe from Mark Bittmans How to Cook Everything Vegetarian. A very tasty salad to go along with stir-fry.
You can adjust the veggies to anything you want really, but basics are onion, carrot, and frozen peas after that anything u want to add in is up to you, this is just what I had in my fridge sor leftovers.
This is a really good and flavorful dish. Use more or less pepper to suit your taste.
Who needs Pei-Wei? This is a quick stir fry, using roast pork tenderloin leftovers. You could substitute tofu or chicken just as easily. You could also add peanuts for some additional curnch
Matcha is green tea powder you can find in health food stores. I put sweetened Adzuki beans on mine before putting them in the oven but you could use walnuts.
If you want to try the beans, just take some canned Adzuki, enough to sprinkle a few on each muffin, add 2 tbsp water and 2 tbsp of sugar, bring to a boil, then let sit for 15 minutes so that the beans soak up the sugar. These beans are popular in Japan and often used as a paste in desserts.
Heat skillet and add 1 T of olive oil. Add Pork and cook until golden brown, about 8 to 10 minutes, remove from skillet and set aside. Drain any remaining fat from skillet
Drain 15 oz can of Pineapple chunks, reserving juice, set aside.
Combine water, 1/3 cup rice wine vinegar, sugar, 2 Tablespoons of cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
Add peppers, sliced onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.
I make a lot of peanut sauce and it always varies. The addition of beef broth was inspired by a SlenderKitchen.com addition of chicken broth.