Category: Asian

Vietnamese Noodle Soup

recipes

Ingredients

  • 3-inch cinnamon stick
  • 3 cloves
  • 1 large onion, diced
  • 4 inch piece of ginger, minced
  • 4 cups vegetable stock
  • 4 cups water
  • 2 tbsp soy sauce
  • Cilantro or basil, chopped
  • 1 bunch green onions, sliced
  • 16 oz baby bella mushrooms, sliced
  • 16 oz white mushrooms, sliced
  • Mung bean sprouts (optional)
  • Sliced jalapenos (optional)
  • 8-10 oz rice noodles

Directions

  • Sauté the cinnamon stick and cloves for 3-4 minutes until fragrant
  • Add onion and ginger and sauté until onions are clear
  • Add vegetable stock, water, green onions, chopped cilantro or basil, and soy sauce and bring to a boil. Simmer for 20-30 minutes
  • In a separate pot, cook the rice noodles according to the package directions. Drain and add cold water to keep them from sticking.
  • In a third pot, sauté the mushrooms with a little salt. When they are fully cooked, add to the stock.
  • To serve, allow people to take noodles, broth, mung beans, and jalapenos separately.

Asian Sesame Dressing

recipes

Ingredients:

  • Rice Vinegar or White Vinegar (.25 cups)
  • Olive Oil (.25 cups)
  • Honey or Maple Syrup (1.5 tbsp.)
  • Sesame Oil (3 tbsp)
  • Soy Sauce (1.5 tsp)
  • Salt (pinch)
  • Garlic, minced (1 tsp)

Directions:

  1. Mix all ingredients.

Broccoli Salad

recipes

Ingredients:

  • Quinoa, uncooked (1 cup)
  • Broccoli, Frozen (2-3 lbs)
  • Scallions, sliced
  • Peanuts (8 tbsp.)
  • Salt (1 tsp.)
  • Soy Sauce (4 tbsp.)
  • Sweet Chili Sauce (2 tbsp)
  • Cider Vinegar (2 tbsp.)
  • Corn Starch (1 tsp.)

Directions:

  1. Cook Quinoa.
  2. Steam Broccoli until crisp and tender
  3. Saute Onion in Olive Oil.
  4. Mix Soy Sauce, Sweet Chili Sauce, Cider Vinegar, Cornstarch, and .67 cups water.
  5. Add steamed Broccoli, Peanuts and Sauce to the sauteed Onions.
  6. Add Salt.
  7. Mix with Quinoa.

Vietnamese Tamarind Soup

recipes

Ingredients:

  • Brown Rice Noodles (8 oz.)
  • Green Onions, diced (1.5 cups)
  • Cremini or Shitake Mushrooms, sliced (16 oz)
  • Vine or Plum Tomatoes, diced (1.25 lbs)
  • Tofu, squeezed and cut into large cubes.  (12 oz.)
  • Cilantro, chopped (.25 cups)
  • Tamarind Paste (1 tbsp.)
  • Soy Sauce (1 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Vegetable Stock (4 cups)

Directions:

  1. Saute Onion until soft.
  2. Add remaining ingredients except Noodles.
  3. Cook under pressure for 4 minutes
  4. When serving, boil desired amount of Noodles.

Lo Mein

recipes

Ingredients:

  • Lo Mein Noodles (12 oz. pkg.)
  • Snow Peas, sliced (8 oz.)
  • Red Bell Pepper, diced (1 lg.)
  • Scallions, diced (8)
  • Bean Sprouts (8 oz).
  • Carrots, grated (.5 lbs)
  • Edamame, shelled (12 oz.)
  • Ginger (1 cubic inch)
  • Canola Oil (2 tbsp.)
  • Garlic, minced (2 tsp.)
  • Soy Sauce (.5 cups)
  • Sugar (2 tsp.)
  • Chili Garlic Sauce (2 tsp.)

Directions:

  1. Saute Ginger and Garlic in Canola Oil.
  2. Add Vegetables and cook until tender.
  3. Mix Soy Sauce, Sugar, and Chili Garlic Sauce.
  4. Add Sauce and simmer for 5 minutes.
  5. Separately boil and drain Lo-Mein Noodles.
  6. Add Noodles to Vegetables and mix.

Tofu and Broccoli in Garlic Sauce

recipes

Ingredients:

  • Tofu, cubed (28 oz.)
  • Broccoli, frozen (2 lbs.)
  • Onions, quarter rings (2 medium)
  • Garlic, minced (8-10 cloves)
  • Ginger (1 tsp.)
  • Soy Sauce (.25 cups)
  • Black Sesame Oil (4 tbsp.)
  • Vegetable stock (2 cups)
  • Chinese Mustard Paste (1 tsp.)
  • Honey (3 tbsp.)
  • Crushed Red Pepper (.5-1 tsp.)

Directions:

  1. Marinate Tofu in Soy Sauce.
  2. Brown Tofu with 2 tbsp. Black Sesame Oil.
  3. Quick fry Onions in 2 tbsp. Black Sesame Oil in covered pot.
  4. Add Broccoli and cook until done.
  5. Mix Vegetable Stock, Ginger, Honey, Chinese Mustard Paste, and Crushed Red Pepper to make sauce.
  6. Add Tofu and sauce to Broccoli pot and simmer for 5 minutes.
  7. Serve over Rice.

Tofu and Bok Choy

recipes

Ingredients:

  • Tofu, cubed (28 oz.)
  • Bok Choy, (large bunch)
  • Ginger, minced (1 cubic inch)
  • Garlic, minced (1 tsp.)
  • Soy Sauce (1 tbsp.)
  • Black Sesame Oil. (.25 cups)
  • Vegetable Consomme (.25 tsp.)
  • Salt (.25 tsp.)
  • Cornstarch 1.5 tsp.)

Directions:

  1. Marinate Tofu in Soy Sauce.
  2. Brown Tofu in Pan with 2 tbsp. Black Sesame Oil.
  3. Separate Bok Choy leaves and stems and cut both into small pieces.
  4. In second pan, saute Ginger and Garlic in 2 tbsp. Black Sesame Oil.
  5. Add Bok Choy stem pieces and cook for a few minutes.
  6. Mix Consomme, Salt and 2 tbsp water, add o Bok Choy Stems and cover for a few more minutes.
  7. Add Bok Choy leaves and continue cooking covered until wilted.
  8. Add Tofu.
  9. Mix cornstarch with 2 tbsp water and dribble into center of pan.
  10. Simmer for five minutes.
  11. Serve over rice.

Sweet and Sour Meatless Balls

recipes

Ingredients:

  • Meatless Balls (20 oz.)
  • Sweet and Sour Sauce (10-12 oz)
  • Red Bell Pepper, cubed (3-4)
  • Pineapple Chunks, drained (20 oz.)
  • Brown Sugar (.25 cups)
  • Soy Sauce (3 tbsp.)
  • Garlic Powder (.5 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Mix all ingredients in the Instant Pot.
  2. Cook under pressure for 12 minutes.
  3. Serve over rice.

Vegetable Egg “Fried” Rice

recipes

Ingredients:

  • Mixed Vegetables, frozen (1.5 – 2 cups)
  • Brown Rice (2 cups)
  • Eggs (6)
  • Soy Sauce (.5 cups)
  • Butter (1-2 tbsp.)

Directions:

  1. In Instant Pot, cook Rice, Mixed Veggies and 3.75 cups water under pressure for 17 minutes).
  2. When pressure comes down, melt butter in a pan.
  3. Beat Eggs and pour into pan.
  4. When Scrambled Eggs are done, add to Rice.

Miso Soup

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Mushrooms, sliced (1 lb)
  • Broccoli, frozen (1 lb)
  • Peas, frozen (.5 lbs)
  • Brown Rice Noodles (2 packets, or 4 oz.)
  • Garlic, minced (2 tsp.)
  • Soy Sauce (4 tbsp.)
  • Red Wine Vinegar (4 tsp.)
  • Miso (4 tbsp.)

Directions:

  1. Boil Vegetables in enough water to cover them with Garlic, Soy Sauce and Red Wine Vinegar.
  2. When cooked stop boiling and add Miso.
  3. When ready to serve and Rice Noodles and reheat if necessary.
  4. Mix and let stand until noodles are soft.

Chinese Vegetable Stirfry

recipes

Ingredients:

  • Carrots, sliced (1 lb.)
  • Tofu, cubed (28 oz.)
  • Red, Orange, and/or Yellow Bell Peppers, diced (3-4)
  • Snap Peas, halved (8 oz.)
  • Broccoli, frozen (1-2 lbs.)
  • Black Sesame Oil
  • Cooking Sherry (.5 cups)
  • Brown Sugar (2 tbsp.)
  • Soy Sauce (6 tbsp.)
  • Cider Vinegar (2 tbsp.)
  • Chili Garlic Sauce (2-4 tsp.)
  • Cornstarch (2 tbsp.)

Directions:

  1. Coat pan in Black Sesame Oil and start browning Tofu.
  2. In second covered pan, cook Carrot in Black Sesame Oil (covered), until it just starts to blacken.
  3. Add Frozen Broccoli and cook until thawed.
  4. Add Bell Peppers and Peas and continue cooking covered.
  5. In a measuring cup, mix Sherry, Brown Sugar, Soy Sauce, Cider Vinegar and enough water to make two cups of sauce. Add Chili garlic Sauce and Cornstarch and mix again before adding to vegetables.
  6. When Tofu is brown, add to cooked vegetables.
  7. Add Sauce and bring to a boil, then let simmer for 5 minutes.

Szechwan Eggplant and Tofu

recipes

Ingredients:

  • Tofu, Firm (28 oz.)
  • Eggplant, cut in strips (2 med or 1 lg.)
  • Mushrooms, sliced (16 oz. optional)
  • Onion, thinly sliced (1 lg.)
  • Garlic, minced (2 tbsp.)
  • Ginger, minced (1 tbsp)
  • Crushed Red Pepper (1 tsp.)
  • Black Pepper (.5 tsp.)
  • Sherry (.5 cups)
  • Soy Sauce (6 tbsp.)
  • Brown Sugar (2 tbsp.)
  • Cider Vinegar (2 tbsp.)
  • Cornstarch (2 tbsp.)
  • Black Sesame Oil

Directions:

  1. Saute Onion in Oil until clear.
  2. Add Eggplant and Stir fry until soft (8-10 minutes)
  3. Add Garlic, Ginger, Crushed red Pepper, and Black Pepper. Cook a few minutes more.
  4. Mix Sherry, Vinegar, Soy Sauce, Sugar, and enough water to make 1 cup. Add Cornstarch and mix.
  5. Add Tofu and sauce; cook until thickened.