formido/recipes-20k huggingface dataset:
asian beef   lettuce wraps
combine first six ingredients then divide in half
add beef to half of marinade and let sit at least 1 hour at room temperature
reserve remaining marinade for cooking later
bring water to a boil
add rice , reduce heat to just below medium , and cook 38 min then let sit 15 min without opening lid
drain meat , discarding marinade
heat oil over med-high heat 1 min then add sesame seeds and continue to heat 1 min more , stirring
add beef to pan and cook , stirring gently , 4 min or so until beef is mostly cooked
combine cornstarch and fresh , unused marinade and pour over cooked beef
cook 1 min , stirring , then remove from heat
to partly cooled rice , add soy sauce , vinegar , honey , and ginger
stir
to assemble wraps , layer rice , beef , beans , onions , cucumber , carrots , avocado , and cilantro on leaf of lettuce and roll up
asian beef   vegetable casserole
preheat the oven to 180c / 350-375f / 4-5 gas mark
place the flour on a plate and season with salt and pepper , add the beef and toss to coat
shake off any excess
heat half the oil in a 4l capacity flameproof , ovenproof casserole dish over a medium heat
add half the beef and cook for 2-3 minutes each side or until brown
transfer the cooked beef pieces to a plate
repeat with remaining oil and beef , reheating the dish between batches
add the onion and carrot to the pan and cook , stirring , for 5 minutes or until the onion is soft
add the star anise , ginger and lemon grass , and stir to combine
add the beef , stock , brandy and tomato paste to the dish
cover and bake for 1 1 / 2 hours or until the beef is tender
meanwhile , cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp
drain
add the beans to the beef mixture and stir to combine
top the beef mixture with coriander and serve with steamed rice
freezing
asian beef  crock pot
cut the steak across the grain into 1 / 4 inch slices, in a bowl , combine pepper , salt , garlic and sugar , stir, put your steak slices in the mixture and toss, put steak into crockpot , add beef broth and stir, add teriyaki , soy and hoison sauce , stir, add chopped onions and sliced red pepper , stir, cover and cook on low for 5-7 hours depending on your crock pot, serve over noodles or rice, enjoy
asian beef   chicken lo mein
in a large nonstick skillet , brown ground sirloin or quickly stir fry chicken strips until no longer pink
use a drop of vegetable is necessary
remove with a slotted spoon
season the meat with one of the seasoning packets from the noodles
set aside
in the same skillet , combine water , vegetables , noodles , ginger and remaining seasoning packet
bring to a boil , reduce heat
cover and simmer 3 minutes until noodles are tender , stirring occasionally
return meat to skillet
stir in green onion
asian beef and cabbage salad
brown ground beef, stir in plum sauce, toss together cabbage , scallions , carrots , cilantro , vinegar , and oil, season with salt and pepper to taste, serve with the beef
asian beef and cauliflower
in a skillet , brown meat on all sides, add the broth and cover and simmer until beef is tender , about an hour, add cauliflower , green pepper , soy sauce , garlic , and ginger root if using, cover and simmer until the veggies are tender, combine cornstarch , sugar and water, stir into meat mixture, bring to a boil , stirring constantly, cook until thickened, serve on rice
asian beef and noodles
in large skillet over medium-high heat , add the oil
cook the beef for 3 minutes
remove the meat and toss with one season packet from the noodles
set aside
add the broccoli , carrots , mushrooms , and red pepper and saut until almost cooked through , 8-10 minutes , stirring frequently
add water , ginger , noodles , and remaining season packet
stir to combine and bring to a boil
add the snow peas , water chestnuts , and peas
reduce the heat and simmer 5-7 minutes , or until the noodles are tender , stirring occasionally
add beef and scallions
stir to combine
cook for 1 minute more
asian beef bites
in a small bowl , mix together the hoisin sauce , sherry , soy sauce , barbeque sauce , onions , garlic and ginger
set aside
preheat oil in a large skillet over medium high heat
sear the steak bites , turning to sear all sides
turn the heat down and pour the hoisin sauce mixture over the bites and mix well , coating the bites with the sauce
simmer until sauce begins to bubble
add the pineapple chunks and continue to simmer until pineapple is warm , and sauce thickens
if sauce becomes too thick , add some of the reserved pineapple juice one tablespoon at a time to achieve desired thickness
serve over hot cooked rice
serve hot or cold
alternate method: make hoisin sauce mixture in a saucepan and simmer
thread beef bites and pineapple on skewers that have been soaked in water for 20 minutes to an hour
heat bbq to medium high heat
grill skewers for 510 minutes until seared on all sides
remove from grill and place on a serving dish
drizzle hoisin mixture over the skewers or serve sauce on the side for dipping
asian beef brisket  crock pot
in a 5-6 quart slow cooker , place all potatoes and top with the beef brisket
in a small bowl , combine hoisin sauce , salsa , tapioca and garlic and pour over the meat
spread sauce evenly over the meat
cover and cook on low for 10 hours or on high for 5 to 5 1 / 2 hours
remove meat from cooker to a cutting board and cut across the grain into slices
serve cooking liquid over the meat and potatoes
asian beef kabobs
trim all fat from steak
cut steak crosswise into 1 / 4-inch thick strips
make marinade by combining brown sugar , sherry , soy sauce , sesame oil , garlic and ginger
place beef and half of the marinade mixture in sealable plastic bag , turning to coat
close securely and marinate in refrigerator 20 minutes
reserve remaining marinade
meanwhile , soak 16 bamboo skewers in water 10 minutes
remove beef from marinade and discard marinade
alternately thread beef and green onion onto skewers
place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat
broil 5-6 minutes , turning once
brush kabobs with reserved marinade during last 2 minutes
asian beef lettuce wraps
rinse whole lettuce leaves and pat dry , being careful not tear them
set aside
in a medium skillet over high heat , brown the ground beef in 1 tablespoon of oil , stirring often and reducing the heat to medium , if necessary
drain , and set aside to cool
cook the onion in the same pan , stirring frequently
add the garlic , soy sauce , hoisin sauce , ginger , vinegar , and chile pepper sauce to the onions , and stir
stir in chopped water chestnuts , green onions , and sesame oil , and continue cooking until the onions just begin to wilt , about 2 minutes
arrange lettuce leaves around the outer edge of a large serving platter , and pile meat mixture in the center
to serve , allow each person to spoon a portion of the meat into a lettuce leaf
wrap the lettuce around the meat like a burrito
asian beef noodle bowl  kraft
cook pasta as directed , adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time
meanwhile , heat oil in a large nonstick skillet
add meat
cook 4 minutes or until browned on all sides , stirring occasionally
stir in dressing and teriyaki sauce
cook 2 minutes or until sauce is thickened , stirring occasionally
drain pasta mixture
place in a large serving bowl
add meat mixture
toss to coat
asian beef noodle soup
cut beef into very thin strips, in a bowl , combine beef with soy sauce, in a large saucepan over high heat , bring stock , ginger and garlic to a boil, add vermicelli, boil for 2 minutes or until softened, add beef , carrots and cabbage, return to a boil, cook for another 2 minutes, add bean sprouts and cook for 1 minute or until heated through, ladle into bowls, garnish with cilantro and chopped green onions, drizzle with sesame oil , if desired
asian beef salad
marinate the flank steak overnight in your choice of teriyaki or asian marinades, broil flank steak and slice thinly, arrange spinach on plates , then top with carrots , bean sprouts and steak, drizzle dressing and sprinkle cashews on top, enjoy !
asian beef skewers
in a large bowl , mix garlic , ginger , soy sauce , vinegar , oil and sugar
remove the fat from the steak and cut the meat in dices of 1 inch
add beef to the marinade and let rest for 10 minutes
on metal skewers or presoaked bamboo skewers , thread beef cubes by alternating with green onion
set the barbecue to medium high
brush the beef skewers with the marinade and put on a oiled grill of the barbecue
close cover and cook about 10 minutes or until beef is grilled but still pink inside
asian beef skewers   3 points
preheat a grill
if you are using wooden skewers , soak in water 30 minutes
in a gallon size sealable plastic bag , combine all of the ingredients , including the beef
seal the bag , squeezing out the air
marinate 15 minutes
with tongs , remove the beef from the marinade
discard the remaining marinade
on each of 16 , six-inch , metal or wooden skewers , thread one beef strip , piercing the beef in several places
grill until cooked through , about 5 minutes on each side
serve with either chinese mustard , duck sauce and / or soy sauce to dip the skewers inches
asian beef stir fry with snow peas and rice
the night before: combine the following in a medium size bowl in this order: cornstarch , stir in soy sauce , gradually add water , red wine , and sugar
slice beef against the grain in strips approximately 2 long
add to marinade bowl as you cut
toss with a fork until well coated
cover and leave in fridge overnight
combine the following in another small bowl or container: cornstarch
blend in oyster sauce , sesame oil , sugar , water , ginger-sesame sauce , garlic , and chicken broth
cover and leave in fridge overnight
when you get home for dinner: combine rice and water in a large microwave safe pot or casserole dish
cover and microwave at high for 10 minutes , then medium for 10 minutes
heat oil in a large nonstick fry pan or wok at med-high
add ginger , drained marinated beef , and chili flakes
slice green onions and add to pan as you cut
toss until meat browns
add stir fry sauce and snow peas
toss until sauce thickens slightly and snow peas are tender but crisp
asian beef tikka
add soy sauce , serrano chilis , onion , garlic , salt , pepper , & turmeric powder in the blender or food processor
grind it up into a paste for about one minute
pour the paste in a large mixing bowl
add the ground beef to the paste and mix it in as thoroughly and evenly as possible
the meat will take on a brown color from the paste mix
turn on the electric grill and let it heat up for about five minutes
while it is heating , take the meat and roll out little sausages
1 lb of beef should make about one dozen little tikka sausages
when the grill is preheated and ready , place the tikka sausages on it
let it cook on the grill for about 7 minutes or long enough for the tikka to cook completely
place the tikka in a casserole dish with a lid to keep it hot , or serve it immediately
use the cup of yogurt as a dip for the tikka
toasted bread , roti , or any flat bread goes well with tikka
you can use not only yogurt , but ketchup and other dressings as dipping sauces
asian beef with snow peas
in a small bowl , combine the soy sauce , rice wine , brown sugar and cornstarch, set aside, heat oil in a wok or skillet over medium high heat, stir-fry ginger and garlic for 30 seconds, add the steak and stir-fry for 2 minutes or until evenly browned, add the snow peas and stir-fry for an additional 3 minutes, add the soy sauce mixture , bring to a boil , stirring constantly, lower heat and simmer until the sauce is thick and smooth, serve immediately
asian black pepper crab
steam crabs until bright red - ideally using a crab pot with a rack
remove from heat and cool
turn each crab on its back
lift and remove apron
turn over & pull off back
remove and discard the devil's fingers and the creamy , green or yellow tomalley in the center
crack body in half
remove & crack claws gently with a nutcracker
heat oil in a wok or a large skillet over high heat
saut crab pieces 2 minutes
remove from pan and set aside
turn down heat to medium
add garlic , ginger , and chiles
cook 3 minutes , stirring frequently
add oyster sauce , dark soy sauce , thin soy sauce , and sugar
reduce heat to low and simmer 30 seconds
add pepper and return crab to wok
stir until coated with sauce
serve garnished with cilantro
asian boiled shrimp   spicy asian mayonnaise
shrimp:
combine 6 cups water with the ginger , lemon shells , lemon juice , soy sauce , sugar , bay leaves , green onions , garlic , salt , black pepper , and crushed red pepper in a large heavy saucepan and bring to a boil over high heat
season the shrimp with the essence and add to the boiling mixture
cook for 2 minutes , remove from the heat , and steep for 2 minutes
remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool
when cool enough to handle , serve , either warm , at room temperature , or chilled , with the asian mayonnaise
asian mayonnaise:
combine the egg yolk , lemon juice , ginger , garlic and green onions in a food processor and process 15 seconds
with the motor running , slowly add the vegetable oil through the feed tube
the mixture will thicken
add the soy sauce , cilantro , pepper , sesame oil and salt
pulse once or twice to blend
serve immediately or store in an airtight container for no more than 24 hours before using
asian bok choy and mushrooms
clean bok choy and cut into small bite size pieces including leaves, heat sesame oil in skillet and add mushrooms and bok choy, add remaining ingredients and stir fry for about 5 minutes, serve hot
asian braised duck legs
season legs with salt& pepper
heat a kettle large enough to hold legs in 1 layer , add legs fat side down , cook 15-20 minutes until browned
turn over and cook 2 minutes more , remove to a plate
in fat add black beans , garlic , and ginger
saute 2 minutes
add onion , carrots , celery , shiitakes , cook 3 minutes more
add shaoxing and deglaze the pan
add tamari , sugar , thyme and duck legs back to pan , fat side up
add water to cover
simmer 1 1 / 2 hrs until duck is tender
remove legs to a platter
reduce cooking liquid by one half until thickened
you may add 1 tbs cornstarch mixed with water if sauce isn't thick enough
pour over legs
asian broccoli coleslaw
in a large heat-proof bowl toss together the cabbage and broccoli
cover with boiling water and let stand for 1-2 minutes drain , then transfer to a bowl of ice water
drain very well
transfer to a large bowl and add in the shredded carrots and green onions
in a small bowl whisk together all dressing ingredients , adjust amounts to taste
pour the dressing over the cabbage mixture
toss well to combine and season with salt and more black pepper to taste
cover and chill for a minimum of 4 hours
when ready to serve add in the toasted almonds
toss to combine
asian broccoli salad
peel tough"skin" from broccli stems, slice stems about 1 / 8"- 3 / 16" thick, cut florets into bite size picees, steam broccoli until just crisp, do not overcook, mix dressing ingredients and toss w / broccoli, stir in grated carrot , sliced mushroom and almonds, chill
asian broccoli slaw
combine the cider vinegar , brown sugar , oil and one packet of the seasoning mix from the ramen noodles and let sit while preparing noodles
crush the ramen noodles by placing in zip-lock bag and roll with rolling pin or anything that will work - this is very easy to do
"lightly" brown the noodles and the slivered almonds in frying pan with two tablespoons of olive or canola oil - do not scorch - take off heat and cool
place broccoli in large bowl and pour cooled noodles over broccoli with sunflower seeds and other ingredients
this gets better the longer it sits but still good when it is freshly made
garnish with green onions
asian broccoli with peanut butter
cook the broccoli in boiling salted water until tender , about 2 minutes, drain, blend the remaining ingredients together until smooth, toss with the broccoli and serve
asian broth with tofu and rice
bring water and broth to a boil in a large saucepan
add peas , tofu , and ginger
reduce heat
simmer 5 minutes
stir in rice and cilantro
cook 3 minutes or until thoroughly heated
ladle 1 1 / 3 cups soup into each of 4 bowls
drizzle each serving with 1 1 / 2 teaspoons soy sauce , 1 1 / 2 teaspoons rice vinegar , and 1 1 / 2 teaspoons oil
asian brown rice and peanut salad toss
in small saucepan , bring water to boil over high heat
stir in rice , & return to boil
reduce heat to low , cover & simmer 25 minutes or until rice is tender & liquid is absorbed
with fork , fluff rice & spread out on greased baking sheet
cool to room temperature , about 30-40 minutes
meanwhile , place large skillet over medium-high heat
add peanuts & stirring frequently , toast 3-4 minutes , or until fragrant & beginning to lightly brown
place in medium bowl
add water chestnuts , snow peas , onion , bell pepper & cranberries , then add cooled rice
in small bowl , combine vinegar , honey , soy sauce & pepper flakes
add to rice mixture , then toss to coat
asian burgers
ina bowl , combine allthe ingredients except the kaiser rolls , and mix well, fo9rm into 4 patties, cook in skillet , or grill over medium heat until brown on one side, turn and repeat , sprinkling with salt , and pepper if desired, spread buns with mayonnaise , and topping of your choice
asian butter
combine all ingredients together and store in the fridge until required
asian cabbage coleslaw
in a large bowl , add the cabbage , carrots , and bell pepper
stir to combine then set aside
in another bowl , add the oil , vinegar , soy sauce , brown sugar , ginger , and chili oil
whisk until combined well
pour the dressing over the cabbage mixture
toss to coat
let marinate for at least 10-15 minutes
right before ready to serve
toss slaw and add the chopped peanuts or toasted sesame seeds if desired
asian cabbage salad
remove flavor packet from ramen noodles
with noodles in the package , break the noodles up into small pieces
put noodles , almonds and sesame seeds on a baking tray and bake at 350f for 5-8 minutes until browned
mix together oil , sugar , vinegar , salt , pepper , green onions and ramen flavor packets
toss half of ramen noodle mix , napa cabbage and dressing
sprinkle remaining noodle mix over top
asian cabbage salad with fresh pea pods
prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together
set aside
cook the pea pods in boiling water for 1 minute
drain and cool slightly
in a large salad bowl combine the pea pods , cabbage , radicchio , baby corn , radishes , red onion and pickled ginger
drizzle the salad dressing over the salad , tossing gently to coat
top the salad with the enoki mushrooms
garnish with daikon sprouts and whole red radishes if desired
asian cabbage salad with fresh peaches and wasabi peas
in a large salad bowl , toss the cabbage , green onion , celery and carrot, in a non-reactive bowl combine the vinaigrette ingredients and whisk well, add the wasabi peas and sliced peaches to the salad bowl, toss carefully with the vinaigrette, servings are estimated
asian cabbage soup
in a small pan , bring 2 cups of water and the mushrooms to a boil
remove from heat and soak for 15-20 minutes until softened
strain the soaking liquid into a 2 quart pot and set the shiitake mushrooms aside
add the remaining 4 cups water , scallions , carrots , radish , and ginger to the soaking liquid
cover , bring to a simmer and cook gently for about 30 minutes
strain and return the stock to the soup pot
while the stock is simmering , heat oil in a heavy skillet and add the onions
cook on medium heat for 15 minutes , stirring frequently , until the onions are browned well
add the garlic and saute for 3 minutes
mix in ginger , cabbage , and carrots
cook , stir often until cabbage is limp and crisp tender , about 10 minutes
add the veggies to the strained stock and stir in the chili paste and soy sauce
remove and discard the shiitake stems
thinly slice the caps , add them to the soup , and reheat until just boiling
ladle the soup into bowls
top with the hijiki seaweed or scallions , or both
enjoy !
asian californian mexican faux crab salad
in a glass bowl , toss together the ingredients for the salsa
season with salt and pepper and set aside to let the flavors build
singleguychef says to let it sit for an hour but 30 minutes is also okay
combine the chopped avocado and lime juice , season with sea salt and freshly ground black pepper
set aside
in another glass bowl , add all of the ingredients for the faux crab
toss , season with sea salt and freshly ground black pepper to taste
okay , now for the combining the three bits:
you could make the crab the base , then the avocado , then the salsa , topped with sour cream
or -- you could make the avocado the base , topped with crab , then with salsa , then with sour cream
or -- you could spread a nice base of salsa , top with the crap and then add the avocado , sour cream on top or to the side
or -- well , start using your imagination , you don't need me to tell you how to do everything , do you ?
i've served these in our house as an appetizer in oversized martini glasses
i'll let you guess the order i layered the bits --
-)
asian caramelized chicken
heat butter and oil in a large frying pan over medium heat
open chicken thighs to lie flat in the pan and brown on both sides , in batches if necessary
set chicken aside
remove all but 1 tbsp of fat from the pan , then add remaining ingredients except peanuts and cilantro
stir and simmer until the sauce becomes thickened and syrupy , about 15 minutes
taste carefully and add more garlic and vinegar if necessary to your taste
return the chicken to the pan , coat with syrup and cook until chicken is cooked through
if the glaze becomes too thick add a small amount of water and stir
remove star anise if using
garnish with chopped peanuts and cilantro if you like and serve
asian carrot and cabbage noodles
cook pasta according to directions, heat oil in a large skillet or wok on medium high heat, add garlic, stir fry 30 seconds or until fragrant, add onion and sugar, stir fry 2 minutes or until onion softens, add cabbage , carrot , chili sauce and soy sauce, stir fry 5 minutes or until cabbage is tender crisp, add noodles , stir fry 3 to 4 minutes
asian carrots
heat sesame oil in skillet on medium-high heat, add carrots , soy sauce , hoisin sauce , juice and ginger root, reduce heat , cover and cook at a simmer and stir until carrots are crisp-tender, stir in the honey, stir in well and cook until heated through, top with the sesame seeds, season with pepper and salt , if needed
asian carryout noodles
n a large pot with boiling water , cook angel hair pasta until al dente
drain
meanwhile , in a large nonstick skillet heat canola and sesame oil over medium high heat
add garlic , onion and cook until softened
stir in chopped chicken with onion until chicken browns and juices run clear
add ginger , bok choy , chicken stock , dry sherry , soy sauce , and hoisin sauce to pan and thoroughly stir
reduce heat and continue cooking for 10 minutes
toss pasta with chicken mixture until well coated
season with salt
serve with sliced scallions on top of dish
serve warm
asian cheese ball with shrimp   water chestnuts
in a medium bowl , mix together the cream cheese , soy sauce , water chestnuts , shrimp , cilantro , ginger , and 1 tablespoon of sesame seeds
gradually stir in wasabi paste until you reach the desired amount of spice
cover and refrigerate for one hour
remove the cheese mixture from the refrigerator , and shape into a ball
roll in the remaining sesame seeds to cover
refrigerate until ready to serve
asian chicken
pre-heat oven 350`, cut up chicken , put pieces into a casserole dish, mix all other ingredients together , stir , then pour over chicken, cover with aluminum foil, put in oven for about an hour and a half