formido/recipes-20k huggingface dataset:
asian pasta with tofu  shiitake mushrooms and broccoli
bring a large pot of salted water to a boil
fill a bowl with ice water
add the broccoli to the boiling water and blanch for 1 minute
remove to the ice water
allow to cool , then drain and dry on paper towels
cover the pot of water and keep hot
heat a wide , heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil
when it is rippling hot , add the mushrooms and sear for 5 minutes , stirring from time to time
turn the heat to medium , add the garlic , ginger , scallions , and red pepper flakes and cook for another 30 seconds to a minute , until fragrant
remove from the heat and transfer the contents of the pan to a bowl
return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling
add the tofu and sear on both sides until it begins to color , about 1 minute per side
add 1 teaspoon soy sauce and stir together
return the mushroom mixture and the broccoli to the pan
add the stock and soy sauce , bring to a simmer and turn the heat to low
simmer uncovered for a minute or two , until the broccoli is crisp-tender , then turn off the heat
meanwhile , bring the pot of water back to a boil and add the pasta
cook soba or udon noodles until al dente , about 5 minutes
cook softened rice noodles for 1 minute
drain and toss with the mushrooms and the broccoli
heat through , add the cilantro and sesame oil , toss together , and serve
asian pea pods casserole  microwave
microwave pea pods in 1-qt, covered glass casserole for 2 minutes , or until thawed, stir in remaining ingredients, microwave , uncovered , 4 minutes , or until pea pods are crisp tender, stir again , adjust seasonings if necessary , and serve
asian peanut burgers
mix all of the ingredients with the ground beef, form into four patties, grill until desired "done-ness, "
asian peanut pasta
bring a large pot of water to a boil
add noodles and cook until tender according to package directions
drain
meanwhile , combine chicken broth , ginger , soy sauce , peanut butter , honey , chili paste , and garlic in a small saucepan
cook over medium heat until peanut butter melts and is heated through
add noodles , and toss to coat
garnish with green onions and peanuts
asian peanut vinaigrette
combine the wet and dry ingredients in a mixing bowl, wisk together until thoroughly mixed, use immedately or refrigerate for up to 7 days
asian pear martini
fill a shaker halfway with ice cubes
add in the sake , pear liqueur , and apple juice
squeeze the juice from the lemon into the shaker
gently stir the ingredients in a circular motion for 8-10 seconds being careful not to break the ice cubes
strain the drink into a chilled cocktail glass
garnish with a pear slice
asian pear mojito
muddle the lime , sugar and mint leaves together, add the sour apple pucker , limon rum , & pineapple juice and shake with ice, pour into a tall glass top off with the club soda, enjoy
asian pear salad
in a large bowl combine the asian pear , radicchio , baby greens , blue cheese , and pecans
in a small bowl , whisk together the olive oil , vinegar , dijon mustard , sugar , pinch of salt , and a few good grinds of pepper
add the shallots to the vinaigrette then set aside
when serving , dress the greens lightly , season to taste , and serve immediately
asian pear slaw
peel strings from celery with a y-shaped vegetable peeler and cut celery into 1 / 4-inch-thick matchsticks
whisk together lime juice , rice vinegar , and ginger and stir in celery and remaining ingredients with salt and pepper to taste
let stand at room temperature 15 minutes before serving
asian pears with vanilla poached kumquats
scrape seeds from vanilla bean into water with lime juice in a small heavy saucepan , then add pod , sugar , and a pinch of salt
bring to a boil , stirring until sugar is dissolved , then simmer 3 minutes
add kumquats and simmer , covered , until they just begin to soften , 3 to 4 minutes
put pears in a heatproof bowl
pour kumquats and syrup over pears and toss gently , then cool
chill fruit , covered , at least 2 hours
asian pecan shrimp   rice salad
mix rice , pecans , green onions and shrimp in large bowl, whisk teriyaki sauce and oil, pour over rice mixture , tossing to coat well, refrigerate at least 1 hour
asian plum broiled salmon
preheat oven broiler
place salmon filets in a shallow baking dish
brush salmon with plum sauce and sprinkle half of green onions on filets and let sit for 10 minutes broil salmon 10-20 mins
check after 10 minutes serve with additional sauce drizzled over filets and sprinkle with remaining green onions
asian plum sauce
place first 11 ingredients into pot
bring to a boil then simmer 30 minutes
mix water and cornstarch
blend in a blender the solids from the pot with the cornstarch mixture and put back with the liquid simmering all the while
simmer till thickened
pour into sterilized jars and put into a water bath for 10 minutes
remove jars from water bath cool and store in a cool dark place
asian plum sauce for canning
place all ingredients in a large heavy bottom pan bring to boil stirring until thick and syrupy 1 1 / 2 hours when it reaching 215 f degrees
fill sterilized jars leaving 1 / 4 inch headspace
wipe rims and place lids and rings and process 15 minutes
shut flame off , remove lid and leave for 5 more minutes
remove to a towel-lined counter to cool in a draft free spot
remove rings and wipe clean , label and place in storage in a cool , dark place
asian plum onion chutney
combine all ingredients in large kettle
cover and bring to boil
uncover and boil gently 40 minutes or until thickened and glossy , stirring occasionally
as it thickens , watch that it doesnt stick
pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using usda canning guidelines for longer storage
makes about 5-1 / 2 pints
asian popcorn
mix popcorn and asian snack mix together in a large bowl
in a small microwave-safe bowl , microwave butter on high until melted , about 20 seconds
stir in soy sauce , ginger and oil
drizzle over popcorn mixture
toss
spread mixture on a baking sheet and bake in a 300 f oven for 20 minutes , stirring once
allow to cool , serve or store in airtight container
asian pork  marinade for kebabs
mix all ingredients
add pork and toss to coat
refrigerate 1-3 hours
skewer pork and bbq or broil until done--doneness will depend on the size of the pork chunks and how far from your heat source you are
i usually do 1-1 1 / 2" chunks and broil 3-4" from the heat for 5-6 minutes per side
asian pork and  shrimp spring rolls
finely chop the fresh shrimp
in a bowl stir together the chopped shrimp 1 egg , pork and the next 8 ingredients
mix well to combine
cover and chill for a minimum of 4 hours to blend the flavors before using
spoon about 1 tablespoon of mixture in the center of each spring roll wrapper
fold the top corner of each wrapper over the filling , tucking
lightly brush remaining corner with beaten egg
tightly roll filled end toward remaining corner , then gently press to seal
pour about 2-inches of oil in a skillet and heat to 350 degrees
fry the spring rolls a couple at a time only for about 6 minutes or until golden brown
drain on a brown paper bag or paper towels
delicious !
asian pork and cabbage  low carb
slice the pork loin in very thin strips, slice the cabbage 1 / 2 inch thick then cut crosswise a couple of times, thinly slice the onion, heat oil in a large skillet, add the pork to the hot skillet and stir-fry 3 to 5 minutes, add the cabbage and onion and stir fry until tender-crisp, stir in the black bean sauce and chili garlic paste
asian pork and noodle soup
spray 3-quart saucepan with cooking spray, heat over medium-high heat, add pork , garlic and gingerroot, stir-fry 3 to 5 minutes or until pork is brown, stir in broth , water and soy sauce, heat to boiling, reduce heat, simmer uncovered 5 minutes, stir in noodles , carrot and bell pepper, simmer uncovered about 10 minutes or until noodles are tender, stir in spinach, cook until heated through
asian pork and pineapple salad
drain pineapple , reserving 1 tablespoon juice
discard remaining pineapple juice
set pineapple aside
combine reserved pineapple juice , lime juice , fish sauce , sugar , and garlic
place reserved pineapple chunks , onion , and the next 4 ingredients in a large bowl
drizzle 2 tablespoons lime juice mixture over onion mixture
toss gently
combine remaining lime juice mixture with pork , stirring well
heat the oil in a large nonstick skillet over medium-high heat
add pork , and saut 3 minutes or until done
add pork to onion mixture
toss well
serve over arugula
asian pork balls with napa cabbage
mix together the first seven ingredients and form into golf-ball sized balls
place the pork balls on a baking sheet and bake at 375f for 25 minutes
place the pork balls in a large pot with the 1 cup of chicken broth , the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil
cover , reduce the heat and simmer for 20 minutes
add the napa cabbage , cover , and simmer for 10 more minutes
dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water
remove the pork balls and cabbage from the liquid and arrange on a serving platter
stir the cornstarch slurry into the remaining liquid and bring it back to a boil
once the sauce has thickened , pour it over the pork balls and cabbage
asian pork burgers
combine the mince , garlic , onion , pepper , egg , sauce and breadcrumbs in a bowl
chopping the vegetables finely is easier in a food processor if you have one
mix together well
divide mixture into 4 patties
cook on a heated , oiled grill plate until browned on both sides and cooked through
serve with cut and toasted buns and your choice of toppings , or just with salad !
asian pork chops and baby bok choy   nuwave   flavorwave ovens
whisk together black bean sauce , garlic , soy sauce , sesame oil , lime juice , and ginger in shallow dish
set 2 tablespoons marinade aside
add pork to remaining marinade
let stand 20 minutes
remove pork from marinade
brush cut side of bok choy with reserved 2 tablespoons marinade
place pork on 4" rack and cook on hi for about 8~10 minutes per side
grill bok choy until softened , about 8~10 minutes total
divide pork and bok choy among 4 plates
sprinkle with cilantro , garnish with lime wedges , and serve
asian pork cutlets 4 5 pts ww australian
combine the plum sauce , soy sauce and five spice powder in a shallow ceramic dish
add pork , turning to coat
set aside for 30 minutes to marinade
preheat oven to 180c
line a baking dish with baking paper
bake cutlets for 25 minutes , basting with marinade every 10 minutes , until cooked through and golden
meanwhile , steam bok choy for 2 minutes or until bright green
cook rice following packet instructions
place cutlets on serving plates with rice and bok choy
drizzle with sauce
serve
asian pork dumplings 2
in a bowl , combine ground pork , mushrooms , green onions , celery and ginger
in a small bowl , whisk the cornstarch with soy sauce , add in egg white , and then add to the pork mixture
mix well to combine
shape into 1-inch balls
set aside briefly
to make dumplings: in a small bowl , whisk together the egg yolk and water
one at a time , place the pork balls in the middle of the wonton wrapper
brush one-half of the edges of the wontons with egg / water mix
fold wrapper over into a triangle , and press edges to seal
fold over the points , sealing once again with the egg mixture to form a neat wonton
place the shaped wontons neatly on a cookie sheet
at this point they may be frozen if desired
to cook:
heat oil in a skillet over high heat
cook for 2-3 minutes , or until bottoms are lightly browned
reduce heat to low and add in broth or water
simmer covered for 12-15 minutes , or until liquid evaporates
uncover , increase heat to medium-high , and cook 5 minutes longer until browned
serve on a platter with dipping sauce
asian pork kofte with sweet limed slaw
crush and finely chop the garlic
grind the star anise into powder
combine both with the minced pork
add half of the coriander and half of the mint , the red dried chili , and mix well
add salt and pepper
form meat mixture into four long patties
heat oil in deep frypan
place patties in frypan and cook , turning when done
don't press them as they cook because this dries out the meat
while they cook , do the salad
thinly slice the cabbage until you have a cup of it
thinly julienne the spring onion on the diagonal
peel the carrot and grate it into straws , or chop it very finely
finely slice the red capsicum
place vegetables with the rest of the coriander and the mint in a large bowl
add some salt and pepper
mix lime juice and palm sugar in a mortar with a pestle
dress the salad with the sweet lime juice
serve the patties with the salad on the side
asian pork patties
place the ground pork / pork mince , carrot , beans , onion , coriander and 1 tablespoon of the fish sauce and optional egg in a bowl
use your hands to mix until all the ingredients are well-combined
divide the mixture into 12 portions and use your hands to shape each into 2cm-thick / 3 / 4" , round 5cm / 2" patties
heat the oil in a large pan , preferably non-stick , over a medium-high heat
add half the patties and cook for 3 minutes on each side or until they are golden-brown
transfer the cooked patties to a plate , cover loosely with foil and set aside
repeat with the remaining patties
meanwhile , place the chilli , lime juice , sugar , extra oil and the remaining fish sauce in a small bowl
stir to combine and set aside
place lettuce leaves on the serving plates
top with the patties and drizzle with a little of the lime mixture
serve with the remaining lime mixture
asian pork roast
you'll need 2 heavy-duty large plastic bags
place one inside the other , then place roast inside inner bag
in bowl , combine all other roast ingredients and mix well
pour over the roast in the bag
press out any air , tie it up with a twist-tie or elastic band , and place in a large bowl and stash in your fridge
marinate for about 6 hours , occasionally squishing bag to make sure all the meat gets contact with the marinade
you can get away with 3 to 4 hours though
preheat oven to 325f degrees
remove roast from bag , discarding marinade
place roast on a rack in a roasting pan and roast until pork reaches internal temp of 170f and juice is no longer pink-- about 3 hours
let stand for about 15 minutes before carving to allow juices to settle back into meat
to make the sauce , combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts
stir well and serve with pork
asian pork salad
marinade: mix all ingredients together in a nonreactive bowl
ginger dressing: in a small bowl , whisk together lime juice , vinegar , sesame oil , soy sauce , ginger , sugar , and chile pepper
store , refrigerated , in an airtight container , for up to 3 days
arrange pork loins in a non-reactive dish with spicy hoisin marinade
cover and marinate , turning occasionally , refrigerated , for at least 8 hours or overnight
preheat grill to high
allow pork to return to room temperature before cooking , about 30 minutes
remove pork from marinade , reserving 1 / 2 cup
oil grill
grill pork , turning and occasionally brushing with marinade , until pork is cooked medium rare , about 15-20 minutes
remove from grill , and allow meat to rest for 10 minutes before slicing
in a large bowl combine cilantro , mint , scallions , sprouts , carrots , and peppers
add ginger dressing , and toss to combine
slice pork crosswise 1 / 4-inch-thick
arrange pork and salad on a platter
garnish with roasted peanuts
asian pork spaghettini
in a bowl , combine the pork , 1 / 2 cup chicken broth , 2 tablespoons soy sauce and half of the garlic
in a large pot of boiling , salted water , cook the pasta until al dente
place the snow peas in a colander and drain the pasta over them
meanwhile , in a large , deep skillet , heat 2 tablespoons oil over medium-high heat
add the mushrooms and cook until softened , about 3 minutes
add the scallions and the remaining garlic and cook for 3 minutes
transfer to a small bowl
in the skillet , heat the remaining 2 tablespoons oil
add the pork mixture and cook until opaque , about 3 minutes
add the remaining 1 cup chicken broth and 3 tablespoons soy sauce and cook until the liquid is slightly thickened , about 4 minutes
return the mushroom mixture to the skillet and remove from the heat
add the pasta and snow peas and toss
top with the peanuts
asian pork steaks  marinade
combine teriyaki , soy sauce , and garlic in a large zipped bag or casserole dish
add pork steaks and marinate 6 hours or overnight for more flavor
fry the pork steaks over medium heat , with enough oil covering the bottom of the pan for 5-7 minutes per side
or you can broil the steaks in a 350f oven for about 45 minutes , turning once after 20 minutes
asian pork tenderloin
preheat oven to 425 degrees
remove all visible fat from pork
place in a shallow baking pan
in a small bowl , whisk together remaining ingredients except sesame seeds and onions
brush honey mixture over pork
sprinkle with sesame seeds
bake uncovered for 45 minutes
to serve , slice thinly and garnish with green onions
asian pork tenderloin with spicy asian cole slaw
for the tenderloin:
preheat oven to 400f
combine five-spice , salt and pepper , and rub over tenderloins
heat oil in oven-proof saute pan over medium-high
sear pork on all sides , 5-8 minutes
transfer pan to oven and roast 20 minutes , until internal temperature reaches 140f
remove pork from pan and let rest for 10 minutes before slicing
for the slaw:
whisk first 6 ingredients together in a bowl and set aside
in oil , saute cabbage , bell pepper , carrot and ginger in skillet on high heat
after 1 minute , add salt
continue to saute for 2 minutes or until cabbage begins to wilt
stir in reserved sauce and cook 1 minute until slightly thickened
place slaw on platter , slice pork and lay over top of slaw , and serve with a dollpop of pan sauce
asian pork chicken   noodle skillet pampered chef
combine meat with sesame oil , asian seasoning mix and 2 of the instant noodle seasoning packets
mix well
add oil to a large skillet
heat over medium-high heat
add half the meat
cook & stir 2-3 minutes / until browned
remove from skillet and keep warm
repeat with remaining meat
add carrots and bell pepper to skillet
cook 2 minutes / until tender crisp
add water and remaining seasoning packets
stir to loosen browned bits from the bottom of the skillet
add noodles and white parts of onion to skillet
cover
simmer 4-5 minutes / until noodles are softened
add the meat
remove skillet from heat and let stand covered 3 / 4 minutes
garnish with green onion tops
asian pot roast
in a dutch oven , brown the roast on all sides in oil
our off oil
season with pepper and soy sauce
add water , cover tightly , and cook over low heat about 3 hours until meat is tender
add cabbage and steam for 7 minutes
thicken gravy with flour , if desired
asian pot sticker soup
in a medium saucepan , combine scallions , garlic , ginger and 2 cups of water, bring to a boil and cook , partially covered for 10 minutes, add chicken broth and mushrooms, cook until mushrooms begin to soften , about 3 minutes, add frozen dumplings and baby corn, boil until dumplings are cooked through about four minutes, add chinese cabbage or greens and simmer for about 2 minutes, spoon into bowls and serve immediately
asian potato salad
place the potatoes in a large pot and add enough water to cover
add salt and bring to a boil over medium-high heat
cook for 10 to 12 minutes , or until fork-tender
drain
let cool for 10 minutes , then cut into quarters and place in a large bowl
meanwhile , in a medium bowl , combine the mayonnaise , soy sauce , brown sugar , and ginger
mix well
add the remaining ingredients to the potatoes , stir in the mayonnaise mixture , and mix well
cover and chill for at least 2 hours before serving
asian prawn brochette
peel the prawns and marinate them with the garlic , ginger , teriaki , hoisin & lime juice , covered , in the fridge for apprx 2 hours
just before bbq and heat
use 2 parallel wooden skewers for each brochette
baste the prawns with the sesame seed oil
place a quarter wedge of lime on the end of each brochette
bbq or broil for apprx 5 minutes each side , the time depends on the size of the prawn
do not over cook they are done when they turn pink to serve garnish with the cilantro
asian prawn omelette
lightly combine eggs , sesame oil , soy sauce , garlic and ginger
heat a medium frypan to hot and add the vegetable oil
add the egg mixture and give it a few good stirs to move the set mixture of the base
when almost set , arrange the prawns down the middle
remove from the heat and then add the herbs and the sprouts
fold the omelette and slide on to a serving plate
combine the oyster and the soy sauce and drizzle it over the omelette
asian quinoa salad
add water , quinoa , and salt to a medium saucepan and bring to a boil over medium heat
boil for 5 minutes
turn the heat to low and simmer for about 15 minutes , or until water is absorbed
remove from heat and fluff with a fork
place the quinoa in a large bowl and add the cabbage , edamame , red pepper , carrots , and cucumber
set aside
in a small bowl , whisk together the soy sauce , sesame oil , rice wine vinegar , green onions , cilantro , sesame seeds , ginger , red pepper flakes , salt , and pepper
pour the dressing over the quinoa salad and stir to combine
this salad is good served at room temperature or chilled
asian racks of lamb with sesame sauce
preheat oven to 200c place lamb racks in oven dish and season well, combine all other ingredients and rub onto racks, marinate at least 1 hour in fridge, roast racks until golden brown and cooked to your liking, set racks aside and cover with foil to rest, meanwhile remove fat from oven pan, add stock to deglaze, then add sesame oil and paste, bring to boil stirring until thickened and season, serve racks with the sesame gravy
asian ramen cole slaw salad
mix first 5 ingredients and half of the ramen flavoring packet, refrigerate, crush ramen noodles and mix with sunflower seeds and almonds, mix chopped green onions with slaw mixture, stir all ingredients together just before serving
asian ramen coleslaw
crumble ramen noodles and combine with green onions , coleslaw mix , sesame seeds and almonds
mix dressing ingredients in separate bowl
pour dressing over salad mixture
asian ramen noodle soup
bring chicken broth to a boil in large saucepan over high heat, add pork , mushrooms and tofu , if desired, reduce heat to medium-low, simmer , covered , 5 minutes, stir in vinegar , sherry , soy sauce and pepper, return broth mixture to a boil over high heat, stir in ramen noodles, cook , stirring occasionally , 5 to 7 minutes or until noodles are tender, slowly stir in beaten egg and green onions, remove from heat, ladle soup into individual bowls
asian ramen salad with chicken
place crushed ramen noodles , sunflower seeds , and slivered almonds in a large flat-bottomed skillet or your wok
toast over low heat , stirring to keep contents from burning , and removing from heat just when they have started to change color
allow them to cool
in a large salad bowl , mix together cabbage , onions , chicken , water chestnuts , snow peas , carrots , and toasted noodles and nuts
whisk together dressing ingredients and toss with the salad
serve at once or chill briefly before serving
asian ribs
place ribs in bottom of large slow cooker, in a large bowl , stir together teriyaki sauce , and cornstarch, blend in duck sauce , and garlic, pour sauce over ribs , making sure each layer is covered, cover and cook on low for 8 hours , or on high for 4-5 hours