formido/recipes-20k huggingface dataset:
asian skirt steak
mix together all ingredients in a bowl
place steak in a plastic bag and add the marinade and refrigerate for half hour to and hour
heat the grill to screaming hot and add the steak
depending on thickness , grill for about 3 minutes on the first side , and 2 and a half on the second
set the steak aside and let cool for 10 minutes
pour the remaining marinade into a small sauce pan
bring mixture up to a boil and let simmer for just a couple of minutes
slice the steak and serve with the dipping sauce
asian slaw
sautee almonds and sesame seeds until lightly brown, place first 5 ingredients in bowl , breaking up ramen noodles, set aside, reserve seasoning packet for dressing, mix dressing ingredients, toss salad with dressing just before serving
asian slaw salad
mix dressing ingredients together, toss all salad ingredients together and then toss with salad dressing
asian slaw with ginger peanut dressing
make the dressing by combining all ingredients in medium bowl, stir until peanut butter is dissolved, set aside, combine all of the slaw ingredients in a large bowl, add dressing and toss well, let sit at least 10 minutes so vegetables have a chance to soak up the dressing, taste and adjust seasoning if necessary, serve cold
asian slaw with red pears
whisk dressing ingredients together in a large bowl , toss in remaining ingredients and add salt to taste just before serving
asian slaw with spicy thai vinaigrette
whisk all ingredients except oils in a large bowl, slowly drizzle in oils while whisking, taste and adjust seasoning with more salt and lime juice if needed, combine the vegetables in a large bowl , season with salt and pepper, toss to mix thoroughly, pour in the thai vinaigrette to taste and toss to mix, adjust , adding more if desired, enjoy !
asian slaw  a raw food recipe
combine first 6 ingredients in bowl and whisk until combined, add remaining ingredients and mix well, chill in refrigerator for 2 hours and serve, enjoy !
asian sloppy joes
in a large nonstick skillet sprayed with vegetable spray , add the, onion , garlic and ginger, saut for 5 minutes or until the onion is browned, add, the carrot and bell pepper and saut for 3 more minutes, add the beef and saut for 5 minutes or until no longer pink, add the tomatoes ,, cover and simmer for 10 minutes, add the hoisin sauce , lemon juice , hot sauce ,, salt and pepper and cook for at least 5 minutes, serve on white rice or pasta
asian snow peas and carrots
in a custard cup stir together 1 / 4 c water , soy sauce , cornstarch , and crushed red pepper
micro-cook , uncovered , on 100% power for 1 to 1 1 / 2 minutes or till thickened and bubbly , stirring every 30 seconds
saute carrot in a little oil over medium heat
add snow peas and walnuts
saute till the vegetables are crisp-tender
add soy sauce mixture and serve immediately
asian soup stock
combine all the ingredients in a large soup pot , cover , and bring to a boil
lower the heat simmer for 45 minutes to 1 hour
strain the stock and use it right away , or refrigerate in a covered container for up to 4 days , or freeze it for up to 6 months
asian spaghetti
bring large pot of salted water to a boil on high heat, add spaghetti, boil according to package directions until al dente, drain, heat oil in small skillet on medium heat, add sesame seeds, saute 2 minutes or until brown, toss spaghetti with soy sauce , sesame seeds and scallions, serve immediately
asian spaghetti sauce
cook ground pepper in a pan or pot until browned
add garlic & onion flakes
add teriyaki sauce , sesame oil , ginger , chili flakes , soy sauce & salt & pepper
stir
add carrots & peas
stir & allow them to cook slightly
peppers can also be added at this point , but we like them very crisp , so we add them at the last minute - just to heat them through
serve over whole wheat spaghetti
asian spareribs
in a small bowl , whisk together oil , pineapple juice , light soy sauce , hoisin sauce , wine , vinegar , peanut butter , brown sugar , garlic , ginger , pepper and onions until well-blended
if grilling , reserve about 1 / 2 of this mixture for brushing meat while grilling or double the marinade recipe for brushing during grilling
place spare ribs in a glass pan and coat with the sauce
cover and refrigerate for 8 hours or up to 24 hours
bake at 375 degrees fahrenheit for about 45 minutes
or grill for 10 to 15 minutes , turning ribs occasionally and brushing with the reserved marinade
asian spice mixture
mix all ingredients together, store in airtight container
asian spice rub
in a small bowl , stir spice rub ingredients together until well blended
asian spice rubbed pork chops w  wild mushroom soy vinaigrette
for the rub: combine all the ingredients in a bowl or jar with a tight-fitting lid , and mix well
for the mushrooms: heat 3 tb of the peanut oil in a large skillet over medium-high heat
add the shallot , ginger , and garlic and cook , stirring until soft , about 5 minutes
do not brown
raise the heat to high and add the mushrooms
cook , stirring often , until soft , about 8 minutes more
whisk the soy sauce , vinegar , honey , and sesame oil together in a large bowl
gradually whisk in the remaining 1 / 2 cup peanut oil and season to taste with salt and pepper
gently mix in the mushrooms and cilantro
taste for salt and pepper and set aside at room temperature
for the pork: heat your grill to high
brush the chops with oil and rub on one side with plenty of the spice rub
grill the chops rub side down until lightly charred and crusty , 4 to 5 minutes
turn the chops over , reduce the heat to medium or move to a cooler part of the grill , close the grill hood , and grill until just cooked through , 6 to 7 minutes longer
remove the chops from the grill and let rest for 5 minutes before serving
transfer to serving plates and spoon some of the mushroom salad over each chop
serve immediately
asian spiced chicken with vanilla apricot sauce
combine chicken cubes , onion , soy sauce , lemon juice , olive oil , and spices in medium bowl
cover and marinate in refrigerator for 15 minutes
heat large skillet over medium-high heat
add chicken mixture with marinade and cook 7-10 minutes or until chicken is done
stir in spinach and cook 1 minute
drain liquid from pan
serve over rice
to prepare vanilla sauce , combine all ingredients in a small bowl and microwave for 25 seconds or until warm
serve sauce on side , or pour over chicken mixture
asian spiced roasted baby carrots
preheat the oven to 450f
combine the carrots , oil and salt in a medium bowl
spread the carrots on a rimmed baking sheet and roast , stirring once , until tender and starting to brown , 20-25 minute
meanwhile , combine the soy sauce , butter , ginger , cumin , vinegar , sesame oil , and pepper in a large bowl
when the carrots are tender , add them to the soy sauce mixture and toss until the butter melts and the carrots are completely coated
serve immediately
asian spiced salmon with wasabi mayonnaise
mix all the ingredients for wasabi mayonnaise and place in refrigerator
the longer the better
mix or whisk all the marinade ingredients and pour in a large sealable bag over the salmon
rotate the bag a few times to make sure marinade gets all over all of the pieces of salmon
marinate in the refrigerator for at least 30 minutes
grill on high heat for 4 to 5 minutes on each side , or until done
internal temperature should be 140 degrees
serve with wasabi mayonnaise
asian spiced turkey burgers
in a bowl , combine bread crumbs , egg , green onions , soy sauce , garlic , and ginger
add turkey and gently mix with a fork just until ingredients are evenly blended
divide turkey mixture into 4 equal portions
with your hands , shape each portion into a 3 / 4-inch-thick patty
if making ahead , lay patties side by side on a plate , cover airtight , and chill up to 24 hours
prepare a charcoal or gas grill for direct , medium-high heat (the charcoal or gas flame is directly under the cooking area , and you can hold your hand just above grill level only 3 to 4 seconds
for charcoal grill: before you put the grill over the hot coals , brush grill with a generous coat of oil
for gas grill: when hot , brush grill with a generous coat of oil
lay patties on well-oiled grill and cook 5 minutes , then turn burgers with a wide spatula
continue cooking until meat is opaque in center , 5 to 6 minutes longer
transfer burgers to buns and garnish to taste
asian spicy chicken thighs
mix all the ingredients in a small bowl
pour the mix into a ziplock plastic sandwich bag
place one thigh in the bag and coat thouroughly by massaging the mix around the thigh
place the second thigh in the bag withg the first and coat thoroughly
refrigerate chicken in the bag for a minimum of 30 minutes or overnight
on a tinfoil covered cookie sheet , bake the chicken for 45 minutes or until no longer pink
alternate microwave instructions: cook in bag in a microwavable dish at 1 / 2 power for 5 minutes
flip the bag over and cook for 5 minutes at 1 / 2 power for 5minutes
remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes
asian spinach and shrimp salad  with sesame dressing
bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tbsp
, about 6 minutes
meanwhile , place spinach in large bowl , and set aside
whisk reduced orange juice , zest , ginger , vinegar , and honey together in small bowl
whisk in vegetable and sesame oils and season with salt and pepper
toss shrimp , orange segments , and scallions , with 2 tablespoons dressing in bowl and season with salt and pepper
toss spinach with remaining dressing and season with salt and pepper
divide spinach among 4 individual plates and top with shrimp and oranges
serve
asian spinach salad
toss salad ingredients together in large bowl, emulsify dressing ingredients by shaking vigorously in a lidded jar, toss with dressing just prior to serving
asian spinach salad with orange and avocado
whisk first 5 ingredients in large bowl, season to taste with salt and pepper, set dressing aside, cut off peel and white pith from orange, cut orange into 1 / 3-inch rounds, cut rounds crosswise in half, add spinach to dressing, toss to coat, add avocado and orange, toss gently
asian spring asparagus
trim woody ends of asparagus spears, slice asparagus into 3-inch lengths, heat oil in large skillet until a piece of asparagus sizzles, add asparagus , ginger and pepper, stir-fry over medium-high heat for 2 minutes, add soy sauce and stir-fry 2 minutes longer, add almonds and stir-fry briefly just to heat through
asian steak and spinach salad
wash the spinach and spin dry
place the spinach in a large salad bowl and set aside
in a small bowl , mix 2 tablespoons of the olive oil , garlic , lime juice , brown sugar , and soy sauce
set aside
in a large cast-iron skillet , heat 1 tablespoon of the olive oil over med-highheat
when the oil is hot but not smoking , add the onion and saute for 2 minutes , stirring constnatly
transfer the hot onion to the salad bowl on top of the spinach
add the remaining 1 tablespoon oil to the pan
sear the steak until med-rare , about 3 minutes per side
remove the pan from the heat , immediately transfer the steak to a cutting board , and let it rest
let the skillet cool for a few minutes
add the soy-lime mixture to the pan and turn the heat to med-high
deglaze the pan by stirring constantly and loosening any bits of steak that cling to the bottom
decrease heat to low to keep the sauce warm
slice the meat as thin as possible , cutting against the grain
arrange the meat slices over the onion and spinach
drizzle with the warm sauce and sprinkle with the cilantro and peanuts
serve immediately
asian steak dinner     low carb
cut steak into 4 equal portions
place each piece between 2 pieces of plastic wrap
with a heavy , flat-sided mallet , pound meat firmly but gently all over to a thickness of 1 / 3 to 1 / 2 inch
in a small bowl , stir together broth , soy sauce , ginger , and cornstarch
set aside
melt butter in oil in a wide nonstick frying pan over medium-high heat
when butter sizzles , add steak
cook , turning once , until steak is well browned on both sides and still pink in center
cut to test
transfer to a platter and keep warm
stir broth mixture , then add to pan , increase heat to high , and bring to a boil , stirring
then continue to boil and stir until slightly thickened
pour sauce over steak
drizzle with sesame oil to taste , then sprinkle with green onions
asian steak rub
in a cup , stir all ingredients together, rub full amount all over steaks before grilling, makes 3 tablespoons
asian steak salad
preheat grill to medium high
sprinkle steaks with just salt and pepper
combine cabbages , 2 t
of the lime juice and 1 t
of the hoisin sauce
toss well and set aside
grill steaks to personal preference
when done cut crosswise into this slices
combine the remaining ingredients with the slightly marinated cabbage and toss well
arrange salad on four plates and divide the meat equally between them
asian steak strips  crock pot
combine the first 6 ingredients and blend well, take your steak strips and coat them well with the spice mix, put meat in the slow cooker and add the pepper strips , broth and bay leaves, cover and cook on low for 6-8 hours then remove the bay leaves and throw away, dissolve the cornstarch in water and stir into crock pot, turn temp to high and cover / cook on high until thickened, serve over rice or noodles
asian steak topped with bell pepper stir fry
preheat oven to 375f
whisk chili sauce , soy sauce , balsamic vinegar , and ginger in medium bowl
place in large zip-loc bag
add steaks and turn to coat
let marinate at room temperature 15 minutes , turning occasionally
heat 1 / 2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat
scrape most of marinade off steaks and back into bowl
sprinkle steaks with salt and pepper
add to skillet and cook until browned , about 3 minutes
turn steaks over and transfer skillet to oven
roast until cooked to desired doneness , about 5 minutes longer for medium-rare
transfer steaks to cutting board
let rest 10 minutes
meanwhile , heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat
add onion and bell peppers
saut until crisp-tender , about 3 minutes
add green onions and all remaining marinade from steaks
bring to boil
stir in cilantro
cut steaks crosswise in half
divide steaks among 4 plates
spoon vegetables over steaks and serve with jasmine rice to sop up the juice
asian steak wraps
in a small bowl , combine the first six ingredients
pour 1 / 3 cup marinade into a large resealable plastic bag
add the beef
seal bag and turn to coat
refrigerate for 1 hour
add salt and pepper to remaining marinade
cover and refrigerate
drain beef and discard marinade
in a large nonstick skillet or wok coated with cooking spray , stir-fry beef until no longer pink
remove and keep warm
in the same pan , stir-fry onion and peppers until crisp-tender
stir in reserved marinade
return beef to the pan
heat through
spread tortillas with cream cheese
top with beef mixture and sprinkle with sesame seeds
roll up
asian steamed dumpling filling
whisk all ingredients for the dipping sauce well and set aside
mix all of the meat mixture ingredients together and let it marinade for an hour or so for best flavor
place a scant tablespoon of filling in the center of a wrapper and fold and tuck
you know how it is done or look up a video tutorial on youtube
they aren't as pretty as the little cute parcels but it is a huge time saver for me
steam them for 9 minutes
if you have a chinese steamer- fine
you can use a vegetable steamer in a large sauce pan or i use my electric wok with the steamer attachment
spray the steamer rack with pam or vegetable and you will have no problem with them sticking
the serving size is subjective depending on whether you use little wonton wrappers or egg roll wrappers so don't pay any attention to that -- but i had to enter something
the recipe will feed four however you decide to make them unless you are a glutton like me and then the serving size is just for one with a little bit left over for a snack the next day :-)
?
bon apetit in japanese !
asian steamed pork meatballs  sesame noodles   salad
meatballs -- combine the pork , mushrooms , scallions , garlic , rice cooking wine , hoisin sauce , salt & pepper
mix everything together and then form meatballs
i make mine about golf ball size
this just helps when i go to saute them
it is optional , but does help
noodles -- as the meatballs cool off , make the oriental noodles
now if your grocer doesn't have oriental noodles in the asian or oriental section , use spaghetti
cook accordingly to the directions
drain and add to a serving bowl
mix the soy sauce , scallions , garlic , red pepper flakes , sesame oil and vegetable and pour over the noodles and toss
cover and refrigerate
sometimes before serving , i like to garnish with just a little sesame oil and peanuts if you want , but sometimes i don't
i like the simple flavors
but go easy , the sesame oil is very strong
dipping sauce -- meatballs are almost ready , but make a quick 1 minute dipping sauce for them
mix the soy , hoisin and lime
that is it
just set it in a bowl to the side
now -- dipping sauce is done -- sesame noodles are done and chilling , meatballs are chilled and ready to cook
as they cook we will put a 5 minute salad together and dinner is served
meatballs -- in non stick pan heat up the oil to medium high and add the meatballs
just a few seconds on each side to get a little golden , but remember , we aren't trying to cook them , just a light sear is all
not too long , maybe 2 minutes total is all you need
then add the chicken broth and cover and let them simmer and steam on medium low to low
should take about 10 minutes
don't over crowd the pan by stacking the meatballs , but a big enough pan should work just fine
don't peak either
salad -- now the easy part
as the meatballs steam
do a quick salad on the side
slice up some napa cabbage and add to a serving bowl , add a can of sliced water chestnuts , a can of mandarine oranges and thin slice a small red onion , and about 1 / 2 of a seedless cucumber , skin on is fine
just toss and then serve with a quality sesame dressing
i don't like many bottled dressing but there are a few out there that are really pretty good
make it easy on yourself
you can always add mushrooms , red peppers , or any other vegetables you like but i like it really simple for this salad
now 3 courses and just 30-40 minutes
asian steamed salmon
in a large saucepan with a tight-fitting lid , bring 3 / 4" of water to a boil
coat a steamer basket with no-stick spray
place the salmon , skin side down , in the basket and brush the top surface with 1 teaspoon of the soy sauce
sprinkle with 1-1 / 2 tablespoons of the scallions
carefully set the basket in the saucepan , making sure the basket sits above the water
cover and steam for 4 to 7 minutes , or until the salmon flakes easily when tested with a fork
transfer the salmon , skin-side down , to a serving platter or individual plates
drizzle with the remaining 1 teaspoon soy sauce
then sprinkle with the ginger , pepper and remaining 1-1 / 2 tablespoons scallions
asian sticky chicken
preheat oven to 375
grease an 8" square baking dish
dush chicken with flour
in a skillet , heat oil over medium high heat
brown chicken and transfer to baking dish
in a small bowl , whisk together orange juice , honey , hoisin sauce , vinegar , garlic , ginger and cornstarch
pour over chicken
bake for 15 minutes
flip chicken over , sprinkle with sesame seeds and bake for 15 minutes or until juices run clean when chicken is pierced
serve sprinkled with green onions
asian sticky chicken drumettes
in a large bowl combine all the marinade ingredients except for chicken
stir well to combine
add the chicken and mix well to coat
transfer mixture to a sturdy "ziploc" plastic bag and refrigerate
best prepared early in the day or overnight
preheat oven to 400f
lay drumettes out in a roasting pan and bake for approximately 40 minutes or until charred but not blackened ! watch oven {{carefully}} to avoid burning the chicken !
transfer to a serving platter and garnish with sesame seeds and green onion slices
as a main dish , this will serve 2 people
asian sticky chicky
heat sesame oil in a skillet over medium-high heat, add chicken thighs to the skillet, quickly brown on both sides, add all remaining ingredients except the chopped scallions, bring just to a boil, reduce heat, cover and gently simmer for about 30 minutes, remove lid and turn over thighs, continue to cook uncovered until sauce is a thick glaze, this may take only a few minutes, careful not to let it burn, place on a platter or plates and sprinkle with the scallions
asian stir fried brussels sprouts
steam / cook the sprouts for about 7-10 minutes or until just tende
remove from heat
combine peanut oil , garlic and ginger in large , unheated skillet
set over high heat until oil is very hot and garlic is fragrant but not browning , about 2 to 3 minutes
whisk in soy sauce , crushed red pepper , black pepper , sugar and sesame seeds
stir in brussels sprouts and cook , stirring frequently , until lightly browned , about 5 to 7 minutes
toss with sesame oil and serve warm
asian stir fried mussels and prawns
thoroughly scrub mussels and remove beards
heat oil in a wok , stir-fry shallots , garlic , ginger , chili and turmeric , until mixture is fragrant
add ketjap manis , water , stock , bring to the boil
add mussels and prawns , reduce heat , simmer covered , about 5 min's or until mussels open
add lime juice , sprouts and parsley , cook a couple min's until sprouts are just tender but still have a great crunch
stir in coriander
to serve: either place in large serving bowl and sprinkle with the extra coriander or divide among 4 individual serving bowls and sprinkle each with coriander
don't forget to put a large bowl on the table for shells
asian stir fry pork and noodles
cook the pasta in boiling water until just tender then drain and place in a bowl
place the strips of pork into a bowl
in another bowl whisk the hoisin sauce with minced garlic , chili flakes , soy sauce rice vinegar , sesame oil and ginger
pour half of the mixture over the pork strips , toss to coat then allow to stand for 15 minutes
heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat
add in the pork and stir-fry for about 2-3 minutes
remove to a bowl
heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat
add in spinach , water chestnuts , carrot sticks and green onion
saute stirring until the spinach is wilted
stir in cooked pasta , pork and the remaining half of the hoisin sauce mixture
cook stirring for about 2 minutes or until completely heated through
asian strawberry salad with dressing
for dressing:
mix all ingredients together well and cover
refrigerate for at least an hour before serving
for salad:
open package of ramen noodles and throw out seasoning pouch
in a large sauce pan melt butter and add walnuts
break ramen noodles into bite size pieces and add to sauce pan
lightly brown walnuts and noodles in butter , stirring constantly
remove sauce pan from heat and set aside
lightly toss chopped broccoli , lettuce , spinach , onions and strawberries in a large salad bowl
pour the warm contents of the sauce pan over the salad and mix lightly to gently wilt the lettuce
serve immediately with dressing
asian stuffed eggplant with hawaiian style pork  or turkey  hash
combine pork or turkey , eggs , green onions water chestnuts garlic , ginger powder , pepper , sesame oil , oyster sauce , sugar and soy sauce in a large bowl
mix well
cut a wedge out of the eggplant
stuff the pork mixture into the newly created pocket
if desired , put the wedge back on top of the eggplant
this can be made into "pork hash" burgers or made into pork hash
to make pork hash , place about 1 tablespoon of the mixture on to the middle of a wrapper
wrap up the sides , leaving the top open and unsealed
put stuffed eggplant and pork hash into a steamer , and steam for about 30 minutes
serve with soy sauce mixed with dry powdered mustard , or sweet and thick teriyaki sauce or chinese black bean sauce