Archive for the ‘Asian Cooking’ Category

Thai Quinoa Salad

February 16, 2016

A nice mix up from the normal quinoa salad where I do either Mexican or Mediterranian flavors. I doubled this the first time I made it to make enough salads for both husband and I for the week and it was too much. This would be great for a lunch or as a side at a summer BBQ or dinner. 

Makes about 8 side servings. 



  • 1-2 cups cooked quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded/chopped red cabbage


  • 4 teaspoons fish sauce
  • 2-3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes


  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • ¼ cup chopped basil


Combine all salad ingredients, wisk dressing and combine. Reserve toppings for just before you eat (although the herbs can be mixed in prior).  



Benihana Fried Rice

September 1, 2015

Tastes exactly the same.  Exactly. The. Same. Serve with Shrimp Sauce.

Makes 4 dinner servings


3 cups UNcooked rice, (brown, white, quinoa or a mix of these) cooled to room temperature

4 tablespoons butter (softened)

2 garlic cloves, pasted (use 1 if you want a lighter garlic flavor)

3 eggs, beaten

2-3 chicken breasts, cubed

1⁄2 cup frozen peas, thawed (may omit)

1⁄2 cup frozen carrots, thawed

1 cup onion, diced

1⁄4 cup green onion (optional)

2 tablespoons soy sauce

2 tablespoons toasted sesame seeds (optional)


The rice and chicken could be pre-cooked the night before.  If you haven’t done this, start cooking the rice and bake the chicken to make things easier on yourself!

Make your garlic and butter compound. Put softened butter in a bowl large enough to allow you to mix the garlic into the butter. Needs to be well blended. Keep the bowl next to the stovetop for when you’re ready.

Scramble the eggs in a frying pan with 1 teaspoon of sesame oil. Then cut the cooked eggs into small pieces and put aside in a large bowl (that you’ll serve the rice in).

Sautee the onions, carrots, peas for 5 minutes in sesame oil.  When almost cooked, add 1 tablespoon of the garlic butter compound. Leave in pan.

Add 2 tablespoons of garlic butter compound and add the cooked chicken and then rice a handful at a time. Carefully stir everything together and keep adding rice until all the rice is added and well mixed together. At this time add 1 more tablespoons of the garlic butter compound. Cook rice for 5-7 minutes stirring often. 

Add the cooked eggs, stir well carefully. Now add your soy sauce. Mix well to distribute evenly. Add remaining salt and pepper to taste.

If you wish to add the toasted sesame seeds do so now and stir and serve. Since we used sesame oil in the recipe the seeds are optional.

Adapted From:

PF Chang’s Copy Asian Lettuce Wraps

February 17, 2014

Pretty good. Needs dipping sauce. Definitely need to serve alongside fried rice to give it something else.

Serves: 6-8 lettuce wraps

1 tablespoon sesame oil
1 pound ground chicken
1 large onion, chopped
2 tablespoons garlic, minced or pressed
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, minced
1 tablespoon rice wine vinegar
3 teaspoons sriracha sauce
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 small bunch green onions, sliced
2 teaspoon sesame oil
salt to taste
Iceberg, Bibb or butter lettuce leaves, rinsed and drained
Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
Roasted peanuts, chopped (optional)
Fried mung bean noodles (optional)

In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.
Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.

Pad Thai

February 17, 2012


1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons tamarind pulp (or 1 T of the concentrate, or I’ve also subbed the juice of 1 lime with 1 t molasses)

1 (12 ounce) package dried rice noodles
1/2 cup vegetable oil
1 1/2 teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips (or whatever protein you want)

1 1/2 cups ground peanuts/cashews for topping
1/2 cup chopped fresh chives


Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.

Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked. Add the chives at the last second.

Stir in Pad Thai sauce, and if you’re just about to serve the chopped nuts as well.

Modified from:

Chocolate Sake-tini

January 3, 2012

4-5 shots of sake
1 shot chocolate syrup
2 shots heavy cream/milk

Shake in a shaker and this makes 2 martinis. Rim the glass with coco.

Fire Cracker Chicken Wings

November 28, 2011
  • FirecrackerWings

Cant wait to make these.  Will post an update later.

What You Need:
* 5 pounds chicken wings
* 6 cups water
* 1⁄4 cup kosher salt
* 1⁄3 cup chili – garlic sauce
* 1 cup honey
* 2 tablespoons soy sauce
* 1⁄2 cup Sweet Soy Sauce 
* 3 tablespoons sriracha sauce
* 1⁄4 cup apple cider vinegar
* 1⁄4 cup minced ginger
* 1 teaspoon ground sea salt
* 1 tablespoon freshly cracked black pepper
* 1 teaspoon sesame seeds, toasted
* 1 tablespoon minced green onions

Note: To toast the sesame seeds, just put them over low heat in a dry skillet and watch them carefully. 


1. Cut the wings apart at the joints, and discard the tips. In a large glass bowl, combine the water, kosher salt, ¼ cup of the chili – garlic sauce, and ¼ cup of the honey. Stir until the salt is dissolved. Add the wings and refrigerate for 30 minutes or up to four hours.

2. To make the basting and dipping sauce, in a small bowl, combine the remaining chili-garlic sauce, the soy sauce, sweet soy sauce, sriracha, the remaining honey, vinegar, and ginger and mix well. Set aside half of the sauce for serving in order to avoid contamination.

3. Preheat a grill to medium-high. Drain the wings and season them with sea salt and pepper. Grill the wings until golden, 15 to 20 minutes, turning as needed. When the wings reach the right color, continue cooking over indirect heat until they’re at the desired doneness, then baste them with the sauce, turning as needed until the wings are glossy and well coated. 

Garnish the wings with the sesame seeds and green onion and serve with the reserved dipping sauce

Serves: 4

Read more:

Asian Sweet Quinoua

June 14, 2011

1 teaspoon orange zest, grat
1/2 cup orange juice, freshly squeezed
1 tablespoon soy sauce, reduced sodium
1 tablespoon honey
2 teaspoons sesame oil
1/2 teaspoon chili sauce, Siracha
black pepper, freshly ground to taste
2 cup quinoa, uncooked
8 ounces water chestnuts, drained and chopped
1 red bell pepper, seeded and chopped
1 1/2 cups snow peas, chopped and cooked until tender and then cooled
4 scallions, white and green parts thinly sliced

Prepare the dressing by whisking together thefirst 7 ingredients (thru pepper). Rinse the quinoa very throughly to remove the bitter natural resin. Bring 4 cups of water to boil and add quinoa in a steady stream to prevent clumping. Return to the boil and and reduce heat to low. Cover and simmer for 15 minutes until it is tender. Look for the white line around the seed – it’s the germ and when it bursts the grain is cooked. If water remains in the pot, remove the lid and boil and stir until the remaining liquid evaporates, being careful not to overcook. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let in cool. In a serving bowl combine the quinoa with the last 4 ingredients. Add dressing and toss until combined. Chill for 1 hour

Sriracha Glazed Chicken

March 12, 2011

Sriracha-Glazed Chicken

1/4 cup soy sauce
2 tablespoons plus 1 teaspoon white vinegar
1 tablespoon Sriracha sauce
1 tablespoon sugar
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
1 1/2 pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks
Sesame seeds and chopped scallions to top (optional)

In a glass baking dish, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and toasted sesame oil. Add chicken wings and toss to coat. Marinate 30 minutes, tossing halfway through. Preheat oven to 475°. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through. SERVES 4

per serv: 360 cal; 16 g fat (4 g sat fat); 47 g protein; 4 g carb; 0 g fiber

This recipe is from EVERYDAY FOOD magazine



Chicken Fried Rice

March 11, 2011

I changed a few things based on what I had on hand and what I think tastes good! Hubby’s approves and doesn’t even miss the rice 🙂

1/2 tablespoon sesame oil (I put more in for flavor along with a few sprinkles of fish oil but it’s not necessary)
1 onion, chopped
4 cubes and cooked chicken breasts
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped (I hate celery so I don’t use it)
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice (I subbed quinoa for rice for more protein)
3 eggs
1/3 cup soy sauce

Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts

Serving Size: 1 1/4 cup

Amount per Serving

Calories 327
Calories from Fat 78.6

% Daily Value *

Total Fat 8.73g   13%
Saturated Fat 1.28g   6%
Cholesterol 114.63mg   38%
Sodium 889.13mg   37%
Total Carbohydrate 36.36g   12%
Dietary Fiber 5.3g   21%
Sugars 2.5g
Protein 24.38g   48%

Est. Percent of Calories from:

Fat 23%
Carbs 44%
Protein 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Read more:

Salmon Steaks Teriyki

July 6, 2010


1/4 cup soy sauce

2 T brown sugar

2 t chopped/minced garlic

2 t lemon juice

1/2 t asian sesame oil

1/4 t salt

4, 3/4″ to 1″ thick, salmon steaks (8-10 oz. ea)

Directions: Heat grill.  Marinade – combine soy sauce, brown sugar, garlic, lemon juice, sesame oil and salt in a large shallow glass dish.  Add salmon and turn to coat, leave sit 20 minutes.

Arrange salmon on grill and reserve the rest of the marinade.  Grill over medium-hot heat 4 minutes.  Brush with reserved marinade, turn and repeat.