Asian BBQ Pork

21/2-3 lbs. Boneless Pork

Marinade
1 1/2 t Salt
1 T Rice Wine
1/2 t Garlic Powder
2 T Hoisin Sauce
1/4 c Catsup
1/4 c Sugar
(optional:red food color)

Use small Tenderloin Pork ( approx. 2x7 )
Marinate pork at least 2 hours or overnight
Roast Pork 350 1 hour on rack in pan with water under rack

Asian Appetizer

1 lb Bacon
8 ounce can Sliced Water Chestnut-drained
20 ounce can Pineapple Chunks

Wrap sliced bacon (cut in half) around Water Chestnuts and Pineapple chunks. Fasten with wooden tooth pick.

Marinate 1/2-1 hour:
4 T Soy Sauce
2 T Sherry
2 t Grated Ginger
2 t Minced Garlic

Grill or Broil....then place in crock pot to keep warm.

Shrimp Skewers

Marinate for the Shrimp Skewers:

1 cup plain Yogurt

2 T minced fresh Ginger

2 T minced Garlic

1 T Lemon Juice

2 t Curry Powder

1/2 t Paprika

1/2 t Salt

Combine above ingredients in a container to marinate shrimp 15-30 minutes, not more than 1 hour or they'll turn mushy.

24 Large Shrimp, peeled, deveined, tails left on

Thread 2 shrimp onto twelve 5-inch bamboo skewers. Thread 2 shrimp onto skewers, curling them around each other so that the tails are at opposite ends. Marinate in above ingredients.

For the Chutney:

1 cup minced fresh Pineapple

1/2 c Sugar

6 oz. Pineapple Juice

3 T Lime Juice

1 t Chili Garlic Sauce

2 t Cornstarch

2 t Water

Simmer pineapple, sugar, pineapple juice, lime juice, chili garlic sauce for the chutney in a saucepan over med high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thicken; season with salt. Refrigerate until ready to serve.

This is enough for double batch of shrimp.

Coat a grill pan or non stick skillet with non stick spray and preheat over medium heat. Arrange skewers in the pan and saute until shrimp are firm, 2-3 minutes per side. Arrange skewers on a platter, drizzle with lime juice, and sprinkle with mint. Serve with Chutney.

Thai Beef Salad

1 lb. beef flank steak, seasoned with kosher salt and pepper
1Tbsp. low-sodium soy sauce
3 1/2 oz. dry rice-stick noodles
6 cups chopped salad greens
1 cucumber, sliced into half-moons (2 cups)
1/4 cup chopped scallions
2 Tbsp. chopped fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
Juice of 4 lime
1/4 cup fish sauce
1/4 cup toasted sesame oil
1/4 cup chili garlic sauce
4 tsp. sugar
Diced red bell pepper

Coat a nonstick skillet with cooking spray. Cook steak over medium-high heat 6 minutes per side for medium. Add soy sauce; cook 1 minute. Remove meat, tent with foil, and let it rest 5 minutes. Thinly slice steak.
Boil noodles according to package directions; drain and set aside.
Combine steak, greens, cucumber, scallions, cilantro, and mint. Whisk together lime juice, fish sauce, sesame oil, chili garlic sauce, and sugar until sugar is dissolved; toss one-third of the dressing with salad.
Serve salad atop noodles with extra dressing on the side; garnish with diced bell pepper.

Coconut Mango Rice

½ cup long-grain white rice
½ cup water
½ cup coconut milk
1 T. sugar
Pinch of salt

Add cut up Mango

Bring to a boil in a saucepan over medium heat. Reduce heat to low, cover, and simmer until tender, 15-20 minutes. Off heat, let stand (covered) 5 minutes; fluff with a fork.Makes 2 cups;

Teriyaki Flank Steak Marinade

Flank Teriyaki Marinade Sauce and Dressing:
1/2 cup Soy Sauce
1/2 cup Brown Sugar
2 Tablespoon Garlic, minced
2 Tablespoon Ginger, minced
2 Tablespoons Apple Cider Vinegar
2 Tablespoon Sesame oil
1 Tablespoon Ketchup
1/2 teaspoon Red Pepper Flakes

1 Flank Steak (1 1/2 lb)
Combine in resealable plastic bag with Flank Steak. Chill at least 2 hours. Remove the steak and put the sauce on a pan to boil. Use sauce as salad dressing sauce.

Preheat grill to high. Grill or broil flank steak.

Salad or wraps (for wraps, cut tops off leaves and use like a wrap)
Leaf or Romaine Lettuce
1 cup Bean Sprouts
1 cup Red Bell Peppers. julienned
1 cup Carrots, julienned
1 cup Sugar snap peas or Snow Peas
1/2 cup Mint leaves
1/2 cup Basil leaves

We love this dish!

Chinese BBQ Pork

1.25 lb. boneless pork tenderloin, 

(cut after baking into appropriate lengths for slicing finger pork slices)

Mix together Marinade:
2 T Brown Sugar
(2 T Red Food Coloring)
3 cloves Garlic, minced
1/4 C  Hoisin Sauce
1/4 C Honey
1 T Sriracha 
3 T Soy Sauce

1 1/2 t Chinese Five Spice

2 T Vegetable Oil

Sesame Seeds

Combine all ingredients in mixing bowl. Place Pork Tenderloin and added ingredients in sealed zip lock or container chill 24-48 hours.
Add reserved liquid/marinade to sauce pan and bring to simmer for 5 minutes. 

Roast Pork Tenderloin on rack (in pan with water under rack) 350 degrees for 25-30 minutes basting with simmering sauce every 10 minutes. 

Internal temperature 140 degrees, remove from oven. Rest pork 5 minutes, slice thinly. Serve with hot Chinese mustard and sesame seeds

Asian Sweet & Sour Sauce

3/4 cups Water
1 1/2 Tablespoon Cornstarch
2 Tablespoon Rice Vinegar
2 Tablespoon Ketchup
2/3 cup Sugar
Dash of Soy Sauce

Mix and Heat to soft boil to dissolve sugar.
Commonly served with Chinese BBQ Pork Slices, Egg Rolls or sauce with Chinese Dinners

Asian Five Spice Powder

2 Tablespoons Anise
2 teaspoons Ground Cinnamon
2 teaspoons Fennel seeds
1/2 teaspoon Cloves
1/2 teaspoon Szechuan/Pepper
Grind together. Makes 1/4 cup powder. Keeps for several months in airtight container.

Teriyak Tuna Steaks

1/4 cup soy sauce
3 Tbl brown sugar
3 Tbl olive or canola oil
2 Tbl White wine vinegar or cider vinegar
2 Tbl Sherry or chicken broth
2 Tbl pineapple juice
2 garlic cloves, minced
1 1/2 Tsp ground Ginger or fresh ginger

4 (6oz) tuna steaks

Mix well, remove 1/3 cup to small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable bag; add tuns. Seal bag and refrigerate up to 1 hour.
Coat grill with nonstick spray. Drain and discard marinade. Grill tuna, uncovered over medium heat 5-6 minutes ion each side or until fish flakes easily with a fork, basting frequently with reserved marinade.

Sushi Rolls

3 cups uncooked rice to 2/3 cups solution

Solution:
6 oz rice vinegar
3 oz sake
8 oz sugar
1 oz salt

Cook the rice add the solution to the rice.
Make Sushi Rolls

California Rolls:
Crab
Cucumber
avocado

Shrimp Rolls:
Bay shrimp
cucumber
avocado

Vegetarian Rolls:
cucumber
avocado
Carrot, pare boiled

Tuna Rolls:
Rice
Raw Tuna

Flank/Skirt Steak Bok Choy Stir Fry

2 Tbl soy sauce
2 Tbl rice vinegar
1 Tbl peanut butter
1 Tbl honey
2 garlic cloves
salt and pepper
Mix in small bowl mix soy mixture.
1 bl skirt/flank steak
1 Tbl cornstarch
Coat Steak (with cornstarch or not) salt and pepper
Stir fry steak 1-2 minutes on medium heat. Transfer to plate.
1 large head bok chow, cut crosswise
4 medium carrots, Julianne cut
Add to skillet bok and carrots. Cover and cook, toss in till tender about 5 minutes. Return steak to skillet, cook 5 minutes. Serve with rice.
Sprinkle with peanuts.

Fried Rice

1 TBL Oil
3 Eggs, lightly beaten
2 tsp Water
1/4 tsp Salt
Pour into large skillet, cook about 2 minutes, transfer to plate.

1 TBL Oil
4 Scallions thinly slices
4 garlic cloves minced
Cook for 1 minute

5 Oz Ham/Bacon
4 Cups Cooked Rice
Add to and cook 5 minutes.

3 TBL Rice Vinegar
1 1/2 cups frozen Peas
Add with eggs previously fried. Cook for 2 minutes

Asian Beef and Green Beans

3 TBL Soy Sauce
5 tsp Rice vinegar
1/2 tea Sesame Oil
1 tsp Chili sauce
Combine in a small bowl and set aside.

1 tea Olive oil
1 1/2 lb Skirt steak
salt and pepper
In large skillet, cook seasoned steak 3-4 minutes per side until browned
Transfer to plate.

8 oz Green beans, trimmed
1/3 cup water
Cover and cook until beans are crisp-tender, 4-5 minutes

Thinly slice beef. Pour soy mixture into pan; toss. Return beef and juice to pan; cook uncovered until heated through. Add 4oz beans sprouts; toss to combine.

Asain Soy Glazed Salmon

Soy Glaze
1 TBL soy sauce
1 TBL honey
1 tsp grated fresh ginger

4 salmon steaks (6 oz each) or a salmon fillet

• Heat broiler, with rack set 4 inches from heat. Line a baking skeet with foil; set aside.

• In small bowl whisk together soy sauce, honey and ginger.

• Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout 5-6 minutes.

• Serve with Sesame Green Beans