Shrimp Lo Mein Friday, Jan 20 2017 

8 ounces lo mein noodles
2 tablespoons canola oil
1 pound peeled and deveined medium shrimp
½ pound snow peas, trimmed
4 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
kosher salt
¼ cup oyster sauce (found in the Asian aisle of most supermarkets)
2 tablespoons rice vinegar
1 tablespoon soy sauce
crushed red pepper, for serving

Cook the noodles according to the package directions.

Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes.

Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.

Real Simple, January 2012, page 124

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Soba Noodles with Spicy Cumin Lamb Wednesday, Nov 6 2013 

7 ounces uncooked soba noodles (I substituted Udon noodles)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons rice vinegar
4 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/4 teaspoon five-spice powder
8 ounces ground lamb
1 tablespoon dark sesame oil
1 teaspoon cumin seeds
3/8 teaspoon crushed red pepper
1 1/2 cups broccoli florets
1 cup snow peas, trimmed
1/2 cup thinly sliced red bell peppier
9 baby carrots, halved lengthwise

Cook noodles according to package directions. Drain and rinse; drain well.

Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.

Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.

Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.

Cooking Light, November 2013, page 28

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Kung Pao Chicken Tacos Wednesday, Nov 6 2013 

6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges

Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Cooking Light, October 2012, page 106

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Skillet Teriyaki Beef and Vegetables Friday, Oct 11 2013 

1/2 cup teriyaki sauce
1/2 cup water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 (1 1/2-lb) flank steak, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 carrots, peeled and sliced 1/8-inch-thick on bias
8 ounces snow peas, strings removed
1 clove garlic, minced

Whisk teriyaki sauce, water, vinegar, and cornstarch in bowl. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125°F (for medium-rare), about 5 minutes per side. Transfer to large plate and tent loosely with aluminum foil.

Heat remaining 1 tablespoon oil over medium-high heat in now-empty skillet until shimmering. Add carrots and snow peas and cook until lightly browned, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer vegetables to platter.

Add teriyaki mixture and any accumulated meat juice to now-empty skillet and simmer until thickened, about 3 minutes. Slice steak thin on bias against grain and transfer to platter with vegetables. Spoon teriyaki sauce over top. Serve.

Serves 4

Cook’s Country #48, Recipe Card, December/January 2012

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Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl (Bun Tom Xao) Thursday, Mar 14 2013 

5 ounces uncooked rice vermicelli noodles
1/2 cup lukewarm water
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
2 serrano chiles, thinly sliced
4 cups (1/4-inch) slices green leaf lettuce
3 cups diagonally cut slices seeded Kirby (pickling) cucumber (about 2)
1/4 cup cilantro leaves
1/4 cup torn Thai basil leaves
1/4 cup torn mint leaves
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 pound large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup (1/4-inch) slices green onions
3 garlic cloves, finely chopped
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped

Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.

Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.

Combine lettuce, cucumber, and herbs; set aside.

Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.

Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.

Cooking Light, March 2013, Page 106

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Grilled Vegetables with Miso Sauce Friday, Feb 15 2013 

SERVES 2, 30 MINUTES OR FEWER

VEGETABLES
1/4 red kuri or kabocha squash, seeded and cut into 1/2 inch-thick slices
1 small red onion, sliced
2 tsp. sesame oil
1 large bok choy, leaves separated

MISO SAUCE
1 Tbs. miso paste
1 clove garlic, minced (1 tsp.)
1/2 tsp. light brown sugar
1 tsp. sesame oil
1/2 tsp. rice vinegar
2 green onions, chopped (1/4 cup)
1 Tbs. toasted sesame seeds

To make Vegetables: Brush squash and onion slices with oil. Spray grill with cooking spray, and lay squash slices on grill. Close, and cook on mediumhigh 10 minutes, or until squash is tender; transfer to plate. Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate. Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp tender; transfer to plate.

Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. Fold in green onions and sesame seeds.

Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce on the side.

PER SERVING (1 1/2 CUPS VEGETABLES AND 3 TBS. SAUCE): 184 CAL; 5G PROT; 10G TOTAL FAT (1G SAT FAT); 21G CARB; 0MG CHOL; 379MG SOD; 4G FIBER; 8G SUGARS

Page 34, March 2011, Vegetarian Times

Pan-Seared Dumpling Salad Thursday, Feb 14 2013 

hands-on time 25 minute, total time 25 minutes, serves 4

2 tablespoons canola oil
12 frozen dumplings, pot stickers, or Japanese gyoza
2 shallots, thinly sliced
1 cup frozen shelled edamame
2 tablespoons grated ginger
2 bunches watercress, thick stems removed
Kosher salt
1 tablespoon sesame oil
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce

Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side. Add 3 tablespoons water and cook, covered, until cooked through, 8 to 10 minutes. Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the edamame, ginger, and 2 tablespoons water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes. Remove from heat and add the watercress and 1/2 teaspoon salt and toss until just wilted. Divide among individual bowls and top with the dumplings. Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl and drizzle over each salad.

Real Simple, February 2008, Page 169

Ginger-Marinated Steak and Noodle Salad Friday, Feb 8 2013 

HANDS-ON TIME: 25 MINUTES, TOTAL TIME: 1 HOUR, 35 MINUTES (INCLUDES MARINATING), SERVES 4

1/3 cup soy sauce
2 teaspoons grated fresh ginger, plus 6 thin slices
1 1/2 teaspoons crushed red pepper 1/2 cup plus
3 tablespoons rice vinegar
4 tablespoons brown sugar
3 tablespoons canola oil
1 1/2 pounds flank steak
Kosher salt
3/4 pound carrots, thinly sliced
1 jalapeno pepper, sliced lengthwise (seeded if desired)
8 ounces rice noodles (often labeled as “pad thai noodles”)
1 cup fresh cilantro sprigs

In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 tablespoons each of the vinegar and brown sugar, and 2 tablespoons of the oil. Pour two-thirds of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.

In a small saucepan, bring to a boil 1/2 cup water, the remaining 1/2 cup of vinegar, the remaining tablespoon of brown sugar, the sliced ginger, and 1/2 teaspoon salt. Add the carrots and jalapeno and simmer until the carrots are crisp-tender, 1 to 2 minutes. Transfer the mixture to a bowl and refrigerate until cool, at least 1 hour.

Fifteen minutes before serving, cook the noodles according to the package directions; rinse.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noodles with the pickled vegetables, cilantro, and reserved dressing.

REAL SIMPLE, MAY 2011, Page 74

Thai Pork Tenderloin with Cucumber Salad Monday, Jun 11 2012 

1 seedless English cucumber, halved lengthwise and sliced thin
1/4 cup thinly sliced red onion
3 Tbs rice vinegar
1 Tbs plus 1 1/4 cups unsweetened coconut milk
5 Tbs minced cilantro
2 (12 oz) pork tenderloins
1 Tbs vegetable oil
1 Tbs grated ginger
1 Tsp chili paste or hot sauce

Combine cucumber, onion, vinegar, 1 Tbs coconut milk, 1 Tbs cilantro, 1/2 tsp salt and 1/4 tsp pepper in bowl. Refrigerate until chilled, about 15 minutes. Meanwhile, pat pork dry and season with salt and pepper. Heat oil in 12 inch skillet over medium high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.

Add ginger to the skillet and cook over medium heat for 30 seconds. Stir in remaining 1 1/4 cups coconut milk and chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce it thickened and meat is cooked through, 8 to 10 minutes. Transfer pork to a carving board, tent with foil and let rest for 5 minutes. Off heat stir remaining 1/4 cup cilantro into sauce. Season with salt and pepper. Slice pork and serve with sauce, rice and cucumber salad.

Serves 4

Cook’s Country, July 2011, Recipe card

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