Sesame Chicken and Noodles in Mushroom Broth Sunday, Oct 16 2016 

4 shiitake mushrooms
1 cup fat-free, lower-sodium chicken broth
1 cup water
4 teaspoons lower-sodium soy sauce
2 teaspoons fish sauce
2 garlic cloves, crushed
1 (2-inch) piece fresh ginger, sliced
1 serrano chile, thinly sliced
1 quart water
2 cups uncooked fresh Chinese-style noodles
1 pound chicken cutlets
1/4 teaspoon freshly ground black pepper
1/3 cup toasted sesame seeds
2 teaspoons sesame oil
4 baby bok choy, cut in half lengthwise
1/2 cup (1/4-inch-thick) slices red bell pepper
1 lime, cut into 8 wedges

Remove mushroom stems. Thinly slice caps; set caps aside. Bring stems, broth, and next 6 ingredients to a boil in a saucepan. Remove pan from heat.

Bring 1 quart of water to a boil in a large saucepan. Add noodles; cook 3 minutes or until done. Drain.

Sprinkle chicken with black pepper. Place seeds in a dish. Press seeds into both sides of chicken. Heat a nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan. Add bok choy, cut sides down; cook 3 minutes or until browned. Add reserved mushroom slices and bell pepper. Strain broth mixture through a sieve into pan; cover and cook 2 minutes. Remove vegetables with a slotted spoon.

Thinly slice chicken. Place 1/2 cup noodles, about 1/4 cup vegetables, and 4 ounces chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each. Garnish each with two lime wedges.

Cooking Light, August 2012, page 26

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Gingery Pork Meatballs with Noodles Wednesday, Dec 11 2013 

Meatballs:
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten
Noodles:
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.

Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

Cooking Light, page 54

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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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Beef and Broccoli Bowl Wednesday, Nov 6 2013 

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/4 cup lower-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 (12-ounce) boneless sirloin steak, cut into thin strips
2 teaspoons canola oil
2 cups broccoli florets
1 cup vertically sliced red onion
1 cup chopped carrot
1/2 cup water
2 teaspoons dark sesame oil
1/3 cup sliced green onions

Cook rice according to the package directions.

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.

Cooking Light, October 2012, page 30

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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

Kung Pao Chicken with Coconut Jasmine Rice Friday, Feb 8 2013 

2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauce 3 minutes or until softened. Add garlic; sauce 30 seconds, stirring constantly. Add chicken; sauce 3 minutes or until chicken begins to brown.

Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisptender and sauce thickens. Sprinkle with nuts. Yield: 4 servings (serving size: 1 cup).

CALORIES 275; FAT 13.88 (sat 2.69, mono 5.39, poly 4.89); PROTEIN 25.38; CARB 11.98; FIBER 2.29; CHOL 94mg; IRON 2mg; SODIUM 502mg; CALC 41mg

For the Coconut Jasmine Rice: Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.

CALORIES 97; FAT 1.59 (sat 1.49); SODIUM 155mg Page 86

COOKING LIGHT, DECEMBER 2010

Salt and Pepper Shrimp with Thai Fried Rice Thursday, Feb 7 2013 

hands-on time 30 minutes, total time 30 minutes, serves 4 to 6

1 pound frozen peeled and deveinedlarge shrimp
Kosher salt and pepper
4 tablespoons olive oil
1 small onion, chopped
1 tablespoon finely chopped ginger
4 cups frozen or day-old cooked rice
1/2 cup frozen peas
3 ounces Spanish chorizo (cured sausage), chopped (optional)
4 eggs, lightly beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch scallions, trimmed and sliced

Heat oven to 450 degrees. On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes. Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp. 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice. Divide among bowls and serve with the shrimp.

Real Simple, February 2008, Page 170

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