Korean-Style Lettuce Wraps Tuesday, Oct 11 2016 

1/2 cup soy sauce
1 ripe pear, peeled, cored and seeded
3 1/2 tablespoons sugar
3 scallions, chopped fine
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon pepper
1 1/2 pounds skirt steak, trimmed
1 head red leaf, green leaf or Bibb lettuce, leaves separated

Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds and pepper in large bowl. Measure out and reserve 1/4 cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.

Grill steaks over medium-hot fire until well browned and steaks register 125 degrees (medium rare), 6 to 8 minutes per side. Transfer steaks to cutting steaks, tent with foil, and let rest 5 minutes. Slice steaks thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaves for wrapping.

30-minute Suppers, Summer 2011, page 23

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Sichuan Style Orange Beef with Sugar Snap Peas Wednesday, Dec 25 2013 

2 teaspoons orange zest, grated (plus 1/2 cup juice)
1/4 cup soy sauce
2 tablespoons sesame oil (toasted)
1 tablespoon honey
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 1/2 pounds beef flank steak (trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4″ thick pieces)
8 ounces peas, sugar snap (strings removed)
2 scallions, sliced thin

Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl. Combine beef and 1/3 of the orange juice mixture in a 12″ non-stick skillet. Cook over medium high heat until the liquid has evaporated and the beef has caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.

Add the remaining orange juice mixture and the snap peas to the now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.

Cook’s Country, October/November 2013, recipe card

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Stir-Fried Rice Noodles Saturday, Feb 9 2013 

30 minutes or fewer; serves 4

6 oz. rice sticks or rice vermicelli
2 tsp. toasted sesame oil, divided
2 large eggs
1/4 tsp. white pepper
1/2 lb, asparagus, trimmed and sliced diagonally into 1-inch pieces (2 cups)
7 oz. snow peas, trimmed and sliced lengthwise into 1/2-inchwide strips (2 1/2 cups)
3 cloves garlic, minced (1Tbs.)
3/4 cup low-sodium vegetable broth
2 Tbs low-sodium soy sauce
2 tsp. sriracha sauce
3 green onions, thinly sliced (1/3 cup)

Soak rice sticks in large bowl of hot water 8 minutes. Drain well.

Meanwhile, heat 1 tsp. oil in nonstick skillet over medium-high heat. Whisk eggs in small bowl with 2 tsp. water and white pepper, and season with salt, if desired. Pour eggs into skillet, and swirl pan so eggs cover bottom in even laver, Cook 1 to 2 minutes, then carefully flip omelet. Cook 1 minute more, then transfer to cutting board, and slice into strips.

Heat remaining 1 tsp. oil in skillet; add asparagus and snow peas. Stir-fry 3 to 4 minutes, add garlic, and cook 1 minute more. Whisk together broth, soy sauce, and sriracha in bowl. Add mixture to pan; bring to a simmer. Stir in rice sticks, and cook 3 to 5 minutes, or until liquid is absorbed. Mix in egg strips and green onions.

PER 2 CUP SERVING: 256 CAL, 9G PROT; 5G TOTAL FAT (1G SAT FAT); 43G CARB; 93MG CHOL; 385MG SOD; 3G FIBER; 4G SUGARS

Spicy Pork and Broccoli Stir-Fry Tuesday, Apr 10 2012 

3/4 cup low sodium chicken broth
2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon Asian chili-garlic sauce
1 teaspoon sesame oil
1 (16 ounce) pork tenderloin, cut crosswise into 1/2 inch thick slices, each slice cut into 1/2 inch thick strips
3 Tablespoons vegetable oil
1 pound broccoli, florets cut into 1 inch pieces, stalks trimmed, peeled and sliced 1/4 inch thick
1 Tablespoon grated fresh ginger
1 garlic clove, minced

Whisk 1/2 cup broth, soy sauce, 1 tablespoon cornstarch, chili-garlic sauce and sesame oil together in bowl; set aside. Toss pork, 1 Tablespoon vegetable oil, and remaining 1 Tablespoon cornstarch together in bowl. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate. Repeat with 2 teaspoons vegetable oil and remaining pork.

Heat remaining 2 teaspoons oil in now-empty skillet until just smoking. Add broccoli and cook until bright green, about 1 minute. Add remaining 1/4 cup chicken broth and cook, covered, until broccoli is tender, about 3 mintes. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in soy sauce mixture and cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Serve.

Cook’s Country, February/March 2012

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Korean-Style Lettuce Wraps Sunday, Nov 27 2011 

½ cup soy sauc
1 ripe pear, peeled, cored, and grated
3½ tablespoons sugar
3 scallions, chopped fine
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
½ teaspoon pepper
1½ pounds skirt steak, trimmed
1 head red leaf, green leaf, or Bibb lettuce,leaves separated

Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds, and pepper in large bowl. Measure out and reserve 1/4 cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.

Grill steaks over medium—hot fire until well browned and steaks register 125 degrees (medium—rare), 6 to 8 minutes per side. Transfer steaks to cutting board, tent with foil. and let rest 5 minutes. Slice steaks diagonal against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaves for wrapping.

30-minute Suppers, Summer 2011, Page 23

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Asian Noodles With Shrimp and Vegetables Friday, Nov 4 2011 

SERVES 4

4 slices bacon
1 pound large shrimp, peeled and deveined, shells reserved (optional)
6 scallions, white parts halved lengthwise, green parts sliced thin
1 (2-inch) piece fresh ginger, peeled, sliced into 1/4-inch rounds, and smashed
3 garlic cloves, peeled and smashed
1/4 teaspoon red pepper flakes
8 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 (3-ounce) packages ramen noodles, flavoring packets discarded
1 (16-ounce) bag frozen Asian vegetable mix

Cook bacon, shrimp shells (if using), scallion whites, ginger, garlic, and red pepper flakes in large saucepan over medium-high heat until browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium and simmer until broth is reduced to about 6 cups, 15 to 20 minutes. Strain broth and return to empty saucepan. Stir in soy sauce, 1 teaspoon sesame oil, and shrimp. Cover and keep warm.

Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring occasionally, until nearly tender, about 2 minutes. Add vegetables to pot and cook until vegetables are heated through and noodles are completely tender, about 1 minute longer. Drain well, then divide noodle mixture between 4 large bowls.

Return broth mixture to simmer over medium heat. Stir in remaining sesame oil. Ladle broth mixture over individual bowls of noodles. Top with scallion greens. Serve.

Page 56 30-MINUTE SUPPERS Summer 2011

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