Potstickers with Spicy Dipping Sauce Recipe

Ingredients
Dipping sauce:

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil

Filling:

1/4 pound ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white

Sticky Wings

Ingredients

1/2 cup chopped green onion
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Asian chili sauce
2 tablespoons oyster sauce
2 tablespoons dark Asian sesame oil
1 teaspoon ground ginger
2 cloves garlic, finely chopped
2 pounds chicken wings, cut in 2 pieces at joint

Directions

Shrimp with Garlic Sauce

Ingredients
Shrimp:

2 cups canola oil
1 pound large shrimp, peeled and deveined
1/2 cup cornstarch

Garlic Sauce:

2 tablespoons brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 cup vegetable broth
1 1/2 tablespoons cornstarch
2 tablespoons canola oil
1/2 medium onion, sliced
3 tablespoons chopped garlic
1 tablespoon chopped ginger
1/2 red bell pepper, chopped
2 cups broccoli florets, blanched
1 (8-ounce) can water chestnuts, drained
4 cups cooked white rice, for serving

Directions

For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.

Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.

For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.

Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

Serves: 4; Calories: 578; Total Fat: 23 grams; Saturated Fat: 2 grams; Protein: 23 grams; Total carbohydrates: 71 grams; Sugar: 7 grams; Fiber: 5 grams; Cholesterol: 143 milligrams; Sodium: 1231 milligrams

Read more at: http://www.foodnetwork.com/recipes/brian-boitano/shrimp-with-garlic-sauce-recipe/index.html?oc=linkback

Beef Lo Mein

Ingredients

12 ounces soba noodles
2 teaspoons sesame oil
2 teaspoons minced fresh ginger
2 cloves garlic, minced
12 ounces grilled beef, cut into 1/4-inch pieces
8 grilled scallions, chopped
1 cup snap peas
1/3 cup shredded carrots
3/4 cup reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
1/4 cup chopped fresh cilantro leaves

Directions

Cook soba noodles according to package directions.

Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.

Read more at: http://www.foodnetwork.com/recipes/robin-miller/beef-lo-mein-recipe/index.html?oc=linkback

Sweet and Sour Pineapple Pork

Ingredients
For pork:

1 pound lean pork
1 tablespoon soy sauce
1 tablespoon sweet vermouth
1 teaspoon minced garlic
1 teaspoon minced ginger
4 tablespoons oil, divided, plus 4 cups oil, for deep frying
1/2 cup cornstarch
1/2 cup diced red and yellow bell peppers
2 tablespoons diced onion
Sweet and Sour Sauce
Strips of green onion, for garnish
Toasted sesame seeds, for garnish

General Tso's Chicken

Ingredients

1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment

Directions

In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours.

To make the sauce, in another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining 3 tablespoons chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.

Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/general-tsos-chicken-recipe/index.html?oc=linkback

Vegetable Chow Mein

Ingredients

8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces fresh or dried chow mein noodles
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium chicken broth
1/2 cup hoisin sauce*
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced
*Can be found at specialty Asian markets

Directions

Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.

Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.

In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.

Transfer the chow mein to a large bowl and garnish with the green onions before serving.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/vegetable-chow-mein-recipe/index.html?oc=linkback

Szechuan Noodles

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Directions

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/szechuan-noodles-recipe/index.html?oc=linkback

Stir-Fried Beef and Broccoli

Ingredients

2 tablespoons minced garlic
4 teaspoons grated ginger
4 teaspoons Chinese black vinegar
2 tablespoons soy sauce
3 teaspoons hoisin sauce
3 teaspoons orange blossom honey
4 tablespoons peanut oil, divided
2 pounds beef flap steak, thinly sliced across the grain*
4 tablespoons cornstarch
2 large heads broccoli, cut into florets and blanched
1 1/2 teaspoons red pepper flakes
Steamed white rice, for serving

Directions

Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add 1/2 of the broccoli to the pan and shake frequently.

Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice.

*It will be easier to slice the beef in thin strips if it has been partially frozen.

Chef's Note: this may be able to be done in 1 batch if using a very large wok or skillet.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/stir-fried-beef-and-broccoli-recipe/index.html?oc=linkback

Special Fried Rice

Ingredients

2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauceBring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.

Directions

Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/special-fried-rice-recipe/index.html?oc=linkback

Red pepper, walnut & goat’s cheese palmiers

Ingredients

• 500g pack puff pastry
• 100g soft goat's cheese
• 200g roasted red peppers from a jar
• 50g walnut pieces 

1. Heat oven to 200C/180C fan/gas 6. Roll out the puff pastry to a large rectangle. Spread the goat's cheese over the pastry. Roughly chop the peppers and walnut pieces, then sprinkle over the cheese. Roll up one edge of the pastry into the centre, then repeat with the opposite edge to meet in the middle. Cut into 20 slices, place on a baking tray and bake for 10-12 mins until golden.

PER SERVING

129 kcalories, protein 3g, carbohydrate 8g, fat 10 g, saturated fat 4g, fibre 1g, sugar 1g, salt 0.42 g

ratatouille with poached eggs

Ingredients

• 1 tbsp olive oil
• 1 large onion , chopped
• 1 red or orange pepper , deseeded and thinly sliced
• 2 garlic cloves , finely chopped
• 1 tbsp chopped rosemary
• 1 aubergine , diced
• 2 courgettes , diced
• 400g can chopped tomatoes
• 1 tsp balsamic vinegar
• 4 large eggs
• handful basil leaves 

1. Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.
2. Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.
3. Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.

Get ahead
Cook until the end of step 2, then gently reheat and crack in the eggs.

PER SERVING

190 kcalories, protein 12g, carbohydrate 13g, fat 11 g, saturated fat 2g, fibre 5g, sugar 10g, salt 0.36 g

 

Baked skinny fries

Ingredients

• 1 tbsp vegetable oil
• 2 tsp fine cornmeal or polenta
• ½ tsp paprika
• ¼ tsp garlic powder
• 2 large potatoes , cut into 1cm-thick chips 

1. Heat oven to 200C/180C fan/gas 6. Pour the oil onto a baking tray and put in the oven for 3 mins. Mix the cornmeal or polenta, paprika and garlic powder together and season. Toss the chips in the mix, then tip onto the tray. Shake well, then cook for 40 mins, shaking halfway through, until crisp and golden.

PER SERVING

118 kcalories, protein 3g, carbohydrate 20g, fat 3 g, saturated fat 0g, fibre 2g, sugar 1g, salt 0 g

Fresh Sea Food at Heng Heng in Cambodia Phnom Penh Good Taste

It’s fried, baked, steamed, grilled, sliced, diced and stuffed. More to the point, Hong Kong’s seafood is very fresh. So fresh, you can see it swimming minutes before it’s on your table. True to form, Asia’s world city also offers up seafood in a variety of dining experiences that range from cosmopolitan fusions that would impress the most jaded epicurean all the way down to the best-served-with-beer ‘sampan-style’ concoctions.
For a truly enjoyable seafood feast, desert the downtown for a few hours and head for a seafood district. Here you will find rows of restaurants where you can pick your prey from an aquarium and eat it alfresco while enjoying picturesque sea views on a balmy Hong Kong evening.