Recipes - Main Course - Asian
Recipes - Main Course - Asian
- 14 Pins
homemade teriyaki sauce by LetThisMindBinU, via Flickr
Japan Restaurants, Food Stuff, Eating Foodies, Homemade Sauces, Homemade Teriyaki Sauces, Favorite Recipe, Cleaning Eating, Favorite Homemade, Families Favorite
Homemade Teriyaki Sauce
Asian Fried Quinoa
Quinoa Recipe, Fries Healthy, Health Food, Quinoa Dishes, Health Care, Healthy Eating, Asian Fries, Fries Quinoa, Care Health
Asian fried healthy and #health tips #better health naturally #organic health #health care #health #health food #healthy eating #better health naturally #health guide #health tips| http://healthtipsparis.blogspot.com
Asian Fried Quinoa... Best quinoa recipe I've ever had! #quinoa #recipe @livlifetoo
Asian Fried Quinoa... Another pinner said: "Beyond amazing!! One of the best quinoa dishes I've ever tasted. #familyfavorite #quinoa @livlifetoo"
Last Night's Dinner: thai chicken stir fry and coconut rice
Brown Rice, Bourbon Chicken, Bakers Upstairs, Chicken Stir Fries, Easy Dinner, Thai Chicken, Night Dinner, Chicken Stir Fry, Coconut Rice
thai chicken stir fry with coconut rice // last night's dinner ... looks so good! with brown rice
Thai chicken stir fry and coconut rice from The Baker Upstairs. This quick and easy dinner tastes like something from a fancy restaurant but can be on the table in under thirty minutes! www.thebakerupstairs.com
Slow Cooker Hawaiian Meatballs. The sauce will knock your socks off!
Cooker Hawaiian, Turkey Meatballs, Crock Pots, Soy Sauce, Meatballs Recipe, Hawaiian Meatballs, Slow Cooker, Six Sisters Stuff, Picky Eaters
Slow Cooker Hawaiian Meatballs. Hands down, my favorite crock pot meatball recipe!! Even our picky eater loves them. We just dish them out for him minus the pineapple and green peppers. This cooks up fast and is super easy. Great meal for busy days and its totally budget friendly!
Slow Cooker Hawaiian Meatballs | Six Sisters' Stuff ~ 32 oz. package of precooked, frozen meatballs (you could use turkey meatballs), 13.5 oz can of unsweetened pineapple chunks (put juice aside), 1 large green pepper, diced, 1 cup of brown sugar, 2 Tbl. cornstarch, 2/3 cup of white vinegar, 2 Tbl. Soy sauce (see link for complete recipe)
Slow Cooker Hawaiian Meatballs. Slow Cooker Hawaiian Meatballs Recipe Ingredients: 32 oz. package of precooked, frozen meatballs (you could use turkey meatballs) 13.5 oz can of unsweetened pineapple chunks (put juice aside) 1 large green pepper, diced 1 cup of brown sugar 2 Tbl. cornstarch 2/3 cup of white vinegar 2 Tbl. Soy sauce Directions: Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.
Shagoygan Chicken with Apricot Rice
Asian Cuisine, Recipe, Maine Dishes, Asian Food, Chicken Dishes, Yummy Food, Shogayaki Chicken, Shugary Sweets, Apricot Rice
Shogayaki Chicken and Apricot Rice @ Shugary Sweets
Shogayaki Chicken and Apricot Rice | Tasty Kitchen: A Happy Recipe Community!
PF Chang's Mongolian Beef Copy Cat Recipe.
Mongolian Beef, Brown Sugar, Copy Cat Recipe, Beef Recipe, Beef Copy, Pf Change, Change Mongolian, Six Sisters Stuff, Copycat Recipe
PF Chang's Mongolian Beef Copy Cat Recipe. Tastes just as good as the restaurant!P.F. Chang's Mongolian Beef Copycat Recipe: (Recipe adapted from Food.com) 2 teaspoons vegetable oil ½ teaspoon ginger, minced 1 tablespoon garlic, chopped ½ cup soy sauce ½ cup water ¾ cup dark brown sugar vegetable oil , for frying (about 1 cup) 1 lb flank steak ¼ cup cornstarch 2 large green onions, chopped Directions: Sauce: Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Don't get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat. Beef: Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.
PF Chang's Mongolian Beef Copy Cat Recipe -six sisters stuff
PF Chang's Mongolian Beef Copy Cat Recipe. CAA - sounds a lot like my ginger beef recipe.
Mongolian Beef that puts PF Chang's to shame
Tasty Recipe, Mongolian Beef, Fun Recipe, Beef Recipe, Food, Fun Dinner Recipe, Pf Change, Cooking Tips, Beef Tips Recipe
Mongolian Beef that puts PF Chang's to #cooking tips| http://decorated-cookies-glennie.blogspot.com
Mongolian Beef... the only thing Mongolian about it for me is the beef! But this is seriously a tasty recipe... try it!
Mongolian Beef that supposedly puts PF Chang's to shame... Home Recipes About Food Reads Don't miss a Bite Monday, January 19, 2009 Mongolian Beef This is one of Andrew's favourite dish to have at any Asian restaurant. I have made it for him in a couple of different ways, but the goal was to be as close to a restaurant meal as possible. It's a nice way to treat yourself or someone you love without shrinking your wallet's contents (or having to face any ugly winter weather outside). I use only one wok to make this version of Mongolian beef, good news if don't really love cleaning up pots (who does anyway?). The thickness of the sauce is up to your liking, the longest you cook it for, the thicker it will get. Thinning it out with water is also an option. I tried this dish with flank steaks, sliced crosswise and also with pre-cut stir-fry meat which is cheaper. According to Andrew (the tester, taster and Mongolian Beef expert), the flank steak is a better choice. Still on Andrew's expert opinion of the dish... I add half of a teaspoon of red pepper flakes to it and it gets a "2 stars" in spiciness. Mongolian Beef Recipe: makes 2 servings You will need: 1 lb of flank steak, thinly sliced crosswise 1/4 cup of cornstarch 3 teaspoons of canola oil 1/2 teaspoon of grated ginger (about 1/2 inch piece) 1 tablespoon of chopped garlic (about 2 -3 large cloves) 1/2 cup of water 1/2 cup of soy sauce (I use low sodium) 1/2 cup brown sugar 1/2 teaspoon of red pepper flakes 3 large green onions, sliced crosswise into thirds Prepare the meat: First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow). Make the sauce: Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. Cook the meat and assemble dish: Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice. Use a strainer to help shake off excess corn starch from beef. They should be lightly coated, not over coated with corn starch.
Dinner, Girls Generation, Chicken Fries, Maine Dishes, Mennonite Girls, Chicken Fried Rice, Cooking, Dishes Salad, Fries Rice I
Chicken Fried Rice
Mennonite Girls Can Cook: Fried Rice
Benihana's Fried Rice Ingredients: (Serves 2) 2 ounces cooked chicken 8 ounces steamed rice 2 eggs 2 tablespoons onion, chopped 2 tablespoons carrot, chopped 2 tablespoons green onion, chopped 2 tablespoons green peas 1/2 teaspoon sesame seed 4 tablespoons butter 1 teaspoon oil 2 teaspoons soy sauce 6 pinches pepper 6 pinches salt (optional) Directions: - Scramble eggs and chop after cooking. Saute chopped onion, green onion and carrots until done and mix with chopp...
Fried Rice Recipe.
Benihana Fries Rice, Hibachi Chicken Fries Rice, Style Chicken, Benihana Style, Steak Fries Rice, Hibachi Chicken Recipe, Chicken Fried Rice, Chicken Fries Steak Recipe, Rice Recipe
Benihana Style Chicken Fried Rice Recipe via Food.com: Ingredients: (Serves 2) 2 ounces cooked chicken 8 ounces steamed rice 2 eggs 2 tablespoons onion, chopped 2 tablespoons carrot, chopped 2 tablespoons green onion, chopped 2 tablespoons green peas 1 teaspoon sesame seed 3 tablespoons butter 1 teaspoon oil (use for cooking veggies) 2 teaspoons soy sauce (or more to taste) 6 pinches pepper 2 cloves minced garlic 1 tsp fresh grated ginger Sesame seeds Salt to taste Directions: - Scramble eggs and chop after cooking. - Saute chopped onion, green onion, seasoning and carrots in the oil until done and mix with chopped scrambled egg and chicken. - Break off chunks of steamed rice and mix with vegetable, egg and chicken. - Add sesame seed, minced garlic, ginger, salt and pepper, stirring well. - Add butter and soy sauce into the mixture, stirring well until done. Enjoy!
Hibachi chicken fried rice.... YUMMO!!!
Benihana Style Chicken Fried Rice-garlic butter and sunflower oil are what makes the benihana fried rice
Easy Cashew Chicken.
Olive Oil, Chicken Recipes, Boneless Skinless Chicken, Belle Peppers, Cashewchicken, White Wine, Easy Cashew, Green Onions, Cashew Chicken Recipe
Easy Cashew Chicken. My favorite. Cashew Chicken Recipe Cashew Chicken Recipe Ingredients: 2 lbs boneless skinless chicken, chopped 8 cloves garlic 1 cup cashews 1 bell pepper, diced (optional) 4 tablespoons Hoisin sauce 8 green onions, sliced 2 tablespoons white wine vinegar 2 tablespoons corn starch 3/4 water or chicken stock 2 tablespoons olive oil kosher salt and pepper steamed white rice Directions: 1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don't let the garlic brown, or it will become bitter. 2. Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.
cashew chicken lettuce wraps
Chicken Wraps, Cashew Chicken, Fun Recipe, Wraps Enjoy, Chicken Cashew, Cashew Lettuce, Soy Sauce, Wraps Recipe, Chicken Lettuce Wraps
Good thing I'm trying to grow lettuce this summer with all the great Lettuce Wrap recipes I've been finding! Cashew Chicken Lettuce Wraps Enjoy! from Amy Johnson / She Wears Many Hats
Cashew Chicken Lettuce Wraps Chicken Cashew Lettuce Wraps Makes 6-8 lettuce wraps. Ingredients For stir fry sauce: 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon brown sugar 1/4 teaspoon ground red pepper 1/4 teaspoon ground ginger 1 teaspoon sesame oil For Cashew Chicken: 2 chicken breasts (about 3/4 lb. total), diced 8 leaves of greenleaf or iceburg lettuce 3 tablespoons canola oil (or oil of choice) 1 cup onion, diced 2 garlic cloves, minced 1 teaspoon soy sauce 1/4 cup cashews, chopped Salt and pepper to taste Instructions For stir fry sauce: Mix all ingredients making sure to dissolve brown sugar. Set aside. For Cashew Chicken: Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.
Chicken Cashew Chicken Wraps
chacha's spring rolls... i want these now.
Healthy Eating Liv, Chacha Gluten, Asian Salad, Asparagus, Gluten Free, Spring Rolls, Free Kitchens, Salad Rolls To, Rice Paper Rolls
chacha's gluten free kitchen: Meatless Monday - Asian Salad Rolls
GF rice paper rolls
asian salad rolls - asparagus would be good too!