Preparing Asian food can be time consuming, with all that chopping and marinating, but I promise you and your family will be happy with the results. Most of the ingredients I use for Asian cooking are constant in every dish. If you like Asian food, Continue reading
This is a quick side dish that we love in our family. Here I have used snap peas, but have made this many times with snow peas. It comes together quickly and I bet your family will love it too.
Spicy Sesame Peapods
1 lbs. snap peas or snow peas
2 tsp. olive oil
1 1/2 tsp. sesame oil
1 tsp. Sriracha Hot Chili Sauce (or more to taste)
2 tsp. soy sauce
1 tsp. honey
Salt and Pepper to taste
Prepare the peas by removing the strings. This can be done by pulling down on the tip of the pod. This is the case more for the snap peas than the snow peas. For the snow peas, just remove the tip. In this picture I didn’t remove the tips and strings and won’t make that mistake again.
Heat a saute pan over medium-high heat. Add the olive oil and the peas, saute for 2 minutes. Drizzle the sesame oil over the peas and stir to coat. Saute for an additional 2 minutes. Add the Sriracha, soy sauce and honey, toss to coat and heat through – about 2 minutes. Add salt and pepper to taste.
Asian food is a favorite in our home. I’ve often heard that many people don’t want to start cooking Asian food because they have to buy all these ingredients. The ingredients used in this recipe are commonly used in many different Asian recipes, they have a long shelf life and are usually fairly inexpensive. Continue reading
This recipe is adapted from Fine Cooking Issue 111.
Vietnamese Style Black Pepper and Garlic Beef over Egg Noodles
2 Tbsp. soy sauce
2 Tbsp. fresh lime juice
2 Tbsp. light brown sugar
1 Tbsp. fish sauce
5 cloves of garlic, minced
3 Tbsp. vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 lbs. flank steak or sirloin steak sliced thin against that grain (1/8″ thick)
1 medium yellow onion cut in half, then cut in 1/4″ thick wedges
4 scallions (green and white parts), sliced 1/2″ thick
1 lb. of egg noodle pasta, (longer noodles like tagliatelle, I use Cetina brand)
Fill large pot with water and bring to a boil. Once boiling, salt the water and add the pasta. Cook until al dente. Drain the pasta and set aside until the last step in the recipe. While waiting for the water to boil:
In a small bowl, combine the soy sauce, lime juice, brown sugar and fish sauce, stir until the sugar dissolves. In another small bowl stir the garlic, 1 1/2 tsp. of the oil and 1 1/2 tsp. black pepper.
Season the beef with salt and pepper. In a large non-stick skillet or wok, heat 1 1/2 tsp. of the oil over medium-high heat until hot. Swirl to coat the skillet. Add half the beef in a single layer and cook until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown the other side. Transfer to a bowl. Add the 1 1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.
Put the remaining 1 1/2 tbsp. oil in the skillet and heat until hot. Add the yellow onion and cook, stirring frequently until it begins to soften, 2 to 3 minutes. Add the garlic and pepper mixture and cook stirring constantly until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly until the beef and onions are coated. Add the cooked pasta and stir to coat. Stir in the chopped scallions. Serve and enjoy!