Sunday, December 20, 2009

What are the best Asian nonvegetarian recipes easy to cook?

Grilled Asian Chicken


* 1/4 cup soy sauce


* 4 teaspoons sesame oil


* 2 tablespoons honey


* 3 slices fresh ginger root


* 2 cloves garlic, crushed


* 4 skinless, boneless chicken breast halves





DIRECTIONS





1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.


2. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.


3. Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.


4. Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.








Authentic Thai Cashew Chicken


INGREDIENTS





* 1 tablespoon canola oil


* 1 large yellow onion, chopped


* 1 large yellow bell pepper, chopped


* 3 tablespoons ketchup


* 2 tablespoons oyster sauce


* 1 tablespoon soy sauce


* 1/3 cup chicken broth


* 1 teaspoon white sugar


* 1 teaspoon Thai garlic chile paste


* 4 skinless, boneless chicken breast halves - cut into bite-size pieces


* 1 zucchini, chopped


* 1 yellow squash, chopped


* 6 ounces broccoli, chopped


* 8 ounces fresh mushrooms, quartered


* 1/2 cup unsalted cashew nuts





DIRECTIONS


1. Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving





Shrimp Fried Noodles-Thai style


GREDIENTS





* 1 pound dried rice vermicelli


* 2 cups bean sprouts, divided


* 3 tablespoons vegetable oil


* 1 teaspoon minced garlic


* 10 unpeeled, large fresh shrimp


* 1 tablespoon white sugar


* 1 tablespoon Asian fish sauce (nuoc mam or nam pla)


* 1 tablespoon Ketchup


* 2 eggs, beaten


* 1 tablespoon chopped dry roasted peanuts


* 1 tablespoon crushed dried shrimp


* 1 tablespoon chopped green onions


* 1 tablespoon chopped fresh cilantro


* 1 teaspoon chili powder


* 2 wedges fresh lemon





DIRECTIONS





1. Place the noodles in a large bowl, and cover with hot water. Soak for 15 minutes. Soak bean sprouts in cold water. Drain just before using.


2. Heat the oil in a large skillet over medium-high heat. Add the garlic, and fry until fragrant. Add the shrimp; cook and stir for about 3 minutes. Mix in the sugar, fish sauce and ketchup. Pour in the eggs, and stir for a minute. Add the noodles; stir-fry until they are coated with the sauce. Mix in half of the bean sprouts, and fry until soft.


3. Place on a serving plate. Set remaining bean sprouts, cilantro and lemon wedges on a separate plate to top individual servings as desired. Sprinkle the noodles with dried shrimp, peanuts, and chili powder. Top with green onion.








Thai Hot and Sour Soup


* 3 cups chicken stock


* 1 tablespoon tom yum paste


* 1/2 clove garlic, finely chopped


* 3 stalks lemon grass, chopped


* 2 kaffir lime leaves


* 2 skinless, boneless chicken breast halves - shredded


* 4 ounces fresh mushrooms, thinly sliced


* 1 tablespoon fish sauce


* 1 tablespoon lime juice


* 1 teaspoon chopped green chile pepper


* 1 bunch fresh coriander, chopped


* 1 sprig fresh basil, chopped





DIRECTIONS





1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.


2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.





Thai Grilled Beef Salad


NGREDIENTS





* 1 pound beef flank steak


* 1/4 cup fish sauce


* 1/4 cup lime juice


* 1 tablespoon kecap manis


* 3 tablespoons minced garlic


* 3 tablespoons minced fresh ginger root


* 3 tablespoons chopped fresh cilantro


* 1 tablespoon sesame oil


* 1 tablespoon chili oil


* 1/4 cup chopped green onions


* 1/4 cup chopped shallots


* 1/4 cup thinly sliced onion


* 2 tomatoes, cut into wedges


* 1/4 cup sliced cucumber


* 1/4 cup Thai chili peppers, sliced





DIRECTIONS





1. Preheat grill for medium-high heat.


2. Grill beef to desired doneness, and allow to cool.


3. While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic, ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.


4. Cut beef into bite-sized pieces. In a large bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat.What are the best Asian nonvegetarian recipes easy to cook?
Anything on the buffet. well 95% of it. I think the rice is boiled, but a cow and a duck were killed in the harvesting of it, so it is non-vygen.


I like the bb-que pork. I have not eaten any in a long time, but I remember that it was good.

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