ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE
Steps:
- Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
- Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
- Combine all ingredients in a small bowl.
- Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE
Steps:
- Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
- In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
ASIAN SHRIMP AND GINGER FRITTERS WITH SWEET CHILI DIPPING SAUCE
These tasty morsels are always popular as an appetizer and team well with the sweet chili dipping sauce. Add more chilies to the sauce if you like it hot! You can obtain fish sauce (and also a sweet chili dipping sauce, if you prefer not to make your own) in an Asian food store. The fritters can also be served with my Thai Sweet Chili Sauce, posted separately.
Provided by Daydream
Categories Asian
Time 30m
Yield 15-20 fritters
Number Of Ingredients 15
Steps:
- Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
- Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
- It is important not to over-mix or otherwise it will turn into a paste!
- Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
- Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
- Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
- Do this in batches.
- As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
- Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
- Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.
ASIAN CHILI-GARLIC SAUCE
This recipe comes from a popular authentic Asian restaurant in San Fransisco, California This makes a big amount of sauce, but it can be scaled down to meet requirements, or it will store nicely in the fridge for up to 2 weeks.
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 7-10 cups or depending on how much is prepared
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
- Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
- Serve at room temperature.
- Whisk again before serving to combine ingredients.
Nutrition Facts : Calories 710.8, Fat 40.6, SaturatedFat 5.8, Sodium 24.8, Carbohydrate 80.2, Fiber 1.1, Sugar 75.2, Protein 1
ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING
With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.
Provided by Amy Chaplin
Time 1h15m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
- Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
- Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.
ASIAN-SYLE SPAGHETTI WITH SWEET CHILI LIME SAUCE
I adapted this reciped which was originally a single-serving , lunch dish, into a tasty and healthy family dinner. Feel free to add any types of vegetables and protein to this great dish!
Provided by SpringShoot
Categories Spaghetti
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook spaghetti.
- While spaghetti is cooking, microwave frozen vegetables in order to defrost (about 3 minutes).
- Drain spaghetti.
- Combine all ingredients in the pot with the cooked spaghetti
- Serve warm and enjoy!
Nutrition Facts : Calories 168.1, Fat 0.8, SaturatedFat 0.2, Sodium 72.2, Carbohydrate 35.8, Fiber 1.2, Sugar 1.4, Protein 8
ASIAN CHILI CHICKEN NOODLE SOUP
I love one-dish meals and this fantastic soup fits the bill. Adjust the heat to your taste and substitute other noodles like rice noodles if you like. For those who don't like cilantro use basil in a smaller amount, and please don't leave out the lime juice! Adapted from a Food and Wine cookbook.
Provided by Cookin-jo
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot heat oils over medium heat.
- Add onion, celery, garlic, ginger, chili powder and red pepper flakes. Reduce heat to medium low and cook for 5 minutes, stirring now and then.
- Add the broth, tomatoes, chicken, fish sauce, 1/2 cup cilantro and bring to a simmer. Cook, covered, for 1/2 hour.
- While the soup cooks bring a pot of water to boil and cook the spaghettini to al dente. Drain.
- Add spaghettini, bok choy and lime juice to the soup. Cook for 5 minutes.
- Garnish with the 1/4 cup cilantro and serve.
Nutrition Facts : Calories 467.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 94.4, Sodium 1715.6, Carbohydrate 52.2, Fiber 4.3, Sugar 5.4, Protein 36.8
SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE
Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h6m
Yield 15 spring rolls
Number Of Ingredients 21
Steps:
- For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
- For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
- Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
- Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
- Fold the left and right corners over filling.
- Lightly brush the remaining corner with the remaining egg.
- Tightly roll the filled end toward remaining corner then press gently to seal.
- Repeat using all the mixture and spring roll wrappers.
- In a medium heavy saucepan, pour about 2-inches of oil inches.
- Heat the oil to 350 degrees.
- Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
- Place on paper towels to drain.
- Serve with prepared chilled sweet chili sauce.
ASIAN INSPIRED CHILI
A change of pace for you chili lovers. This is something I've developed over the years as a way to use up hoisin sauce. Can be made in crock pot...just throw everything in and cook on low for 6 hours. This makes very thick chili, if you like it thinner, just add water or broth.
Provided by little_wing
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Sautee onions, red pepper and garlic in sesame oil until tender (about 5 min).
- Add remaining ingredients,bring to a boil.
- Reduce heat and simmer for 1 hour.
ASIAN STYLE QUINOA SALAD WITH CHILI-ORANGE DRESSING
Make and share this Asian Style Quinoa Salad With Chili-Orange Dressing recipe from Food.com.
Provided by Dubainy
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the dressing by whisking together the first 7 ingredients (thru pepper).
- Rinse the quinoa very throughly to remove the bitter natural resin.
- Bring 2 cups of water to boil and add quinoa in a steady stream to prevent clumping. Return to the boil and and reduce heat to low. Cover and simmer for 15 minutes until it is tender. Look for the white line around the seed - it's the germ and when it bursts the grain is cooked. If water remains in the pot, remove the lid and boil and stir until the remaining liquid evaporates, being careful not to overcook. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and let in cool.
- In a serving bowl combine the quinoa with the last 4 ingredients. Add dressing and toss until combined.
- Chill for 1 hour before serving.
Nutrition Facts : Calories 308.5, Fat 5.2, SaturatedFat 0.7, Sodium 276.9, Carbohydrate 57.8, Fiber 6.9, Sugar 15.5, Protein 9.3
ASIAN CHICKEN AND CHILI SOUP
This nutritious soup uses poached chicken and Asian sauces for an extra kick.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
- Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.
Nutrition Facts : Calories 244 g, Fat 4 g, Protein 41 g
ASIAN CHILI
My husband and I have done extensive traveling during our more than 50 years of marriage. As a matter of fact, I came across this recipe during a visit to Japan. The Asian flavor is a nice change. - Martha Ann Bernard, New Vienna, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add tomato juice, vegetables, bean sprouts, chili powder and salt; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Garnish with Parmesan cheese.
Nutrition Facts : Calories 166 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 548mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.
POTATO SALAD WITH ASIAN-STYLE CHILI DRESSING
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a small bowl whisk together the jalapeño, the garlic, the sugar, the vinegar, the lime juice, the anchovy paste, the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.
ASIAN-CHILI PORK TENDERLOIN
I have not made this recipe but it sounds interesting. I got it from the internet meals .com. Serve with Rice or pasta, Garnish with green onion
Provided by Bergy
Categories Pork
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients except the oil in a large plastic zip lock bag, mix well so the meat is coated.
- Place in the fridge for at least 2 hours or overnight.
- Remove pork from marinade -save marinade.
- Heat oil in a skillet and saute the pork over medium high heat for 3 minutes, flip and continue cooking for another 3 minutes or until the pork is nicely browned on both sides.
- Pour in the marinade cook for an additional 3 minutes or until the sauce has thickened.
Nutrition Facts : Calories 244.3, Fat 11.3, SaturatedFat 3, Cholesterol 76, Sodium 910.7, Carbohydrate 9.2, Fiber 0.9, Sugar 5.6, Protein 25.9
SWEET CHILI CHICKEN WITH ASIAN VEGETABLE RICE
Make and share this Sweet Chili Chicken With Asian Vegetable Rice recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large sealable plastic bag, combine the soy sauce, vinegar, cilantro, ginger and garlic. Add chicken and refrigerate 1 to 4 hours.
- Preheat oven to 450 degrees. Line a baking sheet with foil. Spray foil with nonstick spray. Remove chicken from marinade and drain; discard marinade. Place sweet chili sauce in a large bowl add chicken and toss to coat. Place chicken on baking sheet and bake 20 minutes or until chicken is cooked through.
- Meanwhile, cook rice according to package directions, omitting butter or margarine. While rice is cooking, combine rice vinegar with carrot, snap peas (if using), bell pepper, sesame seeds, and salt. Stir mixture into freshly cooked rice and adjust seasonings to taste.
- Slice chicken diagonally and serve over rice. Sprinkle green onions over top.
SWEET CHILI-GARLIC SHRIMP [ASIAN] RECIPE - (4.5/5)
Provided by á-3974
Number Of Ingredients 1
Steps:
- Directions Rinse and pat dry the shrimp and season with salt and black pepper. Heat up a skillet and add 1 tablespoon oil. Pan-sear the shrimp on both sides until slightly brown. Remove from the skillet. Clean the skillet (optional step) and reheat with the remaining 1 tablespoon oil. Saute the garlic until aromatic or until slightly browned. Add the shrimp and follow by the sauce. Stir to combine well. Garnish with the cilantro or parsley leaves, serve immediately. Rinse and pat dry the shrimp and season with salt and black pepper. Heat up a skillet and add 1 tablespoon oil. Pan-sear the shrimp on both sides until slightly brown. Remove from the skillet. Clean the skillet (optional step) and reheat with the remaining 1 tablespoon oil. Saute the garlic until aromatic or until slightly browned. Add the shrimp and follow by the sauce. Stir to combine well. Garnish with the cilantro or parsley leaves, serve immediately.
ASIAN CHICKEN WRAP WITH CHILI SAUCE AND CARAMEL CORN
Provided by Paul Young
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 26
Steps:
- Preheat an outdoor grill or indoor grill pan.
- In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce. Blend on high until smooth. Add the vinegar, olive oil and sesame oil and blend until emulsified. Add salt and pepper, to taste
- Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side. Let the chicken cool down then dice it into bite-size pieces.
- In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce. Refrigerate for 1 hour.
- To serve, separate the lettuce leaves. Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves. Arrange on a serving platter and serve.
- Brush the onion halves with oil and grill them for 4 minutes on each side. In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock. Blend on high until smooth. Season with salt and pepper, to taste.
ASIAN CHILI
I created this recipe for a chili cook off at my fiances work, and it won! I even made a double batch and it was gone in minutes! I think it's a completely original spin on chili with an asian flare!
Provided by I_heart_seitan
Categories Beans
Time 30m
Yield 2 very large bowls, 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pan and sauté the onion, shallot, garlic and Serrano pepper until onion is tender.
- Add the Chinese 5 spice and mix around until combined completely.
- Pour in veggie stock and stir.
- Let that simmer, and then stir in the hoisin sauce, sesame oil, chili oil, and soy sauce. You don't have to be exact with measurement because all of these flavors are pretty acquired, so do what you like.
- Once all of that is mixed you can mix in the drained beans.
- You can go ahead and serve it now, but I have also transferred this to a slow cooker and cooked from 1-12 hours, the longer you cook it the softer the beans with get.
- Serve with the crunchy chow mein noodles and chopped green onion.
Nutrition Facts : Calories 1036.9, Fat 27.9, SaturatedFat 4.2, Cholesterol 0.5, Sodium 1069.8, Carbohydrate 157.1, Fiber 43.4, Sugar 8.4, Protein 45.1
SWEET CHILI ASIAN MEATBALLS
Provided by Brianna Jenkins
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Soak the slice of bread in the milk in a small bowl.
- Mix the ground meats, soaked bread, and all remaining ingredients, up to the olive oil, until well combined.
- Roll the meat mixture into walnut-sized balls. In a large saute pan, over medium-high heat, heat the olive oil and sear the meatballs. If you can't fit them all in the pan at once, cook in batches. Sear into golden brown, about 8 to 10 minutes. Cool slightly.
- In a small saucepan, heat the chili sauce over low heat.
- Stick a toothpick or skewer into each meatball, then dip them into the sauce. Roll the tips in toasted panko and crystallized ginger and serve.
- Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
HOT AND SOUR ASIAN CHILI
Here's a unique twist on chili. Easy to make. Moderately spicy (cut back on the chili garlic sauce if you prefer less heat). If you like it thicker cut down the beef broth or use corn starch.
Provided by Kahu Moka
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, heat oil. Add onion and stir fry 2 to 3 minutes until onion is transparent.
- Add ground beef and stir, breaking into pieces, until completely browned. Drain off any excess fat.
- Add black bean garlic sauce, chili garlic sauce, soy sauce and vinegar. Cook and stir about 1 minute.
- Add beef broth and diced tomatoes and bring to boil. Cover, reduce heat and simmer 5 minutes.
- To serve, ladle into soup bowls and top with fried chow mein noodles and chopped green onions. If preferred, serve over white rice.
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