BOK CHOY WITH THAI-STYLE DRESSING
Make and share this Bok Choy With Thai-Style Dressing recipe from Food.com.
Provided by English_Rose
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the bok choy in a steamer set over a pan of boiling water and sprinkle over the salt.
- Cover and cook for 3-5 mins until tender, then tip into a warmed serving dish.
- Meanwhile heat a wok or large frying pan until hot. Add the oil, ginger, chili and garlic and stir fry for 1 minute.
- Add the soy sauce and fish sauce, heat through and drizzle over the bok choy to serve.
GRILLED STEAK SALAD WITH THAI-STYLE DRESSING
Steps:
- Prepare grill or preheat broiler. Season both sides of steak with kosher salt and freshly ground black pepper. Grill beef for 3 minutes-or broil for 4 to 5 minutes-on each side for medium-rare. Transfer to cutting board and cool for 30 minutes. Beef can be loosely wrapped and refrigerated for 2 hours or up to 1 day. Cut beef against the grain and at an angle into very thin slices, approximately 1/8-inch thick. In blender, combine lime juice, fish sauce, soy sauce, honey, ginger, garlic, and thai chili. Blend at high speed until thoroughly combined, about 20 seconds. Transfer dressing to large bowl and add sliced beef, onions, tomatoes, mixed greens, coriander, and mint. Toss well, divide among eight plates, garnish with additional coriander, and serve immediately.
THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING
Steps:
- 1. 1. Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones in 2-inch shreds, discarding fat and sinew. Reserve 5 cups for this recipe; set the rest aside for another use. (The chicken can be roasted, shredded, and refrigerated in an airtight container for up to 24 hours.) 2. 2. Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (Dressing may be made ahead of time, covered, and refrigerated overnight. Whisk to recombine before using.) 3. 3. Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
THAI-STYLE CHICKEN SALAD WITH SPICY PEANUT DRESSING
This is a perfect salad for those hot days of summer! In the heat of the day, I try as much as possible not to get my big oven going, so I made up 8 chicken breast using my recipe #286497...shredding 5 cups and had the rest set aside for another use. I make drop biscuits and put this in my toaster oven to complete the dinner. For even less fuss, use a fully cooked supermarket rotisserie chicken. This recipe is best served over salad greens. Don't dress the chicken when it's warm...it will absorb too much of the dressing.
Provided by Abby Girl
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes.
- When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered).
- Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time).
- Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes.
- Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
Nutrition Facts : Calories 632.5, Fat 51.6, SaturatedFat 9.6, Cholesterol 107, Sodium 150.8, Carbohydrate 13.5, Fiber 2.5, Sugar 7.2, Protein 31
THAI STYLE DRESSING
This is a great punchy Thai dressing that goes incredibly with tuna steak or any fish simply grilled or baked.
Provided by sarahlabat
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Add all the ingredients into a food processor and process until you have a fine chop consistency for a dressing.
- Pour over a piece of griddled or baked fish, serve with green vegetables and maybe new potatoes?
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