Posts Tagged ‘soy sauce’

Unrecipe of the Week: Asian Vinaigrette

December 27, 2013

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On Saturday night, I set out to make Ming Tsai’s Asian shallot vinaigrette to marinate fresh tuna, scallops and shrimp. I waited until I was all huddled in for the night, and was surprised to discover that I lacked most of the ingredients, first and foremost the shallots. Not one afraid to improvise, I used what I had and somehow it worked out just fine. It’s a little bit Asian by way of the soy sauce and rice wine vinegar, and very French, as it is a riff on the classic vinaigrette. The leftover portion is sitting in a jar in the refrigerator, waiting to flavor chicken, meat, sauteed vegetables, or top a green salad. Got an extra 2 or 3 minutes? Whip some up for dinner tonight!

Pouring a spoonful of olive oil

Asian Vinaigrette 

Place the ingredients in the blender (or if you are really lazy, in glass jar with a tight fitting lid)

1/2 cup of grainy Dijon mustard

1/4 cup soy sauce

1/4 cup of rice wine vinegar

a pinch of sugar

a tiny pinch of salt

black pepper to taste

With the motor running, drizzle in oil ( I used sunflower oil, but safflower, canola or any bland oil will work ) until it starts to emulsify. It will probably take 1/2 cup or so. If you are using a jar, shake it until it is fully mixed. It won’t thicken as much.

Feel free to add finely diced shallots, garlic or a dash of sriracha to give it an edge.

Use as a dressing or marinade and enjoy!

photos: Glasshouse Images

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Unrecipe of the Week:

September 16, 2012

This week’s challenge was to use everything in my CSA box. The lemongrass posed a bit of a challenge, but I persevered and found an easy way to use it.

It’s Saturday night, which often means shrimp for some crazy reason. Tonight, I marinated them in a soy, honey and sesame oil combination, which also used garlic, ginger and the lemongrass. I served them in radicchio cups with a chopped salad of arugula and radicchio, and a squirt of lime juice.

It was fast, simple and flavorful. The presentation was pretty enough for guests. Sorry to say it got gobbled up faster than Instagram could document it!

Marinated Shrimp in Radicchio Cups:

In a mixing bowl, blend 2 diced garlic cloves, a chunk of peeled and diced ginger, and a couple of tablespoons of chopped lemongrass stems. Add about 1/3 cup of soy sauce, a couple of tablespoons of sesame oil and a tablespoon or so of honey. Whisk the mixture together and add the peeled and deveined shrimp. Allow to marinate about 20-30 minutes in the refrigerator.

In the meantime, prepare the outer leaves of radicchio to form little bowls to hold the shrimp.

Chop up some arugula and radicchio and fill the lettuce cups.

Heat a little vegetable oil in a wok or frying pan. Add the shrimp (without the liquid) and sauté for about 3 minutes until cooked. Add one red pepper, diced, and cook another minute or so.

Spoon the shrimp mixture into the radicchio cups, and squeeze a little lime juice over it.

Enjoy!

Unrecipe of the Week

February 25, 2012

Lately, it seems that every time I ask what to get at the fish market, the answer comes back “shrimp!”

It’s certainly a quick and easy ingredient that adapts to many different types of seasonings and preparations.  It’s extremely low in calories, and cooks up in a matter of minutes.

I went searching for inspiration for a new way to prepare them and found a recipe for Stir Fried Shrimp with Spicy Orange Sauce.

With a few little tweaks and substitutions to the original, here is our version of tonight’s dinner:

Sauteed Shrimp with Spicy Orange Sauce

In a small bowl, whisk together 2 tablespoons orange juice, 1 tablespoon soy sauce, ¾ tablespoon of honey, 1 teaspoon rice wine vinegar and 1 teaspoon sriracha sauce* and set aside.

Toss 1 pound of shrimp, peeled and deveined, in a little bit of cornstarch.

Sauté 2 cloves of fresh minced garlic, and some fresh minced ginger in a little canola or peanut oil until soft. (This will take less than a minute)

Add the shrimp, and sauté another 3 minutes or so, until they are cooked.

Add the sauce to the pan, and cook until it starts to thicken, about 2 more minutes.

Serve over brown rice and enjoy!

photo: Glasshouse Images                                           * sriracha is a hot Asian chili sauce,and is available at many supermarkets, and Asian food markets.

Unrecipe of the Week

March 22, 2011

Here is an easy dish that is full of flavor, and has a slightly different twist for those of you who love the Asian Salmon recipe that I posted last year.

Salmon With Soba Noodles

Finely chop 2 garlic cloves, a small chunk of fresh peeled ginger, and a large handful of cilantro. Add the juice of one lime, about ½ cup of low sodium soy sauce, about 2 tablespoons of sesame oil and a little olive oil. Mix it all together in a bowl.

Cook soba noodles according to directions, usually about 3-4 minutes and drain well. Add this to the soy mixture and toss gently.

In the meantime, season salmon filets with salt and pepper and broil until cooked through and slightly crisp on top. (About 8 minutes, depending on broiler heat and size of filets.)

To serve:

Place soba noodles with sauce in a bowl, and put the salmon filet on top.

Sprinkle with sesame seeds and chopped scallions.

Enjoy!!!

Unrecipe of the Week

October 13, 2009

Chinese BBQ Sauce

1211500380-1.JPGThis is a delicous sauce that can be used on chicken, meat or even tofu.  It’s got an Asian flair, and lot of flavor. I love to use it on chicken wings, and it’s also great on spareribs. No matter what you put it on, it’s finger licking good!!

Mince a couple of garlic cloves and a nice sized chunk of peeled  fresh ginger ( a similiar amount of each).

Add about a 1/2 cup of soy sauce, and a couple of tablespoons of vegetable oil.

Mix in a small jar of prepared hoisin sauce, and a couple of tablespoons of honey.

Whisk all the ingrediants together by hand, or in a blender.

Pour over the protien and let it marinate in the refrigerator until you are ready to cook it. The sauce is flavorful enough, that you can cook the meat/ chicken /tofu right away if you are short on time.

Enjoy!

Photo: Glasshouse Images


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