A Taste of Asian Fusion
March 25th, 2018

Photo courtesy of Holland House

Sizzling Asian Vegetable Fried Rice

  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh garlic
  • 1/2 cup chopped yellow onions
  • 1 cup small white mushrooms, quartered
  • 1/2 cup chopped carrots
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped red bell peppers
  • ½ cup chopped yellow bell peppers
  • 3 cups cold, cooked, long-grain white rice
  • ½ cup white cooking wine
  • 2 tablespoons oyster sauce
  • 1/2 cup green onions, sliced 1/4-inch thick
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon ground black pepper

Heat a heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry for 1 to 2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini and bell peppers. Stir-fry for 3 minutes. Add rice. Stir-fry for 3 minutes.

Add cooking wine. Stir-fry for 2 minutes, or until dry. Add oyster sauce. Stir-fry for 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to a dish or bowl and serve.

To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

Recipe and photo courtesy of Holland House


Korean-Chinese Fusion Cauliflower Bites

  • 6 cups cauliflower florets
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon kosher salt
  • 1/4 cup sherry cooking wine
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 small yellow onion, finely chopped
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon Korean-style chili flakes
  • 1/4 cup chopped green onions
  • 1 tablespoon toasted sesame seeds

Heat oven to 400 F.

In a large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on a nonstick baking sheet. Bake for 10 to 12 minutes, or until golden brown and tender.

In a small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended. Set aside.

In a large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic. Cook for 2 to 3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.

Return the pan to the stove and adjust to medium heat. Bring to a simmer, stirring constantly. Continue cooking and stirring for 1 to 2 minutes, or until thickened. Add cauliflower. Stir to coat.

Transfer cauliflower to a serving dish. Top with green onions and sesame seeds.

Courtesy of Holland House


Lettuce-Wrapped Korean Short Ribs

  • 3 tablespoons packed dark brown sugar, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 pounds thinly sliced boneless beef short ribs
  • 1 cup cooking wine
  • 6 tablespoons toasted sesame oil
  • 1/4 cup roasted garlic paste
  • 2 tablespoons soy sauce
  • 1/2 cup chopped green onions, divided
  • 1 teaspoon cornstarch
  • 1 head fresh romaine lettuce, separated into large leaves
  • 1/2 cup sliced red radishes
  • 1/2 cup shredded fresh carrots

In a small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over ribs, gently rubbing into both sides. Place in a resealable plastic bag.

In a bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of the mixture into the bag with the meat. Add 1/4 cup green onions. Refrigerate at least 1 hour or up to 12 hours.

To make a dipping sauce, whisk remaining wine mixture and cornstarch in a small saucepan until smooth. Bring to simmer over medium heat, whisking constantly. Cook for 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.

Heat grill to medium-high.

Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill for 1 to 2 minutes on each side, or until golden brown and cooked through.

Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Courtesy of Holland House


Street Noodles With Sesame Sauce

  • 1 pound refrigerated Asian-style egg noodles, uncooked
  • 13.5 ounces sesame sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon sambal oelek (red chili paste)
  • 1/2 cup chopped green onions
  • 1 tablespoon toasted sesame seeds

Cook noodles according to package directions. Meanwhile, stir together sesame sauce, sesame oil, garlic, ginger and chili paste in a large bowl. Add cooked noodles and toss to coat. Sprinkle with green onions and sesame seeds and serve.

If you can’t find refrigerated Asian-style noodles, use a dry noodle instead.

Courtesy of Ready Set Eat


Asian Hot-Pot Broth With Tangy Chili Sauce

Hot-Pot Broth

  • 2 teaspoons vegetable oil
  • 1 large sweet onion, thinly sliced
  • 64 ounces beef stock
  • 1/4 cup red curry paste
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon garlic powder
  • 1 teaspoon ground ginger
  • 2 tablespoons lime juice

Tangy Chili Sauce

  • 1/2 cup sweet red chili sauce
  • 3 tablespoons lime juice
  • 1 pound flank steak, thinly sliced
  • Lo mein noodles, cooked
  • Assorted mushrooms, sliced
  • Baby bok choy, coarsely chopped
  • Crunchy Chinese noodles

To make broth: Heat oil in a 6-quart stockpot over medium-high heat. Add onion. Cook and stir until tender, about 3 minutes. Stir in beef stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes. Stir lime juice into broth before serving.

To make tangy chili sauce: In a small bowl, mix red chili sauce and lime juice. Cover and refrigerate.

To serve, pour broth into a heated 6-quart electric slow cooker or hot pot. Cook steak in broth for about 2 to 3 minutes, or until desired doneness.

Place lo mein noodles in bowls. Ladle broth and steak over top. Stir in chili sauce. Top with mushrooms, baby bok choy and Chinese noodles.

Courtesy of McCormick