Asian Coleslaw

4 Tbsp peanut or canola oil
juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro

Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.

NOTES
Source unknown.
Untried.

Pad Thai

6 oz rice noodles
2-3 Tbsp oil
2 cloves garlic, minced
1/4 lb pork, cut in bite-sized, thin slices
8 large shrimp, peeled and deveined
3 Tbsp lemon juice
2-3 Tbsp fish sauce
1 Tbsp sugar
2 eggs, beaten
2 oz bean sprouts
3 Tbsp roasted peanuts, crushed
3 Tbsp green onions, chopped
2 Tbsp cilantro, chopped

Soak noodles in warm water at least 15 minutes. Fry garlic in oil until golden. Add pork and fry until cooked through. Add shrimp and stir-fry 2-3 minutes. Reduce hear and add lemon juice, fish sauce and sugar. Stir gently until sugar dissolves. Add soaked noodles, well-drained. Stir briefly, then push to one side of pan. Add a little oil to free side of pan (if necessary) and add eggs; stir-fry until firm.

Place eggs, bean sprouts, peanuts, green onion and cilantro on noodles and stir gently. Add hot sauce or red pepper flakes if desired.

Serves 4.

NOTES
From Kim.
Untried.

Vietnam Fried Rice

4 Tbsp oil
1/4 - 1/2 lb any cooked or raw meat, cut into thin strips
3 cloves garlic, minced
1 large onion, chopped coarsely
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 Tbs soy sauce
3 c cooked rice
1 c leftover, frozen or fresh vegetables
2 eggs, beaten

Heat oil in a large skillet. Add meat, garlic, onion, salt, pepper, sugar and soy sauce. Stir-fry until meat is tender and hot, about 1-2 minutes. Add rice and stir-fry 5 minutes. Add vegetables and stir-fry until cooked. Just before serving, push rice, meat and veggies to side of pan and add eggs. Stir until eggs are cooked, then mix with rice.

Serves 4.

NOTES
From Kim.
We make this all the time when we have leftover rice and vegetables.
Works just as well without meat.
We usually add more seasoning -- more soy sauce, or some teriyaki sauce or similar.

OrangeGinger Sauce for Stir-fry

2 Tbsp cornstarch
1 c orange juice
2-3 medium cloves garlic, minced
1 Tbsp minced fresh ginger
1/4 c soy sauce
salt, pepper and cayenne to taste

Place cornstarch in a small bowl. Add orange juice and whisk until cornstarch dissolves. Stir in all remaining ingredients.

Stir-fry meat and vegetables; stir sauce from the bottom and add to wok or skillet about midway through cooking.

NOTES
From Kim.

Chinese Marinade for Stir-fry

2 cloves garlic, minced
1 inch ginger root, thinly sliced
1 1/2 Tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 lb beef tenderloin or sirloin, pork or chicken, cut into thin strips
1 Tbsp cornstarch
1 Tbsp oil

Mix garlic, ginger, soy sauce, salt, pepper, and sugar. Add meat and marinate at least 1 hour, up to 24 hours. After marinating, add cornstarch, oil and a dash of water if the mixture is too dry. Stir fry with a little oil until tender, 3-5 minutes. Stir fry 5-6 cups of vegetables and serve over rice or noodles.

Serves 4.

NOTES
From Kim.
Good basic recipe, easy to mix up by using different meats and vegetables.

Korean Sesame Grilled Beef (Pul Goki)

1 1/2 lb boneless beef (sirloin, top round or chuck), thinly sliced
1 Tbsp toasted sesame seeds
1/4 c soy sauce
2 Tbsp sesame oil
2 Tbsp sugar
1 green onion, finely chopped
2 cloves garlic, minced
dash of pepper

Mix all ingredients together. Refrigerate and marinate 1-2 hours. To cook, barbecue over charcoal, broil in oven bake in 375-degree oven or stir-fry. Stir frequently and cook just until both sides are browned.

Serves 5-6

NOTES
From Kim.
Untried.

Quick Chop Suey

1/2 lb. ground beef
1 onion, sliced
3/4 c celery, sliced
2 c canned bean sprouts, drained
1 c beef or chicken broth
1/2 c sliced mushrooms (optional)
1 Tbsp cornstarch
2 Tbsp soy sauce
rice

Saute together beef, onion, and celery. Add bean sprouts, broth and mushrooms. Cover skillet and simmer 5 minutes. Combine cornstarch and soy sauce. Add to beef mixture, stirring constantly. Cook until thickened and smooth. Serve over hot rice.

Serves 4-6

NOTES
From Kim.
Untried.

Spicy Sichuan Noodles (Dan Dan Mian)

8 oz. ground pork
3 Tbsp soy sauce
2 Tbsp orange juice
ground white pepper
2 Tbsp oyster sauce
4 Tbsp peanut butter
1 Tbsp rice vinegar
1 1/4 c chicken stock or broth
1 Tbsp oil
1 inch fresh ginger
6 cloves garlic, minced or pressed
3/4 tsp red pepper flakes (or to taste)
1 Tbsp sesame oil
12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (about 6 oz -- optional)

Combine pork, 1 Tbsp soy sauce, orange juice, and a pinch of white pepper in a small bowl; stir well with fork and set aside while preparing other ingredients.

Whisk together oyster sauce, remaining soy sauce, peanut butter, vinegar, and a pinch of white pepper in a medium bowl. Whisk in chicken stock and set aside.

Bring 4 quarts of water to boil in a large pot over high hear.

Meanwhile, heat 12 inch skillet over high heat until hot. Add oil and swirl to coat bottom of pan. Add pork and cook about 5 minutes, scraping along pan bottom and breaking pork up into small pieces. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 minutes. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.

While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles, divide among 4 individual bowls, ladle a portion of sauce over noodles and sprinkle with scallions and bean sprouts.

NOTES
From Kim.
Untried.
Should ginger be chopped or grated?