6 Tbs. soy sauce
3 Tbs. Worcestershire sauce
2 Tbs. rice vinegar
1 Tbs. Asian sesame oil
1/2 tsp. chili paste
1 Tbs. cornstarch
1 tsp. sugar (optional)
2 Tbs. corn or peanut oil
2 Tbs. grated fresh ginger
3 green onions, thinly sliced
1/2 lb. pork tenderloin or boneless loin, thinly sliced across the grain and cut into small strips
6 oz. shiitake or white button mushrooms, stems discarded and caps thinly sliced
6 cups chicken broth
In a small bowl, combine the soy sauce, Worcestershire sauce, vinegar, sesame oil, chili paste, cornstarch and sugar. Stir to dissolve the cornstarch and sugar.
Warm a large, heavy saucepan over high heat until hot and pour in the corn oil. Add the ginger and all but 1 Tbs. of the green onions and sauté until fragrant, about 5 seconds. Add the pork and mushrooms and sauté until the pork is just opaque, about 1 minute. Add the broth and bring to a boil, then reduce the heat to low.
Give the soup seasoning a quick stir, add to the soup, stir well and simmer, stirring occasionally, until the soup begins to thicken slightly, about 5 minutes. Ladle the soup into warmed bowls, garnish with the reserved 1 Tbs. green onions and serve immediately. Serves 4.
4 fillet red snapper (with skin cut into a 1/2″ crosshatch pattern)
1 garlic cloves (finely grated)
2 tbsps fish sauce
2 tbsps fresh lime juice
1 tbsp hot chili paste (such as sambal oelek)
1 tbsp light brown sugar
lime wedges (for serving)
Score the skin of 4 red snapper fillets in 1/2″ crosshatch pattern; season both sides with salt. Place on a rimmed baking sheet.
Combine 1 finely grated garlic clove, 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon hot chili paste (such as sambal oelek), and 1 tablespoon light brown sugar in a small bowl; spoon over snapper, making sure marinade penetrates score marks.
Drizzle snapper with olive oil and broil until charred in spots and cooked through, about 5 minutes. Serve with lime wedges for squeezing over.
1 cup soy sauce
1/2 cup brown sugar
2 cloves garlic, crushed
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon roasted red chili paste
6 (1-inch thick) pork chops
Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).
3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers, shredded
4 cups romaine lettuce – torn, washed and dried
2 cups shredded carrots
1 bunch green onions, chopped
1/4 cup chopped fresh cilantro
To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
Grill or broil chicken until cooked, cool and slice.
Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve