1 lb. pork tenderloin – sliced to 1/2″ thick slices
3 green onions – trimmed, sliced
2 cloves garlic – minced
1/2 cup soy sauce
1/4 cup sesame seeds
3 Tbls. granulated sugar
2 Tbls. vegetable oil OR sesame oil
1 Tbls. minced fresh ginger OR 2 tsp. ground ginger
2 cups water
1 cup uncooked white OR brown rice
1 lb. bag frozen stir-fry vegetables
Lay slices of pork in a 9″ X 9″ X 2″ baking pan, slightly overlapping.
Combine onions, garlic, soy sauce, sesame seeds, sugar, and oil and pour over pork.
Refrigerate for at least 1 hour.
Pour marinade off pork into a small saucepan; set aside marinade.
Bake pork in a 375 degree oven for 45-60 minutes, until pork is cooked through.
In the meantime, bring water to a boil in a 2-quart saucepan; stir in rice; cover and simmer for 15 minutes; add vegetables to pot and simmer, covered, an additional 5 minutes.
Bring reserved marinade to a boil and simmer for 5 minutes.
Spoon rice/vegetables onto 4 plates, place slices of pork on top, and serve with marinade in bowls on the side.
1 package (1 lb) uncooked noodles or pasta (any shape)
6 tablespoons soy sauce
6 tablespoons sesame tahini paste
3 tablespoons packed brown sugar
1 tablespoon sesame oil
3 cloves garlic, finely chopped
Dash crushed red pepper flakes
2 green onions, finely chopped (2 tablespoons)
2 teaspoon sesame seed, toasted
Additional crushed red pepper flakes, if desired
Cook noodles as directed on package. Drain; place in large bowl.
Meanwhile, in small bowl, stir together soy sauce, tahini paste, brown sugar, sesame oil, garlic, and dash pepper flakes.
Pour mixture over noodles in bowl; toss to coat noodles. Top with green onions, sesame seed and additional pepper flakes. Serve warm or cold.
12″ un-cooked pizza crust
2/3 cup creamy peanut butter
3 Tbls. hoisin sauce
2 Tbls. rice vinegar
1 Tbls. sesame oil
1/2 lb. salad shrimp
1/4 cup minced green onion
6 oz. shredded Monterey jack cheese
1 cup bean sprouts
crushed dried hot chilies – to taste
Place crust on a greased pizza pan or an ungreased pizza stone.
Mix peanut butter, hoisin sauce, rice vinegar, and sesame oil together.
Spread sauce evenly over crust.
Top with shrimp and onions, then cheese.
Bake in a 450 degree oven until cheese begins to brown, 12-15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and serve.
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.