Asian Delights

Asparagus Chicken Stir Fry

1 tsp Thai red chile paste*
1 tsp fish sauce*
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1/4 cup chicken stock
6 ozs chicken breast, cut into 1 inch pieces
Cornstarch, as needed
2 cloves garlic, minced
1 chunk of ginger (about 1-inch thick), peeled & minced
1 - 2 Serrano peppers, seeds removed and minced, WASH hands thoroughly
8 ozs asparagus, trimmed and cut into 1 inch pieces (reserve tips)
1 medium red bell pepper, seeded and sliced into pieces the same size
2 scallions (green onions, spring onions), chopped into 1-inch pieces
Sesame oil, to taste
Peanut oil for deep-frying and stir-frying

Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside. Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and set aside. Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until fragrant. Add the asparagus pieces, saving tips for later.Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips.If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture. Add the scallions, sprinkle with sesame oil, and serve. Serves 3 to 4 as part of a multicourse meal.Add the scallions, sprinkle with sesame oil, and serve.

*Thai chili paste and fish sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking.

Chicken Teriyaki with Cashew Pineapple Rice

Sauce:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1-2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
Mix cornstarch and cold water in a cup and dissolve, this is called a slurry. Add to sauce in pan.
Heat until sauce thickens to desired thickness.
Add water to thin if your sauce is too thick.

Main Dish:

1 1/2 pound boneless chicken breast or chicken breast tenders

1 small can of crushed pineapple (drained)

3/4 cup cashew pieces

4 cups cooked rice

assortment of steamed vegetables (snow peas, carrots, zucchini, string beans, water chestnuts)

Grill your chicken while the rice is cooking and the vegetables are steaming. Once the rice is cooked, stir in the crushed pineapple and cashews. Serve the chicken over a mound of rice and vegetables and drizzle with the sauce.

Seared Ahi Tuna

2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
1 Tbsp of grated fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice

Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel.

Wasabi Vinaigrette

2 teaspoons wasabi powder

2 teaspoons hot water
4 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
6 tablespoons olive oil (or other salad oil)

In a jar, combine wasabi powder and water. Let stand 5 minutes.
Add vinegars and whisk to combine.
Stir in oil and shake well to combine.