Category Archives: ASIAN INSPIRED DISHES

GRILLED TERIYAKI MARINATED/SAUCED FLANK STEAK  

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I love teriyaki. I don’t care if it’s chicken or beef, as long as the meat has lots of flavor and hasn’t been cooked to death. (Isn’t that a stupid statement. Anything you cook, be it meat or vegies, is already dead. But I digress.)

Anyway, I am currently on a mission to use up the meat in our freezer that Mr. C. has deemed “obviously abandoned”. And included in that category were two small packages of mystery meat. One contained a small piece of sirloin steak (as it turned out), and the other, half a flank steak.

So, while the meat was thawing, I went to work finding a new and exciting way to give this meat the respect it deserved. And I landed on this teriyaki marinade recipe from the heartnaptime.net site. (Great site BTW.)  

And OMG, what a wonderful teriyaki dinner we had last evening. Along with steamed brown rice, I prepared Teriyaki Salad Dressing over Romaine, Carrot, Celery, and Green Onions. (Recipe to be published in the next few days.) (But get a preview by scrolling down to find the recipe below.)

Now, this is not a wimpy marinade/sauce recipe. It is bold, brazen, and any other word you might think of to mean “holy moly powerful”! So, go slowly into that good sauce when it comes time to decorate the grilled meat before serving.

Well, that’s all I have to say today. Mr. C. has a gig in Anacortes at 3:00 this afternoon. So, I am going to keep this preface short and sweet. Which reminds me, this teriyaki marinade/sauce is not too sweet. A taste of honey, as the old song title goes, but not in the least bit overpoweringly sugary. Perfectly balanced.

So, next time you get a hankering for teriyaki, give this recipe a try. Easy, and relatively inexpensive to make. And better than most beef teriyaki you can find in restaurants.

Happy Saturday to all. And of course, peace and love from our home to yours.

½ c. low-sodium Tamari or soy sauce  

¼ c. water

2 T. toasted sesame oil

2 T. honey 

2 T.  Worcestershire sauce

2 garlic cloves, finely minced

2-3 tsp. minced fresh ginger

1½ lbs. flank steak, fat and silver skin removed 

sliced green onions, garnish   

Combine the soy sauce, water, sesame oil, honey, Worcestershire sauce, garlic, and ginger in a glass bowl. Whisk until combined. Pour 1/3rd of the marinade in a small pan. Set aside.

Add the flank steak to the remining marinade, cover, and place in the refrigerator for at least 30 minutes. (Best when marinated for 4-6 hours.) Remove from fridge at least 30 minutes ahead of grilling.

Preheat grill to medium-high heat.  

Place the steak on the hot grill and cook for 3-4 minutes. Turn the steak over and grill another 2-3 minutes. For medium-rare (135-degrees). 

Remove from grill and let rest for about 5 minutes before thinly slicing on the diagonal. Serve with remaining marinade (now teriyaki sauce) which has been brought to a boil, reduced to simmer, and cooked for about 5 minutes.

TERIYAKI SALAD DRESSING FOR ROMAINE, CARROT, CELERY, AND GREEN ONIONS

For the dressing:

½ c. mayonnaise  

1 T. rice vinegar  

2 tsp. granulated sugar  

1 tsp. soy sauce

tiny pinch granulated garlic  

1 tsp. toasted sesame oil

freshly ground black pepper (not too much)

Whisk together the mayo, rice vinegar, sugar, soy sauce, granulated garlic, sesame oil, and black pepper in a covered container. Refrigerate before serving.

For the salad:

3-4 c. chopped romaine or iceberg lettuce

½ c. shredded carrot

½ c. thinly sliced celery or cabbage

2 finely chopped green onions

Place in a bowl and toss lightly with salad dressing just before serving.

BROCCOLI IN ASIAN GARLIC SAUCE  

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Patti thinking – Broccoli, how do I love thee? let me count the ways. Mr. C. thinking – Broccoli, again?! That is pretty much the reality when it comes to broccoli here at Chez Carr. Mr. C. is not now, nor will he ever be, an advocate for more cruciferous vegetables (CV) being served in our home. The most common CVs being arugula, Bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, collard greens, kale, radishes, and turnips. And I must confess, there isn’t enough money to get me to eat a cooked turnip either. So, I do join him on that one.

But Mr. C. does make an exception for arugula (rocket) and radishes. He very much likes both of these CVs. And broccoli if it comes with Secret Sauce (see recipe below), cheese sauce, in soups or salads, and now in this wonderful Asian flavored sauce from thegardengrazer.com.

Not only is the sauce delicious, but it is also very easy to prepare. And as a bonus, this dish has great eye appeal! But best of all – Mr. C. will eat it! And broccoli is so good for us. It is often considered to be a nutritional powerhouse because of its numerous health benefits. An excellent source of vitamins C, K, and A along with several important minerals, such as potassium, calcium, and iron. So, for me – what’s not to like?!

So, if you too have a person in your family who doesn’t appreciate broccoli as much as you do or if you are the person in your family who doesn’t really like broccoli and everyone else does, I suggest you give this recipe a try. Or, if you happen to be crazy for Chinese food like me, then definitely fix this recipe at your earliest convenience. It truly is yummy. (And easy to build.)

Well, that’s it for today. Mr. C. is at a midday rehearsal in Seattle and has another rehearsal in Oak Harbor (Whidbey Island) tonight. And for this evening he has invited me along. And to make his offer even more appealing, he cinched the deal by offering to first take me to dinner at one of our favorite restaurants. That just happens to be in Oak Harbor. Frasers Gourmet Hideaway. So, how could I say no?!

So, I’m going to take it easy this afternoon. And just luxuriate in the knowledge that we will both be well fed this evening. And that I don’t have to lift a finger to make it happen. As much as I love to cook, I also love a break.

But not a break from wishing peace and love to all.

2 cloves garlic, finely minced

¼ c. vegetable broth (or whatever broth you have on hand) (I used chicken)

1 T. Tamari or soy sauce

4-5 crushed red pepper flakes, or more to taste

1½ tsp. cornstarch 

1 T. toasted sesame oil

2-3 c. bite-sized pieces of fresh broccoli (florets and peeled stems)

1 T. sesame seeds

Whisk the garlic, veggie broth, Tamari, red pepper flakes, and cornstarch together in a small bowl. Set aside.

Heat the sesame oil in a skillet or wok over medium heat.  

Carefully add broccoli. Cook for about 4 minutes, stirring often to prevent burning.

Reduce heat to low. Whisk the garlic sauce again and add it to the pan. Stir well to coat broccoli.

Cook for about 3 minutes, or until broccoli is desired tenderness. (The sauce will thicken and absorb into the broccoli.)

Serve immediately garnished with sesame seeds.

SECRET SAUCE

1 part mayonnaise

1 part soy sauce or Tamari

Whisk together and serve with your favorite cooked veggies.

And BTW, this recipe is also of Chinese descent. I got the recipe from a Chinese woman with whom I worked in the 70s. Cindy was one of the best cooks I ever had the pleasure to work with. She told me this sauce was an old Chinese recipe. (Wink wink!)  

QUICK AND EASY GREEN ONION EGG FOO YOUNG  

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The egg part

The sauce

OK, this is the easiest egg foo young recipe I have ever tried. Simple to prepare with very few ingredients. But I must admit, I was a bit hesitant to try this recipe from omnivorescookbook.com for just that very reason. Because my other Egg Fu Yung recipe Shrimp or Pork Egg Fu Yung with Gravy or Sauce (and yes you can spell this Chinese egg dish several ways) calls for a lot more ingredients.

And although I love that version of one of my favorite Chinese dishes, I was in a hurry. It was getting close to dinner time, plus, I was also planning to prepare another Asian dish – Broccoli in Asian Garlic Sauce. (To be posted in a couple of days.) I just needed a couple of easy to prepare dishes to round out the meal I was serving that included 2 Chinese restaurant leftovers from the night before. You know how that is. You can’t finish all the food on the table at the restaurant. But there’s not enough left to make a small lunch, much less, a good-sized dinner. So, a couple of simple, meatless dishes would be perfect to complete the whole Chinese food dining experience again for this evening’s repast. (FYI: I could basically eat American Chinese food at least once a week. I like it that much!)   

And boy oh boy did I luck out with these 2 new recipes. And because both are better than most dishes with similar names found in Chinese restaurants (at least in our area), I am really excited to share both of these spectacular recipes with you.

So, without further ado, I give you (drum roll please) this fantastic recipe for Egg Foo Young. And I hope you enjoy this dish as much as we did.

And because I’m rather busy today cleaning house, making dessert to serve to HOA board members having their monthly meeting at our home tonight, and dinner to prepare (Savory Black Bean Chili and Buttermilk Cornbread), I better get on with my day. So, count yourself lucky. You are being spared any more rhetoric from me today.

Except, as always, peace and love to all.

For the Sauce:

½ c. chicken broth

1 T. oyster sauce  

1 T. dry sherry      

2 tsp. soy sauce  

½ tsp. granulated sugar

2 tsp. cornstarch

1 tsp. vegetable oil

1 clove garlic, finely chopped

Whisk the chicken broth, oyster sauce, dry sherry, soy sauce, sugar, and cornstarch together in a medium-sized bowl.

Heat the oil in a small saucepan over medium heat. Add the garlic. Sauté for about a minute or until the garlic is fragrant. 

Whisk the chicken broth mixture again to completely dissolve the cornstarch. Pour into the pan, and stir over low heat until a silky, thickened sauce is formed. Remove from heat and set aside.

For the Egg Foo Young: (perfect amount for two hungry people)

4 lg. eggs  

¼ c. finely diced red, yellow, or orange bell pepper

3 slim or 2 fat green onions, finely chopped

pinch kosher salt

pinch white pepper  

2-3 T. vegetable oil

Whisk the eggs well. Add the bell pepper, green onion, salt, and white pepper. Mix until well combined.

Heat the oil in a medium sized skillet over medium heat. Scoop 4 roughly equal portions of the egg mixture into the skillet.

Fry until golden brown, about 2 minutes per side. You can use your spatula to help keep the egg mixture from spreading. If the egg starts to brown too fast, turn down the heat.

Remove and serve immediately topped with sauce.

  

SWEET AND SOUR CHICKEN OVER RICE

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This is a takeoff of one of the first recipes I posted when I started this blog back in January of 2013. In fact, I posted Sweet and Sour Chicken Wings on January 11, 2013. And the reason I posted that recipe so early on, was because it has remained to this day, one of my very favorite ways to enjoy chicken.

Now having confessed that this is a favorite chicken recipe, you need to also know that I rarely fix this recipe. Because, well, before you read any further, look at the list of ingredients.

Not that this recipe contains a long list of specialty ingredients or anything like that. Nothing could be further from the fact of the matter. It’s just the few ingredients themselves that cause me not to make this dish more frequently. Because I should not eat butter, soy sauce, and brown sugar in this quantity on a regular basis. And white rice? Definitely a no-no! Anyone with half a brain knows that! However, occasionally I throw caution to the wind. And last night’s dinner was just one such time. And I enjoyed EVERY SINFULL MOUTHFUL. OMG, if someone told me this recipe had been sent to mankind by a loving deity, I would buy right into their theory without even a backward glance.

And since we are the subject of loving deities, the night before last as we were driving home from a delightful evening of music and food at the Hosts and Regulars JazzVox December get-together, Andy put on one of my favorite CDs. (Well actually he used Spotify, but you know what I mean.) It was a CD by the Austin Lounge Lizards. And the song that brought me a bit of relief from my worry about our present world situation, was recorded on their 2006 album “The Drugs I need”. It’s entitled “We’ve Been Through Some Crappy Times Before”.

So, for your reading pleasure, I give you the lyrics that lifted my spirits, eased my worries, and made me laugh out loud. (Along with the other songs on the album of course!)

WE’VE BEEN THROUGH SOME CRAPPY TIMES BEFORE

You say the last election didn’t turn out like you planned.
You’re feeling blue and clueless, you just don’t understand.
You’re sad, sulky, sullen, moping and morose.
You’re woefully weak and weary, semi-comatose.
You stare at your computer screen devoid of any joy and hope.
You’re so depressed, you can’t get dressed, your noose is up a rope.
Just remind yourself, when you can’t stand it any more:
That we’ve been through some crappy times before

We’ve been though some crappy times before.

Slavery, unbridled knavery and the civil war.

Don’t stop caring, stop despairing, get up off the floor.

Because we’ve been through some crappy times before.

Intolerable intolerance has swept across the land.
The gospel thumping homophobes have got the upper hand.
They are peeping though the windows and they are creeping through the door.
But we’ve been through some crappy times before.

We’ve been through some crappy times before.

McCarthyism, Prohibition, and the World Wars.
We’re up a the creek, the boat is leaking, still we will reach the shore.
But we’ve been through some crappy times before.

We hear reassurances that everything is fine.
It’s been a while since we were a canary in this mine.
When you think it’s really bad, it gets a little worse.
But keep on looking forward, though we’re going in reverse.

We shout out that the emperor is not wearing any clothes.
He lies so much that you could hang your laundry from his nose.
The fox is in the hen house and the wolf is at the door.
But we’ve been thought some crappy times before.

We have been thought crappy times before.
Indiscretion, floods, Depression, Vietnam and more.
The sun has set but don’t forget another day is in store.
Because we’ve been thought some crappy times before.
Yes, we’ve been though some crappy times before.

Well, I hope that brought you too a little relief from any worries you might have about the state of the world. (And to think the song was written when politicians were still semi-civil to each other! And we all still believed they were on our side!) We must all remember that the human race has a long history of seemingly unsurvivable situations. And yet, somehow, we have managed to persevere. And one of the best ways I know to stay sane is through laughter.

So, if you too enjoy a bit of humor, may I recommend the Austin Lounge Lizards. They are not only fine musicians but have an irreverent bent that I find not only funny, but very refreshing. Kind of like The Capitol Steps, Victor Borge, Flanders and Swann, and Tom Lehrer. All of whom are greatly adored by Mr. C. and me. But back to the real reason for this post.

If you ever want to serve your family or friends the very definition of a guilty pleasure, serve them this dish or the original – Sweet and Sour Chicken Wings. And to make this dish even more appetizing to every tired cook in America, it’s bloody easy to make! But I promise you that you will never forgive me for introducing you to either of these dishes. Because I am positive you too will become addicted. But I’m strong. I can take the pressure. But if you must, feel free to take me out of your will.

And as always peace and love to all.

½ c. (1 stick) unsalted butter

½ c. soy sauce

1 c. brown sugar

¾ c. orange juice

1 T. dry mustard

1-1½ lb. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Melt the butter in a wide frying pan or electric fry pan. Stir in the soy sauce, brown sugar, orange juice, and dry mustard. Bring to a boil. Reduce heat and let burble for about 10 minutes.

Add the chicken pieces and simmer uncovered for 30-40 minutes or until the sauce is thick. (Towards the end of the cooking time, it is very easy to burn the chicken. So, keep a close eye on the sauce. You want it thick but not burnt.)

Serve over white rice. (OK, brown rice is fine, but white rice is better.) Sunomono (an easy Japanese cucumber salad) (recipe on site) is a wonderful accompaniment.

EASY TERIYAKI SAUCE

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The once great and powerful food wizard of France, Auguste Escoffier (1846–1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. As well as being considered by many to be the father of haute cuisine. And as such, Escoffier stated that there were five mother sauces that he felt typified French cuisine. The five mother sauces being béchamel (basic white sauce), velouté (uses bone broth instead of milk), hollandaise (emulsified egg yolks, lemon juice, and butter), sauce tomat (precursor to our modern tomato-based pasta sauces), and espagnole (brown stock, tomato puree, and flavorful herbs).  

Well, being of French heritage myself, I have decided there should be one more sauce that can bring all kinds of dishes to a new level of excellence. Teriyaki Sauce.

OK, I will unequivocally agree that teriyaki sauce is in no way associated with French cuisine. But I would dare anyone to tell me that teriyaki sauce is less relevant to today’s culinary tastes than any of the sauces listed above. (Even if they are “French”!) And especially if the teriyaki sauce in question is as quick and easy to build and as delicious as this one!

So, even though Monsieur Escoffier may be rolling over in his grave, I am going to stick to my premise that a great sauce, regardless of its origin, should qualify as a “mother sauce”! Because along with being extremely flavorful, a mother sauce should be adaptable. And this sauce absolutely fits that definition. For example, added to a veggie stir fry, or sautéed thinly sliced chicken, beef, or pork, or even stirred into simple steamed rice, this sauce takes basic ingredients to a new level of delicious. And who doesn’t welcome that at their table! And as an added benefit of this sauce, it is a whole hell of a lot easier to prepare than any of M. Escoffier’s sauces! Take that buddy!

So, next time you feel the urge to build a simple sauce that will complement a meat or fish dish or ramp up the flavor of stir-fried or steamed veggies, give this simple recipe a try. I believe with all my heart that you will eventually get around to thanking me.

In the meantime, peace and love to all.   

½ c. tamari (yes, I recommend tamari over regular soy sauce)

6 T. water, divided (tap water is just fine)

2 T. mirin

2 tsp. toasted sesame oil  

½ c. brown sugar, packed

2 garlic cloves, finely minced 

2 tsp. finely minced fresh ginger

1 T. cornstarch

In a small saucepan, whisk the tamari, 4 tablespoons of the water, mirin, toasted sesame oil, brown sugar, garlic, and ginger together.

Bring the mixture to a boil, reduce heat, and simmer uncovered for 3-4 minutes.

In a small bowl, whisk the cornstarch and the remaining 2 tablespoons of water together.

Slowly whisk the cornstarch mixture into the simmering tamari mixture and cook for 1 minute.
Remove from heat and use in any of your favorite dishes that call for teriyaki sauce.

And yes, this recipe can be doubled or tripled. But be advised, the flavor is very potent, so use sparingly.

 

ROMAINE SALAD DRESSED IN AN ASIAN FLAVORED VINAIGRETTE

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OK, this may be my favorite salad. At least, if not my favorite, a very close second or third. Because this salad is full of flavor and crunch. And although it does take a bit of time to prepare, the taste and crunch far outweigh any effort expended in its preparation.

I have been making a version of this dressing for over 50 years. I had the very good fortune to work at the International Branch of Seattle-First National Bank beginning in January of 1970. I started my banking career as a teller making $3.25 an hour. My salary increased over the next 32 years, but the intervening years after transferring out of International Branch were never as culinarily inspirational. The 10 years I spent in the International District working, shopping, and learning about different cuisines from my fellow workers was to say the least amazing. I learned so much from these incredible cooks. Of course, it didn’t hurt that we had a full kitchen at our disposal. And encouraged by our boss to use it. So, lunch hours were fascinating and often delectable. Because there was often someone building something delicious to share. And grocery stores such as Uwajimaya a trifling 2-minute unhurried walk away. Can you even begin to imagine such a wonderous thing in today’s world?

It was from one of my Chinese co-workers (Cindy) that I learned to make this wonderful salad dressing. She also provided me with the ancient Chinese recipe (wink wink) for “secret sauce”. (See recipe below.) Which BTW, was my “secret” to getting my kids (and now Mr. C.) to eat such disgusting veggies as steamed broccoli.

So, if you too enjoy a crunchy salad with a lovely tasting dressing, I would recommend you give this recipe a try. It can be served with just about any entrée. Last night I served this salad with honey garlic shrimp. The shrimp dish was OK, but not good enough to want to make this recipe again or heaven forbid, share the recipe with you! But as the old saying goes – “you win a few, you lose a few, but you never give up!” (My slight modification of the original saying should be the official motto of every person who has ever used a wooden spoon or cut an ingredient with a paring knife. In other words, anyone who has ever cooked anything besides scrambled eggs!)

May you too never stop trying new recipes and finding new and exciting ways to feed yourself and your family and friends. Life is short dear friends. So, live it large!

And as always, peace and love to all.

1 T. distilled white vinegar (none of that lovely white wine vinegar for this recipe)

¾ tsp. kosher salt

freshly ground black pepper (just a smidge)

¾ tsp. granulated sugar

3 T. vegetable oil

2 tsp. toasted sesame oil

1 tsp. fresh lemon juice

1 tsp. finely minced fresh ginger

1 lg. romaine heart, thinly sliced*

2 green onions, thinly sliced on the diagonal

2-3 T. toasted slivered almonds**

2 T. toasted sesame seeds**

Whisk or shake the vinegar, salt, pepper, sugar, vegetable oil, sesame oil, lemon juice, and ginger together in a small, covered container.   

Just before serving, place the sliced romaine*, green onions, toasted almonds, and toasted sesame seeds in a salad bowl. Pour on most of the dressing. Toss, then taste, and if needed pour in the rest of the dressing. (You want the veggies nicely coated but not swimming in the dressing.) (And as you well know, no two heads of romaine are the same size!)

Serve immediately.

*Start by removing any outer leaves or parts of leaves that may no longer be fresh. Then cut about 2-inches off the base. Cut the lettuce in half top to bottom. Place the lettuce halves cut side down on your cutting board. Starting where you originally cut off the base, cut strips whatever width you desire. For this salad, I cut the strips between a quarter and a third-inch wide. But a bit wider is perfect for Caesar Salad.

**I toast slivered almonds in a small fry pan over low heat moving them around the pan periodically. When I start to smell the almonds, I quickly take them off the warm burner and stir in the sesame seeds. Then I just leave them alone until they are cool.

SECRET SAUCE (old Chinese recipe)

1 part mayonnaise

1 part soy sauce

Whisk together and serve with any of your favorite veggies.       

        

SIMPLE VEGETARIAN FRIED BROWN BASMATI RICE

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I have yet to make the right amount of rice. And it’s never on the side of not being enough. I am simply a cooked rice overachiever. (Mashed potatoes and poultry dressing also if truth be known.) Anyway, the other evening I wanted to serve a side dish that would be quick and easy to fix, while at the same time taste delicious and different. Then I remembered that I had left over cooked brown basmati rice in the fridge. But, what to do with this cooked rice? I could always just serve it again plain, but what fun is that? So, I decided to just wing it and see what I could come up with.

Possessing an innate desire to start any savory dish with a mirepoix (onion, carrot, and celery slowly sautéed in oil), that was my starting move. Then I added some chopped fresh ginger, and the rest as they say is history. The dish turned out to be ever so easy to build and a very tasty addition to our meal.

So, if you find yourself with extra cooked rice, I recommend giving this recipe a try. Simple to prepare, satisfying, delicious, and reasonably healthy. What more could you require?

Well, it’s Sunday. The weather is gloomy, but I am happily sitting at my desk writing this post. Mr. C. is playing a lovely Bach piece on the piano. Miles is inhabiting the kitty bed on Andy’s desk (adjacent to my desk) and Max is napping on our bed. The entire Carr clan is happily enjoying a lazy day.

My wish is that every person could have a day like this. Free to do as they wish without worry about where their next meal was coming from. Or if they were going to be able to keep their home, or at least have a place to lay their head that night. Or whether their lives were about to be shattered by a Russian bomb. Having never experienced any of these types of situations, the fear and uncertainty felt by these folks is inconceivable to me. For that and the many other blessings I have received in my lifetime, I am truly thankful.

Peace and love to all.

1 T. veggie oil

1 sm. onion, chopped

⅓ c. shredded carrot

1 celery stalk, diced

1-2 tsp. chopped fresh ginger

2 eggs

2 T. toasted sesame oil

3 c. cooked brown basmati rice (see recipe below) or cooked rice of choice

2-3 T. soy sauce, or to taste

1 c. frozen peas

2-3 green onions, chopped

2 T. toasted sliced or slivered almonds

Preheat a large skillet or wok to medium heat. Add the veggie oil and cook the onion, carrot, and celery. Cook until the onion is tender. Add the ginger and cook for 1 minute.

Slide the veggies to the side and break the eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix. Add the sesame oil, rice, and soy sauce to the veggie and egg mixture. Stir and fry the rice and veggie mixture until heated through and combined. Add the peas and cook just until they are hot. Taste and adjust seasoning. Then stir in the green onions and toasted almonds. Serve immediately.  

BROWN BASMATI RICE

1 c. brown basmati rice

2½ c. water

2 tsp. Better Than Bouillon Vegetable base

Cook per package instructions or in your rice cooker using the “brown rice” setting.

 

SMASHED CUCUMBER SALAD  

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And now for something completely different. (This recipe is for all you Monty Python fans out there, and of course, for cucumber lovers everywhere.)

I found this recipe from Chef John one day when I was trying to find yet another way to use the triple pack of English cucumbers we had just purchased at Costco. I knew I could always build a traditional Greek salad, Sunomono salad, or a sliced cucumber salad with a sour cream or Greek yogurt, dill, and red onion dressing. (Recipes on this site BTW.) But I wanted a cucumber salad that was just a bit different for a change. So, I went on an exploratory mission. And this is what I found.

This salad immediately appealed to me because I love rice vinegar, soy sauce, and sesame oil in combination. Plus, I trust Chef John’s recipes. So, in my naivety, I assumed this was a new type of salad invented by Chef John. (I obviously don’t get out often enough.) Because now that I have done some additional research, I’ve learned that smashing cucumbers is an ancient Chinese practice. And pairing a spicy dressing with the coolness of the lowly cucumber is also found in Middle Eastern and various European cuisines. Who knew? Not me, that’s for darn sure.

Anyway, now that I do know, there is no stopping me. Not only is preparing a smashed cucumber salad a quick and easy accompaniment to all kinds of entrées, it allows one to relieve any frustrations one might be feeling at the time by whacking the hell out of a vegetable. Therefore, I see no downsides to this dish. And the fact that one article about smashed cucumber salad called it “all the rage” I find very comforting too. Frankly, I can’t think of any better way to exhibit rage in a socially acceptable manner than by preparing this salad.    

So, if you too would like to serve a quick and easy, but uniquely delicious salad, while at the same time relieving stress, this is the recipe for you.

As always, stay happy and healthy.

Peace and love to all.

1 English cucumber, washed and both ends removed

¾ tsp. kosher salt

½ tsp. granulated sugar

1 clove garlic, finely crushed or grated

1 T. rice vinegar

1 tsp. soy sauce

1 tsp. toasted sesame oil

tiny pinch crushed red pepper flakes

1 T. toasted sesame seeds, opt. garnish

Wrap the cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic.

Cut cucumbers in half lengthwise. Then cut into 1 to 1½ -inch wide pieces. (The chunks should not all be the same size.) Transfer to a strainer set over a bowl.

Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes to allow cucumber pieces to release some of their liquid into the bowl.

Whisk the garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a medium sized salad bowl. Transfer drained unrinsed cucumbers into the bowl with dressing. Toss to coat.

Cover and refrigerate for about 30 minutes to allow flavors to mingle. Stir again before serving and garnish with sesame seeds.

Please note: This salad is wonderful the next day too. So, it’s fine to make it a day ahead.  

 

POTSTICKER SOUP

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Now, believe it or not, this is one of the best soups I have ever made. And I know, I say that about all the soup recipes you find on this site. And granted, I love soup. But it’s kind of like someone asking me what is my favorite cookie? And of course, I would most likely answer – the one I am eating at the time. Duh!

But I must also add that I am very partial to Asian soups. And the broth in this soup has tons of the Asian flavors I so dearly love. Combine that with ease of preparation, the use of fairly standard pantry and refrigerated ingredients, and what’s not to love about this dish?

And although this soup might not be the heartiest soup I make, it’s absolutely perfect for two adults approaching the golden years of their lives. (Like we aren’t already there, but unwilling to let our actual ages diminish our zest for life and our enjoyment of gastronomic pleasures!) But I digress…..

Anyway, this soup is really good. You should give it a try. And I’ll share a little trick with you. I love bok choy. Mr. C., not at all. So, I cooked the bok choy separately. I chopped up 2 cups of this wonderful vegetable. Then I cooked it for a couple of minutes in a bit of chicken broth. When it came time to serve the soup, I ladled a big portion of the soup into a bowl for Mr. C. Then I placed a couple big old spoonsful of bok choy in the bottom of my bowl and topped it off with the bok choy unadulterated broth with veggies that Mr. C. requested. Win/win. I got my bok choy fix. And Mr. C. did not have to suffer any cruciferous flavor discomfort. But in his defense, had I used spinach or kale, he would have been just fine eating the soup the way it was originally intended. I just didn’t happen to have either spinach or kale on hand.

So, with way too much knowledge of the idiosyncrasies of the residents of Chez Carr, I offer up this delicious soup recipe. It truly is yummy.

Peace and love to all.

⅓ c. broken pieces of dried shiitake mushrooms (or dried mushroom of choice)

½ c. boiling water

2 T. extra virgin olive oil

1 pkg. frozen pot stickers (I use Annie Chun’s organic potstickers – 7.6-oz. pkg.)

1 med. carrot, julienned

1 stalk celery, finely diced

1 T. minced fresh ginger

4 garlic cloves, finely minced

5 c. water

5-6 tsp. chicken base (I use Better Than Bouillon Chicken base)

3 T. soy sauce, or more to taste

1 T. toasted sesame oil

½ tsp. Asian chili-garlic sauce, or more to taste

4-6 green onion, thinly sliced, divided

pinch sea salt

freshly ground black pepper

1-2 c. chopped bok choy, spinach, or kale

sesame seeds, opt.

In a small bowl, soak the dried mushroom pieces in the boiling water. Set aside.

Coat the bottom of a large, covered soup pot with the olive oil. Fry the pot stickers over medium heat until they get some nice browning on all sides (about 10 minutes). Remove from pan and set aside.

In the same pan, sauté the carrot and celery until the carrot is tender. Stir in the ginger and garlic and cook for 1 minute. Add the water, chicken base, soy sauce, sesame oil, chili-garlic sauce, half the green onions, salt, pepper, and the re-hydrated mushrooms plus soaking water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Taste and adjust seasonings.

Add the bok choy and fried potstickers. Increase heat and bring to a boil.

Serve garnished with sesame seeds and the remaining sliced green onions.

 

SPICY BROCCOLI BEEF

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I am always happy when I make any kind of Asian dish for dinner. And over the years, Mr. C. has learned to enjoy Asian dishes just about as much as I do. Of course, he will never truly appreciate a dish containing bok choy, but as far as I’m concerned, that’s his loss! More for me! And although broccoli is never going to make Mr. C. want to do cartwheels on our front lawn (we don’t even have a front lawn), he has learned to enjoy broccoli in its many culinary iterations. And to say that I love broccoli is an understatement. I could eat broccoli every day, in one form or another, and be perfectly content. So, when we sat down to this dish recently, we both loved every bite.

And for all of you out there who know how labor intensive many Asian dishes are to prepare; this easy recipe is going to please you no end. And as far as I’m concerned, this is a one dish meal when served over rice. You got your meat, veggie, and side all there on your dinner plate. What else would you need?

If you prefer ground beef to steak, you might like to check out my recipe for Ground Beef and Broccoli Stir-Fry.

Well, that’s it for today. I have some emails to answer, the protagonist in the book I’m reading to tag along with, my daily 20-minute workout to perform, and the recipe for tonight’s dinner still needs a bit of revising.

So, I wish you all a lovely weekend. And please be extra careful while you are away from the safety of your own home. We have several friends and relatives who have recently contracted covid. And even though they are fully vaccinated, and super careful when they are with others, they are never-the-less ill from this disease. No one needing hospital assistance (at least yet thank God), but still feeling poorly and confined to their homes. So, stay vigilant.

And as always, peace and love to all.

3 T. soy sauce or tamari

1 T. dark soy sauce (or another tablespoon of regular soy sauce)

2 tsp. sesame oil

2 tsp. finely grated ginger

3 garlic cloves, finely minced

crushed red pepper flakes, to taste

½ lb. sirloin steak, very thinly sliced

2 T. cornstarch

¼ c. beef broth  

1 T. brown sugar  

3 T. veggie oil, divided

3 c. broccoli florets and peeled stems  

4-6 sliced green onions, plus more for garnish

steamed brown or white rice

Whisk the regular soy sauce, dark soy sauce, sesame oil, ginger, garlic, and crushed red pepper flakes together in a bowl.  Add the sliced steak and let marinate for 1 to 4 hours.

Place the cornstarch in a bowl. Remove steak from marinade, letting the marinade drip off a little, and drop the meat in the cornstarch. Stir the meat around until it is totally coated with cornstarch. Reserve any liquid remaining after the steak has been removed from the bowl. Stir in the beef broth and brown sugar. Set aside.

Heat 2 tablespoons of the oil in a large wok or heavy frying pan over medium-high heat. Add the steak and cook until the first side is nicely browned. Flip and only cook the beef for a minute more. Remove to a bowl and set aside.

Add the remaining 1 tablespoon oil to the pan along with the broccoli. Stir fry, stirring occasionally, until the broccoli is crisp tender, about 2 minutes. Stir in the green onions and cook, stirring the whole time, until fragrant, about 30 seconds.

Add the marinade to the pan and bring to a boil. Let burble for a minute or so until the sauce thickens up a bit. Then taste and adjust seasoning.

Serve over rice. Garnish with additional green onions, if desired.