Category Archives: ASIAN INSPIRED DISHES

JAPANESE CUCUMBER SALAD (SUNOMONO)

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OK, I know. There are recipes for Sunomono that are much more complex, but this is still the best version of this simple Japanese salad/appetizer that I ever tasted.

I learned how to make Sunomono when I worked at the International branch of Seattle-First National Bank. Remember Seafirst? Now there was a bank!  (Sorry, woolgathering again.) So to continue, it was during those years working at International branch staffed by employees from several ethnic groups that I learned to prepare some of my favorite dishes. But none was as easy to build as this perfect summer side. And if you are like me, the thought of spending a lot of time preparing a salad (or any dish for that matter) on a hot summer evening is just not very appealing.

So do yourself and your family a favor. In the near future, spend a good 7 minutes or so making one of my all time favorite salads. And if you really want to know how well we like this dish, suffice it to say that the two of us can (and usually do) polish off an entire recipe’s worth of this salad at a single sitting. (Last evening was no exception.)

And for those of you with children; don’t think twice about preparing this salad for your family. My kids loved it, and believe me they could be just as picky as the next bunch of heathens. (And of course I use the term “heathens” to describe my children in only the most loving way!)

せていただき (Itadakimasu)

  • 2 T. white distilled vinegar (that’s right, the old fashioned kind)
  • 2 T. sugar
  • pinch kosher salt
  • 1 English cucumber, partially peeled and very thinly sliced

Combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and remove from heat. Allow to cool to room temperature. When ready to serve, pour the cooled dressing over the cucumber making sure each slice is coated with the sauce. Serve immediately.

 

ASIAN SLAW

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This recipe is a spinoff from one of my favorite chicken salad recipes – Chinese Chicken Salad.

I was first introduced to Chinese Chicken Salad when I worked at the International Branch of Seattle First National Bank (long ago devoured by Bank of America) during the 70s. In those days break/lunch rooms at most of the SFNB branches were fully functioning kitchens complete with full scale stoves, refrigerators, microwaves, dishwashers, and everything you needed to prepare a simple meal. And my branch was no exception. It was wonderful. We could actually cook a lunch for ourselves, which I very often did.

And among our 18 or so employees, we had several very gifted Asian cooks. And because of our location (5th and Jackson in Seattle’s International district), we had our choice of a number of large and small grocery stores (including Uwajimaya) within a block or two of the branch. So it was not uncommon to take off at the beginning of our lunch break, buy whatever ingredients appealed, and still have time to prepare a delicious lunch. Then every once in a while, one of our Asian ladies would take up a collection and fix something delightful, like Chinese Chicken Salad, for everyone to enjoy. Those were some of the best meals I ever experienced, and a wonderful way for me to expand my knowledge of food preparation. And oh the smells that wafted out into the lobby. I’m sure there were times when our customers thought they had mistakenly wondered into a restaurant rather than a money changing establishment. But no one ever complained, so we continued until it was deemed unprofessional for our lobby to smell like the alley behind a first class Chinese restaurant! (Sometimes upper management just has no sense of humor!)

No wonder older people, like myself, talk about the “good old days”. Coffee at our desks all day long, cigarettes at our desks (if we so chose) and after closing at 6:00 on Friday nights – time to celebrate the end of another work week with food and drink. One of the officers would pop out for beer, wine, and snacks. Our branch manager would unlock his liquor cabinet, and everyone would have a drink and hang around until all the tellers balanced, the general ledger/branch was in balance and the vault was closed. Good times my friends. Really good times!

And along with the freedom we experienced to run our own branch in the 70s, before customers were given the more pretentious moniker of “client”, we employees (now commonly referred to as “associates”) actually understood the business of banking.  In fact, many of us knew how to run the branch, from balancing the general ledger to making loans, both the decision making part and the preparation of the associated legal documents.  But the best part of being a banker in the 70s; we had the authority to make decisions that affected our customers. We didn’t have to send them anywhere else for problem resolution or to obtain a loan.  We were the resolution and loan departments! And no one questioned us if we forgave an overdraft fee, or excused a late fee, or took the time to counsel a young person on how and what to do to qualify for an auto loan. It was in our job description to provide excellent customer service. And although I enjoyed my entire 32 years with the bank, those years at International Branch were the most enjoyable of my entire banking career. Plus I learned many valuable cooking techniques and how to prepare several of my all time favorite dishes. Work just doesn’t get any better than that! Thank you Bill, Karl, Mary, May, Bernie, the 2 Katys, Cindy, Adah, Mela, Adelle, Florence, and my good friend Dodie for all the wonderful memories I hold so dear from the years we spent together.

And to my readers, I hope you enjoy this recipe. BTW, all you have to do to make this recipe into Chinese Chicken Salad – you guessed it – add some lightly sauteed cubed chicken breast meat.  Ta-da…….

  • ¼ c. vegetable oil
  • 2 T. sesame oil
  • 4 tsp. white vinegar (the regular old fashioned distilled kind)
  • 1 tsp. fresh lemon juice (the kind that comes from real fruit)
  • 1 tsp. sugar
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1 head iceberg lettuce, finely sliced
  • 1 small head Napa cabbage, finely sliced
  • ¾ c. finely shredded carrots
  • 4 green onions, cut in very thin diagonal slices
  • 1-2 T. finely minced ginger root (depends on how much you like ginger root)
  • 1/3 c. lightly toasted slivered almonds
  • 1/3 c. lightly toasted sesame seeds

Whisk together the oils, vinegar, lemon juice, sugar, salt, and pepper. Toss the lettuce, cabbage, carrots, green onions, and ginger root together. Just before serving add the almonds, sesame seeds, and enough salad dressing to lightly coat the veggies. Serve immediately.

 

TOSSED NOODLES WITH SHRIMP AND VEGGIES

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For this post, I thought instead of boring you with my scintillating repartee, I would bore you instead with my method for creating the perfect pasta dish.

To my thinking, the secret to any good pasta dish lies not only in the list of ingredients but in the preparation itself. (Actually, that really goes for any dish you prepare!)  I always recommend that before beginning any recipe, you read the preparation instructions as carefully as you read the list of ingredients. There is simply nothing worse than happily cooking along and realizing that your seafood is cooked to perfection and that it’s now time to add the sauce. But your “sauce” has yet to be assembled!

That is exactly what would have happened to me if I had followed the instructions as written for the recipe that was the basis for this pasta dish.  And for the very reason I just cited, in this case “the sauce step”, I almost always deconstruct a dish from top to bottom before I remove even one cooking implement from its resting place. I simply do not appreciate being blindsided halfway through a recipe!

But every cook is different. So even though I have tried to make this recipe, and actually all my recipes for that matter, as easy and logical as possible, I still recommend you go through the preparation instructions with an eye to making it even more efficient for yourself. (And don’t limit yourself to just my recipes.) Apply this tactic with every new recipe you contemplate.

So as you will see when you read the instructions for this dish, having all the ingredients assembled ahead of time is truly a must. The actual cooking time is only a few precious little minutes. Having all your ingredients prepped ahead of time not only makes good sense, but will help ensure perfect results. Happy cooking! Oh, and I hope you enjoy the recipe.

  • 1 T. minced fresh ginger
  • 2 large garlic cloves, finely minced
  • 1 medium carrot, cut into matchsticks
  • 1 red pepper, thinly sliced
  • 12 snap peas, cut in half on the diagonal
  • 1 lb. raw large shrimp (16-20 per pound is best for this recipe)
  • 1 T. cornstarch
  • pinch – ¼ tsp. crushed red pepper flakes
  • pinch kosher salt
  • freshly ground black pepper
  • 2 tsp. sesame oil
  • 2 T. tamari
  • ½ c. chicken broth
  • 3 green onions, thinly sliced on the diagonal
  • 2 T. vegetable oil
  • 8-oz. thick egg noodles (I use the Country Pasta Homemade Style Egg Pasta sold at Costco in a 64-oz. bag)

Combine the minced ginger and garlic together in a small bowl. Set aside.  Cut up the carrot, red pepper, and snap peas. Set aside. Peel the shrimp. Set aside. Start the water for your pasta. (Don’t forget to add salt when the water comes to a boil.) In a small bowl, whisk together the cornstarch, red pepper flakes, salt, pepper, sesame oil, tamari, and chicken broth. Set the sauce aside. Slice the green onions. Set aside.

When the salted pasta water is boiling, add the pasta to the pot and heat the 2 tablespoons of vegetable oil in a large fry pan or wok. When the oil is hot, add the minced ginger and garlic; cook for about one minute or until you can smell the garlic. Add the carrot, red pepper, and pea pods and sauté for a couple of minutes or until the veggies are crisp tender. Add the shrimp and cook only until done (the shrimp will no longer be grey). Add the sauce and cook only until sauce has thickened, about a minute. Drain the noodles (when they are al dente, of course) and add to the sauce. Stir to coat all the noodles and serve immediately sprinkled with the sliced green onions.

 

FRIED MARINATED TOFU WITH GREEN ONIONS AND SESAME SEEDS

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So I know what you are thinking. Where in the world has Patti been that she hasn’t written a post in almost a month? First of all – sorry about that, but Mr. C. and I have been on the road with our ginormous 19 foot trailer taking in the sites and visiting family from here to Colorado and back. Touring with a trailer is a lovely way to experience our country and believe me, our country is worth seeing. For example, staying in a fairly primitive campground at the Black Canyon of the Gunnison National Park in Colorado, with snow still on the ground and deer grazing around the trailer is a fantastic experience. Never heard of the Black Canyon of the Gunnison National Park? Well neither had we until I discovered it on line while I was planning our itinerary. Now I can hardly wait to return. Just for grins, visit the park’s website at www.nps.gov/blca/index.htm. I’m sure you will instantly become as fascinated with this amazing and little known area of Colorado as we were.

And speaking of amazing areas that are not as well known as say Yellowstone and coincidentally not as far away, Steens Mountain and the Malheur National Wildlife Refuge in SE Oregon are tops on our list of places to be visited with regularity. But enough with the travel guide prose. Let’s get on with the dish of the day.

This marinated tofu dish is absolutely delicious and ever so “in”. With all the press about eating organic, sustainable, local, slow, vegan, vegetarian, etc. etc., this dish comes as close to “realistic” healthy food as I can muster. And I do try to cook healthy, really I do. So give this fried tofu recipe a try. Mr. C tells me for him this tofu dish is analogous with “crack” (crack-cocaine), not that he has ever tried crack you understand, but you get the gist. He LOVES it.

  • ¼ c. soy sauce
  • ¼ c. rice wine vinegar
  • 1 T. chili-garlic sauce or Sambal Oelek and 1 small clove finely minced garlic
  • 1 tsp. sesame oil
  • pinch kosher salt
  • 1 lb. firm tofu
  • 3 T. corn or peanut oil
  • ¼ c. cornstarch or more + 1 tsp., divided
  • ¼ c. thinly sliced green onions
  • 1 tsp. sesame seeds

Combine the soy sauce, vinegar, chili-garlic sauce, sesame oil, and salt in a small container. Remove the tofu from the container and press gently between several sheets of paper towel to remove some of the liquid. Cut into 12 same size pieces and add to the marinade. Let tofu marinate for about 2 hours. When ready to fry add oil to medium sized frying pan and hot over medium high heat. When oil is hot, take each piece of tofu out of the marinade (reserving marinade), blot on a paper towel, dip in the ¼ cup cornstarch (or more as needed) and place in hot oil.  Fry the pieces until they are crispy brown on both sides.

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Meanwhile pour the remaining marinade and 1 teaspoon of cornstarch into a small pan. Whisking the entire time, bring the mixture to a boil and stir until thickened. Remove from heat.

When tofu is crisp and golden brown, remove to a serving plate. Pour sauce over the tofu and sprinkle with green onions and sesame seeds. Serve immediately.

Please note: Play around with the sauce. If you are a ginger lover, add some ginger. I know I am going to the next time I make this dish.

 

SPICY CHICKEN CHOW MEIN WITH SOFT NOODLES

Mr. C and I recently attended a birthday party for our good friend Dave. Dave (I never use last names, but he knows who he is) was turning 60. Poor old guy! And among the guests were our good friends Larry and Clay.

Clay and I started talking about food, (what a surprise!) and he asked me if I had a good chow mein recipe. (He and Larry love to go out for Chinese food, but sometimes they just want to stay home, but still be able to enjoy one of their favorites.) I told Clay my cooking repertoire was sorely lacking in the Asian food department. But I told him I would look into chow mein and see what I could find.

Turns out recipes on the internet for chow mein are as abundant as recipes for spaghetti and meatballs. And since I have been concentrating lately on Italian cuisine, I thought I would try a recipe for chow mein from a chef who has some Italian ancestry. (Why a chef with Italian heritage you ask? All I can say is that it made sense at the time! Maybe it was the noodle part.) Anyway, I made a few changes to Guy Fieri’s recipe for Hong Kong Style Noodles with Chicken. And because Mr. C and I enjoyed it so much, I decided to post the recipe right in the middle of my series on Italian cuisine. (Again, it must be the noodle part. That’s the only thing that makes even a semblance of sense to me!) But regardless, this is truly a wonderful recipe and I wanted to share it with you as soon as possible.

To my thinking, the chili garlic sauce in the marinade gives the chicken just the right amount of spiciness. Enough to get your attention, but not enough to beat up your taste buds. (I don’t really appreciate having my mouth set on fire, but if you do, by all means add more chili sauce or even some crushed red pepper flakes.)

If you are a true devotee of Chinese food, you know that some chow mein recipes have a high fat content. I have reduced the amount of fat in this recipe to the lowest amount I feel is reasonable. Another thing you should know is that the “planned-overs” were just as good as the chow mein fresh off the flame. (You just can’t ask for more than that!)

So next time you get a hankering for a relatively simple to prepare, economical, and tasty alternative to going out for “the real thing”, give this recipe a try.   个饱 Gè bǎo

  • 6 T. soy sauce, divided (low sodium is fine, as is Tamari or GF Tamari)
  • 2 T. minced fresh ginger
  • 2 garlic cloves, minced
  • 2 T. chili garlic sauce (use less if you don’t like spicy chow mein)
  • 4 T. cornstarch, divided
  • 2 skinless boneless chicken breasts, cut 1/4-inch slices (or pork, shrimp, or beef)
  • 3 T. vegetable oil, divided
  • 3 T. hoisin sauce
  • 1 tsp. sesame oil
  • 1 1/2 c. chicken stock
  • 1 small carrot cut into 1/4-inch sticks
  • 2 stalks celery, cut into ½-inch bias-cut chunks
  • ½ medium sized onion, sliced 1/8-inch
  • 1 red pepper cut into 1/4-inch strips
  • 2 c. sliced mushrooms (I like part button and part shiitake)
  • 4 oz. snow peas, 1/2-inch bias cut strips
  • 8 oz. mung bean sprouts
  • 8-10 ounces chow mein noodles, cooked al dente (follow instructions on the package)
  • 1/2 c. bias cut green onions, garnish

In a re-sealable plastic bag add 3 tablespoons of the soy sauce, ginger, garlic, chili garlic paste, and 2 tablespoons of the cornstarch; mush together thoroughly. Add the chicken and marinate for 90 minutes. Meanwhile, whisk together the hoisin sauce, sesame oil, chicken stock, remaining 2 tablespoons of cornstarch, and the remaining 3 tablespoons of soy sauce in a medium sized bowl. Set aside.

In a large sauté pan or wok (I use a very large non-stick pan because less oil is required), heat 2 tablespoons of the vegetable oil to almost the smoking point and add chicken, separating each piece after you get all of the chicken in the pan. Cook chicken until just browned on both sides. (Do not overcook.) Remove to a small bowl and set aside.

In the same pan, heat the remaining 1 tablespoon vegetable oil and add the carrot and celery. Sauté for 2 minutes then add the onion, red pepper, and mushrooms and sauté for 2 more minutes. Finally add the snow peas, and bean sprouts. Stir in the chicken broth mixture and let burble until sauce thickens. Stir in the cooked chicken and cooked noodles. Adjust seasoning. Serve immediately sprinkled with green onions.

Note: If you prefer rice to noodles, just prepare the sauce and serve over steamed rice. For gluten free – use GF Tamari and serve over steamed rice.

 

PHO (VIETNAMESE RICE NOODLE SOUP)

As some of you know, homemade soup is one of my top 10 favorite foods. And pho (pronounced more like fuh than foe) is one of my favorite soups. (And, its gluten free!)

I almost always order it when I go to a Thai or pan Asian restaurant because I so love the broth. And to actually make the broth the way they do in these really good restaurants takes hours and hours, and even then some days it’s just better than others! So when I discovered this recipe, and for the love of all things noodle I can’t remember where or when, or even how much I mangled the original recipe, I was delighted. So as far as I’m concerned, this broth is pretty darn acceptable for not starting with bones and cooking then for hours and hours, etc. etc. And the rest of the soup is a snap. You just add cooked rice noodles to your hot broth and a few uncooked ingredients (well except for the fried tofu, which is totally optional but absolutely divine) and sit back and think pleasant thoughts. Pretend you are sitting on the veranda of a fabulous water front café at Halong Bay (Bay of descending dragons) watching the sun sparkle on the water as you eat your big old bowl of pho. Just thinking about warm beaches and shimmering water in Vietnam makes me want to hop on a jet. But unfortunately the only hopping I should be doing right now is in the kitchen. I still have more food preparation to do today for the pre-concert JazzVox dinner here tomorrow night! Yikes! If you’ll excuse me, my Italian Cream Cake is calling to me that it is feeling a little naked. Cream cheese frosting sprinkled with toasted coconut and pecans coming right up!

  • 6 c. water
  • 1-2 tsp. beef base
  • 1 T. won ton instant soup mix (You can purchase won ton instant soup mix (like Dragonfly brand) at any decent Asian food store)
  • 1/2 onion, thinly sliced
  • 1 T. finely diced fresh ginger
  • 2-3 oz. pho noodles (rice)
  • 1/3 block firm or extra-firm tofu, opt.** (see recipe and preparation instructions below)
  • ¼ lb. very thinly sliced beef*
  • ½-1 jalapeno, seeded, deveined and thinly sliced
  • 1 c. fresh bean sprouts
  • 1 T. chopped fresh cilantro or parsley
  • several Thai basil leaves
  • 4 green onions, thinly sliced on the diagonal
  • ½ fresh lime, cut into 4 wedges
  • Sriracha sauce
  • hoisin sauce

Combine water, beef stock, won ton soup mix, onion, and ginger in a medium sauce pan. Bring to a boil, cover, reduce heat, and simmer for about 20 minutes. Meanwhile soak the noodles in water for 15 minutes. Bring a pot of water to a boil. When the broth is ready, remove the noodles from the soaking water and cook for about 3-4 minutes in the boiling water. When done, place the noodles in the bottom of two large soup bowls. Add the tofu, raw meat, jalapeno, bean sprouts, and cilantro. Fill the bowls with stock, and garnish with basil leaves, green onions, and 2 lime wedges each. Pass Sriracha and hoisin sauce as “do it yourself” garnishes. (Instead of beef, you can add pre-cooked shrimp, chicken, or pork.)

*To thinly slice beef, place beef in the freezer just until it starts to get hard. Using a very sharp thin bladed knife cut slices as thin as possible against the grain of the meat.

**Optional fried tofu recipe: Slice drained tofu into 1/4-inch slices and coat with 1 tablespoon cornstarch.  Combine 1 tablespoon sesame oil with 1 teaspoon chili oil in a medium frying pan. Bring oil to medium heat and fry the tofu until both sides are a nice golden brown. Remove from pan and drain on a paper towel. When cool cut into bite size pieces.

 

GARLIC AND GINGER BRAISED BABY BOK CHOY

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Every now and then I can entice Mr. C. into willingly eating a cooked veggie from the cabbage family. It isn’t easy, but I have my ways. And one of those ways is by braising baby brassica in a few highly flavored ingredients. Lightly glazed in this lovely sauce, Mr. C. actually forgets he is eating a veggie from “the dreaded cabbage family”. He even gives it the highest praise I will ever hear on any veggie dish I prepare  – “it’s good.” (More often his comments on cooked vegetables run along the lines of “it’s OK”! If I ever heard a “wow, that’s delicious” spring unsolicited from his lips, I would immediately run to the phone and make a doctor’s appointment. I would know he was really one very sick chicken!)

In appearance, baby bok choy is darling. It is merely regular bok choy that hasn’t been allowed to grow up. (Apparently teenagers aren’t easy even in the vegetable kingdom!) Bok choy is low in calories, while at the same time a rich source of many vital phytonutrients (bioactive plant-derived compounds associated with good health), vitamins, minerals and health-benefiting anti-oxidants. The Chinese commonly refer to bok choy as the “white vegetable” and it has reportedly been grown and consumed in China for over 5,000 years. (How anyone really knows how long bok choy has been grown in China, is beyond me. But I read this “fact” on the internet, so it must be true!) Regardless of how long it has been around, I love it! It is perfect in soups, cut into julienne strips for stir fries, and of course – braised.  So be brave. Try this out on your family. They might even thank you. (Oh who am I kidding? What cook has ever heard a family member thank them for fixing a vegetable? Forget I even mentioned it!)

  • 1 tsp. canola oil
  • 1 garlic clove, minced
  • 1 tsp. minced fresh ginger
  • 4 baby bok choy, washed and cut in half
  • ¼ c. low sodium chicken broth or stock
  • ½ tsp. corn starch
  • 1 ½ tsp. oyster sauce
  • 1 ½ tsp. hoisin sauce
  • 1 tsp. tamari or regular soy sauce
  • ½ tsp. sesame oil

Heat a large covered sauté pan over medium heat. Add oil, garlic, and ginger and sauté until garlic releases its aroma. Add the bok choy and stir fry for about a minute.  Add chicken stock, bring to boil, cover and simmer for 2-3 minutes or until the bok choy is crisp tender. Meanwhile whisk together the corn starch, oyster sauce, hoisin sauce, tamari, and sesame oil. Pour over the bok choy and let simmer until slightly thickened.  Serve immediately.

 

SWEET & SOUR CHICKEN WINGS

I received this incredible recipe from my good friend and neighbor Sandy many, many years ago. Sandy babysat my children when they came home from school up until they were old enough to watch themselves. Because, you see, I was one of those villainous women who thought she should be able to have a career and be a mommy (this was in the 70s when being a working mommy was still a wee bit frowned upon). But I am positive my children were better off because I wasn’t a stay-at-home mom! Please do not get me wrong, I loved my children more than life itself. But I wasn’t blessed with the patience of a saint, as was my dear neighbor Sandy. Between my kids (the 3 younger ones) and her 4, she offered the safest of havens, unconditional love, and the broadest and most tender of shoulders on which to share all of life’s’ little tragedies. And wonder of wonders – she could cook.  So not only were my children safe and secure with this lovely lady, their little tummies never went hungry while their own mommy was off filling the families coffers and not coincidentally, saving her own sanity. So try this recipe. It is just delicious, and sure to be a hit with even the pickiest of eaters! And if you happen to be a working mommy, don’t ever apologize for being happy fulfilling your own destiny. I am firmly convinced that women who know and like themselves, and live their lives to the fullest make the best mothers. And as for my own 4 grown children, well I could not be more proud. They are kind, loving and responsible adults. What mother could ask for more?

  • 1/2 c. soy sauce
  • 1/2 c. butter
  • 1 c. brown sugar
  • 3/4 c. orange juice
  • 1 T. dry mustard
  • 3 lbs. chicken wings

Combine ingredients and simmer slowly for approximately 90 minutes. When done, the chicken falls off the bones and the sauce is thick and very, very sticky. Please note: an electric fry pan works great for this recipe. Keep the lid on the full time, but watch very carefully the last 30 minutes or so. (Towards the end of the cooking time it is very easy to burn the chicken.) Serve with rice, a steamed green vegetable, and 3 or more napkins. (You are going to get sticky!) Very kidlet friendly. Also works well with bone-in chicken thighs.

Side dish suggestions: steamed rice and Green Beans

Wine pairing: Are you kidding? This dish fairly screams for a cold, dark beer.