Japanese Pasta with Shrimp & Asparagus

Japanese Pasta with Shrimp & Asparagus

adapted from Just One Cookbook^©

The pasta is seasoned with dashi broth and soy sauce.

Makes 2 servings                                                               14 WW pts. / serving

6 oz spaghetti 

2 Tbsp. + 1/2 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

10 pieces large shrimp, peeled deveined and butterflied

1 Tbsp. olive oil
1 Tbsp. butter
1/4 red onion, cut into thin slices
2 cloves garlic, cut into thin slices

1 dried small Thai chili pepper, seeds removed
6 oz. asparagus spears, cut into 2 inch pieces, stalks and tips separated
1/2 cup water 

1/2 tsp. hon dashi powder
1 Tbsp. soy sauce 
crushed red pepper flakes, optional

1. Season the shrimp with salt and pepper.
2. Bring a large pot of water to a boil; Add 2 Tbsp salt and cook the spaghetti 1 minutes less than package directions.
3. Drain the spaghetti and set aside.
4. Heat 1 Tbsp. olive oil in a large skillet over medium heat; Add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. 
5. Flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
6. Lower the heat to medium low, add the butter and cook the onion and garlic slices and sauté for 1 minute then add the dried red chili pepper. 
7. Increase the heat to medium and add the stalks of asparagus and sauté for about 3 minutes or until tender.
8. Add the asparagus tips and cook for another 1–2 minutes, until tender.
9. Add the dashi powder, water and soy sauce to the pan
10. Increase the heat to medium high and bring mixture to a simmer.
11. Add the cooked pasta to the pan and cook fo the remaining minute of cook time.
12. Add the cook shrimp and toss to combine; Cook until the shrimp are heated through.
13. Adjust seasoning to taste with salt, pepper and crushed red pepper flakes, if using.
14. Serve immediately.

Enjoy!

Kung Pao Chicken

 Kung Pao Chicken

adapted from Food & Wine

This is a mildly spicy version of kung pao chicken but beware if the tiny Thai chiles they really pack a punch. The traditional version is usually made with boneless chicken thighs but I lightened it up by using chicken breasts.

Szechuan peppercorns,, small Thai chiles and Furikake seasoning are available online or in Asian markets.

Makes 4 servings                                                                            

1 WW Blue points / serving without rice  4 WW Blue points / serving with rice

Cooking spray

1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces

1 scallion, finely chopped

1 Tbsp. sliced peeled fresh ginger

1/2 tsp. Szechuan peppercorns

8 dried small Thai chiles

2 cloves of garlic, thinly sliced

1 Tbsp. rice vinegar

1 Tbsp. soy sauce

1 tsp. sugar substitute

1 tsp. dry sherry

1 tsp. potato starch

2 Tbsp. chopped roasted cashews or peanuts

Furikake seasoning, for garnish (optional)

2 cups cooked rice for serving (optional)

1. In a pan coated with cooking spray, cook the chicken until cooked through, about 4 minutes. Transfer the chicken to a bowl and set aside.
2. Recoat  the pan with cooking spray. Add the scallion, ginger, peppercorns, chiles and garlic; cook until fragrant, about 45 seconds.
3. Return the chicken to the pan. Stir in the vinegar, soy sauce, sugar substitute, soy sauce, wine and potato starch. Cook until the sauce is thick and fragrant, about 1 minute.
4. If using rice, mold the rice in the center of the dish and spoon the chicken around the sides.
5. Sprinkle with furikake seasoning and nuts before serving.

Enjoy!

Spicy Ginger Chicken with Cashews

Spicy Ginger Chicken with Cashews

adapted from Cooking Light Annual Recipes 2000

This dish can be served on its own or over cauliflower rice or jasmine rice, just remember to add the additional points.

Makes 3 servings                                    1 WW Blue point / serving

3 Tbsp. soy sauce, divided

1 Tbsp. dry white wine

1 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces

1/4 cup water

1 tsp. sugar substitute

1 Tbsp. rice wine vinegar

1 tsp. cornstarch

Cooking spray

4 dried Thai chile peppers or other small dried chiles

1/2 cup sliced scallions

1 Tbsp. minced peeled fresh ginger

4 garlic cloves, minced

2 Tbsp. roasted cashews

Combine 1 Tbsp. soy sauce, wine and chicken in a small container. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Combine 2 Tbsp. soy sauce, water, sugar substitute, vinegar and cornstarch in a small bowl.

In a large pan coated with cooking spray, add the chiles and stir fry 1 minute.

Add chicken mixture, cook for 3 minutes.

Add the scallions, ginger and garlic, cook for1 minute

Add cornstarch mixture and cashews, bring to a boil and cook 1 more minute, stirring constantly.

Serve on its own or over cauliflower rice or jasmine rice.

Enjoy!

Asian Broth

Asian Broth

adapted from Cuisine at Home

Dried mushrooms can be pricey in a supermarket. If you have an Asian Market nearby you can find them much cheaper. I can get 6 ounces of dried shiitake mushrooms for only $3.99.

4 cups homemade chicken stock or store bought broth 

1 cup chopped onions
1/4 cup sliced, halved, fresh ginger
2 tsp. fish sauce
1 Tbsp. sugar substitute
1 oz. died shiitake mushroom caps
3 dried Thai chiles or other small dried chiles
2 tsp. dried lemongrass or 2 stalks fresh*
Zest of 1/2 lemon

1. Combine all ingredients in a stockpot. Bring to a boil.
2. Reduce heat to simmer and cook for 30 minutes.
3. Strain and use.

Enjoy!

* If using dried lemongrass you may want to strain the broth through cheesecloth before using.

Thai Somen Noodles

Given the amount of chiles in this recipe, I was surprised that it was not spicer than it was. 

Mild heat ... Next time I would add more vegetables!

Consider adding shredded chicken or sauteed shrimp to make it a main course.

Thai Somen Noodles

adapted from Food & Wine October 2013

1/2 lb Japanese somen noodles, cooked according to package directions

1/2 cup chicken stock

1 Tbsp oyster sauce

1 Tbsp fish sauce

1 1/2 tsp red chile paste

1 tsp liquid aminos

1/2 tsp sugar substitute

1 Tbsp vegetable oil

1/2 bell pepper, seeded and sliced thin

1/2 jalapeno, seeded and sliced thin

2 garlic cloves, pressed

1/2 tsp dried Thai chiles

Soak the dried Thai chiles in hot water until soft, about 20 minutes.

Whisk together the stock, oyster sauce, fish sauce, chile paste, liquid aminos and sugar substitute.

Saute the peppers garlic and Thai chiles in the oil until fragrant. Add the noodles and stir fry until heated through. Add the sauce and toss , until the sauce has been absorbed.

Malaysian Steak Skewers with Scallion Dipping Sauce

These are wonderfully tasty kabobs! I never would have thought to marinate beef in coconut milk. I ordered the chiniang (black) vinegar and coconut crystals from Amazon.com Coconut crystals are a low gylcemic sugar substitute - 15 calories / tsp.

Malaysian Steak Skewers with Scallion Dipping Sauce & Thai Chicken

Steak Skewers with Scallion Dipping Sauce

adapted from Bon Appetit July 2012

Marinade

1 cup canned unsweetened coconut milk

¼ cup fish sauce

2 Tbsp coconut crystals or brown sugar

1 Tbsp lime juice

6 garlic cloves, pressed

1 tsp dried Thai chiles

1 tsp lemongrass paste

1 tsp pureed ginger

1 1/2 lbs sirloin steak

Scallion Dipping Sauce

5 scallions, very thinly sliced

1 1/2 Tbsp fish sauce (such as nuoc nam or nam pla)

1 Tbsp grapeseed oil

2 tsp chinkiang (black) vinegar

Basting Sauce

¼ cup canned unsweetened coconut milk

1 1/2 Tbsp fish sauce

3/4 tsp lime juice

1 garlic cloves, crushed

Reserved fat from trimming steak, minced

Preparation

Purée all the marinade ingredients until smooth. Trim the fat from the steak and reserve. Cut steak into 1" cubes. Place meat and the marinade in a resealable plastic bag and refrigerate overnight.

Thread the beef onto skewers.

Cook over medium heat until fat starts to render, about 3 minutes Add the remaining basting sauce ingredients and cook until just heated through. Strain and keep warm.

Combine all the scallion dipping sauce ingredients in a bowl just before grilling.

Grill the skewers to desired doneness, basting while cooking. Serve with the dipping sauce.