Asian Style Spicy Green Beans

Asian Style Spicy Green Beans

adapted frim Bon Appetit, March 1998

The mildly spicy sauce on the beans would make them a great accompaniment  for any Asian flavored dish.

1/4 lb. steamed green beans, drained well.
1/2 tsp. toasted sesame seeds
1 Tbsp. hoisin sauce
1/2 Tbsp. soy sauce
3/4 tsp. chili-garlic paste
1 scallion, chopped

1. Heat a small skillet over medium heat.
2. Combine water and cornstarch in small bowl, until dissolved; set aside
3. Add hoisin sauce, soy sauce and chili-garlic paste to the skillet.
4. Add the green beans to the skillet; toss to coat.
5. Cook until the beans are heated through and the sauce thickens, about 2 minutes.
6. Toss in the scallions.
7. Sprinkle with sesame seeds prior to serving.

Enjoy!

Thai Style Chicken & Rice

Thai Style Chicken & Rice

adapted from Cooks Country

To make the dish more authentic Thai, use soybean paste in place of the miso and fresh Thai chiles in place of the chile-garlic sauce but these can be fore difficult to find.

Makes 2 servings                                                     4 WW Blue points / serving

3 points for rice & 1 point / 2 Tbsp. sauce

4 cups homemade chicken stock or canned broth

2/3 inch piece of fresh ginger, sliced into 1/4-inch rounds

2 garlic cloves, peeled and smashed

2 boneless, skinless chicken breasts

Cooking spray

1/4 shallot, minced

1/4 inch piece of ginger, cut in half

1 small garlic clove, minced

pinch of Kosher salt

1/2 cup jasmine rice, rinsed

1/2 cup cilantro leaves and stems

1/4 English cucumber, thinly sliced

2 Tbsp. miso

2 Tbsp. soy sauce

2 Tbsp. distilled white vinegar

1 tsp. sugar substitute

1 1/2 tsp. chili-garlic sauce

1/2 tsp. grated ginger

1 scallion thinly sliced

1. Combine the stock, ginger and garlic in a pot. Bring to a boil.
2. Add the chicken to the pot, reduce heat to low and simmer until cooked through 30-34 minutes.
3. Remove the chicken to a plate and keep warm. Reserve the stock.
4. In a pot coated with cooking spray, cook the shallot, ginger, garlic and salt and cook until softened, about 2 minutes.
5. Add rice and cook stirring frequently until the edges are translucent, about 2 minutes.
6. Add 1 cup of the stock, stir, cover and cook for 20 minutes or until tender. Remove the ginger from the rice.
7. Meanwhile make the sauce, whisk the miso, soy sauce, vinegar, sugar substitute, garlic, chile-garlic paste, and ginger.
8. Return the chicken to the stock and rewarm.
9. Remove the chicken from the broth and cut into slices.
10. With a slotted spoon remove the ginger and garlic. Portion the broth into  2 one-cup servings. reserve the remaining broth for another use.
11. To serve, place the chicken on top of the rice, shingle cucumber slices along side the chicken along with a small mound of cilantro.
12. Serve with sauce and broth.

Enjoy!

Flounder with Thai Scallion Sauce

Flounder with Thai Scallion Sauce

Adapted from Cooking Light Annual Recipes 1997

Makes 2 servings            0 WW Blue points

3 cups boiling water

2 Tbsp peeled, minced ginger

1/2 tsp coriander seeds

3 oolong tea bags

1 (3-inch) strip lemon peel

2 (6 ounce) flounder fillets, without skin

1 cup sliced scallions, 2 inches in length

1 cup diagonally sliced carrots, 1/4 inch thick

Thai Scallion Sauce (recipe below)

Combine the boiling water, ginger, coriander seeds, tea bags and lemon peel. Let steep for 1 hour.

Strain the liquid into a skillet. Add the scallions and carrots and bring to a boil.

Roll up the flounder, jelly roll style. Add to the boiling liquid.

Reduce heat and simmer covered for about 8 minutes or until the fish flakes easily.

Transfer the vegetables and fish to a serving plate and top with Thai Scallion Sauce.

Enjoy!

Thai Scallion Sauce

2 Tbsp soy sauce

1 Tbsp fish sauce

1/2 Tbsp thinly sliced scallions

1 tsp chopped cilantro

1/2 Tbsp rice vinegar

1/2 tsp liquid sugar substitute

1/4 tsp chopped fresh mint

1/4 tsp sesame oil

1/8 tsp minced ginger

1/8 tsp chili garlic sauce

1/4 tsp chopped garlic

Combine all ingredients in a small bowl and mix to combine.