Homemade Teriyaki Sauce

Homemade Teriyaki Sauce

adapted tastesbetterfromscratch

It is easy to make your own teriyaki sauce with ingredients you probably already have around the house. If you prefer to just keep it on hand you can easily scale up this recipe and store it in the refrigerator for 2-3 weeks.

Makes about 1/2 cup

1/4 cup soy sauce
1 Tbsp. rice vinegar
1 1/2 tsp. sesame oil
1 Tbsp. Truvia brown sugar blend™

1 1/2 tsp. honey
1/3 tsp. ground ginger
1/2 garlic clove, minced

1/8 tsp. red pepper flakes
1 tsp. cornstarch

1 tsp. water

1. Combine the soy sauce, vinegar, sesame oil, sugar blend, honey, ginger, garlic and red pepper flakes in a small pot; Cook until sugar blend dissolves.
2. Combine the cornstarch and water in a small bowl to make a slurry.
3. Add the slurry to the mixture in the pot; Stir to combine.
4. Cook for an additional minute, stirring constantly while the mixture thickens.
5. Allow to cool before using or storing in the refrigerator.

Enjoy!

Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!

Pumpkin Ginger Dog Biscuits

Pumpkin Ginger Dog Biscuits

adapted from Taste of Home

Do I have a dog? No. But I have neighbors with dogs both big (Boxers) and little (Pekinese, and Shih tzu). The big dogs like hard biscuits and the little ones do not so I had to figure out a way to please everyone.

Makes about 24 3-inch biscuits

3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, room temperature, beaten
1 tablespoon coconut oil, melted
1/2 cup water, plus more as needed

1. Preheat oven to 275°. 
2. In the bowl of a mixer, combine the flour, ginger pumpkin, egg, coconut oil. and water.
3. Mix until crumbly. 
4. Slowly add additional water 1 tablespoon at a time until dough comes together but is not sticky. ( I needed close to an addition 1/4 cup)
5. On a floured surface, roll dough to 1/4-in. thickness. 
6. Cut with a 3-in.bone shaped cookie cutter; Transfer to a parchment lined cooking sheet.
7. With a fork, shape, press holes in the center of the biscuit.
8. For hard biscuits, bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2 hours. 
9. For semi-firm biscuits (preferred by my little friends, bake for about  1 1/2-1 3/4 hours until lightly browned on the bottom but still slightly soft.
10. Cool on a wire rack. 
11. Store in an airtight container.

Enjoy!

Hoisin and Honey-Glazed Pork with Bok Choy and Noodles

Hoisin and Honey Glazed Pork with Bok Choy and Noodles

adapted from Food Network.com

Using the flavors of char sui (Chinese barbecue pork), this recipe uses a ginger -five spice powder infused hoisin glaze to bring richness with a slightly sweet flavor to the pork tenderloin. 

Makes 2 servings                                                                7 WW pts / serving

1 Tbsp. honey
1 1/2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 1/2 tsp. oyster sauce
1 1/2 tsp. minced peeled fresh ginger
1/8 tsp. five-spice powder
1/2 pork tenderloin (about 1/2 pound)
1/4 tsp. Kosher salt 

pinch of freshly ground black pepper
2 heads baby bok choy (about 6 ounces), leaves separated
4 oz. dried Udon noodles or your noodle of choice
1 tsp. toasted sesame oil
Sliced scallions, for topping
Kosher salt and Szechuan pepper or freshly ground black pepper 

1. Preheat oven to 475 degrees F.; Set a wire rack on a foil-lined baking sheet; set aside. 
2. Combine the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Prick all over with a fork; rub with 1 Tbsp. of the honey-hoisin marinade, 1/4 tsp. salt and a few grinds of pepper. Place on the wire rack.
3. Roast the pork until the surface looks dry, about 10 minutes. 
4. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping); Return the roast to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. 
5. Transfer to a cutting board and let rest 5 minutes.
6. Meanwhile, bring a pot of salted water to a boil; Add the bok choy and boil until crisp-tender, about 30 seconds; Remove with a slotted spoon to a paper towel lined plate. 
7. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt and Szechuan pepper or freshly ground black pepper 
8. Slice the pork; Divide the noodles among shallow bowls;Top with the pork and bok choy. 
9. Drizzle with the reserved honey-hoisin marinade and top with scallions prior to serving.

Enjoy!

Chicken Wonton Tacos

Chicken Wonton Tacos

adapted from Taste of Home

Applebee's™ served a variation of this dish until about 2020 when they downsized their menu due to the pandemic.

To make the recipe a little easier, replace the red & green cabbage and carrot with bagged coleslaw mix.

Makes 8 tacos                                                                    1.5 WW pts / taco

1 Tbsp. hoisin sauce
1 1/2 tsp. soy sauce
1 1/2 tsp. sesame oil
1 garlic clove, minced
1/2 tsp.  minced fresh ginger
1/4 lb. ground chicken

Slaw
1/2 cup shredded green cabbage

1/2 cup shredded red cabbage

1/2 cup shredded carrot
1 scallion, shredded
3/4 tsp. rice vinegar
3/4 tsp. soy sauce
3/4 tsp. sesame oil
3/4 tsp. honey
8 wonton wrappers
Cooking spray
1 Tbsp. Sweet chili sauce
Chopped fresh cilantro

1. In a bowl, mix the hoisin sauce, soy sauce, sesame oil, garlic, and ginger until blended. 
2. Add the chicken to the bowl chicken and toss to coat; Let stand 15 minutes. 
3. Preheat oven to 375º. 
4. In another bowl, combine the cabbages, carrot, green onions, vinegar, soy sauce, sesame oil and honey and toss to coat.
5. Cover the slaw and refrigerate until serving.
6. Drape the wonton wrappers over edges of a 13x9-in. baking pan; Spritz with cooking spray. 
7. Bake until lightly browned, about 7 minutes.
8. While the wontons are baking, cook the chicken mixture until chicken is no longer pink, about 5 minutes.
9. Fill wonton shells with chicken mixture. 
10. Top with coleslaw, chili sauce and cilantro prior to serving.

Enjoy!

Indonesian Ginger Chicken

Indonesian Ginger Chicken

adapted from The Barefoot Contessa Cookbook© by Ina Garten

This sweet and savory chicken did not get a rich and thick when using only the legs vs. half chicken because it did not have to cook as long but the flavors were still there.

I am estimating the actual amount of honey that is consumed most of the cooked marinade is not used.

Makes 2 servings                                                               8 WW pts / serving

1/2 cup honey
1/4 cup + 2 Tbsp soy sauce
4 cloves garlic minced
2 Tbsp. peeled and grated fresh ginger root
4 chicken legs

1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.
2. Place the chicken and marinade in a container.; Marinate the chicken overnight in the refrigerator.
3. Preheat the oven to 375F.Place the chicken in a baking pan with all of the marinade.
4. Place the baking pan in the oven and bake for 30-40 minutes or until cooked through.
5. Serve with rice and pour sauce over chicken and rice.

Enjoy!

Asian Wedding Soup

Asian Wedding Soup

adapted from Food Network

One of my favorite soups is Italian Wedding Soup. This recipe puts an Asian twist on it with the flavors of dumpling filling and ramen noodles.

If you are not going to be eating the soup shortly after it is cooked, cook the ramen separately and store in a separate container. This prevents the noodles from over absorbing the broth and becoming soggy.

Reminder: If a recipe calls for chopped fresh herbs, measure the herbs AFTER you chop them' if herbs, chopped measure before chopping.

Makes 2 servings                                                                  8 WW pts / serving

1/2 lb. ground lean turkey

1 1/2 tsp. chopped fresh cilantro

1 1/2 tsp. soy sauce

1/2 large beaten egg

1/4 cup panko breadcrumbs

1/2 tsp. sugar substitute
1/8 tsp. Kosher salt
1 clove garlic, grated
1 scallion, thinly sliced
Cooking spray

Cooking spray
3 scallions, thinly sliced, white and green parts separated
Pinch of Kosher salt
1 1/2 tsp. minced ginger
1 clove garlic, minced
5 cups Homemade chicken stock or canned chicken broth

1 3 oz. package dried ramen noodles. broken up

1 cup sliced spinach

Sambal oelek or your preferred Asian chili sauce, for serving

1. In a bowl, mix the turkey, cilantro, soy sauce, egg, panko, sugar substitute, salt, garlic and scallions together. 
2. Scoop the meatball mixture into 12 small balls and roll. 
3. In a pan coated with cooking spray or in a slow cooker with a searing function (coat the bottom of the insert with cooking spray), cook the meatballs until cooked through , about 4-6 minutes, tuning to brown on all sides. 
4. Remove the meatballs to a plate and store in the refrigerator until the soup base is made.
5. Recoat the pan or slow cooker insert with cooking spray; Sauté the scallion whites with  a pinch of salt and cook for a couple of minutes until softened.
6. Add the ginger and garlic and cook until fragrant, about another minute. 
7. Add the stock, cover and and cook on high for, 2 hours. If using a traditional slow cooker combine the sautéed scallion mixture and the both to the slow cooker and cook on high for 2 hours.
8. Open the slow cooker and set to sauté; Once it is boiling, add the ramen, spinach and meatballs and cook cook for another 3 minutes until the noodles and spinach are soft and the meatballs are heated through.  If using traditional slow cooker, transfer the both to a pot, bring to a boil; Add ramen, spinach and meatballs and cook for about 3 minutes.
9. Adjust seasoning as needed. 
10. Add the scallion greens and serve with sambal oelek.

Enjoy!

Rainbow Noodle Salad

Rainbow Noodle Salad

adapted from Food Network

Katie Lee from the Food Network  created a copy cat recipe of a salad from the Spring Café Aspen. She increased the noodles to make it a heartier meal. I reduced the noodles to make it more of a side dish.

Makes 2 servings                                                                6 WW pts / serving

Dressing:
2 Tbsp. rice wine vinegar
1 Tbsp. white miso
1 1/2 tsp. fresh lime juice
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar free maple syrup
1/2 clove garlic, grated
1/2-inch piece fresh ginger, grated
1 Tbsp. avocado or olive oil
1 Tbsp. water
1 tsp. toasted sesame oil

Salad:
3 ounces rice noodles, cooked according to package directions
1 1/2 cups shredded kale
1/2 cup shredded romaine lettuce
1/4 cup shredded carrots
1/2 cup finely chopped cauliflower
1/2 cup shredded purple cabbage

1. Make the dressing by whisking together the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic, ginger, avocado oil, water and sesame oil; Set aside..
2. In a large bowl, combine the noodles, kale, romaine, carrots, cauliflower, and cabbage.
3. Add the dressing and toss until well combined. 
4. Serve at room temperature or cold. 

Enjoy!

Korean Bulgogi Tacos

Korean Bulgogi Tacos

adapted from Food Network

Bulgogi is a Korean dish of thinly sliced, marinated meat, most commonly beef, that is grilled or stir-fried. Feel free of substitute boneless skinless chicken for the short ribs for the non-beef eaters.

This recipe was originally featured on Diners Drive Ins and Dives from Garbo's Grill in Key West.

Makes 6 tacos                                                                    15 WW pts / taco

1 1/2 lbs. boneless, beef short ribs or 2 - 2 1/2 lbs. bone in short ribs
1/2 cup soy sauce
1/4 cup mirin
2 Tbsp. Truvia brown sugar blend
2 Tbsp. sesame oil
3 cloves garlic
3 scallions
1 tsp. peeled and grated fresh ginger
1 1/2 cups roughly chopped green or Napa cabbage
1/2 cup matchstick-size jicama slices
1 1/2 Tbsp. chopped fresh cilantro
2 large or 3 small scallions, slivered

1 lime, juiced, about 2 Tbsp.
2 Tbsp. soy sauce
1 Tbsp. mirin
1 tbsp. Sriracha
1 Tbsp. olive oil

6 6-inch flour tortillas

Sriracha, for serving

1. If using bone-in short ribs, remove the bones, reserving for making stock if desired.
2. Trim any excess fat from the boneless short ribs then thinly slice the beef and cut into 1 1/2-inch pieces and place in a large container.
3. In a small food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs; Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours.
4. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick, about 5 minutes; Place in a serving bowl and reserve to drizzle on the tacos.
5. Place the cabbage, jicama, cilantro and scallions together in a medium bowl; set aside.
6. In a small bowl, whisk together the lime juice, soy sauce, mirin, sriracha and oil; Store the dressing in the fridge until ready to use.
7. Heat oven and ovenproof bowl to 250F.
8. Heat a large skillet over high heat. 
9. Cook 1/3 - 1/2 of the meat in the skillet 2 minutes, flip. and cook an additional 3 minutes, transfer to the heated bowl and store in warm oven until ready to make the taco.
10. Repeat with remaining meat.
11. Heat tortillas in microwave, about 20 seconds.
12. Make the tacos by piling some slaw, dressing, beef, reserved and reduced marinade.
13. Serve with extra sriracha if desired.

Enjoy!

Pork Dumpling Baked Tomatoes

Pork Dumpling Baked Tomatoes

adapted from Bon Appetit

The tomatoes are stuffed with a gingery pork mixture that tastes similar to the filling in potstickers or gyoza. Don't skip the chili crisp mixture. It makes the dish.

If you have a grapefruit spoon, one with a serrated edge, makes it much easier to scoop out the tomatoes.

Chili crisp is a condiment made from fried chili peppers and other aromatics infused in oil, often with added crunchy bits such as  fried garlic or shallotsand is known for its combination of heat, umami, and satisfying crunch. I have tried a couple of different brands and prefer the Fly By Jin brand™.

Makes 2 servings                                                                2 WW pts. / serving

2 large beefsteak tomatoes
pinch of Kosher salt
1/2 large, beaten egg
1 1/2 tsp. grated ginger
1 garlic clove, finely grated
1/4 lb. lean ground pork
1/3 cup panko
1 tsp. olive oil
1 scallion, thinly sliced
1 1/2 Tbsp. soy sauce, divided
1 tsp. chili crisp
1 tsp. unseasoned rice vinegar
1/3 tsp. toasted sesame oil

1. Preheat  an oven to 400°. 
2. Using a serrated knife, slice tops off the tomatoes; Reserve tops. 
3. Scoop cores with seeds and pulp out of tomatoes and place in a small bowl; Discard fibrous cores, reserving the seedy pulp. 
4. Season inside of each tomato with kosher salt; Arrange in a small baking dish.
5. Combine the egg, ginger, garlic, ground pork, olive oil, scallions, 1/2 Tbsp, soy sauce, salt, and 2 Tbsp. + 2 tsp. tomato pulp in a large bowl. 
6. Using your hands, gently mix to combine, then stuff each tomato with filling. Set reserved tops over the filling.
7. Bake stuffed tomatoes in the preheated oven until pork is tender and cooked through (an instant-read thermometer inserted into the center should register at least 160°), about 45 minutes.
8. Meanwhile, mix the chili crisp, rice vinegar, 1 tsp. toasted sesame oil, and remaining 1 Tbsp. soy sauce in a small bowl. Set sauce aside.
9. Serve baked tomatoes drizzled with the chili crisp mixture.

Enjoy!

Hoisin Wings

Hoisin Wings

adapted from Food Network

Baking the wings makes them a little healthier than frying them. Putting them back into the oven after tossing them with the glaze makes them a little less sticky.

You can also make boneless wings by cutting up a boneless, skinless chicken breast. Cook it for about 15 minutes (only 3 WW pts / serving).

Makes 2 servings                                                                21 WW pts / serving

1 lb. split chicken wings 
1/4 cup plus 2 tablespoons soy sauce
2 tsp. sesame oil
Freshly ground pepper
1 Tbsp. toasted sesame seeds
1 tsp. finely grated fresh ginger
1/2 clove garlic, finely grated
1 1/2 Tbsp. hoisin sauce
1 1/2 Tbsp. sugar free orange marmalade
1 Tbsp. ketchup
2 tsp. rice vinegar
1 1/2 tsp. sriracha
1 scallions, thinly sliced

1. Combine the wings, 1/4 cup soy sauce and the sesame oil in a large bowl. 
2. Season generously with pepper and toss to coat; set aside to marinate at least 15 minutes.
3. Preheat a convention oven or air-frier to 400F; If using conventional oven preheat to 425F.
4. Whisk together the ginger, garlic, hoisin sauce, marmalade, ketchup, vinegar, sriracha and remaining 2 Tbsp. soy sauce in a bowl until smooth; set aside.
5. Arrange the chicken wings on a baking sheet; Cook flipping halfway through, until golden and crisp, 16 to 20 minutes for convention or 3--45 minutes for conventional. 
6. Remove the wings, add them to the bowl with the glaze and toss to coat. 
7. Return the wings to the oven and cook until sticky and glazed, 4 to 6 minutes. 
8. Transfer to a serving platter and top with the toasted sesame seeds and scallions.

Enjoy!

Tomato Basil Soup

Tomato Basil Soup

adapted from Ming Tsai

This is a well balanced slightly sweet vegetarian soup that comes together quickly.

Be careful when pureeing hot liquids. Do not fill your blender more than half full. 

Makes 2 servings                                                                0 WW pts / serving

Cooking spray

1/2 large red onion, diced
1 1/2 tsp. minced ginger
1 tsp. Truvia brown sugar blend™ or 2 tsp. brown sugar

1 Tbsp. tomato paste

2 cups whole plum tomatoes, diced
2 1/2 cups Homemade vegetable stock or canned broth
1/2 cup picked basil leaves
Kosher salt and freshly ground black pepper black pepper. to taste
Parmesan cheese, shaved for garnish (optional)

1. In a saucepan coated with cooking spray, sauté the onions, ginger and sugar blend until the onions soften, about  5 minutes. 
2. Add the tomato paste and cook until it begins to darkens, about 2 minutes.
3. Add the tomatoes and stock; Bring to a simmer.  
4. Simmer on low heat until tomatoes are very soft, at least 30 minutes. 
5. Add the basil and puree in a blender or food processor or using an immersion blender.
6. Taste and adjust with salt and pepper to taste.

Enjoy!

Japanese Shiso Leaf Meatballs

Japanese Shiso Leaf Meatballs

adapted from I Heart Umami

Shiso leaves, also known as perilla, are quite common in Japanese and Korean cuisines. They have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus. The complex flavor pairs well with meat and seafood.The turkey in this recipe can be replaced with veal, chicken or even pork.

When forming meatballs, I like to use ice cream scoops. They provide a consistent size. I used the 1 Tbsp. scooper. Another tip is to oil your hands and the scoop with olive oil or cooking spray. This is a very soft mixture that likes to stick to things.

served over Grilled Zucchini Bulgur Pilaf

Makes 2 servings                                                             0 WW pts / serving

1/2 lb. ground lean ground turkey
1 Tbsp. soy sauce
1/2 tsp. Kosher salt
1/2 tsp. grated ginger
1/2 tsp. minced garlic
1/2 tsp. freshly ground black pepper
1/2 tsp red pepper flakes
1/2 beaten egg
1 tsp. arrowroot or cornstarch
12 small shiso leaves

Cooking spray

1. Combine ground with the rest of ingredients except the shiso leaves and cooking spray.
2. If time permits, place the mixture in the refrigerator for about 45 minutes to allow the flavors to meld and firm up a little.  
3. Shape 1 Tbsp. of the turkey mixture into a meatball; Slightly flatten the meatballs and place one shiso leaf per meatball, press gently make sure it does not fall off.
4. If time permits, refrigerate the balls again to allow the leaf to fully adhere to the meatball.
5. Preheat a skillet coated with cooking spray. 
6. Place the  meatballs non-shiso-leaf-side down and pan fry until the bottom is golden brown over medium-high heat, about 4-5 minutes. 
7. Gently turn the meatball to allow it to fry the other side, about 2-3 minutes. 
8. Turn the meatball back again and cook until the meat is cooked through. about 1 to 2 minutes.
9. Serve hot !

Enjoy!

Southeast Asian Turkey Burgers

Southeast Asian Turkey Burgers 

adapted from Gourmet  August 2007

Add a little Southeast Asian flair to your turkey burgers with lemongrass and chile.

These burgers can be served in a bun, as is or topped with an Asian slaw.

served with Ginger Sushi Rice

Makes 2 servings                                                                1 WW pt. / serving

1 Tbsp. lemongrass paste
1 garlic clove, chopped
1 1/2 Tbsp. chopped shallot
1 1/2 tsp. grated ginger
1/2 jalapeno pepper, finely chopped, including seeds
1/2 tsp. water
2 tsp. Asian fish sauce
3/4 lbs. ground lean turkey 
Cooking spray

Shiso slaw, optional

Myoga Shiso Rice, optional

1. Finely grind lemongrass, garlic, shallot, ginger, and chile with water and fish sauce in mini food processor, scraping down side frequently, until a paste forms.
2. Mix paste with the turkey until just combined; Form into 2 patties 
3. Chill patties, covered with plastic wrap, 1 hour to allow flavors to meld.
4. In a pan coated with cooking spray or in a preheated grill, cook the patties until the internal temperature reaches 165F, flipping half way thru, about 12 minutes total.

Enjoy!

Ginger Shiso Rice

Ginger Shiso Rice

adapted from Just One Cookbook

Fragrant and flavorful Ginger Shiso Rice goes well with any Asian main dish. It is a simple yet delicious mixed rice dish using just a few ingredients.

Makes 2 servings                                                            3 WW. pts / serving

1 1/2 tsp. grated ginger
3 shiso leaves, chopped
1 cup cooked Japanese short-grain rice (sushi rice), hot
1 tsp. soy sauce
1/2 tsp toasted sesame oil
3/4 tsp.toasted sesame seeds

1. Combine all ingredients in a bowl, toss to combine.
2. Enjoy with your favorite Asian dish.

Enjoy!

Sushi Rice

adapted from TV Food Network Pick of the Day Show #PD1D01

If the lid of you pot is not tight fitting over the pot with a piece of foil and put the lid back on. This will help to get a better seal.

1 cup sushi or short grain rice
1 1/3 cups water
2 tablespoons rice vinegar
1 tsp. sugar substitute
1 tsp. Kosher salt

1. Rinse rice in water until the water runs clear then drain in a colander for an hour. 
2. Place the drained rice in a medium pot with a tight-fitting lid and add  the water. 
3. Bring the water to a boil and allow to boil for about 2 minutes, reduce heat and simmer for another 10-15 minutes or until water has been absorbed.
4. Remove from the heat, remove lid and place a towel over the  pot. Replace lid and let stand for 10 to 15 minutes.
5. While the rice cooks, combine vinegar, sugar and salt in a small skillet or pot. Heat over low, stirring, until sugar and salt dissolve.
6. Set aside to cool.
7. Spread out the rice on a non-reactive baking sheet.
8. Run a spatula through the rice in a slicing motion to separate the grains while adding the vinegar mixture.
9. Keep at room temperature until ready to use.

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Hibiscus Agua Fresca

Hibiscus Agua Fresca

adapted from Bon Appetit May 2011

I frequently ordered the Very Berry Hibiscus Cooler from Starbucks™ when it was on the menu. This was good but not the same.

Makes 10 servings                                                            0 WW points / serving

1 2 1/2 inch piece of fresh ginger
1 1/3 cups hibiscus flowers
2/3 cup sugar substitute
3 cups boiling water
8 cups cold water

1. Combine the ginger, hibiscus flowers, sugar substitute and boiling water is a heat proof container. 
2. Let steep for 30 minutes; Strain the mixture into a 12 cup container. 
3. Add the cold water and chill until cooled and ready to serve.

Enjoy!

Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

Enjoy!

Asian Meatballs

Asian Meatballs

adapted from Food & Wine May 2000

Soy paste is a thick sweetened soy sauce also known as ketjap manis. Don't have either you can make it at home.

White pepper is frequently used in Asian cooking because of it has a muskier and sharper taste profile than its black counterpart. Don't have it you can use black pepper, pink peppercorns, green peppercorns or paprika.

served on Hibachi Noodles

Makes 6 meatballs                                                              1 WW pts / meatball

Cooking spray
1 tsp. olive oil
1 1/2 Tbsp. thinly sliced scallions
1 1/2 tsp. minced shallots
3/4 tsp. teaspoons minced garlic
1/2 tsp. finely grated peeled fresh ginger
1/2 lb. lean ground pork
1/2 large egg, lightly beaten
1 1/2 tsp. soy paste
1 1/2 tsp. minced cilantro
1 1/2 tsp. minced basil
1 1/2 tsp. minced mint
1/2 tsp. Kosher salt
pinch freshly ground white pepper

1. Preheat the oven to 400°. 
2. Line a baking sheet with foil; COat with cooking spray.
3. Heat the oil in a small skillet. 
4. Add the scallions, shallots, garlic and ginger and cook, stirring, until softened, about 4 minutes. 
5. Place the mixture into a medium bowl and let cool.
6. Add the ground pork, egg, soy paste, cilantro, basil, mint, salt and white pepper to the bowl.
7. Mix the mixture gently but thoroughly.
8. Divide the mixture into 6 equal portions and roll into balls.
9. Transfer the meatballs to the prepared baking sheet and bake for about 16 minutes, or until browned; Serve immediately.

Enjoy!

 

Hibachi Noodles

Hibachi Noodles

adapted from Grilled Cheese Social

Hibachi Noodles are usually made with yakisoba noodles, which are long, flat wheat noodles. If you can't find yakisoba, you can substitute them with other long noodles, such as ramen, udon, rice noodles, or even gluten-free noodles. The sauce is buttery, salty and full of delicious Asian flavors.

Makes 2 servings                                                            12 WW pts / serving

4 oz. ramen or other long noodle
1 Tbsp. butter
2 cloves garlic, minced
1/4 tsp grated ginger
2 Tbsp. soy sauce
1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. water

1 tsp. sesame oil

1 Tbsp. fresh lemon juice
1 scallion, finely chopped

1. Cook the noodles according to package directions. 
2. Meanwhile, melt the butter in a pot over medium heat and add garlic, ginger paste and a pinch of salt. until the garlic is beginning to soften;  about 1-2 minutes.
3. Add soy sauce, brown sugar, and water and let the mixture simmer for a few minutes until it thickens.
4. Add cooked noodles and carefully toss.
5. Finish with a drizzle of sesame oil, lemon and scallions.

Enjoy!