Japanese-style Dressing

With the recipe I've tried to replicate the dressing you get served with a salad in a typical Japanese restaurant.

• 2 tablespoons rice vinegar
• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger root
• 1 tablespoon soy sauce
• 1 teaspoon white sugar

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Honey-Ginger Grilled Salmon

Adapted from Allrecipes.com

This terrific recipe is light and it works for all types of meat and seafood, including crustacean. Can be baked in the oven.

Servings: 4 
Time: 1 hour

• 1 tablespoon ground ginger
• 3 cloves garlic, pressed
• 1/3 cup soy sauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1 green onion
• 1 salmon fillet, (500g) 

1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

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Chap Chee Noodle Salad

This is a great recipe that doubles up as a salad or a main dish.

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
  
• 1/3 pound chicken breast, thinly sliced 
• 2 tablespoons vegetable oil 
• 1/2 cup thinly sliced carrots 
• 1/2 cup sliced bamboo shoots, drained 
• 1/4 pound napa cabbage, sliced 
• 2 cups chopped fresh spinach 
• 3 ounces cellophane noodles, soaked in warm water 
• 2 tablespoons soy sauce 
• 1 tablespoon sugar 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper

1. In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced chicken, and marinate at room temperature for 15 minutes.
2. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

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Sesame Chicken

This great mid-week dinner was adapted from Amber Sesame Chicken

• 1/2 cup flour
• 1/2 cup sesame seeds, toasted, divided 
• 1 teaspoon(s) black pepper
• 1 teaspoon(s) five-spice powder
• 1 teaspoon(s) flakes red chilli pepper
• 1/2 green / red bell pepper, thinly sliced 
• 5 chicken breast, cut into strips
• 5 tablespoon vegetable oil
• 1/2 yellow onion, cut in wedges 
• 1/4 cup teriyaki sauce
• 1/4 cup honey 

1. In a large resealable plastic bag, combine flour, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. 
2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. You will have to do in several batches.
3. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. 
4. In the skillet stir together honey, teryaki sauce, and sesame seeds until the sauce thickens. 
5. Return chicken to skillet, and reduce heat to low. Return onion and bell pepper to the skillet. Warm through, and serve over rice.

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Black Pepper Beef and Cabbage Stir Fry

Level: Easy 
Ready in: 30min 
Servings: 6

• 2 tablespoons vegetable oil
• 4 cloves garlic, chopped
• 1/2 pound ground beef
• 1/2 small head cabbage, shredded
• 1 red bell pepper, cut into strips
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1/2 cup water
• 1 teaspoon ground black pepper 

Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown. Stir in cabbage and pepper, and cook until vegetables are tender, and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper. Cook, stirring, until sauce has thickened.

Original Source: Allrecipes.com

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Moo Shu Chicken

If you have ever tried these Chinese-style wraps in a restaurant, you can't help loving them - so here's is the recipe for you

• 1 lb chicken breast, cut into 1/8 - 1/4 inch thick slices
• 1 carrot, julienned
• 1/4 green cabbage, julienned 
• 2/3 cups green onion, sliced
• 1 tsp ginger root, grated
• 1 tbsp corn starch, dissolved in 1/4 cup water 
• 8 flour tortilla, warmed
• 1/3 cups Hoisin sauce

Marinade:

• 2 tbsp soy sauce
• 2 tbsp water 
• 1 tbsp sesame oil
• 3 cloves garlic, crushed  
• 2 tsp freshly grated ginger 
• 2 tsp granulated sugar

1. Slice chicken into thin strips. In a medium bowl combine marinade ingredients and add chicken, tossing to coat. Cover and marinate in refrigerator 10 - 15 minutes.
2. Remove chicken from marinade, discard marinade. 
3. Heat wok and add peanut oil, or just heat large non-stick frying pan. Add chicken and stir-fry until it turns white...about 3 - 5 minutes. 
4. Add coleslaw mix, green onions, ginger, and cornstarch mixture. Cook and stir until sauce is thickened and bubbly. 
5. To assemble...spread one side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Makes 8 wraps. 

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Asian-style Eggplant

Servings: 2 
Time: 30 min 
Difficulty level: easy

• 1 med-sized eggplant or 2 aubergines
• 2 clove(s) garlic, crushed
• 1 tablespoon(s) fresh pureed ginger
• 6 tablespoon(s) vegetable oil
• 1 tablespoon(s) soy sauce
• 1 tablespoon(s) red chili sauce

1. Wash the eggplant and peel length-wise stripes, leaving every 2 cm unpeeled. Cut in large cubes, sprinkle with salt and leave for 1 hour. 
2.  Heat oil in a wok, add minced ginger and garlic, fry till golden for a minute or less. Add the eggplants and fry for 5-10 min. 
3. When the eggplants are ready add the soy sauce and chili sauce to taste. Sprinkle with sesame seeds.

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Szechwan-Style Eggplant

• 1/4 cup vegetable oil
• 1-2 Chinese eggplant, peeled and cut diagonally in 1-inch pieces 
• 1 tsp corn starch
• 1/2 cup chicken broth
• 1 tsp minced garlic
• 1 tbsp fresh, minced ginger root
• 2 tsp chili paste
• 1 tsp Hoisin sauce
• 1 tbsp white vinegar or rice vinegar
• 1 tbsp dry sherry
• 3 thin scallions, sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 red bell pepper, diced
• 1/2 tsp sesame oil 

1. In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to paper towels to drain. 
2. In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir fry the mixture for 30 seconds. 
3. Add the scallions and stir fry the mixture for 30 seconds. Add the soy sauce, the brown sugar,
   the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. 
4. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled. 

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