Kimchi Fried Rice

Ingredients:

2 boneless skinless chicken breasts, cut into strips
1 onion, diced
1 cup baby spinach leaves
3 stalks celery, diced
3 green onions, chopped
1 1/2 cups kimchi, roughly chopped
2 cups precooked rice, preferably day old
2 cloves garlic, minced
eggs
soy sauce
olive oil

Directions:

1. In a large pan or wok, saute the onion in olive oil on medium heat until soft. Then, add the chicken breast and cook together. Once the chicken is basically cooked through, add the chopped kimchi and garlic.

2. Once the kimchi heats up for a few minutes, turn up the heat to high and add the precooked rice. You want high heat so that the rice gets a hot and crunchy. Add soy sauce to the rice and mix thoroughly.

3. Add the spinach, celery, and green onions and cook together until all of the spinach has wilted, about 10 minutes.

4. Adjust the seasoning and top with a fried egg for serving. Enjoy!

Shrimp with Yellow Curry

Ingredients:

1 medium onion, sliced
1 clove of garlic, minced
1 tbsp fresh ginger, minced
2 tbsp yellow curry paste
1 can unsweetened coconut milk
2 cups cherry tomatoes, sliced
1 tsp sugar
1 1/2 lbs large shrimp
1/4 cup cilantro, chopped
salt and pepper to taste
peanut oil

Directions:

1. In a saucepan, saute the onion, garlic, and ginger over medium-high heat until soft, about 5 minutes.

2. Add the curry paste and cook until fragrant. Add the coconut milk, sugar, tomatoes to the mixture. Season with salt and pepper. Bring to a boil and then let simmer until slightly thickened, about 15 minutes.

3. In a large skillet, heat oil until almost smoking. Add the shrimp in a single layer and cook on high heat until lightly browned on both sides. Add the coconut curry sauce to the shrimp and cook together for a few minutes.

4. Stir in the chopped cilantro and serve over rice.

Seared Shrimp with Ginger Teriyaki Stir Fry

Ingredients:

1 pound of shrimp, peeled and deveined
1 onion, sliced
2 cloves of garlic, minced
2 cups broccoli florets
1 handful of snow peas
1 tbsp minced ginger
chopped cilantro
sweet chili sauce
teriyaki sauce
soy sauce
extra virgin olive oil

Directions:

1. In a large pan, saute onions with oil until soft on medium heat, about 8 minutes.

2. Add the snow peas and broccoli and increase the heat to brown the vegetables slightly. Make sure not to burn them, so if it's too hot, reduce to medium.

3. Add the garlic to the vegetables.

4. Once the vegetables are fully cooked, add all 3 sauces. Add however much you'd like to the vegetables, depending on if you want to just flavor the vegetables or create a sauce.

5. In a separate pan, cook the shrimp on very high heat. You want to quickly sear them until they are cooked through. Towards the end of cooking, add the minced ginger.

6. Add the cooked shrimp to the vegetables and sauce until everything is incorporated.

7. Serve on top of brown rice or soba noodles. Top with chopped cilantro. Enjoy!

Vietnamese Spring Rolls

Ingredients:

For Dipping Sauce:

1/3 cup hoisin sauce
1 tbsp soy sauce
2 tbsp peanut butter
2 tbsp water
1 clove garlic

For Spring Rolls:

2 pounds chicken breasts
about 30 spring roll wrappers
1 red bell pepper, cored and sliced thin
2 carrots, cut into strips
slices of green onion
1 large cucumber, cut into thin strips
large bunch of cilantro, washed
large bunch of fresh lettuce leaves, washed

Directions:

2. Fill a bowl with warm water. Dip one wrapper at a time into the water for about 4-5 seconds to soften.

3. Lay the wrapper on a dry chopping board or dinner plate. The rice paper should become pliable within seconds.

4. In a row across the center, put some of each ingredient.

5. Fold the sides inward, then start to roll tightly and firmly from the end that is near to you into a cylinder, enclosing the filling completely.

7. For the dipping sauce, mix all the ingredients and stir well.

8. Serve spring rolls with dipping sauce.

Japanese Soba Noodles and Vegetable Stir-Fry

Ingredients:

1 package Japanese Soba noodles
2 cloves garlic, chopped finely
1 onion, diced
1 stalk green onion, diced
2 portobello mushrooms, sliced lengthwise
1 handful snow peas
sweet chili sauce
teriyaki sauce

Directions:

1. Saute the onions in olive oil and then add the portobello mushrooms. Cook until soft.

2. Add the snow peas, garlic, and green onion.

3. Boil the soba noodles for 3-4 minutes.

4. Add the sweet chili sauce and teriyaki sauce to the stir-fry and cook for another minute.

5. Place the cooked soba noodles on a plate and top with stir fry. Enjoy!

Pad Thai

Ingredients:

1/2 pound dry rice noodles
3 tablespoons canola oil
3 large garlic cloves, minced
1/2 pound cleaned and peeled shrimp, cut lengthwise in half
1 pound extra-firm tofu, cubed
2 large eggs, lightly beaten
1/4 cup fish sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
2 teaspoons paprika
6 scallions, cut into 2-inch pieces
2 cups bean sprouts
1/4 cup peanuts, chopped
1 lime, cut into wedges

Directions:

1. Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.

2. In a wok or large stockpot, heat the oil over medium-high heat.

3. Add the garlic and stir-fry 15 seconds. Add the shrimp and stir-fry 2 to 3 minutes or just until pink and opaque. Add the tofu and toss until lightly coated with oil. Add the eggs and scramble. Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined. Add the scallions and bean sprouts and heat through.

4. Pile onto a large platter and garnish with peanuts, and wedges of lime.

Asian Beef with Sugar Snap Peas

Ingredients:

1 portion of sirloin steak, cut into thin strips
1 cup sugar snap peas
1 onion, cup into strips
1 clove of garlic
1 cup mushrooms, cut into pieces
1 cup red peppers
soy sauce, to taste
teriyaki sauce, to taste
salt and pepper to taste

Directions:

1. Chop onions and mushrooms and saute in a frying pan with garlic.

2. Add the beef, sugar snap peas, and red peppers to the onions and mushrooms.

3. Add the soy and teriyaki sauces and cook thoroughly.

4. Enjoy over white rice.