Chinese Noodle Salad

This is a fantastic light salad that would go great to any potluck! Makes about 6 servings.

Ingredients
• 1 head Napa or bok choy cabbage OR pre-shredded bag cabbage
• 5 large green onions
• 2 (3-ounce) package ramen noodles (save one seasoning pack for dressing)
• 1 (6-ounce) package slivered almonds
• 1 tablespoon sesame seeds
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 3 tablespoons white vinegar or rice wine vinegar (preferred)
• 1/4 teaspoon salt
• (optional) a few thin slices of red onion for color

Directions
Preheat the broiler.
Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan or cookie sheet, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine.

Variations: This is good with chicken added to make a more hearty salad. Could also add mandarin oranges.

Chicken Broccoli Stir-fry

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INGREDIENTS
1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1 tbsp grated ginger
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
2 large chicken breasts, sliced into pieces
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

DIRECTIONS
1. In a medium bowl, combine orange zest and juice, ginger, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Cook chicken until browned on one side, 1 to 2 minutes (chicken will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.

4. Add chicken (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

*you can substitute just about any kind of protein for the chicken

Beef & Asparagus Stir-Fry

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INGREDIENTS
1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving

DIRECTIONS
1. Lightly season the beef with salt and black pepper.

2. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.

3. In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.

4. Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.

5. Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.

from Williams-Sonoma via YumSugar

Sweet Thai Dipping Sauce

INGREDIENTS:

3 tablespoons hot ground chili paste

2 teaspoons minced garlic

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 teaspoon salt

4 teaspoons cornstarch

Combine everything, except cilantro, in a small sauce pan and mix. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. Remove from heat and let cool.

Basic Noodle Stir-Fry

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INGREDIENTS:
1/4 cup dark sesame oil or peanut oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper
1/4 pound stir-fry noodles
1 onion, sliced
1 bunch asparagus, cut on an angle into 1-inch pieces
1/2 cup sugar snap peas
1 red pepper, sliced
1/2 cup mushro0ms, chopped
1/2 cup chopped cabbage
1/2 cup bean sprouts
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DIRECTIONS:
1. In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
2. In a pot of boiling, salted water, cook the noodles according to package directions.
3. Heat a large skillet with 1 tablespoon sesame oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the sugar snap peas, red pepper and the sesame oil sauce; cook for 1 minute over high heat. Add the mushrooms and cabbage for 2 minutes more. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes. Take skillet off the heat and incorporate the bean sprouts.

Asian Grilled Salmon

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.