Asian Recipes

Easy Korean BBQ Marinade

by Jean L.
(Irvine, CA, US)

1/4 C green onion, chopped
1/4 C garlic, minced
1/2 C onion, diced
1 C sesame oil
2 C sugar
3 C soy sauce

Mix the ingredients (this will yield almost 2 qt!). Marinade about 1/2 C per pound of beef or chicken. Saute on medium high, or grill until done. Keep refrigerated unused portions.

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Barbecued Pork

by Cassidy Singleton
(England)

2 cloves of garlic
1 inch of fresh ginger
2 green onions
1/4 cup of soy sauce
3 table spoons of sherry
3 tablespoons of brown sugar
1/2 teaspoon Chinese five-spice
1 tablespoon of honey
2 pounds of pork tenderloins

Add 2 tablespoon of honey with 1 tablespoon of the marinade.

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Egg Rolls

2 cups ground pork sausage
1 cup chopped cooked shrimp
1 cup green onion, finely chopped
1 cup carrots, finely chopped
2 cups celery, finely chopped
1/2 cup fresh mushrooms, finely chopped
1/2 cup water chestnuts, finely chopped
1 medium size head cabbage, finely shredded
1 TBSP soy sauce
1 TBSP salt
1 TBSP cornstarch dissolved in 2 TBSP cold chicken broth
3 pkgs egg roll wrappers

In a large bowl, mix the filling ingredients together (everything but the wrappers) until blended very well.

Fill the egg roll wrappers, roll and seal edges with a bit of water.
Deep fry or fry in hot oil in skillet, turning until golden brown all around.

Drain on rack covered in paper towels and allow to cool to room temperature.

Put in sealed freezer bags or containers and keep frozen until needed.

Reheat on a rack on a baking sheet in a slow oven until just heated through.

Serve hot with dipping sauces.

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Creamy Thai Chicken Curry

curry and rice

curry and rice

curry and rice

2 Tbsp canola oil
3 garlic cloves, minced
1 cup chopped onion
1 cup chopped yellow or red bell peppers combination
1 Tbsp curry powder
4 boneless, skinless chicken breasts, cut into 1-inch pieces
salt and pepper
1 cup plain yogurt
1/2 cup peanut butter, extra crunchy

In a large skillet or wok, heat oil over medium heat.
When skillet or wok is hot, add the garlic, onion, and bell peppers, stirring and cooking until vegetables just start to get tender.
Add curry powder and stir, cooking just 1 more minute.
Sprinkle the chicken pieces with salt and pepper, then add to the skillet or wok. Stir until chicken browns.
In bowl, mix together the yogurt and peanut butter. When chicken is completely cooked, add this sauce to skillet or wok and stir, cooking until everything is heated through.
Taste for seasonings and adjust.
Serve over hot cooked rice.

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