Asian Broccoli Patties Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Provided by Sunny Anderson

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

Steps:

  • 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

TAKEOUT-STYLE CHINESE SPARE RIBS



Takeout-Style Chinese Spare Ribs image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h15m

Yield 20 to 24 ribs

Number Of Ingredients 9

1/2 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons dark brown sugar
2 tablespoons honey, plus a bit extra to finish
1 tablespoon five-spice powder
1 teaspoon granulated garlic
1 teaspoon grated fresh ginger
1 teaspoon red food coloring
2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single ribs

Steps:

  • Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
  • Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
  • Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
  • Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

PEKING DUCK BREAST



Peking Duck Breast image

Provided by Food Network

Categories     main-dish

Time 12h55m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons Shaoxing rice wine
1 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon plus one pinch five-spice powder
4 duck breasts (5 to 7 ounces each), patted completely dry with kitchen towels
2 tablespoons hoisin sauce
2 scallions, thinly sliced, for garnish

Steps:

  • Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 teaspoon five-spice powder in a medium bowl. Add the duck breasts and massage the marinade into them. Place the breasts, side by side, on a plate and refrigerate, uncovered, for 12 to 36 hours; the skin will dry out and look leathery.
  • Mix together the remaining 1 tablespoon Shaoxing wine, pinch five-spice powder and the hoisin sauce in a small bowl. Set aside.
  • Preheat the oven to 350 degrees F. Heat a large, heavy-bottomed ovenproof pan over medium-low heat.
  • Remove the duck from the refrigerator and score the skin in a cross-hatch pattern. Place the duck in the pan, skin-side down, and gently render fat; the skin will turn a rich golden brown as it cooks. When the duck stops emitting fat, after 8 to 10 minutes, flip the breasts skin-side is up and cook for another 1 to 2 minutes. Transfer the pan to the oven and cook for another 5 minutes, or until the breasts reach an internal temperature of 135 degrees F for medium; they should be pink and firm in the center.
  • Immediately remove the duck to a plate or carving board. Using a pastry brush, paint a thin layer of the hoisin mixture onto the skin. Let rest for 10 minutes before carving.
  • To serve, slice the breasts at an angle, about 1/4-inch thick, and fan out on a plate. Top with sliced scallions.

More about "asian broccoli patties food"

SLOW COOKER ASIAN WEDDING SOUP RECIPE | MOLLY YEH - FOOD …
For the meatballs: In a medium bowl, mix the pork, cilantro, soy sauce, egg, panko, sugar, salt, garlic and scallions together. Scoop the meatball mixture into 12 golf-sized balls and roll.
From foodnetwork.com
Author Molly Yeh
Steps 3
Difficulty Easy


VEGGIE PAN-FRIED NOODLES RECIPE | MOLLY YEH | FOOD NETWORK
Deselect All. Noodles: 1 pound (454 grams) store-bought, pre-cooked fresh Asian egg noodles. Sauce: 2 tablespoons (30 grams) soy sauce. 2 tablespoons (30 grams) dark soy sauce
From foodnetwork.com
Author Molly Yeh
Steps 5
Difficulty Easy


21 CHINESE PORK RECIPES THAT ARE PACKED WITH FLAVOR
Apr 4, 2025 Jet says, “ Sweet and Sour actually has roots from Western China and isn’t just a Chinese American Classic. The pineapples were added here, but the spirit of sour and sweet …
From foodnetwork.com
Author By


ASIAN COLESLAW RECIPE | MOLLY YEH - FOOD NETWORK
Get Asian Coleslaw Recipe from Food Network. In a large bowl, combine the Japanese mayonnaise, lime zest and juice, rice vinegar, soy sauce, ginger, sesame oil, honey, sriracha …
From foodnetwork.com
Author Molly Yeh
Steps 3
Difficulty Easy


AMP REVIEWS
Forum software by XenForo
From ampreviews.net


ASIAN SALAD RECIPES - FOOD NETWORK
3 days ago All Asian Salad Recipes Ideas. Showing 1-18 of 246. Korean Pork Salad. Video | 00:59. Guy Fieri can't get enough of this spicy salad from Upper Crust Bakery and Cafe in …
From foodnetwork.com


ASIAN RECIPES - FOOD NETWORK
Jun 6, 2025 53 Asian American and Pacific Islander Food Brands You Need in Your Kitchen Jun 4, 2025. By: Layla Khoury-Hanold and Margaret Wong. The Best Store-Bought Coffee …
From foodnetwork.com


Related Search