Asian Marinated Salmon Food

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EASY STIR-FRY SAUCE



Easy Stir-Fry Sauce image

Here's a way to elevate any stir-fry, especially when you are making it from veggie and meat scraps that are lingering in your refrigerator. Pro tip: You can use half of it as a marinade for your proteins before you add them to the skillet. It also makes a tasty dipping sauce for steamed dumplings or pot-stickers.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 1/2 cup sauce

Number Of Ingredients 7

1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 clove garlic, grated (or 1/2 teaspoon granulated garlic)
One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger)
1 teaspoon sugar
Pinch of crushed red pepper flakes, optional

Steps:

  • Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

ASIAN-STYLE BRAISED SHORT RIBS



Asian-Style Braised Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
  • Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
  • Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
  • Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

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.

ASIAN CHICKEN LETTUCE CUPS



Asian Chicken Lettuce Cups image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 28

1/2 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 tablespoon sambal oelek (Asian chili sauce)
1 tablespoon plum sauce
1 tablespoon hoisin sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped fresh cilantro
1 teaspoon sesame seeds, toasted
1/4 teaspoon toasted sesame oil
6 tablespoons canola oil
1 pound skinless, boneless chicken thighs, diced
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced red bell pepper
1/3 cup diced sugar snap peas
1/3 cup diced red onion
1 teaspoon minced peeled ginger
1 teaspoon minced garlic
1/3 cup mung bean sprouts, halved
1/2 cup sliced shiitake mushroom caps
2 tablespoons diced scallions
1 tablespoon crushed peanuts
6 wonton wrappers
Kosher salt
Iceberg lettuce leaves, for serving
1/2 teaspoon black sesame seeds

Steps:

  • Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
  • Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
  • Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
  • Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.

ASIAN SLAW



Asian Slaw image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
3 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons brown sugar
5 tablespoons soy sauce
4 tablespoons mirin, or white wine
1 teaspoon sesame oil
1/4 cup rice wine vinegar
1 cup thinly sliced napa cabbage
1/2 cup thinly sliced green cabbage
1 cup julienned carrots
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced bok choy
1/2 cup bean sprouts
1/2 cup julienned snap peas
1/2 cup julienned green onions
15 wonton skins, fried
Peanuts, for garnish

Steps:

  • In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
  • Mix all vegetables in a bowl and toss with dressing.
  • Garnish with crushed wontons and peanuts.

ASIAN CHICKEN NOODLE SOUP



Asian Chicken Noodle Soup image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

  • Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
  • Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  • Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

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