Asian Salad With Sauteed Ginger Sesame And Garlic Food

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
• To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
• To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
• For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
• If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

ASIAN RICE SALAD WITH SHRIMP

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Combine all the ingredients in the blender and blend until smooth. Reserve.
• Start by cooking edamame according to package instructions.
• Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
• Garnish with sesame seeds and crushed peanuts and serve.

ASIAN VEGETABLE SALAD WITH CHICKEN AND GINGER SESAME DRESSING

Steps:

• Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.
• Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss - do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.
• Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken.

ASIAN CHOPPED SALAD WITH SESAME GINGER DRESSING

Steps:

• Add all ingredients to a small bowl and whisk to combine well. Taste and adjust seasoning as needed (add a pinch of salt if desired). Place in the fridge while you wash and cut your veggies. This will give the flavors time to marinate. (* Whisk again before pouring on salad)
• To a large mixing bowl, add the lettuce, cabbage, carrots, edamame, almonds, and green onions. Toss to combine well.
• If you're ready to serve the salad, add the dressing (*whisk before pouring) and half the oranges. Gently toss to combine. Some of the dressing will settle to the bottom, so if you feel the veggies need more coating, just toss gently again. Top with crispy noodles and the remaining oranges. You can sprinkle on sesame seeds too. Enjoy!

GINGER-SESAME STEAMED VEGETABLE SALAD

Steps:

• In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.

ASIAN SAUTEED SPINACH

Steps:

• Heat vegetable oil and sesame oil in a large pan.
• Add garlic and cook briefly.
• Add spinach and cook until the spinach is mostly wilted.
• Add soy sauce to taste and continue cooking just until the spinach has all wilted.
• Serve immediately.

ASIAN GINGER DRESSING

Steps:

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

CHINESE CHICKEN SALAD WITH GINGER SESAME DRESSING

Steps:

• Whisk together the dressing ingredients and then set aside. Heat an empty large frying pan over medium low heat and toast the sesame seeds. Remove to a separate dish and set aside when lightly browned. Toast the almonds next, tossing them frequently until they are browned as well.
• Add just a drizzle of oil to the pan and saute the cabbage just a few minutes, until it is barely wilted and still crisp. It will turn a brighter green color. Remove to a large bowl and toss with tongs to cool it a bit. (Otherwise, it will continue to cook a bit more in the bowl.) In a separate bowl, toss the chopped chicken with a small amount of dressing to coat it lightly.
• Add the chicken to the bowl with the cabbage, along with the lettuce, cucumber and oranges. Drizzle with dressing and then toss well to coat everything. Sprinkle with sesame seeds and almonds just before serving.

CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING

Steps:

• In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

SAUTéED CABBAGE AND CARROTS

Steps:

• Head a deep skillet over medium heat and spray with cooking spray. Add ginger, garlic, and sambal oelek and cook for 30 seconds to release flavors.
• Add shredded cabbage, carrots, and salt to the pan. Saute until slightly wilted, 7-9 minutes.
• Add the rice vinegar, soy sauce, scallions, and sesame oil. Saute 1 additional minute. Serve warm, garnished with sesame seeds and cilantro.

CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING

Steps:

• Fill a large saucepan three-fourths full with water and bring to a boil.
• Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
• Simmer, uncovered, until tender, 20 to 25 minutes.
• Drain and let cool.
• Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
• Refill the large saucepan three-fourths full with water.
• Bring to a boil over high heat and add the salt.
• Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
• When the water comes to a second boil, boil for 1 minute longer.
• Pour the noodles into a colander and rinse thoroughly with cold running water.
• Drain thoroughly and transfer to a large bowl.
• Toss with the peanut oil to keep the noodles from sticking together.
• Set aside.
• If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
• If using black sesame seeds, leave them untoasted.
• In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
• Arrange the cooked noodles in a wide shallow bowl.
• Scatter the cucumber over the noodles and top with the chicken mixture.
• Cover and refrigerate until ready to serve.
• To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
• When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
• Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
• Remove from the heat and let cool to lukewarm.
• Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
• Serve immediately.

SESAME GINGER DRESSING

Steps:

• Combine all ingredients in a jar and shake well to combine.
• Enjoy over salads, as a marinade, in stir fries or as a dip.

BROCCOLINI WITH SESAME AND GINGER

Steps:

• Heat a large skillet over medium. Add sesame seeds and toast, tossing, until golden, about 3 minutes. Transfer to a small bowl.
• Return skillet to heat and add vegetable oil. Add broccolini, garlic, ginger, and water. Cover and cook, stirring occasionally, until broccolini is crisp-tender, about 12 minutes. Add soy sauce and cook until it evaporates, 30 seconds. Top with sesame oil and sesame seeds.

SEARED SESAME TOFU WITH ASIAN SALAD

Steps:

• Mix chopped green onions, sliced bell pepper, and bean sprouts in medium bowl. Mound vegetables on 2 plates. Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 tablespoons roasted garlic oil in heavy medium skillet over medium heat. Add tofu and cook until rich golden brown, about 3 minutes per side. Divide tofu between 2 plates, leaning tofu against vegetable mounds. Add remaining 2 tablespoons garlic oil to same skillet. Add minced ginger; sauté 1 minute. Add rice vinegar; bring to boil. Remove from heat. Drizzle tofu and vegetables with pan sauce.

ASIAN SALAD WITH SAUTEED GINGER, SESAME, AND GARLIC

Steps:

• Dressing --------- Put canola oil in a pan on medium high heat. When the oil is ready add the garlic (chopped very finely), crushed red pepper (or fresh red chili peppers with seeds), sesame seeds, and fresh ginger. Fry until garlic and sesame seeds are toasty brown and remove from heat. Let cool for a bit (10 minutes). You can also fry some finely chopped scallions and/or replace a tablespoon of canola oil with sesame seed oil if you like. No onions though because they soak up the oil. Put it in a mixing bowl. Add the (if you like low sodium) soy sauce, and vinegar. Add salt fresh ground pepper to taste (it shouldn't need any salt though because of the soy sauce). That makes enough dressing for about two salads. The salad ---------- On a bed of mixed greens (or spinach or kale), add sliced cucumber (about 1/2 per salad serving), finely sliced radishes and shrimp. At this point you can add some fresh finely chopped garlic now too if you like. Put about 4 tablespoons of dressing per salad and toss. Note: You should use the dressing right away, the fried garlic will lose it's crunch if you leave it sitting in the dressing overnight.