Date Night Recipes (Asian Menu)

Glass Noodle Salad
makes 4 servings

Ingredients

Vinaigrette
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons peanut or canola oil
  • 2 tablespoons sriracha
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon ginger paste (or grated fresh ginger)
  • 1 teaspoon honey
Salad
  • 4 ounces uncooked cellophane noodles
  • 1 red bell pepper, sliced very thinly
  • 1 orange bell pepper, sliced very thinly
  • 1 large carrot, peeled and sliced very thinly
  • 1 cup red cabbage, sliced very thinly
  • 4 scallions, sliced very thinly 
  • 1 cup fresh cilantro leaves
Directions
  1. Prepare noodles by placing them in a large bowl or stockpot and cover with very hot water (not boiling) for about 15 minutes until softened; drain well and cut into smaller lengths if desired.
  2. In a mixing bowl, combine all the vinaigrette ingredients together; set aside until needed.
  3. In a large serving bowl, combine the softened noodles, bell peppers, carrots, cabbage, scallions, and cilantro.
  4. Whisk vinaigrette well and pour over salad; tossing well to coat everything.

Mongolian Beef
makes 4 servings

Ingredients
  • 1 pound flank steak
  • 1/4 cup cornstarch
  • 1 tablespoon peanut or canola oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ginger paste (or grated fresh ginger)
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup peanut or canola oil
  • 2 chopped scallions for garnish
Directions
  1. Before you begin, have all your ingredients measured out and ready to go.
  2. Prepare the flank steak by cutting it across the grain into 1/4-inch slices, then dredge it in the cornstarch, mixing well to make sure all the beef is coated; set aside until needed.
  3. In a medium saucepan over medium-low heat, combine 1 tablespoon oil, minced garlic, and ginger paste; cook, stirring constantly, until fragrant.
  4. Immediately add the water and dark and increase the heat to medium; bring to a boil and cook, stirring frequently, until the sauce thickens (about 3 minutes).
  5. Remove sauce from heat.
  6. In a large pan with tall sides, heat 1 cup oil over medium heat until the oil shimmers.
  7. Add beef to the oil in batches so as not to crowd the pan; cook beef strips, stirring occasionally, for about 2 minutes, then remove from the oil and drain on paper towels.
  8. Repeat step 7 until all the beef is cooked; discard oil.
  9. To finish, return all the beef to the pan and add the reserved sauce; heat over medium until heated through.  Garnish with chopped scallions.

Sweet and Spicy Garlic Shrimp
makes 4 servings

Ingredients
  • 1 tablespoon peanut or canola oil
  • 1 pound shrimp, peeled, and deveined (21/25 size)
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons ginger paste (or finely grated ginger)
  • 1 teaspoon crushed red pepper flakes (or more!)
  • 1/2 cup water
  • 1/4 cup dark brown sugar
  • 2 tablespoons Sriracha
  • 1 teaspoon soy sauce 
  • 2 chopped scallions for garnish
Directions
  1. Before you begin, have all your ingredients measured out and ready to go.
  2. In a large skillet over medium-high heat, heat oil until it shimmers, then cook shrimp for 1 minute per side; remove to a plate.
  3. In the same skillet over medium heat, heat sesame oil, minced garlic, ginger paste, and crushed red pepper flakes, stirring constantly, until fragrant.  This should take a minute or so. 
  4. Immediately add the water, dark brown sugar, sriracha, and soy sauce; stir well to combine.
  5. Continue to cook, stirring frequently, until sauce thickens (about 3 minutes).
  6. Return shrimp to skillet and toss well until heated through.  Garnish with chopped scallions.  

Ginger Milk Pudding
makes 2 servings (4 oz)

Ingredients
  • 1 cup whole milk" 
  • 2 teaspoons granulated sugar
  • 4 teaspoons freshly grated and pressed ginger juice

Directions
  1. Stir ginger juice well and pour an equal amount into each serving bowl.
  2. In a small saucepan over medium heat, combine milk and sugar; heat, stirring often, until temp reaches 170-175F.
  3. Re-stir ginger juice immediately before pouring equal amounts of heated milk into each bowl.  
  4. Rest until set, about 10 minutes.  Serve warm or chill for firmer texture.
*Note:  lactose-free milk will work, but non-dairy milks will not.







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