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.

1. In a mixing bowl, combine all the vinaigrette ingredients together; set aside until needed.

2. In a large serving bowl, combine the softened noodles, bell peppers, carrots, cabbage, scallions, and cilantro.

3. 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.