Saturday, February 19, 2011

Girl's Night.... Asian Food!!!

The girls came over for an evening of Asian food. We started off with salted edamame, chicken and vegetable egg rolls, and tempura sweet potato, asparagus and broccoli. Our main dishes were spicy chicken over white rice and shrimp and vegetable stir-fry over noodles. We ended our feast with mango and strawberry sorbet. A great feast to share with wonderful friends!

Spicy Chicken
2 chicken breasts, sliced in bite sized pieces
2 jalapenos, remove seeds and ribs
1/3 cup of honey, microwave for a few seconds to liquefy
2 Tbsp cilantro
½ tsp salt
½ tsp black pepper
1/2 red bell pepper, sliced
1 garlic clove, minced
2 tsp minced ginger
1 Tbsp sesame oil

In a food processor, blend jalapenos, honey, cilantro, salt and pepper. Puree until smooth. Add a little water if the sauce is too thick.

In a sauce pan over med-high heat, sauté chicken in oil with garlic and ginger. Season with salt and pepper. After cooked all the way through, remove chicken from pan. Sauté red peppers in same pan until tender. Add chicken back to pan; add jalapeno honey sauce and mix together to warm through.

Serve Spicy Chicken over rice.

Shrimp & Vegetable Stir-fry over Noodles
2 cups of raw shrimp, peeled and deveined
2 large carrots, sliced
2 celery stalks, sliced
½ can of sliced water chestnuts, drained
1/3 small cabbage, sliced
1 garlic clove, minced
2 tsp minced ginger
1 Tbsp sesame oil
½ package of thin egg noodles (Mi Trung Ga), found at the Asian market
Teriyaki Sauce

Heat oil in a wok over med-high heat. Sauté vegetables, garlic, ginger in 1-2 Tbsp of teriyaki sauce; cook until tender. Remove vegetables from pan. Cook shrimp in the same pan, just until they turn pink; remove from heat.

In a pot of boiling water, cook noodles until soft; drain. Add noodles to wok with vegetables and shrimp. Toss with 1-2 Tbsp of teriyaki sauce, or more to taste.

Serve in a large bowl, family style.

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