Asian-Inspired Cooking Made Easy

IN THE KITCHEN

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It's light, healthy and delicious and we can't get enough of it. Asian food is one of the most popular choices right now for eating out or eating in. With the right cookbook, even the novice chef can prepare great-tasting Asian meals.

A wide array of original recipes are featured in the new cookbook "200 Years with San-J."

Here are some sample recipes from "200 Years with San-J:"

Vietnamese Salad Rolls

8 ounces fresh raw medium shrimp, deveined and tails removed

8 large round rice paper wrappers

8-ounce package rice vermicelli noodles, cooked according to package instructions

1 large carrot, julienned thinly

3 tablespoons Thai basil, chopped

3 tablespoons fresh mint leaves, chopped

3 tablespoons fresh cilantro, chopped

4 leaves Romaine lettuce, chopped

1/2 cup San-J (or similar) Thai Peanut Sauce

In a small saucepan, poach the shrimp until pink throughout. Drain and cool. Cut each shrimp in half lengthwise and set aside. Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften. Drain the wrapper of excess water and place it flat on a cutting board. In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total.

Heat the Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.

Makes 4 appetizer servings.

Gyoza (Pork Potstickers)

1-1/2 pounds ground pork

1 head green cabbage, very finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, finely minced

1 small yellow onion, peeled and minced

6 fresh or reconstituted shiitake mushrooms, stems removed, finely diced

1 teaspoon toasted sesame oil

1 tablespoon San-J (or similar) Tamari

1 small egg, beaten (optional)

2 packages round potsticker wrappers

1 small bowl of warm water

2 tablespoons vegetable oil

In a medium mixing bowl, prepare the potsticker filling by combining the pork, cabbage, garlic, ginger, onion, mushrooms, sesame oil and San-J Tamari until blended. If the mixture does not adhere, add the optional beaten egg as a binder.

To stuff the potsticker wrappers, dip your index finger into the warm water and moisten the entire outer edge of one potsticker wrapper. Scoop 1 teaspoon of the filling and place the filling in the center of the wrapper. Fold over the wrapper to create a pouch and crimp the edges shut with your fingers. Place on a baking sheet and cover with a damp dishtowel. This prevents the potstickers from becoming dry. You may sprinkle the cookie sheet with a little cornstarch to keep the potstickers from sticking to each other.

In a large sauté pan, heat 2 tablespoons vegetable oil to medium heat. Cook the potstickers in batches, six at a time, without crowding the pan. Brown one side of the potstickers and add 1 to 2 tablespoons of water. Quickly cover the sauté pan with an airtight lid to steam the potstickers. As soon as the water has evaporated, remove the potstickers to a warmed serving platter. Keep warm as you repeat the cooking process with the remaining potstickers.

San-J Tamari Dipping Sauce

2 tablespoons San-J Tamari

1/2 lime or lemon, juiced

1/2 teaspoon toasted sesame oil

1/2 teaspoon dried red pepper flakes

To prepare the San-J Tamari Dipping Sauce, combine the San-J Tamari, lime or lemon juice, sesame oil and red pepper flakes in a small bowl. Whisk thoroughly and let stand for several minutes .

For more information on the cookbook "200 Years with San-J," please visit www.san-j.com.

Courtesy of ARA Content

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