Asian Style Green beans

Spicy Plum Pork Chops (20) WM

These green beans are quite simple & tasty – remember not to over cook them, you want them to still be crunchy.

 

Ingredients:

fresh green beans, a handful for each person

coconut oil

garlic

salt

pepper

peanut oil

toasted sesame seeds

 

Directions

1) Wash the green beans and snap off each end.

2) Heat a skillet with a bit of coconut oil.

3) Once the oil is hot throw in the green beans and crush a few garlic cloves.  Sprinkle in salt & pepper.

4) Saute for a few minutes until the green beans are tender but still crisp.

5) Remove from the heat and sprinkle a little bit of peanut oil on the green beans; stir to coat.  Sprinkle some toasted sesame seeds on top of the green beans.  Serve hot.

Chicken with Honey Chipotle Sauce

Chicken with Honey Chipotle Sauce (2) WM

Chicken with Honey Chipotle Sauce (1) WM

serves 4

Honey Chipotle Sauce:

1/4 cup olive oil (a little under 1/4 cup)

1/4 cup peanut oil

one can of chipotles in adobo sauce, chop chipotle chiles (less than a whole can if you don’t want a lot of spice)

3-4 tablespoons honey

2 tablespoons dijon mustard

1 tablespoon regular yellow mustard

salt & pepper

Other Ingredients:

2 large chicken breasts, cut into thick strips

1 1/2 – 2 cups uncooked quinoa, with enough water to cook per direction

1 avocado, sliced

cherry tomatoes, sliced lengthwise

cilantro, chopped finely

2 limes

green onions, sliced

cranberries

Chicken with Honey Chipotle Sauce (7) WM

Directions:

1. Combine the ingredients for the marinade in a bowl, add the sliced chicken stir and cover and let sit for at least 2 hours.

2. Cook the quinoa per the package directions.

3. Fork the chicken into a hot skillet and cook (or alternatively on a grill), pour the marinade into a saucepan and heat/bring to a soft boil.

4. Slice all of the veggies.

5. Once the quinoa and chicken are cooked, spoon the quinoa onto each dish, place the chicken on top of the quinoa, spoon some of the heated marinade of the chicken and sprinkle with the vegetables.  Enjoy!

Chicken with Honey Chipotle Sauce (6) WM

Bo Luc Lac Shaking Beef

This is a Vietnamese beef dish –  Vietnamese dishes have become some of my favorite Asian recipes, they are always full of flavor!

We somehow didn’t have any oyster sauce so I just used thick sweet soy sauce in addition to thin soy sauce and Golden Mountain seasoning sauce.

Shaking Beef (2) WM

Beef Marinade
1.5 pounds beef sirloin tip steak cut into 1″ cubes

3-4 cloves minced garlic

2 tablespoons sugar

3 tablespoons oyster sauce (I used thick sweet soy sauce since I didn’t have oyster sauce)

2 tablespoons fish sauce

1 tablespoon sesame oil

1 tablespoon toasted sesame oil

1 teaspoon thick soy sauce

1 teaspoon Golden Mountain seasoning sauce

Vinaigrette
1/2 cup rice vinegar
1.5 tablespoons sugar
1/2 tablespoons salt

Dipping Sauce
Juice of 1 lime
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper

1 red onion, thinly sliced
2 bunches of watercress, long stems trimmed
2 tomatoes, thinly sliced

Peanut or sesame oil for frying

Directions

1. Mix all marinade ingredients and marinade the beef for at least half an hour, but preferably several hours.

2. Prepare the vinaigrette and set aside – it should be a good balance of sour, salty and sweet.

3. Thinly slice the red onion and use about 3-4 tablespoons of the vinaigrette to pickle by setting aside covered in refrigerator for about 10 minutes.

4. Prepare a bed of watercress and tomatoes in a serving platter and set aside.

5. Heat a large wok or skillet over high heat.  Add about 2 tablespoons of peanut or sesame oil and when it begins to smoke add a layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for an additional 1-2 minutes to brown all sides.  It’s best to cook the beef in batches so each piece is in contact with the skillet.

6. Place the salt and pepper into a small juice and squeeze lime juice over salt and pepper for the dipping sauce.

7. Gently place the shaking beef to the bed of watercress and tomatoes.  Drizzle the remaining vinaigrette over the beef and greens and top with the pickled red onions.

Shaking Beef (1) WM