Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews.

[nverland]

Quick Honey Ginger Pineapple and Summer Veggie Chicken Stir Fry with Caramelized Cashews.

INGREDIENTS

Honey-Ginger Stir Fry Sauce
1 cup soy sauce
1/2 cup hoisin sauce
1/2 cup pineapple juice
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter, melted (optional)
2 tablespoons hot chili sesame oil
2-4 tablespoons honey (depending on your taste)
2 tablespoons toasted sesame seeds
2 tablespoons ginger, grated
1-2 cloves garlic, minced or grated (depending on your taste)
1/2-3/4 cup raw cashews
For the Stir Fry
2 tablespoons sesame oil
1 pound boneless skinless chicken, cut into 1 inch cubes
4 baby bok choy, halved
2 red peppers, sliced
2 carrots, shredded
2 zucchini, chopped
1 cup fresh pineapple, diced
Toasted sesame rice, for serving
4 green onions, chopped

INSTRUCTIONS

In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the soy sauce, hoisin sauce, pineapple juice, rice wine vinegar, warmed creamy peanut butter (if using), hot chili sesame oil, honey, sesame seeds, ginger and garlic.
Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized. Remove the cashews to a plate.
Return the skillet to the heat and add 1 tablespoon sesame oil. Once hot add the chicken. Stir fry the chicken for 5-8 minutes or until cooked through. Add a little of the stir fry sauce (maybe 1/2 a cup) and bring it to a boil, cook until the sauce thickens and coats the chicken. Slide the chicken out of the skillet and onto a plate.
Return the skillet to the heat and add another tablespoon of sesame oil. Once hot add the bok choy and sear on one side for 2-3 minutes. Drizzle with a little sauce and remove from the skillet and set with the chicken. Add the peppers and broccoli. Stir fry the veggies for 5 minutes then add the carrots, zucchini and pineapple. Add a little of the sauce (again maybe 1/2 cup) and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.
Place some rice in a bowl or plate and top with the veggies. Add the chicken and drizzle with some of the sauce to taste. Sprinkle with cashews and green onions.

Pepper Steak

[alexcat.livejournal.com]

Pepper Steak

Simmering the
beef in soy sauce gives it a nice little
kick and an Asian flavor.


Ingredients:

1 lb. beef (round or sirloin)
2 Tbsp. shortening or oil
1/4 cup soy sauce
1-1/2 cup water
2 medium onions, cut into strips
2 bell peppers, cut into strips
2 Tbsp. cornstarch
cooked rice


Directions:

Cut steak into small strips or cubes. Brown in shortening or oil for about
5 minutes or until tender.
Add the soy sauce and 1 1/4 cups of the water. Simmer for 10 minutes.
Add the onions and simmer for 5 minutes.
Add the bell peppers. Cook until tender.
Mix the remaining 1/4 cup of water with the cornstarch. Stir until no
lumps remain. Add to the beef mixture. Allow it to continue simmering
until the sauce thickens.


Serve over a bed of warm rice.

Cold Sesame Noodles with Summer Vegetables

[nienna-weeper.livejournal.com]

I tried this recipe when I was looking for something to use up our summer veggies. It's yummy :) We don't like cilantro so I left it out, but you can use it if you find it tasty.

Cold Sesame Noodles with Summer Vegetables

(For a heartier dish, add shredded rotisserie chicken or sliced grilled steak.)
Ingredients:
• 1/3 cup unseasoned rice vinegar
• 1/3 cup vegetable oil
• 1 tablespoon Sriracha (hot chili sauce)
• 1 tablespoon toasted sesame oil
• 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
• Kosher salt, freshly ground pepper
• 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
• 1 cup (loosely packed) cilantro leaves with tender stems (I omitted)
• 3 scallions, thinly sliced
• 1 tablespoon black or white sesame seeds
Preparation:
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro (I omitted) and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.